cyalexa
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Posts posted by cyalexa
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When I travel by myself it is always about the food. Not so much when I am with my husband.PCB is not known for being a food destination like South Walton County and Destin are.
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Miele here. Always have used the Cascade "regular" powder, literally a coffee measure (2 T?) per load. White vinegar in the rinse compartment. Perfectly clean dishes 99.9% of the time (I have to rinse off stuff like peanut butter and cream cheese from knives, or they won't get totally clean).
Curious about the vinegar - in the compartment designed for the commercial rinse agent? I've been tempted to do that but was discouraged my quite a few posts somewhere in googleland saying it damaged the dishwasher. I was shocked by the amount of scale build-up in the innards of my dishwasher when I took it apart to retrieve a piece that came off of my French Press lid. I have been thinking of putting a little glass of vinegar, upright on the top rack to overflow as the dishwasher runs.
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I'm a bean newbie (didn't grow up eating beans), and I'd like to try fast baked beans with pre-cooked beans. What's a good recipe? I will probably end up tossing ketchup, molasses, etc., bake it, and see what comes out the other end.
I just posted my recipe for baked beans in RecipeGullet. It may not be what you are looking for as I'm not sure what you mean by fast baked.
https://forums.egullet.org/topic/152268-oklahoma-baked-beans/
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Oklahoma Baked Beans
Cindy Alexander
1 lb pinto beans, soaked overnight and drained
½ small onion, separated into petals
4 large epazote leaves
½ lb bacon, preferably Trader Joe’s uncured ends and pieces
1 medium yellow onion, finely chopped
1 14.5 oz can crushed tomatoes (or whole tomatoes, crushed in the pan)
1½ cups barbecue sauce, preferably Head Country® Original
½ cup brown sugar
¼ cup molasses
1 TB dry mustard, preferably freshly ground
3 tsp kosher salt, divided
⅛ tsp ground cloves, preferably freshly ground
¼ tsp freshly ground black pepper
¼ tsp Aleppo pepper
Preheat the oven to 250°F.
Rinse and drain the beans. Put them in a Dutch oven along with the epazote, onion petals, and enough water to cover generously. Bring to a boil. Cover and place in the oven. After 40 minutes check the water level, adding boiling water if necessary. Add 1½ tsp kosher salt, stir gently and return to oven until just tender, about 30 more minutes. Drain the cooked beans, reserving one cup of the bean cooking liquid.
Cook the bacon in the now empty Dutch oven over medium-high heat until it is well-browned but not crisp. Add the chopped onion, and cook, stirring occasionally, until soft. Using a spoon remove the fat from the pan. Add all of the remaining ingredients except the cooked beans and bring to a vigorous boil, stirring occasionally. Add the beans. As soon as the pot returns to a boil, cover it and place in oven. Bake until thick and fragrant, at least 2 hours. If possible, make in advance and reheat for service.
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Risotto with shrimp, corn, and saffron. Needed parm (not called for in the recipe) but otherwise good.
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not enough anatomic features for me to help, sorry
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Turkey wings and a bourbon/sweet potato/apple/pecan casserole (http://www.finecooking.com/recipes/bourbon-sweet-potato-apple-casserole-pecan-crust.aspx) which I was auditioning for Thanksgiving. It made the cut although I'll use a little more apple and a little more butter in the topping next time.
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Last tomato pie of the season - bummer. No pic but looks just like this one: http://forums.egullet.org/topic/151568-dinner-2015-part-4/page-15#entry2026597
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the "crazy ones who drive hundreds of miles (and in some cases fly across the country!) for that 1 amazing meal!"
Looking forward to learn from and contribute to these forums!
I also enjoy food-related travel as do many others here. I grew up near Detroit and lived near Lansing for many years.
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Anyone else have trouble with the oil/water emulsion Genovese focaccia sticking to the pan? I meant to use parchment today but forgot. Spent quite a while prying the breads loose with thin metal spatulas.
