I don’t know that I would have thought to try an Aussie recipe for Jambalaya, but it’s a nice vote of confidence that it turned out well!
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She does a lot of research, I think she said she ate it on vacation in New Orleans. I’m sure there are a lot of variations. By increasing the recipe 50%, it basically made 4 quarts. I froze one for an Indian friend who lives in Fremont, (she vacationed in New Orleans and I think it will freeze ok) one for another friend who loved it, thought it was perfect, one for daughter, one for me.
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Has anyone made this recipe from the blog yet?
Specifically, I am interested in the note she gives about making the recipe up to step 5 and then pausing to store it overnight in the fridge after proofing it once. How long would it need to sit on the counter to come to temp before proceeding if I made it a day or two later? I am having friends over next Friday for dinner (Preeti Mistry’s Tikka Masala Mac and Cheese, and I’m using Cougar Gold for at least part of the cheese) and being able to do some of the prep ahead would be helpful. There will also be a green salad, because…health… My guests are very, very, very much into a menu of cheese and carbs, so balance of dishes is not an issue here. Thanks!
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It really depends on the ambient temperature. If my kitchen is cool — or I want to speed things up — I boil a mug of water in the microwave and put the dough in there instead of on the counter.
When I make pizza dough or no-knead bread, this can get the dough to “room” temp in half an hour vs 1-2 (or more in cooler weather) hours.
It’s much faster if the dough is already portioned, so keep that in mind.
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Thanks! I was thinking I might portion them ahead too. Can I fill them ahead too (I have visions of stuffing them with more Cougar Gold and some chiles and garlic) or will that impact the rise when they come out of the fridge?
I wouldn’t stuff till just before cooking — unless you can par-cook them in advance then and finish when your guests arrive.
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Agree with this and also a lot of recipe testing, which I really appreciate. I feel like her blog and The Woks of Life can always be trusted because of the amount of recipe testing they do.
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Add David Lebovitz to this group!
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Thanks!
Keftedes (in patty rather than meatball format) and Greek lemon rice pilaf.
I made 1/3 of the keftedes recipe with the half pound of ground bison I had left from the beef (bison) chow mein. I don’t know when I will accept that I am unable to grate onion without grating a knuckle or two. From comments on the recipe I am not alone. General agreement is to use a mini-prep and reduce onion to pulp instead. I added a tiny bit of heavy cream to account for how lean bison is but should have added a bit more. These were delicious though.
I made a half recipe of the lemon pilaf following the recipe very closely but holding back on both lemon juice and zest as too much lemon tastes like Lemon Pledge to me. It was very good but will increase lemon a bit next time.
Both recipes are keepers. Leftovers tomorrow with horta from another source.
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To protect my fingers, I wear a cut resistant glove for jobs like this. If I don’t, I always regret it!
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Come and vote!
Seconding this recipe for Beef Chow Mein. I made it last night (using spaghetti noodles) and it was great. I wish our pan was big enough to make extra for leftovers, as I suspect they are awesome. As it were, we consumed the full recipe between the two of us.
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Yeah, I used linguini noodles, not sure if I mentioned. So good! Need to make again soon. And it would have to be a heck of a pan to double, I had trouble wrangling it in a 12" frying pan.
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I used a 12" pan as well. No leftovers! 
The beauty of cooking for one!! 
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Made a veggie version tonight: no beef or egg, a big handful of roasted mushrooms instead. Added finely minced fresh ginger in same volume as garlic, used sliced peapods and escarole as the veggies, added a few slices of Fresno chili (and would add more next time). Due to shellfish allergy I always use a vegan mushroom-based “oyster” sauce and I used a mushroom dark soy so there was a ton of umami. Think I enjoyed this even more than the original.
ETA: start stir fry when your noodles have only 2 minutes to go. I started mine when the noodles were 3 minutes out and the veggies were just slightly overcooked for my taste.
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Please join us in nominating a book for November:
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Please join us in the voting for the November COTM:
CHICKEN PICCATA FROM DINNER
I had 50% more chicken so I increased ingredients by 50%. In the past, my favorite recipe for this was from America’s Test Kitchen; I have so many recipes printed out that I couldn’t locate it easily so just tried this recipe. It was tasty but didn’t make enough sauce.
I tried to locate the ATK recipe online, didn’t think I would, but, I did and here it is:
This one doesn’t use white wine but does use broth, shallot, garlic and lemon juice as well as lemon slices; I much prefer it. This even tastes good cold, makes an excellent sandwich.
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