What do your meals look like (show me pictures)....
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@mjbnj0001
Thanks. This makes me wonder if I can do the kneading in the food processor (I use a stretch and fold technique) though maybe it is more work to wash the food processor. Good to see how he performs the final stretch of the foccacia.1 -
Our restaurant meal on Friday night, because the hubby is convinced that eating out on Friday makes the weekend feel longer. We ordered the bread selecetion that included focaccia topped with thinly sliced tomato, courgette and onion. The hubby thought my focaccia is better. Besides the sweet toppings, the restaurant put sugar in their dough.
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@mjbnj0001
The pasta dish was with courgette flowers. There were also mini immature courgettes maybe a half inch in diameter.1 -
@mjbnj0001
The pasta dish was with courgette flowers. There were also mini immature courgettes maybe a half inch in diameter.
Ah. Thanks.1 -
Dim sum with misshapen homemade turnip cake. Next time I need to fill the container higher, cook until firmer, and dice the mushrooms and sausage more finely to get neat slices similar to poundcake. The dumplings and Chinese pancake (which I burnt) were ready made freezer fare from the asian supermarket.
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🍴 Vineyard Bluefish with patty pans, cauliflower and romanescu.
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Dim sum proper out in Chinatown with the girls.
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Dinner. Starter of salad with feta, grapes, chopped candied nuts and croutons. Main of boeuf bourgignon pulled out of the freezer with a lid of choux pastry and sauteed spinach.
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Mixed bean & ham soup with buttered torn french bread.
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Beef rendang pulled out of a batch from the freezer, rice, cucumber salad with store bought Japanese sesame dressing.
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Very simple Monday night dinner as summer keeps on rolling along in the locally-very-hot weather (90F+ today). Beef cheeseburger, steamed broccoli, chopped salad. The beef is another portion of the custom grind I posted about last week; I broke that purchase into three parts, freezing two. The bread, you might notice, is from a commercial loaf; my remaining home-baked loaves and buns are (were) still frozen at the time of this meal. My wife actually prefers this commercial, organic, diet-friendly (70 cals per slice due to the expedience of thinner slicing) for her at-work lunches. But my stuff for home meals. EDIT: computed macro numbers, approx. ... 871 cals, 40g protein, 51g fat, 62g carb (12g fiber, 16g sugar).
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Cold foods. Mixed greens, pre-grilled meat salads. Chilled fruits.
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Favorite meal from vacation: seafood pasta4 -
Weeknight dinner now that I am back in the office. Gai yang drumsticks (I freeze them in the marinade to air fry later), roast potato where hubby did the prep while I was at work, boil in the bag shop bought cooked beets, tomato with ranch.
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Dinner out tonight.
Faroe island Salmon & veg.
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I had some work done at the house this morning (powerwashing the sidewalks and etc.), so rather than hang out, outside, and become a sidewalk superintendant (literally, LOL), I decided to knock an item off my to-do list: pickled red onions, a simple treat, especially as a summer grill and sandwich garnish.
Simplicity: cut up your onions, bathe them in some boiled water for a bit (to soften slightly), prepare your brine (vinegar of choice, sugar, salt, perhaps flavorings), pack your jars with the drained onions, fill with the brine, refrigerate. As these are "refrigerator pickles," they do not ferment as do standard pickles, but they are ready in a couple of days - and are only good for several weeks at most. Mostly, they're consumed before they expire, LOL. In today's batch, I added a pickling spice mix to the jar rather than flavoring the brine itself. I didn't add other components (jalopenos, garlic, etc. are often pretty good additions). They should be good to go by the weekend. There's about a million YouTube videos on how to prepare, all differing slightly. I had some surplus brine, I'll use it as a marinade base on some chicken for tonight. This was 2 large red onions, yielding 2 full and a partial jar.
Almost ready to pack the jars ...
Give them a few moments before sealing ...
I label since they have differing components and a limited shelf life ...
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Vietnamese dinner out with the girls.
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all looks delish!!! yum!
@mjbnj0001 thank you for the process pics & explanation! i have never pickled anything (pressure cooker fear) and am tempted to try a fresh pickling/no cooking method. saw a fellow, Jamie Oliver I think, make a fresh pickled red onion sluces for a burger topping in a few minutes in a show for a healthy lunch. - think i'll add to my list to explore.
browsed a bobs red mill variety today, and picked up flour to try focaccia making, soon, ready when the whim hits. picked up more '13 mixed beans' for soups, cornbread mix, and they had some sample individual granola to try. at home, bagged up some grab & go snackage mixed nuts with craisins. Snack today was chilled apple, nuts, cheesesticks.
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As I mentioned earlier today in the posting on the pickled red onions, I had some brine left over from the process that I intended to make into a chicken marinade. Here's the result.
We were pleased with the result, although I think more marinading (I did about 90 minutes) would have even better results. Once the chicken was in the oven, I reduced the marinade down to about half volume on the stovetop to form a basting sauce, which I applied about 2/3 of the way through the cooking period.
Since the brine for the onions was vinegar, water, salt and sugar, for me to make it into a marinade I added some more vinegar, olive oil, mustard, herbs and spices, honey (rather than more sugar) and finally, a spritz of Worcestershire sauce for umami.
It's a bit windy today in NJ (fortunately less so than in other parts of the Northeast), so I baked the chicken rather than grilling outside.
The sharp-eyed among you might say, "Hey! That's a lot like the meal you posted the other night!" - and you'd be right. It's "clear-the-fridge night" this evening for new produce incoming tomorrow. Note however, I did use one of my (now thawed) home-baked hybrid sourdough burger buns for the sandwich, so that's different.
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Adventurista wrote: »all looks delish!!! yum!
