furzzy
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Posts posted by furzzy
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I can't go to both Costco and Whole Foods in the same day...get too filled up on snacks at either one to eat for the rest of the day!
However, I'm such a sucker. Their tastings definitely work with me...I buy lots of things I probably wouldn't otherwise. LOL!
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This looks amazing! Is the crust a pie dough type, or yeast, or maybe puff? Looks like yeast, but I can't tell for sure. I think this may be tonight's dinner.>>>Flammkuchen - a crust topped with Creme Fraiche, bacon and onions cooked in butter.
The crust is bread dough - the flammkuche was originally made to test the heat of the oven before baking for the week. At least, that is the legend I heard when I lived in Alsace.
250g plain flour
10g fresh yeast
1/2 tsp sugar
125ml water (lukewarm)
3 tbsp oil
1/2 tsp salt
Dissolve the yeast in the water and pour into a well in the middle of the dry ingredients. Mix the dough and knead, rise for 30 mins, knead and rise again for 45 mins. Preheat oven to 250, knead dough then roll out, spread with creme fraiche, onion slices and lardons, bake for 10-12 mins.
You have to wash it down with Alsatian beer. It's the law.
Thanks. i forgot I have piece of halibut for tonight, but this is definitely tomorrow night!
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When we do brats, the onions start with a little butter, but then after the caramelization gets going, we add beer. Then add the brats to that to steam them. Right now I'm getting hungry for brats from the gustatory memories here! ;-)I did some onions with pre-cooked bratwurst
that I'd grabbed at the grocery. Yummy, but I put too much butter in and they were too heavy and rich to be at their best. I could see this in a lighter dish, maybe just a dollop of olive oil, or canola, over greens. Cabbage with bratwurst and onion, anyone?Forgot to mention that Flammkuchen, Ann. Beautiful, and SO appetizing! Thanks for sharing!
ETA Flammkuchen.
Each July 4th, several boats would sail from Chicago to Milwaukee for the big fest there. We'd always have lots of brats with caramelized onions steamed in beer. The fireworks at the naval base there were always just full of oohs & ahhs...and went on for well over an hour & a half.
ETA: correct typos :-(
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I do something sort of like this, both as a quiche (not closed, just a bottom crust), and a sort of frittata thing (but only baked, nothing on top of the stove). But in both cases, I add a custard overall.Fill a simple closed pie with equal amounts of chopped onions, ham and cheese. Yum.
I'm interested in how it comes out without the custard. Does the melting cheese hold it all together? Isn't it very dense without the custard?
This looks amazing! Is the crust a pie dough type, or yeast, or maybe puff? Looks like yeast, but I can't tell for sure. I think this may be tonight's dinner.Flammkuchen - a crust topped with Creme Fraiche, bacon and onions cooked in butter.
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I preserve my onion confit by putting the confit in 4oz and 8oz mason jars and pressure canning them for 45 minutes.
Do they not have enough acid to can with a water bath?
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Saute a mound of thinly sliced onions in butter until just lightly caramelized. Mix in some lemon juice and tarragon. Put half the onions in a greased baking pan, top with some fish steaks or fillets (salmon is really good, mild white fishes work well, too), season fish with a little salt and pepper then top with the remaining onions. Cover and bake at 350 until the fish is done (just a few minutes for the fillets, bit longer for the steaks). My favorite simple fish recipe...with onions.
Sounds delightful. I have a nice little Halibut fillet for tomorrow & this is what I'm going to try. Thanks!
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Wow. I don't normally venture out of the pastry forums but there are some stunning bits of food on display here! Its making me very hungry!!
Although I stick more to the chocolatiering/patisserie/baking side of food, I recently promised my other half I would devise and cook her a 10-course tasting menu for her birthday. So this was my first attempt - some things really pleased with, some things not as happy with but all tasted good at least!
J
Please come back often and share. To me, this is all amazing!
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Found this old topic while looking for something else.
In Lessons in Excellence From Charlie Trotter, his plan for restricting his clientele to the "upper echelons" ($$$$$) diners, is interesting. He is agruably the most successful restauranteur of his time. We really miss Charlie Trotter's.
That said, whenever a reservation was made there, the patron was asked if there were any food restrictions that they should be aware of. And after the second time one dined there, the restrictions were already in their database. The person taking the reservation would quickly name them and asked if that was complete.
Lessons in Excellence, for sure...for that type of restaurant.
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What a jaw-dropping thread! Baron, your wor is amazing. Reminds me of Morimoto's sushi prowess. Stick with it & show us your winning entry next year!
