blue_dolphin

I purchased a package of frozen, ground chorizo from Wild Fork and it's been in my freezer for a while. It's uncooked and says "Spanish-style ground chorizo" so I wasn't quite sure what to expect. I just pulled off a piece, shaped it into a patty and cooked it in a pan. The seasoning is different (flavorful but not spicy-hot, paprika-forward) and it's less fatty than most Mexican-style chorizo I've purchased or made myself. I'll shape up more patties and freeze them for future use. The baby kale is pretty tender. I did run a knife very roughly through the greens after I sautéed them.

Another of the "emergency fried egg sandwich" suggestions in I Dream of Dinner was a chorizo patty + kale I mixed up a mayo from Max's Sandwich Book with sweet smoked paprika, cumin, coriander, garlic and lemon juice and applied that to both sides of a toasted brioche bun, sautéed some baby kale and other greens with garlic, cooked up a chorizo patty and fried an egg. Quite good. I started out with a thinner patty but it contracted during cooking. I think I'll shape some of the chorizo into thinner patties that I can cook directly from frozen for this purpose.

Well, the Fine Cooking website is finally gone 😢 and the URL now redirects to the Food & Wine home page. They'd pushed the date out so many times that I was hoping they might find another path. Ah well.

Yes, I actually have read it! And I read it again when you mentioned it here. Though I confess that I did not read the pizza recipe tucked back on the last pages so it was the story that I remember rather than the recipe. I stand by my statements that it's not a cookbook, and that it's a sweet book, though we can all have our own opinions

Thanks! That sounds good. Kenji's book isn’t a cookbook, no recipes in the book and nothing much about actual cooking so the story approach you described sounds like a good complement in that same category.

I’m always looking for recommendations. Any good examples of the approach you find preferable?

Lemony orzo with shrimp, sugar snap peas and red bell pepper

Egg, prosciutto and Parmesan baked in a portobello mushroom @Anna N might be surprised to hear that I got this idea from her....well, read on if you want to follow the circuitous route... Over in the Pinsa Romana topic, Anna shared a link to an organization that set itself up as some sort of pinsa authentication authority. I followed the link and decided to check and see if any of the LA area restaurants specializing in pinsa had been vetted by this group, which seems to require restaurants to purchase their flour mix for the privilege of being authenticated 🙄. The only local spot listed was not one of the speciality places I might have expected but "Pizza Boy" in Glendale, an establishment with such a wide-ranging menu of wings, ribs, soups, salads, pasta, sandwiches, Ajarski khachapuri, pizza of every description and, indeed, pinsa, that I couldn't help but scroll through it in some detail. As one would expect for SoCal, everything is available in vegan, gluten-free and low-carb options. Yes, you can get a low-carb khachapuri with the basturma, cheese and egg stuffed into a portobello mushroom! They also offer a stuffed mushroom that I decided to copy for my breakfast with prosciutto, egg and Parmesan. And now, I'm posting it and tagging @Anna N to close the winding loop! Was worried that I'd overcooked it but still had a runny yolk!

I think it's a sweet book. I've given it as a gift several times. When the book came out, Kenji did a little Food Lab Jr. series that included recipes from the book for pozole verde, bibimbap, kid friendly dumplings and red beans and rice and I made sure to send the links along with every gift book.

I agree, good food can have a tremendous impact on wellbeing but in addition to what @Katie Meadow said, I suspect a good percentage of US hospital patients are more like the seniors that @CaliPoutinewas cooking for back in this topic than like eGullet members. They were happy with canned, processed, premade everything and squawked when she tried to offer freshly prepared, well-seasoned fare.

Wow, you told us about a similar experience a few months ago in this thread. So disappointing to have it happen again!

