/ck/ - Food & Cooking

>>8945228

Finally, a bowl of our veggie-modified version of Bou'neschlupp, chock full of veggies. Because I did a deviation from the usual, I wanted to honor the green beans by including them not just as an ingredient, but as the base for our broth, and incorporate them throughout the entire dish.

You can see pretty well here what I was talking about with the potatoes. The starch thickened it a little, but it didn't bother me at all. I like stews, there was a period of where I was being medicated for my thyroid conditions and I got sick a lot. All I could eat were soups and brothy stews, so they grew on me. If you don't want to have to deal with potatoes at all, substitute them for more carrots or parsnips.

I hope you enjoyed my version of this Luxembourg dish! Soon to come to this thread, a cook along with our schnitzel and side dishes!

>>8945215

And this is our finished product! If you're incredibly picky with clean presentation, then go ahead and skim off what foam might be there, but don't feel obliged to do so. Make sure to poke your potatoes and carrots, seeing if they're the texture you desire, and taste to see if it needs any more seasoning. I think I added another pinch of salt, but not much.

You know what the best part is? This entire pot is under 600 calories. I think mine came out to be 525. Not per serving, for the whole thing.

Let's plate it up.

>>8945188

So we're nearing the final steps of our process. It is a little time consuming, cooking all the parts and then bringing them together, but if you know the basics of cooking then this shouldn't give you a problem at all as long as you monitor everything with general closeness.

Let's address the pot. Remember the green beans and asparagus I had you set aside? They come into play now. Because my green beans were frozen, thawed, and a little soft, I added them to the pot with no preparation. My asparagus, however, was a little tougher. I tossed it in another pan with just a tiny, inconsequential amount of butter and sauteed it until it was slightly bendable.

Now, two things. First, the butter. Do not use a copious amount. If you need less butter than what's recommended to get your ingredients where they need to be, then feel free to hold back (or add a little more if needed). And second, if you are using fresh green beans then add the remaining portion to your pan with the asparagus to soften them a bit.

If you don't like long stalks of asparagus in your soup, then cut them smaller. However, I am a child who enjoys funky looking food from time to time, and I like the way long asparagus looks. I had no difficulty eating it like a normal human being, either, but this is strictly a preferential thing.

When you've got everything in your pan at a desirable texture, carefully toss it in the pot. One more step before we can enjoy our hard work.

>>8945182
It will look like this when you've completed those steps.

Further instructions in next post.

>>8945155

...And this is the color you're going to be looking for. A nice, light green. You're going to notice two immediate things about your mixture: One, some of it's going to be watery, some of it is going to be pulpy. This is what we're looking for, that's normal. Two, that it smells. Amazing. Remember, the only seasoning we used was salt and pepper, with the addition of butter to grease up the pan. Other than that, the veggies are the stars of the show.

You're going to take your blender as well as a semi-large mesh strainer to the pot with the potatoes and carrots in them. Mesh strainers are typically inexpensive, I got mine at Walmart for like $5. I've used it nearly every day of my life. I love it.

Pour your veggie broth into the pot and use a spoon (I used wooden, I assume any spoon will work) to churn the more pulp-y parts of the mixture against the strainer. This actually took me a while, about 10 minutes to get it all in. You're going to get a lot of water as well as some more textured parts. That's fine. We want to avoid the heavily fibrous, stringy parts of the veggies, but getting a little substance into the soup is just fine.

>>8945148

Again, this is just a cheap ass blender that you're going to carefully dump your green beans, asparagus, and sauteed onions in. Fill it with a little bit of water, we are looking for a liquid consistency, and if possible pour the water in your pan and swish it around to get as much flavor as you can out of the pot. This is all the water I used, as you can see, it doesn't reach overwhelming heights but it will create the texture and consistency we're looking for. I would not add salt to this yet. Hold off on that until the next few steps.

You're going to give this sucker a medium blend for just a couple of minutes. I pulsed it a few times to see how it would handle, but for the majority of my time I was able to keep it on medium while holding the lid down without a worry...

>>8945146
Oh shit, nigga, it's working again.

MOVING ON, then. So this is what both of the pots looked like before our blender action. You can't see it here, but I actually added more water to the pot on the left before the blending, and it turned into stew. Stew is good, though.

CONTINUING.

>>8944753

We'll be resuming as soon as I'm able to post photos again.

The only thing it's telling me is that it's failed to upload. I'll keep trying, but I worked too damn hard not to post the process. If this thread dies off, there will be another version of it when this weeb site gets its shit together.

