Cream of Mushroom Master Soup Recipe

Cream of Mushroom Soup

1T butter

1/2c chopped mushrooms

1 clove garlic, minced

3 1/2T flour

1/2c broth 

1/2c milk

Saute mushrooms and garlic in butter. Sprinkle flour over shrooms. Slowly add broth & milk and cook until thickened and bubbly, stirring constantly. Equal to 1 can condensed soup.

9 December 2018

Pullman Loaf (Beard on Bread)
2 pkg active dry yeast (10g instant)
1 1/2c water (360g)
2tsp sugar (10g)
6 1/2c flour (720g = 6c; didn't need the extra 1/2c)
1T + 2tsp salt (25g)
1 stick butter

Cut  butter into flour. Two risings + one proof.


Dampfnudel (GBBO, modified)

Dough:
500g strong flour
100g sugar
7g instant yeast
150g milk
2 eggs
70g butter
zest of one lemon (minus a tsp)

Poaching Liquid:
25g butter
150g milk
25g sugar

Vanilla Sauce:
150g milk
150g cream
3 yolks
1/2tsp vanilla paste
50g sugar

Blackberry Sauce:
10oz frozen blackberries
40g sugar
1/2tsp lemon zest

These were fabulous, even though we didn't watch them closely enough and burned them. The vanilla sauce on its own was far too sweet, but went pretty well with the blackberries.

8 December 2018

Milk & Honey Cinnamon Rolls

50g flour
180g milk

Make roux.

Whisk together:
200g flour
5g instant yeast
5g salt

Add to flour along with roux:
60g honey
15g water
1 yolk

Knead in 4T butter (used three, as that was all that was thawed)

One 84*F rise, one refrigerated rise, final proof at 84*F.

Filling
4T butter, melted
30g brown sugar
10g cinnamon (Ceylon)
1 capful vanilla
1 egg white
65g chopped walnuts
20g currants

The filling was tasty, but very dry. Needed more butter and/or sugar, and/or less cinnamon. The rolls were great.

5 December 2018

No Knead Potato Rye Bread

3c water
10g instant yeast
50g potato flakes
3/4c water
150g rye flour
800g flour
25g salt

Baked over three days. This was enough for two 9x5 loaves, I think.

Excellent.

25 November 2018

Lapper med Øl (Norwegian Flat Cakes with Beer, North Wild Kitchen, modified)

75g butter, melted
250dL beer (1c)(240g)
750dL buttermilk (3 1/4c)(100g buttermilk powder)
4 eggs
150g sugar
550g flour
1tsp soda

Got (34) 3"-4" cakes from half a batch. Used the 2T scoop.

24 November 2018

Pistachio Cardamom Cake (Milk Street, modified)

200g sugar
2tsp orange zest (from 3 clementines)
1/4c orange juice (from 3 clementines)
185g unsalted pistachios, toasted (145g roasted & salted--net of an 8oz bag)
140g flour
2tsp powder
1 1/2tsp cardamom (whole)
1 tsp salt (used about 2/3, due to salted nuts)
4 eggs
120g greek-style yogurt
1/4c olive oil

20 November 2018

BBQ Sauce

1c water
250g corn syrup
65g brown sugar
60g double concentrated tomato paste
160g vinegar
75g blackstrap
1 capful liquid smoke (hickory)
1tsp salt
1/4tsp crumbled dried onion
1/4tsp white pepper
1/4tsp dry mustard
1/8tsp paprika (smoked)
1/8tsp garlic powder

Bring to a boil, then simmer 45 minutes or so, til thick and reduced to about a cup and a half.

Lemon Syrup Master Recipe

80g golden syrup (4T)
Juice & zest of one large lemon

Hear gently til combined.

3 September 2018

Großmutters Apfelkuchen (with prunes)

Dough:
250g flour
60g butter
pinch salt
5g instant yeast

Mix dough, let rise. Roll out to 9x13+. Sprinkle chopped prunes (a good sized handful) over dough. Mix custard and pour over.

Custard:
200g cream
100g sugar
4 eggs
1T flour
pinch salt

Bake at 350*F for about 40 minutes.

This was really good. Next time, we'll add the rivvel (streusel).

26 August 2018

Honey Beer Bread (Taste of Home, modified)

450g flour
3 1/2tsp powder
1 tsp salt
40g sugar
100g honey
12 beer (Hamm's)


All Beef Dumplings

1 1/2# ground beef
2tsp salt
1/4tsp pepper
2/3 medium large onion, chopped & sauteed
4 cloves garlic, minced & sauteed
1 medium small unidentified pepper
1/4tsp red pepper flakes

Half the meat mixture and 230g of yesterday's dough made 76 dumplings.

25 Aug 20018

Uzbek Meat Dumplings (A World of Dumplings, modified)
3c flour (450g)
1 egg
1c milk

Needed to add a fair amount more flour, initially, and also while rolling.

1 medium onion, finely chopped (200g, whole weight) (sauteed)
2 cloves garlic, finely chopped
1# ground lamb
1 tsp salt
1/4tsp pepper

Got 92 dumplings, used about half the dough.
Could have used a bit more seasoning--the lamb overpowers what's there.

19 August 2018

Bierocks

1# flour
1 tsp salt
5g instant yeast
1c water
25g sugar
1 egg
3T butter


3/4# ground beef
1 medium onion, chopped
1/4 medium cabbage, shredded
salt & pepper

Bake at 350*F for 20-30 minutes. Makes 8.

