I found some frozen sliced beef liver and decided to give it a try. First I tried thawing the slices and frying them, but they were too delicate and floppy to handle easily, and the liver wound up overcooked and gross. I threw it in the food processor with fried onions and a boiled egg to make chopped liver, which was actually quite tasty.
Recipe by Just One Cookbook.
Recipe by Elise Bauer at Simple Recipes.
A curry with locally grown oyster mushrooms, homemade paneer, and chickpeas. The paneer added a needed creaminess that balanced out the spice of the curry sauce.
I found out that the white part of a watermelon is a decent filler vegetable.
I mostly followed Chef John’s recipe, except the greens I had happened to be kale. I also spiced it up with some Calabrian chili paste.
New and Improved Baked Feta Pasta by Chef John.
This was unsurprisingly delicious. It also turned out to be a good use for the underripe cherry tomatoes plaguing my grocery store lately.
I tried making a savory steel cut oatmeal with dashi and miso. The flavors actually worked well together, but the miso ate the oatmeal, leaving me with a very watery porridge. It’s possible that ignoring the standard miso advice and boiling the miso, instead of adding it at the end, would have saved me from this textural disaster.
My main goal with the shrimp was to avoid overcooking them. Starting with frozen shrimp, I let them thaw and dry out in the fridge, and then seared them in a skillet until they looked done. They were delicious.
I roasted the broccoli and cauliflower at a low temperature while figuring out the rest of the meal. The vegetables shrank quite a bit, concentrating their flavor. Ella Quittner at Food52 has an article comparing different ways to cook broccoli that I found helpful.
Recipe by Bob’s Red Mill. It’s good with yogurt and fresh fruit.