Lamb-tastic Chops with Rosemary and Garlic

Hey boos!

Wow, it's been a while since I posted too. F-bomb, thanks for your philosophical musings. It sounds very smart aside from the fact that anchovies are mega gross.

I had my friend June over for dinner last night, who is currently on a food cleanse to try and figure out what's irritating her stomach. In any case, I had to meal plan around an extensive one-page document of do's and don'ts, which lead me to just say eff-it, I'll cook meat, even though I'm mildly terrified of doing so given that I've cooked vegetarian all my life. A trip to Blah-blahs (Loblaws) later, I found this recipe, and it was sooooo good. I might have to do it again tonight. I was cooking on the fly so didn't have time to marinate at all, and compensated by just making hella marinade. It worked out just fine. My sides were quinoa, shitake mushrooms, and asparagus salad.

 

The things:

• 2 tablespoons minced garlic
• 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
• 1 teaspoon dried crushed red pepper
• 18 small lamb rib chop

• 3 tablespoons olive oil
• Fresh rosemary sprigs (optional)

The actions:

Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours. 

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

Courtesy of Epicurious

Beet Bread Spread

Hier in Deutschland, we do not settle for merely cream cheese or jam on our breakfast toasts. Nein, nein. Here, all things that could possibly be slathered on bread are grouped together under the one important term Brotaufstrich, meaning that which can be spread on bread. All of a sudden, honey, nutella, sardine paste, and minced meat can hang out together as one slightly gross family.

I know Brotaufstrich mostly from the vaguely hippie, organic vibe that is still trickling down through the leftist scene here, and which causes my roommates and others to buy such jars of Aufstrich as curry, horseradish, and rucola. Which of course just scream, eat me in the morning with your coffee!

Nonetheless, after long hard years of trying to integrate, I have to admit that I'm now totally converted, and yearn for my Aufstrich like I do for my long lost spoon sessions as the middle spoon with Justin Bieber and Drake.

Thus without further ado, DIY Aufstrich, beet style.

Liebe, Prof. TT

INGREDIENTS: 4 servings

• 2 large beets (about 1 1/2 pounds total)
• 2 large lemons, juiced
• 2 cloves of garlic, mashed in a mortar with a dash of salt
• 1/2 cup of   tahini (or more, to taste)
• 1 tbsp of pomegranate molasses (optional)
• 1/4 cup of pomegranate arils to garnish (optional)

METHOD:

Roast the beets in a 350F oven for 45 minutes or until tender. Peel and cut into chunks; mash in a processor with the juice of a lemon, garlic and tahini; taste and adjust seasoning, adding more lemon or tahini or garlic. Garnish and serve at room temperature with pita bread or chips.

With thanks to Taste of Beirut

Simple Summer Quinoa Salad

Not that you would know it's almost summer since it's fucking 0 degrees in Toronto. And not that I would know what the weather is like anyways since I haven't left my house all fucking day. And not that I have time to cook this since I'm writing this fucking paper FOREVER. So more of an aspirational recipe than a reflective one. Kisses and polar bears.

c/o the back of the Casbah quinoa box

Ingredients:
Salad:
225g dry quinoa
2 1/2 cups water or broth
1 cup grape tomatoes, quartered
1 sweet yellow pepper, diced
1 cup cucumber, diced
1/4 cup fresh parsley, chopped


Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 garlic clove, minced
salt and pepper to taste
pinch of crushed red pepper flakes (optional)


Add quinoa to boiling water/broth, cover and simmer for 15 minutes. In the mean time, chop your veggies. Combine salad ingredients. Combine dressing ingredients. Combine combinations. Sprinkle with Canadian feta if you're feeling nostalgic for Supa Inca. Serve cold.

Goat cheese rounds

Heyho!

Made these for my roommate's bday a few weeks ago and they are delish.

Goat cheese rounds
6 oz soft goat cheese, 3-4 inches in diameter
1/3 cup olive oil
3 tbsp balsamic vinegar
2 cloves garlic, minced
1 tbsp fresh thyme chopped
1 tsp cracked black pepper
10 black olives, pitted, coarsely chopped (kalamata)

Slice the cheese in half horizontally so that it is about 3/4 inches thick. Place in rounds in a shallow dish.

In a small bowl, whisk together olive oil, vinegar, garlic, thyme, pepper, and olives until well blended. Pout over goat cheese and marinate. Refrigerate for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes. Serve with crostini, crackers or sliced baguette.

Add on:
-green onion, chopped finely
-crushed basil and fennel seeds
-finely chopped sundried tomatoes

And for FAR, some good old interspecies goat love:

Love,

Prof. Tata

Fried Chicken Wings

In response to Rico's request for more culinary travel blogging, a recipe. Tamales, tacos, and tortas this is not - I refuse to be constrained by Western notions of "authenticity". Alitas de pollo are a delicious and popular dish, especially in the north. Decidedly not vegetarin, but I had to listen to a rooster yodling (cockle doodling?) at 6am every day for 4 months (in the middle of a city of 20 million!!), so really, they owe me one.

- chicken wings
- flour
- oil for frying
- salt and pepper
- your favourite bbq sauce

Coat chicken in flour. Place in a single layer in a pot of HOT oil for 10ish minutes. Remove, drain, and coat in your favourite sauce. Serve with salad and/or rice so you don't feel like such a pig. Mmmmmmmmmmmmm

Egg Drop Soup with Noodles

Hey Kitchenettes,

Loved this one because I never end up cooking these tastes and was frankly surprised I could reproduce them in my (dirty, dirty) kitchen. Simple comfort food at its best. Think you could add some light veggies in too, if you're looking to beef up the veggie content (that's right).



You need

• 5 cups chicken stock, or 4 cups chicken broth plus 1 cup water
• 1 teaspoon soy sauce
• 2 tablespoons medium-dry Sherry
• 1 (2-inch) piece fresh ginger, thinly sliced
• 1 garlic clove, smashed
• 1 cup dried fine egg noodles (1 oz)
• 2 large eggs, lightly beaten
• 1 to 2 scallions, thinly sliced
• 1 1/2 teaspoons Asian sesame oil, or to taste

You do


Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.




With thanks to Gourmet/Epicurious


Love, Prof. TT

SOCCA - SO delicious.

alright i'm not just saying this because i'm no longer eating wheat, but socca (chickpea flour flatbread) is one of the best things to happen to me in a long time. it's one of the easiest things to make, is incredibly adaptable and has an amazing texture and flavour. you can use it as you would a roti or chapati. or as a bread with dinner. OR you could get really crazy with it and make socca pizza.

all you need:
1 cup chickpea flour
1 cup water
olive oil
sea salt
ANY spice that you might want for flavour (cumin, rosemary, etc)
a cast iron skillet or other oven safe skillet

here's what you do:
mix together the water, chickpea flour and about a spoonful of olive oil. whisk together and let the batter rest (outside of the fridge) for preferably 2 hours. in a pinch, i have made this without enough resting time and the taste seems fine but the texture is not as fluffy.

when you're ready to get going, turn your broiler on as high as possible. put the pan in the oven on it's own to get it piping hot. I usually leave mine in for 5-10 minutes. then, add a bunch of olive oil (a few teaspoons at least if you're using cast iron). and pour a bit of the batter into the pan. you can use as much or as little as you want. for pancake style socca, 1 cup of flour usually makes about 3. broil on high until the socca cooks through and the top is browned.

remove from the oven, drizzle with olive oil, some kind of coarse salt i've you've got it, and whatever other seasonings you choose (rosemary is usually best to add after the fact while cumin should be mixed into the batter).

chickpea flour is high in protein, fibre, and all sorts of nutrients. AND it tastes amazing.

enjoy!

i want a little (spicy baked chickpeas) in my bowl...

need a little heat to save your soul?

i used this recipe to make a super quick meal the other night with a low amount of things in the kitchen. added a bunch of vegetables into the mix too and upped the spices. and i think it would definitely benefit from some more flavor, for example coriander etc., but nonetheless, great in a fix!

