NY strip, dry brined (kosher salt, fresh cracked pepper, and some baking soda, left at room temperature until the salt has been fully absorbed into the steak.)
as for cooking, it depends on weather and mood- nice enough to grill outside? wood fired grill, with a coating of marinade applied just before it goes on (not more than a few minutes.)- Olive oil, apple vinegar, garlic, more pepper. maybe some lime or lemon juice. seared to a medium-rare. the oil helps the sear lock in juices, the hint of vinegar adds an acidic kick.
Shit weather? it’s pan fried in cast iron, generous amounts of butter (and enough neutral oil to keep it from burning about 1/3 oil 2/3’s butter), with a crushed clove of garlic and a sprig of time in the pan. again, seared to that perfect medium rare. (though… if you have one of those in the family, this method also allows you to slow it down to produce a passable well done. Just saying.)
of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)
of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)
Just an add-on to this for anyone who doesn’t know. “Tent” with foil if you’re going to do that. You don’t want to trap moisture and ruin the nice crust you just made. I don’t bother with foil myself. As long as I don’t cut it, it retains enough heat for me to enjoy it fine.
yes, on the tenting. another option is to put it in a cold oven. if the oven has a bread proof setting, that can help to slow the cooling down a bit too, without actually cooking it. (proofing is usually done at 70-80f, just a bit warmer than room temp. Warming is usually quite a bit more and will continue cooking more…)
I have a glass top stove (not induction) and since I’ve most likely used it to prepare whatever side(s) I’m having, I usually just let the steak rest on the stove next to where I was cooking and the residual heat is enough to keep it nice and warm. I usually torch on a flat cast iron pan so it heats up a tad too, but not hot enough to cook any further.
Oh just the usual. I’m allergic to poultry so we just find some good pork. Do the stuffing with better than bouillon veggie broth, I just made way too much cranberry last night (you can never have too much cranberry it’ll last three days) I think we only have three kinds of potato this year
Sausage and peppers. Italian sausage cooked to death with bitter, mushy, green peppers and Ragu. I hate green peppers so I’m not sure this is one that can substantially be improved upon and I have not tried.
That makes me sad. I’ve made sausage and peppers and it’s great. No Ragu, just sausage, peppers, onions, and potatoes. Par cook the potatoes so they brown nicely, start with olive oil and minced garlic and get everything cooked to where it’s done but not dead.
I think this is a great decisien, even though it might be a hard one. I hope other communities follow your way as a scattered community helps less than a united.
I don’t really have the capacity to make my own, but there is a company in Portland who makes masa from heirloom corn (Three Sisters I think?) and it’s definitely more flavorful than Maseca.
Thank you for pointing me in the right direction! I just found their website and it seems they also sell a diy kit for making your own masa. They don’t ship fresh tortillas or masa since they are perishable. I don’t blame them. If the whole point is to make a better tortillas you should probably make everything the same day.
Yeah, their masa comes wet like dough, so it’s sold in the refrigerated section. The kit sounds cool! I’ve met them at a farmer’s market and they seemed like good people.
I make a pretty simple potato and kale soup that's a favorite in my house. It's not a recipe per se with set quantities, I just wing it.
I start in a large pot with diced carrot, onion, and celery sautéed for a few minutes, then add spice at the end to bloom: rosemary, thyme, black pepper at a minimum. Sometimes I add some garlic powder and/or paprika for a touch of daring. Next add beans, usually 1 or 2 cans of cannellini beans. Then add chicken broth, homemade if possible. About 2 quarts of broth (or 2 liters if you use a sensible measurement system). Sometimes add another 2 of water to expand the amount. Salt to taste, cover, and bring to a simmer.
After at least 30 minutes add 3-4 potatoes diced into bite-sized pieces. Simmer for another 10 minutes or until the potatoes are tender. At this point, I usually scoop out a few ladles-full and blend it smooth, then add back in to thicken the soup. Add some chopped fresh kale to wilt in the broth for a few minutes, then serve.
It's warm and hearty, can be vegan if desired by using vegetable broth, and can be ready in about an hour.
end note: If you want to use the whole kale leaf including the rib, dice the rib and add it to the carrot/onion/celery sautee. Keep in mind if you do this and also do the blending step, your broth will be greenish. Still tastes good though and you get more fiber.
I think I just used cold water, so that might be an issue. I also didn’t cover the dough while it rested so I’m sure it dried out a bit. Thanks for the tip.
cooking
Top
This magazine is from a federated server and may be incomplete. Browse more on the original instance.