2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large leek, white part only, thinly sliced (about 1 cup)
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
6 large egg whites
3 tablespoons finely grated pecorino cheese
½ cup baby arugula
¼ cup mizuna leaves
Half a lemon
1. Preheat the oven to 350°.
2. In a 7-inch nonstick skillet, heat 2 tablespoons of the olive oil with the butter over medium-low heat until bubbling. Add the leek and cook until soft, stirring occasionally, about 5 minutes. Add the thyme, season with salt and pepper and cook for 1 minute longer.
3. Meanwhile, in a small bowl, whisk the egg whites with 2 tablespoons of the cheese. Add to the skillet and gently scramble with the leeks over medium-low heat for 1 minute. Scrape down the sides of the pan with a rubber spatula.
4. Transfer the skillet to the oven and bake for about 7 minutes, or until the center of the frittata stiffens (check by gently shaking the pan) and is fully cooked. Transfer the frittata to a plate, sprinkle with the remaining cheese and serve.
5. In a mixing bowl, combine the arugula and mizuna. Toss with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and additional lemon juice, if desired. Mound the greens on top of the frittata and serve immediately.
0
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I asked this in the last thread before it got locked but does anyone have a good Shepard's pie recipe?
Man, nobody?
I'll help you out.
2 (14 1/2 oz) cans beef broth
2 oz dried porcini mushrooms
3 lb new potatoes, cut into 1" chunks
8 cloves garlic
1 c (2 sticks) unsalted butter
3/4 c creme fraiche
1/2 c heavy cream
2 green onions, finely chopped
3 tbsp chopped fresh parsley
salt and pepper
2 yellow onions, chopped
3 c sliced button mushrooms
2 cups sliced shiitake mushrooms
3 lb ground beef
1/2 c all-purpose flour
1 c dry sherry
2 tbsp soy sauce
2 tbsp dried thyme
6 fresh ears of corn, kernels cut from the cob
In a medium saucepan, bring the broth to a boil. Add the dried porcini mushrooms, turn off the heat and let stand for at least 1/2 hour.
Place the potatoes and garlic in a large saucepan; cover with water and bring to a boil. Cook until the potatoes and garlic are soft when pierced with the tip of a knife. Drain well. Mash the potatoes and garlic. Stir in 6 tbsp of the butter, the creme fraiche, heavy cream, green onions and parsley. Season with salt and pepper. Set aside.
Preheat the oven to 350 F. Lightly grease a 3 1/2 to 4 quart baking dish; set aside.
Melt 6 tbsp of the butter in a large skillet. Add the yellow onions and button and shiitake mushrooms; saute over medium heat, stirring, until the onions are soft, about 8 minutes. Add the ground beef; cook, stirring, until well browned, about 10 minutes.
Drain the porcini mushrooms, reserving the soaking liquid. Finely chop the mushrooms.
Sprinkle the flour over the beef mixture. Cook and stir for 3 minutes. Stir in the sherry, porcini mushrooms, and the reserved soaking liquid. Cook, stirring, until slightly thickened, about 3 minutes. Stir in the soy sauce and thyme. Season with salt and pepper.
Melt the remaining 1/2 c butter in a medium skillet. Stir in the corn and saute for 5 minutes. Season with salt and pepper.
Spoon the beef mixture into the prepared dish; spread evenly. Spread the corn over the beef. Spoon the potatoes over the corn; spread evenly. Bake for 45 minutes or until hot throughout.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
0
The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
Thinking about picking up a pork roast to crock pot up with some red potatoes and veggies for next week.
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large leek, white part only, thinly sliced (about 1 cup)
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
6 large egg whites
3 tablespoons finely grated pecorino cheese
½ cup baby arugula
¼ cup mizuna leaves
Half a lemon
1. Preheat the oven to 350°.
2. In a 7-inch nonstick skillet, heat 2 tablespoons of the olive oil with the butter over medium-low heat until bubbling. Add the leek and cook until soft, stirring occasionally, about 5 minutes. Add the thyme, season with salt and pepper and cook for 1 minute longer.
3. Meanwhile, in a small bowl, whisk the egg whites with 2 tablespoons of the cheese. Add to the skillet and gently scramble with the leeks over medium-low heat for 1 minute. Scrape down the sides of the pan with a rubber spatula.