sing it, nina:

http://www.mojvideo.com/video-nina-simone-i-want-a-little-sugar-in-my-bowl-1967/4d5996760ea7e2a41767


ingredients
• 2 (15-ounce) cans chickpeas
• 2 tablespoons olive oil
• 1 teaspoon spanish smoked paprika
• 1 teaspoon ground cumin
• pinch cayenne pepper, or to taste
• kosher salt

directions
preheat the oven to 400 degrees f.

rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. combine the oil, paprika cumin, cayenne and salt in a large bowl. add chickpeas and toss to coat evenly. transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.


love,
prof. tata

curry coconut soup with chickpeas and veggies

hey fools,
i made this yesterday whilst in a post-drunk, pre-drunk daze and it was amazing. warm, comforting, interesting -- all that you could want out of a homemade hangover dish.

die zulaten:

• 2 tablespoons canola oil
• 1 medium onion (about 6 ounces), chopped
• 1 medium red bell pepper (about 6 ounces), chopped
• 1 jalapeño chili, seeded and finely chopped
• 2 large cloves garlic, finely chopped
• 2 cups vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 cup chopped tomatoes, seeded and peeled, fresh or canned
• 1 teaspoon mild curry powder
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 1 (14-ounce) can light coconut milk
• 3/4 cup cooked white or brown rice
• 2 tablespoons chopped fresh cilantro or parsley

das kochrezept:

Heat the oil over medium heat.
Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. [Note: I think if you wanted to "veg it up" you could also totally add more veggies.]
Add the garlic and cook, stirring constantly, 1 minute. [Note 2: I had no garlic and substituted ginger, which I thought was really good.]
Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat.
Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.
Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes.
Eat.

in lieu of any kind of relevant illustration, i'm posting this flyer i made recently. because, you know, coconuts and dildos go so well together.

love,
prof. tata

Casey's Red Lentils

Dear citchenites,

I am back in Marxist town and, fear not, the hilarious leftist styles are still ablaze. Yesterday, I decided to join them in their style-abyss by wearing my giant hippie/Canuck mountain boots with my skinny black jeans. It was, if I do say so myself, pretty swell. I also saw the super interesting Robert McRuer speak about Bad Education and the intersections between crip theory and queer theory. He is hella cool; you should check him out.

Anyways, now I am cleaning out my email box and thought I would post the following, which the Doctor gracefully sent to me a couple months ago.

In the words of the Dr., 'nuff love,

Prof. Tata

Casey's Red lentils

Here are the basic ingredients

- red lentils

- leeks or onions - a bunch

- lots of peppers, not too important, I like the narrow light green ones that are slightly spicy

- canned chopped tomatoes, or the real thing one or two cans

- garlic

- butter

- some curry powder OR in lieu of that a mix of lots of tumeric, some ground corriander seed, a bit of cumin, a touch of allspice, a some of something hot but not too much of the hot. Some chipotle pepper sauce or a little bit of some dried chipotle peppers could do well as a nice mild smokey hot ingredient. A little salt (careful!) And a healthly amount of fresh pepper.

- maybe a jalipenio or a few little red chillies

- fresh corriander and yogurt at the end

- water or veg or chicken stock

The key with this soup is, as with all soups and foods, is to get the balance of ingredients right.

It all depends on how much you are making in total

Start off with butter (hot but not burning) - a good liberal amount. You don't want to give everyone heart attacks, but this is what is going to make the soup good. Imagine you are me when making this an use my slightly exuberant sense of proportions, all the while keeping one foot in the door of balance and proportion. Fry up those leeks (lots of em and well-washed). This is the essence of the soup.

Good them well, and enjoy the smell.

Add a bunch of peppers and garlic. Then add lentils (a normal amount not too too much you are not making cement here!) and spice. Quickly, before anything starts sticking or burning add the can or two of tomatoes with the juice. Add more spices as required. Be liberal with the tumeric.

Add some water or ideally some great fresh chicken stock or veggie stock (not necessary though), until you get to a consistency where the lentils do not make it way too thick. At the same time, you are not not making water soup here.

