Something Delicious

Originally Posted by Nadeest

Can we get a recipe for that, please?

Sure! Off the top of my head: It's an easy one to double up, or even half for a mini loaf.

1lb strong flour - in whatever proportion of wholemeal to white that you might prefer. I liked half and half or less white. eta: I would love to try spelt flour which is becoming more common now.
tsp bicarbonate of soda
tsp cream of tartar
tsp salt
Some liquid to mix- I used to use semi skim milk because it's what I always have in. You could mix milk and or water with live yoghurt or buttermilk. Experiment, that's the key to having fun with recipe isn't it?

Sift all the dry ingredients into a bowl. Add some liquid, not too much at first. The amount of liquid can depend on many variables. The age (and type) of your flour, the ambient temperature and of the dry/liquid ingredients. When you've made a few you get the hang of it.

Adding enough liquid to bring the dough roughly together turn out onto a floured surface and knead lightly for a minute or so...but not too long. Traditionally formed into a round and a deep quarter cross pressed into the top. I liked to dust mine a with a little flour or sprinkle with oats/seeds etc. I also used to bake it in a loaf tin for ease of slicing. We like heavily buttered toast in this house so a slicing loaf is better for the toaster.

Bung it in the oven (at about 180-200C), spray a little water on the oven base to create some steam. 40-45ish minutes later you have bread. The bottom of the loaf should sound hollow when tapped with yer knuckles.

It's great bread, really impressive to turn out spontaneously when there's more mouths than anticipated to feed. If you have good cheese and good pickles in your fridge then you have a simple but sumptuous repast when served with good farm butter and freshly baked soda bread.

As St.Nigella says; Never knowingly under-catered

Just found this page which gives interesting info on soda bread straight from the Ballymaloe horses mouth.
http://www.epicurious.com/articlesgu...icks/sodabread

[Sun]

Originally Posted by Ursy

Awesome Let me know how it goes!

I've made pasta a few times, but have yet to perfect it.

I think I might need to knead it more, the texture doesn't have that "bite" to it that they talk about.

They say it's very easy, once you get a feel for it.

Hi Ursy,

My experience is that fresh pasta does not have a bite. Dry pasta cooked into a just done from firm stage or "al dente" meaning literally "to the tooth" or "to the bite" is where the bite or chewiness is. With dry pasta we can play with the outcome of the texture.

Fresh noodles will always be softer than dry, however, if you are using a harder wheat product or a high gluten wheat product you can get a more firm noodle. Fresh buckwheat for example may yield a more firm noodle than lets say semolina flour.

[Sun]

Originally Posted by Daktari

As St.Nigella says; Never knowingly under-catered

Daktari you brilliant soul, you have invoked the Goddess of the kitchen.

*sigh*

Nigella...ok crush alert.

[MarquisdeShey]

Cheese appreciation Day?

Thank god for cheese! What would life be like if you didn't have someone to eat cheese with...smiles...

Great recipes this week!Thanks for sharing Dakatari!

[Sun]

I know right? So many odd food related "days" and events. I can never keep up with them all.

Does anyone want to be in charge of tracking event days for this thread? It would also be great to get updates on food festivals.

On the foodie side of life... I have been doing advocacy work much of the week prepping for Atlanta so not focused on food or cooking. Not one good food story to tell from the last few days. Weird.

I need someone who can actually cook to cook for me!

[TheMerryFairy]

Originally Posted by Sun

I know right? So many odd food related "days" and events. I can never keep up with them all.

Does anyone want to be in charge of tracking event days for this thread? It would also be great to get updates on food festivals.

On the foodie side of life... I have been doing advocacy work much of the week prepping for Atlanta so not focused on food or cooking. Not one good food story to tell from the last few days. Weird.

I need someone who can actually cook to cook for me!

I can try to help tracking event days and when I find information on food festivals I would be happy to share. I have a friend in mind who might be great with these weird food day facts.

