blue_dolphin

Yesterday was a fried egg sandwich on whole wheat focaccia Today was a scrambled egg with toasted slices of the same whole wheat focaccia which is topped with caramelized onion and Parm

White grapefruits are still the most common at the farmers markets in my area. Oroblanco is a hybrid variety that I see most often. According to a David Karp article in the LA Times it is a cross between the Siamese Sweet pummelo, an acidless form of the parent species of the grapefruit and the Duncan grapefruit, which is the seedy, white-fleshed variety from which all other commercial grapefruit originated. It's largely seedless and has good flavor although it inherited thick skin from the pomelo so it's good to pick big ones.

Whole Wheat Focaccia from Grains for Every Season p 266 is one of the recipes that offers a lot of variations. The result is fine. I routinely sub up to half whole grain flours into other focaccia recipes that come out just as well so I can't say there's anything magical about it. I made the Classic Focaccia topped with with olive oil, rosemary and flaky salt: and the Caramelized Onion and Cheese Focaccia topped with caramelized onions and Parm: Crumb shot with the onion & cheese on the left and classic on the right: This recipe actually uses 2/3 white bread flour and 1/3 whole wheat plus a small amount of rye. I used a mix of Glenn and Red Fife flours for the whole wheat. There's an overnight starter, then the dough is mixed, given a series of 6 turns and folds at 30 min intervals, followed by an overnight to 48 hr rest in the fridge so it's one of lengthier focaccia recipes I've tried. The amount of dough this recipe makes is rather enormous. With 1210g flour + 1040g water, that's over 2.2 kilos of dough. The largest focaccia recipe, written for a half-sheet, that I've made is the one from Dessert Person which calls for 780g flour so this is a lot more. The recipe says to knead the dough in a stand mixer for 8 min but once it got going, the dough was climbing up over the top of the dough hook so I had to keep stopping it to scrape the dough back into the bowl and eventually gave up. I could have processed half at a time in the mixer but I decided the turns and folds could take care of things. Given the amount of dough, I decided to make one half-sheet (the classic) and one quarter sheet (the onion & cheese). The result is fine. I routinely sub up to half whole grain flours into other focaccia recipes that come out just as well so I can't say it's magical. If I owned 2 quarter sheet pans, I would have made 3 varieties. Guess I could have used a 9 x 13 pan or gone halfsies on the half sheet but I didn't think of it. Most of this will be for sandwiches so maybe it's just as well. I think it would have overflowed the pan if I'd tried to put it all into one half sheet. The other variations in the book are: Cherry Tomato & Garlic Spring Onion & Olive Plum, Honey & Black Pepper (suggests serving with fresh goat or sheep cheese or ricotta) Rhubarb Apple Butter + thyme or rosemary The sweet flavors intrigue me but I don't think I'd have use for a lot so maybe I'll just add a small strip of one next time I make a batch.

Not sure I’ve seen them but I like the idea of frozen Taiwanese green onion pancakes as taco shells, filled with scrambled eggs for breakfast.

Good question. The jam I used was the St. Darfour stuff that has no sugar added but it is sweetened with fruit juice. Overall, due to the dark chocolate I used, I did not find them too sweet and the jam was a welcome addition. I'll look for something unsweetened to compare for next time.

Agreed. Down to the individual store level if almost everyone on a given shift calls in sick. I do most of my shopping at the farmers market, a local miller/baker and Trader Joe’s. TJs was randomly out of all their Belgian pound plus chocolate bars for most of Dec and my usual herb guy was MIA at the farmers market last week but otherwise, I haven’t seen any shortages of anything in my area.

I believe you have quoted a typo that was subsequently corrected.

OK @liuzhou, I've been hearing teases for this news story for a while now and wondering if it was indeed the dish we've been hearing about from you: Snail noodles go viral in China during the pandemic I love how you straighten us out on media reports. What's up with the snails? Is this story entirely fabricated?

I know it's OT but I figured we can all use a smile these days! Yes, a bit nutty. In this case, the recipe used half spelt flour and half white flour so the flavor isn't particularly strong. All my subs were based on what was in the fridge but I agree that something with more "bite" would be a better choice. Yep! Big upgrade from the tile counters I had in my previous places!

I posted about making this Savory Morning Bun with Sausage, Broccoli and Cheese from Joshua McFadden's Grains for Every Season over here should you want to see more photos. Good stuff

My first cook from the book is this Savory Morning Bun with Sausage, Fontina and Broccoli Rabe p 224 I quite liked this and would make it again. I made changes to the filling but stuck with the recipe for the dough which is pretty much the same as that used in the Spelt Cinnamon Roll recipe which immediately precedes this one in the book. I used hot Italian sausage instead of breakfast sausage, broccoli instead of broccoli rabe, a mix of gruyere and cheddar instead of fontina and I omitted the maple syrup, though it would probably work with breakfast sausage. I think this would be a lot of fun to play around with other combos and I think a vegetarian version using mushrooms instead of sausage would work nicely. The dough starts with the same sort of cooked flour/milk paste as in Japanese milk bread, except using spelt flour. The dough rises until doubled, then goes into the fridge overnight. Once the filling is ready, it comes out and gets rolled to 12 x 18": Topped with the filling: Rolled up into a cylinder: Coiled into a spiral, placed in a buttered cast iron pan and put in a warm spot to proof for 1.5 - 2 hours. This photo is from the start of the proof: Across the room, at the very same time, this was also coiled into a spiral and in a warm spot: After proofing for 2.5 hours, I barely saw any poof. In spite of being covered, it was starting to dry and form a skin so into the oven it went: It doesn't look much different from the photos in the book so I think it came out OK. As can be seen from a slice, the bun has a crisp outer layer but inside, it's very soft and tender. Not heavy and no doughy or unbaked parts inside: Since I took this in the spicy Italian direction, I tried serving it with some tomato sauce on the side. It was good, but quite unnecessary as the sausage, broccoli and cheese are plenty flavorful on their own. What has me sold on making it again is how nicely it re-heats. The header notes say you can make it ahead and re-heat the whole thing. I've just been cutting slices and re-heating them and it's worked really well. Maybe better than when fresh baked.

