Foodsy

Liz Georgian eggplant recipe, mods included add 10 tbsp water total and add salt! Make walnut paste in small food processor.

Ingredients:

2 Japanese eggplants from Japanese Market

Canola oil

Paste

2 cups walnuts.

2-3 fresh garlic gloves

½ tsp khmeli suneli

¼ bunch cilantro

1/8 bunch dill, parsley, mint

¼ bunch basil leaves

½ tbsp apple cider vinegar

1/8 tsp cayenne (to taste)

Recipe:

Prepare the eggplants.

Cut off ends and peel off two sides of skin.

Cover in coarse salt for 20min.

Wash out the eggplants.

Blot them and let the salt come out.

Firm up the flesh and make them less bitter.

Thin slice them using slice helper (1/4 inch is max width).

Brush eggplants with olive oil or canola oil

Fry them on a hot skillet, 3-4 min per side, or put the eggplants in the oven (350-400) for 15min. Mom says oven is better for less oil

Prepare the paste.

Grind everything in food processor.

Roll them or fold them in half; you can put paste on the outside too.

This was pretty amazing. I would definitely make it again.

Followed this recipe: https://cooking.nytimes.com/recipes/1018126-quiche-lorraine Key deltas:

No bacon - didn't miss it

Spinach added

Gruyere cheese from Trader Joe's worked well

2 cups of heavy cream instead of milk

What I'd do differently:

Use nonstick spray for the pie crust and pie pan

Cut the onions more finely and make sure they are fully cooked

Take the time to flute the pie crust

Cook for the full time in the oven as it was a bit liquid-y on the bottom

Challah bread cuts are ~1 in thick (way less thick than the Epicurious recipe).

Only leave 1 night to dry.

Thin slices will dry out very quickly as you cut them.

These were awesome but would just not pack the flour with cups. Would use spoons!

Made these over Thanksgiving

Used 4 bananas

Just mixed everything in the stand mixer

https://www.thekitchn.com/challah-french-toast-264194

🥖 French Toast Notes — Inspired by The Kitchn

Overview

I followed The Kitchn’s recipe for classic French toast, using challah bread. I especially liked their tip about using the oven method to dry out the bread — it’s a lifesaver when you’re short on time. Still, I’d like to try Keith’s method next time: simply unwrapping the challah and leaving it out for a day or two to naturally stale. It might produce a better texture and deeper flavor.

Custard & Batter Mixing

I realized I didn’t whisk the custard thoroughly enough. The eggs weren’t fully integrated, which made the texture a bit uneven. Next time:

Use a hand mixer or stand mixer for a smoother, more uniform custard.

Mix longer than I think I need to — aim for a silky, fully blended mixture.

Cooking Technique & Heat Control

The All-Clad frying pans heat up fast, and my first batch burned slightly even when following the “medium-high” recommendation. Going forward:

Try a lower heat (medium to low) setting.

Don’t adjust both heat and time simultaneously — test one variable first.

Watch for that golden brown stage carefully to avoid blackening.

Bread Soaking & Texture

Finding the right balance between soaking and sogginess is key. I plan to:

Use ¾-inch to 1-inch thick slices of challah for ideal structure.

Soak each slice just long enough to absorb custard without falling apart.

After soaking, place the bread on a wire rack (so it’s elevated and can dry slightly before frying). I’ll check with Brady about which of our racks works best.

Flavor Experiments

A few flavor ideas came up while making this:

Try adding a splash of sherry or Chambord (Brady’s dad’s method vs. Brady’s preference) for depth or a hint of berry flavor.

Experiment with fruit syrups made from jam — a great way to use up jam jars and introduce subtle sweetness and complexity.

Summary of Next Steps

batter needs to sit for a while

use highest setting if using krusteaz

melt butter properly

Pasta alla Vodka + Shrimp = The Perfect Dinner Match

add pepper and a bit of lemon juice at the end

instead of crushed tomatoes, i added 2 tbsp extra heavy cream, used 15oz wegman organic tomato sauce (no salt) and hunts tomato sauce can (regular salt)

These were OK. I overcooked the pork and will use the instant thermometer next time.

Delicious but took a long time to cook, was hard not to burn the bread. Would focus on how to avoid that next time.

Made this favorite again

Added turkey stock for extra umami

Saved lemon for individual portions

Lasted me for probably 6 or 7 portions!

-       Used Trader Joe’s ground turkey and orzo

-       Used large spoon to get consistent small meatballs, worked very well

-       Used up 8 turkey boullion cubes from Thanksgiving, supplemented with chicken broth

o   Ended up with recommended # of cups of broth in recipe

-       Kept shredded turkey in the soup

-       Didn’t put in egg/cheese mixture at end, will fix next time

-       Added 2 tsp thyme and 1 tsp lemon zest as well as chopped carrots

-       Didn’t use slow cooker, could try for broth next time

-       Used up entire bag of orzo – would do less next time (per feedback from Brady) as it absorbs all liquid

amazing, used Wegman's salmon

Zest lemons ahead of time!