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For the northern beans and ham, dried beans or canned? Sounds tasty.The great northern beans are pretty thin-skinned, so I don't even need to presoak them. I just dump a cup of dried beans into a pot with 4 cups of water, a cup of low-sodium chicken stock, 4 oz of diced ham, a large diced yellow onion, and some kosher salt and black pepper. Lid it up and bring it to a boil, then drop it to a rapid simmer for 45 minutes, then stir thoroughly, and drop to a regular simmer. Check back every 35-45 minutes or so, stirring with every check, and adding a 1/3 to 1/2 cup of water or so as needed to replace from evaporation. The beans are typically done in 3 hours.
Awesome. I've been wanting to eat more grains and legumes and doing stuff like cooking a big(ish, relative to what I can eat in a few days without going crazy) pot of beans and another of rice (or whatnot) and then recycling them into different meals through the week. (So could be rice and beans alone, but could also put them in soups or chili or whatever.) I usually eat canned beans so I am never quite sure what to do with dried or what kind of dried to get.
Speaking of I did make some canned black beans with onions, garlic, and adobo; rice seasoned with some sazon; and TJ's frozen chicken mole. Topped some of that with fresh chopped tomatoes. I underseasoned the rice but it balanced out with the salt in the frozen chicken.
I used up the leftover beans tonight in nachos I made for dinner. What, I am too an adult and I can eat what I want for dinner.
I need to finally stop by my local Trader Joe's. It's been open over a year now, but that shopping center across town is a pain to get into and out of trafficwise. (While I'm over there, I also need to find time to finally visit the Sprouts that's been open 7-8 months now.)
For tonight's dinner, I've already got a big batch of chuck short ribs slow-braising since 11am. We still have a little salad left over; Dad enjoys it, but he eats only tiny portions of it because the doctor's keep harping on his vitamin K levels (which is really dumb, because he's been doing a stellar job of keeping to his INR/clotting factor targets while sticking rigidly to his diet restrictions). I need to start peeling & cubing potatoes for mashed whipped potatoes, but my energy is already waning. Ugh, fine, I'll start prepping them in an hour then.
At least I got yesterday's center-cut pork chops split up and in the freezer. And I finally remembered to give the cats their "tuna stuffing" (slightly stale slice of bread torn up with canned tuna juice poured over the top) that's been in the fridge three days.
For tonight's dinner, I've already got a big batch of chuck short ribs slow-braising since 11am. We still have a little salad left over; Dad enjoys it, but he eats only tiny portions of it because the doctor's keep harping on his vitamin K levels (which is really dumb, because he's been doing a stellar job of keeping to his INR/clotting factor targets while sticking rigidly to his diet restrictions). I need to start peeling & cubing potatoes for mashed whipped potatoes, but my energy is already waning. Ugh, fine, I'll start prepping them in an hour then.
Leftovers tonight. Didn't have any citrus juice for a marinade, so the beef ribs were just seasoned with Montreal chicken seasoning, then braised in reduced beef stock with chopped onion, some Worcestershire sauce, and a little balsamic glaze. Pretty good, but it might be missing something and I don't know what. Thickened the cooking liquid with cornstarch and served with whipped russets.
Sister told Dad this afternoon he's invited to belated Father's Day dinner tomorrow at their place for beef roast. If she'd given me a heads up, I wouldn't have made beef ribs, but oh well. I wasn't invited tomorrow, so I'll scrounge something here, maybe chicken ramen & grilled cheese.
I need to finally stop by my local Trader Joe's. It's been open over a year now, but that shopping center across town is a pain to get into and out of trafficwise.
I don't know what it is, but it seems like part of the Trader Joe's brand is to be located in the worst, most dangerous parking lots in a given region. Both Trader Joe's in my area are like this, including one that moved from one awful shopping plaza to another. But I've also seen this in other areas, from Pennsylvania to Minneapolis/St Paul. It's bizarre.
Hot dogs on Thursday, Pizza on Friday (the bases were supposed to be made with excess sourdough starter, but it went off, so they had to be shop-bought), Hamod with kibbeh today. The kibbeh (meatball-stuffed meatballs, in this iteration) were a bit of a pain in the neck to make, but worth it; the soup was very easy, and the combination of lemon, mint, and potatoes make it a very good soup for heatwaves, which is not a phrase you hear very often.
Dinner Monday was just cheeseburgers and potato chips, and Tuesday was frozen turkey pot pies with (from frozen) biscuits. Dinner last night (Wednesday) was lightly-fried spam, boxed Guinness (original version) mac & cheese, and potato chips again. The Guinness mac & cheese was very good for a one box mac & cheese kit, without the prominent harshness found in other brands of boxed cheddar mac & cheese and had a nice subtle umami boost, though if you'd not seen the box you probably wouldn't identify as Guinness or even beer-y. While I do like it, it was $2.99 on special, so it'll be normally out of the budget range for me to pick up in the future.
Got a late start defrosting the chicken for dinner tonight, so it'll just be something stupidly simple. I'll season the chicken in Montreal chicken seasoning blend, brown it, then finish it slow braising in the oven. I'll make a small batch of rice for me in the rice cooker, and oven-bake a russet potato for Dad.
I was instead going to make some version of arroz con pollo for the first time, but I found too many numerous different regional varieties to choose from, so I need time to review and bodge together a recipe for a first attempt. Dad hates strongly dislikes rice, so the only time Mom made chicken & rice while we kids were growing up was to cook up leftover chicken parts (backbone & bones in a cheesecloth to be discarded, plus skin, gizzards, liver, etc for consumption) with rice for our housecats to stretch out their dry kibble. And that was only seasoned with salt and carrots or peas, as stuff like garlic and onion is toxic to cats.
...Dinner last night (Wednesday) was lightly-fried spam, boxed Guinness (original version) mac & cheese, and potato chips again. The Guinness mac & cheese was very good for a one box mac & cheese kit, without the prominent harshness found in other brands of boxed cheddar mac & cheese and had a nice subtle umami boost, though if you'd not seen the box you probably wouldn't identify as Guinness or even beer-y. While I do like it, it was $2.99 on special, so it'll be normally out of the budget range for me to pick up in the future.
Oops, tried to edit this, but site was briefly down. I forgot that I also hard-boiled some eggs with dinner. Dad likes them, even though I didn't devil them, and when he comes in from puttering around outside in this heat he often prefers something cold/cooling for a light lunch.
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Now I will forever have an image in my mind of Freehold busting through a door wearing both a Wisconsin Cheese hat and a red inquisition hat.
...I can do BOTH?!
What I wouldn't give for a Trader Joe's that magically is connected to all other Trader Joes so we could all meet and shop together.
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What I wouldn't give for a Trader Joe's that magically is connected to all other Trader Joes so we could all meet and shop together.
Callahan's Crosstime Trader Joes?
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Hope everyone is still hanging in there. A little catch up on dinners:
Monday night was chuck roast in the slow cooker with egg noodles cooked in the juices, steamed corn, and applesauce. Tuesday night was leftovers.
Wednesday night was sausage gravy & biscuits and scrambled eggs.
Thursday night was the other half of the 8pc fried chicken from the supermarket deli that I'd frozen, warmed up in the oven with a small basic salad and thaw dough-rise-bake rolls.
Friday night, I made corned beef hash, with cooked apples and leftover rolls.
Saturday night we had three-way leftovers.
Our twenty-year-old gas grill had one knob then the other seize up, the burner had mostly corroded to bits, and everything else was rusting away. Last week of June we got a new gas grill on sale to replace it and paid for half of it with Christmas gift cards. I finally hooked it up to a new LP tank this afternoon and tested it, and it worked fine (I startled myself when it self-ignited because the old grill igniter died a decade ago and I had to light it manually). So tonight I'm making cheeseburgers on the new gas grill, we'll have potato chips with it.
After dinner tonight, I'll take out some pork country ribs (pork shoulder) from the freezer to thaw overnight in the fridge. After I come back form early grocery shopping tomorrow, I'll start the ribs slow braising, then finish sear/brown them on the new grill. Not sure about sides yet.
Sweet Cosmo, it's hot and humid outside.
Friday night we had leftover chicken noodle soup (that I'd made Wednesday night), and Saturday night we had leftover chili and cornbread (that I'd made Thursday night)
Last night (Sunday), I just threw a frozen rising crust supreme pizza in the oven for dinner. I don't love that "not delivery" brand, but I'll eat nearly any pizza and Dad isn't too picky.
Tonight, I'm making the usual baked tilapia in parchment, baked potato, and garlic toast for Dad. About an hour ago, poached a pound of little 71-90 shrimp in two batches. While they were drained and chilling in the fridge, I diced up some celery & leaves, roasted red pepper, scallion tops, fresh chives, & California black olives; mixed in mayo with Old Bay and a little dill; then stirred in a pound of pasteurized refrigerated crab clawmeat and the little shrimp. It came out pretty good for my first attempt at a "deli-style" seafood salad. I'll have that for dinner on a toasted kaiser roll (wish I had a little avocado for it) and chips while Dad is eating his fish.
Tomorrow I'm thinking of making chicken alfredo and pasta for dinner.
Wow, long time, no check in. Hope all is well with you all.
Still not doing anything too adventurous in the kitchen. Last night, we had leftovers of the slow-cooked pork shoulder roast, whipped potatoes and gravy, glazed carrots (frozen steam-able pouch), and thaw & bake rolls. In a small victory, I think I've finally nailed making meat gravy from scratch.
Today, I made a small grocery run early on, then some chores, then another small grocery run in the afternoon, so I wasn't feeling up to a big production for dinner. So we had tacos and refried beans tonight, nothing fancy... except, I'd grabbed a new Cholula taco seasoning pouch on sale a couple months ago to try it. I figure it might be a bit spicier than Mom's standard (Old El Paso), but it was labeled "medium", so it couldn't be too spicy, right? Wrong. It was spicier than their regular hot sauce, which was way too fiery for Dad. Still, he managed to finish his, but he guzzled quite a bit of iced tea to cool off his tongue. I've still got one Cholula seasoning pouch left, but I'll give it to my brother for when he makes tacos because he enjoys spicy.
Tomorrow, Dad has his monthly INR check and vitals/checkup, and the new doctor wants to introduce herself. I'll fix him his favorite for dinner: a pot of beans & ham and some cornbread. And I'll finish off the leftover spicy tacos.
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Hope everyone (anyone?) still reading this had a good Whatevers-giving.
Last night for dinner, we had leftover chili and cornbread from Thursday night. Nothing fancy, not at all spicy. Think I've nailed the right combo of peppers for flavor (quajillo, pasilla, ancho powder, smoked paprika, and fire-roasted red bell peppers), though I'd increase the quajillo if it was just me eating it. And decrease the pintos. I love pinto beans, but as I get older, my gut increasingly dislikes them.
Edit: Soaked from dry pinto beans are noticeably better than canned beans, and it's stupid easy to quick-soak if you've got an hour.
Winn-Dixie had most/all? of their store-brand seasoning & gravy packets on sale before Turkey Day, so I stocked up, and grabbed a handful of ones new to me (& Dad). I just filleted a pair of boneless skinless chicken breasts and started them dry-brining in the fridge for a couple hours. When they're ready, I'll use the new-to-us packet of honey garlic wing seasoning on them, and start them baking low & slow in the oven to finish at a higher heat. I've got a half-dozen Hawaiian mini-rolls thawing, and I'll cook up some frozen green beans on the stovetop in a buttery beefy sauce.
No idea yet for tomorrow's dinner.
I am hungry for...absolutely nothing, I have been a greedy little Freehold, eating a lot of take out.
Thanksgiving this year was Katz' for example.
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I got Jamie Oliver's '15 Minute Meals' cookbook this week. Last night I made the Asian Fish which was delicious (sesame crusted salmon with egg noodles and crunchy veggies). However, it should be noted that "15 minutes" is the professional chef time of preparation. Expecting me to do that in 15 minutes is like expecting me to run a sub-4 minute. Still, with that caveat, his recipes are easy and delicious.
Tonight is just roasted potatoes and some chicken. Not sure what I'm going to do with the chicken. Nothing untoward...
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Hi all!!! I have missed this thread! I've been busy but that's because I got a new job! This is a good thing.
Not been very adventurous cooking of late though I did make a bourbon and molasses marinated turkey breast for our small Thanksgiving gathering a couple weeks ago. Turned out tasty! Though I think I'm still partial to just slathering the turkey with butter.
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Move to make "Well slather my turkey with butter" a folksy Southern saying.
It isn't already?
Is it? Clearly I need to get out more.
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Hi all!!! I have missed this thread! I've been busy but that's because I got a new job! This is a good thing.
Not been very adventurous cooking of late though I did make a bourbon and molasses marinated turkey breast for our small Thanksgiving gathering a couple weeks ago. Turned out tasty! Though I think I'm still partial to just slathering the turkey with butter.
YAY! for the new job!
That turkey sounds delicious too.
