Iron Chef WAYCT - What Are You Cooking Today

[seawolf]

@JDelage Tell us more!

[seawolf]

@flannel-slut Happy to share!

[Giles]

"Triangle Parathas" waiting to go onto the tawa.

Note to self - research what a triangle is......

[popvulture]

Once you get that sorted, time to open up a spot called Pythagoras' Parathas.

[Giles]

[JDelage]

@seawolf said in Iron Chef WAYCT - What Are You Cooking Today:

@JDelage Tell us more!

Sorry I was away. Here’s the recipe. It’s from the Test Kitchen’s DIY book, which is very good

[jordanscollected]

We hosted a retreat last weekend and this was the food offering.
Savory:
Purple pickled curry deviled eggs
Homemade mini corn dogs
Adult grilled cheese with pesto and caramelized onion on sourdough foccacia
PBJs with lingonberry jam on regular sourdough

Sweet:
Lemon poppyseed muffins
Lemon lavender cookies
Raspberry financiers
Chocolate dipped strawberries
Chocolate coconut dipped bananas
Triple berry scones

Snack:
Homemade sourdough crackers with hummus and veggies.

[seawolf]

@JDelage Sounds awesome! Thanks for sharing

[endo]

Greetings from Mrs E and me. We
arrived on Tenerife, are enjoying the sun and had a nice dinner on our terrace with all the great little things they have here, plus a bottle of delicious Merlot. Cheers!

[ROman]

@endo looks great.

[jordanscollected]

@endo that looks like a proper amount of Brie for 2 people.

[goosehd]

[Giles]

Looking good

[pechelman]

Made the most of traditional items for St Patrick's Day, cabbage. In the form of okonomiyaki.

[JDelage]

Made the Ottolenghi's coconut dream cake again, this time as a 2-layer round cake. Just as good as a sheet cake, but looks better.

[Giles]

Whole spicy roast cauliflower prior to going into the oven.....

[JDelage]

Oooh, this looks good. we love roasted cruciferous here. Making roasted broccoli tonight...

[motojobobo]

Spicy roast cauliflower never heard of it but it looks great @Giles

[Giles]

@motojobobo
For the roast cauliflower
1 small cauliflower, about 600g/1lb 5oz
1 tsp ground turmeric
1 tsp unsalted butter, melted
1 tbsp olive oil
1 garlic clove, finely grated
1 tsp fresh root ginger, grated
good pinch saffron threads
1 tsp cumin seeds
1 tsp hot paprika
1 tsp black mustard seeds
1 red chilli (medium heat), thinly sliced
1 tsp caster sugar
400ml tin full-fat coconut milk
handful cashews, toasted
handful fresh coriander leaves
salt, to taste
edible flowers, to garnish

To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes.

Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and sugar in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower.

Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency.

To serve, sprinkle the toasted cashews and coriander over the cauliflower.

[endo]

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