Search Results for '("C'

[rottiedogs]

I have both. It took forever to set up the recipe file on my computer but now I have folders for categories and everything gets filed in its category. The key was to make the categories meaningful to me so I would know where to look.

There are some that I have paper only (four binders worth) and eventually I will scan them so I have them electronically too.

[rottiedogs]

Input needed please!
sandra Alicante
So here goes.
I and trying to do a vanilla cake recipe and get a decent rise on it without it falling. I am having mixed success.
The recipe is as follows
9oz CAKE flour
9 oz sugar
pinch salt
4 tsp baking powder
6 oz Softened butter
3 large eggs
8 oz milk (weighed not fl oz)
2 oz oil
vanilla
It is made by mixing the butter into the dry ingred until sand stage, then adding 1/3 liquid and mixing on med for 2 minutes until pale and fluffy. Then the rest of the liquid is added slowly on low speed. At the end of it you get a nice thick creamy looking batter for 2 2inch deep 8 inch cake pans.
Now, my issue is not having unbleached cake flour. Originally when I did the recipe, although the taste and texture are lovely, they shrank from the sides and dipped in the top ( even though not under or over cooked).
It seems that no matter what flour I use, if I get a good rise, it will fall. I upped the flour to 10.5 oz and that helped - it is no longer shrinking but the rise is not great. This is using a cake flour from EU with raising agent in it (omitting the baking powder). I tried using a plain flour WITH the baking powder but that still sank.
Would I be better off decreasing the liquids? The flour has a protein content of 9%.
I'm looking forward to your in put. Maybe I am just striving for perfection when it isn't possible with the ingredients I have, but you know me, I don't give up easily!
I also tried the subbing of flour with cornflour, that made matters worse - should I try doing that with a higher protein flour?
badge posted by: sandra Alicante on May 01, 2016 at 6:01 am in General discussions
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REPLIES TO THIS DISCUSSION

reply by: bakeraunt on May 01, 2016 at 9:22 am
bakeraunt
I'm wondering if there is too much baking powder.
reply by: Mike Nolan on May 01, 2016 at 10:31 am
Mike Nolan
Where did this recipe come from? It seems unbalanced.
reply by: rparrny on May 01, 2016 at 10:55 am
rparrny
Sandra, I recognize this recipe as you posted it earlier and I made it for my strawberries and cream and it came out great. I know in Spain you are limited in your flour choices. Do you have access to AP flour? If so, I would recommend using AP, wisk in the leavening agents and the salt with a wisk until well incorporated (it takes longer than you think) then sifting it before proceeding with the recipe.
Mike, I agree this recipe looks unbalanced and if you saw the technique it would make you shudder...goes against everything you have ever been taught about cake making...but it does work and my family and I just loved the results. I posted a picture of the results, look for the cake with strawberries and cream.
reply by: sandra Alicante on May 01, 2016 at 11:43 am
sandra Alicante
Mike, here is the link.
http://artisancakecompany.com/recipe/scratch-vanilla-cake/
I originally tried it with OUR cake flour (i.e. European) with only 1 tsp of baking powder added. The result was a texture and taste to die for but the cakes didn't rise much but did shrink. (Which is a bit of a pain when you want nice tidy straight sides and a cake to torte).
If I use an AP type flour and leave the recipe alone, it does the same. (and yes, I mixed and sifted etc).
If I up the flour ratio, using either flour and a weight of 10.5 oz, when it comes out of the oven it looks much improved in rise (more like hers) but then it still deflates. (Even when passing the toothpick test and starting to pull from the sides).
I get that first pale fluffy stage, no problem and I have tried either mixing more or less on the second liquid stage, thinking I was mixing too much or too little.
The difference is that in EU we can't buy bleached flour and that acts differently. What I am trying to find is a fix for that issue, maybe the impossible!
reply by: Mike Nolan on May 01, 2016 at 1:47 pm
Mike Nolan
I'm not sure what you can do about the unavailability of bleached cake flour in Spain, have you tried the recipe for 'Kate flour'? https://amerrierworld.com/kate-flour/ (This site has been updated and says baked unbleached flour is now available in the UK.)
.
The recipe still seems to me like it has too much salt and too much baking powder. I also wonder, given that it seems to be coming from a commercial baker, if it was intended for a convection oven.
.
By comparison, here's another recipe for a basic yellow cake. I'm not sure if this is the one my wife uses all the time, I'm pretty sure that one came from Pillsbury, though:
http://www.pillsbury.com/recipes/basic-yellow-cake/2b3266a9-647e-4ecf-bb...
reply by: rparrny on May 01, 2016 at 2:26 pm
rparrny
Just thinking out loud here...but I wonder if you increased your salt a bit (I see you are using just a pinch), if that would help to stabilize the gluten?
reply by: bakeraunt on May 01, 2016 at 3:02 pm
bakeraunt
I have seen that dry creaming technique before. I have used it with a recipe that I've baked with the KAF cake flour blend. At some point Kid Pizza commented on it and warned that you have to be careful about the mixer speed, but I do not recall exactly what he said about it. Maybe Swirth can unearth that thread before the Baking Circle and its posts vanishes forever from cyberspace.
#
A quick substitute for cake flour is regular flour with 2 Tbs. of cornstarch put into the bottom of each cup before adding the flour. Indeed, the KAF cake flour blend contains cornstarch, It does not help you in Spain, but KAF now has an unbleached cake flour (not flour blend). So does Bob's Red Mill. I just bought a bag of the Bob's (less expensive than the KAF, got a good review from aaronathedoubleff here on the BC, and I got free shipping on a promotion by buying more than $50, with prices that were better than I could get on Bob's Red Mill in the stores here. I plan to try it in some recipes once the semester is over and I have more time to bake, When Mike gets his site up and running, I will report on how well the Bob's unbleached cake flour works. I was new to the idea of cake flour when I joined the Baking Circle. As I've not done much baking with it, I may not be a perfect judge on how it performs.
reply by: sandra Alicante on May 01, 2016 at 3:09 pm
sandra Alicante
I think I mentioned in my post that I had already tried the cornflour technique and that made my flour so soft it was even worse!
It isn't a standard yellow cake recipe, it is however a really nice one. I have made all sorts of vanilla cakes in the past, using various techniques but I really like this one. I'm being fussy trying to get it perfect - the texture and flavour when eaten is great, I just want to get the height without it falling. I may not be able to with the ingredients I can get.
Maybe though I should try a harder flour with the cornflour and see if that is better. At the moment I have a lot of cake around though.....:)
reply by: bakeraunt on May 01, 2016 at 3:27 pm
bakeraunt
Sandra: Grab every person going past your house and stuff a piece of cake in his or her hand!
reply by: sandra Alicante on May 01, 2016 at 3:39 pm
sandra Alicante
Lol, hubby already complains that I feed everybody!
reply by: KIDPIZZA on May 01, 2016 at 4:18 pm
KIDPIZZA
BAKERAUNT:
Good Sunday afternoon Marliss. I went thru this recipe a few days ago. I accidently found it. It was interesting because of two reasons. First it employs a mixing method known as "THE 2 STAGE MIXING METHOD" The other it is out of balance somewhat....hence the WHY this baked product dips in the middle & doesn't stabilize after baking.
.
I didn't wish to comment on this recipe,but because you are involved I will mention to you what needs to be done only in case you wish to bake this cake for your place of work in the future. I want you to be successfull with it.
.
Marliss your right, this mixing method is best left to prof bakers. It must be done properly or it will suffer (LOL).
Now then This method has been stated by a few prof bakers that it is no better than the typical "CREAMING METHOD" that we all use for our cake/pastry baking.
.
Marliss my friend if you do save this recipe make these notes. Baking powder 2,1/2 tsp
MILK reduce to 4, oz (1/2, cup) Marliss, consider using the creaming method.
Marliss as you already know, when using solid fats always use BLEACHED flour. If you do not have cake flour which is bleached.... employ AP with some cornstarch mixed in sifted twice. Also Marliss, in creaming as you know slow speed for a slightly longer time period is best for an efficient outcome. Marliss, if I can help you any further post back.
.
Enjoy the rest of the weekend my dear friend.
.
~CASS..
.
reply by: cwcdesign on May 01, 2016 at 4:38 pm
cwcdesign
Sandra,
Check out this blog

