for-cait   223

« earlier    

Thomas Keller’s Butternut Squash Soup With Brown Butter Recipe - NYT Cooking
Really delicious. Don't bother trying to sieve this, it won't work. Don't bother with the stiff peaks etc. You can use one or two allium types.
butternut  sage  leek  carrot  shallot  onion  garlic  honey  parsley  bay  creme-fraiche  nutmeg  butter  olive-oil  soup  winter  for-cait 
january 2019 by amsone
Lamb Tagine Recipe - NYT Cooking
Really nice but very rich. You subbed water for stock, harissa for t paste, more turmeric for saffron, mint for parsley and cilantro, and pine nuts for almonds. Leave scallions off next time. Maybe consider some p lemon.
lamb  dried-apricot  onion  ginger  cinnamon  turmeric  nutmeg  mint  nuts  tagine  north-african  winter  for-cait 
november 2018 by amsone
Fancy Meatloaf Recipe - NYT Cooking
Good. Very similar to Frankies meatball, if you're looking for a diff. flav you want a diff. thing. But the lemon is very noticeable!
beef  pork  pancetta  lemon  parsley  parmesan  fall  winter  for-cait  baked 
october 2018 by amsone
The Best Chicken Paprikash Recipe | Serious Eats
Good, you can make as written (minus gelatin) plus a sour cream dollop garnish.
chicken-stock  chicken  onion  bell-pepper  paprika  bay  sour-cream  fish-sauce  lemon  parsley  egg-noodle  recipe  for-cait  dinner  winter 
december 2017 by amsone
Eggplant Parmesan Recipe on Food52
Cait's fave. Takes longer to make than you think (2.5-3h)
eggplant  flour  olive-oil  parmesan  mozzarella  tomato  garlic  italian  winter  recipe  for-cait 
december 2017 by amsone
Smothered Pork Chops Recipe - NYT Cooking
This basic technique is good even if you don't brine the chops (salt them, rest, then add some five-spice, cayenne, and black pepper to the flour) and only do a quicker ~10m reduction of less stock (1C was enough to reduce for a sauce for two chops).
pork-chop  flour  onion  stock  parsley  southern  recipe  for-cait 
september 2017 by amsone
Fish Tacos Recipe - NYT Cooking
This is good, use this fish tek. Sauces you can handle yourself en el estilo Mexicano.
flour  chile  milk  oil  white-fish  fish  tortilla  mexican  recipe  taco  for-cait  summer 
may 2017 by amsone
Spring Antipasto Platter Recipe - NYT Cooking
This was good! 1/2 lb of cheese is enough for 4, if you add a little more veg and two meats. Also consider broiling/roasting the asparagus as well!
scallion  asparagus  pea  fennel  prosciutto  mint  mozzarella  antipasti  italian  recipe  spring  for-cait 
april 2017 by amsone
Penelope Casa's Garlic Green Beans (Judias Verdes con Ajo) Recipe on Food52
So good, so simple. Sizzle green beans on med-high in butter until they brown, lower heat, cover and steam in their own juices for 15", add a clove or two crushed garlic and salt, cover for another minute and serve.
green-beans  butter  garlic  sauteed  for-cait 
april 2017 by amsone
Butter Chicken Recipe - NYT Cooking
Remove the skin, use half as much cream as it calls for. Add the chile with the garlic/ginger, and the tomato paste with the cinnamon stick. Consider roasting the chicken at high temperature (after scraping off the marinade and using it for the sauce); the braise adds nothing to the chicken, I think. You can also omit the oil and probably use less butter.
yogurt  lemon  turmeric  garam-masala  cumin  chicken  chicken-thigh  butter  onion  garlic  ginger  cinnamon  chile  cream  tomato-paste  almond  cilantro  recipe  british-indian  braised  for-cait 
april 2017 by amsone
Chicken Tacos With Chipotle Recipe - NYT Cooking
This is a good basic tinga. The secret is to use like literally half as much onion as you do chicken, plus the garlic/cumin (you put coriander also because you were lazy and it was already blended with the cumin, my guy!!).

Also if you have shredded chicken already go ahead and use it.
mexican  tacos  weeknight  for-cait  recipe 
january 2017 by amsone
Pot Roast Recipe - NYT Cooking
This was good--you need more liquid (and water's fine) due to your loose dutch oven fit. Subbing celeriac for rutabaga works, I bet any other root vegetable would, too. Adding thyme is good. Consider dicing the onion (also, whatever kind is fine) to make it more of a sauce, it didn't add much left large. Fuck around with it, this is a good base.
beef  onion  carrot  celery  mushroom  parsnip  garlic  tomato-paste  bay  rosemary  red-wine  thyme  braised  winter  for-cait 
december 2016 by amsone
Eggplant With Lamb, Tomato and Pine Nuts Recipe - NYT Cooking
This is good, the small dish works. There will only be two layers of eggplant, fuck the pine nut browning step, fuck the extra water, it'll be done after more like 45-60.
eggplant  olive-oil  onion  garlic  lamb  cinnamon  pine-nut  tomato  mozzarella  recipe  winter  for-cait 
december 2016 by amsone
Poulet à la Normande Recipe - NYT Cooking
This is good (use duck fat or render fat from skin trimmings), but maybe caramelize the apples in the chicken fat before you flambé? Also garnish with some parsley or pepper or both or something, this shit is beige af.
chicken  duck-fat  calvados  cider  onion  apple  cornstarch  creme-fraiche  french  recipe  for-cait 
december 2016 by amsone
Squash, apricot, and lemon tagine
(Adapted from Yotam Ottolenghi's "sweet and sour tagine".)

