What do your meals look like (show me pictures)....
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Post long run. Not pictured: 2 bowls of pretzels and a protein drink. Long run was 1 hr. The mushroom sampler from Costco is amazing.3 -
Another Vegetable Quiche.
I know I make a lot of these!
This one has micro greens, green beans, squash, rainbow carrots, peppers, onions and flax. Whipped in eggs and herbs. I like it with dragon sauce.
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We're going to Canada tomorrow to visit mom before I start a new job. Tapas dinner is a good way to use up small quantities of veg lingering at the bottom of the fridge, never mind little bits of leftover meat.
I baked two batches of focaccia because I accidentally tore a bag of bread flour while putting away the groceries last night. Using the excess for sandwiches to take to the airport seeing as airport food tends to be both expensive and yucky. The cross section of the big loaf used the Emma Fontanella schedule of stretching and folding followed by an overnight cold prove in the refrigerator. The cross section of the small loaf used the Chef John schedule of first proving at room temperature overnight followed by a series of stretch and folds. Colour differences are due to different brands of flour, I think.
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Made these last night, General Tso's Baby Back Ribs. I own a BBQ Spice Rub and Sauce company and I am toying with keto options, this was using my Keto All Purpose Sweet and Smokey Rub with a Keto General Tso's Sauce I put together.
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Air Canada economy service Heathrow to Halifax.
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Dinner at mom’s nursing home.
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Brunch
🍴 Wild Salmon, Cauli mash, bell pepper, cucumber
🍹 kale- pomegranate- spinach juice (with pulp)
🍨 blueberries
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SafariGalNYC wrote: »Brunch
🍴 Wild Salmon, Cauli mash, bell pepper, cucumber
🍹 kale- pomegranate- spinach juice (with pulp)
🍨 blueberries
i once had a grilled salmon with blueberry relish in maine. now i have a hankering to recreate, lol. maybe later this summer.2 -
Your version looks better!1 -
For a busy summer Saturday evening, I was looking for something somewhat light, easy and fast to make. I pulled a recipe for "Spanish Chick Peas and Eggs" ("Garbanzos con Heuvos") from my backlog. Extremely easy, fairly fast (45 min from decision, to ingredient check, chopping, cooking and plating). I took my inspiration from the website/Youtube channel, "Spain on a Fork."
Here's the YT link:
https://youtu.be/dcX1iRJJ7QI
I "ad libbed" a bit, adding diced green bell peppers, sliced cherry tomatoes, and added a little heat with red pepper flakes.
I haven't computed my macros yet, but I'm assuming peas and veg would be fairly healthy. Proteinaceous too. In the pic, I sliced open the poached egg to show the yolk. Star of the show.
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Food at mom’s nursing home is usually decent but tonight it was gross excepting the green salad starter. Poorer quality kitchen staff on the weekends?
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My Saturday (yesterday) jobs included another bread experiment. That's why I wanted something fast and easy such as the chickpea dish I posted last evening.
I've been trying, as you've seen this year, varying types of "hybrid sourdough" approaches, that is, mixing commercial yeast with the microbes in yogurt. This emulates a mixture such as might be obtained via conventional sourdough culture via exposure to air to capture wild bugs. The other factors in true sourdough (and yes, some people call what I'm trying to be "sourfaux" bread) are length of fermentation of the dough batch and deveopment of the sourdough starter culture over time. I'm trying this hybrid approach because I have historically been terrible at keeping a sourdough culture alive for more than a couple of weeks. Yes, it's pretty pitiful when you can't keep bacteria alive, LOL. I hope that by mastering this approach I can reap the benefits of sourdough at home (I've been baking 80% or so of our bread products - loaves, rolls, etc. - for a number of years now, just using yeast).
So, for this cook batch, I am trying Kefir rather than yogurt in an all-bread flour dough with my old brand of yeast (what we call "bread flour" is usually called "strong flour" in the UK; what I use is unbleached and unfortified), and a new brand of yeast in a 70/30 bread flour/whole wheat flour mix using my old standby yogurt. I call this 70/30 mix "Lite Whole Wheat," sort of like some commercial brands of bread. The yogurt delivers 6 strains of microbes, and the kefir 12. The plan was my typical higher-hydration no-knead recipe, with 8 hours of room temp (countertop) first proof, 30 minute 2nd proof, usual 400F for 40 minutes bake. Results as below.
