Here is what I have been using for making focaccia in my pizza oven lately. This involves a biga which is a starter slurry you prepare in advance. I like to start this 24 hours before bake time.
Yields 2 12" focaccia
biga
Type 00 is a very fine flour in Italian baking. It handles exceptionally well and lends itself well to an airy focaccia.
I am trying to learn how to make etouffee, and they called for creole seasoning. After looking around, I came up with this:
Whole ingredients (Optional in parenthesis):
Powder ingredients (Optional in parenthesis):
My wife really liked a pouch of Vaishali's Nice & Spice's "Mumbai Pav Bhaji," so I decided to look it up. I guess it's a legitimate thing; I figured it would be something like General Tso's Chicken or something, but there are places in Mumbai that make it as a kind of specialty. I looked up some recipes and decided upon a combination. I haven't really bothered to try to modify it. Here's the Pav Bhaji recipe I have started to make:
http://www.onehotstove.blogspot.com/2005/04/bombay-street-food-pav-bhaji...
For the masala required I resorted to this:
Here's a recipe for something you shouldn't eat. You will have to look around special for most of these ingredients. It's even a little bit of a pain in the butt to get ethyl alcohol, but it does a pretty good job of mixing with the essential oils. I can tell you that water doesn't work. Vodka does work, but it gets expensive and you could use that stuff for... something else.
Saturday, March 3, 2007
I got this recipe from my girlfriend’s sister. The recipe’s title is misleading though. This is really a butter casserole. I’m transcribing the recipe as I have made it, but I’m working on a way to crank down the butter and preserve the flavor. As it stands, it’s better for a dessert than a side.
[Notes so far, fresh sweet potatoes that have been baked seem to work better in my experience. Furthermore, the butter in the filling can be halved.]
Ingredients
For the base:
* 1 large can of sweet potatoes, drained
* ½ stick of butter
* ¼ c milk
Saturday, March 3, 2007
I got some steam-crimped barley at ~$8.00 for a 50# sack awhile ago. I didn’t know the condition of the barley at the time, but my intention in buying it was to try malting it. When I opened the sack, I saw the barley was destroyed and in no shape for malting. I even did a test malt to prove this. However, I decided to try to brew with it anyways. I had to get rid of it, so I needed to use a lot of it. Something like a Belgian Tripel would be OK.
This is a peculiar recipe. I have some pastry flour around, but not too much. I’m also usually lazy when trying to have pancakes, so everything is assembled in a pyrex measuring cup. Also due to laziness, none of this is properly measured.
Makes about 4 large pancakes, 6 medium.
Ingredients
* 1c skim milk
* 1/2c bleached white flour, unsifted, unshaked, slightly heaping over
* 1/2c pastry flour, unsifted, unshaked, slightly heaping over
* 1 tsp white cane sugar
* 1 tbsp vegetable oil
* 1 egg
* a pinch of salt
Old-Fashioned Bread Stuffing
Ingredients
* 1/2 cup Butter or margarine
* 1 1/2 cups chopped celery
* 1 cup chopped onion
* 1/2 cup chopped fresh parsley
* 1 pound dry bread cubes
* 1 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 T. sage
* 1 cup turkey or chicken broth
Preparation
Melt the butter in a large frying pan. Add the onion and celery and cook until barely tender; do not brown.
Stir in the fresh parsley. Cook for another minute or two.
Remove from heat and set aside.
