Archive for December, 2017

31
Dec
17

crack(er) up !

From rise of the sourdough preacher

Rise of the Sourdough Preacher

You’ve done the bread , now raise the bar , with a rolling pin convert your bread style dough to crunchy crackers, flavor full and texture unlike the store bought variety.

A loosey followed recipe ….

(I used the full amout of flour as one type vs the recommended 270 grams pastry flour/250 strong bread flour)

  • 420 grams all purpose flour
  • 250 grams of water

(get the scale out!)

  • 30 grams shortening (lard )
  • 10 grams salt
  • 2 grams yeast
  • 3 grams fresh grated tumeric ( I added zaatar)
  • 1 gram grated ginger
  • black pepper to taste

 

 

IMG_3932

Mix the flour and water and yeast as you would for doughIMG_3933

IMG_3934

and add the spices and shortening .let proof for about a half an hour.IMG_3936

IMG_3937

Rolling them under parchmentIMG_3938

now come the real work roll out sheet pan them, and cut the crackers….IMG_3939

By the way, dock the dough with a fork or better yet if you have a rolling dough docker now is the time to use it. (pricing them out as I don’t have one.) Semolina on the tray give a nice finish.

IMG_3940

bake them up at about 425 farenheit, shift the pans as necessary (as you know your oven) for an even bake. 4 to 5 minutes , I used another tray and flipped them onto it for an easy turn. bake 4 to 5 minutes more , you’ll watch these for an even crispy bake.IMG_3943IMG_3944IMG_3945IMG_3946

During the Holidays I made this recipe more than once…..IMG_3948IMG_3949IMG_3952

My crackers at the top left corner, elbowing in on the cracker turf….IMG_3960

Holiday give aways…

fullsizeoutput_1523

The crunchy style is not like the store-bought variety and the taste is similar to a Ritz but with a bit of a pop of spice. Super crunchy, those with dental issues might be forewarned.

Going to repeat the recipe with an addition of semolina and or corn type flours additions.

(I like parenthesis)

31
Dec
17

Braised Sausages with Broccoli and Peppers

Her’s a recipe from a TV series , Nick Stellino, on PBS it varies slightly from the broadcast version very tasty results.

IMG_3967

  • sausages, sweet or spicy 1 and 1/2 pounds
  • 3 tablespoons extra version olive oil
  • 4 garlic cloves +- your taste, thick slice
  • 1 red onion, medium dice
  • 2 red pepper dice
  • 1/4 teaspoon red pepper flakes +- you taste
  • 1/2 white wine (or melomel which is what I had on hand)
  • 3/4 pound broccoli florets, 1 inch pieces
  • 1 and 1/2 cups chicken stock
  • 3 tablespoons softened butter
  • 3 tablespoons pecorino or romano cheese

Ingredients in place, there is about a 30 minutes simmer finishing the recipe so it won’t be quite as fast as an oriental dish. I’m a bit shy on the sausage 1 and 1/4 pound is what the package from the market was.

IMG_3968

Not covered on the broadcast version, how to make salsicciotti, small sausages which are more presentable per serving. Pinch the sausage mid way and twist so the casing causes you to have smaller sausages, then cut where the twist is so you get mini sausages.

IMG_3971

Going for the typical braising technic, start with the hot olive oil ,medium heat, then add the sausage, roll them to brown on all sides, just 2 to 3 minutes, remove from pan to set aside.

IMG_3972

In the sausage infused hot oil start the garlic to brown at the edges just a minute or two.

IMG_3973

Add the onion and the red pepper cook 2 to 3 minutes. Then add the red pepper flakes.

IMG_3974

Return the sausages to the pan, and stir 2 or 3 minutes.

IMG_3975

Add the wine and you guessed it ! stir for 2 to 3 minutes.

IMG_3976

Add the broccoli, (since I had some cauliflower I threw that in as well)

IMG_3977

…….and stir 2 to 3 minutes (you knew that!)

IMG_3978

Getting towards the end, add the chicken stock, stir to distribute sauce and components boil and reduce heat and simmer, 30 to 35 minutes. I mistakenly covered the pan, the idea is to simmer uncovered to reduce the sauce. I uncovered later and simmered to a finish and drained some of the sauce before serving.  One final step is to go off heat, add the butter and cheese and stir to incorporate.

Now what would be an accompaniment to this dish?

OK ! get out the pasta maker and some dough made beforehand, roll and process for spaghetti type noodle.

IMG_3981

Have you serving plates in a slightly warm oven, boil enough of the pasta for a serving, with large slotted spoon, drain, arrange on plate and top with 2 sausage with the veggie mixture, anoint with the sauce and serve your guest or place the pan on the table with the pasta family style.

 

 

23
Dec
17

Roasted bell pepper salad

A bit of a twist from a pasta / bacon salad , inspired from a recipe found on the internet made with available ingredients.

IMG_3434

Instead of oven roasting the peppers, I opted to flame char the peppers on the burner

IMG_3436

The peppers were then, sliced thin.

IMG_3437

Using a vegetable peeler, slice the yellow squash, and chop into fine noodle like pieces if you don’t have a spiralizer.

IMG_3438

dressing, 3 tbls olive oil 1 tbls seasoning (oregano) 2 tbls rice vinegar lemon juice salt and pepper

IMG_3440

dress and toss, shaved Parmesan and bacon bits added

A change from the usual salad.

23
Dec
17

pizza

Haven’t blogged in a while !  Catch up time! A lot of pictures and now  on to blogging them, some meals of usual and some unusual. Just have to reassemble the pictures with the recipes if possible !The typical pizza recipe here. Utilizing the King Arthur semolina flour. Mid November meal.

IMG_3692IMG_3693IMG_3694IMG_3695IMG_3696IMG_3697IMG_3698

The semolina provides lightness and flavor to the dough, a background of corn meal light flavor is what it reminds me of. Thin crust shells here , haven’t done deep dish in a while.

 

23
Dec
17

shopping

Recent shopping, prices.

fullsizeoutput_1512




Archives

December 2017
S M T W T F S
 12
3456789
10111213141516
17181920212223
24252627282930
31  

Twitter Updates

Follow Metro Blog on WordPress.com

Original Netcom Site Ending May 01 2019


Antique and Vintage Clocks

Collecting, repairing and restoring antique and vintage mechanical clocks

pacmaniax

Okay, so it's really just ONE Pac-Maniac, but you get the picture.

My Favourite Pastime

Simple Everyday Recipes

Zero-Waste Chef

Less waste, more creativity, tastier food

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

Goan Recipes

Learn about Goan and Indian Recipes

cooking from the heart

inspired by june & norma

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

elfogoncito.net

Cocina Dominicana

gettin' fresh!

turning dirt into dinner

Talin Orfali Ghazarian

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Wide Angle Adventure

a resource for the independent traveler

con tomates

Juicy living in the Iberian Peninsula and beyond

%d bloggers like this: