Raspberry Charlotte

A cake with a creamy fruit mousse, From America Test Kitchen recipe.

Made by Diane.

The recipe has several steps, here are some pictures of the process.

This was a very airy, light cake .

A fun project to make.

multi meat stew

A mild fall day, meat and vegetables made for the week.

A combination of meats along with root vegetables oven roasted several hours.

Chicken breast, pork neck bones, pigs feet , chicken feet, beef rib, sausage, along with root vegetables.

Carrot, leeks, turnip, parsnips, onions, mushrooms, potato, garlic.

Lightly seasoned with Hawaiian sea salt , peppercorns, slight bit of hot pepper flakes.

Baked at about 350 decreasing to 250 degrees for several hours.

The meat picked from the bones, pan juices reduced, chicken broth added, a bit of wine and finished with butter/flour thickening, strained.

breakfast bread pudding

 

cubed bread

milk
eggs
fried bacon crisps
American cheese

oven baked at 400 degrees

hydroponics summer/fall

This year the outdoor  hydroponics consisted mostly  of cherry tomatoes, Burpee and High Mowing organic Bartelly F1, three plantings, though I did not track how many from each variety. Late start as they require warmer temperatures possibly a heat mat to germinate than other varieties of greens I had grown from  seeds. This was the answer though as to a better variety to grow hydroponically compared to last year as they produced grapevine like clusters of tomatoes. Trellising needs to be improved, not tall enough to support the height of the tomatoes, some stems folded and split and leafs became mottled. Late in the season trimmed lower leaves as it’s probably close the end of the growing season (outdoor). the most recent pick some were more sweeter than others but the fact the they are still growing and ripening is a plus. may also benefit from some type of trellis/plastic wrap for cool weather protection.

Overall a big improvement from last year variety of tomato

 

 

Maple Custard Pie

A recipe made by Diane

From Martha Stewart

A sweet maple tasting custard in a brisee crust.

The custard has a sweet but not sugary sweet flavor and a hint of the maple flavor, the  crust has a rich buttery flavor and denser than a typical flour and shortening recipe.

 

 

shopping

recent shopping

Tandoor oven

A makeshift Tandoor oven for chicken and pork….

Friselle whole wheat

From: Friselle Wholemeal / Friselle con farina integrale | rise of the sourdough preacher
https://riseofthesourdoughpreacher.wordpress.com/2016/09/09/whole-wheat-friselle-friselle-con-farina-integrale/

 

I  usually check out every bread recipe , and I’m a sucker for trying most of them out if they look like something I haven’t done before. Recipes can be regional in both nature of ingredients and technics and also for sharing the experience with the author, (that is if the author doesn’t mis represent the fact that they have made the recipe)

so is the Friselle a bread or a biscuit ? I was intrigued as they look like bagels. I carefully measured out the proportions of flour setting aside one batch as I reversed the wheat/white flour amounts, but of course it got baked anyways later as a bread.

I supposed I could have taken some shortcuts to arrive at the same finish but that is not the purpose, following a recipe is to replicate the actual steps of the recipe to gain a new technic or result if I feel that it’s worth  it.

making  the dough is nothing new ….

 

Nore  the steps involved….   Rising of the dough…

Forming of the dough per instructions…

Shaped into rings….

Baked then sliced….

Then baked again….. Finished…

Usually I am not a big cracker fan, but these can be bagged and kept on the shelve, and as the recipe history suggests, they sop up any liquid, crushed tomatoes etc. or would be an excellent addition to any soup. Don’t forget the croutons as these could easily broken into pieces to top a salad. Run out of breadcrumbs ? A bread baker wouldn’t be caught buying breadcrumbs, as theses Friselle run through a blender become the bread crumbs, Whole Wheat ones!

these as a cracker are super crunchy !   If you ever get bored baking bread (no way!) Friselle are a good addition to the kitchen and I’m sure would benefit from additions such as sesame seeds , flak seeds etc. Good Baking!