Have been experimenting….can’t seem to nail it. It is the peeling w/a soft egg, I can’t seem to do. Please advise step by step. I mix miren, soy, garlic, and ponzu to soak them. Want jammy please.
This recipe was in a magazine recently. Start with butter and garlic sauté. Turn that into a gravy, using a little flour, chicken broth and cream. Then add one box of frozen spinach (squeezed out), chopped scallions, chicken, feta, parsley, cubed/cooked potatoes, dill, S&P. Mix up. Thaw 1/2 package of phyllo dough, butter it and crinkle on top. Bake until bubbly and phyllo is golden. It was tasty. I spiced it up with siracha on the side.
The secret to flaky crust is to not handle it. Cut in 2/3 c fat (I use Crisco), into 2cups flour w/tsp of salt. Pour over ABOUT 1/2 cup ice water. Tossing with a fork, adding a bit more water to bring together. Divide in half and chill 1/2 hour. Sprinkle flour as pic two. Roll out then fold to pick up and put in pie pan. Fill with apples, sugar, butter and a bit of cinnamon. We always used winesap or Rome apples, but didn’t have them. Had to use Granny Smith, but they don’t hold shape enough. Crimp edge after top crust, vent w/ knife. Bake at 420 for 20 minutes. Turn down to 350 just until apples feel tender. All good.
Been out of town; stocked up on veggies/meats today. Had to get a chicken boiling. Want to make ramen with jammy eggs this week, so am working on broth. Strained and chilling overnight. Will skim fat tomorrow.
Many don’t like the shopping part of keeping your larder full. I love it. In my mind is how I will use the different ingredients. Usually vegetables. I only bought the apples because making a pie for neighbor. They ran specials on a few meats; so got beef sirloin roasts, pork ribs and tenderloin for the freezer. Most of these veggies I always have anyway; except the bok choy and bean sprouts. Plan on making ramen this week.
Been traveling. Happy to be home and cook again.
Relatives made it simple. Steak and salad. He cooked it medium rare (til 135 on grill), then sliced it up for the 5 of us to share. Salad. No carbs to speak of.
Miss not cooking; but had some tasty food for sure. Breakfast of Eggs Benedict…..I really don’t like runny eggs, and they nailed this one. Slightly jammy. Dinner was capellini pomodoro w/meatballs. Delish homemade pasta, thinking tomatoes, vodka, basil, cheese for sauce? The Caesar salad was HUGE. Plus this cucumber martini thing was divine. Jemma Hollywood for dinner; highly recommend if you are out that way.
Visiting the ex and wife in California. Delicious dinner at a little Italian joint.
Porchetta w/marinated peppers/olives etc. Clams on pasta. Short rib tortelloni. All delicious, even though I didn’t cook it:-)
When you need to get ahead of a dinner party, do these the day before. Before baking, SCORE a square on the top of potato where u will scoop it out after baking. After baking, pull off the scored skin and use a spoon to scoop potato into mixing bowl. Mix in a bunch of butter, sour cream, salt/pepper, cooked bacon, and chopped green onion.
Before stuffing the taters back, s/p the inside of skin, put in extra bacon, maybe blue cheese, more butter. Kind of a surprise for your guests. I usually only put the onion in the last half of the potato mixture, because some people don’t like onion🙄😝After stuffing, cover tightly with foil. Chill. Bake at 350 until hot. The last 10 minutes, top taters with grated cheddar cheese and bake uncovered until melted. Bon Appetit!!
Everything was delicious!
Oh what a feast we had. Eggs, refried beans, pico, cheese, crisp pork belly, potatoes, sour cream, corn and flour tortillas, plus salsa. Happy eating!!
So fun….served atop Homemade Vanilla ice cream👏🏼👏🏼
Used Fannie Farmer cookbook crepe recipe.
Sauté up mushrooms in unsalted butter.
Chop up chicken.
Make a white sauce by melting 4T unsalted butter, add 3T flour. Cook down a few minutes. Whisk in 1.5 cups milk/cream combo. Plus a couple tablespoons of Sherry wine. S&P, bay leaf. Skim casserole with sauce. Roll up chicken, mushrooms, and a Tablespoon of white sauce in crepe. Lay in casserole. Seam down. Spread rest of cream sauce over. Sprinkle with paprika. Bake until bubbly. I served steamed green beans, salad, and rolls. Ice cream with fruit and cookie for dessert.
Smoked the pork belly yesterday. Five hours at 225 until 200 degree internally. Chilled over night. Made a sauce with brown sugar, soy, ginger, garlic, sweet&sour. Chunked up and sautéd in the sauce. Added fresh pineapple and jalapeño. Served over basmati rice with a carrot raisin salad. Really a great pork belly.
Had a pork chop dinner going too (upper right). Didn’t have time to make a bechamel, so instead bought a jar of garlic Alfredo sauce, and made that the last layer before a sprinkle of Parmesan. It was very tasty. If u have the space; make it ahead and keep in the chiller until your dinner. Toss a salad, heat some bread, dinner time!!
Remember, when u make your caramel, just shake the pan. It will melt slowly. Soon you will pour the caramel into the ramekins and swirl it around.
Can’t go wrong cooking in cast iron.
Saw these chops with the nice bone, and knew they would be flavorful. I had fried up some mushrooms in the cast iron for the lasagna I was making, so in went the chops. Simple mac & cheese, with some broccoli. All good.
When I make a batch of cookies; I don’t bake them all. I roll up the batter in wax paper and freeze. Company comes, slice and bake up a batch!! All good!