8 November 2019

Noodle Kugel

12oz wide egg noodles
8 large eggs (9 medium)
1 1/2c sugar (this was too much, try 3/4c next time)
1 1/2# cottage cheese
6oz butter, melted
1/2tsp salt (if using salted butter, reduce this a bit)

Parboil noodles (3-5 min) and drain. Whisk eggs, whisk in sugar, cottage cheese, butter, and salt. Stir in noodles. Pour into buttered 9x13 pan and bake at 350*F for about an hour. Top should be beautifully browned and a knife should come out clean.

Savoury variation: stir in 1-2 sauteed chopped/sliced onions and a couple of tablespoons poppy seeds with the noodles.

5 October 2019

New Mexico Red Chile Pork Pie (modified Raised Game Pie from Paul Hollywood's Pies & Puds)

Hot Water Pastry:
100g lard
450g flour
100g bread flour
75g butter, diced
200g water
1/2tsp salt

Filling:
700g pork, cubed
200g pork, ground
200g bacon, cubed
1 onion, finely chopped
2T white wine
1# New Mexico red chiles, chopped
potatoes, cubed
Salt & pepper

Apple chutney:
400g apples, peeled and diced
200g brown sugar
125g raisins
1/2 onion, finely chopped
1tsp mustard seeds
1tsp pickling spice
1/4tsp salt
175g cider vinegar

Saute onions until beginning to brown. Deglaze with wine. Add peppers and saute until liquid is pretty much gone. Let cool while mixing together the meats and potato. Mix in onion/peppers. Refrigerate while making crust.

Combine flours and rub in butter. Heat water, lard and salt just to boiling. Pour over flour and mix. When cool enough to handle knead until smooth. Roll out 2/3 and line greased 9" springform pan. Pack in filling, roll out remaining dough and top pie. Seal and crimp crusts, place on baking tray and bake at 400*F for half an hour. Turn down oven to 325*F and bake another 2 hours or so. Cool completely in tin before removing. Serve with chutney.

Combine chutney ingredients in a saucepan. Bring to a boil; reduce heat and simmer until thickened.

4 July 2019

Scandilicious Sweet Dough for Rhubarb Kuchen, halved

160g milk (scalded)
25g butter
250g flour
35g sugar
3/4 tsp cardamom
1tsp salt
5g instant yeast

500g rhubarb, chopped
40g sugar

30g flour
25g sugar
25g butter
1/8tsp salt


I really like this dough. Streusel still defeats me, though.

20 June 2019

Mint Chip

2 2/3c milk (640g)
1 2/3 T cornstarch (5g tapioca starch)
2oz cream cheese (60g)
1/8tsp fine sea salt
1 1/2c heavy cream (360g)
3/4c sugar (150g)
1/4c corn syrup (85g tapioca syrup)
4 drops peppermint oil
100g mini chips

Don't be lazy. Melt some chocolate with some coconut oil, don't use chips. They're too hard when frozen, even the minis.

16 June 2019

Banana Bread (Simply Recipes)
2-3 bananas (1 1/4-1 1/2c) (3 bananas=1 1/4c=296g)
1/3c butter, melted (40g)
1tsp soda
pinch salt
3/4c (1/2-1c sugar) (100g)
1 egg
1tsp vanilla
1 1/2c flour (130g bread, 100g whole wheat)

Mash bananas, stir in butter. Mix in soda and salt. Stir in sugar, egg, and vanilla, Mix in flour.
350*F, 8x4 pan, 50-60 minutes.

Pretty good.

French Onion Dip

3 medium onions, sliced (about 3c)
2T olive oil
2T white wine vinegar (1T white wine, 1T vinegar)
8oz cream cheese, softened (neufchatel)
3/4c sour cream (180g greek yogurt)
1/2 c mayonnaise (100g)
1/4tsp cayenne
salt

Saute onions til brown. Deglaze with vinegar (wine). Transfer to food processor and cool 10 minutes. Add remaining ingredients and whiz until mostly smooth. Let stand at room temp 30 minutes before serving. Thin with water if too thick.

Excellent!!!!

15 June 2019

Rhubarb Kuchen (Luisa Weiss)

250g flour
5g instant yeast
75g sugar
1/4tsp salt
120g milk
1 yolk
40g butter

500g rhubarb, chopped, tossed with 40-50g sugar (after proof in the 9x13) and topped w/streusel.

Streusel:
70g flour
50g sugar (15g leftover brown sugar (3T)/cinnamon (1 tsp) mix, remainder white sugar)
50g butter
1/4tsp salt

Bake at 350*F for 50-60 minutes.



Streusel did not crisp--was the brown sugar the culprit? Also, there was far too much streusel, maybe that's a crisping issue, too.

11 June 2019

Moose Tracks Ice Cream (Jeni's custard base)

120g egg yolks
5g tapioca starch
30g cream cheese (neufchatel)
1/2tsp salt
15g vanilla extract
660g whole milk
240g heavy cream
150g sugar
40g tapioca syrup

Fudge Ripple (Hello):
75g cocoa (OMG organic)
50g sugar
5g salt
100g glucose (tapioca syrup)
200g cream

Mini Reese's peanut butter cups

Should not have used a custard base, and the base had too much vanilla. The ripple must be at least room temperature to be able to swirl in to the base.