@mjbnj0001 thank you for the process pics & explanation! i have never pickled anything (pressure cooker fear) and am tempted to try a fresh pickling/no cooking method. saw a fellow, Jamie Oliver I think, make a fresh pickled red onion sluces for a burger topping in a few minutes in a show for a healthy lunch. - think i'll add to my list to explore.
Thanks for the compliment. These "refrigerator pickles" are pretty easy (you can do cukes and other veg too - look up recipes for "refrigerator bread and butter pickles" for some examples). Good luck on your version.
BTW, I understand caution or anxiety around pressure cookers. Actually I use an old jiggle-top one myself; I think it's great for dried beans and grains and a bunch of other preps. When using it, I am pretty focused on the process to avoid any mishaps. We had the bug back around 2000 to go long-distance cruising (small boat sailing), so we learned a lot of the skills relative to that (alas, life intervened and we didn't sail off into the sunset). A pressure cooker is fuel-efficient compared to other cooking methods, so it's a natural for cruisers who can be away from replenishment sources. Of course, these days, anyone wishing to pressure cook in a home environment would get an InstaPot, which has some safeguards built in, and can be used for a variety of other purposes.
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Concoction of Greek chicken, peppers, onions, Greek rice, Mediterranean pico and tzatziki!10 -
Roast pork loin cooked sous vide a few weeks ago and pulled out of the freezer and warmed up in the air fryer. Sauteed bok choi and caramelized microwaved carrots. Rice.
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More goodies for a planned BBQ get-together: fresh-baked onion rolls/burger buns. Standard baking approach for this batch (no 'hybrid sourdough" experiments) - flour, yeast, salt and water only, with some dehydrated onion flakes mixed into the batter (need to add some extra water to ensure they hydrate without drying the batter during the 8-hr initial rise or 90-min 2nd rise). You can see the embedded onion in a few spots in the rolls. After this pic, I racked them for overnight cooling. Since I need them for Monday, they'll head into the freezer in the morning. About 11 hours start to finish, with about 30 minutes active work during that time.
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Yum! They look wonderful!
My focaccia attempt pending acquisition yeast... still on the hunt.
So, care to share ingredient measurements on the rolls @mjbnj0001 since i'll have yeast soon? Think hubby would enjoy.1 -
Adventurista wrote: »Yum! They look wonderful!
My focaccia attempt pending acquisition yeast... still on the hunt.
So, care to share ingredient measurements on the rolls @mjbnj0001 since i'll have yeast soon? Think hubby would enjoy.
Thanks for the compliment. They're in the freezer now, saved for Monday. These baked-at-home breads don't keep for more than several days, by the way, since I don't add anything to retard mold. Just flour, salt, yeast, water - and flavorings if I want.
When I first starting baking around 6-7 years ago, I tried a variety of methods. And got a variety of results. Then I stumbled onto the "artisanbreadwithstev" YouTube channel, with a concept he calls "Turbo No Knead" bread. A simple process - a lot like making mudpies LOL - and a short production time - 90 minute 1st rise. This carried us through the pandemic. After that, I began experimenting with process mods, ingredient mods, etc., and different end products, leading me to different recipes and approaches. And now I'm experimenting more with a "hybrid sourdough" approach. But I go back to this process/recipe for standard rolls/buns (a little recipe scrap I keep in my kitchen drawer LOL):
https://youtu.be/_gj-TrdKUuc
The mod I made for this batch was to add several rounded tablespoons of dried onion flakes into the dry mix, and upped the water a bit (2oz, for their hydration). I also rescaled the indgredients to yield 10 rolls rather than 6 (which exhausted my bread flour supply until I get to the store later today).
Yeast is all around us - that's the basis of traditional sourdough, lol. But I understand what you mean. I usually don't buy the little packets of yeast from a typical grocery store - they could've been on that shelf since the dinosaurs walked the earth ("proving" the yeast is a good step with these). If you do pick up yeast at the market, get the bottled stuff, and it's a good sign if they keep it stocked in the cooler section. Always check expiration dates anyway. I shop online, usually Hodgson Mill, but other purveyors too, including Amazon (esp. during the pandemic - supplies of any sort were hard to get). Pleasant Hill has some good products too. I've gotten good results with both Red Star and SAF. Online is often much fresher. I've added a link to an intro to yeast (and other leavening agents) article. Be sure you get the correct yeast for your process. For instance, the "artisanbreadwithstev" process for "turbo" bread (90-min 1st rise) uses "instant" yeast.
https://www.curiouscuisiniere.com/yeast-and-other-leavening-agents/
https://www.hodgsonmill.com/collections/baking-aids-ingredients
https://pleasanthillgrain.com/food/baking-ingredients?product_list_limit=all
I go directly to the millers for my flour when I can. It's fresher. I typically stick with King Arthur.
https://www.kingarthurbaking.com/
My next evolution will be to start milling my own flour after September. I have the mill, and I have the wheat, but my docket is pretty full until then to include something new.0 -
Adventurista wrote: »Yum! They look wonderful!
My focaccia attempt pending acquisition yeast... still on the hunt.
So, care to share ingredient measurements on the rolls @mjbnj0001 since i'll have yeast soon? Think hubby would enjoy.
... forgot to mention, "bon appetit!" to you and your husband. the great thing about experimenting with baking is that the results, which may or may not be what you had hoped for, are generally always edible. good luck!
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Friday nights we eat out as hubby feels it makes the weekend feel longer. We went a bit upscale this time.
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Misty morning on the beach.
Breakfast - 🍸8 greens shake 🥬 , spirulina, pomegranate, açaí, blueberries, strawberries, collagen.
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SafariGalNYC wrote: »Misty morning on the beach.
Breakfast - 🍸8 greens shake 🥬 , spirulina, pomegranate, açaí, blueberries, strawberries, collagen.
looks like a perfect morning
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