Search Results for '("C'

[Mike Nolan]

My wife doesn't like saffron, I think it bothers her stomach, so we don't have any in the house and I don't think I've ever made anything that used it. Garlic, curry powder, saffron, paprika, turmeric, and cardamom are herbs and spices we don't use much, if at all. (And to be honest, I don't miss them all that much, a number of foods that use garlic are IMHO actually better without the garlic in it, though I do like garlic bread. And I've never understood garlic in mac and cheese!)

[Mike Nolan]

I know many people like the combination of chocolate and coffee, but not being a coffee drinker it has never been that high on my list. I haven't had Mexican chocolate that I know of (though I have had Rick Bayless's mole sauce, so maybe I have), but I can see how cinnamon and even chili peppers would go well with it.

[Janiebakes]

Would love to share the paella recipe. It is from Mediterranean Food of the Sun by Jacquiline Clark and Joann Farrow

ChunkyVegetable Paella

A good pinch of saffron soaked in three TBLs of warm water
Eggplant cut into thick chunks, salted, drained for 30 minutes in colander, then rinsed
one large onion sliced
three cloves of garlic,crushed
one yellow pepper sliced
one red pepper sliced
2 tsp paprika
one pound fresh tomatoes skinned and chopped
four ozs chopped mushrooms
4 ozs cut green beans
14 oz can chickpeas
2 1/2 cups stock
1 1/4 cup risotto rice or paella rice
salt and pepper
Sautee onion, garlic, eggplant and peppers in a large skillet for about five minutes stirring occasionally. Mix in the rice, stock,tomatoes, saffron and salt/pepper to taste.
Bring to boil then simmer for 15 minutes uncovered,shaking the pan often and stirring occasionally. (you want to keep the rice whole not mush it up) Stir in mushrooms, green beans and chick peas with their liquid. Cook ten minutes longer. Serve hot from the pan

Cooks notes:
Ideally you use the saffron but it is expensive. You can skip it and still have a tasty dish. Try smoked paprika if you skip the saffron.
Use one 15oz can of diced tomatoes for the fresh skinned and chopped tomatoes.
Better than Boullion veggie base makes really good stock
The cooking time for the green beans is too short I think. Add them with all the other veggies or precook them. I find that all the cook times listed are a little short. I just cook until it looks good to me

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[BakerAunt]

Blueberry Pound Cake

Note: This recipe was originally posted by ElaineL on August 14, 2002 at 4:35 p.m. on the Baking Circle.

She says, "Tried and true and made every year when fresh blueberries are in season. This cake travels well and is great to serve a crowd."

1 pint blueberries, washed and drained well (frozen work too)
2 sticks butter, softened
2 cups sugar
4 eggs
1 1/2 tsp. vanilla
3 cups AP flour
1 tsp. baking powder
1/2 tsp. salt.

Preheat oven to 325F. Grease and flour a 10-inch tube or Bundt pan.

Cream butter and sugar; add eggs, one at a time, beating well after each. Add vanilla and beat until fluffy. Dredge berries with 1/4 cup flour and set aside. Mix together remaining flour with baking powder and salt; fold into cake batter until well blended. Gently stir in berries.

[Spoon batter into prepared pan] [Direction added by transcriber.]

Bake approximately 1 hour and 10 minutes or until cake tests done. Place pan on rack and cool for 10 minutes before removing. Serves 12-16.

[BakerAunt]

I have added a coconut cake recipe, first posted on the Baking Circle by ibbibud, then re-posted by naughtysquirrel. (I assume the first posting must have vanished.)

[BakerAunt]

Coconut Cake

Note: This recipe was originally submitted on the Baking Circle by ibbibud (last updated 3/22/2010). It was resubmitted to the Baking Circle by Naughtysquirrel on August 17, 2021 at 3:12 p.m.) It did not initially get transferred to Nebraska Kitchen, but I found a printed copy in a pile of recipes I was sorting.

Ibbibud states: I found this cake recipe in the newspaper. It is everything a coconut cake should be!

