Kitchen Adventures

[Tess Abrahams]

We haven't had an active cooking thread in a long while - so back at it, lords and ladies! Chronicle your culinary meanderings and share them with us (especially if they're delicious! ;))


Coconut Ladybites
(gluten-free, dairy-free, Paleo friendly)


http://i13.photobucket.com/albums/a266/lizmclellan/ladybitesloaf.jpg


My paternal grandmother - Granny, the dearest woman - was a great believer in pretty things. Her sitting room was covered in delicate knick-knacks, tiny china replicas and warm oil landscapes in filigree frames and drapes in gentle pastels edged with lace; things which contrasted sharply with the rugged farmland in rural Swaziland that our family lived on.

She was the sort of miracle worker who could feed a household that never held less than ten people at a time on scraps of food that she somehow turned into gourmet meals. She was the one that taught me how to cook and her influence on all of us kids runs very deeply. One thing that Gran always insisted upon was a prettily laid table, even for simple breakfasts of egg on toast. She said that it kept us civilized and was a way of escaping the daily rush of things. Meals and tea were supposed to be relaxing family time and that meant creating a relaxing atmosphere.

It was her great support of all things gentle that led to ladybites. Essentially these are simply a thin bread that can be made with a variety of flours and, depending on your tastes, sweetened or made savoury with simple additions. They are almost like the first stage of biscotti or rusks - in fact, if you slice and then return to the oven to bake for a second time, that is exactly what you will end up with. At it's core these are simply raw rusks - but Granny didn't like that word. And so our afternoon tea as children was always accompanied by "ladybites" of both the twice-baked and soft variety. It always made us feel very classy, nibbling on the slim treats slowly instead of scoffing them down like we did Ouma Rusks.

For this version, I've simply ground up unsweetened coconut flakes until they are of a flour-like consistency and whisked that with coconut oil, eggs and a bit of Celtic sea salt. I also added in a dash of chia seed because it doesn't add any taste but packs a whopping nutritional punch.


http://i13.photobucket.com/albums/a266/lizmclellan/ladybitesplain2.jpg


This could easily have used a couple teaspoons of honey or other sweetener but I find that the coconut on it's own is fine and prefer a plainer version. Lemon zest would also have been fantastic; or, even better, blood orange zest.

Ingredients

3/4 cup coconut flour, sifted (this measurement is correct - a little coconut flour goes a long way!)
1/2 cup coconut oil
6 eggs
pinch of Celtic sea salt
smattering of chia seeds (optional)


Preheat oven to 350F.

In a medium-sized mixing bowl, whisk together eggs and coconut oil. Add in coconut flour, salt and chia seeds and blend. If it's too runny, let it sit for a moment; the coconut flour will thicken.

Grease a loaf pan and pour in batter.

Bake for approximately 45 minutes, or until loaf begins to pull away from edges of loaf pan and outside is a golden brown.

Allow to cool and then slice.

Note: at this point you could lay the slices on a pan and return them to the oven to bake again at 350, for about ten minutes on each side. Then lower your oven to 170F and let them sit in the low heat until they reach the desired crunch level to suit your particular biscotti/rusk tastes. :)



http://i13.photobucket.com/albums/a266/lizmclellan/ladybitesplain.jpg


These are delightful when served on their own with a hot cup of tea or coffee.

But my favourite way to eat them is with a bit of butter and a side of fresh berries that have been stewed in their own juices for dipping. :love


http://i13.photobucket.com/albums/a266/lizmclellan/ladybitesplate.jpg

[Polly Smithson]

Throw Whatcha Wanna Inna Spread (or: Mixed Herb Pesto)
(gluten-free, dairy-free, Paleo-friendly, delicious)


http://i13.photobucket.com/albums/a266/lizmclellan/pesto.jpg



It's officially summer. Okay, so, technically it's not officially officially summer. But my morning coffee is now iced and served in a Mason jar.


http://i13.photobucket.com/albums/a266/lizmclellan/coffee2.jpg


Mason jars + ice = summer. It's a mathematical fact. You know what else is a fact? That no matter how many jars of coffee you drink in the morning, they will not prepare you for the hammer-slammer, balls-to-the-wall, slap-your-mama crazy hectic pace of an unofficially officially summer weekend.

