If there's one thing I've learned from Salt, Fat, Acid, Heat by Samin Nosrat, it's to salt my meat early. There's more than one thing I've learned from her, but that's besides the point. It's not really something my parents taught me or practiced consciously. If they did a marinade, introducing salt was a nice side effect, but it usually was about the spices, and even then was only done an hour before cooking at best. Otherwise, meat was salted just before cooking, or even in the pan. Home economics classes always started on the spot, so we never prepared anything the night before there either.
I've started to salt my steak in the morning, and my braising cuts the night before, and it makes a world of a difference. It's kind of insane that I had not figured this out earlier, because this is the main factor for my enjoyment. If the salt has not penetrated into the meat, it's just not as yummy. Salt your meat early, people.
Kefir (but you can also use Kombucha, Buttermilk, or Kvass instead)
Mustard (optional)
Water
Ice cubes (optional, to keep it cool while you eat it)
Preparation:
Boil the potatoes and the eggs
Cook the sausage (if it needs cooking, usually not)
Peel the potatoes and the eggs
Let them cool completely
Chop all the ingredients and put them in a big bowl and mix
Add the liquids in the bowl
Leave in the fridge for 30 minutes, or eat immediately!
NOTE: I didn't specify any quantities, you can do what you want! I like this recipe because it's very flexible! You can make it vegan, vegetarian, whatever.
Recipe off the List: Khachapuri from Turkuaz Kitchen
I'm not telling my doctor that I ate this one. They already want me to cut down on the carbs. Khachapuri is, as Metamor said, "hot, soft, gooey gluten!!"
Also cheese (so much cheese) and eggs, but mostly gluten/carbs.
It. Was. So. Delicious.
The bread part is a milk bread that, even with me skipping a 20 minute rest for time crunch reasons, was super light, fluffy, and delicious. The mix of four different cheeses was flavorful, gooey, and delicious. The sesame seeds on the outside gave it a delicious crunch. And this is the first way I've liked soft-cooked eggs: smeared over the whites and delicious cheese.
Did I mention the whole thing was delicious?
Admittedly, I should have started around 3pm, not 4, to serve for dinner and they needed a few more minutes in the oven before adding the egg, but that's the sort of thing you learn from the first time baking a recipe. Personally, I'd like to improve my rolling skills for a more even cheese crust and my shaping so the egg can't escape even a little bit. But again, small improvements I want to make to improve my skills and good presentation, not changes to the recipe.
I'm going to have to come up with celebratory excuses to make this again...
In a small bowl, combine the water, yeast, and 1 tsp. / 4g of the sugar. Stir together and let rest until foamy, 5 to 7 minutes.
In the bowl of a stand mixer, whisk together the bread flour, salt, and remaining sugar. Add the milk, yeast mixture, and oil to the dry ingredients. Mix using the dough hook on medium speed for 4 to 5 mins. Cover the dough with plastic wrap and let rest for 20 minutes.
Transfer the dough to a lightly floured work surface. Knead for an additional 4 to 5 minutes, until smooth. Shape the dough into a ball and return to the bowl. Cover with plastic wrap and let rest at room temperature, until almost doubled in size, 50 to 60 minutes.
Line a baking sheet with parchment paper and set aside. Transfer the dough to a lightly floured work surface. Using a sharp knife or bench scraper, divide the dough into 4 equal pieces. Round each piece into a smooth ball. Place on the prepared baking sheet and cover with a clean kitchen towel. Let rest for 15 to minutes at room temperature.
In a medium bowl, combine the mozzarella, feta, blue cheese, and Parmesan. Set aside
Cut off 4 12-inch-square pieces of parchment paper. On a floured work surface, using a rolling pin, roll a piece of dough into an 8 x 10-inch oval. Transfer the dough to a piece of parchment paper. Leaving a 1-inch edge around the dough, arrange 1/3 cup of the cheese mixture in the middle in 2 rows along the long sides of the oval. Roll the edges of the dough up over the cheese. Twist the smaller ends of the dough to form the khachapuri shape (like a small canoe). Add another 2/3 cup of the cheese mixture in the center of the dough and spread evenly. Carefully transfer the parchment paper to a baking sheet. Gently stretch the pointy ends of the oval to lengthen the khachapuri. Cover with a clean kitchen towel. Repeat to make the rest of the khachapuri. Cover with a clean kitchen towel and let rise for 15 to 20 minutes.
Preheat the oven to 400°F.
Brush the outsides of the dough with the egg wash and sprinkle with the sesame seeds.
Bake for 18 to 20 minutes, until golden brown. Remove from the oven, make a well in the center, and crack an egg inside each well, but hold back about half of the egg white in the shell.
Return to the oven and bake for 2 to 3 minutes, or until the egg white is cooked to your preference. Serve hot with butter, fresh dill, and red pepper flakes.
Note: Only crack the eggs over those khachapuri you are eating that day. Store the cooled khachapuri (without egg) in an airtight container in the fridge for 2 to 3 days. To serve, crack an egg over the khachapuri and then warm by baking in a 350°F oven for 5 to 7 minutes, until the cheese is melty, the egg is cooked, and the bread is warm.
Pineapple jalapeño brats from the local farmers market with diced up red and gold potatoes, sweet peppers cut into rings and carrot - baked in the oven smothered in butter.
This was a huge success, will most definitely be making again. (With at least half the amount of butter. 😅) 🤤🤤🤤🤤🤤🤤🤤🤤🤤
Tonight's dinner was a caramelized onion tart topped with goat cheese and fresh thyme.
And a poached pear with a pear syrup made from the poaching liquid, home made whipped cream, roasted marcona almonds, and shredded dark chocolate, on top of some light angel food cake.
If y'all didn't know sometimes I get into a cooking phase and I can cook. Mostly I eat lazy ramen and microwave bullshit, but sometimes I get bougie as fuck and make this stuff. It's a good mix.
Im so desperate by now DOES ANYONE HAVE A GOOD CHILI RECIPE??? IM TRUSTING YOU GUYS TO GIVE ME BETTER RESULTS THAN GOOGLE DOES I DESPERATELY NEED CHILI TO MAKE CHILI DOGS
