WTF Cookbook
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From Bernard:
Seriously, I made this salad last year and remember it being pretty good.
Brussels sprouts salad
Use the freshest Brussels sprouts you can find, ideally the little, tender ones. I used brousse, a soft, goat’s milk cheese, to dot over the salad, but you can use any soft, mild goat’s cheese or curd cheese. You can also use toasted walnuts or hazelnuts if you prefer, or if that’s what you have.
350g Brussels sprouts
Zest of a lemon – grate this directly over the prepped Brussels sprouts so you don’t lose any of the beautiful oils
70g pecans, toasted* (see TIP)
50g dried cranberries
30g grated Parmesan
80g soft goat’s cheeseFor the dressing
1 small shallot, finely diced
1 tsp Dijon mustard
Juice of half a lemon, about 2 tbsp
6 tbsp olive oil
Salt and freshly ground black pepperTrim the ends off the Brussels sprouts and remove any damaged or less-than-sprightly outer leaves. Halve them through the stem and with a sharp knife, shred them as finely as you can. You could use a mandolin for this if you are some kind of hero who hasn’t yet touched the sherry.
Finely grate the lemon zest over the Brussels sprouts, sprinkle on a little salt and a few grinds of black pepper. Toss it all together well. Add the toasted pecans, cranberries and Parmesan and toss again.
To make the dressing, whisk together all the ingredients or shake them together in a tightly sealed jam jar until it is emulsified (thick and smooth, like a disastrous boyfriend). Toss the salad really well in the dressing and transfer onto a platter or into a serving bowl. Dot with the goat’s cheese and serve. Because Brussels sprouts are sturdy little beasts, this salad holds quite well – you can make it up to an our or so before you want to serve it, just add the nuts and cranberries and dot with the cheese just before you want to serve it.
*TIP How to toast nuts
Heat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking sheet and bake for 8-10 minutes, turning once. Set a timer. You think you’ll remember but you won’t and they can burn quickly. I’ve been toasting them in an air fryer recently, for speed and fuel economy. I toast them at 190C for 5-6 minutes, rattling the basket halfway through.
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OK, I think I got everything from the WTF Cookbook copied over here. There is a separate Thanksgiving cookbook thread over on groupee.
For now:
https://well-temperedforum.groupee.net/eve/forums/a/tpc/f/2960022933/m/8190056954
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Had some buttermilk to use up, so tried a new cornbread recipe. Great crumb, bit of sweetness, and the browned outside crust is fabulous.
Five stars.
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Speaking of cornbread…
It's down home midwestern night at Chez Mik. Cornbread taco bake. Subbing buttermilk for milk, who knows what else.
https://www.tasteofhome.com/recipes/cornbread-taco-bake/#RecipeCard
Twas very good.
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We have been having this recipe on repeat. It is so delicious, quick, easy, and makes fantastic leftovers. We have it as a main but it would be delightful with a grilled bit of salmon or chicken as well. From NYT cooking.
Crispy Gnocchi With Spinach and Feta
YIELD 4 servings
TIME 25 minutes (Prep 5 minutes | Cook 20 minutes)
INGREDIENTS
5 ounces baby spinach
6 ounces Greek feta, crumbled (about 1 cup)
1 lemon, halved
5 tablespoons extra-virgin olive oil
Salt and pepper
1 (16- to 17-ounce) package potato gnocchi (shelf-stable, fresh or frozen)
¼ to ½ teaspoon crushed red pepper
2 scallions, thinly sliced
Big handful of chopped dill
Big handful of chopped mintPREPARATION
Step 1
Place the spinach into a large bowl. Add half of the feta, juice of ½ lemon, 1 tablespoon of olive oil and a big pinch of salt; rub the
ingredients vigorously into the spinach to tenderize it. Leave to sit and soften further while you cook the gnocchi.Step 2
Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to
the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy all over. Allow to cool in the pan for 5 minutes; they will further crisp as
they cool.Step 3
Add the gnocchi to the spinach, along with the red pepper, scallions, dill and mint. Drizzle with about 2 tablespoons of olive
oil, add the remaining crumbled feta and toss to combine. Squeeze the remaining lemon juice over top and serve. -
Made this the other night. Delicious and easy.
