Culinary Goods

This was good and gets a 7. I got the recipe from carlsbadcravings.com and the post was sponsored by Prego, so this recipe calls for a jar of Prego alfredo sauce. I get that professional bloggers need sponsors, but this is a ridiculous recipe to add this sauce to. First of all, who needs 1,000 extra calories in their soup? Second, this recipe tastes great without it, as you already add 2 cups of cheddar cheese and 3 cups of half and half. Ridiculous. INGREDIENTS 1 pound chicken breasts 4 cups broccoli florets chopped 1 cup uncooked wild rice blend, rinsed and drained 1 small onion, chopped 4 cloves garlic, minced 1/8 – 1/4 teaspoon red pepper flakes (optional)  I left this out 1 12 oz. can evaporated milk 4 cups chicken stock or broth 1 tablespoon chicken bouillon 1 teaspoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon dried thyme Add later: 3 tablespoons cornstarch 3 cups half and ...

  This was really good, and I give it an 8. The dressing picture looked ridiculous so I left it off, but it’s actually a really beautiful dressing. Click the links below at the end of the post to see what it looks like. Anyway, these recipes came from carlsbadcravings.com, and this salad is a keeper. I have noted my changes below in bold. Oh, and this salad needs edamame and a bit of salt on top.  If you want to make it a main meal, serve it with something else (for non-vegetarians salmon or chicken would be awesome). ASIAN PINEAPPLE SALAD WITH PEANUT COCONUT DRESSING 1 recipe Peanut Coconut Dressing Salad 1 small head romaine lettuce, chopped 1/2 red cabbage, thinly sliced 2 cups chopped fresh pineapple 1 red bell pepper, chopped I only had a half pepper 1 cup matchstick carrots 1 cup julienned jicama I left this out and added black beans and red tomatoes instead. Edamame would also be fantastic in this salad 5 green onions, thinly sliced 3/4 cup r...

Jared made pulled pork and served this with it. It's vinegar-based and I thought this had fantastic flavor. It did have a bit of heat to it (probably moderate heat), so adjust the red pepper flakes according to taste. I loved it and gave it an 8. He doesn't remember where he found the recipe. 2 C. cider vinegar ½ C. ketchup ¼ C. brown sugar 5 tsp. salt 4 tsp. red pepper flakes He used only 2 tsp. 1 tsp. black pepper 1 ½ TBS. corn starch. He added this to thicken it. Leave it out if you want a thinner sauce. 1 tsp. white pepper Whisk over medium high heat until it thickens.     

I absolutely love foods with vinegar in them: sweet and sour chicken, salt and vinegar chips, etc. Mayonnaise makes me want to vomit (quite literally sometimes), so I love that Jared made this vinegar coleslaw. I give it a 7 and Jared found the recipe on serious eats.com. For the Dressing: 1 cup apple cider vinegar 1 cup sugar Jared used 1/2 C. only 3 tablespoons extra-virgin olive oil 1 teaspoon finely minced garlic (about 1 medium clove) 1 teaspoon freshly ground black pepper 1 teaspoon celery seeds For the Slaw: 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand 1 large carrot, peeled and grated on the large holes of a box grater  1 medium yellow onion, finely sliced on a mandoline or by hand 2/3 cup sugar 1/3 cup kosher salt Here is the link tot he instructions:  http://www.seriouseats.com/recipes/2014/06/vinegar-coleslaw-recipe.html

So, this was good, but dependent on your love of roasted garlic. I love roasted garlic, and it was fabuous. Everyone else, who likes roasted garlic a normal amount, thought it was fine. This gets a 7.5, and I put my changes below in bold. Roasted Garlic, Basil, and Burrata Pizza by John Besh, Alon Shaya from Fine Cooking Issue 135 Flour for the peel 2 8-oz. balls pizza dough ( homemade or store-bought) at room temperature 1 head roasted garlic , cloves peeled and mashed I would do 1/2 head for 1 pizza 1/2 cup grated mozzarella 1/2 cup grated fontina I left this out 1/3 cup ricotta I cut this down a bit 1/4 cup finely grated Parmigiano-Reggiano 12 medium fresh basil leaves, torn 1 tsp. dried oregano 1/2 tsp. crushed red pepper flakes 1 Tbs. garlic oil or extra-virgin olive oil 4 oz. burrata We used fresh mozarella instead and we also added sauteed mushrooms, which I would absolutely do Flaky sea salt We used the herb oil from artisan bread on the crust ...

I got this recipe from Fine Cooking magazine, and it was very good. It gets a 9. First, we served it with coconut ice cream, which was a very good way to cut the sweetness. I did make a basic cream cheese chocolate frosting for the outside (recipe on blog under “chocolate frosting”)Also, I did 3 layers, and I almost like 2 large layers each cut in half better, but anyway, my changes are below in bold. German Chocolate Cake by Alice Medrich from Fine Cooking Issue 114 For the cakes 4 oz. (1/2 cup) unsalted butter, softened; more for the pans 4 oz. semisweet or bittersweet chocolate (up to 70% cacao), coarsely chopped (about 1 cup) I did 4 oz exactly, but next time I might add 2 Tbs. of cocoa. This was very light chocolate cake 1/2 cup boiling water 9 oz. (2 cups) unbleached all-purpose flour I weighed mine and it was only about a generous 1 3/4 cup 1 tsp. baking soda 1/2 tsp. table salt 4 large eggs, at room temperature 2 cups granulated sugar I cut this ...

This recipe came from William Sonoma, and it was very good. It gets  9 (if it’s paired with cake). For the directions, you basically toast coconut and add in the half and half and bring it to a simmer and let it sit for 30 minutes. Then you strain out the coconut. I am not sure this step is worth it. Next time, I will just skip it altogether. You temper the eggs, bring it to a heat until it coats the back of a spoon but doesn’t boil. Anyway, I put my changes below in bold: Coconut Ice Cream 1/4 cup firmly packed sweetened flaked coconut I also added 1/2 tsp. coconut extract and next time I will do this but make it a scant 1/2 tsp at most 1 1/2 cups half-and-half I did 50% milk, and next time, I will do all milk 3/4 cup canned sweetened cream of coconut 6 egg yolks 1/3 cup sugar I did 1/4 cup 1 1/2 cups heavy cream Instructions can be found at link below: Recipe retrieved 2/2/16 from http://www.williams-sonoma.com/recipe/coconut-ice-cream.html