1 cup (2 sticks) butter at room temperature
2 cups sugar
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. kosher salt
1/4 cup whole milk
1/2 cup unsweetened coconut milk (available in the Asian section of most supermarkets, or see notes)
1/4 cup coconut cream (such as Coco Lopez)
1 tsp. vanilla extract
8 large egg whites

Whipped cream filling (recipe follows)
Frosting (recipe follows)
3-4 cups unsweetened flaked coconut for decorating

Cake:
Place an oven rack in the bottom third of the oven and another in the top third of the oven. Preheat oven to 350 F. Butter three 9-inch cake pans, then line each with a parchment round. Butter the paper and dust the pans with flour; knock out excess.

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl.

In a medium bowl, stir together the flour, baking powder and salt to blend. In a small bowl, stir together the milk, coconut milk and coconut cream until smooth. Add the flour mixture in three increments, alternating with the milk mixture in two increments, starting and ending with the flour mixture. After each addition, mix at low speed just to combine the ingredients. Stir in the vanilla.

Using an electric mixer, fitted with a paddle attachment, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended. Divide the cake batter evenly among the prepared cake pans. Set two layer on the top rack and the third on the lower rack. Stagger the cake layers on the oven racks so that no layer is directly over another.

Bake for 35 minutes or until a toothpick inserted in the middle of the cakes comes our clean. Monitor the layers carefully for doneness; each may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes, then unmold onto wire racks to cool completely.

Make Whipped Cream Filling:
Using an electric mixer fitted with the whisk attachment, beat 1 cup cold heavy whipping cream on high speed until soft peaks form Beat in 2 tablespoons coconut cream (such as Coco Lopez) and 1/2 cup grated fresh coconut (optional). Set aside

Make Frosting:
Whisk 2 large egg whites, 1 1/2 cups sugar, 1/3 cup cold water, 1/4 tsp. cream of tartar and 1/4 tsp. kosher salt in a large stainless-steel bowl until thoroughly combined. Place the bowl over a saucepan filled with 2 inches of barely simmering water. Using a hand beater or handheld electric mixer, continue beating the egg white mixture for 4 minutes. Add 1/2 cup mini-marshmallows in two increments while continuing to beat. Wait until the first batch of marshmallows has melted before adding the second. Continue beating for 2 to 3 minutes more, until stiff peaks form. Remove from the heat, stir in the vanilla [transcriber's note: the recipe does not state how much vanilla] and continue beating until the frosting is thick enough to spread.

To Assemble the Cake:
Stack one cake layer on a serving plate and spread the top with half of the whipped cream filling. Repeat with a second layer. Stack the final cake layer on top of the first two and cover the cake's top and sides with the frosting. Sprinkle the coconut on the top and sides of cake.

Cover the cake loosely with plastic wrap and store for 1 day at room temperature or up to 3 days in the refrigerator. Bring to room temperature before serving. Makes 8-10 servings.

Notes: It's challenging to press coconut into the sides of the cake. When pressing the coconut in, the icing invariably sticks to my fingers and mars the frosting's finish. I've discovered that throwing small handfuls of coconut toward the side of the cake makes it adhere quite well--a messy but effective technique for creating a gorgeous cake.

For those who want to follow Aunt Molly's original recipe, here are her directions for extracting coconut meat and liquid from a fresh coconut: First, buy a fresh coconut. To select the best one, shake it to listen for a lot of milk inside. Prepare the coconut by first making a hole or two in one end with a hammer and ice pick. Stand the coconut up over a small bowl or glass measuring cup to catch the milk as it drains out. Next, crack the hard outer shell with a hammer, then pry off the pieces. The inner white coconut meat can then be grated [with a handheld Microplane grater}. Refrigerate both the milk and grated coconut until ready to use.

PER SERVING: Calories 1,090 (50% fat) Fat 62 g (46 g saturated fat) Cholesterol 94 mg Sodium 272 mg Fiber6 g Carbohydrates 125 g Protein 12 g

[BakerAunt]

My husband feels dessert deprived, as he has now decided he does not like the ginger in the biscotti, and I have not baked a cake for a while, so on Saturday I baked, for the first time, a recipe from Bake from Scratch for Patriotic Sprinkle Cake.

