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Post in The Savory Baking Topic
blue_dolphin posted a post in a topic,
I'd never made sausage rolls but decided to try the recipe that @Anna N mentioned in response to a sausage roll question.
I used the sweet Italian sausage called for in the recipe but seems like a very adaptable recipe. Baked off a few in the CSO and have the rest stashed in the freezer.
Oh, and my puff pastry was NOT made especially for me - Trader Joe's sells this stuff to anyone .
It's actually a nice all-butter product and I should pick up a few boxes while it's still in stock.
I used the sweet Italian sausage called for in the recipe but seems like a very adaptable recipe. Baked off a few in the CSO and have the rest stashed in the freezer.
Oh, and my puff pastry was NOT made especially for me - Trader Joe's sells this stuff to anyone .
It's actually a nice all-butter product and I should pick up a few boxes while it's still in stock.
Post in Dinner 2020
liamsaunt posted a post in a topic,
Spinach lasagna. This one held together better than the sausage and mushroom one I made recently. The only problem with lasagna is that it makes enough to feed a small army. I think I have eight more servings in the freezer.
Post in Chinese Vegetables Illustrated
liuzhou posted a post in a topic,
A while back, I mentioned day lilies and noted that the flowers are seldom available fresh. Well they were today!
Holiday gifts. What food/drink related gifts did you get?
Anna N posted a topic in Food Traditions & Culture,
I'll start:
Wow!
More Wow.
And a turkey carcass. I tell you life is more than good.
Wow!
More Wow.
And a turkey carcass. I tell you life is more than good.
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Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
pastrygirl posted a post in a topic,
Holiday stump with gingerbread leaves
(and niece)
Spiced apple cake with cream cheese filling and salted caramel buttercream. I tried to make darker brown for the outer bark but ended up with ugly purple, that’s what I get for trying to dye something brown instead of just using chocolate? 😂 oh well, family was happy enough, and I used up some odds and ends so I don’t have to count them as inventory so mission accomplished!
(and niece)
Spiced apple cake with cream cheese filling and salted caramel buttercream. I tried to make darker brown for the outer bark but ended up with ugly purple, that’s what I get for trying to dye something brown instead of just using chocolate? 😂 oh well, family was happy enough, and I used up some odds and ends so I don’t have to count them as inventory so mission accomplished!
Post in Cooking Goose
liuzhou posted a post in a topic,
I leave it to my local Hong Kong style roast goose joint which always does it better than I ever will.
Post in Breakfast 2019
Ann_T posted a post in a topic,
@Margaret Pilgrim, My 10" cast iron skillet that measures 15 1/2" with handle also fits into the CSO. Has to be on the bottom rack though.
Baked this morning.
Buttermilk Cheddar Biscuits.
Baked this morning.
Buttermilk Cheddar Biscuits.
Post in Chocolates with that Showroom Finish, 2012 –
Pastrypastmidnight posted a post in a topic,
I just thought I’d share my very first Christmas box because I was pretty pleased with how it turned out. The color scheme reminded me of The Nutcracker <3.
Flavors are: hot chocolate, cranberry orange, milk and cookies, turtle, hazelnut crunch, speculoos butter praliné, salted caramel ganache, peppermint crunch, and spiced pumpkin caramel.
Flavors are: hot chocolate, cranberry orange, milk and cookies, turtle, hazelnut crunch, speculoos butter praliné, salted caramel ganache, peppermint crunch, and spiced pumpkin caramel.
Post in Dinner 2019
BonVivant posted a post in a topic,
Spicy Iberico blood sausage with roasted potatoes and salad.
Today I got to my lodging at 8pm and not really hungry after 2 huge rice croquettes and garlicky pizza earlier.
Sicilian beers, Bavarian Lebkuchen.
Today I got to my lodging at 8pm and not really hungry after 2 huge rice croquettes and garlicky pizza earlier.
Sicilian beers, Bavarian Lebkuchen.
Post in The Soup Topic (2013–)
blue_dolphin posted a post in a topic,
Winter Squash Soup with Lemongrass and Coconut Milk from Vegetarian Cooking for Everyone. Interesting and enjoyable flavor profile for a puréed vegetable soup.
It's topped with cilantro, parsley, basil and diced jalapeño.
This soup uses the Stock for Curried Dishes with the addition of the squash skin and seeds, galangal or ginger and herb trimmings. Since the stock for curried dishes is itself a variation on the Basic Vegetable Stock, this seemed like a lot of variations but it paid off with a rich, complex flavor.
It's topped with cilantro, parsley, basil and diced jalapeño.
This soup uses the Stock for Curried Dishes with the addition of the squash skin and seeds, galangal or ginger and herb trimmings. Since the stock for curried dishes is itself a variation on the Basic Vegetable Stock, this seemed like a lot of variations but it paid off with a rich, complex flavor.
