This goes in my actual #CrockPot and not the #InstantPot because for 100% slow cooking I really do prefer the porcelain insert. I reserve the IP more for slow cooking that needs additional modes, like the red beans & rice that starts with pressure cooking, or the Dublin coddle that starts with browning the meat.

So the IP will be available for pressure-cooking some corn on the cob to go with the roast. Yay!

#amCooking

Marinated pork shoulder with yogurt & tandoori spices, then roasted it in a low oven for 2.5 hours. This is the result.

It tastes wonderful.

Details:
Shan brand premix tandoori spice, 25 g
Greek yogurt 150 g
Pork shoulder, 750 g, cut into chunks. (1.7 lbs)

Mix spice into yogurt, slather on meat, marinate in refrigerator for 18 hours.

Cook in 150C / 300F oven for 2.5 hours.

#AmCooking #FoodPorn

Made Thai red “curry” with cauliflower & leftover smoked chicken. Pad prik king as base recipe.

Served over Taiwanese hand cut noodles.

A tasty combination & a good way to use up leftovers.

Now I want to make a similar dish with chicken confit.

#AmCooking #foodporn

There will be crumble. #FoodForFree #AmCooking #food

No-churn ice cream is in the freezer, chicken soup is in the small crock, and a pork roast is in the 8 qt crock.

I feel productive.

#amCooking #BudgetMeals #FoodPrep

Doing that thing where you've got the kitchen window open while you're cooking so that all your passing neighbours can smell your dinner.

It's paella, by the way. #AmCooking

NY Times recipe for creamed spinach pasta. Made with Lebanese couscous instead of long pasta.

This is easy & delicious.

I will have a lot of leftovers.

Not remotely low calorie food: ricotta, cream & butter.

#amCooking

For some reason, I didn’t post my June #pie for Homemade Pie of the Month Club when I made it a few days ago! This is silly, because I love brag-posting my pies, and this one turned out especially pretty!

Floating-Top Cherry-Vanilla Pie from Ken Haedrich’s book Pie Academy:

#amBaking #amCooking

Look at this tortilla I just made. Just look at it. #amcooking #spanishfood #holyshitthatwasgood

Made bucatini all’Amatriciana. With guanciale.

Tomato version version this time.

#AmCooking #FoodPorn

If making dramatic convection arm gestures above my skillet of reducing sauce and intoning, “REDUCE! REDUCE! REDUCE!” doesn’t make it go faster, why does it feel so right?

#amCooking

Made “Taiwanese Ramen” from this recipe.

https://sudachirecipes.com/taiwan-mazesoba/#printable-recipe

It’s a Nagoya style dish. Broth-less.

Those are fresh ramen noodles from the local market.

Alterations: I skipped the raw egg. And I used confit chicken rather than ground pork.

Outstanding.

#AmCooking #NagoyaFood #JapaneseFood #Ramen

I'm cooking lamb tagine and Ive opened the window specially so that my neighbours can smell it. #AmCooking

I made Kenji Lopez-Alt’s Shiokoji Duck Confit, but with chicken.

Also with olive oil not duck fat, because I don’t have that much duck fat, or even chicken fat, in the house.

Wow, this is a great recipe.

Had one chicken thigh, without the skin, just out of the oven. Because it smelled so great, and I was impatient. Yes, I know I’m supposed to age it in the fridge.

Not the best lighting on the photo.

#AmCooking

Making Indian-spiced Shepherd’s Pie. Keema spiced meat underneath. Mashed potatoes with a bit of turmeric & garam masala on top.

#AmCooking #WIP

Peruvian pork stew, over mashed potatoes. With a side of Central Valkey asparagus.

Stew with pork ribs instead of boneless meat. Also with dried apples instead of fresh. Cooked 90 minutes at 300 F (150C), covered. Sauce puréed at finish, and meat added back.

Result: delicious.

#amcooking

Made a smoky, cheesy cauliflower “tortilla” from Ottolenghi’s cookbook Plenty.

Spanish purists, don’t hate on this. I know the Spanish version is potato & egg or potato, onion, & egg.

Smells great but still at mouth-burning temps.

#amcooking

I've opened my kitchen window so that any passing neighbours can smell my chili cooking.

#AmCooking

Grilled cheese on masala bread.

We stopped at “Hot Bread” in Sunnyvale. Had no idea what we would find there. Bought the masala bread on a whim. It’s basically soft white bread with Indian spices. Pretty 🌶️hot, too.

It makes a great grilled cheese sammich. Beecher’s cheese inside.

#amcooking #IndianFood #AmericanFood

Finished the Fregola. Shiitake mushrooms were a good addition.

I used German bacon instead of pancetta. Smoked pork belly instead of salted.

This is an easy dish to cook. Will make again.

Makes a lot of dirty dishes but they’re all clean now. ☺️

#AmCooking #ItalianFood