shain
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Posts posted by shain
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Migas.
A bit late for Easter, but a Colomba Pasquale (talias Easter bread with candied orange and almonds).
Fried rice with shrimps and dukkah.
Makloubeh rice with chickpeas and vegetables.
Matzo brei with mozzarella and tomatoes.
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Lupini beans in a slightly sweet curry with plenty of coriander seeds and tamarind, cashew.
Okra in yogurt sauce with turmeric, garlic and hing.
Black pepper rice. Not pictured - home made mango chutney.
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Opera cake.
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1 hour ago, BeeZee said:
For me, "mac and cheese" conjures the image of macaroni (or a short pasta) with a (primarily, but not exclusively) cheddar-based sauce. I'd bet that those who are from Southern states in the U.S., where mac and cheese are staples, will agree that certain expectations come with using that name for a dish, rather than "pasta with a cheese sauce", which leaves open the many creative possibilities which are also delicious (cacio e pepe, Alfredo, Lockshen mit Kaese, and others).
I would say that for me, mac and cheese indeed implies a shape of pasta, but much more, it implies a specific kind of cheese sauce - one made of a somewhat sharp cheese such as cheddar, is on the rich side, and often made with a roux base.
It is likely so because "mac and cheese" is a term I'll use untranslated to Hebrew, and so is distinct to me from just any pasta with cheese.
Think of "shrimp scampi" which makes little sense to an Italian speaker, but perfect sense to Americans.
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10 hours ago, heidih said:
Grew up with meringue cookies Are the nuts toasted first, and how finey chopped? Must re-visit. The only inclusion I've ever done is chocolate chips and crushed candy canes.
The nuts are toasted. I chopped everything medium fine. You could also do a rough chop.
I liked how they are all shiny off white outside and marbled brown inside.
Do try, nuts are great in meringue. I also added a touch of almond extract.
There are also cookies combining meringue and shortbread popular in Israel. E.g. https://www.onesarcasticbaker.com/butter-meringue-cookies/ (haven't tried this recipe).
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Ugly but tasty meringue cookies with hazelnuts, almonds and dark chocolate.
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Mac and cheese with Gochujang and peanuts.
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Enchiladas. Filling is cheeses, onion, egg and chili. Roasted chilies sauce with lots of coriander seed.
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On 4/27/2023 at 7:30 PM, scamhi said:
Here's a passover dish my husband saw on instagram and made.
Bureks filling made with eggs, sour cream, cottage cheese, and mild shredded mozzarella. Topped with egg wash and everything but the bagel seasoning
Yeah, that's a thing. Potato filling is also common. Looks decedent, if messy
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Some old stuff from around Passover.
Mazobrie with bananas.
Matzo cubes in vegetarian soup.
Beans, okra and blue cheese.
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Potato and shrimp salad. A little mayo, dill, egss.
Chickpeas in kimchi and chili paste. Homemade tteokbokki in peanut-chili sauce with some oyster sauce.
Choux puffs. Some with vanilla, honey and orange blossom creme patissiere. Some with savory blue cheese patissiere.
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Beautiful things in this thread! Thanks for sharing, all.
Cream and strawberry cake.
Barley, ginger, tofu cooked in syrup, peanuts, jujubes, dates.
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Bean and celery salad with peanuts.
Spaghetti with roasted peppers, ricotta and and walnuts.
Soba with avocado, shrimps, sesame.
Singaporean style fried noodles with chopped shrimps and mussels, lots of pepper, herbs, oyster suace.
Soup with chickpeas, black eyed peas, lentils, spinach, parsley, mint, turmeric. Pasta, feta cream.
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18 hours ago, Anna N said:
I may not like absolutely everything you serve but I am so impressed with the variety.
Thanks Anna. If we all had the same tastes, the world would have been much more boring.
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Pad see ew with broccoli
Dessert sweet potato and ginger soup with potato mochi.
