Posts Tagged ‘salt

08
Oct
17

dough head again

Once the repetition of making bead dough becomes commonplace, it’s hard to not use the dough for other forms other than bread. So many types of snacks on the market, flatbread types of bread and bread sticks formed from freshly mixed dough, are my go to snack if time permits, for card nights or other gatherings.

This mix used a small amount of whole wheat added to the white flour, and salt. I contemplated adding various seeds to the mix but I had prepared dips to accompany the bread sticks. (the dips did not make it to the card game location).

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Two batches of white/whole wheat rising with white/cornmeal mix for chips resting.

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The morning sun streams through the kitchen window as the bread sticks are rolled

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corn chips, easily made in a tortilla press, and baked in a 400 degree oven

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Flaky bread sticks dipped in butter and then rolled in toasted hemp seeds for a taste test

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At the game ! The chips made an excellent scoop for the torpedo meat, made by Diane, and the bow tie salad, a home brew stout to celebrate the fall season, don’t forget the candy corn for the table!

 

 

08
Oct
17

spicy chicken tomato soup

The last time I made my vegetable stock, there was some hot pepper pieces in there with the vegetable remnants, so now everything I use the stock for has a spicy flavor, not that I mind.

Not a lot of pictures here.

Started with a chicken thigh browned in bacon fat, removed from pan and added the usual characters, onion, several mushrooms prepared garlic and simmered a bit. Add in some whole tomatoes previously frozen from the farmers market. A bit of tomato paste in the mix also.

Chop the thigh , with the skin and return to the pot with the bone and an ample  amount of vegetable broth. Shredded carrot, dried parsley, thyme, a smidgen of ginger. A quarter head  of red cabbage chopped fine added to the pan, what else ?

I sure that someone could come up with a Spanish sounding name for this spicy tomato soup, sopa de tomate picante as the google translate says.

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23
Sep
17

Ratatouille

Roasted vegetables have been made before but when following this recipe, I thought, would it worth the extra work? Yes it was. Bacon fat was utilized instead of the olive oil. The result was a delicious dish, seemingly better once refrigerated.

Here’s the recipe I more or less followed.

https://cooking-without-limits.com/2016/07/24/ratatouille/

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salting the zuchs and the eggplant, sea salt.

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prep the rest if the veggies, some cherry tomatoes processed, served as the tomatoe juice.

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Veggies, towel dried…

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Fry time…

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A pleasing colorful mix…

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Added tomato juice…..

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Stove top cooking….

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Layering the veggies for final cooking.

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Very savory dish, more flavor than I expected as I held back on adding additional herbs or spices. I would have to make this with olive oil vs. bacon fat for a comparison. Refrigerated, excellent side dish, such as with braised chicken thigh with cherry tomato.

and also as a pizza topping.

 One half of the sheet pan pizza with the ratatouille.

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25
Aug
17

Traditional Warm German Potato Salad

imageTraditional Warm German Potato Salad

From…. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=163339

Via:…… https://recipereminiscing.wordpress.com/2017/08/14/traditional-warm-german-potato-salad-tradisjonell-tysk-varm-potetsalat/

One of the starts of a day, potato salad for breakfast?  Well now that I am at the age of expansion (not by size 😌) of blogging and cooking skills, more time to plan the start of the day since this day does not require to work for the clock, so to speak. Sit in the yard outside in the cool morning. Breezing through the WordPress reader with the trusty cup of coffee and Diane also came to sit outside for some time and enjoy the late summer morning air. A  reliance  on social media and connectivity for inspiration, catching up on the news both local and global,  Hmmm… this recipe look like something that would give me some first day nourishment. With the ingredients on hand, it was an easy, savory dish !

  1. Scrubbing potatoes…
  2. Prep ingredients…..
  3. Start the cooking……
  4. Sweat the onions and celery….

 

 

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starting the dressing

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dicing potatoes

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cooking the dressing

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finishing the dressing

NOTE: I added a bit more sugar to the dressing, the apple cider vinegar used was of the home-made variety so it was a bit more pungent.

 

Finish by mixing in the dressing…. serve warm.

 

 

NOTE: if mobile device is below 20 % battery, then photostream won’t sync, once on charger though it works.

 

27
Jul
17

Blueberry Sour Cream Pound Cake

Here’s a recipe that Diane made, a rich sweet pound cake. A small slice suffices even without coffee.

http://allrecipes.com/recipe/70828/blueberry-sour-cream-coffee-cake/

 

23
Jul
17

Quick meal

imageimageHaving ingredients on hand makes it easy to prepare a quick meal, a bowl of soup is nourishing in the fact that it  provides you with some liquid supplement instead of drinking just plain water along with the ingredients.

broth

shredded carrot

diced precooked duck meat

chopped spinach

ginger garlic paste

rice, (cooked previously)

chopped onion

smoked dried jalapeño peppers (Optional per bowl)

 

 

 

 

13
Jul
17

Italian white bread

 

Baking bread: I looked at this recipe,   https://recipereminiscing.wordpress.com/italian-white-bread/ the way it was mixed adding the yeast/starter after the bulk of the dough was formed. Of course I had to try it. It may not be spot on with the flours recommended, but I like the results, none the less.

 

(comment: about 2 cups water is what I used for the main flour to water mix and a small amount to proof the yeast about .2 of a pint)

The flours I had available for use (without looking up what durum wheat flour is) were all purpose flour and soft Italian flour, the Tipo 000.

Also used the food processor for mixing versus the stand mixer.

Blending the flours…

The completed dough, nice consistency no additional flour or water needed going by the recipe weight measurements.

After a rise for about 1.5 hours, the last 20 minutes or so in the oven (warmed by just a pilot light).

The dough was formed into loaves, I thought it looked a bit too soft at this stage for the final rise while the oven heated up to about 480 degrees Fahrenheit.

The dough ballooned up more than I expected !

After turning down the heat as recommended, 30 minutes seemed too long for the finish, baked the bread by eye and temperature probe to about 200 degrees Fahrenheit internal temperature of the loaf. the bevel cut could be deeper the next time.

Airy crumb, not as light as store bought Italian bread but a bit more chew to it.

Overall, I like this recipe and the method.




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