What's for dinner?
Ash Wednesday for me, too, so it is Sriracha glazed tofu with sauteed snow peas.
Serious Eater Profile
Get to Know a Serious Eater.
janniceinraleigh's Profile
The Ten Most Recent Comments By janniceinraleigh
Almost immediate gratification artisan bread
I originally saw the recipe in an article by Mark Bittman in the New York Times and have made the bread half a dozen times at least. It always comes out great - crunchy crust and great elastic crumb on the inside. I use oat bran rather than flour or cornmeal to keep the dough from sticking to the tea towel and use the ceramic insert from my crock pot to bake the bread. Yum!
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Please get the smell out of my tablecloth...
I remember a friend telling me that her solution for stinky laundry was to pour a bottle of really cheap vodka into the washer after it had filled and let it soak for about half an hour before letting the cycle continue. Never tried it myself, but I imagine that the alcohol would help kill the mildew. Hope it helps!
Need a new Dutch Oven
I've never used a le creuset, but I love my Lodge 8-quart dutch oven. Just in the last week, I've used it to make really awesome beef stew and field peas with pork neckbones. Much, much better than a crock pot for long, low temp cooking.
Impending doom of sickness--what to eat?!
Really good chicken broth with lots of sliced garlic and ginger. Plain miso broth is also wonderful. Both will warm you from the inside out and help you feel better fast!
Cook the Book: 'The Food You Crave'
I crave fresh fruit - especially melon and fuji apples - when I am trying to eat healthy.
Tourtière for potluck?
I know that I am a day late and a dollar short here, but I often will make two tourtiere's at a time and freeze one for later (my father swears that the frozen and reheated pies are even better than fresh!). Just pop your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out. In my family, we eat tourtiere either with ketchup or pepper jelly.
P.S. I know homemade piecrust is intimidating (I am over thirty and just made my first piecrust a few months ago), but it is not that difficult if you use a food processor and it is really well worth it for tourtiere. Even if your piecrust is not as pretty as a store-bought crust, the taste more than makes up for it!
kitchenaid dutch ovens
I've never used a Le Creuset or Kitchenaid dutch oven, but my husband gave me a Lodge enamel-over-cast-iron dutch oven for my birthday this year and I love it! It is wonderful for soups and stews on top of the stove or for making falling-apart pot roast in the oven. And you get a great upper body workout - these suckers are heavy!
Win Your Thanksgiving Turkey!
My favorite is the oyster and then the neck - I love the intense turkey-y flavor.
Win Your Thanksgiving Turkey!
The youngest kids in our family get to split the wishbone.
Responses to Comments by janniceinraleigh
Please get the smell out of my tablecloth...
I am willing to bet that your problem is your washer. This is how to get mold and mildew out of clothes and how to get the smell of mildew out of clothes. SmellyWasher Cleaner is a completely organic powder that is used to clear fungus from any clothes washer. The cleaner is used by adding a small amount (1 tablespoon normally suffices) to a hot setting in your washer and allowing it to complete the cycle.
In order to remove fungus from towels and clothing use just one teaspoon of cleaner instead of detergent. Rinse and dry as normal. This product is super simple and works great! I found it at www.smellytowel.com.
Almost immediate gratification artisan bread
The Cook's Illustrated tweak is excellent! It's the first one I have ever made where I could actually hear the crust crackling as it cooled. I even have an extra-large dutch oven, so I can fit two loaves in there (this is good, as my family usually scarfs (sp?) the first one hot out of the oven)
What's for dinner?
Spaghetti and homemade foccacia. What is Jagerschnitzel? Weinerschnitzel, I've heard of. Jagermeister as well. Is it a combination of the two?
What's for dinner?
Smallblonde, I'm so envious of you. Singapore. I just love that part of the world. Beautiful people. Beautiful food. Beautiful sights. Beautiful, beautiful, beautiful. Do you ever venture down to Bali? That's one of my favorite places on the planet... wistful sigh...
What's for dinner?
How 'bout that - it's my year! Thanks for the recipe - cool tradition! Luck and prosperity to all in the new year.
What's for dinner?
It's the year of the Rat
The salad is pretty basic. Here's one recipe:
1/2 cantelope or 1/4 honeydew melon
1 pomelo
1/4 cup thinly sliced sweet pickled ginger
1 medium carrot shredded
1/4 lb jicama shredded
Dressing
3 to 4 tablespons oil
1 tsp sesame oil
3 tablespoon plum sauce
1 tablespoon sesame seeds
12 oz smoked salmon
1 tsp lime juice
1 tbsp cooking oil
1/2 tsp white pepper
1/4 cupp chopped roasted peanuts
1 green onion slivers
peel the melon and cut into crescents. Segment the pomelo cutting away the peel and white pith.
Arrange the melon, pomelo, carrot., ginger, jicama on a large platter
Combine dressing ingredients in small bowl
Toast the sesame seeds
Place smoked salmon over the salad on the platter, pour over lime juice, oil and white papper. Garnish with peanuts, sesame seeds and green onions
Using chopsticks everyone there should "toss" the salad while making wishes for the New Year.
(And no I didn't cook all week--it's a sort of potluck with each family bringing something. Most of which gets cooked right before eating!)
What's for dinner?
Didn't finish........your meal sounds like a dream and I'm hungry all over again. Have you been cooking for a week? I could use a little luck and prosperity - what's in that salad?
Website:
Location:
About:
Favorite foods:
Last bite on earth: