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Food52i have always taken love for chili con carne as granted. it is wholesome and comforting food that is very easy to make. but that was before i met o who didn’t really have that kind of affinity for chili con carne. in fact he wasn’t even a fan of minced beef dishes. i am convinced that this is because he didn’t eat keema (pakistani beef mince) at my house. i loved aloo keema with large chunks of potato that collapsed under the fingers when eaten with roti. keema mutter flecked with peas brings back memories of picnics near rawal lake and nasty oversized crows that would try and pick our plates. then there was keema simla mirch made with green capsicum, it’s slight bitterness tempered with cumin and spice. more recently mama starting adding channas (chickpeas) to the mix. my love for chili con carne is perhaps an extension of my love for keema because they have something in common. minced beef is only good when spiced right and cooked to a deep brown. when making mince the pakistani way i sauté it well to bring out its colour. this process of bhuno although tiring is what makes keema so tasty. in chili con carne the combination of frying the mince and then simmering it to let the flavours get to know each other well is what makes it good. i love cooking chili. a big casserole of it will mean i’ll have plenty left-over for a week night supper and even a packed lunch at work. it is also the perfect tv dinner because you can put everything into one bowl and tuck in. this sunday i took out my large le crueset. i like leaving my chili to simmer gently for a little while so i usually put it to cook around three. i’ve been working on this recipe for while and am quite pleased with it now.Food52The journey to my new favorite summer cocktail was circuitous but ultimately worthwhile. A couple of days ago, I had a different idea for a coconut-themed recipe. My original intention was to candy some citrus and aromatics typically found in Thai dishes, and then work them into a coconut macaroon. I prepared a rich simple syrup, dropped in my diced lime, ginger, green chiles, etc., and wandered off to do the laundry, daydreaming not only of the macaroons to come, but of the flavorful simple syrup I'd have once the candied items had been strained out. Bonus cocktails! Then I sniffed something unusual in the air and ran downstairs to discover the concoction had gotten away from me. It had become a rapidly boiling caramel. I pulled it off the heat, pivoted to, "I'll make a brittle!," mixed in some peanuts and coconut, and spread it on a silpat to harden. Once it was sufficiently cooled, I tried it out. First bite-- "Yum, I think I'm on to something here." Aftertaste-- "Oh my word, that's bitter." So that didn't work out. But this story is not about the failed macaroons, nor the bitter brittle. It's about how I mourned, more than anything, the loss of that flavored simple syrup. The whole time it had been simmering on the stove, I'd been dreaming up new cocktail recipes for it, most of them featuring creamy coconut milk. And so rather than try again with the macaroons, I committed myself wholly to developing the sort of cocktail I'd gotten so excited about. So, simple syrup take two. Still in the mood for the not-going-to-happen-this-week macaroons, I wanted serious coconut flavor in this cocktail. I decided to not only use coconut milk for creaminess and flavor, but to see what I could do to infuse a simple syrup with coconut, too. So I toasted shredded coconut in a hot pan to help its flavors bloom and then added a 1:1 water to sugar ratio that I knew would be enough to dissolve the tamarind pulp. The resulting syrup was all I'd hoped for, with definite notes of toasted coconut mingling with the distinctive sweet-and-sour tamarind. Strained, combined with rum and coconut milk, shaken, poured, and garnished with a lime wedge, this drink was an immediate hit around the indieculinary household. Round 1 was consumed on the deck immediately following the cocktail photo shoot, round 2 was shaken up to accompany dinner, and round 3 was also enthusiastically poured before the remaining toasted coconut-tamarind syrup and coconut milk were wisely stored and transferred to the refrigerator to await another evening on the deck. This recipe makes 16 cocktails, best enjoyed outside, in celebration of summer.DelishThis keto quesadilla is one of our new favorite dinners. What makes this recipe so genius? The cheese "tortilla"! To make sure you don't have any issues removing the quesadilla from the tray, let it cool for 1 to 2 minutes. When it's slightly cool, it's much easier to separate from the parchment