I thought this might be a good thread. I just posted a food question on the random questions thread but feel like more (talented) eyes might be on a more specific thread.
I’ll start with two.
I posted this on the other thread. I was gifted a nice bottle of blueberry balsamic vinegar- how would you use it? (Suggestions so far were mocktails and salad dressing)
Along with the house keys the previous owners of this house left us a brand new tagine. (My mom was Moroccan and would have helped me here! ) I can certainly find some recipes BUT H is a picky guy and won’t do far out spices or ingredients like olives or chickpeas or preserved lemons….
Any suggestions of recipes that are for an immature palate??
I have a cooking question, too! Thinking about making beef Wellington. Anyone here has made one and is there a good recipe to try? No death caps jokes please.
My DH was a cautious eater, so I always prepare something familiar as the “real” meal, and the new thing as a fun experiment nobody is obliged to eat. This has gotten him to love chickpeas, cumin, garam masala, serrano peppers…
In a tagine, I would start with saffron and chicken – something fragrant and benefitting from the moist low-and-slow.
When my husband and I were dating in our teens, he would have dinner at my house often. Mom was an excellent cook and would make something different most nights; many recipes from the cooking school she took classes at. Imagine her horror the first time we had salad; my husband requested iceberg lettuce, just a bowl of iceberg lettuce, nothing else and no dressing!
We were able to get him to try new things throughout the years, a few he continued to enjoy, but still not adventurous at all.
Our son is a big Gordon Ramsay fan and asked if he could make Beef Wellington for us when he came home for Christmas his senior year of HS. Knowing we had a good backup in the fridge, we said “Sure.” He amazed us with a perfect Wellington following Ramsay’s recipe. You can also Google for his video which our son propped on the counter and followed to the letter for his first trial. It was perfect:
He and DIL spent this Christmas with her extended family, and he made FIVE Wellingtons for the crowd. I can’t even imagine, but it’s his speciality now.
Hmmm. I updated that link with a more illustrated version of Ramsay’s recipe, but it’s still not the one our son uses. He makes a chestnut duxelles which the original recipe specified. This one uses mushrooms which is probably easier.
I usually just make them up with whatever ingredients I have around.
I asked my friend who made the salad with raspberry balsamic what she used. She said she used french puy lentils. You can also use black lentils, you want a lentil that will keep its shape. Cook according to directions on package. She added aromatics to the water but it’s not necessary. She made a vinaigrette with the balsamic, good olive oil and Dijon. Add the vinaigrette to cooled lentils. She added chopped shallots, roasted butternut squash and goat cheese.
She said she also used it to finish chicken breast and thighs in the oven. Her granddaughter worked last holiday season at an olive oil shop. She has a lot of flavored balsamic vinegars which she uses in basic vinaigrettes.
I made a pear salad with a balsamic vinaigrette a few days ago that was really good. Mixed greens, pear slices, candied pecans, dried cherries and goat cheese crumbles. I made the vinaigrette with the balsamic, olive oil, shallots, a little Dijon mustard and salt and pepper.
You might try the balsamic on a caprese sandwich or salad.
I love fig, orange or cherry balsamic on plain sliced tomatoes. I bet blueberry would be great too. Serve it with some good crusty bread on the side to soak up the juices.
You could also use it as a glaze on roasted/grilled chicken or pork.
Our xmas meal is Beef Wellington. I’ve been making it for years. I follow Tyler Florence recipe. Mine comes out perfect every time. He also has recipes of side dishes that go well with Beef Wellington, winter green salad, roasted potatoes, and sauce. Just excellent and festive.
I just saw @ChoatieMom ‘s post. I can’t imagine making 5 of them! Making one is enough for me. I can serve up to 6 people with it. Our xmas dinner guests list is short compared to others’.
) I can certainly find some recipes BUT H is a picky guy and won’t do far out spices or ingredients like olives or chickpeas or preserved lemons….
palate??
