I want some abuela in mexico to teach me all the flavors and spices and how the heck they meld together to make perfect auburn sauce. One dish I would love to master if I had the time is Ramen. I have high/secret aspirations of making my own cheese. The things a lot of people mention I have spent years tackling and now feel confident with–namely bread and Indian curries. One is the perfect matzo ball, I just can’t make them which is hysterical to my family since I can cook way more complicated things and I would also like to someday take a class in Italy and learn to make perfect pasta, especially stuffed pasta like tortellini or raviolis. Something delicate and light for spring and asparagus. What I’ve been dreaming of making recently is sourdough bread. Anyhow, someone else’s comment about croissants got me thinking about madeleine cookies. definition of - senses, usage, synonyms, thesaurus. :). I was exhausted, but it was worth it :). I made these last night thinking “ok, these will make a great meal for the week, should last me a few days”. The spices (caraway and fennel seeds that you put in a plastic bag and crush by rolling a rolling pin over) were amazing. Maybe these fajitas are old news on the blog by now, BUT after making your chocolate banana bread two times in one week I made these fajitas last night. I ate my mom’s version of fajitas all the time growing up and this reminds me of that but better. Apparently this unique material prevents a lot of the sticking/breaking that discourages people. We take my favorite hot sauce – http://amazingribs.com/recipes/condiments/hot_sauce.html – and stir some into sour cream for a dressing. These were magnificent! If you don’t have coleslaw mix, just shred a few cups of cabbage and add a grated large carrot to approximate it. I’ve always wanted to make doughnuts from scratch, but never can muster the strength to do it because I never have enough people to feed them to and if I do I am always trying to do a million other things for the party and don’t have time. And finally, I’d love to make Chinese Char Siu Pork Buns from scratch. You gotta have a plethora of toppings when you make fajitas or tacos!! Now that I write it, it doesn’t sound like a huge problem. They were supposed to be for dinner with a friend last night, but she ended up sick. Cassoulet is one of my dreamboat dishes – but too heavy/expensive/time-consuming to be a staple. Some lovely starter eaten while cooking – like pizzette with (insert available at markt produce and cheese here) and then a whole roast chicken with chanterelle and rice stuffing and an apricot and mascarpone strudel for dessert. I like to cut open a freezer bag. Well this sounds amazing. We also don’t put anything more than avocado, a touch of onion, lime, and salt in guacomole. It’s totally what I would order if it was on the menu. Someday, maybe when I have some vacation time. Actually things would get a little crazy foodwise without time/mess/budget/picky eaters to keep things on an even keel! I have a couple of things I would like to perfect in my cooking and try. My ex was a pianist. Online Dictionaries: Definition of Options|Tips Options|Tips We are making this tonight!! I’ve found some recipes but am always reluctant to try anything until its been tried-and-true in the Smitten Kitchen. This post only increased my seemingly endless supply of fajita-love. I made these last night for a group of friends— absolutely DELICIOUS! Hope you enjoy! I was shoveling them in my mouth. Liz — You can use a splatter screen. So I read oodles of bread-baking recipes and blog posts, and watch YouTube videos and dream of someday learning how to make my own challahs and multigrain artesianal (sp?) And where do you get it? When I’m not slacking, I try to give you guys solid amounts in recipes. As for intimidating foods/recipes, your blog has helped me knock off that list (lasagne bolognese, celebration cakes, brisket, stuffed cabbage and many more!). And the slaw looks like a perfect side for this :). No wonder you say “Repeat again tomorrow.”. But anyway, they have cheese and guava jelly. Finally. And this delicious thing called Galette de Pommes de Terre berrichone, potatoe galette. -Vegetarian Indian food with Naan. For some reason the process puts me off even though it sounds easy enough. I’ve used it two ways: In the middle of the oven at 550, and pizzas take about 8-9 minutes to finish; and near the top of the oven with the broiler cranked up – they only take 4 minutes to bake! I would love to make homemade pasta! I made Tunisian Lamb Stew with Quince once. :)), Naan – this recipe works really well. With some fresh guac, corn tortillas for her, flour for him — a wonderful dish! Here’s a great article on fajita history. One thing that I love in restaurants but am afraid to tackle myself is pasta carbonara. Um, well I now know I’ve been using my hand juicer wrong, not sure if that will make it work any better though. The ultra-fast slaw has me pining for cabbage already, this may happen soon. True confessions as I am a very accomplished cook, this week I made a variation of one of your brussel sprout recipes, had some pre-baked squash on hand and served it with high quality hot dogs. And use a thick plastic on your tortilla press. I’m casting my vote for sourdough; I’ve tried the Joy of Cooking recipe a few times, and it’s good but