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

[cfuhrer]

Cultured buttermilk.
Got any suggestions?

Sadly, no. If it was whey I would suggest baking with it or making ricotta. I have no experience with cultured buttermilk.

But I think the panacotta and the pie sound delish!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I had to do a little searching for it, but this is the recipe I use. It's an old family favorite:

Buttermilk Pie

3 large eggs
2 cups sugar
3 tablespoons flour
1 cup buttermilk
1/2 cup butter
1/4 teaspoon salt

Cream butter and sugar, 1/2 cup sugar at a time. Add eggs one at a time, beating well after each. Combine the flour and salt, and add that a little at a time. Add the buttermilk.

Pour the mixture into a pie crust. Bake at 300 F for 1 1/2 hours.



Most recipes I see online add vanilla and/or lemon juice/zest. Next time I make two pies, I might try one with the additions.

<Screenshot>


Sound custardy! Yum!

 

[Collar_N_Cuffs]

Sadly, no. If it was whey I would suggest baking with it or making ricotta. I have no experience with cultured buttermilk.

But I think the panacotta and the pie sound delish!

Well, no ricotta. But the creme fraiche is delicious, a new favourite taco addition!

 

[seela]

Arctic char, fennel, red onion, potatoes, spinach.

(That's a plate for three btw, not just for one. )

 

[Collar_N_Cuffs]

Not that it's cooking, but I ate a beautifully fresh, perfectly ripe mango today and wanted the taste sensation to last forever Why am I not living on these things?

 

[Collar_N_Cuffs]

Almost forgot... Update!

I have now had the cured egg yolk two ways. I grated it over potato gnocchi that I made and fried off in a little butter. That was delicious. The yolk tastes.. just like yolk but concentrated and a little salty from the curing process. It's very smooth, eggy, salty, yolky and delicious. It almost comes across as a cheese due to the light saltiness. I made grits this morning and grated some over those. Excellent pairing! I will probably have these on hand in my fridge now for the foreseeable future. A keeper

 

[MeekMe]

Arctic char, fennel, red onion, potatoes, spinach.

(That's a plate for three btw, not just for one. )

This looks amazing. I feel sort of guilty saying this, but I wish my meal tonight had been so balanced and yummy.

We had a small party tonight at a friend's house. I brought an appetizer (chicken salad on Melba toast), a side dish of three bean salad and a cake with strawberry filling. My friend provided... Not what I expected. It was tasty, but I feel like it wasn't a meal. Next time I think I'll offer more forcefully to provide a full meal.

 

[MeekMe]

Almost forgot... Update!

I have now had the cured egg yolk two ways. I grated it over potato gnocchi that I made and fried off in a little butter. That was delicious. The yolk tastes.. just like yolk but concentrated and a little salty from the curing process. It's very smooth, eggy, salty, yolky and delicious. It almost comes across as a cheese due to the light saltiness. I made grits this morning and grated some over those. Excellent pairing! I will probably have these on hand in my fridge now for the foreseeable future. A keeper

I'm really bad at keeping up with this thread. f^_^;

I've never heard of cured egg yolk. I'm very curious about this because I use egg for a lot of our protein. This seems like it could be a new use and I like that.

(@_@) Must research now.

 

[Collar_N_Cuffs]

I'm really bad at keeping up with this thread. f^_^;

I've never heard of cured egg yolk. I'm very curious about this because I use egg for a lot of our protein. This seems like it could be a new use and I like that.

(@_@) Must research now.

I definitely thought about you when I made this - felt like it would be something you would like.

 

[MeekMe]

I definitely thought about you when I made this - felt like it would be something you would like.

it's something I would like to try now. I always like new things. :dancing:

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[MeekMe]

Brown rice gruel sounds so unappetizing but what I've made is delicious. It's brown rice in a miso based broth with dried shiitake and fresh carrots. I've topped it with the bean sprouts and spinach banchan from yesterday's dinner. Tomorrow I'll add egg to what is left.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Some of my very favourite summertime treats this weekend. BLAT sandwich, with toasted sourdough bread, crispy lettuce and bacon, home grown tomato deliciousness, avocado, and lime mayo to top it all off. Quite possibly my favourite sandwich! Ok, it's at least in the top 5

I made this chutney with figs from my friends tree, ripe in abundance right now. An excellent chutney recipe, classic flavour profile and easy to adapt. Now I'm thinking of making it with mango instead of figs This chutney with brie is amazing.

