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Maison Rustique

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    The Bread Topic (2016–)

    in Pastry & Baking

    Posted

    10 minutes ago, PatrickT said:

    Yesterday's bake - Lemon and Herb Sourdough from Maurizio Leo's The Perfect Loaf cookbook. This recipe calls for Herbes de Provence and lemon zest and is made with a bread and rye flour levain. I added 10% honey to the dough and am very pleased with the result. It's definitely one of the most unusual breads I've ever eaten. The herbs are incredibly fragrant and flavorful - almost "woodsy." I grated my lemon zest coarsely and increased the amount to 2% of the total flour weight - perfect for me (but then, I love lemon). The honey added a nice compliment to the brightness of the lemon and the tang of the sourdough. This one is going on my regular baking rotation for sure.

     

     

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    Oh, my! That looks and sounds wonderful. I might have to buy that book just for this recipe! 

    • Thanks 1

    Imperfect, Misfit, Etc. (The Food Delivery Services)

    in Kitchen Consumer

    Posted

    I love the Lamp Chopper and the Purple Haze. Also wouldn't eat it every day, but I got one of the blueberry/thyme/something goat cheeses to serve with croissants last weekend and everyone loved it. 

     

    Last time I ordered one of the little Coleman pork loin roasts and  a little flank steak. I put the steak in the freezer but cooked the roast that day--very tasty. I may order another one and cut it into thick chops to freeze.

     

    One of the things I tried on a whim and have fallen in love with is the steam and marinated asparagus that comes in a bag. I expected it to be slimy and mushy like canned asparagus. It is not at all and it is great to put in salads. I ordered another couple of them to keep in the pantry. And noticed yesterday that the same brand now has artichokes, so am putting one of those in my order to try.

     

    Sorry for lack of photos--for some reason I'm having trouble posting photos here.

    • Like 1

    Jiffy love

    in Cooking

    Posted

    1 hour ago, TdeV said:

    @Maison Rustique, I wasn't thinking of much liquid, more stew like, but hadn't really gotten much further. If the batter has any liquidity it will drip to the bottom regardless, yes? Or, if it's a stiff batter will it stay on top? How stiff is stiff enough?

     

     

    Not sure. Maybe someone else will know?

    • Like 1

    Jiffy love

    in Cooking

    Posted

    1 hour ago, TdeV said:

    Query: I've got to make a leftover duck casserole and I'm thinking to put a thick layer of doctored Jiffy on top.

     

    Will this work? What consistency should the dough have?

     

    TIA.

    What do you plan to put in with the duck? If it will have a lot of liquid, I'd make it more of a "crumble" type topping, which you could do by either actually baking the cornbread and crumbling it over, or to cut in some butter (or duck fat!) into the dry mix and sprinkle over the top. 

     

     

    • Thanks 1

    Imperfect, Misfit, Etc. (The Food Delivery Services)

    in Kitchen Consumer

    Posted

    I didn't take pix as I  was in a hurry, but had issues again with Misfits. Pork chops were completely defrosted and apparently had a puncture in the package because the cold bag was full of meat juices. There was also a package of goat cheese in it. Yuck! And for the second time, the ice pack had a hole in it, so everything in the cold bag was covered in the gel that had melted. What a mess. I have really been enjoying what I get, but not sure it is worth the hassle. I reported the issue, but have not heard back from them yet.

    • Sad 4

    Imperfect, Misfit, Etc. (The Food Delivery Services)

    in Kitchen Consumer

    Posted

    I made the dandelions and collards yesterday. I did cut a few inches off the bottom of the dandelions--they are huge! I pre-cooked them, drained well and sauteed in EVOO with s/p, finished with a drizzle of agrodulce (Trader Joe's) and a sprinkle of Penzey's air-dried shallots. They were really good!! I wish I had more!! If they still have them when I order this time, I will get a couple of bunches instead of just one.

     

    We had this with Rancho Gordo Marcella beans and the boneless thick pork chops from Misfits, which were also very good. I over cooked them slightly, but they were still very good. I'd order them again, too.

    • Like 2

    Imperfect, Misfit, Etc. (The Food Delivery Services)

    in Kitchen Consumer

    Posted

    OK, my first order from this new try with Misfits has arrived. I was pleased it arrived early in the day. It was delivered by Imperfect. 

     

    Packed much better than previous go-rounds with them. Produce stayed intact and not battered. Meats are still frozen. 

     

    I purposely ordered a variety to see how they did with it. If they continue like this, I'll stick with them. Total for this order was roughly $70 and I got free delivery.IMG_4596.thumb.jpeg.2a189bc79932c8f9f6ef99063f4848cb.jpegIMG_4592.thumb.jpeg.dead9c63bba05add4b3cfd06d7f9544d.jpegIMG_4594.thumb.jpeg.662e855453c0fb08c02e7cf6e765a4e2.jpegIMG_4595.thumb.jpeg.15570bac795f03a9cc2da3d739d0291d.jpeg

    • Like 4

    Using dried/dehydrated foodstuffs as spice

    in Cooking

    Posted

    I have caper dust that a friend gave me. And I often pulverize dried mushrooms. I think I have a couple of books on dehydrating foods. I'll see if I can find them and if they might have anything in them about this. Be patient, I have a lot on my plate these days with a husband with dementia.

    Hot Cereal

    in Cooking

    Posted · Edited by Maison Rustique
    typo (log)

    11 hours ago, Margaret Pilgrim said:

    I read and accept your aversion to rolled oats, but I wonder what your well-meaning mom tried to sell you.   I can't abide sweet cereals or gummy "quick oats".   Nor have I tolerance for breakfasts that take more than 10 minutes.

     

    My solution: Old fashioned rolled oats, covered with water, microwaved for 5 to ? minutes, depending on the power of your nuker, splashed with heavy cream and good sprinkle of kosher or Maldon salt.   

     

    A cousin to grits or savory porridge.  

    I have never liked oatmeal because of the texture. My sister kept telling me to try overnight oat because it wasn't so slimy. I tried and it still didn't suit me. After losing my gall bladder recently, I read that oatmeal was a highly recommended food choice. I decided to try it again. I now put the oats in the dish, and just enough unsweetened almond milk to cover, let stand for an hour or so (or if I forget, I will nuke it for about 20-25 seconds, just until the milk is mostly absorbed. Then I stir in whatever I want--sometimes nuts, sometimes a little yogurt, sometimes honey, sometimes fruit. It has a little more chew to it this way and isn't slimy at all.

     

    • Like 1

    Arancini

    in Cooking

    Posted

    One of those things that just seems like too much work. But I might try with leftover risotto and baking. Thanks for that idea, @blue_dolphin. I suppose I could even use the air fryer function on my oven.

    • Like 1
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