What's cookin', good lookin'? Part II

[rbijon]

Your bread looks awesome, Meeks!

....but you should have seen the baked potato I built.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[MeekMe]

Thanks, everyone.

 

[barefootgirl69]

Thanks, everyone.

I bet your kitchen smells wonderful when you're making bread!

 

[La damnee elle la licorne]

 

[DeepGreenEyes]

That looks so delicious and pretty!



If Michelangelo had baked, he would have made pizza.

Oh wait, are you not talking about the turtle?

Heroes in a half-shell. But I guarantee either way Meek could make the killer crust for that pizza.

 

[MeekMe]

I bet your kitchen smells wonderful when you're making bread!

The house did smell pretty awesome. Though, by the time my husband came home, he said that it smelled like the soup I made for dinner.

Heroes in a half-shell. But I guarantee either way Meek could make the killer crust for that pizza.

Mister makes the pizza in this household. This bread is the first time I've ever gone through the whole kneading and rising process. I might attempt to make the pizza now that I successfully made bread.

 

[La damnee elle la licorne]

 

[Endless_Night]

< I have some proven reliable cake recipes that freeze and defrost beautifully with standard wheat flour, I was wondering if anyone knows about gluten free flour and freeze/ defrost success? I'm thinking particularly thinking about breakfast foods like muffins.

I guess this is a question for Endless. ? >

Gluten-free seems to survive the freeze/thaw cycle just fine, though they do seem to "sweat" more than wheat-based baking. Placing a paper towel in the freezing bag seems to help. Replacing the damp paper towel with a fresh dry one part way through the thaw is also useful.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Endless_Night]

I'm not sure how these will freeze, Elle, but they are amazingly delicious and will use up eggs like mad! They are also uber quick and easy.


Gluten-Free Popovers

• 1 cup water
• ½ cup shortening (coconut oil)
• 1/3 cup potato starch flour
• 2/3 cup rice flour
• ½ tsp sea salt
• 4 eggs

Preheat oven to 450 degrees. In a saucepan, bring water and coconut oil to a rapid boil. Mix dry ingredients together, then add at once. Stir until mixture forms a ball. Cool slightly. Put in the bowl of an electric mixer. Add eggs one at a time, beating well after each addition. Drop by tablespoons into greased muffin tins, making 15.

Bake 20 minutes at 450 degrees, then reduce heat to 350 degrees for 20 minutes.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Savoury custard topped with fresh corn off the cob sauteed with shallot and fresh herbs topped with crispy skin roasted chicken and pan juices. One of my all time faves...!
And ice cream for dessert, because that's enough work for the weekend

 

[DeepGreenEyes]

Savoury custard topped with fresh corn off the cob sauteed with shallot and fresh herbs topped with crispy skin roasted chicken and pan juices. One of my all time faves...!
And ice cream for dessert, because that's enough work for the weekend

I just ate and this still made my mouth water.

 

[Collar_N_Cuffs]

Oh yeah, and I have been dreaming about a grilled cheese with goat cheese and fig jam, but I don't have any fig jam Friend's tree is just starting to fruit, though. A midnight raid might be in order

 

[Collar_N_Cuffs]

I just ate and this still made my mouth water.

And this is why I can't watch Food Network for a few hours after I eat

 

[DeepGreenEyes]

And this is why I can't watch Food Network for a few hours after I eat

Stop. I want frog legs.

 

[Collar_N_Cuffs]

Stop. I want frog legs.

And now...?

 

[DeepGreenEyes]

And now...?

Um... Cat-sup?

I'd go sexual on this one, but it's just not worth it. I've been drinking and it's just beneath me.

 

[La damnee elle la licorne]

 

[desertslave]

I am so lucky this is not how I am. I read cookery books and get full...I often ' read a meal' when I am being abstinent and feel satisfied but curious and enlivened and excited to cook it when I am free too.

I love reading cookbooks and books about cookery (Ruth Reichl is one of my favorites). I think it as 'vicarious fooding.'

DD2 and I had lunch out at a favorite Chinese place (Master doesn't like Chinese, so our forays are rare) with a friend of DD1. I'm sort of her 'extra mom' since her mom followed her career back to San Francisco. She's a sweetie and it was fun to catch up with her.

We ate late so we are having a light supper of salad with strawberries and cottage cheese.

 

[cfuhrer]

Spanish Tappas.
It was wonderful!
No pictures as we were much too busy eating it.

 

[seela]

Pasta with smoked common roach*, roasted garlic, zucchini and tomato.


*What an unappealing name for a fish!