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Source: (consider it)
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Thread: HEAVEN: The Next Course: recipe thread 2015
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Barefoot Friar
Ship's Shoeless Brother
# 13100
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Posted
Thanks! I love chicken cacciatore, so subbing in rabbit for the chicken will be easy. And thanks for the link; that recipe looks really good.
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Do your little bit of good where you are; its those little bits of good put together that overwhelm the world. -- Desmond Tutu
Posts: 1621 | From: Warrior Mountains | Registered: Oct 2007
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Firenze:
quote:
Originally posted by Ariel:
Nobody likes green olives, anyway.
Nothing wrong with a green olive - if it's wrapped in a Martini.
I quite like the big green olives that are sold from bowls at the deli counter, marinated in herbaceous, garlicky olive oil.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Roseofsharon
Shipmate
# 9657
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Posted
my seven year old granddaughter loves green olives and will make a meal of them if allowed free access to the nibbles table. She was not at all impressed with the extra special marinated black ones I served up at Christmas
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
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Ariel
Shipmate
# 58
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Posted
Looks like we have a deal. Pass me your black olives. I'll get some freshly baked bread, some soft, creamy goats' cheese, some sundried tomatoes, and together with the black olives, nothing more than a glass of good white wine is needed to round off the perfect snack.
(Cue cries of "Ugh" from various people reading this thread.)
Posts: 25445 | Registered: May 2001
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Penny S
Shipmate
# 14768
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Posted
My grandmother's recipe for rabbit is not particularly remarkable (the story of one particular incident with it is, though*).
Prepare the wild rabbit and section it into legs, cutting the body in half about at the diaphragm. Wash it. Put into a saucepan (including heart, liver and kidneys) with a sliced white onion and a bit of cured pig. Mum said a knuckle of bacon, but that turned out to be rather large when I tracked one down, so I would go for a ham hock, or a few slices of bacon if that can't be got. Add just enough water to cover the meat and cook long at a slow simmer. (Or use a slow cooker) About half an hour before the meal, take a tablespoonful of plain flour and mix to a creamy texture with milk in a cup, and add to the liquid. Take a large handful of curly parsley, chop small, and stir that into it as well. Raise the temperature while cooking the veggies. Serve with mash and peas. You don't need to add salt because of the bacon or ham.
This is the flavour of childhood for me - though when very young I didn't know what it was, and announced in a restaurant that "we didn't eat rabbit". (Still in rationing, I suppose.)
*On one occasion during the Depression, Nana addressed the cat, sitting under the kitchen chair, saying that she had nothing for dinner that day. The cat went out of the farmhouse, and came back with a rabbit. Not often that a cat gift is so welcome!
Posts: 5833 | Registered: May 2009
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Penny S
Shipmate
# 14768
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Posted
I am about to take an old recipe book back to Oxfam, and it has a number of rabbit recipes in it. There is "Boiled Rabbit", of which the less said the better; "Rabbit with Mustard Butter", almost self explanatory. Rub the whole rabbit with said butter, put a little inside, wrap completely in bacon rashers, roast until tender; "Rabbit Pate", an awful lot of faff; and "Radnorshire Rabbit", in which the jointed rabbit is baked in a tin with a bit of melted dripping, layered with a sliced onion, some cut up bacon, a couple of ounces of breadcrumbs and mixed herbs and sprinkled with salt and pepper and a little more dripping. Then the meat is removed into a casserole dish, the pan deglazed with a bit more flour and stock to make a gravy to pour over the meat and reheat to serve. Also "Rabbit Soup" which involves passing it through a hair sieve. (Say out loud for best effect.) And a "Rabbit Cream", minced meat sieved, mixed with a white sauce, two beaten eggs, lemon juice and a tablespoon of cream, steamed in a mould, and served with further white sauce with cream.
This book was published in 1938, but some recipes go back to the 18th century or earlier. One is much more recent, involving Campbells condensed chicken soup.
[ 12. January 2015, 17:38: Message edited by: Penny S ]
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marzipan
Shipmate
# 9442
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Posted
I made some Tasty Little Pies the other day (recipe calls them Rum Butter Tarts). I think they might well become my winter little pies for when it's not mince pie season. They vanished quite quickly though...
