Recipes / Food - Drink - Page 91

Ea · 08-14-2011, 07:41 AM

Just made bread according to the instructions inthe book mentioned in this post - Artisan bread in 5 minutes a day. Seems much like the "no-knead" method, except here, you can even make up a larger batch and keep it in the fridge for several weeks and bake as needed.

I think the dough was a little too wet - spreading a bit too much and too large air bubbles in the middle - and it's definitely too salty, but otherwise I'd say it was a success. Next batch I'll (try) to keep in the fridge for some days before baking anything, to see how it affects the taste. I like sourdough bread so I have high expectations

Ea · 08-17-2011, 12:47 PM

Had some tortellini with cheese drying out in the fridge...
So while the tortellini was boiling, I cut a thick slice of bacon into lardons, fried them, and added a little butter and a handful of coarsely chopped fresh sage. Then mixed it with the tortellini a little bit of the boiling water. Ate. It was very good.

HomeInMyShoes · 08-17-2011, 12:59 PM

^Of course it was good. It had bacon. While sage is no slouch bacon is food for the gods.

Ea · 08-17-2011, 01:02 PM

Exactly

beppe · 08-17-2011, 01:10 PM

The last three posts gave me an inspiration. There was this piece of baguette getting dry on the counter. I cut it open and toasted the two slices. Then buttered them lightly. Put slices of Gruviere on them. Crunchy and delicious.

Stitchawl · 08-17-2011, 06:22 PM

I brought home a new cooking toy! It's a heavy-duty stainless steel popcorn popper!

I eat a lot of popcorn and prefer to pop it on the stove rather than in the microwave, and these special pots are great. I've been using the same 'idea' pot for many years, but always the lighter aluminum models.

After replacing an old one last year I discovered that the new ones by the same company are much MUCH lighter, thinner, and not so well made. I did some research and discovered that there is a stainless steel model available and I ordered it. MUCH BETTER!

Very heavy construction, thick multi-layered bottom, stronger stirring paddles inside, and just generally better made! This one should last me the rest of my life! The crank on the handle turns the stirring paddles inside so there is no need to shake the pan while cooking. Slow turns of the crank are enough to keep everything from burning. I am a very happy popper!

Stitchawl

Ea · 08-18-2011, 04:45 AM

Quote:

Originally Posted by beppe

The last three posts gave me an inspiration. There was this piece of baguette getting dry on the counter. I cut it open and toasted the two slices. Then buttered them lightly. Put slices of Gruviere on them. Crunchy and delicious.

But... but... No bacon!

beppe · 08-18-2011, 05:29 AM

^Ea
It was a joke. Like it seemed that you invented by chance, or by your superior creativity a delicious concoction.

Here in France they use lardons ubiquitously.

beppe · 08-18-2011, 02:40 PM

Quote:

Originally Posted by Ea

But... but... No bacon!

bacon bacon

HomeInMyShoes · 08-18-2011, 02:45 PM

@Stitchawl: my parents used to make popcorn in a big cast iron pot. Stuff was probably crazy unhealthy, but I loved it. Damn. Now I want to go to the movies for some butter product.

Stitchawl · 08-18-2011, 06:31 PM

Quote:

Originally Posted by HomeInMyShoes

@Stitchawl: my parents used to make popcorn in a big cast iron pot. Stuff was probably crazy unhealthy, but I loved it. Damn. Now I want to go to the movies for some butter product.

Nothing unhealthy about popcorn. It's a perfect food. Only get into trouble when you begin to add stuff like butter. Very healthy stuff.

When made on the stove, and not in the microwave, there is no need to add a lot of oil. One or two tablespoons is more than enough. I only use olive oil, NOT extra virgin, it's the slutty stuff with lots of taste, so it almost has flavor like butter popcorn but without the fat and cholesterol. A sprinkle of salt and I'm good to go!

Stitchawl

phenomshel · 08-19-2011, 12:24 AM

Making battered chicken strips with potatoes and cream gravy tonight. Not the healthiest meal but it'll taste divine!

beppe · 08-19-2011, 09:58 AM

For lunch I had fillets of ray fish, in a brasserie. Done in butter. The most tender and tasty fish, maybe after shark. Delicious.

Stitchawl · 08-19-2011, 08:23 PM

Great breakfast this morning!
Babbaganoush, Pita, Feta cheese and Kalamata olives! I really love Babbaganoush, and it's so simple to make. I'm surprised that I had forgotten about it for this past year. Try it once and you'll be hooked!