Patriotic Sprinkle Cake

I made some changes in that I did not have whole milk, so I used 50% each whole milk and half and half. I reduced the sugar slightly, from 1 2/3 to 1 ½ cups. Instead of lemon zest, I doubled the vanilla. I also used all multi-colored sprinkles, and I baked it in the Nordic Ware Celebration pan not the Brilliance pan, which I do not own (and do not want because those edges would be horrible to clean). I baked it for 45 minutes and was surprised that it needed an additional 5 minutes before the tester came out clean.

The original recipe includes later steps where a tunnel is made in the bottom and raspberry sorbet is added (probably why recipe called for 3 Tbs. packed lemon zest). That is not going to happen here, although I may add a glaze tomorrow (not the one in the recipe). I turned it out after 10 minutes. I had one small spot that stuck (despite using the grease), but it was small, and I stuck the piece back on. We will slice it for dessert tomorrow.

One other note: I changed the mixing instructions in that I used my hand mixer, and I mixed in the milk and oil with the egg mixture, then used my cake whisk to add the flour mixture. Oil cakes, in my experience are more tender if the flour is mixed in by hand.

[BakerAunt]

I made yogurt on Saturday.

Dinner on Saturday was soup made with turkey and chicken broth from the freezer, the last of some pork drippings, carrots, celery, red bell pepper, mushrooms, 2 tsp. reconstituted dried Penzey’s onions, a yellow squash and a zucchini from the farmer’s market, parsley, 1 ½ cups of Bob’s Red Mill Vegi-Soup mix (lentils, dried peas, and barley), and 2 tsps. Penzey’s Ozark Seasoning. We had it with rolls that I pulled out of the freezer.

[Mike Nolan]

We were sitting at the informal dining table having supper and I looked out, and there was a ruby throat hummingbird flying around looking to see if any of my wife's flowers were ones she could feed from. We saw her again a few minutes later looking at the day lilies, which have been blooming for several weeks, and the tiger lilies, which are starting to bloom.

That's pretty early for us, usually we start seeing them around mid-August.

So, I'm making up some hummingbird nectar (6 cups of water to 1 1/2 cups of sugar) and Diane is working on getting the feeders cleaned, hopefully we can get them up yet tonight.

[Mike Nolan]

I haven't seen signs of critters nibbling at my tomato plants yet, I usually lose a few that way. Last year something (possibly the fox I see in the back yard every few days) got most of a melon.

The Wall Street Journal had an article on how suburban gardening is providing a better environment for deer, with richer foods, than what's left of the forests. In fact, in large parts of the east coast, the deer population now exceeds what it was in pre-Colonial days. Suggestions that they allow harvesting of wild deer for meat don't sit well with some folks, but I grew up in deer country and that's better than letting unskilled hunters into the woods and fields, where they sometimes shoot everything BUT the deer, including themselves.

We got nearly an inch and a quarter of rain overnight here, but I think that's all for the next week.

[chocomouse]

This was my deck last week. Those are bush beans in the large planter (4 ft x 15 in), although they appear to be looking for a pole to climb. The smaller planter (3 ft x 15 in)on the railing behind it has beet greens, and white plastic flatware, placed to keep the squirrels and chipmunks out, although it hasn't been real helpful this year. Stored underneath the planter are two 5-gallon pails - one holds aged horse manure from a neighboring farm, and the other has aged compost from my pile. At the end of the big planter are 3 large pots, one has 2 cucumber plants, another 2 summer squash plants, and the last has 2 zuchinni plants - which will all soon be trellised with string up the railing. The other planters on the floor have a variety of herbs. At the far end of the deck, not in the picture, is a repeat of those 2 waist-high planters, with lettuces, spinach, and scallions, and room for more succession planting of beans and beets. I love gardening on the deck. The main garden has more plants, but also is host to a bobcat, bears, fox, coyote, deer, racoons, skunks, and possums, who visit at various hours of the day and night. Everything is behind this year (except the weeds!) because the weather has been so weird - it's either raining nonstop for several days, or the temps are in the upper 80s to 90s.

