Italiancook
Well, I missed your 300th question, Mike. I've seen Food Network hosts bard (can I use it that way?) meat. I've never done it. I guess that means I don't cook real lean meat.
My first knowledge of browned butter happened about ten years ago. I needed a quick dessert to make on the morning of a luncheon. I hadn't had time to make dessert the day before. I chose a Chocolate Madeleines recipe on Martha Stewart's website. It calls for lightly browned butter. They are delicious; the guests enjoyed them. I am glad you posted the link, BakerAunt. I may experiment with brown butter now that I've read it. I'm currently subbing light olive oil for some of the butter in most of my baking. But I still think I'll have opportunities to brown butter.
That's it, rottiedogs! I'm glad you found it. I sliced my loaf of this Snickerdoodle Bread for the freezer. Of course, I had to taste test one slice. I like it. Good and cinnamony. I didn't top it with the sugar/cinnamon mixture. I don't like crunchy things falling off while I eat. The bread is AOK without the topping. Currently, I'm out of cream cheese, but plan to buy some before I defrost any of the slices. I think the bread would be good with plain cream cheese on top.
I'm going to make a western frittata in a couple of hours. Eggs, potatoes, ham, green peppers & red peppers with a little salsa mixed in with the eggs, garnished with the last of the parsley. It's going to be dinner tonight and breakfast tomorrow.
Thanks, Mike, for sharing this link. I've been looking for something besides popcorn to snack on at night, and this may be it. Currently out of cheese, but will put it on the shopping list for this recipe.
I made Snickerdoodle Bread. Found the recipe on Tasteofhome.com, but when I looked for it now to give a link, I can't find the recipe. It uses cinnamon chips and cinnamon. I've always baked bread in a lightly greased non-stick pan. This recipe stuck to the pan. It needs to go into a liberally greased pan. It's cooling, but because it stuck to the bottom of the pan, I've tasted it. As a cinnamon fan, I'm going to enjoy this bread. It definitely offers the lingering warmth of cinnamon.
Because of Food Network, I knew this.
After I started a pot of beef broth, I made Bouef Bourignon (sp?). The former is for the freezer. The latter is for tomorrow's dinner.
My husband is a big mango fan, so I knew this.
I knew this. Thanks, Mike, for th info on black garlic.
For breakfast, I make KAF Easy Holiday Eggnog Muffins using the eggnog I made a couple of days ago. They're delicious.
May the New Year be happy and hopeful for everyone at Nebraska Kitchen. Thanks, Mike, for sharing your Nebraska kitchen with us via this site.
Italiancook.
I knew this.
Joan, I hope you don't catch the illness.
Yesterday, I make Martha Stewart's Eggnog. I learned a strainer lesson. I used an old strainer for the liquid. I used a spatula to swirl the last of the eggnog. I ended up with tiny particles of egg in the nog. What this recipe needs is a modern fine mesh strainer, or one layer of cheese cloth lining an older strainer.
Day before, I made KAF English Muffin Toasting Bread. I used that today to make KAF French Toast, using my eggnog as the cream. I didn't use the sugar; there's sugar in the eggnog. I also didn't use the alcohol. Or, the butter for the skillet. I used light olive oil to coat the skillet. This made delicious french toast. With 3 eggs also in the batter, I've relegated this to special occasions. I ended up with 9 - 5/8" slices with the batter.
I had no idea, so I missed it.