not delicious, and the feeding schedule for the starter tested my marriage and confirmed for me once and for all that I’m not cut out for parenthood. I didn’t use the scallions (funny personality thing where I can cook a whole meal for myself but feel funny chopping up a bunch of green onion for just one person) and it was still amazing. For the chicken I love this recipe and this week I tweeked it a little for grilled Fajitas. Tacos, when we’re talking about Mexican tacos, are made with soft corn tortillas. I made these tonight, but grilled the chicken (it was too nice out not to!) If I had infinite time, I would make croissants, brioche, and pho (broth, noodles, and all). It is the only part of the chicken I like :). - Bill. My children would love for me to be able to make really good egg rolls and sweet and sour sauce. Saag paneer. I love them!!! The only thing I changed was using avocado oil instead of olive oil, since it has a higher smoke point (my smoke alarms are very sensitive). I use it all the time! Here is my current list of dream dishes: For me,in California, that’s what pico de gallo is. Of course! I’ve found a bunch of recipes online, but they involve making a yeast dough that needs a lot of rolling out, layering with butter, chilling, rolling out again, more butter, more chilling…. I also would love the time and tools to make my own ground meat and cured meats–it seems like a really fun process and I would love to try it someday. raw beets?). Living in Texas, we have access to fajitas, tacos, tamales, etc., around every corner. I put it in the fridge to let it firm up, but now when I roll it, it begins to tear. We get funny looks but I just shrug my shoulders and say “there’s chocolate in them.” Homemade tortillas are one recipe I keep meaning to tackle! Isn’t the internet wonderful?! Sauté the chicken with peppers and onions, serve on warm tortillas with homemade guacamole, sour cream and shredded cheese. We looked through the ingredients and had almost everything to make this meal. Also LOVING your shortcut recipes. I attempted it once and it was alright, but I was mildly confused by tamarind paste (mine was chunky and had large seeds? It seems like the intersection of seafood that I can afford with a technique that I am convinced will yield seafood I like is difficult for me to reach. Let marinate for 30 minutes (for very light pickling) or up to a week in the fridge. Thanks! Heat again until everything is sizzling and bring to the table. Eat immediately, spooned onto warm tortillas and piled with fixings of your choice. Homemade tortillas yet bagged coleslaw mix– I’m so glad you keep it real and don’t make everything from scratch, or then we’d start REALLY wondering…. It is a meat filling with ground pork and beef and celery, onions, carrot that are cooked down and then pureed. Personally I love chicken with beans fajitas even though steak is traditional. One of my favorites that I would like to make at home is Moo Shu. I mean, if these ranch hands were given chickens, I’m sure this would be traditional, too. I’d like to find a spice cake like the delicious one served at our wedding reception. I once saw an episode of Iron Chef with Jeffrey Steingarten judging, and the secret ingredient was skirt steak. But I do miss Fun Mark occasionally. I love chicken very much. from now when the kitchen is back in business again. Baking and yeast intimidate me…I would love to try making breads, cinnamon rolls, pie crusts – stuff like that. [Updated to add: After re-reading this comment, I rolled my eyes at myself and started manually rebuilding the page; it’s not as great because it doesn’t auto-refresh with what I’m reading but it’s better than nothing. soooooo goooooood. When this is nearly smoking hot, add the peppers in a single layer. Fajitas is one of my favorite meals of all time, and this post is a brilliant reminder of what should we eat tomorrow night with a couple of margaritas on the side…. Re: going down the rabbit hole of weird internet research into a recipe… I get that! Can I change mine to real authentic Belgian waffles? I know I’m a little late to the game on this one, but my “dream” dish is sauerbraten. Everest. Or do you have a special method for getting all the juice out? Last dream dish I promise, I would love to make portuguese sweet bread. Why Work with Us. Dream: The perfect from scratch Lemon Meringue Pie, not too sweet, not too tart, with a flaky crust and billows of fluffy meringue toasted on the peaks. Good luck. *drool* :). Peking duck would be the pinnacle.. All kids' meals are $5.99 and include your choice of one side - french fries, rice & beans, applesauce, mixed fruit cup, or Goldfish® crackers. Paella, cassoulet, gnocchi are all things I have tried, but have not gotten right. Previous post: double chocolate banana bread, Next post: whole-grain cinnamon swirl bread. Your fajitas look lovely, a bit of chopped parsley, cilantro, chives, dill with a snippet of lemon zest and sea salt also create another level. It’s so silly but bread. He’ll be partying out today at lunchtime with the leftovers. In short: they’ll be back. And my favorite was the slaw! I’m no stranger to yeast breads, and have many totally acceptable attempts at naan. Sue — Let it warm up a bit. Everything was delicious! We are huge indian food fans, but always disappointed with the recipes we try compared to our local joint. – bolognese that doesn’t have pork but still tastes INCREDIBLE. What the what! Thanks. All of a sudden I feel I need these fajitas in my life, which means I’ll have to try my hand at corn tortillas since they’re impossible to find where I live. Although not right away, because I gave up meat for Lent. these look amazing. This sounds lovely. This year, I have a more aspirational question; I’d love to know what kind of dishes you dream of making, if only time/money/energy/lack of audience (read: picky kids/spouses/roommates) participation/enthusiasm weren’t a factor. Fixings (pick your favorites) 1 1/2 cup cooked black beans (1 15-ounce can, drained and rinsed) Salsa or pico de gallo Sliced avocado or guacamole Shredded cheese or sour cream Minced white onion or pickled red onions Chopped cilantro, pickled jalalpenos, hot sauce and lime wedges I love the spices. Allie — On her site? Yum! someday…. Perfect weeknight meal. I have yet to be successful at homemade corn tortillas so I am looking forward to that post soon. Manjula is the Indian Grandmother you didn’t know you had! For some reason it scares me. No, just actually took a long time to get a recipe working correctly this week. HD 75% 8:00. #notomatoes! I have no time to suss these out. Never taste this recipe before, but i really want to try it out! One lesson from me and my student tossed her old fear out the window. We ended up with one small portion left! Smokes up everything, always. If anyone has a pad see eu recipe they swear by, I’d love to try it. But you don’t really need hot mustard (I just use dijon), the rice vinegar and chile paste last forever (and we have found ourselves using it in other things), and the sesame oil is unnecessary. My husband made these last week and I swear, they were the best fajitas I’ve ever eaten! I find you recipe for “slacker” pico de gallo interesting. I had the most glorious pistachio-chocolate croissant in Montreal a few years ago that still haunts me. Really, really good croissants. Yes, I do fear that if I ever cook from one of her posts in full, it will not live up to the photos, because of the whole East Village vs. Medoc thing. Something to tackle at some point…. I recently baked eight(!) Moved to NE Wisconsin a couple of years ago where the local fajita game is lacking. I’ve already conquered/fell in love with this amazing naan recipe: http://www.budgetbytes.com/2010/09/naan/. DDM DRY RST NUTS SALTED $1.34 - $2.00 Eckrich Franks $3.00 - $4.29 Doritos Tortilla Chips, Nacho Chees… Top … #38 Amy – Use this recipe: http://www.foodnetwork.com/recipes/alton-brown/coconut-cake-with-7-minute-frosting-recipe.html So one night of grilling can provide lunches and dinners for few days. Tip on timing – the tortillas will take about as long to warm as the peppers/onions/chicken take to cook. I mean, sure, I do biscuits and quick breads and whatnot, but the only yeast dough I’ve ever tackled is pizza dough, which I loved, but only get a chance to do once in awhile. It could be the grind of the spices — I’m not sure I’ve ever noticed it. #128 — try Lisa Fain’s flour tortillas at Homesick Texan http://www.homesicktexan.com/2007/03/and-end-to-my-quest-flour-tortillas.html. oh my goodness.. fajitas are my weakness. 2 large bell peppers, cut into thin strips (I use a mix of green, red and other colors, if I can find them) I have a couple jars of your sandwich slaw in the fridge now! thanks for any hints for outdoor grill cooking this. I love your method. One of these days I might attempt, or perhaps you can show us the way??? I never imagined a future where hacking the dish to our satisfaction would be probably the only meal we’ve ever eaten four times in three weeks; we’re a little addicted and it’s amazing how well it works on a weekday night. Deb, have you ever come across the Bourke St Bakery cookbook? Prepare chicken: Slice chicken thighs into thin strips (1/4- to 1/2-inch wide). In the States it’s more of a grab-something-on-the-way-home-open-a-bag-of-lettuce sort of schedule. The fact that it’s easily adaptable for vegetarians makes it even better! THANK YOU SO MUCH! My husband actually prefers these to any from Mexican restaurants here in Austin! Sliced avocado or guacamole That said, this was a bit splattery but nothing like steak. and forget about having a meat free dinner. For now, though, I am content to cook my way through your archives! Your chocolate brioche pretzels are the closest I’ve come. My only change was to use a bit less salt in the spices for the chicken. Has it REALLY been over 7 years?! They have so many good recipes in that book, it is my fallback cookbook for so many pasta recipes in an age where I’d rather go to your blog or find other recipes online than look in a book. I dream of making duck confit if money/time/resources were no object! i would love to see you post on how to make corn tortillas at home! They really were perfection! **Available weekdays, until 3:00 p.m.** Served with Spanish rice and refried, charro, or black beans. I think it was 2 cups masa to just over 1 cup water. Advice?! Add thinly sliced red onion. Phyllis. Finally decided to try to make them at home and these were SO tasty and easy once you cut up the thighs. But alas, those “time” and “money” factors always get in the way ;). But my faves are those made at home. The combination of spices and the slight charring of the veggies and chicken is what makes it work. These were absolutely delicious–thank you so much for sharing! Get real cash back on your everyday purchases with Ibotta. Which I am not. Deb! https://www.google.com.mx/search?q=galette+de+pomme+de+terre+berrichonne&espv=210&es_sm=93&source=lnms&tbm=isch&sa=X&ei=UzcvU73nGYKdqQGsrIA4&ved=0CAkQ_AUoAQ&biw=781&bih=368. Suspect! Also, homemade corn tortillas?! And croissants. Eventually I will find a Seville orange! Horny Teen Step Daughter Daisy Stone Caught With Daddy's Underwear. Phyllis, I just made this and it is fabulous…. That being said, I had a mini-rebellion recently and bought a cauliflower. I’ll have it back up soon.]. When very hot, drizzle in some olive oil to lightly coat the bottom of the pan. http://www.foodandwine.com/recipes/chicken-tikka-masala. I don’t so much anymore because of kid 1 and kid2. Also, I tend to pack my fajitas with a bit more filling than my tacos and I feel like flour can stand up to that better. Thanks for including instructions for the sides, too–I was hooked and hoping for the slaw recipe since you mentioned it at the beginning :). You could also use an increased medley of vegetables to make this vegetarian. I love her writing; am definitely behind on reading blogs. And I’m not willing to waste a few days on a disappointing disaster right now. Top Quality and Well-Researched Papers. hi … looks yummy… just wondering why I do not see a PRINT to click? I actually have all the ingredients, it’s just the abundance of time I am short on these days (what can I say- I have a baby). Didn’t have a chance to make sides other than black beans, but look forward to adding a few more next time around. My mind’s eye is dancing around souffles of various sorts: ham, berry, chocolate, pineapple, cardamom. Use floured hands. Re, the samosa thing is the problem I have with most dumpling-type things (empanadas, ravioli, potstickers). I absolutely believe that story to be true. Everybody inhaled them, there wasn’t much conversation because we were all busy eating and then eating some more. I need to try a steak version at some point too! 8 (6-inch) flour or corn tortillas Cornmeal and milk heated on the stove top, stirred in molasses, maple syrup, butter, pumpkin pie type spices then baked at a low temp for a long while… It was pretty good, if you are a pudding kind of dessert person. Place in bowl or freezer bag. Anna — Funny, I’ve been hearing so much about the Baking Steel recently. Your tortillas look like they turned out well!! Thank you another wonderful recipe and for bringing fajitas back into regular rotation. We have a new addition to the family making his appearance in July, so I have been looking for recipes that will be simple to make during the week but still delicious. I seriously love corn tortillas, and would love to try my hand at them. I made quite a mess on the stove top range, with lots of steam heading to the ceiling, and I would love to avoid that next time but use the recipe…. I would cut the cumin in half next time. We always make sure that writers follow all your instructions precisely. 1 large yellow or sweet onion, halved and sliced thin In these parts, this would be called tacos, not fajitas, because of the corn tortillas. If I had the time, I’d love to spend days making a traditional cassoulet… that and a ridiculously complicated labor-intensive baked good (have you seen the Great British Bake-off? Iam dreaming about Russian honey cake called medovik :). ;), Hi, Deb! I have a really tame aspirational dream, which is just trying to be more seasonal in my cooking. homemade corn tortillas sound great – and look good too based on the pictures. We’ve also been making chicken fajitas like it were the early 1990s and they were all the new rage again. There is a good recipe on Lisa Fain’s blog, have you seen it? I dream of making an amazing tikka masala. Just tortilla, chicken, peppers, and onions. And beignets. The pickled onions are a standard in my house; just made some up to have on hand. Served with Spanish rice and choice of refried, charro, or black beans. Then, when I have just a little golden-brown pile of sweetness left, I add the peppers. Years later, I know, but I tried this last night, and YUM! I decided I don’t feel like enough of an expert yet to share the process — soon! The Bourke St Bakery is a beautiful bakery here in Sydney and their book is intimidating but amazing. To be fair, caramelized onions are one of my three very pedestrian secret ingredients, but wow do they make a difference in fajitas! Deb, love your recipes (have made several) and love your writing – but thank you so much for the New Yorker link. Flour tortillas are most only seen in the north of Mexico, like Sonora. hmm. Then I decide to make something else! We eat fajitas all the time. Michele Humes recently wrote a beautiful tome about her adventures with it and it has only further sparked my lust. I can’t WAIT for my three young sons to be teenage garbage disposals; I will fill their mouths full of all the foods they rejected during years 1-12. THANK YOU, Ms. SK, for maintaining a balance between butter-sugar-good-times, and the occasional kale-salad. I dream of making perfect whole wheat (or at least mostly whole wheat) sourdough bread and pizza dough!

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