Pizza! Ok, pizzas! . A classic with red sauce, mozzarella, pepperoni (ok not so classic, as I added bacon and jalapenos), and another with pesto, fresh tomato (such good tomatoes from the garden right now!), red bell pepper, goat cheese and a few olives, very tasty stuff.

Which leads me to...

Elle - I would love a pizza crust recipe from yourself or G, he has such excellent bread skills and taste I have tried several different pizza dough recipes and I'm just never totally happy with any of them, so still casting about.

That same request to the general populace here as well please. Share the pizza dough recipes you love. Thanks!

And forgot to say... Now I have to go and Google bottarga

 

[Lyricalli]

It was comfort food today: my mom's fried rice. But, rice was not available, so I made it with quinoa. It turned out quite well, and tasted close enough that I got my comfort food satisfaction.

Now, I have some leftover cooked quinoa in the fridge to do something with. Every time I make quinoa, I say that I need to make it more often. Maybe I'm on my way.

 

[La damnee elle la licorne]

 

[Lyricalli]

Google the recipe for Jamie Oliver's 15 minute blackened chicken salad, no...I will and edit in this post for you. It's great use of quinoa, and lots of other things!


Edit: salad recipe ...http://www.jamieoliver.com/recipes/chicken-recipes/blackened-chicken/

( it actually is easy to look even better than in that picture, because the colours are fantastic.)

Thank you. Not all of that will work in my household, but it's a good idea to play with.

 

[Collar_N_Cuffs]

Collar, I'll talk to G for pizza dough.....not my department!

Yay! Excited!

 

[Collar_N_Cuffs]

I made a grilled cheese with brie and the fig jam I made.
OMG..

Still wanting to hear about pizza dough! Ahem!

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Collar, Gianbattista here. My best pizza dough recipe is as follows, although I would note it does not follow any standard amounts, it's more done by feel or as we say in Italy 'a occhio'. So, let's say 500 gs wheat flour (best to use '00' (zero zero)), fresh yeast (dried is ok if only available), then enough warm water to make the dough nice and springy, a splash of olive oil and then a pinch of sea salt (or other salt would add a nice flavour, such as rock salt, Hawaian black salt, Persian blue salt or Hymalayan pink salt). Now, the key thing to remember is that the wetter the dough, the 'higher' the rise so the springier, softer and focaccia-like the dough will be. If you prefer a flatter base, then less water in the dough is the way to go. If you have made the dough too wet, you can add more flour to make it less wet. I often 'cheat' and use a bread machine, but only for the kneading, not for baking or anything, but if doing by hand, you'll need to knead a lot and then do a second rise, ie once the dough is risen, you'll need to beat it again and then let it rise again. Once risen (several hours in a warm environment, covered with a tea towel or oiled cling film, so the risen dough doesn't stick to it) and re-risen (same again), soread very gently (to not squish the rise too much) to required size of tin and then add tomato, toppings, etc. Bake in very hot oven, and NB add mozzarella only toward last minute of cooking to keep moist and stringy. Cook for around 15-20 minutes. And voila', it's ready!

Ok, love the salt ideas! I usually let my dough rise only once, and I also cheat and use my KitchenAid dough hook instead of kneading by hand. I bake in a very hot oven (500F) on a stone, so I have that part down I will incorporate all of your suggestions next time, I especially like the idea of keeping as much of that second rise intact as possible. Mille grazie!

oh.. my... god

I miss pizza so bad right now.

Badly. I miss pizza so badly
Just trying to take your mind off of the pain. Did it work at all?

Elle...I think he sounded a bit like me there. He typed it though.

Thank you for getting him to the keyboard!