Brown-Butter Vinaigrette Recipe - NYT Cooking

https://cooking.nytimes.com/recipes/8626-brown-butter-vinaigrette

• 6 ounces unsalted butter
• 6 tablespoons sherry vinegar
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon chopped shallot
• 1 teaspoon Creole mustard
• Kosher salt and freshly ground black pepper

1. Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes. Remove from heat and reserve.
2. In a blender, combine the vinegar, olive oil, shallot and mustard. Blend until smooth. With the motor running, slowly drizzle in the reserved butter and blend until thickened. Season to taste and set aside at room temperature until ready to serve.

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Mug cake

Try half and half instead of milk. Butter or honey instead of hazelnut spread .

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Teriyaki chicken

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Lemon caper.dreasing

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Kneaded Bread vs. No-Knead Bread Is a False Dichotomy. You Should Make Slow Bread

From Slate...

http://www.slate.com/articles/life/food/2015/10/no_knead_vs_traditional_bread_is_a_false_dichotomy_you_should_make_slow.html?wpsrc=sh_all_dt_em_bot

Rosemary Focacciaadapted from America’s Test KitchenTime: 500 seconds of work, 116,100 seconds of sloth

Make the starter: Also called a preferment, the starter is a chemically rambunctious mix of flour, yeast, and water that creates much of the finished bread’s flavor. To make it, mix ¼ cup unbleached all-purpose flour with ¼ teaspoon active dry yeast and 3½ tablespoons warm water. One concession to technique you might make is to fetch a thermometer from your medicine cabinet and see that the water is between 100 and 110 degrees Fahrenheit. At that temperature, water feels barely warm to the touch, so your finger also works. Stir until uniform, cover with plastic wrap, and leave undisturbed for six to 24 hours, or longer.

Finish the dough: To the starter add 1 cup flour, 1 teaspoon active dry yeast, and ½ cup plus 2 tablespoons warm water. Mix with a wooden spoon or in a stand mixer until uniform. The dough will be very wet. Cover and leave undisturbed for a period called the autolyse (“self-eating”), in which flour slowly absorbs water. Salt interferes with this process, so stir in about a teaspoon of salt only after 15 minutes of autolyse, and then stir in another tablespoon or two of flour. Cover with plastic wrap and leave it alone.

Rise, ferment, fold: Let the dough rise and ferment for as long as you like—an hour, a few hours—while doing something else. Then dust the dough with flour and gently lift it out of the bowl with floured hands. The dough will be very wet and hard to handle. Let it stretch, then fold the dough over onto itself. Stretch and fold a few times. Return the dough to the bowl and re-cover, then leave it alone for an hour or more. Repeat the stretch-and-fold step at least once, but as many times as you like.

Shape and cook: Into a cast iron skillet or square baking dish no more than 12 inches across, pour a generous amount of olive oil. Sprinkle in coarse salt and chopped rosemary. Empty the dough into the dish; loosely form it into a ball; and coat it in the oil, salt, and rosemary. Cover and leave it alone for at least 15 minutes, or as long as you care to.

With your fingers, spread the dough out to edge of the dish. If the dough resists, cover and leave it alone for a few minutes before trying again. The dough should be lightly soaked in olive oil, with small pools of it on the surface. If you are inclined, pop any very large bubbles on the surface with a fork; otherwise they will swell enormously in the oven until paper-thin.

Turn the oven to 500 F. Cover the shaped dough with plastic and proof it, about an hour, while the oven preheats. Lower the temperature to 450 F and bake until the focaccia is yellow-gold, with some darker brown spots where the dough is highest, 20 to 30 minutes.

Let it cool briefly on a rack or dry cutting board before eating.

    

 

 

 

Martha Stewart's One-Pan Pasta

• 12ounces linguine

• 12ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves of garlic, thinly sliced
• 1/2teaspoon red pepper flakes
• 2sprigs basil, plus torn leaves for garnish
• 2tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground black pepper
• 4 1/2cups water
• Freshly grated Parmesan cheese, for serving

1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat).
2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
3. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan

Variations…

Seven New Visions for One-Pan Pasta from Nora Singley

• Orecchiette with sausage and broccoli rabe: Brown the sausage first, then add the rest of the ingredients: pasta, water, broccoli rabe, olive oil, salt and pepper, red pepper flakes. Finish with Parmigiano-Reggiano.
• Rotelle (or cavatelli, or mini conchiglie) with corn, shallots, lemon zest, butter, salt and pepper. Finish with mascarpone, tarragon, and basil.
• Spaghetti alle vongole: Start with spaghetti, garlic, chopped fresh chiles, olive oil, salt and pepper, sprigs of parsley (remove them later, as with basil in the original recipe). Add clams a few minutes before the end of cooking, then finish with chopped parsley, lemon juice, and additional olive oil.
• Rigatoni (or rigatoni corti, or casarecci), balsamic vinegar, capers, olive oil, eggplant, garlic, salt, and pepper. Finish with mozzarella or ricotta salata, toasted pine nuts, parsley, and Parmesan.
• Cacio e Pepe: Pasta, water, salt, and cracked black pepper, and grated Pecorino. Some would add butter, too. Finish with additional Pecorino.
• Bolognese: Brown off the meat first, then add wine to deglaze and the rest of ingredients—carrots, onions, and celery (all minced super finely in a food processor), sprigs of thyme, bay leaf, a can of tomatoes (or keep it white and add milk), salt and pepper, a Parmesan rind.
• Miso ramen with ramen noodles or soba. Dried shiitakes, ginger, garlic, miso, scallions, napa cabbage, and crack an egg into it at the last two minutes; finish with sesame oil, toasted sesame seeds, and fresh scallions or cilantro. If you reduce the cooking liquid as with the others, this would be a dry ramen, a mazeman style.
  

Bones, Fat & Bitter

All by Jennifer McLagan

Three very good, very themed cook books.

These books are a great source of inspiration.  The Brussels Sprouts and Chickpea recipe is worth stealing. It may be one of those recipes that  I make once or twice a week for the years. Everyone enjoyed it, and it's so easy.

I will also make more of an effort to save my chicken fat.

Mastering the Craft of Smoking Food

by Warren R. Anderson.

This is a good over view of smoking food, different types of smokers, and how to build your own.

Amazon fresh has also stopped rating their produce. This worries me.

Fresh produced used to be rated excellent, good, fair or poor. These ratings are gone. I'll see how the goes. I won't start buying bad fresh vegetables. If they can keep the quality up, this is OK. If not....

Amazon Fresh is ending automatic delivery. Nooooo! Amazon won't say why.

This is concerning for me. I've used Automatic delivery for years now. I don't understand why they would end such a nice feature.

The work of ordering won't change that much since my automatic delivery has been converted to a list that I can easily order from with one click.

What concerns me is the guaranteed delivery spot. In the past there were times I couldn't get overnight delivery unless I ordered two days in advance. Automatic delivery solved that. With Automatic Delivery, I knew my groceries would arrive every Sunday morning, even if the next day was a holiday and I was too busy to check my order on Saturday.

Amazon has been investing in their delivery service. Maybe they now have enough capacity to guarantee overnight delivery We'll see.

Ribs #2

This time I roasted the foil back for 4 hours on 225 and then four hours at 190. The ribs came out perfectly tender. RO didn't want his ribs broiled at the end, so I basted all of them with bbq sauce, and then only broiled half.

Both halves came out very tasty. RO insists the broiling dry's out the meat to much for his preference. For me, broiling gives you that great smokey, crunchy bbq feel and taste.

Slow cooked ribs.

I think these ribs are best when roasted for 6 hours. 5 is OK. 6 is that much more tender.

Pre heat oven to 220F

Brush ribs with a very light coating of your favorite BBQ sauce. Add pepper, cumin.

Wrap tightly in foil along with half a chopped onion and a few gloves of garlic.

Take the ribs out of the oven after 6 hours. Let them sit for 5 minutes.

The ribs will now be very tender, but not brown.

Take the ribs out of the foil, brush with more BBQ sauce, broil until brown.

Salmon Chili

Chop and fry up one large onion and a papper

Add a big can diced tomatoes,

add kidney beans

add cilantro-- two fresh handfuls

basil

oregano

celery seed

salt, black and read pepper. Season to taste.

Add Worcestershire sauce & balsamic to taste.

Fry up two salmon fillets.

chop into bite sized pieces.

add to tomato sauce

check seasoning.

From reddit...

First, I wanted to thank all the people who suggest recipes and tips. I've never made a real, "from scratch" cake before. The entire process took me about 5 hours (though that includes baking time and waiting for the crumb-layer of frosting to harden a bit, then for the entire frosting to cool before pouring the chocolate over it). You guys have definitely helped me discover that baking is more enjoyable than I had thought!
RECIPE
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake;
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Celery seed

I have 1.5 pounds of celery seed in the spice cupboard. I don't know why I have that much celery seed. Hell, I don't know what to use celery seed for.

I'm starting to list all the meals I want to make regularly. If I leave that up to my mind, I make the same seven dishes over and over again.

Cabbage and onion in a beef broth
Chicken roasted anyway
salads with cranberries and red onion
beef wellington
salmon soup
ahi
lamb
brown rice with browned onion
steak
pork roast

More good scotch

Its from the Betty Bates memorial scotch collection. Seriously. My neighbor took his  in hesitance and bought lots of scotch with it.

Good scotch

Good wine