I got Jamie Oliver's '15 Minute Meals' cookbook this week. Last night I made the Asian Fish which was delicious (sesame crusted salmon with egg noodles and crunchy veggies). However, it should be noted that "15 minutes" is the professional chef time of preparation. Expecting me to do that in 15 minutes is like expecting me to run a sub-4 minute. Still, with that caveat, his recipes are easy and delicious.
Tonight is just roasted potatoes and some chicken. Not sure what I'm going to do with the chicken. Nothing untoward...
How is Oliver's cookbook? I've been largely unimpressed by his cooking videos on Youtube. (I would recommend J. Kenji Lopez-Alt's and Brian Lagerstrom's channels though. And You Suck at Cooking too.) It's hard to beat roasted chicken and potatoes, sounds yum. Any particular seasonings and herbs? I saw a video a couple days ago for Malaysian fried chicken, and that blend sounded good for a future roast chicken dinner.
Last night was leftovers of Wednesday's slow cooker pork shoulder roast with cubed gold potatoes cooked in the roast juices, a basic salad, and little Hawaiian-style rolls. Nothing I haven't made dozens of times before. I used to use russets for everything, but for the last few months the 5lb bags I've bought at different stores were all old-ish and spoiling well before I could use them all. Last Friday, I bought a bag of golds and they seem to be noticeably fresher. Also that Friday I got the whole pork shoulder on sale for 99¢/lb, but the butcher wouldn't cut it up for me. So I sliced it up into three 2.6-2.7 lb roasts and froze them. Wednesday's roast was the one I hacked the shoulder bone out of and twine-tied up, which I still suck at.
Tonight's dinner will be beef enchiladas with refried beans as the side. A little work, but the (very mild!) sauce, beans, and tortillas are all premade. We've also got Doritos he can munch with it. Dad's had tacos plenty of times, but I think this is the first time I've made enchiladas for him.
Not sure about dinner tomorrow. Probably either chicken & pasta (rotini) alfredo or homemade pizza.
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How is Oliver's cookbook?
I have both his 15 Minute Meals and 5 Ingredient Meals and I've enjoyed both of them. They're pretty straightforward and flavorful. For the most part he doesn't require ingredients I can't get at the local chain grocery store. However, that said, I like his shows too, so YMMV.
Hi all!!! I have missed this thread! I've been busy but that's because I got a new job! This is a good thing.
Not been very adventurous cooking of late though I did make a bourbon and molasses marinated turkey breast for our small Thanksgiving gathering a couple weeks ago. Turned out tasty! Though I think I'm still partial to just slathering the turkey with butter.
PM sent
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leek & potato soup recipe regularly.How is Oliver's cookbook?I have both his 15 Minute Meals and 5 Ingredient Meals and I've enjoyed both of them. They're pretty straightforward and flavorful. For the most part he doesn't require ingredients I can't get at the local chain grocery store. However, that said, I like his shows too, so YMMV.
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I like Jamie Oliver fine, but his "I can make this in 15 minutes" generally would take about 45 for me. He forgets folks don't necessarily have the technique/practice he does. But I appreciate in his minimal ingredient meals tips on how to boost flavor without adding a ton of prep.
I also agree with Amby on You Suck at Cooking. Beyond being hilarious, the recipes are really good and generally reasonably small batch.
And of course there's this quick and easy option.
I made pepper soup again today, and this time I made rice balls to go with it, but got told off by my wife, as apparently the rice balls are served separately, as opposed to being put in the soup itself like dumplings.
*IN* the soup?!
*spoing*
[Forest Gump] I like taters. [/Forest Gump]
How is Oliver's cookbook? I've been largely unimpressed by his cooking videos on Youtube.Ditto, though I confess to being influenced by Uncle Roger.
Chef John from FoodWishes is my go-to for ideas and recipes.
Uncle Roger is why I hate Jaime Oliver.
I have never heard of Uncle Roger. Tell me more.
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I have never heard of Uncle Roger. Tell me more.
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My only real problem with Jamie Oliver is that I strongly dislike how he will present his recipe with the implication it's traditionally authentic. He'll then make numerous substitutions to key ingredients without telling the viewers, and he'll change the preparation methods without seemingly investigating why those methods became traditional. I'd be fine if he instead started by explaining that this is his version of a green curry, biryani, or whatever, and then note his changes during the video. That way when someone prepares a recipe and finds the results whelming or disappointing, they don't write off the dish or cuisine entirely. It'd be like if you tried lasagna for the first time, think lasagna just wasn't for you based off how my sister prepares it, and only to later find out that no, traditional lasagna does not have a layer of piping hot no-fat sour cream in there.
