Top 3 on Garlic Delight
Here are the top 3 most-read posts from this week.
- 5-Minute Easy Garlic Bread Recipe
- Silken Tofu vs. Soft Tofu: What’s the Difference?
- 9 Types Of Tofu You’ve Never Heard Of
What We’re Lovin’ This Week
Our stuff arrived from the movers. We are busy unpacking. What I’m loving this week is having sharp knives again. We also got access to our plastic containers that we use for batch cooking and freezing.
In case you’re thinking we are joking about our plastic container supply…
Try Out This Recipe
I published the Instant Pot ratatouille recipe, which was specially requested by Lindsay bear. It is a simplified version of the traditional ratatouille recipe.
It took a lot of experimentation (cooked the dish 6 times this week) to find a workaround to prevent the ratatouille from being a soggy mess.
Try this ratatouille recipe because you don’t need to turn on your stove top during these hot summer days. Plus, it will go great with your grilling (by the way, hope y’all had a great July 4th).
I can’t stop thinking about…
How friggin’ variable prices are.
While I stopped by the canned tomato section in Safeway for the ratatouille recipe, I took a peek at the Rao’s pasta sauce. 32 oz. / 0.9 kg for $9.99 at Safeway. Wow.
Similarly, after checking out the prices of Herbes de Provence, I concluded you’d be better off mixing your own blend. (Herbes de Provence is featured in the Tender Instant Pot Vegan Ratatouille recipe.) It’s cheaper to blend the herbs yourself, and you can customize the proportions to your personal taste. I’ll plan to post more on this next week.
How do you step away from recipes and start cooking intuitively?
How did last week’s baby step 2 exercise go?
Did you make delicious scrambled eggs? Was it fun to experiment with seasonings and toppings?
Baby step 3: This weekend, we’re going to take your favorite seasonings and topping combinations and apply them to a different protein. The idea is to get an intuition for how the flavors, seasonings, spices, and herbs change when you combine with different meats and vegetables.
Pick a protein. Choose something relatively bland like tofu or ground turkey.
Cook the protein by crumbling it (why I suggested tofu or ground turkey). Add your favorite flavorings from the scrambled eggs.
Remember to season sufficiently.
How does it taste? How different is this dish compared to your version of scrambled eggs? Is it lacking flavor? Is it because there isn’t enough fat, which eggs naturally provide? How would the flavor improve if you added some fat, like butter? Or if you choose to use a “neutral” cooking oil to pan fry, how would the flavor improve if you drizzled a high-quality olive oil or chili oil on top?
Based on what you learn, memorize how you would improve the dish. Try to make it again during the week and some greens to complement it. You’ve got yourself another meal.
Make extra and you’ve got lunch the next day.
Unlike eggs, you can make a large batch of the scrambled tofu / turkey + seasonings and freeze it for enjoying later.