judge me not
so, being midly inspired by julie/julia, but having a small fraction of the ambition, i'm thinking about actually reporting on my culinary investigations. most lately i've been delving into "cooking for two" a pulication of america's test kitchen, which i love. they test and research the shit out of anything they do, the end result being a recipe the epitomizes the best qualities of whatever the goal food might be. so "cooking for two" is some of their best recipes of the last year paired down. but its not just the portions they've changed- they're streamlined time consuming things like chicken mole and included recipes for tiny desserts and offered tips like making a tiny lasagna in a loaf pan.
the trouble is, most of the tine desserts i'm so enamored with call for a food processor and 4 1/2 springform pans. or 12 oz ramkins- mine are sadly only 6 oz, for making creme brulee.
but i made their recipe for apple dumplings last night. they were awesome- and i even managed it hungover. i felt immensly proud of myself - i made a reduction! they were buttery, and not too sweet, with the pastry equal parts chewy and gooey in the reduction, and the apple was cooked throughly but still firm, and tasted strongly of what it was- all thanks to the exacting work of America's test kitchen, a magical place somewhere in Boston.
today i'm making their recipe for skillet tortilla casserole- for lunch, because i have to go to work at 4.
one note- despite my general worship for these people i have noticed that they have a strange thing for shallots and chicken broth.
the trouble is, most of the tine desserts i'm so enamored with call for a food processor and 4 1/2 springform pans. or 12 oz ramkins- mine are sadly only 6 oz, for making creme brulee.
but i made their recipe for apple dumplings last night. they were awesome- and i even managed it hungover. i felt immensly proud of myself - i made a reduction! they were buttery, and not too sweet, with the pastry equal parts chewy and gooey in the reduction, and the apple was cooked throughly but still firm, and tasted strongly of what it was- all thanks to the exacting work of America's test kitchen, a magical place somewhere in Boston.
today i'm making their recipe for skillet tortilla casserole- for lunch, because i have to go to work at 4.
one note- despite my general worship for these people i have noticed that they have a strange thing for shallots and chicken broth.