I spend most of my time daydreaming about what I'm going to make for dinner and wondering whether it's about time to bake some cookies.
Congrats, clt6156! I think this was originally a Deborah Madison recipe. (Attribution seems to have disappeared when this recipe migrated from old format to new?) Vegetarian Cooking for Everyone is full of inspiration!
I love this! I just did something very similar and did not think it was worth it for a dip...would have rather just had a nice bowl of guacamole. I have never had a seven layer dip that tastes as good as I remember it tasting when I was a teenager. The most important thing is just to leave off the canned black olives, ick.
Thanks for the reassurance, all--I didn't change a thing (it always looked as if there was enough liquid in the dish) and they were terrific.
Hi, abelishka...in general millet is supposed to be soft and kind of fluffy. In this dish, the top layer of millet is sometimes ever so slightly crunchy for me, but it definitely shouldn't be crunchy below the surface. I like the idea of adding corn!
BronxAlicia, I have not tried it myself, but you probably can. This batter seemed quite thin to me, so making it with yogurt shouldn't thicken it up too much (i.e. it could stand to be a little thicker). You just want to make sure the griddle isn't too hot, because with a very thick batter the outside might burn before the center is cooked.
Hello, all, I apologize for not having made a note about the chickpeas. I just put my ratatouille on top of chickpeas that I had cooked separately and then put the chickpeas in the shopping list in order to tally up the total cost of the meal. You can cook your own chickpeas, put ratatouille on top of canned chickpeas that you have drained and rinsed, or forget about chickpeas and put ratatouille atop anything you like--rice, bread, couscous, baked potato, grilled chicken...it is pretty versatile.
When I cook chickpeas, I either soak them overnight or boil them hard for 2 minutes and then let them sit in the boiling water, covered, for 2 hours. Either way, drain and rinse before covering with lots of cold water and then simmering very gently until they are soft throughout, usually about an hour for me but potentially much longer, depending on the chickpeas you get. I usually add a bay leaf, a heaping teaspoon of salt, and maybe part of an onion to the simmering water once it begins to bubble. I cook big batches of chickpeas and then freeze the extras in their cooking liquid in Mason jars--it's like making your own cans of beans.
beerfoodie, I wondered the same thing myself. It should definitely "work" in terms of cooking all the way through. I think the textures of millet and ground meat bring out the best in each other, so I would prefer millet to both quinoa and rice. But I will probably get around to trying this with quinoa someday.
Hello--it seems when the recipe format changed, not every step migrated from the old stuff to the new. I just tried to update, but in case step 2 is still not showing up, I'll pate it here. Sorry it took me so long to take care of this:
The next day, preheat the oven to 375. Spread the pork in a roasting pan or on a rimmed baking sheet (it’s find if it’s crowded—it will shrink quite a lot). Bake for 45 minutes to 1 hour, stirring and shaking occasionally, until the pork is browned crispy on all sides. Remove pork from the pan with a slotted spoon and spread on paper towel to drain.
Hi--the missing step just told how I make a simple carrot salad. I'm going to try to repost in the system, but in case that doesn't work, here it is again:
Make the carrot salad. Put aside 1 or 2 carrots. Use a box grater or your food processor to grate the rest of the carrots (I find that the box grater produces the nicest texture, but it’s such a pain in the neck). Put 1 1/2 tablespoons olive oil and 1 1/2 tablespoons fresh lemon juice in a bowl large enough to hold the grated carrots, season with salt and pepper, and whisk to emulsify. Toss the grated carrots with this dressing; taste and correct seasoning if necessary.
AmandE, I'm afraid I've never made a quiche with puff pastry before, so I'm not really sure. If you find a good method for the crust, though, I'm sure this filling would be great with it...albeit super super rich!
CheesePlease, I realized when I looked at the post that no tomatoes are visible in the photo. Sorry! They are in there, but this particular slice does not reveal them. The cookbook actually said to make a layer of leeks and then a layer of tomatoes, all topped by the egg-bacon mixture. But I didn't see how that would work with the volume of leeks I had, so I just laid the tomato slices on the crust and then scattered the leeks around and over them. Because the tomato slices did not completely cover the bottom of the crust, the bottom "layer" is a jumble of tomatoes and leeks, not exclusively one or the other. As for peeling, usually that is one step too picky for me, but I have to say that here I think it would actually be really nice not to have to deal with the tomato skins while eating the quiche. I don't know if you would peel before or after the brief frying, but I think that is a great idea!
Oh PS dhorst--I don't know what kind of corn this is--it's actually just from my reliable corner store, not the farmers' market. I'm always amazed by how good it is just cooked in the husk--no salt, no pepper, no fat, no nothing.
