I’ve never heard of this dip before, but imagine it’s great during a cold but cozy football Sunday.
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CHEESE ENCHILADAS
(gift link)
These were really good - a little greasy but not more than what you’d get at a hole-in-the-wall Mexican restaurant. I used 1T ancho chile powder and 1T smoked paprika, and the gravy was more brown than red, therefore not photo-worthy. I also used gluten- free flour in the roux, and it worked, so this is an easy gluten-free conversion.
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One of my favorite foods. Saved!
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I made this a few days ago and have eaten it twice after just having a taste when I made it.
I made it with crème fraiche instead of cream because I had it but I should have reduced the quantity a bit. In one reheat I added tomato which I thought I’d like more than I did. Tonight I had it with a roasted garlic veal sausage from a local farmer and really enjoyed it.
I’ll make this again, using cream, and likely with a side of sausage.
And red wine. Tonight was a gamay.
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The goulash was a little bland, I added rpf and smoked paprika which helped a little. It was a trip down memory lane, I wouldn’t make it again.
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This sounds delicious. I think with sausages alongside, I might be able to get away with this with LLD.
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I love the pressure cooker version - and that they provided directions for both! - it’s on our menu for this week.
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We were right! The wild rice worked perfectly with the roasted squash and other toppings. I didn’t even pre-season the wild rice (forgot to, as I was overly multitasking yesterday) but it had that same toothsome quality of farro, which I’ve missed. I was so delighted that I even went back to the SK website to comment on the recipe for future readers.
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MUSHROOM RAGU PASTA
Wow, we liked this a lot. My supermarket didn’t have the dried porcini powder so I made my own, which created a mushroom dust cloud in my kitchen but was worth it for the huge flavor it imparted. I used linguine because that’s what I had, and baby bellas from Costco. I went much finer on the chopping than suggested; in fact, because I had my FP out already to pulverize the dried porcinis I just whirred the mushrooms in it. (If there is a way to be lazy with a recipe, I will find it.). I actually preferred the fine chop as it has kind of a beefier texture that way. I like that the cream was a mere hint since it’s 5:1 broth to cream. It made it less rich and more umami-forward. We added parmigiana on top and my daughter simply skipped the added mushrooms on top. A winner and pretty easy now that I have my own porcini powder and know I can skip chopping up the mushrooms (and next time I’ll throw the shallot and garlic into the FP too!).
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This is such a ridiculously easy yet satisfying weeknight meal. Enjoy!
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I make this soup a few times a year. Quick and delicious. I didn’t puree at all this time.
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We make this a few times a year too and it freezes well. Usually serve with lime wedges
So glad you wrote this up! I never would have tried it because it sounds so gimmicky.
I’ve made this before too! I really like it!
MICROWAVE STEAMED EGGS
aka Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim
This was the only Eric Kim recipe that came close to working for me when his book was COTM, but I had not tried the microwave method again because the WOL version was one of my favorite recipes of 2023.
Well, this one is going on my 2024 list.
1/2 cup water or broth per egg, 1/2 tsp each soy sauce and maple syrup (which I skip). I use instant dashi or chicken bouillon, plus soy sauce and sesame oil, and finish with LGM chilli crisp.
Recipe method is 50% power on a 1000W microwave for 5-7 mins, but I want the delicate end of texture as chawanmushi – so for 1 egg, I did 1.5 mins at 40% power and then another 1 min at 30% and the egg was just-set.
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Yep, it’s one of my favorite NYT recipes. I actually made the chicken tonight for tomorrow while I was making tonight’s dinner!
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Is it like tinga, just sweeter?
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SPAGHETTI ALL’ASSASSINA
This one has been making the rounds on my socials and I knew it would a hit in this household, so I’ve been waiting until I had a random half-used can of tomato paste to use up. Today was that day! I also had some fresh passata from the last of my homegrown Cherokee Purple tomatoes that just finally ripened (yes, in NOVEMBER, WTF).
I could tell by looking at the recipe that some adjustments would be needed - first off, where’s the salt? I was also fairly sure the cooking times were a bit too short. And that more garlic would be a necessity, LOL. I consulted a few other recipes but decided to stick with the NYT version, more or less, and just adapt as necessary.
I made a half-ish recipe using 10 ounces of linguine in a 14" skillet. Toasted 2 t. of tomato paste, 6 cloves of chopped garlic and 1.5 t. of pepper flakes in a mixture of 2T. butter and 2T. olive oil. For the liquid portion of the recipe, I started with 2 cups of passata mixed with 1.5 cups of water, a teaspoon of salt and 3 T. tomato paste for the broth. This ended up not being enough - I probably added an additional cup or more of water to get the pasta to al dente. The cooking times were, as expected, too short - my pasta took around 5 minutes per addition of broth to absorb everything. Increasing the heat to medium high might have sped things up, but I waited until the pasta reached al dente to do so, cranking it only to get some additional browning at the end. I also added a little more oil at the end to encourage browning.
Served with a dollop of ricotta, some parmesan and a drizzle of olive oil. This was delicious! Mr. Bionda went WILD for it, as I knew he would - he is a big fan of leftover pasta cooked until crispy, and that is essentially what this tastes like. If you don’t love leftover pasta, you may not care for this - the texture wasn’t quite the same as leftover, but it definitely had a pasty, starchy quality that reminded me of reheated. The crispy browned bits offset that texture really nicely, though. Would make again, with the tweaks I mentioned. I’d probably also cut back or eliminate the tomato paste in the broth - I think it made the sauce a bit too thick.
One other note - a 14 inch skillet is essential for this unless you want to break your pasta in half. I also think it would be difficult to cook the full pound of pasta called for in anything smaller, whether you break the pasta or not.
After first broth addition/reduction
After reaching al dente and cranking heat for browning
Ready to eat!
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I’ve been eyeing this one for months. Thanks for the detailed review!
Maybe? I don’t know tinga well enough to compare the flavors. The honey isn’t really a prominent flavor, it just seems to temper the chipotle. Give it a try!
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