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Recipe adapted from Foodie Fiasco.
INGREDIENTS
▶ For the roasted mushrooms:
8 ounces Porcini mushrooms, sliced
[I used oyster mushrooms.]
salt and pepper
olive or coconut oil cooking spray
▶ For the risotto:
1 medium yellow onion, thinly diced
2 teaspoons minced garlic
1 medium head cauliflower, cut into florets
1-1½ cups low sodium vegetable broth. [I use homemade broth.]
2 teaspoons white wine vinegar
1/4 cup toasted pine nuts
Salt and pepper, to taste
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INSTRUCTIONS
▶ For the roasted mushrooms:
1) Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
2) Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed.
3) Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.
▶ For the risotto:
1) Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes.
2) Add minced garlic and cook for another 2 minutes, or until golden.
3) Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes. [Or grate, which I prefer.]
4) Add the cauliflower “rice” to the skillet and stir, cooking for about a minute or so, until combined.
5) Add in ¾ cup of dry white wine. and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.
6) Heat the vegetable broth to a gentle simmer.
7) Add the broth in three equal additions, stirring constantly for about 3 minutes, until absorbed.
8) Stir in the white wine vinegar and toasted pine nuts. Let the risotto sit on the stove over low heat, to allow the flavors to mingle and caramelize. Salt and pepper to taste, and top with the roasted mushrooms. Add a pinch of nutmeg.
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Photo by Yours For Good Fermentables.com.
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Dad’s Challah Recipe
Ingredients:
3 Tablespoon (or 3 packets) Yeast
2 1/4 cups lukewarm water
1 Tablespoon salt
3/4 cup honey (or sugar)
1/3 cup melted butter or neutral oil - like canola or corn
5 eggs (one for the glaze)
9 cups white or bread flour
Sesame or poppy seeds if desired.
A large greased (buttered) bowl and a damp towel.
Glaze of one egg yolk mixed with a few drops of water and a teaspoon of sugar.
1. Heat the oven to about 160 degrees and then shut it off.
2. Dissolve the yeast in the water and sprinkle in a little sugar. Let the yeast stand for about 10 minutes or until it looks nice and bubbly. Pour into a large mixing bowl and…
3. Add the salt, honey, butter and 4 of the eggs. Mix.
4. Add about 3 cups of flour, beat well to mix, then add about a cup at a time until the dough is too tough to mix.
5. On a lightly floured counter knead the dough - 7 to 10 minutes until smooth and elastic, adding flour as needed. The dough is about right when you push on it lightly with a finger and it springs back.
6. Place the dough ball in the greased bowl, turning to coat. Cover with the clean damp towel, place in the warmed (but turned off) oven for about an hour to 1 1/2 hrs. until it doubles in bulk.
7. Take out the dough, punch it down completely to eliminate air pockets.
8. Divide the dough into 6 equal pieces and roll them into ropes about 1 inch in diameter.
9. Braid 3 pieces into each of two loaves and place on a greased cookie sheet. Cover with dry towel, let rise until doubled (about an hour), on top of the stove. As the loaves are close to going in the oven, preheat oven to 350 degrees.
10. Brush with the glaze. Sprinkle with sesame or poppy seeds if desired.
11. Bake at 350 degrees for 30 to 40 minutes. The loaves should sound hollow when tapped on the bottom. When done, place on a cooling rack (or just on anything that will keep air circulating beneath the loaves so they don’t get soggy). Serve cooled or slightly warm.
Olive oil
Black and red pepper
4 Medium tomatoes (Beefsteak, Brandywine, a mix of the two, etc)
Spaghetti for four (can use fresh, but high quality dry works best)
1 tbs. butter
Parmesean (fresh grated is best)
Basil (fresh) and/or thyme (fresh preferred) and/or oregano, chopped fine
- - -
Peel the tomatoes: easiest way is to quick blanch. Boil a pot of water, throw the tomatoes in for about 10 seconds, take them out, rinse them under cold water, the peels should slide right off.
