Posted on 10/02/2020 4:53:00 PM PDT by Jamestown1630
I used to buy a really great bread flavored with dill at a local health-food/Co-op sort of place; but haven't been able to find it in recent years.
I recently purchased a book, the 'Herb Farm Cookbook', by Jerry Traunfeld:
http://www.amazon.com/Herbfarm-Cookbook-Jerry-Traunfeld/dp/0684839768
There was an interesting biscuit recipe in the book that seemed like it would go nicely with soup or stew, in the Fall (the book indicates that these are shaggy, firm biscuits, not fluffy ones):
Dill and Cheddar Three-Grain Biscuits
Makes 8 large biscuits
1 cup all-purpose flour (spoon and level; 4 1/2 ounces)
1/2 cup whole-wheat flour
1/4 cup rye flour
1/4 cup cornmeal
1 T baking powder
1/2 t. salt
4 T. unsalted butter, slightly softened and cut into 1/2-inch cubes
1 cup grated sharp Cheddar cheese (2 oz.)
1/4 cup coarsely chopped fresh dill
1 cup plus 1 T. whole or low-fat milk
DOUGH: Preheat the oven to 400 degrees.
Stir together the flours, cornmeal, baking powder, and salt in a medium bowl.
Cut in the butter with a pastry blender until the largest pieces are smaller than a pea (or pulse mixture in a food processor). Stir in the cheese and dill.
Pour in the milk and stir just enough to moisten all the ingredients. The dough should be soft enough to scoop with a spoon.
SHAPING AND BAKING: With a large spoon or your hands, form 8 large shaggy mounds of the dough, each a little more than 2 inches in diameter, and space them evenly on a parchment-lined baking sheet.
Bake the biscuits until they are speckled brown on top and deeply browned on their bottoms, 20 to 25 minutes. Let the biscuits cool slightly on the pan but serve while still warm.
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It's apple season, and this Apple Caramel Cake recipe posted by the lady at Whippoorwill Hollow looks very easy, and very good:
http://www.youtube.com/watch?v=QLxdp8fS3vY
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I like watching animal videos, and was greatly touched by this man's story of his unique relationship with a goose:
http://www.youtube.com/watch?v=0tMNsQ32Jas
-JT
I’m not familiar with it, but I’ll try looking.
Where did you first have it, and is there any ethnicity or nation from which it derives?
that sounds HEAVENLY!
Probably 20 years ago or more. I don’t know its ethnic background, my pastor’s wife, at the time, got the recipe out of the newspaper.
Amazon has a few archaic cookbooks available. I’m sure they’re interesting from a historical perspective, but the techniques used in ‘the olden days” just aren’t needed any more. The most involved cookbook I have is one of Julia Child’s. The Joy of Cooking is like no other cookbook I’ve seen. A lot of recipes in it require ingredients made in other recipes. I think to appreciate it you pretty much have to master the techniques used.
I have a decent collection of cookbooks. One of the worst I have is one of Paula Deen’s. No recipe I’ve read in it looked appealing. I think one of her sons tried to make the recipes healthier. No thanks. I’ll keep using my butter.
That is exactly what joy of cooking did, taught technique.
A trick to selecting apples is to give them a light thump by flicking them with your finger. A higher pitched thump sound indicates higher turgor pressure which means a fresher apple that’s more likely to cleave crisply when you bite into it. Nothing worse than a mealy, low pitched apple (I’m looking at you, Red Delicious...).
paging Liz
OK.......I’m looking.....nothing, yet.
Yeah, I still hope to work through it sometime. I’m a novice cook who knows a lot about food but with cooking skills sorely lacking. I intended to take up cooking after I retired, acquired a nice arsenal of cooking tools, then I got an esophageal infection that took almost 3 years to clear up. During that time I couldn’t swallow without intense pain. I couldn’t eat. Lost a lot of weight, and trying to come back now. Regaining my appetite has been surprisingly difficult. I’m working on it.
Herbed biscuits sound delicious. I could eat my weight in biscuits. My guilty pleasure is Mcd’s bacon, egg, & cheese biscuits.
James Beard’s cream drop biscuits are so easy & so delicious!
” I’ll keep using my butter.”
Amen. (but brown it a bit first.)
My favorite cookbook is “On Food And Cooking” by Harold McGee but not for recipes but just knowledge.
My favorite cookbook for cooking is “Gathering” by the Junior League.
Tx style, tho they love biscuits too
https://www.allrecipes.com/recipe/236805/king-ranch-chicken-casserole/
I share a similar dilemma, sucks for a guy that loves to cook.
