#1tbsp

[cruelrhythm]

the taste.

[bumpittho]

(via Moth Love)

[anarchafemme]

what are your top 3 ways of serving a potato?

Crispy roast potatoes:

~4lb Russet or other starchy potatoes (peeling optional), quartered/1.5" - 2" chunks

2 tbsp baking soda (increases ph, allowing better browning and crisping)

2qt water

salt

5 tbsp olive oil or yr fave animal fat

4 cloves garlic minced

fresh herbs of your choosing, minced (im partial to rosemary and sage)

fresh ground black pepper

Preheat oven at 450, convection on if you have it. Optionally preheat a cast iron pan in there if you have one large enough for all the potatoes.

Bring 2qt water to a rolling boil, add 2 tbsp salt and baking soda

Saute yr garlic and herbs in the oil to infuse it. Strain out, and reserve both.

Drop your quartered potatoes into the water, boil roughly 10mins until soft

Drain and roughly toss in a bowl with oil - bits will start to break off and turn into a mushy paste - this is good! It will add more crispy texture!

Place potatoes in pan in a single layer and roast roughly 20-30 mins

Flip potatoes and continue roasting another 30-45 mins or until desired crispness and color

Toss with with your reserved herbs and garlic, salt and pepper to taste

Putting the other two under a read more

Fondant Potatoes:

2-3lbs Yukon gold or other waxy potatoes, peeled, sliced into 1.5 - 2" thick rounds (use a round cookiecutter to make em perfect circles if yr fancy)

2+ cups of your favorite broth/stock. Homemade preferable, or use gelatin to thicken store bought

2 tbsp olive oil or your fave animal fat

6 tbsp unsalted butter

4 cloves garlic, smashed

fresh rosemary sprigs

fresh thyme leaves

Preheat oven to 450. Convection if you have it

add 2 tbsp oil/fat to a large skillet over medium-high heatplace potato rounds in a single layer and cook until deeply browned on one side. Ocassionaly shake/swirl/move things around to ensure even browning. 8-10mins

Flip potatoes and add 4tbsp butter, reserving 2tbsp

Once butter is melted and bubbling, add rosemary, garlic and thyme. Saute until fragrant

Add enough stock/broth until potatoes are 3/4 covered, and bring to a boil

Place in oven and roast until soft and stock has been greatly reduced to a sauce ~30mins

Transfer potatoes out of pan, discard garlic and rosemary sprig

Scrape and stir pan ensuring any fond is dissolved into the broth.

Gently melt reserved 2 tbsp butter into broth stirring constantly, one tbsp at a time until thick and emulsified.

Serve potatoes with the pan sauce and salt to taste.

Latkes:

2lbs russet potatoes, grated

1 medium onion, grated (use a couple big shallots instead if yr fancy)

1 large egg, beaten

1/2 cup olive oil - or schmaltz or other animal fat (will not be pareve obviously)

Salt

Grate potatoes and onion, and wring out all the liquid into a small bowl using a cheesecloth

Let the liquid rest 5 or so minutes, a thick layer of starch should have settled on the bottom. Pour off liquid, reserving starch.

Mix beaten egg into starch

Pour egg starch mixture and 1/tsp salt into potato and onions. Mix thoroughly by hand

Add oil/fat to a skillet, should be 1/4"-1/3" deep, medium high to 350

Shape mixture into patties, no more than a 1/2" thickFry 2-3 minutes per side or until golden brown.

Move to cooling rack or paper towels to drain, season with salt and pepper to taste immediately.

[familyabolisher]

if i know one thing it's that however much soy sauce a recipe tells you to use, you need to use like 3x that

[icewindandboringhorror]

It always seems a bit unbalanced on The Great Food Truck Race when there will be multiple teams who are cooking a wide variety of complex dishes with 10 different components and a bunch of prep work, and then there's that one team who like... exclusively serves plain crepes with some premade nutella on them, or plain waffles with just some whipped cream and cut up strawberries lol...

[website-com]

there’s a type of cabbage they give u in bars in japan that is so fucking yummy. i learnt how to make it at home and it’s got me eating half a head of raw cabbage for no reason

[la-cocotte-de-paris]

Pasta alla puttanesca: yummy but in future I will use less chili flakes

[blackmoldmp3]

just made an insane breakfast but i fear i was too hungry while making it and now i have way too much. whatever it’s brunch i’ll just be full for five hours

[cruelrhythm]

all my love.

[becca-alexa]

buying a tofu press has changed my life

[bumpittho]

(via Sleeves Touch My Elbows)

[mothbaaalls]

i got some earl grey teabags to try for the first time (ive had cream earl grey before and really liked it but it was a small sample of loose leaf) and.

i think i broke my tastebuds by using literally double the amount of vanilla chai leaves i was supposed to for so long (because i got CONFUSED i thought it said 1tbsp of leaves but it was 1tsp...) because this earl grey does not taste like ANYTHING

[mycenaae]

stew my beloved ...