As for Uncle Roger... He (comedian Nigel Ng) makes great observations about screw-ups and inaccuracies, and he is often bang-on funny. I just grew to find his shtick, his Uncle "performance" as tiresome. I know I come in as a viewer with my own set of learned experiences and a specific social perspective. But that's me though; if it works for you and the rest of his audience, I'm not going to try to persuade otherwise. The best thing about watching his channel is afterward Youtube's algorithm woke up and suddenly decided to start showing me a bunch of new-to-me cooking creators channels.
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As for Uncle Roger... He (comedian Nigel Ng) makes great observations about screw-ups and inaccuracies, and he is often bang-on funny. I just grew to find his shtick, his Uncle "performance" as tiresome.
HERESY
Tonight's dinner will be beef enchiladas with refried beans as the side. A little work, but the (very mild!) sauce, beans, and tortillas are all premade. We've also got Doritos he can munch with it. Dad's had tacos plenty of times, but I think this is the first time I've made enchiladas for him.
Not sure about dinner tomorrow. Probably either chicken & pasta (rotini) alfredo or homemade pizza.
I turns out enchiladas were an unexpected hit with Dad. He was disappointed after we had finished off the leftovers and there was none left for lunch the next day.
Dinner last night was instead just a couple of Marie Callender (10 oz individual) turkey pot pies. I didn't have it in me for anything requiring more effort. They're decent enough, especially when I can grab the packs of four on sale for buy one, get one free. They're not as good now as they used to be when Mom used to buy them, but eh, what still is?
Tonight, we're having Mom's pizza. I was shopping at one of the local-ish Publixes a month back and stumbled upon the boxed Chef Boyardee pizza kits sitting up on the top shelf out of eyeline. I haven't seen them on local shelves in years, and I suspect they're not that popular, but I grabbed one for a day like today. Is it a great pizza? No, it's merely whelming. But it's what Mom made for Dad throughout their marriage, and it's what us kids grew up on. And it's super simple, which is welcome. The dough is now mixed and ready per the directions, but I've instead started it rising; I'll go punch it down in a few minutes, knead it a bit, and start it on its second rise. (If I had planned better, I'd have let it ferment for 24 hours or more in the fridge.) When it's ready, I'll form up the crust on her greased aerated large pizza sheet (Mom's change to the directions) and parbake it (my change) before adding the toppings. The kit doesn't include the little pouch of grated parmesan anymore, but I've got Parm to grate. Then I'll add the sauce, sprinkle on dried Italian seasoning (Mom), shred an 8 ox brick of store brand part-skim mozzarella on top (Mom), add non-fancy pepperoni slices (Mom), and finish baking it. Hopefully it'll serve up hints of good memories for Dad and I with dinner tonight.
Dinner tomorrow? I dunno.
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As for Uncle Roger... He (comedian Nigel Ng) makes great observations about screw-ups and inaccuracies, and he is often bang-on funny. I just grew to find his shtick, his Uncle "performance" as tiresome.
HERESY
:)
Again, it's probably just me. Babish's and Josh Weissman's current onscreen personas actually irritate me, as does at least three of the more popular Transformers reviewers. My tolerance these days for what I perceive as affectations, fakery, and b*llsh*t is very low most days. I know part of it is my own mental baggage, and part of it is likely a necessary evil for branding & metrics to keep that diminishing Youtube revenue coming in.
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Is it you? Is it me?
I was shopping at one of the local-ish Publixes a month back and stumbled upon the boxed Chef Boyardee pizza kits sitting up on the top shelf out of eyeline. I haven't seen them on local shelves in years, and I suspect they're not that popular, but I grabbed one for a day like today. Is it a great pizza? No, it's merely whelming....
I can report the current version doesn't even rise to underwhelming. It was the cheapest tasting pizza crust and sauce I may have ever had. The sauce's only two flavors were salt in the lead with a weak tomato flavor coming in as a distant second; store brand ketchup would have tasted more tomato-y. But while the sauce was disappointing, it was the crust mix that was terrible. How does a freshly mixed and baked crust taste stale? And similar to the sauce, the crust's primary flavor was stale with a vague memory of a wheat-based substance as the secondary.
Ugh. Would not buy again, would not make again even if given the kit for free.
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As for Uncle Roger... He (comedian Nigel Ng) makes great observations about screw-ups and inaccuracies, and he is often bang-on funny. I just grew to find his shtick, his Uncle "performance" as tiresome.
