Mike Nolan
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We had Diane's postponed birthday dinner tonight, Veal Zurich, using some of the veal cutlets I got in Omaha last Friday.
Very good, but the cream sauce was a little too thick. I should have added more veal stock at the end, or used a bit less cornstarch.
I tried to make rosti, the Swiss take on hash browns and the classic accompaniment to Veal Zurich, they didn't hold together, not sure if that was not having the potatoes shredded finely enough (I used a mandoline with a julienne blade) or not enough butter, or just not enough practice. We decided we like it better on spaetzle or toast, anyway.
We have an oak tree on our lot that was there when we built the house in 1996. I don't recall it having ever produced many acorns, though. The arborists we've used have never agreed on what type of oak it is, the most common identification is chinkapin.
We planted two chestnut trees in the front yard a few years, they haven't started producing nuts yet, though I've seen catkins in the spring twice. (One of them is not doing as well, and it takes two healthy trees to cross-pollinate and produce nuts, I may wind up replacing that tree.)
We had mac and cheese tonight.
Divinity and nougat are similar, both have sugar and egg whites (nougat has honey while divinity has corn syrup or maple syrup.) They're made differently, so divinity is softer.
She has a website with some of her pies, some with instructions, and more pictures, including some of them after they're baked. There was an Elegant Pie calendar a few years ago but doesn't appear to be one for 2024.
She builds the fancy tops on a round flat surface then freezes it before transferring it to the top of the pie. And she does glue the loose pieces down with a little egg white.
Welcome to the Amazing World of Artistically Decorated Pies by Karin Pfeiff-Boschek
I wonder if a little egg white would glue them down solidly?
That book does not appear to be in the Lincoln Public Library system's catalog.
We keep looking at the Anksarsrum, as our 51+ year old KA is making more noises. If we replace it I might consider taking/sending the KA to a shop in Kansas that my son found that specializes in repairing old mixers.
I'm probably making a batch of beef stock this week with the shanks I got in Omaha.
I have a pie shield that I put on about half way through baking, it keeps the edge from getting so dark.
I thought the soup was a pleasant break from ham and bean soups. (I'm not a big navy bean fan, I did a ham and black bean soup that was an improvement over the usual mix of beans in ham and bean soup.)
December 31, 2023 at 6:37 pm in reply to: What are you Cooking the Week of December 31, 2023? #41464I made a ham and potato soup using a recipe I found online, leaving out the garlic. I added some parsley, but it seems like it still needs something, maybe a little mustard powder?
It's good enough that we both had a second bowl. I'd call it a chowder rather than a soup since it is made with milk and has chunks of potatoes in it. I thought crackers improved it, Diane had hers with some oyster crackers.
The link to the recipe is at the bottom of this post. I would make it again. We don't make a ham very often because even a small spiral sliced ham is a lot of ham for two people.
The timings in the recipe are unrealistic, 2 minutes to soften the mirepoix, 10-12 minutes to cool the potatoes to fork tender, both took at least twice as long.
Recipe is at:
https://cafedelites.com/ham-potato-soup/Her dough recipe is available in the sample on Amazon, it's an all-butter crust with some egg and vinegar, she also suggests using either carbonated water or water with a pinch of cream of tartar in it.
I think she uses an egg white 'glue' to get the pieces to lay flat while baking.
There are a few other books on pie art, but this one looks like it has great pictures, too bad they don't give a sample of any of the pages covering the designs so you can tell how doable they are.
I like the 'eye' one with the blueberries in the middle. An interesting take on a lattice crust. I also like the black-and-white crust that I think is a lattice.
There's an all-butter dough recipe in the sample available on Amazon, it uses an egg and some vinegar
December 31, 2023 at 1:00 pm in reply to: What are you Cooking the Week of December 31, 2023? #41461I've got a lot of leftover ham still, so I'm looking at ham and potato soup recipes.
When I went to Chocolate School, several chefs were working on fancy desserts, their work would be on the table at lunch time, and there were a couple of them that nobody wanted to cut into because they were so artistic, but they wanted comments about their taste as well as their appearance.
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