>>8944744
The water in your pot should be covering your potatoes and carrots, but not by an absurd amount. I made the mistake of putting more than this in, and it turned the soup into a stew. Flavors were still really, really great but the texture was a little gritty. It certainly didn't make it inedible, though. Just watch, and poke your contents with a skewer or something pointy and long enough so that you won't scald yourself, making sure they're the texture you want.

...If I could put up images, you'd be able to see what I was talking about.

So I guess 4chan got done shitting itself? Is that what locked out all replies for all that time? And for whatever reason it's not letting me upload photos to the posts. Anyone else getting that issue?

Moving on.

I forgot to mention, you'll either need 1/2 tablespoon of butter or oil. I used butter because that's what I had in the fridge.

In one pan, you're going to coat the bottom with your butter or your oil, and toss your onions in. Saute those until they start to get a little golden brown on the edges, then throw in your green beans and chopped asparagus. I added a few sprinkles of salt to get them to sweat a bit, but it's not necessary. Once they're sizzling and browning just a bit, turn it on low and let it sit for a few more minutes. Do not brown them entirely... We're looking to preserve that green color as much as possible.

In a pot, toss in your carrots and potatoes, and let them sit on medium-low heat. Sprinkle a little salt in your water, and cover with a size-appropriate lid.

If you'd like to use chicken stock, then go ahead, but I didn't have any. My pantry was pretty cleaned out, and I'm not going to buy much until after the move. I used water to de-glaze the bottom of the veggie pan. Use cold water, you want it warm, not boiling, because the next step is going to be to take it over to the blender. That's right, the blender. I think mine cost $20 or less, you don't need any high-tech equipment for what comes next.

So let's get started on our Bou'neschlupp, which means green bean soup. Normally this thing would be hearty as fuck. Heavy cream, bacon, sausage, ham... Of which I can have none. In addition to trying to lose weight, I've got some thyroid and pituitary conditions. Cured, heavily salted meats tend to fuck my shit up. And I'm not going to make something that I won't eat, that's wasteful and retarded.

Here's what you'll need:

1 whole, medium white potato peeled and cubed
1 whole carrot, peeled and chopped accordingly (you want each piece to be no bigger than a nickel in diameter)
1/2 chopped white onion
1 cup chopped asparagus
1/2 bag of frozen green beans

Yes, I used frozen green beans. My grocery store didn't have fresh when I made this. Shoot me. If you're going to use fresh green beans, after you snap them you should have around 2-4 cups. Set half of them to the side.

If you're using frozen green beans, you only need 1/2 of the bag for now, but don't put away the other half. Set that, as well as a handful of asparagus stalks to the side for later. Those ingredients aren't pictured here, but they are necessary for the last few steps.

You'll also notice there's no seasoning here. That's because all I used was salt and pepper, and both of those things were to taste. I didn't measure them because some people like things super salty, others like to keep their salt at a minimum. You're all adults, you can figure this out. If you really, really want to you can mince up some garlic for the next step but really, you don't need it.

Let's continue.

Luxembourg Cook Along Thread goes here:

>>8944655
>>8944655
>>8944655

So this thread right here: >>8923370
exists and you should go look at it for more details. Basically you randomly assign yourself a country, then you cook a dish based around that country. My country was Luxembourg.

I originally wanted to do a soup, main course, and dessert, but I'm in the process of moving and things are going way faster than expected. If the competition and this thread are still around after a while then I might continue with a dessert, but that's a huge 'might'.

So instead I decided to do a cook along thread.

Soup: Bou'neschlupp (a modified version, it'll be explained)

Main Course: Chicken Schnitzel with Tomato and Onion Stew, and Roasted, Vinegared Potatoes, Carrots, and Asparagus

Some mistakes were made, but most of it came out really good. Stay tuned for cook along.

>>8938743
We're cooking, OP.

>>8927952
Omitting dessert from this because I'm moving to another house and won't have any more free time until a couple of weeks from now and this will probably be over by then. Posting processes tomorrow in a new thread, will link to this one.

>>8929615
Chef John-sama~

>>8930524
(I forgot my handle)

Maybe scotch, I dunno. Johnie Walker Red Label, kind of cheap but does the job.

Can we do more than one course for our country? I want to do a soup, a main course, and a dessert if that's allowed.

>>8918416
>$300

Where do you go to school? The minimum where I am is like $550.

Luxembourg motha fuckaaaaa

This will be fun.