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Smash Potato Quiche —

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purrs risotto formula

mince shallot. saute in saucepan or deep skillet w couple tbsps of butter. when fragrant add 1 cup arborio rice. let it toast for a lil bit. if you have it, add a half cup of dry white wine; if you dont, splash some lemon juice in the chicken stock. homemade stock is best, better than boullion roasted chicken is 2nd best, but whatever u have on hand is a-okay. u want to add liquid a half cup or so at a time, stir, then cover the pan and just let the rice schlorp it up. apparently takes abt 2 cups of liquid but i rarely precisely measure it. with the last stock addition, splash a lil lemon juice in there, plus parmesan and a lil nutmeg if you have it

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undertale pie

ty @luladragonfly for the resippy, wherever you stole it from!

Cinnamon Butterscotch filling

ITEMS

Butter 2 oz (½ stick)

Brown Sugar ½ cup

Water 2 TBSP

Whole Milk 2 cup

Heavy Cream 1 cup

Brown Sugar ¼ cup

Egg Yolks 6 ea

Corn Starch 4 TBSP

Cinnamon 2 tsp

Pie Crust (see below)

EQUIP

Small sauce pot

Medium sauce pot

Whisk

Rubber spatula

Measuring cup with a spout for pouring

Large bowl

Candy thermometer (optional)

1) Preheat the oven to 350F

2) Place the 2 oz of butter in the small sauce pot over medium heat. We will be browning the butter here (burre noisette) so you want to keep it on the heat until it stops bubbling but be careful to take it off before it burns. After the bubbles stop you'll be able to see the specks at the bottom of the pan (milk solids) begin to brown and give off one of the best smells in the world. Remove from the heat and set aside to cool.

3) In another pot combine the milk and heavy cream over medium high heat and cook until the top begins to steam and you can see small bubbles forming along the outside. Remove from the heat and transfer some if not all of the hot liquid to a measuring cup from which you can easily pour it.

4) In a medium sauce pot place the ½ cup of brown sugar (I like dark brown sugar for this recipe, but light brown is fine as well) and the water over medium heat. We'll be cooking the sugar to ~240F so you can use a candy thermometer if you have one. If you don't have a thermometer you can tell when the sugar is cooked enough when you see the bubbles slow down in speed and get much larger before they pop. Reduce heat to low.

5) Add in the brown butter and whisk to combine. Then, being very careful, slowly pour in the hot milk mixture into the sugar while continually whisking. The solution will bubble up violently at first but should subside after a few seconds.

6) Continue to whisk until all of the milk mixture has been added. If there are any lumps of caramel in the pot, increase the heat to medium high and whisk until they are dissolved. Remove from heat.

7) In a large bowl add the ¼ cup brown sugar, egg yolks, corn starch and cinnamon and whisk until they are completely combined.

8) While whisking continuously, slowly pour in about half of the hot sugar/milk mixture into the large bowl to combine. Then, pour the contents of the bowl back into the pot and return the heat to medium.

10) Switch to using a rubber spatula and gently stir the mixture while making sure to scrape along the bottom of the pan. We are cooking the eggs now so we need to make sure nothing gets stuck to the bottom and scrambles.

11) After a while the mixture will become noticeably thicker and will be able to coat the back of your spatula. You can test the doneness by swiping your finger across it.

12) Remove from the heat and use a whisk to make sure the mixture is homogeneous. Then pour the contents of the pot into the baked pie shell. Bake the pie for 25 minutes, then turn the oven off and leave it inside while it cools for another 20 minutes. Remove from oven.

13) True to the game, the pie will need an hour or two to cool down to room temperature at which point it'll be sliceable, but until then, enjoy the smells!

& my fav pie crust resippy from alton brown, makes two crusts:

2 1/2 cups all-purpose flour

1/3 cup lard (or vegetable shortening if youre a coward)

1 tablespoon sugar

(2 teaspoons cinnamon)

1 teaspoon fine salt

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

1/4 cup vodka

3 to 4 tablespoons ice-cold water

Pulse the flour, lard, sugar, salt, cinnamon, and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight.

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twice now in the past week i have successfully staved off the desire to order chinese by way of this simple cabbage recipe which embodies most of the things i am usually seeking in terms of flavor and vibe from the chinese restaurant (esp when paired with freezer dumplings or buns i can toss in the steamer but also i have just done chx strips on rice with it) and now i recommend it to you all

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I made Hungarian mushroom soup and it's a little too delicious to be real

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the sociopolitical circumstances are bumming me out. here are some recipes for soup. drawn up by me, soup, a janitor and not a cook. love, soup

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i am about to bestow upon you the secret butter technique. i am sorry, but it is french. i am sorry again, this only works with cow butter. i am certain plant based butters wouldn’t work, and alternative animal butters may or may not work

has this ever been you: you have a nicely steamed vegetable, or maybe you want to make the best butter noodles, but you know that if you put butter on those it’ll just melt and you end with kind of greasy noodles or vegetables? don’t you wish it was instead a luscious buttery glaze?

introducing: beurre monté

you will take a small sauce pan, and begin heating it with 1-2 tablespoons of water (use very little water) and bring it to a hard simmer or boil

turn the heat down slightly, and add Butter. how much? however much you dare. (start with 3-4 tablespoons and go from there)

you are going to either whisk Aggressively or you can pick up the saucepan, still holding it over the heat, and swirl aggressively so the butter is skating around the sides of the pan

done correctly, you will have liquid butter that is still emulsified. you have made Butter Sauce. season it with a little salt, and toss whatever you want in it.

if you’re butter splits, i’m sorry. you didn’t agitate it enough to maintain the emulsion, and now you have melted butter.

you can use this knowledge to make other sauces by swapping out the water for another liquid. white wine becomes beurre blanc. red wine is beurre rogue.

you want to CUM? sweat minced shallot in a tiny bit of butter, add white wine and cook it out until it’s reduced by about half. then whisk butter in hard. a few flecks of minced thyme or fennel frond stirred thru, and you eat that with a nice seared fish? or scallop? or even shrimp? wow. you will Nut

your boxed mac and cheese game can also be elevated by cooking your pasta and making a beurre monté first, tossing your pasta in that and adding the cheese packet. wow. hey; you’ll cum

go forth now with this butter secret

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key lime popsackle

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if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you

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I read a fair number of recipes on the ten thousand interchangeable recipe blogs that exist, and often they say something like "This recipe is a family favourite!" or "This a crowd-pleaser" etc. and I roll my eyes a little bit every time because of course they are, it goes without saying! People like food! Nearly any special-occasion home-cooked meal is going to be popular.

But there is one recipe, one cake, that has recontextualised all those comments for me and now actually I think those bloggers might be wrong about what a family favourite is. It sure as hell isn't Interchangeable Chocolate Cake No. 7.

I'm telling you this because I need you to know the seriousness of the power I am going to bestow on you. And hey, maybe your friends and family have different preferences than mine do. Maybe you need to find another recipe to fill this role. But you must know that there's a recipe out there, and not even a particularly alluring one or a particularly difficult one, which people will bring up in unrelated conversations to you four years later.

If I so much as say the word cake, my family all turn to face me like a pack of hungry wolves. Even the ones that don't like food!! Health nuts and people who simply don't enjoy eating and people with no appetite and people I have no goddamn memory of ever having cooked for, all of them come up and say to me "Hey remember that cake-" I asked my brother and his girlfriend what foods they're looking forward to, when they return home after three years in Japan, and they say "You know that cake?"

It doesn't sound particularly appetizing. I only made it the first time because it was gluten free and I had a bunch of lemons. Please don't let the name inform your opinion here. This is a fairly fast and simple cake that requires no special equipment and people will literally never stop asking you for it.

It's not even my favourite cake! I'd rather have basque burnt cheesecake, which is harder and more expensive to make and consists almost entirely of fat and sugar but still manages to be a little savoury... But people want the weird corn one.

To be fair, this is the only cake that'll make me dip my fingers into boiling sugar without regret.

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Show up at work like hi boss sorry I'm late my I was helping my mother track down one specific 90s dungeon crawler for the purposes of obtaining a muffin recipe the developer hid in the files

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Reporting back: I made this for dinner last night and doubled the portions, which meant using twice the number of bowls (not a huge deal because we have a dishwasher, but ymmv), and put some thinly sliced cold leftover roast pork on top, as well as a shake of furikake. It was dynamite, and really easy. The seasoning was particularly ingenious and impressive: the sauce is way too salty until you add the hot seared zucchini and a handful of ice cubes to it and toss it all together. Then the ice cubes melt and dilute the sauce while they're cooling off the zucchini. The whole thing was really lovely and quick. I'll be making this one again and again.

Note: you can find blocks of non-fried ramen noodles at an Asian grocery store, and that's what I buy instead of the usual individual ramen packets with the deep-fried noodles, which cuts down on the saturated fat.

(recipe is gifted/unlocked)

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sauteed 1/3rd in thick half moon slices of kielbasa until just gettin brown on both sides

added sauerkraut, golden bbq sauce (the good mustard based stuff), brown sugar, and sauteed everything well

SO delicious!!!

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Scrolled down the MF DOOM tag trying to find the mac and cheese image and I couldn't so anyway here it is literally one of my favourite images of all time