slot gacor hari ini mampu membuat hari anda menjadi lebih baik
situs slot online gacor yang bakal bikin hari kalian jadi lebih berbeda
slot online anti rungkat akan membawa kalian kepada maxwin besar
bro138 situs slot gacor online terkemuka
bos88 bocah ingusan di larang main disini ya bos
slot88 situs gacor anti rungkat pasti maxwin coy
agen sbobet terkenal dengan berbagai macam pertandingan olah raga terkemuka
hoki togel akan membawa kalian kepada jackpot besar
slot gacor di jamin bakal bikin ketagihan
slot hoki99 website andalan tahun 2023
Garuda138 situs gacor anti bla bla bla bla
link alternatif best188 paling is the best
link rtp alternatif imbaslot tergacor saat ini
link alternatif ajaib88 paling akurat saat ini
link alternatif cipit88 yang paling dicari banyak orang
airbet88 link alternatif proses paling cepat
sikat88 daftar tidak pakai ribet dan cepat
asia77 daftar paling mudah dan cepat profitnya
stars77 daftar paling mudah dan cepat profitnya
indogame daftar paling asik profitnya
kdslots login dengan mudah cari profitnya
win88 login paling cepat dan ampuh profitnya
betcash303 daftar paling cepat prosesnya
bigwin138 daftar diri kalian dan raih cuan kalian
bdslot88 rtp paling mudah di mengerti
cocol88 daftar tempat bermain game menguntungkkan
Stars77 makan nasi anget anget muka lu manis banget
slot138 situs terberani untuk memberikan kemenangan
panen77 rtp selalu dihati
gudang 138 gudangnya pengetahuan
gas138 link alternatif selalu berjuang sampai akhir
zeus 138 game online pertama yang membuat bangga masyarakat indonesia
sky77 membangun negeri ini dengan baik
link hoki99 selalu memberi hasil yang terbaik
babe 138 berapapun pasti dijabanin
luxury 777 game online dengan membawa nuansa mewah
elang game game tersembunyi pemberi hadiah
roma77 rtp yang jagoo
kilat 77 paling andalan dari segalanya
maxwin 138 peluang maxwin nya besar
link alternatif bosswin168 situs pembawa bahagia
merdeka 138 terus tanpa henti
dolar138 rtp Ada yang kuharapkan darimu
situs ligaciputra Semoga cinta berpihak padaku
batman 138 Tak terasakan mengurung pikiranku
luxury 333 Di dalam mimpi bertepi
luxury138 login Hingga aku benar-benar terluka
luxury333 link alternatif Saat ku mengerti rasa kita tak sama
hoki99 login Aku memang tak bisa memiliki
paris77 login Dan tak bisa mencintai
luxury111 link Semua kisah manis tentang dia
langit 69 Aku bukan pilihan yang tepat
qqmacan demo Untuk cinta dan hatinya
luxury 12 Walau ketulusan yang kuberi untuknya
zeus138 rtp Apa jadinya hati yang terbagi
mild 88 Diseparuh perjalananku
panen138 login Rusaklah sudah cinta putih ini
Arsip Tag: simple
The very first thing I cooked in our Inside Days was ragú bolognese. Previous to having all of the time in the world, I didn’t make it very often; we were too busy during the week and on the weekend, I preferred to be away from the stove. But that weekend! Our apartment smelled phenomenal as it gently bubbled on the back burner all afternoon, and I realized it had been way too long since we’d had the luxury of a multi-hour buildup to an anticipated meal.
I also remembered I’d been cheating on this site’s bolognese recipe for many years, and it was time to come clean. Previously, my go-to recipe was embedded in the lasagna bolognese, and to echo that recipe’s caveat: I think there are as many interpretations of Bologna’s famous braise there are people who make it — if you’ve found yours, I see no reason to veer from it. Marcella Hazan’s in The Essentials of Classic Italian Cooking has long been what you could call an industry leader, but I loved Anne Burrell’s, a milk-free, red wine-forward version that put the utmost care into building base layers of flavors.
