Maison Rustique
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Posts posted by Maison Rustique
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16 hours ago, Shelby said:
Wine was $37.37
🤣🤣
Those eggplants almost look like balloon animals. LOL!
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What a treasure! I wish I was younger and had the money to invest. But, I'm downsizing my cookbook collection because we need to get into a smaller place.
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21 hours ago, chromedome said:
There's a new translation of an important Moorish-Andalusian cookbook from the 15th century:
https://www.ft.com/content/4f902bf3-49c4-4227-bac4-d590c5a03516
That sounds fascinating but can't read it because of paywall.
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Thanks, all!!
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5 minutes ago, kayb said:
@Maison Rustique — some eG’ers on the East Coast have reported significant quality problems with Misfits. However, @Shelby (Kansas) and I (Arkansas) have both been very pleased with quality. I think it may depend on which distribution center your order comes from, and I’d venture you would draw from the same one she and I do.
I tried both of them at least a year ago--maybe longer--and had problems. Mostly with shipping and temperature. Meats would arrive defrosted and lukewarm. Produce would be battered by stuff sitting on them or knocking around in the box. I cancelled but now see such great stuff that'd I'd consider giving it another try if they have improved.
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3 hours ago, chromedome said:
That sounds delicious!
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@AnniehWhich subscription do you use--Misfits or Imperfect? I'm still trying to decide what to do.
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No hood, just a small "exhaust" fan that only circulates the grease and smoke.
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Our kitchen in California was enormous and wonderful. The kitchen in this house is tiny and horrible. A lot of my kitchen stuff never made it into this kitchen. Now, we need to downsize and get into a smaller place so I've been working my way through all the stuff I haven seen in 15 years. Hard to decide what to keep and what to pitch.
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@Shelby, remind me if it is Misfits or Imperfect that you still get? I keep wondering if I should give Imperfect another try. They send me deals to come back all the time.
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Since I have not paid for any of these newsletters or blogs, I don't know if they carry advertising or not. I doubt I would pay to read them (I can't even keep up with the 3 print decorating magazines I still subscribe to--I'm always about 3 issues behind.), but if I did pay for them and they carry advertising, I'd be unhappy about being charged. As a former advertising person, I come from the old school where advertising paid for the publishing and subscription costs were ridiculously low and just a way to show the advertisers that people actually liked and read that medium. Yeah, I'm a dinosaur.
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19 hours ago, Nancy in Pátzcuaro said:
Well, my experiment was in general positive with a couple of caveats. First, I baked it at too high a temperature for too long, which resulted in a very dark thick crust. Second, I should have made the apricot pieces larger because the 1/4" bits got lost in the dough. On the whole, however, it turned out to be very tasty. I used 1-3/4 c. bread flour, 1/2 c. whole wheat, and 1/2 c. light rye. I also used chopped walnuts in place of the pumpkin seeds. The recipe I was working from had an egg and 3 Tbs. of honey, and the rest was a usual bread recipe. Next time I think I'll make the apricot pieces larger, and maybe use pumpkin seeds instead of walnuts.
Having just watched a video on King Arthur, I tried to make the kind of slits they demonstrated, but of course I don't have the proper tool. As a result one end of the loaf sort of blew out.
It always amuses me when a cook says, "I loved the recipe, but I decided to use X instead of Y, and I'm allergic to Z and my husband doesn't like K and my daughter won't eat B, so I left them out/substituted for them. But I loved the recipe." Seems to me I'm guilty of that myself.
Nancy, I probably should have said not to cut the apricots too small. Or too large. Probably does take some experimenting. Thanks for trying and sharing!
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18 hours ago, andiesenji said:
I've been baking a bread/rolls recipe using 2/3 white whole wheat and 1/3 almond flour with apricots and sliced almonds. Because they are related, apricots and almond go nicely together.
I don't slash the top of the loaves, but when I removed the dough after the final knead, to REMOVE THE BEATERS, I separate it into three balls and tuck them back into the bread machine pan for the final rise and bake, first brushing them top with egg wash and sprinkling sliced or slivered almonds on the top. This is an attractive presentation and can be sliced as is or pulled apart into three "midi" loaves.
I never would have thought of baking it that way. I will give it a try.
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10 hours ago, Nancy in Pátzcuaro said:
Thanks! Keep us posted about your experiments. I think I'll do a little trial-and-error myself in the meantime. When you say the bread was a "light whole wheat," do you think it was made with white whole wheat flour, or a mix of white and regular whole wheat? I would think that bread made with too much whole wheat flour might be too heavy and would overwhelm the fruit flavor. Let's see--I have dried apricots and pumpkin seeds, and a free day. Guess what I'm going to do today!
Not white whole wheat, but yes, "some" whole wheat mixed in with white is my best guess. It did not seem much like whole wheat to me, but their description said whole wheat. Keep us posted!!
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13 hours ago, Nancy in Pátzcuaro said:
I'd be interested in hearing about your experiments, Maison Rustique. The very idea of dried apricots and pumpkin seeds is a combination I'd never think of. The only time we eat the bread I make is breakfast, so this would fit right in. Sounds perfect for a schmear of cream cheese.
