A medium-spoons concoction I've made a few times based on a couple of different recipes for vegetable shepherd's pie: 2-3ish pounds potatoes butter/milk/salt/pepper/anything else you put in mashed potatoes A bunch of vegetables. I've mostly been using: a diced onion big ol' scoop of garlic ~4 carrots chopped up small a box of mushrooms from the grocery store (12 oz) a cup or so of frozen peas 1 1/2 c lentils, rinsed and drained 4 c of broth/stock 2 tsp thyme (this is a wild guess, because I actually just add it until it smells delicious) a bay leaf a random amount of salt and pepper an egg or two (optional) Step 1: Make mashed potatoes. I leave the skins on because I am lazy and need the vitamins. Put them in a bowl for later. Step 2: Saute veggies. You might want to skip anything frozen for now. Step 3: Add broth/stock, lentils, and spices, and simmer for ~40 minutes until most of the liquid is absorbed and you have lentil-vegetable glorp. Step 4: Preheat oven to 400F. Step 5: Add any vegetables you didn't add before, and eggs if you're using them (I had extra that I needed to use up and figured I could use the protein). Step 6: Grease up a 9x13 pan or equivalent, shovel lentil glorp in, and layer the potatoes on top. It might be at serious risk of overflowing, in which case a cooking sheet underneath the pan is advised. Step 7: Cook for ~15 minutes or until the potatoes start looking a little toasty. Step 8: Let cool for a few minutes and eat.
i bring you: ALL THE EGGS some of these are a bit silly, and dude reeeeally doesn't like fully-cooked yolks (the waffle egg looked yummy to me) but still quite informative. what he calls 'chinese custard eggs' i know as japanese chawanmushi, and it is my absolute favorite way to eggs. beat em with a little dashi, a little mirin, strain any lumpy bits out, and add any savories you might like, such as scallions, hot peppers, and flaked grilled salmon... oh my god i drooled. yeah anyhow and then you steam it. can't overcook it, bc steam is magic. result is velvety custardy savory breakfast of the gods. mmmmm. i didn't know that the olive oil method was An Method, i just do my fried eggs that way because i use olive oil for everything.
I want to eat this NOW Also I want to make these kasza manna cookies for my gf but she's vegetarian and I'm not sure non-gelatin jelly is going to hold shape :T
I am going to use so much of that egg video with my constant supply of fresh from the feathery butts of my backyard bird buddies' eggs *o*
Agar is pretty reliable from what I hear. Those are adorable. Edit: if you want to make vegetarian chawanmushi, mushroom dashi isn’t as salty and lacks the smoky flavor of the dried fish, so you might want to add smoked salt or something to keep it from being bland.
Yeah I definitely need to get a hold of some agar for these! ...we just watched the entire video and now I wanna make vegetarian chawanmushi so bad, and poached eggs because I've never tried them. Waffle eggs sound fun as hell too.
make dark-choco chip cookies using a friend's recipe! they came out a bit big (or rather I probably put too many on each tray) but still tasted lovely! they have a caramel flavor that's tempered by some added sea-salt to the tops
Simple brown lentil stovetop stew 100 g diced white onion (I used frozen) 100g dry cured, unsmoked streaky bacon, cut into lardons 100g brown lentils, prepped for cooking as per package (I used frozen, so no soaking needed - canned would also work well) EDIT: apparently the ones I use are "dark speckled lentils", so make of that what you will. Approx 1 cup water, can add more as needed 1 tsp vegetable bullion powder (I used Marigold yeast free) 50 - 75 ml double/heavy/whipping cream 25 g unsalted butter 250 grams fresh spinach leaves In a heavy bottomed frying pan (think ours is a 10-inch pan), cook off the bacon until it releases fat. Add diced onion and cook until onion is tender and translucent and both bacon and onions are starting to caramelise a little at the edges. Add water + bullion powder, stir to incorporate, and add lentils. Simmer for 10 to 12 minutes, ensuring the lentils soften and cook - or refer to your pack for cooking times if not using frozen. Check and add more water if required, bring to a low simmer. Add cream slowly in small batches til consistency is as desired. melt in butter, stirring well; add spinach and let it wilt before stirring to coat in the creamy sauce. Ensure it is heated through, another 3-4 minutes should do it. Crack black pepper to taste on top. I stirred in some of the duck fat which had drained from the legs as well, and it was very nice.
There's some brown bananas no one's willing to eat so I'm going to make banana bread tomorrow. Will report results when done.
IT'S!!!!! SO!!!!!!! GOOD!!!!!!!! I can't wait until the rest of the bananas go brown so I can make more
baked a chocolate coffee cake for my birthday tomorrow! my mom helped me bake it, and then I did the icing and decoration myself. those are dark-chocolate buttons on top!
Braised turkey hearts, stuffed with chestnuts, apricots, ramps, and buttered breadcrumb; redwine + sour cream sauce, and a bag of 5 grain mix i found in the very back of my pantry I'm super proud of myself because I came up with it entirely on my own and it's delicious Spoiler: lorge
can anyone help me identify a spice? my mom got it at a halal market and google gives nothing for either the name of the spice or the brand name. the taste/smell is floral, maybe a little fruity. Spoiler: large images
