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first-time dishes
I'd been meaning to try making my own candied ginger and then someone on my reading list mentioned doing so recently, so on Sunday I took a shot at this. The result resembles most candied ginger I've seen for sale (which is tasty). I still have no idea how to replicate the best candied ginger I've ever had, which was darker and more "mellowed" than most. It still had plenty of strong ginger flavor, but it didn't have that initial sharpness. (For those who know the reference, I mean the stuff that the Pepperers' Guild used to sell at Pennsic.)
An unanticipated bonus of making candied ginger is the syrup. Yum -- I can make some good ginger-ale from this!
Last week I made chicken paprikash for the first time. This dish isn't part of my culinary experience, but it's a staple of Dani's past. Most recipes I've found (and this matches Dani's memory) involve sour cream; I found one that's dairy-free but it wasn't very tasty. By the time the chicken (cooked in a skillet) was up to a safe temperature it was dried out. Maybe dark meat would work better than light? And maybe boneless? (The recipe called for a cut-up chicken, which says bone-in to me. I used two breasts.)
I also made shepherd's pie a few days ago. (More Dani comfort-food. No, it does not contain actual shepherds; the apostrophe is important. :-) ) It was better on reheating than it was on the first night. I wonder why.
An unanticipated bonus of making candied ginger is the syrup. Yum -- I can make some good ginger-ale from this!
Last week I made chicken paprikash for the first time. This dish isn't part of my culinary experience, but it's a staple of Dani's past. Most recipes I've found (and this matches Dani's memory) involve sour cream; I found one that's dairy-free but it wasn't very tasty. By the time the chicken (cooked in a skillet) was up to a safe temperature it was dried out. Maybe dark meat would work better than light? And maybe boneless? (The recipe called for a cut-up chicken, which says bone-in to me. I used two breasts.)
I also made shepherd's pie a few days ago. (More Dani comfort-food. No, it does not contain actual shepherds; the apostrophe is important. :-) ) It was better on reheating than it was on the first night. I wonder why.
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Re chicken: Was the skillet covered? If your oven is okay for fleishik, I find that white meat stays nice and moist if I bake it at 425 or so, with the pan tightly covered in aluminum foil. Or, if you are stuck using the stove-top for your fleishik cooking, may I recommend a pressure cooker? (Because there's liquid in the pot AND the steam can't escape when the cooker is pressurized, the chicken might stay moister. and/or cook faster so it gets less time to dry out.)
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(Your icons are making me hungry. :-) )
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I need a ginger icon...