Shrimps masala, lachuch bread, coconut-fenugreek chutney, mango chutney.
Kısır - Turkish bulgur salad with pomegranate molasses and fresh herbs.
Fire roasted eggplant with tahini and yogurt.
Tom yum soup.
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On 3/20/2023 at 9:53 PM, blue_dolphin said:
black bean pot licker
That's a treasure there. Never waste beans or chickpea cooking water, they are like a good stock.
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40 minutes ago, Senior Sea Kayaker said:
Thank you, as I mentioned above, it's a side effect of making the preparation easier
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4 hours ago, Dante said:
Pasta In The Pink (pasta bake with a sauce of tomato puree, roasted red peppers, ricotta, and fontina)
I love pasta with ricotta, and I love ricotta with roasted peppers. So I love your dish twice.
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On 2/28/2023 at 10:54 AM, liuzhou said:
I love cooked kombu. But it's really expensive here
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2 hours ago, TdeV said:
Shai,
Could you please explain what exactly is going on with this strategy for 3-4 kneading cycles?
I use a Zojirushi bread machine which has two options:
- Regular dough: 23 minute rest, 20 minute knead, 45 minute rise, punch down and rise 2 (22 minute total) for a total time 1.5 hours.
- Quick dough: 10 minute rest, 20 minute knead, 10 minute rise, punch down and rise 2 (10 minute total) for a total time 50 minutes.
Should I run the dough through one of those cycles for a second time?
Your dough looks very, very airy and I would like to capture that, but I'm not sure how.
Thanks.
As far as I understand, the resting allows the gluten to relax and form stronger bonds. It's as if the kneading puta the gluten chains in place and resting allows them to strengthen.
This dough is overall pretty forgiving. One important things are overnight refrigeration (between kneading and proofing), which also substitute for the initial rise. Can you get the container out of the machine to be placed in the fridge?
Another is that you need the kneading process to be slow enough for the starch to absorb water while it's going - I think the 23 minute rest at the beginning of your "regular" mode should work, assuming the dough is first mixed well. You could also try and run the quick mode kneading cycle twice.-
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6 hours ago, heidih said:
@shain Interesting attractive pan you used for the frittata. Nice for a company brunch. Hpw did you adjust the "regular" frittata process?
It's a silicone cake mold, just not filled to the top. I no longer to make frittatas in a frying pan, they too often get stuck. I mix everything directly inside the silicone mold. I then bake in a medium oven, until it seems set.
Sometimes I use a silicone muffin pan, it's also quite fun.
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Roasted potatoes inspired by poutine with mushroom gravy and squeaky Tzfat cheese.
Beets and goat cheese from a double batch which I froze last week and baked now.
Alla puttanesca. The pecorino in the freezer called to me, so for some reason I added to against my usual best judgment, so it was a bit salty... I'll stick to olive oil next time. Still tasty.
Frittata with smoked motz, spinach and mushrooms. A very good combo.
Yorkies with above mentioned gravy.
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Cinnamon rolls. One half of the pan are cinnamon and brown sugar and a bit of nutmeg. The other half is cardamom and cinnamon.
Sour cream dressing on the side.
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Turkish style roasted celeriac and squash with olive oil, orange juice, and dill.
Fire roasted eggplant with ricotta salata and rosemary.
Hot and sour soup - tofu, eggs, lily buds, woodear, shitakii, carrot, pepper, sesame oil.
Pizza with broccoli, cheddar, caramelized onion.
Plain cheese.
paneer makhani pizza.
With leek and mushrooms.
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Balmus - cheesy mamaliga (polenta), with thyme, feta and some smoked cheese.
Panang curry.
Beets and goat cheese cannelloni.
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Remembering Anna N
in Member News
Posted
It is so sad to hear. Anna was truly an amazing person, clever, funny, talented. It was a pleasure knowing her, joking about our opposite food opinions, and admiring the delicious food she made. I will forever remember her fondly.