My thoughts for something like that would be either mustard (dijon, although it has a similar sort of pungency to horseradish), peppercorn sauce or red wine and rosemary butter (or similar)? Whipped chive butter sounds quite nice!
Unless I’m drastically misinterpreting what you’re trying to make - I assume you’re referring to some kind of sauce or flavouring for medallion steaks?
In Tuscany it’d be EVO oil and flour. No such thing as kashmiri chili, heavy cream. Oregano? Maybe, more likely salvia and or rosemary, although rosemary here would be not adequate. Spinach? Yes, but cavolo nero’d be a common alternative. Nonetheless, cheers, wonderful dish.
One often (in these parts) sees dishes with cream and spinach described as Florentine, aka in the style of Florence, which is in Tuscany…
Apart from that tenuous connection, I have no idea. Why not just call it what it is instead of trying to brand it: seared chicken breast with spinach-tomato cream sauce…???
Because that’s an incredibly clunky name. I get that it can be frustrating, but we often call thing names that don’t really make sense, and it seems like the name Tuscan chicken already has a lot of staying power for this dish. French fries are not from France etc etc
Btw, if anyone is actually interested, the closest thing to a “Zuppa Toscana” is the Ribollita. It’s a essentially a bread soup made with mostly beans and cabbage.
Awesome. I wish we could save posts into different self made categories, would be awesome to have a ‘lemmy cook this’ folder.
, By the way, I’ve always heard that you shouldn’t put tomato in a cast iron pan, as the acidity can damage the seasoning. What is your experience with this?
Eh, it’s fine to cook with. Just don’t let it sit in there and oil your pan when you’re done!
Fun fact: Soap is absolutely the way to clean your cast iron. The old advice of “soap will ruin your seasoning” is based on old soaps which includes lye, a strong base. Modern dish soaps are very gentle and are perfect for cast iron! Note that this doesn’t include dishwasher detergents, those are very aggressive and will ruin your seasoning.
It'll be fine. The best way to preserve seasoning on a CI skillet is to just keep using it. Seasoning comes from oil that turns into a polymer from heat; that's what helps keep food from sticking.
People get really elaborate with their seasoning rituals, but it's not necessary.
À variation of Greek yogurt / homemade yogurt with muesli (granola I think in the US with berries that I picked from the forest); turns out that making yogurt at home is easier than expected so I spend a few minutes preparing it and leave 7 ready to go jars with yogurt inside on the fridge so I can eat it on the train / job break just adding muesli or fruit season. Quick and easy. I found that eating well is only a matter of preparation and having the good ingredients on the fridge!
When I make cold brew I tend to use a filter bag, makes cleanup a lot easier. While I would love to go on a tangent about sourcing local specialty coffee & grinding just to your dose to keep your beans fresh, those don’t matter quite as much for cold brew as they do for espresso & pour over. What really matters is if you enjoy the end result, so if there’s anything that you don’t particularly enjoy about your cold brew you can determine the root cause & adjust accordingly.
If you’ve got drip coffee filters, I would just pour the final brew through a drip coffee brewer and into another vessel (provided that you have a large enough brewer). It might take a bit longer than the steel filters, but the resulting cold brew is extremely clean tasting and you won’t have to buy an additional thing to store.
Pretty much any cloth “cold brew bag” will do. There are metal tea infuser style ones that work as well, but personally I prefer the result from a cloth filter over metal
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