Cooks Illustrated Soda Bread
User error: maybe
Bake again: no
This time, my dough was too wet and I had to run to the store & get some flour. Then I had to wait to bake it. Not my best effort on this, but still fine, toasted in the oven and served with butter & jam.
Made a pot of peruanos (with a 1/4 of an onion & some epazote, ala Diana Kennedy), but forgot to salt them and they didn’t taste like much. I usually cook my peruanos with mirepoix & bay leaf which makes them true comfort food, needing just a smidge of salt to make them like bean candy. These were fresh beans.
I usually leave the beans fairly neutral & season them when I eat them so they work well with the other ingredients. I had some friends coming over with the rest of the fixings for tacos, so I mashed about half the pot in a smidge of bacon grease – you don’t need a lot of fat if you have you have a fair amount of pot liquor – and seasoned them with chili powder, celery & garlic salt, Mexican oregano, and a pinch of cumin. Pretty damn good.
Martha Stewart’s Roasted Cherry Tomatoes with pasta
User error: maybe
Cook again: no
I made a 2/3s recipe as that was the amount of grape tomatoes that I had. As usual, I hit a hitch. Got about halfway through the roast when I had to run out of the house. Finished the roast once I got home. My g-ds, did the house smell good, and the tomatoes looked gorgeous.
The results were okay, though there was much too much liquid to drizzle & then have left over in the pan. I used to be more okay with greasy things than I am now.
I cooked up some lasagna noodles (part of using up the old food initiative) al dente, sliced them into thinner shorter strips, and tossed them in a fry pan with the tomatoes (but no oily drizzle) and a little of the pasta water. Seasoned with peperoncino (crushed red pepper to the rest of us), pepper, parmesan & pecorino.
It was a little too sweet. Okay, maybe more than a little. While I love the oven roasting, I I’ll try stovetop next time.