green chili, tortilla chips


Green chili made with tomatillos and both fresh and tinned chile peppers, 

I learned something. The amount of tomatillos I used caused the whole batch to be way too much acid. I pondered what I could add to counteract that so it doesn't taste so tart. 

What should I add?



I added one level teaspoon of baking soda. It foamed up exactly like the 3rd grade volcano demonstration. It kept foaming and foaming and foaming and as it boiled it continued foaming even more. It foams up like the dramatic moment of making caramel, like dropping rice noodles into oil, like popcorn at its climax of popping, except better than all that. And it altered the pH to pleasantly acidic and not tart-candy like acidic. 

My next batch will use poblanos and tomatillos and that will be better. 

potato cheese pierogis


The dough has sour cream in it and that makes the dough softer and more elastic, a bit stronger. 

The potato has sour cream in it to lighten it. 

Sour cream as garnish because, eh, what the heck, it's a thing that's done.


The Atlas is hooked up for superior rolling, even and flat and thin.

The motor is hooked up too and that is unusual because the manual crank is so fun, but this is even more fun, a lot faster and better and and not too noisy. It's worth dragging it out.


One russet potato made this. 

* potato
* warm milk
* melted butter
* cheese
* horseradish
* dry mustard
* sour cream
* salt and pepper

Sour cream in increments until I am satisfied with the texture.


Caramelized a little too fast a little too hot, but not so bad.





Boiled gently until they float, coated with oil so they don't stick. They're done. Right now they're done. Mum went a step further for some reason, a side of her family did that, and one night they were a big hit at some shindig at an isolated air base. Back and forth she went catering theses things and I got to eat vast quantities, like three. 

I could never get enough.


pot pie, hand rolled pasta, savory broth



Egg noodles rolled out and cut the usual way. Commercially prepared broth. Bay leaf and chile flakes.





great bread the easy way


This is the last of the boulle picked up at the same time as the mortadella and smoked Gruyère. This right here is a disappointment because it's marketed as sourdough. C'mon, we make our own sourdough and this isn't close. This isn't even as fermented or as rustic as dough with leaven grown overnight. Twenty-four hours fermentation on the counter surpasses whatever starter, or whichever method they used for this bread. It is small and it is expensive. Too expensive for a disappointment. 

The two final slices are made into a usual sandwich.


This is the end of it. I can start a new boulle effortlessly and have it ready for tomorrow and have a loaf better than this to replace it more easily than I can walk down to Tony's or hop in the truck, or even include a soft loaf with usual groceries as people do and then manage it carefully all the way home through various transfers. Nah, Brah, this is actually easier.

* 1 cup cold water
* 2 cups flour
* 1/4 teaspoon dry active yeast, this would be 1/4 little package.
* 1 teaspoon salt


This one is flavored with rosemary. It's an impulse thing. We baker types do this.




This was started early evening and proofed overnight. It was returned to when I felt like it, about noon. Morning would have worked and so would evening. There is a broad margin to work within.

The oven is turned on to high and a pot with lid like this is preheated.





One side of this is pulled and folded on top to create a tighter bundle. 





Huh? What? 


And so the steady sandwich conveyor rolls on unaffected. 





Huh?

corn pan soufflé

 

A frittata is cooked partially stovetop and finished under the broiler. That heats the thick foamy pancake like chunky mixture bottom first then top directly and harshly and fast. This here is baked and made as soufflé with prepared pan, whipped whites, sauce with the yolks, folded into the whites, the whole bit. The difference is this is rather flat compared to a tall usual soufflé and it contains Southwestern elements and flavors. It is extraordinary, light as sponge with satisfying chunks of roasted pepper and a very nice crust. The sauce is made with masa harina instead of flour and that's a whole different story. Water from the tin of corn is used. And generous chipotle that does not overbear, somehow muted by egg corn and cheese. I taste-tested and doubled the the amount and that is unusual. 


These peppers are better than I thought they would be, and I like the small white corn better than this.


ARTS!


Parmesan. Parmigiano-Reggiano, certified, best in all the lands. No messing around. The cheese adhered with butter creates a cheese crust. This is a big part of the dealio, Emilio, and frittatas do not have this. And the area is quite broad so there is a lot of it and that's one of the reasons this is so amazing, very generous Parmigiano-Reggiano. C'mon, it's like a giant crispy cheese cracker and you can eat it all day.


Smoked Gruyère mon frère. Not regular Gruyère, and that's fantastic right there, no, this is smoked! For enhanced amazement.







jacket potato with white beans, mortadella side


Butter.


And more butter.


And this stuff.


I turned it down for twenty years because it has the word "sour" in it.





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