Raamo
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Posts posted by Raamo
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Hmm what to make for dinner... how about pasta. Final jar of Tomatoes my wife grew last summer.
So sauce is San Marzano Tomatoes, Garlic, Onions, Basil, spices. Plenty of fake parm from Wisconsin on top.
Bread is sourdough I let rise to be very fluffy and then my wife made into garlic bread and froze it.
We used to buy Texas Toast from the grocery store... but this is just as good and we made it!
Wine is a 2016 HDV Ysabel Pinot Noir
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So last weekend we were in KC because my wife's Mother's Mother is 103, and her Dad's Dad is 98 (birthday party for him while we were there).
KC has a great restaurant at Hotel Kansas City called the Town Company (https://www.hotelkc.com/dine/the-town-company )
They have a bread service with 3 buns and a carrot / olive oil dip with a ton of spices that my wife really liked. So she found: https://www.lahbco.com/dips/spicycarrotdip
She didn't add the parsley, added some smoked paprika (as the town company version had smoke) and the result has more orange then the TC, but I like it for that reason I think:
Oh and the rolls are the Parker house rolls from Modernist Bread - I have not mad them since I had gum surgery - but they use potato flakes - so my wife requested I use the flakes as our cat LOVES to lick the bag (I moved them to higher self so not an option any more)
So I made a double recipe (since I got a bigger KitchenAid mixer a few years ago that has a DC motor) so we're eating about 6 rolls a day and man are they good.
Tomorrow I'll try to take a picture of the Cannellini Bean recipe we made from a bean book we found at Powell's books in Portland on our recent trip. It goes very well with these buns.
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We've been watching bake off and they did sausage rolls. I just had to try it. My wife made full puff pastry since we used it for a few things.
https://www.paulhollywood.com/post/the-ultimate-sausage-roll
Served with fries and I really liked it.
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From Pastry School (eG-friendly Amawzon.com link)
Beat and onion Tart.
It's got puff pastry on the bottom,
Next time we'll likely not invert it:
None the less it was VERY tasty
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So my wife is making a bean recipe for tonight that calls for tomatoes..
Can she opened had the tomatoes packed in puree. So I took a small head of garlic + hot pepper flakes in olive oil.
And added the tomato puree and some cut up tomatoes (she didn't need all of them). Finish with basil (fresh plant in the kitchen keeps on giving), salt, tiny bit of sugar, small splash of red wine vinegar.
Wow - amazing full tomato flavor sauce this is!
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Many many lunches... we made 42 lefse this morning, first time I've counted the pile.
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Finally got a Lamb Shank and made a curry from Modernist Cuisine.
I striped the meat from the bone so it's not as pretty as the book.
The salad it goes with is cucumber and black eye peas (sauteed so they might as well be nuts)
Simply amazing!
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My wife got a dozzen organic eggs yesterday for ~$5.25, they were cheaper then the non-organic. (This is in Minnesota)
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So I tried to make sourdough and the starter failed. Added some yeast and made bread that worked but wasn't the best since I didn't wait long enough or something.
So we made crutons with the one loaf that I made yesterday:
This is ATK's 30 min tomato soup w/ our homemade croutons.
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I made 3 lbs of meatballs. Here's 3 meatballs from it covered in a tomato sauce I whipped up from tomatoes my wife grew that were in the freezer:
Quite tasty, this is why I love combustion inc's wireless thermometer. I cook these in the oven and pull when hit 160F so I don't get dried out overcooked meatballs!
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Finally cooled off it's time to do Pizza!
Of course today we set a record in the 70s.... but it cools down at night.
MP Sauce and Crust, Onions + 1/2 sausage and 1/2 pinapple.
So GOOD!
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From This cookbook: (eG-friendly Amazon.com link)
Lamb Shanks with saffron and pomegranate + lots more. The sauce is amazing so we made Couscous. The roasted carrot recipe is also from the cookbook, we used bulgar wheat - and a spicy sauce on them.
Very pretty meal.
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My very german lunch, sausage (cooked sousvide at 150f for an hour) and a home made pretzel (modernist bread)
My
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Buns from Modernist Bread, but I replaced about 25% of the Bread flour with Whole Wheat flour. I like this way a lot better.
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Sloppy Joe is from Savory Spice their: Sweet Jerk Sloppy Joes
Jerk flavor is really good - was easy to mix with 1 lbs of ground beef.
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Tonight a new one from 1000 Indian Recipes page 348: Dried-Cooked Red Lentils with Cumin Seeds (and beets)
The beets give it this fantastic color. There's a lot of flavor from a bunch of spices and a little heat from some dried red chili peppers.
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Duck + Lamb Kefta Tagine from The New Mediterranean Table by Sam Wadi. I've posted about this before
I discovered local lamp producer and have made quite a few meatballs out of lamb. So turns out the texture of duck is not the same as lamb...
so about 8oz of Duck + 16 oz of Lamb = 2nd+ time we had this.
Sauce is still amazing. Tomato, Egg, Urfa Biber Harissa, Preserved Lemon.
Now with lamb - one of my favorite recipes.
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I love induction. But I don't think this will change much any time soon.
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On 3/10/2024 at 10:53 AM, Laurentius said:
You must know some secret I don't. Last night I AF'd 10 frozen panko-breaded prawns in the Breville, and it required multiple tray and morsel turns to get somewhat even results.
Breville acknowledges this in their instructions, and that's why they included a "turn reminder" feature.
Have you noticed the AF function almost always takes longer than recommended on the food packaging? These prawns were supposed to bake 8-10 minutes at 400F; I had to AF them for at least 15 minutes at the same 400F to turn them brown.
Don't get me wrong, I'm thankful to have the Breville.
Do I have a newer model - or do I put less fries on the tray? I've pre microwaved fries and put them on frozen and I can't go too long or I burn them. Prawns are bigger so maybe that's why.
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4 hours ago, Laurentius said:
I've had a series of Breville toaster ovens. I like most functions, except it isn't a particularly good toaster, and I think the air fryer is underpowered (just a scosh more air movement than the convection setting), and the AF rack usually requires rotating.
Overall, I'm happy to have such a Jack-of-All-Trades appliance, because it obviates the need for multiple larger and single-use ones.
Enjoy the Breville!
I've had zero problem getting toasty fries, so even if it's not the most powerful it still crisps up nicely!
I haven't needed to rotate the rack, I've tossed the items on it twice, but often I haven't had to.
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First Chris Young's video about fries that explain how an air-fryer work and then I think seeing Air Frying instructions on Toaster Strudels got me thinking...
Visit to Williams Sonoma after reading far too many reviews and we have this in our house that fits perfectly and it's BLUE! The pro version is too deep.
I had just made french fries for lunch in it, here it is next to our vacuum sealer. On top of a cutting board so it doesn't damage the granite.
I've used to beak bread, bake meatballs, and make a lot of fries...
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Lamb Meatballs with ras el hanout, tomato sauce with ras el hanout.... onion in both, garlic in the sauce.. Fries in our brand new airfryer - I'll post a picture over in airfryer topic.
Bread to make sure none of the amazing tomato sauce is left.
I made the meatballs and sauce last night, since I didn't figure I'd have time to do more then cook the meatballs in the steam oven, heat the sauce in the microwave, the fries in the air fryer, and the toaster for the bread
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Sourdough Focaccia, First time we've made this with a sourdough levain.
It's 1/3 the dough in a 9x9 pan.
So tasty!
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Modernist New York Style Pizza, this time made with a levain instead of yeast!
Worked just fine, the dough seemed a little easier to roll up big, so I think the water content was higher.
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So I've got this ham I've been doing with potatoes.. but I'm out. We have lots of acorn squash...
So I took 1/2 an acorn squash, cut it up small and put in our steam oven at steam + convection 320f. In 7 mins it was ready to go into some butter... OMG this is so good.
Of course I've got the 2019 Chardonnay from HDV's Le Debut (younger vines)
Very yummy!
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Dinner 2025
in Cooking
Posted
I made fluffy sourdough by over proofing it. Then she cut it up and smeared with butter that had a load of garlic in it. Freeze in bags. reheat/toast in a airfryer for about 7 mins.