Method to My Madness
Sometimes a product grabs hold of you and it becomes your singular focus. For me, at least right now, it’s dough. Correction – prepared dough!! Give me a store-bought pie crust, a can of biscuits, or a sheet of puff pastry, and I’ll tilt my head, curl my lips into a smile, and nod with blissful satisfaction.
You know how you have that one friend who’s obsessed with burgers? They’ll put nacho cheese sauce on just the right ratio of chorizo and ground short rib, and top it with pickled jalapenos… Then they’ll text you about a cordon bleu chicken burger with seared ham and melted swiss cheese. Spoiler alert. They’re not obsessed with burgers. They’re obsessed with the method of pairing protein between two carbohydrates.
Once you master a preparation, the ingredients are basically interchangeable. Take my Stuffed Banh Mi Biscuits. The method is to flatten store-bought biscuits, pick a filling, wrap that filling in the flattened biscuits, and bake. I certainly didn’t invent this method – but banh mi ingredients, transformed into meatballs, wrapped in flaky dough sounded tasty. I tried it and they were a huge hit! That led to Stuffed Cheeseburger Biscuits, which will soon lead to Stuffed Chicken Alfredo Biscuits….
Mastery of a few basic methods will transform the way you think about recipes. Chicken pot pie? That’s stew covered in dough and baked. Deviled eggs? Hard boiled eggs stuffed with flavored yolks.
I’m hungry. Think thaw some dough, cover it with toppings, and bake it at a high temperature (make pizza).
XO
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
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