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Try Pepper Nut Cookies (aka Pfeffernüsse Cookies). A link to a photo of a tried and true recipe is attached.
I recommend visiting Penzey's Spices in Rockville to get Ceylon (or the modern name of Sri Lanka) cinnamon. What is usually sold in the US as cinnamon is Cassia (aka Chinese cinnamon).
Cassia cinnamon has a more intense and less fragrant aroma than Ceylon cinnamon. Where Cassia is sweet, warm, pungent, and slightly astringent, Ceylon is delicate, more fragrant, not as pungent, not as sweet and has a slight citrus flavor.
I think using Ceylon in baking makes a difference. I use Cassia for curries and other dishes where you want to add subtle heat.
http://www.flickr.com/photos/56875183@N06/5246618998/
I recommend visiting Penzey's Spices in Rockville to get Ceylon (or the modern name of Sri Lanka) cinnamon. What is usually sold in the US as cinnamon is Cassia (aka Chinese cinnamon).
Cassia cinnamon has a more intense and less fragrant aroma than Ceylon cinnamon. Where Cassia is sweet, warm, pungent, and slightly astringent, Ceylon is delicate, more fragrant, not as pungent, not as sweet and has a slight citrus flavor.
I think using Ceylon in baking makes a difference. I use Cassia for curries and other dishes where you want to add subtle heat.
http://www.flickr.com/photos/56875183@N06/5246618998/
Anonymous wrote:Bragging rights only.
O.k, I also like it because it looks cool and has a big engine. I do like kitchen tools and gadgets.
I like mine for the dough hook. I still knead some by hand, but let the mixer do the initial work -- much faster. I also like that it is hands free, which makes it a time saver for me. If I was making mixes out of a box, it would not be worth the money. But I'm guessing you are making recipes from scratch, and I find it helpful to be able to keep the mixer running while I add the ingredients.
So what is your favorite cook book or receipe?
So what is your favorite cook book or receipe?
We take our two labs to Sniffers Doggie Depot in Rockville once or twice a week in the winter. They come home dog tired after a day of playing with other dogs.
Was he asking for the address so that he could see what needed to be done?
I'm like your husband, I told my wife I don't want anything and I mean it.
I'm also some what frugal and like to take care of things around the house myself. Here's a list of some of my favorite things that he might not have bill will probably like: 1) a good, simple pocket knife. I treasure my Laquiole picnic knife (just a blade and a corkscrew). But another good one is the Opinel No 6 Carbon Steel Folding knife. This is a gentleman's pocket knife. It is just wooden handle with folding blade; 2) Stanley 15" Super Wonder Bar® Pry Bar; 3) a 2-1/2 Lb. Blacksmith Hammer (its a small sledge hammer); 4) Stanley® FatMax® Retractable Utility Knife; 5) Black & Decker Ratcheting ReadyWrench; 6) Fiskars 62-Inch Pruning Stik.
I'm also some what frugal and like to take care of things around the house myself. Here's a list of some of my favorite things that he might not have bill will probably like: 1) a good, simple pocket knife. I treasure my Laquiole picnic knife (just a blade and a corkscrew). But another good one is the Opinel No 6 Carbon Steel Folding knife. This is a gentleman's pocket knife. It is just wooden handle with folding blade; 2) Stanley 15" Super Wonder Bar® Pry Bar; 3) a 2-1/2 Lb. Blacksmith Hammer (its a small sledge hammer); 4) Stanley® FatMax® Retractable Utility Knife; 5) Black & Decker Ratcheting ReadyWrench; 6) Fiskars 62-Inch Pruning Stik.
Tomato with White Beans and Bacon Soup
(inspired by, I think, Simply Recipes.com)
Ingredients
1/4 pound bacon, diced
1 cup chopped onion
2 medium sized cloves garlic
2 cups peeled, chopped potatoes
6 cups canned whole tomatoes with the juice
2 cups chicken broth
1 Tbsp dark brown sugar
15-16 oz of white beans (drain if using canned)
Salt and pepper
1 Cook bacon on medium heat in a large saucepan that you will use to make the soup. Use a slotted spoon to remove bacon from the pan. Drain the bacon on paper towel over newspaper.
2 Add the chopped onion and cook in the bacon fat on medium heat, stir occasionally, until soft and translucent -- about 10 minutes. Add the potatoes and cook 3-4 minutes. The add the garlic and cook for about 1 minute.
3 Add the tomatoes and chicken broth and simmer for about 20 - 30 minutes. The potatoes are done when they are fork tender.
4. Stir in the brown sugar.
5. Put 1/2 the beans in a blender with 1/2 of thew soup and blend until smooth (time to use that puree function). If you have a stick blender, just add the beans to the pot and blend in the soup.
