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“...so the meat and sauce make a legendary duo, rater than blending together like a
soup."
Agree but I might give the craggy method a try.
I'm making meatballs today for Italian Wedding Soup. The meatballs are simple (link below), but I want to compare it to Ina’s recipe for the same soup. I normally use her recipe or Anne Burrell’s for meatballs. There are lots of good ones out there.
For these meatballs today, I’m using half sausage/half ground beef since that’s what I have.
Lucillle, just sharing this FWIW.
I have no problem serving desserts with booze in them, so that is not an issue. That boozy free-range fruitcake I posted about recently has been a big hit in the past, even among non-fruitcake lovers.
I had some time yesterday evening, so I started working on the trifle -- the cream and the pears are done. I'll assemble it this morning and give it a try with dinner tonite. It actually was pretty quick, I think the recipe sounds like more work than it actually is. I bought some European ladyfingers and amaretti cookies in the imported section in the grocery -- whether or not they're up to snuff IDK, but neither is soggy or spongy, both are quite crisp (of course I had to sample them in the car LOL!)
There's always going to be somebody who doesn't like something if there's more than just a few people, it's hard, if not almost impossible, to serve food that every single person in a group of 10-15-20-etc is going to like. Small group, yes; large group, no. I try to think big picture, what the group overall might like. There's usually something for everybody, nobody leaves here hungry. :0)
^^ I am making a couple of desserts. I just have to decide which ones, in addition to the fruitcake (which is already made and aging).
I didn't like the pear trifle, the flavors were ok but the cream was too rich. It also was very thick and didn't lend itself well to spreading -- it was almost like thin paste. So that's out. Sounds like the tiramisu may also not be the best choice for a crowd.
I have a couple good pie recipes to consider.
I have posted my yogurt process . I use Dahi brand yogurt, available at some Asian groceries and always at Costco. This is the best as starter as each time you save some from your last batch and then start your new batch you are feeding it just like Sourdough. The reason this is different than traditional cultures you buy or if you use Dannon for instance is that they have more and varied cultures in Dahi than any other store bought yogurt.
I make 3 qts regular ” cheap” whole milk . Add 3/4 c NON INSTANT powdered milk and whisk thouroughly. Heat to 180° for 20 min. Cool to 115° in an ice bath. Use a double boiler to heat the milk much easier. Set the top pan into the ice.
I bought a Sous Vide circulator makes everything so so easy! Set it at 115° for 7 hrs . Add 1/3c of your Dahi yogurt to the cooled milk.Whisk well and pour into 4 large sterile jars. Set in the circulator container that you have that will hold your jars.
In 7 hrs you have the most perfect yogurt. Thick and rich and no need to strain to make Greek yogurt.
This is so easy once you have done it. The yogurt keeps for weeks if needed or reduce the amounts above. DH and I eat all of this every 2 weeks. c ( trailrunner)
This is what I bought. Mine was on sale. It is so easy to use. If you set your pot into a bigger pot to make a larger double boiler effect you don!t have to stir except a couple times while heating. Also use a clip on thermometer so no guess work when heating and cooling.
My big mixing bowl has broken but a pasta pot works just as well.
I don't care for Christmas pudding, fruit cake or mince pies. DH like the latter two so I make some for him. He particularly likes to eat frozen mince pies <shrug>
Being summer, our Christmas dessert is usually icecream based, though for the family get together I usually make a cheesecake, cannoli, lemon tarts and brownies. Or something else, if I get a wild hair for a new recipe :-)
Ah butter. We eat an awful lot of it here LOL.
We have a niece who found a lovely Texan, got married and set up a business in Austin. If you're local, don't miss her wonderful pastries. She said finding the butter wasn't easy.
https://www.instagram.com/tiamannbakery/
Ti amman means house of butter.
@Islay those kouign amann (and canales) look fabulous. I can smell the butter through the screen. Your niece is a talented baker
Pillog I agree the culturing time and feed type have more to do with the flavor (and color) than fat %, although you might detect some small mouthfeel differences (although that could also be the processing). There is one version that is even only made from spring milk where the cows have the fresh grass from the coastal pastures.
I probably don't appreciate the Kerrygold as much as others, so I make the leap. Of course, the price delta in France is as much as it is in the US. For me, I can tell the difference with some of these more distinct versions.
I have a friend who I have been working on a project with recently. Hence many lunches at her house. She eats a very particular diet - which is among other things pricy. I wanted to add to the meals. I attempted a gluten free soda bread. Mostly oats and chia. I thought it was ehhh… (Work in progress to find a good recipe) OTOH she loved it. When we had some with lunch at her house I liked it better. She had Kate’s butter which is a Maine brand. It is considerably better than the Cabot’s I usually get. Cabot’s is good too. I get the Hannaford brand for baking or cooking.
Feeling tired and lazy lately, I would like to be able to buy the sort of good biscotti I can bake ;) Is this asking for too much <grin> and could they be reasonably priced as well?
Between my wanting really good NY deli bagels and the best biscotti, and my feeling tired and lazy, it’s occurred to me that I might be getting too old to be a perfectionist.
