OMG, this is going to hurt....LOL
Hey All,
So tonight was a fun night. Prepared a meal for our beloved wanderingcherie and loved it. The steaks were perfectly cooked by tuxmiester and I took care of a cucumber salad that I'm told rivals Oma's, and did some more of those amazing huge mushrooms from NPS with a bit of blue cheese and other cultured dairy delights....OMG, YUM! We keep getting better and better, I can now start to count the time between bad steaks as opposed to otherwise... It used to be I could cound between good steaks :) So dinner and fun were had and I decided to let my inspiration from this morning take over. I had to track to Smith's, but I think it will be worth it. Tomorrow will be Rachael Ray's (god I still hate her, but this recipe is good!), linguine with clams although it will be half clams, half oyster, over rotini.... served with Anne Burrel's Focaccia with my twists....the twists as follows:
Take 2 Tblsp. grapeseed oil, and 6 Tblsp. olive oil, and place in a small container with 1/4 tsp garlic, 1/8 chopped onion, 1/2 tsp. dried basil, and about 2 Tblsp. shredded parmesean cheese. This will be the topping, but I'm lettnig it set overnight to let the flavors meld.
Combine the water, and sugar..... I didn't have any yeast, so I used 1 Tblsp. of "Friendship Bread" starter that I had. Its old, so I got impatient and just mixed it in after the water dissolved it. I'm pretty sure its active and with an overnight rise time, I'm pretty sure I'll be safe....but, you never know. Ideally, use the good yeast, its much more reliable, and BTW, 1 Tblsp. of dry yeast from a jar = 1 packet.
Also, I did 2 cups whole wheat flour, and 3 cups regular bleached. I like to work in the extra fiber of the whole wheat where I can, but a 100% substitution never works....err on the side of caution and use <50% whole wheat flour unless the recipe says otherwise.
Mix per the recipe, granted, I don't have a $300 mixer, so I do it all by hand and take my time....would love one, but still to this day can't bring myself to go get one. Rather than use Kosher salt, since I'm proud of our Utah salt, I'm going to take 2 Tblsp. rock salt and lightly crush it up in a mortar for the topping.
Before I bake, I'll top off with the basil, parmesean, garlic, onion mixture.....should be divine!!!!!
Up next on the docket will be dar salty caramels. These fascinate the crap out of me, and it just sounds so lovely. It's a shame it isn't a romantic holiday of sorts, I always associate candy with them. The good news, I do have poficiency making candy so this should be cake. I actually love making candy, and even stranger, with the materials background I've gained with my job, I now understand the behavior of "sugar" molecules and what makes them work....err, what makes candy happen! Such geeky fun when you get down to it!
OK, so the dough is rising, I'm enjoying a Pryramid Apricot Ale, which is one of my favorite beers. It is nearly time to sleep....and let the dough rise, and make a beautiful focaccia, or maybe a big jelly roll cake in the morning....its all in the finger motion, or so Anne tells us :)
Lotsa Love,
Jacob
So tonight was a fun night. Prepared a meal for our beloved wanderingcherie and loved it. The steaks were perfectly cooked by tuxmiester and I took care of a cucumber salad that I'm told rivals Oma's, and did some more of those amazing huge mushrooms from NPS with a bit of blue cheese and other cultured dairy delights....OMG, YUM! We keep getting better and better, I can now start to count the time between bad steaks as opposed to otherwise... It used to be I could cound between good steaks :) So dinner and fun were had and I decided to let my inspiration from this morning take over. I had to track to Smith's, but I think it will be worth it. Tomorrow will be Rachael Ray's (god I still hate her, but this recipe is good!), linguine with clams although it will be half clams, half oyster, over rotini.... served with Anne Burrel's Focaccia with my twists....the twists as follows:
Take 2 Tblsp. grapeseed oil, and 6 Tblsp. olive oil, and place in a small container with 1/4 tsp garlic, 1/8 chopped onion, 1/2 tsp. dried basil, and about 2 Tblsp. shredded parmesean cheese. This will be the topping, but I'm lettnig it set overnight to let the flavors meld.
Combine the water, and sugar..... I didn't have any yeast, so I used 1 Tblsp. of "Friendship Bread" starter that I had. Its old, so I got impatient and just mixed it in after the water dissolved it. I'm pretty sure its active and with an overnight rise time, I'm pretty sure I'll be safe....but, you never know. Ideally, use the good yeast, its much more reliable, and BTW, 1 Tblsp. of dry yeast from a jar = 1 packet.
Also, I did 2 cups whole wheat flour, and 3 cups regular bleached. I like to work in the extra fiber of the whole wheat where I can, but a 100% substitution never works....err on the side of caution and use <50% whole wheat flour unless the recipe says otherwise.
Mix per the recipe, granted, I don't have a $300 mixer, so I do it all by hand and take my time....would love one, but still to this day can't bring myself to go get one. Rather than use Kosher salt, since I'm proud of our Utah salt, I'm going to take 2 Tblsp. rock salt and lightly crush it up in a mortar for the topping.
Before I bake, I'll top off with the basil, parmesean, garlic, onion mixture.....should be divine!!!!!
Up next on the docket will be dar salty caramels. These fascinate the crap out of me, and it just sounds so lovely. It's a shame it isn't a romantic holiday of sorts, I always associate candy with them. The good news, I do have poficiency making candy so this should be cake. I actually love making candy, and even stranger, with the materials background I've gained with my job, I now understand the behavior of "sugar" molecules and what makes them work....err, what makes candy happen! Such geeky fun when you get down to it!
OK, so the dough is rising, I'm enjoying a Pryramid Apricot Ale, which is one of my favorite beers. It is nearly time to sleep....and let the dough rise, and make a beautiful focaccia, or maybe a big jelly roll cake in the morning....its all in the finger motion, or so Anne tells us :)
Lotsa Love,
Jacob