Search Results for '("C'

[Mike Nolan]

This is my wife's mother's recipe, with some changes and additions.

Serves 4-6

2 pounds lean beef (round steak or sirloin both work well)
3 medium onions (about 1 1/2 pounds)
3-4 ribs celery
2 large carrots
1/2 cup flour
salt and pepper
1/2 cup oil
1 cup beef stock or boullion
4 cups diced tomatoes (2 cans)
1 small can tomato paste

Put the oil in a large pan or Dutch oven over medium high heat. (I prefer to finish it in the oven so I always use the Dutch oven. If using oven, preheat to 325.)

Dice the onions, celery and carrots.

Trim any big pieces of fat from the meat and cut into about 8 pieces. Pound to flatten.

Add the salt and pepper to the flour, then dredge the meat in the flour.

Brown the meat in the oil, setting meat aside for later.

Add the onions, celery and carrots to the oil, reduce heat to medium-low and sautee the vegetables until they start to soften, around 10 minutes.

Add the stock, the tomatoes (including juice) and the tomato paste. Stir to combine. I always add the left over flour from the dredging, it helps thicken the sauce.

Place the meat on top, cover, and start cooking over LOW heat or in 325 degree oven. Stir at least every half hour until everything is tender and meat breaks up easily with a fork, usually about 3 hours.

Good served with mashed potatoes.

[BakerAunt]

Whole Wheat Sourdough Cheese Crackers [oil version]
Marliss Desens adapted this recipe from one developed by King Arthur Flour. This version uses oil instead of butter and combines the oil with the sourdough before adding the dry ingredients. I have also adjusted the baking time.

312 g (2 ½ cups) whole wheat flour
42 g (1/3 cup) ground flax meal
49 g (½ cup) King Arthur Vermont Cheese Powder
41 g (4 Tbs.) Bob's Red Mill milk powder

2 cups unfed sourdough starter (mine is milk-based), the so-called "discard"
1/3 cup canola oil

Avocado oil for brushing before baking
Coarse salt for sprinkling before baking (optional; I no longer use it.)

In small bowl, whisk together the first four ingredients. Place sourdough starter in stand mixer bowl. Add canola oil. With the flat paddle, beat on low speed, then increase (about 4 on my mixer) for at least a minute until blended. Add dry ingredients and mix on low (1 or 2) with paddle attachment. Stop, scrape paddle, and mix again until combined. Avoid overmixing. Using a scale, divide the dough into four equal amounts. Form into small rectangles and wrap each in saran wrap. Place in dish and refrigerate for 4-5 days to develop flavor.

When ready to bake, set out wrapped dough to allow it to warm. Preheat oven to Convection setting 375F, with third rack from the bottom. (I turn it on as I roll out the second sheet.)

Roll dough on a half-sheet sized piece of parchment paper into a rectangle (about 27 x 36 cm) 1/16th of an inch thick, using pie wands for uniform thickness. Brush with avocado oil. Using a metric measure (it's easier!) cut dough, using a pizza wheel, into squares 3 cm x 3 cm. (I don't worry about unevenness.) With a sharp fork (my 3-prong ones work well), dock each square two or three times. Sprinkle with coarse salt if desired.

Bake for 5 minutes and 50 seconds, hit timer to repeat before turning the baking sheet around. Bake for another 5 minutes and 50 seconds. Be alert; these crackers can burn quickly.

Remove the pan from the oven. Cut or break apart any still attached squares. (Attached crackers, or crackers too close to each other will not crisp.) Slide the crackers off parchment (save for third batch) onto hot baking sheet and allow to cool as second batch bakes. Just before the second batch is ready to be removed from the oven, slide the crackers onto a wire rack to finish cooling. Store in tightly covered container.

What I changed: I added the flax meal, and I use an additional ½ cup flour, as I have a "soupy" type of starter. I added the cheese powder, deleted 1 tsp. of salt, added the milk powder and replaced ½ cup butter with 1/3 cup oil to make a more nutrient dense cracker, which also rolls out more easily. I reworked the directions to use the convection setting at a lower temperature, and to reduce baking time. Brushing with avocado oil instead of oil or canola improves flavor.

[Mike Nolan]

I'm planning to make Swiss steak again for tonight. I will work on posting the recipe I'm using (with my changes) here.

[kimbob]

2011 Cooking with Our Lady's Guild
St. Christopher's Church
Red Hook, NY

4 eggs
1 1/2 c sour cream
1/4 c flour
1 Tbsp grated onion
1/2 c grated parmesan cheese
1/4 tsp salt
Dash of pepper
4 drops hot red pepper sauce (I didn't add this)
1 c sliced mushrooms, slightly sautéed (or 1 small can mushrooms, drained)
6-8 oz crab meat, cleaned and drained
2 c shredded swiss cheese

Mix eggs, sour cream, parmesan, flour, onion, salt and pepper in a large bowl. Beat until smooth. Stir in crabmeat, mushrooms and swiss cheese. Pour into an ungreased 10" pie plate. Bake at 350 degrees for 40 minutes. Cool 5 minutes before serving.

[kimbob]

From 2003 Tastes for All Seasons
Rhinebeck Reformed Church

2 c flour
2 tsp baking powder
1/2 tsp baking soda, sieved
1/2 tsp salt
2 Tbsp sugar
1 stick butter
1 c King Arthur cinnamon chips
1 egg, separated
1 tsp vanilla
3/4 c buttermilk

In large bowl, mix together flour, baking powder, baking soda, salt and sugar. Cut in butter until crumbly. Stir in cinnamon chips. In smaller bowl, combine egg yolk, vanilla and buttermilk. Add mixture to large bowl until combined. Turn dough out and knead 6 to 10 turns. Divide dough in half and pat each half into a 6 to 7-inch circle. Cut each circle into 6 wedges. Brush each circle with egg white. Dust with sugar. (I separated the wedges)

Bake on ungreased cookie sheet at 375 degrees for 18 to 22 minutes until golden brown. Cool 5 minutes, then cover loosely with dish towel until completely cool.

[BakerAunt]

On Thursday, I baked five mini-loaves of Whole Grain Pumpkin Bread. (It's my adaptation of a recipe here at Nebraska Kitchen.) This time I used 1 cup whole wheat flour and ¼ cup barley flour for the whole grain portion. My plan is for us to have one for dessert on Friday and Saturday and to freeze the other four for dessert emergencies.

I also made dough for Whole Wheat Sourdough Cheese Crackers, which I will bake next week.

[RiversideLen]

My mom also had a grinder attachment for the Sunbeam MixMaster. The Sunbeam wasn't heavy enough to support the weight of the grinder like the KA does, so the grinder had legs. I recall my mom grinding the turkey livers and stuff to put into the stuffing (she would cook it after grinding it) and grinding left over holiday ham to make a sandwich spread. She would also grind poppyseeds once or twice a year to use in a pastry (kolaches) and maybe a poppyseed cake (she didn't make that too often). I'd say she probably used the grinder a half dozen times a year, tops, but it was there when she needed it.

[BakerAunt]

I remember my mother using a meat grinder when I was very young. We actually have two in our house, one of which belonged to my husband's parents and one of which belonged to the lady who owned our house for nearly fifty years. (A lot of stuff came with the house; some we donated, and some we kept.) I've never used either of them. They do indeed clamp onto a counter. I'm not sure how easy they would be to clean.

In our location, I do not know that we would save money grinding our own. However, I do like Len's meatballs with the added carrots--a good way of increasing the flavor and the nutritional value! I bet they taste great!

[BakerAunt]

My Rustic Sourdough came out well. It has a tight crumb, so it is easy to slice. I still think that a little more water in the dough might be good, so I will try that next time.

I found a recipe earlier this week that I wanted to try for granola bars made with sweetened condensed milk from a long-ago Bon Appetit in an article titled "Baking without Butter." I think it may have been from the Cooking for Health column. The pages had been in one of my recipe piles.

Well, I have now misplaced the recipe and cannot find it anywhere, so I have been sorting through my piles, and I came across a recipe for "Baked Pumpkin Spice Doughnuts with Maple Glaze," that had come a few years ago in a link in an email from GIR (manufacturer of kitchen utensils), so I decided to pull out some frozen pumpkin and make it. I made just a few changes in that I used half whole wheat flour and added 2 Tbs. milk powder and 1 Tbs. flax meal. I also reduced the white sugar from 1 to ¾ cups. These are the BEST pumpkin doughnuts that I have ever baked--and it is not just the Maple Glaze that makes them so. The texture is far superior to the King Arthur recipe that I had been using. So, even though I am still looking for that granola bar recipe--and nothing I see on the internet is it--I am happy that I found this baked doughnut recipe.

[BakerAunt]

I made the levain tonight for the Rustic Wholegrain Sourdough Bread that I plan to bake tomorrow.

Italian Cook--I have some thoughts about your Emile Henry Ciabatta baker. I have the Emile Henry long baker. I've turned out excellent loaves with just putting the covered baker in the already heated oven. The lid holds the steam inside. You do not need to heat it up to 500 and then try to drop in the dough. I also have the Emile Henry round Dutch oven which I use for a roll recipe (one day, I will try bread), and I also do not pre-heat it, and the rolls are wonderful. I do suggest that you grease it with Crisco and sprinkle with farina (Cream of Wheat) or semolina. I prefer the former because it does not burn. I look forward to hearing how your bread does!

[chocomouse]

Pizza tonight. We also have pizza once a month, on rotation for Thursdays because my (retired) husband still works at his old job every Thursday and gets home late.

[Mike Nolan]

McGee explains the science behind this.

Shortening refers to using a large amount of fat (relative to the flour) to saturate and thus shorten the gluten chains, as opposed to kneaded breads which develop long gluten chains into a network. The absence of long gluten chains makes the baked product more crumbly.

Traditionally, the fats used for shortening are any animal or vegetable fat that is solid at room temperature, though liquid oil-based products also exhibit the shortening of gluten chains by fat saturation, but a liquid fat is more likely to be absorbed by the starch, so it is trickier to work with.

Solid vegetable shortening was developed early in the 20th century as a shelf-stable replacement for animal fats.

[RiversideLen]

According to Youtuber, Glen and Friends (he does a lot of research on old recipes, both baking and cooking) the term shortening originally meant any fat. Solid fat if my memory serves me right.

[Mike Nolan]

My mother's oatmeal chocolate chip cookie recipe also uses shortening instead of butter. (I don't remember her ever doing anything with lard.) So the 40's and 50's post-war era seems likely.

[RiversideLen]

Yesterday I made a grilled smoked cheddar with fried bologna on the last of my braided bread. I used walnut oil instead of butter (I usually use walnut or olive oil). It looked pretty good but in fact it was a little bland.

For dinner I had pork loin chop and red cabbage. Tonight's dinner will be pork loin chop, pasta and carrots.

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