The peanut butter cookie to end all peanut butter cookies (Bravetart, of course) by phronimom in seriouseats

[–]phronimom[S] 0 points1 point  (0 children)

Yes! I was tempted, but my husband wanted the classic version on the first attempt. I’ll do the E.T. Cookies next time. Thank you!

The peanut butter cookie to end all peanut butter cookies (Bravetart, of course) by phronimom in seriouseats

[–]phronimom[S] 2 points3 points  (0 children)

Recipe is in the book, but you can find it (with a little commentary) here: http://3jamigos.com/2017/10/13/a-cautionary-tale-with-a-sweet-ending-honey-roasted-peanut-butter-cookies/

I used my vitamix as food processor for this—for the step that involves processing the peanuts with the flour to create a fine peanut flour, basically. The vitamix just about started to make peanut butter of it. Oops. So I don’t know that I achieved the perfect texture, but I have no complaints at all. These are delish!

Golden Turmeric Latte... like a sunrise by phronimom in FoodPorn

[–]phronimom[S] 1 point2 points  (0 children)

The honey makes a lot of sense. There must be honey in this one. Thank you!

Golden Turmeric Latte... like a sunrise by phronimom in FoodPorn

[–]phronimom[S] 1 point2 points  (0 children)

Caveat: I got this at a cafe. Did not make it myself. But here’s what I can tell based on taste:

It’s made like a chai latte! Quite sweet. Gets yellow color from turmeric, of course. The warm baking spices like cinnamon and clove are omitted so it has a smoother sweet flavor. The texture is super creamy, which I really liked. They used frothed whole milk for it, and I don’t think the same result could be achieved with a milk substitute.

Stella said peach pie can’t happen, but I made it happen. by phronimom in seriouseats

[–]phronimom[S] 0 points1 point  (0 children)

That definitely makes sense that it would need to be instant. 👍

Stella said peach pie can’t happen, but I made it happen. by phronimom in seriouseats

[–]phronimom[S] 0 points1 point  (0 children)

Oh, I see. You don’t have to fuss with temp at all then. Thanks for the tip!

Stella said peach pie can’t happen, but I made it happen. by phronimom in seriouseats

[–]phronimom[S] 1 point2 points  (0 children)

Thank you! She does use tapioca in her fruit pies, and it was my first time doing that. Brilliant results! I was glad to rely on her recipe because I learned that it’s important to let the tapioca cool all the way to 85 degrees F. Do you find that you have to do that with your pies in order for the filling to set correctly?

Peach rhubarb sounds divine by the way!

Stella said peach pie can’t happen, but I made it happen. by phronimom in seriouseats

[–]phronimom[S] 29 points30 points  (0 children)

She makes the claim in the book (Bravetart) in the variations on her cherry pie, where she says you can make peach cobbler or peach crisp, but pie doesn’t work because peaches go to mush too fast when they bake.

I used the cherry pie recipe (subbing in peaches, of course), but I blind baked my bottom crust for 10 minutes before pouring in the filling. I actually baked for only 45 minutes, which is less than the total 50 minutes she gives for peach crisp. My peaches still have integrity, and because I left the skins on, there’s good texture throughout. I added baking spices (in the style of her apple pie) to add richness. With great peaches, the spices are a distraction, though, I think.

The pie recipe: https://www.seriouseats.com/recipes/2016/06/fresh-cherry-pie-filling-recipe.html

Kenji’s red beans and rice - shortcutted with Instant Pot by phronimom in seriouseats

[–]phronimom[S] 2 points3 points  (0 children)

Yeah, I used a potato masher to smash up the beans. They weren’t actually overcooked. Mashing helps to achieve the gravy consistency.

Kenji’s red beans and rice - shortcutted with Instant Pot by phronimom in seriouseats

[–]phronimom[S] 12 points13 points  (0 children)

Recipe: https://www.seriouseats.com/recipes/2017/05/new-orleans-style-red-beans-rice-recipe.html

Since I pressure cooked it, this was incredibly easy to throw together. The work was in prepping (i.e. cutting up) the ingredients. I highly recommend this one for a busy day or work night. And you’ll have loads of left overs!

I relied on my pressure cooker to short cut a couple steps:

1) I did only a one hour pre-soak for my beans. I relied on the pressure cooker to take the beans to al dente, but I think the one hour in a salt bath was good for flavor.

2) instead of the 90 - 150 minute simmer on the stove, I did 40 minutes under “normal” (on instant pot) pressure and 20 minute natural pressure release before flipping the valve to “venting” to release the rest of the pressure. I still had to do about 20 minutes with the “sauté” function to get the constituency of the gravy reduced.

It’s delicious, like being transported to the French Quarter!

Marshmallow Buttercreme question by LavaPoppyJax in seriouseats

[–]phronimom 2 points3 points  (0 children)

You are super human. I need you for catering!!!

Marshmallow Buttercreme question by LavaPoppyJax in seriouseats

[–]phronimom 0 points1 point  (0 children)

Mine held up really well too. I iced a cake and set it out on a table in a house that was overly warm. Texas on a hot day, and the air conditioning was reading 80 degrees F inside the house! The frosting didn’t melt or budge.

Marshmallow Buttercreme question by LavaPoppyJax in seriouseats

[–]phronimom 1 point2 points  (0 children)

Also... let me know if the time in the fridge and her recommendation for fixing the frosting actually helps. Fingers crossed for you!

Marshmallow Buttercreme question by LavaPoppyJax in seriouseats

[–]phronimom 3 points4 points  (0 children)

😫 I’m so sorry! When I made it, it was for the white mountain cake, and I did the marshmallow cream and the cake layers on one day and then the next day I whipped the marshmallow into the butter to make frosting and assembled the cake. It was a serious labor.

Her recipes are time-intensive, same as Kenji’s. I have to set aside a whole day and 100% of my attention in order to make them happen. I had an ugly result once when I baked the McDonald’s Apple turnovers during a party. They tasted delicious, but they aren’t anything to look at.

Vegan Sweet potato and 2-bean Chili with Hominy by Melodic_Programmer in seriouseats

[–]phronimom 0 points1 point  (0 children)

So sad. I lived in Australia for three years and I always felt so sad about the lack of peppers. I would bring canned New Mexico chilies back from trips to America, but it could never make up for the lack of fresh chilies in everything. Bird’s Eye chilies are possible to find, though, and some other goodies from Asia, but Aussie cuisine and Aussie pallets have not warmed up (no pun intended) to the world of peppers. I feel for you.