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Maison Rustique

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    Cooking with "This Will Make It Taste Good", by Vivian Howard

    in Cooking

    Posted

    20 hours ago, blue_dolphin said:

    Aside from the crispy bits on top, I'm not a huge fan of the breakfast casserole but I decided to give the Does Not Disappoint Breakfast Casserole from This Will Make It Taste Good a try anyway.  This is a fairly standard example of this type of thing.  Sturdy bread, sausage, some vegetables (spinach & roasted red peppers), cheese and a custard mix of eggs, milk and cream.  The twist here is chopping a cup of  Red Weapons and mixing that into the custard mix for a flavorful, vinegary punch.  I really liked that and I'll add them to the egg mixture next time I make a frittata. In fact, I'd switch out the bread for potatoes and turn this into a frittata. I also very much liked the cheese cut into 1/4" dice rather than shredded.

    Before baking:

    IMG_3257.jpeg.3c4812e621a9e5976f4e14a913319699.jpeg

     

    And after:

    IMG_3258.jpeg.a7a694e42d55b118d41d31c80deb6307.jpeg

     

    I made a half-batch baked in an 8-inch pan and baked ~ 45 min instead of a full hour.  I also cut the sausage back from 8 oz to 5 and the cheese from 5 oz to 4, both for the half batch and that was plenty. 

    If you like breakfast casseroles, this is a good one to try and if not, Red Weapons are still an excellent ingredient for other egg dishes. 

    That looks delicious!!

    • Thanks 1

    Pickle Brine Jelly?????

    in Cooking

    Posted

    24 minutes ago, blue_dolphin said:

    I know you said the How to Make Jelly Out of Almost Anything posts are vague but that one at least gives fairly specific quantities to jump off from.

    Salt level is going to be a potential issue with many dill pickle brines.  A savory note is nice but it doesn't sound like you want a completely non-sweet aspic-sort of thing.  Or maybe that IS the goal?

     

    I'd say to take a look at some of the herbal jelly recipes out there. I bought a rosemary jelly that was mostly savory, but it had an apple base for the sugar. It was not terribly sweet and was amazing on a ham sandwich. My goal is to duplicate that some day. So, maybe use a fruit juice for the sweetness?

    Experimenting with my Bread Machine

    in Pastry & Baking

    Posted

    20 hours ago, andiesenji said:

    Even my oldest bread machine has easily moved paddles and I believe that it is because I ALWAYS REMOVE THE PADDLES AFTER THE FINAL "KNEAD" before the machine begins the final rise and bake process.

    Since the paddles have never been exposed to the heat of baking, they remain as they were when new.  

    I know one has to time the cycles but it is simple to set a timer, once the timing of the cycles is determined.

    And the bottoms of the loaves only have a small hole where the shaft is located, which makes it much easier to slice, no wasted bread.  

     

     

    Also, when I replace the dough in the pan, after removing the paddles, I make sure the dough is even and my loaves turn out level most of the time.

     

     

    I do the same. 

    • Thanks 1

    Help! I've lost my cooking mojo and I want it back!

    in Food Traditions & Culture

    Posted

    I am in the same place. It is mainly the pandemic. I am so sick of trying to think of what to cook, where and how to get what I need to cook it and then cooking it, that I don't want to sit down and eat. I've lost weight. I seldom even drink wine. I had my annual doctor visit last week. He said that they've coined a new term COW Syndrome--COVID-something-Weariness. 

     

    I do have to say that my worsening hand and arm pain (OA and tendinitis) have made cooking much less pleasurable, too.

    • Like 4
    • Sad 3

    Underappreciated Ingredients

    in Cooking

    Posted

    Thank you all for the lovage uses/info. I will try to get out and harvest some before this week's round of storms hit. Maybe a little potato salad or in a tomato salad, since my tomatoes have finally begun ripening. Maybe I can come up with a bloody mary salad of sorts.

    Underappreciated Ingredients

    in Cooking

    Posted

    16 hours ago, Katie Meadow said:

    Funny how this thread became about overuse of parsley, when it started as a discussion of UNDERutilized ingredients. I'm not wild about parsley, but where would tabbouleh, zhoug, chermoula and chimichurri be without it? And I can't think of a good sub for parsley on the seder plate although there are other bitter herbs.

     

    As for underused or often neglected, I suggest the following:

     

    Verjuice. Lovage (hard to come by!), celeriac (yum, remoulade), mustard greens (sometimes a good alternative to the ever-present kale.) Think pickled mustard greens or pasta with mustard greens and pine nuts or walnuts. Oh, it certainly doesn't qualify as underused in my book, but chard is better than kale in just about anything. I wouldn't eat either of them raw, in a salad, though. Fennel, both raw and cooked. Kohlrabi, raw sliced paper thin and salted, or tossed into a stir-fry or a contribution to slaw. 

     

    I'm sure I could think of more if I tried.

     

    I have lovage growing in my herb cradle, but the insects seem to enjoy it more than I do. I have not used it once. I guess I'm just not sure how it is best enjoyed.

    Experimenting with my Bread Machine

    in Pastry & Baking

    Posted

    I've had trouble finding powdered milk, too. Who knew!

     

    The other day I made Sourdough Tomato Feta Bread in my old bread machine. I added fresh basil from my little herb garden. The recipe is from this book. I seldom bake in the machine, but did this time. It turned out great and that recipe makes wonderful garlic toast!

    • Like 1
    • Delicious 1

    Trader Joe's Products (2017–)

    in Kitchen Consumer

    Posted

    18 hours ago, blue_dolphin said:

    This lovely little soft cheese called Keep Dreaming from Dorothy's Creamery was displayed as the "Spotlight Cheese" at my TJ's when I visited on Monday.  The Dorothy's Creamery Facebook page says it will be at TJ's through the end of May.  

    It's very nice.  The one has a "best by" date of June 4.  It's clearly soft and ready to enjoy.  I recommend trying it if you happen to see it available. 

    43199766-CDFD-495D-BA1D-8990194AC043_1_201_a.thumb.jpeg.0f30a13e531dcb36fa371b9ec43af503.jpeg

     

    DF31F301-89CB-4484-A52E-3F20A5379A59_1_201_a.thumb.jpeg.c07e7ea73a9c6a247f70c4334df2cee4.jpeg

    It is lovely--use it promptly. We had it last Saturday. I pulled it out to eat some of what is left and it is on the edge. I will finish it today or it will be too late. I would definitely buy it again.

     

    • Like 4

    Dalgona coffee

    in Coffee & Tea

    Posted

    Here in Kansas City where everything is up to date, this has been all the rage, though it has moved into the cocktail phase. Topping Bailey's Irish Cream, vodka or whiskey with it. I have not yet tried it, but did buy instant coffee for this purpose. By the time I feel like I'm ready for something like that, I don't want caffeine. Maybe I should have gotten decaf instant coffee.

    • Like 1
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