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Almost didn't read this thread because I rarely have lamb, and then it's the old rack or chops. This has gotten me thinking I should really try a leg. Does the season make a difference ? Like using spring lamb?
It's been my experience that the younger, the better. In fact, when I've queried most people that say they "don't like lamb," it turns out that they have bad memories of mutton.
I think you're probably right about the mutton thing. My daughter says to never serve her lamb...but I'm certain she was first introduced to it while living in France, and that it was mutton. I don't care for mutton, either.
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this might be genetic: both the soapy impression of cilantro and tasting stinkbugs.
people who like cilantro would not call it soapy, and they dont taste stinkbugs.
interesting genetic link, previously undocumented.
Another AHA, moment. I knew about the gene for hating cilantro (and one's inability to change) but this is an interesting side link/thought on the subject.
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I agree with most here that I don't have a whole lot of uses for sparkling water beyond tempura-like applications.
The traditional Vichy Carrots that we learn early in school, I've tried with all the others mentioned above, except never flavored ones. Will have to give that one some thought. Also, Shel, don't eliminate the bit of sugar...it promotes the caramelization that's so important in this dish
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Furzzy, I bake bread and pizza on a stone and the oven for the pizza was preheated to 550°F. I've had the Magic Mill for about 18 years now. It is a work horse. Will handle over 20 cups of flour at a time.
Thanks! I had. Feeling you had baked at high heat on a stone. My oven will heat to just over 600 F & I'm going to try that.
If I hadn't bought a new Kitchen Aid Pro 600 just last summer, I'd be looking into "investing " in a Magic Mill.
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Almost didn't read this thread because I rarely have lamb, and then it's the old rack or chops. This has gotten me thinking I should really try a leg. Does the season make a difference ? Like using spring lamb?
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Had a craving for Pizza, thanks to Franci.
Sausage and Mushroom.
I made the dough about mid morning. Normally when I make pizza I make the crust with dough that has been given a long fermentation.
I mixed the flour, water (77% Hydration) and yeast in a Magic Mill and left it for about 25 or 30 minutes for the dough to absorb more of the water. Then I added the salt and let the machine knead until it came together enough that it could be tipped on to a floured board and handled just enough to shape into something resembling a ball, and then placed in a oiled container. After the first rise, it was knocked down and shaped again. Covered and refrigerated. until around 4:00. Took it out and left it on the counter to come to room temperature.
This looks so good I'm salivating! Your dough's not having fermented so long as usual doesn't appear to have hurt it in any way. How hot is your oven? And do you use a stone or pan?
I was intrigued by your "Magic Mill" & looked it up. Looks like one of our high end Kitchen Aids, only better!
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recently:...
...Pasta with heirloom tomato and clam sauce
This looks & sounds divine. Glad I read this before heading out to the fishmonger's...Clams weren't on my list, but they are now!
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Local chain Dunkin Donuts is now offering the donut sandwich, "pepper-fried egg and cherrywood-smoked bacon, between two slices of glazed doughnut."
I debated whether to post this in the Culinary Signs of the Apocalypse topic, but since apparently it's quite a hit, I'm obviously in the minority in finding the idea disgusting.
My husband just showed me this yesterday touted in The Red Eye and we both gagged at the thought!
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Catfish...too many years ago to mention, Dad would wake me about 3 am to go with him to "run the trotline" (I was an "only" so I learned a lot of things I probably wouldn't have in those days if I'd had a brother).
We'd come home with the catch, mostly catfish, and clean & fry 'em up for breakfast with eggs, grits or potatoes, etc.
Today, the farm raised catfish are still really good, but I'd have to say Striped Bass, Chilean Sea Bass, Halibut are pretty darned good. Oh, and Skate Wing!
ETA: Grouper Cheeks!
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Cured salmon with potatoes, dill, other things
Would you tell me what other things? Apparently the potato is puréed. Little garnish of shallot (?) & dill. And is the white a soft cheese w/dill? Kind of bread?
I'm having a dinner party in couple of weeks & this looks/sounds like a perfect app, instead of the same old tartare I'd been hoping to replace with something more festive. Or this might even make a great amuse!
Thanks for anything you're willing to share.