Today I:

Did two hours of paperwork for the family business.
Made six international phonecalls (two in a foreign language that still makes my brain weep) for the family business.
Ordered new supplies for a job being contracted by the family business.
Swore I would quit the family business.
Practiced saying "the family business" in a Northern accent.
Made breakfast for 21 people.
Did the breakfast dishes of 21 people.
Stubbed my toe.
Paid a dollar to the swear jar.
Cleaned the bathroom. Had a shower. Cleaned the shower.
Vowed to become a better planner.
Dropped off a carload of kids at the pool for Summer Fun 2011.
Got stuck in traffic heading back to the pool to haul in the snacks and towels that said kids had forgotten.
Took my littlest boy to physical therapy.
Washed cars. Four of them.
Vacuumed cars. Four of them.
Detailed cars. Four of them.
Helped sand the deck in preparation of refinishing.
Did twelve loads of laundry.
Wept.
Walked 3.72 miles to a farmer's market.
Bought... way too much.
Made pesto.
Ate pesto out of blender.
Ate pesto off a spoon.
Ate pesto on a soup biscuit.
Ate pesto on a salad.
Ate pesto off my fingers.
Took a picture of pesto.


Mmm. Pesto.

Nothing celebrates summer quite so much as fresh pesto - the bright burst of herbs, the richness of a good olive oil, a kick of heat from raw garlic and a mellow, earthy backnote from nuts. You can add cheese if you like; I don't. I prefer to spritz a bit of lime juice and grate lime zest in. Because green is cool, yo. And delicious.


It's really, really hard to mess pesto up. Pretty much impossible, actually. Don't like basil? Fine, use mint. Use oregano. Use garlic chives. Don't want to fork out the cash for ridiculously pricey pine nuts? No problem: use walnuts, almonds, hazelnuts, cashews. There is no right or wrong. Throw whatcha wanna inna. You make it to fit. Like hummus. Or shoes! (Oh man, the new summer shoes are so amazing. Gladiator sandals ahoy!)

For this version, I used a massive bunch of arugula, a fistful of oregano, a whack of basil, some rosemary and lavender leaves. A couple of fistfuls of macadamia nuts (unsalted, from the baking aisle). A dash of fresh ground pepper, a smattering of salt, chunks of raw garlic. Grated lime zest and a spritz of fresh juice.


http://i13.photobucket.com/albums/a266/lizmclellan/pestoing.jpg



It's summer. There are no precise measurements, just glorious approximations. Practice your expert eye-squint and work it, babydoll.

Into a blender, toss some olive oil, nuts, and garlic.


http://i13.photobucket.com/albums/a266/lizmclellan/pesto3.jpg


Layer your herbs on top of that, and then more olive oil.



http://i13.photobucket.com/albums/a266/lizmclellan/pesto2.jpg



Blend, adding more olive oil if necessary, until it's nice and saucy. Add in your lime zest and juice, give it another whirl, and then season it to taste with salt and pepper.

Eat the excess from the blender. Eat some off a spoon. Pour it on a soup biscuit. Dip your fingers in and lick it off. Have it on a salad made up of arugula, avocado, tomato and Peri Peri chicken.


http://i13.photobucket.com/albums/a266/lizmclellan/saladfar.jpg


Um, heck yes. Can we get a close up?


http://i13.photobucket.com/albums/a266/lizmclellan/saladclose.jpg


It doesn't get much tastier than that.

