Posts Tagged ‘salt

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….

 

 

image

starting the dressing

image

dicing potatoes

image

cooking the dressing

image

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.

11
Jul
17

Focaccia with Rosemary and Onion

Not exactly, but just a slight change from this recipe,

https://recipereminiscing.wordpress.com/2017/07/07/focaccia-with-rosemary-and-onion-focaccia-med-rosmarin-og-lk/

Other focaccia type bread made in the past.

https://pmetro.wordpress.com/2014/11/02/rosemary-and-garlic-fococcia/

https://pmetro.wordpress.com/2013/06/01/bread-dough-focaccia/

 

White flour, sea salt, semolina flour, and the water/honey proofed yeast.

Flour by weight.

A  recent gift  I am learning to use, a new food processor, mixing the dough in this versus a mixer.

process the dry ingredients together

add the proofed yeast,

Just a couple of pulses and the dough comes together.

hand kneaded for about 5 minutes…

let rise in a bowl for about an hour

Pan roast some garlic

added some parsley (or whatever sprung from my parsley plant outside)

and some slightly ground rosemary

After an hour, the dough is very soft and flexible, stretch  and form into pan with depressions made with your  fingers.

Top with the garlic, rosemary, a bit of parsley, drizzle with olive oil.

Even though is was hot weather , just baked the dough in the oven, 375 degrees for about 20 minutes.

Though I baked it covered as the recipe indicates, I uncovered it for about the last 5 minutes of cooking.

It’s been a while since I’ve made a thick crust pizza. This focaccia was excellent The semolina gave it  a very soft crumb and crusty base. I would have preferred to have this run under the broiler for a bit of extra crunch.

08
Jul
17

Beer marinated smoke roasted chicken half

Back to the grille,   Tandoor oven

 1/2 of a chicken

Beer marinated smoked chicken….

 1 , 12 oz can beer, light American ale

Measured by eye

Rice wine,

rice vinegar

Parsley

Red peppercorns

Black peppercorns

Ginger garlic paste

Chopped onions

Water to top off

Place chicken in 1 gallon bag or suitable container.

Let rest several hours refrigerated.

Mesquite smoke pellets added periodically as necessary to charcoal embers some pellets soaked with water depending on smoker temperature. About 350-400 Fahrenheit 55 minutes.

The next day leg and thigh served with rice, shredded broccoli and Brussels sprouts.

with BBQ sauce.

29
Apr
17

Overnight bread

Yep ! Another bread recipe , this one promises to be as easy as it can get , minimal work just a required mixing for a very sticky dough. Mix the ingredients in a bowl, set it in the fridge overnight, remove, let it sit a hour or two and plop it on a tray.


The bubbling mixture removed from the fridge after it’s overnight stay.


Prepare a well floured sheet pan with parchment. (The dough has been standing at room temperature about 2hours at this point.)

After removing the  wet shaggy dough to the sheet pan, carefully gather it and flip it over , yes this is going to be a rustic style shape. The floured topped dough now goes into a cold oven and baked about 220 centigrade.


The loaf rose somewhat and finished with a classic crunchy crust. Right from the oven I was not impressed with the flavor, but later on it seemed to develop into a better tasting bread. Next day after cutting well through the center into the loaf, the very bottom was a bit under baked and compressed.  I would try this recipe with some soft Italian flour. 

I guess it’s a pretty good bread considering the amount of work that you put into it. No mixer required other than the baker ! It will get a repeat try since I’m always looking for different recipe varyations of our daily bread. Somewhat similar to other  quick and easy dough recipes.  Culled from the Recipe Reminising web site titled Lazy Lady Loaf. Just flour, yeast water and salt. 

BTW.. Try to minimize the amount of flour on the sheet pan before baking… Some smokey bakery like odor will result.

Lazy Lady Loaf (Actually from the Devondale web site.)




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