Would love to learn a good recipe that uses these tools/ methods!
I have made this recipe in my Instant Pot a few times and it is ridiculously delicious and easy. I use chicken thighs and a box of Pomi chopped tomatoes. Leftovers are great and after a while I turn them into soup. I added 1tsp of turmeric once and loved that as a variation. Seriously better than the sum of its parts.
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This looks and sounds delicious and easy. I like some of the suggested additions (cilantro, olives, citrus).
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I have no idea why I don’t make it once a month. Yes, all those additions sound great!
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I haven’t seen the 5.0 version; I use the original from “Cocolat”. I don’t like Medrich’s method of leveling the cake (push down on the top) as it makes a mess. I prefer to slice off a small section of the top. The slice is very thin, and provides a method to perform quality control.
You should try the variation that is the Chocolate Chestnut Torte from “Cocolat”. It uses canned sweetened chestnut purée. Really nice. It’s also a sturdier cake that is much easier to handle (not as crumbly) when glazing.
I’m planning on trying trying this from Six Seasons: A New Way With Vegetables, but I 'm using “crema Salvadoreña”.
Also trying “slow roasted tomato sauce”, and “roasted fennel and red onions” from Vegetables Every Day by Jack Bishop.
The fennel will go with my usual “it’s-Tuesday-it-must-be-Pacific Northwest Grilled Salmon” from The New Basics, definitely not a new recipe for me.
It calls for three medium red onions to 1 large ( 1 1/4 lb) fennel bulb, which seems like a lot of onion.
Here are the tomatoes for the sauce before they went in the oven.
and two and a half hours later
The basil was supposed to come later. Oops.
And some of it passed through the mill. I should have had pieces of similar thickness.
It tastes remarkably sweet!
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Do you have any more fresh basil you can add?
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Yes, I do.
I was trying to locate some Silver Palate recipes online that I could print out since I prefer that to having to prop up my cookbook … I found this:
I hope some day we can vote to cook from these books … so many good recipes.
Looking for the Linzer Torte recipe, I found this:
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The fennel dish was quite nice, but I think I sacrificed a bit of color in favor of a bit more crisp-tender texture.
ETA Whoa! A picture! It was there for a moment.
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Thank you so much for the recipe link!
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JOSHUA MCFADDEN’S ISRAELI-SPICED TOMATOES, YOGURT SAUCE + CHICKPEAS
Oops! The yogurt dressing was supposed to be top of the beans !
Tasty and satisfying, even without flatbread. OTOH, as is often the case for me, it seemed like a lot of work for something that is probably best "eaten immediately ", at least when cooking for one.
Hoping the leftovers are okay, perhaps at room temperature.
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I’ll leave that one for the chestnut lovers.
I love all things chestnut. I’ve even gone through the PITA process of making Marrons Glacés. Chestnut ice cream at the Jean Talon Market in Montreal was amazing!
BTW, I always wondered about recipes that specified triple-sifting flour; was it really necessary? Until I made something with a mix of white and chestnut flours. After the first sifting the mixture was far from homogeneous; there were clearly two different flours. After the second it was less obvious. After the third it was completely homogeneous. I now triple-sift everything.
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Prolly can’t find anything good in those. If you’d like I could lend you my Fanny Farmer Boston School of Cooking cookbook.
I have finally selected a few recipes I would like to try. Since I am able to do only one (health/body issues), I am going to try to narrow it down tonight. Wish I was in a condition to make all of them! Why do we purchase these wonderful cookbooks, look at them once or twice, put on the bookshelf and forget them?
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I actually enjoy reading cookbooks more than cooking from them, which might not make sense to some, but I like getting ideas and being transported to a different place through the descriptions and pictures.
I’ve read all my cookbooks, many more than once. But I’ve not cooked from all of them!
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I used this blog recipe instead of my Silver Palate cookbook … the cookbook says to line cast iron pan with parchment paper … I went with just buttering it. I only had a 12" pan so went to check at 40 minutes (recipe says 45-50 minutes) and it was done! Next time I’ll check at 35 minutes. I looked at other recipes and most only use 1 egg and others don’t seem to call for baking powder.
I decided to use ½ cup of sugar instead of ¾ cup.
This is the first time I tried making Irish Soda Bread and I found this recipe very easy, good for beginners. No yeast, no kneading. (I used to be afraid of using yeast, on Chowhound people said to keep it in the freezer, that it won’t go bad. I have ever since and I find that’s true.) Very few dishes to wash! No cutting in cold butter, says to melt butter in a glass bowl … instead, I used a quart size glass measuring cup. After it cools some, you beat in 2 eggs and the buttermilk. No mixer is involved! Just whisks and a spatula.
I really like a slice toasted in the toaster oven, light smear of salted butter.
Instead of 1.5 cups of currants, I put mostly currants and also some golden raisins … I’d do this again.
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That makes perfect sense to me. I always read them, too.
I had to laugh when I first read your response; that is because a few days ago, one of my granddaughters was looking a two of my recipe books. She kept laughing and reading to me what made her laugh. She asked me if she could take the book with her so she could finish reading it.
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I love reading cookbooks and absorbing ideas about cooking and ingredients and techniques. I also love re reading novels I’ve read many times before, and looking at art books and photography books I’ve looked at many times before.
My husband loves participating on automobile discussion boards and talking about automobile issues with complete strangers, including cars none of them have personally seen or driven before. He’s doing him, I’m doing me.
We enjoy hobbies that nourish us in some way, and that includes for some of us, enjoying cookbooks we haven’t cooked from yet and hope to some day, but may never. Having the possibilities there, and in physical form, is important to me personally. I spend too much time reading on electronic devices and I can’t cook from them, so I do print recipes!
My cookbook collection, which is too huge for my life at this point and needs “selective curation out”, sustained me during the pandemic and other times in my life, to, as Saregama says, be transported to a different place, and see new possibilities…
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