Sad_papi

Replying to @Melissa Switzer Family meal: sides edition. Crispy Tatoes Bring a pot of water to a boil and add around a tsp of baking soda and a hefty pinch of salt. Drop in your peeled potatoes and boil until the potatoes are tender and then drain. Put the potatoes in a bowl and toss until the outside breaks apart and makes a slurry. Season with salt and drizzle over a bit of oil. Lay flat on a lined sheet tray and roast in the oven at 400°f for around 40 minutes turning them halfway through. Toss with your sauce, season to taste with salt, and serve. Sauce: Keep in mind just toss whatever herbs you have into the mix, very rarely will mixing a bunch of herbs taste bad lol todays version is essentially chimichurri 1/2 c chopped parsley 1/2 cup chopped cilantro 2 cloves grated garlic 3 pickled chilis or just any fresh ones you got Sherry vinegar to taste Salt to taste Olive oil-just enough to slightly cover the herbs

Family pasta The young Hawaiian boy isn’t really my son 1/2 lb pasta shells 1 yellow onion or a couple shallots finely minced 5 cloves garlic finely minced 4 tbsp butter 1/4 cup flour 3 cups milk + a couple tbsp for adjusting 1 bay leaf 3 sprigs thyme 3 oz Parmesan grated Chicken thighs Handful of spinach Chopped parsley Preheat a pan over medium heat and lay away the your seasoned thighs skin side down. Cook until the skin is gbd and crispy then flip and cook until it’s 160°f. It will carry over and hit 165°f. Pull from the pan, drop the heat to medium low then add the butter and onions and sauté for 3 minutes then add the garlic and sauté until the onions are translucent, around 5 minutes. Add the flour and cook for 3 minutes then stream in the milk while whisking. Add the thyme and bay and bring to a simmer and cook for 10-15 minutes stirring every now and then. Pluck out the thyme and bay then add the cheese. Add your cooked pasta, and mix. Fold in your spinach just until it wilts. Adjust your salt and adjust with a couple tbsp of milk if you wish then put in a baking dish. Nestle in your chicken then pop in the oven to get everything nice and hot. Top with chopped parsley and serve

Replying to @JackieCuccaro Family meals part 2 This is something I would make if we did have any meat or very much at all. You could usually round up a #10 can of tomatoes and vegetables 1 15oz can chickpeas rinsed and drained 28oz can tomatoes blended 1 red onion or a few shallots 5 cloves garlic 2 cups cauliflower florets Handful fingerling potatoes cut in half 3 cups vegetable stock 2 tsp garam masala 2 tsp cumin 2 tsp coriander 1/2 tsp cardamom 2 tsp chili powder 1/2 tsp tumeric Preheat a pan over medium heat and add a few tbsp of neutral oil. Sauté the onions for 3 minutes then add the garlic and sauté an additional 3 minutes. Add the spices and briefly toast, just until they’re very fragrant. Add the tomatoes and bring to a simmer. Cook until nearly all the water has evaporated and you have a thick tomato paste that doesn’t taste watery at all, around 15-20 minutes. Stir the bottom frequently. Add the vegetable stock and potatoes and bring back up to a simmer. After ten minutes add the cauliflower. After another 6-8 minutes the cauliflower and potatoes should both be tender. Add the chickpeas and just let it hang out and marry together for a 5 minutes. Adjust your salt and serve with rice

Sometimes you need to eat an entire cucumber, let me show you how. I dried the pickles and dill at 130°f and seasoned to taste with super fine salt

🌶️ 🌶️ 🌶️ Ferment Pickle Sambal Dehydrate You will be seeing these guys again. I guarantee it 😭

Less talked about kitchen tips for newbies

Baked Alaska for Kevin. Strawberry custard ice cream, almond cake, meringue, and strawberry sauce

Grilled shrimp with rouille and shrimp floss

Dover sole with dashi beurre monte The beurre monte will be good on any fish tbh Sauce: 2 tbsp reduced dashi (you can also use hondashi, it has added ✨msg✨) 4 tbsp butter 1tsp chopped parsley 1 tsp parsley stems (they just taste like parsley, and they have texture) 1 tsp preserved lemon (you can sub lemon zest) A squeeze of lemon juice Salt (if using unsalted butter) You’re going to want to reduce your dashi until it tastes pretty strong so it can stand up to the butter. So just get it into a pot and simmer it and taste, you should try to have around 2 tbsp of liquid to get your emulsion going. Once you’re happy start whisking or blending in your cold butter until it’s nice and thick. Keep this warm until you need it and add the other ingredients right before serving. If you add the herbs and hold it warm they’ll go mushy and turn your sauce really green. But right before serving adjust your salt and lemon juice

Pad kra pao as requested by Aja Ingredients: 3 cloves garlic 3 Thai chilis 1 Fresno 1/2 lb 80/20 ground beef 1 tsp sugar 2 tsp fish sauce 2 tsp dark soy sauce 2 tsp oyster sauce Around 1/2 cup loose basil To begin either grind or finely chop your garlic and Thai chilis. Remove the seeds from your Fresno and julienne. Do a small dice on your shallots. Preheat a pan over medium high heat and add a few tablespoons of neutral oil. Once it shimmers and you see a small wisps of smoke add your shallots, garlic and chilis. Fry for 1-2 minutes until the shallots get slightly golden and add the beef. Mix well and spread the beef flat to brown. After another 3 minutes or so toss and add the sugar. Lay flat again and brown for an additional 2 minutes. Add your dark soy, fish sauce, and oyster sauce and toss well. Taste and make any adjustments. Add the basil and toss until the basil wilts, less than 30 seconds and serve with rice and a fried egg

The cap didn’t even make it to the plate. I ate it. Ribeye with brown butter celery root, and herbs.

Baklava for Marie. I probably won’t post the phyllo recipe because I don’t advocate self harm :) just buy it. The rest is on my blog

I heard you guys like cannellini beans 🫘 Harissa chicken with white beans and herbs. Full recipe on the blog! #food #beans

Pork and (butter) beans Beans: 2 cups dry butter beans 6-7 cups chicken stock 1 bulb fennel 2 shallots 4 cloves garlic 1 fresh bay leaf 1/4 cup olive oil 2 tbsp chopped parsley 2 tbsp sliced chives Lemon juice to taste To cook the beans you can soak them overnight ahead of time or do what I did and quick soak. Add your diced fennel, shallot, and garlic to a pot and cover with the olive oil and a pinch of salt. Place the heat to medium low and sweat (no color no browning) for 30 minutes. You’re going to bring out all of the sweetness and infuse the olive oil. When the fennel is translucent and soft add your beans, 6 cups of stock, bay leaf, and tbh I forgot to buy thyme but please throw in a few sprigs. Bring to a gentle simmer and cook for 2-2 1/2 hours until the beans are perfect, just like you. The trick to cooking perfect beans that stay in their jacket and are silky smooth is to gently simmer, never rolling boil. It takes longer though. Once your beans are good, pluck out your bay (and thyme if you used it) and take around 1/2 cups of beans with liquid and blend super smooth. Add it back into the beans little bit at a time until you have your desired consistency. Use the remaining cup of stock to thin out or adjust your beans if they thicken or reduce down too much as it sits. To finish, add chopped parsley, chives, salt, and lemon juice to taste. For those curious I put black pepper and fennel pollen on my pork chop.

Blistered snap peas 🫛 Recipe on my Substack

Replying to @sugashoats family meal pasta 2. Recipe on my Substack!

Steak, salsa seca, black beans

Clams with fregola Ingredients: 1 lb clams 5 parsley stems 5 sprigs thyme 1 fresh bay leaf 6 cloves garlic 1-2 tsp chili flakes- depends how much kick you like 1/2 cup white wine 1/4 cup tomato paste 2 cups clam juice 1/2 cup fregola- other types of pastina would work as well however if you get the chance to use fregola it’s very nice. Chopped parsley Begin by purging your clams by dissolving 1/3 cup kosher salt in a gallon of water then pouring it over the clams. Let them sit for 30 minutes then drain and make sure you remove any grit or sediment from the bowl. If your clams are really sandy you can repeat this process to be safe. It’s the worst feeling when you take a spoon of soup and get a mouthfull of sand. I like to tie my stems, thyme, and bay leaf together with a piece of twine, makes it easy to fish it all out later. Preheat a pot over medium heat and add a few tablespoons of olive oil, once it shimmers add the garlic and stem bundle. Briefly sauté until the garlic starts turning golden around the edges. Add the chili flakes and toast for around 20 seconds. Add the clams and the wine and cover to steam for 2-3 minutes or until all the clams open up. If any clams don’t open they’re probably dead, just discard those ones. Remove the clams from the pot and add the tomato paste and clam juice. Bring this to a simmer and let it reduce for a few minutes, you want the broth to taste pretty bold because the starches from the pasta are going to temper it a little bit. So just taste it and once the broth tastes pretty punchy add the fregola and cook for around ten minutes- the fregola should be 75% cooked. Add the clams back in and finish cooking for around 5 more minutes or until the pasta is al dente. Adjust your seasoning, clams are pretty salty so you might only need to adjust your chili flakes or a crack of black pepper. Serve with a drizzle of olive oil and chopped parsley.

Plating episode 1.5?

“I’m feeling quite hungry”-Henry of Skalitz. Poppy seed & cheese Kolache inspired by kcd2