Mushroom Ketchup (Savory Sweet, halved, modified)
3/4# cremini mushrooms, sliced
1T salt
1/2oz dried porcini mushrooms
1c boiling water
1/8c coarsely chopped shallot
1/2T coarsely chopped garlic
1/2c cider vinegar
1/4c sugar
1tsp ground allspice (jamaica pepper)
1/4tsp ground ginger
1/8tsp ground cloves
1/8tsp ground cinnamon
1/4tsp ground mace
1/2T smoked paprika
Macerate creminis and salt 8-12 hours.
Soak porcinis in boiling water for 30 minutes, reserving 1/2c of the water.
Rinse salted creminis and drain well.
Whizz shrooms, garlic, and shallot. Tip into 10" saute pan.
Stir vinegar, sugar, reserved soak water, and spices into pan. Bring to a boil, reduce heat and simmer until thick and most of the liquid has evaporated. Add water if too dry. Adjust seasoning. Sieve* and jar. For best flavour, allow to rest a couple of weeks.
*We blenderized it and barely got the cup and quarter stated. I'm not sure how thoroughly these recipes have been tested.
Showing posts with label stew. Show all posts
Showing posts with label stew. Show all posts
Wednesday, February 6, 2019
Tuesday, March 6, 2018
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.
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.
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