Cheesy white bean tomato bake. I’d made this before and found it rather bland, but its simplicity made me give it another shot for a potluck I organized today.
It’s basic in the most basic of ways, despite doubling the tomato paste & garlic, and adding crushed rosemary & thyme to the olive oil, so next time I’d add a heat source beyond RPF — i.e. TJ’s HAWTTT Eye-talian snossidges, or 'nduja — really, any pork product to make it ever-so-slightly more interesting. Pancetta, bacon, sausage, hock… the possibilities are endless.
As it is written, it’s fast & easy & filling, but too bland for this household
NYT Cooking site is wonky again for me, so if anyone wants a gift link I ain’t got one
@MsBean shared this recipe here, for which I had all the ingredients in the house & made just a few tweaks: I used a chopped up bird pepper instead of the adorable suggestion for RPF, doubled the ginger & garlic (duh) and switched in some Red Boot sauce for the salt, bc duh. I also added a sliced up head of napa cabbage leftover from our hot pot meal Saturday just before switching from bake to broil, and my dude made jasmine rice to go with.
It was blander than I’d expected, with the turmeric undetectable, save for the golden color it lent the dish, and it was lacking in salt. The bird pepper also lost its heat during the cooking process. That said, it all came together rather easily and nicely — perfect for a Monday night.
I will eat my words we made this with the costco mini wontons a couple nights ago and like it very much.
It was about spicy enough with the specified quantity of chile crisp - we downsized the quantity of tomatoes a bit to not use our whole supply of camparis and threw in some fresh cilantro to supplement the basil - I just had a few leaves left on my plants after making pesto this weekend. Also added some arugula because we had some aging i the frig, it immediately wilted. Still not sure what the best fresh herb is for this, so I might try all cilantro another time. is - and @saregama, maybe the idea came from a blend of leftovers, that comparison was right on target
Yes to Cilantro and scallions. Also to playing with the sauce – last week I made a Sichuan sauce like the one for spicy wontons or cold noodles, and tossed warm dumplings in it. Nice with the funk from the doubanjiang and tingle from peppercorns! (I do this often with dumplings, minus tomatoes – pre the NYT version.)
good ideas, we dont eat many dumplings these days, given we are quasi-keto except as treats but will definitely try some other seasoning mixes. and the tomatoes do freshen up the dish
My turn to make this soup, I liked it a lot. I halved the recipe, I used Mutti passata sauce, mild Italian sausages, lots of rpf and fennel seeds. I only had 3 cups of chicken broth without opening a new box so I tasted it and really liked the taste. I didn’t add the 4th cup as I knew there was a lot of heavy cream to be added. I also only cooked enough tortellini for tonight’s bowl. Leftovers are in the freezer.
I liked it more reheated. It’s another one of those recipes that are open to riffs & variations — which I find a lot of NYT recipes tend to be: more of a base from which to take it to places… if one is so inclined.
Marinated overnight, fried at 400, 15 minutes each side. Tasty but messy oven and could have gone longer. I don’t mind it pink by the bone, especially after a dry brine, but husband would have freaked out.
I’ve never fried the chicken for this recipe. I usually roast BISO thighs at 375 for roughly 45 min, then finish under the broiler to crisp up the skin.
We own an air-fryer that roasts much faster than a conventional oven, and have had excellent results with other chicken thigh recipes, which is why I’d like to try it next time.
If you already plan on frying it, why not fry it entirely? I don’t quite understand the point of doing both.
I wanted to make this to use up a bunch of garden tomatoes I overlooked when canning my “final” batch last week. The only subs I made were to use chicken stock in place of half of the water. I cooked it on high for four hours in a vintage crockpot - the kind where the cooking vessel isn’t removable from the main unit - and it started to scorch a bit at the end.
I haven’t eaten lentils in YEARS - as someone who was a vegetarian while also being poor, I definitely OD’d on lentils during that period, and haven’t ever felt the need to make them since then, in any format.
This was pretty bland as written; needed a LOT of lemon juice.