I cooked so much from McFadden's first book, Six Seasons (eG-friendly Amazon.com link), that I pre-ordered Grains for Every Season: Rethinking Our Way With Grains (eG-friendly Amazon.com link) as soon as it was announced. I've had it on my shelf for a while and thought starting a cooking thread might give me a needed nudge to get cooking from it. Here's what I had to say in another topic when asked what I thought of it:

That one sounds good. I saw it pop up on several "best of 2021" lists.

Devils Thumbprints from Baking with Dorie. I used TJ's 72% cacao dark chocolate. The result is very rich but not terribly sweet. I filled half with ruby chocolate and half with raspberry jam. I cut 2 of them in half to show how dark and fudgy the cookies are. Also because all the calories leak out of the cut edges so I could eat these pieces without guilt 🤣

That sounds right. There's a recipe in the NYT for a raspberry ice cream with chocolate flake that is very much the same except the book recipe has no chocolate or freeze-dried fruit and says to use any berries. I must say the raspberry/chocolate combo sounds excellent.

Well, Kenji had his GoPro strapped to his head for his pizza videos. You could do the same, just like those mountain bikers and sky divers 🙃

Welcome to eGullet! Have you seen this topic? It doesn’t exactly answer your question but seems somewhat relevant and concerns the same state. You might want to add your question over there, too

I have never given pet names to my kitchenware but I'd consider naming kittens after my kitchenware. Ooni, Mouli, Baratza, Ninja, Darto....🤣

That David Lebovitz peach ice cream @ElsieD shared here earlier was very nice. Or are you thinking of a sorbet? My Creami has found a home out in the garage. I had been carrying it in to use but the thing is kinda top-heavy so I just set it up where I can use it out there. Right next to the small cooler I usually use for sous vide and an auxiliary CSO. My laundry is out there, along with a bunch of re-purposed kitchen cabinets including a sink so it's easy to wash the blade and lid and be ready for the next batch. Thanks for that tip. I mixed up a batch of Dorie's vanilla ice cream, a Philly-style, so maybe comparing to the Perfect Scoop custard version would be fun. I actually think TJ's vanilla ice cream is pretty good and wasn't going to try making one but, like with your cherry sorbet, it's often the perfect companion to another ice cream or sorbet. I guess that means I should pick up some TJ's so I can do a three-way comparison 🤣

Two spins. Tangerine sorbet from a recipe in David Lebovitz's newsletter and berry ice cream from a recipe in Baking with Dorie. Both recipes contain a bit of alcohol and both were soft directly after spinning. I used TJ's frozen Very Cherry Berry mix (cherries, blackberries, blueberries and raspberries) and strained before freezing but still had some tiny seedy bits. And even though I vowed not to make a high fat ice cream in an uncooked base to avoid micro butter bits, this seems fine from that respect. Maybe I'll try her vanilla. The sorbet contains tangerine zest but as with other recipes I've made, the Creami pretty much obliterates it. Zest fragments remain detectable only in the thin layer on the bottom that the blade doesn't contact. If you give it a stir with a spatula to scrape the sides and bottom and then a re-spin, the zest will be entirely gone.

I assumed those were typos above but maybe not… Sounds like Marsala may be just the ticket here 🙃

If I understand @Lesley65 is looking to fix a completed dish described as bland, not spicy and having no heat. @Lesley65 is apparently lacking a full pantry but does not disclose what is available. At this point, use of sub-par spices might be challenging to fix. I'd just try to balance the dish for salt, acid and sweetness with salt, lemon or lime juice and sugar or honey. I don’t think of CTM as having a lot of heat but go ahead with some hot sauce if one you like is available. A bit of tomato paste/concentrated tomato purée could help on the sweet/sour side. Dip out a little sauce to play with seasoning if you need to before mucking up the whole batch. Then serve with a bright fresh cilantro (coriander)/mint/green chile chutney, raita, rice, naan or roti.

Insulated baking sheets are usually used to minimize bottom browning of cookies or other baked goods and I’d guess she’s recommending it for the same reason here.

Spinach-Mozzarella Pie with Parm Crumble, a quiche-like concoction topped with a cheese-butter flour crumble from Baking with Dorie I don't care for garlic in a quiche and I didn't like it here either but the Parm Crumble topping was a nice touch and I'll be looking for other ways to use it. Dorie suggests using it on muffins that aren't terribly sweet. I think it would be great on a pear tart or almost any sort of vegetable casserole dish like scalloped potatoes.