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Post by erin elizabeth on Dec 31, 2020 8:07:58 GMT -5
It feels strange to be at the end of this odd year. Not a lost year, but one I don't care to repeat. Here are the best recipes I made in 2020. A short list with links.
Excellent
2/17 Tiramisu Sandwich Cookies (FNM 12/16) Delicious. Try to keep cookies small--.5 oz. Flatten a bit. Be a little more generous with filling.
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Varaile
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Post by Varaile on Jan 1, 2021 7:57:17 GMT -5
Happy New Year! While we don't eat out a lot, what with restaurants being closed completely or only offering take-out, plus we live too far out in the country for delivery, I made more new recipes than in a typical year. I usually sit about 100 new recipes/year - I hit 123 in 2020! Woot! Woot! My favorites: Kevin Belton's New Orleans Celebrations Shrimp and GritsMilk Street Tuesday Nights Kimchi Fried Rice with BaconKevin Belton New Orleans Celebrations Jambalaya stuffed chicken thighsKevin Belton New Orleans Celebrations Breakfast JambalayaMilk Street Fast and Slow (Instant Pot) IP Breakfast Farro and dried ApricotsKevin Belton New Orleans Celebrations PastalayaMilk Street Butter ChickenEating Well, June 2020 Wild Rice Patty MeltsFood Network Orzo with Roasted VeggiesEating Well, Sept 2020 Crispy Fish Taco BowlsMilk Street Tuesday Nights Lahmajoun (Armenian pizza) Milk Street Fast and Slow (Instant Pot) Eggplant, Tomato and Chickpea Tagine Milk Street Tuesday Nights (Instant Pot) Tunisian Red Lentil Soup Barefeet in the Kitchen Perfect Every Time Waffles |
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Post by wallycat on Jan 1, 2021 11:16:15 GMT -5
No Knead bread (posted my latest pic on the holiday baking) that I started using a loaf pan with...easier, less messy and just as good.
Lamb braised in red wine. I tweaked a few recipes to get what I make and it is eyeballing everything.
Better than take-out udon noodles. Authentic mirin has changed my life, LOL.
Socca bbq chicken 'pizza' (my own creation but for the socca part)
Filipino adobo chicken (I can't recall if I ever made in in 2019 so I'll credit it here)
Varaile, if you have the Lahmajoun recipe, I'd love to see it...I should go through my 3 season milk street cookbook first but I'm lazy.
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Post by PattiA on Jan 1, 2021 16:14:55 GMT -5
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lantana
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Post by lantana on Jan 3, 2021 10:54:46 GMT -5
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Post by wallycat on Jan 3, 2021 11:12:01 GMT -5
Lantana, I'll have to check out your link on the gingerroot. I did a similar 'experiment' when I lived in WI...except being on regular sewer/water, I tossed the stringy bits down the disposal...weekend holiday...backup in basement and had to call rotor-rooter guy during weekend plus holiday rates. DO NOT throw down garbage disposal was my takeaway. HUGE price to pay.
I am also team savory breakfast so I'll have to try those. I currently eat hummus w/ a splash of olive oil.
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Cher
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Post by Cher on Jan 8, 2021 14:08:40 GMT -5
Wow.....you all are on the ball~!
Thank you so much for posting the links to the recipes you've liked. It makes it so much easier to pull them up~~
I have to get going and try to keep up with everyone~!
Hope you had a nice Holiday.
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Varaile
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Post by Varaile on Jan 17, 2021 8:43:53 GMT -5
I don't have the "Season" cookbooks so I don't know if it would be in there. I found this in the Tuesday Night cookbook. Sorry it took so long to post! Lahmajoun 1 small yellow onion, chopped 1/2 cup chopped drained roasted red peppers 2 tbsp tomato paste 1 tsp sweet smoked paprika 1 tsp ground cumin 1/4 tsp red pepper flakes 1/2 tsp kosher salt 1/2 lb 80% lean ground beef or lamb (I used lamb) semolina flour for dusting the pizza peel 2 pizza dough rounds (I used some fresh pizza dough from the co-op, and just made one large round rather than two small) 1/2 cup lightly packed flat-leaf parsley, torn
<b>At least one hour before baking</b>, heat oven to 550* (or 500* if that's your oven's max temp), with a baking steel or stone on the upper middle rack.
<b>In a food processor, pulse the onion until finely chopped, about five pulses. Add the peppers, tomato paste, paprika, cumin, red pepper flakes and salt, then process until smooth, about 10 seconds. Add the beef or lamb and pulse until incorporated, 3 or 4 pulses.
<b>Dust a baking peel</b>, inverted baking sheet or rimless cookie sheet with semolina. Transfer the first dough round to the peel and, if needed, reshape into a 10" circle. Top with half of the meat mixture, leaving a 1/2" border at the edge. Bake until well browned, 7-10 minutes (9-12 minutes in a 500* oven).
<b>Using the peel</b>, transfer to a wire rack. Let cool for a couple of minutes, then top with half of the parsley. Repeat with the second dough round and remaining meat mixture and parsley.
<i>My notes: I *didn't* preheat my oven for an hour at 500* plus. I baked at 420* because that's what I have found works best for pizza type dishes in my oven. I have a 3 cup food processor, so I blended the seasonings in there and then combined with meat by hand.</i>
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Post by wallycat on Jan 17, 2021 11:05:21 GMT -5
Thank you. Appreciate your reply.
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