So Many Recipes, So Little Time...
I collect cookbooks and rarely have time to make a fraction of the recipes that catch my eye.
A few months back I made a very simple pie from The Fannie Farmer Baking Book called Tyler Pudding Pie--a very good, "homey" (toffee-tasting) dessert. I also made Oven Fried Parmesan Potatoes (topped w/truffle oil) from Betty Rosbottom's book--tasty. Also, a great Spoonbread recipe from Farmhouse Cookbook by Susan Hermann-Loomis.
I find myself drawn to comfort foods, although I am not daunted my chef-inspired recipes. What recipes have you made recently that were especially good?
We had Chicken Paprikash for dinner last night. The ingredient list has evolved from the recipe that my mother gave me to one that has a few more vegetables and a lot more paprika.
Onion was the only vegetable in my mother's recipe. I have included green chopped bell pepper, diced celery, shredded carrot, and several crushed garlic cloves. I use 2 Tablespoons of paprika instead of 1/2 teaspoon. Afterall, it is called 'paprikash.'
This dish that I cook is one of the few that my wife will eat. In fact, she requests it. It does not contain as much hot pepper as my other dishes. There's just a hint of cayenne in it. One can serve it with rice, egg noodles or pasta. We had it with rice last night.
Boneless chicken thighs are used in my recipe. They are braised whole in the sauce made from the vegetables mentioned in the previous reply and an 8-ounce can of tomato sauce. Once the thighs have braised for 20-30 minutes, I remove them from the sauce to a cutting board. About 2/3 of a pint of sour cream is added in dollops to the sauce on top of which I add flour. The sour cream and flour are whisked into the sauce which then thickens. The thighs are cut up before being added back to the thickened sauce.
Good luck with your added vegetables. Buon Appetito!
Sure, paraphrased below.
She calls it a buttery, caramel-like pie. I noted when I made it that it was yummy comfort food, but not very pretty (sometimes that matters when serving to company!).
Tyler Pudding Pie
8" pie crust
1 1/2 cups packed light brown sugar
1 stick butter (I used unsalted)
1/3 cup heavy cream (calls for 1/2 cup, but pie was a smidge loose, so I noted 1/3 c for future.)
1/4 tsp salt (1/4 t. more if used unsalted butter)
3 large eggs
3 tsp vanilla (she called for only 2, fyi)
1/2 tsp freshly ground & loosely packed nutmeg (or 1/4 tsp. from store)
Preheat oven to 425 degrees. Prick pie crust all over with a fork and cover with foil and bake for 6 minutes; remove foil and bake for 4 more minutes (or until just beginning to color. Remove from the oven and reduce oven temperature to 375 degrees.
In a heavy saucepan over medium-high heat combine the sugar, butter, cream, and salt. Stir constantly for about 5-8 minutes (will bubble up a bit), until sugar is dissolved and butter has melted; remove from heat.
In a small bowl, whisk the eggs. Add a bit of the hot mixture to the eggs to temper, then slowly add the eggs to the hot mixture, whisking constantly. Stir in the vanilla and nutmeg, then pour the filling into the pie crust.
Bake at 375 for about 25 minutes. The filling will swell and the top will ripple. Remove from the oven and serve warm, with a pitcher of heavy cream (I did not serve with cream.)
(Let me know how it works for you.)
Here it is...dark meat is best here.
5 Ingredient Chicken
1/4 cup Dijon mustard thinned with 3 Tablespoons water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoon curry powder
6 - 8 chicken thighs/drumsticks, skin and any visible fat removed
Preheat oven to 425. In a small saucepan, combine mustard, water, syrup and spices. Over medium heat, stir til sage and curry are well blended and mixture is just heated. Put chicken pieces in a baking dish that crowds the chicken a little, season with a little salt & pepper-- an 8x8 works nicely but usually I just line a baking pan with foil and then pull the sides of the foil up so that the chicken is nestled or crowded together--due to the sugary content of this sauce, it can burn a little. Pour mustard sauce over chicken and bake uncovered for about 45 or 50 minutes BASTING every 10 or 15 minutes til chicken is golden brown. Very good with basmati rice.
I have the same problem as you and am trying to methodically go through all of my cookbooks, one by one, and put together a list of the recipes from each that I want to try; that way when I sit down to plan the week's meals, I don't have to flip through all of the books for ideas.
As far as what I've made this week, besides the pasta with leeks that I've already posted about below, this week I made a new meatball recipe from Joyce Goldstein's cookbook "Italian Slow and Savory." It was delicious. The meatballs braise in the sauce and are not fried first, so they are very soft.
I made pizzas as well, one with tomato sauce, mozzarella and basil (margherita) and the other with caramelized onions, gorgonzola and toasted walnuts.
I'm thinking short ribs this Sunday . . . lots of posts on it below have gotten me hungry!