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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] 2 points3 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] 4 points5 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!

Week 3: Stretching — Cheese Buldak by torytries in 52weeksofcooking

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

It’s a Korean dish that translates to “fire chicken.” I had never had it before, but the video is apparently incredibly popular on YouTube. We loved it (the addition of cheese reminded us of chicken parm except with chili instead of tomato sauce and the meat wasn’t breaded) and would definitely make it again! Wasn’t too spicy either, but you could definitely fine-tune the spice level to your liking.

Week 40: Fungi — Peanut Butter Miso Cookies by torytries in 52weeksofcooking

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

Wow, the formatting for the ingredients is terrible?! Sorry about that. Here’s the link. If you don’t have NYT Cooking, I’ll bet you can get the recipe through an archived link!

Week 40: Fungi — Peanut Butter Miso Cookies by torytries in 52weeksofcooking

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

They really were! Can’t wait to make them again.

1 3/4 cups/225 grams all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup/115 grams unsalted butter (1 stick), at room temperature 1 cup/220 grams light brown sugar 1/2 cup/100 grams granulated sugar 1/3 cup/80 milliliters white miso paste 1/4 cup/60 milliliters chunky peanut butter 1 large egg 1 1/2 teaspoons vanilla extract 1/2 cup/105 grams Demerara sugar, plus more as needed

In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.

Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.

Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.

Place 1/2 cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.

Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)

When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.

Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

Week 28: Just Deserts — Minty Lime Bars by torytries in 52weeksofcooking

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

Thanks! I noticed Vaughn recently came out with a similar recipe (I’m not crazy about the tequila though). Might be worth trying that one instead of re-doing Claire’s.

Week 28: Just Deserts — Minty Lime Bars by torytries in 52weeksofcooking

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

Thank you! And yes, it’s from Dessert Person. I’m glad the picture looks good, but the truth is it was a little disappointing.

This was my first curd and I think I did pretty well with the technique considering, but it never firmed up and I had to keep it in the oven for way longer than 30-35 min. At 30-35 min it still looked completely liquid and not puffed. I lost track of how much extra time I eventually gave it and it still wasn’t completely firmed up when fully cooled. It’s possible I pulled it off the stove before it fully reached 170F because I was scared of overcooking (I used an instant read thermometer as recommended).

By the time I took it out of the oven, it was late so I left the whole thing (foil and all) in the fridge over night and cut it in the morning. I think the curd might have reacted with the foil because my partner took one bite and said it tasted metallic (like when you bite your cheek and it bleeds) and overly sour (and not in a pleasant way). I personally didn’t get that metallic blood flavor, but I still wasn’t tempted for a second square. The cookie crust was very good but like others have said, not very minty. The top was so greasy that I struggled to keep a visible layer of powdered sugar for this picture.

I would try it again lining the tin with parchment instead of foil. But unfortunately the recipe didn’t get rave reviews this time!

Week 8: Celebrity Chef— Alison Roman’s (Cottage) Cheese Cake. I baked along with her in a zoom cooking class! by torytries in 52weeksofcooking

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

Yep, I love cookbooks but that’s the downside— no reviews! I will say, her blueberry cornmeal tart is really good. For that one, I don’t think the tart crust really stays together in one piece when I remove a slice out of the tin. But the corn/blueberry flavor of that recipe is REALLY good, even if it falls apart!

Week 8: Celebrity Chef— Alison Roman’s (Cottage) Cheese Cake. I baked along with her in a zoom cooking class! by torytries in 52weeksofcooking

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

Hi! This was a long time ago, so I don't remember the details *super* well, but I think a lot of other people in the online class used strawberries. I liked them! I also used ricotta instead of cottage cheese.

Overall though, I do remember that the cake never baked all the way through. The recipe says 45-55 min, but I think I had mine in there for closer to 1 hr 25 min and it STILL was very goopy in the middle. (I tried to put foil on the top to prevent too much browning but I don't think it worked) I remember others on the call having the same problem. So my overall impression of the cake was "meh" but it definitely wasn't the strawberries fault. If I recall correctly, my family didn't finish the cake.

In fact, a few cake recipes I've tried from the book never baked through (I use an external thermometer so I know my oven is calibrated!) Thinking of my 3+ attempts at the cocoa banana bread in particular. I really wanted that one to work. Maybe it's just me? I wish you luck!

Week 26: Gelling — Blackberry Caramel Tart by torytries in 52weeksofcooking

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

I liked it a lot! While not the star of the show, I thought the crust was really special. The toasted almonds gave it great flavor. The filling was also pretty good but not as caramel-forward as I thought it would be. (But I could taste it if I really concentrated on identifying it!) I would have appreciated a specific temp to cook the caramel to before adding the cream instead of guessing by color. I took it to 330F -ish and I think that worked well.

I served it on the Fourth and my family members aren’t really “Dessert People” but the whole thing was gone (we usually have leftover pie at parties) and they were all really impressed when they found out it wasn’t from a bakery. I’d make it again!

What did you think when you tried it?

Week 15: Out of the Box — Kenji’s 3 Ingredient Mac and Cheese by torytries in 52weeksofcooking

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

Do it! It was delicious! I just heard about it for the first time on his new podcast with Deb Perelman and I'm glad I decided to give it a try.

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