Makes about 12-18 little pies
8oz shortcrust pastry
2-3oz dried apricots
2oz raisins
1tbsp dark rum
2oz butter
2oz dark soft brown sugar
1egg, beaten
1oz ground almonds
1/2 tsp ground cinnamon
Pinch ground nutmeg
Pinch ground cloves
Finely chop the apricots, soak them and the raisins in rum for a short while. Meanwhile, make the pastry, roll out and cut into rounds with a pastry cutter (the same size as you would use for jam tarts or mince pies or whatever). Put these into some greased bun tins.
In another bowl, cream together the butter and sugar until light and fluffy, then beat in the egg, ground almond and spices. Stir in the fruit.
Put a small teaspoonful of filling in each pastry case (the filling will rise a bit in the oven - don't over fill the cases or the filling will escape and stick to the tin) and bake for 15-20mins at 375F/gas mark 5/200C. Cool in the tins for a few mins then cool on a wire rack. Try not to eat them all at once.
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formerly cheesymarzipan.
Now containing 50% less cheese
Posts: 917 | From: nowhere in particular | Registered: May 2005
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Barefoot Friar
Ship's Shoeless Brother
# 13100
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Posted
quote:
Originally posted by Ariel:
Looks like we have a deal. Pass me your black olives. I'll get some freshly baked bread, some soft, creamy goats' cheese, some sundried tomatoes, and together with the black olives, nothing more than a glass of good white wine is needed to round off the perfect snack.
(Cue cries of "Ugh" from various people reading this thread.)
I'd like a drizzle of olive oil as well.
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Do your little bit of good where you are; its those little bits of good put together that overwhelm the world. -- Desmond Tutu
Posts: 1621 | From: Warrior Mountains | Registered: Oct 2007
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Barefoot Friar
Ship's Shoeless Brother
# 13100
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Posted
Thank you Penny S and Roseofsharon. The more the merrier!
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Do your little bit of good where you are; its those little bits of good put together that overwhelm the world. -- Desmond Tutu
Posts: 1621 | From: Warrior Mountains | Registered: Oct 2007
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Ariel:
... freshly baked bread, some soft, creamy goats' cheese, some sundried tomatoes, and together with the black olives, nothing more than a glass of good white wine is needed to round off the perfect snack.
(Cue cries of "Ugh" from various people reading this thread.)
Not at all. I'll be right over.
I'll bring a nice* New Zealand Sauvignon Blanc.
* Actually I don't think there's any other sort ... ![[Smile]](smile.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Penny S
Shipmate
# 14768
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Posted
Here's another rabbit recipe. I haven't tried it myself yet, but the company "Look What We've Found" kindly sent it to me when they discontinued it from their range. It tastes very good.
Rabbit, Leek and Elderflower Casserole
To be cooked in a slow cooker.
By volume
Diced Rabbit 33.5%
Camargue Red Rice 8.4%
Elderflower Cordial 5.8%
Cornflour 1.5%
Single Cream 27.2%
Sea Salt Maldon 0.5%
Black Pepper - Gr 0.1%
Frozen 10mm Leek 23.3%
I would assume the cornflour to be mixed to a paste with some of the liquid before adding, and blended with the cream to prevent splitting. And I'm wondering if the rice were to be pre-cooked, since otherwise the liquid doesn't seem very much. It was quite a thick texture from the package.
[ 13. January 2015, 15:14: Message edited by: Penny S ]
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tessaB
Shipmate
# 8533
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Posted
Has anyone got any good recipes for a fat-free cake? After hospitalisation for pancreatitis I have been put on a very low-fat diet and I am totally jonesing for a slice of cake. Also it is my birthday next week and I would love to take a cake into work to share.
The plus point is that with a week of no food in hospital and no fat since end of November, I have lost a stone and a half ![[Yipee]](graemlins/spin.gif)
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tessaB
eating chocolate to the glory of God
Holiday cottage near Rye
Posts: 1068 | From: U.K. | Registered: Sep 2004
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Doublethink.
Ship's Foolwise Unperson
# 1984
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Posted
Can you have sugar ? Just I know pancreas has something todo with insulin ?
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All political thinking for years past has been vitiated in the same way. People can foresee the future only when it coincides with their own wishes, and the most grossly obvious facts can be ignored when they are unwelcome. George Orwell
Posts: 19219 | From: Erehwon | Registered: Aug 2005
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
quote:
Originally posted by tessaB:
Has anyone got any good recipes for a fat-free cake? After hospitalisation for pancreatitis I have been put on a very low-fat diet and I am totally jonesing for a slice of cake. Also it is my birthday next week and I would love to take a cake into work to share.
The plus point is that with a week of no food in hospital and no fat since end of November, I have lost a stone and a half
How about angel food cake? No fat that I can see (cream of tartar isn't "cream") and with berries or stewed apples, it should be delicious.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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tessaB
Shipmate
# 8533
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Posted
Sugar is OK, egg white is fine and the diet sheet says I am allowed two whole eggs a week!
The angel food cake asks for a tube pan, is that the same as a loaf tin?
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tessaB
eating chocolate to the glory of God
Holiday cottage near Rye
Posts: 1068 | From: U.K. | Registered: Sep 2004
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by tessaB:
Sugar is OK, egg white is fine and the diet sheet says I am allowed two whole eggs a week!
The angel food cake asks for a tube pan, is that the same as a loaf tin?
There are actually tube shaped pans with closed ends. I got hold of one from a specialist cookware shoop for this sort of recipe, but haven't got round to using it yet. On the other hand, this site shows
Tube pans for angel food cake which are not what I would call tubular.
[ 14. January 2015, 17:17: Message edited by: Penny S ]
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LutheranChik
Shipmate
# 9826
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Posted
First of all...glad to be back after taking some shore leave.
Fat-free cake or quick bread: You can swap applesauce for oil in cake recipes or making box cakes, cup for cup. DP was misdiagnosed with pancreatitis several months ago, so we suddenly became experts in super-low-fat eating. She recently got an all-clear from a gastroenterologist, but we've felt so good on her diet (basically the DASH Diet) that we've decided to keep it up for the most part. Let me know if you need more recipe ideas...it can be very overwhelming to try and overhaul one's diet so drastically, but we made it work and even got through two major holidays without feeling deprived.
Rabbit: I looove rabbit: We were bummed that our local source for rabbit, which isn't that popular this side of the Pond, moved...we're trying to find a new farmer. If you're on Pinterest, I have a collection of game recipes called Got Game? that include lots of rabbit recipes. I like rabbit recipes that include earthy, berry, nut and/or resinous flavors
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Barefoot Friar
Ship's Shoeless Brother
# 13100
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Posted
quote:
Originally posted by LutheranChik:
Rabbit: I looove rabbit: We were bummed that our local source for rabbit, which isn't that popular this side of the Pond, moved...we're trying to find a new farmer. If you're on Pinterest, I have a collection of game recipes called Got Game? that include lots of rabbit recipes. I like rabbit recipes that include earthy, berry, nut and/or resinous flavors
Welcome back!
Thanks for this. I'll go take a look now.
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Do your little bit of good where you are; its those little bits of good put together that overwhelm the world. -- Desmond Tutu
Posts: 1621 | From: Warrior Mountains | Registered: Oct 2007
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Penny S
Shipmate
# 14768
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Posted
A follow up to my grandmother's rabbit recipe on the subject of the bacon knuckle. Though the one I bought from the butcher was big enough for a family meal on its own - I think it may have qualified as "Hand and Spring", I have today bought a knuckle in the supermarket, which appears to be a) ham rather than bacon, and b) what's left after the deli counter has cut off slices, leaving only the meat left attached to the bone. This will do very nicely for the rabbit I have in the freezer, as it is the right size.
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Ariel
Shipmate
# 58
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Posted
This evening I discovered the Thug Kitchen Cookbook. Probably not worksafe, but if expletives don't shock you, you may enjoy the punchy style of the book.
Posts: 25445 | Registered: May 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
The Bread thread has past on to another realm but, at last, my first attempt at bread for a few years is currently proving downstairs. I'm not sure how well it will work with this Indian flour but it is worth a go - I have used plain white flour, wholewheat flour a handful of oats and a little millet flour. It all came together okay in the bowl and then when kneading so looking good so far!
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
quote:
Originally posted by Ariel:
This evening I discovered the Thug Kitchen Cookbook. Probably not worksafe, but if expletives don't shock you, you may enjoy the punchy style of the book.
Oh, man, that hilarious! Tomato and nectarine pasta in street-speak, woo-hoo! And the recipes look pretty good.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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St. Gwladys
Shipmate
# 14504
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Posted
I've been making quite a lot of casseroles lately, as I'm not really into "cooked dinner", even on a Sunday. I really fancy using venison - has anyone got a recipe for venison casserole?
Back on the subject of fat free/sugar free/egg free cakes, I have a recipe for something called Cloister cake which we had at Wells cathedral. It's a very fruity cake with no fat, sugar or eggs, but does use an awful lot of dried fruit,. so isn't particularly cheap to make, which is why I don't make it very often. The binding agent is the liquid in which you have soaked dried dates.
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"I say - are you a matelot?"
"Careful what you say sir, we're on board ship here"
From "New York Girls", Steeleye Span, Commoners Crown (Voiced by Peter Sellers)
Posts: 3333 | From: Rhymney Valley, South Wales | Registered: Jan 2009
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by St. Gwladys:
I've been making quite a lot of casseroles lately, as I'm not really into "cooked dinner", even on a Sunday. I really fancy using venison - has anyone got a recipe for venison casserole?
I made one earlier in the week which turned out very nicely. Assuming you're using a metal pot/casserole -
Shake your diced venison in a plastic bag with some flour. Batch fry in a little hot oil until nicely sealed, and set aside. Soften chopped onion, carrot and leek* in the casserole. Tip the venison back in. Top up with red wine (if you have any) and beef stock. Pinch of thyme and a good tbsp of redcurrant jelly. Moderate oven for an hour or so.
I had a helping over which I am going to combine at some future date with diced, crispy bacon as a filling for pasties.
*leek because I happened to have it. The onion is the one essential - other veg can be varied.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Penny S
Shipmate
# 14768
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Posted
Beat me to it, though I would have seasoned the flour (not with salt, as I have reduced my use of that. Ground pepper, and I'm wondering if I would use the mustard I use with beef. And I tend to use a few lentils and pearl barley with everything. And use a slow cooker.
[ 18. January 2015, 16:30: Message edited by: Penny S ]
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Ariel
Shipmate
# 58
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Posted
I cook venison casseroles much the same way as I cook beef casseroles, in a mixture of red wine and stock. I chuck in veg alongside them so that they soak up the flavour and cook in the sauce.
I do have a recipe which I posted on the boards a while ago which involves chunks of quince, if you can get it. These soak up the flavour wonderfully. The recipe is originally for lamb but it does work very well with venison. If you can't get quinces, firm apples (ideally an Egremont Russet if you can get it) or pears would do. If anyone wants the recipe, let me know and I'll send it to you. It is for 8 so quantities would need to be adjusted.
Posts: 25445 | Registered: May 2001
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Piglet
Islander
# 11803
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Posted
I've never done venison, but when a friendly hunter gives us some moose, I'll make a casserole out of it, in the same way as I would a beef one.
My method's kind of a cross between Firenze's and Penny's - toss the pieces in seasoned flour (salt, pepper, thyme), then sear them in a frying-pan. Put veggies (I use finely-chopped onion and celery, chunks of carrot and potato and halved mushrooms) into the slow-cooker, followed by the meat as it browns. Deglaze the pan with red wine and a little red pepper jelly and tip into the slow-cooker, along with some beef stock and cook on Low for about 8 hours. If the sauce hasn't thickened to your liking, turn the heat to High and add a buerre manie made by mixing a tablespoon each of flour and butter to a paste, stir in and cook for about 15-30 minutes.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
The bread didn't rise like it should have done - it either needed longer proving or it needed more yeast but it tastes okay - especially straight out of the oven with a little butter.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Emendator Liturgia
Shipmate
# 17245
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Posted
For lunch today we made baked pumpkin risotto - absolutely delicious, and dead set easy as well - no slowly adding hot stock a bit at a time, etc.
Went fantastically with roasted lemon and thyme chicken: before anyone comments on the sumptuousness of a mid-week lunch, we did have 3 guests to share table with us, all of whom expected something good from two experienced (and nearly professionally qualified) cooks.
