Archive for April, 2012

15
Apr
12

meatloaf pepper poppers

  Stuffed mini peppers.

There is many directions this recipe could have gone. With the mini peppers, instead of large green peppers, some kind small bite meal was in order.

IMG_2838

Since I had some ground beef, sort of a meatloaf stuffing came to mind.

About 1/2 an onion finely chopped, hmmm.. a bit of fat, a slice of bacon would be good for juicy flavor as the pepper would encase the beef while cooking… bread crumbs… no.. due to the size of the peppers, finely  chop the bacon onion and a bit of garlic, processed in the mini chopper.

 

IMG_2835IMG_2836

Ok …now I should season the meat due to the small size that each meatloaf inside the pepper would be.

Also cheese come to mind specifically some American cheese that I have , perhaps not though, I didn’t want them too gooey… now I’m thinking of sort of a chilies rellenos  style.. I could blister, skin and stuff the peppers with cheese and meat mixture and coat and fry them… maybe another day. I want to stick with the mini meatloaf theme.

Back to the seasonings, a shard of cinnamon, whole allspice, peppercorns, clove,(grind or smash them to powder) hot red pepper flakes,

celery cumin, and caraway seed.IMG_2840

add to the beef with the onion mixture and refrigerate while processing the peppers.

With a sharp small paring knife slice off the top and gently cut out the ribs and seeds.

 

 

IMG_2843 IMG_2845

(looks like the planet killer from star trek… maybe not)

Now I have to have a oven proof container to hold the minis… Details…details…

The rectangular blue corning ware one will do…

IMG_2846

In goes the meat mix, I used the stem end of a spoon as a shovel to fit into the pepper to avoid air pockets when filling with the meat. I thought of a bread crumb topping…

 IMG_2848

 

 IMG_2849

about 350 – 375 degrees for about 20-25 minutes.

I let them cool to room temp for tasting.

IMG_2851Not bad, the amount of spices need to be increased.

The peppers are still crunchy and held the juices of the meat within.

Even better after refrigerated as in a regular meat loaf…

BUT WAIT…

a sauce ? Over the top of them?  could they be possibly be cooked in a tomato based sauce ? Would they hold together?

for now not!

15
Apr
12

Bacon, potato and greens

A quick skillet meal.

Render some bacon slightly

 IMG_2803

Grab a spud,clean skin, small dice with skin

IMG_2806

sauté with the bacon, season 

IMG_2809

throw in some garlic

  IMG_2811

add some Brussels sprout greens to the pan, cover, let them wilt

IMG_2812

Done

 

   IMG_2813

IMG_2814

15
Apr
12

Really crusty bread

 

I read a post about Daring Bakers: Dutch Crunch Rolls and wondered how it would be a full loaf of bread vs. the rolls. The recipe is here http://korenainthekitchen.com/2012/03/27/daring-bakers-dutch-crunch-rolls/ for rolls the bread recipe is http://baking-jds.blogspot.ca/

none the less here is my results on two white with wheat loaves.

 

IMG_2751 

IMG_2754 IMG_2755 IMG_2752IMG_2753

If you ever wanted a really crusty finish to to your loaves and tried different methods of coating the crust, milk, water etc., then this is the way to go! Soft crumb interior and crunchy almost cracker like crust, reminiscent of a crusty Italian bread. The only thought I had was if there was an alternate method of getting the crust, as the recipe for the slurry like frosting that’s applied to the bread just before baking calls for yeast, a tablespoon. I used 1/2 the topping recipe and substituted potato starch instead of the required rice flour (it’s supposed to be  a non glutinous flour). To me that’s  a lot of yeast for just the small amount of topping and would try in the future different combinations. Why the yeast if it doesn’t really rise at all?

Aside from that, an awesome impressive crusty loaf …..

01
Apr
12

Quichza

sort of a cross between a quiche and a pizza. since it’s been awhile since I baked pizza, I wanted something simple and different.

obtain or make your favorite pizza dough and form it into a deep cast iron skillet. Push it up the sides.

 

formcrust

Let it rise….

Sauté some white and sweet onions in butter, slowly not to brown…wht&sweetonions

add some greens, in this case from the Brussels sprout plant in the garden, some leafy greens from the stalk.

brussellleaves

clean , dice add to the onions… a bit of salt and pepper to taste… That’s all …

saute

cook the onions and greens over low heat to wilt and soften them, the dough should rise… a thick crust and billowy sides to hold the mixture..  just a touch of smoked hot red pepper flakes….added to the onions and greens for background…..

IMG_2669 IMG_2670

3 eggs and some milk…whisk together…..

3eggs&milk

spoon the  sautéed onion and Brussels greens in to the crust, pour in the egg mixture ……

 filledcrust 

That’s it ! Keeping it simply for this recipe….

500 degrees for about 13 minutes…

12m 

Tick …Tock… Tick ….Tock……. Tick…..Tock    Tick…. Tock   DING !….

DONE !

cooked

What a meal !!!

crust cutquichzza

how about a dollop of sour cream for garnish !!!!!!

IMG_2688

Ok, so I could have added things like cheese, sausage, some other type of meat and herbs, that’s right, there was no garlic in this recipe!!! BUT , this was sort of a test recipe to keep the flavors basic. It was a success. Yes, maybe the next time around I’ll add the garlic, cheese and meat, but for now the greens and onions were excellent to taste. And the crust bountiful, to hold it all together.




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