The Syndicate

Ooh yummmmmm looking forward to this one

Hiiiiii we've had a bit of a lull so I thought I'd put up another recipe!! And BWT said he'd have one up in another week or so, so hopefully we can keep this swingin'

RAVIOLI DELICIOLI SUPERIOLI!

My boyfriend and I make this for dinner pretty often and have never gotten tired of it. It’s so good. The amount here makes about 3 servings (depending on the ravioli amount)

Ingredients:
~2 packages of ravioli, whatever your favorite kinds are but we usually do half mushroom and half butternut squash (generally would recommend a savory filling that's not just cheese; mushroom is my favorite, and if you can find Rana brand it’s great tbh) (or it could be homemade if you're super fancy )
Olive oil
A whole bunch of green beans
A whole bunch of garlic
A handful of pine nuts
(Optional) a couple pieces of bacon chopped into little pieces
A whole bunch of parmesan cheese
Black pepper

Slice some or all of the garlic real thin so it’ll get crispy, can also mince some. Trim the green beans. Heat olive oil in a large skillet and cook up the garlic and green beans til lightly browned/desired tenderness, salt to taste.
Meanwhile boil ravioli
If using bacon add to pan with green beans and let cook fully. Add pine nuts and toss until lightly browned. When ravioli is cooked, drain it and add to the pan, maybe let a few of them get a bit of a crispy side. Grate a bunch of parmesan and pepper on top and stir it all up. Divide into bowls and add yet more parmesan and pepper. Enjoyyy

Moussaka!!




I made so much lol it barely fit in my baking dish Also think my filling was a bit too liquidy but it all ended up tasting good! Topped with parsley and feta.

Hype

Gooooooeeeyyyyyyyyy mmmmmmm

Oooo yuuuuummmmmm I will definitely enjoy those!!

omg yours is beautiful!!! you're so much better at presentation than me lol. also fellow pine nut stan <3

nutella wrote: ↑Sun Aug 30, 2020 5:09 pm That looks soooo good dunya wow


I'm planning to make Epi's dish soon though probably with a couple modifications -- I couldn't find the pasta shape he used nor even gemelli which is similar and one of my favs, so I'll just be using boring old penne lol. I think I'll have pine nuts instead of walnuts, and may add asparagus as well for something green. But the chicken+mushrooms/general spirit of the dish will be the same!

here it is!! yummy yummy

mushrooms are GOAT


my bf used to hate them but gradually came to like them and now we have them in everything!! maybe there is still hope for you

That looks soooo good dunya wow


I'm planning to make Epi's dish soon though probably with a couple modifications -- I couldn't find the pasta shape he used nor even gemelli which is similar and one of my favs, so I'll just be using boring old penne lol. I think I'll have pine nuts instead of walnuts, and may add asparagus as well for something green. But the chicken+mushrooms/general spirit of the dish will be the same!

Oohhhh yeaaahh this sounds very much up my alley.

That looks so good omg

very nice!!

I made meatball subs using [mention]Timsup2nothin[/mention]'s recipe! Except I also made the meatballs from scratch :P Very tasty And on the side is my favorite summer salad, spinach with nectarines, goat cheese, hazelnuts, and balsamic vinaigrette

[mention]Timsup2nothin[/mention] making these rn. Holy fuck do they smell good.

dunya wrote: ↑Sat Jul 11, 2020 11:31 am I don't think I can find Cotija cheese. Can I use a substitute?

It's fairly similar to feta

hi I have decided on this recipe! it's my approximation of a dish this amazing Mexican woman named Amparo made at my college's dining hall for breakfast -- she made amazing breakfast burritos and chilaquiles and stuff, and this particular dish was called Amparo's Special. It's vegetarian and gluten-free and absolutely delicious, especially with the way the salsa and sour cream blend together and combine with the other flavors.

Ingredients, per person:
2 eggs
Fingerling/mini gold or yukon gold potatoes (idk amount, if it’s the larger ones 1 or 2, or a handful of the small ones. probably roughly half a pound per person)
Spinach (roughly 5oz per person so one of those 10oz bags for two people?)
1 small shallot or ½ of a large shallot
To top:
Good-quality Mexican salsa
Sour cream
Cotija cheese
salt and black pepper (+ optional cayenne or chili powder)

First, I get the potatoes going a bit by stabbing them with a fork and microwaving in a wet paper towel for 1-2 minutes. Then, chop them into bite-size chunks, and dice the shallot. Heat vegetable oil in a large skillet and cook shallots and potatoes, stirring to prevent sticking, until browned and softened.
Meanwhile, boil a pot of water for poaching the eggs. The poaching tips and tricks I use: add a little bit of white vinegar to the water, break eggs into ramekins, stir the water to make a whirlpool while you pour the eggs in. Then they should only take about two minutes to keep that yolk nice and runny (I start them around the same time as the next step so that I can plate the veggies and be able to put the egg straight on top.)
Add spinach to the pan with the potatoes and cook until wilted, a minute or two. At some point in this process add some salt to the pan, and potentially a bit of cayenne if you want some extra heat. Once finished, transfer to plate and top with poached eggs. Add a few spoonfuls of the salsa and sour cream (it’ll all mix together and become a magical transcendent creation of deliciousness), crumble a good amount of cotija cheese on there and crack on a bunch of fresh ground black pepper. Yummm



here's an old picture of what was I think one of the first times I made it so it's not perfect but I don't have a recent pic. maybe I'll make it this weekend though. It's my favorite weekend breakfast




also if you don't like sour cream (looking at you jay ) or poached eggs or whatever, I'm sorry but you just cannot appreciate this dish for the amazing creation it is. each component is essential to the magic.

I second that question, why would it be on fb? Are you making it a bigger group with people not from the syndicate? I'd rather just do it here tbh

Epignosis wrote: ↑Fri Oct 26, 2018 6:55 pm I do 95% of the cooking in this house.

This includes baking too