tag:blogger.com,1999:blog-11046151723105243132026-03-06T17:53:44.729-06:00A cooking blog that has very little to do with donuts. Or armies.Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.comBlogger415125tag:blogger.com,1999:blog-1104615172310524313.post-26460080499877481272021-04-18T09:20:00.000-05:002021-04-18T09:20:00.194-05:00

I make this dish with one of the roasted salsa verde recipe suggested by Rick Bayless, and I may toss in whatever is in the fridge that goes well with enchiladas -- here, you see some cherry tomatoes that blistered nicely in the oven.This is a nice dish to use up rotisserie chicken, or, leftover turkey breast.Turkey EnchiladasGimme Some Oven 2 c salsa verde2 avocados, pitted, dicedd1/2 red

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com1tag:blogger.com,1999:blog-1104615172310524313.post-30259295732814070212021-04-17T09:20:00.001-05:002021-04-17T09:20:00.204-05:00

 All of this was tasty - I wasn't sure how to eat it, let alone serve it. But the salad - my stars. What a delicious way to eat lentils.This isn't enough to serve as an entree, but I coupled it with a bisque and it was a perfect combination for a light dinner.Vospov Kofte (Red Lentil Kofte)Cooks IllustratedKofte3 c water1 c red lentils, rinsed1/4 c olive oil1 1/4 tsp table salt, divided1 c

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-4863368510479620792021-03-18T15:20:00.001-05:002021-03-18T15:20:04.449-05:00

 This is a multi-day dish, but it's not complicated. At night - plot chicken in brine and place in fridge. In morning, remove chicken from brine and let dry. Lunchtime, make marinade. Mid-afternoon, marinate chicken. Then, it's fairly normal after that -- and well worth the effort. This is very flavorful and worth the hype!Next time, I would easily double the vegetable portion. And, the

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-75849036190244280022021-03-17T09:20:00.001-05:002021-03-17T09:20:00.765-05:00

 This dish is super tasty. I used 3# boneless chicken breast and cut it into tender-sized strips, which reduced the roasting time to about 30 minutes. I just prefer it to thigh. The advantage of cutting the chicken into strips is a shorter and more consistent bake. The disadvantage is that you need only 30 minutes, which means the garlic won't be mellow / edible.The original recipe,

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-254978752523242462021-03-16T09:20:00.000-05:002021-03-16T09:20:03.274-05:00

 This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-82757760139966432702021-03-15T09:20:00.000-05:002021-03-15T09:20:07.278-05:00

 Well, isn't this soup just lovely. Probably best as a side soup, and not the main course. It is light and palate clearing.Celery BisqueSunday Soups3 T unsalted butter1 1/2 c leeks, white and light green only4 c celery, sliced 1/4" thick12 oz Yukon Gold potatoes, peeled, in 1/2" dice4 c stock1 c creme fraiche2 tsp coarse salt1/4 tsp cayenne1 1/2 T parsley, chopped, for garnishHeat butter in

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-13765857382253431622021-03-12T09:20:00.000-06:002021-03-12T09:20:01.475-06:00

 This is from a cookbook I have used regularly since I bought it in 1994. I will go a few months without remembering to reference it, and then flip through the pictures and remember all the excellent meals I've had from it.This particular recipe is included in the original book as a way to cook zucchini and asparagus, but I find the format exceedingly forgiving for any vegetable. Because the

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-52998150269830674302021-03-11T09:20:00.000-06:002021-03-11T09:20:00.255-06:00

 These are surprisingly good, and quite easy to assemble and bake. I am a fan of leaving unbaked balls of dough in the fridge (covered) for days, so that you can bake breads like this -- breads that don't store well or re-heat well -- on demand.  Garlic NaanFood and Wine1 tsp yeast2 T sugar1/4 c water, room temperature4 c flour1 tsp baking soda1 tsp baking power3/4 c whole milk, room

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-44400238396349859322021-03-10T09:20:00.000-06:002021-03-10T09:20:00.144-06:00

 Italian Sesame BreadKing Arthur Flour3 3/4 c (447 g) flour2 tsp yeast1 1/2 tsp (9 g) salt2 T (25 g) olive oil1 1/4 c (283 g) waterTopping:1 egg white, beatensesame seeds Mix and knead all of the dough ingredients until you've made a smooth, elastic dough.Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 to 2 hours, until puffy.Gently

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-42399377084877690992021-03-09T09:20:00.000-06:002021-03-09T09:20:00.423-06:00

Yum, yum, and yum. The slaw is a lovely addition and the whole thing is a treat to offer to guests. I assembled leftover tostadas for breakfast, lunch, and dinner for the next few days. Just terrific!If you had pulled meats on hand that you wanted to use, you could also add those in as a topping.Black Bean Tostadas with Cabbage SlawCooking Light 3 c beans, cooked*1/2 c pico de gallo,

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-48076550854866818802021-03-08T09:20:00.000-06:002021-03-08T09:20:00.780-06:00

This recipe is eminently tweak-able and forgiving. I adjust seasonings based on what is in the house. And, I can even adjust portions overall, making a small batch just for lunch one day. Refried BeansLean Bean Cuisine1 c beans, any type1 onion, peeled and halved2 T vegetable oil1 onion, diced1/2 jalapeno, seeded, minced1 tsp cumin1/2 tsp salt2 T cilantro, minced1/2 - 2 tsp Tabasco Prepare

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-15262650546203816052021-03-05T15:00:00.000-06:002021-03-05T15:00:05.109-06:00

 DeachimbaShaker and SpoonSteve Minor, mixologist2 oz dark rum1 oz blood orange - guava barmalade5 drops chipotle cocktail spice1/2 oz citric saline solution1 oz coconut waterShake ingredients with ice in a cocktail shaker. Strain into a chilled coupe glass.

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-12777465205363974992021-03-04T09:20:00.001-06:002021-03-04T09:20:00.868-06:00

 This was my first effort at pudding - and it definitely worked and tasted great! It was slightly grainy, which I understand from further reading is likely the fault of my lack of vigorous stirring. Blame the fact that I'm still nervous about scratching the new All-Clads.Old Fashioned Butterscotch PuddingThe Raleigh Newspaper4 egg yolks3 T cornstarch1/2 tsp fine sea salt1 T unsalted butter2

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-89830365968187183932021-03-03T09:20:00.000-06:002021-03-03T09:20:00.446-06:00

 This comes together in a snap. Surprisingly good for such general ingredients. I have made this with refrigerated pie dough, and with homemade crust. Both are good, though the homemade is flakier and better.Rustic Spinach TartReal Simple1 T olive oil2 cloves garlic, minced1 10 oz package frozen spinach, thawed, chopped, drained, and squeezed of extra moisture1 tsp coarse salt1 tsp pepper2

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-304296206835558672021-03-02T09:20:00.000-06:002021-03-02T09:20:00.121-06:00

     As you would expect with Milk Street as the source, this is very good. The finished dish has a deep, complex flavor and not at all hot. It doesn't make much sauce, but just a coating is all you need -- it makes enough to even increase the amount of chicken by at least another 8 ounces.   Chicken VindalooMilk Street1/4 c + 2 T white vinegar, divided12 cloves

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-13275016825557960822021-03-01T09:20:00.000-06:002021-03-01T09:20:03.900-06:00

I've been making this recipe since it was first published in Bon Appetit in 2013 and it still knocks my socks off. They suggest serving the chicken as breasts, but I prefer to go ahead and cube it before starting prep.Chicken Tikka MasalaBon Appetit6 cloves garlic, grated4 tsp ginger, grated4 tsp turmeric2 tsp garam masala2 tsp coriander2 tsp cumin1 1/2 c yogurt (not Greek)1 T coarse salt2 lb

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-58386512831373094352021-02-28T09:20:00.000-06:002021-02-28T09:20:00.662-06:00

 Such a simple dish - easy to put together and makes an eminently presentable dish. There is no point in removing the garlic from the pan - just leave it in there. But be mindful when eating, because it won't be mellow at all - just eat around it.Brussels Sprouts with GarlicCoconut & Lime 1/2 lb brussels sprouts, cut in half lengthwise5 cloves garlic, smashed1 T butter1 T olive oilIn a

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-72217907851135745092021-02-27T15:20:00.000-06:002021-02-27T15:20:14.570-06:00

 This was so lovely that it was my go-to cocktail through some of the coldest nights this winter. I never did get my garnish to float, though. Bijou The Essential Cocktail, Dale DeGrof1 1/2 oz gin1/2 oz green chartreuse1/2 oz sweet vermouthdash orange bittersCombine gin, chartreuse, vermouth, and bitters in a mixing glass with ice. Shake well. Strain into a chilled glass. Garnish with a

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-47286609927862631822021-02-26T15:30:00.000-06:002021-02-26T15:30:06.433-06:00

 Refreshing and with a hint of "what is that flavor?"Blood Orange AperitifBiscuits and Booze2 oz vodka1 oz dry vermouth1 oz blood orange liqueur1 dash Angostura bittersAdd all ingredients to a shaker filled with ice. Shake well, then strain into a chilled coupe.

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-80567881268914559662021-02-25T09:20:00.000-06:002021-02-25T09:20:07.513-06:00

 A simple yet flavorful quick dinner. I have made this so often now that I use eyeball measurements -- "oh I feel like more peas than that tonight" kind of thing. It's a forgiving dish in that regard. Pasta with Peas, Fresh Sage, and Bread CrumbsLocal Flavor magazine1/2 lb small pasta, like radiatore or farfalle4 T unsalted butter, olive oil, or a mix of both1/4 c shallot or scallion,

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-61412026269720640832021-02-24T09:20:00.000-06:002021-02-24T09:20:01.366-06:00

 A simple salad that holds up well and gives a lovely variation on the average everyday green salad.Shredded Bok Choy Salad Donut Army2 lb baby bok choy1/2 English cucumber, halved lengthwise, seeded, thinly sliced1 red pepper, seeded and julienned3 scallion, thinly slicedCut bok choy in half lengthwise. Cut leaves crosswise into 1" strips. Cut stalks into 1/4" dice. Serve with dressing of

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-12831543432292747792021-02-23T09:20:00.000-06:002021-02-23T09:20:05.599-06:00

This banana bread is flavored oh so faintly, but oh so deliciously, with bourbon. Highly recommend. Maybe don't use the real good stuff like I did, though.Jacked-Up Banana BreadSmitten Kitchen3-4 bananas, smashed1/3 c salted butter, melted3/4 c brown sugar1 egg, beaten1 tsp vanilla1 T bourbon1 tsp baking sodapinch salt1 tsp cinnamon1/2 tsp nutmegpinch cloves1 1/2 c flourPreheat the oven to 350°F.

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-74513792949813428692021-02-22T09:20:00.000-06:002021-02-22T09:20:02.083-06:00

 Light and refreshing, but with the substantive crunch that comes from larger grain couscous. Highly recommended!Toasted-Couscous TabboulehMartha Stewart Living1 red onion, in 1/4" dice2 c water8 oz Israeli couscous1 1/2 tsp coarse salt1/4 c parsley, chopped1/4 c mint, chopped2 tsp olive oil2 tsp lemon juicePlace red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-65904047704579432172021-02-21T15:30:00.000-06:002021-02-21T15:30:02.874-06:00

 This cocktail was a huge hit among the subscribers of my cocktail of the month club. (A reminder - if you are interested in membership, DM me and I can send you a coupon code for $25 off your first box.) This cocktail is an interesting mix of sweet and crisp. I found the citrus flavor a bit too forward from the original recipe, so on the second (and third and fourth....), I increased the

Donut Armyhttp://www.blogger.com/profile/11183771869925254735noreply@blogger.com0tag:blogger.com,1999:blog-1104615172310524313.post-68468186020378137842021-02-20T15:20:00.000-06:002021-02-20T15:20:01.306-06:00

 Lovely combination - if making again, I would amp up the caraway profile by smashing my own caraway seed first - just to make it a hair more interesting.Right to RoamShaker and Spoon1 1/2 oz dry gin1 oz salted blueberry-caraway syrup3/4 oz lime juice1 dehydrated lime wheelFill a Ziploc bag with ice cubes and smash into smaller pieces.Add liquid ingredients to a shaker. Fill with ice and

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