shain

This is similar to Italian polenta. Bests served along sour cream, stews (of beans, mushrooms, or meat - for examples search for "tokana") and red wine. You have two options of serving it, resulting in different textures. If eaten fresh out of the oven, it is lightly set but creamy. If chilled overnight, it will solidify and resemble polenta made in the same fashion, at this point it eats more like cornbread. Ingredients for quick stock - you can use 500ml of a pre made vegetable or chicken stock instead, you can also use store bought stock: 6 bay leaves 3 all spice berries, cracked a few celery stalks or a large bunch of celery leaves (I have leaves left after using the stalk for mirepoix) optional: 1/2 carrot, chopped 550ml (2.5 cup) water or stock Ingredients for mamaliga: 250g of cornmeal 200ml (1 cup) milk 2 eggs optional: apx 100g of crumbled brained ewe milk cheese (e.g. feta) apx 80g somewhat aged cheese, ewe milk cheese is preferred (Burduf will be traditional, I use Manchego and and some smoked mozzarella) I appreciated the addition of smokiness, so if you don't include smoked cheese, maybe throw in a bit of smoked paprika or bacon salt to taste pepper some fresh thyme (optional and not traditional) Prep: If making a quick stock, cook the water, bay leaves, all spice, celery and carrot - covered, until flavors are extracted. A pressure cooker makes quick work at that. Drain the stock, add the milk and cornmeal. Cook while stirring and scrapping the bottom until it is thickened. Let cool a little and mix in the rest of the ingredients. Pour into a buttered casserole dish. Bake at high heat (210C) until the top is set, apx 30 minutes. Place a few small pieces of butter on top and let them melt. You can chill it overnight to end up with a firmer texture, or resume baking immediately to end up with a softer creamier (but still set) texture. Bake until the top is crisp and well browned, ~15 minutes, or longer if it was chilled. Serve with stews, sour cream and wine. This image is of it baked without chilling, as you can see, it is fully set, but not firm. And this is after crisping again the next day. Firmer, not as creamy. Can be eaten like cornbread.

Romanian style bean stew with caramelized onions in sweet and smoked paprika. Balmos (a sort of cheesy mamaliga). And sour cream, of course.

I've had dishes made with ghee in a few Egyptian and Ethiopian restaurants that were served with pitas. Notably fava beans and hummus with ghee are quite good, if you happen to tier of olive oil.

I do the same, but I don't bother removing the parchment (I didn't notice any difference when I did). Your pizzas look great, btw

Should work well, I'd guess. Are they prone to overcooking? If not, than maybe give it a try

I think of them more as a breakfast / brunch dishes more so than as dessert. In a way,they don't differ much from bread pudding (which I also adore) but less rich and creamy. The apple version is more dessert-like, the Jerusalem one is usually part of a spread.

I guess that you are referring to the snippet (it cuts at a different position based on your screen size). If you follow the link, then the recipe seems ok.

Fixed the ingredients order, thanks. I'm not sure what do you mean by "stop at 70"?

Here:

Traditionally served as part of a brunch/lunch spread, along with sweet dill pickles. It can be also served as a dessert, I suggest having it along with some creme anglaise, sweetened ricotta or whipped cream if doing so. - 400g dry spaghetti - 250g sugar - a few tbsp of water - 50g butter - 80g milk (or water) - 5 eggs - 1 tsp salt - 1 to 1.5 tsp cinnamon - 1.5 tsp dry ginger - 2 tsp ground black pepper - a narrow and tall non stick pot, silicon mold or well greased aluminium pan. Choose a tall and narrow one for an impressive tall result. Prep: - Optional but recommended: toast the dry pasta in a low oven until light reddish-brown (careful, it can easily go too far). This will lend the kugel an impressive dark-brown color and better texture. - Cook the pasta al-dente. Drain well. - Meanwhile, make a caramel out of sugar and water. If using a non stick pot for baking, you can make the caramel in it. - Cook the caramel to an amber shade. If it is too dark, the result will not be sweet enough. You can add more sugar if it happen to darken too much. But make sure it's not burnt. - Remove from heat. - Add in the butter and mix. - Mix in the milk. - Mix the pasta into the caramel sauce. - Make sure that the pasta isn't too hot, then mix in the milk, eggs, salt and spices. Mix well. - Transfer to the baking pan/mold, or keep in the pot if its non stick. - Cover well with aluminum foil, as air tight as you can. - Bake for at least 9 hours and up to 16 (I haven't tried longer) at 90-100 deg C (195 F). - You can put a few eggs in the oven as well to make haminados eggs, which are excellent in sandwiches. - Before serving, pour 1/4 cup of boiling water on top of the kugel, then let it absorb for a short while. - Remove from the pan and slice to serve. - It reheats well in an oven or microwave. See also the more familiar apple kugel:

