Teya9
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Posts posted by Teya9
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Yahoo Hubby and I are going to See Saw tonight based on all the fantastic reviews and beautiful pictures. We will be eating the Chef's special do his own thang meal.
Thank-you to all who have posted
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Anyone's CSA's delivering fresh produce now? As usual, I guess that will depend where you live...
Or eating things you preserved from earlier in the year?
Your CSA sounds wonderful, Rehovat--eggs, cheese and honey too!
Although it's more work, I think it would be neat to have the amount of produce and incentive to preserve fruits and vegetables like Miriam described.
I just found out about a CSA program at one of our local colleges in N. AZ. You can pick up a box for 17 bucks a week with no commitments. I'm going to give it a try this week. Some one I know bought one last week and they got beets, potatoes sweet and white, turnips and greens of course. And there are farmers there selling eggs, honey and goat cheese and butter. I usually have my own garden growing these things but hubby had a triple by-pass about 8 months ago and things have not been the norm around here. I did get my garlic planted in the fall so there is something green in my garden. And I have some chicks laying me beautiful eggs. I love those little feathered girls
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O MY I have a new flavor to add to the mix. I added some cocoa powder, mini chocolate chips and dried bing cherries plus a Tbls or 2 of sugar. This was made with my sourdough starter. Delish inspiration came from a loaf I had years ago at La Brea Bakery in LA
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You could add them when you do the fold. Pat out your dough sprinkle with raisins and fold. That will keep them in the middle you may not get as many raisins per loaf but they should be safe from burning.
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MMMMM Fruit butters, apple, prune, quince any flavor will do
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I baked my first sourdough loaf. I added 1/3 cup of starter to the water and no additional yeast. I used a combo of white, rye, semolina and wheat. I then threw in some dehydrated minced veggies and herbs. When I folded the dough I added some shredded cheese. MMMMMM. I did get my starter from Eric at breadtopia but it does sound fun to capture my own wild yeasties. This NK technique is turning me into a bread baking junkie and my co-workers love it.
[Moderator's note: This topic continues here: Minimalist No-Knead Bread Technique (Part 2)]
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Hey sourdough peeps I notice some of you add the 1/4 tsp yeast PLUS sourdough starter. I'm going to bake my first sourdough loaf this week and I'm looking for some input. Proofing times, amount of starter to use...? Any tips you might have after working with this NK technique for awhile.
TIA
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cauliflower and garlic browned in butter and olive oil, sun-dried tomatoes and toasted pine nuts with penne. Lots of Parm on top.
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This is my most recent recipe - i really like this one:
1 c. unbleached ap white flour
1 c. unbleached white bread flour
1 c. ww flour
1 tsp yeast
2 tsp salt
1/8 cup brown sugar, unpacked
1 cup warm milk (i use 1%)
2 - 6 tsp honey ( i don't really measure it - 'some' seemed too vague)
3/4 cup water
1.5 tsp 'italian blend' of mixed italian herbs
450 in covered pot for 30 min, another 15 minutes with cover off.. mmmm
Does the milk make a softer crust? I've been throwing in a tsp or 2 of sugar or honey too. Supposed to make the yeast happy right
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Awwww, Jeeez Edith, I thought this thread was dead already!
Who cares? If you like cake mix, eat cake mix. If you like scratch cake, eat scratch cake. Gah.
However, once more with feeling..... cake mix isn't just premeasured ingredients, it includes emulsifiers which retain the moisture and hold the texture. Emulsifiers are usually silicon based, although I do believe there is a mix out there which includes a petroleum based sort of emulsifier. Vaseline, in layman's terms. Now neither silicon nor vaseline are actually harmful if ingested; at worst they'll just give you the scoots if consumed in large quantities, and who among us really couldn't use a good cleaning out?
Having said that, emulsifiers have a smell. Those of us not used to eating them on a regular basis can smell them, so we think the foods containing them taste like hand cream. Enough said. I prefer scratch bread over wonder bread for the same reason.
I think what we're saying without saying it is that cake mix is a class issue.If you're a foodie, well...At some level, you're a snob. There will be things you'll refuse to eat on the principle of it, even though you think you don't want to eat it because you don't like it, which might not be the case. Cakes from mixes are a prime example.I can't speak for anyone else but I can say with certainty that I'm not confused about not liking the taste/smell and I haven't managed to brainwash myself into disliking mixes because of any superiority complex, either. I just don't like it. You like it, you eat it. I don't care.