[Mu Satach]

for the first time in my life - I want a blender now.


dear God that looks tasty. =)

[Polly Smithson]

Asian Marinated Steak
(gluten free, dairy-free, Paleo friendly, boy winner)


Yesterday was a thing. Apparently we were supposed to celebrate our daddies. That seems a bit weird. If you have an awesome dad, you should show that you know it every day of the week and twice on Sunday. Am I right? Yessum.

I have an awesome daddy. He taught me everything I know.



http://i13.photobucket.com/albums/a266/lizmclellan/dadresized.jpg



My dad wasn't here this weekend. He was in Japan doing good deeds.

But if he had been here, I would have given him a massage and apologized for all the hullabaloo we caused as teenagers and cooked him a delicious dinner. Not because it was a special occasion. Just because he's wicked awesome.

Fact: Boys like meat. (Girls like meat too but boys really, really like meat. It's sort of unhealthy.)



http://i13.photobucket.com/albums/a266/lizmclellan/meatcompressed.jpg



Dads are boys, therefore it stands to reason that your dad would probably really, really like it if you cooked him some meat. Specifically a steak. More specifically an Asian-marinated steak. Cook one for your mum, too.

But first make your dad a crudités salad because vegetables are healthy and dads need to live a long time. It's a rule. (Don't worry: this is tasty. It's tossed in roasted garlic olive oil and lemon juice and has sea salt and freshly cracked black pepper on it. Basically it's as addictive as cocaine but Clapton couldn't find a way to make 'crudités salad' sound cool.)




http://i13.photobucket.com/albums/a266/lizmclellan/saladcompressed.jpg




Right. Back to meat. First you're going to need to make your marinade.




http://i13.photobucket.com/albums/a266/lizmclellan/marinadecompressed.jpg




Ingredients
1/4 cup olive oil
2 Tablespoons Bragg's Liquid Aminos (or Soy Sauce)
1 Tablespoon Hot Chili Sesame Oil
1 Tablespoon grated ginger root
Zest and Juice of one lime
2-3 stalks spring onion, sliced


Put all your marinade ingredients into a measuring cup and set aside. Get out your steak.




http://i13.photobucket.com/albums/a266/lizmclellan/steakcompress.jpg




Salt and pepper bot sides of your steak, really rub it into the meat. Then sprinkle paprika on both sides and, again, work it in with your fingers. Stick your steak in a plastic baggie, pour the marinade in, seal it up and let the magic happen. Leave it for as long as you like but at minimum a few hours.

Note: Before you cook your steak bring it up to room temperature. The meat does much better this way.

Now it's up to you how you want to cook it. If you have a grill, that's the best option but you can just as easily pop it in a pan and do it inside. Make sure that once you slap it down that you resist the urge to fiddle with it; just leave it be and let it get a good sear in. If you're worried about telling how it's done, use the hand poking method (http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/).




http://i13.photobucket.com/albums/a266/lizmclellan/steakbandwcompress.jpg




Cook to your desired state of done. Serve to your awesome dad with a side of asparagus dressed in lemon juice and salt and pepper. Earn a gazillion points and level up to favourite child status.




http://i13.photobucket.com/albums/a266/lizmclellan/finalcompressed.jpg

[Polly Smithson]

Blood Orange Coconut Cream
(gluten-free, dairy-free, sugar-free)


http://i13.photobucket.com/albums/a266/lizmclellan/CoconutBloodOrangeWhippedCream.jpg



With the thick of summer rolling in, we are faced with long days of shining sun and sweltering heat. It's a marvelous season made for beach days and backyard braais, bug-hunting excursions and berry-picking afternoons. It's also the season for light, cool desserts that burst sweet on the tongue but don't weigh down your belly (which is probably full to bursting with sweet corn and grilled zucchini and steak and lemonade.)