12 August 2018

Raised Waffles (Smitten Kitchen, modified)

1/2c water
5g instant yeast
2c milk
4oz butter
1tsp salt
1tsp sugar
250g flour
2 large eggs
1/4tsp soda

Mix up all but soda & eggs. Let raise overnight. Whisk in soda & eggs. Waffle. (3) 2T scoop (scant) for the regular waffler, 1/2c plus a bit for the large one. We got 8 small and 6 large. I like them both.

These are quite possibly the lightest, crispest waffles I have ever tasted. Not what I want every time I want waffles, but definitely best in class.


Egg Pasta (Mastering Pasta by Marc Vetri)

3 large eggs
300g flour
1T olive oil
1T water


Veronese Mushroom Sauce (At Elizabeth David's Table, modified)

Saute small onion in butter & oil, along with a handful of parsley and some garlic. Sprinkle a little flour over & stir in 2 pints oyster mushrooms. It was getting a bit dry, so added a couple tablespoons white wine.

Master Egg Pasta Recipe

from Marc Vetri's Mastering Pasta

100g flour per 3 large eggs.
For every three eggs, 1T olive oil & 1T water.

300g flour, 3 eggs, 1T oil, & 1T water make about a pound of dough.

1 August 2018

Irene Doyle's Bran Muffins

Pour 1c boiling water over 180g Bran Buds.
Cream together 1/2c butter and 200g sugar. Mix in 2 eggs, 1 pint buttermilk, 2 1/2 tsp soda, 1/2 tsp salt, and 375g flour.
Bake about 20 min at 400*F.

28 July 2018

Angel Fart Biscuits (Yeasted Biscuits)

3.25c flour (500g)
3tsp powder
2T sugar (25g)
5g instant yeast
3/4tsp salt
25g buttermilk powder
1.25c water
6T butter

Mix, let rise in fridge overnight, or up to 3 days.
Fold 3x, cut out, and let rise til doubled. Bake at 425*F 10-15 minutes.

22 July 2018

Lemon Curd

170g juice (from 5-85g lemons
72g sugar
76g eggs
4T salted butter

So far, best lemon curd ever!

21 July 2018

Mushroom-Green Veg Pizza for 2

Master Pizza Dough, 2 balls

1 pint sliced mushrooms, sauteed
1c blanched peas (or blanched broccoli florets or shaved asparagus, whatever your heart desires)
1/4tsp red pepper flakes

Fontina-Parmesan Cream (Milk Street, modified, halved)

90g cold heavy cream
2-2.5oz Fontina, grated (It frequently come in 5oz packages)
10-15g Parmesan, grated
1T fresh minced rosemary (optional, use 1tsp if dried)
1/4tsp white pepper

Whip cream to stiff peaks. Fold in cheeses and spices. Keeps in fridge 3-4 days.


Top each stretched dough disk with a quarter of the Fontina-Parmesan Cream, half the shrooms, green veg, and red pepper flakes, and bake.

17 July 2018

Sweet Chili Sauce (Todd Wilbur, modifed)

80g vinegar
130g sugar
4tsp chili garlic sauce (slightly heaped=30g)
1/2tsp salt
2tsp tapioca starch
2T water

Bring to a boil for 1 minute. Let cool.

We didn't have the plain sambal olek, so used chili garlic (which I'm pretty sure is sriracha that hasn't been pureed) instead, and skipped the additional garlic. This is really good on salmon.

15 July 2018

Dried Apricot-Pistachio Ice Cream (the Perfect Scoop, modified)

Warm 140g dried quartered apricots in 180g white wine. Simmer 5 minutes, cover, remove from heat & let stan 1 hour. Puree apricots, wine, 130g sugar, 473g (1 pint) half and half, and a few drops lemon juice til smooth. Chill and spin, adding 70g coarsely chopped pistachios during the last few minutes.


The texture was good, but it's way too sweet. Recipe called specifically called for unsalted nuts; I'm very glad I chose to use salted. Dan mentioned maybe reducing the amount of apricots, but I don't think it's worth tweaking.

8 July 2018

Green Chile Cheddar Biscuits (New Mexican Connection, modified)

300g flour
1 1/2tsp powder
5g salt
4oz butter
2 rounded T buttermilk powder
2/3c water
4oz shredded cheddar (Black Diamond!)
100g frozen roasted peeled green chiles, chopped

Bake 15-20 minutes at 400*F.

Very good, but I'll maybe up the temp a bit next time.

7 July 2018

Marshmallows (America's Test Kitchen, modified)

Whisk together:
2 2/3oz powdered sugar
42g cornstarch

Bloom 2 1/2T gelatin in 1/2c water.

Bring to 240*F:
1/2c water
200g corn syrup
400g sugar
1/4 tsp salt

Whip hot syrup into gelatin until very thick and stiff, about 10-12 minutes. Grease and cornstarch/powdered sugar a parchment-slung 9x13, and spread mixture in. Dust with cornstarch/powdered sugar and air dry. Cut with dusted pizza wheel and dust with corn starch/powdered sugar. Air dry a bit more.

I don't agree with the 10-12 minute whipping. Mixture is *too* thick and stiff.

4 July 2018

Whole Grain Brownies (King Arthur Flour, modified)

Melt 8oz butter & stir in 400g brown sugar. Heat to about 115*F and transfer to a bowl.

