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Post by bloodystereos on Sept 3, 2010 10:41:09 GMT -5
MMMMMMM they DO look yummy ! did you use flour or breadcrumbs ? i would think breadcrumbs would help w/ the pasty texture or maybe use less chick peas ? not really sure have not made the last couple recipes , mainly due to being busy , working overtime eager to see what hoodrat will offer
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Post by hoodrat on Sept 4, 2010 12:50:30 GMT -5
You know, I did use flour. Good thought about the breadcumbs; I'll try that next time. Sorry to post a few days late, y'all. I hope these look tasty to you. I chose recipes from Clean Food by Terry Walters ( link HERE). It's my uberhealthy cookbook, and I highly recommend it. I don't use it often because the ingredient lists inevitably require a trip to both Whole Foods and the farmers market, but everything has always been incredibly tasty. (If you don't feel like paying Whole Foods prices or seeking out odd ingredients, a lot of things are probable replaceable. I imagine ingredients like "agave nectar" are readily replaceable with honey or even sugar. And replacing "brown rice flour" with, you know, flour, probably won't hurt either.) Re baking, I was torn as to whether I would propose a recipe for the last of the summer's yellow peaches or the first of the autumn honeycrisp apples. But the peaches at the farmers market tugged at my heartstrings. Peach, Fresh Fig and Bourbon Crisp with Pecan ToppingFilling 8-10 peaches, pitted and cut into wedges 6-8 fresh figs, cut into wedges 2 Tablespoons agave nectar 1 teaspoon vanilla extract 3 Tablespoons bourbon 3 Tablespoons brown rice flour pinch of sea salt Topping 4 cups pecans 1/2 cup brown rice flour or ivory teff flour 1/3 cup canola oil 1/4 cup agave nectar pinch of sea salt Preparing Filling: Place peaches and figs in large bowl. In separate bowl, combine agave nectar, vanilla and bourbon. Pour over fruit, sprinkle with flour and salt and gently fold to combine. Transfer to casserole and set aside Preparing Topping: Chop nuts in food processor until mixture resembles coarse meal. Add flour and process to combine. Ad oil, agave nectar and salt. Process until mixture is most enough to stick together when pressed, but still crumbly. Finishing: Spread nut mixture evenly over peaches, coverly loosely with foil and bake 30 minutes. Remove foil and bake another 20 minutes or until peaches are soft. Remove from oven, cool slightly and serve warm. The book also notes some alternatives: This topping can be pressed into a pie shell or crumbled over fruit for a quick and delicious dessert as I've done here. If fresh figs aren't available, either leave them out or turn this into a completely new dessert by using berries and no bourbon. The skins of organic peaches add nice texture and color. From the same book, I thought this one looked complicated but do-able: Sweet Dumpling Squash with Orange-Scented Quinoa Stuffing6 small dumpling squash (1 per person) 2 Tablespoons extra virgin olive oil, plus more for rubbing squash 2 cups quinoa 3 1/2 cups water pinch of sea salt 6 shallots, diced 1 pound cremini mushrooms, thinly sliced 2 tablespoons mirin (sweet japanese cooking wine made from rice) 3 stalks celery, diced 1 cup dried cranberries 1/2 teaspon ground nutmeg 1 cup toasted pine nuts 2 tablespoons walnut oil 2 tablespoons fresh orange peel 1/2 cup chopped fresh parsley sea salt and freshly ground black pepper to taste Roasting Squash: Preheat over to 450F. Wash squash well. Rub each squash with oil and place whole on parchment-lined cookie sheet. Bake 45 minutes or until just soft (time will vary depending on size of squash). Remove from oven and set aside. Preparing Quinoa: Rinse and drain quinoa. Place in large pot with water and salt and bring to boil. Cover, reduce heat and simmer 15 minutes or until all liquid is absorbed. Set aside to cool slightly. Preparing stuffing: In large skillet over medium heat, saute shallots and mushrooms in oil until soft. Add mirin, celery, cranberries, and nutmeg and saute 3 minutes longer. Fluff quinoa with fork and add to the skillet. Remove from heat, fold in pine nuts, walnut oil, orange peel and parsley. Season to taste with salt and pepper. Assembling: Carefully cut a citcle around the steam of each squash to remove the "lid." Scoop out seeds and fill with stuffing. Top with a sprinkle of fresh parsley, set lid on side and serve. SERVES SIX.
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Post by hoodrat on Sept 12, 2010 17:48:19 GMT -5
so, that peach-fig thingy is pretty darned tasty. i replaced the oil with butter. the topping could probably be made more tasty with a bit of sugar, or at least more nectar. but it is pretty amazing as is. a couple of pics- the filling: the delicious result:
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Post by laurenjean on Sept 14, 2010 23:02:11 GMT -5
I went to the grocery store today and forgot about the recipes. I am looking forward to making the peach fig crumble.
Tonight I made homemade mac and cheese. I used penne because there were no whole grain elbows. I used cheddar for the sauce and topped it off with tomatoes, basil and bread crumbs. It was pretty good.
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Post by hard corey on Oct 1, 2010 18:48:06 GMT -5
Whoops. I;m gonna make this soon, only with apples.
