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February 20, 2022 at 7:45 pm in reply to: What are you Cooking the Week of February 20, 2022? #33209
This morning, I spent an hour, maybe longer, slicing and separating onions for caramelized onions for dinner. After I walked away, it occurred to me: I have a slicing disc for my food processor. I should have let it do the work. Live and learn.
For dinner, I cooked a sirloin steak to my dissatisfaction. I still haven't the knack for which number to use on my new electric stovetop. So I ended up with a steak that was crispy brown on both sides. I didn't like it, but my husband did. I baked potatoes and had mine with sour cream topped with caramelized onions.
February 19, 2022 at 3:45 pm in reply to: What are you Cooking the Week of February 13, 2022? #33197I made Chickpea Soup. Plenty leftover for future meals.
I learned something from you, Joan: I didn't realize I could access the recipe I use by Googling the book and the recipe name. Thanks for teaching me!
I just checked -- the Cuban Bread recipe I use is in "The Complete Tightwad Gazzette."
Joan, the Cuban bread I make is good. I use KABC bread flour instead of the AP flour it calls for. It's a dense bread with a somewhat crispy crust. I like it with pasta,, which we had last night, and with Italian soups, such as Chickpea Soup that hasn't been made yet. Hopefully, tomorrow, before the bread dies out too much I'll make the soup. It's only a 90-minute bread, so it's nothing fancy. I found the recipe in a book, as part of the book, not a cookbook.
I don't think it's authentic Cuban bread, as the online recipes call for lard, and I don't use any fat. The online recipes call for a long loaf, including the KABC recipe linked. My recipe calls for 2 boules. https://www.kingarthurbaking.com/recipes/cuban-sandwich-recipe
BakerAunt, thanks for your suggestion on the mozzarella.
Mike, I checked, and my Sam's also no longer sells the 5 lb. shredded mozzarella. Maybe they discontinued it nationwide. Previously, I had though items were discontinued on a region-by-region basis.
Please tell me Sam's hasn't discontinued the jar of artichokes, Mike. My favorite pizza is artichoke and bacon. I don't like the artichokes in the grocery and have really enjoyed the ones from Sam's.
I'm glad you mentioned the discontinuation. They've been out of Ghiradelli bittersweet chocolate chips for ages, even though I can find them at the grocery stores. It never occurred to me that Sam's has discontinued them or I would have sent a communique to the company.
I've read that Sam's offered an $8.00 membership during the Super Bowl. It's only for a few days. That has me disgruntled. I don't think it's fair to their full-price customers.
February 17, 2022 at 10:24 am in reply to: What are you Baking the Week of February 13, 2022? #33169Before breakfast, I baked 2 boules of Cuban bread. One is for the freezer; the other for use today with Fettuccini Alfredo for lunch and maybe Chickpea Soup for dinner.
A couple of years before the pandemic, I bought a walnut lame from KAF. I had my husband put in the blade before I made the Portuguese bread a few weeks ago. I did a lousy job using it to slash the Portuguese bread. I think because the dough is so delicate I was afraid it'd collapse. . . at least that's my excuse. Today, with the sturdier dough, I felt safer slashing with strength, and both boules of Cuban bread look fantastic from the slashing.
February 17, 2022 at 10:17 am in reply to: What are you Cooking the Week of February 13, 2022? #33168I'm going to make Fettuccini Alfredo for lunch, because we have fresh homemade bread. I have grated romano cheese in the fridge, so I'll use that for the Alfredo sauce instead of parmesan.
BTW, I think I may have goofed and not put today's post on the last page of this thread. If so, I hope that doesn't cause any confusion.
I don't recall which cooking show it was, but the chef said to use low-moisture mozzarella for pizza. Anyone have an opinion on that?
My guess is that what I use is a higher moisture, because it's pre-sliced, as for caprese salad. Even though it's pre-sliced, I grate it. I tried cutting the slices into sixths, but I didn't like the way they melted on the pizza.
Mike, that's a LOT of veggie beef soup! The most I've ever made at one time is 8 quarts.
This morning, I'm preparing spicy short ribs to refrigerate until lunch tomorrow. I forgot to buy prepared horseradish yesterday, which is in the recipe. Internet says good substitutes are wasabi products, which I don't have. My husband uses a grainy spicy mustard, so I'm going to use that and hope for the best.
Thanks, Mike, for giving skeptic the link. I wouldn't have known how to do that. The written instructions for the pizza are available somewhere. My husband showed me, since he's lobbying for this pizza, but I don't know where he found them. Skeptic, if you want the written directions, let me know and I'll find out how you access them.
Mike, it turns out that the term "fluffy" for the pizza is my husband's interpretation; it's not in the name. I watched the video, and in the first frame of the finished product, the broken crust does look fluffy.
It's an interesting pizza. It's 5 football-shaped individual cheese pizzas baked as one large flower with 5 petals. My husband wants me to bake this, so I will as soon as two of the cheeses go back in stock.
It's a Tutti a Tavola recipe called Soft Flour Pizza with 4 Cheeses -- on YouTube.
My husband informed me that he's found an interesting YouTube recipe for fluffy pizza dough. I think he wants me to try it. I can't imagine what fluffy means in pizza dough, so I'll probably watch the video if he can find it again.
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