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Don't judge all Anglicans in Sydney by prevailing Diocesan standards!
Posts: 401 | From: Sydney, Australia | Registered: Jul 2012
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Roseofsharon
Shipmate
# 9657
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Posted
We've had baked pumpkin 'risotto' this week, too. With brown rice, and flavoured with sage.
Only two pumpkins left from last year's crop, but there are still about a dozen mini-pumpkins (Buffy Ball) in store, as I can't get a knife through the skin.
Today I'm going to try hammering a screwdriver into one to make a few ventilation holes (to prevent an explosion in the oven)and bake it for a quarter of an hour to soften it a bit before attempting to slice the top off.
I hope that works, otherwise I can't see how I am going to use them.
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Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Golden Key
Shipmate
# 1468
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Posted
Roseofsharon--
Re opening the pumpkin: I wonder if it would help to soak it in warm/hot water for a while, before trying to cut into it? Even soak it overnight?
About pumpkin in general: curry powder goes well with it. I've had curried pumpkin soup. Yum. Probably a recipe online.
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Blessed Gator, pray for us!
--"Oh bat bladders, do you have to bring common sense into this?" (Dragon, "Jane & the Dragon")
--"Oh, Peace Train, save this country!" (Yusuf/Cat Stevens, "Peace Train")
Posts: 18601 | From: Chilling out in an undisclosed, sincere pumpkin patch. | Registered: Oct 2001
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Golden Key
Shipmate
# 1468
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Posted
"How to cut a pumpkin"--The Kitchn. It's specifically about small pie pumpkins, with pictures. (IMHO, looks dangerous.) In the links towards the bottom of the page, there's one about baking a pumpkin before cutting.
And for general pumpkin info, All About Pumpkins and Winter Squash. I didn't see any cutting info there.
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Blessed Gator, pray for us!
--"Oh bat bladders, do you have to bring common sense into this?" (Dragon, "Jane & the Dragon")
--"Oh, Peace Train, save this country!" (Yusuf/Cat Stevens, "Peace Train")
Posts: 18601 | From: Chilling out in an undisclosed, sincere pumpkin patch. | Registered: Oct 2001
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Ariel
Shipmate
# 58
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Posted
Brute force, basically. It's why making a pumpkin pie always takes me most of the evening and is therefore something I only do once a year. Sawing with a serrated knife then carving the chunks off for steaming takes the time it takes.
I may try grating the chunks next year.
Posts: 25445 | Registered: May 2001
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Sioni Sais
Shipmate
# 5713
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Posted
I'm not sure if it would work with a pumpkin but a butternut squash needs to be cut with a powertool *unless* you peel it first, with a made-for-the-job potato peeler (which isn't going to slip and cause serious injury). Once the outer skin has been removed one you are down to the flesh which can be cut far more easily.
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"He isn't Doctor Who, he's The Doctor"
(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Roseofsharon
Shipmate
# 9657
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Posted
Managed to make holes with hammer & screwdriver, and then baked them for 15minutes. Cooled them a little and found that I could cut the tops off without difficulty.
I removed the innards and cooked them stuffed with bread, cheese, garlic & cream. The flesh was rather dry and stringy - maybe the variety, or maybe I've had them siting around for too long.
They had ripened on the plants, and were rock-hard when I cleared the beds in October. I couldn't even nick the skin, not even with a serrated knife - maybe they were meant to be picked/eaten earlier?
Anyway, Mr RoS enjoyed his so I'll probably be doing them again - I do have at dozen or so left.
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
It sounds as if they were a bit gone over. I've never grown pumpkins, but I've noticed courgettes, peas and beans all have an optimal time before becoming variously watery/leathery/stringy.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
Well, they do usually sit there in huge boxes in supermarkets for days before being sold, having been transported from who-knows-where for a few days as well.
Boil the buggers. Get a cauldron, tip the whole thing in with a resounding splash and boil it for six hours over a slow fire. That should do the trick.
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Palimpsest
Shipmate
# 16772
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Posted
I had a spectacular failure many years ago trying to emulate a colonial recipe. You cut the top off, gut the seeds and pour in cream, eggs and molasses. You replace the lid and then bake for 8 hours. Mine fell through the grill it was on in a mess, but it was tasty.
