No recipes … just lots of pictures. If you want recipes for something, let me know.
It’s been really warm and humid, and the A/C is labouring to deal with it all, so I have been doing minimal cooking.
In fact, I bought a giant (28 piece) cheese and pepperoni shreds pizza and have been eating 2-4 pieces for lunch or dinner over the last week, while playing with some aspect of tried and true recipes.
Like trying a substitute for chicken stock in the form of a jar of “Better than Bouillon low sodium organic chicken base” and then using it to make egg drop/flower soup. The pinch of turmeric didn’t make the soup appreciably more ‘yellow’ than my usual recipe even though it’s supposedly a Chinese restaurant trick.
And then there was the boneless chicken breast that I sliced in half horizontally, pounded thin, and panko-breaded. I ended up with a cutlet and some chicken fingers which I baked. The twist was combining the egg/flour breading steps into a batter flavoured with mayo and mustard. The end result was super crunchy.
Chicken Finger/Cutlet Batter
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard (or any other mustard of choice)
2 tbsp flour
1/2 tsp salt
Place the Batter ingredients in a bowl and whisk with a fork until combined.
I pounded a boneless pork chop thin and treated it in the same manner.
I also made a batch of crepes (must remember to re-season my cast iron frying pan cause there’s a sticky spot), a dozen cream puffs and a half recipe of pastry cream. Instead of baking the cream puffs at the usual temperature (350 deg F) I tried the high/low combo that the classic recipe calls for. They looked great but about half the tray fell and I can’t account for it.
NEON PASTA ALERT!!!!!!!!!!!!!!!!!!
And, finally, I attempted the classic Italian pasta dish egg-yolk ravioli (Uova da Raviolo). I used beet pasta from the freezer, cause I didn’t want to bother making a fresh batch of plain pasta dough. I rolled the dough a bit too thin and, while I was cooking the ravioli, the fragile pasta tore open. I managed to salvage the 2 ravioli (that’s all I made) and, after dressing them up with a browned butter-bacon-sage sauce, ate a delicious dish with a perfectly cooked egg yolk.
The effort is worth the fuss. I used the rest of the ricotta-Grana Padano cheese filling to make some regular ravioli which I froze away.
I kneaded a bit more flour into the pasta from the trimmings used above for these ravioli giving me a paler colour.
All in all, it’s been a fun week. 🙂