Post by erin elizabeth on Jun 1, 2020 6:14:49 GMT -5
Hard to believe it is June already. Hard to believe a lot about our present reality.
5/23 Black Pepper and Beef Stir-Fry (NYT Sue Li) Really tasty and not too peppery. Add more cabbage? 12 oz? Didn’t have sesame seeds. Used flank steak.
5/10 Spaghetti with Sheet-Pan Scampi (BHG 12/16) Really easy, fast and delish.
5/10 Roasted Broccoli with Pecorino and Pistshios (BHG 12/16) Used pecans. A little gussied up.
5/10 Rhubarb Fool (NYT) adapted—added a jam layer and toasted pecans and Lorna Doone pieces on top for crunch.
5/3 Vanilla Cake Pan Cake (KA) Loved this version with the hint of almond. Made 12 cupcakes.
5/30 Irene Kuo’s 5-4-3-2-1 Ribs (Food52) Good. Easy because on top of stove. Added a little cornstarch to sauce at end instead of boiling all the way down.
5/23 Strawberry-Rhubarb Bostock (MSL 5/20) Tasty, but I wanted different balance of flavors. More frangipane? Too hard to spread over jam so clumped. Liked straw/rhub/frang taste. Made again 5/24: added a bit more salt and spread the frangipane more generously and I thought it much better.
5/26 Rhubarb Custard Pie (Food Network) OK. Used lemon juice instead of orange. Needed salt. Just prefer rhubarb straight, I think.
-Falafel Turkey Burgers-Molly Yeh. These were much juicier than I expected and for someone who does not eat much meat or usually enjoy burgers of any kind, I really like these. That's saying a lot! -Homemade Ricotta Spinach Ravioli-I made this up using a homemade semolina and whole wheat pasta with a ricotta spinach filling. Added a touch of nutmeg and lemon zest to the filling and served with a simple marinara. SO GOOD! -Grilled Tandoori Tofu with Broccolini (Broccoli) and Red Peppers-Eating Well. Broccollini looked lousy at store so I used broccoli instead but blanched it before grilling. I served this over a 4 grain pilaf that I made up using millet, quinoa, farro, and bulgur. -Balsamic Chicken and Tomatoes-Food Network (I think). Also a surprise hit for how simple it was, but I think using Kosher chicken helps. Just more flavorful chicken instead of mass market supermarket chicken. Served over C.L.'s Creamy Parmesan Orzo. -Roasted Vegetable Enchilada Lasagna Casserole-made this up loosely based on Skinny tastes Butternut squash and black bean enchiladas. I roasted some butternut squash from my produce box of the week along with red onions, bell peppers and added corn from cob and black beans; then layered with corn tortillas and a homemade enchilada sauce plus cheese. Topped with crushed tortilla chips. Super delicious!! -Cannellini Beans with Tomatoes and Basil-Milk Street Kitchen Fast and Slow. I used Rancho Gordo Corona beans and this was amazing but I am an admitted bean-a-holic! I used an extra cup of stock to make it a bit soupier but it was perfect. -Creamy White Bean Hummus with Herbs
-Chicken Lentil Soup with Jammy Onions-A mashup of Skinny taste red lentil soup and soup by the same name from Bon Appetit. I may amp up the spices a bit next time but good enough that there will be a next time. -Pasta Fagioli-another mashup I did of Cook's Country, Barefoot Contessa, and someone else that I forgot but it worked! Comfort food! -Beany Minestrone-Epicurious. A nice veggie minestrone. -Knoephla-Molly Yeh. More comfort food. I used homemade stock but only half recipe of the dumplings and cut back total liquid by 2 cups. It was still plenty hearty with lots of dumplings. I added some fresh corn that I had cut from the cob and frozen peas as well as some diced roasted chicken cause you can't have a dumpling soup without chicken! -Doubletree Copycat Chocolate Chip Cookies-too much chocolate for me but the family loved them and a few clients ordered them from me after tasting -Brown Sugar Cinnamon Walnut Danish Kringle-this was for DH on my quest to perfect the dough for this recipe. This was better attempt but still not perfect. Although to quote DH "if this was a failure....you can keep on making mistakes and I won't complain!!!" -Creamy Yogurt Citrus Vinaigrette -Sesame Soy Dressing -Tzatziki-me. Good with the flatbreads below. -Yogurt Flatbreads-Milk Street Kitchen-made one recipe with yeast and topped with zataar and another with everything seasoning; made a second non yeast recipe cooked in skillet and left plain to eat with hummus. -Hearty English Muffins
GOOD: -Beet Chips-Cook's Illustrated. Got beets in my produce box and I am not a fan but this made them edible IMHO. They were supposed to retain their red color with the pre-bake salting process but still looked a bit dingy. Tasted fine, however, and nice crunch. They shrink a lot though and took 3 hours to dry out/crisp at low oven temp. But did not use any oil so another bonus f that is an issue for someone.
TRIED AND TRUE:
-Roasted Vegetable Spread-Alton Brown -Salmon with Romesco-Eating Well
OTHERS: -Hoisin Glazed Baby Back Ribs-Milk Street Fast and Slow. I did not eat these since I don't eat pork/red meat but DH said that this was his new favorite sauce and was practically drinking it from the pot!