Kate Flour

I remember reading it when I lived in Ireland and could find cake four. I was a little intimidated by the process, but maybe you'll have luck
-
Sorry, I didn't read Mike's post before I posted - great minds think alike
reply by: bakeraunt on May 01, 2016 at 6:19 pm
bakeraunt
Hello, Cass. Thank you for scrutinizing the recipe. I much prefer the creaming method, so when I bake this cake at some point, I will use that method.. (I copied the recipe, then I copied your reply with the title, "Kid Pizza's Real Life Notes to Fix This Recipe.) I still have some Queen G. flour left in the freezer, so maybe it would be nice to give his recipe a try later this summer.
#
Thanks to you, I've become observant about too much baking powder in recipes, and I now also pay attention to baking soda in recipes that employ it. I have learned a lot from reading your posts.
#
Have a delightful coming week,
Marliss
reply by: sandra Alicante on May 02, 2016 at 7:13 am
sandra Alicante
OK, so this morning I had another go, this time with our version of Cake flour (raising agent inc) adding only 1 tsp of baking powder.
I cut the milk down to 6oz. The cake rose to the top of the tin but didn't hold the rise.
I'm looking at heating up plain 9% flour and possibly adding in 1/4 tsp of Xanthum gum, which is often found in cake mix...
Her recipe must work, since there is a video of it being made and indeed, similar recipes by other bakers, even though the percentages seem off. It was baked by her in a domestic oven too.
I am also looking into a friend with a pizza business sourcing some proper cake flour.....:)
reply by: sandra Alicante on May 02, 2016 at 8:28 am
sandra Alicante
Just found this, which could be interesting (not the marbling though).
The method cooks the flour first.....only in a roux.
http://kitchentigress.blogspot.com.es/2014/10/marble-butter-sponge-cake-...
reply by: Mike Nolan on May 02, 2016 at 9:47 pm
Mike Nolan
Sandra, I'm thinking of giving your recipe a go in the next week, but I'd like to duplicate your conditions as much as I can. That means not using cake flour, I'm thinking of using unbleached pastry flour mixed with KAF AP flour, so that the total protein level is around 10%. (Unfortunately for us home bakers, there is no reliable home test for measuring protein content.)
.
Texas Sheet Cake prowess notwithstanding, I'm not a cake wizard, so it should be a fair test.
.
Starting with a roux (or perhaps something like the tangzhong method) would be interesting, but I think that's a completely different set of experiments.
reply by: skeptic7 on May 02, 2016 at 11:22 pm
skeptic7
What is the oven temperature? I had a cake rise and then fall, and the problem was tracked down to a too hot oven instead of any problem with the ingredients.
reply by: sandra Alicante on May 03, 2016 at 5:37 am
sandra Alicante
The oven temp is a tad under 170c. (I'm not using convection) and the cakes are done in the time specified in the recipe, so it must be about right.
Mike, I heated some plain flour (around 9%) in the microwave yesterday and I shall use that with the original recipe today to see if it makes any difference. I checked my baking powder and it says to use 10g for 250g of flour, so I shall take my jewellers scales and measure that, just to be hyper accurate. Her baking powder may be different, mine is Royal Professional brand and I don't want to over do it.
The recipe does not state the weight of the eggs, I will use 3 large as stated and 8 inch tins.
I'll post the result later!
Result
Well it was an improvement in that it didn't sink as much, but not perfect. So....I decided to try another option.
I had read that commercial mixes often contain Xanthum (not sure of spelling) gum. Hmmm.
As it happens, I had some Tylose that had been made up (1/4tsp in 1 tbspwater) so that it was already a gel, for an edible glue. It is very similar stuff and should help keep the cake inflated.
So next round....
I upped the flour in the recipe to 10oz (this had previously improved things) using our spanish version of SR flour + 1 tsp baking powder.
The rest of the recipe was kept the same, up to the point of adding liquid.
After the first addition of liquid and the beating for 2 minutes, I added the Tylose to the remaining liquid and stirred it in. Then I went on with the recipe as normal.
RESULT! I am waiting for the cake to cool, but this time I got it to dome slightly and actually retain it on cooling. I need to check cake texture when it is cold, but from first impression it seems good.
It is quite possible that without the extra baking powder the cake would have been level, or if I had kept the flour to the same amount - but by this time, I would rather have a domed cake than a thin one..
reply by: sandra Alicante on May 03, 2016 at 12:57 pm
sandra Alicante
Update -
