How do you cook it?

[Randolphkeys]

Oh, and obviously, make the mayo from scratch--don't use a half cup of Hellman's or whatever. One egg, half a cup of oil, immersion blender.

I used to do that... what were you just saying about too many dishes everyday? LOL!

 

[Sebastian]

Highbush cranberry muffins.

An old Alaskan recipe.

 

[FiveThous]

I’m getting good at the sourdough game.

 

[Kouki]

<3 salmon, especially crispy salmon skin

One of my favorite ways to make it is with a white bean puree. Forget if I've posted it ITT before. Sweat off garlic and onion in olive oil, add beans with maybe 1/2 liquid drained, heat, blend, season to taste (either creole seasoning or just S&P, and lemon juice). So good, texturally plays off the fatty fish really well.

 

[Sebastian]

I’m getting good at the sourdough game.

That looks great!

 

[Ben]

Smoked beef cheek burgers for dinner tonight and they were amazing!

 

[FiveThous]

We can’t get through two loaves of sourdough a week between the two of us so I’ve been looking for an excuse to use at least some of that second loaf. As a result, I cut up half a loaf of sourdough, tossed them in olive oil and salt&pepper and made croutons.

 

[Out of the Rafters at the Q]

We can’t get through two loaves of sourdough a week between the two of us so I’ve been looking for an excuse to use at least some of that second loaf. As a result, I cut up half a loaf of sourdough, tossed them in olive oil and salt&pepper and made croutons.

If you want to splurge, shred some Asiago cheese and sprinkle it on there.

If you REALLY want to splurge, toss the croutons in a mix of butter, garlic, salt and pepper. Then spread the Asiago on top and bake.

 

[FiveThous]

If you want to splurge, shred some Asiago cheese and sprinkle it on there.

If you REALLY want to splurge, toss the croutons in a mix of butter, garlic, salt and pepper. Then spread the Asiago on top and bake.

I’m sure we’ll do some cheese ones eventually, this was just poppin that cherry.

 

[Out of the Rafters at the Q]

I’m sure we’ll do some cheese ones eventually, this was just poppin that cherry.

Honestly it ruins the while reason to use sourdough in the first place... but I love me some old school panera croutons.

Of course to be true to the recipe, you'd use Asiago cheese loaf to start.

 

[FiveThous]

Honestly it ruins the while reason to use sourdough in the first place... but I love me some old school panera croutons.

Of course to be true to the recipe, you'd use Asiago cheese loaf to start.

I like tinkering but I usually play things close to the vest on my first few go arounds to make sure I’ve got my oven dialed in.

 

[Out of the Rafters at the Q]

I like tinkering but I usually play things close to the vest on my first few go arounds to make sure I’ve got my oven dialed in.

Always the way to go.

I like to say I use an Alton Brown recipe first because I know he'll nail all the basics and core concepts. Then I can step up to something like Kenji or a Heston Blumenthal recipe.

 

[FiveThous]

Made salt & pepper chicken. We’ve got more bell peppers than we could manage from our garden. Last night she made fried rice and tomorrow or Thursday is pepper steak. Basically it’s homemade takeout this week at my house.

 

[FiveThous]

Our most recent harvest, we’ll use the cayennes for homemade crushed red pepper flakes.

 

[Sebastian]

Made salt & pepper chicken. We’ve got more bell peppers than we could manage from our garden. Last night she made fried rice and tomorrow or Thursday is pepper steak. Basically it’s homemade takeout this week at my house.

That looks fantastic!