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Everything posted by mktye

  1. mktye

    Homemade Granola

    No, you are not alone. I love coconut, but not in granola.
  2. mktye

    Homemade Granola

    When my hubbie and I did a lot of hiking a few years ago, we tried out a bunch of different granola recipes. The following is our favorite -- totally delicious and simple to make. 4 cups old-fashioned oats 1 cup sliced almonds 1/2 cup (packed) brown sugar 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1/3 cup vegetable oil 1/4 cup honey 4 teaspoons vanilla extract Preheat the oven to 300F and spray a sheet pan (or baking sheet) with nonstick spray (or lightly oil). Mix the dry ingredients together in a large bowl. Heat the oil and honey to a simmer in a small saucepan over medium heat (or in a glass container in a microwave). Stir the vanilla into the oil/honey mixture, pour over the dry ingredients and still well until thoroughly mixed (after initially stirring with a spoon, I usually use my hands to get it really well mixed). Spread the mixture onto the prepared pan and bake in the middle of the oven until golden brown, stirring every 10 minutes or so. Bake for ~30 minutes total. Cool completely in the pan and then break up into pieces and store in an airtight container at room temperature. Makes ~8 cups (I usually double the recipe.)
  3. First off, I must confess that I'm a lazy, rule-breaking sourdough baker, but this seems to work for me... I pull my starter (kept at 100% hydration) from the refrigerator (I typically bake with it once a week, but occassionally two or three weeks with have gone by), make a sponge, then the dough, one rise, shape and final rise. In the winter, the sponge is 6-8 hours at room temp (~76 degrees), first rise also at room temp and then the shaped rise overnight at cool room temp (~60). According to my SF bay-area born husband, the resulting loaves taste like "real" sourdough. Nice and tangy. Fantastic crumb and crust. In the summer, the house is simply too warm for an overnight final rise. Instead, the sponge is overnight in the refrigerator, with the first rise and shaped rise at room temp (~78 degrees). It results in a medium sour bread. (I just got a second refrigerator, so this summer I'll probably experiment a bit with refrigerated overnight shaped rises.) Whether it is the warmer sponge or the cooler. longer shaped rise or both, I have yet to determine. An experiment for when I have more time... Also, if you don't already have it, you might want to get a copy of Jeffrey Hamelman's "Bread, A Baker's Book of Techniques and Recipes". It has a great section (with photos!) on slashing technique and also contains good sourdough information. It was discussed in this thread.
  4. If you are in the area, you might want to try the "88 Market" in the Culmore shopping center on Leesburg Pike between Bailey's Crossroads & Seven Corners (6035 Leesburg Pike). It has both latin and asian foods, including fresh veggies and refrigerated items. According to MapQuest, their phone number is: 703-998-8988.
  5. The key-lime pie with its sinfully buttery-crust is quite tasty.
  6. I second this. We ate at Ray's for the first time on Sunday. The 90-minute deal was no problem whatsoever. Never once did we feel rushed, ended up waiting a decent (but just right) amount of time between the mains and dessert and still were out of there in 1 hour & 15 minutes. Of course the food was great and lived up to everything we were expecting!
  7. Thanks everyone for the brioche recipe help! Yes. (And I've also tried that danish dough and was very happy with it.) Thank you so very much for posting your recipe!!!Hmm, now it looks like I'll have to make at least two batches of brioche!
  8. Thanks Wendy! Would it be possible for you to share your favorite brioche recipe? I will be making some brioche for an upcoming New Year's Eve party and I usually make the bread-like one from "Cookwise" but it is a bit tempermental due to the amount of butter (1/2 cup butter per ~1 cup of flour) and I've been thinking about trying a different recipe.
  9. In "Cookwise", Shirley Corriher has an interesting discussion about the order of mixing together the ingredients when fats are added to bread doughs and gives two different brioche recipes to illustrate her point. In the first recipe, the liquid ingredients are added to the flour and thoroughly mixed to develop the gluten before the butter is added -- resulting in a bread-like brioche. In the second recipe, the flour is mixed with the butter first, then the liquids are added -- resulting in a very cake-like brioche because the butter coats the gluten-forming proteins in the flour and hinders the gluten development.