Post by soupandstew on Jun 2, 2020 19:27:53 GMT -5
I don't usually participate on this thread but this recipe blew us away food52.com/recipes/68254-spicy-salmon-with-israeli-couscous-chickpeas. I only made the couscous part of it as a side for a simple grilled chicken breast, and subbed an arugula/spinach mix for the kale. The flavor was amazing with a great blend of sweet (I used golden raisins) and savory. I love Middle Eastern flavors and this really made me happy.
"Being bitter is just the ego clinging on to the past." Brendon Burchard
The Husband and I were chatting about how, in a blink of an eye, everything changed, and that's happened twice now in less than four months.
In the meantime, I cooked.
Would make again: Milk Street Molletes (Oxacan black bean bruscetta) Cooks Country Slow cooked Lentil and Chorizo stew Kevin Belton Catfish Court Boullion Cooks Country Glazed meatloaf Clean Food Crush Blog Slow cooked Mexican chicken bowls Milk Street Butter Chicken Milk Street basic Instant Pot chickpeas Milk Street Chickpeas with pine nuts and yogurt dressing
Okay Taste of Austin Strawberry Shortcake Julia's Album Blog Broccoli and Apple Salad
Meh Martha Stewart Easy Waffles (didn't work in my Belgian waffle maker) Local co-op flyer Raspberry scones
Oh no, June is almost over and I forgot to do May favorites:
Will make again:
Thai salmon cakes with sweet chilli sauce - These are based on this recipe for Thai Chicken Cakes. I whirled everything but the salmon in the food processor, then added chunks of salmon and pulsed the FP until the salmon was chopped and well combined with the rest of the ingredients. I froze a bunch of the salmon cakes for quick dinners or lunches.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette - a lovely Ina Garten recipe that I'm sure I will make over and over. My DH doesn't love butternut squash like I do, but he enjoyed this. I used golden raisins instead of dried cranberries because I don't love dried cranberries. I made this a one-dish dinner by topping the salad with some prosciutto.
Oven-Roasted Peruvian Chicken - I've tried a few Peruvian chicken recipes. I think this one is my favorite. I spatchcocked the chicken and didn't baste it. It takes a lot less time to roast a spatchcocked chicken. Peruvian Chopped Salad - We love lima beans so I always have a few packages of frozen baby limas in the freezer. I also used frozen corn. This salad held up well until we finished the Peruvian Chicken.
Pork Tacos - I used ground pork because it is what I had, plus the recipe called for chopping the pork tenderloin. I also made these into a taco salad by starting with some greens, topping that with the corn salsa, the taco meat, and drizzling on the avocado crema.
Rhubarb Cordial - My rhubarb hadn't produced enough stalks to get a pound, so I made this using a combination of fresh and frozen rhubarb. I also love the tartness of rhubarb, so I decided to half the sugar. I made it in a 1 quart jar. After about a week, it didn't have much rhubarby flavor, and I had more rhubarb ready for picking, so I stuffed the jar to the top with rhubarb hoping that it would be more rhubarby. It steeped for a little over a month. I'm glad I added the extra rhubarb. It is very nice with a splash of sparkling water.
Fermented Parsnip Coins - I had parsnips from a root vegetable purchase. I roasted some of them, and decided to try fermenting the rest. These are a tasty pickle.
Pork Loin in the style of Porchetta - this was a "project" for me. I've wanted to make a porchetta forever, but never took the time to do it. Well, I have time now! I loved the filling. There was extra filling and I used it on a pizza.
Peanut Butter Mousse Tart - you start by making a peanut butter cookie dough that you will use as the crust. I had a little bit of trouble with the dough, probably because I was being impatient. I would be perfectly happy with a peanut butter cookie crumb crust either made from basic homemade PB cookies or from storebought PB cookies. The PB mousse was easy to make and soooo good. I did not feel like washing a melted chocolate coated food processor, so I used my standard ganache method of heating the cream and stirring in the chocolate. I used all bittersweet chocolate, not a mix of milk chocolate and bittersweet chocolate. And I also made individual servings in mini foil pie pans because I made this for a physically distanced meal with friends. If you or someone you love loves peanut butter and chocolate, this tart will make them very happy.
Tried and True Shrimp Florentine with Caramelized Garlic -- My version of this includes some melted cream cheese in the sauce. I also knew it was going to be ugly, but instead of roasting the garlic, I decided to use some black garlic. As expected, the black garlic melted into the sauce and turned it black/grey, but it was delicious and I'd use black garlic again in this recipe.
Ribs and French Potato Salad - No rib recipe, just a dry rub, baked low and slow, then finished with a light brushing of BBQ sauce. We have sauce from a BBQ joint that we like. The potato salad has a vinaigrette dressing, the only type of potato salad that I like.
Not for us: Gong Bao Ji Ding (Sichuan Kung Pao Chicken) - We didn't love this. I think mostly because we were comparing it to a version of Kung Pao Chicken that I used to make all the time but haven't made in years. I did like the addition of sichuan pepper in this recipe and I will try that in my old familiar recipe. I was able to find my old recipe in the dusty corners of a computer archive, so I will be making that soon.
Honey Buttermilk Bread - Tried this to use up some buttermilk. It was recommended by a friend. Even though it doesn't have much honey, it was too sweet for us.