Posts Tagged With: tapioca

CCC Mostly Italian

I made a concerted effort to finish off the dried tagliatelle last week, in part so I could free up the tall and pretty jar it was stored in to keep the fancy new noodles I got during the week. Early shifts meant that I needed to keep it simple and straight forward most days, so first we used up some broccoli florets I’d got on special in a dish that was essentially, pasta, broccoli and two kinds of cheese, simple and delicious. Later in the week I made two variations on tagliatelle with beans – the recipe called for broad beans, but I had edamame which don’t need peeled – crème fraîche and garlic, which got spruced up with various combinations of peppers, spring onions, hard Italian cheese and toasted pine-nuts.

The Tuscan Beef Ragu did indeed convert successfully into a Tuscan Bean Ragu, though given how much ragu I ended up with, I feel if I’d used beef instead of beans, I’d have been eating ragu all week! As it was, I had a lot of food rather than two much food. Between shifts and the weather, I actually ended up prepping the ragu to the point where it’s meant to go in the oven and then actually baked it the following day. It came out pretty decently, though it wasn’t special enough for me to consider it worthy of inclusion in my regular rotation of bulk cook recipes – the effort to tastiness ratio isn’t worthwhile.

Speaking of gnocchi – one of the better parts of the ragu was the gnocchi in it – a colleague who keeps chickens had an excess of eggs, so I’ve been eating cooked egg breakfasts more frequently lately, and it’s reminded me how much I enjoy paprika fried gnocchi as a side with a cooked breakfast. Crunchy on the outside, soft on the inside, just a little spicy – lovely.

Additionally, I’ve been making a valiant attempt at cooking up the giant tapioca that has been lurking in the cupboard since my ill-fated experiments with making bubble tea a couple of years ago. I loved tapioca pudding as a child, but it’s not something I’ve ever made for myself as an adult, in fact, I’m not sure I’ve actually ever eaten it as an adult, as I don’t think my mum’s really made it since I went to uni. My dad has always preferred rice pudding and semolina – he tends to refer to it and its sibling sago as ‘frogspawn’ – so I guess it wasn’t worth the hassle? Whatever the reason, I had a hankering and got her to send me the recipe, and lo, after much patient stirring – and also an impatiently burned tongue – I had tapioca pudding. It was more glutinous than I remembered, seeming to take forever to thicken up, but that might be a product of it being giant tapioca, and the recipe omitted the essential ingredients, generous sprinklings of both nutmeg and cinnamon. However, once my tongue had recovered from it’s scalding, I had a big bowl of hot, filling, comfort food – and equally important, leftovers for the following day!

Categories: challenges, covid cookup | Tags: , , , , , , , | Leave a comment

January (and February) in 52 Ingredients

Despite my best intentions, January was something of an inauspicious start to this challenge. I only managed to cook with two new ingredients. If we’re honest, February wasn’t much better, with once again only two new ingredients being tried. That’s almost a trend, but what it also is, is steady progress so we’ll count it as a win and resolve to do better this month. Mostly during February I was finding new and pleasing ways to use up left-over sour cream – I particularly recommend putting a generous spoonful of it into broccoli soup in place of blue cheese.

The problem I’m finding with this challenge is that because I’m only cooking for one person I tend to bulk cook and if you open a jar of something for a recipe it needs to be something that you will use up before it goes off.

Yakiniku sauce
This was a great success. I tried it in various guises in stir-fries throughout January and evolved a preferred method of using it. Two thirds sauce to one third water makes a good consistency for a stir-fry sauce that coats the rest of the ingredients well. It’s a fairly mild flavour, just strong enough to give your stir-fry an unusual but pleasant flavour, without overwhelming the taste of the constituent parts. A little goes a long way when you’re me, so despite being a fairly small bottle I got quite a lot of dinner out of it. Definitely one to buy again, in a bigger bottle next time.

Mediterranean Style Cooking Cheese
Probably the best thing that can be said about this cheese is that it comes in a tub, pre-cubed and with liquid that is surprisingly effective at keeping it fresh. Unfortunately, as I was using it as a feta substitute – some places do feta in the same way but not many of them and usually I loose about a third of my packet of feta – it is disappointingly bland.

Giant Tapioca
This one is a bit of a work in progress. Last year I fell in love with Bubble Tea – hot not cold, and yes, I know, about six years behind the curve – and, on discovering Giant Tapioca at the Chinese supermarket I just had to try making my own. I suspect that my problem is that its not actually the right kind of Tapioca for Bubble Tea because every recipe I’ve followed has turned out poorly. I may have to admit defeat and just make really chunky Tapioca pudding, but in the interim…I still have hope!

Coconut Milk
No, not that kind of coconut milk. I cook with the traditional kind that you get in cans all the time. (Often enough that I know exactly where to go to buy it cheapest and consider it an essential cupboard staple.) This is the milk substitute kind, that you buy in cartons and that is mixed with rice and various other things to turn it into something that works as a substitute for cow’s milk. I’ve been trying it as a milk substitute in various home-made lattes. Particularly in my continuing attempts to master bubble tea. (I tried cooking the giant tapioca in it – that was less than successful.) I doubt it’ll ever replace cow’s milk for me, but it’s a reasonably pleasant substitute if I’m cooking for a dairy intolerant friend, and I prefer it vastly to almond milk.

Categories: 52 Ingredients, challenges | Tags: , , , | Leave a comment

Blog at WordPress.com.