This recipe is a very simple one - the sort of staple building block that you need for all manner of things: trifles, pies, mousse, smoothies, ice cream etc. And on it's own it's incredibly delicious eaten by the spoonful or atop fresh berries. But it does require a bit of patience.



http://i13.photobucket.com/albums/a266/lizmclellan/blueberrieslead.jpg



Ingredients

1 can full-fat coconut milk
1 blood orange, zested


The first step is the one that is going to require patience. Take a can of coconut milk and put it in the fridge... and leave it there. For two entire days. You will dream of whipping cream, cool and thick and rich; you might salivate involuntarily at the most inopportune moments. These are all normal symptoms of Sittin', Waitin', Wishin' Disorder.

http://i13.photobucket.com/albums/a266/lizmclellan/coconutmilk.jpg



The reason this is done is to twofold: first, the cream must separate from the milk and second, the cream is much easier to work with when it's chilled.

Now, after a couple of days open up your can of coconut milk. You will find yourself staring at a solid mass of creamy white... something. It rather looks like chilled lard but it's not. Oh, it's much much better. That's the coconut cream that's risen to the top. Scoop it out carefully with a spoon and into a mixing bowl. Reserve the coconut milk for smoothies or curries.

Next, zest a blood orange and cut a wedge. Blood oranges are some of the most beautiful fruit on this planet: violently coloured and deeply sweet with a hint of raspberry about them, they offer such a lovely shade and flavour to any recipe. And they're the Cindy Crawford of fruit as far as photos go.



http://i13.photobucket.com/albums/a266/lizmclellan/bloodorange3.jpg



Add the zest of the blood orange and the juice from one or two wedges to the mixing bowl. At this point you could also add a bit of sweetener if that's your preference but I think this is just fine without anything else, especially as it's most often going to be topping already sweet things.



http://i13.photobucket.com/albums/a266/lizmclellan/mixingbowl1.jpg



The rest is just like making traditional whipped cream. Using an electric mixer (I haven't yet tried doing it by hand though I imagine you could with some elbow grease and a wooden spoon; not a whisk, as the cream has too much body to it) beat the cream and orange zest+juice until completely blended in stiff peaks.

Refrigerate to chill again. Scoop on top of berries. Devour.

Lasts a week or so in the fridge.


http://i13.photobucket.com/albums/a266/lizmclellan/blueberriesclose.jpg

[Sanis Prent]

I am loving your presentation in these, just wanted to tell you. Please keep them coming! I especially love your ladybites because I'm a fan of rusks, and this is a Good Idea.

Also some good steak tips you have there. Another good thing to mention is that you ought to get the moisture off your steak just before it hits the pan. Water is the enemy, and water between your steak and pan makes steam, which does not brown a steak, but steams it and makes it gray. (This is more of a suggestion for pan-searing, which I'm a fan of, heh)

Either pat it dry and leave it dry, or slather in a little olive oil just before the pan. Either way, it helps the crust form :)

Also, how does an arugula base basil taste? Seems like it would be strong, but I am a sucker for arugula and I'm interested.

Also I bet you're loving the price of blueberries now that you're on the mainland, eh?

(I will contribute later when I upload pics or something, I just popped on my computer to make an actual long post rather than browsing on my phone like I do lately)

[Wyl Staedtler]

Taking advantage of having a kitchen briefly, while also maintaining laziness! Thus: Lazy Banana Bake.

http://i13.photobucket.com/albums/a266/lizmclellan/lazybananabake.jpg

Paleo "bread" (see coconut ladyfingers recipe above) crumbled and soaked in a mixture of egg, coconut milk, vanilla extract, fresh grated cinnamon and nutmeg, rosewater. Squished together with slivered almonds and topped with slices of fresh banana. Bake at 375 for about 20 minutes? Maybe less, I don't remember.

http://i13.photobucket.com/albums/a266/lizmclellan/lazybananabake2.jpg

[Sanis Prent]

I like the idea here and it would taste great, but I'm not sure about the plating. Too much unused real estate. Give it a perimeter of some of those almonds and maybe cinnamon & rosewater syrup and it'll look a lot more rounded out.

How's the texture of this? Seems like it would be moist like a bread pudding, yeah?