For 2.

1/2 onion, sliced
1 small jalapeño, minced
Pat butter

Sauté in a large saucepan for 10".

3/4 lb winter squash (buttern...
onion  jalapeño  butter  squash  coriander  ginger  turmeric  nutmeg  cardamom  cinnamon  bay  chicken-stock  dried-apricot  preserved-lemon  middle-eastern  for-cait  recipe  tagine  from notes
october 2016 by amsone
Serves 2.

1 small onion, sliced thinly lengthwise
1 red bell pepper, stemmed, seeds removed, sliced thinly lengthwise
1 T olive oil

Sauté the vegetables over medium-high heat for 10" or so un...
onion  pepper  olive-oil  jalapeno  garlic  paprika  cumin  coriander  cinnamon  turmeric  tomato  mint  egg  olive  yogurt  bread  brunch  recipe  for-cait  from notes
october 2016 by amsone

« earlier    

related tags

allspice  almond  american-cheese  american-mexican  american  anchovy  antipasti  ap-flour  appetizer  apple  apricot  arugula  asian  asparagus  bacon  baked  baking-powder  baking-soda  baking  balsamic  bar-food  barberry  basil  bay  beef  beer  bell-pepper  biryani  black-beans  black-pepper  blue-cheese-dressing  blue-cheese  bourbon  braise  braised  bread-crumb  bread  breakfast  british-indian  broccoli-rabe  brown-sugar  brunch  burger  burrata  butter  buttermilk  butternut-squash  butternut  cabbage  cake-flour  calvados  caper  capers  cardamom  caribbean  carrot  cauliflower  cayenne  celery  chamomile  cheddar  cheese  chicken-breast  chicken-leg  chicken-stock  chicken-thigh  chicken-wing  chicken  chickpea  chile  chinese  chive  chorizo  cider  cilantro  cinnamon  classes  clove  cocktail  cocoa  coconut-milk  cod  cognac  cointreau  condiment  confectioners-sugar  cooking  coriander  corn-syrup  corn  cornmeal  cornstarch  cotija  couscous  cream  creme-fraiche  crushed-ice  cubanelle  cucumber  cumin  currant  dashi  date  demerara  dijon  dill  dinner  doubanjiang  dried-apricot  dried-cherry  duck-fat  duck  dumpling  egg-noodle  egg  eggplant  entertaining  evaporated-milk  fall  fennel-seed  fennel  feta  fig  filipino  fish-sauce  fish  five-spice  flour  food  for-solo  franks-red-hot  french  fried  garam-masala  garlic  gelatin  ginger  gochujang  golden-raisin  greek  green-beans  grilled  grilling  habanero  halloumi  hazelnut  healthy  heavy-cream  herb  honey  horseradish  hot-sauce  ice-cream  indian  italian  jack-cheese  jalapeno  jalapeño  japanese  kale  kebab  kimchi  korean  lamb  leek  lemon  lentil  lettuce  lime  mango  maple  marmite  marsala  mascarpone  mayonnaise  meatball  mexican  mezze  middle-east  middle-eastern  milk  mint  mirin  miso  mole-bitters  mozzarella  mushroom  mustard-seed  mustard  new-york  nori  north-african  nutmeg  nuts  nyc  oil  olive-oil  olive  onion  orange-flower-water  orange  oregano  pan-sauce  pan-seared  pancake  pancetta  panko  paprika  parmesan  parsley  parsnip  pasilla  pasta  pea  peanut-oil  pepita  pepper  persian  peychauds  pickled-jalapeno  pine-nut  pineapple  pistachio  poato  pork-chop  pork-shoulder  pork  potato  preserved-lemon  prosciutto  pumpkin-seed  quickbread  radish  raisin  ramp  recipe  red-onion  red-pepper  red-wine  rhum  rice-vinegar  rice-wine  rice  ricotta  roast  roasted  romano  rosemary  rum  saffron  sage  sake  salad  salmon  salt  sandwich  sauce  sausage  sauteed  scallion  serrano  sesame-oil  sesame  shaken  shallot  sherry-vinegar  sherry  sichuan-pepper  side-dish  simple  sorbet  soup  sour-cream  sour  southern  soy  spanish  spinach  spring  squash  ssamjang  star-anise  steak  stock  strawberry  sugar  sumac  summer  sweet-potato  taco  tacos  tagine  tahini  tangering  tarragon  tequila  thai-chile  things-to-do  thyme  tomato-paste  tomato  tortilla  travel  triple-sec  trout  tuna  turkish  turmeric  up  vacation  vietnamese  vinegar  weeknight  whiskey  white-fish  white-wine-vinegar  white-wine  winter-squash  winter  yellow-squash  yogurt  yotam-ottolenghi  zucchini 

Copy this bookmark: