As I mentioned, it was just the family at home for the holiday. For funsies, I've never really made a wide slate of traditional-ish Thanksgiving foods before, so I gave it a shot. It turned out... okay. Nothing was bad, most it pretty good, but there were some technical errors for sure. It's a good thing I had gone to Costco recently though because I went though a whole lot more butter than I was expecting.
How'd your meals turn out?
Okay, not really, but! But! this dish proves that kale isn't a joke being played on us by the hip kids. (As you may may have guessed, I'm a kale skeptic, but this was super delish) I adapted this recipe from here.
You'll need - ->
Method - ->
slice and dice the onion, shallot, garlic, and jalapeño (seed and devein if you're worried about heat). Chop up the sausage into tiny bits. Heat a bit of oil in a dutch oven or deep soup pot. Brown the sausage and remove from the pan, add the onion, shallot, jalapeño, garlic, dash of Worcester, pinch of salt, black pepper, and cajun seasoning (The spice level is a dealer's choice thing, you do you). Add a bit more oil and sauté until veg is translucent and soft. Add the kale, spinach, 1 1/2 cup water, 2 cups stock, and one can of light coconut milk (you can use the unleaded type here and the end product will be .... extra) and wilt the greens (5-10 minutes over medium heat). Remove the greens to a blender (or use your immersion blender) and add a cup (or more) of the pot liquor and blend the greens until smooth. I used a vitamix to really, truly ensure that I wouldn't encounter a single, recognizable piece of kale when finally consuming this dish.......Return the puree to the pot, stir to combine, add potato dice and simmer until the potato is tender - about 10 minutes or so. Add the shrimp and continue to simmer until the shrimp are cooked through. Add tiger file and thyme, and rinse the crab meat, remove the pot from the heat, add the crab meat and ring the dinner bell. Adjust for salt, serve over rice with lemon. Kale, not all bad. I still skipped the okra. Okra is still gross.
This February 1941 menu (click to embiggen) for the Warner Bros. Studio Cafe made the social media rounds recently. I thought it would be fun to see what everyone would order if deposited back on the Warner’s lot. To keep it fun, let’s limit ourselves to a $1.05 tab (equivalent to $22.00 in December 2022). Gratuity will be covered by the advanced being that sends us back in time. If folks enjoy this, maybe it’s an occasional feature.
What’ll ya have, Mac?
Sunday May 29, 2022
12:00 p.m.
Pike & Pint
Alexandria, MN
Here’s a post that everyone can respond to in order to keep all responses in one place and accessible.
zooomx.2’s offer:
I am going to close to the public on Sunday (29th) and Monday that weekend. The Twins play at 1pm on Sunday. I would be willing to open up at noon for the caucus. My thoughts would be to have one of my cooks put together a little lunch buffet for the group. I would have a bartender on staff. Food is on me, cocktails would be cash bar. Bring the kids. If its nice weather we will hang out on the patio. If it's inclement weather, me hang out in the bar with the 6 TV's. I can break out the cribbage boards and some cornhole boards.
Few things better than a nice warm bowl of soup on a rainy autumn day like today. I recently made a batch of Sweet Potato & Pear Soup, and thought I'd share it here, since it's perfect today (Note: the image is not the right soup, but the color is close enough). I was attracted to the recipe by the simplicity, and I added a few things (namely the ginger) to make it my own.
Ingredients
2 large sweet potatos
2 firm pears
1 small onion
1 inch ginger, grated
3 cups chicken or vegetable stock
1/2 stick butter
1 cup cream
salt & pepper to taste
Directions
1. Dice the veggies into 1/2 inch pieces
2. Melt the butter and cook the ginger and onion until the onion is translucent, but not carmelized. Add the other veggies & cook for 3 - 5 minutes.
3. Add the stock, bring to boil, then simmer for 1/2 hour, until everything is tender.
4. Blend*
5. Cool somewhat, then slowly mix in cream, salt & pepper to taste.
That's it. So easy, and so good.
