This technique is from the Food Lab cookbook.
Bon Appetit did me well this Thanksgiving. The easy ratio for these was appealing to me, though my technique was slightly different. I made them a day ahead and they turned out terrific.
I made a pretty epic feast for Easter. I am being lazy about writing out these recipes (especially Zuni chicken), so I’m just going to link to what we had for dinner.
Zuni chicken and bread salad
Pressure cooker risotto (using the milanese variation)
Asparagus with green goddess dressing
I vaguely followed this recipe (more the technique than anything else) for this side, which I served with a basic panzanella (one recipe here but I just improvised), and a simple sirloin steak that we split, with charred pepper sauce.
Another Serious Eats recipe here – this was a little messy and time consuming (especially because a lot of oil splattered because my container was too small) but definitely yummy. Ignore the candy in this pic – part of the Bob’s Burger theme to the meal.
The Food Lab advises duck fat here, but I didn’t have any, so bacon fat it was.
I often get tempted into buying fingerling potatoes at the farmers market, even though they’re overpriced, because they’re so damn cute. We served these with buffalo skirt steak with charred pepper steak sauce, tomato and feta salad (recipe to follow) and kale chips.