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Post in Cookbooks 2020
weinoo posted a post in a topic,
Here's one I picked up on eBay...
Fun to read and grab some ideas from.
Remember, travel used to be fancy!
Fun to read and grab some ideas from.
Remember, travel used to be fancy!
Cuisinart Combo Steam/Convection Oven (Part 3)
JoNorvelleWalker posted a topic in Kitchen Consumer,
[Hosts' note: this topic is part of an extended conversation that grew too big for our servers to handle efficiently. The discussion continues from here.]
I've been searching for the post @Anna N made awhile back about the CSO tomato tart with the insufficiently caramelized onions. I think it was in this thread but I sure can't find it.
I had half a thought to try the tart for dinner but I've never used frozen puff pastry dough sheets before.
Maybe it's buried in a Manitoulin thread?
I've been searching for the post @Anna N made awhile back about the CSO tomato tart with the insufficiently caramelized onions. I think it was in this thread but I sure can't find it.
I had half a thought to try the tart for dinner but I've never used frozen puff pastry dough sheets before.
Maybe it's buried in a Manitoulin thread?
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- 2,198 replies
Chinese Vegetables Illustrated
liuzhou posted a topic in China: Cooking & Baking,
While there have been other Chinese vegetable topics in the past few of them were illustrated And some which were have lost those images in various "upgrades".
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How to dip (enrobe) these marshmallows?
JeanneCake posted a topic in Pastry & Baking,
With the current COVID-19 crisis closing things left, right and center; I am taking advantage of the enforced time off to play in the kitchen. I have been obsessed with the different marshmallow offerings from a shop in Chicago and another one in Arizona. So I've long used the recipe from Nightscotsman, adapted slightly to use less gelatin and whipped a few minutes less for a slightly softer marshmallow that's easy to pipe into forms or on tarts....
I'm using the cylinder flexi molds, sprayed; filled half way then I'm sinking a truffle into it and then piping more marshmallow on top. I let it sit overnight then I'm dipping them into coating chocolate. I need a way to make these look neat and because I am by no means a chocolatier, I am asking (begging!) for some assistance in making these look good. I don't know what I don't know so assume you are talking to a complete novice (because you are!) when offering help.
I tried dipping just the bottoms. The tops of them aren't really level so they wobble a bit and the fluid chocolate drips on one or more sides when I'm dipping the bottoms. Then I "glaze" the tops, letting the chocolate run down the sides (I just scrape up the run off and add it to the next batch of coating chocolate I melt.) I try to slide them before the chocolate sets up too much in an effort to minimize how much they stick to the grid.
Some challenges: I don't have any cocoa butter at the moment and am unlikely to get some any time soon given the current situation. (We have a lot of coating chocolate because we use it to dip cheesecake lollipops). I also don't have a finer grid either (if that matters at all).
Am I doing this the wrong way, or approaching it the wrong way?
I'm using the cylinder flexi molds, sprayed; filled half way then I'm sinking a truffle into it and then piping more marshmallow on top. I let it sit overnight then I'm dipping them into coating chocolate. I need a way to make these look neat and because I am by no means a chocolatier, I am asking (begging!) for some assistance in making these look good. I don't know what I don't know so assume you are talking to a complete novice (because you are!) when offering help.
I tried dipping just the bottoms. The tops of them aren't really level so they wobble a bit and the fluid chocolate drips on one or more sides when I'm dipping the bottoms. Then I "glaze" the tops, letting the chocolate run down the sides (I just scrape up the run off and add it to the next batch of coating chocolate I melt.) I try to slide them before the chocolate sets up too much in an effort to minimize how much they stick to the grid.
Some challenges: I don't have any cocoa butter at the moment and am unlikely to get some any time soon given the current situation. (We have a lot of coating chocolate because we use it to dip cheesecake lollipops). I also don't have a finer grid either (if that matters at all).
Am I doing this the wrong way, or approaching it the wrong way?
