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The Cantina Cuisine – food talk, recipes and more

Discussion in 'Random Discussion' started by Star Dude, Sep 16, 2016.

  1. Master_Farkaz

    Master_Farkaz Wolfmaster

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    To clarify... the facepalm/nose-grab was for the fact they put pineapple on a beautiful pizza-masterpiece, not for you not seeing it! ;)
     
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  2. Angelman

    Angelman Servant of the Whills -- Slave to the Muses
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    I'm SO triggered by all this pizza murdering by way of pineapples! This must be a violation of the Geneva Convention, right?
     
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  3. Master_Farkaz

    Master_Farkaz Wolfmaster

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    If not, it should be!!
    It's a travesty!!! A bonafide abomination!!

    A fallacy to Italian based cuisine!!! :mad:


    *Sits down in a Lotus position to clear the mind...*



    Aahh... sorry about that.... :oops::rolleyes:


    It's not that I hate pineapple, in fact; I love pineapple, especially when it's fresh! :p
    But when someone serves me a pizza and violated it with pineapple, I get the nigh uncontrollable urge to Force-grab their spleen and r...

    Calm down Farkaz... think of puppies in a meadow...

    [​IMG]

    Oh... that feels so much better... :)
     
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  4. Sheddai_Lightkeeper

    Sheddai_Lightkeeper Rebel General

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    The #1 reason Hawaii is a remote island group was to keep pineapple far far away from pizza.
     
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  5. Sheddai_Lightkeeper

    Sheddai_Lightkeeper Rebel General

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    Since you are reluctant to provide us with the location of the rebel base, I have chosen to test this pineapple's destructive power on your pizza!
     
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  6. Lock_S_Foils

    Lock_S_Foils Red Leader

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    Now this thread has just gone damn near insane!!!!!

    LOL!!!!
     
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  7. Master_Farkaz

    Master_Farkaz Wolfmaster

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    YOU!! You monster!! :eek: That Pizza was innocent! :(

    You call yourself "Lightkeeper", but such callous use of pineapple seems to be pretty dark to me...
    You want to be careful, playing with such forbidden powers! People might think you're up... to something! ;)

    The power of pineapple should never be underestimated...
    This has gone far enough! It must be contained!!


    Can we all keep the mentioning of pineapple restricted to desserts and beverages?


    Please? :)
     
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  8. Angelman

    Angelman Servant of the Whills -- Slave to the Muses
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    Yeah... I'm triggered by this, too! I'm near 99% certain that anyone voluntarily eating pineapple -- unless it's like for a jackass dare, or something -- cannot be human. Lizardpeople, the lot of you!

    And don't even get me started on pork meat! *runs and hides*
     
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  9. Sheddai_Lightkeeper

    Sheddai_Lightkeeper Rebel General

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    No pigs on my pizza. What do you call a millennium falcon ham and pineapple pizza without the pineapple? Ham solo, and chewy.
     
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  10. Angelman

    Angelman Servant of the Whills -- Slave to the Muses
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    No pig on anything, thank you. That stuff tastes like butter that's gone off combined with the exquisite flavor of a puddle-soaked plastic bag. Y'all are insane for eating that stuff :p (that, or my brain is damaged, which is more than likely at this point!)
     
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  11. Master_Farkaz

    Master_Farkaz Wolfmaster

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    :confused: Well that clarifies a few things... I'm not classified as Human... I'm a Meat-popsickle! (anyone getting that reference?)

    Ohw... pineapple, wrapped in a strip of bacon.... yummie! :p


    Rather a chewie Ham Solo than that monstrosity on the previous page! (at least it won't be soggy from the pineapple!) Or with nothing on it, cause then it's just chewie... with no flavour to help you get through it! ;)
     
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  12. The dinh

    The dinh Rebel General

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    I'm
    I'm your huckleberry.
    upload_2022-2-7_9-57-28.jpeg
     
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  13. Master_Farkaz

    Master_Farkaz Wolfmaster

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    Still one of my favorite (standalone) Sci-fi/Action movies! :)

    Fantastic cast/performances; a brilliant soundtrack; special/visual effects that still hold up today and a nice oldfashioned, wholesome boy-meets-girl/good-vs-evil storyline, with lots of humor and its own little twists. With a deeper meaning then often perceived at first glance.

