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Dinner Plans? (5 Viewers)

Grilled chicken and aglio e olio
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corn flake crusted chicken thighs in the air fryer on top of buttermilk cheddar & chive waffles w/ hot honey. kinda threw it together last minute with what we had on hand and it turned out pretty good!
 
detroitdad said:
That looks amazing. I wish I had the confidence to try and make something like that
Click to expand...

It's not hard, it just a lot of little things that you put together to make the complete dish. The stuff that you see (the toppings like the ham, tofu puffs, eggs) and even the noodles are easy, the time consuming parts are the dashi (stock), tare (seasoning) and oil. Also there are a lot of ingredients that I have collected over time that you would not normally keep in the pantry but fortunately keep for a long time so you don't have to worry about waste.

I made the dashi earlier in the week as I knew the ramen craving would come so it was sitting in the fridge ready - that typically takes me 3-4 hours of stove time but I got an immersion circulator for Christmas which made it 4 hours but completely hands off. I make my Dashi by heating konbu (seaweed) and dried shitake in water but you mustn't let it boil or it turns bitter. Now I can set the circulator to 140F and just leave it without worry.

I've also developed some other shortcuts that make it easier - perhaps I should do a ramen instructional thread?
 
Darson said:
It's not hard, it just a lot of little things that you put together to make the complete dish. The stuff that you see (the toppings like the ham, tofu puffs, eggs) and even the noodles are easy, the time consuming parts are the dashi (stock), tare (seasoning) and oil. Also there are a lot of ingredients that I have collected over time that you would not normally keep in the pantry but fortunately keep for a long time so you don't have to worry about waste.

I made the dashi earlier in the week as I knew the ramen craving would come so it was sitting in the fridge ready - that typically takes me 3-4 hours of stove time but I got an immersion circulator for Christmas which made it 4 hours but completely hands off. I make my Dashi by heating konbu (seaweed) and dried shitake in water but you mustn't let it boil or it turns bitter. Now I can set the circulator to 140F and just leave it without worry.

I've also developed some other shortcuts that make it easier - perhaps I should do a ramen instructional thread?
Click to expand...

Or you could just cook for me in August lol
 
detroitdad said:
View attachment 1106053View attachment 1106054View attachment 1106055View attachment 1106056View attachment 1106057
Click to expand...

If these pizza intrigue you. You should make them! These were excellent.

I did one pizza with a beet pesto and one with a mozzarella base (no sauce). The beet pesto pizza was Colleen and I's preferred pizza. It was more complex, lots of flavor. Jake and Senika preferred the other pizza because the goat cheese stood out a little bit more (jake doesn't care for beets, but still enjoyed both pizzas).

The raspberry balsamic glaze was a huge hit. Paired fantastic with both pizza's. It was simple, just time consuming to make. It took about an hour on simmer with constant stirring to get it to the texture that I wanted. 1 cup of balsamic vinegar, 4 ounces of raspberries, sugar, and a touch of chili flakes. I went really mild on the chili flakes and it didn't really heat up the glaze like I wanted. I was afraid to overpower it. We just added chili flakes to the pizza after it cooked.

I crumbled walnuts, toasted them, and added them to pizza after they cooked. WOW...........

The arugula was a perfect pairing with the pizza!

The beet pesto was really easy. Peeled, cubed the beats. oil, salt, and pepper. I roasted them for about 45 minutes. I put them in the blender with lemon juice, salt, pepper, oil, and maybe a few other things. I kept it simple. I wanted the beet/goat cheese pairing to be the star of the show!
 
detroitdad said:
If these pizza intrigue you. You should make them! These were excellent.

I did one pizza with a beet pesto and one with a mozzarella base (no sauce). The beet pesto pizza was Colleen and I's preferred pizza. It was more complex, lots of flavor. Jake and Senika preferred the other pizza because the goat cheese stood out a little bit more (jake doesn't care for beets, but still enjoyed both pizzas).

The raspberry balsamic glaze was a huge hit. Paired fantastic with both pizza's. It was simple, just time consuming to make. It took about an hour on simmer with constant stirring to get it to the texture that I wanted. 1 cup of balsamic vinegar, 4 ounces of raspberries, sugar, and a touch of chili flakes. I went really mild on the chili flakes and it didn't really heat up the glaze like I wanted. I was afraid to overpower it. We just added chili flakes to the pizza after it cooked.

I crumbled walnuts, toasted them, and added them to pizza after they cooked. WOW...........

The arugula was a perfect pairing with the pizza!

The beet pesto was really easy. Peeled, cubed the beats. oil, salt, and pepper. I roasted them for about 45 minutes. I put them in the blender with lemon juice, salt, pepper, oil, and maybe a few other things. I kept it simple. I wanted the beet/goat cheese pairing to be the star of the show!
Click to expand...
We have always roasted the beets first and then peeled them. You can practically peel them with a paper towel. If peeling them raw is a challenge, try pre-roasting. You can use an ice bath to cool them down if you are in a hurry, but I typically roast the beets a couple hours early and just let them rest until needed.
 
Poker Zombie said:
We have always roasted the beets first and then peeled them. You can practically peel them with a paper towel. If peeling them raw is a challenge, try pre-roasting. You can use an ice bath to cool them down if you are in a hurry, but I typically roast the beets a couple hours early and just let them rest until needed.
Click to expand...

That is how Colleen does it. The beets were pretty large. I didn't have any issues peeling them. The flavor profile of the beet/goat cheese pizza was awesome!
 

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