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[BakerAunt]

On Wednesday evening, I made the overnight starter for my version of Marilyn’s Sourdough Oatmeal Bread. I made the bread on Thursday. My challenge with this recipe is that it calls for ½ cup butter. I replaced it last time with 1/3 cup canola oil, but that changes the texture. This time, I used 1/3 cup avocado oil in place of the butter. I again substituted in 4 cups of whole wheat flour and 2 cups bread flour. I also added 6 Tbs. flax meal. I increased the starter from 1 cup to 1 ½ cups. The dough needed another ¼ cup of bread flour. I kneaded for 6 minutes on speed 3 of my Cuisinart stand mixer. The first rise took 50 minutes, and the second rise took 45. I baked for 35 minutes, to a temperature of 190F. This recipe makes three loaves, so we will start slicing one tomorrow and the other two will be wrapped and frozen.

I have been sorting through a stack of Bon Appetit recipes torn from issues of the late 1990s and early 2000s. I am throwing most away due to the butter, cream cheese, and whipping cream (sometimes all three) in a recipe. However, I came upon a recipe for Chocolate, Hazelnut and Ginger Biscotti (December 1999, p. 210) that calls for three eggs and no butter or oil. It does have semisweet chocolate chips, but I can reduce that amount. With no desserts in the house on Thursday, I baked this recipe.

I substituted 2/3 cup white whole wheat flour for that much AP, I cut the amount of semisweet chocolate chips from 8 oz. to 4 oz., and I did not brush the log with beaten egg because I did not want to deal with the leftover egg, having just used up the last leftover egg in the bread. The dough was sticky, so I used a piece of saran to shape it into logs. I did the first bake for 33 minutes, judging by central dryness rather than the recipe’s stated “golden.” (The recipe uses cocoa, so how can chocolate be golden?) I let the logs rest for the stated 15 minutes, then sliced ½-inch thick. I stood them up for the second bake of 15 minutes. I did not do the decorative white chocolate drizzle; While it would make a fancy presentation, it is not needed. As my husband ate his fourth biscotti, I knew this recipe is a keeper. (Each biscotti is a little more than o.5 g saturated fat.)

These are delicious. I know that chocolate and hazelnut go together, and I know that hazelnut and ginger go together, but I would not have thought to put all three into a cookie. I am glad, however, that I only used half of the chocolate chips; the full amount would have overwhelmed the other flavors.

Here's the recipe: https://www.epicurious.com/recipes/food/views/chocolate-hazelnut-and-ginger-biscotti-102709

• This reply was modified 4 years, 9 months ago by BakerAunt.

[Mike Nolan]

I used the drippings and fat from an eye of round roast to make another batch of jus for Italian beef.

I used some beef bouillon in water, some onion, carrots and celery, a little garlic powder (since my wife won't be eating it anyway), oregano, basil, marjoram, thyme and parsley, plus some salt, a few peppercorns, a small amount of chipotle powder, several dashes of Worcestershire, and a bit of red wine. I let it boil as slowly as I could for over an hour until the volume had reduced by at least 50%.

Then I let it cool to about 140, put in 1/4 pound of sliced rare roast beef, and let it warm up for several minutes.

Not bad, I'd make it again. Still need to find a roll that can stand up to being dipped, though.

[Mike Nolan]

My Cuisinart has a feeder tube that doesn't do continuous feeding as the top won't come off, so I have to load it, chop it, take the feeder tube off (which stops the blades), reload it, put the feeder tube back on, etc. Most of the time I have to cut the cabbage into at least 4 and usually 8 pieces or they won't fit. I need to empty the 14 cup processor every 3-4 pieces, too.

I used the drippings from yesterday's eye of round roast to make another batch of jus for Italian Beef, I'll post the details in the Italian Beef recipe thread.

Came out pretty close, I'd make it again. The Chicago Metallic/KAF recipe for the sandwich roll pan fell apart when wet, so I need to keep looking there.

[BakerAunt]

I took advantage of some cooler weather (with rain!) to bake a sourdough pan pizza—with the usual toppings—for dinner on Tuesday. We had it with coleslaw, which is a surprisingly (to me) good combination.