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Question #93130 posted on 06/13/2020 11:08 a.m.
Q:

Dear Boardies and Alumnis:

I feel like many of you (like me) have spent extra time during social isolation cooking and baking!

Do you have one favorite new recipe to share?

-need some fresh ideas :0

A:

Dear Fresh, 

I mentioned my quiche in Board Question #93114 but didn't go into detail. But this quiche is *so good* that I am compelled to share the recipe with you: 

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It's pretty fast to make, and it keeps you full. This is pretty much a go-to dinner for me and Pebble when we don't know what else to make, because I always have the ingredients on hand to make a quiche. Plus, you can add whatever veggies you want to it pretty much, so the sky is the limit! 

One tip that I should mention is that you should build up the sides of the quiche quite tall, and you want the crust to be thiiiiin. That way it bakes flaky and delicious, not raw. It needs to be way thinner than you think. Sometimes I end up with a little bit of extra crust dough at the end because I didn't want to use all of it. Just something to keep in mind. 

Also, isn't this recipe tin that my mother-in-law got me from Rifle Paper Co. just the cutest? I have LOVED filling it up. 

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Cheers, 

Guesthouse

A:

Dear friend,

Here's a recipe that my partner and I refer to exclusively as "the good salad." Not because other salads are not good but because it's so amazing, it blows all other salads right out of the water. It's from a pressure cooker recipe book my mom got me for Christmas but if you don't have one, I bet you could bake the chicken fine in an oven.

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-Van Goff

A:

Dear Fresca,

I read Salt, Fat, Acid, Heat. According to Owlet, I've been super annoying about it.

I tried several recipes from the book, but the only one I've repeated is herb salsa. Mince a shallot real fine. Put it in a little bowl and squeeze an equal amount of lime juice on it. While that sits, chop up (or food process) a whole lot of cilantro, like half a bunch. Put that in a bowl, add some salt, and then add the shallot (but leave the lime juice in the little bowl). Taste and adjust salt and lime juice. Serve with tacos or meat. You can do the same thing with parsley and lemon juice, but I honestly didn't like that as much.

More than recipes, I love general cooking theories the book taught. My favorites are:

Salt

  • Find some nice flaky salt like Malton, and you can add it last-minute to everything—salads, tomatoes, cookies, brownies.
  • Diamond Crystal salt is apparently better than Morton's.
  • Salt meat and beans (when soaking) the night before.
  • Salt water when boiling pasta or veggies—it makes the pasta taste much better straight out of the water.
Fat
  • Get good olive oil.
  • Avocado salads are the bomb.
Acid
  • You can add acid early in the cooking process to help cook and deeply flavor it, like tomato paste in a soup. Or you can use it to brighten the flavor, like lime juice in the same soup. The latter should be added right before serving.
  • Macerate onions and shallots before use in a salad.
  • Like salt, a little acid helps you taste the original food better.
Heat
  • Preheat the pan, then preheat the fat before adding the food.
  • Cook by sight rather than by temperature. Keep hot oil below its smoke point.
  • If you want food to be crispy, don't overcrowd the pan.
  • Bring meat to room temperature before cooking it.
  • Use intense meat to cook delicate meat. Use gentle heat AND intense heat for tough meat.
General
  • Cook by taste.
  • Toss salads by hand to get the dressing on every leaf.
-El-ahrairah
A:

Dear need,

I haven't done much quarantine baking, but your question inspired me to try something I've always wanted to try: kouign amann. It's a french pastry made of layers of yeasted dough, butter, and sugar. I saw them make these on The Great British Baking Show a few years ago, and then Concorde reminded me of their existence when she made them a few months ago. Anyway, here's my attempt:

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It's the first time I've ever tried making a laminated dough, and it's definitely not perfect, but it tastes pretty good! However, I don't think I'd make them myself again, because it's about a 6-hour process and while I thought they were tasty, they didn't blow my mind or anything. I'd rather buy them, because I'm lazy. But it was a good experience and I don't regret trying.

--Maven

A:

Dear Ideas,

You want fresh? I invented the biscuit-dilla.

its basically the child of the quesadilla and the biscuit and it’s just amazing. I wanted something with cheese, but had I no bread, or tortillas, or eggs, or pizza toppings. Thus the biscuit-dilla was born!

Ingredients

  • 1 large handful of shredded mozzarella cheese
  • 1 large handful of shredded cheddar cheese
  • 1 spoon full of mayonnaise 
  • 1/4 cup almond milk ish
  • 1 teaspoon Baking powder
  • Enough flour the dough comes together 
  • seasoning to taste. I used Cajun seasoning

Steps

  1. Whisk almond milk, mayo, seasoning, and baking powder.
  2. Stir in cheese.
  3. Slowly add flour while stirring until it comes together and looks like biscuit dough.
  4. Melt 1 tablespoon butter in a skillet on medium heat. Add your dough and push down until it’s thin.
  5. Cook until it’s crispy on both sides.
  6. Enjoy!

 Guys, this was actually so bomb. It’s like a crispier, meltier version of cheese biscuits from Red Lobster.

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Behold what’s left of the biscuit-dilla! it was so good I ate most of it before taking a picture.

I really hope you try this. It's delicious and external validation will help me feel less crazy. Hope this helps!

Peace,

Tipperary

A:

Dear fresh,

I made these sour cream and onion biscuits and they were ridiculous. If you like onions and tender flaky carbs, you're about to have your mind blown.

- Eirene