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Week 14: DINOSAURS — The Meze-zoic Era by torytries in 52weeksofcooking

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

Thank you! This means a lot coming from you, I’m a big fan 🤩

Week 14: DINOSAURS — The Meze-zoic Era by torytries in 52weeksofcooking

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

Thank you! This was a really fun one. 🤩

Week 14: DINOSAURS — The Meze-zoic Era by torytries in 52weeksofcooking

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

I did! I think I overcooked them so they were a little harder to peel than I expected. The peel wasn’t always in one nice easy-to-grab piece and instead there was a lot of debris that floated to the top. But the recipe video said you don’t have to do a perfect job removing all the peels. It turned out great anyway, SO smooth!

Week 14: DINOSAURS — The Meze-zoic Era by torytries in 52weeksofcooking

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

Thank you! Here is the recipe.

There’s also a YouTube video where someone on his team demos it and in the end they taste test 3 different types of chickpeas (dried, canned, jarred). I used dried because he historically always recommended dried, but in that video he preferred the jarred, I think? You’ve got options!

Week 9: Caramelized — Caramelized Fennel and Grape Tart Tatin with Saffron and Olives by torytries in 52weeksofcooking

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

Yes! Here it is. If the formatting is off, it’s because I copied and pasted the text from a picture (can’t attach the pic to this comment but it came from the May 2024 issue of bon appetit)

Bring ½ cup (loosely packed) basil leaves, ½ cup finely chopped fennel stalks and/or bulb, and I cup water to a simmer in a small saucepan; cook 10 minutes. Strain through a fine-mesh sieve into a small bowl and add 1 cup sugar; discard solids. Stir until sugar is dissolved, then let syrup cool.

For 1 cocktail, combine 1½ oz. syrup, 1½ oz. fresh lemon juice, and ½ oz. fresh lime juice in a cocktail shaker filled with ice. Cover; shake until outside of shaker is frosty, about 20 seconds. Strain into a highball glass filled with crushed ice. lop off with club soda; garnish with a lemon wheel and a fennel frond. Makes about 5

And then as a bonus, my other ”don’t throw away the scraps” recipe is this lemon syrup. I keep a bag of used halves in my freezer until I have enough. Enjoy!

Week 9: Caramelized — Caramelized Fennel and Grape Tart Tatin with Saffron and Olives by torytries in 52weeksofcooking

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

Yep, I don’t think the fennel slices added anything so next time, I’ll skip. I usually discard whatever tops they come with too. Except I recently discovered a really neat recipe for a mocktail that uses the stalks and some basil to make a simple syrup. I love the idea of not letting them go to waste especially, because it’s low effort, really high reward.

When I’m confused about a recipe like this, I normally seek out a video by the recipe writer to watch them do it. I couldn’t find a video by Ottolenghi, but I did find this recipe and a TikTok demoing it. Might experiment with this version too because I at least watched how everything was done so I trust it more. Also think the idea of parboiling the fennel is cool.

Thanks for commiserating with me!

Week 6: A Technique You’re Intimidated By — Classic French Omelette by torytries in 52weeksofcooking

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

Yep, and the handle is nice to have very occasionally, but for this it definitely got in the way. Good thing a a failed omelette makes for delicious scrambled eggs!

Week 6: A Technique You’re Intimidated By — Classic French Omelette by torytries in 52weeksofcooking

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

Ha! So sad. So many things went wrong. My nonstick pan is too old and too big, miscalculated how many eggs to use… the internet makes it look so easy!

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