Post in 2019 Holiday Cooking and Baking
David Ross posted a post in a topic,
A traditional Holiday food in the Pacific Northwest is Dungeness Crab. We sort of go by the December 1 date as the marker for when the season opens, but in recent years it's been a moving target. These crab legs are from off the coast of Washington. The season in Oregon is still closed due to tides and regulations. The restrictions are pretty tight, but I appreciate that because it helps the Dungeness fishery be sustainable and protects consumers at the same time. The best recipe for how we like Dungeness crab really isn't a recipe. Just fresh crabs steamed, chilled, then served with clarified butter. We don't crack them ahead of time other than to hit the shells with a mallet to break them and make it easier to pick out the crab. If you haven't ever tasted a Dungeness, it's meaty and very sweet and rich.
Post in Trader Joe's Products (2017–)
rotuts posted a post in a topic,
this item is seasonal , and it comes in different forms for each version
but its really the same delicious cake
these are very dangerous. if you open the box on they way home
there wont be any left when you get home
these packs are really one dose packs
Yum Yjum !
but its really the same delicious cake
these are very dangerous. if you open the box on they way home
there wont be any left when you get home
these packs are really one dose packs
Yum Yjum !
Post in Please help with cannele recipe
ElsieD posted a post in a topic,
On Sunday I made the batter using Paula Wolfert's recipe. I baked two sets of three today, using the baking instructions given by Dorie Greenspan for the first batch. This was bake (non-convect) at 450F for 30 minutes and then 400F for 30 minutes. She has you leave them in the molds for 10 minutes before unmolding them. As you can see, two of them have what I have learned the French call "white ass" or pale bottoms. The second batch of three were baked per Paula's instructions, 375F convection for 1 hour and 15 minutes and unmolded immediately. I have great colour on two of them, less so on the third. I haven't cut them open yet as I am waiting for them to cool. When I do, I'll post another picture.
I used butter and beeswax melted together to line the molds. When I first lined them, I noticed the wax was very thick. I put them in a hot oven for a few minutes and emptied them of the excess wax. Next time, I'll start with warm molds so as not to have this problem. I have some batter left and tomorrow I'm going to try to just butter some molds, no beeswax and compare.
I used butter and beeswax melted together to line the molds. When I first lined them, I noticed the wax was very thick. I put them in a hot oven for a few minutes and emptied them of the excess wax. Next time, I'll start with warm molds so as not to have this problem. I have some batter left and tomorrow I'm going to try to just butter some molds, no beeswax and compare.
Post in Dinner 2019
liamsaunt posted a post in a topic,
Tuesday into Wednesday I made a couple of loaves of pane francese. I had trouble with the shaping--the dough stuck to the couche a bit so I lost the pointy ends. I don't think I floured it enough. I froze one loaf and made the other into a giant Sicilian tuna sandwich-- tuna that I poached in olive oil the day before, heated back up in some of its oil with sun dried tomatoes, capers, and spinach added, topped with hard boiled eggs. I found the recipe in Fish Without a Doubt, by Rick Moonen and Roy Finamore. This is supposedly a two person sandwich but it could have easily fed four.
Your Daily Sweets: What Are You Making and Baking? (2017 – )
pjm333 posted a topic in Pastry & Baking,
Host's note: this topic is continued from Your Daily Sweets: What Are You Making and Baking? (2016 - 2017) Strawberry Pate de fruit !
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Post in Cooking with Six Seasons by Joshua McFadden
blue_dolphin posted a post in a topic,
My herb guy at the farmers market has been bringing in some nice watercress - very flavorful compared with the stuff at the grocery store. Given @Chris Hennes's positive comments in this post just upthread, I went ahead and made the Watercress Butter from Six Seasons p 36.
No rutabagas in sight so I wasn't able to try the recipe that Chris made. I think I'll try to sub sweet potatoes for the rutabagas but in the meantime, I decided to follow this suggestion from @David Ross
I tossed linguine with some of the watercress butter, a little pasta water and a squeeze of lemon juice. I seared a few scallops, topped them with melted watercress butter and grated some lemon zest over everything and boom - it's dinner!
There are a few cloves of garlic in the watercress butter so it has plenty of flavor to season the pasta.
No rutabagas in sight so I wasn't able to try the recipe that Chris made. I think I'll try to sub sweet potatoes for the rutabagas but in the meantime, I decided to follow this suggestion from @David Ross
I tossed linguine with some of the watercress butter, a little pasta water and a squeeze of lemon juice. I seared a few scallops, topped them with melted watercress butter and grated some lemon zest over everything and boom - it's dinner!
There are a few cloves of garlic in the watercress butter so it has plenty of flavor to season the pasta.
Post in Dining at the House of Mouse
liamsaunt posted a post in a topic,
Another lovely meal at Jiko at Animal Kingdom Lodge. Amuse bouche--some kind of short rib thing.
