What do your meals look like (show me pictures)....
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I didn't eat THIS one tonight, but some time soon unless I give it away. It's about a half pound.
which type is this? at the house we sold recently,we had a recurrent hen-of-the-forest that would get almost basketball size. As it was on the curb line, adjacent to the street, cars and dogwalkers, i couldn't bring myself to eat it. but we had an old italian guy who asked permission for it, which we granted. he came back every year for the last eight or so years we lived there, so it must have been good.
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Friday night clearing some of the fridge before the upcoming busy weekend. Baked salsa chicken thighs, blanched green beans, roast savory redskin potatoes, salad.
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I didn't eat THIS one tonight, but some time soon unless I give it away. It's about a half pound.
which type is this? at the house we sold recently,we had a recurrent hen-of-the-forest that would get almost basketball size. As it was on the curb line, adjacent to the street, cars and dogwalkers, i couldn't bring myself to eat it. but we had an old italian guy who asked permission for it, which we granted. he came back every year for the last eight or so years we lived there, so it must have been good.
Those are Cantharellus formosus.2 -
Airport lunch.
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Dinner on the Toronto to London Heathrow service on Air Canada in Economy.
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Finally home. This dinner took about 20 minutes to put together because we had candied pumpkin seeds in the pantry and balsamic vinaigrette and hard goat cheese in the fridge for the salad. We had cheats pork ravioli (made with ready made gyoza wrappers) in the freezer that just needed boiling from frozen for three minutes before tossing in brown butter and dried sage.
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Omelette in yam wrap with mixed greens and tomato
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SafariGalNYC wrote: »Omelette in yam wrap with mixed greens and tomato
yam wrap? interesting. do you buy them or make your own with the flour?
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Out with ex colleagues for Vietnamese.
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I'm involved in a little experiment on another of the Recipe threads ("What Do You Add to Your Yogurt"). I'm duplicating some of the conversation here, as some of you have been interested in the "hybrid sourdough" breads I've been pursuing.
I've been making various attempts at a "hybrid sourdough" this year, using various combinations of yogurt or kefir with commercial yeast to simulate the mix of bugs a "true" sourdough incorporates for dough fermentation. I've gotten tasty results, but the amount of "tang" isn't up to the level of "true" sourdough - I have avoided adding too much dairy as it browns too easily when baked, thus the amount of tang is reduced.
Following up on hints over on the other thread, today I strained a jar of conventional yogurt ("Greek-ifying" it), retaining the liquid whey (containing the live bacteria) for my bread. That's for the next bread bake experiment.
Also, left with the "Greek" yogurt, I have other options, so I'll be making Ranch dressing and/or Ranch marinade with it. Nothing wasted. So, "watch this space," LOL.
Photos --
1. Starting to strain the regular yogurt. I expected this process to be 6-8hrs, I let it run 7.
2. Small weights to press the yogurt and improve the yield. Last time I strained yogurt like this, a couple of years ago, I didn't do this. This is an improvement. I doubled the weights halfway through.
3. The yield, approx. a pint of whey and a nice quantity of creamy "Greek" yogurt. The liquid whey will displace an equal volume of water when I make my dough.
4. Getting ready to Ranch, making my flavoring powder mix.
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Wow @Schu8080 - your salads are beautiful.
@mjbnj0001 - that's actually an interesting process and yield with the yogurt there, ty for the share.1 -
Adventurista wrote: »Wow @Schu8080 - your salads are beautiful.
@mjbnj0001 - that's actually an interesting process and yield with the yogurt there, ty for the share.
Thank you. I'm aware some of these things, unlike regular recipes and indeed my particular path and attempts at dietary improvement, may have limited appeal for some folks, but my hope is they bring entertainment and perhaps techniques for others.
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That strained yoghurt reminds me of a winter dessert I haven't made for a while. Strain a half and half mixture of slightly sweetened whipped cream with no fat yoghurt and strain overnight in the fridge. This is known and coeur a la creme and would traditionally made in a heart shape basket. In the meantime poach a few dried figs in red wine until plumped up, about an hour covered on a low simmer. Remove figs, reduce the wine sauce, cool and serve together. In summer, serve coeur a la creme with fresh strawberries.2
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SafariGalNYC wrote: »Omelette in yam wrap with mixed greens and tomato
yam wrap? interesting. do you buy them or make your own with the flour?
@mjbnj0001 - bought them! They were really tasty!!
Yam, bamboo fiber, psyllium husk, tapioca starch.
I’ve been on the look out trying different wraps here and there.1 -
That strained yoghurt reminds me of a winter dessert I haven't made for a while. Strain a half and half mixture of slightly sweetened whipped cream with no fat yoghurt and strain overnight in the fridge. This is known and coeur a la creme and would traditionally made in a heart shape basket. In the meantime poach a few dried figs in red wine until plumped up, about an hour covered on a low simmer. Remove figs, reduce the wine sauce, cool and serve together. In summer, serve coeur a la creme with fresh strawberries.
sounds like something to whip up for a holiday party. i'll look it up, thanks!
