We all have moments, good and bad, in the kitchen. I remember the time I made my first cheesecake from scratch. It was on the cover of Bon Appétit [circa 1988] and it was spectacular – perfect crust, fruit glazed top, crushed walnut garnish – and was served to “oohs” and “aahs” around the table. Until…my sister-in-law suggested I break out the crackers to enjoy with the cake. One bite and I knew what she meant. I had forgotten the sugar.
Hopefully you have never had an equivalent fail, but it happens. I have learned a lot over the years, spending many hours in the kitchen honing my recipe development skills. But no lesson is more important than capitalizing on success. If a recipes goes well, it becomes part of the rotation and I will find as many opportunities as I can to repeat it by varying ingredients.
Here we share with you some of our favorite recipe rewinds, starting with solid flavor bases and building variations from there. Try some and let us know how it goes!
If you have been to any of our community cooking demonstrations you are familiar with this creamy soup base. We could easily list more than two variations, but this is just to get you started.
When this dish came out of Test Kitchen Tuesday last week we knew it was a winner. We immediately made it with tempeh [because we had it], but feel free to substitute chicken with firm fish or shrimp as well. You could also vary the leafy greens and add flavor boosters such as capers, fresh herbs, and toasted pine nuts [yum!]
We love the flexibility of this dish – make it stove top or double the recipe and bake on a sheet pan for plenty of leftovers. Switch up the greens [chard, spinach, kale] and vegetables. When substituting tomato and zucchini with firmer vegetables you should steam or cook them first like we did here with spaghetti squash.