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By mlb, on September 6th, 2011%
Ever since I first got brave enough to try making yeast bread, I’ve loved perusing the King Arthur Flour website and finding recipes I wanted to try. I won’t say too much in the intro, because the recipe is pretty long, but, mmmm, these are delicious! Go make some right now!
Feta and Spinach Stuffed Buns
Adapted from a recipe by King Arthur Flour
3 cups Unbleached All-Purpose Flour
1/3 cup dried potato flakes
1/2 cup Rye Flour
1 1/2 tsp instant yeast
1 1/4 tsp salt
1 tsp ground black pepper
1 cup plus 2 tablespoons (9 ounces) water
1 large egg
2 Tbsp olive oil
10-oz package frozen chopped spinach
1 tbsp olive oil
1/2 cup diced onion
2-4 garlic cloves, minced
1 cup (4 ounces) feta cheese
1/2 cup (2 ounces) chopped pitted black olives
3/4 cup (3 ounces) shredded or cubed mozzarella cheese
Start the bread: Whisk together, in a large bowl or the bowl of a mixer, all of the dry . . . → Read More: A New Bread Experiment: Feta and Spinach Stuffed Buns
By mlb, on June 30th, 2011%
I am becoming quite the experimenter with the strange and wonderful flours I’ve come across lately. This time – green pea flour. Yes, it’s just ground peas. Yes, it’s green. I was so intrigued when I first saw it that I knew I just had to do something with it. Crackers were the first thing I thought of, although I’ve since found myself wondering about making a savory tart shell with a little of the pea flour. That’s probably next. But for now, it’s crackers!
And yeah, if you don’t have green pea flour you could totally just use 1 1/4 cups AP flour. They would just be Parmesan Herb Crackers then and sadly, not green.
Pea, Herb and Parmesan Crackers
Adapted from a recipe by Ina Garten
1 stick unsalted butter, slightly softened
1/3 cup grated Parmesan cheese
1 cup all-purpose flour
1/4 cup pea flour
1/4 tsp kosher salt
1 tsp chopped fresh . . . → Read More: Pea, Herb and Parmesan Crackers
By mlb, on June 15th, 2011%
We recently ventured down to California for a birthday celebration and ended up coming home with a bag of lemons from jwa’s aunt (from a tree in her yard, not just from a grocery store or anything!) These are really beautiful, bright yellow lemons that I couldn’t wait to use.
So, here’s something that I did with three of them this past weekend. I have about five left that I am contemplating just using for lemon drops, but I should probably try to find more non-drink recipes to try. Expect at least another lemon recipe here soon.
This one incorporates olive oil into the lemon curd and almonds in the crust. If you make your own crust (which I normally do, but didn’t here), add ground almonds into the dough. The original recipe for the tart shell is at epicurious.com. Or you can . . . → Read More: French Lemon Curd and Olive Oil Tart
By mlb, on May 21st, 2011%
Oh, this French Fridays with Dorie is so late! I knew we would be on vacation when it was due but my plan was to post about it while on vacation. Yeah…didn’t do that. So here it is, 2 weeks later. I guess better late than never?
A link to everyone’s quiches. And here are my notes below:
1. I made the tart crust as written in the book, but I subbed 1 tbsp of the flour for 1 tbsp parmesan cheese.
2. I added sauteed mushrooms to my quiche, so good!
3. Oh yeah, this was funny. I didn’t have quite enough cream for the quiche so I used marscapone cheese for the missing amount of cream (I think it was about half). Hey…I was cleaning out my fridge before vacation 
4. This was delicious! We had ot for brunch the day before we . . . → Read More: Really Late FFwD: Bacon, Mushroom & Spinach Quiche
By mlb, on May 6th, 2011%
Short and sweet today, because I am tired. French Fridays with Dorie: Goat cheese cheesecake edition. Delicious! Go!
1. I was the lazy this week and used store bought crust. Oh, the shame!
2. But to make up for that, over half the chevre I used was homemade! In that mound, I layered in dried lavender and orange zest so my tart had those flavors too.
3. Berries on top were delicious!
4. I hope it freezes okay, because half of mine is now sitting in the freezer.
5. My springform pan is about 6 inches, so I kinda of 2/3rd-ed the recipe. Seemed to work fine!
6. I couldn’t decide between vanilla or brandy so I added a smidge of both.
7. I really liked this. Next time, I may try to make it just a bit sweeter or serve with more fruit.
Check out everyone’s posts here. Okay, on with the . . . → Read More: FFwD: Tourteau de Chevre
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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