madethis:excellent   40

Silky-Smooth Vegetarian Pâté With Roasted Cauliflower and Pecans Recipe | Serious Eats
Twice now, when following the recipe as written, the heavy cream is absorbed almost immediately by the cauliflower and there's nothing to simmer as a result. Add 1/4 cup of water before the cream to loosen it up.
appetizer  spread  pate  vegetarian  pecan  cauliflower  oliveoil  butter  onion  garlic  cayenne  brandy  heavycream  cream  thyme  soysauce  madethis:excellent 
12 weeks ago by danengler
Priya Makes Pav Bhaji | From the Test Kitchen | Bon Appétit - YouTube
2 Russet potatoes
2 Roma tomatoes, diced
1 lime, quartered
1 Serrano pepper, diced
0.25 cups cilantro, minced
1 cup red onion, finely diced

0.5 cup peas, frozen
1.5 cup cauliflower florets

1.0 tablespoon extra virgin olive oil
0.75 teaspoons ground turmeric
1.0 tablespoon ground coriander
salt

8 soft potato rolls
butter, softened

Scrub the potatoes and prick each several times with a fork.
Microwave for 5 mins, then turn them over and microwave for another 5 minutes.
Allow potatoes to cool enough to peel, then roughly mash them in a bowl.
Add peas, cauliflower, and 3 cups water to a pot. Cover and bring to a boil, then reduce heat to a simmer for 7-10 mins until soft.
Drain the vegetables before returning them to the pot and lightly mashing them.
Bring large skillet to medium-high heat and add olive oil. When the oil shimmers, add turmeric and coriander and allow the spices to bloom.
Add tomatoes and stir until a chunky sauce forms. Add 2 tablespoons of water to deglaze pan.
Reduce heat to medium-low. Add peas, cauliflower, potato, and Serrano pepper.
Add 1 teaspoon salt, another 2-4 tablespoons of water (depending on how dry the mashed potato is), and cilantro. Stir to combine.
Allow the bhaji to stew for at least 4 minutes. Season to taste.
Split the potato rolls and liberally butter each side. Toast butter-side down on a medium pan until golden brown.
Top each bun with bhaji, a sprinkle of onion, and a squeeze of lime.
indian  vegetarian  potato  tomato  lime  serrano  cilantro  redonion  peas  cauliflower  oliveoil  turmeric  coriander  rolls  butter  madethis:excellent 
december 2018 by danengler
Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) Recipe | Serious Eats
Don't believe Kenji when he tells you that you can use tomatoes in your cast iron. I had a ridiculously well-seasoned skillet and, after following this recipe, nearly all of the seasoning was stripped.

It's also much easier to handle leftovers if you make the shakshuka without the eggs and cook them on demand in a separate pan.
african  onion  redpepper  jalapeno  serrano  fresnochile  garlic  paprika  smokedpaprika  cumin  tomato  cilantro  egg  olive  feta  artichokehearts  madethis:excellent 
june 2018 by danengler
Dinner Tonight: Cauliflower-Potato Curry (Aloo Gobhi) Recipe | Serious Eats
1. The masala as written is pretty bland. Use an extra 1/2 tsp of chili powder, turmeric, salt, mustard seed, and cumin, along with 1/4 tsp of cayenne pepper.
2. If using a 28 oz can of San Marzano tomatoes, chop the tomatoes and add all of the juices to the pot.
3. Allow the cauliflower to cook 30-40 minutes instead of 20.
indian  vegetarian  vegan  cinnamon  clove  ginger  garlic  cilantro  chilipowder  turmeric  mustardseed  cumin  cauliflower  potato  carrot  onion  tomato  pea  madethis:excellent 
march 2018 by danengler
Vietnamese Fresh Spring Rolls Recipe - Allrecipes.com
1. Thinly slice the lettuce instead of chopping it.
2. Use whole cilantro and basil leaves instead of chopping them.
3. Add julienned carrot.
4. Use 3 shrimp halves instead of 2. (12 shrimp total)
5. Believe them when they say to only soak each wrapper for one second. They will continue to soften as you layer on the toppings.
asian  vietnamese  springrolls  vermicelli  ricewrappers  shrimp  seafood  thaibasil  cilantro  mint  lettuce  fishsauce  lime  garlic  sambal  hoisin  peanut  madethis:excellent 
february 2018 by danengler
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe | Serious Eats
The recipe says the oven prevents scorching and the need to stir mid-cooking, but I checked at 35 minutes and all the liquid had been absorbed BEFORE adding the shrimp. Next time, check at 30.
cajun  tomato  chickenstock  chicken  chickenthighs  andouille  sausage  onion  greenpepper  celery  garlic  tomatopaste  hotsauce  thyme  oregano  cayenne  garlicpowder  bayleaf  rice  shrimp  scallion  madethis:excellent 
may 2017 by danengler
3-Ingredient Stovetop Macaroni and Cheese Recipe | Serious Eats
The recipe suggests using "just enough water to cover", but I've found the pasta is still undercooked by the time it's been evaporated. Add 1-2 cups of extra water. I also prefer 50/50 blend of Cheddar and Monterey Jack to Cheddar alone.
macaroni  cheese  evaporatedmilk  madethis:excellent  cheddar  montereyjack 
january 2017 by danengler
Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies) Recipe | Serious Eats
12 ounces of bacon is too much; use 8 ounces instead.
I used low sodium chicken stock and a scant 1 tsp of salt and it still verged on too salty; using less bacon may help.
mexican  pintobeans  beans  bacon  onion  serrano  jalapeno  garlic  tomato  chickenstock  bayleaf  epazote  cilantro  madethis:excellent 
july 2016 by danengler
Channa Masala | Serious Eats
The recipe doesn't explicitly say so, but include the liquid from the tomatoes. Also, add a cup of water instead of ½ cup and simmer longer to make the chickpeas more tender.
indian  masala  channamasala  garlic  ginger  thaichili  lemon  blackmustardseed  cumin  onion  coriander  turmeric  garammasala  tomato  chickpeas  cilantro  madethis:excellent 
april 2016 by danengler
Slow-Roasted Bacon-Wrapped-Pineapple Tacos | Serious Eats
I don't have an industrial-strength blender, so I plan to pre-soak the chiles in warm water before blending next time. Pasilla chiles work fine when anchos aren't available.
tacos  texmex  ancho  chipotle  oliveoil  garlic  oregano  cumin  coriander  clove  brownsugar  applecidervinegar  soysauce  fishsauce  pineapple  bacon  tortilla  cotija  jalapeno  cilantro  madethis:excellent 
february 2016 by danengler
Smoky Chicken Tinga Tacos | Serious Eats : Recipes
The sauce is good but a little bland. Next time: Add more chipotles, double the spices, omit the bay leaf altogether. Also, use as little olive oil as possible, since the chicken renders more fat than expected.
tacos  texmex  oliveoil  chickenthighs  onion  garlic  tomatillo  mexicanoregano  cumin  tomato  chipotle  chickenstock  bayleaf  tortilla  cilantro  cotija  lime  madethis:excellent 
april 2014 by danengler
Bourbon or Rum Balls - Hilah Cooking
Use ⅓ cup rum, as the "dough" turns out too wet if you use the full amount.
cookies  rumballs  rum  vanillawafers  nillawafers  cocoa  pecans  cornsyrup  lightcornsyrup  powderedsugar  madethis:excellent 
february 2014 by danengler
Tex-Mex meatballs in a chipotle-tomato sauce | Homesick Texan
Substitute regular breadcrumbs for the saltines if you don't have them on hand. The sauce was pretty mild using only two chipotles, so I ended up adding two more.
texmex  tomato  cotija  garlic  chipotle  beef  chilipowder  chickenstock  groundbeef  lime  meatballs  egg  cumin  breadcrumbs  zucchini  cilantro  allspice  oregano  onion  madethis:excellent 
october 2013 by danengler

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