Posts Tagged ‘water

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.

 

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.)

19
Feb
17

Roll model

Bunned again! Can’t keep away from the dough, though. Baking bread and split the dough for small bite sized rolls, topped with poppy seed, hemp seed and quad blend pepper.


1 cup each white flour/ water poolish,  1 cup sour dough starter, additional water and flour for 2 loaf recipe. A touch of salt.

Nice fermentation today.  Soft rising and workable dough with a lot of additional expansion in the 400 degree oven.

17
Feb
17

Dough dreams

Using the soft Italian flour. A bit less than 4 hours from mix to plate. Now measuring by weight both the flour and water, giving consistent results when using the soft Italian flour.

My ratio is 1 lb flour, to 9.6 ozs water. Salt to taste, yeast about 1/2 a full measure. ( a King Arthur yeast measuring spoon was gifted to me.)

In about a 500 degree Fahrenheit oven the dough increases in size and gives the classic bubbles in the crust. Slid onto a sheet pan in the oven. Corn meal to aid in sliding.

Plain by standards, tomato, garlic, oregano with olive oil .added grated Parmesan  after baking. Could have peeled the tomatoes, boiling water and then ice bath but I didn’t mind. Basic crust flavor not over whelmed by toppings.

Second run, same ingredients, with the addition course sea salt, course ground pepper blend. Parmesan after baking.

Yes ! Just the right balance of salt and spice from the pepper.
The remainder of the dough a herb salt and pepper blend baton shaped loaf.

 

Ahhh, looks like I need some Italian cold cuts and cheese !

27
Sep
16

Tipo “00” (addendum 10/31)

Trying out new type of flour for a thin crust pizza, more of a crackery crisp texture. Neutral flavor compared to all purpose flour. Only small amounts of sugar and salt added. About 2 hour rise time total. Minimal toppings. 500 degree Fahrenheit oven pizza slid onto a cast iron griddle.

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Cheese and onion with egg  (Omelet Pizza)

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14
Aug
16

White bread with Black/White sesame seeds

Luckily, I have a convection/microwave oven in a room off the kitchen which can be closed off from the kitchen so the heat from the oven does not enter the kitchen /dining area during the heat wave. Proofing the dough goes easy in this hot and humid weather since the room temperature is in the mid 80’s or better.

06
Jun
16

a fruit beverage

What to drink !  the hot weather will be upon us and if you want to avoid those carbonated or sports drink beverages here’s an alternative.

Squeeze several oranges, funnel them into a plastic bottle, add cold water, lemon and lime juice, sugar and a small amount of salt. Shake, taste and adjust as necessary. a bit of sliced ginger root can be added also.

Of course, lemonade/limeade can also be made with lemon/lime  juice, water and sugar with a bit of salt. If you don’t have fresh lemons use the bottle type. Keeps longer than fresh lemons or limes.

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