Salsa Burgers
I didn't get a chance to make this. I was going to make it today, but when I looked over, we didn't have enough bread, and I wasn't exactly going out in this heat, so, I made the Stir-Fried Chicken, instead.
Sauteed Chicken salad with fried leeks
Take some chicken from Fox Hollow, some salad greens and leeks from Cleverly Farms, some sour cream combined with some of the tamatillo table sauce from Juan O'Sullivan's, how can you go wrong? Well you can't. It was delicious.
Yeasty Waffles (p30 July 2011 Food & Wine)
So the plan here was to make this the same day, with the 2 hour window, however, the timing didn't work out. It was the last day before the heat wave, lawn should be mowed, and I hate it enough when it's not so bad out... Anyways, I made them the night before, after I made up some pizza dough, and they worked out well again...maybe I will end up getting that book (or putting it on some list or another in hopes that someone else will get it for me). I may be waffled out for a bit though. So remaking this in the intention that I want may have to wait for a bit.
Lettuce Cups with Stir-Fried Chicken (p42 June 2011 Bon Appétit)
Opened the fridge expecting to find some soy sauce, only to find some fish sauce. I then proceeded to look at the open date on the bottle and decided that I was going to throw that away, then I checked the dates on some of the other Asian sauces and etc that were near it, and they went to. So I was looking at the recipe and thinking where do I go from here. So I upped the sauce and then sort of played it by ear. It worked out pretty well. Cleverly Farms made an appearance again.
Perfect Scrambled Eggs (p19 July & August 2011 Cook's Illustrated)
I don't know about perfect, but this is a pretty interesting method to make scrambled eggs. Changing temps, smaller pan then you might expect, the extra egg yolk, it did lead to nice egg curds. I think I will have to do this again. I heard the guy that wrote it on How to do Everything, describe the process and it was interesting. I couldn't imagine having to make eggs that many times.
Pepperoni and Sausage Pizza
An old favorite.
So another interesting thing was a new process on how to make ice cream at home. A method, also from Cook's Illustrated, which involves making things I normally would, but with a few small changes to get the ice cream to cool down faster and freeze hopefully to make smaller ice crystals and a smoother ice cream. From what I've tried with the first stage freezing, I think it's going to work out pretty well.
And then combined with the custard base
