July 9, 2011 § Leave a comment
J: In another effort to break out of our culinary rut, Erik and I decided to go out on a limb and try our hand at stuffed mushrooms. These aren’t your little delicate hors d’oeuvres stuffed mushroom caps — no sir, these hearty portobellos are full meals in themselves. They took a bit of effort, so don’t plan on making them if you just want a quick dinner, especially if you’re cooking by your lonesome. That said, if you’ve got a cooking buddy and/or you want to spend some quality time in your kitchen, these are well worth the time you’ll put into them.
November 5, 2010 § Leave a comment
One of my favorite comfort foods growing up was twice-baked potatoes. I’ve always loved carb-heavy food (pasta! bagels! cookies! om nom nom) and these awesome potatoes, with their insides all scooped out, mushed together with pretty much whatever deliciousness you want, and baked until the cheese is all melty, hit the spot every time. I hadn’t had them for years, but I asked my wonderful mother to send me her recipe so I could make them for myself. They were just as good as I’d remembered.
The great thing about this recipe, also, is that you can add in whatever you want. Cheese is sort of a necessity, but the scallions and bacon can be swapped out with pretty much anything that suits your fancy. Try broccoli or cauliflower, some onion, maybe a bell pepper, ham or turkey; throw in some red chili flakes if you want a little kick, or even chop up a chili or two and mix that in. Get creative!
October 24, 2010 § 2 Comments
Last week I decided that I really wanted pizza. So, I threw together a dough recipe that I’ve worked with several times before with delicious results (here!), and set it to rise for the requisite two hours. I came back to check on it… and it had done nothing. It hadn’t risen one bit. What?? I thought maybe it was the yeast I’d used; I’d only had it for about a month but figured it could be a fluke bad batch, so the next day I went to the store, got a new jar, threw together another batch of the dough, and, drumroll, same results. But this time I decided, what the hell, I’ll plastic-wrap it, put it in the fridge, and try to make pizza with it tomorrow just the same. And, as it turned out, the dough worked just fine, and as an added bonus, I accidentally discovered how to make deep-dish pizza! My theory is that since the dough didn’t rise, it didn’t get the air into it that it usually does, so it was much denser, and when it cooked it rose some but stayed dense. Delicious.
(Incidentally, I still don’t know why the dough wouldn’t rise, but it wasn’t my yeast, because I used the same stuff to make bread the same day and it worked beautifully. If you have any ideas on this, please let me know!)
Feel free to modify the toppings to your tastes!