4. Transfer the skillet to the oven and bake for about 7 minutes, or until the center of the frittata stiffens (check by gently shaking the pan) and is fully cooked. Transfer the frittata to a plate, sprinkle with the remaining cheese and serve.
5. In a mixing bowl, combine the arugula and mizuna. Toss with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and additional lemon juice, if desired. Mound the greens on top of the frittata and serve immediately.
Sheri probably hates leeks also.
0
SheriResident FlufferMy Living RoomRegistered Userregular
This is my standard Lasagna recipe. It fits into two large casserole dishes, (sometimes plus a third smaller one) so it serves a ton of people. I always make this much and freeze at least a pan of it for having a month down the road. You can easily chop it in half.
It's pretty simple, it's just time consuming to make (2-3 hours).
Lasagna
Sauce:
2½ lb ground beef sirloin
1¼ lb mild italian sausage (ground)
1 Large Bulb of Garlic, diced or minced
1½ Large White Onion, diced
28 oz can diced tomatoes
50 oz tomato sauce
12 oz tomato paste
¼ cup dried oregano
2 Tbsp dried marjoram
1-2 Tbsp salt (to taste, depends on your italian sausage)
2 Tbsp parsley flakes
Cheese:
24 oz + 16 oz cottage cheese
24 oz + 16 oz ricotta cheese
32 oz (2 bricks) mozzarella cheese, grated
6 oz parmesan cheese wedge, grated
6 oz romano cheese wedge, grated
Noodles:
About 24 standard sized lasagna noodles.
Cook them to just al-dente. (firm, not soft)
Cooking
1. Throw the beef and the sausage into a pot, and brown it. Drain fat (though there shouldn't be much if at all.)
2. Add diced tomatoes, tomato sauce, onion, garlic, tomato paste. Stir together thoroughly and get it simmering.
3. Once simmering, add the oregano, marjoram, salt, and parsley.
4. Let this simmer for at least one hour. You want it to be about the consistence of spaghetti sauce, but no thicker. If it gets too thick, add a bit of water.
5. While your sauce is simmering is a good time to grate cheese and cook the noodles.
Note: While I keep track of larger materials, I do not keep track of how I spice food. I spice everything by taste. So all the above amounts are my best guess at estimates.
Noodles: Just make a layer. Do not overlap the noodles, just lay them side by side. Cut them down if necessary. Sauce: Each layer is about 10-12 wooden spoonfuls of sauce. You just want a light spread on each layer. You want to completely cover the noodles, but keep the layer thin. Make sure you get the corners. Using the spoon to spread the sauce can be very helpful. Cheeses: In general, you want to have the meatsauce mostly covered with the cheeses. However distribution is up to you. Mozzarella: A handful or two per layer. You do not need to completely cover the meatsauce. Make sure it's spread evening. Get the corners! Cottage/Ricotta: A little more difficult to deal with. I usually use my hands and "dribble" it out over the pan. Top: It can be useful to use a spoon to spread the sauce over the top for an even layer. Mix the Parmesan and Romano together. Make sure there is a complete coat over the top of the lasagna.
Bake in the over at 350 degrees for 45 minutes. If this was refrigerated beforehand, increase it to 60 minutes. If frozen, let it thaw first.
This is my first attempt at transcribing a recipe that's half in my head, so point out if there's anything that is unclear.
I'm also interested in seeing @nicopernicus's recipe since it sounds like his will be quite different.
Syphyre on
0
VivixenneRemember your training, and we'll get through this just fine.Registered Userregular
I like getting thighs on the bone. Pull the skin off, toss 'em in some marinade (like the inasal marinade I make all the time) for 12-24 hours, and then grill/broil 'em up and that's some real good eatin'. And it's both cheaper and better tasting than deboned thighs.
Also, I made some great ropa vieja and tostones on Sunday. For an accompaniment I made mojo, it is so simple and so good. Total cuban style.
4 large cloves garlic, peeled
1/4 tsp ground cumin
3/4 tsp coarse salt
1 bunch cilantro
1/2 - 1 cup virgin Spanish olive oil
4-5 Tbsp (approximately) water (add a little and save like 2 tbsp if needed to blend)
Spanish sherry vinegar to taste (a dash!)
Prep the ingredients, blend together, and refrigerate. Eat every day and offend others with your body odor.
Also, I made some great ropa vieja and tostones on Sunday. For an accompaniment I made mojo, it is so simple and so good. Total cuban style.
4 large cloves garlic, peeled
1/4 tsp ground cumin
3/4 tsp coarse salt
1 bunch cilantro
1/2 - 1 cup virgin Spanish olive oil
4-5 Tbsp (approximately) water (add a little and save like 2 tbsp if needed to blend)
Spanish sherry vinegar to taste (a dash!)
Prep the ingredients, blend together, and refrigerate. Eat every day and offend others with your body odor.
Cilantro is great but not really a Cuban thing.
That's not really true these days. I see cilantro used at Cuban restaurants in Chicago, and googling comes up with tons of Cuban recipes using cilantro, as well as a section from a Cuban cookbook in which the Cuban authors address that very notion and dismiss it.
Stale, I'm adding Mizuna to my list of things to try, had to wiki it to find out what it was. Seeing you live around ATL too, do you know what the secret to the Dekalb world farmers market is? Their prices on so many things are mad cheap, and the selection is wonderful, and I can yell at a tiny old woman that yes I want my fishes head still attached, but I suspect I am supporting a drug front and human trafficking ring. Confirm/Deny
0
Quoththe RavenMiami, FL FOR REALRegistered Userregular
Also, I made some great ropa vieja and tostones on Sunday. For an accompaniment I made mojo, it is so simple and so good. Total cuban style.
4 large cloves garlic, peeled
1/4 tsp ground cumin
3/4 tsp coarse salt
1 bunch cilantro
1/2 - 1 cup virgin Spanish olive oil
4-5 Tbsp (approximately) water (add a little and save like 2 tbsp if needed to blend)
Spanish sherry vinegar to taste (a dash!)
Prep the ingredients, blend together, and refrigerate. Eat every day and offend others with your body odor.
Cilantro is great but not really a Cuban thing.
That's not really true these days. I see cilantro used at Cuban restaurants in Chicago, and googling comes up with tons of Cuban recipes using cilantro, as well as a section from a Cuban cookbook in which the Cuban authors address that very notion and dismiss it.
Um, ok
I'll tell my abuela she's been making mojo wrong I guess
Also, I made some great ropa vieja and tostones on Sunday. For an accompaniment I made mojo, it is so simple and so good. Total cuban style.
4 large cloves garlic, peeled
1/4 tsp ground cumin
3/4 tsp coarse salt
1 bunch cilantro
1/2 - 1 cup virgin Spanish olive oil
4-5 Tbsp (approximately) water (add a little and save like 2 tbsp if needed to blend)
Spanish sherry vinegar to taste (a dash!)
Prep the ingredients, blend together, and refrigerate. Eat every day and offend others with your body odor.
Cilantro is great but not really a Cuban thing.
That's not really true these days. I see cilantro used at Cuban restaurants in Chicago, and googling comes up with tons of Cuban recipes using cilantro, as well as a section from a Cuban cookbook in which the Cuban authors address that very notion and dismiss it.
Um, ok
I'll tell my abuela she's been making mojo wrong I guess
I get what you're saying, but cilantro goes great with a lot of Cuban dishes whether it's traditional or not. There's always going to be some modification and adjustment to locally available ingredients and preferences as a region's cuisine travels to other areas. And of course, that's exactly how we got Cuban cuisine in the first place.
0
Quoththe RavenMiami, FL FOR REALRegistered Userregular
Also, I made some great ropa vieja and tostones on Sunday. For an accompaniment I made mojo, it is so simple and so good. Total cuban style.
4 large cloves garlic, peeled
1/4 tsp ground cumin
3/4 tsp coarse salt
1 bunch cilantro
1/2 - 1 cup virgin Spanish olive oil
4-5 Tbsp (approximately) water (add a little and save like 2 tbsp if needed to blend)
Spanish sherry vinegar to taste (a dash!)
Prep the ingredients, blend together, and refrigerate. Eat every day and offend others with your body odor.
Cilantro is great but not really a Cuban thing.
That's not really true these days. I see cilantro used at Cuban restaurants in Chicago, and googling comes up with tons of Cuban recipes using cilantro, as well as a section from a Cuban cookbook in which the Cuban authors address that very notion and dismiss it.
Um, ok
I'll tell my abuela she's been making mojo wrong I guess
I get what you're saying, but cilantro goes great with a lot of Cuban dishes whether it's traditional or not. There's always going to be some modification and adjustment to locally available ingredients and preferences as a region's cuisine travels to other areas. And of course, that's exactly how we got Cuban cuisine in the first place.
I do not disagree! I was just noting that in a "Cuban style" recipe, that ingredient, while yummy, isn't really Cuban style
That would be like saying, I dunno... Use jerk seasoning in a Mexican style taco recipe
Traditional is probably the word I should have used from the start
Let us not fight, for verily, cilantro is delicious and I am down to try it when next I make mojo
Oh for sure. When I'm making a dish I haven't made before, I try to go as authentic as I can and see how it comes out. Sometimes (for my tastes of course, not speaking for anyone else) I find that going authentic is worth it. Like using imported fish sauce for cooking thai dishes instead of getting some weakass domestic brand, or leaving it out/substituting. But sometimes I find that trying to go authentic is such a pain in the ass that it's better to use something similar that's local and fresh. Or that I just don't like the authentic ingredient. One good example is a really good chana masala recipe I tried recently. Traditionally, amchoor (dried and powdered green mango) is used as a souring agent in many Indian dishes. But when I tried using amchoor instead of lemon juice, neither of us cared for the taste. It wasn't as sour as lemon juice and it left an aftertaste/mouth feel that we found unpleasantly soapy. So in that case I'm totally just going to use lemon juice because we've tried the traditional ingredient and didn't like it.
0
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Don't you flatly refuse to share your best ones, or is it just the cheesecake that's secret?
Just the cheesecake recipe.
I will share others.
Give me dessert recipes, nevs! I will appreciate them! I just tend to run more to the lines of determining what to make based on finding a delicious recipe, rather than deciding what I want to make and then needing to find a recipe.
Speaking of desserts.
Finally did that belated black forest.
I call this piece Seconds From Disaster: Taking Photos of Yourself Holding Cakes
I used some gelatin in the whipped cream frosting (along with brandy and vanilla) to make sure it set up and would survive the probably 30-minute taxi drive it'll be undergoing tonight, but that made frosting and smoothing out the sides of the cake sort of a pain in the ass. If anyone has any frosting advice I'd take it.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
0
Quoththe RavenMiami, FL FOR REALRegistered Userregular
True story: my husband doesn't really like tahini in his hummus
He is wrong but such is life
But yeah, people making mojo for the first time may want to opt for a cilantro-free version for the traditional experience, or may just love cilantro and go for that
Don't you flatly refuse to share your best ones, or is it just the cheesecake that's secret?
Just the cheesecake recipe.
I will share others.
One day I will have your cheesecake.
One day.
you know it
For real though, I should probably stay away from your dessert recipes until I've gotten under my goal weight for surgery, then you can tell me how to make something really nice as a reward for myself.
Posts
should look into that
Egg-White Frittata with Leeks
MAKES 1 TO 2 SERVINGS START TO FINISH: 25 MINUTES
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large leek, white part only, thinly sliced (about 1 cup)
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
6 large egg whites
3 tablespoons finely grated pecorino cheese
½ cup baby arugula
¼ cup mizuna leaves
Half a lemon
1. Preheat the oven to 350°.
2. In a 7-inch nonstick skillet, heat 2 tablespoons of the olive oil with the butter over medium-low heat until bubbling. Add the leek and cook until soft, stirring occasionally, about 5 minutes. Add the thyme, season with salt and pepper and cook for 1 minute longer.
3. Meanwhile, in a small bowl, whisk the egg whites with 2 tablespoons of the cheese. Add to the skillet and gently scramble with the leeks over medium-low heat for 1 minute. Scrape down the sides of the pan with a rubber spatula.
4. Transfer the skillet to the oven and bake for about 7 minutes, or until the center of the frittata stiffens (check by gently shaking the pan) and is fully cooked. Transfer the frittata to a plate, sprinkle with the remaining cheese and serve.
5. In a mixing bowl, combine the arugula and mizuna. Toss with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and additional lemon juice, if desired. Mound the greens on top of the frittata and serve immediately.
Man, nobody?
I'll help you out.