I can't guarantee I can cook the best food, but I won't poison you. I'd like to think I can make a decent meal. If that's good enough for you, when we're both in the same area I will have something planned. *laughs*

[TheMerryFairy]

Hello cheese lovers and those of you who love the lovers of cheese! Are any of you doing cheese inspired dishes today?

I am just getting ready to prepare my food . I bought fresh pasta sheets to try out that deep fried cheese ravioli, my marinara sauce is ready to start simmering and the fresh mozzarella has been sliced.

I don't know what I will be doing for a main dish yet. I think I might go with a thin crust pizza with mushrooms, roasted red peppers, goats cheese, mozzarella, figs and some sort of herb?

I can do a salad on the side with fruits and feta.

Dessert will be a cheesecake. I am thinking a chocolate bottom crust and a white chocolate banana filling with a strawberry syrup to drizzle over the plate. Whipped cream and a fresh strawberry to top!

[StrongButch]

1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper 1 1/2 teaspoons of salt 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 skinless chicken breasts 1/2 pd large shrimp peeled and devained 1 small green bell pepper sliced 1 small red pepper sliced 1 yellow pepper sliced 1 small white onion sliced 1 1/2 cups chicken broth 1 tablespoon arrowroot ( or cornstarch) 2 tablespoons white wine and 2 teaspoons of parsley chopped (fresh) 5 qts water 6 ounces fettuccine plain 6 ounces spinach fettuccine 2 tablespoons olive oil 2 medium tomatoes chopped mix in a small bowl spices cut chicken breasts use 1/3 seasoning mix on chicken in another bowl use 1/3 seasoning mix on shrimp boil you water for pasta let boil add both patas to water boil reduce heat let boil 12-14 minutes put olive oil in pan 1 tablespoon once oil is hot add chicken saute chicken 2 minutes each side add shrimp to pan cook for another 2 minutes stir so it doesnt stick pour chicken and shrimp in a bowl do not rinse the pan add tomatoes,peppers and onion to pan pour last 1/3 teaspoon of seasoning in pan saute 10 min add chicken and shrimp to the veggies in pan and pour 3/4 cup chicken stock and cook until most all the stock is gone stir constantly scraping the blacken stuff on bottom of pan turn down low mix arrowroot and wine in a bowl add to pan simmer over low heat until sauce thickens drain pasta put on plate and spoon jambayla over fetuccine sprinkle with parsley now you have an amazing meal

[Sun]

Welcome StrongButch!

Awesome recipe thank you!

TMF you can definitely track festivals for us, thank you. That would be very cool. That is very nice of you to offer to cook for me. Very kind. If we are ever in the same part of the world we can surely have that conversation. I am truly blessed with amazing friends who are scattered all over the world, who would love to cook for me if they were not all over the world. LOL

Sundays make me think of how my natural state of being would be to be home, with my family, cooking for them. My Italian ancestry would find it unheard of to have a Sunday with no big family meal.

I look forward to a future where I get to do this again. Sometimes starting over is more of an adjustment than we ever imagine that it could be, but it is in the small things, the rituals, the clear vision of what I want, that I find inspiration.

[StrongButch]

I am outside Atlanta Sun and was a chef before I discovered a camera. Ever need shots of food if im not busy im there.

[TheMerryFairy]

Originally Posted by Sun

Welcome StrongButch!

Awesome recipe thank you!

TMF you can definitely track festivals for us, thank you. That would be very cool. That is very nice of you to offer to cook for me. Very kind. If we are ever in the same part of the world we can surely have that conversation. I am truly blessed with amazing friends who are scattered all over the world, who would love to cook for me if they were not all over the world. LOL

Sundays make me think of how my natural state of being would be to be home, with my family, cooking for them. My Italian ancestry would find it unheard of to have a Sunday with no big family meal.

I look forward to a future where I get to do this again. Sometimes starting over is more of an adjustment than we ever imagine that it could be, but it is in the small things, the rituals, the clear vision of what I want, that I find inspiration.