Stir 65g cocoa powder, 1tsp salt, 1tsp powder, 1tsp espresso powder, and 1 capful vanilla into butter-sugar mixture. Stir in 4 eggs. Stir in 170g white wheat flour and 10-12oz chocolate chips. Scrape into 9x13 and bake at 350*F for about 30 minutes. Let rest overnight.

Master Pizza Dough

No-knead pizza dough (Jim Lahey, modified)

575g flour** (58%)*
20g salt (2%)
400g water (40%)
1g (1/4tsp) active dry yeast (we use a scant 1/4tsp of instant yeast)

Mix up, cover, and put it down for an 18 or so hour nap (at 72*F). The dough should more than double. Turn out onto a generously floured surface, divide into 6 pieces (about 165g each, makes 10"-12" pizzas). Working with one ball at a time, fold each side towards the center. Shape into a round and place (if not using immediately) into an oiled quart bag or 16oz deli container. Store in the fridge 3-4 days or freeze.
Bake at 550*F on a well-preheated stone or steel on upper-middle rack for 7-9 minutes (add a couple minutes if your oven only goes to 500*F) or use a pizza oven according to manufacturer's instructions. Jim Lahey's method uses the broiler; that's another option.

*Please note, these percentages are NOT baker's percentages. I frequently want to make a certain number of dough balls, and this is the easiest way for me to figure out the amounts of the ingredients needed to end up with a particular weight.


**We've used both all purpose and bread flour; they both work well. Recently, we got some Italian Antimo Caputo 00 Pizzeria flour. Boy, what a difference! This is the most stretchable dough I've ever worked with. It even stretches well when cool. We're down to 150g balls for a 12" pizza. The balls are initially very sticky, but my normal 1-2T of flour still works for 2-3 balls.

25 June 2018

Vanilla Bean Ice Cream

300g cream
400g milk, divided
50g tapioca syrup
1 vanilla bean
Reserve 2-3T milk. Bring remainder to a boil and boil 4 minutes.


Whisk together
150g sugar
100g yolks (5 large=95g)
Temper yolk mixture and heat to 180*-185* or so.

Whisk together
5g tapioca starch
reserved milk.
Stir into heated dairy. Cool, chill and spin.

Tasted after spinning and before freezing: needs salt, and maybe only half a vanilla bean.

14 June 2018

Olive Oil Ice Cream (partially Jeni-fied version of the Olive Oil Gelato recipe in Scoop Adventures)

240g cream
480g milk (reserve 2-3T)
4 egg yolks
130g sugar
pinch salt
5g tapioca starch*
70g olive oil (lemon infused from Pinch & Pour)**

Whisk together yolks and sugar and set aside. Whisk together starch and reserved milk and set aside. Bring cream and milk to a boil and boil for 4 minutes. Pour 1/2c or so of hot dairy into yolks while whisking. Pour remaining yolk mixture back into diary slowly, whisking constantly. Whisk in tapioca starch/milk mixture. Strain and whisk in salt. Cool in icewater bath, chill at least 4 hours. Whisk oil into base right before churning.

*can sub cornstarch. Use 10g, and bring mixture back to a boil after whisking starch into dairy.

**we like the plain Ariston from Gourmet Chef as well, but Ariston's lemon is a little too brash. It's pretty good blended half and half with the plain.

9 April 2018

Corned Beef

6# brisket
1 gallon water
450g kosher salt
100g sugar
25g pink salt
3 garlic cloves
20g pickling spice

Brine for 5 days.

(Wasn't quite enough--there was a sliver of uncured meat in the very thickest part)

Sweet Chili Sauce Master Recipe

Sweet Chili Sauce (Top Secret Recipes, modified)

40mL vinegar
30mL water
2 tsp cornstarch
1/4c corn syrup
75g sugar
2tsp chili sauce (sambal olek)
1/4tsp salt
1/4tsp garlic powder
pinch cayenne

Stir together vinegar and water. Whisk in cornstarch. Stir in remaining ingredients. Heat over medium, stirring often to a full boil. Boil one minute, remove from heat and cool. Makes about 1/2c.

8 April 2018

More New Mexico Green Chile Jam (Focus New Mexico, halved)

2c roasted peeled New Mexico Green Chiles, whizzed (1 3/4# again)
1c cranberry juice
1T cider vinegar
1T lemon juice
1/4tsp cayenne powder
1/2 box No Sugar Sure Jell (25g)
1 1/2c sugar (300g)

Yielded 4c.

I'm not sure I like the heat of the cayenne; it's not fruity enough? Next time, we'll crush up a labuyo pepper.


Roasted Chile Cheese Spread (MJ's Kitchen, modified)

4oz Organic Valley Raw Jack Style cheese, shredded
3 1/2oz Kerrygold Irish Cheddar, shredded
4oz Black Diamond 2 year cheddar, shredded
4oz roasted peeled pintando chiles, whizzed
1T minced green olives
1/4 tsp cayenne
sprinkle onion powder
sprinkle garlic powder
sprinkle smoked paprika
Juice of 1 lime.

Yielded 2c.


Cheater's Fleishküchle for Two

150g flour
1/4tsp salt
generous 1 1/2oz water
generous 1 1/2oz cream

Made 4-60g pieces, enough for 4 frozen slider patties. Dough needs a bit more salt.

7 April 2018

New Mexico Green Chile Jam (Focus New Mexico, halved)

2c roasted peeled New Mexico green chiles, chopped (1 3/4#, approx)
1c apple juice
1T apple cider
1T lemon juice
1/2 box No Sugar Sure Jell (24g)
1 1/2c sugar (300g)

Yielded just shy of 3 1/2c.
Chiles were a wee bit chunky. I'll whizz them next batch.

