RWood
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Posts posted by RWood
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Inside came out nice ☺️
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32 minutes ago, rotuts said:
that's pretty much as I though. How deep do you cut to get such a nice ' spread ? '
I get the idea , so , no pic needed.
thank you
Half an inch or more I would say. I do the first cut, then go back and make sure it didn’t snag and miss anything. Then go back over it to make sure it’s deep. I’ve found it’s needs to be deeper than I was I originally cutting. I’ve finally gotten the ear to peel back well.
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3 minutes ago, rotuts said:
that looks delicious.
The next time you bake a similar loaf , will you show the ' slash ' you make
before you bake the loaf ? Id like to see what it looks like that then gives you such an attractive ' boost '
thank yu for sharing.
Could be awhile ☺️. But, I’ll try to do that. I used a lame, and you have to cut at maybe a 45 degree angle. Kinda so it’s underneath a little so the ear will peel back.
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Roasted garlic and rosemary. Finally used my new cast iron Dutch oven I got at the Lodge store in Tennessee. Worked great!
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Pearl couscous salad with halloumi, tomato, arugula, corn, red onion (cucumber for my mother) and an herb dressing. Really tasty and cool for these 95F days.
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Falafel bowl. My mom has been wanting falafel, so finally got around to making them. Also made the hummus and tzatziki, pickled red onions and turmeric basmati.
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Had my dad over for lunch today.
Salad with heirloom tomatoes, burrata, peaches, pistachios, cherries, basil, mint and drizzled with lemon thyme and garlic infused oil.
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Tomato Pesto Galette with burrata, parm, lemon zest and more basil. Used some of my tomatoes from the “garden” if you can call it that. Served it with a Caesar salad.
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4 hours ago, rotuts said:
Oh yes, thanks for asking. Apparently the fan motor died. Our contractor friend came over late the other night and put in a new one.
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Blazing hot tonight, and I had planned for pizza. My oven was at 950F when I checked it.
Pepperoni, black olive, onion, Rosa from Chris Bianco and Margherita.
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Doctored brownie mix with frosting.
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Hugo Spritz after coming in from the pool. Pretty tasty. Prosecco, lime, mint, St. Germain and sparkling water.
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Lots of cakes this past couple of weeks.
Baby shower cake for a friends niece (white almond with raspberry compote.
And a small anniversary cake for my mom’s friends that came by for pizza. Also made my dad’s birthday cake (chocolate peanut butter, no photo), and one for my cousins friend (looks just like the anniversary cake). Both of those were strawberry layers with strawberry cream cheese filling.I’m worn out 😮💨.
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8 hours ago, Smithy said:
@RWood, thanks for that. The instructions are clear and I like the way you've laid out that recipe. I don't think I've ever put dill in my spanikopita before; I can imagine that making a difference. Question: why 1# 4oz of spinach? Is that the usual size of a package?
John used to buy the big bags of spinach at Costco (in California) that weighed 2 1/2 lbs. He found that it would make two pans perfectly, so I halved the recipe when I wrote it up for the cookbook. As I said, I just kinda wing it now. The pan in the photo is smaller than the recipe. I used a 10 oz container for it.
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1 hour ago, Smithy said:
I love spanikopita. Since this is your favorite version, is this a recipe you can share?
Sure. I wrote this up for a family cookbook that I'm working on just to have it written down. We usually just wing it now.
Some things I'll mention we found helped over the years of making it:
Keep it thin, it helps with browning on the bottom and having less moisture.
Use lots of feta. Most I've had are very sparse, probably just being cheap.
Not sure what your oven is like, but I hate the one we have. It's a Kitchenaid and bottom browning is bad. So, I start it on the bottom, then move it up so the top browns.
Don't put too much parsley, can be overpowering, lots of dill is good though.
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Spanakopita. I always follow my mom’s husband’s version. Still the best I’ve had.
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Tomato pesto galette with burrata and arugula.
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Happy 86th for my moms cousin Peggy!
White almond cake with raspberry filling. My first attempt at palette knife flowers. Supposed to be rustic, so that helped 😋.
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3 minutes ago, FauxPas said:
Oooh, looks like lots of lovely basil! Do you have a fave way to use it up?
Mostly pesto I freeze. And for caprese salad, pizza, etc.
I dry my oregano because it is so much better than store bought. I have dried the basil too, but I don’t use it as much as fresh.
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Just doing container gardening this time. This is from one pot that I separated from Trader Joe’s. Plus, my oregano from last year.
This may seem like a weird spot for garden pots, but everything is happy in the driveway 🤷♀️. I put stuff there last year, and they loved it. Must be the right amount of sun.
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9 minutes ago, TdeV said:
Gorgeous! Do you have some cream or some paste under the plums?
Yes, it has pistachio frangipane with orange zest.
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Plum Pistachio Galette for dinner at my cousins house tonight. Plums could have been more ripe, but it’s a tasty combo.
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44 minutes ago, Margaret Pilgrim said:
II love (covet) the individual AllClad vessels!
Check Home Goods & TJ Max. I’ve found them on clearance for under $10 ea. Regular price is $12-16 depending on which pan. I have several of them.
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I suppose this is Happy Mother’s Day brunch 🤷♀️.
”John’s” Special, roasted breakfast potatoes, sourdough toast, Prosecco and berries.
John’s special is my mom’s husband’s take on Joe’s Special in SF. He used Italian sausage instead of hamburger. And it’s more frittata like instead of a scramble.
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What Are You Preserving, and How Are You Doing It? (2016–)
in Cooking
Posted
This is the first batch of Hatch Chiles I have gotten in the freezer. My mom was at Kroger and grabbed them for me. But, she got the hot ones. So, I got two more bags of the mild, and figure I’ll mix so as not to hurt anybody just in case. They were $1.49/lb, which I thought was a good price.