Culinary Goods

Oh, my. Where have these been my whole life? These were so very good, and it was a fun change. These get an 8, easily. I found this recipe in Fine Cooking magazine, and I put my changes below in bold: Hasselback Russet Potato Gratin By Ronne Day October/November 2018 Issue 1 oz. (2 Tbs.) unsalted butter, at room temperature I cut this down a bit 1 cup heavy cream 2 Tbs. finely chopped garlic I didn’t measure this, but just used a few cloves 1 Tbs. toasted dill seed I used 1 tsp. of dill weed instead 1 Tbs. whole-grain mustard We used spicy brown mustard Kosher salt and freshly ground black pepper I used about 1 tsp. of pink salt 3-1/2 lb. russet potatoes, peeled Ours took more than this Fresh lemon juice I used bottled 1/2 cup finely grated aged Cheddar (about 1 oz.) We used 1/2 cup parmesan 1 to 2 tsp. chopped fresh dill I didn’t have any of this, but it would be amazing. https://www.finecooking.com/recipe/hasselback-russet-potato-gratin#jump-to-recipe-revi

So, these were good and a nice change. They are easy to make, and very flavorful—give them a 7. the original idea for these beans came from ourbestbites.com, but I made them a bit healthier (see changes below). I doubled the batch to feed 10 people. Caramelized Green Beans 1 lb. (actually, just a little bit more…maybe 1 1/8 lb.) fresh green beans I totally did frozen and just let them sit in a bowl for an hour first 1/2 lb. bacon I left this out entirely 1/2 red onion, sliced 3-4 cloves garlic, minced or pressed olive oil 2 Tbsp. sugar I only used 1 Tbs. of sugar for a double batch 2 Tbsp. soy sauce 1/2 tsp. Kosher salt I’m not sure you need quite this much Lots of freshly-ground pepper Recipe and instructions can be found at link below: https://ourbestbites.com/caramelized-green-beans// So, essentially you parboil the beans (I just dumped boiling water on top of mine while they were in a bowl and let htem sit for a few minutes. Then, you saute the onions and the garlic, and

So, our friend Jackie brought this to Thanksgiving, and it was so very good. I did not grab a picture because I was sidetracked, but it looks like a traditional sweet potato casserole. She added orange zest, so that is something I would do as well (she said she added the zest of 1 medium orange to the potato mixture, and blended her potato mixture in a food processor. The rest of the directions can be found at the link below. Ingredients CRUST 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts ( pecans preferred) 1/4 cup butter ( melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes ( can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs ( well beaten) 1/2 cup butter, melted ( 1/2 cup) https://www.epicurious.com/recipes/member/views/ruths-chris-sweet-potato-casserole-51352871

So, this had great promise, including some amazing reviews, but I felt underwhelmed by it. It was easy, but that’s not enough for me. I mean, it’s fine, but it wasn’t as good as I had hoped and I doubt I will make it again. I found it on melskitchencafe.com, and I put my changes in bold SMOKY LENTIL AND POTATO SOUP 1 tablespoon olive oil 1/2 cup chopped yellow or white onion 3 cloves garlic, finely minced or pressed through a garlic press 1/2 cup diced carrots (about 2 medium carrots) 1/2 cup diced celery (about 2 stalks) 2 teaspoons ground cumin 1 1/2 teaspoons smoked paprika 1 teaspoon salt 1 pound Yukon Gold or red potatoes, cut into 1-inch pieces (I do not peel but you can if you want) I left these out 1 cup red lentils, sorted and rinsed (see note) 1 cup brown lentils, sorted and rinsed (see note) I used green lentils 8 cups chicken or vegetable stock or broth 8 to 10 ounces kale or spinach, chopped (optional but delicious) We added spinach Recipe retrieved from: https://www.melsk

So, we used this fry sauce recipe, and it’s pretty good. Emma made it, so unfortunately I don’t know what she did differently, but here is the original one we found in Fine Cooking Magazine. Sweet Potato Oven Fries with Fry Sauce By Martha Holmberg Fine Cooking Issue 114 1/4 cup mayonnaise 2 Tbs. ketchup   1 tsp. lemon juice  1/2 tsp. soy sauce  1/2 tsp. Worcestershire sauce  2 drops hot sauce, such as Sriracha Recipe and instructions can be found at link below: https://www.finecooking.com/recipe/sweet-potato-oven-fries-with-fry-sauce

I saw this recipe in Fine Cooking forever ago, and I bought the molds a year ago, and finally, here we go. These are fantastic. They are rich, tasty, and present beautifully—I give t hem an 8.5. I have indicated my changes below in bold. One thing to keep in mind is that you don’t need to fill the cup with as much mousse as it says. I measured mine, as it said, and it was too much mousse for me. Instead, I wanted more filling, but I didn’t have room for as much because I overfilled the mousse. Also, my filling was not runny like I wished it had been. I think I overcooked it because I wasn’t paying attention. For the cake Cooking spray 4 oz. unsweetened chocolate, chopped (about 1 cup) 1 oz. (1/4 cup) natural cocoa powder 1-1/2 cups boiling water 7 oz. (1-1/2 cups) unbleached all-purpose flour 1 tsp. baking soda 1/4 tsp. kosher salt 1-1/2 cups packed dark brown sugar I cut this down by 1/4 cup 8 oz. (1 cup) unsalted butter, softened 4 large eggs, at room tempera

Guys, these are so very amazing. I give them a 9.5. I made them up, so give me a prize. Or a tart. Or both. Here is what I did. I made individual tarts using the standard recipe I got from Rebecca. Then, after they cooled, I poured in homemade caramel. I coated the bottom pretty thickly, but don’t skimp. I tried to skimp on mine to avoid the extra sugar and it wasn’t worth it. Then, you put on a ganache and let it set. It takes about an hour to set. I piped cream on some of them. Next time, I would probably do equal amounts of caramel and ganache instead of a 1/4, 3/4 scenario. Tart Crust 270 grams butter This is about 2 1/2 cubes butter 140 grams sugar This is about 2/3 cup sugar 1 egg 400 grams flour This is about a generous 3 cups flour Cut this recipe in half for 6 tarts. Cut the dough in 6 equal parts and roll them out one at a time. Mix butter and sugar together, like a cookie, then add egg, mix in flour. This is crackly dough, like rolling out sugar cookie dough. Ma

I realize all chili looks like barf. But, my friend Kat is determined to find the best chili recipe, so we will be having chili cook offs until we deem one the winner. So, I made one that was quite good. It was rich and thick and hearty. It definitely would be a solid 8 Here is the recipe I used, which came from the beerbaroness.com: Short Rib Stout Chili 2 tbs olive oil 3 lbs beef short ribs I used less than this salt and pepper 2 white onions, diced 6 wt oz tomato paste 1 tsp onion powder 1 tsp garlic powder ½ tsp cumin powder ½ tsp smoked paprika 2 dried ancho chili pod (stem and seeds removed, torn into pieces) I just used 2 Tbs. of chili powder 2 chipotle chilies in adobo I added 1/2 tsp. of chipotle chili powder 12 ounces coffee stout 2 cups beef broth 2 cans black beans, drained I also used pinto beans, and did tons. Probably 3 – 3 1/2 cups dry beans ½ cup cilantro, chopped I left this out 1 cup shredded cheddar cheese I left this out http://thebeeroness

So, my Grandma Goodsell used to make this, and my Dad loves it. He puts it on roast beef, so I helped him make a bunch this year. I personally don’t love it a ton, but it’s a good nostalgic recipe. After you cook this down, it turns a deep red. You can it and it is shelf stable and everyone is happy. CHILI SAUCE WITH APPLES 30 ripe tomatoes 10 large onions 12 large sour apple 5 small red peppers 1 pint vinegar 4 cups sugar He said he reduced this to 3 1/4 cups 1 teas. cloves 1 teas. allspice 1 teas. cinnamon 4 tabs. salt Mix well and cook one hour. Put in pint bottles and process 30 minutes in hot water bath. I found another version on the Ball website that looked good. This one is really sweet. I think I will use mine as a base for actual chili, because there’s way too much sugar in it to have it be like a salsa. This is more nostalgia than it is fine culinary sauce.