The Lazy Gourmet

[Rusty Edge]

Sounds fun.  Anything of interest?

Much of the stuff I've already mentioned here before. Malva pudding is a new one. Really more like a rum cake without any fruit and nuts.

https://www.196flavors.com/south-africa-malva-pudding/

Recipes vary. I had no cream, and used Amarula liquer instead. It's African, sort of like an orange flavored Bailey's.

[Rusty Edge]

Another of her favorites is a halibut in miso broth with noodles. That may be next.

[Rusty Edge]

Our local McCormick and Schmick's went out of business. But when it was operating and the fish was in season, my wife often got a Miso halibut upon request.

This is the knock-off recipe-
http://mccormickathome.blogspot.com/2014/01/chilean-sea-bass-with-soba-noodles.html

This is something more official, but less specific-

Our trial and error miso broth consisted of this-
2 cup of water
1T of ginger paste
1T of miso paste
1T of terriyaki sauce
2T of soy sauce

I cooked the noodles in chicken broth.

[Rusty Edge]

Our Easter dinner was steak teriyaki and baked potatoes. Best flavor ever.

My wife prefers the Weber to the Traeger for steaks so that's what I used, but I improved the flavor this time by waiting until the coals were perfect for cooking, and then adding a handful of Traeger oak pellets for smokiness. Caution, there is a minute or two of flare-up when you add the pellets.

[Rusty Edge]

I figured out satisfactory egg-drop  soup last year...  Did I post about it?

Not that I can find by search or by re-reading the 2019 portion.
That's favorite of the Mrs., and all of the Asian restaurants are closed here abouts. Tell us about it, please.

[Buster's Uncle]

There's not a lot to tell - roughly, half-fill a gallon pot w/ water.  Simmer 4-5 chicken bullion cubes, a pinch or two of pepper and salt to taste, some MSG optional if you have it and it agrees with you for that authentic Chinese restaurant taste - also optional, a quarter stick of margarine/butter, see previous rational and your health needs.  Four well-beaten eggs in a sandwich bag; stir the pot vigorously and cut the tiniest corner off the sandwich bag to get a thin stream trickling, keep the broth spinning until it's all run out.

-Proportions may vary according to your own mileage. You're not looking to hard-boil the egg-stream; minimal heat, but not warm raw egg.  I always have trouble getting the thick bit in the egg whites to stop plugging the bag-hole.  A little garlic and sage isn't bad in this, either, but really, it's like seasoning good steak; it can cover the great natural flavor.

Good as strait soup, and since you probably don't keep egg noodles handy, works well with crackers like you'd eat oyster stew...

[Unorthodox]

Easter dinner featured the infamous funeral potatoes of Utah.  https://en.wikipedia.org/wiki/Funeral_potatoes


Potatoes boiled and shredded (frankly, I just buy pre-shredded hash browns and parboil them), Cream of _____ soup, sour cream, boat load of cheese and salt/pepper to taste.  Bake for an hour or so in a medium oven.  Some people add weird things to them as well, chips, crackers as a coating, etc. 

It's a hEt family staple. 

We also did 'bacon rice', another hEt family staple that's more or less bacon fried rice, except you bake it.  Rice, bacon, eggs, green onions tossed into a casserole dish with a bit of soy, worcestershire and sugar mixed in.  Bake at 350. 

[Geo]

Looks interesting.

The closest favorite oven dish here I know of is asparaus rolled in ham, mashed potatoes around them, and cheese sauce over it all before put in the oven.

[Rusty Edge]

Our local Asian restaurants have since re-opened for call in & take out. So, didn't make the soup.
Today I mixed some cheese bread, tomorrow I'll bake it.

[Lorizael]

In my life, I've never gone this long--6 weeks--only eating food I've prepared. Some frozen meals and canned stuff, but also lots and lots of extremely easy pasta dishes, some from recipes in books or online, some just sort of thrown together based on stuff on hand.

[Rusty Edge]

Careful with that pasta, it's an easy way to gain your Covid-19.

[Lorizael]

Yeah, plus I've found that stuck at home I've been snacking more. I haven't checked my weight in a bit, but I bet I'll be disappointed when I do.

[Rusty Edge]

I baked bread from scratch today. Mixed it yesterday and let it rise.
https://www.thecomfortofcooking.com/2013/04/no-knead-crusty-artisan-bread.html?fbclid=IwAR2mK_4U7SRbgb64dcUTqFysuFhotNsiMv_GK3IQQI-ZCIMzC5qe8os7ZS0

I added a cup of Parmesan, because my wife was jonesing for cheese bread. Probably too cheesy, to be honest.

[Lorizael]

I thought you were supposed to make a sourdough starter.

[Elok]

I used to really love sourdough, but I went without for a long time and lost my taste for it.  Now I feel pretty meh about it.