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Post by brooklynbaker on Oct 5, 2010 17:54:51 GMT -5
hey all. I've not been on here AT ALL lately but decided to see what's up before the beacon show thursday and realized i'm up for october! sorry for the slacking....i actually did make a lot of the recipes just haven't posted at all. so i promise to post some pics by the end of this week AND choose recipes for this month. sound ok?
i'm super sorry-i hate excuses, but i have two jobs working in food so sometimes the last thing i want to do when i get home from cooking is cook haha. but i do love to do this thing, i just have to get motivated :-)
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Post by hard corey on Oct 5, 2010 21:53:52 GMT -5
hey all. I've not been on here AT ALL lately but decided to see what's up before the beacon show thursday and realized i'm up for october! sorry for the slacking....i actually did make a lot of the recipes just haven't posted at all. so i promise to post some pics by the end of this week AND choose recipes for this month. sound ok? i'm super sorry-i hate excuses, but i have two jobs working in food so sometimes the last thing i want to do when i get home from cooking is cook haha. but i do love to do this thing, i just have to get motivated :-) oh wow, no worries. i was about to sadly post a "RIP BAKING THREAD" post, but we will carry on!
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Post by chipsahoy240 on Oct 5, 2010 22:10:15 GMT -5
i haz a question.
i bake like everyday at school. even if it isnt what you guys bakes, am i still allowed to post? i have been dying to showoff my stuff..
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Post by brooklynbaker on Oct 6, 2010 21:38:21 GMT -5
i say sure. why do you bake at school? there used to be a different thread called "what i cooked/baked/ate today" or something like that. seems perfect for this. revive?
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Post by chipsahoy240 on Oct 6, 2010 22:14:08 GMT -5
i agree for a revive.
im in a votech program and for half the day, i work in a kitchen. typically i run bakery becuase im a good salesman and im good at taking charge
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Post by brooklynbaker on Oct 8, 2010 0:02:22 GMT -5
Alright, good people, i am just home from a THS show and am therefore in excellent spirits, ready to challenge you. I will finally openly admit that I am a professional pastry cook, so I expect some good stuff out of you fine fans on the baking end :-)
Fall is a ridiculous time for food. Everything good is available. It kinda makes my head want to explode. I didn't know what to choose. I kinda feel like apples are boring, but it was between them and pumpkins, and I feel like pumpkins fit equally well for November what with Thanksgiving and all (sorry to you non-Americans, i love you too! And you must love pumpkin at all times as well!) so I'm gonna go with apples. Apple pie, to be exact. Basic, yes. But the basics are most often screwed up. And are what people are often afraid of. If you can make a mean apple pie, you've got a skill that will serve you well throughout life. No need for fancy shit. Just bring it. I'm going to share a recipe for a less traditional apple pie that is delicious. I'm serious, so freaking good. It's from The Modern Baker, by Nick Malgieri.
Breton Apple Pie
Filling: 3T unsalted butter 2.5 lbs baking apples 1/2 cup sugar 1T lemon juice 1/2 t cinnamon Put all ingredients in pan and cook, covered, stirring occasionally, until apples are swimming in liquid. Uncover, and simmer until most of the liquid is evaporated and the apples are disintegrating so that the filling resembles applesauce.
Crust: 8oz unsalted butter, softened 1 cup sugar 1 T vanilla 4 yolks 2.75 AP flour
Beat butter, sugar, and vanilla. Add yolks one at a time. Mix in flour.
Place half the dough evenly in the bottom of a 10x2 round layer pan, going 1inch up the sides.
Spread the cooled filling over the dough.
Roll out the remaining dough and spread it over the filling. Seal edges. Egg wash (1 egg, 1 yolk, pich of salt) and bake 0-55 minutes at 350.
I'm sorry if this is a really weird recipe. If you want more details, ask. I don't really use recipes so it's hard for me to relay one. Savory recipe tomorrow.
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Post by brooklynbaker on Oct 8, 2010 22:59:48 GMT -5
PS. please add salt to the above recipe. even if it's just a pinch in the crust and a pinch in the filling. i re-read what i wrote and started freaking out that you would all make horribly bland pies cause i forgot to add that :-( salt is SO necessary to bring out flavor and anyone who thinks it isn't is crazzzzy.
haha that aside, here is my savory offering. they're really yummy, and fairly seasonal:
BUTTERNUT SQUASH AND CORN ENCHILADAS WITH SALSA VERDE
-1 2lb butternut squash, peeled, seeded, and cut into 1 inch dice -6 scallions, thinly sliced -3 cloves minced garlic -1 cup fresh or frozen corn kernels -olive oil -cilantro -salt -pepper -monterey jack cheese -corn tortillas
steam the squash in a steamer or in the microwave until fork-tender. set aside.
saute the scallions and garlic in a little olive oil until soft and lightly browned. add the cooked squash and cook for a few more minutes, mashing the squash with a potato masher as you go. add the corn and cook for one more minute. season with chopped cilantro, salt, and pepper. remove from heat and set aside.
preheat oven to 350, grease a 9x13 pan
warm the tortillas slightly, in a pan or in the microwave. spread some squash filling and some cheese in each and roll up, placing them seam-side down in the pan. pour the salsa verde (recipe to follow!) and the rest of the cheese over the enchiladas and bake for 20-25 minutes, until the cheese is melted and it is bubbling. serve with sour cream.