In his book, Mastering Pizza, Vetri's recipe for pinsa crust includes bread flour; spelt flour; rice flour; soy flour and he recommends a sourdough starter over yeast

Lovely 20 min video piece about Sally Schmitt by documentary film maker Ben Proudfoot in the New York Times: Before Thomas Keller, It Was Her French Laundry Edited to add that I shared this via a "Gift This Article" link so I'm hoping that it will be accessible to all who want to watch. It's all told in Sally's own words and voice. Beautifully done.

Yes, I’ve done that before and will do it again. It was actually on my mind for today but I like it with avocado and sadly, the one I planned to use was no good so i pivoted to this.

I Dream of Dinner has a bunch of suggestions for "Emergency Fried Egg Sandwiches," one of which is sauerkraut, bacon & mustard. Though there is no emergency here, I decide to try it. Instead of bacon, I diced up some country ham and crisped it up in the pan before frying the egg. There's a layer of kraut under the egg and plenty of Dijon on both sides of the bun Could have cooked the egg a tad longer but easy enough to sop up the yolk with the bun. Not bad.

I'm very glad you got a decent meal and a visit from friends, both of which surely helped decrease stress levels. I hope that both practices can continue as long as you're confined there, and that it will not be much longer.

These days, unless I'm dining with others, I rarely eat an evening meal. I have a good breakfast, a late lunch and often enjoy a cocktail in the evening.

No offense taken and probably no reason for you to mess with perfection!

You can blame me for the direction of the discussion. I bought myself a jar of liverwurst from my farmers market German sausage peeps. Tried it with the some of the accoutrement previously mentioned in this thread and quite liked it. For me, even on sourdough rye, the richness calls for an acidic condiment of some sort - mustard, or something pickle-y and the chewy bread and smooth sausage benefits from the crispness of those pickles or fresh onions. Like @Anna N, perhaps I would not feel the same if I'd had proper German Leberwurst or maybe I just have no taste! Having enjoyed the basics, I was curious if there were other things I should try with the jar in my fridge and I decided to share what I found, some of it quite regrettable. I apologize for offending purists who know much more than I do!

I made the Green Eggs & Ham Quesadilla from I Dream of Dinner twice because I had 2 tortillas in the freezer to use up. Though if I'd seen @Ann_T's poached eggs, I might have had to do the same, although it would have been without her stunning bread. Ah well! Yesterday, I used some of Vivian's Little Green Dress herby tapenade as the green sauce that gets beaten with the eggs, diced country ham and the 2 oz of sharp cheddar the recipe called for. It was OK but a bit too much salt & cheese. Today, I mixed up some tomatillo & jalapeño salsa to use as the green sauce and cut back on the ham & cheese. Also had a bowl of Rancho Gordo Rio Zape beans tarted up with Vivian's Red Weapons. Both versions served with some guacamole, sour cream, grape tomatoes and Inner Beauty hot sauce.

I'd consider trying that one, too! To find it, I went to the wayback machine, entered that link and chose a date in Sept 2106 to view an archived version of the page. If that doesn’t work for you, let me know and I can send you the screen cap that I saved. She credits the recipe to a 1952 pamphlet, “Meat Recipes You'll Talk About” produced by the National Livestock & Meat Board, Chicago and apparently distributed through local butchers or meat sellers, and made some minor adjustments.

I’ve only used the mix-in function a few times and haven’t tried any that could very readily be reduced to crumbs. I tend to agree they might be best mixed in by hand. Diced candied ginger and Amarena cherries were fairly evenly dispersed. Chopped chocolate (that I prepared per Hello, My Name is Ice Cream) yielded some very small bits and some bigger chunks, fairly evenly dispersed. That was my desired result. See photo I posted above on August 30. I mixed in a swirl of lemon curd by hand as I assumed it would get completely blended.

Wait, I’m sure we need a “Savory Trifle” topic…if we don’t already have one! Maybe a Pigs in Blankets Savoury Trifle for the holidays? I think a little Dijon would be perfect in that. kidding, just kidding

Yep, same recipe.

I agree. When I read the recipe, I assumed it was a soup.