    Saw it in the cinema back then and it has been a beloved part of my collection forever.
     
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  14. The dinh

    The dinh Rebel General

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    Not to derail the thread any further, but there was point in my life where every time my wife and I sat down to watch some TV(before streaming), that movie was on and somehow I would convince her to watch it. We still call that period of time the "People Hi!"epoch. Completely underappreciated movie.
     
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  15. cawatrooper

    cawatrooper Dungeon Master

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    Just a couple of recipes we've made recently:

    Pork tacos (with fried corn tortillas and a lime crema)
    [​IMG]

    Chickpea bowl (from Hello Fresh)
    [​IMG]

    Pulled pork and cheesey potatoes for a friend Christmas party
    [​IMG]

    [​IMG]

    Homemade fried wings and barbecue meatballs on NYE
    [​IMG]

    Our super spicy, no bean chili
    [​IMG]

    Sundried tomato chicken alfredo
    [​IMG]

    Homemade potato soup
    [​IMG]

    Roast and root veggies
    [​IMG]
     
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  16. Master_Farkaz

    Master_Farkaz Wolfmaster

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    Now THAT looks yummie! :p

    (And thanks for putting this thread back on its rails!) :D
     
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  17. Use the Falchion

    Use the Falchion Jedi Contrarian

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    Alright, it's time!

    So, starting on January 1:

    As of last year, I've started carving out a niche for myself on New Years Day. I'm still working to take over Thanksgiving, but my sister is putting up a very good fight and my mother refuses to relinquish control. YET. But now I have New Years Day, where I make roasted duck for the family. Last year we only had one, and that was not enough meat to satisfy everyone, so this year I made two!

    upload_2022-2-8_8-8-21.jpeg
    upload_2022-2-8_8-8-48.jpeg

    They were delicious, and even my baby (soon to be toddler) niece enjoyed it.

    The next day, I made desserts that I had been wanting to make for YEARS, and some of them I had even been trying to make for years. I had wanted to make these on New Years Day, but I got distracted by finishing up The Wheel of Time with my sister (and mom), and then cooking the ducks above and collard greens. Next year I'll plan things better. (And stick to the plan.)

    The first of the desserts is a "naked" coconut-carrot cake with a layer of cream cheese icing in the middle and matcha cream cheese icing on top. I affectionally call it the Christmas Cake.

    upload_2022-2-8_8-14-8.jpeg

    This cake was quite tasty! The matcha was strong but it never overpowered the cream cheese flavor or the cake's main flavor. The best new advice I had was adding a bit of coconut extract into the cake mix, as while there the recipe calls for toasted coconut, it's pretty light on coconut flavor. The other piece of advice I got was to double the icing amount...which makes sense, since I had halved it for this recipe, as I thought I didn't have enough ingredients to make the full amount of icing. (I did have all of the ingredients, but I only found out after the fact.)
    I made this cake last year (the first time I made it I got so mad at how good the batter was, and how I had spent my life dedicated to disliking something as good as carrot cake), but the matcha cream cheese icing is something I had been wanting to try out ever since I stumbled upon the recipe, and I was finally able to do so!

    The other dessert I made that night easily goes into the Top 3 best dishes I've ever made, or at least that I hold the most pride in. I present to y'all the Souffle Cheesecake.

    upload_2022-2-8_8-20-12.jpeg

    I've been trying to perfect this for YEARS. Every time I made it, the recipes didn't work. The batter wasn't good, it wouldn't rise, etc. But this time, it rose and it was DIVINE. It took about an hour and a half longer than the recipe stated to cook, but even the cook had problems with this in her video. Still it worked.
    The flavor right out of the oven was AMAZING. It was sweet, but not overpowering so. There were hints of cream cheese, but not enough to warn you off. The texture was dense yet light and fluffy. There was a slight jiggle to it, but sadly nothing like the ones from the videos.
    The next day, the flavor changed again. It still had all of the same properties, but it was more solid now, more grounded in the final flavors. If eaten cold, it had the properties of a pound cake. If it was room temperature, it was more like a castella cake and reminiscent of its first day.
    Y'all, I was so proud. But alas, my parents and most of the friends I showed this to or shared it with were more impressed with the carrot cake. That did mean there was more for me though.

