shain
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Posts posted by shain
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Are you going to bake this filling? I believe that it will weaken the starch, and possibly also the pectin to a lesser degree. Reheating it in order to incorporate more starch will weaken it as well. You might end up having to add quite a bit of starch.
I think that Jeanne's idea of draining the juice will be best.
Or you can make it into a crumble (or crisp, etc.) where a loose filling is welcome.
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Cheese kugel. Toasted pasta with fromage blanc. Dried apricots, marzipan.
Hopefully, I'll be able to find decent apricots in the market tomorrow. I still have half a batch unbaked, and I'd like to add some to it.
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7
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Deviled eggs with tarragon.
Red rice salad with apples, mint, poppy seeds, walnuts.
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2
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Cauliflower with caramelized onion and chickpeas. Coconut, yogurt, fenugreek, chili, coriander seeds and leaves.
Pea salad with mayo and yogurt sauce. Chestnuts, cashew and scallions. Flavored with some ginger and garlic, fenugreek, cumin, turmeric, pepper, fennel, a notable dose of chili.
Hasbrown of sorts, flavored with peanuts, coriander seeds, cumin, poppy, mustard, turmeric, butter.
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8 hours ago, ElsieD said:
@shain I haven't had those in years. Yours look delicious and prompted me to look for my recipe. Which naturally, I no longer seem to have! ☹️
Thanks.
For the batter you need:
2 eggs
200 ml (1 cup) milk (whole milk. If skim, replace water below with more milk)
300 ml water
200 grams flour
1-2 tsp butter
1/2 tsp salt
1tsp salt
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Blend all together.
Get a well heated pan, lighlty brushed with fat. Pour just enough batter to cover it, lift and rotate the pan to spread evenly.
You can cook from one side only, then set aside. But I like to flip and fry the second size for a few secs.
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Palacsinta filled with sweet cheese (fromage blanc) and vanilla. Apples cooked in caramel with nutmeg.
Served with brandy.
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Late breakfast / early lunch. Fatteh - Locally made yogurt (mildly tart, to me it tasted a bit of Emmentaler), mixed with garlic, salt, sumac, a hint of cumin and some chili. Strips of pita bread. Hot chickpeas. Topped with crisp pita bread chips, and cashew. Tomatoes with parsley and mint.
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5
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Chocolate chip cookies. Crisp all the way through, no place chewy cookies in my house. I think that I'm finally happy with my recipe, it took some tweaking to get right (the balance of baking soda and powder, some milk chocolate in addition to dark, toasted oat flour in the dough). I also made a batch with caramelized peanuts and bagel sticks.
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Massaman curry. Tofu skin, mushrooms, carrot.
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@Cooker welcome! This forum is full of knowledge, but I'd also like to recommend to you about Serious Eat and Bon Apetite videos, both I find to be great sources of information for new cooks. They do great job at explaining the reasoning and logic behind recpies.
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Supper - the second eggplant parm with lasagna noodles.
Time in the fridge did it only good. More basil on top this time.
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9
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Japanese cheese cake. It was decent, quite tall and flavorfull, but it wasn't fluffy enough, and next time I'll replace the milk with yogurt for extra tanginess.
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Grilled zucchini salad with basil, sill, olive oil, olives, lemon zest.
Eggplant parmigiana x lasagna - Grilled eggplants, tomato sauce with plenty of basil, motz, garlic. Handmade lasagna sheets to add some texture variation. It's not a real lasagna, in that that it's not intended to be cohesive. I do wish I had some more cheese on hand, I didn't have enough left for the top layer.
A second small casserole is waiting in the fridge to be baked later on.
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3
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Shrimp fried rice. For extra smokiness, I charred the cabbage over a grill fire, as well as cooked the shrimps on it. The cabbage was then finely chopped and the shrimp cut into pieces. Short rice cooked with shrimp shells stock. Fried eggs, and scallions. Sauce of fried garlic, white soy sauce, cooking wine, a little dark soy sauce.
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1 minute ago, Margaret Pilgrim said:
Aha.....Thanks for jogging the memory re crepes. Perfect 24/7 building blocks. Will bring them back into rotation.
Yes, every time I make them I tell myself I should have them more often. Its a nice vehicle for many quick preparations, savory or sweet, and reheat very well.
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2 hours ago, Margaret Pilgrim said:
Can you give some info on these? They look delicious.
Thanks. The palchintas are made of a simple thin batter of flour, eggs, milk and water. The filling is made of pan fired mushrooms, some cream, garlic and thyme. Thickened with roux and blended.
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2 hours ago, lindag said:
Love your china, I have a complete set of it.
You do? I have it as a set as well! I got it from my parents a while ago.
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Palchinta with creamy mushrooms.
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5
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Kwesat biallaben - zucchini in garlicky labneh (strained yogurt) sauce.
Kharshuf w'alzaytun - Artichoke with pickled olives, lemon zest, herbs, zaatar, sumac.
Lentil frittata with tahini sauce.Whole grain rice.
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Thanks both. Here is the recipe. It's not the same one I posted before, as this one is my Neapolitan style dough and the other was for NY style pizzas.
3 pizzas:
6g fresh yeast / 3g dry yeast
280g room temp water
430g AP flour
15g sugar
11g salt
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Rehydrate yeast in water.
Mix in other ingredients.
Knead well until a strong dough forms.
Rest 10 minutes, the dough will relax and soften.
Knead again until it's strong and "tough".
Cover and refrigerate overnight (up to 3 nights).
1 to 1.5 hours before baking (more if you have cold climate), divide the dough into 3 equal pieces.
Shape into balls (look online for bread rolls shaping technique).
Dust well with semolina (flour tend to dry the dough exterior). You may also oil them lightly, but the result will be slightly different.
Cover with towel and rest for 1 to 1.5 hours.
Have a wood fired oven or a really hot broiler with a really hot baking steal ready. I use an electric pita bread oven.
Shape the dough into a pizza, making sure to leave a 2cm wide shoulder unpressed. In general, avoid pressing or over stretching, don't use a rolling pin.
Top with sauce, cheese etc. For a Margarita, I use briefly cooked and blended tomatoes, salt, and cold fresh motz.
Transfer to oven (If you don't feel like risking it, shape and top the pizza over a parchment paper and bake with it).
Bake until the cheese is just fully melted, fresh motz should not be browning and should barely bubble. The crust should be pale but charred at spots. Ideally, it should take about 90-180 seconds.
Remove from oven and place over wire rack, top with basil and other finishing touches (the pistachios and Parmesan on the artichoke pizza are both unbaked).
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@Duvel @liamsaunt @Okanagancook It seems that it was pizza day
We had my folks over for a pizza night a well. I went with a Neapolitan style dough, baked ~2min in my electric broiler oven / death machine.
Margarita.
Bechamel, artichoke, rosemary, pistachio, parmesan.
Moussaka flavored eggplant - tomato sauce & bechamel, oregano, thyme, nutmeg, cumin.
This one I somewhat mishandled, so it's a bit of a mess.
Ricotta, mozzarella, pesto, tomatoes.
Crumb view:
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5
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Pear custard tart with blue cheese and walnuts. Some mustard and oregano as well.
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Hand cut tagliatelle, with cream and herbs sauce (spring onions, parsley, sage, tarragon, thyme) some pepper, wine vinegar, and a touch of lemon zest.
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Freekeh (smoked green wheat) salad, with sirene cheese ,peas, soaked raising. Tomatoes, spring onions, onion. Olive oil, lemon, zaatar.
Harira stew - chickpeas, lentils, tomatoes, celery, cumin, turmeric, paprika, toasted noodles.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
in Pastry & Baking
Posted
So I did ended up making a second apricot kugel earlier this week.
It uses the same batter of toasted pasta and cheese, but cooked in the style of an upside down cake.