Rolls with fennel butter
Taste of Africa: various breads with dipping sauces. Last night's were mango chutney, raita with zhoug, a spicy charmoula, and hummus
Iguaday tibs in brik (filo purses stuffed with spinach and mushrooms with curried apples)
Piri piri chicken flatbread
Leek, chili, olive and goat cheese flatbread
Waygu strip loin with bootie mac and cheese
Short ribs with potato puree
Maize crusted halibut with tomato butter sauce, lentils and vegetables
Elk
Only my nephew had room for dessert. Milktarte
Pre-dinner cocktails at the Nomad Lounge
Rolls with fennel butter
Taste of Africa: various breads with dipping sauces. Last night's were mango chutney, raita with zhoug, a spicy charmoula, and hummus
Iguaday tibs in brik (filo purses stuffed with spinach and mushrooms with curried apples)
Piri piri chicken flatbread
Leek, chili, olive and goat cheese flatbread
Waygu strip loin with bootie mac and cheese
Short ribs with potato puree
Maize crusted halibut with tomato butter sauce, lentils and vegetables
Elk
Only my nephew had room for dessert. Milktarte
Pre-dinner cocktails at the Nomad Lounge
Post in The Soup Topic (2013–)
liuzhou posted a post in a topic,
Clam and Mustard Green Soup. (车螺芥菜汤 chē luó jiè cài tāng )
Chicken stock, garlic, red chilli pepper, white pepper (lots*). clams and mustard greens.
*by lots I mean what appears to be far too much. I give 25 twists of the pepper grinder.
Chicken stock, garlic, red chilli pepper, white pepper (lots*). clams and mustard greens.
*by lots I mean what appears to be far too much. I give 25 twists of the pepper grinder.
Post in Chocolates with that Showroom Finish, 2012 –
Nickos posted a post in a topic,
Bonbons filled with mango🥭
Post in The Soup Topic (2013–)
shain posted a post in a topic,
French onion soup, with the mandatory garlicky gruyere crouton.
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Post in Fruit
liuzhou posted a post in a topic,
A nice display of fruit in the market this morning considering it's a freezing day in the dead of winter.
Post in The Bread Topic (2016–)
Franci posted a post in a topic,
Remember the coca de forner of last week? I made it again. With Saf this time and 70% hydration and the rest of 2 hours at room temperature. What can I say? To D I E for. Completely different result, much much better
Post in Butternut Squash Ravioli
blue_dolphin posted a post in a topic,
I made butternut squash triangoli today using a filling from Evan Funke's recent book American Sfoglino. The dough includes some stone-ground spelt flour, hence the darker color.
I was expecting to tweak the filling to temper the sweetness of the squash but when I tasted it, I was pleasantly surprised with the intensity of the squash flavor so I used it as is. I don't know that anyone's looked at this thread in years, and I already posted over in the Winter Squash cook-off thread but I though I'd share it here, too.
I can't find an online source for the recipe in the book, but paraphrased, it is:
Butternut Squash Filling, he specifies the yield as about 1 QT
One 3-lb butternut squash, peeled and cubed
Kosher salt
1 stick unsalted butter
2 fresh sage leaves
Cook the squash in salted water until tender, drain and purée until smooth
Melt the butter in a skillet until bubbly, add the sage leaves and cook a min or so until they are fragrant
Add the squash and salt to taste. Stir constantly for ~ 15 min, until thickened. He specifies to avoid sticking and caramelization on the bottom of the pan. Cool completely and remove sage leaves before using.
I roasted the squash (which I neglected to weigh) instead of boiling and used a much more modest amount of butter (which I neglected to measure). My cook time was a bit less than the specified 15 min. It was quite thick and had reduced to about half the original volume of purée when I took it off the heat.
I would describe it as rich, intense and sweet, in that order. Nothing was needed to temper the sweetness. Because they taste quite rich, next time I think I'll serve them on a bed of sautéed greens.
Funke recommends briefly blanching filled pasta (just until they float) before refrigerating or freezing to avoid moist fillings from making the dough tacky. I did this but haven't cooked any of them to see how they fare. The ones I cooked directly after making had a nice, rich texture and flavor.
I was expecting to tweak the filling to temper the sweetness of the squash but when I tasted it, I was pleasantly surprised with the intensity of the squash flavor so I used it as is. I don't know that anyone's looked at this thread in years, and I already posted over in the Winter Squash cook-off thread but I though I'd share it here, too.
I can't find an online source for the recipe in the book, but paraphrased, it is:
Butternut Squash Filling, he specifies the yield as about 1 QT
One 3-lb butternut squash, peeled and cubed
Kosher salt
1 stick unsalted butter
2 fresh sage leaves
Cook the squash in salted water until tender, drain and purée until smooth
Melt the butter in a skillet until bubbly, add the sage leaves and cook a min or so until they are fragrant
Add the squash and salt to taste. Stir constantly for ~ 15 min, until thickened. He specifies to avoid sticking and caramelization on the bottom of the pan. Cool completely and remove sage leaves before using.
I roasted the squash (which I neglected to weigh) instead of boiling and used a much more modest amount of butter (which I neglected to measure). My cook time was a bit less than the specified 15 min. It was quite thick and had reduced to about half the original volume of purée when I took it off the heat.
I would describe it as rich, intense and sweet, in that order. Nothing was needed to temper the sweetness. Because they taste quite rich, next time I think I'll serve them on a bed of sautéed greens.
Funke recommends briefly blanching filled pasta (just until they float) before refrigerating or freezing to avoid moist fillings from making the dough tacky. I did this but haven't cooked any of them to see how they fare. The ones I cooked directly after making had a nice, rich texture and flavor.