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Post in Food in the time of a pandemic
Smithy posted a post in a topic,
I've never tried a meal kit service before. Blue Apron and some of the others had interesting-looking recipes and offerings, but I never saw the point of generating that extra waste. Yesterday, I tried my first meal kit as part of our shelter-in-place-but-help-the-local-restaurants plan. The New Scenic Cafe, up the shore from Duluth, offers meal kits rather than take-out. I ordered two: Soup-and-Salad for last night, and Laab Moo for tonight. Here's the haul as it was loaded into my car:
I also requested sourdough starter, which is available for free, since I threw mine away in a fit of pique a year or so ago.
The soup and salad kit was quite generous.
I looked at those soups and that salad kit and thought, "we won't get through all this in one night!" We didn't. No worries! It was all good. I was especially impressed by the quality of the lettuce. We usually buy romaine hearts, and had just opened a package earlier in the day. This romaine was leagues better than our grocery store pick!
Instructions are included. Heating soup is not difficult, nor is making a salad. That was the point of last night's selections, since Friday night is our news-junkie TV watching night. I didn't do the bread any favors, alas, the Cuisinart Steam Oven's steam simply made good crusty bread tough. Flavor was good, though. I'll post the actual dinner in the Dinner topic.
Tonight: Laab Moo. Despite over a decade of reading about Laab here and deciding twice or thrice to try it, I never have. Tonight is the night.
I also requested sourdough starter, which is available for free, since I threw mine away in a fit of pique a year or so ago.
The soup and salad kit was quite generous.
I looked at those soups and that salad kit and thought, "we won't get through all this in one night!" We didn't. No worries! It was all good. I was especially impressed by the quality of the lettuce. We usually buy romaine hearts, and had just opened a package earlier in the day. This romaine was leagues better than our grocery store pick!
Instructions are included. Heating soup is not difficult, nor is making a salad. That was the point of last night's selections, since Friday night is our news-junkie TV watching night. I didn't do the bread any favors, alas, the Cuisinart Steam Oven's steam simply made good crusty bread tough. Flavor was good, though. I'll post the actual dinner in the Dinner topic.
Tonight: Laab Moo. Despite over a decade of reading about Laab here and deciding twice or thrice to try it, I never have. Tonight is the night.
Post in Dinner 2020
liamsaunt posted a post in a topic,
Sweet and sour salmon, bok choy, pineapple fried rice
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
pjm333 posted a post in a topic,
CRUMB BUNS !
Post in Dinner 2020
liamsaunt posted a post in a topic,
Cooking class is over. Confession: I got the recipes in advance and did not want to wait until 7PMish to eat, so I prepped everything this afternoon 🙂 Well, not the cocktail. The cocktail was called "A Taste of Spring." It had lemon juice, simple syrup. creme de violette, and gin--shaken over ice and topped with sparkling wine and fresh violets. There were 115 people on the zoom class, and not one person other than me seemed to have actually made the cocktail! Even the chef was drinking rose. When I joined I blocked my video and muted my mic, but I almost came out of hiding to show that I made the recipe. I even went to my parents' yard to pick the violets haha! So, now I have a whole bottle of creme de violette (obtained via contactless curbside pickup at Total Wine) to add to my giant liquor cabinet of obscure cocktail ingredients that I will likely not ever use again.
The main course was malfatti con pomodoro. The sauce was really great. I am glad I doubled the recipe for later use. I should have doubled the malfatti too. When I brought the plates to the table, my nephew asked me if I thought I was feeding a bunch of 98 year old ladies 😆 Frankly it was more than enough food for everyone except him. I only ate four, myself.
I am not sure how similar my version is to the one the chef made, because once I found out that all participants were being emailed a video of the class, I left to eat 🙂 Quarantine has my family on a weird food schedule. Pre-quarantine, we ate dinner at 8:30-9PM. Now, people get antsy if dinner is not on the table by 6PM at the very latest.
The main course was malfatti con pomodoro. The sauce was really great. I am glad I doubled the recipe for later use. I should have doubled the malfatti too. When I brought the plates to the table, my nephew asked me if I thought I was feeding a bunch of 98 year old ladies 😆 Frankly it was more than enough food for everyone except him. I only ate four, myself.
I am not sure how similar my version is to the one the chef made, because once I found out that all participants were being emailed a video of the class, I left to eat 🙂 Quarantine has my family on a weird food schedule. Pre-quarantine, we ate dinner at 8:30-9PM. Now, people get antsy if dinner is not on the table by 6PM at the very latest.
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
shain posted a post in a topic,
Brioche with nutmeg, marzipan. walnuts, a hint of orange zest.
A bit under proofed, it seems.
A bit under proofed, it seems.
Post in Drinks! 2018
Craig E posted a post in a topic,
Another new original, the Fannee Doolee.
The goofy concept here: only ingredients with doubled letters allowed. I used apple brandy, Cappelletti, Green Chartreuse, Kirschwasser, apple bitters, and a cherry.
Stirred of course.
The goofy concept here: only ingredients with doubled letters allowed. I used apple brandy, Cappelletti, Green Chartreuse, Kirschwasser, apple bitters, and a cherry.
Stirred of course.
Starting a high profile new restaurant (after closing another)
gfron1 posted a topic in Restaurant Life,
Pretty much all of my professional life has been documented in these forums so it just makes sense that the next phase be documented as well. I started cooking professionally about 8 years ago when my small (but mighty) gourmet grocery morphed into a successful restaurant in Silver City, NM. This past summer I closed the Curious Kumquat and moved to St. Louis, which is where I'm born and raised. I've been working to open a new restaurant here in town ever since landed, and in the next few weeks we hope to have wrangled investors to sign a lease on a building, with an expected opening date of July of 2017.
Over the course of these upcoming months I'd like to share...
•Investor recruitment and terms
•Staff recruitment, pay and training
•Facility identification, renovation and equipping
•Operational budget preparation
•Marketing
•Adjustment of my philosophy and practices from a one-man show in a remote community to a multi-person operation in a major city
I would love to have questions and requests guide my posts. I expect to post once per week but knowing how my mind likes to dart around I wouldn't be surprised if I post more frequently. In the meantime, I'm off to Orlando for a dinner I'm cooking this weekend in support of my cookbook. I hope y'all enjoy!
Over the course of these upcoming months I'd like to share...
•Investor recruitment and terms
•Staff recruitment, pay and training
•Facility identification, renovation and equipping
•Operational budget preparation
•Marketing
•Adjustment of my philosophy and practices from a one-man show in a remote community to a multi-person operation in a major city
I would love to have questions and requests guide my posts. I expect to post once per week but knowing how my mind likes to dart around I wouldn't be surprised if I post more frequently. In the meantime, I'm off to Orlando for a dinner I'm cooking this weekend in support of my cookbook. I hope y'all enjoy!
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Post in Lunch 2020
blue_dolphin posted a post in a topic,
Beans on toast, cassoulet-style
David Lebovitz recently shared this recipe for Cassoulet Toast on his blog. It's from Susan Spungen's new cookbook, Open Kitchen: Inspired Food for Casual Gatherings. Luckily, there was no actual gathering here because I nibbled away half of the confit duck leg meant for 4 servings while I was taking the meat off the bones.
David Lebovitz recently shared this recipe for Cassoulet Toast on his blog. It's from Susan Spungen's new cookbook, Open Kitchen: Inspired Food for Casual Gatherings. Luckily, there was no actual gathering here because I nibbled away half of the confit duck leg meant for 4 servings while I was taking the meat off the bones.
Post in Dinner 2020
KennethT posted a post in a topic,
I decided the other day to give dum biryani a try when I realized that most of my spices are really old and need to be refreshed.... It's a good thing Kakustyan's is nearby...
Post in Food in the time of a pandemic
liamsaunt posted a post in a topic,
The share is once a week, delivered on Thursdays. You have to opt in each week, so if you have too much food you can skip a week. This week's share was $74. The deli meat was turkey.
We ate the haddock tonight. My 21 year old nephew is in quarantine with me and I made him cook dinner under my supervision. I assigned my niece and nephew cleaning chores when they moved in but he begged off cleaning due to asthma, so now he is my sous chef instead haha. He used the haddock to make moqueca, using a recipe I chose from Milk Street, the New Rules. It was delicious.
Oh, he refused to eat it of course. He had burgers instead, which he also cooked.
We ate the haddock tonight. My 21 year old nephew is in quarantine with me and I made him cook dinner under my supervision. I assigned my niece and nephew cleaning chores when they moved in but he begged off cleaning due to asthma, so now he is my sous chef instead haha. He used the haddock to make moqueca, using a recipe I chose from Milk Street, the New Rules. It was delicious.
Oh, he refused to eat it of course. He had burgers instead, which he also cooked.
Cinnamon Rolls and Sticky Buns - Bake-Off XVI
Kerry Beal posted a topic in Pastry & Baking,
There seems to be a number of people were very interested in recipes for cinnamon rolls over the last day or so and I realized that this would be a great topic for an eG Bake-Off.
Let's start with a quick and dirty cinnamon bun idea - one created by Amy Rosen and documented here on her blog. Doesn't get any faster than this.
The Cinnamon Bun Topic is a long standing eG topic - running several pages.
Monkey Bread, Not Using Refridgerated Rolls another source of good information.
eG recipeGullet recipes for Cinnamon Buns here and here.
Here is a not very good picture of my favorite sticky bun - and the dough that I generally use for cinnamon buns as well. It's Cook's Illustrated from 2004. It starts with a caramel in the bottom of the pan, a nice rich brioche like dough, then a filling in the rolls, then another sticky mixture gets applied to the top after baking. It doesn't get any stickier than this.
So let's get baking (now that it's officially diet time of year) and see what we can do with any basic or variation on a nice cinnamon bun, sticky roll, monkey bread...
Let's start with a quick and dirty cinnamon bun idea - one created by Amy Rosen and documented here on her blog. Doesn't get any faster than this.
The Cinnamon Bun Topic is a long standing eG topic - running several pages.
Monkey Bread, Not Using Refridgerated Rolls another source of good information.
eG recipeGullet recipes for Cinnamon Buns here and here.
Here is a not very good picture of my favorite sticky bun - and the dough that I generally use for cinnamon buns as well. It's Cook's Illustrated from 2004. It starts with a caramel in the bottom of the pan, a nice rich brioche like dough, then a filling in the rolls, then another sticky mixture gets applied to the top after baking. It doesn't get any stickier than this.
So let's get baking (now that it's officially diet time of year) and see what we can do with any basic or variation on a nice cinnamon bun, sticky roll, monkey bread...
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- 32 replies
Post in Cook-Off 59: Cured, Brined, Smoked and Salted Fish
David Ross posted a post in a topic,
The texture of a Halibut Cheek is akin to Skate Wing-tender, white flesh with strands of meat rather than the large, chunky flakes of a halibut filet. The flavor is buttery-soft. There isn't a lot of oil in the flesh of a Halibut, so you have to treat it accordingly--a light touch in the skillet, oven or smoker so the fish doesn't dry out. Because it has a tender nature, I decided to cold-smoke the Halibut Cheeks.
As you can see, the unwanted parts of a Halibut don't come cheap-
My Fishmonger told me these cheeks came from Halibut in the 30-50lb., range. (You've probably seen photos of fishermen posing beside a 400lb. Halibut. It makes for a nice memory of a vacation, but those behemoths aren't prized for tender meat)-
I used the same basic brine for the Halibut Cheeks that I used for the Smoked Trout with a few changes-
10 cups water
1/4 cup Kosher salt
1/3 cup honey (substituted for the brown sugar)
1 tbsp. peppercorns
2 cloves garlic
1 bay leaf
1/2 onion, chopped (not used for the Trout)
2-3 stalks fresh parsley (not used for the Trout)
The Halibut Cheeks were left in the brine overnight. (The Trout was brined for 7 hours). After brining, I let the Halibut Cheeks rest at room temperature, uncovered, for about 4 hours to form a "pellicle," drying out the flesh and allowing for more smoke absorption.
The Halibut Cheeks laying on the "screen" on top of the smoker rack-
The Halibut Cheeks into the smoker-
I cold-smoked the Halibut Cheeks for 2 hours using Alderwood. Alder is the wood we traditionally use in the Northwest to smoke and cook salmon. It gives a mild, herbal-woodsy tone to fish without overpowering it with an acrid smoke taste. At this point the Halibut Cheeks weren't cooked, so I had to find a delicate dish that I thought would bring out the smoke flavor and relate to my roots in the Northwest.
Seasoned with a very light sprinkle of salt and pepper, I sauteed the Cheeks in butter and olive oil. The Halibut was paired with a Spring Pea Risotto with Bacon and Morels. What can be better than Smoked Halibut and a Creamy Risotto?
As you can see, the unwanted parts of a Halibut don't come cheap-
My Fishmonger told me these cheeks came from Halibut in the 30-50lb., range. (You've probably seen photos of fishermen posing beside a 400lb. Halibut. It makes for a nice memory of a vacation, but those behemoths aren't prized for tender meat)-
I used the same basic brine for the Halibut Cheeks that I used for the Smoked Trout with a few changes-
10 cups water
1/4 cup Kosher salt
1/3 cup honey (substituted for the brown sugar)
1 tbsp. peppercorns
2 cloves garlic
1 bay leaf
1/2 onion, chopped (not used for the Trout)
2-3 stalks fresh parsley (not used for the Trout)
The Halibut Cheeks were left in the brine overnight. (The Trout was brined for 7 hours). After brining, I let the Halibut Cheeks rest at room temperature, uncovered, for about 4 hours to form a "pellicle," drying out the flesh and allowing for more smoke absorption.
The Halibut Cheeks laying on the "screen" on top of the smoker rack-
The Halibut Cheeks into the smoker-
I cold-smoked the Halibut Cheeks for 2 hours using Alderwood. Alder is the wood we traditionally use in the Northwest to smoke and cook salmon. It gives a mild, herbal-woodsy tone to fish without overpowering it with an acrid smoke taste. At this point the Halibut Cheeks weren't cooked, so I had to find a delicate dish that I thought would bring out the smoke flavor and relate to my roots in the Northwest.
Seasoned with a very light sprinkle of salt and pepper, I sauteed the Cheeks in butter and olive oil. The Halibut was paired with a Spring Pea Risotto with Bacon and Morels. What can be better than Smoked Halibut and a Creamy Risotto?
Post in Mezcal
FrogPrincesse posted a post in a topic,
The Emperor (Valdez Campos via Gaz Regan) with Del Maguey Chichicapa mezcal (Vida), Campari, Pierre Ferrand dry curacao, orange twist. Equal parts like a Negroni, but no vermouth so not technically a Negroni. Smokey and refreshing.
The Bread Topic (2016–)
DianaM posted a topic in Pastry & Baking,
Host's note: this is part of a large topic that has been split into smaller segments to reduce the load on our servers. The previous segment may be found here: The Bread Topic (2015-2016).
I've been trying to settle on a formula for a nice, basic, no frills sourdough which my friends (with zero interest in whole grains) can enjoy, and I think I've found my winner in a country white (10% w/g spelt) with 80% hydration. Mild, mild sourness despite the 12 hour cold proof. I want to try holding back some of the water to see if I can achieve better loft, but otherwise, I am happy with the formula.
