Posts Tagged ‘2016

07
Jan
17

more fermentation…dough

Bread, a staple in our diet,  made fresh most of the time, some recent photos as the more I make bread, the more I vary the recipe.

First up Babka, similar from a previous posting https://pmetro.wordpress.com/2013/10/21/photosdraft/that was left un tagged I could not find, so a recipe from https://smittenkitchen.com/2014/10/better-chocolate-babka/ about the same recipe.

gifts for guests…

————————————————————————–

img_1395

multi seed sourdough

—————————————————————————-

img_1500

Rustic bread

—————————————————————————-

img_1264img_1266img_1265

random styles

—————————————————————————–

img_0933

img_1289

bread made with soft Italian flour

—————————————————————————

img_1295img_1296img_1285img_1287img_1288img_1350img_1352img_1349img_1351

—————————————————————————

img_1332

img_1331

experiment of dough on waffle iron, some stuffed

img_1354

various tasting of dough recipes

—————————————————————————-

img_1353the tipo “00” flour , soft Italian flour, Neapolitan style pizza, 500 degree oven..

————————————————————————–

img_0722img_0723img_0724img_0725

testing convection oven baking bread

—————————————————————————–

img_0729Experimental pizza

img_0730Eggplant with mushrooms and cheese

img_0732That’s all folks !

07
Jan
17

December memories, with recipes

It’s been both a busy time and a relaxing time, an effort to return to the blogisphere , catching up reading most of the blogs  I follow,  2017  now a time for renewal, physically in the kitchen with small upgrades by usual standards, to refresh the kitchen environment. All not accomplished in one fell swoop, as it won’t be a demolition and rebuild but improvements, cleanouts and replacements one thing at a time. But rewind slightly to December, the wrap up of the calendar year and Holiday time meals.

img_1397

Roasted veggies

img_1405

Soup, trying a mandolin slicer

1/2 Peking (style) duck

img_1391

5 spice powder and ginger rub

img_1392

Convection oven cooking

img_1393

img_1394

Duck meat is a treat, usually I only find duck at the supercentre at holiday times. Hoisin sauce and soy sauce based finish.

img_1396

another version of pasta and veggies

img_1471

Christmas appetizer, gorton, a pork type spread, sometimes now a days  frowned upon as to it’s high fat content, but the food police seem to look the other way at Holiday time !!!!! (but it’s not eaten every day)

Gorton

1 1/4 lb. Pork Butt, diced
3/4 cup onion, finely diced
1/2 to 3/4 teaspoon cloves
1 teaspoon garlic, minced
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup milk (optional as needed)
1/4 cup fine bread crumbs
— all spice

spices are ground
measurements are a starting point. Open to interpretation.

It’s stressed that pork butt is used not pork shoulder.
If it’s possible, have the butcher cut the pork butt into
stew cubes. If a whole butt, bone in or boneless, is used, process to cube sized pieces. Fat content is necessary for consistency and taste.

Part of the recipe is in the preparation of the pork without using
a food processor. With a sharp knife, finely dice each cube of pork, to a fine dice and remove and discard any gristle and silver skin Do not omit the fat. Having a friend/relative sit with you with an additional cutting board and knife is a social aspect of the recipe.(if possible)

Cook onions and garlic in a heavy pan for simmering, sweating, not browning. Add the diced meat and slowly bring to a simmer. Add about 1/4 cup water, cover and simmer. Check every so often and add water as necessary. Simmer until the mixture is broken down completely, several hours. Add the rest of the spices adjusting to your preference  . Cool and refrigerate. Usually pressed into a oiled small bowl etc. and un molded to serve with crackers or dried bread, like a pat`e.

 

The typical Christmas dinner, finally I tried the spatch cock  turkey, this year was a scaled down meal in both the size of the turkey and guests.

img_1464img_1470Stuffed under the skin was a recipe of slightly hot and sweet rice. Bread stuffing was a required family side dish cooked in a separate baking dish.  The turkey was a bit overdone as I try to gage timing for dinner, but it’s hard to tell how long appetizer and socializing time will last. should have been pulled from oven sooner. I would cook a bird like this again as the cooking time is reduced and the bird cooks more evenly. Turkey was about 10 lbs. Thanks to twitter video postings, it prompted me to actually split the turkey this year.

img_1474

img_1477

img_1478

Later in the day , cake and meat pie.

Meat Pie

1 1/2 ground beef (90% lean)
1 1/2 ground pork
1 medium onion, fine dice
1 small can (or container) beef broth, (14oz)
1/2 teaspoon Bell’s poultry seasonings
1/4 teaspoon ground cloves
1 sleeve saltine crackers, crushed fine

Stir onions, meat and broth in a pan, when cooked*
add crackers crumbs, then add seasonings, salt and pepper to taste.
use as a filling for two 9 inch pie crusts, with tops.
350 degrees Fahrenheit, lower middle rack of oven, till crust is done.
Best at room temperature or cold.
Yields 2 pies

*when cooked, meat is cooked through and simmered till desired
consistency. Adjust with additional broth/water if necessary. Recipe is similar to meat stuffing, and as always amounts
and length of cooking time are open to interpretation.

img_1473

Happy Christmas !

11
Dec
16

random views

not enough for a blog posting, random pictures:

img_1389traffic island decorations

img_1387bacon press

img_1384morning sun

img_1381

img_1380

img_1377breakfast

img_10811periscope screen capture

05
Dec
16

shopping

shopping, recent prices, food

img_1339

img_1340

23
Nov
16

Beef Barley Tomato Soup

Similar to the recipe on the box of Quick Cooking Barley, but made with a soup base my daughter made.The  soup base consists of :

Celery, leeks, onion, garlic, parsley, tomato, potatoes, that had been cooked for 1 and one half hours, processed in a blender and strained. It’s a healthy food recipe called Special Soup or Hippocrates Soup,  it’s a good tasting nourishing soup alone or as utilized as a base for other recipes.

To the soup base, add the following, when completed cooking :

  • Beef chuck , diced to small size suitable for soup.
  •  Olive oil, bacon fat etc. in the pan. Fry the beef, till almost fully cooked.
  • Diced onion, roughly 1/2 as much as the beef.
  • Salt, pepper and seasonings to taste.
  • One or two medium tomatoes, diced chunky.
  • Finish with finely chopped garlic, cook till the ingredients are wilted.

Meanwhile in a oven proof measuring cup, mix a measured amount of quick cooking barley and water as package directs.

Microwave several minutes, drain, and add to soup.

 I needed some greens in the soup for color , my wife suggested some baby spinach . The spinach was added and then seasonings adjusted and grated Parmesan  added for the finish. Everything was warmed through.

(this soup base would also make a good pasta and beans recipe)

img_1214

img_1215

A very tasty and nourishing soup a recipe worth repeating.

20
Nov
16

Soured blueberry corn muffins

A typical corn muffin recipe, instead of  only milk for one of the wet ingredients, the addition of a sour dough starter.img_1203

1 cup white flour

1 cup yellow cornmeal

1 teaspoon salt

1/4 cup sugar

3 teaspoons baking powder

Scant 1 cup sour dough starter

1/4 cup Melted butter

1 egg beaten

Milk, as necessary , if batter is too stiff

Added 3.5 ounce bag of dried blueberries

……………………………………..

Standard wet and dry ingredient mix, combine each first then mix together.

 



image

The sweetness of the blueberries stands  out from the slight sourness of the cornbread.

30
Oct
16

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.

picture1030162003_1

img_0937
img_0938
img_0939
img_0940
img_0943
img_0944
img_0945
img_0946
img_0947This was a very airy, light cake .

A fun project to make.

30
Oct
16

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.

img_1064

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.

img_1065

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

img_1067

29
Oct
16

breakfast bread pudding

 

cubed bread

milk
eggs
fried bacon crisps
American cheese

oven baked at 400 degrees

img_1063

21
Oct
16

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 tomatohydro7

fullsize

hydro1

hydro5

hydro4

hydro3

hydro2

 

 




Archives

November 2022
S M T W T F S
 12345
6789101112
13141516171819
20212223242526
27282930  

Recent Posts

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

WordPress.com

WordPress.com is the best place for your personal blog or business site.

%d bloggers like this: