This is a test.
Genoise batter. The ingredients are simple. The process precise.
1/2 cup white sugar
2 Tablespoon brown sugar
Whip for five minutes until thick and pale.
Meanwhile melt (browning is best)
1/2 cup butter, (4 oz., 1 stick)
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon grated lemon peel or any flavoring you like.
Dry ingredients are folded into the whipped egg and sugar in three increments.
Warm butter is whipped with a portion of batter then the tempered butter is poured along the inside of the bowl and folded in. (rather than poured over top)
Chill batter one hour. (Best for baking if the butter in the batter is cold)
Prepare Madeleine pans with butter/flour and chill the pan. (Again, to control the butter)
Baked 375℉ for 9 minutes.
Conclusion: Win. Increase the amount of batter in each Madeleine pan depression. One rounded teaspoon was used, so, 1 + 1/2 teaspoon is the correct amount.
The cookies are excellent but only for now. The combination of delicate crispy shell and light cake interior is one of those evanescent things that simply does not last. They will good tomorrow but not be nearly so good as right now.
That is why tomorrow the ladies get a brand new fresh batch of Madeleines straight out of the oven. This is for them in the morning. The batter can keep but the cookies cannot.
Ick. This is my brother's idea to put bananas in the refrigerator and allow them to turn black to extend their usefulness. You can put them in the freezer too, thaw them out, and squeeze them out of their skins like toothpaste. When frozen the cells are damaged so that the banana liquifies inside the skin.
Labels: banana cornbread and apple
The cheese crackers are something. They started out as Saltine soda crackers but with buttery goodness added, and then the butter was changed to cheese.
1 Cup white all purpose flour
1/2 cup cheese, any mixed cheese.
1Tablespoon buttermilk powder (my new favorite ingredient)
1/8 teaspoon baking soda to react with buttermilk
1 teaspoon baking powder to lift the heavy cheese
1/2 teaspoon salt
Process to desired pulverization.
1/4 -- 1/2 cup water through feeding tube until mixture turns into a ball that rolls around the processor.
375℉ for 10 minutes
Makes two full sheets (in reality 1/2 size professional baking pans, but they are large), 2 dozen squares if scored the way shown. The scraps can be reprocessed with additional water for an additional dozen, nearly 72 cheese crackers.
The chile con carne is nothing. I had considerable minced beef and lamb hamburger meat prepared and chilled that needed to be used before it went off. An onion is diced, a few garlic cloves smashed and diced. Cumin and cilantro added, with s/p and specific chile powders. Additional dry chile flakes crumbled by hand because the powder is insufficiently hot, oregano.
Two tins of beans with their packing liquid are added to that.
One tin of San Marzano tomatoes added to that, whole, not diced or anything. Heated. That's it. No cheese because the crackers are cheesed up.
Anasazi beans are turned to powder by coffee mill and cooked in 2.5X volume of water with butter, chopped onion, garlic, and spices that suit me; cumin, coriander, s/p, red chile flakes. The mixture would make a very good dip.
Bits of roasted chicken mixed with tinned jalapeño and powdered chipotle.
Broiled up close to oven's top element for a few minutes as if set inside a restaurant's salamander. Then fresh salad vegetables on top.
Labels: chicken tostadas
- baked potato, chili con carne
- corn banana bread with apple
- cheese crackers, red chili con carne
- chicken tostadas with Anasazi beans
- Southern buttermilk biscuits, chicken gravy
- chicken tacos
- hamburger with green chile and Asiago, bunless
- roasted chicken, mashed potato
- long hamburger with jalapeño
- Anasazi beans, fried eggs,
- chocolate chip cookies
- ham and cheese sandwich
- Wagyu and lamb cheeseburger on whole wheat Denver ...
- hamburger with bacon and tomato on Denver sourdoug...
- rice and beans with sausage
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