Quarantine Cooking

[Too Tall]

Haha, I might be able to shoot a video for the process tonight for you. I am still waiting on my new camera and gear to get here Monday, but I have a crap Lumix that I might be able to shoot with.

Hey you KNOW I appreciate this.

[COVRTDESIGN]

Hey you KNOW I appreciate this.

I just hope that I have one more packet left.

[caleb]

After 6-8 hours of sitting in the fridge, the ricotta was pretty solid. I fluffed it up with about a half cup of olive oil, which worked really well. Turns out that it really is all about the fat.

The shells turned out a-okay once I topped the finished product with some homemade marinara.

[jclay]

I winged this a couple of weeks ago, have done it a couple more times

Sardines (Costco's, including oil in the can, imported from Morocco - my fav) - 1 Tin
Capers - Heaping TBsp
Garlic (jar, minced) - Rounded TBsp
Tomato Paste - Heaping TBsp
Water - Eyeball, to make the tomato paste into a sauce to be reduced a bit
"Italian Herb Mix" - 1/4 teaspoon-ish
S&P

Didn't have any white wine handy but that's probably a good addition.

Feels like I'm forgetting something..a little dill maybe; something's nagging at my brain. Anyway, chuck it all into a warm, olive oiled pan, cover to get everything to temp quickly, simmer for 5 covered, 5 more uncovered (that's simply what I did) adding water to keep it liquid enough to not scorch or require much attention, pour over spaghetti.

Mighty tasty for something so quick and easy.

[COVRTDESIGN]

beef curry-01.jpg

Here is the Japanese beef curry from the other night. Came out fantastic and I always prefer it over a regular beef stew.

Shot on the new Youtube set that I am currently building for cooking videos. Hopefully everything will be done and all gear finally in studio by Monday!!

[Matthew Strongin]

beef curry-01.jpg

Here is the Japanese beef curry from the other night. Came out fantastic and I always prefer it over a regular beef stew.

Shot on the new Youtube set that I am currently building for cooking videos. Hopefully everything will be done and all gear finally in studio by Monday!!

Oh man, you're killing me. That looks amazing.

[Too Tall]

Who knew Japanese like gravy?

[caleb]

Of all the things in this thread, that Japanese curry is the one at the top of my to-try list.

Maybe that's because it's 50F and raining?

[COVRTDESIGN]

Who knew Japanese like gravy?

I make mine a bit thicker, it is normally a much thinner "gravy".

[COVRTDESIGN]

Of all the things in this thread, that Japanese curry is the one at the top of my to-try list.

Maybe that's because it's 50F and raining?

2 lbs beef chuck, cut into 1" cubes

salt and pepper, to season

1 tbsp oil

75g unsalted butter

75g plain flour

4 tbsp curry powder (or 2 tbsp curry powder and 1 tbsp garam masala)

¼ tsp chilli powder (or to taste)

1 large yellow onion, thickly sliced

3 large carrots, peeled and cut into irregular chunks

2 yukon potatoes or baby yukons, peeled and cut into irregular chunks

2 tbsp tomato ketchup

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp salt

1 apple, grated

cooked rice, to serve


Season the beef with salt and pepper. Heat the oil in a large saucepan and fry the beef in batches until well browned. Return all of the beef to the saucepan and add around 8-10 cups of water to completely cover the meat. Bring to a simmer and simmer for 1 to 1.5 hours, skimming to remove any scum that forms on the surface.

When the beef is tender (but not falling apart), add in the potato and carrot and simmer for a further 15 minutes until the vegetables are tender. Remove from the heat and strain off the solids, reserving the stock that you just made with the beef, vegetables, and water.

Heat another large saucepan and add in the butter and flour. Stir with a wooden spoon to combine into a roux and cook until just starting to turn color. Add in the curry powder, garam masala (if you have it) and chilli powder and stir for 1 minute. Add in the stock a ladle at a time until a smooth sauce develops. Do not add all stock at once or you will have a very clumpy roux. You can add more stock or water if it is too thick.
Add sliced onion, grated apple, and other remaining ingredients and simmer for 10 minutes until the onion is softened, stirring regularly to stop the sauce from sticking to the saucepan. Remove from the heat. Stir through the beef, potatoes and carrot, adjust seasoning for saltiness and allow to stand covered for at least 15 minutes before serving. Adjust seasoning (you will probably need to add some additional salt) and then serve with rice.

[COVRTDESIGN]

Hey you KNOW I appreciate this.

I'll have my new camera gear tomorrow, so I will be able to finally shoot that video.

[caleb]

Thanks @COVRTDESIGN ! I think I even have everything on hand to give it a go.

[Too Tall]

@COVRTDESIGN thanks. Hey, in the above beef stew. Is the apple for pectin or you after a flavor profile? Other than Garam Masala that's pretty universal and entirely comforting stuff. I'd have a hard time not adding some red wine.

[COVRTDESIGN]

No problem! Looking forward to seeing how it comes out.

Also let me know if there are any hiccups or things that can be more clear in the recipe. I just quickly wrote that.

[COVRTDESIGN]

@COVRTDESIGN thanks. Hey, in the above beef stew. Is the apple for pectin or you after a flavor profile? Other than Garam Masala that's pretty universal and entirely comforting stuff. I'd have a hard time not adding some red wine.

The apple is provided to add some sweetness. Sweetness is a key part to the Japanese style.

[caleb]

I've also never made katsu rice, which seems adjacent to this curry: Wagamama releases recipe for famous katsu curry so you can cook it in lockdown | The Independent

My to-try list is growing fast.

[rydesteel]

Do we have a Quarantine Breakfast Thread yet? Buttermilk Cornmeal Pancakes with diced banana's and a little thick sliced bacon.

[rydesteel]

French Omelet with diced potatoes, ham, mushrooms and cheese. If you ever are in Bloomington In go to the Uptown and order Michael's Potato Omelet. Mine was good, His are Great!

[COVRTDESIGN]

I've also never made katsu rice, which seems adjacent to this curry: Wagamama releases recipe for famous katsu curry so you can cook it in lockdown | The Independent

My to-try list is growing fast.

That sounds pretty good too. That is more of an Indian/British curry with Japanese influence.

Tonkatsu is super easy to make. Lightly toast panko bread crumbs and set aside.

Get a pork chop and tenderize it, season with salt. Dip in corn starch or ap flour, then into egg mixed with either a little bit of water or milk. cover and press panko firmly into each side of the pork. Fry at 375* for about 3 minutes per side. Let rest on rack to drain.

You can buy katsu sauce or mix 4 tbsp ketchup, 4 tbsp worchestershire sauce, and 2 tbsp soy sauce.

[guido]

Not quite to Frank's heat standard I fear as I didn't use quite enough Sichuan chili I was experimenting with...



But the tamarind, fish sauce, shrimp paste, mix of vinegars (rice,black and aged mushroom), lime juice and honey base gave it a wonderful richness...