[homunculus-argument]

2 tbsp yeast

2.5 cups warm water

2tbsp brown sugar

1tbsp salt

5.5 cups flour (measure flour by spooning into measuring cup them scraping off excess so it ain't as packed as putting scoop right into flour u will get more uniform and tru 2 recipe scoops this way)

Enough olive oil to fully coat the bowl ur leaving dough in 2 rise and 2 brush on later

2.5 tbsp mixed rosemary/ oregano/ thyme (or whatever herb mix ur feelin)

1/4 cup grated parm

1/2 cup grated havilah

(Cheese optional but nice feel free to sub out or for preferred cheeses)

(This recipe makes 2 good sized loaves so u can half it if u want less bread)

-Add yeast to warm water and mix till dissolved and let rest covered 5min(it should b frothy when uncovered)

-Add dark brown sugar and salt, mix together thoroughly(still frothy)

-Slowly add flour half cup at a time till fully incorporated in the bowl

- remove from bowl and knead a few min while adding in optional cheese n seasonings (I'm worse at deceiving this part but knead with medium force until it becomes shiney n strechy, it could take 3-10 min honestly this part is vibes but also the dough is v forgiving if u accidentally over knead)

-Put in oiled bowl and cover, let rest 20-30 min in a warm place(if u want u can leave it overnight in the fridge)

-Take out and shape into loaves(like gently cut dough ball into half or thirds n put em on greased baking trays)

Cover and let rest 5min

Preheat oven to 450

-Cut bread tops& brush on oily herb mixture

-Bake 15-30min till brown and crusty

Lmk if i left any gaps but also with all the yeast this bread has it kinda does its own thing lol

Sounds intriguing. Gonna save this for the time I'll try baking next time.

[cisthoughtcrime]

post pie recipe please!!

London Fog pie recipe under the cut! (basically earl grey custard with a vanilla cream top layer)

Ingredients

4 cups whipping cream

4+ tablespoons powdered sugar

1 teaspoon vanilla extract

10 earl grey tea bags

4 cups whole milk

1 tablespoon vanilla bean paste

0.5 teaspoons salt

8.5 tablespoons cornstarch

1.25 cups sugar

4 large eggs

8 tablespoons unsalted butter

2 pie crusts

Equipment

stand mixer

oven

strainer

whisk

spatula

Instructions

Add 4 cups whole milk to a large pot. Then add the 10 tea bags of earl grey tea to the milk. Turn the heat on to low and bring the milk to a simmer. Be careful not to bring it to a boil as it can easily overflow once boiled. Once the milk starts to simmer, turn off the heat and let it sit for 15-20 minutes.

After waiting the 20 minutes, squeeze the tea bags to extract as much flavor.

Add 1tbsp vanilla bean paste and 0.5 tsp salt to the milk mixture. Turn the heat back onto low to return the mixture to a simmer.

While the milk is heating up, add the cornstarch and sugar to a bowl and whisk to combine. Then add the 4 eggs and whisk once again to combine.

Temper the eggs by slowly adding the heated milk to the egg mixture while continuously whisking.

Then return everything back to the pot and turn the heat to medium, while constantly whisking. The pastry cream will suddenly start to change from a liquid to more of a whipped cream consistency.

Once the pastry cream starts to boil (the custard will start to release bubbles), keep whisking for around 30 more seconds. Then turn off the heat.

Wait 10-15 minutes and then add the butter one tablespoon at a time.

Transfer the pastry cream to a bowl, straining the cream through a metal sieve to get rid of any lumps or loose tea leaves.

Cover with plastic wrap, making sure the plastic is touching the surface of the pastry cream so that a skin does not form.

Refrigerate the pastry cream.

Pour 4 cups of heavy whipping cream into stand mixer bowl.

Add 4+ tablespoons powdered sugar and 1 teaspoon vanilla extract.

Whisk with the stand mixer on medium-high speed until medium peaks forms. Refrigerate the whipped cream and save for later.

After 3-4hrs, take the earl grey pastry cream out of the fridge and use the stand mixer to whisk it well to break it up.

Add half of the whipped cream to the loosened pastry cream and fold the mixture by hand using a spatula, maintaining the light airiness of the whipped cream.

Divide the pastry cream + whipped cream combination equally and fill the two pie shells. Smooth out the cream to create a flat surface.

Divide the remaining whipped cream in half and place evenly on top of the pastry cream.

Refrigerate for a few hours, ideally overnight, then serve!