Forum Replies Created
-
I'm currently down to a single taster, other than me, who would take a dim view of too much repetition of a single baked good--although it took some nudges to get him away from Grape Nuts bread all the time. I did try out some new cookies at Christmas, and the recipes were good enough to mail to my twin nieces and their parents.
KAF's Spring 2018 issue of Sift came out the last week of March, and this time I ordered it immediately, since last time (Holiday 2017) they ran out, I had to have my sister in California hunt it down for me, so I had to pay full price and shipping. After all that, I was not that impressed with the holiday issue, although for people baking vegan, it had some great desserts. The spring issue looks much more promising with some great looking strawberry recipes (strawberry sweet rolls!), as well as a selection of breakfast recipes from Deb Perelman of Smitten Kitchen. I have one of her cookbooks and may buy her new one. I also like to read her blog and try some of the recipes there.
I noted that the current issue of Bake from Scratch also has a lot of strawberry recipes, but their recipe often ask for ingredients that have to be specially purchased.
I also adore my cookie scoops. I have the four sizes of Zeroll that KAF sold, as well as some odd sized ones from my shopping days. I have two bench knives and a variety of plastic bowl scrapers, and also Two German made hard orange plastic ones that are great for leveling ingredients. I have an all metal pizza cutter that I adore, and which works better than any of the various small ones I have. I use my pastry cutter all the time, as cleaning the food processor seems too much work. I also grate cheese by hand.
And then there are my "onion glasses," that keep me from tearing up when chopping very strong onions.
The best baking sheets I've found are Valrhona (I think that is the name). I bought mine from cooking.com before they were bought out and closed down. They are thick and heavy and do not warp. Sometimes cookies take a little longer on them, but I do not have to worry about the bottoms getting too brown.
Correction: Actually, I think the name is Vollrath. They also make an excellent high heat spatula.
I tried the recipe, and it is very close to my Mom's. Here is what I changed:
I deleted the salt (there's enough in the cornflake crumbs and ham).
I used 1 tsp. Penzey's Sweet Curry in place of the Italian seasoning.
I used 1 Cup of Cornflake crumbs in place of croutons--and yes, I bought the already crushed cornflakes--and I used them only on top.
I started by spreading some of the white sauce in a casserole dish that I had sprayed with Pam. The dish is 10 1/2 x 8 inches, and is about 2 1/4 inches tall. It was a good fit.
I began with a layer of slices from three eggs. (I used my handy, dandy wire egg slicer to cut them.) I sprinkled on half the ham, then spooned half the mushrooms (sautéed in 1 Tbs. butter) on top. I put half the sauce evenly over this layer, then repeated. After putting the rest of the sauce on, I sprinkled the cornflake mixture on top.
As I said, it is very close to my Mom's recipe. I think that it needed another 1/4 tsp. of curry. Of course, she probably used Schillings or Spice Island curry, so it would be a different blend. I would also cut back the butter with the cornflake topping, as I think it covered up the cornflake flavor.
When I find the original recipe, I will check out how this one compares and add to this post. However, that will not be until the remodel is started and finished.
