All posts by A_Boleyn

About A_Boleyn

Having come late to the kitchen, other than in an eating capacity, each new recipe I try is an exciting opportunity to enjoy the original and then make it my own.

Lazy Lasagna Casserole

I had some ricotta and provolone in the fridge and thought of making a lasagna but I didn’t have any lasagna noodles and was too lazy to make my own from scratch so I hunted down a recipe that used penne, ziti or medium shells for a casserole type dish. I had penne rigate so that’s what I went with. And, in place of the doctored marinara the recipe called for, I used a jar of mushroom and green pepper pasta sauce. The results were pretty good. And I now have enough pasta for five more meals.

Peach Pie

Haven’t made a pie in a while and since peaches were in season … and on sale, I bought some last week and finally got around to making a pie today. I used a recipe for the filling that I found on line here.

I was quite happy with the results. I’d probably make the pie earlier than I did as the peaches kept softening in the fridge.

Rum Baba (Trial 1)

I’ve enjoyed the rum baba (baba au rhum) bought at a local Italian bakery over the years and kept meaning to try making them myself, but the cost of the molds kept me from the attempt. And then I retired and decided to splurge.

This was my first attempt. I used a recipe I found on line which has now disappeared. It was fine EXCEPT for the fact that it called for a crazy amount of salt. But I followed the recipe – bought the bread flour called for too – even though my baking ‘sense’ was flashing RED. And I was right. The babas took forever to rise and, even after soaking in the rum syrup, they were salty. I ate a couple and then tossed the rest. Now that I have the molds, I’ll probably make them again. Someday. And use a lot less salt.

Soaked baba ready for the cut and a channel cut into the baba for the whipped cream

Prepared mold and risen batter

Baked babas and soaking in the rum syrup

 

Japanese Duo and Basque Burnt Cheesecake

It’s been six seven months and I got bored so I thought I’d post a couple of pictures of things I made lately. I’ve made both dishes before and posted them on my LJ and my blog.

Japanese chicken curry using a boxed curry roux.

And some inarizushi (seasoned fried tofu pockets filled with sushi rice). One has pickled plum stirred into the rice and the other has green onion and rice seasoning in it.

PS: I also baked a Burnt Basque cheesecake a few days ago and am slowly making my way through it. This is a new dish in my cooking repertoire. I found the recipe here.

Turkey Tetrazzini … Turkey Leftovers Are Here

Cooking for one or two can be fun even if you end up with half empty cans of things. Next time, I’ll use the entire can of cream of mushroom soup and a bit more milk to end up with a creamy sauce.

    

Diced turkey breast (or a combination of white and dark meat), frozen green peas, green onion, cream of mushroom soup/milk, a dash of garlic powder and salt and pepper to taste. Not much of a recipe.

Baked until the top was browned and the inside was hot and bubbly.

Happy Thanksgiving (2021)

Happy Thanksgiving to everyone.

I went easy on the Thanksgiving spread this year. (Okay, I was lazy and couldn’t be bothered doing much except the bare necessities.)

Although, I DID make some giblet gravy to serve over the mashed potatoes. The coleslaw was from a bagged mix and dessert ended up being an apple instead of the apple pie and vanilla ice cream I had planned on.

Filling and delicious with lots of leftovers ahead.

Duck Breast

I haven’t been cooking anything particularly post-worthy recently. Maybe the duck breast I made yesterday. So, I’m just going to post a quick picture.

I ended up with some duck cracklings for snacking and rendered fat for future veggie cooking so that was a win.

Enjoy the picspam.