I’m looking for goodness you made by yourself. No boxes or pre-mixes allowed. It’s OK if you didn’t grow the wheat or slaughter the steer. What can you make fantastic with simple ingredients? Please admit any cheating. Foods preferred, everything welcome, drooling anticipated
Today I baked bread, 3/4 whole wheat (flours, yeast, water, salt) with ground flax mixed in, one loaf for slicing, and a pan of buns sprinkled with sesame for sandwiching. Perfect.
Two days ago I made seedless blackberry jam, all the pulp but no seeds, half the normal amount of sugar, and a dash of lemon juice, pectin from a box (so that might be cheating, but I count it as a shortcut as opposed to simmering it down all day or rendering apple peels for pectin). Mmm, summer in a jar.
Quality sweet butter in the fridge.
Take warm roll, split, insert slabs of butter, spread with jam. Orgasm!
This may not go down well with some but I make a magnificent version of lambs fry (liver) with bacon and onion in a red wine sauce.
Saute the onions and bacon fist and put in a casserole dish, slice the liver really thin, coat in seasoned flour and fry for 45 seconds on each side then add to the casserole dish. Deglaze the pan with red wine, add some more flour to make a sauce, pour into the casserole dish, mix all together and put in the oven on low for around 30 minutes to let the sauce soak through.
Serve with mashed spuds.
Sorry if it’s off topic, I do bake but not from scratch.
That sounds delicious! Liver is under appreciated, and then to add onions and bacon? Fab.
I like to cut liver into strips, salt and flour lightly, then deep fry in lard. Served with gravy or mayo it’s a real treat. The liver comes out crispy on the edges and tender inside.
I put raw chicken filets on the George Foreman, cooked em for 5 minutes or so, and lovingly drizzled them with butter. Added a little salt and garlic powder. Delish, simple, and healthy(ish)!
I make fudge and divinity for Christmas (recipes are still packed up after our move), and get requests for it all year long. (How about Groundhog Day Fudge? Mother’s Day Divinity?)
I like to heat/soften up some minced garlic and basil in olive oil, throw in a handful of halved grape or cherry tomatoes for a couple of minutes, and serve it on salt and peppered angel hair pasta. It’s one of my favorite things to eat when I want something quick and pretty healthy.
I have some really good New Orleans cookbooks (John Besh’s book is especially great) and I can make a pretty mean gumbo with shrimp, lump crab, and andouille sausage. Also have had really good success with Red Beans & Rice and NOLA style BBQ Shrimp.
This was going to be my response. My go-to recipe is endless variations on this depending on what vegetables I have in the house and what pasta sounds appealing. Last night it was yellow squash, onions, mushrooms, asparagus and grape tomatoes — served over penne pasta.
Well, I once tried to make Shaker Lemon Pie. I don[t think it turned out that well, but I’ve always been intrigued by the simplicity of the recipe.
A key step is lemon sliced “paper thin”. I don’t think I achieved that thinness as I was attempting to slice it by hand. If anyone is familiar with this recipe, I’d like to know if it is good when properly done.
Another “learn something new every day” moment for me. I’m familiar with “lamb fries” (testicles), but not “lambs fry” (liver.) The placement of the “s” is apparently a very important distinction.
Olive oil
White vinegar
Salt
Pepper
Cayenne pepper
Garlic powder
Sugar
Cumin
Mexican oregano Aji Amarillo Rocoto Huacatay
Mix into a paste and rub all over the chicken, inside and out and under the skin. Then put on the rotisserie over a medium coals. After an hour increase the flame with more coals and roto for another 20 to 30 minutes to crisp the skin. It’s a pretty good copy of El Pollo Rico.
To kick it up another level brine the chicken overnight in salt, sugar and cumin. Kick it several notches and swap the chicken for a turkey!
You can make a very decent spicy aioli with two tbsps of mayo, two tbsps of Sriracha, olive oil, lemon juice, and four or five cloves of smashed garlic. A decent green sauce with jalapenos, cilantro and a bit of water blended until smooth.
Mine is mundane and simple, but when I make a vat of it, it disappears. Basically pasta salad - tuna, drained rinsed canned shrimp, celery, hard boiled eggs, shredded carrot, fine diced scallions, maybe diced red or green pepper, maybe leftover olives from the Mediterranean olive bar, and lots of may. I like thin pasta, maybe cappelini, cut up, lots of mayo with a touch of sugar, seasoned salt, and fresh ground pepper. They sell expensive tuna salad in little containers in the deli that’s convenient, but not half as good.