paper. If you've got an offset spatula, now is its time to shine!Food52I bought a pasta machine as a post breakup gift to myself last summer and that moment really is what started family dinner. Since that first pasta night we have done five or six and without fail, no matter when I make the dough or how early I begin shape the pasta, we will not eat before 11pm. I mostly make traditionally Italian if not more specifically Roman pasta dishes that I picked up while living in Rome in 2012: Bucatini all’Amatriciana, Ragu, Carbonara, occasionally delving into Umbrian Penne alla Norcina. I am fully a snob when it comes to pasta, and this leads us to the true hypocrisy of this post: I made meatballs. Quick recap on the meatball: Italians only serve them by themselves if they’re large, and when they’re small they usually go in soup. When the Italians immigrated to America at the turn of the 20th century they were actually spending less of their income on food then they were in Italy and thus eating more meat and the meatball “snowballed” for lack of a better word. I found a recipe for tiny meatballs last week that had tons of herbs and ricotta AND I could make them the day before dinner, so we put all prior rules and feelings about American meatballs in the bathroom. So these meatballs are a combination of a couple recipes that have all clearly been based off of Marcella Hazan’s recipe from her book Marcella’s Italian Kitchen. The last time I tried to make pasta sauce Ian yelled at me. It was arguably bad pasta sauce. Bad in the sense that it was fully edible and had anyone but me served it we all would have been more than happy, but it was bland, there was much too much sauce in relation to the amount of meat, the flavors didn’t combine right, it didn’t cook long enough, and we all have come to expect more from me. I was not going to let that happen again so I went back to my recipe hunting for making the perfect marinara sauce. Sourcing back to Marcella Hazan she claims that whole peeled tomatoes, a stick of butter, salt, and an onion, and those four things alone make the perfect sauce. Besides the fact that she’s a best-selling James Beard Award-winning food writer, her meatballs came out really good and I figured i’d give it a shot with my own tweaks. Makes 12-14 servings of sauce. Unless you’re feeding a small army or my friends that have apparently never eaten before, halve recipe or plan on freezing some of it.Food NetworkThe way to George's heart is definitely through his stomach. The E-Z Pass is with spaghetti and meatballs. We make several different sauces for our meatballs but none is better than the recipe we learned from George's mom, Mary Germon. Like most Italian-Americans, she called her sauce "gravy" and it was part of every holiday feast and any Sunday dinner. She sauced spaghetti or homemade ricotta ravioli with this gravy. It is also the first step to making Mary's Lasagne, another of her specialties. Mom had her own business and worked more than 40-hours a week. She was one of the original multi-taskers often doing the week's laundry and ironing at the same time as preparing a meal for the family. She had this gravy put together and bubbling on the stove in no time flat--something George always reminds Johanne when she frets and fusses over it. This recipe makes a large amount of sauce, but it takes no longer than a small batch and it freezes well. Save what you don't use for Mary's Lasagne, Ricotta Ravioli, or insurance in the freezer for an impromptu meal.Food.comThis is the basic Creme Glacee with added ingredients. I made this recipe up for a dinner party, and changed it mid stream. My grown son told me it had to be green, so instead of using peppermint extract, I used 3 ounces of Creme de Menthe. It did not freeze hard in the ice cream maker, but we wanted to try it, and the softness did not bother any of us. We all had seconds, some had thirds, and the small amount that was left, I put in the freezer. I suspect it will not last through tomorrow. It was excellent. The next time I make it, I will allow several hours for freezer time. This is not a fast recipe. Well! I have let enough time slip by to get to know my recipe better. The Creme de Menthe is what I now use each time. The ice cream gets hard enough to be nice, but never so hard I can't "dip" it. I had two bowls tonight!... I have to stop making this!Food52The French love simple soups. Dinner is often a hot bowl of soup with a piece of crusty bread. I make a lot of fresh pea soups using humble frozen petite peas. They're economical, fast, easy and just great to keep in your freezer for spur of the moment meals. This is a good recipe to have around the holidays when you're pressed for time and tired. Think about making it after the holidays, when you're in need of something nourishing and green. The sunny Thai flavors and bright springtime color are welcome during winter. The pea soup takes under thirty minutes to prepare. It's spiked with creamy coconut milk and Thai green curry paste, creating a lively soup with a lovely texture and a complex flavor. The soup works because the coconut milk tones down the heat of the curry paste. The peas add a subtle sweetness. Creamy, sweet and spicy with the pop of some whole peas thrown in at the end. Finish it with a sprinkling of unsweetened shredded coconut. Fresh mint or basil and a squeeze of lime juice are welcome too. Some Notes Petite peas are what you want in this recipe. They're easier to blend into a creamy soup. Maseri green curry paste. It comes in small convenient cans, It has a well rounded flavor with no bitter aftertaste. I like it best. The link for this brand is included in the recipe. I find two scant teaspoons of this paste to be pretty spicy. But cut back to one teaspoon if you don't want a lot of heat. You can always stir in more at the end but you can't take it out. I also love Rapunzel No Salt Vegetable Bouillon. It has a pure, clean taste. If you can't find it then substitute your favorite bouillon or omit the bouillon and just use water or use the same amount of your favorite vegetable broth or stock. If your bullion or broth has salt, then adjust the salt in the recipe. I use a little full fat coconut milk here for it's creamy texture. Don't shake the can. Start with 1/3 of the can, taking some of the coconut cream that settles at the top. It will give the soup a lovely texture.Food.comIf you love the buns that Schlotzsky's uses in their most excellent sandwiches, you will love these quick and easy sourdough batter rolls. Once you make this recipe, I think you will agree that I have achieved the "Schlotzsky's Style" taste, texture and light crunch in these flavorful dinner rolls. In developing this recipe, I found the the Scholtzsky's recipe online... well they use a proprietary mix plus water and yeast... and do not use a sourdough starter. Obviously, their dry mix contains a "sourdough" flavor so I had to adapt my recipe to use a liquid sourdough starter. I used their recipe to get the approximate ratio of dry ingredients to liquids... but then experimented from there. It took many trial and error attempts... trying ingredients like egg, buttermilk, milk, etc... but what I found was that simpler was better when trying to achieve the authentic taste and left out all those items. Additionally, Schlotzsky's uses a double rise method when making their buns, but my recipe uses a single rise method that is simpler and much faster. From start to finish, including preparation, rise and bake, these rolls can be ready in about an hour and twenty minutes... with very little hands-on time. Since this is a batter bread, the exact size of the wells in your muffin tin is very important... they should hold about 1/3 cup of water. if they are too small, the batter is liable to rise up and still over the boundaries of the muffin tin. You will notice that the recipe is easy to cut in half. This is because I used a small batch when creating the recipe. With these small rolls, you will find that 6 is rarely enough. I suggest planning on about 4 rolls per person. Finally, you will see that I am not a sourdough purist. It is primarily the fast-rise yeast that makes the dough rise. Interestingly enough... while the sourdough starter is used mainly for flavor, the rolls still have the big-hole texture associated with sourdough rolls. I hope you enjoy these rolls as much as we do!Food.comMy daughters and I are total Twilight fanatics. To celebrate the release of the dvd, we all got together for dinner before watching the movie. For the entree, a recipe for some type of Mushroom Ravioli was a natural choice since this is what Bella ordered when Edward took her to dinner. After searching online, I found a casserole type recipe for ravioli that had a mushroom sauce. A salad and Recipe #362337, named after the color of Edward's eyes, completed the meal. We thought the original recipe as written was a little on the bland side. So I went to the Italian forum asking for help with the recipe and Chef Dee514 was kind enough to give me suggestions for the recipe. I have now made the recipe incorporating her ideas and although it wasn't suggested, I did opt to leave in the container of alfredo sauce. Much better than the original recipe I had posted and I hope you'll think so too! Huge thanks and hugs to Dee514 for all her help!! :)