2 (14 1/2 oz) cans beef broth
2 oz dried porcini mushrooms
3 lb new potatoes, cut into 1" chunks
8 cloves garlic
1 c (2 sticks) unsalted butter
3/4 c creme fraiche
1/2 c heavy cream
2 green onions, finely chopped
3 tbsp chopped fresh parsley
salt and pepper
2 yellow onions, chopped
3 c sliced button mushrooms
2 cups sliced shiitake mushrooms
3 lb ground beef
1/2 c all-purpose flour
1 c dry sherry
2 tbsp soy sauce
2 tbsp dried thyme
6 fresh ears of corn, kernels cut from the cob
In a medium saucepan, bring the broth to a boil. Add the dried porcini mushrooms, turn off the heat and let stand for at least 1/2 hour.
Place the potatoes and garlic in a large saucepan; cover with water and bring to a boil. Cook until the potatoes and garlic are soft when pierced with the tip of a knife. Drain well. Mash the potatoes and garlic. Stir in 6 tbsp of the butter, the creme fraiche, heavy cream, green onions and parsley. Season with salt and pepper. Set aside.
Preheat the oven to 350 F. Lightly grease a 3 1/2 to 4 quart baking dish; set aside.
Melt 6 tbsp of the butter in a large skillet. Add the yellow onions and button and shiitake mushrooms; saute over medium heat, stirring, until the onions are soft, about 8 minutes. Add the ground beef; cook, stirring, until well browned, about 10 minutes.
Drain the porcini mushrooms, reserving the soaking liquid. Finely chop the mushrooms.
Sprinkle the flour over the beef mixture. Cook and stir for 3 minutes. Stir in the sherry, porcini mushrooms, and the reserved soaking liquid. Cook, stirring, until slightly thickened, about 3 minutes. Stir in the soy sauce and thyme. Season with salt and pepper.
Melt the remaining 1/2 c butter in a medium skillet. Stir in the corn and saute for 5 minutes. Season with salt and pepper.
Spoon the beef mixture into the prepared dish; spread evenly. Spread the corn over the beef. Spoon the potatoes over the corn; spread evenly. Bake for 45 minutes or until hot throughout.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Sheri probably hates leeks also.
Jerk.
Sheri Baldwin Photography | Facebook | Twitter | Etsy Shop | BUY ME STUFF (updated for 2014!)
Nowhere in close proximity can do halfway decent produce anyway.
I am not a jerk!
I'm a butt.
You're a jerked butt.
I have that dvd
It's pretty simple, it's just time consuming to make (2-3 hours).
Lasagna
Sauce:
2½ lb ground beef sirloin
1¼ lb mild italian sausage (ground)
1 Large Bulb of Garlic, diced or minced
1½ Large White Onion, diced
28 oz can diced tomatoes
50 oz tomato sauce
12 oz tomato paste
¼ cup dried oregano
2 Tbsp dried marjoram
1-2 Tbsp salt (to taste, depends on your italian sausage)
2 Tbsp parsley flakes
Cheese:
24 oz + 16 oz cottage cheese
24 oz + 16 oz ricotta cheese
32 oz (2 bricks) mozzarella cheese, grated
6 oz parmesan cheese wedge, grated
6 oz romano cheese wedge, grated
Noodles:
About 24 standard sized lasagna noodles.
Cook them to just al-dente. (firm, not soft)
Cooking
1. Throw the beef and the sausage into a pot, and brown it. Drain fat (though there shouldn't be much if at all.)
2. Add diced tomatoes, tomato sauce, onion, garlic, tomato paste. Stir together thoroughly and get it simmering.
3. Once simmering, add the oregano, marjoram, salt, and parsley.
4. Let this simmer for at least one hour. You want it to be about the consistence of spaghetti sauce, but no thicker. If it gets too thick, add a bit of water.
5. While your sauce is simmering is a good time to grate cheese and cook the noodles.
Note: While I keep track of larger materials, I do not keep track of how I spice food. I spice everything by taste. So all the above amounts are my best guess at estimates.
Layering
In order:
Layer 1: Noodles, Sauce, Mozzarella, Cottage, Ricotta,
Layer 2: Noodles, Sauce, Mozzarella, Cottage, Ricotta,
Layer 3:Noodles, Sauce, Mozzarella, Cottage, Ricotta,
Top: Sauce, Parmesan, Romano
Noodles: Just make a layer. Do not overlap the noodles, just lay them side by side. Cut them down if necessary.
Sauce: Each layer is about 10-12 wooden spoonfuls of sauce. You just want a light spread on each layer. You want to completely cover the noodles, but keep the layer thin. Make sure you get the corners. Using the spoon to spread the sauce can be very helpful.
