Archive for the 'baking' Category

13
Jun
18

Toasted cornbread

From the blog post   Corn Bread or Corn Bread or your favorite cornbread recipe.
Fried in butter in a fry pan.

08
Jun
18

Grille/pizza night

Light the grille ! both propane and charcoal, pizza was the goal, I ended up also making flatbread, and spinach pies, my daughter manned the propane grille for her pizza, I’m the charcoal guy, if you don’t mind the char. 


It’s also in the news today a report of a famous foodie that took his life, we must always be reminded that no matter what industry,  it may take it’s toll,  we don’t know or may never know the details and respect the privacy of persons involved. Some  social media postings are too quick to judge , slander and defame someone who is unable to defend themselves.

07
Jun
18

Chocolate Shortbread olé

A chocolate type cookie , easy to make, cinnamon and a bit of chili powder. I choose to use smoked chili powder and it is way in the background in the taste of the cookies.

From a Nestle recipe book, instead of pecans , walnuts were used.

  • 8oz chocolate bits, ghirardelli chocolate chips used
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/8 inch cayenne pepper (smoked dried chili flakes used)
  • 1 cup light brown sugar
  • 1 and 1/2 sticks butter
  • 1 cup chopped toasted pecans, (walnuts used)

Melt the chocolate

Mix the sugar and butter till fluffy, add the melted chocolate.

Combine the flour, cinnamon and chili pepper, and stir into the above.

Stir in the nuts.

Shape into 1 inch balls (or use a scooper)  and then press them to flatten with a glass bottom coated in sugar.

Bake 10 to 12 minutes.

My cookies were a bit dry but none the less, very good.

IMG_4922

prep, toast the walnuts, melt the chocolate

IMG_4923

cookie dough

IMG_4924

press with a sugar coated cup

IMG_4925

ready to bake

IMG_4928

cooling

26
May
18

Bread and Jam

While at the market, some fresh cherries were purchased  so after eating several and using some to augment the bottle of rumtopf in the  fridge, the remainder was processed for some fresh cherry jam . With minimal additives, only an apple to lend some pectin and sugar to taste, the mixture was steamed then  processed and  boiled till the proper consistency was achieved. Since toast is made often a great accompaniment.

STEAMING THE FRUIT

AFTER THE STEAMING THE FRUIT WAS PROCESSED BY THE FOOD MILL

(the waste is in the dish) 

BOILING AND REDUCTION OF THE PROCESSED FRUIT

THE FINISHED PRODUCT

SOURDOUGH BREAD

The bread making continues, this time a yeast less loaf, high hydration dough mixture literately poured into a heated crock with a bit of an assist from a spatula. About one cup of sourdough starter, and in a separate container, a cup of flour and water, both set out in the morning. I think  there is enough wild yeast floating around the kitchen area as the mixture of the  flour and water  practically started ferment by itself in short order. Both containers left loosely covered during the day. When the temps recede at later evening it’s time to bake when the mixes have been combined, more flour added, and given another proofing to a very wet bubbling mass of sour dough. Baked by the covered/uncovered crock method.

 

The bottom of the bread.

Now the best method I have found is to heat the crock as usual and then just before adding the dough use an oil from a spray can to coat the crock.

TOAST TEST

Broiled, crunchy with soft crumb, very moist bread. Won’t last long enough to spoil !

 

 

18
May
18

Carasau bread

caraseau bread
https://riseofthesourdoughpreacher.wordpress.com/2017/11/10/maroggias-mill-cookbook-pane-carasau-il-ricettario-del-mulino-di-maroggia-pane-carasau/

Baked during the previous Holiday season.

IMG_3736IMG_3742IMG_3748IMG_3750

A light crispy bread, similar to a toasted pita bread.

18
May
18

Almond butter crackers

An easy to bake sweet cracker, various recipes exist that can be modified by the type of sugar, butter and nuts. Some recommend vanilla extract be added.

  • Club brand crackers, plain
  • 3/4 of a stick of butter and margarine
  • 1/2 cup of sugar
  • sliced almonds

Cover a cookie sheet with parchment paper. Arrange the crackers to cover the cookie sheet with no gaps. The amount  of crackers and size of cookie sheet varies from each recipe.

Bring the butter/margarine and sugar to a boil, similar to making a simple syrup. Boil for several minutes.

Spoon the syrup over the crackers. Bake at 350 degrees for about 10 minutes. Remove from oven and sprinkle with almonds.

We tried several iterations of this recipe, the best result was to get the syrup to just a slightly thick consistency and  apply it with a silicone basting brush. As for baking the crackers, closely watch till they turn a golden brown.

Makes a nice addition to a cup of coffee or tea, or an after dinner sweet.

One version (not pictured) was made with the addition of unsweetened chocolate to the syrup, using a double layer of crackers, applying course chop walnuts topping.

IMG_4802

 

 

 

 

 

06
May
18

a different lasagna

Started with 2 eggplants, sliced thin and salted and drained. Possibly doing some kind of roll-ups but opted to a lasagna. what was different was the use of shredded turnip as a component in addition to the use of the eggplant, broccoli, with a tomato cream sauce.

The prep, eggplant draining, the shredded turnip (looks like shredded mozzarella) broccoli, and the noodle dough.

IMG_4764

Started the layering, broccoli was briefly steamed.

IMG_4765

All set up for a later bake, one 8 x 8 inch pan and another round pan to the freezer.

IMG_4766

Serving time later in the day.

IMG_4767

Better than expected. The tomato sauce balanced everything out when baked. It was a combination of canned whole tomatoes, processed in the food processor, seasonings, a hint of red pepper flakes, oregano, rosemary, a dash of turmeric and a splash of heavy cream. The noodle was minimal and thinly rolled out. Good flavor and just enough heat in the sauce to accent the turnip.

 

 




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