
Annie_H
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If you like crab cakes, this is on that similar train of flavors. One part potato, two parts cod or firm white fish. This was probably 14 ounces cod. A medium potato, cubed and simmered until very tender. Remove with slotted spoon and set aside in the eventual mixing bowl. Use the same pot water for the cod to simmer/poach low med heat. Covered. Prep moriopoix, celery and its leaves, shallot or onion, mash semi-cooled potato and add veg and your usual crab cake adds.-- A bit of mayo, dry mustard, Worcestershire, pinch OldBay, heat(hot sauce) if you like. An egg. Equivalent of 3 or four saltines. I use panko or matzo or a slice of dry toast chopped. Just like a crab cake but no, I do not put potato in my crab cakes. Fold in the cod gently. Rest and cool and fridge overnight, covered, or at least 4-6 hours. I form into cakes using my medium cookie scoop. Tap into panko or a mix of panko/rice flour/bit of cornstarch. Season if I feel like it. This made 12, so I froze 6 and had six for the meal that night. We are doing 7 days of fishes from x-mas day to NewYears this year. Crab is 30% up in price this year. Even the bland pasteurized from foreign farmed waters. Lobster, oysters and clams are on the menu fresh/local.
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We have had better meals in the past couple years with our delivery veg boxes. I have so many choices now and not many re-peats or boring standards. Sure a rotation for ease and comfort weekdays, but the variety is excellent if I want to try something new. I just make sure I use the most tender veg first, then check the winter squashes and potatoes often enough for deterioration. No waste when the new box arrives, I make a pup rice/grain/veg pot of food. Bollywood Bugers last night
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That looks really good. My list to try are all rolled and sliced. I have all the ingredients needed but keep getting side-tracked when I find a weekend chunk of time. I need to freeze to have some frozen rolls to gift. Might be over my head but we shall see. I usually make savory crackers and gift 'kits' with a small bag of baked crackers or flatbreads. I'll post the links and successes as I go. This was the first recipe that got me hooked on the idea. Claire Saffitz Brown Butter Sage Sables
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Having recently committed to shortbread this year with first a short list of recipes, and now a list of 8-10---having a less sugar loving family...I'm completely spooked reading through these pages. 😂. I'm screwed. At least I'm among a company of failures.
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We don't have much for breakfast or lunch. Lots of small snack choices like ramen eggs, yogurt/granola/fruits. Cheeses/crackers. Nuts. Salads. Made a pot of mixed grain last night and an enormous pot of garbanzos for roasting and some humus I'll make tonight. This sounded good with some cheese in the micro---a microwave I use maybe once a month. Nice cheese pull😀 Took a minute to figure out the cheese I used as most of the label was missing. A young cheddar, tangy and melty. Would make a nice grilled cheese. Cheese can be so mysterious. Totally bland as a snacking cheese but bloomed in flavor melted.
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Balthazar Bakery counter has a magnetic draw. Anywhere near it I have to stop. Work orders from them once a week in rotation with other bakeries.
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The merguez is pan seared first, set aside, deglaze pan with miropoix or in this case leek and garlic. Vodka, tomato, gorgonzola instead of cream. Puree smooth with stick blender. Cut sausage into small rounds and return to sauce to keep warm while boiling pasta. Remove sausage with slotted spoon and plate. So yes, the merguez is under the pasta. One is visible in the heaped plated pic. Easier to toss the pasta in the vodka sauce without the sausage. Easier to distribute the sausage evenly or in most cases DH gets a bit more. I take process shots for a co-worker group that are just learning to cook so it is clear in the pics I sent them. Or I could just simply write Vodka Sauce over Merguez, : ) Shrimp miso soup over seared tofu
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Last night a leek, garlic, fresh tomato gorgonzola vodka sauce. Merguez. Artichoke. Crisper drawer slaw...fennel, golden beet, watermelon radish, etc. Thanks to Misfits. Always ends up in a heap on our plates. Starts off civilized as a starter and a main....
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So many typos in recipes. It is one cup flour to 1/2 cup corn flour in that recipe as it reads. Still a bit more corn starch than I usually see in recipes here. Those that bake often is it common to stock a pound or more of corn starch in your pantry? My container lasts forever. In two of Melisa Clark's shortbread recipes she says that as long as you follow the basic one cup flour to one cup butter you're good to go. Then her listed ingredients in two recipes call for 2 cups flour, one cup butter. No corn starch. But corn starch is so neutral it might let the butter shine I suppose. I do stand corrected with a bow to the queen if I'm way off mark. I have a home in Canada that did confuse me at first. In my small village market they only have course cornmeal that needed soaking overnight. (used my spice grinder then brought up a flour mill in my luggage eventually). I used Bird's custard for my sweet tooth visiting FIL and at the time had no idea 'corn four' listed on the label is actually corn starch. Makes sense. My baking leans heavily to the savory side. Crackers, flatbreads, sweet potato/kale chips, dark chocolate, etc. Why this interests me. Shortbread falls in the middle. Caloric but not sick sweet.
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I'm guessing your recipe uses a cup or two of AP flour and a tBsp or less of cornflour, (aka cornstarch)---in the US. Do you have a link to the recipe? US cornstarch and US cornflour are very different things. US cornstarch is found in the baking isle with the baking soda and baking powder. Most common is ARGO brand. White and flavorless used to thicken sauces and the amount in your recipe will be a tBsp or less. US cornflour is 'floured' corn meal. Finely ground. Same flavor as cornmeal used in corn breads. I use US cornflour almost exclusively in waffles, pancakes, corn cakes, fritters, etc. And making cheddar/romano sesame cheese coin crackers today using a new cornflour just delivered. It says medium grind on the package, 'GreatRiver' brand new to me. The few rotten amazon reviews said it was too much like an AP flour grind. But that is what I wanted so ordered. Coarse, medium, fine, and floured are the usual US cornmeal varieties. I use Edna Lewis corn muffin recipe for a savory 8inch cast iron pancake topped with fresh garden fruit like rhubarb, blueberries. A bit of sweet using a crumble of butter/coconut palm sugar/cornflour. Both cornstarch and cornflour are gluten-free. Bird's custard is cornstarch even though the label says cornflour. It is an English product. I've been using Bob's cornflour for years. Not yet recommending the 'GreatRiver' brand as the case of four is yet to be used. Lots of great reviews so looking forward to using it. I use the rice trick in my spice grinder. As well as adding AC vinegar, more lemon/lime/spice/toasted sesame oil to my blender after making humus to clean it out and get a free salad dressing. BTW, I love shortbread so let us know how it comes out, 😍 .
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I have loved 'my sweet baby' Cuisinart little Pro Plus. Wedding gift from 1989. A monster. Discontinued early 1990's. Fast forward 25 yrs a chunk of ginger held onto the blade and washed me and the kitchen with wet ingredients all over. Before I could solve the problem, after a scream from the kitchen, DH found a new-in-the-box on E-Bay. Mine was found to be fine but the new one was on the way. The old one went to the beach house. I'm using the NIB now. I have two back-ups, realizing I can't ever live without. (not feeling nuts as I see others here have back-ups of favorite appliances) E-bay has pretty much all the time 6-7 pages of parts. My point is, ---not necessarily recommending my cuisinart choice at all, but if you move to another brand, consider the blades and parts for others that might need them. Either thrift store donate for e-bay sellers to re-sale or offer to sell yourself. I've noticed some retired elders rely on extra income selling vintage parts. *I have a stellar kitchen fridge that has cracked freezer drawers. The replacements are so expensive. So many of those drawers are in landfills no doubt. This is mine. The 1989 on the left, a bit yellow, and the NIB freshie clean white DH purchased. Small footprint, monster motor. With the side shooter I can make 4-5 salads for a bbq crowd in minutes. Just keep switching out the bowls. Blade switch is easy for a celeriac/fennel sliced slaw/salad. I have two NIBox back ups. Always a few on E-Bay. Every few months a NIB is under 75$ free shipping. Buy-it-now. Just a heads-up, if you see one at a yard sale or thrift store---it has value. Possibly the model had way too many parts. I gifted my sister just the circled motor, blade, bowl. She does not cook but I included salsa, and a few BBQ recipes.....humus, pico, dips, etc, she took it to her thrift I found out. (I asked here to bring it to my parents last visit and got 'crickets'. I only have one friend with the new Breville. Some issues with the bowl quality and replacements back-ordered. Some other issues I can't recall. I can't say enough love for a small footprint 'monster motor' early 80's Cuisinart LittlePro model.
