blue_dolphin

A lot of evaporated milk contains ingredients like disodium phosphate and carrageenan that prevent coagulation and stabilize the mixture. That could be important. I tried to freeze quiche once. I like a quiche with a delicate custard and upon thawing, it looked like @Smithy’s example.

A strawberry & cheese crepe from a local small business, Ukrainian Flavors, plus some giant blueberries from TJ’s They sell their items frozen to reheat at home. In my case, this went into the CSO on steam bake and came out very nicely. The crepe was lovely and paper thin.

Chicken thigh schnitzel, warm potato salad and snap peas tossed with house dressing, all from Good Things by Samin Nosrat.

I do it all the time. I freeze the rice separately. Edited to add that I use the recipe from Alon Shaya’s book. This looks to be the one.

Just curious, what defines “a better quality butter” for you? Fat content? Something else? Seems like the flavor components found in cultured butters, for example, would be filtered out in the process of making ghee.

Another grilled chicken wrap from Good Things. Samin calls this one Souvlaki-ish chicken. The chicken thighs get marinated in the creamy oregano dressing before grilling. Same smear of whipped tahini. Today’s veg were cucumbers, radishes, carrots and cherry tomatoes and got tossed in the same dressing.

Chicken kabob wrap from Good Things by Samin Nosrat This appears as one of the “three ways to use” the Tahini Sbagliato dressing in this book. Chunks of chicken thigh are marinated in the dressing, skewered, and grilled. A mix of veg, in my case, shaved Brussels sprouts, watermelon radish and cherry tomatoes get tossed in the same dressing and piled onto flatbreads (I made the fluffy and crisp flatbreads from Andy Baraghani’s book, The Cook You Want to Be), spread with whipped tahini, and the grilled chicken.

Pasta with Peas, Squid, Tomato, and Parsley from Six Seasons of Pasta. I kind of mucked up this recipe, due to not reading it carefully, but still enjoyed my meal. I recently made another squid recipe from the book so I assumed I knew the drill but this one is a long cooked squid recipe. I really prefer the snappy texture of quick-cooking, particularly as my squid were small. Think finger puppet size with some barely pinky-size. Not really the best choice for a long cook. The tentacles all disintegrated. But, in doing so, they nicely flavored the sauce. I chose snap peas instead of regular peas because I had them on hand but knew they were unsuited to the 40-50 min cooking time. I went with 20 min for half the snap peas and 10 for the rest, both of which I thought was too long. Honestly, the longer cooked ones were a better fit here so I can see where he was going with almost mushy peas even if they’re not my jam. Unlikely to make again but I appreciate the learning experience.

There’s a local take-out BBQ place that always offers a layered banana pudding. Given the cost of ingredients, and the fact that everyone gets it, I suspect they make more profit from that than the meats 🤣 They use a Biscoff-type cookie and I really prefer that to a ‘Nilla wafer. My brother uses Pepperidge Farm Chessmen. I like them better than ‘Nilla wafers but not as much as the Biscoff flavors.

I also love a ribbon bookmark and was delighted that Good Things included one. Especially handy in a book like this that includes a lot of condiments. Other than the Time-Life books @SLB mentions, my only books with 2 are the recent Ottolenghi’s - Simple, Flavour and Comfort - and they each sport a pair of 2 different colors that coordinate with the cover graphics. I must also share this exchange: ❤️❤️❤️ Indeed they do!

I’m glad you liked it! I’m finding it very versatile. One of the book’s uses for it is a warm potato salad that’s next up on my list.

Spaghetti with cabbage, pancetta and Calabrian chile from Six Seasons of Pasta I made this with Brussels sprouts instead of cabbage and bomba sauce instead of oil-packed Calabrian chiles. Very homey flavors of cabbage and a little pork, perked up by the Calabrian chiles and a squeeze of lemon. I’ll make this again with cabbage but I think the sprouts were a fair substitute.

I missed the edit window but should have added that the choice of squid ink pasta here was mine as I thought the photo in the book was a little bland with white squid on white pasta and I had the squid ink spaghetti on hand. The authors don’t use any flavored pastas and specifically say their flavors are either undetectable or “not very nice.”

Probably not. I’m afraid that when I was tasting the pasta for doneness, I wasn’t paying any attention to the flavor but it didn’t jump out at me either.

I can see this becoming family lore: When I was a kid, my father breaded my fingertips and fried them for a snack!