Monthly Cooking Thread - October 2020

[Jamestown1630]

I used to buy a really great bread flavored with dill at a local health-food/Co-op sort of place; but haven't been able to find it in recent years.

I recently purchased a book, the 'Herb Farm Cookbook', by Jerry Traunfeld:

http://www.amazon.com/Herbfarm-Cookbook-Jerry-Traunfeld/dp/0684839768

There was an interesting biscuit recipe in the book that seemed like it would go nicely with soup or stew, in the Fall (the book indicates that these are shaggy, firm biscuits, not fluffy ones):

Dill and Cheddar Three-Grain Biscuits

Makes 8 large biscuits

1 cup all-purpose flour (spoon and level; 4 1/2 ounces)

1/2 cup whole-wheat flour

1/4 cup rye flour

1/4 cup cornmeal

1 T baking powder

1/2 t. salt

4 T. unsalted butter, slightly softened and cut into 1/2-inch cubes

1 cup grated sharp Cheddar cheese (2 oz.)

1/4 cup coarsely chopped fresh dill

1 cup plus 1 T. whole or low-fat milk

DOUGH: Preheat the oven to 400 degrees.

Stir together the flours, cornmeal, baking powder, and salt in a medium bowl.

Cut in the butter with a pastry blender until the largest pieces are smaller than a pea (or pulse mixture in a food processor). Stir in the cheese and dill.

Pour in the milk and stir just enough to moisten all the ingredients. The dough should be soft enough to scoop with a spoon.

SHAPING AND BAKING: With a large spoon or your hands, form 8 large shaggy mounds of the dough, each a little more than 2 inches in diameter, and space them evenly on a parchment-lined baking sheet.

Bake the biscuits until they are speckled brown on top and deeply browned on their bottoms, 20 to 25 minutes. Let the biscuits cool slightly on the pan but serve while still warm.

_____________________________

It's apple season, and this Apple Caramel Cake recipe posted by the lady at Whippoorwill Hollow looks very easy, and very good:

http://www.youtube.com/watch?v=QLxdp8fS3vY

________________________________________

I like watching animal videos, and was greatly touched by this man's story of his unique relationship with a goose:

http://www.youtube.com/watch?v=0tMNsQ32Jas

-JT

[Jamestown1630]

This month: Biscuits, Apples – and weird, friendly Birds.

(If you would like to be on or off of this monthly cooking-thread ping list, please send a private message.)

-JT

[tubebender]

BUMP BUMP BUMP for garden fresh food

[Qiviut]

A relative of mine works for a caterer - the owner of the business is an accomplished chef. Anyway, I’m always interested in the recipes they make ... lately, one that she brought home was a ‘Roasted Veggie Frittata’. I don’t know if she’s using Ina Garten’s recipe, but I suspect so.

Roasted Vegetable Frittata
https://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-frittata-recipe2-2043082

This frittata is SO good ... it’s ‘comfort food’ IMO. It is easy to convert to Keto - the veggies are fairly low carb. Eggs, cheese are fine. Just switch out the half & half for heavy cream. My folks actually like this a lot.

I found another frittata that really appeals to me:

Keto Bacon and Brie Frittata
https://alldayidreamaboutfood.com/low-carb-bacon-brie-frittata/

“Practically carb-free, this keto bacon and brie frittata is a fabulous breakfast, brunch, or dinner recipe. So easy to make, and it comes together in 25 minutes, start to finish.”

There are also links to these frittatas at the bottom of the bacon/brie post link above:

Zucchini Parmesan Frittata
Keto Sheet Pan Frittata
Roasted Tomato Pecorino Frittata
Mexican Frittata
Jalapeno Popper Frittata
Spinach Mushroom Frittata

[TianaHighrider]

Thank you! Love me some apples! Biscuits too. Pretty Birdies for entertainment too. Dinner and a movie! :)

[Jamestown1630]

They both look good; but I especially like your second one :-)

[lizma2]

My favorite apple recipe is Waldorf Salad

Apples, grape, craisins, celery, chicken, pecans or walnuts, mayo and and a touch of lemon juice.

Yummy.

[MomwithHope]

Hi all. I have been watching cooking youtubes. Baked a couple of honey crisp apples covered with puff pastry dough. Easy and yummy.

[Jamestown1630]

I’ve always liked that very much, too.

[MomwithHope]

Watched the goose video very cool.

[Qiviut]

I can’t wait to try it! We’ve got some cooler ‘fallish’ weather & a hot frittata seems to be especially good now.

[lizma2]

Zucchini Parmesan Frittata

Since the pandemic I’ve been craving zucchini, red pepper, parmesan and garlic bread!

This recipe sounds great!

[be-baw]

I haven’t tried it yet, but this is supposed to be an excellent biscuit recipe, courtesy of food scientist, Alton Brown. And it doesn’t require any goofy homemade contraptions that other Brown recipes call for.

https://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe-2041990

[Jamestown1630]

Animals can teach human beings a lot of important stuff.

[mylife]

Time for the cider, last year right when it was ready the jug exploded...sigh

[MomwithHope]

I agree, your video made me think of a really nice movie Fly Away Home, about a girl who raises a whole flock of baby geese. Lovely movie.

[Jamestown1630]

Somewhere, I have an old Time-Life series of books on regional cooking. I remember a picture of a woman actually hammering biscuit dough (with a hammer!)

They must have been something like what they call ‘beaten biscuits’ (the picture of biscuits and sausage gravy in the second link has me salivating...):

https://en.wikipedia.org/wiki/Beaten_biscuit

https://styleblueprint.com/everyday/southern-biscuits/

[Jamestown1630]

I saw that one.

I think when the Europeans first came to America, a lot of them thought that the Canada Goose was the most intelligent bird they’d ever encountered.

My experience with them locally (most here don’t migrate) bears out that assessment of their intelligence.

[Flaming Conservative]

I know I’ve asked this before, but I’m looking for an apple recipe I used to have that is so delicious. It consists of a rather rich vanilla bottom crust, more cookie than cake-like, then sliced peeled apples are laid over that (BEFORE baking), then topped with a mixture of beaten egg, sour cream, powdered sugar, cinnamon and lemon zest. Then it’s baked til the crust is done and a knife comes out clean. I could inkle the topping amounts, but I don’t know how to make the crust. It’s more cake-like than shortbread, but sturdy. It only rises a little. It was called dutch apple dessert, but every search with that title brings up something entirely different.

[MV=PY]

That Keto Bacon and Brie Frittata looks great! I’ll try it tomorrow.

Thanks!