    A few weeks later, I decided to try out a new trick, and things got weird. Over the holidays I was really into Epicurious' cooking videos. I still like them, but I was really into a professional chef and an amatuer/home cook chef trading ingredients and recipes. It was really fun! The videos about chocolate chip cookies had the professional chef toast some of her flour for the cookies, and I knew I had to try it. So, a few weeks later, I was making my favorite oatmeal chocolate chip cookie recipe, and I toasted my flour. I also added in a teaspoon of bourbon, because why not? And these cookies performed MAGIC. That first night, they tasted like chocolate cookies. No hints of bourbon or oatmeal anywhere. (This was my fault - I added in too many chocolate chips.) The next day, the cookies smelled exactly like peanut butter. And I mean EXACTLY LIKE PEANUT BUTTER. THEY TASTED LIKE PEANUT BUTTER TOO! Y'all, I had just made the world's first alchemy cookie! Joking aside, this phenomenon blew my parents away. I even gave these cookies to family friends, and the husband said the same thing! The wife is allergic to nuts, so when she ate the cookies - and didn't die - she said that they didn't actually taste like peanut butter to her. That's a good sign on multiple levels, but considering her minimal experience with the peanut butter, I'm not sure how to take her reaction. (Other than relief that these cookies didn't cause a similar allergic reaction.)
    So, a few days later, I decided to make a comparison batch. I kept everything the same - even the teaspoon of bourbon - but just used regular flour. The cookies came out fine, but I did cook them a minute or so too long for the most part. And I couldn't always taste the bourbon, so I may want to go up to about 1.5-2 teaspoons in the next back. Anyways, here are the cookies! Can you tell which is which?

    upload_2022-2-8_8-33-25.jpeg


    My experiments with toasted flour and Japanese souffle foods didn't end with the successes above. No, I had to go farther, go harder, go BEYOND. (Go PLUS ULTRA!) And into the depths of madness and failure I went.

    This past weekend, I wanted to test a hypothesis of mine. When making the cookies above, I had noticed that the toasted flour cookie batter had a different consistency than previous cookie batters. My comparison batch proved that to too. So, I wanted to know why this was the case. I had a theory that it had to do with the hydration levels in the flour going down. (Fun fact, flour is 16% water!) But I couldn't find proof. So, in making pancakes with toasted flour, I wanted to see if I could add an extra amount of liquid to flavor the pancakes and rehydrate the flour so that it could maintain the same consistency. That...did not happen. Of course, toasting the flour changes the chemical makeup of the flour, so the extra liquid probably wouldn't be able to connect in the same way. But I'm not a food scientist, so I'm not 100% positive. Regardless, my toasted flour, buttermilk, and beer pancakes were an absolute failure. The batter tasted grainy even after all the liquid was added, the beer overpowered the buttermilk, and the pancakes never even rose. Not to mention the finished taste was just plain bad. I do think there's a place for beer and buttermilk pancakes, but this was NOT it.
    I ended up reheating some curry I made on Thursday and topping it with two poached eggs in order to make it breakfast-y. I couldn't find the white vinegar, so I just used apple cider vinegar. The good news is that it worked the same! The bad news is that the vinegar smell combined with the toasted flour smell to make an ungodly smell for those entering the house.

