Back in January, I resolved to cook fifty new-to-me recipes in 2017. Unlike some of the other resolutions I made (like, say, posting to my blog daily), I succeeded and surpassed my recipe goal.
I reached 50 recipes by the end of November, and (while I ran out of room on my notebook page to record them) I continued trying new recipes through December, reaching a total of 55 new recipes I tried this year — better than the one per week I’d originally been shooting for.
Some of the recipes, of course, were more successful than others. The undercooked sous-vide tilapia wasn’t my best moment, and neither was the woefully under-spiced egg curry. Some, though, became house favorites.
These are my top ten. (more…)
Fowl & Fodder Downtown features a burger topped with ancho barbecue sauce and tomato jam (among other things). I haven’t tried it myself, but my two coworkers who have claim the tomato jam is too cloyingly sweet for the burger.
That got me to thinking… what better way to “put up” the remainder of my tomato surplus than jamming? Refrigerator jam, specifically — I’m not equipped for preserving (aka canning). Not yet, anyway.
I found a recipe for tomato jam from The Kitchn and decided to try it out this evening. I only made a couple minor adjustments by necessity: I used my beefsteak tomatoes plus a few SunSugar cherry tomatoes instead of the suggested Roma; I only had light brown sugar instead of dark brown; and I always keep a jar of chopped ginger in the fridge, so I used that instead of fresh grated.
Oh, good lord. I have found my new favorite condiment.
I can see myself putting this on every burger and sandwich I ever make from now on — until it’s gone, that is, or unless I’m already using my homemade roasted tomato barbecue sauce.
Tomato jam plus barbecue sauce… Yeah, I’m gonna have to try that burger at Fowl & Fodder.
I modified the Weight Watchers recipe per what I had on hand, and just so happened to lower the SmartPoints value per serving from 3SP for three shrimp down to 2SP. Score!
Just like in Ybor City, proclaims the menu. Alas, during the years I lived in the Tampa area as a kid, I only visited Ybor City once, on a field trip, and I’m pretty sure I didn’t have a Cuban for lunch.
My Cuban from The Displaced Chef was delicious, but not as filling as I’d expected, and maybe not delicious enough to justify the wait. Seriously, I wonder what everyone else was ordering, because people who had been two or three spots behind me in line got their food before I did.
I wish the food truck had some more of the Cuban dishes served at the sit-down restaurant in Perrysburg. I’d gladly wait a few extra minutes for an order of piccadillo or ropa vieja.
If I hit up The Displaced Chef again, maybe I’ll order one of the platos. Or just get an order of fried plantains. Om nom nom.
Like many people (including my late Memaw), the recipes I concoct aren’t so much measured as they are eyeballed. That said, these five-spice shirataki noodles are such a hit with my son that I want to at least share the basics, just in case someone out there would like to try it for themselves (or their own picky offspring).
I made new-to-me recipes twice in one evening! First, I made Ginger-Sesame Oats with Mushrooms and Charred Green Onions for dinner. My five-year-old son, of course, hated it.
After he went to bed, I made Cinnamon Roll Muffins. (He already knows he’ll get a muffin for breakfast tomorrow.)
I was pretty pleased with both endeavors, and baking after my son went to bed kept me from snacking, so that’s a win, too.
I’m well on my way to cooking/baking 50 new-to-me Recipes in 2017!