Weekly Cooking (and related issues) Thread

[Jamestown1630]

I will have to try the baking and steaming methods. I had never heard of them.

-JT

[Aliska]

Thanks. That is good to know. I can try it with method one.

[Paleo Pete]

The souffle sounds pretty good, I’ve never tried to make one. Sounds pretty close to Quiche though. That I do make...

Don’t know if I have a favorite recipe, I make several I have a hard time deciding between...

If anyone has any interest in sour dough bread, I’ll do up a post.

Quiche is pretty simple.

2 eggs
1C milk
1C cheese (Swiss and Cheddar both work well, I use an italian blend too)

Whatever you want to put in it...sausage, spinach, mushrooms, bacon bits, all sorts of things will work. Veggie or not your choice, I always add at least 1 clove garlic chopped up.

Butter the pan, I use a 9 inch pie pan or cast iron skillet.

Beat eggs and mix in milk.

Spread cheese on bottom of pan, add other fillings, pour egg mixture on slowly.

Bake at 350°F about 30 minutes or until it browns.

I have others, sourdough and regular bread, Calzone, Shepherd’s Pie, pizza from scratch, pizza sauce, some of the best baked salmon you ever had...

[Jamestown1630]

Post away! Your recipes sound interesting.

‘Quiche’ generally refers to something with a bottom crust; your egg recipe actually is more of a ‘sturdy souffle’. Nowadays, lots of people develop low-carb ‘quiche’ recipes that don’t include the crust.

(I’m hoping to do a sourdough thread soon; but I’m a total neophyte, and haven’t had time to experiment yet.)

-JT

[Yardstick]

Dumb question alert — what makes your souffle rise? As I recall, souffles are fluffy, inflated things, but I don’t see a means by which your souffle would inflate? What am I missing? Or is a sturdy souffle lower and denser than a traditional souffle?

I remember my mom attempted a souffle once and it either failed to rise or collapsed and she joked that it was a “soufflop”!

[econjack]

I find that if I take the egg after boiling, cool for a few minutes in cold water, place it on a hard surface, push down firmly until the shell cracks and then roll it away from me, keeping a steady pressure, for exactly one revolution, they peel perfectly.

[Hardens Hollow]

“If anyone has any interest in sour dough bread, I’ll do up a post.”

My hand is raised...

[Jamestown1630]

Yes, it is lower and more dense than a regular souffle. It rises a little bit, just by virtue of being egg-y and hot; but it doesn’t fall as flat as an airy souffle will. I don’t even do it in a souffle dish; just in a short, square casserole dish.

It’s the lazy person’s solution to a craving for egg-y, cheesy wonderfulness :-)

-JT

[Jamestown1630]

I will try that.

[Paleo Pete]

I never thought to mention crust...I use a crust sometimes, tried it without and like it petty well and it’s a lot less trouble. Besides I make a crappy crust...

[Paleo Pete]

OK here goes...you asked for it...

Sourdough bread is very old, probably the oldest form of “leavened” bread. It uses yeast, same as modern yeast bread, but the type floating around in the air everywhere. Store bought yeast is basically the same thing, but selectively bred to work faster. As far as I remember sourdough has been around for at least 1000 years. Some European recipes have been handed down for generations for several hundred years. Some people I hear are still using starter brought out west in covered wagons 150 years ago or more.

A couple of things are critical.

1. Never use any metal utensils or containers. Metals set up a chemical reaction that will kill the yeast.

2. Never use chlorinated water for the same reason, chlorine will kill the yeast.

When I was using city water I would fill a plastic gallon water jug and let if sit for a couple of days without the cap to let the chlorine evaporate. Once you can no longer smell chlorine it should be ok. Or use bottled water.

It’s best to get some sourdough starter from someone who already has it, but you can make your own if you’re adventurous. I didn’t know anyone so I made my own.

Sourdough starter is simply a mixture of flour and water that is basically a yeast culture, it has the yeast in it to make bread rise. Yeast is a form of fungus related to mushrooms and mold that is in the air all around you every day. Yes, the room you’re sitting in has yeast floating around in the air. At least 2000 strains of yeast have been identified world wide. Making sourdough starter just cultivates that yeast.

Start with a tablespoon each of flour and water. Rye or whole wheat flour works best, rye flour seems to have the highest concentration of natural yeast.

Mix flour and water, cover the container with a cloth and let it sit 24 hours. Add another tablespoon each of flour and water. By the end of another 24 hours you should start to see bubbles and maybe a light foam. If not, add more and wait another day.

I start with very small amounts to keep from losing 3 cups of flour if it fails. Once you see consistent bubbles and a little foam on top, you’re off to a good start. Feed your starter once daily, one cup water and one cup flour. Stir well each time and always remember to never use metal utensils.

Your starter is ready to use when it rises in the container to twice its original size. This is important, if it can’t double its own size it is not yet strong enough to rise your bread.

Once it gets to that point it can be stored in the fridge and fed once a week. I use rye flour. My starter has been going for almost a year now, my last batch lasted around 3 years until I took a road trip and mold took over. A healthy starter will work because the yeast takes over the mini ecology inside your jar, no other forms of mold can survive. I use a glass wide mouth gallon jar. Crock should work or plastic, but never a metal container.

Making bread is very similar to making traditional yeast bread but takes longer.

You’ll need:

2 C starter
1 C water
3 C flour, I use unbleached
2 TBSP olive oil
4 tsp sugar (adjust as you go to taste)
2 tsp salt

I add a teaspoon or two of cocoa, it’s supposed to help bring out the flavor of rye flour, and I promise you can’t tell it’s there.

Mix all but flour. Gradually add flour until it forms a wet dough. On a floured board knead the dough adding flour until it develops a rubbery texture. Those of you who have made traditional yeast bread will know what this feels like. If not I can’t really explain it, the dough just starts to feel rubbery.

Cover with a cloth and let it rise until doubled in size, 3 to 5 hours depending on temperature.

Split into two sections, form each into a loaf and place in greased pans. Let rise again until doubled in size. Bake at 350°F until browned.

Notes -

I use butter in my bread pans, and coat with a layer of flour, makes it almost totally nonstick.

I use antique Fire King glass bread pans, I think metal pans would work but haven’t tried it. Broke a Fire King lately and had to buy a new Pyrex one...dammit...

Kneading takes 10 minutes or so, lots longer than traditional bread.

Do some Googling, you can order starter online, just add water.

Some recipes I’ve found mention using a “sponge”, I don’t know how to do it, the recipe I posted above makes very good bread without a sponge.

Split each loaf lengthwise just before baking, that lessens the chance of a hollow area forming inside the loaf while cooking.

Place a small oven safe dish of water in the oven while preheating to create high humidity and also use it to brush the top of the bread a few times while cooking, around 20-30 minutes or so. Cooking time varies with actual temperature and altitude.

Here’s the part that sucks...fresh bread is great, I know...but that traditional sourdough flavor forms while it cools. I know it sucks, but right out of the oven it’s just home made bread...let it cool before digging in.

[Liz]

Yummy...the posted recipes are so fab. I searched for something extra-good...hope this does the trick.

BREAKFAST CROSTATA / from pillsburybakeoff.com

Delicious mini bread bowls--start w/ a tube of crusty French bread loaf, that's
baked w/ your fave breakfast combos: eggs, cheese, ham. Or use diced cooked
breakfast sausage or crumbled cooked bacon.

METHOD Carefully unroll can Pillsbury® refrigerated crusty French loaf onto
sprayed sheetpan; cut in half lengthwise and crosswise to form 4 squares. Sprinkle
squares with crushed basil and rosemary.

Top evenly with cubed ham and shredded cheese (your faves). Indent centers.

Now form crostatas: fold edges of dough up an inch over filling, pinch-pleat
and press dough firmly. Carefully drop egg into indented tops. S/p.

Bake 350 deg 20-25 min (crust is golden; egg whites are firm; yolks done to your liking).

[Liz]

Want something heavenly ---and easy--to go w/ those morning scrambled eggs?

Cheesecake Crescent Rolls

METHOD spread tube crescent rolls on 9x13" baker bottom. Spread w/ combined
16 oz softened cr/cheese, cup sugar, 1 1/2 tsp vanilla. Unroll 2nd tube over. Spread
top w/ 1/4 c melted butter. Sprinkle generously w/ cinnamon/sugar.

Bake 350 deg 20-30 min til bubbly and golden.

Can glaze or not w/ honey drizzle; cool a bit; slice. SERVE warm.

[MomwithHope]

I have some tomato powder - a Mexican product. I like to sprinkle a bit on top of my deviled eggs instead of paprika. Gives a slight tomato taste. Yummy!

[pugmama]

I ate this every day in Spain!

Tortilla Española

Tortilla española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. From “Spain...On the Road Again” by Mario Batali, serves 4 to 6 as a tapa or appetizer.

Ingredients
1/4 cup extra-virgin olive oil
1 1/4 pounds waxy potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
Kosher salt and freshly ground black pepper
8 extra-large eggs

Directions
Heat the oil in a large cast-iron skillet or nonstick pan over medium- high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a paring knife, 15 to 20 minutes.

Beat the eggs with salt and pepper to taste in a large bowl. Combine the potatoes with the eggs in the bowl; add to the skillet, spreading the potatoes evenly in the pan, and cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until quite set.

Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.

[pugmama]

I like the version. Green Shakshuka 1 tablespoon olive oil
 2 leeks, halved lengthwise and thinly sliced
 1 celery stalk, sliced
 3 garlic cloves, minced 1 spicy pepper (any variety would work here), sliced 1 bunch of swiss chard, cut into 1/2 inch ribbons 1 cup spinach (tightly packed)
 1/2 tablespoon dried oregano
 1 teaspoon ground cumin 
Salt and pepper, to season
 1/4 cup crumbled feta cheese
 4 large eggs Preheat oven to 375°F. Over medium heat, warm the olive oil to a 9-inch cast iron skillet. Add the sliced leeks and celery. Cook until leeks soften, about 5 minutes. Add the minced garlic and sliced spicy pepper, and sauté for another 3 minutes. Toss in the swiss chard, spinach, oregano and cumin. Season to taste with salt and pepper (make sure not to over-salt the mixture, the feta adds saltiness as well). Once the swiss chard and spinach have wilted, scrape down the sides, and pat down the mixture. Sprinkle the crumbled feta over the greens mixture and carefully crack the eggs over the top, one at a time and spaced slightly apart. Add some more freshly ground black pepper. Transfer the skillet to the oven and bake for 7 to 10 minutes (longer if you prefer your eggs cooked more, or less time for runnier eggs). Serve immediately with fresh crusty bread. Goat cheese and blue cheese are really good with this as well. Serves 4.

[NorthstarMom]

They are huge :). A tray of deviled duck eggs would be sure to get a lot of comments.

[Hoffer Rand]

Start with room temperature eggs before boiling. Put in very cold water immediately after boiling. That will alleviate your peeling issues, and you don’t have to go through all the machinations.

[Hoffer Rand]

If you’re making a bunch of these to keep in their shells in the fridge, it doesn’t work so well.

I've been boiling a couple dozen eggs at a time every couple weeks, because I take 2 boiled eggs to work every day. Start with room temperature eggs, boil. After boiling, immediately put in very cold water. These will stay in the fridge unpeeled for at least a couple weeks, then peel with no trouble. I take them unpeeled to work and peel them when I'm ready to eat them. I've been doing this for years.

[trisham]

Yum! I love tomatoes.