I've been trying to settle on a formula for a nice, basic, no frills sourdough which my friends (with zero interest in whole grains) can enjoy, and I think I've found my winner in a country white (10% w/g spelt) with 80% hydration. Mild, mild sourness despite the 12 hour cold proof. I want to try holding back some of the water to see if I can achieve better loft, but otherwise, I am happy with the formula.
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Post in The Bread Topic (2016–)
ptw1953 posted a post in a topic,
Sourdough Boule, for the Wild Garlic veloute I am in the process of making...
Post in Drinks! 2018
blue_dolphin posted a post in a topic,
David Lebovitz started his IGTV "Apéro Hour" after his book tour for Drinking French was cancelled and it's rapidly become the highlight of my day. Too bad it's at 9 AM my time as things just go downhill once it's over until it's finally a reasonable hour to make and enjoy the cocktail of the day 🙄
Today's guest was Alexandre Gabriel, founder of Pierre Ferrand, Citadelle & Plantation, who prepared a Daiquiri with Plantation Stiggins Fancy Pineapple Rum.
Limes from my tree
Also from the book, I've recently enjoyed the Yellow Cocktail, which is indeed very yellow:
A Brooklyn:
And more than one Rosemary Gimlets:
Today's guest was Alexandre Gabriel, founder of Pierre Ferrand, Citadelle & Plantation, who prepared a Daiquiri with Plantation Stiggins Fancy Pineapple Rum.
Limes from my tree
Also from the book, I've recently enjoyed the Yellow Cocktail, which is indeed very yellow:
A Brooklyn:
And more than one Rosemary Gimlets:
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
Pastrypastmidnight posted a post in a topic,
Honestly, what haven’t been baking? Here’s about half of it.
All the cakes:
Chocolate cake, raspberry compote, hazelnut daquoise, praliné buttercream, dark chocolate buttercream, raspberry chocolate macarons, hazelnut dragées and brittle
Devil’s Food cake, peanut butter buttercream, sponge toffee bits, homemade pb cups, chocolate ganache, chopped chocolate and peanuts
Grapefruit cardamom chiffon cake, grapefruit glaze, candied zest and segments
Salted Caramel and Chocolate Gateau St. Honoré
And all the bread and pastry:
Kouign-Amann
No-knead bread
Every conceivable braid style of challah
Garlic Naan
Asiago Bagels
Croissants
Cinnamon Crunch bagels
My belly and freezer are full
All the cakes:
Chocolate cake, raspberry compote, hazelnut daquoise, praliné buttercream, dark chocolate buttercream, raspberry chocolate macarons, hazelnut dragées and brittle
Devil’s Food cake, peanut butter buttercream, sponge toffee bits, homemade pb cups, chocolate ganache, chopped chocolate and peanuts
Grapefruit cardamom chiffon cake, grapefruit glaze, candied zest and segments
Salted Caramel and Chocolate Gateau St. Honoré
And all the bread and pastry:
Kouign-Amann
No-knead bread
Every conceivable braid style of challah
Garlic Naan
Asiago Bagels
Croissants
Cinnamon Crunch bagels
My belly and freezer are full
Enchiladas--Cook-Off 46
David Ross posted a topic in Mexico: Cooking & Baking,
Welcome to eG Cook-Off 46! Click here for the Cook-Off index.
We spent the last Cook-Off perfecting french fries, delightful yet leaning toward the one-dimensional. This time we're shifting gears and making the multi-dimensional Mexican dish, enchiladas.
The variations on enchiladas are endless-there doesn't seem to be one "definitive," classic, enchilada recipe. They can be filled with beef, pork, chicken, smoked duck, smoked turkey or steamed octopus. An enchilada might be slathered with melted cheese, sprinkled with queso fresco, or have no cheese at all. It seems as though the only thing that enchiladas have in common is that all versions are wrapped in some type of tortilla.
There are lots of possibilities for saucing an enchilada, everything from what one finds in a can on the supermarket shelf to homemade salsas using dried chilies. And of course, the variety of dried chilies to use for the sauce -- from mild to devil hot -- is also endless.
