Satisfied some sweet tooth cravings in the house. Made bagels, pumpkin bread, pear/walnut/pine nut preserves, and a chocolate pecan tart.
What's Cooking 2018?
- Thread starter DoctorShavegood
- Start date
Wow! Are you opening a shop? Because I'll be right over if you do!
shavefan
I’m not a fan
No kidding! I'll see you there
Ha! Thank you. I bake as much as I cook. I enjoy both equally.
Last day till the GF comes back and I'm working from home today so something a bit decadent for a late lunch/early dinner. Eggs benny on homemade waffles w/thick cut bacon.
Well done!
Last day till the GF comes back and I'm working from home today so something a bit decadent for a late lunch/early dinner. Eggs benny on homemade waffles w/thick cut bacon.
Fantastic! I love a good Benedict!
It was a cold, windy, gray day. Perfect for some chicken & dumplings (and a bit of cornbread on the side).
Supper tonight was beef stew; it was made in stages, with the beef rolled in seasoned flour and browned off Sunday - the stew assembled last night and then baked today for 4.5 hours @ 300F. It was a touch loose coming out of the oven, but bringing it to boil on the cooktop caused the starches to tighten up and it was properly thickened within minutes.
After supper; I finished off the beef barley soup that I also started on Sunday. The fat cap lifted right off the gelatin bone broth, which was derived from 4 lbs of oxtails cooked in the InstantPot for 60 minutes. As dark as the sear on the meat was, the gelatined broth is still a bit pale (very beefy tasting). It is all done now (leeks, onions, celery w/leaves, carrots and 1.5 cups pearled barley) and it is cooling before the tupperware.
I'm not going to futz with it further, the seasoning is correct and any cosmetic additions (deeply browned crimini, soy, worcester or fish sauce) is going to throw of the balance. At time of service, some fresh parsley and maybe some petite frozen peas will be added for some color balance
After supper; I finished off the beef barley soup that I also started on Sunday. The fat cap lifted right off the gelatin bone broth, which was derived from 4 lbs of oxtails cooked in the InstantPot for 60 minutes. As dark as the sear on the meat was, the gelatined broth is still a bit pale (very beefy tasting). It is all done now (leeks, onions, celery w/leaves, carrots and 1.5 cups pearled barley) and it is cooling before the tupperware.
I'm not going to futz with it further, the seasoning is correct and any cosmetic additions (deeply browned crimini, soy, worcester or fish sauce) is going to throw of the balance. At time of service, some fresh parsley and maybe some petite frozen peas will be added for some color balance
You had to do that, didn't you?Last day till the GF comes back and I'm working from home today so something a bit decadent for a late lunch/early dinner. Eggs benny on homemade waffles w/thick cut bacon.
- Thread starter
- #650
Pictures around here are worth a thousand taste buds.You had to do that, didn't you?
Pork chop, asparagus and sauerkraut.
I think mother sauces should be their own food group.
Your chicken & dumplings and @Tim_McD's stew are the perfect autumnal comfort foods.
Yup, it was Reese Peanut Butter Cup moment. The waffles got into the bearnaise sauce, no the bearnaise sauce got into the waffles.You had to do that, didn't you?
And a few pounds.
Well, I never would have thought about this combo, but now that I see it I realize it’s genius.
Well thank you. What I should have done is had a little ramekin of bearnaise to dip the bacon into.
There's a place around here that does a lot of things with Belgian waffles, and one of those things is a variation on a benedict. I've been dying to try it.
My Adventures in Rye Baking continue with a no-knead, soaked, yeast-leavened loaf made with 100% rye and molasses. For a no-knead bread, this one was fairly complex with an overnight soak before adding the yeast and, then, two rises before baking, followed by cooling and resting it overnight. Still, it wasn't difficult, and it came out pretty dadgum tasty. It all but shouted for marmalade and good shot of espresso.
kelbro
Alfred Spatchcock
Rainy days cry out for jalapeño-serrano cornbread muffins in the old Griswold....
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- Thread starter
- #659
Awesome.
kelbro
Alfred Spatchcock
With a red beans, rice, and sausage chaser!
