The original recipe was for crab cakes and you can certainly make this recipe with crab or any other tinned fish that comes in lumps or shredded but personally in our house we’re big salmon fans. Canned fish is one of life’s big secrets because it’s cheap and always available and while it’s not always the absolute top of the tier in culinary prestige pairing it with a 5 minute fancy sauce really elevates the whole dish to date night / impress your friends levels.
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This recipe contains celeriac and arugula but a regular sformato is basically half way between a spinach quiche and a spinach souffle so feel free to replace the celeriac with other root vegetables you like and the arugula with spinach or other greens to taste the idea is easy enough. This froze really well and like many egg dishes is very stable in the fridge for a few days and perfect for a make ahead breakfast or dinner if you want to really impress someone.
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Biscotti are surprisingly easy to make despite occupying a place in my mind as a particularly fancy cookie. The trick is mostly that you cook the dough about 3/4 of the way and then let it cool for a few minutes and then slice into slab cookies which then cook again for the rest of the way. It’s a simple one bowl dough which can be flavored or have add ins for any taste but in this case these are pretty bog standard almond cookies with almond pieces in them. While you do not have to roasted your almonds it really does bring out an extra level of flavor to them only take a few minutes (and you have the oven on anyway, right?).
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If I was being a little mean I’d probably describe this is a slightly fancy hot pocket. I ended up not loving these as much as I thought I would but I think it’s because I let the dough rise too long and they ended up extremely puffy and not at all crunchy despite being fried. However, the idea is solid. You make yourself a little stuffed pizza pocket filled with whatever you like and then you shallow fry it in oil, what could be wrong with that?
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I’ve never actually had this dish before but I happened to have some extra tamarind and dried lemongrass on hand and realized I could make something with it and this was the recipe I ended up landing on. I suppose I should be less surprised that this was absolutely delicious. I ended up using much more mild chilies (kashmiri chilies to be precise) because that’s what I had on hand. I’m sure that the dish I made isn’t authentic in any sense but I loved playing with these flavors and it made me excited to try more dishes from Indonesia and Malaysia.
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You can blend the sweet potato in this recipe into a completely smooth paste but personally I like seeing all the little bits of potato throughout the bread. It’s basically a pound cake with a delicious twist and not unlike banana bread and traditional pound cake the recipe is super easy and forgiving. While the cooking time seems very long it actually does need the entire time otherwise it will be surprisingly soupy in the middle. However, your reward will be a warm house that smells delicious.
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I accidentally made this soup with bulgur wheat instead of barley once but it’s also similarly delicious. This soup is one of those hearty, thick soul satisfying things that sticks to your ribs and is perfect on a chill fall or cold winter afternoon. I cooked it down so that it was incredibly thick but you can stop it well before this point if you like a looser soup.
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For whatever reason whenever I find scone recipes they’re always covered in some sort of frosting or topping and it feels like the only reason to do that is if you dry out the scones so much that you need a goo on top to retain moisture. Well, the original recipe for these scones also had a chocolate frosting and I just don’t think you need it at all especially with how much ooey-gooey chocolate is inside. At the worst you can warm these up for 15-20 seconds in the microwave to get a softer texture right before eating.
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These cupcakes are super soft thanks to the coconut cream and they pack a pretty good flavor punch too. I think they vaguely remind me of a tropical drink I once had but mostly they just taste like good coconut cake with a really tart lime crunch of icing on the top. These would be great for a summer birthday or a BBQ.
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The original recipe was made with beef but I just make it with ground chicken but you could use any vegetarian meat replacement crumbles and it’d probably work just fine. While every recipe like this say “one pot” I have no idea why people desire to lie to you, this is a two pot recipe: one pasta pot to make the macaroni and one large skillet or dutch oven for everything else it’s still super easy and comes together in about 30 minutes with no chopping if you skip the onion (or buy diced onions).
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