Ann_T
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Posts posted by Ann_T
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Dan Thanks. I think it is what is commonly known as "Beginner's Luck".
I'm still amazed when the dough rises the way it does without the addition of yeast.
Ann
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Ann, they look like great baguettes. And after only 3 weeks, congratulations, really open texture in the crumb and that blistering on the crust is a good sign of a long cool rise.
Dan
Dan, Thank you. I've alway wondered how to acheive the blistering, but didn't know that it was a result of a cool rise.
I made sourdough rye for the first time yesterday.
Ann
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MiFi Perfect Poached eggs. Is there thyme in the Hash too?
Simple fried eggs with side pork. Toasted homemade sourdough.
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Percy You make the most wonderful breakfasts.
I had a pear that needed to be used up, so I poached it this morning and then made Moe a German Pancake with poached pear and lemon.
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I often roast two chickens at the same time and haven't had to make any adjustments to the cooking times. I roast chickens at 500°F. Just make sure you have a pan big enough so that there is some space between the two birds.
Ann
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Even though I love rosemary I found that even a small amount overpowered the eggs. Next time I'll try chives or maybe basil and chopped tomatoes.
My daughter made these last year for Christmas morning brunch, and she said the exact same thing, right down to too much rosemary!!!
They do look terrific, though.
Dana Oh good, I'm glad it wasn't just me. I'll definitely experiment when I make them again.
Ann, I was never into baking, but pictures of your sourdough are giving me the urge to try them (and I would if I knew they wold turn out like yours).Also, try a tiny bit of thyme in the baked eggs, they seem to go well.
Percy, If I can make sourdough anyone can. I used the recipe from Amy's Breads to make the starter a couple of weeks ago.
There was a little thyme, rosemary and parsley in the eggs. I think that just the thyme and parsley would have been better. The rosemary really did overpower the eggs for my taste. Didn't stop Moe from eating them though.
Ann
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Percy The cream and butter get heated under the broiler, the eggs are slid in and then topped with the herbs and cheese and put back under the broiler. This was how Ina Garter prepared it on one of her shows. But next time I make it I'm just going to do it in a hot oven rather than under the broiler. And I'll use different herbs next time as well. Even though I love rosemary I found that even a small amount overpowered the eggs. Next time I'll try chives or maybe basil and chopped tomatoes.
Breakfast this morning was toasted sourdough baguette
topped with Rosso Bruno tomatoes. Not bad for winter tomatoes.
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Wow, now that is one beautiful Challah bread.
I've just recently got into baking sourdough. Started the process to grow the starter about 3 weeks ago using the recipe from Amy's Bread Cookbook. My first couple of attemps to make bread using the sourdough starter I also added 1/2 teaspoon of yeast. But this last week I have been making bread using a sourdough Levain starter and giving the dough an overnight cool rise in the garage.
Today's baking:
Last weeks attempts:
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Shaya, Yes there is a little cream and butter in the bottom that gets heated under the broiler before adding the eggs and topping with the herbs and cheese.
Ann
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Baked eggs with herbs and parmesan cheese. Asparagus and toasted homemade sourdough bread on the side.
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Parmhero great photos. Lovely setting.
Scrambled eggs with chopped Rosso Bruno tomatoes and green onions. Homemade toasted sourdough.
Ann
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I find that the kid meat cooks very quickly. It isn't tough at all. And we eat the tender cuts, like the rack and the tenderloin rare to medium rare the same way we would lamb.
Ann
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Rachel, I want to add my thanks. I've enjoyed your blog so much. You shared so much with us. Even my husband got hooked on reading it.
Ann
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Oh Rachel, to think I almost missed your Blog. What a tragedy that would have been.
I've enjoyed my morning spent with you getting caught up. You have a way with words that paint a picture and now that you are posting photos , well that is just a bonus.
The shared grandmother stories are so special. No one was more important to me than my beloved grandmother. We, my parents and my older brother lived in my grandparents home for the first 5 years of my life and when I was two months old my mom was in the hospital for a couple of months. So it was my grandmother that I bonded with. My great grandmother also lived with us. When I was 5 we moved to the house next door so my grandparents continued to be a daily part of my life. I spent more time there then I did my own home. I know that I got my love of food from my grandmother. She has been gone now for 23 years and I still have moments when I feel the need to talk to her .
Your poem and the story behind it brought me to tears. The relationship you share with Gracie is something very special.
I wish your blog could go on indefinitely.
Ann
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Mottmott, it really does take up a lot of space on the counter. Since there are just two of us for most meals, I don't use it a lot for slicing either. Although I used it the other day to slice onions for french onion soup and again on Friday night to cut potatoes into almost julienned sticks for shoestring fries. Really did a great job.
I love the microplanes and agree with you that they take care of most of my grating needs as well. Although if I need fresh bread crumbs or lots of grated parmesan cheese I get out the mini kitchenaid or use the processor bowl with the Braun stick blender. Both do a really good job.