Halve the tomatoes, remove tough part of the core / stem.
Prepare your oil: Heat olive oil over medium heat, with a little red and black pepper. WARNING: Go easy on the red pepper, you can’t undo this if you get it too spicy.
Cook the tomatoes: throw the tomatoes in the pot, let them soften for a few minutes, then mash with a spoon or potato masher. Don’t worry too much about the texture at this point. Lower to a simmer, salt lightly, cook for about 30 minutes. Stir / mash sporadically. Reducing is a goal, though you don’t want to reduce too soon, which is why we need a simmer.
Cook the spaghetti: Stop about 1 min before it’s ‘done’.
Warm the plates: In the oven. 200 degrees, 5 mins. Do not serve pasta pomodoro on cold plates. Period. WARNING: If you’re going to skip this as too fussy, you might as well stop, throw the whole mess out, and just open a jar of Prego.
Bring the pasta to the sauce: I always add in stages, because there’s nothing worst than too much pasta / too little sauce.
Let them dance: Turn the heat up to medium-low. Stir. Test the pasta… I usually let this stage go 2-3 minutes, but if I've under/overcooked the pasta in the previous step, I might go longer/shorter.
Finish: Off heat, but still in the pan, add butter, grated parmesan cheese and herbs.
Inspired by Scott Conant and Marcella Hazan, amongst others.
Recipe by Ula
3 boxes of lady fingers
1 egg
2 yolks
½ cup of sugar
1/8 of butter stick
2 x 8oz Mascarpone cheese
2 cups of whipping cream
2 tsp of powdered sugar
½ tsp of cream of tartar
shot of brandy or rum
Cream
1. Beat egg, yolks and sugar until creamy in metal bowl put on boiling water
2. Let it cool then add butter
3. Add cream to mascarpone cheese
4. Beat whipping cream with powdered sugar and cream of tartar
5. Mix all together
Coffee
1. Make 300ml of strong espresso
2. Add 3 spoons of instant coffee to make it stronger
3. Add 3 spoons of brandy or rum
4. Divide coffee into 3 containers
Final steps
1. Put a layer of lady fingers in large cake pan
2. Pour 1 container of coffee onto layer of lady fingers
3. Put one layer of cream
4. Repeat point 1-3 three times
5. Let it stay in refrigerator for 2 hours
Making your own chicken stock means you can re-use the bones and carcasses when you roast a chicken, and gives you a fantastic base for all kinds of soups and sauces.
This recipe/technique is from eGCI's wonderful tutorial.
Best viewed original size.
yum, I might make this again
you need:
1 bag baby spinach
1 large eggplant
1/2 butternut pumpkin
2 tins of diced tomatoes
instant lasagne sheets
250g ricotta cheese
parmesan cheese
tasty cheese
some parsley & basil
pinenuts
nutmeg, salt & pepper
- cut the eggplant into medium slices, oil and grill until brown
- chop the pumpkin into same thickness slices and roast at 220c
- in a large bowl mix the ricotta cheese, parmesan cheese, chopped spinach, chopped herbs, some nutmeg and salt and pepper
- put 1/2 tin of tomatoes on the base of a casserole dish
- place lasagne sheets on top
- layer the eggplant, pumpkin and ricotta mix and 1/2 tin of tomatoes (with more lasagne sheets in between if you want)
- put another layer of lasagne sheets
- pour a tin of tomatoes on top
- sprinkle parmesan cheese, grated tasty cheese and pinenuts on top and bake in oven for around 40-50 minutes at 220c
serves 4 to 6
Image by Sharon Chen | www.delishplan.com
This photo is licensed under a Creative Commons license. If you use this photo, please list the photo credit as "Sharon Chen" and link the credit to www.delishplan.com.
I found this recipe in a Fine Cooking Magazine in 2007.
I love that I do not have to "chop up" the butter into the flour. This is so much easier and much tastier!
I use Saco buttermilk powder and follow the directions on the container to make the buttermilk
I also use a smaller, round baking dish instead of a sheet, and have the sides of my biscuits touching.