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I first learned from this classic elder site/recipe, HERE Then a good friend who grew up in MexicoCity vegetarian with a Persian father shared her veg version I make for the veg friends. (no need this year)
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It is that time of year. I'm so off my game. For 20 years we had a big gathering the Sunday before x-mas and again NewYears day. Last was 2018. The dates are perfect this year being the Sunday is the 19th and NewYears day is a Saturday. Bummer. We canceled before even planning. More tamales for me. Last year I just made a couple dozen. So easy. Years past the cussing starts at around the fifth dozen. I screwed up a couple weeks ago and took the bigger packet of BoSaam out of the freezer. I should have written 'for tamales!'. I would usually make them this week and freeze and arepas and empanadas and spring rolls made day of. We are having BoSaam x-mas so I'll make a shy batch again this year maybe the next day and freeze a couple packets. Four per packet for a 5th of May treat. I have red and black twine for vegetarian and pork. The collard greens were a veg addition but we all love that bite. So I add them to all the tamales now traditionally and a bit of Queso cheese. I made a big batch of molé beans last night. Froze a couple pints. (labeled properly) A heap tBsp of molè black beans at the top just under the collards---so good. I like hidden bites unexpected. Like some dark chocolate just a bit at the crust edge of a pecan pie. The last bites are a delight and surprise.
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I'm keeping three trivets. Game changer in multi-tasking. One one the left of the stove for ladles, spoons, sauce/spice rubs...one on the far left front of the cooktop. One in the dishwasher in rotation. Shocking how much water they hold right out of the dishwasher but a shake in the sink, then a few hours on a hook above to dry---back in rotation. We are both happy to retire the stack of three spoon rests used the past 10 yrs. Annoying counter hogs. Into the donation box they go..."see ya". I would not hesitate for that frame lift. One of the few sweets we love. I so agree. Nice purchase treat ---temp without guessing.
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Google image search 'long fusili'---found this one. Nice rough surface to soak up and hold onto the more minimal thin sauces. No clue where to purchase but worth picking up if you come across it. Or similar.
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Sorry,... I was bouncing around. I'll find it.
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One of the seafood vendors...WildFork or SeafoodAlaska has a free bundle this weekend for new members. I'm not at all in need at the moment but seems like a good deal. Thermopen is also having what seems like a good sale for those wanting to gift or try the new model. I usually pick up a treat or two from Zwilling, etc. but no real desires this year. I do want another Staub baby grain pot but I blinked and they were immediately out of stock. Costco shoppers. Until the 29th, prosciutto is under 10 bucks a pound for the double 8 ounce packs. ButcherBox has some good add-ons today. I just postponed my delivery another couple weeks. I need nothing...still many freezer choices at the moment.
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BlackFriday month. Some fresh e-mails this morning. Palouse--link HERE. Washington State grown. I've been out of my favorite soft white and red winter wheat berries for a while. Best garbanzos. Works out to under 3 bucks a pound. Each bag has field tracking and the name of the person packing. Free shipping. I'm gifting black beans with a dry spice mix I've been working on so this was right on time. My gift bags are 12 oz---like what coffee beans might come in. Kraft paper with a clear window. Spice blend is based on a Mexican molé. Low on garbanzos as well. We have been making humus and roasting a spiced sheet pan for snacking once a week recently. Mixed grains with wheat berries I make once a week in rotation with other mixed grains. Nutty and a bit chewy.