But tastes shift. These days, the SK house bolognese is a little bit Hazan, a little bit Burrell, and bunch of things I’ve found I prefer: a moderately tomato-forward flavor (which is less traditional), white wine instead of red (which can give off too much of a bourguignon vibe), and enough milk to give the bolognese some body but not so much that it’s pale. If I have pancetta, I might add it first; if I don’t, I’ll start with olive oil. I look out for less lean beef (80/20 or 85 works well here), which holds up better to long cooking times. And apparently — and my family finds this funny but we all have our Things — I cannot abide cubes of anything in my bolognese. All of my bad ragú memories come from versions where the canned dice of tomatoes,* carrots, and/or celery were still intact in the final sauce, confettied throughout. I prefer a more harmonious ragú, and so I use tomato paste instead of whole or chopped tomatoes, and I roughly mince my vegetables. Neither garlic nor pepper flakes are accepted on the Italian Academy of Cuisine ingredient list for ragù alla bolognese, but I like to live on (er, timidly approaching) the edge.
Finally, once you’ve built the foundation of flavor you must — there is no negotiating here — braise your bolognese for three to four hours. Beef takes three hours to cook to that wonderfully mellow, collapsed texture (it’s why you see similar cooking times for stew, short ribs, and brisket). Some recipes call for up to six hours, and although I don’t find I need it to get the ragú of my dreams, given that time is an abstract concept these days, you’re welcome to let it glurp longer on the stove. While the cooking is mostly hands off, you’ll want to visit the pot every 30 minutes and check the water level. Water is added gradually during the cooking time because we are braising, not boiling (shudder), the meat. Go ahead and taste it too, adjusting the seasoning as you need to, so by the time you’re ready to serve it, it’s absolutely perfect. You deserve nothing less.
* many are, in fact, treated</a/> so that they hold their shape
Six months ago: Roasted Cabbage with Walnuts and Parmesan
One year ago: Austrian Torn, Fluffy Pancake
Two years ago: Chilaquiles Brunch Casserole
Three years ago: Rhubarb Upside-Down Spice Cake
Four years ago: Perfect Garlic Bread, Shaved Asparagus Frittata and Palm Springs Date Shake
Five years ago: Potato Scallion and Kale Cakes, Salted Chocolate Chunk Cookies, and Crispy Broccoli with Lemon and Garlic
Six years ago: Blue Sky Bran Muffins and Fresh Spinach Pasta
Seven years ago: Spring Vegetable Potstickers and Essential Raised Waffles
Eight years ago: Bacon, Egg and Leek Risotto
Nine years ago: Sour Cream Cornbread with Aleppo and Ribboned Asparagus Salad with Lemon
Ten years ago: Radicchio, Apple, and Pear Salad, New York Cheesecake and Shakshuka
Eleven years ago: Black Bread and Ranch Rugelach
Twelve years ago: Chocolate Walnut Cookies + More Flourless Dessert, Almond Cake with Strawberry-Rhubarb Compote
Thirteen years ago: Corniest Corn Muffins and Pineapple Upside-Down Cake
Note: You can watch an Instagram Story demo of this recipe over here.
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons cold water
- 1/4 teaspoon granulated sugar
- Kosher salt
- 1/2 red onion, thinly sliced
- 3 tablespoons olive oil
- 1 large (3 pounds) head cauliflower, trimmed, chopped small, including core
- Red pepper flakes
- 1 heaped teaspoon ground cumin
- 1 lime, halved
- 1 15-ounce can black beans, drained and rinsed
- 12 small (4 to 5-inch) or 8 medium (7-inch) corn or flour tortillas
- 1/2 to 1 avocado, thinly sliced (to taste)
- 1/2 cup crumbled cotija cheese
- Chopped fresh cilantro
- Hot sauce and/or pickled jalapeños
Pickle onion: Combine vinegar, water, sugar, and 1/2 teaspoon kosher salt in a small bowl. Add onion and toss to coat. Set aside until needed.
Coat large baking sheet with 3 tablespoons olive oil. Add cauliflower to pan, sprinkle with 1 1/2 teaspoons kosher salt, red pepper flakes (to taste), and cumin and toss to coat, adding another tablespoon of oil if needed. Roast for 25 to 30 minutes, tossing pieces at the 15 minute mark so they take on a deep brown crisp on as many sides as possible. Remove from oven and immediately squeeze the juice from half a lime over the tray. Add black beans to pan, so they warm a bit before serving.
Meanwhile, heat your tortillas. Wrap them tightly in foil and place the packet in the oven for 5 minutes. For more color and texture, sometimes I char them first on the gas flame on the stove, or blister them in a dry pan. Keep them warm in a covered dish until ready to assemble.
To assemble tacos, scoop cauliflower-bean mixture onto a warmed tortilla. Add avocado, pickled red onion, cotija, cilantro, and hot sauce to taste. Serve with remaining lime half in wedges. Eat right away.
If you only have bone-in skin-on chicken thighs, start with 1.3 pounds and cook it 5 minutes longer.
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped (see Note about other heat options)
- 1 teaspoon ground cumin
- 1 teaspoon ground chile powder (see Note about other heat options)
- 4 tablespoons tomato paste
- 3 to 4 cups chicken stock or broth
- 1 pound boneless, skinless chicken thighs (see Note)
- 1 can black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels (optional)
- Kosher salt and black pepper
- Juice of half a lime
- Cotija cheese, crumbled
- 1 medium avocado, sliced
- Sour cream or Mexican crema
- Second half of lime, cut into wedges
- Chopped fresh cilantro
- Corn tortillas, cut into thin ribbons, to fry (instructions below)
- Hot sauce
Finishes, choose your own
Remove from heat and squeeze lime juice of half a lime over. Serve with any finishings of your choice; shown here with avocado, cilantro, cotija, tortilla strips, and hot sauce.
Want to make fried corn tortilla strips? In a large nonstick frying pan, heat a generous 1/4-inch of a neutral/high heat-safe oil over medium-high until a drop of water flicked in sizzles dramatically. Add a handful of corn tortilla strips and cook, stirring a bit, until they begin to brown at the edges, 2 to 3 minutes. Scoop out with tongs or a slotted spoon, shaking off excess oil, and transfer to paper towels to drain. Season immediately with salt. Repeat with remaining strips. I promise, there will be no leftovers, but if there are, they keep in a bag at room temperature for a few days.
Heat oven: To 425°F (220°C) degrees.
Roast eggplant: Transfer eggplant slices to paper towels and blot them of as much excess water as possible. Dry the baking sheet, too, and coat it with 3 tablespoons of olive oil and sprinkle the oil with several grinds of black pepper. Arrange eggplant slices in one layer. Drizzle with 2 more tablespoons of oil and more grinds of black pepper. Roast until nicely browned underneath, 20 to 25 minutes. Use a thin spatula to turn eggplant slices over and roast until browned underneath on the second side, another 10 minutes. It’s okay if they’re not cooked through yet. Reduce oven temperature to 375°F (175°C).
Meanwhile, make sauce: While eggplant roasts, open your can of tomatoes and use kitchen shears or very well-washed scissors to chop the tomatoes into small bits. Heat 2 tablespoons olive oil in a medium/large saucepan over medium-high heat. Once hot, add onion and cook until it softens, about 8 minutes. Add garlic and pepper flakes and cook another minute. Add tomatoes (beware the splatter!), oregano, and season with 1 teaspoon salt, plus more to taste. Let mixture simmer over low heat for about 10 minutes, stirring occasionally. If you’d like the sauce smoother than it is now, you can mash the tomatoes further with a potato masher as it cooks, or use an immersion blender for a completely smooth sauce. Stir in basil then taste the sauce; adjust salt and pepper to taste.
Assemble: In a 1.5- to 2-quart baking dish (holding 6 to 8 cups; I’m using this), spoon about 1/2 cup of the sauce. Arrange about half of the eggplant slices, slightly overlapped, in one layer. Spoon another 1/2 cup sauce over and spread it evenly. Arrange remaining eggplant slices, then ladle more sauce over it so it’s as saucy as you like. [Keep unused sauce in fridge for another day; it will keep for 4 to 5 days.] Sprinkle top with mozzarella and parmesan.
Bake: For 30 minutes, until cheese has melted and sauce is bubbling all over. For more color on top, you can run it briefly under your oven’s broiler.
To serve: Once baked, let the eggplant parmesan rest at room temperature, if you can bear it, for 15 minutes before digging in — this helps the ingredients settle and come together more. It’s not mandatory, but this is excellent with a side of garlic bread.
Do ahead: Eggplant parmesan keeps fantastically in the fridge for up to 5 days. Rewarm in a 350-degree oven, covered for the first half of the time, for about 25 to 30 minutes. You can also freeze it, well wrapped, for a few months.