One college girl, cooking and eating her way through life.
Max, I feel like you're the last remnant of the old Serious Eats, a place that I wholeheartedly looked forward to as part of my daily ritual. Now, I glance at it once every week or so, if that. I am sure whatever you touch next will turn to gold...or more likely, really, really good ice cream. Good luck!
I'm pretty sure that Trader Joe's babka is Lilly's babka. Lilly's makes a kind without chocolate chips that I prefer. To me babka is best had after sunday brunch and the chocolate chips make it too dessert-y.
This is a great topic! I also have a professional stainless steel mandoline, and it is a pain to use! Things get stuck and I have come close to losing a finger on more than one occasion. I recently just switched to the Pampered Chef (of all things!) handheld slicer and I am in love! It's a breeze to use and I feel much safer. I have never bought one of their products before but I highly recommend this one. The one drawback is that there's no julienne blade, but I'd gladly give that up to keep possession of my fingers.
Made this last night and the family loved it! In addition to the feta cheese, I also garnished with some kalamata olives and chopped sun dried tomatoes for extra color.
Loose or chunky. Those words really send shivers down my spine.
Ice cream cake with fudge in the middle!
Great idea. Thanks!
Wrapped around grilled asparagus, with some shaved pecorino romano.
Bacon, egg, and cheese sandwich on a bagel. Or a roll. Or a boot (who am I kidding?)
Bacon, egg, and cheese on a bagel. Preferably from the corner deli.
French vinegar chicken, haricots verts with sliced almonds, and Israeli couscous,
My favorite thing to do with chicken is make some stuffing, and put it under the skin of some chicken thighs. It's the perfect winter dish.
Creme Brulee from the old Dessert Truck (NYC). God I miss that truck.
Nutella and sliced strawberries
Semolina from the Antique Bakery in Hoboken, NJ!
Eggs cooking. And tuna fish-does that go without saying?
Big pans of roast chicken in delicious braising liquid with whatever extra vegetables are lying around that day!
I love slicing potatoes very thinly on the mandoline and wrapping fish in the slices. This also works well if you tuck herbs underneath the potato slices, as they should very nearly be see-through.
I'm not a big fan of sugary cereals in milk, but I have to say that last year, I discovered Cinnamon Toast Crunch, and I feel as if my life had been lacking a little bit before that. It's amazing on top of lemon or plain yogurt with some fresh raspberries.
This summer, I've become a huge fan of making my own barbeque sauce. I like to add interesting ingredients like espresso or peaches to create my own unique flavors. They're so good, you can use them on everything!
So excited to read this. I always admire the menu at Prune; while many restaurants are making food inaccessible to even adventurous eaters through ingredient competition and gastronomic techniques that may not actually improve food taste, Hamilton values taste above all to create a dinning experience that hints at past memories.
THE VERDICT....The instant mashed potatoes weren't half bad. They definitely don't replace the real deal, but in a pinch, they were perfectly acceptable. I took everyone's advice, and added 3/4 of water instead of the recommended 1 cup. With homemade meatloaf and caramelized onions, they were really quite tasty. I would not serve these to kids, due to the high preservative levels, but for a girl of my particular situation, they worked out just fine.
Num Pang. I think Stand is a bit overrated, and will be filled to the rafters with university kids on a Saturday night.