I made a focaccia in a cake tin, thus the focaccia cake title.
I made one batch of Serious Eats pizza dough, refrigerated it overnight, then left it out on the counter all day. Then baked it in the pie tin with a generous helping of olive oil and topped with parmesan, sea salt, crushed chili flakes and other herbs. Baked at 450F for about 15 minutes — and tada! Chewy but crispy focaccia. It is a little thick though.
Sometimes you make something that’s delicious… But when you think about it afterward, it’s a liiiiiittle bit gross. This is one of those things.
Cheez-it crust, a layer of chorizo, two eggs, and another layer of cheez-it crust. Layered in, then baked for 10 minutes. Delicious, but so rich. (Admittedly, I would have preferred a little less chorizo on mine)
Cheez-it Crust:
1 cup crushed Cheez-its
2 tbsp butter
sprinkle of salt
Toss, then bake at 275F for about 20 minutes, or until lightly browned.
Here is a delicious bowl of soup Shamiq made.
Kale (de-ribbed), potatoes (quartered), pre-seasoned Adobo Chicken from Safeway & lots of spices from the cabinet.
Served with bread for extra noms (and carbs).
Apparently bolognese is also a kind of dog.
1.8lbs 20% fat beef (delicious fat…)
1 small onion
2 sticks of celery
3 cloves of garlic
a heavy shaking of black pepper
several pinches of fennel seed
a few pinches of herbs de provance
1 bay leaf
a heavy shake of chili powder
water
1tbsp chicken broth powder things (original recipe used red wine, but I had none, so instead I used broth)
2 small cans tomato paste
some quantity of salt
pasta (duh), parmesan cheese (optional)
1. Puree the onion, celery and garlic. Brown in olive oil. Until brown. (Probably 10 minutes)
2. Add beefs! Brown again. (15-20 minutes)
3. Add tomato paste, then broth/wine
4. Add herbs and salt
5. Simmer for 4 hours. As it reduces, add small amounts of water
Total cost: ~$13
Feeds: 8 meals
I’m behind on posts… But above is the cauliflower mac and cheese I made a couple weekends ago.
Recipe is originally from Serious Eats, with some modifications:
1 head cauliflower, roughly cut
2 cups chicken
12 ounces macaroni
1 cup cup grated cheese, such as cheddar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
salt and pepper to taste
1/2 cup grated Parmesan cheese + 1/2 cup cheese of the type above
1/2 cup panko
1. Preheat the oven to 400F
2. Boil the cauliflower until soft, 15-20 minutes (don’t overboil or it starts to smell funny…) then move it to a food processor
3. Cook the macaroni for 5 minutes (partially cook)
4. Puree the cauliflower with cheese, oil, mustard and nutmeg. Add stoc to make a thick sauce. (Mine was a bit too thick…)
4. Transfer pasta to a 9in square baking dish, pour califlower sauce over
5. Top with breadcrumbs, parmesan and any extra cheese
6. Bake until brown and bubbly, approx 30 minutes
Pancakes?! Yep. Not waffles. Also, I have a backlog of other things… But before I forget.
Mix in bowl:
1/2c normal flour
3/4c glutinous rice flour
2.5tsp baking powder
2 tbsp brown sugar
sprinkle of salt
zest of half a lemon
~2/3rds of 1/4c of cooking oil
2/3c soy milk
splash of vanilla
dash of nutmeg
Cook over medium heat in a buttered pan. Eat with delicious marmalade. Forget to take pictures.
At last! Months after doing science to make them myself, I had Craftsman & Wolves‘ Rebel Within today!
I wish it was served warm. But it was pretty good!
Now that I’ve left the land of composed salads and everything-buffet, I’ve eaten something I’ve never tried before — a pork belly burger! It was quite tasty, though I felt like I was eating a less seasoned sausage. I also split a chicken burger, which was surprisingly juicy and flavorful — I wonder if it’s a mix of dark and white meat? Maybe with some skin or chicken fat thrown in?
Food at Sift is a combo of ordering in and catering. It’s proven to be quite tasty, and I think I’m eating less than I was at Google. Less choices means fewer piles of food! Not sure about healthier though.
Last weekend, 3lbs of “7 bone roast” was purchased. Apparently it’s named as such since the bone resembles the number 7, not because it contains 7 bones. Mine did not, and I was confused.
What was done:
– Chop up into smaller pieces, put in 3 zip locks
– Sear
– Sous vide for 24 hours at 140F
– Resear
Eaten as:
– Thin sliced, seared & salted
– Seared in chunks, eaten like steak
Thoughts:
– This is awesome. I love the gristly bits of rib eyes, which this has lots of, but is much cheaper.
– Next time: throw a little salt in the bags, or perhaps before the first sear
– Perhaps sous vide at a lower temp? Maybe try 135F
Will try again.
http://www.simplyrecipes.com/m/recipes/banana_bread/
That recipe minus half a cup of flour. 2/3 c of sugar instead
plus half cup rice flour, two tbsp cocoa powder, 3/4 chocolate chips.