Yes, that big craggy thing is a biscuit. The butter I brushed it with was a little browned, and the top got a bit crispy! I never cut mine with a shaped cutter either, actually. I pat the dough out right on the baking sheet, cut it with a pastry cutter, and then pull the pieces a little bit apart. I think maybe I don't get the layers of flake that a skilled hand can get with a round cutter, but the biscuits are still mighty tasty.
My hanger steak cost $4.99/pound and came in around 1.3 pounds. To me, that's cheap for a piece of meat that isn't full of bones; I can tell you that it certainly looks cheap next to just about everything else in my butcher's case.
Hi, sarahdlr--I did not cover the pan, and everything does happen in the oven. I don't know why he specifies a saucepan instead of a regular roasting pan or baking dish, but it worked out fine for me!
I don't know enough about canning, but there must be some way you could put this up. The amount of oil is very small, and you could make sure to use the scantest possible amount--however, as I said, I am no expert and so can't guarantee that you wouldn't end up with traces of rancid oil in your lovely marmalade.
jlbrach, I froze mine after baking and cooling but have not yet defrosted them to see how that worked out.
I think cheese would be a GREAT addition. I will try that next time...
KimmieD, the inspiration was a recipe for vegetarian empanadas, but these didn't really taste like empanadas to me. The dough was not rich enough for that. But now I have to look up fatayer!
I used shelled pumpkin seeds. They are dark green and slightly larger than the pepitas (also shelled) I used to buy in New York, but I think either kind would work.
Wcchopper, it's funny you say that b/c my husband's comment was "this tricks you into thinking there's bacon in it." And I thought the potatoes here got the great texture they get when you cook them in bacon or duck fat.
Two pounds blueberries is correct.
It's a matter of personal taste, of course, but I have tried substituting mild swiss for gruyere in similar recipes to save money and have never been satisfied. Maybe I just haven't found a mild swiss I like enough, but that's my two cents.
Trabil22, I paid almost $9 for my gruyere at a Publix supermarket in Florida. I go back and forth on using gruyere in this kind of recipe--I love it, too, but it's so expensive that I sometimes decide I should just enjoy it in small quantities on its own and sub sharp cheddar for cooking. It depends on how flush I feel.
Thanks again for these tips. I made 4 pints of olallieberry jam, and everything looks to have set up and sealed up properly. My spaghetti pot is the perfect size to hold 4 of the short, squat kind of pint jar. I can forsee needing a pot that will hold more jars at once! But not quite yet.
Sorry to have been unclear--the total amount of bread used in the recipe should be 8 ounces. The book was assuming that a loaf of French or Italian bread from the supermarket weighs a pound. Thanks for pointing out the ambiguity!
Thanks for all the answers. I'm good to go now--wish me luck!
The chicken I buy is never as inexpensive as $1.29 a pound, and, as I said, tofu is very convenient since it keeps for so long. I guess the main reason I keep trying new tofu recipes (at a rate of about once every two months, by the way--I am not exactly imposing a reign of tofu terror on my sweet husband) is that eventually I was sure to find one we all truly enjoyed. And in this one, I did!
Thanks for all the tips on crisping it up. I will keep at it (but not too often).
aureiden, Madhur Jaffrey often calls for cilantro to be cooked in her recipes, and she has not steered me wrong so far. The flavor is different from a fresh garnish but also very nice.
When I lived in New York, I loved to eat at EAT, where they always slice bagels into thirds. Although I was curious, I never got to try one because I always ordered something different, and then I read that Ina Garten slices bagels into thirds b/c Eli Zabar, who runs EAT, taught her to. We don't often have bagels at home, so I thought I would try the thirds this time. I enjoyed the way it looked, but more importantly, I appreciated the lower bagel-to-egg ratio the thirds afforded. That, however, is an entirely personal preference...
...as is, lemons, the way you eat this dish. The authors of the cookbook say to eat it with a spoon, but I found that method unbearably rich. If your house is a just-folks kind of place (mine certainly is), you could eat the eggs on a bagel as pictured simply by picking up the pieces and biting right in. I ate the bottom two slices, the ones topped with egg and salmon, first, one at a time, and then I used the top slice to mop up the plate. You could try to eat it like a big fat sandwich, but I prefer to eat each slice individually. If you want to keep your hands clean, I suppose you could eat the bagels and eggs with a knife and fork, but that sounds a bit fussy to me. You could also tear the bagel into pieces instead of or in addition to slicing it and then use your fork to push some eggs onto each bite. You could spoon a bite of egg straight into your mouth and then chase it with a bite of bagel. It's really up to you.
Dea89, that sounds so good! I have had great luck with whole wheat flour in cookies but have not really tried it in cake. I'm also intrigued by what olive oil might bring to these and look forward to trying it out. Thanks!