I bought too much squash, of several varieties, from the frmrs mkt in late summer/early fall. Luckily found recipes for "tian", which I'd never heard of. Made 4 batches & froze in meal size portions. Sauteed onion on the bottom, 3 types of squash, potato, & tomsto; cheese toward end of bsking. Here are before & after pix of first batch.
3/4 C. sesame paste 1/2 C. boiling water 1/2 C. soy sauce (less is better) 1/2 C. veg. oil 1/3 C. wine vinegar (red) 5 cloves garlic crushed 2 T. honey 2 T. chili oil (or a bit more) 3 T. toasted sesame oil 2 lbs. noodles (mein)
1. Whisk sesame paste + boiling water. 2. Beat in soy sauce, vinegar, veg. oil, garlic, honey, chili oil, and 2 T. toasted sesame oil until smooth. Refrigerate until ready to serve. 3. Cook noodles, drain & rinse w cold water. Add 1 T. of toasted sesame oil. Toss. 4. Mix cold noodles with chilled sauce. 5. Garnish with grated carrot, slivered scallion, and mung bean sprouts. (we rarely do the garnish anymore)
This is an old recipe from the N.Y. Times magazine section. Sometime in the mid-80's?
I'd tried to poach eggs directly in water a few times, using a few different techniques, and never could get them right. Found this the other day and it's amazing - even I can make it work:
Also, have only been able to do hollandaise successfully about half the time. This is amazing and traditional chefs won't believe it but even I made it work. Used a small heavy pot directly on the heat and stirred for over 10 minutes. Used combination of fresh lemon and lime juice and a little less butter. It was a little too thick but didn't bother thinning it. It can be kept in frige and warmed the next day.
Here's a pic of my poached egg and the hollandaise. I saw a Julia/Pepin video where she says english muffin too hard to cut so she cut a circle out of regular bread. I used a toasted brioche roll and it was great. Forgot to take pic sooner so messy plate. For the other egg, I used the "pod" method and cooked it a little too long, but this egg was perfectly runny.
At Jeeves' request, I've been making this bread about every week or two. It is a very nice, dense, white bread and is great for morning toast. The only real similarity I find it has to English Muffins is the presence of corn meal on the outside. If you have a Kitchenaid mixer, it is easy and pretty foolproof. The only complication is that the dough is very sticky and therefore hard to divide into the two loaves which is what this recipe makes.
I've been altering the recipe only slightly. I slash the top to avoid having the crown get cracked and muffin-toppie and I bake it a few minutes longer than stated here.
So, the plan is to make this sure-to-be-tasty ravioli with spinach and bacon (NOM!). But I think I'd also like some cheese in there. What cheese(s) do you think would blend nicely with this? (DO NOT SAY RICOTTA) Danke in advance.
