Mapo Tofu from “A Very Chinese Cookbook” made with ground pork, firm tofu, scallions, garlic, ginger, doubanjiang, douchi, chili flakes, Sichuan peppercorns, hoisin sauce, chicken broth, toasted sesame oil and cornstarch. Served over rice
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Sausage and Bean Stew cooked in a pressure cooker made with Ayocote Morado Beans. The beans were soaked overnight, then precooked at high pressure with clove studded onion and bay leaves for 5 minutes. After browning sausages, onions and bacon, the beans were cooked another 5 minutes at high pressure with chicken broth, thyme, cinnamon, cloves, diced tomatoes, light brown sugar, molasses, mustard and Worcestershire sauce
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Looks so good! Will have to try soon… what sausages did you use?
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Niman Ranch Italian Sausages - only sausages available at WF yesterday - somehow our WF seems to have some restocking issues in the last few days
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Variation on Callaloo with Swiss chard, butternut squash, onions, scallions, garlic, thyme, chili, vegetable broth, coconut milk and Angostura bitters (which really added an interesting complexity to the dish
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So a friend gave me some avocados and I made Guac. 4 days later it has still not turned brown. Why? The grocery store ones turn brown the next day.
Magic. Or you managed to keep it from being exposed to air.
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Did you add lime or lemon juice? Citric acid can help prevent oxidation (although in my experience it’s not quite as potent as you seem to be describing)
Probably, But I add it to the grocery store ones too. I just had some and it is slightly brownish…
What’s your recipe? Maybe it’s something about the variety of avocado or the recipe that made the difference
Duck Ragu Bucatini from “Delicious Tonight” - duck legs get braised with carrots, onions, celery, garlic, dried porcini, red wine, tomato passata, cinnamon stick, star anise, bay leaves, rosemary and chicken broth. Once the duck meat gets shredded you thicken the ragu with beurre manie and mixed with the bucatini and topped with parmesan
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I grew up in the South and love biscuits but never learned to make them. For a while now I was making Kenji’s biscuits but they never rose much and were pretty ho-hum. A while back I turned to Red Lobster cheddar biscuits (don’t laugh) and they are really terrific (promise). But the dough is too wet to roll and then cut. Recently I’ve been using my cheese slicer, dip it in flour and press on the biscuit. Just perfect. It may be my oven but after cooking for 16 minutes and rotating half way, I turn it to broil and give it two more minutes.
PS: I hope this counts as "Home Cooking.
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Anybody that laughs at cheddar biscuits is an enemy of quality. Bake on!
If you did want to try making biscuits from another recipe I would recommend trying Stella Parks’s contributions at Serious Eats. 1) Her recipes were frequently for baking (mostly desserts), 2) she focussed a lot on Americana type recipes and 3) she’s from Kentucky so I believe she has biscuit opinions.
…or you could just stick with Cheddar Bay Biscuits. Nothing wrong that!
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Thanks. Like this:
I like the idea of cooking in a CI skillet also. (Maybe I’ll try that with Red Lobster - LOL)
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Or if you want to see how Stella’s cheddar biscuit stacks up you can find that here as well:
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i’ve predominantly used the all-purpose flour recipe from nytimes for … now over a decade
the ratio is
2 cups AP flour
2 tbsp baking powder,
big grab of sugar, grab of salt
5 tbsp cold unsalted butter
1 cup whole milk
absolutely minimal mixing to baaarely form the dough, no rolling pin, only patting down and shaping into a rectangle, lightly flouring before bookfolding a few times
but mei-lin’s ratios and box-grating frozen butter is also good
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Oh yeah. Now THESE I’m going to make. I like every word. Thanks a ton.
Have you made them? How did they turn out?
I was lucky enough to live in Decatur back when Scott Peacock was the Chef at Watershed. If you recognize the the name he co wrote a book with Edna Lewis and was her caretaker as she got older. In any case the restaurant and biscuits were excellent so his is the advice I usually follow.
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