It's been 4 years?! Made this again today, after not making it for a year or two. Here's my current recipe: 1 large onion, cut into stripes butter 600g cabbage, cut into stripes 1.5 granny smith apples, cut into stripes 1 large garlic clove 1 tsp caraway 1/2 tsp pepper 1 tsp grainy Dijon mustard 2-3 tsp apple cider vinegar 3 tbsp chopped parsley salt to taste optional: egg noodles or short pasta (~150 g) Cook onion in butter until yellowed. Add cabbage and salt, stew for 15 minutes. Add apples, garlic and caraway. Cook about 10 more minutes until soft enough to your taste, but still has some bite. Mix in the noodles, if using. Add mustard, parsley, vinegar and pepper. Taste and adjust. Serve with sour cream.

Braised cabbage with noodles, apples, butter, caraway, mustard, apple cider vinegar, parsley. With sour cream. Spread of haminados eggs (baked overnight), roasted eggplants, caramelized onions. Not the prettiest thing, but really delicious.

Jerusalemic kugel. Pasta mixed with caramel, butter and eggs. Flavored with ginger and plenty of pepper. Baked all night long so that it achieves a deep browned color, and a flavor to match. Served with milk matcha, spiked with rose water.

I find that it's better to err on the side of under cooking pita breads, as over baked ones are prone to become dry and chewy. Once baked, I place them in a closed container, covered with a towl, so that they steam and stay soft. Many people reheat pitas for serving over a strong flame, so that they char, and heat quickly without drying out. Having a very hydrated dough is also key.

Thanks! The things that look like cashews are cashews. 😄 The noodles were made with some additional baking soda (which I toasted first), which contributes to a chewier texture.

Freshly made alkaline egg noodles. Smoked tofu, shiitake and button mushrooms, charred cabbage, spinach, spring onion. Sauce of garlic, ginger, chilies, soy sauce, oyster sauce, toasted sesame oil, five spice, orange zest, a little sugar.

Banana custard, walnuts, chocolate

Seen it used on meat by street vendors in Taiwan, haven't eaten any, but it smelled great fwiw

My understanding is that separation of the coconut fat is considered desirable in traditional Thai cooking. That said, I also add coconut milk right before serving (often with an additional drizzle on the plate), but my reasoning is mostly to retain the coconut aroma, which I find to degrade during prolonged heating.

Peas, stir fried zucchini, paneer in tomato curry, with blended carrots, onion chili. singer, dill, coriander leaves and seeds, cumin, fennel seeds, mustard seeds, curry leaves, fenugreek - tempered in butter. Lentils with coconut milk, browned onion, plenty of makrut lime leaves, ginger, coriander seed, fenugreek, cumin, fennel seeds, mustard - tempered in coconut oil. Rice with toasted cumin and mustard. Yogurt.

Cholent (vegetarian). Mushrooms, lots of caramelized onions, beans, potatoes, eggs, yuba, spices.

Mulligatawny. Recipe: https://forums.egullet.org/topic/157777-mulligatawny-soup/

You're welcome. I'd guess 10-20, be watchful when it starts to color.

Here you go: If you search for "pasta e noci" or "salsa di noci" you will find many variations. One that I really like is a quick one made by frying garlic in butter, adding walnuts and milk to form a creamy sauce (thinner than my recipe), generously applied to long pasta or green beans. Georgian cuisine makes use of a similar sauce for serving with cooked chicken, known as Satsivi. If mentioning Georgian walnuts dishes, I can also suggest:

1.5 kg eggplants, peeled 100g well toasted walnuts 2.5 tsp coriander seeds 1-2 tbsp lemon juice 1/5-1/3 cup water 2 tsp carob molasses, date molasses, or dark brown sugar 3 tbsp chopped cilantro (optional) hot chili to taste freshly ground pepper, generously 1-2 tsp salt pomegranate kernels, for serving Cut the peeled eggplant into thick (2 cm) slices. Generously brush with oil from both sides. In a 220 deg C oven, bake until dark brown on both sides. Toast the coriander seeds until aromatic. Blend together all ingredients (other than the pomegranate) until smooth. Adding water as needed. Taste and adjust salt, lemon, chili. Serve at room temp, with pomegranate kernels on top. Eat with crisp warm bread, or pita chips.