I'm not sure he's a Turkish Van, I think he's just a regular American Shorthair. His back has large splotches of orange, he's not all white, despite looking so.
You think they're going to send notices to ex-customers? I was an ATT customer for 2 decades and switched a few years ago. I'm wondering if I'm compromised, but won't get notice because I'm not technically an active customer.
It's partially because of the weird shaped bundt pan that has weird curves and ridges, but it's also because I was lazy and just dredged chunks of dough rather than meticulously rolled balls. I went easy mode.
To be perfectly honest, onion is an important part of the flavor profile, but you can try without. I would suggest using 1/2 tsp onion powder in its place if it's the actual bits of onion you don't want.
IMO the thyme is really important. I usually buy fresh thyme for these.
Melting the butter will make more uniform biscuits. Leaving it chunked will give you more variation in size and rise. Otherwise, they should taste the same. Same concept with muffins. Ugly batter is preferable for this reason :)
Mac N Cheese
Suggested side:
Prep time: 20m
Yield: 8 Servings
Ingredients
▢ 4 oz shredded colby cheese
▢ 4 oz shredded cheddar cheese
▢ 2 oz cream cheese
▢ 4 tbsp butter
▢ 4 tbsp flour
▢ 3 cups milk
▢ ½ tsp salt
▢ ½ tsp garlic powder
▢ ½ tsp onion powder
▢ Dash Nutmeg
▢ Dash Black Pepper
▢ 1-2 slices American cheese
▢ Elbow Macaroni
Mis En Place
▢ Silicone spatula
▢ ½ tsp measure
▢ 2 cup measure
▢ Tbsp Measure
▢ Whisk
▢ Shredder
▢ Medium bowl
▢ Deep Saucepan
Instructions
Shred ½ block each colby and cheddar. Set aside in a medium bowl.
Combine butter and flour in the saucepan, cook on medium heat until lightly brown and nutty.
Add 3 cups cold milk to the saucepan, whisking to cook with roux.
While whisking, add salt, onion and garlic powders, dash of nutmeg and black pepper.
As the sauce begins to thicken, add cream cheese by chunking it into small bits. Whisk to melt and incorporate.
Once cream cheese melts, add shredded cheese, whisk to incorporate.
Once Cheese melts, add american cheese, torn into smaller pieces, and whisk to incorporate/emulsify your sauce.
Boil Macaroni as needed. You can also add items like pulled pork, bacon, chives, steamed veggies, or whatever you desire. Mix to taste.
French Onion Soup version:
Use 1 cup strained french onion soup and ½ cup of strained onions in place of one cup of milk. Add the soup along with the milk. Add the strained onions after the sauce has cooked/thickened. When making this version, skip using the garlic and onion powders. The dish will have a subtle caramel flavor that has an umame finish.
You'll love the sauce. My family can't get enough of it. I make it in large batches and can it, now.
I'll probably post the dough recipe once I refine the ratios. My Nan brought it over from Italy and I think she has it written down wrong. I'll have to experiment a little :)
▢ 2 cups ap flour
▢ 1 tsp kosher salt
▢ 1 tbsp baking powder
▢ ½ tsp onion powder
▢ ½ tsp garlic powder
▢ ½ cup butter, cold, fine diced
▢ 1 cup buttermilk
▢ 2 tbsp fresh thyme
▢ 2 tbsp fresh parsley
▢ 1 cup shredded sharp cheddar
Mis En Place
▢ Silicone spatula
▢ ½ tsp measure
▢ 2 cup measure
▢ Large Mixing Bowl
▢ Whisk
Instructions
Whisk together flour, salt, and baking powder.
Using a fork or masher, grind butter into the dry mix. It doesn’t need to be perfect. Small BB to pellet sized chunks are fine.
Whisk diced herbs into the dry mix.
Fold cheese and buttermilk into dough. Mix until ugly.
Bake at 450 for 12-15m until golden brown.
Instructions
In a medium sized saucepan over medium high heat add the olive oil and onions. Sauté until tender.
Add crushed tomatoes, tomato paste, stock, Italian seasoning, garlic, salt, pepper and sugar.
Simmer for 15m or more stirring regularly to keep from burning, until flavors blend.
Notes:
This recipe is for NY style savory marinara. For Sweet Cali, use 2 TBSP of sugar instead of 2 TSP.
The longer your simmer, the better your flavors blend.
If you prefer a more acidic sauce, save a small portion of crushed tomatoes to be added at the end of the simmer.
You can sub veggie stock in place of chicken, if needed.
For chicken riggies recipe or dipping sauce, use sweet mari.
Dough recipe not included - needs work
Roll dough out to a large square, using flour to keep it dry and from sticking.
Use a spoon to spread sauce over the whole surface, leaving a 1" strip dry around the edge (like making a pizza)
Cover the layer of sauce with pepperoni.
Spread shredded mozz over the same. Use just a hair less than you would for a pizza.
Spread a thin coat of grated parm over the same.
Spread a shake of Italian blend seasoning over the same.
Egg wash the edge around the dough, and fold in thirds or quarters to achieve a long, flat roll. Use a large grill spatula to help, or used a sheet of parchment underneath to assist with folding.
Transfer roll to parchment/baking sheet. Egg wash the entire visible outside, then dust with parm again. Poke with a fork every 3-5" to vent, so it doesn't explode while cooking.
Bake at 350 until crust is golden brown, toppings are toasted, and dough is cooked.
Cool and slice. Eat hot, dip in the same mari sauce used in recipe.
Enjoy! This always flies off the table. It's a family favorite.
I'm not sure he's a Turkish Van, I think he's just a regular American Shorthair. His back has large splotches of orange, he's not all white, despite looking so.