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beansnfranks

Grilled Pimientos de Padrón

I am not sure you should take food and eating related advice from anyone who claims to have not had a good eating experience in Spain.

Prawn Patia (Indian Sweet and Spicy Shrimp)

Really tasty. I had to add a bit more sugar and a tad more tomato sauce, but overall a lot a bang for a little effort. Served over red lentils.

Esquites (Mexican Street Corn Salad)

A-M-A-Z-I-N-G! Second only to Halal Cart Chicken in terms of the best recipes on Serious Eats. I probably made this every other day when corn was fresh. So good. I make a double recipe every time.

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

Honestly, this is one of the best recipes on the site. I make the sauce differently (replace the mayo with more yogurt) but I have probably made this at least 20 times. My husband LOVES it.

Chorizo Crusted Cod and Beans with Arugula Pesto

This was really easy and the flavors were amazingly complex for such an simple preparation. I agree with John Levon about the pesto- it takes about 2 minutes to make fresh pesto and it is totally worth it- I've never met a jarred pesto that tasted like pesto should: FRESH.

Naomi Duguid's Kachin Pounded Beef with Herbs

As a fan of larb, I found the flavors disappointing. Overall the dish was very beefy, and the flavor paste was almost lost to the meat flavors. It was also crying for some acid. Not bad, just not great.

Adding Pumpkin to Graham Cracker Cake- Not Substituting

Hi- I am making a deconstructed smores for thanksgiving dessert which includes a graham cracker cake. I want to add pumpkin to the recipe, but to add flavor, not to make it healthier. I have seen suggestions to replace the fat with some ratio of pumpkin puree, but is there a way to add it without reducing the delicious butter? Here is the recipe:

2 cups graham cracker crumbs
3/4 cup ground pecans
1/2 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
3 egg yolks, room temperature
2 teaspoons vanilla extract
1 cup milk, lukewarm
3 egg whites, room temperature
1/4 cup white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.

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