[Lyanie Quez]

Om nom nom, girl. I just ate and those pictures threaten to make me hungry all over again!

[Captain Untouchable]

I've been working some culinary magic in my kitchen of late... but I don't have the patience to plate things up all fancy. With my cooking, it may look like utter crap, but it'll taste orgasmic... maybe I can upload some flavours as an attachment? :uhoh

[Peter McCoy]

I can quite happily say I've never tasted an orgasm. I've had one, but not in my mouth.

I made what was supposed to be Chicken Tikka Masala on Saturday night but I was very disappointed with it. I watched a video on Youtube last night that was a recipe for it so I may try it next weekend.

[Wyl Staedtler]

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[Dasquian Belargic]

sconnnne :yum

[Cirrsseeto Quez]

Biscuit! :yum

[Wyl Staedtler]

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[Wyl Staedtler]

Outtakes (because food is pretty):

http://i13.photobucket.com/albums/a266/lizmclellan/eggies.jpg

http://i13.photobucket.com/albums/a266/lizmclellan/plate.jpg

[Kurth Halx]

Your photography is at least as creative as your cooking. I love your stuff!

Also for once I made something nice. Paging Yog and Peter to this thread:

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+
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[Crusader]

OMG it is Meatmargeddon!

[Dasquian the Elf]

Seriously want some of them meaty eats.

[Dee]

With my family in Greece, I made Easter dinner for the first time on my own for some of my closest friends. My lamb was a success! For people who had never eaten lamb before, there was barely one slice left, which I am going to enjoy later :)

Its tradition in our family to do roasted lamb with potatoes and artichokes - but I couldn't find artichokes that I liked that weren't several dollars a piece, so I just added extra potatoes. I added kosher salt, pepper, oregano (picked in Greece last year), rosemary, almost a whole head of fresh garlic, and olive oil (from our 2008 crop).

Simple. Tasty. And my god, I knew I'd done it right when my condo smelled just like my kitchen growing up with my mom & grandma cooking :D

http://i40.tinypic.com/a5yso.jpg


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[Wyl Staedtler]

That looks amazing. Lamb is the best.

All these meat photos are making me so hungry. :(

[Charley]

http://i127.photobucket.com/albums/p156/LoungieMu/e628ff0e.jpg

Looks like the lead-in to a bad George Lopez joke, but

http://i127.photobucket.com/albums/p156/LoungieMu/47ab3f25.jpg

...having a diverse supply of tacos throughout the week of Cinco de Mayo is a good thing.

[Wyl Staedtler]

Augh my goodness, I hate you guys. That looks so freaking delicious. And I even have radishes in the house, just no other taco fixin's. :(

[Charley]

no onions, limes, or cilantro and you're in Hawaii?

Huh.

[Cirrsseeto Quez]

E'rryday I'm taco-in'

http://i127.photobucket.com/albums/p156/LoungieMu/e28702c2.jpg

Carnitas

http://i127.photobucket.com/albums/p156/LoungieMu/9cebf6f4.jpg

Orejas

[Taataani Meorrrei]

A minor (minor) break from tacos, just because I had the ingredients and the time to slow cook chicpeas:

http://i127.photobucket.com/albums/p156/LoungieMu/ba280c90.jpg

[Kala'ndryl Ryj]

I'll say it again...my god, heaven in chick-pea form.

[Chartis]

The Weekender




http://i13.photobucket.com/albums/a266/lizmclellan/brek1.jpg








Growing up in (mostly) rural Swaziland meant that my siblings and I were afforded the sort of childhood that doesn't exist very commonly anymore. There was no television, an unsurprising fact considering that there often wasn't any electricity because the old village - our home was about an hour outside of it - didn't have modern lines. We farmed a lot of our food. What we didn't grow or raise ourselves, we traded for with neighbors, all of them just as poor and happy as we were. If ever you find yourself in the position of being economically trialed, this is probably the best way to go about it. There is a satisfaction in having nothing and yet everything all at the same time.

