You know, I just realized I have never had green bean casserole:
In 1955, the AP, like other newspapers and magazines of the time, was running a feature of an easy-to-make Campbell’s Soup side. The question came with a caveat: the recipe had to be built around green beans and Campbell’s Cream of Mushroom Soup, two items most Americans regularly had in their homes in the ’50s.
The request fell to the Campbell’s Soup Co. test kitchen in Camden, N.J., an arm of the company that focused on coming up with recipes for its products. Dorcas Reilly, a supervisor for Campbell’s home economics department, was tasked with leading her team to figure out what could be done. The group would test and grade recipes repeatedly. Only a perfect score would qualify it as ready to go. In November of that year, Reilly and her team settled on what would be first known as “the Green Bean Bake,” an easily adaptable six-ingredient recipe of green beans, cream of mushroom soup, milk, soy sauce, black pepper and French fried onions that takes 10 minutes to prep and 30 minutes to bake.
Food52 is one of my favorite food blogs at the moment. And Fall is my favorite season. And soup is amazing. So linking to this list of recipes. Some good veggie options there too.
Summer is a perfect time to try to curb the amount of meat you eat a week. Especially if you have easy access to farmers markets. We picked up some fresh corn, tomatoes and basil to try out this recipe from 177 Milk Street which was amazing. Oh, the pasta we used was this:
I have posted about this before. The Serious Eats’ Halal Cart-Style chicken and rice with white sauce recipe. It’s far from being as good as the street cart on 53rd and 6th in NYC but last time I made it I found it to be a pretty damn good counterfeit recipe.
Boston opened up one of the Halal Guys restaurants and I had never been so excited to try a place. And it sucks. I’m not even sure why to be honest. It kind of has everything I expected from the carts but the flavor isn’t as intense. One of the things I love about the carts in NYC is you can actually smell the food as you get closer. Even inside the Boston location the smell is nowhere near as intense.
So, this was delicious.
I was in the mood for some home baked cookies. Found this recipe from Ambitious Kitchen:
These cookies came about when my friend asked me to bake something that he could bring to an event he was going to. Of course, anytime someone asks me to make a dessert I usually end up baking my famous brown butter + sea salt chocolate chip cookies (because they are absolutely phenomenal); however, I wanted to do something a little different with the cookies that would be surprisingly unexpected and delicious.
Ok, you have to wade through a few paragraphs of a description before you get to the ingredients list but that’s pretty much every recipe site ever. I used chocolate chunks instead of chocolate chips and forgot the sea salt but voila:
These are really good but wayyyyyy too rich. I wasn’t diabetic before eating these but now I’m not sure. I’m going to give the rest away. Even for an atheist these are much too sinful.
It’s just me and Lola home tonight. Mrs. C is off to San Diego (I think. My memory is terrible). She’s not a fan of egg yolk so when she goes away I make Shakshuka. I think I’m going to try these Vanilla Bean Pots de Creme tonight for dessert. I’ll tell you how they are.
Meh. I may have screwed it up because I cut the recipe in half but I wasn’t a fan of the flavor. Chocolate pot de creme usually has a more intense flavor. This one…. not so much.