Raamo

Watching the latest Iron Chef we saw them put Grapes in a ISI Syphon and made carbonated grapes. Has anyone else got fun ideas - we have a hot one (red) and I've only used it do eggs ala Modernist Cuisine.

Pizza - New York Style crust and sauce from Modernist Pizza. Sausage and Onion on one side and pineapple and onion on the other.

This will be many lunch and dinners for the next week.... Lefse! We make it every year, sometimes more then once. We start with a 5lbs bag of Potatoes, use most of them and fill up the larger tray for our steam oven. Rice them, add butter and cream. then next day make big pile of Lefse

Tonight it's Salsa All'Amatriciana from one of Giada de Laurentiis cookbooks. We had pancetta from making another dish from the food lab that I didn't care for.

Roasted Beet and Citrus Salad w/ Pin Nut Vinaigrette from The Food Lab. We had oranges and grapefruit so figured we'd try this out. Not sure we'll ever make again. I prefer to eat my citrus by it self and the pine nuts are a bit odd. It looks pretty at least

So I made most of this yesterday since Chili is better usually improves with a little ages. This is from The Food Lab by Kenji López-Alt. It's the "best chili with beans" I made it with the chuck option as it would have cost 2x as much to get the short ribs. You brown the meat before you cut it up... so here's almost 3 lbs of browned in 5 pieces then cut up. It's a TON of chili: I've always made it with ground beef before so this is different. But I still enjoyed it - just don't know if it's truly better then ground beef. My bowl tonight: I just added sour cream - he lists a TON of toppings but I'm pretty simple.

No gravy needed.

Tonight Berkshire Pork chop with Mashed Potatoes and a Pinot Noir wine

2nd time I've made this... and won't be the last since my wife really likes it. Potatoes with Bell pepper Confetti. I cut the bell peppers smaller this time. Since they are "confetti"

My wife found it... Potatoes with Bell pepper Confetti Page 255. It's not in the same section with most other potato curries. Rather it's vegetables on the side.

Modernist Cooking @ Home Risotto Used Duck stock and grana Padano cheese. Added in peas of course. Wine is a 2015 Chardonnay from HDV in Napa.

We use the White Rice/Mixed setting - our rice cooker is the NP-GBC05 It comes with a cup, we fill that to the 1/2 mark then in the bowl there is a mark for 1/2 and we fill water up to that level. That works every time, I have no idea what the exact ratio is. I trust the machine. It does take at least 50 mins or so - we usually put water/rice in it and set a time we want it to be done. Often that's 2 hours ahead of time.

We've stocked Jasmine rice for a while. For all those times short grain isn't called for and basmati is too long. Should be telling we make Japanese food though Indian Food and then plenty of curries in between. Our Zojirushi handles all 3 with ease...

I remember these from my childhood. But I won't touch them any more. Any nostalgia is removed by remembering how much better good biscuits are.

It's already ground duck - I get it from online: Maple Leaf Farms Store

Duck Kefta Tagine from The New Mediterranean Table I've made this many times, I used up the 1 lbs of duck I ordered a while back and was into the new shipment.. which was 12 oz instead of 16oz per package. Inflation at work. So smaller Kefta it is, but that's likely OK. My wife made the Naan and I paired it with a 2011 cab from Napa (Whitehall Lanes) This will be dinner for 3 days. Still remains my favorite dish to cook at home. Very much a restaurant level dish in effort.

I don't remember. I tend to flip through the book since sometimes you find something in another section. I don't find it in the potato curry section - and usually I keep track of the name of what I made.

Picked up J. Kenji López-Alt's food lab cookbook finally. made Hash for dinner - just a fried egg on top instead of following the recipe exactly.. I've had this at restaurants, but 1st time I've made at home. Won't be the last.

This evening, final pizza of 3. New York style from Modernist Pizza - dough recipe makes enough for 3 days worth. Just had to take a picture because it turned out so nice My side is Sausage and my wife has Pineapple... neither of us will eat the other's side

What to do for dinner, well we have potatoes and not much else... sure lets see what the 1000 Indian recipes has. Never made this before - but darn I'll be making it again. Simple yet complex. Rajasthani Potato Curry Same cookbook I've linked before - if you like this kind of food - get the cookbook

So we started simple... just a jar of canned peaches. Should I add some guar gum to this? I'd have to order some since we have lots of modernist powders but not this. This is day 2. We seem to have to respin to get this good consistency.

We had a few tomatoes left from the season (it's below freezing overnight here now) so why not make pasta. So this is fresh tomatoes + vodka + sour cream + hot peppers and some fresh oregano and rosemary (the basil plant is gone) It was really creamy so some bread to scoop all that extra sauce up And thanks to the amazon sale and fact I've wanted a PacoJet for years... the Ninja Cremi is home... Our first use of it is canned peaches frozen and spun: I'm sure I've had paco jetted ice cream at resturants... it's so simple and so good. Oh and the wine is a 2018 Pinot from Whitehall Lanes in Napa.

You could make some imitation maple syrup: https://brooklynbrainery.com/blog/the-great-diy-imitation-maple-syrup-experiment-part-i

Thanks - ordered. Good enough discount to make trying this worth it.

1,000 Indian Recipes cover is different but the author is the same.