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Pasta (and sauce), and any/all frozen/normal vegetables etc. Can make it quite varied.
Jack Monroe has written a book on how to cook from tins:
https://www.amazon.co.uk/Tin-Can-Cook-Store-cupboard-Recipes/dp/1529015286
I've got some spare cash, so PM me your address if you can't afford to buy it and I'll get a copy to you.
Six day fermentation on the dough
Dough: Roberta’s
Sauce: Basil cream from Pizza Camp
Cheese: Polly-o mozzarella, mozzarella di bufala and parmesan to finish
Topped with proscuitto, finished with Alpeppo + black peppers and drizzle of balsamic (not pictured)
Baked in a Roccbox with preheat on high, dropped down to low to bake.
That's an excellent book, let me add two more modern sauce books that might be a bit easier to understand and use, esp. for a beginner:
https://smile.amazon.com/Sauces-Classical-Contemporary-Making-Fourth/dp/0544819829 (my all-time favorite)
https://smile.amazon.com/Modern-Sauces-More-Recipes-Every/dp/0811878384
Check over at r/hotsaucerecipes .
Salt brine in mason jar for 1-2 weeks sit on counter is the basic gist. Make sure material does not touch air as it will mold and ruin the batch.
I picked this book up.
https://www.amazon.com/gp/product/1612127282/ref=ppx_yo_dt_b_asin_title_o00_s01?ie=UTF8&psc=1
James Peterson's Sauces and Splendid Soups are a good place to start.
I found an old 1960s edition in a used book store, but they recently released a reprint. Highly recommended; it's basically a collection of Vincent Price's favorite restaurant recipes (along with actual menus) from around the world. Many of them are long gone, but quite a few remain, like The Ivy in London and Antoine's.
If you're interested in fermented hot sauces, I highly recommend the book Fiery Ferments by Kirsten and Christopher Shockey, two very prominent names in the fermentation arena.
buy this book:
read it learn it live it
And if you don't have it yet go buy a copy of Escoffier:
#1 thing is to use the amount of salt on foods that make them taste good. It is extremely common for home cooks to use way less than this amount of salt. If you can taste the salt, you've over-salted (or it's sitting on the surface of the food), but the rule in good restaurants is: Use just less than that amount of salt.
More generally, I like to analyze the restaurant foods I like to learn what makes them work for me. Even if it's fast food (example: Popeye's does a terrific job with fried chicken). Then I can try to incorporate those skills into my cooking
I also see home cooks frequently use way too little sauce or none at all. This is a very general trend--in other words, there are a lot of foods that need a sauce of some kind! Example: A turkey sandwich without any mayonnaise at all is just . . . really dry, you know? Also salads! I'm not saying your salad greens should be swimming (unless you like that), but under-dressed salads are just . . . too much lettuce, sitting in a bowl. Sadly even in a lot of good restaurants I've been to, the salads are under-dressed :(
James Peterson has a terrific book on sauces that I highly recommend: https://www.amazon.com/Sauces-Classical-Contemporary-Making-Fourth/dp/0544819829
One of my go-to sauces for sandwiches and basically anything else is sriracha mayonnaise, which you can buy in the supermarket to save the time spent making the exact same thing (mayonnaise + sriracha). Also have you tried Yum Yum sauce? It's great and everyone loves it. Try dunking grilled meats in it the next time you grill
These are kind of some random suggestions that I think will help. There are now so many good recipe sources (but still a lot of not-great ones, esp. with simple Google searches, for some reason). I highly recommend the ChefSteps website subscription, they're great
I recommend Steve Reichland's book on sauces, rubs and marinades. It provides good jumping off points for a lot of different things. I've been using this book for over 20 years now.
I'm coming back into smoking after a long hiatus and I'm blown away by how many people buy rubs and sauces as opposed to making them.
A cream reduction isn't as common but is certainly an acceptable way to thicken the sauce. I have tried by using a béchamel as my base but the texture wasn't right, not silky smooth. And when using Gorgonzola as the cheese, you cant really use the cheese itself to thicken the sauce because you have to use way too much and then its overpowering. So i'm left trying a cream reduction sauce. I've had some absolutely fantastic results with this, but now I think the problem is that whatever cheese they used in Florence, I simply cant replicate here in the US. Regardless, its been a lot of fun.
My reference guide for sauce making has been this book: https://www.amazon.com/Sauces-Classical-Contemporary-Sauce-Making/dp/0470194960
640 pages, just on sauces! :)
I was kinda surprised at how nice the tinned section has become at my supermarket. Not touched tinned food since I was a kid really, and now they've got all kinda stuff that is completely edible! Think it'd just take a bit of planning. I reckon corn beef bolognese would probably slap.
https://www.amazon.co.uk/Tin-Can-Cook-Store-cupboard-Recipes/dp/1529015286
Might pick up a copy of this ha.
Btw, just totalled up my electrical system (not including appliances, or wire going to appliances) and for everything needed (solar charge controller, 100ah lithium battery, 315w solar panel, and all the gubbins to make it work) it was £680.67..
Not bad, ay? I budgeted a grand!
I bought this book. It’s good but it’s not that great. Too much recipe of stuff to cook with hot sauces and not enough hot sauce recipe for my taste. I am still looking for the perfect book.