In her definitive Art of Mexican Cooking, Diana Kennedy describes the two methods for making enchiladas. In one, you lightly fry the tortilla before dipping it into sauce; the process is reversed in the other. For both versions, you then fill the sauced and fried tortilla and roll it up.
Kennedy's enchiladas placeras are sauced with a garlic, serrano, and tomato salsa and then filled with shredded beef; her enchiladas de Santa Clara uses an ancho and garlic sauce and an egg and cheese filling (and sounds delicious). Enchiladas benefit from corny, lardy homemade tortillas but also can mask mediocre ones to good effect, and they are an excellent way to showcase a perfect salsa.
The previous main enchilada topic can be found here. You can also find topics on making tortillas at home here and a pictorial topic on Making Mexican at home is here.
I've eaten hundreds of enchiladas in restaurants, but I was never able to duplicate that "restaurant-quality" enchilada flavor at home. My tortillas were either mushy or were too cold and broke when I rolled them with the filling. I also didn't want to serve my enchiladas with the requisite mushy beans and marginal "Spanish rice." What would be a unique side dish for Enchiladas? And what tortilla recipes would best stand up to the abuse of enchilada manufacture?
We spent the last Cook-Off perfecting french fries, delightful yet leaning toward the one-dimensional. This time we're shifting gears and making the multi-dimensional Mexican dish, enchiladas.
The variations on enchiladas are endless-there doesn't seem to be one "definitive," classic, enchilada recipe. They can be filled with beef, pork, chicken, smoked duck, smoked turkey or steamed octopus. An enchilada might be slathered with melted cheese, sprinkled with queso fresco, or have no cheese at all. It seems as though the only thing that enchiladas have in common is that all versions are wrapped in some type of tortilla.
There are lots of possibilities for saucing an enchilada, everything from what one finds in a can on the supermarket shelf to homemade salsas using dried chilies. And of course, the variety of dried chilies to use for the sauce -- from mild to devil hot -- is also endless.
In her definitive Art of Mexican Cooking, Diana Kennedy describes the two methods for making enchiladas. In one, you lightly fry the tortilla before dipping it into sauce; the process is reversed in the other. For both versions, you then fill the sauced and fried tortilla and roll it up.
Kennedy's enchiladas placeras are sauced with a garlic, serrano, and tomato salsa and then filled with shredded beef; her enchiladas de Santa Clara uses an ancho and garlic sauce and an egg and cheese filling (and sounds delicious). Enchiladas benefit from corny, lardy homemade tortillas but also can mask mediocre ones to good effect, and they are an excellent way to showcase a perfect salsa.
The previous main enchilada topic can be found here. You can also find topics on making tortillas at home here and a pictorial topic on Making Mexican at home is here.
I've eaten hundreds of enchiladas in restaurants, but I was never able to duplicate that "restaurant-quality" enchilada flavor at home. My tortillas were either mushy or were too cold and broke when I rolled them with the filling. I also didn't want to serve my enchiladas with the requisite mushy beans and marginal "Spanish rice." What would be a unique side dish for Enchiladas? And what tortilla recipes would best stand up to the abuse of enchilada manufacture?
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- 75 replies
Liziqi (李子柒)
liuzhou posted a topic in Food Media & Arts,
I know a few people here know her already, but for those that don't, she is simply the best creator of Chinese food and rural life videos. It's not what you will find in your local Bamboo Hut! It's what Chinese people eat!
Here is her latest, posted today. This is what all my neighbours are doing right now in preparation for Spring Festival (Chinese New Year to the Lantern Festival 15 days later), although few are doing it as elegantly as she does!
Everything she posts is worth watching if you have any interest in food.
Here is her latest, posted today. This is what all my neighbours are doing right now in preparation for Spring Festival (Chinese New Year to the Lantern Festival 15 days later), although few are doing it as elegantly as she does!
Everything she posts is worth watching if you have any interest in food.
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- 25 replies