Some pizza after a big day of hiking. Pretty much the perfect day Pizza: pesto base, fig preserves, caramelized onions, ricotta, gruyere, kale/wild mushroom mix marinated in garlic, EVOO, balsamic vin, thyme, and S&P Bonus Spoiler
Apparently Tyler Florence jacked one of kenjis recipes, step for step, and put it in his cookbook and is now blocking every person who asks him about it on Twitter, including kenji
Good deal on America's test kitchen recipe book https://slickdeals.net/f/13150126-a...test-kitchen-cook-s-illustrated?src=frontpage
Long day at work today, wife said she had dinner handled. Came home to find scallops waiting to be seared. She was afraid to pull the trigger on cooking them as she had no previous experience. To her credit, everything else was prepped. A quick hot sear in the pan in two batches, removed to rest on a wire rack. Deglazed the fond with lemon juice and also removed that to a bowl. A good knob of butter went in the pan with 5 cloves of minced garlic until it just started to toast, pan off heat and lemon liquid back in. Tossed the rested scallops in the sauce and served over mashed cauliflower.
I usually make Venezuelan style arepas but I had Colombian style in Austin last week so I gave making them a shot. Turned out pretty well. Sunny side egg, cheese, and some spicy salsa on top.
Keeping the pizza theme alive. From Sunday. Might be trying my luck at doing a Detroit style pie soon
This might be a hot take but if your recipe is good and it's free I don't care if you want to write a novel before it
What's more frustrating is saving what looks like a good nytimes recipe then when you go back youre out of free reads :(
Visiting a family member’s beach house “hey Randy Bobandi you mind grilling up the steak and chicken? We loved it when you cooked at your place!” “Sure, where’s the salt and pepper?” “They are ribeyes, no need for seasoning.” They didn’t pack any seasoning of any kind. My location is the polar opposite of flavortown
I learned from The Edge that you can season meat with gunpowder So, you know, all hope is not lost friend
Well, this did not disappoint. Going to be messing around with oven temps and placement within the oven to perfect the crust in the future. Incredible for a first go