[ 28. January 2015, 18:09: Message edited by: Palimpsest ]
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Golden Key
Shipmate
# 1468
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Posted
Sounds kind of like a crustless pie.
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Blessed Gator, pray for us!
--"Oh bat bladders, do you have to bring common sense into this?" (Dragon, "Jane & the Dragon")
--"Oh, Peace Train, save this country!" (Yusuf/Cat Stevens, "Peace Train")
Posts: 18601 | From: Chilling out in an undisclosed, sincere pumpkin patch. | Registered: Oct 2001
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North East Quine
Curious beastie
# 13049
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Posted
I'm hosting a fund-raising coffee morning in a month's time. I'll have to do a lot of home baking for it. How far in advance can I make tray-bakes and store in Tupperware? Or can I freeze tray-bakes?
I've baked and frozen my usual in-the-freezer standby chocolate cake, but I'm looking for other ideas that can be made well in advance and either stored or frozen.
Posts: 6414 | From: North East Scotland | Registered: Oct 2007
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Pomona
Shipmate
# 17175
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Posted
Cake usually freezes well, so I'd freeze - the only kind I'd be wary of is a fatless sponge because I'd have thought it could get soggy. I'm assuming goodies to raise money wouldn't be fatless ![[Big Grin]](biggrin.gif)
For me this period of late winter/almost spring is all about seville oranges (so marmalade), rhubarb, and I think blood oranges are also in season about now. A rhubarb and frangipane thing (like a bakewell tart but rhubarby!) would be good, with or without ginger. Lemon is also nice and fresh at this time of year, and/or a tropical/coconutty slice.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Moo
Ship's tough old bird
# 107
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Posted
My twenty-year-old bread machine died a few weeks ago, and I have bought a new one. The new one has a special compartment that adds yeast at the proper time, whatever that is,
I have an old bread-machine cookbook that says if your machine has a special yeast compartment, you should double the amount of yeast! What is this about? Does anyone know?
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Just because it amused me, I made duck soup on Friday night: using the frozen stock made from carcase of (reduced price) crown of duck, meat picked off bones and a bit of leftover breast meat that I hadn't eaten during the week, juices from under the dripping with a bit of fat to stir fry the (reduced price) bean stew pack from supermarket before I added the stock and then meat. It was really, surprisingly nice.
I bought the duck for last weekend, roasted it with soy and honey glaze and served it with noodles and stir fried vegetables, leftovers for lunch at work. And surprising myself, I followed up immediately by making and freezing the stock.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Moo:
My twenty-year-old bread machine died a few weeks ago, and I have bought a new one. The new one has a special compartment that adds yeast at the proper time, whatever that is,
I have an old bread-machine cookbook that says if your machine has a special yeast compartment, you should double the amount of yeast! What is this about? Does anyone know?
Moo
Doesn't the new machine come with its own basic recipe book? I have tried making bread from general bread machine recipe books, and sometimes they work and sometimes they don't - so I tend to stick with the one that came with it.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Curiosity killed ...:
... surprising myself, I followed up immediately by making and freezing the stock.
We buy a ready-cooked chicken from Costco about every other week, and for less than $10 it'll feed us several times (chicken casserole, paella, sandwiches, soup ...). I freeze the carcass and when I've got two, I put them together in a big pasta-pot (the sort with an inner colander thingy) with onion, carrot, celery, a couple of bayleaves, a few peppercorns, salt and some dried herbs and make a batch of stock - it yields about the right amount to fill up all the variously-proportioned plastic freezer-boxes I have.
Home-made stock is so much nicer than stock-cubes, and if I'm in the right mood, I find it quite therapeutic to make (even the skimming bit).
I made a big batch last week - I think I can feel a pot of soup coming on ...
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Firenze:
Doesn't the new machine come with its own basic recipe book? I have tried making bread from general bread machine recipe books, and sometimes they work and sometimes they don't - so I tend to stick with the one that came with it.
Yes, the new bread machine came with its own recipe book, but I was interested in some of the recipes in this other book. For instance they have a recipe calling for white cornmeal as well as wheat flour.
I was asking out of curiosity; I can't imagine why you would need more yeast when it's added automatically.
I will try the recipes with the normal amount of yeast and see what happens.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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