Babaganoush
Ingredients:
* 1 large eggplant
* 1/4 cup lemon juice
* 1/4 cup tahini
* 2 tablespoons sesame seeds
* 3 cloves garlic, minced
* salt and pepper to taste
* 1 1/2 tablespoons olive oil
Salt and Pepper to taste

Optional:
* 1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon Cumin
----------------
Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Stitchawl

bjones6416 · 08-19-2011, 08:51 PM

Quote:

Originally Posted by Stitchawl

Refrigerate for 3 hours before serving.

Stitchawl

Doesn't that turn it into lunch instead of breakfast?

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08-14-2011, 07:41 AM	#1351
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Just made bread according to the instructions inthe book mentioned in this post - Artisan bread in 5 minutes a day. Seems much like the "no-knead" method, except here, you can even make up a larger batch and keep it in the fridge for several weeks and bake as needed. I think the dough was a little too wet - spreading a bit too much and too large air bubbles in the middle - and it's definitely too salty, but otherwise I'd say it was a success. Next batch I'll (try) to keep in the fridge for some days before baking anything, to see how it affects the taste. I like sourdough bread so I have high expectations

08-17-2011, 12:47 PM	#1352
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Had some tortellini with cheese drying out in the fridge... So while the tortellini was boiling, I cut a thick slice of bacon into lardons, fried them, and added a little butter and a handful of coarsely chopped fresh sage. Then mixed it with the tortellini a little bit of the boiling water. Ate. It was very good.

08-17-2011, 12:59 PM	#1353
HomeInMyShoes Grand Sorcerer Posts: 19,226 Karma: 67780237 Join Date: Jul 2011 Device: none	^Of course it was good. It had bacon. While sage is no slouch bacon is food for the gods.

08-17-2011, 01:02 PM	#1354
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Exactly

08-17-2011, 01:10 PM	#1355
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	The last three posts gave me an inspiration. There was this piece of baguette getting dry on the counter. I cut it open and toasted the two slices. Then buttered them lightly. Put slices of Gruviere on them. Crunchy and delicious.

08-17-2011, 06:22 PM	#1356
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	I brought home a new cooking toy! It's a heavy-duty stainless steel popcorn popper! I eat a lot of popcorn and prefer to pop it on the stove rather than in the microwave, and these special pots are great. I've been using the same 'idea' pot for many years, but always the lighter aluminum models. After replacing an old one last year I discovered that the new ones by the same company are much MUCH lighter, thinner, and not so well made. I did some research and discovered that there is a stainless steel model available and I ordered it. MUCH BETTER! Very heavy construction, thick multi-layered bottom, stronger stirring paddles inside, and just generally better made! This one should last me the rest of my life! The crank on the handle turns the stirring paddles inside so there is no need to shake the pan while cooking. Slow turns of the crank are enough to keep everything from burning. I am a very happy popper! Stitchawl

08-18-2011, 05:29 AM	#1358
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	^Ea It was a joke. Like it seemed that you invented by chance, or by your superior creativity a delicious concoction. Here in France they use lardons ubiquitously.

08-18-2011, 02:45 PM	#1360
HomeInMyShoes Grand Sorcerer Posts: 19,226 Karma: 67780237 Join Date: Jul 2011 Device: none	@Stitchawl: my parents used to make popcorn in a big cast iron pot. Stuff was probably crazy unhealthy, but I loved it. Damn. Now I want to go to the movies for some butter product.

08-19-2011, 12:24 AM	#1362
phenomshel ZCD BombShel Posts: 4,793 Karma: 8293322 Join Date: Jan 2009 Location: The Frozen North (aka Illinois, USA) Device: iPad, STB Kindle Oasis	Making battered chicken strips with potatoes and cream gravy tonight. Not the healthiest meal but it'll taste divine!

08-19-2011, 09:58 AM	#1363
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	For lunch I had fillets of ray fish, in a brasserie. Done in butter. The most tender and tasty fish, maybe after shark. Delicious.

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08-19-2011, 08:23 PM	#1364
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	Great breakfast this morning! Babbaganoush, Pita, Feta cheese and Kalamata olives! I really love Babbaganoush, and it's so simple to make. I'm surprised that I had forgotten about it for this past year. Try it once and you'll be hooked! Babaganoush Ingredients: * 1 large eggplant * 1/4 cup lemon juice * 1/4 cup tahini * 2 tablespoons sesame seeds * 3 cloves garlic, minced * salt and pepper to taste * 1 1/2 tablespoons olive oil Salt and Pepper to taste Optional: * 1 tablespoon chopped fresh flat-leaf parsley 1/2 teaspoon Cumin ---------------- Directions: 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. 2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. 3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving. Stitchawl