I might just need to get my paper money out, get in the car, and drive to a place where I can buy the bagels and the biscotti. Biscotti are easy to make. I should not eat them often ;(
My DH is not good at cleaning or picking up. Not always good at being out of my way either.
Thanks, plllog, for the bagel recipe on the other thread. What I want and I found a similar recipe in addition to yours. Got to do it the good way with the malt, slow cold rise, boiled, and glaze. I make slow-rise artisan pizza dough and the slow rise frally lets the flavor develop.
I will hold off for now on the bagel making and work on developing a robust, healthful but yummy biscotti something for dunking in morning coffee.
DH makes Cantucinni. The above recipe isn’t authentic even though she is certainly an amazing chef and Italian to boot.
Real Cantucinni have no butter or fat AT ALL . None. His are incredible. Almonds or pecans and he uses orange zest and unsweetened cocoa or he makes them without the cocoa and uses Vanilla or Almond flavor. I will post his recipe in a bit he’s getting a shower.
Also he makes the real Sesame Biscotti Regina from Brocattos Bakery in NOLA , a family member gave us the recipe when she ate at our son’s restaurant in AL.
Will post in a minute. C
To get the perfect crunch you need to use Ammonium Carbonate. That is what the secret is to commercial super crunchy biscotti. The ammonia cooks off and you are left with the most perfect crunch.
Oly, thank you. They look wonderful. I don’t want you going to the trouble and expense. I see they have a webpage, so I can click or phone them.
Yesterday, DH came back from errands with surprises — good bagels and biscotti; also a lemon square! He found them at a coffee roasters a couple of towns over
I have made biscotti before, easy and they don’t require a lot of counter space or kneading. Years ago, I found one of those older heavy duty Kitchen Aid Hobart large mixers. Hand crank raises the bowl. Yard sale price of $60. Weighs a ton. If I make bagels, I could use that or get DH to do the kneading — although, despite sore hands, sometimes it’s therapeutic to knead dough (or dig in garden soil).
Yesterday, I slept most of the day. I’m adjusting to the shorter daylight hours ;(
That sounds wonderful on a rainy day here in the PNW. I just learned recently (sheesh) that mashed potatoes freeze well!! Who Knew?? So Iv'e been cooking and mashing a lot in the slow cooker. The key is to reheat on the stovetop slowly, adding more butter and dairy if needed. (I'm all for that!)
Mashed potatoes do freeze nicely. I think it’s all the dairy/fat that does the trick. For Thanksgiving I usually make them the day before since they hold beautifully.
Regarding the Beef Tips recipe, I got a deal on chuck roasts awhile ago at $6/lb. Now they’re back to $10, so I’m hoping for another sale soon. I can well remember a time when we would’ve thought even $6/lb. for chuck was outrageous! I used to get tri-tip and flank steak for under $2/lb. Good ole days!
Annie and Plllog, I'm planning on making bread on Wed so I'll be sure to proof the yeast first and see if that makes a difference. Especially in speed on the second rise. It's crazy.
My yeast should still be good, but I can try some envelopes of Fleishmann's as a precaution as well. I just bought flour so that won't be an issue.
The last time I made bread a couple of weeks ago, they did rise better, my previous issues were dense, heavy rectangular loaves. Breadcrumbs, croutons, etc so they did not go to waste per se.
The sour milk will make the raising agent react better, so maybe you could add a touch of lemon juice or vinegar instead.
400° is awfully hot. VE says 375 but I like 350 just like a cake. @colleenoz is correct you need acid. I’d go 1/2 &1/2 pumpkin/ buttermilk or yogurt.
It was very hot. I would definitely bake no higher than 375 and use a silver knife to check for doneness. good luck
I've made reasonably decent bagels back in the day when the only purchasable ones were a store brand which was NOT a bagel, just ring shaped (baked, not boiled) bread :-P. It was a lot of work and made a lot of bagels, so now that good bought ones are available, I get those when I have the urge for a bagel.
It's been years since I made bialys, which are not available anywhere; maybe now I have more time I should make a batch of those...
Well, whatever it is it's tasty, with a semi-dry texture. I have to decide what seed to get, though. The comparison chart is helpful, I'm leaning toward the Nugget because it's a smaller plant habit, but I'll probably waffle on the decision until I hit the send button on the seed order.
Sorry that I didn't get back to this thread before now.
THIS RECIPE LINK is similar to the salad I make.
Onions, celery, oysters, cornbread, small amount sandwich bread, eggs, giblets, turkey broth, poultry seasoning, extra sage. Bake in lasagna pan. Can of mushroom soup if it looks dry.
Cook onions, celery, giblets, turkey neck and tail in water. pull meat off bones. Save liver for gravy. Add everything else to cornbread. Bake at 350* until brown.
Northern is anywhere north of the Mason- Dixie line. The more you go north of the AL-GA line or more toward the east coast, the more things change. Some things are different here in North AL than they are from Mobile where I am from.
When we traveled, I collected local cook books. It was fancinating to see how recipes changed as they moved around the country. We never made it out west, so I do not have any from west of Arkansas.
On here, I have to google somethings y’all cook, I do not understand the ingredients.
I guess you would say mine is my grandmothers’s and it would be Coastal Alabama Southern,lol.