Search Results for ‘(“C’
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On Saturday evening, I baked the Brown Sugar Sour Cream Pound Cake from the KAF website. I used a Wilton Bundt pan from my mother that has 5 little hearts around the top. I also baked No Fail Sugar Cookies from the Fancy Flours website, rolled 3/8-inch thick, cut with a small heart cookie cutter and sprinkled with red jimmies. For the cookies, I increase the salt by a half teaspoon. As an experiment, this time I used Hudson Mill bleached flour. The cake and cookies are for the after service social time at church tomorrow.
Note: Kid Pizza is correct: bleached flour in cookie recipes with a lot of butter is the right choice. My cookies came out nicely crispy (baked 15 minutes, but also refrigerated a few minutes before putting the cookie sheet in the oven.
Baking Valentine's cookies makes me think of Livingwell (Penelope). I hope that she is reading, on either this site or Zen's site. I hope that she is baking her sugar cookies for the holidays.
I tried another new recipe on Saturday (wow: I'm caught up!), "Asiago Bagel Buns, a.k.a. Faux Bagels," from The Baking Sheet (Winter 1999), p. 25. It's also on the KAF website. I wanted to use up some Sir Lancelot flour, and to use some of the non-diastatic malt powder I have in the freezer. They are called "faux" bagels because instead of the water bath, they get brushed with a solution of non-diastatic malt powder and water twice before going into the oven, and then once during baking. We each had a warm one with dinner. The flavor is good. The second rise might have been a bit too long, but the texture is good. I'll probably try the recipe again in the next couple of weeks, since I have the rest of the cheese to use up. I'm almost done with the Sir Lancelot flour (about one cup left), so I would have to use the Bob's Red Mill Artisan Bread flour in the pantry to make up the difference.
Topic: Tartar Sauce (for fish)
Unlike many Thousand Island recipes, this does not have any olives or olive oil in it, unless you use olive oil for the mayonnaise. I make it for a friend who is allergic to olives.
1 1/2 cup mayonnaise (one batch using my recipe, see mayonnaise)
1 teaspoon paprika
2 teaspoons finely minced onion
1 finely diced sweet pepper (red/yellow/orange)
2 hard boiled eggs, diced
1/4 cup catsup
4 tablespoons sweet pickle relishMix thoroughly with a spatula.
This will last about a week in the refrigerator.
Topic: Mayonnaise
I make mayonnaise using my Bamix stick blender, but you can do it in a food processor or blender just as easily.
This recipe makes about a cup and a half of mayonnaise. All ingredients need to be at room temperature or slightly warmer than that.
1 large egg (technically all you need is the egg yolk)
1 teaspoon vinegar (I prefer red or white wine vinegar, but I've also used tarragon vinegar)
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon mustard powder1 cup salad oil (I use canola oil for this) You can actually use up to about a cup and a quarter of oil, but above that the mayonnaise will not hold the suspension and will break. See below for what to do if it breaks.
If making it with a stick blender, put everything in a tall container. Put the stick blender all the way in, start it going and count to 12. This makes sure the egg yolk forms a suspension. Then lift the stick blender up and down slowly a few times to blend in the oil.
If making it in a food processor or blender, put everything except the oil in, blend it for about 10 seconds, then slowly add the oil.
I've seen several sources that recommend leaving the mayonnaise sitting out for an hour, saying that this seems to kill bacteria. (I suspect it's due to the lemon juice and vinegar.) If you're worried about salmonella, you can substitute a pasteurized egg, if you can find them.
If the mayonnaise breaks, get out another container and put in another egg (again, at room temperature) and a little lemon juice, whip it until it starts to form an emulsion, then add the broken mayonnaise slowly.
I only have 5.
AP
Whole wheat
Rye
Light peanut
Dark peanutI use the peanut flour to make my own faux peanut butter. It has about 1/4 the calories of regular peanut butter and I use Stevia so it's sugar free. OK, it doesn't taste like real peanut butter but is close enough to satisfy me.
Edited to add: Oh wait, I didn't think vital wheat gluten or corn starch counted so that makes 7 for me. 8 if you consider corn meal to be flour (which I don't, it's too coarse).
Bronx
So far, I've only missed one week in my resolution to try a new recipe every week this year. On Tuesday, I baked "Lethal Layers," from Dying for Chocolate, a murder mystery series by Diane Mott Davidson, in which Goldy the caterer solves mysteries in between jobs. I made two changes: I used light brown sugar (I prefer the taste) and Ghirardelli 60% Cacao Bittersweet Chocolate Chips (my husband is a dark chocolate fanatic). I also lined the pan with parchment paper. My husband and I liked them very much, so I will rename them "Luscious Layers." (Did someone else on this site also try them and call them Luscious Layers?)
Adapted from Diethood.com
Ingredients
3 pounds chicken (chicken breasts, tenders or boneless, skinless thighs)
8 cloves garlic
8 ounces honey
8 ounces ketchup
8 ounces soy sauce
1 teaspoon dried oregano
2 tablespoons dried parsley
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
2 tablespoons cornstarchDirections
Put chicken in crockpot. Combine the rest of the ingredients in a bowl with a whisk. Pour over chicken in crockpot. Cover and cook 6-7 hours on low or 4-5 hours on high.
Notes: Author called for fresh parsley so you could add 4 tablespoons if you prefer.
She also sprinkled the sesame seeds on at the end - your choice
The cornstarch was my addition and it thickened the sauce just a little bit. You can choose to leave it out.*As I mentioned in the post, I will reduce the quantity of sauce next time. I'm planning to reduce everything by 2 ounces. I've also only cooked on low - with the smaller chunks of chicken it was done in 4 hours, but I'd like to try low and longer to see if the sauce penetrates the chicken more. I also intend to play with the sweetness some.
I went out to dinner with a group from work at a local restaurant. My entrée included a salad. I appear to have had a reaction to the salad (lettuce or dressing) early the next morning. A friend said to me that she was not surprised, since restaurants often put preservatives on lettuce. (It was iceberg.) The dressing, a lemon vinaigrette also left a very strong garlic aftertaste, although I didn't notice it while eating the salad. Now, I like garlic and use it, but this was definitely excessive.
So, has anyone heard about preservatives being used on restaurant lettuce?
Also, do restaurants perhaps use some kind of garlic extract rather than regular garlic?
