nothavanas: (shortcake)
I'm just leaving this here until certain bacon-eating parties return from Points Abroad. It would be a terrible idea to make these without help around to eat them.

http://jenni-the-cook.livejournal.com/6107.html
nothavanas: (Default)
Double the quick cheeseburger pie recipe. Skip the crust. Fry up as much bacon as will fit in your cast iron skillet and set aside. Saute the onions and garlic, then add the meat. Season with chili powder, cumin, pepper, and Lawry's Seasoned Salt. Swap cornstarch in for flour, using less than half as much. Add probably more than 2 c cheese, and add the now-crumbled bacon back in along with the pickles. Bake in a 9x13 casserole dish. Put the rest of the cheese on 15-20 minutes in, and then bake until melted and bubbly.
nothavanas: (Default)
I made Alton Brown's hash browns for breakfast a week or so back. You grate the
potato with peel (I used the food processor, because I have sworn an
oath not to hand grate any quantity of food over 1 tortilla-and-cheese
worth) and squeeze some of the water out. I cooked 13 strips of bacon in
my cast iron skillet, drained most of the grease (leaving a few mm of
liquid) and added the potato shreds, sprinkling with kosher salt. It
said to cook for a while and them flip the whole thing. That only sort
of worked, and I should have added more grease to fry the second side
in. Still, it came out delicious.

misc notes

Mar. 15th, 2011 10:25 am
nothavanas: (Default)
 Bisteeya with chicken was a wild success; I used a recipe from Epicurious and added extra spice blend. It took 4 hours to make, though. Part of that was prepping the ras el hanout spice mix, and part of it was cooking the chicken (in homemade turkey stock) for an hour. Filo isn't hard to work with, but it is slow.

Lauren made macaroni and cheese pie with a cheese topping; there was bacon to crumble on top for the not-vegetarians around. We decided bacon would be better mixed in, and there was some discussion of gourmet cheese in addition to sharp cheddar.
nothavanas: (Default)
-I made twice baked potatoes, substituting bacon salt for actual bacon and freeze-dried chives for fresh. They came out fabulously; one whole potato per person worked out fine.

-That fancy Italian olive oil is beautiful with fresh sourdough bread and kosher salt. I ran an experiment out of laziness, and let the sourdough loaves rise overnight on the counter after shaping them. The texture is beautiful. There wasn't much ovenspring, if any, but the crumb is excellent and there's a nice crust. I may do that again on purpose!

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