What are you Cooking the Week of December 6, 2020?

[Mike Nolan]

I'm still working on beef stock and will marinate some of the boiled beef in barbecue sauce for supper.

My wife is testing out a recipe that's supposed to be a copycat of the discontinued Campbell's Black Bean soup.

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[Italiancook]

I made a pot of Cauliflower & Pasta Soup that will last most of the week. I'll intersperse it with a meat meal or two. I greatly miss Parmesan Reggiano cheese from Italy. I'm not buying it because of Covid. As soon as the pandemic ends, Parm-Regg is the first thing I'll buy. Not having it means I can't cook the pasta dishes we like.

• This reply was modified 3 years, 11 months ago by Italiancook.

[Mike Nolan]

They had real (Italian registered and stamped) parm reg at Costco the last time I was there.

We had some hard cheese at a farmer's market when we were in Torino that wasn't parm reg (wrong region) but was incredible. I wish I knew what it was.

[Mike Nolan]

My wife's black bean soup was a good first try, she thinks it needs more carrot next time around.

I think the beans needed to soak longer (She tried the 'fast soak' method, I think an overnight soak would have been better.)

[RiversideLen]

I made pork chops and had one with green beans and leftover sweet potato.

[BakerAunt]

I prefer the overnight soak for beans, and I follow Kenji Alt-Lopez's technique of soaking them in salted water, then cooking them separately in salted water.

[Mike Nolan]

ATK did a test of beans soaked in water, water with baking soda (alkali solution) and water with citric acid (acetic solution), the ones in the baking soda were the softest and cooked faster, the ones in the acid didn't soften much and took much longer to cook. I don't think they tried salt water, but it would also be mildly alkali.

[skeptic7]

I do an overnight soak of beans before cooking them. I am trying to reduce the amount of salt, so I don't add salt to the water.
Did you have hot dogs in your black bean soup? That used to be de Rigor when I had it in cafeterias.

[Mike Nolan]

No, this was a pretty basic black bean soup: Black beans, onion, carrot, celery, bay leaf, oregano and sherry. (I'd have added thyme and maybe a little rosemary, I think both pair well with legumes.)

She was trying to stay away from the 'Southwest' flavor profile, so no cumin and, obviously, no garlic.

[Joan Simpson]

Last night we had fried chicken, rice and gravy with thickened potatoes,yep my husband wanted two starches.

Tonight I'm frying cubed pork, fried okra and macaroni and cheese.Apple crisp is in the oven.

[Mike Nolan]

I made a big pot of vegetable beef soup today.

[BakerAunt]

I made another batch of yogurt on Monday.

For dinner, I made Salmon and Couscous with Penzey’s Mural Seasoning. We had it with microwaved fresh broccoli.

[RiversideLen]

I had a left over pork chop (yeah for left overs!) and made brussels sprouts and brown rice. Also made a tahini sauce that I put over the sprouts and rice.

[Joan Simpson]

Len I love leftovers too.We had leftover roast beef-n-gravy over fresh mashed potatoes and leftover garden peas and carrots.

[RiversideLen]

I had a leftover pork chop, pasta, brussels sprouts and carrots.

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