That bread recipe of yours is indescribably delicious.
Posted on 12/09/2023 6:14:52 AM PST by Diana in Wisconsin
That bread recipe of yours is indescribably delicious.
Sous vide cod is cooked as it comes from the ocean
has a mild flavor and a dense, flaky, white flesh.
Just got up and looked outside - we got a surprise snow last night! Maybe an inch - really stuck to the trees, so it’s pretty. Roads are clear and it will be in the 40’s today which means it will melt.
No travel troubles yesterday. Some rain on the way, but not heavy. When we left, cold air was filtering in and there was fog on the mountain. We ran into the back of the storm when we got near home & had some heavier rain. Rain gauge at 6:30 pm was about an inch, 2 inches at 11:00 and 2.75 this morning, plus the snow. There were tornado watches last night & a warning, but those had all expired for us by bedtime and we did not get any high winds.
The Christmas Dinner was great - lots of food. My dishes were near the end of the food line, but the corn pudding & baked beans were about half gone, which was pretty good considering all the other food that was there. We have a date for next year’s dinner, which is a good thing ... looks like a family ‘tradition’ is starting.
“If anybody wants to take over the prepping thread, please do!”
No! We need YOU at the helm, LOL! I know it gets to be a lot of work. Consider changing it to a ‘monthly’ but people still post to it all month long.
(We do that with the ‘Formerly Fiber Arts’ now the, ‘Make and Do’ thread.)
I’m just thinking how much so many of us miss the Cooking Thread that there seems to be a need for that one, again.
It is very good - and no additives and preservatives, so if a whole loaf is too much for any family to consume in a week, just cut it in half and freeze the other half.
We have about 1/3 of a loaf left on the counter. It is like CATNIP to both of us, so I don’t make it often.
“Now WHY did I wander into the Kitchen? Oh, yeah! The crusty artisan loaf of bread lives there!” LOL!
If I had my old metabolism back, I’d bake ALL THE BREAD every week. ;)
Great! Sounds fun and I’m glad to hear you all got there and back in one piece!
Always remove the membrane.
Now you’ve done it. Just grabbed a couple of slices of garlic bread from the freezer and they’re in the toaster oven.
It’s the rest of breakfast really. It was going to be steak(leftover bottom round slices) and eggs but I tried the egg in water freshness test. Dropped one in the water and it tried to jump back out. Checked the date. Really old.
Need to try and find a recipe today. My dad used to make fudge every Christmas. Called it peanut butter fudge but it’s more like chocolate/peanut butter, half and half. Not a soft fudge. Gets pressed into pan because it won’t flow. Never been a person who didn’t like it.
That looks absolutely delicious!
My mother always had a rib roast for Christmas - by then we’d had enough of turkey. My brother often makes prime rib - baked on a bed of salt - if it’s turn to host Christmas dinner.
My son asked if we can have dry-aged steaks for Christmas dinner.
She has this interesting and unexpected niche recipe category for Sauerkraut! (Yes I know affiliate links, but...!) An Affair from the Heart Sauerkraut Recipes
(Yes...your bread post also induced me to go out and look at Enamel Lodge Dutch Ovens, right now about $40 for 5.5 quarts at Walmart.)
“I really miss her, but I talk to her all the time”
Good on you. As long as you keep up the conversation, that’s a friend that lives on.
P. Yes, everyone remember to remove the membranes from ribs before cooking!
I’m a francophile from way back. Anything French I’m onboard with.
Sauerkraut is an unusual ing....although they do use lots of cream.
When you exit a French restaurant you’ve probably consumed
a couple pints of heavy cream....not to mention half a pound of creamery butter.
Gonna be a terrific meal at your house.
This past week here in Central Missouri was generally pleasant. We had a couple days of shirt sleeve weather, and got a really nice rain Friday night.
The rainfall made it too wet to work on moving the last bit of dirt pile out of the garden so I worked on getting the driveway ready for bad weather. I added ~40 ton of crushed limestone and got it all nicely groomed. It could use that much again but it’s in good enough shape for now so I’ll wait until after the holidays to buy more. I’ve got 20 or so ton left on my pile but I like to keep some in reserve for emergencies.
The Kubota that we traded the little red Massey on is supposed to go into the dealer shop on Wednesday for fluids/filters change. Once it’s been serviced we just need to drop off the Massey and haul the Kubota home.
Stuffed Pork Loin
An impressive dish for dinner parties, holidays, special occasions, filled
with prosciutto, cheese, veggies, then seared and oven-roasted to perfection.
Ing 1 1/2 lbs pork loin 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon pepper 2 ounces prosciutto sliced 2 ounces baby spinach 3 ounces mozzarella sliced 1 1/2 ounces roasted red peppers 2 tablespoons olive oil
Instructions Preheat 400F oven. Discard the silver skin from the pork loin. Butterfly the pork by cutting a slit down the loin lengthwise and opening the meat flat, like a book. Cover it with plastic wrap and lightly pound it to get an even thickness. Cover the pork loin with a single layer of prosciutto slices, followed by a layer of baby spinach. Top it with mozzarella cheese and roasted red peppers. Roll the pork loin tightly and secure the seams with toothpicks and tie the meat with meat twine.
Heat the oil in an iron skillet over medium-high heat until it starts smoking. Sear the meat from all sides until it gets a nice brown color. Place the skillet in an oven and cook for 15-20 min. Leave the meat to rest after cooking for 5 minutes, then slice and serve.
TO STORE: Allow the cooked meat to cool to room temperature before wrapping it tightly in plastic wrap or foil. Keep the wrapped pork in an airtight container in the fridge for up to 4 days.
TO FREEZE: Let it cool, then wrap the meat in a layer of plastic or foil. Place it in a freezer-safe bag or container and freeze for up to 4 months. REHEAT: Warm the pork loin in a 135°C/275°F oven until the internal temperature reaches 74°C/165°F.
A standing rib roast has become the Christmas dinner tradition for our family. It isn’t cheap, but it is the favorite meal of the year. We use Ina Garten’s recipe. It is amazing.
https://www.foodnetwork.com/recipes/ina-garten/sunday-rib-roast-recipe-1941847
This year we have to do it twice...once in New Mexico for one son, once in Texas a couple of days later to teach it to our daughter-in-law there.
Another “Ahhh...well....maybe since its the Holidays!” signing on!
Just now playing catch up on your & others recent posts. For the longest while I’ve wanted to have a go at a rib roast but was a bit intimidated. After ruminating over your recipe I’ve decided it’s a MOO and will try it out later this week. Our daughter’s coming home for Christmas so it will make a good welcome home meal. Also appreciate the suggestions for pork crown roast and Dutch oven bread. The “spare-rib” crown roast with turnip greens is a favored candidate for dinner on New Years Day.
Nice.....you have enough great recipes for a month of Sundays.
“Now WHY did I wander into the Kitchen? “
“Oh, yeah! The crusty artisan loaf of bread is calling me.”
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