During the week our breakfasts were very basic: mealie pap topped with sauteed veg or sliced fruit and milk still warm from our cows, tea, and sometimes a side of toast. Good food, all, the sort of standard South African fare that has kept people going for years.

But on the weekends. Ah, the weekends. It remains a mystery to this day how Gran managed to do it but every weekend she found the time and the means to make delicious, special meals for a family that contained between 9 and 14 people on a regular basis (nevermind when we were all at home or when we had guests.)

The habit is one I've not grown out of. During the week, brekkie is a quick affair - usually leftover protein from dinner, some raw veggies, sometimes fruit, and always, always loads of coffee consumed on the go. But come Saturday, time slows down and a bit of luxury seeps into the kitchen and I feel at peace with lingering and taking time to pull together something a little less careless. I sit. I savour.

It's still simple, always. But it's also delicious and starts the weekend out right.




Ingredients



1 tsp coconut oil
dash garlic salt
dash hot chili flakes
1/4 onion, diced
4 pieces turkey bacon, diced
2-3 ounces sundried tomatoes, ribboned
4-5 leaves kale, chopped and tough part of stems removed

2 eggs




Directions




In a small saute pan, heat coconut oil over medium-high heat. Add in spices and allow them to pop, then add in onion and bacon, stir and cover. When the onion is softened and beginning to caramelize, add in sundried tomatoes and chopped kale. Stir to mix together - this would be a great time to add in a dash of apple cider vinegar or a spritz of lime/lemon juice, just to elevate the flavours and add a bit of acidity to the dish.

Meanwhile, bring a small pot of water to a rolling boil then lower until it is just shy of simmering (you want heat bubbles without it actually breaking the surface.) Add in a small dash of white vinegar. This will keep your eggs from separating.

With a spoon, stir your water to create a vortex. Crack one egg into a shallow dish, then carefully pour into cycling water. Let it cook anywhere from 2-4 minutes. Repeat as needed until all eggs are done.

Carefully spoon eggs out onto paper towel and allow water to dry, then place gently on top of kale mix. Salt and pepper to taste.

Sit down and enjoy. Slowly.





http://i13.photobucket.com/albums/a266/lizmclellan/brek2.jpg

[Cirrsseeto Quez]

those poached eggs are amazing! I love a good one.

[Wyl Staedtler]

A Taste of Gratitude

(mother's day brunch, comprised of: minted honey-tahitian lime strawberry salad with whipped vanilla coconut cream; blanched asparagus with chili-fig sear; sweet mama spring hash; chive-bottomed eggs. post & recipes to follow when i'm not so exhausted. It is almost an hour past my bedtime.)




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[Taataani Meorrrei]

http://i127.photobucket.com/albums/p156/LoungieMu/9D8D1CD8-7375-4856-AB4E-E88ADB4B617E-4359-000003E86AF371D5_zps9a61bc02.jpg

Smoked applewood cheddar colcannon, with a beef & Guinness pie

[Svetlana Ustinov]

Oooo! That looks divine...

...recipes, please? Especially for the Beef & Guinness Pie, as it contains my most favorite thing EVER.

[Dasquian Belargic]

wanna eat that pie

[Captain Untouchable]

Next time we're in a kitchen together, you're gonna have to give me a pastry master class. I can handle the steak and guinness part no problem at all, but my pastry is always hit and miss.

[Taataani Meorrrei]

My secret:



Write this down



Seriously do it



...



I buy puff pastry at the store. Fuck making that shit from scratch!

[Taataani Meorrrei]

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More Guinness themed food. This time a Guinness rarebit with bacon and onions

[Invicta Gaultier]

Its very hard to resist the urge to lick my monitor.

[Lilaena De'Ville]

I made hasselback potatoes tonight. No pictures! They were yummy. :)

[Invicta Gaultier]

I have no idea what those are! How about a description of said potatoes? :)