I was eager for more polenta after the success and ease of the mushroom recipe, but this was was not as good. The sweet potato flavor was very mild, it was somewhat fiddly to do, and would benefit from pumping up the amount of garlic. By a lot (at least in this house).
A fast and easy recipe, if not terribly exciting. An okay side dish though.
I cannot believe I made these and ate them without a single picture. They were ridiculously good though, so I shall be making them again. The recipe calls for pumpkin puree, either canned or homemade, and my roasted Hokkaido I had in reserve did the job perfectly.
Look at that shine! Another hard YES, YES you should make this. I was slightly short on bitter chocolate, but had a bar of chili chocolate laying around so threw that in. The chili gave it a great little kick, plus the crunch of sea salt on top was to die for. The only flaw to this recipe was that since it’s a skillet brownie, it tied up my favorite and most-used pan for a day or two until I could get all of it out and onto another dish. Other than that, I cannot recommend it enough.
Sometimes Twitter is super useful. Like, when you ask for suggestions on what to make for your BV when he wants biscuits but doesn’t feel like Cauliflower Chowder to go with them. Thanks to the lovely Regensbloggers, who suggested that I give these two recipes a go. Definite winners (as were their biscuits, which I tried another day).
Per the directions above, we just used this for the gravy rather than patties. But if I get a breakfast sausage craving, I’m going for it.
I don’t know when galettes became such a big thing, but I have pinned several of them lately. It’s possible that I just started noticing them after the lovely Cafe d’Azur in Nürnberg closed, meaning that I no longer could get a galette whenever the mood struck me. However, their galettes were more along the lines of a savory crepe, not a rustic tart like this one. Either way, I’m glad I’m no longer intimidated by crusts and pastries, because I’m never going back to not making my own galettes. Make this, and toss in some crushed garlic with the squash while it’s roasting. Win.
If a Sausage Has Two tells you to make something, you make it. End of story.
~50. Biberle (from Classic German Baking, recap to come)
These tiny gems were part of our annual Christmas cookie baking extravaganza this year and have been so popular that they will be going into the yearly rotation. A full Amateur Hour Baking: Plätzchen Edition will be coming soon…
Which brings us to the end. Almost. A few more new Plätzchen were tested out this year, so like I said, there will be a recap to come.
I’m quite pleased that I did make it to 50+ new recipes tested out. I’m debating if I want to try to do the same thing next year… since it seems that every day I come across at least one new recipe that sounds interesting or like something worth trying.
Meat is still a definite weak spot for me, and if you read through all 50 entries, you may have noticed it was a lot more vegetarian and baking-focused. I’m not a huge meat eater in general so I never feel confident that I’m doing something correctly, or that it tastes how it “should” taste. If I don’t think pork roast tastes good generally, how can I know if it’s right? Riddle me that.
So next year’s project is still TBD. I was lucky enough to receive Samin Nosrat’s gorgeous Salt Fat Acid Heat for Christmas this year, so I daresay that will give me some ideas as I make my way through it over the coming days.
And you? What was your favorite new food this year?