Posted Sat, 09/23/2023 - 21:42 by Jon
This was a spontaneous hack of a curry, after not quite finding a recipe I liked online. It turned out great, and is very scalable, in that you make a batch of curry sauce first, and can then use that in a variety of ways.
For the sauce:
(This makes ~ 4 cups of curry sauce)
- 3 T coconut oil
- 1 large white onion, diced
- 5+ cloves garlic, whole
- 2" ginger, chopped
- ½ cup carrots, shredded, optional
- 1 bell pepper, chopped
- 4 T of curry masala
- 2 t of cayenne
- 2 t curry powder
- salt to taste
- 1 14oz can tomatoes
- 1.5 cups broth
- 4 tbsp cashew butter
Posted Sun, 08/06/2023 - 19:51 by Audrey
This Kitchn recipe was a nice way to use up some leftover summer produce, and tasty to boot. We don't usually grill our pizzas, and this turned out just fine using our standard Neapolitan pizza cooking process.
Ingredients
1 ball pizza dough (about 1 pound), store-bought or homemade
2 to 3 tablespoons tomato sauce, store-bought or homemade
1/4 cup shredded mozzarella cheese, or to taste
Posted Tue, 08/01/2023 - 13:36 by Jon
Loosely based on guidance from https://www.muydelish.com/chilaquiles-rojos/ ;
- Thick corn tortilla chips (or fry stale corn tortillas)
- Salsa rojo or verde
- Protein (optional, could include chicken, chorizo, fried eggs, or a combination)
-
shredded mild cheese (chihuahua, monterrey jack)
-
Refried beans, avocado, crema, and more for serving.
Posted Thu, 07/13/2023 - 20:08 by Jon
Adapted from Alice Waters's recipe (https://food52.com/recipes/14155-alice-waters-ratatouille)
Serves 3
- 1 medium eggplant, cut into 1/2-inch dice
- 4 tablespoons olive oil, divided, plus more to taste
- 1 medium onion, cut into 1/2-inch dice
- 4 to 6 garlic cloves, chopped
- 1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
- 1 pinch dried chile flakes
- 1 sweet peppers, cut into 1/2-inch dice
- 1 medium summer squash, cut into 1/2-inch dice
- 2 ripe medium tomatoes, cut into 1/2-inch dice
- Salt to taste
Posted Wed, 03/22/2023 - 20:19 by Jon
4 cups vegetable/canola or peanut oil, for deep frying
1 pound cod, cut into 3-inch pieces
1 cup rice flour, divided
½ cup AP flour
2t fine sea salt, divided
1¼t baking powder
¼t cayenne pepper
1 cup cold lager beer
lemon wedges, tartar sauce, and malt vinegar for serving
In advance:
- Heat the oil in a Dutch oven over medium-high heat until 365ºF.
- Prepare a wire rack over a rimmed baking sheet.
- Place 1/3 cup of the rice flour in a pie plate.
Posted Tue, 12/20/2022 - 21:01 by Jon
- 2 rosemary sprigs
- 1 1/2 ounces brandy-based orange liqueur
- 1 ounces cranberry sauce or syrup
- 1/2 ounce freshly squeezed lemon juice
Adapted from https://www.thespruceeats.com/la-vie-en-rouge-cocktail-recipe-75...
Muddle 1 rosemary sprig with the cranberry and lemon juice. Fill the shaker with ice, add orange liqueur, and shake vigorously, Strain into an old-fashioned glass with fresh ice.
Garnish with a sprig of rosemary.
Posted Mon, 12/05/2022 - 20:53 by Jon
1/2 jar Crosse and Blackwell's mincemeat pie filling
2 apples, cored, peeled and chopped
1/4 c sugar
1/2 c pecans, lightly chopped
Put in unbaked pie shell with a lattice crust top
Bake at 400° for 15 min, then at 350° for 45 min
Posted Wed, 09/28/2022 - 21:00 by Audrey
Somewhat notional recipe based on an older recipe we're not really using anymore.
Ingredients
1 box lasagna noodles (preferably oven-ready)
~ 4 cups marinara sauce
~ 4 cups shredded mozzarella
~ 1/2 cup shredded parmesan
~ 16 oz ricotta, mixed with a pinch of nutmeg
Pinch nutmeg
Large bag spinach and/or 1/2 lb loose Italian sausage
Preparation
Sauce
Noodles
Ricotta
Spinach and/or sausage and/or nothing
More Sauce
Mozzarella
Parmesan
Noodles
Repeat
Posted Sun, 09/25/2022 - 15:24 by Jon
Ingredients
- 6 ounces (170 g) liquid sourdough starter (3/4 cup flat, 1 1/2 cups or more bubbly)
- 1 teaspoon instant, rapid rise yeast (or 1 tablespoon fresh yeast) (you can omit this if your starter is very active)*
- 1 cup (120 g / 4 ¼ ounces) whole wheat flour (or more AP flour)
- 1 ¾ cups (225 g / 8 ounces) bread flour
- 1 ¼ cups (285 ml) water, lukewarm
- 2 teaspoons fine sea or kosher salt
- ¼ cup (55 ml) extra-virgin olive oil
- ¼ teaspoon or so crunchy salt, such as Malden or fleur de sel