Cooking the biscuits on parchment paper is just a much easier clean-up.
ohiothoughtsblog.blogspot.com/2012/02/flaky-buttermilk-bi...
Flaky Buttermilk Biscuits:
8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
1 Tbs. granulated sugar
2-1/4 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. baking soda
4 oz. (8 Tbs.) very cold unsalted butter
3/4 cup very cold buttermilk
Mix the dough:
Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.
Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.
When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.
When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.
Pat and fold the dough:
Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle and repeat the tri-fold. Repeat this procedure one more time (three times in all).
Cut and bake the biscuits:
After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.
Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).
Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).
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The Fine Cooking Magazine recipe I kept and the website have step by step instructions and photos:
I found this vintage recipe card file when I was cleaning my Mom's house out. I have my Mom's recipe card file, which is also a treasure that I cherish. But this one is fascinating to me because it belonged to my father's mother, my grandmother that I never met because she died when my Dad was just a child. I love to browse the recipes, all written in that neat handwriting that is rarely seen today. The young boy in the photo, that was also tucked inside this box, is my Dad. :-)
ANSH84: 14. A relic of personal interest from a time before your birth.
Okay, maybe not world-famous, but they are famous here in the states from coast to coast (since I have made them for people who live on both the east and west coasts, that is). Because I'm feeling recipe-friendly today, here it is:
1/4 cup shortening
1/4 cup butter or margarine
(I usually combine these and use 1 stick butter)
1/2 cup smooth peanut butter
1/2 cup white sugar
1/3 cup brown sugar, packed
1 egg
1 1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 bag mini Snickers (must be mini -- not fun size)
It's a pretty standard peanut butter cookie recipe, which can be left alone at this point (well, by omitting the Snickers). My mom makes the best chocolate chip cookies using this recipe as a base, substituting extra chunky peanut butter for the smooth that the recipe calls for. Kind of. I'm sure she's modified it a bit because modifying recipes is what we do. Anyway, instructions:
1. Preheat oven to 375 degrees.
2. Cream together shortening, margarine/butter, peanut butter, white sugar and brown sugar.
3. Add egg, stir.
4. Stir in flour, baking powder and baking soda, mix thoroughly.
5. Pinch off a small amount of dough and flatten. Place mini Snickers in the middle and wrap edges of dough around candy until covered. Roll into a ball. (I don't have any specific measurement for this; I just go with what looks right.)
6. Repeat until you run out of Snickers or dough -- whatever comes first.
7. Bake on ungreased cookie sheet for 8-10 minutes, or until top of cookies are very very lightly browned. Be careful not to overbake -- not only will this yield cookies that are rock-hard once they've cooled, it also makes it more likely that all the awesome Snickers goodness will run out all over the pan.
Yields 24-36 cookies, depending on size.
Tip: Unwrap the Snickers BEFORE you mix the batter. If you try to do it as you're rolling the pieces of candy up in the dough, you'll find that your fingers are too coated with the butter and peanut butter to be able to navigate the wrappers.
These are very good and pretty easy and people rave about them. It's always nice to make things that people rave about, yeah? Exactly.
Notes: The No. 1 ticket, Municipality of Katoomba and Leura Triennial Election December 1st 1934
Recipes:
Foundation mixture
Snowballs
Biscuits
Melting moments
Walnut biscuits
Format: printed card with hand written back
Date Range: 1934 on front
Location: Katoomba elections
Licensing: Attribution, share alike, creative commons.
Repository: Blue Mountains City Library - library.bmcc.nsw.gov.au/
Part of: Local Studies Collection
Provenance: donated
Links:
Roast salmon with a vinaigrette and green beans with pine nuts. Recipe here: www.rachaelraymag.com/recipe/roasted-salmon-with-moms-sau... (Overall a good recipe, though I had trouble with the sauce separating. Next time, I'll add the olive oil in a slow stream while whisking, or just shake it up in a jar! Also, maybe I'd add less oil or just make less sauce!
Recipe found here.
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