lovebenton0

Beautiful pics from everyone! Tuesday night was oven-fried Cajun catfish, oven-fried potatoes (chip style) and baby carrots and Granny apple slices in a red jalapeno jelly glaze. I make this jelly every year with peppers from our garden, with lime zest/juice and cider vinegar. It is good for so much more than crackers. Wednesday I fell asleep late in the afternoon and my nap kinda crowded the dinner hour. So that night we dipped into the cold storage and resurrected Szekelys gulyas (pork with sauerkraut goulash) and topped it with onion confit and sour cream. The rest of the glazed carrots and apples on the side. Tonight was gumbo! Shrimp and chicken with okra, lots of onions, diced tomatoes and corn, served with rice and cornbread sticks. It's been chilly here, a little rainy, good for soupy dinners . . . but I think we may want to eat something on a plate tomorrow!

Thanks, Jay. I really appreciate you posting your pork filling recipe. Hot tamales! Yes! I have made the Carne con Chile recipe for enchiladas before and Robb recommended it for tamales as well -- if that's the one you are referring to . . . Very good. May I impose on you to ask you about the masa recipe also?

Snowangel, this is from the Scandinavian cooking site. This particular recipe suggests serving the Swedish meatballs with brown sauce and lingonberry "jam", which is actually the sauce. This link will take you to two recipes for the sauce. The second one is more sour and I would agree with the poster more often used for meatballs. The first is sweeter per ingredient list and more like a pancake/crepe topping. Both of these are comparable to what my friend makes for Swedish meatballs and the sauce, and her mother is Swedish. Just more options for you to peruse.

New fav for us, very simple: top a buttered baker with onion confit. Seared broccoli with a garlic cheese sauce, long cuts of chive. Chili, grated sharp cheddar, jalapeno rings, chopped onions, chopped tomatoes, cilantro, sour cream (either in addition to or to sub for cheese). Sauteed asparagus spears with melted garlic/lemon butter. Roasted tomatoes and grilled onions with pancetta and run under the broiler with smoked provolone on top. Bleu cheese blended and warmed with a pat of butter and cream cheese, topped with a pile of long cuts of garlic chives. Szekelys gulyas (pork and sauerkraut goulash stew) with sour cream. Butter, strips of fried ham, topped with a soft fried egg and scallions. Rare steak sliced thin, grilled purple onions, lots of black pepper and sauteed mushrooms dripping in butter. Roasted red Anas, grilled onions, butter and sour cream. Butter, lots of fresh lemon thyme and chopped tomatoes with Parm Reg.

I've been thinking about veg tamales myself in addition to the pork tamales. And I've got everything I need for the pork I think! My dear neighbor just finished some -- wish I'd known! -- and doesn't know if she'll be doing more. We both have the no balance/klutz in the kitchen disabilities thing going for us, so we kinda laughed when I suggested if she was doing more we could do it together! But, she's not sure she'll be able to and had plenty of lard rendered so she gave me a cup and a half of hers. Enough to do the pork at least, about five or six dozen. Does that sound right? I was thinking maybe roasted pumpkin, onions and raisins would be good for a veg filling, spiced up with some dried peppers and cumin. Or maybe a roasted MX squash, onions, peppers with MX oregano and cumin. The roasting would remove some of the water content and make it more viable for a filling. Does this sound feasible (or good? ) to anyone? Anyone else going on their tamales yet?

Good news on the texture. You're probably right about BP, it will do that. I must have missed it that you weren't adding (I assumed) Splenda with the cinnamon to top butter on the dough before rolling. Definitely try that! Also, did you try any vanilla or maple, or nut extracts in the glaze to boost flavor? Mace is also a good flavor component with the cinnamon in the rolls. Adding cinnamon itself in the glaze really isn't as good as complementing it with another flavor.

