As I wrote on Monday, you can do a lot with brioche dough. Here is the first recipe I want to show you. It is so easy and so customizable.
I found this recipe and it sounded interesting, but I usually have to make some changes with spicy-ish dishes for the family. No big deal. But I also wanted to add in some more avocado (a favorite for all of us now), and I decided to cook it sous vide.
We are a fish-loving family. It’s nice to go to the store and pick up whatever is cheapest/freshest/on sale/etc. and know that we will like it somehow or another. I have yet to make a whole fish, which I want to try, but we like our fish in a skillet, grilled, from the sous vide, with sauce, baked, etc. This recipe is a good one if you have someone wanting to dip their toes into fish. We used rockfish instead of cod as the original recipe called for, just because of a sale, but it is a really nice mild fish that worked well for this. The fillets are super thin and you get a lot of crunchy bits to go with the fish. Everyone also really liked the dip.
I’m not normally the come up with recipes completely out of thin air type. I don’t know if that will ever be me. But, I do sometimes make my own thing after being inspired by other recipes. I wanted to do something special for some salmon we had. In a cookbook I found a recipe that used mint (not our favorite ingredient), parsley, and lemon along with a few other ingredients. I decided to take from that and come up with something using what I had on hand. It ended up delicious and something I will make (or riff on) again.
This is the week of me sharing recipes I enjoy making but then I forget to take pictures of them. “Oops Week” maybe? Well, this is a super easy slow cooker recipe that makes my slow cooker extra valuable. I made short ribs in the slow cooker before but this recipe takes the yumminess of short ribs and makes them even easier to cook. This is not for a spur of the moment dinner, though. It cooks for 9 !!! hours and you need to marinate it overnight first, so there’s that. But otherwise, you just dump it all in and turn it on. Super easy. And no browning of the meat required!
I will be sharing more soon…I’ve been super happy with all of the recipes I have been making from this Bread in 5 book. Basically, the premise of this book and others in the series are that you spend about 5 minutes prepping the bread dough, then you bake it later and can have fresh bread on a more regular basis.
I was meal planning for the week and was looking for main courses when I came across an asparagus and fennel soup. Now, you might say…where is the fennel? Well, I saw this soup but figured it wasn’t prime season for asparagus, leeks, or fennel right now so I would wait. While I was at the grocery store I actually saw some good looking asparagus. When I went to cook it that night, I decided to look back at the soup recipe. I missed most of the key ingredients but decided to do my own version. It ended up so good that all of us loved it. Even the Chiplet kept asking for more, pointing at that bowl over his meat (his usual favorite part of a meal).