I have to tell you that the KA blender is amazing. Not only is it powerful but it cleans up easier than any blender I have ever owned. I don't even use a blender all that often and yet I have gone through both a KA and a Cuisinart and wasn't over impressed. Neither of them lasted more than 2 years. . I had replaced my last blender with a Breville and had no intention of replacing it, until KA sent me the new blender. My son was happy to take the Breville off my hands.
Ann
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I probably use it at least 4 times a week, sometimes more. I make bread 2 to 3 times a week and the KA does a great job. It is quite powerful with 1000 watts. Making bread was the main reason I upgraded to this model.
There are three bowls. The chef's bowl is the medium size bowl and only works with the grater/slicer blades. And it rests inside the large bowl. It can't be used independently. I have only used it a couple of times. When I use the grating/slicing blades I use them in the large bowl. And I haven't been that impressed with the mini bowl and blade either.
All the parts fit in the dishwasher so I haven't found the clean up a big problem. But the plastic blade would be a pain in the ass to clean if it couldn't go in the dishwasher. I find that when I am making a soft dough that some if gets up inside the blade.
Ann
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On the other hand, my neighbor had a KA blade chew up the plastic. She called me over for help, but I was flummixed. She'd mislaid her instruction book and the blade assembly looked much more complicated than the Cuisinart's I'm used to. Reviews on Amazon have echoed the problem of the slicer blade shaving off the plastic. Cuisinart reviews there seems more consistently positive, except for customer service when problems did arise.
MottMott I know someone that had the same thing happen to her. Her mistake though was to try and use the regular blade in the smaller Chefs bowl. You can only use the grating/slicing blades with that bowl.
I bought a new food processor earlier this year. I gave my perfectly good Cuisinart to my son, and initially bought a Kitchenaid Model KFPM770. I only had it a couple of weeks, when grating cheese the grater blade stuck to the shaft and I couldn't remove it. I dropped it off at a authorized dealer in Victoria and to make a long story short, three months later I ended up upgrading to their Pro Line Model #KPFP850. And because of all the problems that occured Kitchenaid Canada (Whirlpool) sent me the matching Pro Line blender as a gift.
I've been using it now for about 4 or 5 months and I'm really pleased with it.
Ann
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I use a Greek EVOO as my regular everyday oil. I buy the three litre tin of Horio.
Mild Bill I've tried a number of different Greek olive oils and like most of them. When I am out of my current supply of Horio I'll give the one you recommend a try.
Thanks
Ann
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Parmhero What could be better than fried potatoes on the side and potatoes in the omelette.
I made Moe poached eggs on fried potatoes and myself an egg salad sandwich.
I had a couple of Pide breads leftover from last nights dinner. It made wonderful toast and sandwich bread.
Ann
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I made the French Laundry brioche recipe yesterday, and baked it for breakfast this morning. Then I sliced and toasted it, and covered it with more Plugra. Not pictured are the fried eggs, Nueske's applewood smoked bacon (yum), and coffee.
OOOH Ling, that looks amazing.
I haven't looked at this thread recently and have missed out on some great breakfasts.
Shalmanese Your skillet breakfast would last me all day. Love your combination.
Made Moe a Pancake Breakfast this morning with a side of Canadian Back Bacon.
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Ann, will you tell us more about how you boned and stuffed the legs? I love that idea, stuffing a leg.
Abra, it is really easy to bone out whole chickens or turkeys or just the legs. You just hold the thigh bone and take the knife and cut the meat away from the bone, kind of cutting and pushing the meat down and away from the bone.
Boneless chicken legs with Kalamata Olive/ lemon stuffing
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I almost always roast chickens and turkeys at 500°F.
A couple of Christmas's ago I roasted the turkey in pieces following Julia Child's instructions. The legs were partially boned and stuffed.
Pictures aren't great but this will give you the idea.
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I used to love my old KA and.....
I agree that the KAs made by Hobart are superior. They have metal gears and except for servicing every 8 - 10 years by anyone who works with small appliances (I can recommend one in Woodland Hills, CA) and having the electric cords replaced when they begin to crack, they work well practically forever.
I have had my KA (Hobart) since 1979 and it has never been serviced or had the cord replaced. Still going strong. The only thing I have had to replace was both the whip beater and the paddle beater. Not bad for 27 years.
I also have a Magic Mill which I use basically only to knead bread when using more than 6 cups of flour. For less than 6 cups I've been using the Food Processor.
Ann
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Great minds think alike Wendy. Moe requested Biscuits this morning so I made Bacon, Cheddar and Chive Buttermilk Biscuits. Used a white cheddar too.
salt caramels
in Pastry & Baking
Posted
Fanny, I'm going to make your caramels.
Do you add the butter after the sugar and syrup reach the firm ball stage? or does the butter get added after the sugar and syrup have melted and then cook it to the firm ball stage?
Thanks
Ann