What's cookin'?


#421

1 pound bacon
Approx 32 slightly defrosted tots (so toothpick goes in easier)

Cut bacon into half pieces, wrap each tot and secure with toothpick seam-side down.

Bake @ 425 for 20-25 minutes.

You can sprinkle with cheese when they come out of the oven, and I usually make a dip of sour cream and chives. Enjoy :christmas_tree:


#422

I haven’t thought about nutritional yeast in ages, maybe not since I went through an Adelle Davis phase in my teens or early 20s. It has such a distinctive aroma.


#423

It does, I like it on baked potatoes too.


#424

Terviso, from the Roberta’s Cookbook.

Dress the terviso lightly with lemon juice, olive oil, and fish sauce. Wilt quickly is a pan, plate and garnish with a squeeze of lemon, blue cheese, and saba.

This was very good, but it didn’t need the blue cheese. And the fish sauce is a genius ingredient, it melded with the terviso beautifully.


#425

I’ve been dreaming of rice pudding ever since having an insane rendition when we went to Paris last year. The place: Chez L’ami Jean. The riz au lait: a movement.

I found a recipe that touts its similarity to Chez L’am Jean’s, and @beam provided an awesome video of the pudding man himself making it. So I took the plunge, and overall, it turned out pretty goooood! The recipe is pretty involved, man. It took me a while. But in the end, it was worth it. Plus, I found that the recipe made more of the side sauces/brittle, so making another batch or two will be a lot quicker.


#426

I need this in my life. Now.


#427

Whipped cream rice pudding? Beautiful.


#428

Scrambled eggs from Maust’s farm fresh eggs. :egg:


#429

And that is how eggs should always be cooked. :trophy:


#430

Pan-Roasted Baby Turnips with Their Greens & Chimichurri


Gjelina, page 175. This is so very, very good.


#431

Except my husband doesn’t like that texture. Bigger things to disagree about. When he’s not around I have a raw egg over rice.


#432

Isn’t that a Korean thing? I can do raw quail egg or duck yolk, but not raw chicken eggs.


#433

I don’t remember where I learned about it. I get the (leftover) rice nice and hot, add some furikaki, soy sauce and sesame oil and then the egg. I’ve poached them also and liked that as well.


#434

This looks really great. Have you made a lot of other dishes from the book?

I’ve been loving Mozza At Home. Over the weekend, made a coleslaw that was insane. So many herbs. It took a bit of prep, but it was awesome. Also made roasted tomatoes with garlic / thyme / rosemary olive oil yesterday that were choiceee. Forgot to take pictures though. Oops.


#435

If the rice is steaming hot, the egg cooks about as much as if you soft-boiled it.


#436

Japanese


#437

Oh my, it’s actually a “dish.” :slight_smile: Not sure where I heard about it. Sam maybe. And I didn’t know about the beating of it. Mmm. Thanks for sharing.


#438

HA! While looking for something else I came across this.


#439

My CSA keeps sending red leaf lettuce (three heads, seriously?), so now, as soon as I get it, I wash, chop and stir-fry it.

Today I used it with fried noodles and I am happy to announce I have finally managed to make rice noodles that weren’t gummy.


#440

I’ve had crunchy quinoa several times in restaurants and finally got around to trying it at home. I fried a cup of quinoa (cooked with 3 parts water to 2 parts quinoa) in 1-1/2 tablespoons of lard in a nonsstick pan on medium-high and then medium until golden brown, about 15 minutes. Cooled off and it was nice in a beet and goat cheese salad with avocado and toasted pecans. You could substitute any high-smoke-point fat, for a vegetarian version I’d use rice bran oil.