Flour tortillas. White bread was forbidden in my household as a child. We only ate whole-grain bread, the coarser, tougher and browner the better. I hated it. Especially since all the other kids brought their sandwiches to school on Mrs. Baird’s lily-white bread, so soft it practically melted in your mouth. I felt like such an oddball. But my mother told me that eating white bread was like eating poison, and that half the diseases in the world could be prevented from not eating refined grains. Yes, I realize she was acting out of concern for my health, but it still didn’t make me like whole-wheat bread any better.
There was, however, an exception to the no-white-flour rule: flour tortillas. I should prefer corn tortillas over flour—they have more depth of flavor and are a better complement to most Tex-Mex ingredients. I’ve mentioned before my failed quest to make homemade flour tortillas. I’m not a quitter, but recently, after a few more wrong-tasting batches, I was ready to give my obsession a rest. Roast Goose Recipe | Wrightfood. Turkey can go forth and multiply. There goes half the readers of this blog. I guess I shouldn’t make such a brash statement without backing it up with at least a modicum of fact. Well, perhaps not fact, but my views on that rather large, rather disappointing bird… I have cooked a fair few turkeys in my time. To make things worse it seems like my extended family every year demand a ridiculously big turkey because they want left overs.
This year the turkey finished it’s cooking on the BBQ so I could roast some veg in that little oven. In my mind there are solutions to the bland turkey however: Brining does certainly help. Another solution is to buy a heritage turkey from a small local farm. Of course, those bad-boys aren’t cheap – and when you start to talk heritage turkey, you have slapped yourself well and truly into the price range of a fantastic game bird with so much more to offer than even the most poncy of turkey. Oh lordy, goose fat. This is quite understandable really. I know I am. TasteSpotting. Greek Salad: Pretty to share. A couple of days ago, after struggling to make ANYTHING in the week go right, I made this pretty salad.
I found it incredibly soothing to make something that had order, sense, precision after a week of mediating fights between daughters, struggling with a toddler son who decided that leaping out of his crib at 18 months was a good idea, and dealing with hot weather that threatened to fry the last few IQ points in my head. It was not a good week. I'm not normally one to try and create straight lines and army style fashioning in a salad, but I started to do it and suddenly it made sense and made me feel that for the moment, I had control over SOMETHING. Okay, it's only a pile of vegetables but man, the control I exercised over it was precise and total. How often does a mother get to say that? This salad goes great with any sort of grilled meats. Menu:Guacamole and chipsOrzo Salad with Feta, Tomato and PinenutsVanilla Bean Cream Cheese CupcakesFruit salad Almost too pretty to mess up.
Garlic Scapes and Potato Salad recipe - Food. Pizza Crusts. People ask me what to do with excess sourdough starter, and here's one of my answers. Make pizza shells. If I'm not planning on using them at once, I'll freeze them after the first baking, and they are ready to be topped and baked at the drop of a hat. It makes you ready for unexpected company - especially kids - dropping in. If you are going to use the pizza shells right away, you may either partially pre-bake the the shells, top them, and then finish baking them or top them and bake them in one step. If you pre-bake the shells, they will tend to stay more fluffy. Ingredients: 1 1/2 c mature Sourdough starter 1 T olive oil 1 t Salt 1 1/2 c Flour Preheat oven to 450F. Mix ingredients, working in the flour until you have a soft dough. Once you've kneaded the dough, cover it and let rest for 1/2 hour. Once the dough has rested, roll out into a flat round pie-like shape.
Once you have a nice round pie shell, you may pre-bake it or top it and bake it. Many people over do their pizzas. Minipizzatherapypizzabook. How to make a sourdough starter. It's easy to make and use. Making bread at home is incredibly rewarding. Nothing beats the aroma of a fresh loaf in the oven, and your family is sure to applaud any homemade bread making efforts. Homemade bread is almost always going to taste great; but to make really outstanding bread, you need to take a few steps to slow the bread making process down a bit; and sourdough baking is a great way to do this. Today's baking products are all designed with speed and convenience in mind. Bread improvers, fast acting yeast, etc.
Unfortunately, while these products will get a loaf of bread ready for the oven in record time, they also tend to result in a fairly bland and one dimensional loaf. Great bread has a chewy and dark crust, with a substantial inner sponge. Make your own sourdough bread and be astonished at what truly great bread can be. Bread making involves a biological reaction between the yeasts added and the sugars extracted from the wheat. Sourdough bread, is of course, sour. Sourdough starter culture Day 1 Day 2. Dirty Risotto. February 5th, 2010 by katie I used to make the BEST dirty rice. When mrChaos and I were just a couple of kids (are we not still?) I used to make a big batch of dirty rice to last us a couple of days and it was wonderful! So what if it came out of the box with the trumpet player on it. Well, it has been a long time since we’ve had the boxed dirty rice-I have a hard time paying for things I can make myself- and I have never actually attempted dirty rice from scratch, although I’ve long been curious about whether it would be as wonderful.
So I can’t say I am the best judge as to whether or not this risotto tastes like dirty rice. To me, it kind of tastes like Supreme Pizza Risotto. This risotto is hearty and full of sausage and peppers and mushrooms, pair it with a salad and some garlic bread and you have a wonderful, filling meal. This one was a real knock-out. Quelle Fromage.