The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes https://www.amazon.ca/dp/1607744260/ref=cm_sw_r_cp_api_glt_i_YMYFDNW5PQ4XXEWR819X?_encoding=UTF8&psc=1
I have this book (The Hot Sauce Cookbook) and it's a good read. It's mostly sauces, but there are some salsas in there too. It focuses on popular regional styles (sambal olek, siracha, fermented mash), so there are no unique (to the book) or super hot recipes. It's worth the purchase if you've ever been to a Thai/Cajun/Mexican/etc restaurant and wondered how they make their standard sauces. The author provides some history on the various sauces and the recipes are all fairly simple, but diverse enough to justify spending money on the book.
A Treasury of Great Recipes, 50th... https://www.amazon.com/dp/1606600729?ref=ppx_pop_mob_ap_share
This has great insight into the history of food in general. It’s recipes for fine dining during the convenience food era.
If your £55 spend lasts just 7 days, that's only £4 per day per person which is good by many standards.
Have you seen the Jack Munroe book, 'Tin can cook', that may help by suggesting meals for less. It's a fiver on Amazon, so if you're interested buy it yourselves for Xmas
https://www.amazon.co.uk/Tin-Can-Cook-Store-cupboard-Recipes/dp/1529015286
You are correct, this is not a caribbean recipe. It is a mash up of several recipes I've used in the past. The "base" recipe come from a book called Fiery Ferments: https://www.amazon.com/Fiery-Ferments-Stimulating-Fermented-Condiments/dp/1612127282
The spice profile is a bit more African in nature, but the resulting sauce is quite different. Ther best way I can describe it is to call it a Jamacian Jerk. I think most people would have that impression when tasting it for the first time.
This was the first video I followed with good results https://youtu.be/QujIbbiiUEM I recently asked this question on Reddit and Fiery Ferments was suggested so I went and got the book. Good read. Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments https://www.amazon.com/dp/1612127282/ref=cm_sw_r_cp_apa_i_b1qpCbFX9C8VJ Also, I watch chile chump on YouTube as well.
idea for the pie came from Pizza Camp. Dough was improved from Roberta's recipe out of lack enough 00 flour, so it ended up being about 25% 00, 25% bread, and 50% AP flour.
Overall I'm glad I bought this book of Steven's "Sauces Rubs & Marinades" . There's a great recipe for injectable Cajun marinade that I'm tired of buying, or not having when I want it, so that one recipe is worth the price I paid for the book.
That said, I was hoping for more seasoning mixes, and hot sauce recipes, but there's only a few hot sauce recipes, and the seasonings are all rubs. It's very barbecue based, so it's nice for those that like to grill. There are nice marinades that are good for cooking inside though, and a lot of the sauces are good for inside or outside cooking.
All kinds of flavors are represented, from Italian to Middle Eastern, Tex-Mex, to Asian. Your imagination is needed to envision the look of the recipes, but experienced cooks will be ok with the lack of pictures, and appreciate the abundance and short & sweet format of the recipes. https://www.amazon.com/Barbecue-Sauces-Marinades-Bastes-Butters/dp/0761119795 -Topazy
Mozzarella, parmesan, asparagus, pickled red onions, chives, and a spritz of lemon juice. The sauce is light cream with lemon zest and juice, with wild leeks (aka ramps) and some salt and pepper. I basically made the cream sauce out of Pizza Camp but I omitted the garlic and fennel and just used the ramps because they already have a slight garlic flavor to them.
This is probably the most popular one around.
Very clear instructions, particularly for a novice. Many different regional varieties, and you can use these sauces as a springboard to make your own stuff.
I just got Mary and Vincent Price's (the legendary horror actor) 1965 cookbook, A Treasury of Great Recipes, for Christmas and I have been loving it. Vincent Price was a lifelong lover of food and this book collects his favorite recipes from all the restaurants in the world that he travelled to. The book includes a lot of beautiful photography of the food and restaurants as well as some of the menus. I've only made a few of the recipes so far, but all have been great though a lot of the recipes can be kind of heavy. Lots of butter and cream.
There's a good base recipe in Robb Walsh's <em>The Hot Sauce Cookbook</em>. Search your local library online; you might luck out.
I don't think there's a problem using frozen chiles to make sauces as long as they've only been frozen for a few weeks. Beyond that, oxidation is a factor; you don't want to have a freezer burn taste anywhere near your sauce.
You might consider getting a hot sauce cookbook. <em>The Hot Sauce Cookbook</em> by Robb Walsh is a great introduction. Also <em>Hot Sauce!</em> by Jennifer Trainer Thompson. Both these books have recipes for sauces from around the world.
Your local library might have a book or two on hot sauce; that would save you a buck. My problem is that if I go into the cookbook section at the library, I end up coming home with 10 books.
What kind(s) of chiles are you going to use? What type of sauce are you interested in making?
There are lots of different types of hot sauces around the world, so techniques can vary quite a bit. Some are sweet or sour or quite salty, some use lots of oil or none at all. Some use ripe or green chiles, or several varieties of chile, some add tomato, onion, garlic, carrot, fruits or other ingredients. Some are mildly hot, others are blistering. To cover the ins and outs for making hot sauces would require a book, or several. <em>The Hot Sauce Cookbook</em> by Robb Walsh is a great starting point. You might download it and read through to decide what type of sauce you want to try.