3 April 2018

More Cookie Stamp Shortbread

Used Sierra Nevada high fat European style butter this time. The dough was easier to work, but whether that was due to the difference in butter, or to the fact that the butter was softer (I took it out in the morning), I don't know. Butter was unsalted this time, and I would add a pinch of salt next time.

2 April 2018

Shortbread Cookie Stamp Cookies

150g flour
100g butter
50g sugar

Cream butter and sugar, mix in flour. Knead til uniform and pliable. Let rest 30 minutes. Roll into 1" balls (for bison stamp) and stamp. Refrigerate 10 minutes or so. Bake at 325*F for 10-15 minutes, until just starting to darken.

I think I'd use 350*F next time. They were in the oven for nearly 30 minutes at 325*F, and I'm not certain that they shouldn't have been in a bit longer.

Yielded 14 bison cookies.

31 March 2018

Southern Cornbread (The New Best Recipe, halved, modified)

Whisk together: 50g cornmeal
                           1 tsp sugar
                           1/4 tsp salt
                           1/2 tsp powder
                           1/8 tsp soda
                           10g buttermilk powder
                         
Stir to make a stiff mush: 40g boiling water
                                          25g cornmeal

Whisk into mush: 3/8c water
                              1 bantam egg (half a large egg)

Stir dry into wet. Bake at 450*F for 8-12 minutes.

This amount fit perfectly into the perch pan. It also released beautifully.

Cornbread (Whole Grain Baking, halved, modified)

Whisk together: 140g cornmeal
                           50g whole wheat pastry flour (we used Bob's Red Mill Gluten-free Flour blend
                           50g flour (again, the gluten-free blend)
                           1tsp powder
                           1/2 tsp soda
                           1/2 tsp salt
                           25g buttermilk powder

Whisk together: 1c water
                           40g honey
                           1 egg
                           4T butter, melted (I found the butter in the microwave after baking. Oops.)

Stir wet into dry, bake at 450*F 8-10 minutes (took 15).

The flour blend tasted quite beany before baking, but fine after. These filled both the perch and the stick pans to overflowing, with some left over. They released ok from the perch pan, but stuck like crazy to the stick pan.

29 March 2018

Sugar Dough Tart Shells (Jeni's Splendid Ice Cream Desserts, halved)

Sand together: 225g flour
                        35g sugar
                        4T butter
                        2T cream cheese

Mix in 1 egg yolk and 1T heavy cream. (I added at least another tablespoon of cream, if not more).

Random egg information: it weighed 56g in the shell, 46g without the shell. The white was 27g, which means the yolk weighed 19g.

This was hands down the most difficult dough I've ever worked with. I should have added more liquid, and done it sooner than I did.

80g (and a 6" cutter) was about right for the 4" tart tins.

28 March 2018

Epices Douces (English Breads and Yeast Cookery)

2 parts ginger
1 part pepper (white)
1 part cloves
1 part nutmeg
1 part cinnamon

26 March 2018

Salty Vanilla Frozen Custard (Jeni's Splendid Ice Cream Desserts, modified)

660g whole milk (2 3/4c)
120g egg yolks (6 large)
30g neufchatel (2T cream cheese)
4g salt (3/4tsp)
15g vanilla (1T)
240g cream (1c)
150g sugar (3/4c)
25g tapioca syrup (2T corn syrup)
6g tapioca starch (1 2/3T cornstarch)

24 March 2018

Angel food cake (modified)

436g egg whites (15 large, 1 bantam)
436g sugar
1T vanilla extract

Mix on low 1 minute, increase to 4 for 3 minutes.

Add 2T lemon juice & 1/4tsp salt (Morton kosher). Increase speed to 6 and whip 3 minutes more.

Increase to 8 and whip 2-4 minutes, until it's like a slightly runny soft serve. (It was pretty much to this point before we increased the speed--go by visual cues, not times in future. I didn't this time because of the huge discrepancy.)

Fold in 140g bleached cake flour, spoon into 10" tube pan and bake at 350*F for about 45 minutes. Should be puffed, golden blond, and firm, 206*F.

It does not tell you to cut through the batter with a butter knife. Do this, unless you like large air bubbles. I would also say golden brown. Mine was blond, and it was slightly underdone.

21 March 2018

Knerken (Classic German Baking, modified)

120g high fat butter (Sierra Nevada vat cultured), melted and browned
2tsp ground cardamom (2 tsp pods=16pods=5g=3.6g seeds)
90g sugar
1 egg
250g flour
1/2tsp baking ammonia
1/4tsp salt

Blend cooled butter, cardamom, sugar and egg. Whisk together flour, ammonia, and salt. Add to butter mixture and mix well. Roll into two 7" logs and chill at least two hours. Cut into 8mm slices. Brush with milk and bake at 350*F for 15-20 minutes, until golden and fragrant.

18 March 2018

Apple Dumplings (Good Cookery from Wales, Lady Llanover)

Peel and core the apples; then make a thin paste with two ounces of flour and one ounce of fresh butter; rub the butter through the flour, then wet the paste with a quarter of a pint of milk, in which the yolk and white of an egg has been beaten up; when well blended, roll the paste out and cut it into squares; put one apple in the centre of every square of paste, and fill the hollow out of which the core was taken with sugar; wrap the paste neatly round the apples, so as to be quite round. Glaze with white of egg and a little white powdered sugar, and bake in a slow oven for half an hour.