  10. I also received the KA Cookie Book and... (drumroll, please)... "La Patisserie de Pierre Herme" from my sisters and dad. Woo-hoo!
  11. Copycat. Back in the 70's, at my parent's drive-in restaurant they served what was called a Moonburger. It was an ~14" sourdough boule, hollowed out and filled with 10 or so hamburger patties plus all the requisite toppings. Solo consumption of a Moonburger was a right of passage for the local high-school boys (and a few of the girls). It was a creation of the previous owners of the place and every time my parents tried to take the monstrosity off the menu, they were met by howls of protest. Of course, as appropriate to the times, the hamburgers were served only well-done.
  12. I second this. I helped my friend's daughter make a gingerbread mission (San Luis Obispo de Tolosa, to be exact) for a school project. Most the pieces we cut to size before baking, but my husband cut the angles for the roof pieces on his table saw! He said he'd never before worked with such good smelling "wood".
  13. The in-laws took us out to dinner at Corduroy on Friday. A great evening -- everything was as wonderful as when Mr. mktye and I were there for the eG dinner. Mr. mktye and I approach most meals out with his parents with a bit of trepidation because they have quite a knack for creating scenes in public, but no worries that night since the service was superb (thank you fero style!!!) and the food was without a single fault. Almost half the table ordered the salmon with lentils, but Chef Powers was not pleased with the quality of the salmon that night, so we were asked if rockfish could be subtstituted. That turned out to be fortuitous. The crisp skin really set off the cooked-to-perfection rockfish and the salmon was not missed in the least. The funniest part of the evening was when my ten-year-old nephew received his mozzarella porcupine first course. When we noticed that he was scraping off the coating of fried potato strands, I told him what they were and that I though he would like the taste. He said: "Oh! I thought they were the spines!"
  14. Cooking up a carb-fest for the in-laws. Eight people plus two guest dogs (in addition to our own pooch). Doing our traditional grilled turkey accompanied by: sourdough dressing; mashed potatoes; gravy; roasted sweet potatoes & turnips; brioche rolls; peas with bacon & garlic; carrots glazed with brown sugar/mustard/chives; hericorts verts with a roasted onion/basalmic topping; scalloped onions, shallots & leeks; and apple chutney & mother-in-law's cranberry relish. Plus six pies (2 pecan, 2 french apple, 1 plain pumpkin & 1 pumpkin with a cheesecake layer). Yes, 6 pies for 8 people -- we have a family tradition of eating leftover pie for breakfast the next day. Last year I made only three pies and it got really ugly... crying, bargaining, wrestling, begging and pieces of pie being hidden for those stilling snoozing. Dinner at Corduroy on Friday! I'd better not answer in case my mother-in-law is reading this!
  15. Thanks for this version -- they are totally delicious. I cooked the syrup to 245 and the marshmallows were still a bit wet. Perhaps a tad more gelatine? A thought that came to me while making the marshmallows -- I recall reading in a Cook's Illustrated a couple or so years ago that while they were developing their panna cotta recipe, they discovered that envelopes of gelatin (Knox brand) could differ by as much as 3/4 of a teaspoon from the 2-1/2 teaspoons that are supposed to contain. Possibly that factor is also contributing to a difference in consistency between batches of marshmallows. (Especially in the half-batches, since fewer envelopes are used and there would be less of an averaging effect.) I think I'll start measuring out the gelatin for future batches to see if it makes a difference.
  16. Coincidentally, we had dinner at the Crystal City Jaleo last night. The place was very busy (even at 9:00 when we left) and I'm happy to report that the patatas bravas & garlic shrimp were properly cooked and flavorful (and everything else was also excellent). Perhaps Chef Andres was in the kitchen...
  17. Use Nutella instead of jam in pinwheel cookies. recipe
  18. mktye

    Hungry Like The Wolf

    Thanks belatedly for all the well-wishes! The party was like totally fun. The first guests arrived at 5:00 on the dot and the last guests departed some time after 1:00 . Lots of food and drink consumed. The blackened chicken sandwiches were a big hit, closely followed by the California rolls and the pizza. As to the drinks, the west coast people tended to favor the strawberry margaritas and the east coast people went for the Long Island iced tea. Go figure. There are pics of the food here (no pics of people to protect the innocent -- Mr. mktye in a mullet-wig is just much too horrifying!!!). And thank you again to everyone for the great food ideas! Wish you all could have joined us!!!
  19. I've had the best luck by not following his instructions at this point. Instead, I take the dough out of the refrigerator, immediately portion & form it, and then let it sit covered at room temperature for 4-8 hours. Basically, as long as it takes to rise. The dough never really quite doubles, but does appear puffy. The most I've gotten is an approximately 1"- high loaf, but the crumb is spectacular.
  20. mktye

    Hungry Like The Wolf

    And we'll certainly enjoy reveling in it! The party menu: Make Martha Proud Crudités with Honey Mustard and Raspberry Vinaigrette Dips Melt with You Nachos Who’s A Real Man Spinach Quiche We Don’t Need Another Hero Blackened Chicken Sandwiches Like Totally Southern California Rolls Toni Basil Tortellini Skewers Could The 80’s Be Any Cheesier Potato Skins Hungry Like the Wolf-gang Puck Pizzas Stay-Puft Marshmallow Fluft with Fruit The Decade of Decadence Chocolate Cakes Big Hair Raspberry Tarts Bananarama Daiquiris Strawberry Margaritas Like A Virgin Strawberry Margaritas Long Island Iced Tea Wine Coolers Mexican Beer with Lime Wedges Cherry Coke Flavored Mineral Waters Thanks again everyone for the help!
  21. Why some engineers should not become pastry chefs: I was discussing the three chocolate desserts with Mr. mktye on Saturday morning and he said his favorite was the one with the "Jersey-barriers". Then he went on to say that he thought it should be plated with the Jersey-barriers placed parallel to each other with a dark chocolate sauce asphalt running between them and some ice-cream boulders piled up off to one side. I told him I'd heard enough when he started talking about stripes for the asphalt...
  22. mktye

    Hungry Like The Wolf

    Just a week away, a big 80's par-ty, oh Another cloudy day, with no one here but me, oh More craziness than any one could bear Rescue me before I fall into despair, oh I'll send an SOS to the world I'll send an SOS to the world I hope that someone gets my I hope that someone gets my I hope that someone gets my Message in eGullet, yeah Message in eGullet, yeah Sending out an SOS... Help! The party is fast approaching and I need some help with naming a few of the dishes I'll be serving. Specifically: Tortellini Pasta Salad (served on skewers with a pesto-based dressing) Spago-style Pizzas (topped with chevre, pine nuts, caramelized onions & roasted pumpkin) Potato Skins (with bacon, cheddar, sour cream & chives) Anyone have any 80's-themed ideas for names? (And for all you music nerds out there -- yes, I realize "Message In A Bottle" was released in Oct of '79, but it will always be an 80's song in my mind!)
  23. My pics are pretty much the same as mdt's, but if anyone is interested in a slightly different angle, they can be found here. Not being one who dreams of chocolate, the Turkish sweet was my favorite part of dessert. Thank you fero style!!! I was almost served this by accident and, momentarily, considered just keeping it! However, the tuna was my favorite dish of the evening, so I'm glad I didn't hijack the squash.To add to all the gushing... For me, the best part of the evening was the fact that everything was flavorful without being overly rich. I left feeling very well fed, but not stuffed. And another big "thanks" to mdt for arranging the wonderful outing!
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