About to embark on a whole wheat sourdough bread baking adventure, any all who have gone before are welcome to share their wisdom. One thing I am curious about is if longer/more rises and/or longer kneading are good things...I've got time, some good starter, and I want a great loaf, so tell me the tricks of the trade.
Anyone made a homemade Jello-O/Gelee using fresh fruit juice, gelatin, etc.? Would love to turn some of this summer produce (peaches, watermelon), into an improved 50's style layered jello mold, but wanted to know about ratio's of gelatin to liquid and any pitfalls I should avoid...
Planning some room temperature finger food to serve w/ romesco sauce. Spanish tortilla bites? Spread on flat bread? Ideas?
I got a ton of this great locally milled whole grain flour and I'd love to hear your favorite way to bake with whole-wheat....breads, pastries, cookies, what are you whipping up?
I want to make some sort of savory baked empanada, turnover, calzone-esque dish that I can make mini, individual versions of and serve at room temperature. Recipes? Ideas?
Does anyone have a nice summer vegetable terrine recipe that could be served at a picnic?
I'm looking for an Indian side dish that is good or best at room temperature and doesn't have potatoes? Whatcha got?
Going to a party with this theme, got inspiration for me?
I'm having people over for a build-a-sandwich night, where everyone brings one or more fillings, I'll provide a ton of bread options and we'll get to work constructing our sandwiches....I'm curious what you consider a must in your ultimate sandwich?
I'd say Bellwether sheep ricotta, but ricotta is technically not a cheese, so my second runner up would be...St. Jorge...or maybe Laura Chanel Chevre...
Just one? I suppose effort, so many people don't cook, because they either don't go into the kitchen or won't abandon the Sandra Lee approach. Effort is a big part of the game
I work on farm, no yard of my own, and my favorite item to grow...
for ease of harvest: sun gold tomatoes
for pure enjoyment right off the plant: blackberries
best to take home and cook up: rhonde de nice summer squash
Anywhere with homemade fruit pies (all-butter or lard crust please), u-pick farms, or a good buttermilk biscuit...
If I have to get specific, I'd like to hop in the car and drive all the way to Ohio for some Graeter's ice cream...
seasonality/locality(those are ingredients right?)...when you eat what's ripe and what was in the ground or on the tree near to the time you cook it...everything tastes better.
Mandorla (almond) Granita...the best I've ever had was in Sicily.
watermelon, feta, mint
almond butter and dill pickle sandwich
sharp cheddar and tomatoes
The Silver Spoon. It's pretty awful. Terrible conversions. If you like italian food, there are many other, better options out there.
Try http://recipe.gauzza.com - free, and works pretty well/easy to use, and you can access your recipes anywhere with an internet connection.
We have a winner!
And it's ... COFFEECAKE. Someone from Serious Eats will be contacting you shortly for shipping info.
Thanks to everyone who commented, and tune in again later today and throughout New Year's Day for a contest each day.
Okay, I'll admit that I've never shopped there, but this would be a good reason to start!
That'd have to be brie. Baked. Bliss.
I've admired the Zingerman's catalogue for years, but I've never gotten anything from them....but I'd really love to!
Manchego, a good Parmagiano, or very sharp Wisconsin cheddar.
I love any white cheese.. white american, any of the mexican cheeses.. plain ole farmers cheese (yes I know Its boring!)
I'd have to say horseradish cheddar (though I'm also a big fan of brie and muenster).
Freshly grated Romano cheese on pasta, salads and meat dishes.
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