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Looks promising
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Time to get the eggplant in the ground. Bok choy and kale are about ready as well. You can see the asparagus ferning in the back.
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Love to cook and try out new things. Especially on the weekends. One of my favourite dishes is Ginger Chicken (recipe from Pakistan).
I also like Thai Kitchen as well as Italian and French cuisine. Some impressions from the last months:
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Hell yeah!
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It’s pouring down rain in the Pacific Northwest.
Dark. Windy. Sideways rain that gets under the awnings and soaks your wood pile. Made a huge batch of chicken and dumplings to stave off those blues.
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I didn’t know this thread!!!
Some days ago I was thinking to create a new topic about food. Please, not only pictures: let’s write your recipes!
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@konputa keeping the thread alive!
Your duck egg tacos sound delicious!
I also aim to from some cabbages this year
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Some things from the not too distant past:
Eggs Benedict Cumberbatch
A pretty much perfect Dutch Baby that my son made
Crawfish boil my good friend pulled off for last July 4th…
Looking forward to better days and cooking outdoors with friends
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No pictures unfortunately, but I made what I think is one of my better dishes of the season, pasta with fresh string beans in tomato sauce. Nothing fancy, but it’s a great and easy dinner.
This ended up being a bit longer than I thought it would, but what the hell, it’s written, and someone asked for recipes, so here you go. Full disclosure, I am not a chef, just someone who eats too much pasta.
All you need are some fresh tomatoes (about 4 or 5), a boat load of garlic (seriously I used like 8-10 cloves, but I’m crazy), your favorite short/medium pasta (I used gemelli - penne, ziti, or rigatoni are also good options), and fresh green beans (not frozen). I also like to use some canned pureed tomato sauce as well, and if you have basil, even better.
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Get a pot of water boiling for pasta, but hold off on salting it yet. Also grab a large, deep sauce pan on (another big pot will do) and set to medium-to-medium low.
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Next is your mise en place - dice up the garlic, chop your tomatoes, and cut your green beans down to about 3"-4" pieces, usually just in half.
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Drop your green beans in boiling water (doesn’t have to be rolling boil) for about a minute after they get that nice bright green color. Just before pulling the green beans, throw some olive oil in your sauce pan and start sweating that garlic. Then use a slotted spoon and toss your green beans in your sauce pan.
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Get your water back up to a rolling boil and add a healthy amount of salt to it. Meanwhile, toss your green beans and garlic with a good dash of salt, pepper, and a few red pepper flakes, and sauté for maybe 2-4 minutes. Then add your chopped tomatoes and give those a stir.
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Toss your pasta in as soon as you get a rolling boil, and set a timer at about 2 minutes less than the least amount of recommended cooking time (my box said 11-12 minutes, so I did 9).
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Once your tomatoes start to break down a bit, throw in about a ½ to 1 cup of water (with fresh tomatoes I feel like it helps break them down into a sauce). I also threw in a few heaping spoonfuls of tomatoes puree to give the sauce “saucier”, about ½ to 1 cup. Get that cooked down to where most of the water is gone. Taste and season as needed.
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By now your sauce should be pretty reduced, but your green beans should still have some texture to them. Throw in some pasta water, I’d say about ½ to 1 cup, then toss in your pasta. Cook until you have a loose but not water sauce, should only take about a minute or two.
Serve immediately with some grated Parmesan or Pecorino Romano.
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I made some Hottoek again yesterday since Korean food is amongst my absolute favorite. Never really tried any sweet treats from there but the video caused some serious mouth watering so I gave it a try. Not too difficult but quite time consuming. The filling is variable and next time I‘ll try to fill some with pudding. I chose this version because it’s not deep fried like the traditional version (at least from what I‘ve seen, my knowledge about Korean food comes mostly from the Korean restaurant here in town where I go regularly).
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This is one of my favorites pasta’s recipes: amatriciana.
Spaghetti
1 slice of pig cheek (1 cm high)
1 can of tomatoes puree
Chili pepper in small pieces
Olive oil
Grated Pecorino
White wine
Salt
Pepper
Cut the slice of pig cheek in small cubes, than fry it in a cooking pan with olive oil.
When the fat is transparent and the meat is crisp (but not too much) add few white wine. When the wine is dryed take the pig away from the pot. In the same pot, with the same oil of the pig, cook the tomato puree, adding salt, pepper and chili pepper.
When tomato is done, cook pasta 1 minute less than recommended time and add it in the pot with tomato. Add the fried pig cheek and grated pecorino.
I enjoy to eat with a glass of cold white wine.
After eating hope you have time for a short sleep 
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Dinner last night was lamb blade chops, asparagus, onion and tomato smothered in dill shallot baste grilled over a fire fueled partially with a Jack Daniels barrel.
Breakfast today was home made lox on a bagel. I’ll never pay $30 a pound for lox again.
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Nice moves, Chef…
Ive been eating lots of lox and bagels myself, and this is absolutely the right move. Buying premade lox is outrageously expensive. You have inspired me… I cured plenty of gravlax in restaurants, but never for my home. Weekend food project, ho!!!
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