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By Chris Hennes
I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?
Here was dinner tonight:
Spicy Dry-Fried Beef (p. 70)
I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).
I was cooking for a party last night at which a gluten free cake was served for dessert. I had a few bites and aside from the cake being dry and the frosting very sweet, there was that tell-tale grittiness that GF baked goods seem to have. This particular bakery uses a blend of millet, sorghum, tapioca and potato flours. I used some Bob's Red Mill GF flour to satisfy a customer request for GF shortbread and found the same grittiness - they use garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour.
Obviously some sacrifices of flavor and texture are made when trying to replicate the magic of gluten, but why can't these flour blends be softer? Can't they be milled more finely? Or is it just the way the particular starches or proteins in those other flours are felt on the tongue?
It's like that chalky cold cooked rice texture, do you know what I mean? Why can't it be better? Almost every time I eat something made with substitute flours, it makes me sad and want to fix it.
Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.
Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.
Ingredients (for two people)
2 fresh rolls of your choice
2 big lettuce leaves
4 slices of Halloumi cheese
2 teaspoons of butter
half a chili pepper
2 tablespoons of minced peppermint leaves
¼ a red onion
2 tablespoons of chopped almond without the skin
1 teaspoon of honey
2 tablespoons of lemon juice
2 tablespoons of balsamic sauce
Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot.
Enjoy your meal!
I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
Not sure if the subject line really reflects the situation and my question.
Sweetie made a couple of loaves of soda bread the other day, and cut the top of the loaf in order to make a pattern something like THIS. However, the pattern or cut mark didn't show on the finished loaf. I don't know much more other than she said she made the cut "pretty deep."
What might be the cause of the cut mark not showing on the finished loaf? Thanks!
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