Most kugels will stick to your ribs and thighs in perpetuity. The noodles or potatoes are bound together with mass quantities of cheese and eggs, then baked. There may be some raisins or other fruit in the recipe, but the net effect is high fat with a little starch thrown in. When faced with what …
January 2020 archive
Permanent link to this article: http://ediblethoughts.com/2020/01/16/a-lighter-kugel/
Jan 05
Serious Slow Cooking
I never had a slow cooker. So getting a sous vide took some getting used to. Julian found a recipe on the Chef Steps website for braised short ribs that required 24 hours of cooking. Because zipper freezer bags aren’t made for high heat, I double-bagged the ingredients. I had to cover the pot with …
Permanent link to this article: http://ediblethoughts.com/2020/01/05/serious-slow-cooking/
Permanent link to this article: http://ediblethoughts.com/2020/01/05/paws-meet-jaws/
Jan 04
New Year, New Gemisches
For a change, we hosted the New Year’s Eve celebration. It was low-key and broke up well before midnight. (Blame my farm girl genes and my 5:30 am swim for that.) The menu was paella with chicken and Spanish chorizo, sous vide parsnips, salad, crusty bread, and chocolate cake. As an appetizer, I made bacon …
Permanent link to this article: http://ediblethoughts.com/2020/01/04/new-year-new-gemisches/
Jan 02
Sous Vide on the Sammamish
Julian got me a sous vide stick and cookbook for Christmas. This particular device is made by Chef Steps, a Seattle-based company that was recently acquired by Breville. The principle of sous vide is to cook food at a lower temperature for a longer period of time in a water bath. The temperature is high …
Permanent link to this article: http://ediblethoughts.com/2020/01/02/sous-vide-on-the-sammamish/
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