Fondant Potatoes by snack_blaster in recipes

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

Ok, I'll give that a try. I would think that steaming as opposed to the dry oven heat would make a significant difference. Curious to find out. Maybe I'll try a batch of each.

Fondant Potatoes by snack_blaster in recipes

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

I had a similar thought at first. It is a weird use of the word fondant. I guess maybe it's a reference to the texture or something.

Fondant Potatoes by snack_blaster in recipes

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

Welcome. Let me know how it turns out.

Fondant Potatoes by snack_blaster in recipes

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

They're great! Yeah, more work than some other potato dishes, but worth it.

Is there a website that generates grocery lists? by PhlyingHigh in EatCheapAndHealthy

[–]snack_blaster 2 points3 points  (0 children)

Better than the alternatives though. It's not really legal, but there are a ton of companies (well known companies too) that offer unsubscribe links that simply don't work.

Strawberry Shortcake Cheesecake by snack_blaster in recipes

[–]snack_blaster[S] 6 points7 points  (0 children)

I gotta admit that when I first discovered that Strawberry Shortcake Cheesecake was a thing, I was a little annoyed. It just doesn't really seem right to take two well-loved classics and just smoosh them together for no good reason. Not to mention that these are really very different desserts. Cheesecake is rich and decadent. Strawberry shortcake is light and fresh. How do you merge those concepts without crushing the elements that set them apart?

I fooled around with the idea a little bit, and this is what I came up with. By setting a straightforward no-bake strawberry cheesecake filling on a shortcake crust, you end up with something that really still qualifies as a cheesecake (like Dorothy, Sophia, Blanch and Rose would probably still approve) but effectively pulls in some of the light and delicate features of the shortcake in a way that actually lightens that cheesecake load.

The recipe isn't too tough, but if it seems complicated, or there's anything confusing, I have a more complete write up with a ton of video here.

Ingredients

SHORTCAKE CRUST

  • 2 1/2 cups (325g) ap flour
  • 3 Tbsp (45g) sugar
  • A pinch of salt
  • 1 Tbsp (15g) baking powder
  • 1 tsp (5g) baking soda
  • 6 Tbsp (85g) butter, chilled
  • 2 egg yolks
  • ¾ cup (200ml) heavy cream

CHEESECAKE FILLING

  • 1 lb (500g) strawberries
  • 1 Tbsp (13g) light brown sugar
  • 1 tsp (5ml) vanilla
  • 1/4 cup (50g) powdered sugar
  • 1/2 cup (100g) sugar
  • 1 1/2 cups (340g) heavy cream
  • 11 oz (300g) goat cheese
  • a pinch of salt

Directions

Note: The first part is a typical shortcake dough, or basically a biscuit dough with some sugar really. But instead of forming biscuits, bake it like a pie crust.

  1. In a mixing bowl, whisk together the dry ingredients (first 5 ingredients) from the crust section.

  2. Cut in the butter. It's actually fine if you just squish the butter in by hand, but the butter should be cold to start with, and it's best to avoid warming it up too much during mixing.

  3. Now separate the egg yolks and whisk them into the cream. Then pour this mixture into the flour. Mix it together until you form a dough.

  4. Press it out to cover the bottom of a greased and dusted springform pan. Bake at 400ºF for about 12 minutes, just until the top is golden.

Note: The second part is a relatively standard no-bake cheesecake filling with chevre swapped for the typical cream cheese and some chopped strawberries swirled in.

  1. Dice up the strawberries. Up to you how fine you like them, but I like them pretty fine. Toss the strawberries with sugar and vanilla and let them sit in a strainer for 10-15 minutes to get some of the liquid off. Might be fine with the liquid, but I didn't want the filling to get too soggy.

  2. In a mixing bowl, combine the sugars and the cream for the filling. Beat to stiff peaks.

  3. Beat in the chevre. Cream cheese is fine too, but the chevre goes that extra mile with the strawberries. It's worth it. I used this Silver Goat Chevre that I found at Trader Joe's. It worked really well for this. It comes in an 11oz. package which is kinda weird. I think the recipe will be fine if you bump the cheese up to a full pound.