Cook for about twenty minutes or until the lentils are well cooked. Bring on lots of chopped coriander leaves and yogurt to put on top to cool it down and green it out. Serve with very good fresh bread heated in the oven with more butter, and red wine in good proportion.

If you are in a meat mood, add a few sausages to this at the frying stage, and depending on the grease factor reduce the amount of butter.

And that's it!

Nuff love,

Casey

breakfast beans.

okay so probably you could eat these beans anytime. but this morning i had one of those moments of realizing that i had already eaten eggs two days in a row but was craving something hearty with a high protein content - and here is what i came up with. it is quick, dirty, and leftovers are even better.

you need:
1 can black beans (or about a cup and a half cooked, if you want to pre-meditate this and soak overnight).
1 large onion, small dice
a heaping spoonful of cumin and one of dried coriander
hot red pepper flakes to taste
salt and pepper to taste
2 fresh tomatoes, chopped (you could use canned diced or crushed if you don't have tomatoes handy)
1 small sweet potato (i had a VERY small jamaican sweet potato and this worked well), diced extremely small - and i mean this, for rapid fire cooking and eating.

all the extras...... corn tortillas, avocado, sour cream or yogurt if you like, fresh coriander if you've got it, some grated cheese.

Put some olive oil in a skillet with lid or saucepan on medium heat and add the onions until slightly browned. Add spices to your taste, stirring often to make sure to avoid burning and sticking. add the tomatoes which will start to turn the base into a saucy, spicy mess. Then add the sweet potatoes if using, cover and let cook on medium heat for about 10-15 minutes, or until the potatoes start to soften (so i when i say chop small, it's serious!). when the potatoes are soft and the mixture is sizzling, add the black beans and cook until everything in the pan is equally hot.

And that's all. Serve however you like - with corn tortillas and the works, or in a bowl topped with a little bit of cheese or sour cream or the like. This is also good cold the next day, or as filling for an omellette if you're feeling crazy.

Avacado snack

For those days when you want the great taste without the work.

Take an avocado, cut it up. Season with lime juice and chopped ginger, and a dash of salt. Put onto toasted baguette.

Done!

Rainy day hash.

greetings fellow eating enthusiasts,

i'm currently in the process of writing grad school applications (and by that i obviously mean cooking too much and posting on the blog). you want more quick and dirty? this, my friends, is most certainly quick and dirty. it is also a food equivalent to drinking scotch on a cold day - warms up the insides, indeed. it is adapted from my favourite cook book of all time, moosewood new classics.

you need:
1 - 2 tbsp olive oil
3 medium sized sweet potatoes (about 6 cups, peeled and diced)
3 medium sized onions (2 cups, diced)
2 cloves of garlic, minced or finely chopped
1 jalapeno pepper (or if you are crazy like me, 4 small thai hot peppers)
1 tbsp cumin
1 tbsp dried coriander
1 can black beans, drained and rinsed
1 can corn kernels, drained and rinsed
1 zucchini, chopped (or 2, if you're feeling wild like that)
1 tsp salt or to taste
chopped fresh cilantro to garnish
sour cream (optional. and i seriously mean optional, because i hate sour cream. but apparently, if you don't, it is good with this. alternatively, you could go for some raita, which i feel better about actually).

so here's what you do.

1. in a large pot on medium, heat up the olive oil. when sizzly, add the onions, stirring occasionally, and cook until they start to become soft. add the garlic and continue to saute for another minute.

2. add the sweet potatoes, cover and cook for 3 minutes or so.

3. toss in the jalapeno, cumin, coriander, and salt. mix it all up. cover and cook for 3 more minutes.

4. add the zucchini, black beans, and corn. stir until well combined. then let cook on medium heat for 10 more minutes, or until sweet potatoes are tender and your apartment smells delicious.

5. garnish with fresh cilantro and whatever else you might want (sour cream if you are not me. hot sauce from la chilenita if you are me.) presto!

note: if you find that the sweet potatoes stick during the early cooking process, you can add a little bit of water or orange juice to ease up the process.

