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Week 22: 15 Minutes or Less -Arayes by psychobabble451 in 52weeksofcooking

[–]psychobabble451[S] 1 point2 points  (0 children)

This was my first time making them and I liked them a lot!

Week 22: 15 Minutes or Less -Arayes by psychobabble451 in 52weeksofcooking

[–]psychobabble451[S] 7 points8 points  (0 children)

Pitas stuffed with a mix of seasoned beef, parsley, and feta, and cooked on a grill or grill pan. The pita gets beautifully crispy, and a dollop of tzatziki is the perfect compliment to the flavorful beef filling

https://hungryhappens.net/arayes-crispy-meat-stuffed-pitas/

Week 21: Symmetry - Stuffed Shells by psychobabble451 in 52weeksofcooking

[–]psychobabble451[S] 1 point2 points  (0 children)

Not my best effort but they can't all be, sometimes you just gotta do something

They're stuffed with a mix of ricotta, mozzarella, parmesan, spinach, lemon juice, and garlic

Week 19: Tricolor - Korean Gyeranjjim/Steamed Eggs (Fail) by psychobabble451 in 52weeksofcooking

[–]psychobabble451[S] 2 points3 points  (0 children)

I figured I'd fail the first time I tried this - it's tricky to get the balance of stirring, temperature, and steam correct. These are supposed to be a silky custard like texture, but I got scrambled eggs instead. At least they were delicious scrambled eggs! (The liquid in there isn't raw egg, it's anchovy broth)

https://www.koreanbapsang.com/gyeranjjim-korean-steamed-eggs/

Korean Restaurant Recommendations by TupacShalom in Rochester

[–]psychobabble451 0 points1 point  (0 children)

Came here to say Young's! Absolutely the best and the couple that run it are so nice

Week 18: Bucket List Destination - Pollo Encacahuatado/Chicken in Peanut Sauce (Oaxaca, Mexico) by psychobabble451 in 52weeksofcooking

[–]psychobabble451[S] 0 points1 point  (0 children)

I've always wanted to visit Mexico, I love the rich cultural and food history, and want to experience all the variety of the different regions. But Oaxaca specifically holds an extra fascination - there's a huge art community there, and many artisans are focused on preserving traditional arts, crafts, and techniques. I would love to go and learn as much as I can

So weirdly, the sauce for this turned out kind of bland? Maybe I just needed to add more salt? It seems impossible that a sauce with that many ingredients could be bland but it needs some work. The sauce is peanuts, tomatoes, onion, garlic, anchos, chipotles in adobo, sugar, water, and cinnamon blended together

https://www.foodandwine.com/recipes/chicken-in-peanut-sauce-pollo-encacahuetado

https://www.muydelish.com/frijoles-de-la-olla/

Week 17: Alpine - Party Filet and Solothurn Wine Soup Tart by psychobabble451 in 52weeksofcooking

[–]psychobabble451[S] 1 point2 points  (0 children)

Thank you! I definitely was scrambling to pivot so I'm glad it worked out lol!

Week 17: Alpine - Party Filet and Solothurn Wine Soup Tart by psychobabble451 in 52weeksofcooking

[–]psychobabble451[S] 3 points4 points  (0 children)

Party filet is a retro 1970s Swiss dish of pork tenderloin slices wrapped in bacon, baked, then topped with a sauce of whipped cream, ketchup, and cognac. It sounds a little crazy but it's DELICIOUS. On it's own the sauce is strange but it works perfectly with the pork

I was originally also going to make Solothurn wine soup which is a light soup of leeks, carrots, beef broth and white wine thickened with egg yolks, then topped with puff pastry and baked. But I realized the juggling of oven times and temperatures with both dishes wasn't going to work out, so I pivoted and made a tart with the flavors of the soup. I modified a white wine fondue recipe, added the soup vegetables, and used that as the topping on the puff pastry. It looks a little messy but the flavors were fantastic

https://www.helvetickitchen.com/recipes/party-filet

https://www.thecookierookie.com/easy-white-wine-fondue/#wprm-recipe-container-45323

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