2 Granny Smith apples, peeled and cored
60g flour
25g butter
1 egg, beaten
1oz milk
pinch salt

I think it took nearly an hour at 300*F. I'll try a slightly higher temp next time. And not quite so much milk; it was a very wet dough.

I think I've found the secret to the dumpling dough--milk! But not this much.


Corned Beef Plate Pie (Pies and Puds, modified)

Pastry:                                    Filling:
300g flour                               1 medium onion, diced
pinch salt                                2 large carrots, diced
150g butter                             2 celery stalks, diced
6T water                                 Cook til softened, 5-10 minutes.
Mix and chill.

Add 1 large potato, cubed, to the filling. Cook another five minutes or so. Stir in 340g tin of corned beef, broken up. Add a splash of Worcestershire and a cup of water. Simmer 20 minutes or so, till carrots and potatoes are tender and most of the liquid has evaporated. Cool. If there's too much liquid, make some gravy. Stir in 1T fresh parsley before filling. Fill and bake on a pre-heated baking sheet 30-35 minutes at 400*F. Let sit 15-20 minutes before serving.

Try 200g flour and 100g butter for less leftover pastry next time.

11 March 2018

Yogurt Bread (Laurel's Kitchen Bread Book, modified)

Sponge:
450g bread flour
11g salt
60g brown sugar
150g yogurt
80g water\
4g instant yeast

9:50am-2pm, 65*F air temp

Dough:
450g flour (88g white wheat, remainder all purpose)
60g safflower oil
1 1/8 c water
6g salt

2:15pm-3pm, air temp 65*F, dough temp 77*F.


2nd rise: 3pm-3:30pm.

4 March 2018

Petaluma Rye (Laurel's Kitchen Bread Book)

Whisk together; make a well:

750g whole wheat flour
130g rye flour
14g salt
43g buttermilk powder (calls for 300mL buttermilk, which would be added to the liquid measure)

Pour into well and mix in enough to resemble pancake batter:

175g hot water
45g honey (2T)
300mL water (because we use buttermilk powder)
26g oil (2T)
33g lemon juice (2T)

Mix in 5g instant yeast (7g active dry) and mix until dough comes together. Kneading will take a good 20 minutes. First rise: about an hour and a half, depending on temp. Second rise should take about half the time of the first rise. Shape and proof. Bake at 350*F about 45 minutes.

This was excellent.
Grapefruit Curd

Zest of one grapefruit (8g)
130g juice (from one grapefruit)
3 eggs
75g sugar
56g unsalted butter
pinch salt

Yielded 1 3/4c. I think grapefruit is best as marmalade.
Ham, Spinach, & Goat Cheese Crêpes (Classic Mary Berry, modified)

9oz teenage spinach, wilted & chopped (calls for 11oz baby)
4oz neufchatel cheese (calls for cream cheese)
150g goat cheese (calls for 100g)
2tsp whole grain mustard
100g diced ham
1/2tsp salt (calls for salt to taste)
pepper to taste

Green Chile Stew

1000g pork, cubed
1 medium onion, finely chopped
1/2c posole, soaked
1c black beans, cooked
1# green chiles, chopped (medium hot)
2 cloves garlic, minced
3 small potatoes, cubed
14-oz can diced tomatoes
water to cover

This was one of our better ones.

2 March 2018

Zuckekuchen (Classic German Baking, Luisa Weiss)

250g flour
1 tsp instant yeast (5g)
120g whole milk
75g sugar (50g)
1 egg yolk
40g butter, melted (softened, added gradually)
1/8 tsp salt (pinch)

Put all but the butter into the bread machine pan, select dough cycle. Add butter by the tablespoon after the dough has mostly come together.

Roll or stretch out to fit 9x13 pan (line with parchment for ease of removal). Dimple dough and scatter 60g butter (we prefer salted here) and 50g sugar over it. Let rest 20 minutes or so and then bake at 350*F for 20-25 minutes, until golden and bubbly.

This one turned out so much better than the first one (last summer). I guess I'm just crap at kneading.

Zucherkuchen

Für den Teig:

500g Weisenmehl
1 Prise Salz
100g Marg.
-1/4 L Milch
50g Hefe (40g)
100g Zucker




Für den Belag:

etwas süße Sahne
+75g Butter
150g Zucker




from Kulinarische Genüsse von gestern und heute, 1984, p.102.

25 February 2018

Rice Bread (English Breads and Yeast Cookery, doubled)

170g brown rice (6oz, roughly one American cup) We ended up with 420g after cooking
510g water (18oz)

1025g flour (2# 4oz)
5g instant yeast (1 tsp active dry)
40g salt (1-1.5oz, 40g is 1.5oz)
about 2.5c water ("rather under a pint" is what she calls for)

Cook rice. Whisk together flour and yeast (if using active dry, proof the yeast in a little warm water and add with the rest of the water). Dissolve the salt in the water (This is probably not necessary; she used rock salt, not fine granules. However, I microwaved 1/2c, stirred in the salt, then added the rest of the water) Mix rice into flour while still pretty warm. Mix in the saltwater. Knead. Let rise until bubbly and more than doubled. Break down (using flour as needed; dough is quite soft), put into greased pan and proof til dough rises above the lip of the pan. Bake at 450*F for 45 minutes to an hour. (She calls for baking 15 minutes under cover, lowering the heat and removing the cover and baking another 15 minutes, then removing the bread from the tin and baking a final 15 minutes. I bake under cover at the same temp the entire time, which was of course longer due to the larger size loaf.) To make one regular loaf, halve everything but the yeast.

According to Elizabeth David, Lady Llanover  held that rice bread was the best for roast chicken sandwiches.

This is really tasty; we will be making it often.

18 February 2018

French Pancakes (Mary Berry and Alison Uttley)

4T butter, softened
65g sugar (1/3c)
2 eggs, beaten
70g flour (1/2c self raising)
1 1/4c milk, heated to just below boiling

Cream together the butter and sugar. Beat in the eggs gradually. Fold in the flour. Stir in the milk. Bake about 20 minutes at 375*F.

Mary Berry calls for a 3" muffin tin; I wonder if a muffin top tin would work better. Alison Uttley baked hers in tea saucers.

Alison Uttley's recipe doesn't call for any raising agent. She also specifies warm milk, but that the milk will curdle the eggs. That sounds more on the hot side to me.

Very sweet, but quite tasty. I'd cut the sugar a bit next time.


Best Ever Brownies (Mary Berry)

375g chocolate (Lindt 78%)
250g margarine (butter)
2tsp instant coffee (espresso powder)
2T hot water
2 eggs
250g caster sugar
1 tsp vanilla (1 capful)
90g self raising flour
175g walnut pieces
250g chocolate chips

Melt chocolate and butter together. Dissolve espresso in hot water. Stir in eggs, sugar, and vanilla. Beat in chocolate. Fold in flour and walnuts, then chocolate chips. Pour into greased and parchmented 9x13 and bake 40-45 minutes at 375*F. Don't overbake! The crust should be dull and crisp and the center gooey.

I overbaked. So, good but not great. Also, I'll cut the butter next time.


Garam Masala (Serious Eats, halved)

3-4 green cardamom pods, husked
10g coriander
5g cumin
6g black pepper
2g cloves
2g fennel
3g cinnamon (1.5")
0.5g star anise (1 podlet)
1g ground nutmeg or mace

Toast all but the nutmeg/mace (2 minutes or so, over medium heat). Add nutmeg/mace and grind.


Kartoffel-Strudel

Strudelteig: (strudel dough)

250g Mehl (flour)
2 El Öl (2T oil)
150mL Wasser (water)
Salz (salt)

Fülle: (filling)

800g Kartoffeln roh (raw potatoes)
1 Stk Zwiebel (?unit? onion)
1 Stk Knoblauchzehe (?unit? garlic)
250g Sauerrahm (sour cream)
1 Stk Hühnerei Eigelb (chicken egg yolk)
100g Käse, beliebig (cheese, optional)
Salz, Pfeffer, Muskatnuss (salt, pepper, nutmeg)

125g flour
1T oil
75mL water
1/2tsp salt

400g potato, grated
1/2 medium onion
1 clove garlic
125g greek-style yogurt
1 bantam egg yolk

7 February 2018

Muffin Loaf (English Breads and Yeast Cookery)

2# bread flour
3/4tsp instant yeast (1 tsp active dry)
25g salt (1oz)
8oz milk
12oz water
4T oil

More water, less milk. Also, less oil, I think. I want it to be chewier.

6 February 2018

Coffee Panna Cotta

1pkg gelatin
1/3c water
2c cream
1/2c water
1/2T espresso powder
4T sugar
2T cognac

Soften gelatin in 1/3c water. Bring cream, water, espresso, and sugar to a boil. Add cognac if desired. Remove from heat and whisk in gelatin. Pour into oiled molds and refrigerate 4 hours.

4 February 2018

Crêpes (Mastering the Art of French Cooking vol 1)

1c water
1c milk
4 eggs
1/2tsp salt
210g flour (1 1/2c)
4T melted butter

Made (14) 9" crêpes.

Grapefruit Olive Oil Pound Cake (Smitten Kitchen)

190g flour
2T grapefruit zest (11g)
100g sugar
95g raw sugar
1/2c olive oil (100g)
2 eggs
1tsp powder
1/4tsp soda
1/2tsp salt
2T grapefruit juice
1/3c buttermilk or yogurt (yogurt)

Rub together zest and sugars. Whisk in oil. Whisk in eggs, one at a time. Combine flour, powder, soda, and salt. Combine buttermilk and juice. Add flour and milk mixtures alternately to egg mixture. Bake in a 9x5 pan (my triple citrus Nordic Ware mini loaf pan was perfect) 45 minutes to an hour at 350*F. Cool 10 minutes, turn out and poke with a toothpick/skewer. Brush syrup over and cool completely.

Syrup:

2T sugar
1/3c grapefruit juice

Cook over low heat til sugar is completely dissolved.


Knephla Soup

300g flour
2 eggs
1 tsp salt
3/4c water, give or take

2 medium potatoes
8oz carrots
2qts water
2 beaten eggs
1/2c cream
2T vinegar
1 tsp salt


Frenchee

1/2 egg (we have bantam eggs, so used 1)
1/4c milk
60g flour
1/2tsp salt

This was the perfect amount for two sandwiches, cut into quarters.

Spaghetti Squash Gratin

3.5# spaghetti squash
1/2 medium onion, diced
2 cloves garlic, minced
1/2tsp red pepper flakes
1c greek-style yogurt
1/2c sharp cheddar
1/4c parmesan

Bkae at 400*F for 25-30 minutes.

3 February 2018

A Basic Loaf (English Bread and Yeast Cookery)

450g all-purpose flour (16oz strong plain)
115g 100% whole wheat flour (4oz)
5g instant yeast (1/4oz active dry)
20g salt (3/4 oz)
340g water (12oz)

I like this one.


K-Bars (Classy Commodity Cooking)

300g corn syrup (1c)
100g sugar (1c--we halved it)

1 capful vanilla (2tsp)
793g peanut butter (2c--we used one 28oz jar, about 3c)
2T butter

200g crushed corn flakes (6c)

Bring sugar and syrup to a boil. Stir in vanilla, peanut butter, and butter. Stir in cereal. Top with a bag of melted chocolate chips.

We tried cutting the sugar and increasing the peanut butter, but it didn't quite work. Next time, we'll add back some corn syrup, and probably increase the cereal also.

30 January 2018

Best Easy Chocolate Cake (Cook's Illustrated)

Whisk together:

7.5oz flour
7oz sugar (200g)
1/2tsp soda
1/2tsp salt


Mix together:

2oz Dutch process cocoa (55g natural)
2oz bittersweet chocolate (Ghiradelli Intense Dark w/ Cocoa Nibs)
1c hot black coffee

Whisk in:

2/3c mayonnaise (160g)
1 egg
2 tsp vanilla (1 capful)

Stir into dry ingredients. Bake in an 8" pan 30-35 minutes at 350*F.

This is an ok cake. Definitely not best.


Buttermilk Not Soft Serve (Jeni's Splendid Ice Cream Desserts)


300g heavy cream (1.25c)
85g cream cheese (3oz)
1/4tsp salt
130g sugar (2/3c)
36g tapioca syrup (2T corn syrup)
600g buttermilk (2 1/2c)
6g tapioca starch (2T cornstarch)

Measure cream (reserving 3-4T) into saucepan along with tapioca syrup and suger. Mix tapioca starch with the reserved 3-4T of the cream and set aside. Whisk together cream cheese and salt and set aside.
Bring cream mixture to a boil and boil for 4 minutes. Whisk in starch mixture (bring back to a boil if using cornstarch). Whisk into cream cheese, and pour in buttermilk. Cool, cure, and churn.

28 January 2018

Cheeseburger Buns, (halved, modified, Taste of Home) (Cheeseburger Bierocks?!)

Used         (recipe)
60g water (1/2c)
90g milk (3/4c)
25g sugar (1/4c)
1 bantam egg (1 large egg)
2T butter (1/4c shortening)
300g flour (3 1/2-4c)
3g salt (1 tsp)
5g instant yeast (2-1/4oz pkg active dry)


3/4# ground beef (1 1/2#)
?? chopped onion (1/4c)
75g ketchup (8oz tomato sauce)
30g Miracle Whip (n/a)
16 cheddar squares (8 slices American cheese, quartered)

The buns were excellent, if a touch sweet. I'd probably halve the sugar in future. Also, tomato sauce on it's own didn't seem to suggest a cheeseburger, so we did ketchup instead (and will cut it to 60g next time). I like mayo on my burgers, so of course we had to add some. Totally forgot the mustard, though. Dill pickle bits would have been good, but I'd have to plan ahead for that.

Paprikash Hotdish (modified, my name is yeh)

2 medium onions, chopped
9oz carrots, sliced
1/4c butter

Cook til onions are soft. Then add:

3T sweet Hungarian paprika
1/2tsp cayenne
1T tomato paste
3 cloves garlic, minced

Stir in:
6T flour

Add slowly:
1/2c dry white wine
2c milk

When thickened, add:
560g pork, cubed

When pork is cooked, stir in:
1c peas.

Top with tater tots (minis are best) and bake at 400 for 30-45 minutes.

21 January 2018

Norwegian Vaffler:(modified)
Whisk together in medium bowl:

8T buttermilk powder
375g flour
1tsp salt
1/2tsp powder
1 pod cardamom, ground

Combine in large bowl:

4oz butter, melted
4 eggs
50g sugar
2c water
1 cap vanilla

Whisk dry ingredients into wet until smooth.
Used 6T in the electric heart waffle iron.

20 January 2018

Roasted Cherries (Jeni's Splendid Ice Creams at Home)

2c pitted sweet cherries* (310g)
2/3c sugar (130g vanilla sugar)
2tsp constarch (tapioca starch)

Stir together in 8x8 pan and roast at 400*F for 30-45 minutes, til thickened and bubbly.

*if frozen, do not thaw

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Pumpernickel Bread (The Rye Baker)

Scald (started last night):
750g coarse rye meal
750g boiling water

Mix, cover, and let stand 16-18 hours.

Final Dough:
1500g scald
350g coarse rye meal
12g salt

Mix on KA1 (Stir) for about 20 minutes, til rye grains have broken and dough is evenly hydrated and glutinous.
Pack into greased, parchment lined, greased 9x5 loaf pan using wet hands. Cover with greased parchment and foil, and place in cold oven. Bake at 300*F for 40 minutes, then turn down temperature to 220*F and bake an additional 24 hours. Remove from pan, cool, wrap in plastic, and let rest 48 hours.

This smells fabulous! I'm mildly concerned about the cracking; did I not pack in in firmly enough?

Sugar Cones

Modified from America's Test Kitchen (also in the DIY Cookbook)

60g sugar
50g brown sugar
1 egg
1/4c whole milk
2T butter, melted and cooled
1 cap vanilla extract
70g flour

Whisk together sugars and egg til smooth. Whisk in milk, butter, and vanilla. Whisk in flour til smooth. (Can refrigerate batter airtight up to 5 days).

