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Finally getting my act together to follow 
st_aurafina's lead, I present my first Recipe Friday…
Something I've cooked recently:
Skillet Lasagna, adapted from Keepers -- if you're a USian of a certain age, you may be flinching at the very words 'skillet lasagna' but please rest assured that this is NOT of the Hamburger Helper oeuvre. (Actually, I had to debate whether my Italian nonna and her many sisters would haunt me for even considering making this. The pictures looked really good and there's enough cheese to keep a cow in service, so I pressed on.) I even managed to make it on a regular weeknight (not a work-from-home day), twice now. It's better with San Marzano tomatoes and the very slightly spicy Italian sausage that I get at the farmer's market, but then, what isn't? It's pretty decent with store-brand tomatoes and sausage, too. If you follow me on IG, I was so pleased by this that I actually posted a shot of it.
Homemade Starbucks Sous Vide Egg Bites -- I usually alternate between yogurt with granola and hard-boiled eggs for breakfast (both of which are easy enough to carry into the office along with lunch), but when my sous-vide manufacturer covered these in their latest newsletter, I decided I'd give them a try--to great acclaim. Easy AND quite tasty. I did the bacon-gruyere recipe, because I had everything at the house, but I foresee some branching out in the weeks ahead. Also, yay for getting the jars sealed tightly enough that no water got in but not so tight that they explode in the water bath.
Something I have concrete plans to cook soon:
In a little more than 48 hours, the Atlanta Falcons will take on Tom Brady and the Patriots for Super Bowl LI (yes, we're back to the Roman numerals. I guess the NFL decided it was safe to go back for 51? Ugh, who knows with those idiots.) Despite having lived in the ATL for 20 years, I am firmly in this for the food (especially since the Steelers faded and died 2 weeks ago-I could hear my dad screaming at the tv set from the afterlife) and have definite plans to try Serious Eats recipe/method to get crispy baked chicken wings. Then I'll do Bon Appetit's sauces (their wings are pretty decent, but Kenji Lopez-Alt is my guy these days so I'm going to see what his obsessiveness has produced.) I am also doing BA's fried mozzarella. Then it will take me all week to clean up the kitchen, so that's it for anything more than pasta and some grilled chicken and veggies.
Something I am idly considering making:
Smitten Kitchen's Blueberry Bread and Butter Pudding, possibly for Valentine's Day breakfast (baseball season has started; I doubt I will see D for dinner until spring break.) I might also try to sous vide a rack of lamb to see if it'd work for the big Easter dinner…
This entry was originally posted at http://topaz119.dreamwidth.org/131738.html -- comments are groovy wherever you'd like to make them.
st_aurafina's lead, I present my first Recipe Friday…
Something I've cooked recently:
Skillet Lasagna, adapted from Keepers -- if you're a USian of a certain age, you may be flinching at the very words 'skillet lasagna' but please rest assured that this is NOT of the Hamburger Helper oeuvre. (Actually, I had to debate whether my Italian nonna and her many sisters would haunt me for even considering making this. The pictures looked really good and there's enough cheese to keep a cow in service, so I pressed on.) I even managed to make it on a regular weeknight (not a work-from-home day), twice now. It's better with San Marzano tomatoes and the very slightly spicy Italian sausage that I get at the farmer's market, but then, what isn't? It's pretty decent with store-brand tomatoes and sausage, too. If you follow me on IG, I was so pleased by this that I actually posted a shot of it.
Homemade Starbucks Sous Vide Egg Bites -- I usually alternate between yogurt with granola and hard-boiled eggs for breakfast (both of which are easy enough to carry into the office along with lunch), but when my sous-vide manufacturer covered these in their latest newsletter, I decided I'd give them a try--to great acclaim. Easy AND quite tasty. I did the bacon-gruyere recipe, because I had everything at the house, but I foresee some branching out in the weeks ahead. Also, yay for getting the jars sealed tightly enough that no water got in but not so tight that they explode in the water bath.
Something I have concrete plans to cook soon:
In a little more than 48 hours, the Atlanta Falcons will take on Tom Brady and the Patriots for Super Bowl LI (yes, we're back to the Roman numerals. I guess the NFL decided it was safe to go back for 51? Ugh, who knows with those idiots.) Despite having lived in the ATL for 20 years, I am firmly in this for the food (especially since the Steelers faded and died 2 weeks ago-I could hear my dad screaming at the tv set from the afterlife) and have definite plans to try Serious Eats recipe/method to get crispy baked chicken wings. Then I'll do Bon Appetit's sauces (their wings are pretty decent, but Kenji Lopez-Alt is my guy these days so I'm going to see what his obsessiveness has produced.) I am also doing BA's fried mozzarella. Then it will take me all week to clean up the kitchen, so that's it for anything more than pasta and some grilled chicken and veggies.
Something I am idly considering making:
Smitten Kitchen's Blueberry Bread and Butter Pudding, possibly for Valentine's Day breakfast (baseball season has started; I doubt I will see D for dinner until spring break.) I might also try to sous vide a rack of lamb to see if it'd work for the big Easter dinner…
This entry was originally posted at http://topaz119.dreamwidth.org/131738.html -- comments are groovy wherever you'd like to make them.