Sure. I actually found out this morning that fish was just regular wild Alaskan King, though I had thought it was sockeye from the color, that is just the result of the curing process. Cut the salmon into fillets and cure for 8-10 hours in a mixture of 100g coarse sea salt and 80g caster sugar. Rinse, dry, then marinate in olive oil for at least 4 hours. The salmon is sitting on potatoes which are sliced 3mm thick, then cut out with a 3cm round, blanched in salted, boiling water, drained, and marinated in olive oil seasoned with thyme, bay leaf, a crushed clove of garlic and salt. On top are carrots, sliced on the bias, blanched, not refreshed and added to the marinade with the potatoes. Then sliced spring onions (but you can use shallots) blanched, shocked in ice, drained, then also added to the potato marinade. You can do all of this the morning of or night before. On the side of the plate is whipped cream seasoned with dill, lemon juice, salt and pepper. Be generous with the dill, and let it sit in the fridge for a few hours to let the flavors infuse the cream. Serve with toasted country bread.
Thank you...I'm going to do this!
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Some people mentioned quiche...but even better might be frittatas. Quicker by not having to make a crust, and bakes much more quickly.
I would not spend from a very limited budget to buy a bread maker...
Frittatas sound like a good idea too, definitely easy, I was thinking of doing that, but setting it like you set a custard (baine marie in the oven)......
.....I make several batches of dough every week in my food processor, freeze most of them after they rise and I deflate them, keep one in the fridge. Every morning I tear a piece off of the dough, flatten it out and grill it over my stove until it puffs up like a pita, when I run out of dough I just defrost another batch.
The freezing doesn't seem to have any ill effects on the dough and fresh baked pita every morning always beats loaf bread in my mind (it also takes me only about 5 minutes to make two pitas, so fast too).
I'll think about getting a pressure cooker, right now I definitely can't afford to spend the $100 it would take to get, but with a little smart planning I'm sure I can save up some, that way I'll have some more time to do my work.
Speaking of my work, I'm doing my degree in aerospace engineering and I have to say, the science based books on cooking make so much sense to me, I love "Modernist Cuisine" as well as the associated science movement in the culinary arts.
Frittatas: you don't need to bother with the Bain Marie...just shove it in the oven for a few minutes in the same skillet you started it in, on a high rack - top 1/3 of the oven.
You already have the bread thing solved admirably. I'd like to know more about that, if you have the time to share. Do you make a pita dough? Or just any bread dough? I'd think you wouldn't get the puff without the pita dough, but I don't know...love the pinching off a piece & grilling it...fresh hot bread every morning! Yum! Do you use a grill pan, or just over the flame?
Aero E...great major! Where are you in school, if you don't mind sharing? Our family has lots of ties to Purdue.
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I'm so glad you picked up on this old thread. Had forgotten all about Wondra. I think I even had some prejudice against it...don't know why. But after reading this whole thread, I'm adding it to shopping list for the next trip. I have fish a couple of times a week, usually sautéed, so can't wait to try it for the dusting.
Thanks!
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I see the economic incentive for self-publishing, but I wonder to what extent overall quality would suffer if this became the norm. The (admittedly few) writers I know, some of them cookbook writers, give a lot of credit to their editors. Photography, layout and indexing are also factors I can think of in producing a high-quality book in print or e-book format. There must be some writers who can do it all on their own and get it right, but I doubt they're in the majority.
Agreed. Rhulman's Schmaltz was really good. But I completely agree with you on all the various issues. Just look at some of the self published novels, let alone cookbooks, on Amazon. Editing, formatting, layout, indexing, etc., they go mostly from acceptable to abysmal. I've returned several cookbooks because of formatting problems, and these were done by supposed publishers. I really wanted to own John Besh's new book, but the formatting was so bad I just couldn't keep it.
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Libraries aren't always paying extra for most books purchased--in most cases, they're getting a price similar to Amazon's from a jobber. In some cases, they're buying direct from Amazon or local retailers offering a discount for volume purchases.
Authors are compensated up front through their advances...the typical cookbook never "earns out" the advance (ie, sells sufficient copies to generate additional royalties), so my choice to use the public library isn't exactly cutting into anyone's potential income.
How do you come about this information?
My experience is that libraries DO pay licensing fees. And not all authors get advances; and for those that do, mainly those with proven track records, the amount of advance is based on what the publisher is pretty sure they'll be able to sell.
I have no issue with using the library. Many times, especially for unknown authors, the best push in sales comes from libraries when the book first comes out.
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I have only purchased a single cookbook in e-format. I like to annotate my cookbooks, and if there is an easy way to mark up/make notes in e-books, I haven't found it. So I'm still buying physical cookbooks.
It's very simple to make my notes on my iPad Kindle app. What are you using?
Onions with ... ?
in Cooking
Posted
Thanks. My "taster in my mind" told me a yeast dough would be best. And I've now bookmarked a new blog...yours! Will peruse it later tonight. Everything I see you post is magnificent, so I'm sure I'll sure I'll enjoy your blog.