Rachel Perlow

I have to buy more bread flour. I added my Garlic Herb Bread to RecipeGullet.

I think we need to start posting our bread machine recipes in RecipeGullet, there is a "Bread Machine" keyword under the special equipment drop down -- be sure to label the recipes for easier future reference & searches. I'd love that cheese brioche recipe. I usually follow a recipe for a basic Italian or French Bread, but then add some parmesean cheese, olive oil instead of butter, and throw in a couple of garlic cloves. Something I realized from making raisin bread in my early bread machine days is that anything solid added in the beginning, would get shredded. You can add the garlic as whole peeled cloves, and they get pulverized by the machine and spread throughout the dough.

All this bread machine talk inspired me to get mine from my mom, to whom I lent it a few months ago. First bread in there rising right now. Like others have said, it's not the same as handmade/hearth baked, but there've very few other truly set it and forget it appliances out there. Plus you get the smell of freshly baked bread in the house. Mmm.

Ah, another convert! BTW - I use a convection oven as well. I don't bother writing my recipes that way because most people don't have them. I just adjust time & temperature to compensate.

Garlic Herb Bread Sure, you can form it into a loaf or baguette and bake it in the oven, but a bread machine is so easy... 1-1/4 c water 2 T olive oil 1-1/2 tsp salt 1 T sugar 1 T dry milk powder 2 T herbs (I freeze pesto or basil oil in the summer and use one of these frozen cubes) 1 oz parmesean cheese, grated 3 cloves garlic, peeled 3-1/3 c flour* 1-1/2 tsp Bread Machine Yeast Put ingredients into bread machine pan in the order given. Set your bread machine to French Bread with Dark Crust setting if you have it. Garlic cloves can be left whole, the machine will break them up, same with the herbs, if you use fresh. * 3 cups of the flour, I use King Arthur Bread Flour, 1/3 I use whole wheat or rye or some other whole grain flour. If you don't have it just use all bread flour. Keywords: Bread Machine, Side, Vegetarian, Easy, Lunch, Dinner, Snack, Bread ( RG918 )

Garlic Herb Bread Sure, you can form it into a loaf or baguette and bake it in the oven, but a bread machine is so easy... 1-1/4 c water 2 T olive oil 1-1/2 tsp salt 1 T sugar 1 T dry milk powder 2 T herbs (I freeze pesto or basil oil in the summer and use one of these frozen cubes) 1 oz parmesean cheese, grated 3 cloves garlic, peeled 3-1/3 c flour* 1-1/2 tsp Bread Machine Yeast Put ingredients into bread machine pan in the order given. Set your bread machine to French Bread with Dark Crust setting if you have it. Garlic cloves can be left whole, the machine will break them up, same with the herbs, if you use fresh. * 3 cups of the flour, I use King Arthur Bread Flour, 1/3 I use whole wheat or rye or some other whole grain flour. If you don't have it just use all bread flour. Keywords: Bread Machine, Side, Vegetarian, Easy, Lunch, Dinner, Snack, Bread ( RG918 )

Is the stock a creamy color? If so, the fat has emulsified into the stock. I don't think it can be separated out again. You can use it for soup where you don't mind the color and the fat -- perhaps a roux based "cream of" something soup -- just a make the roux higher in flour than fat to balance out the fat that is part of the liquid.

My mom just got back from South America and brought me a gourd, bombilla and some mate. Right now I'm curing the gourd as per instructions (letting it soak with some herb for 3 days). So on Thursday I can start using it, I guess.

OK, so what have we learned? 1) Pasta, although cheap and easy to make both vegetarian and meaty, is a pain to make because of having to deal with huge pots of boiling water. In future, perhaps a pasta meal could me made with non-boil lasagna? Or, make baked ziti, as the pasta can be par-boiled (leave quite firm) a day ahead and stored in the fridge in plastic bags, coat with a little olive oil. Also, ziti is easier to scoop out of the water with a long handled strainer than spaghetti and then the boiling water can be left until cool to drain it into the sink. 2) Figure out how long you think everything will take on the day you're cooking, then add an extra hour! Sounds like a great meal (especially the salad), congratulations!

Even though I don't live in NYC, I find a half-gallon of milk goes bad before I finish it. So what I've been doing lately is buying 2 quart containers instead of 1 1/2 gallon container. Milk stays good for a long time as long as the container hasn't been opened. It costs a little more, but I don't throw as much down the drain.

So, how'd it go last night?