Their version was so good toasted. I loved it with the Trader Joe's Cultured Butter. But since it isn't sweet, it is also delish for grilled cheese, ham sandwiches, etc. And, yes, cream cheese.
I got hung up in stuff this week (had to replace kitchen faucet and go stove shopping) and haven't tried it yet, but hope to very soon.
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We have a local dairy that delivers. Yes, I have a milkman! Anyway, they have a lot besides milk. For quite a while a year or so ago, they had an artisan bread they made that was a light whole wheat bread with dried apricots and pumpkins seeds. Not at all sweet. We got completely addicted to it. And that means they don't make it anymore.
So, I've searched around a come up with a couple of recipes I think I can modify to come up with something similar. I always use my bread machine because my hands and arms won't knead now. I would love to make some this week but have a dilemma. My oven is not working properly. (We're going to be shopping for a new one, but won't be here this week obviously.) I can bake it in the bread machine, but would like for it to not come out looking like a boring rectangle.
So, here's my question. Has anyone tried slashing the top of the loaf in the bread machine before baking to give it a bit more artisan look/feel?
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Here in the mid-west we seem to get only the T-Atkins and Ataulfos. Unless there is a hidden resource somewhere. I only buy Ataulfo.
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One of our neighbors' daughters has started a home-based bakery business while she attends college. She is doing a great job and what we've had has been delicious. Rai's Bake Shoppe
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I love everything about this! I got a chuckle out of the Sammy making bread article written by Biddy Bye. 😊
I have so many types of books in my cookbook collection and my favorites are the ones with clippings and hand-written recipes tucked into them, adjustments made to the recipes in the book, comments, etc. I can spend days looking through them.
What a wonderful gift your friend has given you!
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Those are beautiful! Thanks for sharing.
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20 hours ago, Tropicalsenior said:
Just recently, I have been able to download most of
@Jazz's cookbooks for the instant pot and I am really enjoying reading them. Although I have been using my knock off instant pot for about 3 years, it seems that every page I turn, I learn something new or a new way to do something.
Her directions are so precise and so easy to follow that you feel like you have an instructor right at your elbow.
I particularly like the way that they are written to be used in the computer format. The links within the chapters are invaluable. They are the easiest ebooks to navigate that I have ever seen.
Now I just have to go from reading to executing. There are so many that I want to try that I just don't know where to start.
That's good to know. I've not tried digital versions of cookbooks because I've been afraid they would be difficult to use/follow. I will have to try it!
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I got my copy yesterday and spent some time last night going through and flagging what I want to make. I love the sound of the Chickpea and Pesto recipe, but I am really not a fan of chickpeas. I may try substituting RG white beans of some sort.
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17 hours ago, ElsieD said:
If you ordered yours from Amazon, when will you be getting it? I ask because Amazon Canada is not delivering mine until at least May 13.
I ordered mine yesterday and it is supposed to get here today--Prime.
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4 minutes ago, Smithy said:
@Maison Rustique, glad you'll be playing along! Depending on your visitors, you may find the quiche recipe a gratifying and satisfying breakfast option.
Another thing to consider for your visitors is the Chorizo Chili, if you like that sort of thing. This is hands-down one of the easiest recipes I've tried so far. Onion, garlic, fire-roasted tomatoes, Mexican chorizo, pinto beans. Seasonings. Garnish if you wish; broth to loosen it if you wish. This is a case where I had no canned pintos but had used the IP to cook pintos earlier in anticipation of trying recipes. (I still have cooked pintos, and cooked garbanzos, waiting their turn.) This photo collage is from my post in the Camping, Princess Style topic when I tried it for the first time.
This dish is so easy it almost cooks itself. The lower-left photo shows it after the pressure cooking; I adjusted slightly with broth to make it a bit runnier, and that shows up a bit in the lower-right photo.
My one cautionary note is that the quality of this dish (and of most recipes I've tried) is very dependent on the quality of the ingredients. When there are few ingredients, poor quality has nowhere to hide. This chili was quite good, and we'd used good stuff...but in truth, it was a bit too spicy for us because the chorizo was VERY spicy. When I try it again I'll use a milder chorizo, or if necessary mix ground burger or pork in with it. We tamed the heat with sour cream although I didn't include that photo. Avocado / guacamole would have worked if we'd had any.
Completely agree on ingredients. I'm a real Rancho Gordo fan, so you almost never find canned beans here. I need to get better about cooking up various varieties ahead of time. And we both have tender tongues so I tend to look for mild versions of anything that says spicy. For some reason, Kansas City folks have become heat-seekers--the hotter, the better. I have learned to ask the server or seller about heat level before just assuming what "medium" heat might actually be.
Have your book in my cart now and will order as soon as I settle on a couple of other things I need. Thank you for all your help!
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Best orange blossom water
in Kitchen Consumer
Posted
I don't want to take the thread off-topic, but would you be willing to share your recipe for orgeat? Thanks!