Posted on 05/29/2020 6:22:30 PM PDT by Jamestown1630
We recently went looking online for a wok - we wanted to try and become expert at stir-frying. It surprised me that everything we liked best was sold out everywhere. Then, I realized that lots of people have been stuck at home and doing more cooking for themselves. (I saw a recent cooking video on YouTube, in which a man stated that he had gone all over to find simple 8-inch layer-cake pans, and they were sold out everywhere that he was able to look; and I noticed last weekend that the baking section in my grocery – flour, sugar, baking mixes, leavening agents – was almost bare.)
We finally found a nice wok, and went through the process of curing it. We haven’t cooked in it yet (busy week) but we did some shopping for ingredients. In the process, I found in the local health food store something called Chinese ‘Forbidden Black Rice’, which I’d heard about but had never tried.
This rice is amazing! and the strangest thing about it is that it tastes like it’s full of butter, right out of the pot – with no butter added. It’s also lower on the glycemic index than ‘regular’ rice, and very rich in antioxidants and other nutrients.
I first tried this in a traditional ‘Carolina Rice Steamer’, which is sort of like a double boiler; but it took forever. You may be able to do it in an electric rice steamer (I pitched mine when it broke down) but I would suggest doing this on the stovetop as you would do brown rice.
The product we purchased was not ‘sticky’; so I’m assuming it’s the one referred to in this article as the actual Chinese Forbidden Black Rice:
Grace Young is one of the best instructors I’ve found on stir-frying; her various books are full of history, traditional Chinese culture, and information, and the recipes are very interesting and different from the heavy food that we call 'Chinese' in restaurants in the US. Here is her video on seasoning a new carbon steel wok:
https://www.youtube.com/watch?v=aZjkTPWBOf8
And here is her blog, with her recipe for Sweet and Sour Chicken:
http://www.graceyoung.com/recipes/sweet-and-sour-chicken/">
I saw this cooking-coloring book for kids, on the Dover website today; it looks like a great way to keep the young ones occupied and also learning a skill that will be valuable throughout life:
https://www.youtube.com/watch?v=aZjkTPWBOf8
-JT
This dough takes some special ingredients. Or rather it takes one special ingredient. 00 Flour. It is the finest flour grind you can get. You may get some imported from Italy or you can buy the King Arthur "Italian Style" flour.
If you can not get it then bread flour will do, not quite as good but still tasty.
You will need
Four cups of flour sifted, two teaspoons salt, (I use popcorn salt because it seems to "melt" easier into the dough but any salt will do) one teaspoon active dry yeast, cup and a half of water.
I make mine in the mixer with the dough hook because I am lazy. Nono taught me to make it by hand and is no doubt turning over in his grave. If you want to kneed it by hand then just be gentle with the dough. You sort of fold it rather then the strong arm technique you use with bread. And yes it does need the ten minutes.
Sift all dry ingredients into the mixer.
Add the water slowly, mixing it in to the dry. It will not all come together, that is ok. It will in the next step.
Run the mixer on the lowest setting and let the dough kneed for ten minutes. It should begin to come together into a ball. If it sticks to the bowl add flour a teaspoon at a time until it pulls away. If it is too dry do the same thing with a bit of water. When it climbs the hook it is ready. Take it off the hook and let it rest, covered, in the refrigerator for 24 hours.
Take the dough out and divide into quarters. Turn out onto your floured bread board and with lightly olive oiled hands form quarters into four balls. Cover and leave to rise for two hours on the counter.
Now you are ready to make your pizzas.
Heat your oven to 500 degrees.
Take each ball and flatten into about a ten inch disc. Put your sauce and topping on the dough leaving about a half inch rim. Do not use toppings that need to cook.
Bake for five minutes. Start checking at four minutes because it cooks faster then you will believe.
Enjoy!
This looks so good, I just had to add it. I know I’m going to try this with cream cheese and strawberries and also cream cheese and mini chocolate chips as well.
Blueberry Cream Cheese Babka
Ingredients
Ingredients for the Dough
1/3 cup sugar and 1 teaspoon sugar divided
4 cups all-purpose flour
1 packet of active dry yeast, or 2 1/4 teaspoons
1 teaspoon kosher salt
2 eggs
1 cup warm milk (at about 100 degrees)
10 tablespoons soft, unsalted butter, cubed
1 teaspoon vanilla
Ingredients for Blueberry Preserves
3/4 cup sugar
3 cups blueberries
1 tablespoon lemon juice
Ingredients for Cream Cheese Filling
Half a cup sugar
8 oz cream cheese, softened
Ingredients for Sugar Syrup
1/3 cup water
1/3 cup sugar
Optional
Crushed Nuts
Directions
1. In a bowl, mix flour, salt, and sugar using a whisk. Warm the milk until it reads about 100 degrees, pour it into the bowl of a stand mixer together with a teaspoon of sugar, and add the dry yeast. Stir with a dough hook and let it rest for five minutes until you notice a foam is forming on the top.
2. Add vanilla, eggs, salt, sugar, and flour to the yeast mixture and mix. After making sure the ingredients are well combined, you switch from low speed to medium speed and continue mixing for five more minutes to get a smooth dough.
3. Gradually add the softened butter and mix on medium speed until it’s well blended, which should take about four minutes. In the end, you should get a sticky dough.
4. Use plastic wrap to cover the dough and put it somewhere warm so that it can rise until doubled in size. This usually takes 60 to 90 minutes. Another option is to let it stay overnight.
5. In the meantime, make the blueberry preserves. Mix all ingredients, bring to a boil, and simmer for 15 minutes on medium heat. Stir until you get a thick mixture, and use the back of the spoon to crush some blueberries. Store it in the fridge while the dough rises.