Then again, I also think actual cheese tastes better than the powdered orange stuff that comes in the kraft dinner box, but I'm just crazy like that. Now if you'll excuse me, I'm off to get F O O D S N O B tattooed across my knuckles.
AMEN
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This bread is so fun. My last 2 loaves have been totally differant. One I put roasted garlic cloves and fresh rosemary with a mix of bread flour, wwflour and semolina. The second loaf I made a crazy mix of bread flour, wheat, rye and a 9-grain cereal plus walnuts and dried cranberries. It was very dense and made great toast.
We had a deep freeze here a couple of weeks ago and I had some broken water pipe issues. I went and stayed with my Aunt and Uncle till the drama was over. I took my LC and baked them several loaves while I was there. Now they are hooked and ordering the clay Cloche and the instant yeast from Breadtopia. So add 2 more people to the no Knead craze
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2. I feel ready to do some additions to the bread. I am a more savory kind of gal and am thinking about rosemary, olives, that sort of thing. How and when should those additions be made? For example, I would love to add some course salt and rosemary to the surface...but am afraid, at such a high temperature, that there would be burning.
For the second rise I coated the bowl with sunflower seeds so when I dumped the dough into the LC they were on top no burning just yummy toasted seeds
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I've done a few searches, and since this thread gets so much traffic, it seems like a good place to post these hysterical food-related (not sure if they're artisanal) ideas for gifts. ENJOY!
Why give a boring wallet when you can give this one?!?
And these are also sure to please...
Dang I was going to order the meat toppers for pencils but they seem to be out;(
These would make a great secret Santa gift
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After my success with the Sullivan St. Bakery recipe I've got the bread baking bug. I'm very happy with this bread BUT I'm also interested in enriched type doughs too. This has lead me to Charles Van Over's book the Best Bread Ever. His doughs are all made in the food processor and are a little fussier with temps and such. I've also seen mentioned the book No Knead to Knead. Just wanted to put a shout out to all you bread makers that may have used either of these books and what your successes have been with them.
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Well, after a week off on the west coast, I'm back to baking - can't seem to stay away from this recipe/topic.
A couple of observations:
My breads are both appearing and tasting better and better.
I'm using a 4 quart enameled cast-iron dutch oven from Belgium...baking at 450, covered, for 25 minutes, then uncovered 20 - 25 minutes more till the crust is nicely browned. The last two loaves I've water sprayed the dough after plopping it into the dutch oven...this has made the crust even crispier.
Haven't had any problem with dough sticking since I moved to rice flour on my cloth - I am rising in a banneton, covered with a cotton towel that is then floured with the rice flour before setting the dough in.
I have started saving a piece of old dough - around 3-4 oz....I feed it with a couple of tablespoons of flour and water and then it goes into the fridge. Bring it out an hour or two before mixing my next dough. then I dissolve it in the water for the next batch...it seems to have added a nice boost to the flavor...haven't eschewed commercial yeast yet, but may try to decrease it to 1/8 tsp. and see how that works. First rise is between 12 - 14 hours, and second is generally just 2 hours.
I've switched to King Arthur Bread and A/P flours...makes a big difference, imo, though I have to travel much farther to buy these!
The bread lasts for 2 -3 days on the counter, cut side down, covered with a kitchen towel - toasts up beautifully.
This latest bread has 5% whole wheat and 5 % organic rye - the rest is KA bread flour. Flavor and crust are both very, very good. Here are a couple of shots - I slashed this loaf slightly after placing in dutch oven:
And the interior:
A shout out to Bittman and Lehay for what appears to be the start of bringing bread-baking to the masses!
I second that shout out. I haven't baked bread in years. Now I have my third loaf in 2 weeks in the oven. This was the wettest dough yet so I'm curiuos about the differance it will make. I really like this idea of saving some dough back and putting it in with the water. What a great reason to start loaf number 4
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how long is the sauce staying on the plate before its being served?
It's being served right away. I figured out an easy chocolate one. I had one of those DUH moments. I just made a glaze with cocoa powder, water , powdered sugar and threw in some corn syrup for good measure as that is the first ingredient in the smuckers thang. now for a caramel one or maybe white chocolate. 3 colors are plenty. I'm just using these for little swirls and hearts on the plates, designs like that
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Yes those all sound divine BUT
Without sounding like a complete kitchen dud I'm looking for ratios of chocolate to whatever. Not too thick to squeeze out and not too thin that no design can be made and it should be workable right out of the fridge. Does that make sense?
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I want to make a chocolate sauce that will be thin enough to squirt out of a bottle and make designs on the plate. I need to be able to keep it for a week or more in the fridge. I bought one of those already bottled one by Smuckers and the ingredients are enough to make you want to gag. Corn syrup is the first ingredient and I'm fine with that being in the mix but I'm pretty sure I should be able to make something better. Most the recipes I'm finding seem like they will be too thick and pretty perishable with cream and all. I would love to have a caramel flavored one too. I made a raspberry one but that was a no brainer so any help on the other 2 flavors would be most appreciated.
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These were my favorite Christmas cookies from granny which is saying alot cause there is no chocolate in site.
Lemon Hazelnut Cookies
2 cups butter
2 cups sugar
2 eggs
1 cup ground hazelnuts
4 cups flour
Cream butter and sugar. Beat in eggs then nuts. Stir in flour. Roll dough out on floured surface thin but not super thin maybe 1/4-inch and cut into 3-inch circles. Bake 350 10 to 15 minutes till lite golden. Cool and frost.
Frosting
Mix powder sugar and juice of 1 lemon till spreadable
I haven't made these in a couple of years so I don't remember if you chill the dough. Probably with all that butter. It's funny there were 14 of us grandkids and we all loved them. Just doesn't seem like a kid type of cookie go figure.
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I was using a Cloche, but part way through baking today the bottom saucer broke.
And for those who find the dough sticking to the towel etc., I keep talking about letting the dough do its final rise in a basket/bowl on a sheet of parchment, seam side down. Then slash th top as you wish, and transfer the dough AND paper to the hot pot. It works; you have no sticking problems; and the crust is still great.
I feel like I am talking to the wall.
Dianne.
No walls here! I think it's a great idea thanks for sharing. I don't always have parchment so I've just been dumping the dough in a floured bowl for it's second rise and that's working great for me.
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Question for those who have tried this with Le Creuset dutch ovens ...
I want to experiment, but my pot has one of their plastic (phenolic?) handles on the lid. Supposedly oven safe, but I'm skeptical that it would handle 500 or 550 degrees (which I think of when I see "blazing hot" in the instructions.
Any thoughts?
I'm using my LC in a 450 oven with no problems. Can't say about any higher. some have mentioned to wrap the handle in foil
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I made the apple turnovers for hubby. Seems like I had to add a little extra sour cream to the dough but I live in high desert country and my flour may be extra dry? Then after I had them all shaped and sugared I realized I forgot to dot the filling with butter, baked 'em up anyway and the missing butter was no big deal cause the pastry is so rich and flaky. These were so delish I thought we would eat them all at one sitting. Very dangerous gems to have around. An extra treat for us were the apples were from my friends organic trees. Guess I should make her a batch too
With the extra dough I made a small tart and filed it with apple butter. MMMMM
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Thank-you for the pics. My Uncle and I made a pact that we would try making strudel this December. I had the pleasure of eating strudels that my great grandma made. Hope some of her magic is in my DNA
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Just thought I'd add what I've done to the mix. First loaf was pretty much true to the recipe except I just floured the bowl it had it's 18 hour rise in instead of using towels. The thought of gunky towels was just too much. Second loaf I added 1/2 cup of ww flour, golden raisins and fennel seeds. And again just floured the bowl. Not sure if oil would change the crust and I like it so much I don't want to fool with that. Never been much of a bread baker till now. I'm so jazzed I talk about it at work till people's eyes glaze over. People either want the recipe or just say bake me a loaf please
The olive bread sounds divine. I'm also going to try a roasted garlic loaf with whole cloves of garlic folded in. I grow about 75 plants of garlic every year so I have plenty to play with.
Grilled Pizza: Cook-Off 48
in Cooking
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chopped tomatoes, feta cheese. lemon peel and cilantro all mixed together make a yummy topping for grilled pizza