Chicken legs seared then baked with tomato, onion, garlic, MX oregano, cumin. Spanish rice with yellow squash and a green salad with avocado, topped with some of this summer's hot red salsa and drizzzle of sour cream and cilantro leaves. Chocolate filled vanilla galletas for dessert with MX vanilla lattes. It was pretty. Just got the camera back and have to charge it up.

For my cinnamon dough (told you it was rich ) I include 4 eggs for the eight + cups of flour. So you can go by that when thinking in proportion. Eggs will give you a more cake-like texture (softer/smoother) as well as pump it up some. Think of the difference between say a French loaf and dinner rolls . . .

One idea following the Hoppin' concept . . .. It's fun to incorporate the New Year's luck theme. Is there a food that is typically eaten in your area? Depending on what it is you can feature it as an hors d'ouerve, side or main. You can use that to build around. Are you doing dinner buffet style or plating? Hors d'ouerves. Smoked salmon is always good. Chopped eggs, caviar and rounds of crusty bread. Easy, makes a nice presentation. Or another easy salmon idea (as I assume not all you do will be this simple it's not bad to have one or two easy things thrown in for the cook. ) Smoked Salmon Spread 8 oz cream cheese (chunked and softened) 10 oz smoked salmon 1/3 cup sour cream 2-3 T chives 1 T dried dill (or 2 T if fresh) 2 T lemon juice 1/2 tsp lemon pepper 1/2 tsp garlic powder 2 tsp Worcestershire sauce Remove and discard skin from salmon. Break salmon into several pieces. Add to food processor with all other ingredients. Quick pulse several times for about 30 seconds total time. Scoop into serving dish, cover and chill for at least two hours, up to three days before serving. Serve with toast, crackers, or to spread on fresh crusty bread. For dinner. Continuing along the seafood line, you might consider a lump crabmeat and shrimp lasagna with bechamel sauce. Absolutely wonderful. After your hors d'ouerves this need not be large servings. Paired with a braised endive or other green salad. Cleanse with seasonal fruit or a fruit sorbet. slkinsey's lemon thyme sorbet from the Thanksgiving thread comes to mind. On a different tack altogether -- roast leg of lamb with tiny potatoes and roasted winter squash. Are you doing dessert? Something light and fruity like a warm apple and cranberry compote served over a scoop of cinnamon ice cream. Or simply cardamom spiced coffee and biscotti.

The pumpkin would accomplish much the same result. Even the color will be comparable. With the SP the dough becomes a beautiful light golden color. Like this. You don't taste the SP it just adds natural moisure, sweetness and enriches the dough. I'd go for a good pumpkin experiment. You have to test and taste, right? Also I breezed right by your pizza pics from yesterday before they loaded. Good looking pie. Crust: You could make the outer crust a bit thinner to be more consistent with the whole. That will help your finish. If you are increasing the thickness of the base don't increase the rim. Less toppings, especially when considering the fat of the sausages and cheese combined with the salsa. Just a lot of moisture going on there. When I do really thin crust (my fav) I toss all the toppings together first, then distribute on the crust. Trick from very thin crust Chicago pizza maker. For some reason it works. edited to add image and pizza comments

Yes, definitely a rich dough for the cinnamon rolls. And the glaze need not be as rich (i.e. butter/cream cheese) to be good on these. A simple glaze, boosted with a bit of vanilla and possibly mace will do quite well. Even a maple or nut extract can be used. I don't think any of that is going to upset your carb balance. Adding a cup of mashed sweet potato, or white potato, (per approx eight cups flour equilvalent) might be way outside your preferred range for low carb in this recipe, NulloModo. However it's one of the best ways to add shelf life to your baked goods. I made sweet potato cinnamon rolls, and breads from the same basic dough altering application over Thanksgiving. Big loaf (really big loaf!) is my current avatar, also 18 cinnamon rolls and a plain boule from that eight + cups flour with the SP. We finished the last of it last Thursday, without refrigeration of any kind. Good to the last crumb. Consider that less than a Tbsp of the sweet potato would be consumed in each roll in that ratio. It would sure make the yeast happy too. So, depending on the person you're sending to . . .

Garlic, onion, diced garden eggplant satueed to golden in EVOO then our garden tomatoes, fresh picked basil, and red pepper flakes thrown in just enough to heat. On capellini top with grated Parm Reggiano. Puttanesca -- lots of fresh crushed tomatoes, garlic, onions, fresh oregano, and red and black pepper, good splash of red wine. Parm Reg. Baby bellas and thin sliced red peppers in EVOO and butter with garlic, s&p, Italian parsley, toss with capellini. DH does anchovies/garlic/serranos in EVOO, then tosses all with Parm, breadcrumbs and florentine fettucine. Fresh diced tomato, garlic, lemon juice, lemon thyme, red pepper flakes in mild OO and butter, red pepper, puree with cream, top with sauteed shrimp. Tomatoes, mushroom, onion, garlic, red wine (or vermouth), basil and red pepper with EVOO, simmered to soft silky sauce. Diced provolone. Toss with hot penne pasta and grate Parm Reg.

This is great news, Mayhaw Man! I love the satsumas and navels in LA. We're due for a trip to Lafayette this winter and will definitely take advantage of the good crop.

It was 80 here today, so a perfect time for a fall-inspired salad for dinner. Romaine with sliced cider braised short ribs, onion confit, and dried sliced figs (black mission and green Laila). On the side, Triscuits spread with cream cheese/gorgonzola/green onion, and red grapes.

One quick note on the apple juice. Remember that babies systems are more sensitive. (And you're not going to be the one changing diapers. ) Apple juice should not be the same strength in the beginning for babies as you would make it for adults. Should be diluted about half and half with water to allow for the little one's tummy to adjust to the new experience.

That is a lovely dinner Mooshmouse, looks delicious. I'm missing my camera! I left it at a friend's house on Friday. Although I can't say that my DH is missing having dinner photographed! Good practice, I do the pics whether I post them or not. Susan, I'm sure you'll be glad to be eating one of your own outstanding meals.

Mushroom Soup Central Mexico Style This is my version based on a light yet creamy mushroom soup I have eaten in Central Mexico. Serves four and can be doubled with no problem. Ingredients 1 lb fresh white mushrooms, chopped 1 medium sweet onion, minced 1/2 cup chopped green chilies (mild)/seeded 2-3 cloves garlic, minced 1 tsp comino 1/2 - 1 tsp ground white pepper 2 cups (chicken or beef) stock 1/2 cup (fat free or full fat) half and half 1 cup water or more if needed 2 - 4 Tbsp unsalted butter for sauteeing salt to taste 1-2 Tbsp corn starch Garnish with a slice of mushroom, slices of avocado, and drizzle of sour cream or creme fraiche. Method Saute mushrooms, onion, garlic, and chilies on medium heat until tender cooked, but not browned. Add stock and water one cup at a time heating thoroughly just to the edge of a boil with each addition. Reduce heat, simmer for 15 minutes, covered, then another 15 minutes uncovered. You can then puree soup in pot with immersible blender. Removing two cups to blend with cornstarch. OR Remove from heat, transfer to cool pot and cool enough to allow you to pour two cups at a time into your blender. Blend on medium, pulsing, until soup is mostly smooth in consistency. Add the cornstarch to the last 2 cups of soup in the blender (or a narrow bowl if using immersion blender), blending well. Return to original soup pot and repeat process until all soup has been blended. Gently bring soup back to simmer, adding half and half. Do not allow to boil at this point, but cook several minutes on med low until the soup holds well with the cream and cornstarch. Ladle into bowls, garnish and serve.