6. You can also make the cream cheese filling and the sugar syrup while waiting for the dough to rise. To make the filling, mix the sugar and cream cheese and beat with an electric mixer until well combined.
7. To make the sugar syrup, pour the water into a small saucepan and add the sugar while constantly stirring. Cook on medium until sugar is completely dissolved. Remove from heat and let it cool.
8. Once your dough becomes double in size, punch it down and put it onto a floured surface. Cut the dough into two halves.
9. Roll one half of the dough into 12×16 inch rectangle. Take half of the sweetened cream cheese and spread it onto the dough rectangle making sure you leave a small border on a long edge.
10. Spread half of the blueberry preserves in the same manner.
11. Roll up the dough into a long log starting with the long side without a border. Then, slice half lengthwise making sure the layers are exposed.
12. Finally, twist the two halves around each other to form a braided loaf so that the end of one of the halves is pressed over the top of the other.
13. Do the same thing with the other half of the dough.
14. You need 9×5 loaf pan and parchment paper so you can line it while leaving an overhang on the long sides. Place the braided loaf into the pan. You can squeeze the ends slightly if needed.
15. Use plastic wrap to cover it and put it somewhere warm for an hour so that the dough can rise.
16. Bake at 350°F until golden brown or for about 40 minutes. Remove from the oven and brush the two loaves with the sugar syrup.
17. Let your babka cool in the loaf pan for a few minutes before transferring it to a wire rack using the parchment paper.
18. Serve and enjoy!
https://recipefairy.com/blueberry-cream-cheese-babka/
Well, we made a crustless quiche yesterday; I wasn’t real happy about how it turned out, and will try again.
I did get a springform pan that fits my Instant Pot, and all the stuff I need to make a low-carb cheesecake, which I’ll try this week. I’ll let everyone know how it goes.
I have a never-fails crustless quiche recipe if you’re interested. Making one today before it gets too hot outside.
Yes, tell me. The recipes I usually use wind up more moist and creamy - one has eggs and heavy cream with spinach, mushrroms and swiss cheese; and the other has sausage, onion, cheese, eggs, no cream.
The one we made the other day had diced ham, spinach and mushrooms in it - and somehow it came out very dense, dry and sort of flavorless.
King Arthur Flour sends $200,000 to far left radical Southern Poverty Law Center (targets conservaatives)
Twitter ^ | 6/8/2020 | Swanks
FR Posted on 6/8/2020, 6:49:11 PM by Swanks
King Arthur Flour gets on the BLM band wagon and donates $200,000 to far left radical Southern Poverty Law Center.
And $200,000 to ‘Equal Justice Initiative’................
Going far left.......the way of Penzeys spices.........
This is distressing news. I’ve used KA for years and I’m sorry to say goodbye to them. But I cannot abide pandering ignorance.
Nice work on your part......they need to hear from all of us WRT our dismay about their left turn.
I’m sorry to hear this. I haven’t ever bought much from them, but have enjoyed their website.
Diana’s Crustless Quiche
4 eggs
1/3 C butter (5 Tbsp) melted
1/2 C Bisquick baking mix
1 & 1/2 c milk (I use 2%)
1 Tsp. dried onion
S&P to taste
1 Tsp. any dried herb combo you like (I like Tarragon & Chives)
1 C chopped ham (or any meat; bacon, leftover sausages, etc.)
1 C sliced Mushrooms
1 C shredded Swiss Cheese (or ANY 1 Cup ‘combo’ of leftover cheese)
*See below
Mix eggs, butter, baking mix, milk, onion, S&P, additional dried herbs until well combined. (Can use a blender for 30 seconds if desired.)
Take a 9” round baking dish and spray it with no-stick spray. Generously cover bottom of dish with grated Parmesan Cheese (just the cheap stuff!) Put your chopped ham, mushrooms and cheese (and other veggies) in the dish and cover with the egg mixture.
Sprinkle with Paprika (smoked is best!) and bake in a 350 degree oven for 40 minutes.
*Add any chopped veggies you like. Today I used cubed Canadian Bacon, Cherry Tomatoes sliced in half and chopped Spinach from the garden. Can use chopped Broccoli, etc. The recipe is very forgiving, but I have found that using at lease SOME Swiss Cheese gives it the best texture. The Parmesan on the bottom makes for a good ‘crust’ layer and it doesn’t go mushy on the bottom. (America’s Test Kitchen tip!)
Adapted through the years from a basic recipe from the ‘1888 Rocking Horse Manor’ B&B, Louisville, KY where we stayed one weekend. :)
https://www.kentuckytourism.com/1888-historic-rocking-horse-manor-bb/
Well, it seems that a third-cup of Bisquick has about 27 net grams of carb. That’s not a whole lot, spread over the whole recipe; my husband would object, but I won’t, and I’ll save it. Thanks!
The struggle is REAL! Carbs rock! ;)
I know ;-)
Since ‘lockdown’, I’ve had very little appetite. The only thing I’ve been able to eat with any relish, for a couple of months now, has been pepperoni pizza.
Surprisingly, I’ve lost rather than gained weight - even though I’ve been a complete slug.
Go figure.
OOOOOOOOooooooo.....yum yum, yummy.
Really nice pieces---the biscuit jar is divine.
Those jadeite "clamshell" serving pieces....to die for.
Every time I gather the gumption to start divesting, Liz. Every time...
Accumulating, you say?
Ask Martha about hat.....queen of the collectors.
I will never be Martha; but minimalism here seems unattainable, too.
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