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David Ross

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    todayshomekitchen.com

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    Spokane Valley, WA

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  1. I still remember that company picnic. It was in Seattle in July and hot as the blazes. That poor little apple tart sat in the sun on a judging table, the dusting of powdered sugar just melted. I took it back home, but most likely shucked the poor thing into the trash. I don't remember I got a ribbon, which probably says I would have remembered if I did!
  2. For the Apples and Caramel- 10 Golden Delicious apples, peeled, cored and cut in quarters 2 sticks butter 1 1/2 cups granulated sugar 1 tbsp. light corn syrup For the Pastry Dough- 2 1/3 cups all-purpose flour 1/3 cup cake flour 1 tbsp. granulated sugar 1/2 tsp. salt 1 stick cold butter, cut into cubes 1/2 cup Crisco 2/3 cup ice water Prepare the Apples and Caramel- Heat the oven to 400. Heat a 10" cast-iron skillet over medium heat. Add the butter to the skillet and melt. Once the butter is melted, Add the sug
  3. This apple recipe morphed over the course of about 25 years, more if you think about the history of a slice of apple pie and a wedge of cheddar cheese. Cheddar with apple pie wasn't big in the Pacific Northwest when I was a kid, but I remember my folks talking about it when they were kids in the 1930s. The tart first started out in this basic form when I entered a pie contest at a company picnic ala 1995. Last apple season I updated it, fanning out the apples over a custard with the cheddar cheese. The original tart had both hazelnuts and cheddar in the crust. It's quite a different contr
  4. I cook down the apples in the caramel on day one and then it chill in the fridge overnight. Then day two I add the pastry and bake again then unmold. This pastry is strong enough to hold up and I invented a gadget I use each year. I cut out some wire mesh you would use for a screen door and wrap in on top and around a cookie sheet. The cookie sheets have too big of spaces between. The mesh is finer so it allows air under the pie crust so it won't get soggy, but gives more support so it doesn't fall through a cookie rack. I would never eat a Gold Delicious, but it holds its shape well in
  5. Well apple season is here in Washington, a very happy relief from this awful summer of wildfires. I always like to start of apple season with my Apple Tarte Tatin. The original recipe comes from Savuer Cooks Authentic French, but instead of puff pastry I use my own recipe for pie crust. In the early years I experimented with different apples, but none has worked as well as the Golden Delicious, the apple from the Sauveur recipe. To make it right, I do it over a two-day process, and year-after-year it always tastes the same. It's very rich and sweet I warn you.
  6. No I just put a little Herbes de Provence in the poaching liquid so it gave just a hint of flavor. Then the dried lavendar flowers on top accented a little more of the flavors.
  7. Wasn't sure if the idea in my head was going to work out-poached peaches, cheese, herbs. I'm not really sure what got me thinking about those three things other than it's peach season. I tasted six difference cheeses to start. Comte-France, Triple Creme Brie-France, Sheeps Milk Basque from the Pyrenees, Feta, Ricotta and Mascarpone. I settled on the triple creme brie because it was soft and would melt during baking and good flavor but not sharp to mask the peaches. Poached the peaches in a late harvest sweet Riesling and Herbes de Provence. Then after baking I glazed it with some reduced
  8. I got really behind this summer with posting some new recipes. I made a new style of strawberry shortcake back in late June when our local berries were starting to come in season. On the west side of Washington we'll have strawberries the first weeks of June if the weather is warm and sunny. June on the east side of the state was wet and rainy, so we didn't start to see them appear at the farmer's market until late in the month and they were good through July. So I cam up with a new way to blend strawberries into a French choux pastry. I'll probably be making this year-round with strawberri
  9. I was gifted some Marionberries a few days back, so it was time to revisit a family recipe that I haven't made in years, Marionberry Crisp. I grew up in Marion County, Oregon, home to the state capitol Salem. Marionberries were first cultivated in the county, but I've never found them much locally. Well some friends had a huge patch, so other friends did the picking and delivering. The berries need a bit more sugar than if I had used blackberries, but it's a delicious and rare treat. We also used to make it with loganberries and boysenberries. For the Marionberry
  10. I need some feedback. If I was going to make a nut and seed bread, would I use your basic dough recipe? Or with the fruit and nuts do I need to change the water to flour ratio?
  11. David Ross

    Dinner 2020

    Most of the time I keep burgers fairly simple, but this lamb burger was a little something more. It's a lamb burger with Greek flavors, then a bed of cucumber raita and I came up with a feta fondue on top. I really didn't want to add just a slice of cheddar or American, pepper jack didn't seem quite right, but I love feta with lamb. Chunks didn't melt right, so I thought about a fondue style of feta drizzled over the top of the burger. The raita and feta fondue are delicious on their own with crackers, bread or pita. For the Burgers- 12 oz. ground lamb 2
  12. The 2020 wild huckleberry season is coming to a close up here, with about 8 more days left. Every season I try and create at least two new huckleberry recipes. This is the newest of the huckleberry recipes. The idea came from a BBC Good Food calendar I've had a few years and the recipe for the month of June was a Elderflower Panna Cotta with Strawberries and Crumble Topping. That was the base of my idea, so I infused the panna cotta with huckleberry juice and oregano flowers. The crumble is just a blend of butter, almonds and sugar. The sauce is a modified version of my huckleberry-cranb
  13. Hey I don't mind, I didn't want to toss the darn thing or leave it to the squirrels I figure I at least should attempt something. When I was a kid and worked summers in a cannery they were chunked up for a frozen vegetable blend, which was horrible.
  14. My gosh the bread sounds good as do the latkes. Might do some quick pickles too.
  15. Our monthly dinner club hasn't gathered since March, but now a few of us are doing a weekend morning coffee club outside at someone's home. Last Saturday I took half a wild huckleberry pie and I received some wonderful jams, relish and other canned items. And then I got this beast! About 20 inches long and weighs 13 pounds, a monster zucchini. I'm not big into canning, so I need some suggestions on how you freeze it and use it later. I know freezing and then thawing will probably make it mushy, but that's ok, I'll be using it over the winter in stews, soups and probably a sort of succotas
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