Cheeses: In general, you want to have the meatsauce mostly covered with the cheeses. However distribution is up to you.
Mozzarella: A handful or two per layer. You do not need to completely cover the meatsauce. Make sure it's spread evening. Get the corners!
Cottage/Ricotta: A little more difficult to deal with. I usually use my hands and "dribble" it out over the pan.
Top: It can be useful to use a spoon to spread the sauce over the top for an even layer. Mix the Parmesan and Romano together. Make sure there is a complete coat over the top of the lasagna.
Bake in the over at 350 degrees for 45 minutes. If this was refrigerated beforehand, increase it to 60 minutes. If frozen, let it thaw first.
This is my first attempt at transcribing a recipe that's half in my head, so point out if there's anything that is unclear.
I'm also interested in seeing @nicopernicus's recipe since it sounds like his will be quite different.
but... but...
I like the oyster too!
Satans..... hints.....
:^:
to the chef go the spoils
you gotta turn the oven on
and put both salt AND pepper on that thing
that shit ain't easy
you cooked the chicken, you get the oysters
Literally better than the sum of its parts
Butt.....
The chicken is the sum of its parts.
Ahhhh whiskey.....
Dunno what she's cooking, but it smells awesome.
Chikkin titties.
"Think of it as Evolution in Action"
Cilantro is great but not really a Cuban thing
@Stale have you ever used a caja china
That's not really true these days. I see cilantro used at Cuban restaurants in Chicago, and googling comes up with tons of Cuban recipes using cilantro, as well as a section from a Cuban cookbook in which the Cuban authors address that very notion and dismiss it.
Um, ok
I'll tell my abuela she's been making mojo wrong I guess
Don't you flatly refuse to share your best ones, or is it just the cheesecake that's secret?
Just the cheesecake recipe.
I will share others.
Satans..... hints.....
One day I will have your cheesecake.
One day.
I get what you're saying, but cilantro goes great with a lot of Cuban dishes whether it's traditional or not. There's always going to be some modification and adjustment to locally available ingredients and preferences as a region's cuisine travels to other areas. And of course, that's exactly how we got Cuban cuisine in the first place.
I do not disagree! I was just noting that in a "Cuban style" recipe, that ingredient, while yummy, isn't really Cuban style
That would be like saying, I dunno... Use jerk seasoning in a Mexican style taco recipe
Probably delicious, not really Mexican
Let us not fight, for verily, cilantro is delicious and I am down to try it when next I make mojo
Oh for sure. When I'm making a dish I haven't made before, I try to go as authentic as I can and see how it comes out. Sometimes (for my tastes of course, not speaking for anyone else) I find that going authentic is worth it. Like using imported fish sauce for cooking thai dishes instead of getting some weakass domestic brand, or leaving it out/substituting. But sometimes I find that trying to go authentic is such a pain in the ass that it's better to use something similar that's local and fresh. Or that I just don't like the authentic ingredient. One good example is a really good chana masala recipe I tried recently. Traditionally, amchoor (dried and powdered green mango) is used as a souring agent in many Indian dishes. But when I tried using amchoor instead of lemon juice, neither of us cared for the taste. It wasn't as sour as lemon juice and it left an aftertaste/mouth feel that we found unpleasantly soapy. So in that case I'm totally just going to use lemon juice because we've tried the traditional ingredient and didn't like it.
Give me dessert recipes, nevs! I will appreciate them! I just tend to run more to the lines of determining what to make based on finding a delicious recipe, rather than deciding what I want to make and then needing to find a recipe.
Speaking of desserts.
Finally did that belated black forest.
I call this piece Seconds From Disaster: Taking Photos of Yourself Holding Cakes
I used some gelatin in the whipped cream frosting (along with brandy and vanilla) to make sure it set up and would survive the probably 30-minute taxi drive it'll be undergoing tonight, but that made frosting and smoothing out the sides of the cake sort of a pain in the ass. If anyone has any frosting advice I'd take it.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
He is wrong but such is life
But yeah, people making mojo for the first time may want to opt for a cilantro-free version for the traditional experience, or may just love cilantro and go for that
Speaking of curry, now I want some
I need to buy tahini.
Satans..... hints.....
Satans..... hints.....
For real though, I should probably stay away from your dessert recipes until I've gotten under my goal weight for surgery, then you can tell me how to make something really nice as a reward for myself.