SALSA VERDE
1 3/4 cups chicken broth 3/4 lb tomatillos, husked, rinsed, and diced 4 scallions, thinly sliced 2 minced garlic cloves 2 jalapenos, finely diced 1/4 t ground cumin 2 t lime juice 2 T chopped cilantro salt
in a saucepan combine broth, tomatillos, scallions, garlic, cumin, and half the chiles. bring to a boil, then reduce the heat, partially cover, and simmer for 15 minutes or until slightly thickened. coarsely puree the mixture with a hand blender, or in a regular blender, or if all else fails just mash it up as best you can :-) add the remaining chiles, lime juice, cilantro, and salt. taste for seasoning!
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Post by fairysari on Oct 9, 2010 12:18:23 GMT -5
i want to make the apple pie, but i'm not sure how much 2.75 AP flour is... any help?
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Post by hoodrat on Oct 9, 2010 13:02:13 GMT -5
those recipes look delicious. i might try the enchiladas tomorrow. having just screwed up an apple crunch last week, i am loathe to upgrade to pie. but what the hey.
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Post by laurenjean on Oct 9, 2010 13:14:18 GMT -5
i want to make the apple pie, but i'm not sure how much 2.75 AP flour is... any help? It might be 2 and 3/4 cups all purpose flour. I did an apple pie last weekend, but I might do this next weekend. This recipe is different than the one I used and my crusts are getting better with all the pie I've made this spring and fall. The enchiladas look awesome and I've never made enchiladas before.
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Post by fairysari on Oct 9, 2010 13:21:26 GMT -5
Oh that makes sense! I couldnt figure out what AP was... if I have enough apples I might makes this right now.
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Post by hard corey on Oct 9, 2010 17:05:27 GMT -5
EXCITED.
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Post by hard corey on Oct 10, 2010 22:34:54 GMT -5
I made BOTH of these today. I really liked the enchiladas but man, that squash was tough to peal. I also made wayyyy too much filling so now I have a big bowl of mashed squash (with brown sugar, butter, cinnamon, and chile powder) in my fridge. The pie was amazingly good and I plan on filling it with cranberries, vanilla, and pecans come November. I served it in the cake pan since I crimped the top and didn't feel great about trying to flip it out and then over. Might try a springform pan next time, especially if i'm bringing it somewhere.
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Post by hoodrat on Oct 11, 2010 11:11:20 GMT -5
awesome looking pie, corey. i made enchiladas last night. i substituted something called "thelma sanders sweet potato squash" for the butternut squash. it's the first time i have used it, but it was recommended to me as a substitute for butternut in a curry recipe. it is awesome - a little sweeter than butternut and indeed almost potato-like in consistency.. my husband can't eat corn kernels, but i didn't want the filling to be just squash. so i added a can of black beans instead (briefly simmered with bay leaf, adobo seasoning, and a couple of chipotles). it tasted amazing. just awesome. i was afraid the chipotle beans might overwhelm the squash, but it was a really, really tasty combination. seriously good, and i am now imagining other things i can do with that squash. the salsa verde turned out a little thin and salty. oh well. i'll try it again sometime. i served it all up with a bit of fresh guac. damned fine meal. oh, and this was desert: figs, stuffed with goat cheese and smeared with a bit of molasses, baked about 15 minutes
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Post by fairysari on Oct 11, 2010 12:19:17 GMT -5
I made the pie yesterday. We're eating it tonight after thanksgiving dinner, so i'll report back after i've tasted it. I used a springform pan so I hope it works out ok. photo by fairysari, on Flickr
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Post by hard corey on Oct 11, 2010 17:33:59 GMT -5
I had to same problem with my salsa verde - we ended up adding hot sauce (or canned salsa in the case of the person allergic to capsacin) afterwards since the sauce was thin and sunk in.
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Post by chipsahoy240 on Oct 11, 2010 20:36:14 GMT -5
idk about you guys but i always brush some butter on my squash and bake it before adding it to a dish. brings out alot of flavor and a heavenly aroma. on 375 till a nice brown color.
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Post by fairysari on Oct 11, 2010 21:19:15 GMT -5
we ate the pie! photo by fairysari, on Flickr (sorry for the blurry photo, my boyfriend thought it was hilarious that i asked him to pose with pie) it was delicious, and it beat out the pumpkin cake and the chocolate cupcakes at the thanksgiving dessert table. hardly any left! the springform pan worked perfectly, and the pie was so easy to slice. even the first piece came out perfectly. thanks for the recipe!
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Post by laurenjean on Oct 11, 2010 22:28:34 GMT -5
What kind of apples have you all used?
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Post by fairysari on Oct 12, 2010 9:54:30 GMT -5
I used macintosh, and a I had one granny smith so I threw that in there too. I used extra lemon juice in the middle too. It was good - not too sweet or too tart.
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