HERESY
:)
Again, it's probably just me. Babish's and Josh Weissman's current onscreen personas actually irritate me, as does at least three of the more popular Transformers reviewers. My tolerance these days for what I perceive as affectations, fakery, and b*llsh*t is very low most days. I know part of it is my own mental baggage, and part of it is likely a necessary evil for branding & metrics to keep that diminishing Youtube revenue coming in.
You're still allowed to have an opinion, and it isn't just you noticing pretention on YouTube.
Someone linked to a really "great" movie criticism video and it's just a guy in a stupid hat pointing out "plot holes" that aren't actually plot holes, just him overthinking very simple s%$~.
Also, I don't know Weissman but I agree with you on Babish (no autocorrect, not "Banish"). I used to really love his channel. But he ran out of ideas and is now doing the same s@@@ other channels do with an unearned sense of superiority. I miss him when he was just hands.
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Yeah, I really didn't live up to all y'all's hopes. My bad.
As for Uncle Roger... He (comedian Nigel Ng) makes great observations about screw-ups and inaccuracies, and he is often bang-on funny. I just grew to find his shtick, his Uncle "performance" as tiresome.
HERESY
:)
Again, it's probably just me. Babish's and Josh Weissman's current onscreen personas actually irritate me, as does at least three of the more popular Transformers reviewers. My tolerance these days for what I perceive as affectations, fakery, and b*llsh*t is very low most days. I know part of it is my own mental baggage, and part of it is likely a necessary evil for branding & metrics to keep that diminishing Youtube revenue coming in.
understandable
Tonight, Dad had leftover great northern beans & ham. I had gotten some spiral-sliced ham from Thanksgiving and froze it with the ham bone after my sis cut off most of the meat to pack up for her youngest son to take home for extra meals. Just simmered them together with the beans, water, a chopped onion, a tsp of ham base, and a little salt & pepper for three hours. He's been eating it with a half-pack of little Hawaiian rolls I'd thawed.
A couple months back, I grabbed a couple boxes of frozen Margaritaville shrimp when it was buy one get one free. I wasn't impressed with the lime cilantro flavor I had previously, but I have better hopes tonight for the scampi flavor. I'm experimenting by cooking it in the rice cooker with some long grain white rice (in chicken stock with parsley, chives,cand chili flakes). Late dinner for me, but my sleep schedule is still screwed up.
Edit: Scampi wasn't bad, definitely better than lime cilantro version, just finished a little overcooked. Rice picked up good flavor but I overestimated the scampi sauce's saltiness, so had to add a bit.
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Nothing fancy here for dinner tonight: pasta with a sauce of chopped tomatoes, splash of wine, pinch or two of various herbs. (Need to get more cumin, or just grind it myself, since I have an improbable amount whole, from restocking at the nearby supermarket which at least gestures to a more diverse / international clientele, and so stocks reasonable spices in larger quantities than yer typical Anglo dealers.)
I also had an absurdly small scrap of pastry dough left over from the last pie I baked, so I made myself a single butter tart using a drastically scaled-down version of the Kitchen Magpie's recipe for the filling. She suggests using maple rather than corn/golden syrup, of which I theoretically approve, but it ended up runnier than ideal. Next time I might see if another couple of minutes' baking would do the trick, but I think it's just the nature of the beast, especially if one leaves out the raisins, as I did.
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I made these cheese-stuffed latkes this evening. There was loads of filling left over, so I mixed it up with some flour and a beaten egg, formed it into spheres, and made a batch of Fried Cheese Globes to go with them.
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I made these cheese-stuffed latkes this evening. There was loads of filling left over, so I mixed it up with some flour and a beaten egg, formed it into spheres, and made a batch of Fried Cheese Globes to go with them.
That sounds phenomenal. I mean holy cow. Only problem is I never want to go through the effort of processing the potato in latke recipes so I wonder if I can get someone to make them for me...
Will GM for latkes?
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Chili for dinner last night. Next time I'm gonna sub chorizo for about half the beef.
I made these cheese-stuffed latkes this evening. There was loads of filling left over, so I mixed it up with some flour and a beaten egg, formed it into spheres, and made a batch of Fried Cheese Globes to go with them.That sounds phenomenal. I mean holy cow. Only problem is I never want to go through the effort of processing the potato in latke recipes so I wonder if I can get someone to make them for me...
Will GM for latkes?
It can be done in a blender, apparently, if you have one with a suitable attachment.