The Bachelor’s Test Kitchen recently suffered a major setback: my old roommate selfishly moved out, taking his camera with him to use at his wedding and on his honeymoon. Some people just don’t have any decency. Since his camera was really nice, I’m going to have to buy my own to keep the picture standards up on this website, since an iPhone really won’t cut it. However, my phone is all I have to work with right now, and I hate to let too much time go between posts. I thought I’d just write a little about what I’ve in the past couple of weeks.
The most notable dinner I’ve made was this tomato pie, which I based on this recipe from Southern Living. Here’s another picture of it before baking:
This savory pie is basically just a vehicle for melty cheese, but I guess you can take comfort in the fact that it has over two pounds of tomatoes in it. It’s a layer of caramelized onions, tons of tomatoes, and a topping that’s pretty similar to pimiento cheese. One of the reasons this was so good was because I used homemade mayonnaise.
Mayonnaise is so easy, Linton Hopkins wrote a recipe for it within the 140 character limit of a tweet. Because homemade mayonnaise goes bad after a week or so (supposedly; I ate it faster than that), I made a bunch of things using it – shrimp salad rolls, tuna fish sandwiches, some actual pimiento cheese, etc. I’ve also made an awesome dipping sauce for steamed vegetables that’s just a mixture of mayo and Sriracha. I’d highly recommend it next time you steam broccoli or something.
Tonight, I picked up all the stuff to make some spicy red beans and rice, which will probably feed me for the rest of the week. I’ll try to take actual photos of the process of making it so that I can do a real blog post in the next few days. And don’t worry, I’ll be digging into the Bachelor’s Savings Account for a camera soon.