Chicken cutlets get a lot of credit. They can be turned into a sandwich, chopped up and sprinkled on a salad, or broiled with mozzarella and tomato sauce for a quickie chick-Parm. But what if you don’t eat chicken? Or what if you do eat chicken but don’t want it?
, where eggplant slices are dredged in flour, egg, and crumbs. But after you do all that work, you have to do a lot more work to complete the casserole. And come dinnertime, that crispy-crunchy eggplant is crispy-crunchy no more.
Love these with all my heart
We have summarized this news so that you can read it quickly. If you are interested in the news, you can read the full text here. Read more:
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
“Sourdough” Chocolate Chip Cookies Recipe on Food52Whenever I’m within a two (ok, maybe four) block radius of New York’s Chelsea Market, I make an excuse to pop in to Amy’s Bread for a crusty, dark chocolate-studded sourdough twist. If I’m lucky, I can snag one still warm from the oven, gushing with bittersweet chocolate. But I’m not always around the block from Amy’s, and I wanted (needed) a faster fix. The problem? I don’t bake bread. I like baking confections of all kinds—cakes, cookies, blondies —but I leave bread to the pros. Between the proofing, punching, kneading, and rising, it’s all just a little too much for my skill level. Instead, I decided to translate the sweet-tangy flavors into something I love to bake (and eat!) more than anything else: chocolate chip cookies. One thing I know about bread baking is that you need a quality sourdough starter, a fermented mixture of water and flour used to leaven bread. Most starters take weeks to get just right, but to keep it simple, I came up with a solution, a 'faux' sourdough starter. This imposter starter isn’t fermented enough to make a loaf of crusty bread, but we are just making cookies here. After two days, it’s got enough of a subtle sour flavor to give the cookie that pungent sourdough punch I’m looking for. Making this starter is simple. Mix together some flour with some warm tap water in a large glass jar. Place the lid or kitchen towel on top, leaving it slightly ajar so the starter can breathe. Let it work its magic for two days in a cool, dark place, like a cupboard. The mixture won’t look any different until day two, when it will start to form big bubbles and nearly double in size. To enhance the sourness, I use rye flour, which has more microorganisms and ferments more quickly than all-purpose flour. (Thanks to The Perfect Loaf for this helpful tip!) To up the tanginess even more, I replaced the vanilla extract typically found in a chocolate chip cookie recipe with distilled white vinegar. It adds a sour flavor and tender bite. The cookie doug
Source: Food52 - 🏆 113. / 63 Read more »
Macau-Style Portuguese Chicken Rice Recipe on Food52The only reason I went to Double Chin, a Hong Kong-style cafe in Boston's Chinatown, was to get an Instagram-worthy picture of their signature dessert. Yet by the time I left, it was another dish—a very un-photogenic one—that captured my heart, tummy, and soul. I don't even remember what entree I actually ordered for myself. (Thank you for letting me share your lunch, Alvin!) After one bite of this dish I knew I had to try to make it at home. The dish starts off with a layer of chicken fried rice, which is then topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese. Then everything goes under the broiler until it gets all bubbly and gooey. This is pure comfort food, my friends. I know it's kind of strange to have cheese on an otherwise Asian dish, but there's actually a pretty strong tradition of Western ingredients being assimilated into Eastern cuisine, long before the more recent spate of fusion restaurants began trending in the United States. Think of the ubiquitousness of mayonnaise in Japanese dishes, cheese on Korean ramyun and ddukbokki, sweetened condensed milk on Hong Kong-style French toast, or Spam in Hawaiian musubi. I thought it was interesting that when I was looking for recipes for this dish online, a lot of them just listed 'shredded cheese' as the ingredient, without any reference to what kind of cheese. So I ended up referring to Lady and Pups' Macao's Portuguese Fried Rice Gratin recipe, because 1) I love everything else she does, and 2) it seemed the most similar to what I had at Double Chin. I used chicken instead of fish and marinated it beforehand. I used chicken breast because I prefer white meat, but feel free to use chicken thigh meat if you prefer dark meat. I also made a couple of other modifications to her recipe based on what I had on hand (fewer scallions, water instead of milk) and taste preferences (half the amount of shallots, provolone instead of Gruyere). Please note that this makes quite a b Looks amazing....the cheese though....😼
Source: Food52 - 🏆 113. / 63 Read more »
Magical Coffee Recipe on Food52This recipe was inspired by a drink I love at a local cafe. (Theirs is 'magic coffee.') After my first taste, I went home and immediately started tweaking a recipe. They brew the coffee hot, but since it was summer and I am lazy, I wanted to use a cold-brewed coffee base, and I started with a recipe from the Times. There's lots of room for variation depending on what flavors you like--I did a Scandinavian version with white sugar, almond extract, and crushed fennel seeds too. 💥Pumpkin oil time💥 Special 10% discount💥 Love the part it says “ Drink, die of happiness” 😅
Source: Food52 - 🏆 113. / 63 Read more »
Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit Recipe on Food52This is a perfect autumnal dinner. Cider, caramelized onions and apples combine with pork for a rich, sweet and comforting one pot meal. Calvados brandy and Dijon mustard add extra depth and sharpness with a nod to the French countryside in this hearty dish. I like to serve this with Celery Root and Parsnip Purée. Did you know that Pigs are good beings? Is it good to participate in the cycle of enslavement, abuse and murder of good being for pleasure? Of course not! It’s EVIL! Now that you know that, if you ever buy or sell pork again you will become pure evil and never be good! _katsaturday I want!!
Source: Food52 - 🏆 113. / 63 Read more »
Chicken Pot Pie (with Crust on the Bottom!) Recipe on Food52This was one of my favorites as a kid, one of the first meals I made on my own, and one that I’m constantly reinventing to make even better. It triggers so many happy food memories! The key to my version is having crust on the top and bottom—and getting that bottom crust browned and crisp before it gets soaked with sauce. I bake the crust alone, then spoon the hot filling over one piece and top with another. I love the way the crust stays flaky (yum) and doesn’t have that gooey raw dough layer (blech). Plus, it makes it great for entertaining. You can bake the crust early, keep the filling simmering, and just combine them when you’re ready to serve. Comfort food! Like my recipe
Source: Food52 - 🏆 113. / 63 Read more »
Drag artist Charity Kase has created a terrifying look each day of lockdown“You know what, I’m going to use this time to create something wonderful.”
Source: i_D - 🏆 32. / 68 Read more »