seranine

Patron

vegetarian adaptation, with veggie stock in place of chicken, and canned pinto beans in place of ground turkey. still pretty great, although i think i prefer the original recipe as-is. it's been a long-time favorite, especially through fall and winter.

i swapped the dried thyme for fresh, along with some bay leaves in an herb sachet, used a whole head of garlic instead of just three cloves, and added some salt and pepper to the mirepoix, but followed the recipe exactly, otherwise, including the optional liquid smoke. this is one of the simplest vegan recipes i've ever prepared, and it's gonna be a repeat for sure. i'm not actually vegan, so, i put some half n half into my bowl before dishing up, as per my usual preference, and enjoyed the finished product with some buttered sourdough bread. highly recommended.

had to cook it about three times longer than the source recipe, but it was worth the wait, and the work of adding five minute increments of further roasting until the thickest wedges were fork-tender. i do not normally like goat cheese, but it works very well, here. incredible flavor, and fairly straightforward.

loved this as a salad dressing with a lighter olive oil base, but also really enjoyed it as a marinade for this salmon! i used foil pouches and probe thermometers, cooked to temperature in the air fryer, and then poured a reserved portion of the dressing over the finished fillets. super simple, huge flavor and flexibility for very little effort.

classic fave, really love the texture of a rough purée, and the look and feel and added flexibility of stirring in cream at the table individually, rather than mixing it into the pot. since i’m cooking for one and, even cut in half, the recipe serves seven, that lets me freeze most of it, and also share with friends who want any alternative to heavy cream, or even prefer it without.