Cookthrough: Layers of the Sweet Potato
This thread is about sharing my cooking experiences with you, and to gather recipes as a side effect. So after a time when the question rise: "what should we eat tommorow" i can just check the forum and browse for a recipe of my liking.
Clever, i know.
Guest recipes:
Clever, i know.
Thalantyr's Favourite (roasted chicken breast) / #dinner #meat
Layers of theAbyss Sweet Potato / #dinner #sausage #egg #sweet_potato
Layers of the
Guest recipes:
Post edited by lolien on
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Party composition: me and my wife
Equipments:
-cutting board
-knife
-pan
-stove
-bowl
-grater or garlic presser
-spoon, fork or something
-steak hammer or ladleingredients:
chicken breast--some
mustard-------some
olive oil------- some
garlic--------- one clove
soy sauce------to taste
First step: i checked that i have all the ingredients (and equipments too) at hand. Missing ingredients can achieve two things: ruin your meal or make you creative. It's embarrassing, when you start making your chilli-bean with great enthusiasm, just to realize that you don't have bean, meat and spices at home, and it's 11 PM and all shops are closed. I totally not speaking from experience there.
Ok, first step was succesful (because my wife shopped previously). If i would like to be honest, i opened a new bottle of soy sauce, because i had not realized, that there were another opened bottle right next the unopened one, but that is not a dangerous mistake.
Next i set up the bowl and poured in the olive oil, the soy sauce, the mustard, then grated the garlic in. Stirred that with a fork: in that would i sause the chicken breasts.
After that i chopped the chicken breast and peeled off the unwanted parts (tendons and veins, not much, because it was fillet, but we are that squeamish).
Then started to flat them with a metall soup-ladle, because we don't own a steak hammer.
Then my wife heard my hammering hustles and enlightened me gently, that i should not flatten the meat, because it will be drying during the roasting process later. Less work for me!
Finally i rolled into the mix the breast pieces.
At this point came my wife and asked why the meat is so pale. So i added some soy sauce to the mix. Then my wife added some more too.
We let the meat stay in the sauce (like one hour, but one can put the bowl into the fridge for a night for the better result), then my wife insisted that she will be the one, who will roast the meat and i could not deny her demand.
And with that, the roasted chicken breast was ready!
You can ask now: "What, it's just half of the meal, what about the garnish?" and you would be right, but the rice and the roasted vegetable was made by my wife next day in a solo run, so i could not document that.
500g of salmon or trout
250g of green apples. I normally use a Granny Smith that starts to turn yellow, it has just about the right proportion of sweet and acid to it.
3-5 garlic cloves
1-2 spoons of soy sauce
Herbes de Provence - to taste
Olive oil - to taste
1) Cut the salmon. Steaks are probably easier, but have bones. Filleting takes longer, but leaves no bones. Or just buy it already cut/filleted.
2) Peel and grate the apple(s) and garlic.
3) Put the apple mass into pan, add oil, close the pan to preserve vapour and grill for a couple minutes on big fire.
4) Mix in garlic, herbs and soy sauce.
5) Put the steaks into pan, turn them over a couple times to properly cover in the apple mass, then close the pan and grill 2-3 minutes on each side.
If everything went right, you'll end up with soft and juicy salmon, seasoned and soaked in salty apple sweetness. Optionally, I think you can leave it to pickle for a few hours between steps 4 and 5, but I'm yet to try it.
Don't invite @Troodon80 over when you serve it
- About half of a tennis-ball sized onion
- Two raw eggs
- Some oil or a bit of butter
- A cup of rice
- Mayonaisse
- Salt, pepper and curry powder
- About a spoonful of vegetable broth powder
1. Boil the rice as instructed, but instead of salting the water, put the broth powder inside.
2. While that is cooking, chop up the onion and roast them in a pan with the oil and a pinch of salt until they become transluscent.
3. Break the eggs into the pan and roast them with the onions. Stirr them to make scrabled eggs.
4. Once the eggs are nicely roasted, season them with pepper & curry and add some more salt if you want.
5. Wait for the rice to finally finish up.
6. Once the rice is done, serve it in a bowl and pour the scrambled eggs with onions on top.
7. Depending on what type of rice you used, this might be a bit dry. So add mayonaisse till you get the squishyness you want.
8. Eat while your roomies look at you with disgust.
Also kicking people downstairs is my forte
Layers of the
AbyssSweet PotatoOne of my favourite meal revised, i like it better with normal potato, but it's said that batata is healthier.
Solo run
Equipment:
-cutting board
-knife
-peeler (or you can use the knife)
-oven
-bowl
-baking pan
-spoon, fork or something
Ingredients:
some sweet potato
some smoked sausage
9 eggs
yogurt
salt
black pepper
First i peeled the sweet potatoes
then chopped the sausage
and boiled the eggs. Next i grabbed the baking pan (or in my case a baking glass dish, because we don't have a baking pot with appropriate size) and sliced in the sausage, the potato and the egg.
Don't forget to salt the potato and egg layers, because salt is life.
As the last step i mixed some salt and pepper in the yogurt (you can use sour cream for better taste, but i had just yogurt at home), and spread the mix on the upper potato layer.
I put the whole thing in the oven at 200 °C till it became well baked (the yogurt/or sour cream/ should start to turn brown)
It gets even better when used metal baking pot, because -for some reason- than the potato and the sausage turns crunchy at the sides.