Quarantine Cooking, Week 4

[starlady]

 It has, indeed, been nearly a month. Cripes.

• Spring Salad with New Potatoes – I make this with a tofu and it's pretty good, though given how cavalier I am about the quantities of veggies I should probably 1.5x the dressing. 
• Red Bean and Green Grain Taco Bowl – I had azuki beans, so I used a can of kidney beans instead; I used farro instead of wheat berries. The red bean half of the recipe in particular is pretty tasty.
• Asparagus & Jammy Eggs with Pounded Pistachio Kumquat Sauce – I don't doubt that finding pistachios and kumquats in a pandemic will be a PITA; it was for me and I live in Berkeley. But it was so worth it; the sauce is so good. That said I simplified the recipe quite a lot: instead of pounding the ingredients in a mortar and pestle I just pulsed everything in the food processor. (Life is too short, even in quarantine.) I cut the asparagus before blanching them and I blanched them in the same water as the potatoes, and I never bother with the ice water baths for those ingredients either; I save it for the eggs, which actually need it. Again, life's too short. But the sauce is delicious and it was 200% worth all the rigamarole.
• Asparagus with Chorizo and Croutons – I got a large package of chorizo at the store and I've made this twice. Yes it is the time of year when I eat my body weight in asparagus and I regret nothing.

Other than that, more repeats and leftovers. What have you been cooking?

Comments

[thistleingrey]

I've made the banana oat pancakes a second time, modified slightly differently this time. I had less banana than desired, so I added 2-3T applesauce, skipped the sugar, and increased flour + oats to 1 c. It made slightly more, which is what I wanted. I love how forgiving the recipe is--usually things I've eyed from Smitten are too much for me to contemplate.

[krait]

I have two lamb shanks defrosting in the fridge right now! The plan is to do... something... with them tomorrow in the crockpot.

Probably the something will involve white wine, rosemary, dijon mustard and several varieties of peppercorn. I'm not yet sure exactly what will happen! (My usual cooking method is "look at six recipes, then wander into the kitchen and throw something together.") I keep finding lamb shank recipes with only two of the four features I want: crockpot, white wine, not bland, no mushrooms. So I'll just... figure something out.