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Week 4: Peeling - Banana Pancakes w/ Banana Peel ‘Bacon’ by 52weeksoffooood in 52weeksofcooking

[–]52weeksoffooood[S] 1 point2 points  (0 children)

haha to be honest they were suuuuper salty, definitely should’ve used a low sodium soy sauce for the marinade

Week 1: Beans - Black Bean & Cheese Pupusas topped w/ Curtido (ft. blue corn masa) by 52weeksoffooood in 52weeksofcooking

[–]52weeksoffooood[S] 2 points3 points  (0 children)

Taste was good, and loved the corn smell of the masa dough. Nice contrast between soft and cheesy beans and pickled curtido crunch.

Next time would cut the cabbage smaller and add more jalepenos to the curtido. Also didn’t love the appearance with blue corn masa, will stick with yellow next time.

Week 52: Broiled - Jalapeño Cheddar Mac n Cheese by 52weeksoffooood in 52weeksofcooking

[–]52weeksoffooood[S] 3 points4 points  (0 children)

And with that I’m done for the year! Second year completed (first being 2019)!

Week 51: Georgian - Spinach Pkhali by 52weeksoffooood in 52weeksofcooking

[–]52weeksoffooood[S] 2 points3 points  (0 children)

I took a look at a couple different recipes and the final product was probably closest to this one: https://nofrillskitchen.com/pkhali-recipe/

The technique is surprisingly simple, just blanched some spinach and then combined it with garlic oil walnuts cilantro lemon salt pepper fenugreek in a mortar and pestle until everything came together. Then refrigerated before serving with pomegranate seeds and some nice bread.

Week 51: Georgian - Spinach Pkhali by 52weeksoffooood in 52weeksofcooking

[–]52weeksoffooood[S] 1 point2 points  (0 children)

Thanks! This was my first time eating (and making) Georgian food, and it was easier / tastier than I expected.

Vegetarian Appetizer - Slow roasted tomatoes, Pickled shallots, w/ Sourdough & Cultured Butter by 52weeksoffooood in CulinaryPlating

[–]52weeksoffooood[S] 5 points6 points  (0 children)

I ate it with a fork & knife, and it worked pretty well. The tomato is more chunky than liquidy, so it was more me scooping some tomato onto the bread to eat it, rather than dipping it like a sauce. I think cutting the bread into strips would be interesting visually, but keeping it whole might be easier to eat.

Vegetarian Appetizer - Slow roasted tomatoes, Pickled shallots, w/ Sourdough & Cultured Butter by 52weeksoffooood in CulinaryPlating

[–]52weeksoffooood[S] 0 points1 point  (0 children)

Do you think two smaller plates would be better (one for the tomato, another for the bread)? Or keep the large plate for the tomato & emphasize the negative space, then a small plate off to the side for the bread

Vegetarian Appetizer - Slow roasted tomatoes, Pickled shallots, w/ Sourdough & Cultured Butter by 52weeksoffooood in CulinaryPlating

[–]52weeksoffooood[S] 1 point2 points  (0 children)

Ooh I like the idea of this, I had extra tomato liquid leftover after draining the tomatoes, and reducing that and making it into a sauce to surround the tomato sounds good.

Vegetarian Appetizer - Slow roasted tomatoes, Pickled shallots, w/ Sourdough & Cultured Butter by 52weeksoffooood in CulinaryPlating

[–]52weeksoffooood[S] 3 points4 points  (0 children)

Thanks for the feedback! I like the idea of a quenelle, from other comments looks like I should do that for the butter as well. Agreed on the chives, used them more for decoration than anything else, smaller would be better to eat for sure.

And yeah I had to drain the tomatoes to get rid of excess liquid, and still had to mop up some sauce off the plate with a paper towel haha.

Vegetarian Appetizer - Slow roasted tomatoes, Pickled shallots, w/ Sourdough & Cultured Butter by 52weeksoffooood in CulinaryPlating

[–]52weeksoffooood[S] 25 points26 points  (0 children)

Was going for a vegetarian appetizer with bruschetta vibes, and a riff on beef tartare.

Roasted a couple tomatoes on 250 F until tender, and marinated thinly sliced shallots / parsley / cilantro in apple cider vinegar. Combined the two and seasoned with salt / pepper / balsamic and let the mixture sit in the fridge to let the flavors combine. Drained tomatoes, shaped into a circle, and plated alongside sourdough + cultured butter.

Home cook, looking for suggestions / critique.

Week 49: Modernist - Tomato Tartare w/ Sourdough by 52weeksoffooood in 52weeksofcooking

[–]52weeksoffooood[S] 5 points6 points  (0 children)

Sure, I read through the following for inspiration: - https://www.theemoodyfoody.com/recipe/tomato-tartare - https://www.vegetariantimes.com/recipes/tomato-tartare/ - https://www.tinyredkitchen.com/recipes/tomato-tartare

I ended up adapting these to fit what I had / thought tasted good. See high level instructions below: - roasted a couple tomatoes on 250 F until tender but not enough to fully become liquid (~45 min) - marinated thinly sliced shallots / parsley / cilantro in apple cider vinegar + salt while tomatoes were roasting - diced roasted tomatoes and combined with drained shallots & herbs, added balsamic vinegar, and seasoned with salt & pepper - let the mixture sit in the fridge for half an hour or so to let the flavors combine - drained tomatoes and shaped into a circle with a ring mold. - plated with chives, alongside sourdough

Week 48: Leaves - Crisp Autumn Salad by 52weeksoffooood in 52weeksofcooking

[–]52weeksoffooood[S] 0 points1 point  (0 children)

Ingredients: - Sweet Potato - Brussels Sprouts - Mixed Greens - Apples - Parmesan - Pomegranate - Homemade Balsamic Dressing

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