*I bought myself an immersion blender with gift cards I'd gotten for my birthday. One of my best birthday gifts ever. Not even a super top-of-the-line one or anything, but it works so well and the whole process is so much easier than transferring to blenders and cleaning up additional equipment. Highly recommend.
Optional Additional Toppings
Crack the eggs into small bowl, then beat or whisk them until the yolks & whites are thoroughly combined. Season the ggs to taste with kosher salt, black pepper, and any combination of spices desired. (I typically use chile powder & cumin, and sometimes include coriander. You could get really interesting and use chaat masala...) Break some tortilla chips into bowl and mix with eggs until the eggs are completely covered; the exact amount is personal preference, and something to dial in over time. Let the tortilla chips soak while moving on with prep. Migas are a great way to use up the chip crumbs at the bottom of the bag, too!
Heat the plancha/crepe pan/cast iron skillet over medium heat. Toast tortillas in the pan, one at a time, on each side, until browned & crisped to personal preference. Keep the toasted tortillas warm in a folded kitchen towel. This step can be completed in tandem with the next three steps below.
Melt butter in the skillet until foaming but not browning. Then, add the salsa or any of the following: Hatch/green chiles, chipotles in adobo, or fresh hot peppers & shallots. Sauté until fragrant and some of the liquid volume is reduced, if using salsa.
Add the eggs to the pan and stir to integrate the cooked salsa or vegetables with the eggs. Swirl the pan over heat as if making an omelette, taking care to expose uncooked egg to heat so it begins to solidify.
Add the cheese to the eggs as if making an omelette, then fold the egg in half over the top. Remove the pan from heat and allow the carryover heat to continue melting the cheese.
Place the tortillas on a plate. Using a silicone spatula, divide the eggs into equal parts for the number of toasted tortillas. I find two eggs to three 8" tortillas works well. Fill the tortillas with any leftover beans pulled from the fridge & reheated, then the eggs. Add hot sauce to taste on top of the eggs; my typical mix is Valentina Black Label, El Yucateco Chile Habanero, and Yellowbird Serrano condiment. Finally, top with any additional cheese, cilantro, crema/sour cream, lime juice, onion relish, and maybe a couple broken-up tortilla chips for extra crunch.
Crack open a cold beverage that augments the flavors.
Enjoy!
Pain de Mie is a French bread baked in a loaf pan with a lid, which results in a rectangular loaf. It's traditionally made with white flour, but I was intrigued by the idea of a version with at least some whole wheat in it.
This bread comes together quite quickly by homemade bread standards, and it's incredibly versatile. It's great still warm from the oven with butter or toasted with peanut butter on top. I've enjoyed it equally well with hummus and with egg salad, and it also formed the base of some mighty fine avocado toast when I found myself with a spare avocado half last week. It would probably also taste good with some sort of meat, if you're into that kind of thing.
What follows is my modified version of a recipe* that will fit a 16" Pullman pan. The original recipe is for a 13" pan, so I increased everything accordingly. (A 13" pan holds 14 cups, and my pan holds 16 cups.)
Equipment notes: You need the special pan to get the right shape, but you do not need a mixer. I much prefer measuring with a scale, as I find it's faster and more accurate.
Ingredients
2 1/4 cups whole milk
5 tablespoons (90 grams) honey
3 1/2 tablespoons (1 3/4 ounces) unsalted butter, softened
3 1/2 teaspoons salt
3 cups (18 ounces) whole wheat flour
[note: I think this is a touch too much and plan to go down to 17 ounces the next time I make this]
3 cups (14 1/2 ounces) bread flour**
3 1/2 teaspoons (11.5 grams) active dry yeast
cooking spray
Directions
Heat the milk slightly to 105° F). Pour into a large bowl and add the honey and yeast. Let stand for about 5 minutes until the yeast bubbles.
Add the softened butter, salt, whole wheat flour, and bread flour. Mix until combined; they dough will look somewhat shaggy at this stage. Cover the bowl with a towel and let stand for 15 minutes.
