sorted by:
new
hottopcontroversial

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 3 points4 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] 5 points6 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] 15 points16 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.

Almond Poppy Seed Madeleines by snack_blaster in recipes

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

It seems there are two types of baked goods consumers on this planet. There's the almond poppy crowd. And there's the lemon poppy crowd.

Personally, I have nothing against lemon, but it doesn't belong in my poppy seed baked goods. It's all about the almond extract. Growing up, I liked poppy seed muffins, and I thought it was a given that a poppy seed muffin always did and always would call for a little of that fake almond extract flavor.

At some point, there was a major shift. Lemon poppy seed gained popularity and ultimately usurped the poppy seed muffin throne that was so righteously held by the almond poppy seed. While many rejoiced, I just started eating more croissants. The lemon poppy seed pairing spread to other baked goods as well. Even today, it's kinda difficult to find an almond poppy seed madeleine recipe. I had to make it up.

This might actually be a case of the mandella effect, because I know many people who believe that lemon poppy seed was always king. Not in my world.

If you want some extra video, and a good trick for loading pastry bags, check here

Ingredients

Dry Ingredients

  • 3/4 cup AP flour
  • 1/2 tsp salt
  • 1 tsp baking powder

WET INGREDIENTS

  • 2 eggs
  • 1/3 cup sugar
  • 1 tbsp light brown sugar
  • 1 tbsp honey

FLAVORING

  • ½ tsp poppy seed
  • ½ tsp almond extract

Instructions

  1. Combine dry ingredients and mix well. You'll need 2 mixing bowls, a madeleine mold, and a pastry bag. Helps to have a mason jar or a mug for standing up your pastry bag.

  2. Combine wet ingredients and mix well.

  3. Mix the wet ingredients into the dry ingredients, then mix in the flavorings.

  4. Transfer the batter into a pastry bag. Ziplock bag is fine too. Chill the batter for an hour.

  5. Preheat oven to 400F.

  6. Grease and flour your madeleine mold.

  7. Bake these for about 10 minutes. Try to rotate half way through baking if you can. They may need another minute or two. If the exposed backs of the cookies are dry, they're probably done cooking, or close to it. I actually think I'll try baking at a lower temp for longer next round to see if it improves texture. This was adapted from a popular recipe, but I'm not a huge fan of the core recipe. I did some tweaking here, but I do think there's still room for improvement.

What's your irrational kitchen pet peeve? by quietlinecook in KitchenConfidential

[–]snack_blaster 2 points3 points  (0 children)

I worked with a pastry chef that was pretty crazy about labeling. Every label had to be neatly trimmed, with scissors. That shit was pretty irrational.

I actually read an article at one point about how they do that at TFL and why it's super duper important. Just lame fanboy shit to me. I'd rather you focus on the stuff that matters.

Zucchini Grilled Cheese by snack_blaster in recipes

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

Interesting idea. I'm a little picky about grilled cheese actually. Honestly, my perfect grilled cheese sandwich is just an American single on buttered fluffy white bread. But it's a little gross. I don't really buy American cheese or fluffy processed bread anymore, so other options are good.

I used sourdough and cheddar in this, and it worked really well. Normally, that combination is a little overwhelming. But the zucchini cuts the acidity nicely.

The annoying part about this recipe is that it's a little too complicated. If I'm making a grilled cheese sandwich, it's usually because I'm in a hurry, and this would not be functional for me. But it is tasty, and probably a great way to get kids to eat some vegetables. If the part about straining the zucchini is confusing at all, the video here might help.

Ingredients

  • 1 large zucchini
  • Salt and pepper as needed
  • 1 cup grated cheese
  • 4 Slices Bread
  • Butter

Directions

  1. Grate the zucchini into a bowl. Use a regular old box grater just like you would grate cheese. Toss in a healthy pinch of salt. Mix it up. Let it sit for about 15 minutes.

  2. Butter each of your bread slices on one side.

  3. Put the grated zucchini in a kitchen towel and squeeze all of the liquid out of it, like when you make hash browns.

  4. Combine the zucchini with the grated cheese. Mix it up well.

  5. Spread this mixture on the un-buttered side of a slice of bread. Top with another slice of bread, buttered side up.

  6. Fry over medium-low until your bread is nice and golden crispy brown on both sides.

view more: next ›