I've cooked LOTS of new stuff in the past week, too much to worry about catching up on. So I thought I'd link to the recipes I'd obtained online. I'll make a couple of comments for each link.
Flour Tortillas, what I like about this webpage is that they discuss some of the history of tortillas. Increasingly as I research recipes, I like to know as much as I can about the original form and ingredients. I'm finding that its often simpler and easier to make. Starting from the original you can tweak it according to your taste or convenience instead of starting in the present with recipes that have already been tweaked by other cooks. I use butter for the fat in one batch and then used olive oil in another batch. Both came out just fine.
Biscuits a la Alton Brown, I've recently become a huge fan of Alton Brown. If you haven't watched his show, do. Each show is usually about a food more than a recipe. There's a discussion of the history of the food along with nutrition and chemistry. He then generally makes a couple of items and often discusses quick ways of altering the recipe. The above biscuit recipe has alterations to make shortbread and scones. I've made both the shortbread and the biscuits and they came out great. I used butter as I don't use shortening. The scones are coming soon :) Below is a picture of the strawberry shortcake we had last week with strawberries we picked that morning. The shortbread is homemade (above recipe with an extra 1/3 C of sugar, though just biscuits would work fine) and the whipped cream on top was whipped just moments before eating. YUM!
Sour Cream, this is rather easy and before making this I didn't realize that buttermilk is cultured. Modern buttermilk is pasteurized and then they add back in the cultures they want. In any event, I like the overnight recipe (down the page a bit). You can be a bit glib with the recipe. Fill a small mason jar and just pour in some buttermilk. Let it sit at room temperature for 24 hours or so and bam, tasty sour cream.
Caesar Salad, I never knew caesar salad could be so elegant but this recipe does it. I recommend looking for the video of Alton doing this on YouTube, its season one, episode four. I also recommend that when you make your croutons you do so just before you make the salad. The warm garlicky croutons on the cool crisp salad is a great juxtaposition. You certainly don't have to, but its a nice touch. I also like to make my croutons just a bit chewy, not so desert dry, but that's personal preference. In any event, this recipe gives you a nice way to open a dinner if you're entertaining and a nice way to connect with your food (as opposed to pouring the white stuff in the bottle labeled 'caesar dressing' on your lettuce).
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