Dump the dough onto the countertop and knead vigorously by hand until the dough is smooth and springy, about 10 minutes. Return the dough to the bowl, cover again with a towel, and let stand until doubled in volume (approximately 1 hour).
It has risen, indeed.
When dough has risen, spray the inside of your loaf pan with cooking spray to prevent sticking.
Turn the dough onto a countertop (I find I don't need to flour the countertop, but if your dough seems sticky, by all means put down a little flour). Gently flatten the dough and press it into a rectangle shape just slightly shorter than the long side of your pan.
Rollin', rollin', rollin'...
Starting at the top edge of the dough (the long side that's farthest from you), begin to roll the dough. After each turn of the dough, seal the seam firmly to prevent large air bubbles from forming as the loaf bakes. When the dough is fully rolled, if it's slightly longer than your pan (mine always is), place your palms on the two sides of the dough log and push in slightly until the dough is the right length.
All rolled up!
Gently pick up dough and place it in the oiled pan, seam side down. Cover pan with the lid and let it rise until it is about 1 inch from the top of the pan. I find that this takes 30-40 minutes. Preheat the oven to 400° F while the dough is rising.
So this is practically touching the lid, whoops! It still turned out fine.
Bake with the lid on for 30 minutes. Remove pan from oven and using pot holders, slide lid off pan and set aside. Return pan to oven for an additional 10 minutes until the loaf is golden brown and cooked through. When loaf is done baking, immediately turn out onto a cooling rack and let cool.
You will be very tempted to cut into your new loaf immediately, but resist the temptation! (Nerd alert: here's a great article explaining why this is.)
Once the bread has cooled to room temperature, slice and enjoy! This recipe makes more than we can eat within a few days, so I typically cut the loaf in half, wrap one half in plastic, put it in a zip-top bag, and freeze until it's needed.
*Mr. NaCl found the recipe online and printed it out, and now I can't find it anywhere online! It looks to originally be from the book Whole Grain Breads by Machine or Hand by Beatrice Ojakangas. Fun fact: According to the book's description, Ms. Ojakangas is from Duluth!
**The original recipe calls for whole wheat bread flour, which I've never found in stores.
The Nation's Spin-sters seem always to get top billing around here, what with their weekly lists and annual "best of" extravaganzas. But what really matters is not what's on the spindle. It's what's on your platter. I'm going to lay out some contenders, but bring your best, people. Surely, you learned a few kitchen essentials during the 'rona lockdowns.
No pics in this post, Because Reasons. You are welcome to bring some food pr0n to the table (hint, hint: Bootsy Signal)
The Categories:
Breakfast
Lunch
Snack
Dinner/Supper
Dessert
Utility
I'll lead off after the jump:
Continue reading Top of the Pots: The Year’s Best Eats
So this isn't authentic by any means and, for being Cajun, it isn't particularly spicy. However, I incorporated the holy trinity to give this much more flavor than any Midwestern pot roast I grew up with in the Midwest.
Start with a rub. I used salt, white pepper, black pepper, cayenne pepper, nutmeg, and allspice. (More of the first half of list, less of the second half of the list.) Apply to a chuck roast. (I didn't remove the fattiest parts of the roast, but probably should have in hindsight.) Put roast in the crock pot.
Next, chop up two onions, a green bell pepper, and three ribs of celery. Spread across the top of the roast. Mince two cloves of garlic and also place on top. Drop in a bay leaf or two. Then, dump in a can of diced tomatoes. Finally, pour in some red wine and beef stock (lift the roast to let some liquid get underneath). Then, let the crock pot work its magic. I had mine on high for 4 hours and then switched to warm for another hour. It was very tender and fell apart pretty easily, but I think I let it cook just a smidge too long (my timing got off a little waiting for the potatoes.
The end product was really good (I ate mine after covering it with copious amounts of the au jus and chopped veggies left behind in the slow cooker), and it shall be made again.