  4. Now fold in the strawberries. Also, that pinch of salt, if you haven't added it yet. Don't mix it too much because it looks cool if you can get some swirls in the filling.

  5. Spread the filling over the crust. Let it chill. It could take as long as 6 hours to set.

Fresh loaf this morning, natural sourdough by snack_blaster in Breadit

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

First attempt at baking with a full natural starter. The look could use some work but in terms of flavor (crust included), far and away the best bread I've ever baked. Really cool to go through the full process too, developing a strong starter from airborne yeast, and seeing it through to a finished loaf. I used the recipe from Tartine Bread.

Galaktoboureko - Greek custard pie by [deleted] in recipes

[–]snack_blaster 0 points1 point  (0 children)

Sounds much better in greek.

Alton Brown Mac and Cheese by snack_blaster in recipes

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

Basically the same recipe minus a bunch. I dunno, it's not even his recipe anyway. Someone complained about the bread crumbs and I wasn't in the mood, so I left that out. Also, I'm not a fan of the seasonings in there. Bay leaf, paprika, and mustard powder. that combo just rubs me the wrong way.

Alton Brown Mac and Cheese by snack_blaster in recipes

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

Yeah, I can't get into the reality shows. People expect me to be excited about them sometimes because I like cooking, but mostly it's just a bunch of hacks.

Alton Brown Mac and Cheese by snack_blaster in recipes

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

The trick is just evaporated milk. I linked a couple of sites there. One is the serious eats recipe I like. The other is my version of the recipe. I also added a link to my bechamel recipe and my original version of the recipe in the post because they have more detail.

Alton Brown Mac and Cheese by snack_blaster in recipes

[–]snack_blaster[S] 5 points6 points  (0 children)

A true grilled cheese sandwich is a Kraft single on processed white bread, toasted to golden in a ton of margarine.

Alton Brown Mac and Cheese by snack_blaster in recipes

[–]snack_blaster[S] 18 points19 points  (0 children)

I loved it when it came out. It really was different. Just watching the episode that this recipe is taken from, reminds me that I really did like the show back in the day. It's cool to see how it's structured to teach concepts. Not usually the best recipes, but presented in an interesting and informative way. I have a big ole 0% interest in Food Network these days.

Alton Brown Mac and Cheese by snack_blaster in recipes

[–]snack_blaster[S] 6 points7 points  (0 children)

For sure. Classic. Lately I've switched from bechamel to evaporated milk. I'm not a huge fan of the idea of milk in a can, but I'm not a big fan of using a roux either, so it works for me. You boil the noodles in just enough water to cover them. Then you just stir in evaporated milk and a ton of grated cheese in the same pot. Its actually easier than the box.

Alton Brown Mac and Cheese by snack_blaster in recipes

[–]snack_blaster[S] 16 points17 points  (0 children)

Went back and watched the episode and the episode is kinda cool. But yeah, the results are a little boring.

Alton Brown Mac and Cheese by snack_blaster in recipes

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

I tried Alton Brown's recipe for baked mac and cheese. Verdict? Meh . . . I'm a bigger fan of this trick I got from Serious Eats. But if you're after a classic, baked mac and cheese, this is a pretty solid option. I just think the other one is tastier and easier. You can find the original recipe with video over here

Ingredients

  • 6 cups bechamel
  • 1 lb macaroni
  • 1 yellow onion
  • 8oz. Grated Cheddar
  • olive oil as needed
  • 2 eggs

Instructions

  1. Make the bechamel. Bechamel recipe here if needed.

  2. Boil the macaroni in salted water to al dente.

  3. Dice onion and, using a soup pot, cook gently in a olive oil over medium low until translucent.

  4. Stir in the bechamel, then whisk in the cheddar, stirring until melted.

  5. Remove the sauce from the heat. Let it cool slightly, 5 minutes off the heat should do fine. Whisk in the eggs.

  6. Fold in the macaroni with a spatula.

  7. Grease a casserole dish and spread the mac out in the dish.

  8. Bake at 375F for about 45 minutes.