The only problem I have with what you are doing is boiling it down by half before freezing. Well not a problem exactly, but just a reminder that since the wine is already reduced it doesn't need to reduce in the pan as well. OK, and a problem: since part of the purpose of the wine is that some flavors are only released in the presense of alcohol, if you pre-reduce it (and boil off the alcohol), those flavors won't be released in the final dish. So, IMO, as long as you are just making cubes out of it, just make them straight, don't bother with the extra step of reducing the wine.

I just don't know what to say about this. Can the inmates get transfered due to health code violations?

For those having trouble rolling out their dough, try doing what I did. Which was, divide the dough into portions and smoosh each ball into a circle for filling, folding & pinching.

That dough is sturdy enough, but nice and flaky, especially as I made sure not to overmix the dough -- think of it more like pie crust. Add a little molassas and powdered ginger to any recipe and you could call it gingerbread!

Amazon links... Non-Chew Cookbook The I-Can't-Chew Cookbook: Delicious Soft Diet Recipes for People with Chewing, Swallowing, and Dry Mouth Disorders Please support eGullet by making Amazon links that give eGullet a commission. Click here for instructions. Thanks.

Did you use the Solo apricot filling straight? I've found it too thin in the past so I made my own this time. The prune & mohn are good though.

The apricot filling was about 1/2 cup unsulphered apricots (they were brown) and a handful of golden raisins, put into a bowl and orange juice to cover. Microwave for about 4 minutes and allow to rest for about 1/2 hour. Put plumped fruit into blender and pulse to grind. Shouldn't be too smooth and add as little of the juice left in the bowl as possible. A food processor would probably have been easier since it was so thick.

Here are ingredient lists for 4 different doughs for hamentashen my mom and I found in her old synagogue community cookbooks. Last night I made the first 2. I made rather small cookies. Instead of rolling out the dough and using a cutter, I portioned each dough into quarters and each quarter into a dozen balls (4 dozen total). Then pressed the balls flat (about 2 inches in diameter, quite thin), filled with about 1/2 tsp filling (very easy to over fill these). The cream cheese dough baked for 20 minutes at 350. The cookie dough only took 15 minutes and was darker in color. The cream cheese dough is flaky, but not sweet at all. It would be better if you made larger hamentashen with this, so that the larger amount of filling it could hold would offset its lack of sweetness. Jason had another good suggestion for this dough: Savory Hamentashen. Fill the triangles with spinach (sauteed with garlic or with feta) or mushroom duxelle and serve as a side dish at a Purim meal. I have used this dough before for rugelach or for hors d'oevres (filled as above, but made into little turnovers). As small cookies, we both preferred the sweeter egg dough. Next time I want to make them with butter, since I'm not so concerned about keeping them parve. Cream cheese pastry 8 oz butter 8 oz cream cheese 2.5 cups flour I added some grated orange zest Hamentashen cookie dough 1 (we halved this recipe) 4 eggs 1 cup oil 1.25 cup sugar 2 tsp vanilla 3 tsp baking powder .25 tsp salt 5-5.5 cups flour #2 - yet to make 1/2 cup sugar 1 egg 1/4 very soft butter 2 cups flour 2 tsp baking powder 1/2 tsp salt #3 - yet to make 1 cup sugar 1 cup of eggs 1 cup shortening/margarine 3.5-4 cups flour 2 tsp baking powder .25 tsp lemon juice 1 tsp lemon zest

Do you think the young women staffing the store were brought over from Japan? Like they are the can-sort-of-speak-English all-stars of the Beard Papa chain?

He needs to learn to use frontpage or at least use a carrage return so his page isn't so wide.

There are just too damn many books mentioned in this thread to do individual links to them all! If you have access to your post, please try to edit them to make direct links to the books you recommend (we get more money for direct links). Here's a link for instructions on how to do this. If not, just use the link at the bottom of the page or here's a link that will bring you a variety of Southern Cooking Cookbooks on Amazon.

Let's hope Suzanne makes it in!

This link brings you to an amazon page with all KitchenAid Silicone Bakeware products.

Yes, the link at the bottom of the page generates us a commission. However, once you are within a specific products page, that commission code is now in your cookies, not in the url at the top of the page. Someone else clicking the url that you used above would not have that cookie on their computer, therefore no commission to eGullet. Better to not use a link within your post and just write out the book name and tell people to use the amazon link at the bottom of the page. However, we get a higher commission for items purchased through direct links, like the one I posted above. Thanks for your support!