I agree. I keep re inventing the dreams I had set for myself and my goals. It will probably take awhile for the whole picture to be put together but I am determined to enjoy where life is going to take me and where my decisions will lead. I like the idea of having family style dinners. I enjoy cooking them but ideally for me I would love to gather with friends, family and partners who would rotate some of the cooking or cleanup.

[TheMerryFairy]

It seems as though there were/are a lot of festivals going on in January. I only started looking but so far I found :

Sun Peaks Winter Festival of Wine from January 12-20, 2013 in British Columbia

Napa Truffle Festival January 18-21, 2013. Napa, CA

FARMHOUSE BREAKFAST WEEK. 20-26 January 2013 in the UK which describes the festival as "The annual celebration championing the importance of breakfast."

Apparently 47% of people regularly skip breakfast during the week.

I look forward to checking out more festivals around the globe and updating. Perhaps this next week we can talk about our favorite breakfasts?? - whether it be a big relaxed setting on the weekend, grabbing a quick bite at a local diner or whipping something up in a hurry at home to fill us up for a long day.

I saw paneer mentioned whilst I was reading this thread last night. Making your own paneer is fun.
http://showmethecurry.com/odds-ends/...an-cheese.html


Did you know that there are those who say that Chicken Tikka Masala is the UK national dish nowadays and it is indeed very popular, both in Indian eateries and supermarket chiller cabinets. The origin of the dish is murky but received wisdom says it was invented here as an acceptable form of 'curry' for the British palate.

[TheMerryFairy]

Originally Posted by Daktari

I saw paneer mentioned whilst I was reading this thread last night. Making your own paneer is fun.
http://showmethecurry.com/odds-ends/...an-cheese.html


Did you know that there are those who say that Chicken Tikka Masala is the UK national dish nowadays and it is indeed very popular, both in Indian eateries and supermarket chiller cabinets. The origin of the dish is murky but received wisdom says it was invented here as an acceptable form of 'curry' for the British palate.

I didn't know this! But chicken masala is quite tasty. I can understand it being a pretty big hit in the UK. Thanks for sharing the link with us.

[cinnamongrrl]

OK..anyone who knows me knows that I am a Trader Joe's addict...

Well, I found a really good trek mix there: cashew, almond and cranberries...omggggg so SO good! Love me some TJs!

[Ursy]

Originally Posted by Sun

Hi Ursy,

My experience is that fresh pasta does not have a bite. Dry pasta cooked into a just done from firm stage or "al dente" meaning literally "to the tooth" or "to the bite" is where the bite or chewiness is. With dry pasta we can play with the outcome of the texture.

Fresh noodles will always be softer than dry, however, if you are using a harder wheat product or a high gluten wheat product you can get a more firm noodle. Fresh buckwheat for example may yield a more firm noodle than lets say semolina flour.

Ooh thanks luv, I will put this info in my pasta making notes

[spritzerJ]

A special event is coming up on Friday. I will be finally tackling Sopes for the dinner. I can't wait... refried beans, spanish rice and pico de gallo too.

And cheesecake for dessert.

I am going to try to not make it and eat it now!

[TheMerryFairy]

Originally Posted by cinnamongrrl563

OK..anyone who knows me knows that I am a Trader Joe's addict...

Well, I found a really good trek mix there: cashew, almond and cranberries...omggggg so SO good! Love me some TJs!

That sounds delicious! I am going to have to look at this Trader Joe's.

[TheMerryFairy]

Originally Posted by spritzerJ

A special event is coming up on Friday. I will be finally tackling Sopes for the dinner. I can't wait... refried beans, spanish rice and pico de gallo too.

And cheesecake for dessert.

I am going to try to not make it and eat it now!

That's a great idea. I made one and I think I am invoking the spirit of all four golden girls tonight. LOL! I don't want to share but I think I should.

Originally Posted by TheMerryFairy

That's a great idea. I made one and I think I am invoking the spirit of all four golden girls tonight. LOL! I don't want to share but I think I should.

I just started watching Golden Girls from season one, episode one. It still makes me laugh but oh dear those shoulder pads belong in the Superbowl.



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