Somehow the original text from my 2018 Tumblr blogpost disappeared, so this is an attempt to re-create the post. I'm almost positive we followed this recipe: https://www.seriouseats.com/classic-panzanella-salad-recipe (Aug. 2018, reposted Aug. 2022)
Garlic and thyme roast chicken with crispy drippings croutons
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1012437-garlic-and-thyme-roasted-chicken-with-crispy-drippings-croutons We used three types of sliced Whole Foods artisalal bread (which we bought in ½ and ¼ loaves): pain de campagne, olive, and pumpernickel. We made the fresh bread stale by following this recipe: http://piglettedc.tumblr.com/post/176915166141/quick-method-for-making-bread-stale-we-needed To line the bottom of our roasting pan, we needed about ¾ of an… Continue reading Garlic and thyme roast chicken with crispy drippings croutons
Pan con tomate
For some reason, the text of my 2018 original Tumblr post disappeared. I know that we made this recipe: https://cooking.nytimes.com/recipes/1019423-pan-con-tomate?smid=ck-recipe-iOS-share. It was easy, refreshing, and tasty. I recommend eating quickly before the bread gets soggy. (Aug. 2018, re-posted Aug. 2022)
Quick method for making bread stale
We needed sliced stale bread for a recipe, but we had only fresh bread. We prepared as follows: line a baking sheet with foil, then place a baking rack on the foil. Place a variety of sliced artisanal bread (we used 3 types of Whole Foods bread: pain de campagne, olive, and pumpernickel, each presliced… Continue reading Quick method for making bread stale
Cauliflower parmesan
We tried this NYT recipe, with modifications: https://cooking.nytimes.com/recipes/1017170-cauliflower-parmesan First, instead of dredging the cauliflower in egg and breadcrumbs and deep frying it, we oven-roasted the cauliflower florets (tossed in a little olive oil and sprinkled with a little salt and pepper) at 425 for 30 mins, tossing midway. Second, to mimic the breading, we lightly… Continue reading Cauliflower parmesan
Japanese chicken and radish stew
We tried this recipe: https://www.cookforyourlife.org/recipes/simmered-chicken-with-daikon-radish/ Our modifications: we used 6 skinless drumsticks, 1 ½ purple topped turnips (peeled and cut into 2x2 cubes), and one bunch red radishes (trimmed and either halved lengthwise or left whole, depending on size). We added some freshly ground black pepper. To nearly cover the chicken and radish, we ended… Continue reading Japanese chicken and radish stew
Weber’s garlic-sriracha chicken
We learned about this shortcut recipe from my friend Andrea: For 9 pieces of chicken (here, 3 boneless skinless breasts cut in half widthwise and 6 skin-on, bone-in drumsticks), marinate in 1 ½ Tbsp Weber garlic-sriracha seasoning (a dry seasoning) and 2 tsp 2% plain yogurt (we used Greek), making sure the seasoning and yogurt… Continue reading Weber’s garlic-sriracha chicken
Mini-frittata with veggie sausage, mushroom, spinach, and cheese
We loosely followed two recipes: https://cafedelites.com/breakfast-egg-muffins-3-ways/ and https://www.williams-sonoma.com/m/recipe/frittata-sausage-wild-mushrooms-cheddar.html. Here is the recipe: first, preheat oven to 350 and prep the ingredients: chop 2-3 shallots (we used an electric handheld chopper). Roughly chop 6 veggie sausage patties so that they are crumbled (we used a 8 oz package of 6 Morningstar original sausage patties, which we… Continue reading Mini-frittata with veggie sausage, mushroom, spinach, and cheese
Stone fruit salad with mint
We tried this recipe: https://cooking.nytimes.com/recipes/12558-minty-fruit-salad We added a dash of black pepper. (July 2018)
Watermelon chaat
We tried this recipe: https://cooking.nytimes.com/recipes/1018775-watermelon-chaat We didn’t have amchoor (green mango powder), so we substituted with ¼ tsp tamarind soup base. (July 2018)
Cooking Adventures 