Are those qualities things that we should throw away in the modern day? Heck no. For this post, let’s put away the camera, put on some music, and just enjoy the simple pleasures of a warm, comforting plate of food that would make your grandma proud. Hey, if slow cooking can get its renaissance, maybe casseroles deserve a second chance too.
There's something inherently unsexy about a casserole. It's not dainty or elegant, it's usually not remotely light or diet friendly, and historically, many are made with canned or prepared foods to make preparation *gasp* easy. But, what it may lack in being an Instagram worthy dish, it more than makes up for in its ability to feed many people easily, affordably, and deliciously.
Are those qualities things that we should throw away in the modern day? Heck no. For this post, let’s put away the camera, put on some music, and just enjoy the simple pleasures of a warm, comforting plate of food that would make your grandma proud. Hey, if slow cooking can get its renaissance, maybe casseroles deserve a second chance too.
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It's winter, and that means one thing: Cast Iron season. The time to eat light and do nothing but cardio and abs is long gone, and we can now indulge a little with some sweet treats (at least a little as we all work on our 2019 resolutions).
Most of the time, working with cast iron means rich, savoury dishes - hearty stew in a dutch oven or buttery cornbread in a skillet, but your cast iron can produce some delicious sweets dishes as well. The most common sweet may be the Dutch Baby - a puffy popover-meets-pancake and a Reddit and Instagram darling for its height and dramatic appearance. You can find countless videos, pictures, and articles on how to make it, but, instead of focusing on the Dutch Baby, I'm going to tackle its less known, but arguably even more delicious French Cousin - the Clafoutis. The Clafouwhat? Let's explore a little more - Things have gotten pretty busy recently but I want to be able to continue to write new posts, provide new recipes, and, y'know, keep my little corner of the internet active. So with that, I'm going to start posting some shorter pieces mixed in with my usual medium-form writing on such thrilling topics as What Knives You Should Buy and How to Make a GUGS Burger. I'm going to call these posts Quick Bites - and each will give you a fast read and a recipe to try out. Whether by coincidence or not, the recipes themselves will probably be also quicker cooking dishes you can make on a weeknight or as a quick dinner for company.
Today's feature dish came about after I decided to try and change up the lazy weekend breakfast with something a little different. Bored with omelettes and fried eggs on toast over and over again, a tapas staple popped into my head - the Spanish Tortilla. Simple, delicious, and versatile enough to do the dance as star of breakfast, lunch, or dinner, I set out making my first one to surprisingly great results. So, to kick off this new series shall we? A common scene I'm all too familiar with myself plays out across the world every day. It's been another busy day and you're hungry for some dinner, but you really, really don't have the time or patience to make anything fancy or remotely elaborate. Or maybe it's Saturday night and you realized you maybe drunkenly agreed to host your friends for dinner two weeks ago and didn't realize until just 2 hours ago (Obviously has never happened to me before…) What do you do? You consider pasta, but after realizing you probably had it already three times this week, that is definitely out. Maybe some rice dish? Could work, but it's a bit boring. Potatoes? Mashed, boiled, fried, or roasted? Maybe, but your heart isn't exactly racing.
What can a reluctant chef on a budget do or make to help provide that carblicious base that the crowd demands, is quick to make, but still keep things interesting? Enter a culinary wallflower to the rescue: Couscous If you have ever had bagels and lox or enjoyed a dish of chicken or veal piccata in your lifetime, you probably have seen and tried capers before. These little salty, lemony, olive-like flower buds (yes, flower buds - we'll get to that in a little bit) are like a bold necklace or beautiful watch in the food world - something unexpected that can elevate whatever it's paired with if done well. However, unless you come from an Italian or Mediterranean family, you probably rarely, if ever, buy capers to keep in your fridge at home. But if you get to know a little more about their bold flavour and how to use them, you may find that they can actually play well in a surprising number of places, from traditional dishes, to even some unexpected places like potato salad.
So let's get fancy(ish) and look a little more into what capers are and how you can make them shine in your kitchen. |
Suit and ApronNo celebrity chef got to the top without getting burned, cut, and spilled on at least a couple dozen times. While most of us won't become the next Gordon Ramsay or Ina Garten, it doesn't mean you shouldn't learn the culinary basics.
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April 2024
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