The cake turned out ok - didn't sink or shrink but the crumb is not as fine as I would really like - so maybe tomorrow I shall try again....this time adding the extra flour as cornflour not the normal sort...
reply by: Mike Nolan on May 03, 2016 at 1:16 pm
Mike Nolan
What ARE you doing with all these cakes??
reply by: sandra Alicante on May 03, 2016 at 2:30 pm
sandra Alicante
Lol,
At the moment they are in the cake tin, in the freezer and in trifle....I need a garden party....:)
reply by: bakeraunt on May 03, 2016 at 5:12 pm
bakeraunt
Sorry, double post
reply by: bakeraunt on May 03, 2016 at 5:11 pm
bakeraunt
Today, I came across this article on unbleached vs. bleached flour.
#
http://www.seriouseats.com/2016/05/why-no-unbleached-cake-flour.html
#
Yes, once again, we of the Baking Circle are discussing cutting edge topics!
reply by: Mike Nolan on May 03, 2016 at 5:20 pm
Mike Nolan
I believe it is possible to adjust most recipes for using unbleached flours, but I find the examples of fallen Angel food cakes using unbleached flour on that page unpersuasive as an argument against unbleached flours. Anybody can make a BAD cake (I'm quite good at making nearly inedible Angel food cakes, for example), it takes a skilled baker to know how to adjust to the ingredients on hand to make a good one.
reply by: KIDPIZZA on May 03, 2016 at 6:40 pm
KIDPIZZA
BAKERAUNT:
Good afternoon. Thank you for locating this article on CAKE FLOUR. I enjoyed reading it very much so. Much I was not aware of...good to know.... so my thanks again to you Marliss my friend.
.
I must mention just one thing however, This writer/author of the article did not mention nor write the main purpose of the "WHY" we should employ BLEACHED FLOUR in cake baking. In other words why does the baked product come out far superior, what happens internally to the batter...without going into college food chemistry language & a dissatation. Just simple description.
I once wrote about what happens to the flour in it's make~up during this process. I do not know how to locate same it was about a year or 1.5, years ago. I gather this writer doesn't know of it or she would have posted same because of it's importance.
.
It is very important in just PLAIN ANGEL FOOD cake baking (Cake Flour) but there are a few very important rules to follow. Many can be found in various baking books...YES!!! but & however, The recipe MUST BE EXACT...cannot veer from this rule. In order to achieve the proper consistency of this baked product there are 2 ingredients that must be exact relationship to each other. I have never mentioned it before when discussing Angel food cake baking. Many recipes are proper but not ALL!!.... hence the failure.
.
Anyway enjoy the day my friend.
~CASS.
reply by: sandra Alicante on May 03, 2016 at 7:47 pm
sandra Alicante
Mike,
I can manage most things (since I don't readily give up and will keep trying till I work it out) but I have never managed to make an Angel Cake worth eating. I admit, I have never had one from a bakery or store (they don't sell them in Europe, not that I have found anyway) so I don't know what it is supposed to be like, other than written descriptions.
I came across this recipe today and may give that method a go, see if it makes a difference. The beating is slightly different to what I was experimenting with.
http://www.kingarthurflour.com/recipes/tender-white-cake-recipe
It is actually using unbleached cake flour....
Cass,
Glad to see you are posting still, thanks for the tips!
reply by: Mike Nolan on May 03, 2016 at 8:47 pm
Mike Nolan
There's an 'elegant white cake' recipe in the KAF Baker's Companion that I've made several times, it is my go-to 'white cake' recipe. I've tried several WASC recipes, this one is better.

• This topic was modified 9 years, 9 months ago by rottiedogs.
• This topic was modified 9 years, 9 months ago by rottiedogs.

[omaria]

My 2 granddaughters were over at our house.Every year during summer vacation we go shopping to get some new school clothes . something like this " 3 tanktops is enough ! Buy something with long sleeves.Winter is coming" Can you wear that to school ?" No, no shorts. Buy some jeans !(They are both in High school.)It is always a great success and they are happy with their new loot ! What do you girls want for dinner ? (I was hoping for a nice restaurant name) :"We want croquettes oma !" Thank goodness I had the meat for that in the freezer. So I made the ragout (melted butter, beef bouillon, dried onions and flour), put the meat in and spread the mixture on a big platter, to cool off as quick as possible. Then I called those 2 ladies into the kitchen and they shaped them and rolled them in egg and bread crumbs.I deep fried them outside, so I did not have that oil smell in the house. Those are the best croquettes we ever had oma !! Of course they say that every time. I love those girls.

[BakerAunt]

I hope that I can get this thread posted before our internet goes out yet again. (Tomorrow we get a new modem.)

It was a travel week, so baking time was limited by packing, then traveling for two days. On Tuesday, I baked a KAF cream biscuit recipe to use up some heavy cream. I also baked the double recipe of cheese-sourdough cracker dough that I'd made five days earlier. On Friday, I tweaked and baked my mother-in-law's recipe for Blueberry Cobbler, using frozen blueberries from last year. Today I baked Antilope's recipe for Vienna baguettes--and discovered that I left my Thermapen thermometer in Texas. Drat!! I used my husband's water thermometer, but I'm going to have to get a cheap instant-read one for here. I overbaked the baguettes slightly. (I miss my oven in Texas with its even heating and its WINDOW that lets me monitor.) There were also distractions, as we've been trying to get internet issues resolved. The bread is for my husband's family reunion. I think that I can take them and not lose my baking reputation. I also baked koulourakia--Greek cookies that the family recalls fondly from vacations in Florida.

Added Note: The Vienna Bread baguettes were not overbaked after all. The taste was perfect. Now I've got to work on my slashing technique.

• This topic was modified 9 years, 8 months ago by BakerAunt.

[rottiedogs]

Kung Pao Chicken
Submitted by brianjwood on May 10, 2004 at 3:34 am

DESCRIPTION
Kung Pao Chicken

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
@@@@@
Kung Pao Chicken
C:Oriental;Hot'n'Spicy
M:Chicken
S: 4 - 6
N:A spicy Szechuan dish made with diced chicken, peanuts and chili peppers. It is named after a Kung Pao or court official.

1 chicken (about 2 lbs) or 1 lb of chicken breasts
8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted)
1 slice ginger
1 garlic clove, peeled and sliced
1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 Tbsp soy sauce
Sauce:
2 Tbsp dark soy sauce
1 Tbsp dry sherry
1 Tbsp sugar
1 tsp cornstarch
1/2 tsp salt
a few drops sesame oil
2 - 4 cups oil for deep-frying
3 1/2 Tbsp oil for stir-frying

Remove all the bones from the chicken and cut into 1-inch cubes. Add the soy sauce, cornstarch and water, Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the vegetables. Peel and slice the ginger, and remove the tips and the seeds of the dry red peppers. Cut into 1-inch chunks.Mix the sauce ingredients and set aside. Heat wok and add 1 - 1 1/2
tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool. Heat wok and add oil for deep-frying. Carefully slide the chicken into the wok, and deep-fry the chicken for about 1 minute. Remove the chicken and drain off the oil. Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir
and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix just before serving.
@@@@@

[rottiedogs]

Kulfi (Indian Icecream)
Submitted by brianjwood on November 20, 2002 at 5:04 am

DESCRIPTION
Kulfi (Indian Icecream)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A favourite at home or in restaurants. It is very good and easy to make, I love it.
Cheers, Brian

Ice cream Kulfi
Throughout the Indian sub-continent there are the Kulfi vendors. They are often to be seen cycling around the major cities on tricycles fitted with boxes containing all manner of ices. Kulfi is the name given to virtually any kind of ice that contains an element of cream in it. Because no artificial gelling agents are used the ices tend to melt very quickly. Therefore they have to be kept in a freezing mixture of chopped ice and salt. For this reason Kulfis are traditionally frozen in cone-shaped zinc containers. These containers are rather difficult to come by in the West but any container suitable for freezing will do.
600 ml (1 pint) gold top milk (that’s the name here for full cream milk)
3 tablespoons honey
450 ml (3/4 pint) double cream
50 g (2 oz) chopped almonds
1/2 teaspoon almond essence
Preparation time: 10 minutes Cooking time: 15 minutes plus freezing
Heat the milk until it boils and continue boiling to reduce it to about 450 ml (3/4 pint). Lower the heat and stir in the honey and cream. Continue to stir over a gentle heat, reducing the volume to two-thirds. Stir in the almonds and almond essence. Pour the ice cream into one large container for freezing or into individual bowls. Allow to cool to room temperature and then put into a freezing compartment. Check the ice cream from time to time and when it is on the point of freezing, use a fork to whip the ice cream. Freeze again until solid.

[rottiedogs]

Korean BBQ Chicken
Submitted by brianjwood on May 06, 2004 at 8:56 am

DESCRIPTION
Korean BBQ Chicken

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
@@@@@
Korean Barbecued Chicken
C:Korean;Poultry
M:Chicken
S:4
N:Hot, spicy, garlicky, and a little sweet, this is truly wonderful. And unlike classic American barbecued chicken, this is actually grilled, so it cooks faster than the slow-smoked variety.

2 pounds (1 kilogram) chicken pieces
2 tablespoons chili garlic paste
3 tablespoons dry sherry
1 tablespoon soy sauce
4 cloves garlic, crushed
1 1/2 tablespoons toasted sesame oil
1 tablespoon grated ginger root
2 scallions, minced
2 teaspoons black pepper
1 tablespoon Splenda (Honey is better)

Put your chicken in a large zipper-lock plastic bag. Mix together everything else, and pour it over the chicken. Press out the air, seal the bag, and toss it in the fridge. Let your chicken marinate for several hours. When it's time to cook, fire up the grill. You'll want it at medium to medium-high. When the grill is ready for cooking, remove the chicken from the bag, and pour the marinade into a bowl for basting. Cook your chicken skin-side up for about 12-15 minutes, keeping the grill closed
except when basting. Turn it skin-side down and let it grill for 7-9 minutes, again with the grill closed. Turn it skin-side up again, and let it grill until the juices run clear when pierced to the bone and an instant-read thermometer registers 180 F (85 C). Baste several times with the marinade while cooking, basting for the last time at least 5 minutes before you're done cooking the chicken. Discard remaining marinade, and serve chicken.
@@@@@

[rottiedogs]

Kashmiri Garlic Chutney
Submitted by brianjwood on September 11, 2002 at 7:06 am

DESCRIPTION
Kashmiri Garlic Chutney

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
For the brave! Cheers, Brian
KASHMlRl GARLIC CHUTNEY
An exceedingly powerful and potent chutney which tastes brilliant and keeps well for months.
Makes about 2 lb (1 kg)
1 lb (450 g) light brown sugar
1 pint (600 ml) malt vinegar
1 lb (450 g) fresh root ginger, peeled
12 oz (350 g) garlic, peeled
2 oz (50 g) red chillies, stems removed
4 oz (100 g) black mustard seeds

Mix the sugar with enough vinegar to dissolve it. Pound the ginger, garlic, chillies and mustard seeds separately, then blend them together and pound again. Add the remaining vinegar.
Put into a large pan with the dissolved sugar and simmer for about 15 minutes until the chutney is thick, thinning with more vinegar if desired. Allow to cool, pack into jars and store for at least 2 weeks before using.

[rottiedogs]

Jollof Rice From Gambia
Submitted by brianjwood on October 17, 2002 at 10:24 am

DESCRIPTION
Jollof Rice from Gambia

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Jollof Rice (Gambia )

Serves 6-8. A kind of west African paella, Jollof Rice makes an excellent buffet dish for parties. You can put in as many kinds of meat as you like or can afford, or no meat at all. Shrimp makes an extravagant but wonderful addition. Use a heavy pot or large cast iron skillet to discourage burning; stirring often is the key to success. A large wooden spoon works well as an
implement. Whatever pot you use, you'll need to be able to cover it tightly. If you don't have a lid, try using an oven-proof plate or platter.

1-2 chickens, chopped into small pieces
oil for frying
6 medium onions, chopped
4 green bell peppers, chopped
1/4-1/2 lb. shrimp
3/4 Cup carrots, chopped
3/4 Cup stringbeans, broken into pieces
3/4 Cup peas
6 tomatoes, chopped
1 tsp. salt
1/2 tsp pepper
1-2 tsp. cayenne pepper
sprig of thyme, crushed, or 1 tsp. dried thyme
3-4 cups rice
1/4-1/2 Cup tomato paste

In a heavy pot large enough to hold everything, brown the chicken in oil. Add onions and peppers and cook over medium heat for 5-10 minutes. Meanwhile, in a separate skillet, saute the shrimp in a small amount of oil and pre-cook the carrots, beans and peas, or other vegetables of your , choice until about half done, 5 minutes or so. (You may boil them all
together if you like. ) Drain the vegetables and add, along with the shrimp, tomatoes, salt, peppers and thyme to the chicken pot. Reduce heat to low and simmer for 5 minutes.
Combine rice with tomato paste, which should coat the rice grains without drowning them. (In the finished dish, rice should be tinted orange; too much tomato paste will make it red.) Stir into the pot and continue to simmer, adding water sparingly to avoid burning. When meat, rice and vegetables are
tender, Jollof Rice is ready to serve.

Variations: Eliminate meat for a good vegetarian main dish, and experiment with a variety of vegetables.

[rottiedogs]

Joe Froggers (Cookies From Skeeter)
Submitted by brianjwood on August 25, 2002 at 6:05 am

DESCRIPTION
Joe Froggers (Cookies from Skeeter)

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
I got this recipe from Skeeter, a friend on another forum. As ever, the story of the origins adds savour to the recipe!
Cheers, brian
@@@@@
Joe Froggers (Cookies)

3/4C hot water
1/4C plus 1 tablespoon dark rum
1C(2 sticks) butter
2C sugar
2tsp baking soda
2C unsulphured dark molasses
6-7C flour
1tbsp salt
1-1/2tsp ginger
1tsp cloves
1tsp allspice
1/2tsp freshly grated nutmeg

Combine hot water and rum in small bowl. In large bowl,
cream together butter and sugar. In a third bowl,
combine soda and molasses. In a fourth bowl, combine 6
cups flour with salt and spices. Blend water and rum into
creamed mixture in large bowl. Add molasses and dry
ingredients alternately; blend. (If dough is too stiff, add a
little water; if not stiff enough, add more flour.) Divide
dough into three balls, cover with plastic wrap, and chill
thoroughly. Preheat oven to 375 degrees F. Sprinkle
board with remaining flour. Roll out dough and cut with
2-inch cookie cutter or rim of glass. Bake on greased
cookie sheet 10 minutes.
This recipe and the legend* behind it are a part of the
history of Marblehead, Massachusetts. Be sure to use
the specified ingredients -- no substitutions. Avoid too
much rolling out .
* The Legend of Joe Froggers: A couple known as Aunt
Crease and Black Joe lived at the edge of a pond in
Marblehead, Massachusetts. Joe had fought in the
Revolution as a young man. On election night, they
would open their house, which on occasion was also a
local tavern, and serve grog. Joe would play the fiddle
and Aunt Crease would cook.One of her specialties was a molasses cookie the size of
a modern-day salad plate. She made them for fishermen, who found they stored well in barrels during long sea voyages. In the early 1800s, the election took place at the end of May, a time when frogs were peeping in the pond, and by association the cookies were called Joe's Froggers. Over time the possessive was dropped, and the name today is Joe Froggers.
Makes 8 dozen cookies
@@@@@

[rottiedogs]

Italian Veal Chops
Submitted by brianjwood on October 25, 2002 at 6:54 am

DESCRIPTION
Italian Veal Chops

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I came across these in a small trattoria outside Milan. I had to pinch myself - I thought I had died and gone to Heaven.

4 veal chops (large pork chops will work too)with bone.
Breadcumbs, made from day old bread.
2 eggs, beaten
3 - 4 tomatoes, skinned, and the flesh chopped roughly
1 - 2 cloves garlic, chopped
Olive oil
6 - 8 fresh basil leaves, torn into small pieces
Sea salt & fresh milled black pepper.
Butter & oil to fry.

Trim excess fat off the chops. Beat as thin as possible (1/8th" is ideal), with steak mallet, or the back of a cleaver, making sure to keep the bone well attached. Season lightly with s&p, dip in the beaten egg, then in the breadcrumbs, making sure they are well coated. This step can be repeated to make a good, thick coating - you may need more beaten egg. Repeat for all the chops, put on large plate, cover and pop in the fridge for 30 minutes (it helps to 'set' the coating)
heat some butter and oil in a large skillet to just slightly bubbling, and fry the cops, one at a time, until the breadcrumbs go golden,taking care not to burn. This should take no more thatn 5 minutes. As each chop is done, out on a warm plate,cover with foil and pop in a warm oven (50C).

Gently heat some olive oil (2-3 tbsps) in a small saucepan, add the garlic and soften (nor brown), then add the chopped tomato and warm through. Add the torn basil and s&p to taste.

Plate up the chops, and spread the tomato dressing evenly over them, and serve.

Can be served with the peas and bacon, sliced potatoes, fried with onion, or a jacket baked potato if you want less fried items. Or a good green salad works very well in Summer.
A good, very dry white wine goes well with this, a Chablis say, or a very light red wine.

[rottiedogs]

Italian Pea & Herb Soup
Submitted by brianjwood on March 17, 2007 at 6:54 am

DESCRIPTION
Italian Pea & Herb Soup

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A delightful soup at any time, but especially nice outdoors on a Summer lunch or dinner.
Cheers, Brian

5tbsp Olive Oil
2 large onions, chopped
1 celery stick, chopped
1 carrot, chopped
1 garlic clove, finely chopped
14oz (3 1/2 Cups) Frozen petit pois
1.5pints (3 3/4 Cups) vegetable stock
1oz Fresh mint leaves, roughly torn, plus extra for garnish (for all the herbs).
1oz Fresh flat leaf parsley
1oz Fresh chives, chopped
Salt and black pepper to taste
Parmesan cheese, shaved

Heat oil and add onions, celery, carrots and garlic and simmer very gently for 45 mins, stirring occasionally to prevent sticking. Add the peas and stock and bring to the boil. Reduce heat to simmer and add the mint, parsley and seasoning and simmer for around 10 mins. Process the soup (probably you will have to do it in batches) until it is very smooth and creamy. Return to the pan and bring to a simmer. Place in bowls, sprinkle on torn mint, parsley, chives and shaved parmesan, and serve with fresh baked crusty bread. I promise your friends will be knocked out by this soup, it is wonderful!

Variation, you can use basil instead of the above herbs but it isn't so nice.

[rottiedogs]

Italian Pea & Basil Soup
Submitted by brianjwood on October 11, 2007 at 3:56 am

DESCRIPTION
Italian Pea & Basil Soup

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A delight - I recommend the Mint version though both are outstanding.
Cheers, Brian

Italian Pea & Basil Soup
75ml/5tbsps olive oil
2 large onions, chopped
1 celery stick, chopped
1-2 garlic cloves, chopped
1 carrot, chopped
400g/14oz petit pois, frozen
900ml/1 1/2 pints vegetable stock
25gm/1 oz fresh basil leaves, roughly chopped, plus some for garnish

Heat oil in a large pan and add ingredients up to the carrot. Cover pan and cook over low heat until softened, around 45 mins. Stir occasionally to prevent sticking.
Add peas and stock, bring to the boil. Reduce to simmer, add the Basil, then simmer for 10 mins. Ladle the soup into a food processor or liquidizer and process until very smooth (typically 4 mins). Probably you will need to do this in batches. Return to the pan to re-heat until piping hot then serve in bowls garnished with shaved Parmesan and torn Basil leaves.
NB You can use a mixture of Mint, Coriander and Chives instead of Basil

[rottiedogs]

Italian Bread Selection
Submitted by brianjwood on April 13, 2007 at 6:45 am

DESCRIPTION
Italian Bread Selection

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Bread Recipes
Olive and Rosemary Bread
Fennel Bread Rings
Fig Rye Bread
Polenta Bread
Focaccia - 3 recipes
Sweet Olive Oil Quick Bread

Olive and Rosemary Bread (makes 2 loaves)
1 pkg. (2-1/2 tsp.) dry yeast
2 cups warm water (105-115 degrees F)
4 cups all-purpose or bread flour
1 cup whole-wheat flour 1
tsp. dried rosemary
2 tsp. salt
1-1/2 cups mixed olives, pitted and coarsely chopped

In a bowl, combine 1 cup of warm water with the yeast. Let sit for 5 minutes. Whisk in 1 cup of bread flour, cover, and let sit until thick and bubbly, about 1 hour. In a large bowl, combine the remaining 3 cups of bread flour, the whole-wheat flour, the rosemary, and the salt, Add the yeast mixture and 1 cup of warm water and stir until a soft dough forms. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Form into a smooth ball. Oil a bowl. Transfer the dough to the bowl and turn once to coat. Cover and let rise in a warm place until double in size, about 1 to 1-1/2 hours. Oil a baking sheet. Punch down the dough and transfer to a floured surface. Cut the dough in half. Flatten each half into a 8x12" oval. Scatter the olives evenly over the dough. Tightly roll up each oval to form a loaf 12" long. Place the loaves about 6" apart on the baking sheet. Cover and let rise until double in size, about 45 minutes. Preheat oven to 400 degrees F. Using a sharp knife, make diagonal slashes 1/2" deep on the top of each loaf. Bake 40-45 minutes, or until golden brown. Transfer loaves to a rack to cool.

Fennel Bread Rings (makes 6 dozen)
1 pkg.(2-1/2 tsp.) dry yeast
1/2 cup warm water (105-115 degrees F)
3 cups all-purpose flour
1 cup semolina flour
2 TB. fennel seeds
2 tsp. salt
3/4 cup dry white wine
1/2 cup olive oil

In a bowl, combine the yeast and warm water. Let sit for 5 minutes. The mixture will appear to be creamy. In a large bowl, stir together both flours, fennel seeds, and salt. Add the yeast mixture, wine, and olive oil. Stir to form a soft dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Shape the dough into a ball. Oil a bowl. Place the dough into the bowl and turn once to coat. Cover and let rise in a warm place until double in size, about 1 hour. Transfer the dough to a floured surface and cut into 8 pieces. Work with one piece at a time. Pinch off a small piece about the size of a walnut. Using the palms of your hands, roll the dough until it stretches into a 4" long rope. Shape the dough into a ring and pinch the ends together to seal. Repeat with remaining. Bring a large pot 3/4 full of water to a boil. Add the rings, a few at a time, and cook until they rise to the surface, about 1 minute. Using a slotted spoon, transfer them to a towel to drain. Preheat oven to 350 degrees F. Arrange the rings on an oiled baking sheet. Bake until golden brown and crisp, about 45 minutes. Turn off the oven and open the door slightly. Leave rings in oven another 10 minutes. Transfer to a wire rack to cool. Store in a container for up to 2 weeks.

Fig Rye Bread (makes 2 loaves)

1 pkg. (2-1/2 tsp.) dry yeast
2 cups water (105-115 degrees F)
1/2 tsp sugar
1 TB. vegetable oil
1 TB. salt
3-2/3 cups all-purpose flour
2 cups rye flour
2-1/2 cups dried figs, chopped

In a bowl, combine yeast, water, and sugar. Stir to dissolve. Let mixture sit until foamy, about 10 minutes. Add oil and salt to yeast mixture. Gradually stir in 3 cups all-purpose flour and 2 cups rye flour. Knead on a floured surface until smooth and elastic, about 10 minutes. Add more flour if dough is too sticky. Oil a large bowl. Add dough and turn to coat. Cover and let rise in a warm area until double in size, about 1 to 1-1/2 hours. Dust 2 large baking sheets with flour. Punch dough down and transfer to a lightly floured surface. Press dough to a 1" thick rectangle. Sprinkle figs over evenly. Roll up dough and knead to distribute figs evenly. Divide dough in half. Roll each piece into a 16" loaf. Transfer to baking sheets. Cover and let rise in a warm area, about 45 minutes. Preheat oven to 400 degrees F. Bake loaves until golden brown about 45 minutes. Use a spray bottle to spray the oven with water every 10 minutes to create a crisp crust. Cool loaves on wire racks.

Polenta Bread (makes 1 round loaf)

3 cups bread flour 1/2 cup quick-cooking polenta, plus extra for baking sheet
1 pkg. (2-1/2 tsp.) dry fast-rise yeast
1 tsp. salt 1-1/3 cups warm water (105-115 degrees F)
1 TB. olive oil
1 egg beaten with 1 TB. water

In a large bowl, combine the flour, polenta, yeast, and salt. Stir to mix well. Add warm water and olive oil and stir until a dough forms. Gather the dough into a ball and transfer to a floured surface. Knead until smooth and elastic, about 10 minutes. Add more flour if the dough is too sticky. The dough should remain in a rounded shape and not flatten when left for a minute or two. If the dough flattens, add more flour. Cover and let rise in a warm area until double in size, about 1 to 1-1/2 hours. Sprinkle baking sheet with a little polenta. Punch the dough down and knead a few times on a floured surface. Shape into a ball and place on baking sheet. Cover and let rise 30-40 minutes. Preheat oven to 425 degrees F. with rack in the middle of the oven. Using a sharp knife, make a 1/2" deep cut across the top of the dough. Brush the surface with egg mixture. Bake for 15 minutes. Reduce the temperature to 375 degrees and continue to bake until golden and crusty. Transfer loaf to a wire rack to cool.
Focaccia (makes one 10x15" flat bread)

3-1/2 cups all-purpose or bread flour
1 pkg. (2-1/2 tsp.) dry yeast
1 tsp. salt
1 tsp. sugar
3 TB. olive oil, plus extra for brushing
1-1/4 cups warm water (105-115 degrees F)
Optional: 2 tsp. herbs to taste (any combination of oregano, basil, rosemary, etc.)
Coarse sea salt to dust top

In a large bowl, combine the flour, yeast, and salt. Add 3 TB. olive oil. Gradually add the water until a dough forms. Add herbs now, if desired. Polished Stainless Steel Bread Box? Gather the dough into a ball and transfer to a floured surface. Knead until smooth and elastic, about 10 minutes. Add more flour if dough is sticky. Place the dough in an oiled bowl, turn to coat. Cover and let rise in a warm place about 1 hour. Position a rack in the lower portion of the oven and preheat to 400 degrees F. Brush a 10x15" baking sheet with 1/2" sides with olive oil. Punch down the dough and transfer to a floured surface. Knead the dough a few times then form into a 4x8" rectangle. Transfer the dough to a baking sheet and stretch and pat the dough to cover the bottom of the pan. Cover and let rise until 1" high, about 30 minutes. Use your fingers to dimple the surface of the dough. Brush the top with olive oil. Sprinkle with salt, if desired. Bake 20-25 minutes, or until brown. Transfer to a wire rack and let cool in the pan for a few minutes. Cut into squares and serve warm.

Tomato and Cheese Focaccia
Focaccia dough recipe (above)
Topping:
3 TB. tomato paste
1/2 cup spaghetti sauce
1/4 cup prosciutto, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup green onion, chopped
1 clove garlic, minced

Prepare dough above as far as spreading dough into baking pan. Combine tomato paste and sauce. Spread over dough Combine remaining ingredients. Spread evenly over sauce. Press gently into dough. Cover and let rise about 30 minutes. Preheat oven to 400 degrees F. and bake 20-25 minutes or until brown Slide out of pan onto cutting board and cut into pieces.

Grape Focaccia
Focaccia dough recipe above but add 2 TB. sugar and reduce olive oil to 1 TB.
Topping:
3 TB. olive oil
1-1/2 cups seedless white grapes
1/4 cup sugar

Prepare dough above as far as spreading dough into baking pan. Brush the dough with olive oil. Scatter the grapes evenly over the dough and press each one into the dough. Sprinkle sugar evenly over the surface. Bake in a 400 degree F oven for 20-25minutes or until brown. Transfer the pan to a rack and let cool a few minutes. Cut into squares and serve warm.

Sweet Olive Oil Quick Bread (makes 1 loaf)

2-1/2 cups all-purpose flour
2 tsp. baking powder
Pinch salt 1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup olive oil
1/2 cup golden raisins
Grated zest of 1 lemon
1/4 cup coarsely chopped walnuts.

Preheat oven to 350 degrees F. In a mixing bowl, stir together the flour, baking powder, salt and sugar. Add the eggs, milk, and olive oil. Beat well. Add the raisins and lemon zest and stir to distribute evenly. Butter a loaf pan. Pour the batter into the pan and sprinkle the top with the walnuts. Bake for 60 minutes, or until a skewer inserted in the centre comes out dry. Let cool a few minutes, unmould, and cool on a rack.

[rottiedogs]

How To Cook Couscous + Chicken Couscous
Submitted by brianjwood on October 20, 2002 at 7:57 am

DESCRIPTION
How To Cook Couscous + Chicken Couscous

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Couscous is a jewel of North African cooking, a very tasty cuisine indeed. Enjoy!
Cheers, Brian

Couscous North-West Africa

There are several ways of steaming and softening this form of semolina wheat that is a base for north African stews. The preferred method is to use a couscousiere. If you have one, we'll assume you know how to use it. If you - don't have one, here's how to proceed.
Get dry couscous grain in an ethnic or gourmet grocery or a natural foods store. Allow 2 oz. per person for a meal. Pour the couscous into a large bowl and cover it with cold water. Stir, and let it sit for about 10 minutes. Then scrape the damp grain out onto a clean absorbent cloth such as a linen dish towel. (If all the water hasn't been soaked up, you should
drain it off first.) Leave the grain to swell for 15 minutes. If you prefer, you can leave the grains in the bowl, but as they are more confined - they may not become quite as fluffy.
Now you must find a way to steam the couscous. A colander that will sit part way down into a pot, without sinking to the bottom, can become a home made couscousiere. But if your colander, like most, has holes too large to prevent the couscous grains from falling through, you must line it with a
clean, porous cloth. When everything is ready, bring water in the pot to a boil, and steam the couscous, uncovered, for 20 minutes. Now the couscous must swell and steam a second time, but with slight variations. Once again, put it into a bowl or onto the towel. Sprinkle cold water over it - perhaps half a cup for every pound of couscous - and rub grains between your fingers to break up any lumps that have formed. After it has sat for 10 minutes, rub some oil onto your hands and rework the grains with your fingers. (For special occasions, use butter to grease and separate the grains.)
Finally, steam the couscous for 25 more minutes, and serve hot. There is nothing complicated about this process, but it does take some time. If it sounds too ambitious, try the packaged, pre-cooked grain that is widely available where couscous is sold, and follow the simple directions on the box. True connoisseurs argue, no doubt correctly, that you will never know
what real couscous tastes like unless you steam your own. We must confess, though, that we have resorted to the "instant" kind often and found it acceptable!
from The Africa News Cookbook

Chicken Cous Cous
Serves 4-6.
This Algerian version of couscous with chicken is relatively
simple to prepare.

1 chicken, cut into pieces
1/4 Cup olive oil
2 tbsp. clarified butter
1 onion, sliced in rounds
1 large ripe tomato
1/2 tsp. ground black pepper
1 cinnamon stick
1/2 tsp. salt
1/4 cup dry chickpeas, soaked overnight
couscous

Unless you are using a couscousiere, combine chicken, oil, butter, onion, tomato, pepper, cinnamon stick, and salt in a large, heavy pot. Stir over medium heat to coat and brown the chicken. After about 5 minutes, cover with 1 1/2 cups water and bring to a boil. Toss in the chickpeas, then simmer, covered, 30-40 minutes until chicken is tender. Remove the chicken pieces
and set them aside. Continue to cook the mixture in the pot until chickpeas are tender, perhaps another 1 1/2 hours. Add more water, if necessary, to retain roughly the same level. When chickpeas are done, return the chicken to the pot to heat
through. To serve in a traditional manner, distribute the couscous in a large bowl or platter with curved edges, and ladle on as much liquid from the stew as the couscous will absorb. Pile chicken in the centre, and finish by ladling chickpeas and sauce over all.