The two doughs starting their 1st proofing period. 1 loaf for the kefir experiment, 2 in the WW/yogurt batch as per my recent efforts.
After 1st proof, 8 hours. kefir/bread flour on left, ww/yogurt on right.
Hot out of the oven. I did get a more pronounced "sourdough" smell during the bake this time. They'll cool overnight (it's nearly midnight in this picture). As you can see, I got a pronounced "oven rise" on the WW loaves; I'm thinking this yeast is more robust than my previous. Since they were from the same dough ball cut in half, why one got so much more expansive than the other is something to research.
And, this morning, 2 of the loaves cut to display their internal crumb. My main interest, the kefir loaf, didn't have much of a sourdough tang until I lightly toasted it, but was delicious in both cases. I cut into the more expansive ww loaf to see what's going on there.
The two WW loaves are headed into the freezer, and we'll be eating the kefir loaf first. With this much bread, it'll be a couple of weeks before I make another batch ... although I'm thinking I should make some burger rolls using the new approach for our weekday grilling. I have a lot of the kefir available. We'll see. My next loaf bread experiments will be the 70/30 WW mix, new yeast and kefir, and perhaps a 12 hour 1st proof. Yes, good science implies changing one variable at a time, but I'm not that patient, LOL.
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Food at mom’s nursing home was back to the usual standard today. They gave me a huge portion of dessert.
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@mjbnj0001
Clever that you do your bread dough in those tupperware containers to presumably to avoid the use of disposable plastic wraps. As I don't own large food boxes, I have been doing my super hydrated doughs in casserole pots that have a tight fitting lid for the same purpose.3 -
Dinner at mom’s nursing home. In celebration of Canada day, beaver tails (=flat cinnamon doughnuts) and maple ice cream were on offer for dessert.
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@mjbnj0001
Clever that you do your bread dough in those tupperware containers to presumably to avoid the use of disposable plastic wraps. As I don't own large food boxes, I have been doing my super hydrated doughs in casserole pots that have a tight fitting lid for the same purpose.
Thanks, yes. I have been doing longer-term room-temp countertop proofing this year, so they work well. I affix one of the 4 latches to keep the lid on against possible misadventure, but leave the other 3 loose so any excess co2 pressure can escape.
When I first starting baking bread some years ago, I used a method that forced the first proof into 90 minutes through a slightly warmed environment. Slightly preheating the oven then letting the retained residual heat worked out OK. For this, I used stainless mixing bowls and Al foil to cover. I got 5 or more uses out of the foil before the repeated crinkle got to be to much and it broke down. It depended on how gentle I was with it.
When we downsized into this retirement home in 2022, the new oven came with a proofing feature. IMHO it's too warm, so I don't use it ... often. I still tinker with recipes, LOL, and revert to metal proofing containers when I go this route. We've talked about getting a dedicated warm proofing box, but really don't want to clutter up the countertop with a new resident appliance. I have a mill I want to colonize the countertop with anyway, lol.
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Dinner at mom’s nursing home. In celebration of Canada day, beaver tails (=flat cinnamon doughnuts) and maple ice cream were on offer for dessert.
Beavertails! I know you're in Toronto area for family, but if you ever wind your way to Ottawa, in the Byward Market area, there's a beavertail vendor with a good assortment of options. They do serious damage to my dietary intentions, LOL.1 -
Yum! Still looking to trying focaccia. Will look back re yogurt.
Question @acpgee @mjbnj0001 Re stainless casserole tight fitted lid or foil? Should a lid be lifted to off gas when proving? Decades ago, did some bread in large glass bowl covered with linen kitchen towel which would be more porous than foil, more porous at edge than tight fitted lid... thoughts?
Torn rotisserie chicken in sauce, grated parm, over noodles, green beans4
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