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Anna N

The Savory Baking Topic

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sartoric   

Here's some muffins with bacon, aged cheddar, a generous amount of cayenne, freshly ground Kampot pepper and  snipped garlic chives. Yes, one is missing, strictly for quality control purposes.

 

IMG_3019.JPG

 

 

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Wayne   

 

@sartoric

Mind posting the recipe? I'm not a baker but can handle muffins.

These look like they'd be great with chili or scrambled eggs.

 

 

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I know it's stew. What KIND of stew?

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sartoric   

Sure @Wayne. 2 rashers of bacon diced and fried til crispy, then cooled.

Mix 2.5 cups of self raising flour, 1 cup grated cheddar, 1 tsp cayenne, grind of black pepper, grind of salt, 2 tbs of snipped garlic chives, and the bacon. Add 3 beaten eggs, 1 cup of milk, and 50 g of melted butter.

Bake in a 180 C oven for about 30 minutes.

 

Note these are Australian standard measurements, a cup is 250 ml, Tbs is 20 ml.

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Wayne   

 

@sartoric

Thanks. I'll be trying these in the near future.

Re. note: Canada adopted the metric system in 1970 but in a half-assed manner so 46 years later we have a mishmash of metric and imperial systems.

 

 

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I know it's stew. What KIND of stew?

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joiei   

I was just offered a supply of fresh ground cornmeal today.  It was ground on a farm down by Webbers Falls.  My New Years Eve menu has just completed itself.  Fresh cornbread, black eyed peas, greens and some Unka Dukes hot sauce.  With chopped fresh white onions for the garnish.  Those peas will be cooked with a ham hock of course.  I have never experienced fresh ground cornmeal.  My expectations are hugh.  

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It is good to be a BBQ Judge.

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kayb   
On 12/22/2016 at 9:08 AM, Shelby said:

I figure this fits  here....you make chex mix by baking it :)

 

Sriracha maple snack mix.  Going to make another batch today and increase both the sriracha and maple.  This stuff is good.....

 

 

Oooh...sriracha maple! Sounds excellent! I make Chex mix every year, but it's usually the standard butter/Worcestershire/hot sauce/spices version.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Anna N   

image.jpeg.357c760f70f507d9de98f31d488c8c08.jpeg

 Not particularly attractive but boy did they smell good when they were cooking and they are quite tasty. These are sun-dried tomato and Parmesan muffins. I usually make my number two son a loaf of bread to take home with him on Thursdays but I thought these might make a nice change.  

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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lindag   

I don't make the Chex Mix anymore simply because I can't keep my hands off it.

What I do instead is purchase a small bag of Chex Cheddar Mix, add a can of Spanish peanuts (the mix must have nuts) and put it in an airtight container.  At least I don't have three gigantic boxes of cereal to store.


Edited by lindag (log)

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Anna N   

image.thumb.jpeg.02dc27c4ee9597ac7a3eb25a340235fa.jpeg

 

From a Thomasina Miers recipe.  If I were to make them again I would skip the sugar altogether and increase the cayenne and perhaps even add some black pepper.  The recipe begins as one for cornbread but then offers this alternative which adds cheddar and feta to the base recipe.  I might also replace the green onions with some chopped jalapeño.   Would not be her recipe anymore but once I've made it, it becomes mine and I can please myself xD. I opted not to use paper muffin cups but that turned out to be a bad idea as they stuck quite badly.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna N   
27 minutes ago, blue_dolphin said:

Mini "Pizzas" with caramelized onion,  feta, tomato & olives on a brioche crust from Ottolenghi

 What did you think of these? Would you make them again? Did you have any success reheating them and if so how? 

 

 So many questions because I did look at that recipe and I could not get my head around brioche as a pizza crust.  Perhaps I might've felt less prejudicial had he found a name other than pizza for them.:)

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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31 minutes ago, Anna N said:

What did you think of these? Would you make them again? Did you have any success reheating them and if so how? 

 

 So many questions because I did look at that recipe and I could not get my head around brioche as a pizza crust.  Perhaps I might've felt less prejudicial had he found a name other than pizza for them.:)

 

At first bite, they are certainly unexpected. Odd, even. The dough is slightly sweet and they are really light as a feather, quite a contrast with the sturdy, salty toppings.   I plan to freeze the rest of them and hope they will reheat successfully in the CSO.  I'll report back after I do that.  

I had one with a salad for lunch and enjoyed it but I don't think I will make them again unless I get a notion to try some other toppings (breakfast sausage, maybe?, I dunno)

The next chapter of the book has a recipe for a brioche galette with mascarpone cream and fruit and I intended to use half the dough to make some individual serving-sized versions of that but I ran out of crème fraîche so I bailed on that part of the experiment.

 

I should also note that I rolled the dough a good bit thinner than the 1 inch (2 cm) specified in the recipe.  At that thickness, I would only have been able to cut ~ 3 of the 4 inch disks and I figured they'd bake up as little domes  that would be awkward to freeze and store. 

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