Bean burritos

Joy of Cooking esque
Makes 8

1 cup salsa
1 ½ cup sour cream
8 10’’ flour tortillas
2 16-oz can refried beans
4 cups shredded cheddar or Monterey Jack
1 cup onion, finely chopped
½ cup jalapeno, chopped

Preheat oven to 350F. Wrap stack of tortillas in foil and heat for 10 minutes. Remove stack from oven and take out one at a time so that it’s still warm and easier to fold. Spread each with beans, cheese, onion, and jalapeno, leaving a 1 inch border. Fold one inch on bottom, then on either side. Roll from bottom. Place seam down on a baking sheet lined with aluminum foil. Heat for 15 minutes in the oven. Serve with salsa and sour cream.

Rotini con Gamberi, Pomodoro ed Asparagi

1/3 cup olive oil
½ cup white onions, thinly sliced
1 lb asparagus, sliced into 1 inch pieces
1 lb (about 5 medium) fresh plum tomatoes
1 lb medium shrimp, peeled and (unless you're in Spain) de-veined
Salt and pepper
1 box Rotini
2 tbsp fresh parsley, chopped

Cook pasta. Blanch tomatoes (put them in a pot of boiling water for a couple minutes), peel, seed, and chop. Heat oil in a skillet and sautee onions 2-3 min. Add asparagus and sautee another 2 minutes. Add tomatoes, shrimp and simmer 4-5 min or until shrimp is cooked and opaque. Season with salt and pepper. Add pasta and garnish with parsley.

Pasta with broccoli, edamame, and walnuts

Note to Jess: Do not quadruple the recipe! It will make an unconquerable mountain of pasta like that of Straga Nonna!

¾ lb chunky pasta
¼ cup olive oil
4 cloves garlic, minced
3 cups broccoli, bite-sized
1 cup frozen shelled edamame
¾ tsp salt
¼ cup fresh basil, oregano, thyme, or marjoram, chopped
1 cup walnuts, toasted and chopped
Salt and pepper
Grate parmesan or pecorino romano

Cook pasta to al dente. Meanwhile, heat 2 tbsp of olive oil in a large skillet. Add the garlic, cook for a few seconds. Add broccoli and ½ cup of hot pasta water, turn to high, and cook for 2 min. Add edamame, salt, and herbs. Cook until water evaporates and broccoli is crisp-tender, and bright green, about 5 min. Remove from heat.

Drain pasta. Toss pasta and vegetable mixture, olive oil, and toasted walnuts. Season with salt and pepper. Top with cheese.

first step bean salad, second step freedom

Do you ever wander around campus (or, if you have graduated, 'the real world'), wishing that you could find something that was tasty yet healthy, crisp but not deep-fried, and cheap? And then, do you accidentally wander into Caferama and accidentally order one of their bean salads thinking how good it could be, only to be deeply disappointed and unhappy because it is none of the above? Although Caferama will soon lose its spot in the SSMU building to some other uninteresting and overpriced chain, the dilemmas posed transcend this specific merchant of unsatisfying food.

Making your own bean salad, and carrying it around with you in a tupperware for all occasions, so long as it is occasionally refrigerated, is a good solution to all of these problems. Although not to the more systemic ones of corporate control and rampant capitalism and poverty wages and world food 'crisis.' But eating (and sharing!) a good homemade lunch is a way to start.

To set off on the path towards utopian living, via the creatively titled "Bean Salad," you will need to accumulate and mix together in a bowl:

1 can of black beans (or you can soak but I don't know proportions)
1 can of corn kernels (or you can use fresh corn in the summer!)
2 bell peppers, diced, perhaps a red and an orange?
a bunch of green onions, sliced
about 1/2 a cup of cilantro, chopped
1/2 a block feta, crumbled
1/2 cup wild rice (when cooked this makes between 1 and a half cups)
1ish tablespoon ginger, grated

When all of this is in a bowl, throw (or pour) on some olive oil, balsamic vinegar, and salt and pepper to taste. Toss. Turn. Ideally, refrigerate for half an hour but it will not be tragic if you can't. Eat.

