There used to be a time when there were 2 places you could get a recipe. From a box or a book.
Now the possibilities for recipes are endless and mostly crap. Because now .. there is the Internet! Which of course is both a curse and a saviour.
A curse because as I’ve said before, the Internet is a big, fat liar. Anyone can post a recipe with a picture and declare it delicious.
A saviour because if you need a recipe for ANYTHING … there it is instantly. No more searching down that Asian friend you had in highschool to find an authentic Cashew Chicken recipe.
However … the whole “big, fat liar” thing can get you into a lot of trouble.
“I have 17 pairs of Jimmy Choo shoes!”
Um … no I don’t. I don’t even have one pair. But it’s the Internet, so I lied. Who cares. But when the lie comes in the form of a recipe full of costly ingredients and several hours time … I CARE!!!
I’ve come across some astoundingly bad Internet recipes in my time. That’s why sites like Epicurious are so great. The minute you have a system where people judge and review the recipes, you’ve got yourself a fair playing field.
Then there are other sites like Foodgawker where the only thing they care about are the pictures. They certainly don’t test the recipes … all they’re looking for is the pretty.
Along with the clunkers, my years on the Internet have provided me with a few staple recipes that I use over and over and over again. So I thought today I’d give you a few of them and thank the people who provided me with recipes that didn’t a) taste disgusting b) include ingredients you can only find in an out of the way market where the flies are only outnumbered by the goat’s heads.
I’m focusing on classics. Staple dishes that most everyone either makes or likes to eat. Sometimes the seemingly simplest foods are actually the most difficult to get right.
~ Gordon Ramsay’s Scrambled Eggs are how scrambled eggs are supposed to be. Ingredients. Eggs. Technique? Well … it’s all in the technique.
~ Perfect Garlic Bread has always eluded me. Until I tried Alice from Savory Sweet Life’s Garlic Bread recipe. Again … a lot of it comes down to technique.
~ I don’t always have good luck with Martha Stewart recipes but I always use her Yorkshire Pudding recipe. Always. And they always turn out. Always.
So if you are so inclined … I can guarantee each and every one of these recipes will work for you and produce fantastic results. With the time and money you save feel free to send me potato chips. Any flavour will do.
click here for link to Ram’s Eggs video
*cook’s note – I cook my eggs slightly more than Gordon does. Not a TON, but a tiny bit more. Try not to cook your scrambled eggs until they’re all dried out. They’re not supposed to be like that. They’re supposed to be creamy. Also, if you can’t find creme fraiche use a teaspoon of cream cheese. Delicious. Oh! And as you may have noticed The Fella has dubbed these eggs, Ram’s Eggs. Have a few guests over and tell them you’re serving them Ram’s Eggs. Suddenly everyone’s allergic.
click here for this Garlic Bread recipe
*cook’s note – Not a single stinkin’ thing needs to be changed here. I use Costco’s whole wheat, triangle shaped ciabatta buns for this and it’s DELICIOUS.
Now … for some reason the recipe that shows up on Martha Stewart’s website is NOT the Martha Stewart recipe I use. I got the recipe from an old Martha Stewart magazine and it *was* on the Martha Stewart website, but now it’s not. I have no idea why they’d go screwing around with this recipe but they did. So I’m giving you the original Martha Stewart Yorkshire Pudding recipe from YEARS ago that I use. It has never, ever failed me. Unlike Mr. Mark in grade 11 math class.
Martha Stewart’s Yorkshire Pudding
2 cups all purpose flour
2 ½ cups milk
6 large eggs
1 tsp. salt
Sift together flour and salt.
Place in bowl, make a well and place eggs in centre.
Slowly whisk eggsinto flour mixture until a paste forms.
Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2 cups of milk.
Cover with plastic and chill in refrigerator at least 4 hours or overnight.
When roast is finished set oven to 425 F. Pour small amount of drippings from deglazed pan into muffin tins. Heat pan in oven until drippings are VERY hot. Remove batter from fridge and whisk well. Quickly pour into hot pan.
Cook 20-30 minutes.
* cook’s note – Make sure you make the batter the night before. It needs that time to rest.
This also seems like the perfect time to mention, if you have a favourite Internet recipe, print it, or email it to yourself. Because one day … that website may be gone! And so too, will be your favourite (insert food item here) recipe.
And finally … I have an Internet recipe that I haven’t actually tried yet, so I can’t guarantee it’s goodness but I’m pretty damn sure it’s good. If you haven’t seen this idea floating around the Internet before get ready to run to the grocery store for little jars and pie filling. It’s tiny pies baked in tiny mason jars! The greatest thing about these is you can freeze them. You can have a whole freezer FILLED with mini pies in cute jars. I almost can’t even stand it. I may need to lay down.
I’ve been eyeing this post from Not Martha for about a year now and have never got around to doing it for some reason. It’s almost like I’m SO excited about it that I don’t want it to be over with. But come the fall I’m doin’ it!
click here for this pie in a jar recipe
p.s. what I *do* have, are 17 pairs of flip flops. Enjoy the recipes!