October - December 2024 COTM + COOKING FROM thread: NEW YORK TIMES COOKING (website & cookbooks)

Fish to eat every week, without a doubt. :blush:

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Healthy and delicious. What’s not to love?

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I’d say a little milder. And creamier in a way because they are a bit smaller than sardines so the bones are less noticeable. They are related species, apparently.

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NYT’s Longevity Noodles (gift link). A family favorite, incorporating chicken thighs, cabbage, mushrooms, scallions, and ginger. I use spaghetti for the pasta.

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VEGETABLE CHOW FUN

Couldn’t resist fresh ho fun noodles in Chinatown, and they have a short clock, so even though I didn’t have beef I went ahead and made chow fun.

The seasonings are simple – light & dark soy sauce, shaoxing wine, sesame oil, garlic, white pepper, onions, and scallions. I used king oyster mushrooms and yu choy for my vegetables, along with the requisite bean sprouts.

I went a bit over on the dark soy, clearly - ha!

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Yum.

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MUJADARA
(One pot, but using this bulgur mujadara recipe not the one pot recipe)

Before I remembered I had to cook or lose the ho fun, I had soaked lentils and rice for mujadara. So I went ahead and cooked it after I finished making the chow fun above.

I like slightly more rice to lentils by proportion, so I used 1/4 cup of whole brown lentils and 3/8 cup of basmati rice (I like bulgur mujadara a lot, but I washed the rice before deciding what I wanted to make, so here we are).

I used more cumin than the recipe and added some garlic, plus a couple of pods of cardamom to scent the rice.

One-pot meaning lentils and rice cooked together instead of separately and mixed at the end – I like my pressure cooker for this. I cooked the rice and lentils under pressure for 5 mins, then turned it off and let it continue to steam for another 10-15 mins, fluffing it once along the way. The lentils retain a bite and the rice fluffs up but doesn’t get soggy.

Lots of caramelized onions are the key to peak deliciousness here.

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I really like the Ottolenghi addition of crispy onions, when I have the time to make them. Could use Durkee onions from a can in a pinch.

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The bulgur mujadara recipe is from Reem Kassis and has crisp fried onions as a topping.

I use ready fried shallots or crispy onions as a shortcut, but I much prefer topping it with onions I’ve caramelized and crisped myself, like for biryani — they are much more onion-y!

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Yep. I like homemade better, too!

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CHILE CRISP FETTUCCINE ALFREDO WITH SPINACH https://cooking.nytimes.com/recipes/1023609-chile-crisp-fettuccine-alfredo-with-spinach

This just happened to be on my menu plan already! Second time making it, using some tips from comments on the site. I added garlic and mushrooms right from the start, and always will. This is a very quick, delicious meal. Melt butter and add chile crisp to melt together (this is where I add the sliced mushrooms and minced garlic). Once this seems cooked, add cream and let gently cook until pasta is ready. Once ready add the pasta to the sauce, along with the spinach and some grated cheese and stir around together in the pan, adding pasta water as needed (it definitely needs at least some). Top with an additional dollop of chile crisp. No picture today. Probably 15 minutes start to finish, even for a slow poke like me.

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Found a picture from the last time!

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This is mos def on the agenda, altho I prefer the ‘trashy,’ OG recipe (minus the butter). I have a potluck coming up at the end of the month & made this long enough ago that nobody will remember it (not true), and everyone will snarf it up. #keeper

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I’m making the Lemony Shrimp and Bean Stew tomorrow. This is happening.

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mostly the recipes ive tried on the site work very well - I might want or need to change some element but not because there is something wrong with the recipe. Dont think they are “basic” at all but most are not tecnically challenging and suitable for everyday evenings which is when most of us are cooking.

Ive been using fish recipes from the site for 2-3 years now since I have been in a weekly fish share program - the store links recipes from the site as suggestions for each distributed fish and most of the recipes have produced very enjoyable meals (many reported on Whats for dinner threads.)

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Love that one.

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LEMONY SHRIMP AND BEAN STEW

I’ve made this a few times now and I find I always end up cooking the beans from dry and using some of the bean broth in place of the stock called for, although I’m sure it’s fine with canned beans and broth, especially on a week night.

I added a little rosemary and thyme to the stew as it cooked. I have never followed the directions for marinating and cooking the shrimp first. To me, it makes more sense to add the garlic and paprika to the leeks at the end of their cooking time instead, the shrimp in the last five minutes or so of cooking time to gently poach in the stew, and the lemon zest and juice at the very end before serving.

I made ditalini to have with this. We like pasta in the stew, rather than bread on the side.

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SALMON BURGERS

A big THANK YOU to @MunchkinRedux for the rec, without which I would probably never have tried this recipe.

I saw some “salmon strips” at Hmart, which appeared to be the bottom of the fillet that’s sold for sashimi, plus a few small mini-fillets that are probably the end trim. So I didn’t feel bad chopping them up, haha.

I mostly followed the recipe, but I skipped the capers because I didn’t have them, added scallions, and a bit of zhoug because it needed something in place of the capers after a tiny taste test.

I used panko for breadcrumbs, mixing some in and then coating the burgers with the rest before pan-frying.

Absolutely delicious!

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So glad you enjoyed them!

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