Oven baked eggplant Parm is also a fav for us. As well as gratins. We grow the the Asian varieties because they do better than the globular here, but are good for most anything, just treated differently in relation to shape. For instance for the Eggplant Parm I slice them lengthwise instead of crosswise. Stir fried with onions and mushrooms served with rice. Eggplant curry. Wolfert's garlic-studded eggplant (roasted) is wonderful (from S-W France cookbook). I do this with ours too -- it's in Recipe Gullet but since that access is not up yet here's my notes: Eggplant Smush Sandwich Halve, slice and then saute equal amounts of squash and eggplant in olive oil with garlic, basil, and a sweet and a hot pepper, both minced or use crushed red pepper (even some black pepper would do), until almost mushy (one red Anaheim and one HOT banana or other pepper). Add one chopped fresh tomato and cook down to smush. You may add a tbsp or two of water, during cooking, if needed. Salt to taste. Let it cool a bit while you preheat oven to 400 and lightly butter bread as if you were doing grilled cheese, outside only. Then pile about 1/2 cup veggie mush onto one piece of bread, sprinkle with mozzarella cheese, and top with other piece of bread. Bake for about 10 minutes or until the bread is slightly toasty and the cheese is melted. Also love to use eggplant in tomato sauces for pasta with onions, garlic, lots of basil, red pepper, red wine. Eggplant lasagna, but I use the eggplant instead of meat or other filling not to sub for pasta. And Eggplant, Tomato and Italian Sausage Soup is a fav during the fall end of garden season especially. (Links to eGCI course recipe since RG is down.) It's such a versatile vegetable and prolific in our garden -- still picking the last few now -- we eat it often.

wrinkled as a prune sour as a lemon (personality) no better than an egg sucking dog vinegar puss jelly belly When you're in trouble you're in a jam the team got creamed

In addition to jackal's good fructose suggestion and the others, when you make something like cinnamon rolls -- be sure not to make the dough too thin. It should be about 2/3" thick when patted out on the board. Treat it gently as you don't seem to have that much gas going for you. Then butter and coat with filling first, roll and cut the roll into slices after that. If the dough wants to smash down when cutting with a knife a good way to cut slices is to slide a length of heavy thread under the loaf loop up around to slice through. Put cut side down on baking surface, cover. Allow time to proof, don't rush it. Although the turning and frucose should certainly help the proof. Do we get to see some pics?

Pulled the turkey legs and wings out of the freezer early today and made small pot of stock while making dessert. Added chopped baby carrots, spanish onion, fresh picked rosemary and thyme, chopped parsley and celery leaves, a small glug of Beaujolais Noveau, then threw in some egg noodles to cook and the turkey meat, black pepper. Very tasty turkey herb-rich pepper pot soup. Served with homemade wheat bread smeared with garlic butter and oven toasted. Candied ginger and cinnamon banana/apricot/pecan bread for dessert.

Brown sugar does tend to give cakes a bit more density -- I'm thinking the added moisture factor as well. I have not seen that it is apprecialbly different in general usage. However, if you are baking a lighter/airier cake you might be more pleased with following the original recipe. I would say that you gotta try it and see. For a standard marble cake, as you inquired about originally, I wouldn't hesitate to use the light brown sugar. There is a bit of trade-off . . . a bit taller with white than brown, but the brown gives you a moister cake. Your eggs will effect this as well as the sugar.

It's less dense when spooned into a measure. White sugar "packs" itself as there is no moisture to make it "fluffy."

My dear elderly neighbor Nettie, from Southern Italy, living in Houston, would make "red gravy" in her cast iron skillet by braising meat for hours with tomatoes and whatever else was called for. This red gravy was served on pasta, the meat served afterward. I inherited her red gravy skillet and use it to this day. Sauce was altogether another matter to her -- and since then to me -- but what would I know? I don't have a drop of Italian within hundreds of miles of my ancestors! I always thought if it was red it was sauce, she instructed me differently! Great, now I have to dig around in the cold storage and see what I can come up with to make red gravy and pasta.

Use that brown sugar! It will change the taste of your cake a bit, giving it a slight bit of a caramel-like undertone. Not a bad thing in my opinion, depending on what you want. You may not notice a color change -- which would be slight with light brown sugar. It will also be a bit moister, not a bad thing either.