    upload_2022-2-8_8-40-18.jpeg

    upload_2022-2-8_8-45-27.jpeg


    That was Saturday. Sunday, I decided to try my hand at souffle pancakes. I had eaten them before, and I had videos and guides to forge my path. I had finally made the souffle cheesecake, so this would be a walk in the park, right? WRONG. These pancakes were also an absolute failure. I tried the "steaming" trick, I tried on a griddle. I tried in a pan. None of these things worked. All I was left with were half-cooked pancakes that, when the sole survivor (which was overcooked and undercooked at the same time) did rise, it deflated mere seconds later.
    But it wasn't a complete waste. I turned the oven on, put the remaining batter into a pie mold, put that into a hot water bath, and baked it for about 20 minutes or so. It cooked, and what came out is apparently a very good dessert base! My mom wants to use some of the remainder as a base for whipped cream (or ice cream - she isn't picky) and strawberries. My dad is the whipped cream maker in the family, so we'll have to see if he helps out. The baked version doesn't go well with syrup - we tried it that way - but at least something came out of the failure.

    upload_2022-2-8_8-46-41.jpeg

    upload_2022-2-8_8-47-22.jpeg

    You would think that after these failures, I would have learned my lesson about toasted flour, but YOU WOULD BE WRONG! I had one more last thing to try, and try I did. When learning about toasting flour, I saw articles about it being used to make pasta...and I knew just the dish I wanted to try it with.
    I looked up tutorials about how to make spinach pasta, and decided to to combine the two. Ideally, I would have used duck eggs as well, but the there were none at any of the stores I checked. Well, none raw. The Asian world market nearby had cooked and salted duck eggs from various brands, but none of those really go well in pasta from what I can tell. The Japanese grocery store nearby also had quail eggs, but they were out by the time I went there. So with chicken eggs I went! I did three full eggs and three yolks. I cooked some spinach in a sprinkle of olive oil and some salt, dripped out the excess liquid (which I ended up using later on because the dough was too dry), and combined the two when the spinach was cool enough! I toasted the flour, let that cool for a bit, and then combined it with the spinach-egg mixture. (I actually toasted the flour first and then cooked the spinach, but it really doesn't matter.)
    I then kneaded the dough until it was malleable but not falling apart anymore, and put it into the fridge for a couple of hours while I went shopping for the rest of my ingredients for the meal. When I came back, my dad took out his pasta-maker, and we learned that I was supposed to add in the flour and spinach-egg mixture into the pasta-maker instead of doing all of the work by hand. ...so I just added in the dough and a little more water (it was still too dry for my liking) and let the maker do its thing. A couple of minutes later, we had some fettuccini noodles! Or what should have been fettuccini noodles, had I known anything about how to make them. The noodles raw - which I don't recommend trying - were bitter and rich, something I didn't want to take into my meal, but would be able to work with if that was the case.
    Fortunately, the bitterness cooked off, leaving a pleasant yet mild spinach flavor.
    I cooked the rest of the meal, and I present you all with Cheesy Spinach-Stuffed Chicken Parm with a Vodka Sauce on Homemade Toasted Flour and Spinach Pasta (lightly coated in Browned Butter).

    upload_2022-2-8_8-59-28.jpeg

    upload_2022-2-8_8-59-44.jpeg


    I call it "Frankenstein Chicken Parm," since this dish is really four separate dishes put together into one delicious abomination, but my parents say that's bad for optics. My friend recommended "Easter Basket Chicken." The picture I sent reminded him of chicken on a bed of grass. I'll probably rename it this, but in my head, this will always be "Frankenstein Chicken Parm."
    This was a delicious meal, and my parents think it's one of the best I've made. I really liked it also, and I'd like to get it down to a "weekday dish" in terms of speed, but the number of things going on in a dish - and the level of time, preparation, and effort that went into this - may make that impossible. For now, it's staying as a special occasion meal.


    And that's all the stuff I made! It started at the top, and while my good cooking streak did end over the weekend, I feel as if I recovered pretty stinking well! I had a secret hope I'd be able to fit in Birria Tacos as well, but that also requires a lot of prep time and two days of cooking; it was clear to me that on Sunday that wouldn't be the case. Maybe next time!