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W wtg referenced this topic on
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Made this last night. Fantastic, but double the garlic and marinate the chicken for all day or overnight. I doubt 30 minutes would do anything. I skipped the cayenne for espelette pepper, which was plenty of heat with more flavor. Half a teaspoon of cayenne is a LOT. The salad was a surprising delight. Very light meal but satisfying.
Ginger Chicken
With Crisp
Napa Salad
By Yewande Komolafe
Published June 17, 2021
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time 30 minutesINGREDIENTS
Yield: 4 servings
4 boneless, skinless chicken
breasts (about 6 ounces each),
patted dry
Kosher salt
2 tablespoons finely grated ginger
(from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as
grape seed or canola
1 lime
½ small head napa cabbage, cut
lengthwise (about 1 pound)
1 seedless cucumber (Persian or
English), thinly sliced
½ cup sliced chives (½-inch
lengths)
½ cup mint leavesPREPARATION
Step 1
Place chicken breasts between two sheets of parchment paper or
plastic wrap. Using a rolling pin or a bottle, pound each to an even
½-inch thickness. Season both sides with salt.Step 2
In a small bowl, combine the ginger, garlic, cilantro, cayenne and
4 tablespoons oil. Finely grate the lime zest directly into the bowl;
reserve the lime. Rub both sides of the chicken breasts with the
marinade. Let sit at room temperature for at least 10 minutes.Step 3
Meanwhile, cut the cabbage lengthwise, core it, then slice
crosswise into ½-inch-thick strips. Transfer to a large bowl and
toss in the cucumber slices, chives and mint leaves.Step 4
Heat a large skillet over medium-high heat. Pour in 1 tablespoon
oil and heat until shimmering, about 1 minute. Place the chicken
breasts in the skillet and cook, turning once, until golden brown
and cooked through, about 4 minutes per side. Cut the reserved
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish.
Lightly pounding the chicken breasts increases their surface area, which helps them soak up the
marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh
mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply
double the recipe.
2 tablespoons rice vinegar, distilled
white vinegar or apple cider vinegar
lime in half and squeeze the juice over the chicken; slice the
chicken. Transfer the chicken to serving plates and slice.Step 5
Toss the cabbage mixture with the vinegar and remaining 1
tablespoon oil. Season to taste with salt and serve alongside the
chicken -
On a fish kick this week as Janet is out in the evenings supporting the high school musical. Last night was grilled mahi mahi with grilled sweet peppers and sugar snap peas. A big plate of very healthy food for 300 calories.
Tonight is, from one of my favorite recipe sites:
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78F here and sunny. First dinner on the deck of 2025.
Tuscan grilled trout and prosciutto wrapped asparagus.
https://www.foodandwine.com/recipes/tuscan-grilled-trout
https://www.southernliving.com/prosciutto-wrapped-asparagus-8598432
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It's cold and rainy all day here, so what better day to whip up a big pot of all-day cook Bolognese?
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Supposed to rain every day this week here.
Made dog mush and rice cooker chicken brown rice pilaf. Next up - beef stock!
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From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
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Add rice, stirring often, until lightly golden.
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Add mushrooms, stir to mix.
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Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
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From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
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Add rice, stirring often, until lightly golden.
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Add mushrooms, stir to mix.
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Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
@wtg said in WTF Cookbook:
From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
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Add rice, stirring often, until lightly golden.
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Add mushrooms, stir to mix.
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Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
I use this risotto recipe all the time, but last night I set it for 6 minutes instead of 7. A little al dente, not so smushy. 6 minutes will be my go-to from now on. Also, I’ve been using the rest of a giant Costco bin of dried mushrooms, so this is a pantry dish at this point. (No tomatoes.) Winner!
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W wtg referenced this topic on
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Made this for the second time last night. I think i posted it somewhere else here but can't find it. Easy, healthy, delicious. You can get the pepper on Amazon. I'm on my second jar of it I like it so much.
