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Cookin again
- Thread starter Dannyalcatraz
- Start date
CleverNickName
Limit Break Dancing
Dessert tonight: "hazelnut cappuccino" coffee jelly.
Made with cream and hazelnut liquor.
Made with cream and hazelnut liquor.
reelo
Hero
What you are looking for is called "lahmacun"
Just crumble "Beyaz peynir" on top and you're good.
Zardnaar
Legend
What you are looking for is called "lahmacun"
Just crumble "Beyaz peynir" on top and you're good.
Had something similar to that back in 1996 first time Lebanese place. The made 55 cent mince pies, $1.10 super burgers and yummy wraps. Place closed 2006/7 iirc.
First middle eastern food I tried.
This was it.
lahm bi ajeen | middle eastern pizzas - Cardamom and Tea
Lahm bi ajeen is a tangy and flavorful Middle Eastern meat pizza/flatbread, and this recipe delivers delicious and consistent results.
cardamomandtea.com
They were around 75 cents iirc. Added bonus right near the gamestore so arrive in the city head for that area asap.
Tonight’s dinner of repurposed leftovers: “Tortilla Soup” inspired pasta dish
In the pot…
Plated
Taking stuff out of the freezer to eat to make room…for Thanksgiving leftovers.
Had a slab of turkey breast and some homemade turkey stock, but didn’t want to do the usual. So I adapted a chicken tortilla soup recipe to make a pasta sauce.
Ingredients:
1) turkey breast (cubed)
2) homemade turkey stock
3) one yellow onion
4) green onion
5) 1 can diced tomatoes
6) 1 can tomato paste
7) celery
8) carrots
9) lemon juice
10) cumin
11) cilantro
12) salt
13) pepper
14) parsley
15) chives
16) sliced avocado
17) shredded parrano cheese
18) egg noodles
After sautéing and seasoning the veggies, I added the chicken, then the tomatoes, lemon juice and stock. While that was going on, my noodles were cooking and I started a light roux.
After I let the main pot simmer and cook down, I added the roux and folded the noodles in, making sure they were all nicely coated.
Plating was a few large spoonfuls, topped with shredded parrano, some more green onion, and half an avocado, sliced.
Results: damn good for an experiment. Reviews were 100% positive, so we’ll do this again. There’s room for improvement, though:
1) I forgot to get Monterrey Jack cheese, which is the classic topping for tortilla soup. I subbed parrano- which I had on hand- because it melts nice and plays well with tomatoes. But I believe the classic Jack would have been better.
2) you may have noticed there was no bell pepper. While that’s a classic ingredient in tortilla soup, one member of our household has issues with them. That said, I MEANT to substitute a different mild pepper- Anaheims, poblanos, anchos or the like. Just like the Jack, I just forgot to buy them. Unfortunately, I didn’t have any good substitutes on hand.
3) sliced avocado is another traditional topping for tortilla soup. But added ON TOP of this pasta sauce- as opposed to IN the soup- they threw off the flavor balance a little. The sauce that was nearly perfect from the pan was suddenly under salted when you got a bite of the avocado.
In the pot…
Plated
Taking stuff out of the freezer to eat to make room…for Thanksgiving leftovers.
Had a slab of turkey breast and some homemade turkey stock, but didn’t want to do the usual. So I adapted a chicken tortilla soup recipe to make a pasta sauce.
Ingredients:
1) turkey breast (cubed)
2) homemade turkey stock
3) one yellow onion
4) green onion
5) 1 can diced tomatoes
6) 1 can tomato paste
7) celery
8) carrots
9) lemon juice
10) cumin
11) cilantro
12) salt
13) pepper
14) parsley
15) chives
16) sliced avocado
17) shredded parrano cheese
18) egg noodles
After sautéing and seasoning the veggies, I added the chicken, then the tomatoes, lemon juice and stock. While that was going on, my noodles were cooking and I started a light roux.
After I let the main pot simmer and cook down, I added the roux and folded the noodles in, making sure they were all nicely coated.
Plating was a few large spoonfuls, topped with shredded parrano, some more green onion, and half an avocado, sliced.
Results: damn good for an experiment. Reviews were 100% positive, so we’ll do this again. There’s room for improvement, though:
1) I forgot to get Monterrey Jack cheese, which is the classic topping for tortilla soup. I subbed parrano- which I had on hand- because it melts nice and plays well with tomatoes. But I believe the classic Jack would have been better.
2) you may have noticed there was no bell pepper. While that’s a classic ingredient in tortilla soup, one member of our household has issues with them. That said, I MEANT to substitute a different mild pepper- Anaheims, poblanos, anchos or the like. Just like the Jack, I just forgot to buy them. Unfortunately, I didn’t have any good substitutes on hand.
3) sliced avocado is another traditional topping for tortilla soup. But added ON TOP of this pasta sauce- as opposed to IN the soup- they threw off the flavor balance a little. The sauce that was nearly perfect from the pan was suddenly under salted when you got a bite of the avocado.
A new location of a local Korean bakery chain just opened up in our neighborhood, and we decided to give them a try. We’ve gotten some tasty things from other (different) Korean bakeries in the past, but none of them are close. So we have some faves, but haven’t really delved deeply into their offerings.
A couple days ago, on my way home from running errands, I stopped in and picked up 5 different baked goods to try. Well, I’m glad I did! We’ve tried 4 of the 5 so far, and they have all been pretty good. Of course, the ones I got that were like others we’ve tried elsewhere were different, but still quite enjoyable.And the stuff that was new to us were still worth buying again, especially the mocha bread and sausage roll.
Definitely looking forward to trying other things…and buying the stuff we’ve already had.
A couple days ago, on my way home from running errands, I stopped in and picked up 5 different baked goods to try. Well, I’m glad I did! We’ve tried 4 of the 5 so far, and they have all been pretty good. Of course, the ones I got that were like others we’ve tried elsewhere were different, but still quite enjoyable.And the stuff that was new to us were still worth buying again, especially the mocha bread and sausage roll.
Definitely looking forward to trying other things…and buying the stuff we’ve already had.
The sausage was nearly engulfed in a hotdog bun-shaped roll that had an almost croissant-like texture, slit lengthwise. It looked like there was a sprinkling of chives on top. The roll was buttery and ever so slightly sweet- again, much like a croissant. I tried a little squirt of yellow mustard on the last bite. Yummy, but not necessary. It worked with or without.
The sausage itself was almost identical to a typical American hotdog in size & shape, but with a more complex flavor.
FWIW, the other savory treat we tried was a boat-like bread nearly a foot long, with butter, garlic and bacon inside. The bread was- like the sausage roll- slightly sweet. We’ve had something similar from other Korean bakeries, but with those, the bread wasn’t sweet at all. The pastries themselves were also smaller- just a little bigger than a deck of cards.
The sausage itself was almost identical to a typical American hotdog in size & shape, but with a more complex flavor.
FWIW, the other savory treat we tried was a boat-like bread nearly a foot long, with butter, garlic and bacon inside. The bread was- like the sausage roll- slightly sweet. We’ve had something similar from other Korean bakeries, but with those, the bread wasn’t sweet at all. The pastries themselves were also smaller- just a little bigger than a deck of cards.