Those who are interested in geese and their behaviors might like the story of Konrad Lorenz and his experiments with imprinting. There is a long documentary video somewhere about this, but I first found it in a University library, and haven’t been able to find it online.
One of the most interesting things I recall learning about birds, from Lorenz, is that they learn ‘the songs of their people’ while they are still in the egg - from hearing their parents’ ‘talk’.
Lorenz has very unfairly been designated a ‘Nazi’ in recent years; when the truth is that he was just a sincere scientist trying to survive in an upside-down world.
Many of our scientists today don’t believe much at all in ‘anthropogenic climate change’, as it is being force-fed to us - or they believe in it only with important reservations; but they are forced to shrink their discoveries down to fit that narrative, in order to survive professionally. (And I don’t doubt that this is happening in many disciplines besides the hard sciences.)
I suspect that lots of people who, today, don’t think they will ever be criticized for their own purported beliefs and pronouncements, might find themselves having to make apologies in the future, just as Lorenz did.)
https://www.youtube.com/watch?v=JGyfcBfSj4M
Granny Smith rules
I have a number of recipes for that, because I’ve heard a lot about it. But I’ve never actually made it.
I will try yours - and have biscuits with it :-)
Thanks for the tip. My favorite apples are Cortland, and McIntosh are excellent also-when they’re picked fresh off the tree. Unfortunately, they get mealy quickly. Starting Sunday our local Meijer stores will have a wide assortment of Michigan apples available for 69 cents per pound. I’ll be sure to thump a bunch of them before I buy them.
You have a few types of apples that stay crisp for a long time, such as Granny Smith and Honeycrisp.
Apple Custard Tart in Cookie-like Crust
Sweet Crust: 1 1/2 c flour 1/4 cup sugar 1/8 tsp salt 1/2 cup unsalted butter large egg
Apricot Glaze: 1/4 cup apricot preserves 1/2 tb Cognac, Calvados, Rum or Water
Custard: 1/4 c flour 1/3 c sugar 2 lge eggs 3/4 cup half and half (10-14% fat; sometimes called light cream) 1/2 tsp vanilla extract or paste 1 tb Apple Brandy (Calvados or Applejack) (optional)
Apples: 1 1/2 pounds Granny Smiths or any firm textured apple 2-4 tbl sugar
Sweet Pastry Crust: Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the art pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour and salt and mix just until it forms a ball. (Don't overwork or pastry will be hard when baked.) Flatten dough into disk, cover with plastic wrap, and refrigerate about one hour or until firm.
Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tup sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.
Preheat oven to 400 deg;set rack in center of oven. Line the unbaked pastry with parchment or foil. Fill tart pan with pie weights or beans, making sure weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack.
When cool, spread thin layer warm apricot glaze over the bottom and sides to seal crust and prevent soggyness. Let glaze dry 20-30 min.
Apricot Glaze: heat apricot preserves til boiling. Remove from heat and strain to get rid of lumps. Add the Cognac or water.
Custard: whisk flour/sugar. Mix in eggs; stir with a wooden spoon to smooth paste. Do not set too long; will form a crust. Over med heat, heat half-and-half just starting to boil, foams up. Offheat gradually whisk into egg mixture, stirring constantly. Whisk in vanilla and Apple Brandy. Set mixture aside; prepare apples.
Apples: Peel, core, and slice apples into 1/4 inch thick slices. Melt 2 tbl butter in a large skillet over medium heat and stir in the 2-4 tbl sugar. Add the apples and saute until they begin to soften, 5-10 min. Set aside.
Assemble Tart: Preheat oven to 350 deg and place rack in center of the oven. Arrange the apple wedges in concentric circles atop cooled and glazed tart shell. Carefully pour the custard over to just below the top of the tart pan (do not fill all the way or the custard will drip between the crust and the pan). Sprinkle lightly w/ Cinnamon Sugar. Place tart pan on a larger baking sheet to make it easier to remove from oven and bake for about 25-30 minutes or until the custard has set.
Let the tart cool on wire rack, then lightly sift powdered sugar over the top. Place the tart under the broiler in the oven just long enough to caramelize the sugar on the apples. To prevent the edges of the tart shell from over-browning, you can cover them with a thin piece of foil or pie shields. Be careful not to over brown.
To remove, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto a cardboard cake round or platter.
Serve with softly whipped cream or vanilla ice cream.
thanks - this was for Flaming Conservative
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