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🍸 Greens shake
🥦 broccoli
Salmon/veggie cakes. Used cassava flour/oat fiber chia for flour base- came out pretty good!
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The salad to start had a tiny bit of Vietnamese sawtooth coriander which added a subtle herbal note. Main ingredients were oak leaf lettuce, rucola, goat gouda, candied pepitas, balsamic vinaigrette. Main of gratin dauphinoise, some sous vide roast silverside and onion gravy we had in the freezer and caramelised and microwaved carrots.
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Here are the results of my experiment (as been being reported above).
The solid "Greekified" yogurt became a base for (a) Ranch dressing on a dinner salad, (b) will be thinned to act as a chicken marinade (probably) tomorrow. Will contemplate other uses for the yogurt solids, but those will be for another day.
The extracted whey went into a batch of bread in an attempt to create "hybrid sourdough" using the bacteria in the whey as well as commercial yeast to simulate sourdough culture. The results were intriguing, tasty and excellent, but alas, not really sourdough. "Whey bread" is its own thing, and I may make it again (and again, LOL). I have some thinking to do about next steps.
Thank you all for your comments and interest.
Photos:
1. "Greekified" yogurt. Since I started with a regular yogurt base (Stoneyfield Whole Milk Plain), this retained the sweetish creamy flavor of the original. I'll have to buy a Stoneyfield Greek to compare, but my grocer stocks only low fat versions. Stoneyfield is a US brand.
2. Making a dressing and marinade base. You can add water, milk, O/V, or ... something else. I chose Kefir, which was my backup source material for the whey extraction test. Seems like going in reverse, but I found the result tasty. I also did add a bit of lemon juice.
3. Dressing!
4. Dinner salad using the dressing. Includes crumbled grilled hamburger leftovers for protein. I think the results were very good.
5. Using some whey for the dough. It displaced an equal volume of water. I used 6oz., about 21% of the total liquid. I had heard that higher than 30% can impact gluten network formation. The 6oz is around 2-3x the amount of whey present when I used the whole yogurt to try and achieve this effect in previous batches (rough calcs based on the proportion of whey extracted from the yogurt). 8hr 1st rise, then pull/stretch and division into 2 loaves, 45 min 2nd rise. Bake at 400F 40 minutes.
6. Resultant loaves hot out of the oven. "One for now, one for the freezer." They are what I call "lite whole wheat," a mix of bread flour and whole wheat flour.
7. Had some this morning, good flavor, great toast.
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Weeknight dinner. One of the gratin dauphinoise' I made on Sunday night to reheat during the week. A new fish recipe in scallion oil I got from the NY Times along with air fried fish skins as the NYT recipe required skinless fillets. Sauteed spinach and the haddock could be cooked in the 20 minutes it took to warm up the prepped in advance dauphinoise.
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Ingredient usage question. I bought two packs (500g each) of my favourite thinly sliced serrano ham from a favourite online retailer of Spanish food because they were on sale for half price. Little did I know that they were half price because they go out of date in 2 and a half weeks. I can freeze one pack, I guess.
So how would you use a lot of good serrano ham? I am making chicken saltimbocca tonight. I see recipes online for shredding raw ham to season cooked peas and/or broad beans. I guess I could bake a focaccia on the weekend as the raw ham is good in focaccia sandwiches with thin slices of tomato. I normally use serrano ham in a ravioli filling that grinds pork loin, prosciutto, and mortadella with nutmeg and parmesan together. Our Saturday grocery order includes a galia melon, so a serrano and melon starter is in order for Sunday.
Any other ideas? What are your experiences with freezing raw ham? Will the texture be altered too much for serving raw?1 -
Did someone say Serrano?
I’ve been using as a protein boost in mornings on the run… like charcuterie and veg.
Green matcha shake 💚🥬🌿
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Traditional in our family scalloped ham & potatos, ham & broccoli quiche, white small navy or mixed bean and ham soup, ham & cheese omelettes, grilled ham & cheese sandwiches.3
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Papardelle puttanesca as primo. Secondo of chicken breast saltimbocca and air fryer roast courgette. Mains for two were made from single chicken butterfied breast pounded thin and a single courgette. Saltimbocca is a good main is you want to cut back on meat. This was a cheat's version using a sprinkle of dried sage, as we couldn't find fresh sage.
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Some apple slices with a few slices of serrano ham is a pretty fabulous snack.
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TGIf!
Celery juice just tastes better in a snifter glass. ☺️
Fresh broccoli with Ikarian oregano 🌿
More salmon for the salmon lover club. (Wild King salmon, NZ)
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Friday night dinner out.
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