Sunday project cooking: we made a big batch of enchilada sauce. Three individual one-cup (it's about 115 mL) aliquots for the freezer and a seared pork loin and cut up cabbage tossed with enchilada sauce slow-braising in the oven. After a rest and some cleanup, I shall attempt tostones, which I have never tried to make before.
Similar posts
3 posts close in meaning, closest first
10 Oct: Gazpacho with hot chorizo garnish Rump steak Diane #cooking #food #FoodDiary That is pretty much the last of the garden tomatoes now, but a good way to finish off. The sizzling hot chorizo in the cold soup is something I've done since having it in a theatre restaurant in Edinburgh in the late 90s; always struck me as a fun addition.
Spent the day making future food. Kimchi on the left, saukraut on the right and in the middle an experiment combining pickled and Mayak eggs. I should probably be shunned by both cultures for this. Not shown 24h sous vide ham hock, and some cabbage soup which is only a few minutes hence future…
The gluten-free stuff at the supermarket looked mummified, so I made gnocchi from scratch instead. Turned out much bettter than I expected, for less money. I’m never going back. - russet potatoes, baked and cooled - random mix of cassava, rice and chickpea flour because that’s what I had around. About 30% of the volume of the potatoes - salt and olive oil
Show more of this post
I did a somewhat less than thorough job of taking the skin off the potatoes then mashed them just until I could detect no lumps. Next time I’ll mince the skins and add them back. Then folded in the rest of the ingredients until well mixed. The internet shows pictures of someone forming the gnocchi much like rolling out pasta, but my dough was too potatoey for that so I just pinched off pieces. I suspect a larger flour ratio would help them look neater & hold together better, but these were fine. Then boiled with asparagus until they floated & served w/pesto. Leaning in to chickpea flour more would make this a good vegan option.