Bonus points: beans and corn, eaten together, form a complete protein!

Orecchiette with Spinach

Dear culinary hopefuls,

It has come to my attention that the Gosky Patties recipe was somewhat difficult to execute (common problems included runaway pigs, inability to locate adequate amounts of foolscap, concerns about animal rights violations). I do apologize.

Perhaps this is a better way to improve library-confinement: a quick & iron-heavy pasta concoction that even tastes good cold & out of a tupperware!

You will need:

400-500g of scoop-shaped pasta – e.g. orecchiette or gnocco sardo

16 to 20 oz baby spinach – no need to chop

1/3 cup olive oil

1.5 -2 shallots finely chopped (although the same amount of onions works as well)

1/2 teaspoon crushed dried hot red chillies

1/3 cup grated parmesan cheese (at least!)

Cook pasta in a large pot of salted water till al dente – do not overcook, because the pasta will cook a little more when you mix it into the hot oil at the end. About 2 minutes before you figure that the pasta is done, stir the spinach into the pot of pasta (contrary to appearances, it will all fit in). Drain pasta and spinach when done.

Heat oil in large pan over medium-low heat. Cook shallot and chili flakes till soft but not brown (~3 minutes).

Add pasta and spinach to hot oil and mix well. Season with salt, and add grated Parmesan to taste.

(Courtesy of Fresh Ways with Pasta and my mother)

if only Popeye had known, he might still be with us.

pasta with spinach and cheese.

made this last night with stuff that was going to go bad in the fridge. great experiment, and easy as can be. perfect for a quick meal. sneaky beeks will second its deliciousness. also, it is packed with spinach which is awesome for building guns, which is my ultimate goal now and forever.

word to the wise: you may not feel energized like Popeye does in that cartoons. d'uh. cartoons aren't real life. oh man, more like "word to the dinkus."

anyways, here are the basic instructions, but creativity points will be awarded for branching out. especially with candy.

-put your pasta on to boil (whole wheat tasted pretty alright in this recipe so, why not?)
-while it is cooking, brown some garlic in a bit of oil in a frying pan
-add a package of spinach and a stock of some sort (veggie or chicken depending on your preference) and cover until the spinach is wilted
-when your pasta is finished cooking, add a cup of stock and your spinach/garlic mixture
-add cheese. be creative. i used feta and parm, but cottage cheese, goat cheese, etc. i think would all be delicious
-stir over medium heat until the cheese just starts to melt
-enjoy.

KRAFT DINNER, pro-styles

in deference to lady s' reply to prof tata's link, i will include the kd recipe so that you guys don't need to go looking to the box. however, to make the KD extra good, you will most likely need the box, and contents.

step 1: purchase KD. at bonanza can be attained for the low low price of 99 cents.

step 2: fill pot with water. turn on heat. bring to a boil. at that point, add salt (doing so before it reaches a boil will slow the process down, kinda contradicts the whole point of kd).
step 3: open box. remove cheese package (for the uninitated, it looks like an envelope, and feels squishy). after removing cheese package and setting aside, dump contents (macaroni) into pot. stir occasionally, tasting regularly, and remove when it reaches al dente. or after, if you are lame.
step 4: drain pasta

step 5: put pasta back into original pot, on the element, but at a low temperature. taking advantage of the heat, melt butter (a tablespoon? tsp? take control! this is your life!) into the pasta, open the metallic envelope and spill the powder into the buttered pasta. lastly, slowly, pour in a little milk. little by little. you don't want to put in too much, or else you may have to live with regrets for a long long time. luckily, because this last step is occuring on a heated element, excess milk will be evaporate more rapidly than if you had it on an unheated element.

step 6: serve immediately. garnish with salt and/or pepper. possibly ketchup, but i've never been into that sugary addition to what is essentially a savoury dish.

step 7: put away leftovers. you may find a handy snack in your fridge the next morning! (although, leftovers are unusual, so i wouldn't count on it)