    Recipes:
    https://juliasalbum.com/how-to-cook-duck/
    https://www.epicurious.com/recipes/food/views/classic-carrot-coconut-cake
    https://www.emmymade.com/jiggly-japanese-cheesecake-recipe/
    https://www.melskitchencafe.com/classic-oatmeal-chocolate-chip-cookies/ (Add a 1-2 teaspoons of bourbon. I also usually do just one total cup of chocolate chips. Half will be normal semi-sweet and half will be minis.)
    The failed Souffle Pancake recipe will not be linked.
    https://natashaskitchen.com/spinach-stuffed-chicken/
    https://www.justalittlebitofbacon.com/get-the-girl-chicken-parmesan-casserole/ (Only follow the part about frying the chicken. If you feel comfortable when it comes to frying chicken, this recipe is not needed.)
    https://www.justalittlebitofbacon.com/penne-alla-vodka-chicken-chorizo/ (This is actually a really solid recipe! I made it with the crumbly type of Chorizo, and it turned out incredibly well. But for the Frankenstein('s Monster) Chicken Parm, just use the Vodka Sauce part.)



     
    #1137 Use the Falchion, Feb 8, 2022
    Last edited: Feb 8, 2022
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  18. cawatrooper

    cawatrooper Dungeon Master

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    Some of what we've been up to lately:

    Smoked ribs
    [​IMG]

    Tacos
    [​IMG]

    Chicken Cutlets and Homemade Alfredo
    [​IMG]

    St. Pat's day feast
    [​IMG]
     
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  19. Master_Farkaz

    Master_Farkaz Wolfmaster

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  20. Use the Falchion

    Use the Falchion Jedi Contrarian

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    I made the Souffle Cheesecake again on Tuesday, and it turned out just as perfectly as the first time. Maybe even more so! I still can't seem to stop the water from getting under the tinfoil, but my mom recommended a new technique using a pie pan that I'm excited to try out. I also gave half of it away to friends, so now I want to make more so I can have more for me. (Next time I plan on giving some away, I'll just make a second cake to do so.) The problem is that the cake is so egg-heavy, that I need to have a recipe that uses the extra eggs handy. I can always make Chess Pie for my dad, but he usually only wants that twice a year (Father's Day and his birthday), and would complain if we have too many sweets in the house. I could use it to make pasta, but that means I have to make pasta...which means using and cleaning the pasta maker...it might be worth it, but that's still a lot of work...decisions, decisions...

    A few months ago, I used a new overnight yeasted buttermilk pancake recipe, and gave us some of the best pancakes we've had in a LONG, long time. I'm excited to try the recipe again soon and to share it with my sister and my niece. The easiest thing to do would be to just scramble some eggs* and cook some bacon and call it a day. That's what my sister and niece would probably prefer, particularly since my niece doesn't really care about food she doesn't like (she's not even 2 yet, so I can't blame her). But since this recipe is pretty easy due to its overnight preparation, I want to make the meal a fancy one.
    I have an old pork belly eggs benedict recipe that I haven't made after my first attempt a couple of years ago that I'd like to bring out. Like the pancakes, the pork belly can be prepped the night before and cooked the morning of (although the biscuits and pork belly would require me to start working on this about 1.5 hours before people want to eat). The problem with the recipe the last time I made it was that I also decided to use duck confit on the benedict, turning it into a duck-pork belly-eggs Benedict. And then I served it with bacon! The Benedict was too salty - not to the point that it was inedible, but enough to recognize - and the pork belly overpowered the bacon.
    Next time, I'm thinking about using roast duck instead, and serving the food with turkey sausage links instead of bacon. Serve it all with some strawberries, blueberries, and a mango lassi (or alternatively a strawberry banana spinach smoothie), and you've got yourself a breakfast that can "wow" guests before putting them in a food coma while also draining your bank account! If I make it anytime soon, I'll let y'all know how it goes and post pictures. (Subbing both egg recipes and cooking bacon and shakshuka was considered, but quickly dropped. I'm far less confident with that dish, and I feel as if there's another meal I can use that with. I have a nice spicy chicken and sweet potato waffle recipe...maybe having the red shakshuka, orange waffles, and a yellow mimosa would make for a nice color combo?)

