Hits & Misses September 2020 (488 views)
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Post by erin elizabeth on Oct 1, 2020 6:01:47 GMT -5
It's October?!?! Panicking. How can it be so close to the end of 2020?
Excellent
9/23 Spiced Ginger Shrimp with Burst Tomatoes (NYT/Melissa Clark) Curry powder, heaping cup of tomatoes, half a bag of baby spinach, half a pound of shrimp, cilantro, full sauce. SO GOOD. Make Again
9/30 Whole Wheat Chocolate Oat Cookies (SK) Let cool before eating! Chewy, perfect texture. Used only 3oz chips--I like more cookie in my cookies--and walnuts. [Want to try the frozen ones—these still spread and were a bit greasy. But I could see them moving to Good  ]
9/20 Ratatouille Sheet-Pan Chicken (Dinner in French) Really good, if a bit fussy. Good
9/26 Thai Pork Burgers with Sesame Green Beans (ATK) Good, but not anything I need again. Would be better grilled.
9/25 Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper (CI) This was better than I thought it was going to be. Maybe it is just the smell of fish sauce. Like the taste, but the smell still seems off. Would have liked the eggplant cooked more. Used ground pork.
9/20 Plum Cobbler Bars (NYT) Took someone else’s shortcut and just put chopped plums over top of crust. Added about ¼ c pecans to topping. Really crispy, but that only lasted the first day then soggy.
9/9 Slow Cooker Pork Shoulder with Zesty Basil Sauce (Epicurious/victorial) Very floral/citrus/herby/garlicy. Different from the usual pulled pork. Didn’t have “crockpot” taste.
9/1 Waffle Iron Hash Browns (CL 3/17) Adapted to only one potato. I didn’t get enough fat on the iron, but could be good. Lots of crispy edges. Eat immediately!
9/1 No-Peel Slow-Cooker Marinara Sauce (EW 9/20) Cannot beat it for ease, but lots of skins remained in my stick blender—maybe it is too dull. Forgot garlic.
OK
9/23 Spiced Tea Bread with Fresh Plums (EW July/Aug19) Spice disappeared; texture too rough; not sweet enough.
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Post by karenw on Oct 1, 2020 19:13:53 GMT -5
It's getting quieter these days on this board but I am still cooking. Erin-I just flagged those Smitten Kitchen oatmeal cookies to try so glad to hear they are decent. My month: Excellent:Tahini Charred Eggplant with Tzatziki and Herbs-MSK magazine. SO GOOD! "Brisket" Braised Chickpeas-Hybrid of Smitten Kitchen and Molly Yeh. No meat in the recipe just the taste of your typical sweet-sour braising liquid for a Jewish style brisket but with chickpeas instead. Good over buttered egg noodles! Creamy Cauliflower Chowder-another hybrid of Skinny Taste, Damn Delicious, and my additions. Much tastier than I expected for cauliflower but to be fair, I added a lot of other "stuff" to it including cheese, chicken, and bacon  Peanut Butter Chocolate Chip Cheesecake Bars-Pinch of yum. These went to work with DH but were a hit. Baked Fish with Tomato Caper Herb Sauce
Ethiopian Chickpea Stew-MSK magazine. I reduced the amount of cayenne in the homemade Berbere spice and it was perfect level of heat for me Very Good/Good:
Baked Lemon garlic Chicken with Zata'ar-Falastin
Roast Vegetable and Tomato Curry Noodles
Oatmeal Almond Flour Breakfast Cookies
Chocolate Coffee Breakfast Cookies-Joy Bauer-texture was a bit weird but flavor was good (I reduced the coffee since I am not a huge fan and just used enough to enhance chocolate). I also made them really big instead of small as she calls for which could explain the texture. They were muffin top like which is fine esp. for breakfast but a bit "eggy." Next time I am going to play with it a bit....maybe increase the banana and decrease the eggs and change up the flour combination to give it a bit more texture. I liked the flavor enough tough to give it another shot with some changes.
Rye Soft Pretzels-Eating Well-good but I have other soft pretzel recipes that I like better
Tried and True:
Spicy Brisket
Caponata-C.I.
Chicken Parmesan White Bean Soup with Roasted Delicata Squash-Half Baked Harvest
Stuffed Spaghetti Squash with Tomatoes, Turkey Sausage, Kale, and Beans-hybrid Food Network with my modifications
Caramelized Vegetable Meatball Soup-An all time favorite I make every fall. I use my own homemade soup turkey meatballs and amp up the fresh fall herbs. I think it came from Southern Living but don't remember.
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peachesncream
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Post by peachesncream on Oct 2, 2020 0:45:49 GMT -5
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Post by erin elizabeth on Oct 2, 2020 6:44:08 GMT -5
Karen, is that eggplant from Milk Street? Any chance you could pass on the recipe?
I made the SK cookie dough then put the tray in the freezer. An hour or so later, I baked two cookies. After the 5 minute rest and a bit more time, I ate one and was disappointed. Put the other one in a container overnight and ate it the next day: Wow! What a difference. Much better properly cooled.
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keba
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Post by keba on Oct 2, 2020 7:12:25 GMT -5
Best recipes for me that are worthy of making again -
Spinach and Artichoke Stuffed Portobello Mushrooms Eating Well
Mint Cookie No-Churn Ice Cream Cook's Country
Sauteed Chicken Breasts with Creamy Chive Sauce Eating Well
Twenty Minute Honey Garlic Shrimp sallysbakingaddiction
Corn, Chard, and Ricotta Galette Finc Cooking
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Post by wallycat on Oct 2, 2020 18:50:45 GMT -5
I admire you all for writing it down and keeping track of stuff.
I made an enchilada sauce based venison chili that I cobbled together from 3 different sources and loved it. Not sure I can ever repeat it. That happens a lot with my cooking.
THe better-than-takeout udon noodles I posted from Bon Appetite were great. The simplicity alone makes it a repeater here.
I'm sure if I think of more stuff, I'll edit and post it.
One thing I did do this summer is make lacto fermented pickles. Amazing!!!
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Post by karenw on Oct 2, 2020 18:55:43 GMT -5
Erin-I find I never like oatmeal cookies directly from the oven. I always like them better the next day so maybe these will work for me. I will eventually give them a try. Yes, the eggplant is a Milk Street recipe. I can give you the link to the recipe on their website but you probably won't be able to access it if you are not a digital subscriber so let's see if I can copy/paste here....
Roasted Eggplant with Caramelized Tahini and cucumber yogurt sauce
From Milk Street Kitchen
Serves 4.
2 MEDIUM EGGPLANTS (1 TO 1½ POUNDS EACH), HALVED LENGTHWISE
2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
KOSHER SALT AND GROUND BLACK PEPPER
½ CUP TAHINI
4 MEDIUM GARLIC CLOVES, FINELY GRATED
4 TABLESPOONS LEMON JUICE, DIVIDED
3 TABLESPOONS SOY SAUCE
1 TABLESPOON POMEGRANATE MOLASSES, PLUS MORE TO SERVE
1 CUP PLAIN WHOLE-MILK YOGURT
¼ ENGLISH CUCUMBER, HALVED LENGTHWISE, SEEDED, AND SHREDDED ON THE LARGE HOLES OF A BOX GRATER
⅓ CUP PISTACHIOS, ROUGHLY CHOPPED
½ CUP CHOPPED FRESH DILL, MINT, FLAT-LEAF PARSLEY OR A COMBINATION
EXTRA-VIRGIN OLIVE OIL, TO SERVE
Heat the oven to 475°F with a rack in the middle position. Using a paring knife, score the flesh of each eggplant half in a crosshatch pattern, spacing the cuts about ¾ inch apart; don’t cut through the skin. Brush the grapeseed oil onto both sides of each half, then season with salt and pepper. Place cut side down on a broiler-safe rimmed baking sheet and bake until the edges and skins are browned and the flesh is very soft, 25 to 30 minutes.
While the eggplant roasts, in a small bowl, whisk together the tahini, three-fourths of the garlic, 2 tablespoons of lemon juice, the soy sauce, pomegranate molasses and 2 tablespoons water; set aside. In another small bowl, stir together the yogurt, cucumber, the remaining 2 tablespoons lemon juice, the remaining garlic and ½ teaspoon salt; set aside.
When the eggplant is done, remove the baking sheet from the oven and heat the broiler. Using a wide metal spatula, turn the eggplant halves cut side up, then spread the tahini mixture evenly onto top, all the way to the edges. Return to the oven and broil until the tahini mixture is deeply browned, 2 to 3 minutes.
Transfer to a serving platter. Top with the yogurt sauce, pistachios and herbs, then drizzle with additional pomegranate molasses and olive oil.
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Post by erin elizabeth on Oct 3, 2020 7:21:48 GMT -5
Thank you! I should have known better, but I wanted a cookie!  |
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Varaile
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Post by Varaile on Oct 3, 2020 9:22:39 GMT -5
Temperatures have dropped significantly the last several weeks here in Duluth (we're sitting about 40* right now), plus we're back from vacation in Montana, so I can start baking again. Yay! The chatter about oatmeal cookies has me craving some now. I haven't made those in ages. September was obnoxiously busy and we were on vacation for a week - I was picking recipes so I'd have leftovers, so not a lot of new recipes to report on: Good - would make again:Milk Street Fast and Slow Tunisian ChickpeasMilk Street Tuesday Nights Maque ChouCooks Country Lamb TagatelleOkayMilk Street Tuesday Night Fish Taco's This was a disaster the first night, success the next night. You HAVE to have a non-stick skillet to make the fish as directed. When I "fried" the fish the second night, I did it "Minnesota Style" and the tacos were fantastic. Falastin Zucchini Salad not a make ahead, not a dish for leftovers, a good way to use up some zucchini. Full reviews can be found here Scifi with a Dash of Paprika (just a plain blog, no adverts, no pop-ups, just recipe and book reviews) |
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Post by Catbatty on Oct 4, 2020 1:28:49 GMT -5
As usual, you all inspire me SOOOOO much! Thank you for keeping track and for sharing your findings. LOVE LOVE LOVE IT!!!
- Karen, your Roast Vegetable and Tomato Curry Noodles, do you have recipe or did you make it up? It sounds SO good to me. Any clues about how to make it? Thanks!
Catbatty
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Post by karenw on Oct 4, 2020 19:02:43 GMT -5
Catbatty-here is the link to the recipe. It was sponsored by some jarred tomato sauce so the curry flavor of the sauce is very mild ... more like a kicked up pasta sauce than a genuinel curry sauce which I preferred anyway. You can always adjust the seasonings to your taste. I also found it could use more noodles for the amount of sauce but I tend to like things "saucy" so I kept it as is but again....adjust to your tastes. I made it to use some of the eggplant, tomatoes, scallion, and basil from my garden. I also added some red bell pepper from my garden. Hope it works for you. I did not have the brown rice noodles so I used whole wheat linguine. www.theoriginaldish.com/2019/09/26/roasted-tomato-curry-noodles/ |
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Post by Catbatty on Oct 5, 2020 4:34:12 GMT -5
Karen! What a treasure you are!! Thank you so much for the information. I probably won't find the sauce in our stores out here (Oregon), but will kludge. Won't use fish sauce (maybe Worcestershire sauce)...bell pepper, yes! Thanks you again for the info and for the inspiration. Catbatty Catbatty-here is the link to the recipe. It was sponsored by some jarred tomato sauce so the curry flavor of the sauce is very mild ... more like a kicked up pasta sauce than a genuinel curry sauce which I preferred anyway. You can always adjust the seasonings to your taste. I also found it could use more noodles for the amount of sauce but I tend to like things "saucy" so I kept it as is but again....adjust to your tastes. I made it to use some of the eggplant, tomatoes, scallion, and basil from my garden. I also added some red bell pepper from my garden. Hope it works for you. I did not have the brown rice noodles so I used whole wheat linguine. www.theoriginaldish.com/2019/09/26/roasted-tomato-curry-noodles/ |
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Post by karenw on Oct 5, 2020 18:33:04 GMT -5
Catbatty-I did not have that brand pasta sauce either so I used whatever I had in the pantry. I also did not have fish sauce!! (I do now!). I thought I had bought some, but did not so I used a bit of Worcestershire and soy sauce.
Karen
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