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Because I totally forgot! Seriously, I was so distracted by little feet at my feet and big feet coming home from a long day of work, that I completely neglected to take photos.
I am forgetful, so this is not entirely suprising.
I learned about these little gems a few weeks ago when a fellow Dining Diva selected El Salvador for our upcoming dinner gathering theme. She selected pupusas for the main event and invited us all to get our hands messy by making them with her last weekend. Last night’s repeat wasn’t quite as successful, making it clear that these babies take practice. The masa needs to be just right, the filling flawlessly seasoned, and the pan perfectly oiled and heated.
Despite the lack of photographic proof, these pupusas must be documented. They are delicious. And not just a little bit, not just because I needed a break from hum drum taco night, not because I was way too hungry to judge properly.
Served with curtido, a fresh pickled slaw, these are a winner.
I used a recipe from Whats4Eats.com but this is really just the beginning. Practice is the main ingredient that cannot be substituted.
So a few weeks ago my coworkers and I started planning a potluck. And, of course, we needed to make up goodie bags for everyone because, well, we all like to cook and bake and enjoy having excuses to do both.
For no explicable reason, I had a sudden urge to make caramel popcorn with salted peanuts.
I browsed my favorite bloggers for ideas – Deb then Joy – and then checked to see if Martha had a good recipe (or twelve, as it turns out). Fortunately, I’m not the first person to have had a sudden craving for crunchy, caramelly, nutty deliciousness.
I settled on Deb’s version from Smitten Kitchen, a spicy, salty, and sweet popcorn that she adapted from The Craft of Baking, a cookbook not in my collection but possibly soon to be if the other recipes are anywhere near as delicious as this one.
I made a full batch with peanuts first, including just 1/8 teaspoon of cayenne (barely noticeable except a little bit at the end) and about 2 teaspoons of kosher salt.
Then I decided that I really needed to make more for the potluck crowd (plus some to keep at home) so I made another half-batch with unsalted almonds. I mixed them all up together and they were outrageously yummy!
One quick note about making the caramel. I was a little nervous about making this for the first time without a specific temperature in the instructions. I started with a candy thermometer and it ran up to about 260 degrees before I pulled it out of the pot. I then decided to let it get a little darker brown before continuing, so I’m guessing that it probably got up to 270 before I added the baking soda. For the second batch, I left the thermometer out completely and just used my judgment. Both batches came out great!