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.
_____________________________
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
________________________________________
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
Betty Crocker cookbooks Rock!!!
If I could only have one cookbook. Betty Crocker.
Or exotic spices! AB’s lentil soup recipe calls for Grains Of Paradise, whatever that is, and several of his GE: Reloaded recipes call for weird pastes and spices from Turkey and Syria and whatnot.
I love his recipes and have made lots, but I wish he’d use accessible spices, I also wish he’d drop the metric usage. Not one of my measuring vessels uses grams or milliliters!
You’re right about that. I avoid recipes that call for ingredients I don’t expect to use somewhat regularly. There are too many great recipes that have ingredients that I already have. I have a bottle of garam masala in my cupboard that I got at least 10 years ago, and haven’t even opened yet.
I stopped watching ATK after they fired its founder: Christopher Kimball.
His presentations were great, his explanations almost Alton-like, and he bacically created the show.
But it got a new BOC and they fired him, stole his show out from under him!
I liked Kimball too. Not sure what happened, but I know he did not leave on friendly terms. He has a new show. Milk Street, I think. He actually does the cooking on it and focuses on cuisines from other countries. Not a bad show, but I’m not particularly interested in the dishes he cooks.
We have a similar scene at what I call the duck pond at the local university where I walk. It’s canada geese, ducks, and a few cranes. The cranes are standoffsh and keep their distance. They’ve got those pointy beaks so you wouldn’t want them to get too close anyway. The geese are ill tempered and sometimes will hiss at you. But those ducks...oh man those ducks. They are so cute and so funny with their waddly ways. In previous years the ducks were a sort of rough looking black and white variety with behaviors that were truly laugh out loud funny. This year they’re the mallard type with the green coloration—very picturesque but they don’t have quite the comic aspect of the others. They’re still really cute though. I don’t feed them but other people do, and they come waddling up.
Be careful buying a new Betty Crocker. I bought one for our daughter that has almost tissue paper pages. Check used book stores.
I can just sit on the porch and read old cookbooks all day!
Yes, I enjoy the instructional shows. Check out Food Network’s Alton Brown back when he had Shirley Corriher on to explain the hows and whys. She’s a joy. Her book is “Cookwise” which is a good investment. I have the brown cover one and tried to get it for each of our 4-H kids but it was too expensive then. Now days, it goes for a couple bucks used on Amazon.
Also, check out https://www.youtube.com/user/imstillworkin . Susan is a home cook, gardener and a conservative who experiments and also explains the hows and whys. She has a lot of canning videos. Her husband has a youtube for his garden and they donate a lot to the community. A few FRiends follow her site.
Jacques Pepin is my favorite cooking guru. Here he is deboning a chicken to make a ballotine. Basically you debone the chicken leaving all the muscle and skin intact, turning it into a boneless loaf which you stuff with your favorite stuffings:
https://www.youtube.com/watch?v=nfY0lrdXar8
https://ww2.kqed.org/essentialpepin/2011/09/20/ballottine-of-chicken-with-spinach-filling/
It’s very French in that the result is extremely elegant, yet it’s really pretty simple.
That sounds very much like an apfel kuchen from a German bakery in my old neighborhood. They had marvelous pastries that I tried to duplicate (almond boats—sort of elliptical-shaped cookie-type crust on the bottom, marzipan filling, chocolate ganache topping and a hazelnut on top). The apple cake was rectangular and the apple slices were carefully arranged in rows on top. It was ambrosial.
https://www.food.com/recipe/grandma-geldners-apfel-kuchen-apple-kuchen-206081
Thanks! Sounds good. I’m looking in Swedish desserts, too, and finding similar recipes. It’s the bottom layer I need, so I may try one of these, minus the cinnamon. Thanks again!
There used to be a couple of Swedish bakeries back home, and they made almond tarts. A little smaller than a cupcake, they had a rich soft cookie like lining, that was filled with almond filling, but it was thick. I bought a can of almond paste once, but that didn’t work. I have 2 jars of almond butter. I wonder if I sweetened that, if it would make a good filling?
If you find a bottom crust that you like, could you please send me the link? Martha Stewart had a crust that sounded good but I haven’t had the chance to try it. If I try something and like it, I’ll send you the link and how it turned out for me.
Actually, I faked a cherry-almond boat cake topped with chocolate ganache for a friend’s birthday (she and her husband love marzipan). I cubed a can of almond paste, beat it mercilessly with an egg or two (don’t remember—it just had to be spreadable for a 9 x 13), spread it on top of the crust (added only one egg and other ingredients to make a very dense bottom layer out of cherry cake mix), topped it and they loved it. (Made one for myself first and it was veru satisfactory considering the ingredients and slap-dash method—I have no idea what I’m doing but I get by.)
Wow—never thought of using almond butter—maybe with confectioner’s sugar and almond extract? I have a jar of cashew butter and thought of making those four-ingredient delicious cookies with it—one cup cashew butter, 1 cup sugar, one egg and 1/2 tsp. vanilla.
I remember that!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.