streem26

I have a copy of The Cuisine of Hungary by George Lang cookbook. I would recommend it to anyone who might be curious about Hungarian food. My mom's family is Hungarian, and while I have many of my grandmother's recipes either memorized or written down, George Lang's cookie and pastry recipes were so close to our family recipes that my grandmother just used his.

A couple of days ago, I got a venison shoulder from a friend, and rubbed it down with garlic, rosemary, and salt, and put it in a Foodsaver bag, and let it marinate 6 hours, before setting it in my sous vide for 12 hours at 135°, before smoking it for 4 hours. I took it to my friend's house yesterday, and everyone loved it, though it could have stayed in there longer - some sites had it being in the sous vide for 24 hours, so I'll try that next time. The very center, while it was fairly tender, it could have used more cooking, or cut thinner. My friend made a batch of dal as a filler - his Mom is Indian, so he's half Indian, and likes to cook. I made a sauce that I took over - a simple tomatillo sauce, which is just a small clove of garlic (I almost never say that!) to 2 c grilled tomatillos, plus toasted chile de árbols to taste (the original recipe called for 9, but I only put 4 Thai peppers, which was still quite hot.

I like to make turkey feta basil burgers. Though that recipe uses "hard" feta crumbles, so it may not work if you got the softer variety. I sometimes make a version of manoush - homemade pizza with a zataar topping. It’s fantastic fresh out of the oven eaten with feta and sliced tomato and cucumber. Also, Feta Coleslaw is delicious. (I know, sounds weird, right?). That recipe makes enough for an army, so I always halve it and it's still plenty for two people for a couple of meals.

Tonight I planned and prepared a chicken with stuffing recipe I found online. It was easy to prepare and put together....took about 20 minutes to pull everything together and then stuff it in my oven for 30 minutes to become tonights dinner. I have a lovey double oven set up and preheated the oven, placed the dish inside and 35 minutes later I pulled it out and voila, it was cold. Apparently I heated one oven, then placed the casserole into the other. 😅 Hopefully, the recipe works out or I'm selling the house.

I own a lot of physical cookbooks and I own kindle cookbooks. Some of my favorite recipes has consistently come from good cookbooks. They’re generally more carefully cultivated and tested. I’ve been cooking through Paul Prudhomme’s Louisiana Kitchen cookbook and even with the Spartan features of an old book the recipes are insanely good. It’s just hit after hit. That's not to say you can't get good recipes online, I just find the signal to noise ratio much worse than books.

I'm a middle-aged fogey who LOVES books and couldn't get behind the idea of a Kindle when they first came out. But hard copy cookbooks are completely impractical for me, between keeping them open to the right page and keeping them clean and having room to store them..... etc.. I find it much easier to use e-recipes with digital menu planner, to import recipes and make the changes based on my family's preferences.

My favorite that I’ve made so far has been a banana custard with vanilla fluff swirl and graham cracker crunch. recipe Banana Ice Cream with Caramel & Cookie Swirls I only use 2 eggs in my custards as a find you get the benefits of the eggs as an emulsifier but don’t have to worry about the change of flavor.

I love adding beer to braised/stewed/slow roasted pork recipes, I've done this with lagers, stouts, IPA, pilsners, and some others I can't think of. I am not familiar with cream ale though. Some pork recipes I've tried this with are pulled pork, pork roast, pork chili (stout works best here!) and braised german sausage. Some other are beer cheese soup recipe and beer battered fish/onion rings/anything.

Today turkey burgers But tonight I’m making artichoke spinach soup with parmesan and cheese ravioli from my recipe book Probably just toast some sliced french bread, slap some butter on them, and call it carb heaven.