    Tomorrow's recipe is rabbit pudding. It's actually a steamed rabbit pot pie if I can work everything out, but we'll have to wait and see.

    EDIT: I've also made a couple of batches of bourbon & brown butter oatmeal chocolate chip cookies as well as one brown butter pumpkin cinnamon roll recipe from last week. One of my favorite food bloggers came out with a brown butter cinnamon roll recipe, and I modified it to fit my pumpkin cinnamon roll recipe. It turned out good, but the brown butter didn't add enough pizazz to justify doing so again, despite it being in the batter, the filling, and the glaze. I think the pumpkin just overpowered it. Maybe I'll try the true recipe someday, but I'm not sold on it.

    The cookies have been a massive success though! My choir loved them, despite being a few days old. I want to make them a fresh batch sometime, but I'll do it on my terms. The recipe is the base cookie recipe I use, with the butter browned and two teaspoons of bourbon added. (I usually half the amount of chocolate chips too. I think I mention it above, but I only use one cup, and then I split that cup between mini chocolate chips and regular chocolate chips. That way you get some most bites, but it shouldn't be overpowering.)

    Recipes used or that will be used:
    https://www.emmymade.com/jiggly-japanese-cheesecake-recipe/
    https://www.melskitchencafe.com/overnight-buttermilk-pancakes/
    https://juliasalbum.com/how-to-cook-duck/
    https://cookingwithjanica.com/pork-belly-eggs-benedict-recipe/

    How to Make Rabbit Pudding - The Victorian Way - YouTube

    https://www.melskitchencafe.com/classic-oatmeal-chocolate-chip-cookies/
    https://www.loveandoliveoil.com/2022/03/brown-butter-cinnamon-rolls.html


    *My sister has overcome most of her dislike of eggs, but my brother-in-law still doesn't eat them. My niece does, however. My go-to egg recipe when I have time is pretty simple, but a little more complex that most I'd assume. What you need:

    Eggs (I use 3 per serving)
    Milk
    Salt
    Pepper
    Cayenne Pepper and/or Paprika
    Red Chili Flakes
    Cheese (American for me and mom, Cheddar for dad or if I'm using the eggs to make a breakfast sandwich with American cheese later on. 1.5-2 slices per 3 eggs should be enough, but feel free to experiment)
    Green Onion, to taste
    Butter (about 1-1.5 TBS per serving)

    If cheese comes in slices, coarsely tear it up. If not, I'd recommend at least having the amount you want to pour in ready to go.

    Cook butter a pan on medium heat, until butter starts to bubble up and browns. You'll know when this is because it will start to smell nutty and richer than before, and brown flakes will start to form on the bottom of the pan. BE CAREFUL, how brown you want the butter is up to you, but sometimes it feels like it's pretty easy to go from brown butter to burnt butter.

    While the butter is cooking, mix eggs, milk, salt, pepper, Cayenne Pepper and/or Paprika, and Red Pepper Flakes. I usually add a few dashes of salt, but fewer than normal since the cheese and butter have a lot of salt as well as enough pepper to see in every stir. If the pepper isn't visible, you haven't added enough. The Cayenne Pepper/Paprika really depends on what spice level you want. The same goes for the Red Pepper Flakes, but usually just add no more than a light dash. I want enough of the spices to give the eggs warmth, not heat.

    Once the butter is browned to your liking, add in the cheese first. Give the cheese a quick stir, and then add in the eggs and turn down the heat to medium low. Mix everything on and off the heat, switching about every 30 seconds or so. You want the cheese to melt into the eggs, so you don't want the eggs to cook too fast. Continue this for about five minutes or so. If everything isn't cooked by that time, you can increase the heat and cook the eggs as you normally do.

    Towards the end, in the final minute or so, add in the green onions. Add enough to be fragrant and for a pop of color, but not so much that it'll overpower the other flavors. It's a delicate balance, and one that I'm still learning to strike honestly.

    Once that's done, plate, serve, and enjoy!
     
    #1140 Use the Falchion, Apr 7, 2022
    Last edited: Apr 7, 2022
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