Goat cheese & apple sandwich with prosciutto, caramelized onions, & arugula. Sweet potato soup with hickory smoked maple croutons.
I may have worded it funny. It was croutons made from store bought rustic french loaf that was tossed with pecan smoked maple syrup.
From Delish, I could not find it just doing a regular search right now but I took screenshots in the grocery store parking lot. I found it while sitting in the pouring rain in a list of 75 best winter soups they had. I took liberties with the order & time of cook on vegetables. I also added about 1TBSP ground ginger and one of the largest Mediterranean sweet peppers I have ever seen.
Found the list and the soup link. Tip, go through the list and decide which recipes you think you want to look at, then look at them. It will only let you look at 4 and then you have to subscribe or something. https://www.delish.com/cooking/g1829/winter-soup/ https://www.delish.com/cooking/reci...iced-sweet-potato-soup-maple-croutons-recipe/
There’s a restaurant in town that does sweet potatoe bisque with maple butter baguette croutons, I’ve always wanted to recreate it
I pretty much do the same thing except use a leek instead of onion and roast the squash until carmelized on the edges. Then add a splash of maple syrup and some heat. Red pepper flakes or chili oil. Whatever I have around. The rest is basically the same.
I do not know, I have only ever used immersion on garlic, peppers, & onions. I am sure if the potatoes & carrots are softened it should be okay. A really powerful blender will froth it up though and give it that fluffiness.
Need recs for a set of kitchen knives. Varying price levels acceptable. I know Wusthof has been mentioned in the past, but other ideas would be nice. Thanks!
Nothing special but I always feel like my breakfast sandwiches look a little lackluster and I thought this one looked pretty good.
Im gonna mess around and try to make a 'healthy' shepherds/cottage pie w ground turkey and sweet potato topping
Unless you're tied to the idea of an entire set I would recommend a few essential pieces and splurging a little more on individual blades that can do just about everything you need. Rather than paying for blades you won't use often. Lot of options and opinions but it mainly comes down to how much maintenance you can put up with in compromise for a sharper edge. Or minimal maintenance and a solid edge. Then personal preference on blade shape based on chopping style/technique.
Lot more work than sweet potato but I've done celery root puree as a substitute for potatoes mashed on their own and on a shepherds pie and they are delightful.
Ming does a lamb pot pie (really a casserole as it just uses stuffing mix as its crust) that is pretty decent. Cooks the ground lamb and aromatics (including ginger) predictably, diced potatoes, peas... and uses a basic roux with soy added to chicken stock when it's time to thicken things up before the stuffing topping is applied and the thing gets finished in the oven (browning the "crust")
I’m looking at a maple boos block cutting board for Christmas. Was wondering if that is TMB approved. It’s in the 120 dollar range.
Made some goat cheese & baby bella quesadillas to accompany sweet potato soup tonight. Trust me when I say these dillas dipped in this soup are an otherworldly combo.
I did a wusthof chefs knife last Christmas that I love. Didn’t go for a whole set. I’m no expert but most people say get 2-3 good knives vs the set.
I'm obviously a fan of your cooking, but I have a question. Did you spare the butter in the pan on those dillas to save a few calories?
I did not use any butter at all, just olive oil and only enough to thinly coat the pan. I try to keep my meal somewhat healthy during the week so I can be a fat slob on the weekend.
What temp and for how long do you sous vide the prime rib? Planning on doing that, then searing on the Egg.
get the joule app and search rib roast, it's the recipe i use I do 136 and cook until done, varies by how big your roast is but can just use a thermometer to check too. usually 4-5 hours. cooking a rib roast to 129 with sous vide ends up with a texture I don't prefer
So I got wild tonight. Wanted French Onion soup but also wanted to go crazy. Enter the French Onion Egg Noodle Soup. I honestly do not know if I will ever make it with French loaf again. The 3 minute chewy noodles just sop up and ooze beef & onion when eating but nowhere near the soggy French Loaf way. Wife still opted for the loaf because she thinks I am insane.
Gnocchi with mushrooms and rosemary with a white wine sauce. This is meal prep for the rest of the week but it'll be served with feta and parsley.
https://www.kingarthurbaking.com/recipes/king-arthurs-detroit-style-pizza-recipe My buddy uses this dough recipe and it blows away any restaurant ordered Detroit style pie I have ever had.
300g bread flour 210g water 6g yeast 6g salt 2TB of olive oil mix everything until it comes together in shaggy dough. Rest 15. knead on the counter for 8-10 min. Then cold ferment in the fridge for a few days
That's pretty similar. I need to get a steel Detroit style pizza pan tho. Just have an aluminum one that doesnt get the edges crispy enough
I asked my wife for one for Christmas. If she knows what is good for her, one will be under the tree.