I was gonna make lasagna today but I decided against it. Perhaps because it’s a veggie lasagna. Now I have eggplants, squash, mushrooms and peppers burning a hole in my wife’s pocket.
Full disclosure I am a Stove Top kind of guy. I read through this recipe and said to myself, really? After contemplating the simplicity of this recipe I realized everything is there. Sweet and salty and all the rest.
I whipped up a gallon of chix stock yesterday in anticipation of making stuffing for Thanksgiving so I just used that.
For the bread I used Trader Joe’s Challah and some prehistoric croutons Sophia made that were laying around next to a square wheel and abacus.
Many around these parts know that I’m not a huge fan of dry thyme so I used fresh thyme and fresh sage because I had it.
For the apples I used Fuji because they were the cheapest at Sams. (BTW the Apple were amazing from the Sams in Fountain Valley.)
Meathead The recipe itself is pretty straightforward, easy to understand and follow as usual.
The prep was simple and quick. I cut the onion into a small dice and a Brunoise on the celery. The bread I cut into a medium dice (mostly) and there were the croutons. I then toasted them in the oven. The herbs I sliced thoroughly and better than doubled the quantity.
I sweat the veg with additional fresh thyme.
There were no significant changes to the recipe and below are the results.
These Muffings are Fantastic!! Easy money and seriously good. They will make you look like a hero.
As far as any changes I personally would add more butter, such as an infused herb n sage butter. I also will cook on convection next time. And lastly more fresh herb and a spot of acid. NONE OF THESE CHANGES ARE NECESSARY. This is a great recipe just as it is. I’m going to use it this way before I go messing with it.
Thank you Meathead for reviving this one.
Full disclosure I am a Stove Top kind of guy. I read through this recipe and said to myself, really? After contemplating the simplicity of this recipe I realized everything is there. Sweet and salty and all the rest.
I whipped up a gallon of chix stock yesterday in anticipation of making stuffing for Thanksgiving so I just used that.
For the bread I used Trader Joe’s Challah and some prehistoric croutons Sophia made that were laying around next to a square wheel and abacus.
Many around these parts know that I’m not a huge fan of dry thyme so I used fresh thyme and fresh sage because I had it.
For the apples I used Fuji because they were the cheapest at Sams. (BTW the Apple were amazing from the Sams in Fountain Valley.)
Meathead The recipe itself is pretty straightforward, easy to understand and follow as usual.
The prep was simple and quick. I cut the onion into a small dice and a Brunoise on the celery. The bread I cut into a medium dice (mostly) and there were the croutons. I then toasted them in the oven. The herbs I sliced thoroughly and better than doubled the quantity.
I sweat the veg with additional fresh thyme.
There were no significant changes to the recipe and below are the results.
These Muffings are Fantastic!! Easy money and seriously good. They will make you look like a hero.
As far as any changes I personally would add more butter, such as an infused herb n sage butter. I also will cook on convection next time. And lastly more fresh herb and a spot of acid. NONE OF THESE CHANGES ARE NECESSARY. This is a great recipe just as it is. I’m going to use it this way before I go messing with it.
Thank you Meathead for reviving this one.
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