Nice they're going airborne.
Posted on 01/28/2017 8:15:07 PM PST by Yaelle
Yes you did, now I’m thinking that if I had a really thick dense read it might be good. It might have that meaty texturewithout falling apart in the broth. The next time I had a bread failure i.e. making bricks, I’ll know what to do with it
Did you have that recipe? Looks totally yum!!
Since we can’t eat those egg casseroles with meat, we make the ones with cheese and green chilis, the Mexican style egg casseroles. It’s also one of my favorite meals any time of day, too.
I have The Peter Reinhart Apprentice too. Our baking group is doing a year of breads and I’m pulling ideas from that book. We did make successful ciabatta bread. What other types have you been baking? Bread would be good with the onion soup recipes posted on this list.
That sounds good.
To make it kosher, when I make French onion soup I have to make “onion broth,” can’t use chicken, but it’s not that bad. Can use raw onions, just boil em in the water for a while, or leave em in a crock put, water and onions.
That way we can use cheese. Gots to have that cheese on top. I agree, bread not needed.
Mmmm, cotton. I love risotto. I am sure I had risotto before the one in this story, but whenever I taste it I am transported back to a risotto I had once that was Perfect. We were cold and hungry in Chamonix, having driven up from Geneva with the mother in law and the baby. No fun skiing, just walking around in the snowy village. We came upon this restaurant built hanging over the rushing, cold river. Snow was falling. And I ordered the mushroom risotto. It had all kinds of mushrooms but the flavor standing out in the cheesy rice was morels. I can’t describe how heavenly each perfect bite was. I could not finish it and there aint no doggy bags in Switzerland. It was like the first shot of heroin that you spend your life trying to recreate, not that I have ever tried heroin. Why, when risotto is so much better??
I love yours with your last summer garden’s chard. Sounds pretty perfect to me too.
I’m a big Viv Howard fan....
Imissed that! Would you please repost it?
Both times I made it, I used 3 different greens, just to be healthy. Like mustard, collard, and kale. Or something.
Yummy. I don’t care who wins the Super Bowl and I don’t think anyone here does. It will be us all answering Grandma’s question of whom we are rooting for, each minute. I’m going to need something delicious to stay nice through all that. Alzheimer’s is tough.
One of you had some wonderful puff pastry easy recipes last time. You got me going. I found a frozen puff pastry at Sprouts that is made out of unenriched, European style wheat that I can digest. So I think I will make what I tried with it last week.
You can even try to make them football shaped; I think I will. Cut the puff pastry dough into squares, I don’t know, 2 inches? Then a small slice of Brie on each, a dab of jam (I used raspberry and it was fabulous, can imagine apricot or fig ) and a sprinkle of chopped nuts (imagining pistachio or walnut but I can’t eat them either so I chop up roasted pumpkin seeds as my substitute and it works for us). Fold and seal them with a fork (attempting a football shape with your hands?). Then an egg with 1/4 c milk as the egg wash brushed on after you seal them. I think the oven was 375 and it wasn’t very long til they were nicely golden brown and puffed up, less than 15? Around 15 mins?
I want to do it with a chicken filling too.
Now that’s what I’m talkin bout!
If you can use soy sauce that would add a lot of flavor. Interested in my onion jam recipe?
Yes, interesting in the onion jam recipe. Love onions.
I try to avoid soy sauce. I feel pretty sick when I eat it. If I make something with soy sauce for the family, I usually eat something else, or feel sick. I’m getting better at choosing to not feel sick. I can handle a teeny bit but not much.
I did not have a good outcome with soy sauce either. I started buying the really good stuff at a Chinese market. Cheaper than kikoman’s. it doesn’t bother me at all, a lot less salty. I’ll post the onion jam recipe later, kind of tied up right now.
I never get good holes! Different yeasts. Dry dough, wet dough. No go! Ugh! Any hints???
Tried a lot of them over the years. Do the Cinnamon, Raisin, Walnut with craisins. That’s tasty. Lavash crackers are fun. Like the Vienna but it took forever to find barley malt syrup.
For onion soup.... French or Italian, something basic. I’d go store boughten. Concentrate on the soup! More fun!
Isn’t today National Croissant Day? Never made them. Just found my next project!!
Off tomorrow. Doing an apple strudel and a cheese strudel for the kidlets I work with. Phyllo, melted butter!! Heaven!
ROKU USERS
A new free channel has been added recently for those who have an interest in foods. You might want to check it out for yourselves.
The channel is “Saveur”. Chinese, Thai, vegetarian, Epic Meal Time are just a few examples of the programming types.
Maple Onion Jam
2 tblsp. butter
2 tblsp. light olive oil
3-4 large onions (either sweet or Vidalia) sliced (about 4 cups)
1/2 tsp. salt
1 tblsp. snipped fresh thyme
1/4 tsp. ground black pepper
1/2 cup maple syrup
2 tblsp. balsamic vinegar
Use a large non stick skillet and a spatula works best. Melt the butter, start sauteeing the onions. Add salt. When they are soft, add thyme and pepper. When they start to carmelize, add syrup. Cook about 20 minutes more. It will be thick and brown and most of the onions will not be recognizable. Turn off the heat and add the balsamic vinegar. Scrape into a storage container and refrigerate. Brigng to room temperature before serving.
Great on meats, especially steak. My favorite is spread over a chunk of soft cheese, either cream or goat, and served with crackers.
Nice they're going airborne.
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