Drop 1 1/2T batter onto krumkake iron (can bake in a 325*F oven for about 15 minutes. Draw 5" circles on parchment and spread batter within the circles.) and bake til golden. Mold around krumkake mold or make poster board/ aluminum foil molds.

Poster board/foil molds:
Cut a 10" circle out of poster board. Cut into quarters. Bring the straight sides together and overlap a bit to make cone. Tape. Cover with foil; spray with veg oil spray.

14 January 2018

Pickled Tongue 

860g tongue

Bruce Aidells' Basic Wet Brine (modified, halved)
2c hot water
230g kosher salt
100g brown sugar
25g pink salt
6c cold water

1/4c (20g) Spice Supreme Pickling Spice

Dissolve salts and sugar in hot water, add cold water and stir in pickling spice. Cure tongue in brine 5 days.

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Smoked Chicken Parts (Smoking Meat by Jeff Phillips, modified)

10 large chicken wings (1515g)

1tsp cayenne
1T salt
1tsp rosemary
1T garlic powder

Sprinkle seasoning on chicken, let rest 30-45 minutes.
Smoke at 225*F-240*F for 3-4 hours.

Smoker target: 250*F
Air temp: 15*F
7 applewood pucks
12:10pm-4:25pm

10 January 2018

Grapefruit Curd

(scaled)                                                                        (original)
2/3c juice (154g)                                                          45g juice (1 lemon) (22.5%)
Zest of one grapefruit                                                   Zest of said lemon
223g eggs (weighed in the shell)                                 65g egg (1 large, in shell) (32.5%)
189g sugar                                                                    60g sugar (30%)
1 stick butter (salted                                                     30g butter (15%)

How can I have been so stupid??! There is more sugar than juice here; I should have caught that. We'll have to see if it's ok as an ice cream add-in. Or maybe I could do a batch with just a tiny amount of sugar and then blend them together?

My usual recipe, for comparison purposes (modified from 84th&3rd):

3 eggs (about 170g) (40%)
1/2c juice (from 2-3 small lemons, plus zest from 1 or 2, about 120g) (28%)
80g sugar (18%)
60g butter (14%)
pinch of salt (I just use salted butter)

Whisk together eggs and sugar. Stir in juice, zest, and salt if using. Heat gently, stirring constantly, til thickened. Remove from heat and stir in butter.

8 January 2018

Yeasted Waffles (Cook's Illustrated, modified)

420g whole milk
8T butter
280g flour
1T vanilla sugar
5g salt
6g instant yeast
2 eggs
1 capful vanilla

Heat milk and butter til butter melts, cool to blood heat.

Whisk together flour, sugar, salt, and yeast. Add milk/butter, and whisk til smooth. whisk eggs and vanilla in small bowl, then whisk into main batter til smooth. Cover tightly and refrigerate at least 12 hours, up to 24 hours.

Chocolate Caramel Candies

from Dan's grandmother Esther Spear.

2c sugar
1c brown sugar
1c sour cream
1c corn syrup
1c milk
3/4c butter
3oz unsweetened chocolate

Mix the above in a saucepan and cook to solid* ball stage.

Remove from heat, stir in 1 1/2tsp vanilla and 1 1/2c nuts. Spread in buttered 9x13 pan. Wrap candies in wax paper.


*Firm ball, 250*F

7 January 2018

Blackberry Ripple (Hello, My Name is Ice Cream, modified, scaled)

235g blackberry puree
59g sugar
59g tapioca syrup
2g citric acid

Bring to a boil; turn down and simmer til thick & jammy.

____________________________________________________________________





Blackberry Sherbet (Hello, My Name is Ice Cream, modified)

250g blackerry puree (25%)
100g buttermilk (10%)
5g citric acid
300g whole milk (30%)
100g cream (10%)
150g sugar (15%)
100g tapioca syrup (10%)
5g tapioca starch

Whisk together blackberry puree, buttermilk, and citric acid. Refrigerate.

Mix 2T of the milk with the tapioca starch in a small bowl and set aside.

Bring remaining milk, cream, sugar, and syrup to a boil. Reduce heat and simmer 4 minutes. Remove from heat and stir in starch/milk mixture.

Pour into heavy duty gallon zipper bag and submerge in ice bath til cool (about 50*F).

Mix base with fruit puree, strain if desired.

Refrigerate at least 4 hours, preferably overnight, churn, and harden at least 4 hours.

Lemony Olive Oil Cake

250g flour
1tsp powder
3/4tsp salt
3 eggs
250g sugar
1/2tsp lemon zest
1/2c extra virgin olive oil
1/4c lemon infused olive oil
3/4c milk

Heat oven to 350*F. Grease and flour or sugar pan (the Nordic Ware snowflake pull apart pan works well).

Whisk together flour, powder, and salt.

Whisk eggs on medium speed til foamy. Add sugar and lemon zest and whip on high til fluffy and pale yellow, about 3 minutes. Reduce speed to medium and add oil slowly; continue whisking until fully mixed in. Reduce speed to low, and add half the flour mixture. Mix until incorporated. Stir in milk and mix until combined. Add remaining flour and mix until just incorporated.

Scrape batter into pan and bake until deep golden  and a toothpick emerges with just a few crumbs, 40-50 minutes. Cool on rack 10-15 minutes, remove from pan and cool completely.

Modified from Cook's Illustrated.