The post that got me interested in this tehnique:
http://forums.egullet.org/topic/149192-the-bread-topic-2014-–/?p=2017440
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Shelby, some people do not find butternut squash skin offensive to eat but I do not care for it. I peel my squash for both the recipes I posted but for soup or mash there is no reason why you could not roast halves and scoop.
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The stock sounds interesting. It makes sense that the strings and peels could be used for stock, but I wonder if the seeds would make a stock bitter? No basis for using seeds in stock on my part, just curiosity.
The person that gave me the recipe said that she liked it. I have quite a few butternuts in my pantry and will use this technique when I make the recipe posted above. I'll report back.
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Forgot to add re. the soup, someone gave me a squash soup recipe that made a "stock" from the seeds, strings and peels of the squash. I may try this when I make the soup next time even though I really like to roast the seeds for snacking.
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My second favorite winter squash recipe:
Southwestern Butternut Squash Soup
Serves 4, adapted from a recipe posted at Cookscountry.com
1 medium butternut squash (about 3 pounds), cut into 1 1/2-inch chunks
3 medium shallots, peeled and quartered
1/4 cup vegetable oil
Salt and pepper
4 cups chicken broth
1 tablespoon honey
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves (optional)
1 tablespoon chipotle in adobo puree
Sour cream (optional)
Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, shallots, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add ½ cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.
Working in 2 batches, puree squash mixture and remaining broth in blender until smooth (or transfer all to large saucepan and use immersion blender). Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin, and cream. Bring soup to simmer over medium-low heat, adding ¼ cup water at a time as necessary to adjust consistency. Just prior to serving, stir in cilantro (if desired) and chiles. Serve with dollop of sour cream, if desired. (Soup can be refrigerated in airtight container for 3 days.)
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I wasn't going to post this since I don't have a photo but changed my mind.
Parmesan-Roasted Butternut Squash (minor changes from recipe posted at http://www.epicurious.com/recipes/food/views/parmesan-roasted-butternut-squash-350608)
Makes 8 servings
2½ pounds butternut squash, peeled and cut into 1-inch pieces
½ cup heavy cream
1 tsp kosher salt
¼ tsp pepper
½ tsp dried sage
⅔ cup (40g) finely grated Parmigiano-Reggiano, divided
Preheat oven to 400°F with rack in middle.
Toss the squash, cream, sage, salt, pepper, and half the cheese in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Sprinkle the remainder of the cheese on top. Roast, uncovered, until the squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
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I love this thing! Thanks to those that sang its praises and encouraged my purchase.
Its new home. I think it will be OK here although initially I was worried about the nearby cords and bottom of the shelf above the oven.
Dorie Greenspan's apple cake. 325F convention for 30 minutes. Tested done but was a bit loose on the bottom in the very center. Fortunately not a problem for this cake. Next time, 315F convection til looks and tests done and make sure rack is adjusted as low as possible (I think it was this time but don't know for sure).
The oven is not tall enough for bread in a pan.
A very small winter squash, bake/steam 400F for 30 minutes. Think I'll try convection next time as I like the flesh a bit drier.
And of course, wonderful toast and reheated frozen foccacia.
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Stuffed Figs
Ingredients
- 4 ripe figs
- 3 ounces grated semisweet chocolate
- 2 tablespoons ground almonds
- ½ teaspoon rum
- Sauce
- 3 ounces white chocolate
- dash heavy cream
Method
cut top off figs and poke holes in centre. Fill with the semisweet chocolate. Sprinkle over the almonds and rum. Bake 225 for 10 minutes. Don't let the chocolate melt. Mix the white chocolate with the cream, spread on plate.Thank you! I can definitely manage that one!
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Apparently I didn't post my reply a couple of hours ago - DUH!
Here's what I made. The only ones I remember turning out well were the plump less dry ones. Not sure if you are going to dry your figs or not.
