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the life and times of J T Frey
What better way to kick-off a new year (especially after 2020) than with a rich soup. I've made lobster bisque before starting from whole lobsters, and that was an extremely involved process that was probably worth it. This soup is a lot simpler and very tasty, with plenty of lobster flavor and meat. I like it with crusty ciabatta bread for dipping.
Yes, the name of this recipe is very close to something served seasonally by a well-known fast-food restaurant. Why wait all year for a delicious porky patty? On top of that, why eat one that's full of who knows what kinds of preservatives (and "meat") and was formed and frozen who knows when?
Please note that this recipe uses sous vide to cook the formed patty low and slow.
Caribbean flavor without the heat. I like to smear this on skinned, deboned chicken thigh to marinate through the day and then grill and serve with the extra paste as a sauce/garnish.
The dark-hued breads found at Cheesecake Factory and Outback restraurants may just be the best thing on their respective menus. Dense and sweet, when married with a generous slather of salted butter, spells "delicious." This recipe is based upon the recipes found in Peter Reinhart's book, "Whole Grain Breads." In the book he outlines a mash method that attempts to keep your oven hovering around 150 °F for the duration of the cook. I own a consumer sous vide "stick" so holding the mash at that temperature for several hours is super easy — barely an inconvenience.
To ensure the finished bread has good chew to it, I substituted some bread flour, making this a transitional whole-grain recipe by the definitions in Reinhart's book.
Yields a single loaf or two batards.
Thanks to Coronavirus confinement I had plenty of time to make my own naan bread when we had Indian for dinner (versus buying it at the grocery store). This is an adaptation of a recipe I found online: I wanted some whole wheat flour to make the loaves a teeny bit better for us.
For as long as I can remember my mom has made a summer dessert called Sundae in a Pan. An Oreo cookie crust, vanilla ice cream, peanuts, whipped cream, and a layer (never thick enough) of fudge sauce. Very much like a classic ice cream cake. The same fudge sauce functions equally well on its own served warm over ice cream.