6. Return the blended beans/soup to the pot.
7. Add the rest of the beans and cook for 3 minutes until they are warmed through.
8. Add the bacon to the soup and season to taste with salt and pepper. I also like to top with a bit of grated Romano cheese.
If you use turkey bacon, which I wouldn't, saute the onions in olive oil with a little bit of butter.
(inspired by, I think, Simply Recipes.com)
Ingredients
1/4 pound bacon, diced
1 cup chopped onion
2 medium sized cloves garlic
2 cups peeled, chopped potatoes
6 cups canned whole tomatoes with the juice
2 cups chicken broth
1 Tbsp dark brown sugar
15-16 oz of white beans (drain if using canned)
Salt and pepper
1 Cook bacon on medium heat in a large saucepan that you will use to make the soup. Use a slotted spoon to remove bacon from the pan. Drain the bacon on paper towel over newspaper.
2 Add the chopped onion and cook in the bacon fat on medium heat, stir occasionally, until soft and translucent -- about 10 minutes. Add the potatoes and cook 3-4 minutes. The add the garlic and cook for about 1 minute.
3 Add the tomatoes and chicken broth and simmer for about 20 - 30 minutes. The potatoes are done when they are fork tender.
4. Stir in the brown sugar.
5. Put 1/2 the beans in a blender with 1/2 of thew soup and blend until smooth (time to use that puree function). If you have a stick blender, just add the beans to the pot and blend in the soup.
6. Return the blended beans/soup to the pot.
7. Add the rest of the beans and cook for 3 minutes until they are warmed through.
8. Add the bacon to the soup and season to taste with salt and pepper. I also like to top with a bit of grated Romano cheese.
If you use turkey bacon, which I wouldn't, saute the onions in olive oil with a little bit of butter.
Spatch-ula
You can reheat a baguette in a 350°F oven for 5 to 10 minutes, covered loosely (not wrapped) with foil, just before serving.
You can safely keep buttercream frosting in an airtight container at room temp. for 2 days with no problem of spoilage. The bigger problem is that it might get too warm in the kitchen and the frosting could break down.
Anonymous wrote:Not sure how it's packaged but I would keep it covered or cover tightly with foil if it's not already covered so it doesn't dry out, and put it in the oven at around 350 & just check periodically to see if it's hot enough (hard to estimate how long, having no idea how large the container is) .
I agree with pp. If you have any chicken stock or broth, heat it up and spoon some over the slices of turkey before re-heating to renew the moisture.
How about a savory cornbread pudding?
Heat oven to 350 degrees.
Butter an 8x8 pan.
Cut the corn bread into 3/4 to 1 inch cubes and line the bottom of the pan with the bread. About three cups of bread.
Next you need 1 cup of thinly sliced onions (about 1/2 a large onion). Heat 1 table spoon of butter in a saute pan over low heart and cook the onions very slowly until they are soft and golden brown -- at least 20 minutes (ie caramelize the onions).
Chop 2 tablebspoons of fresh flat leaf parsley and 1/2 teaspoon of fresh thyme and spread over the bread. (I would normally add 1/2 teaspoon of rosemary, but you have that flavor covered.
Grate 1/2 to 3/4 a cup of Romano or Parmesan cheese and spread over the bread cubes.
Spread the onions over the bread cubes as well.
Whisk together 4 large eggs, 2 1/4 cups of whole milk, 1/2 teaspoon of black pepper and up to 1 teaspoon of kosher salt (1/2 teaspoon of table salt).
Pour the egg/milk mixture over the bread cubes.
Let the dish sit for 15 minutes to 1 hour, so that the bread can absorb some of the custard.
Put it into you 350 degree oven and cook until set and golden 40 to 45 minutes. Serve hot.
This is also a really good make ahead dish. Make the dish, cool to room temp and then refrigerate overnight. Cover the pan with foil and re-heat it in a 375 degree oven until warmed through, 20-30 minutes.
This is good as a side dish or for breakfast/brunch.
Heat oven to 350 degrees.
Butter an 8x8 pan.
Cut the corn bread into 3/4 to 1 inch cubes and line the bottom of the pan with the bread. About three cups of bread.
Next you need 1 cup of thinly sliced onions (about 1/2 a large onion). Heat 1 table spoon of butter in a saute pan over low heart and cook the onions very slowly until they are soft and golden brown -- at least 20 minutes (ie caramelize the onions).
Chop 2 tablebspoons of fresh flat leaf parsley and 1/2 teaspoon of fresh thyme and spread over the bread. (I would normally add 1/2 teaspoon of rosemary, but you have that flavor covered.
Grate 1/2 to 3/4 a cup of Romano or Parmesan cheese and spread over the bread cubes.
Spread the onions over the bread cubes as well.
Whisk together 4 large eggs, 2 1/4 cups of whole milk, 1/2 teaspoon of black pepper and up to 1 teaspoon of kosher salt (1/2 teaspoon of table salt).
Pour the egg/milk mixture over the bread cubes.
Let the dish sit for 15 minutes to 1 hour, so that the bread can absorb some of the custard.
Put it into you 350 degree oven and cook until set and golden 40 to 45 minutes. Serve hot.
This is also a really good make ahead dish. Make the dish, cool to room temp and then refrigerate overnight. Cover the pan with foil and re-heat it in a 375 degree oven until warmed through, 20-30 minutes.
This is good as a side dish or for breakfast/brunch.
I think you may have made three mistakes, (1) not enough liquid, (2) you cooked it at too low a temperature, which meant you had to, (3) cook it too long.
The first thing you want to do when braising is to brown the meat in a skillet in a small amount of oil. Then transfer the meat to an oven proof dish (I like a dutch oven) and add enough liquid to surround but not cover the meat (the liquid should come up the sides of the meat). Add in your aromatics. Then cook slowly at a temperature between 250 and 350 degrees. The liquid around the meat should be at a low simmer.
Another trick to get fall off the bones meat is to let the meat cool in the liquid and then refrigerate for 12-24 hour before gently reheating and serving.
Try this recipe, adapted from a Gourmet Magazine recipe -
Cider-Braised Pork Shoulder with Caramelized Onions
Yield: Makes 4 to 6 servings
Active Time: 30-45 min
Total Time: 3 to 3.5 hr
1 (3- to 4-lb) bone-in fresh pork shoulder half
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 cup unfiltered apple cider
Preheat oven to 325°F.
Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking (oil will slide easily across the pan) then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
Add onions to pot and sauté over moderate heat, stirring occasionally, but not constantly, until onions are golden and caramelized, about 20 -25 minutes.
Add cider and deglaze the bottom of the pan.
Add 3/4 tsp of salt
Return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
Transfer pork to a serving dish.
Remove onions with a slotted spoon and put in a dish.
Remove the liquid from the pan and separate the fat from the liquid.
Return the onions and liquid to the pan and simmer until the liquid has reduced by 1/3 to a 1/2. Serve this over the pork.
The first thing you want to do when braising is to brown the meat in a skillet in a small amount of oil. Then transfer the meat to an oven proof dish (I like a dutch oven) and add enough liquid to surround but not cover the meat (the liquid should come up the sides of the meat). Add in your aromatics. Then cook slowly at a temperature between 250 and 350 degrees. The liquid around the meat should be at a low simmer.
Another trick to get fall off the bones meat is to let the meat cool in the liquid and then refrigerate for 12-24 hour before gently reheating and serving.
Try this recipe, adapted from a Gourmet Magazine recipe -
Cider-Braised Pork Shoulder with Caramelized Onions
Yield: Makes 4 to 6 servings
Active Time: 30-45 min
Total Time: 3 to 3.5 hr
1 (3- to 4-lb) bone-in fresh pork shoulder half
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 cup unfiltered apple cider
Preheat oven to 325°F.
Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking (oil will slide easily across the pan) then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
Add onions to pot and sauté over moderate heat, stirring occasionally, but not constantly, until onions are golden and caramelized, about 20 -25 minutes.
Add cider and deglaze the bottom of the pan.
Add 3/4 tsp of salt
Return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
Transfer pork to a serving dish.
Remove onions with a slotted spoon and put in a dish.
Remove the liquid from the pan and separate the fat from the liquid.
Return the onions and liquid to the pan and simmer until the liquid has reduced by 1/3 to a 1/2. Serve this over the pork.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Old enough that if you say Maurice, I think Space Cowboy.
Then can you explain to a fellow oldster what the "pompatus of love" is?
51 -- kids range from middle school to college, and, if there's one thing I'd like to take from my addictive perusal of DCUM it would definitely be finding out what the "pompatus of love" is. Anybody?
After seeing the movie "Pompatus of Love," I did some research on this issue. Bottom line is that it is a neologism. I personally think that Miller was influenced by a line from the Medallions' song "The Letter," which includes a line about "the pompitudes of love." Pomitudes is also an invented work. Miller also borrowed the line "I really love your peaches, wanna shake your tree - lovey dovey, lovey dovey, lovey dovey all the time," from another R&B group the Clovers' song "Lovey Dovey." Though I did not find any statement from Miller giving credit to either the Medallions or the Clovers
. Yes, that will work. Just don't do a 1:1 substitution. You want either more white than wheat or equal parts white and wheat.Anonymous wrote:OP here. I am making zucchini bread. It is a recipe I have made and liked in the past and this Thanksgiing, I would like to make it with whole wheat flour. I am liking the idea of starting out with a third or a half whole wheat flour and the other two thirds or half egular flour. Does that sound right?