I've always preferred grated potato to mashed in these types of preparations, as it forms a sort of hash brown or latke, with a crispy top and fluffy center, and doesn't require par-cooking. I also prefer to keep most of my meat raw until I assemble the pie and shove it in the oven to speed things up and reduce the risk of overcooking.
I wonder if this is more or less healthy than my strategy of throwing a ton of broccoli into a mornay sauce before the milk. On the one hand, the cheese proportion seems smaller. On the other, so does the broccoli.
Sounds like you should be researching Moxie highballs. It's basically the amaro of tonics.
Might want to add a warning about the need to boil kidney beans.
Also, it would be nice to see the more common heritage beans at least listed as alternatives to or variants of the commodity beans listed here.
That limited number of kosher suppliers is also a pretty big hint as to where the tradition of oversized sandwiches came from: with no differences in supply, there was no room to compete on quality, and so competition turned to value instead.
Given how much liquid ricotta and spinach give off, why not just stuff them into dry manicotti so they, along with the sauce, do the hydrating?
The broiler is likely a way to cook the eggs undisturbed without the sauce on the bottom of the pan scorching, a constant problem in my experience.
For peppers, I use whatever is on hand, but most like a generous supply of semi-spicy peppers (bannana, cherry, anaheim, fresno, poblano, et cetera) without anything purely mild or hot.
For provenance, shackshouka as an egg dish is usually attributed to Tunisian Jews (much like the tie between Italian Jews and fried anything), a population that was largely forced out of Tunisia and settled in Israel. Tunisians complaining that they, not Israelis, should have the final work on the dish is about as reasonable as Germans claiming ultimate authority over shmaltz and berches.
Does anyone have any favorite non-tomato bases? I've heard that Israelis will use all sorts of formulations when tomatoes are either out of season or just not desired, but I've never seen an example.
Another issue coming from seafraud is that catfish isn't kosher, which is especially problematic because a lot of Jews eat pescetarian out.
Also from a Jewish perspective, it's really funny to hear sable being marketed as some new, affordable thing, given that it's been the premium item on extra special fish spreads since I don't know when.
Anchovies will have an uphill battle in the US because there's no economical way to ship them fresh, which means no boquerones frittos (sp?).
I wonder if this could be somehow adapted as a quiche crust or hors d'oevors bowl.
Would this also work for broiling, a la scrod?
How about using a slow cooker with a cracked lid, possibly broiling at the end?
Why is it so important to drain the soak liquid, and why can't it be used as the cooking liquid? For that matter, why aren't we flavoring the soak, given that its name suggests that it'll make up the bulk of the beans' internal liquid by the end?
What brand of molasses did you use? First and second molasses are rarely indicated on bottles, so brands seem to vary quite wildly.
I don't suppose we could get a chullent recipe as a follow-up?
I'd be willing to bet that switching out the triple sec for something with cranberry, apple cider (or even vinegar), honey, molasses, and/or maple syrup would get a perfect cocktail for the various fall holidays.
@Stella Park: Sponge cakes made with matzo meal don't have a dissimilar texture from banana bread, so maybe a whipped egg base would take care of that?
Now I'm wondering whether it would be possible to cut the AP and maybe even whole wheat component out entirely to make a banana bread based solely on buckwheat and oat flours.
Alternately, buckwheat-oat blini to match a banana filling.
Also, kind of short notice, but I don't suppose you have any interest in applying your knowledge of baking science to develop your own honey cake recipe (or set of improvement tips) in time for Rosh Hashana?
If I wanted to wet brine in soy, fish, or Worcestershire sauce, would I need to fortify with more salt or dilute with water?
One of these days, I should go to the trouble of figuring out good substitution ratios and then pros and cons of the various souring ingredients to easily design new recipes and get around my aversion to lemon and lime. In this case, it would be interesting to find out if the kabobs taste substantially different with sumac.
If you want to double down on the quesadilla feel, replace the tomato sauce with that pepper puree you sometimes find in latin markets (it seems to be a Peruvian thing, going by the labels).
Similarly to many people people here , I have had trouble with the recipe deciding to not work any more no matter what I do one day. Still don't know how that's possible.
@BadIdeasBureau: Try other irritants, such as black pepper, horseradish, and mustard.
Oh, forgot to ask, are there any kosher real Parmesans?
Sounds like the US needs to tighten its characterization and quality regulations to a similar rigidity as cheddar (another cheese that's named after a town in Europe that claims to have invented it despite identical cheeses being traditional throughout the region).
For next steps, do fish/clam bakes count as barbecue?
Also, will we be seeing a Jewish-style braised brisket?
I don't suppose the shaking method also works for hot matcha? I may be looking for a method to give everyone at a traditional tea ceremony a stroke.
How viable would it be to put the interior pot of the Instant Pot on the stovetop to sear and then put it back it the machine for pressure and/or slow cooking? Also, how is the slow cooking on the instant pot (I've never understood why slow cooking gets a bad rap from the very same people who promote sous vide)?
Haven't you made a recipe for this before? I remember getting on the comment of the week roundup for joking that the "mother and child" name can't be kosher.