I seem to have lost the truffle filling in the great hard drive crash of 2014 - but if you use the following recipe - swap out the amaretto and bitter almond oil for your favourite booze - you should come up with something you can stuff the figs with.
Amaretto Truffles
Ingredients
- 400 grams milk chocolate
- 100 grams bittersweet chocolate
- 165 grams whipping cream
- 50 grams glucose or white corn syrup
- 36 grams amaretto
- 12 drops bitter almond oil
- 50 grams butter room temperature
Method
1.Melt chocolate in microwave or in a double boiler over hot water. Heat cream in saucepan or in microwave until bubbles. Stir together melted chocolate and cream until smooth. Add glucose, amaretto and bitter almond oil. Cool to room temperature and mix in butter.2.Let sit at least overnight for use as truffles. Scoop out 1tsp amounts, let sit several hours then roll between your hands to round out. Dip in tempered milk chocolate and decorate with tempered dark or white chocolate.3.To fill molded chocolates, cool just to room temperature and beat with a mixer until lightens in colour. Pipe into prepared molds (or in this case - pipe into the fig. Then dip stuffed fig into tempered chocolate.Thank you for taking the time to post. I'm hoping to find something I can do with fresh figs. I have not been happy with my drying efforts. Just leaving them on a plate in the refrigerator has worked as well as anything else I've tried!
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I did something similar before - will try to link to it later and see if I can find the recipe I used.
Thanks. No rush.
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I know the title of this thread is not "What would we like to make", but it seemed to be the best place to post without starting a new thread. I have a fig tree and am always looking for new ideas for my harvest. These sound wonderful. I would like to try to make them but have no idea where to start. Can anyone give me some pointers? As they will just be for my own consumption I don't want to let my lack of technical skill stop me from trying.
https://www.tienda.com/products/dark-chocolate-fig-bonbons-rabitos-royale-ct-02.html
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cyalexa,
That recipe for claufoutis will make a sweet, eggy, not very deep chocolate result, and be more custard than cake. It's not what I thought you were looking for, but that's not to say it wouldn't be good. I am sure it is if it came from St. Julia. It also eliminates the problem of excess moisture trapped with the fruit underneath an upside-down-style cake because the fruit is placed on top cut side up so moisture evaporates into the oven.
Your right, it is totally different than my original inquiry. That said, it sounds good to me. I may try the upside-down chocolate idea another time. The fig harvest will slow as the weather cools but won't totally stop until there is a frost. Still hoping someone posts an idea for those bonbons, they look amazing.
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OK, how does this look, subbing figs for cherries? It's for company tomorrow so think I'll make the Dorie Greenspan apple cake tonight. That way I know I'll have at least one and hopefully 2 good desserts.
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You should be fine if subbing a small portion (just make sure to use regular AP flour, as cake flour diluted with cocoa will be too weak to hold the cake).
If you want a stronger chocolate flavor you can add a little coffee (either instant coffee powder or some strong brewed drink instead of some liquids).
Also, you can incorporate chopped chocolate pieces, which will not effect the cake base. Just make sure to use dark, barely sweet chocolate for this (70-85% cocoa solids), as the figs should be sweet enough.
BTW, have you thought about making fig flaugnarde? (it's quite amazing)
Thank you for posting - I can't decide which to try first!
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Perhaps in a cake, but these dark chocolate fig bonbons are pretty wonderful. Maybe it's the brandy.
I really like the combination of fig and dark chocolate. If someone will make some suggestions as to how to make these bonbons I'll try it.
Dry Brine Turkey for Grill
in Food Traditions & Culture
Posted
I have been dry-brining my turkeys for several years. I use the bay/sage variation in the article linked below. Additionally, for the last couple years I have been separating the white and dark meat, slow roasting to the proper temp then letting rest until about 30 min before service when I reheat and crisp the skin in a 500 degree oven for about 20 min.
http://www.pressreader.com/usa/los-angeles-times/20151121/282578786948048/TextView