The Cookbook
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@Mik said in The Cookbook:
https://www.eater.com/2021/3/22/22344801/dan-pashman-creates-new-pasta-cascatelli-with-sfoglini
OK, so being the philistine I am, is there really a difference in pastas beside the shape?
I mean, I understand how one might want a specific shape to grab and hold whatever sauce you're making with it.
But, spaghetti, linguine, fettuccine....they're all the same, right?
Philistine...
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They're pretty much all made out of the same stuff, yeah. I think the variations are in the bite and mouthfeel. I personally don't care much for fettucine, preferring bucatini which is essentially fat spaghetti.
Me, I'm not all that fond of cascatelli, but had to buy some to find out.
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MFR again requested a recipe she found. Since I made her eat grilled trout last night, I guess I will make it for her. It does sound good. Using pork tenderloin that has been in freezer for like 3 years. Vacuum sealed so should be fine. Will be substituting agave and maple syrup for some of the honey.
https://www.thereciperebel.com/honey-garlic-pork-tenderloin-recipe/#wprm-recipe-container-28473
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This was very, very good. Would make again.
By the way, the Recipe Rebel site l linked above has some really great, fast delicious looking dinners. One more I ordered the stuff for is one George would like. Pierogies and smoked sausage.
https://www.thereciperebel.com/perogies-and-sausage-skillet/
"My pronouns are FA/FO." - Mik, 2024
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As requested in this thread: https://nodebb.the-new-coffee-room.club/post/183097
Our pizza process:
Ingredients:
- Dough - Buy from Trader Joes, looks like this. It can can keep in fridge for a few days, otherwise put in freezer. I have found keeping it in fridge right before rolling it out makes it easiest to work with. For years I would let it come to room temperature first.
- Sauce - We use this sauce. Used to buy it in-store but haven't found it in Minnesota, so we just buy it in 6 packs on Amazon.
- Flour - Used when rolling out the dough
- Cornmeal - Used to keep pizza from sticking to pizza peel
- Cheese - We use normal shredded mozz, but you can mix it up
- Olive oil - Brush on crust to make it crispier
- Other toppings - Such as spinach, pepperoni, red pepper flakes, sliced pepper, ok that's a lot of pepper... onion, etc. You know what you like.
Tools
Process
- Preheat oven to 500, place pizza stone in the oven
- Roll out dough using flour, flip once or twice as needed until desired width
- Place light coating of cornmeal on pizza peel (this will keep dough from sticking and will make sliding it onto the hot pizza stone easy)
- Manually transfer dough onto pizza peel
- Add sauce, then cheese, then toppings, then a little cheese on top. Whatever you want.
- Brush olive oil on crust
- Reduce oven to 460 (no need to wait for it to get there)
- TIP: Do a few practice "slide/shake" of the pizza on the peel to make sure it slides enough to be able to transfer onto the stone. Suggest doing this over the sink since cornmeal will fall off a bit
- Transfer pizza by sliding it onto the hot pizza stone while it's in the oven.
- Usually about 11-13 minutes should do the trick
TL;DR Version
- Preheat to 500
- Roll out dough from Trader Joes
- Transfer to pizza peel
- Add toppings
- Reduce oven to 460
- Slide pizza from peel to stone
- Bake for 11-13 min
Final note. The temperature and time are not exact. I have done everything from 425 to keeping it at 500. Sometimes it takes 11 minutes, sometimes 15.
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Anybody like cole slaw? This is an excellent easy dressing recipe. Takes like two minutes and the lemon juice makes it really fresh. I used cider vinegar.
https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/
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@Mik said in The Cookbook:
Anybody like cole slaw? This is an excellent easy dressing recipe. Takes like two minutes and the lemon juice makes it really fresh. I used cider vinegar.
https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/
Oh I used to make that often. Man it really was very good. I should start doing it again.
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"My pronouns are FA/FO." - Mik, 2024
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Pretty much perfect Shrimp Scampi.
https://www.foodnetwork.com/recipes/food-network-kitchen/classic-shrimp-scampi-8849846
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I feel like chicken tonight...
With a side dish of herbed angel hair pasta.
https://www.alisoneroman.com/recipes/vinegar-chicken-with-crushed-olive-dressing
"My pronouns are FA/FO." - Mik, 2024
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Chicken and veggies were all local. Spices used were Hungarian sweet paprika, black pepper and parsley. Broth was 50/50 Japanese rice lager and organic broth from the store.
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The Godfather's Spaghetti Sauce
Spaghetti Sauce
2 tbsp. olive oil
2-4 cloves garlic, chopped
2 large (28-ounce) cans tomatoes (whole, crushed or chopped)
1 10-ounce or 2 6-ounce cans tomato paste
3 to 4 Italian sausages, grilled and sliced
1 lb. cooked meatballs (use your favorite recipe)
Dry red wine
1/4 cup sugar- Heat the oil over medium heat in a large pot.
- Add garlic and cook for a few minutes. Do not let the garlic burn.
- Add tomatoes and tomato paste. Cook for about 5 minutes, stirring continuously so that a relatively smooth consistence is reached.
- Add sausages and meatballs. Stir until the meat is coated.
- Add a splash of red wine, then the sugar according to taste.
- Reduce heat to medium-low and let simmer for a minimum of 20 minutes, stirring occasionally to prevent scorching.
- Serve by ladling over cooked pasta.
Tip: If you have normally have problems with gas after eating a sauce like this, you can reduce them by skimming the surface of acid (reddish-orange pools of foam will form on the surface).
Tip 2: If you're using canned whole tomatoes, draining them and then crushing them by hand will result in a chunky sauce. Canned crushed tomatoes will create a slightly thinner sauce, while canned chopped tomatoes will result in a thicker sauce.
Link to video"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
