Food floof! Snapshot!
amylou321
3 years ago
last modified: 3 years ago
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Food Floof! Dips!
Comments (60)"Anything with cream cheese Is my favorite." Hard to argue with that philosophy :-)) Cream cheese seems to be the ideal base for many kinds of dip. I remember a high school pal of mine and I making a simple but very tasty dip out of cream cheese and A1 steak sauce! That and a bag of chips got us through a lot of homework sessions. And look away guacamole purists as I used to add cream cheese to mine when making for a crowd at summer BBQ's. Kept the guac from discoloring and added to the richness but never overwhelmed the avocados. As I now make it almost exclusively for myself, no need to add the cr. cheese to stretch the dip and it gets eaten too fast for discoloring. But it absolutely has to have plenty of fresh lime juice, salt, garlic and some sort of spicy kick - cayenne, dried pepper flakes, a splash of hot sauce or minced jalapenos. In a pinch, some hot salsa will do. To be perfectly honest, I do not understand needing a recipe for a dip. Unless a very specific type of dip or spread, like pate. You just mix together what you think will taste good in suitable proportions. But then, I don't use many recipes for cooking anyway, except for baking. btw Lars, there are lots of recipes for crab dip that don't include cheese other than cream cheese. Seems like only the hot or baked versions include something like cheddar and I prefer my crab fresh and with minimal fussing so they would never top my list....See MoreFestive Food Floof! Do you dare?!?!?
Comments (30)While I've been baking bread and challah (brioche type dough) all my life, the only yeast pastries I've made often are hamentashen in a sweet version of my mother's challah recipe. Last week, I had this sudden thought, "Pumpkin babka!" This has been a great year for pumpkins. So instead of figuring it out myself, I searched for recipes on the 'net, and found a chocolate with pumpkin dough, and one more like what I'd had in mind, which was pumpkin-pecan filling in a rich, soft dough. I usually have great results with blog recipes, and I was sleep deprived, so even though I reviewed the ingredients before saving the recipe, I didn't actually read them through for quality. BIG mistake! I don't know if it's meant to be a sabotage (the comments were useless, only discussing the pretty pictures in the post). It sort of reads, to my bread self like it was partially scalled with oopsies. I've done that scaling a recipe for myself in my head, without writing it down when I was tired. I don't know, for sure, but looking back, it also doesn't match the instructions in the demonstration. It's, um, whack! There were plenty of places where I had warning signs and should have stopped and read it over and quit, but I didn't. I was tired beyond thought. When I started the first step, and it said 2 1/2 TBSP yeast to 3 -4 cups flour, I should have stopped. I just figured she meant teaspoons, and adjusted accordingly. Then I read the gigantic amound of sugar and salt. I always adjust those to taste anyway, so I kept going. When it said 8 eggs and half a pound of butter, I just figured she knew something I needed to learn. Um. No. The result, as you who bake know, was a glutinous cake batter. I added about a cup of flour and ran it with the dough hook and let it "rise" (not that any rising was happening). Good thing I've learned so much about high hydration baking. I poured it out onto the baking mat. There was enough gluten development at this point that it didn't spill away, just made a stable lake. Much as I would have liked to use my big steel bench scraper, one can't on silicone, but a big bunch of cast flour on it, scrape up some goop with the small plastic bench scraper and push it over, led to a more stable mound. Still too soft for even a stretch and fold, but holding its shape as a mound. I covered and let it rise. And it did! And when I heavily dusted with more flour, it was manageable and rolled. It was too soft to twist nicely, but enough so that the middle has a nice distribution. You can't see the layers, though. The dough was still too soft and smushed together. And it was so soft that the outside was almost burning before the inside was done, and the corners were dry because of that. The filing was good. That's a keeper. So is the butteriness of the dough. The end result was fine eating, though not exquisite. I think if I added a little extra butter to the hamentashen dough it would be more like what one needs, and I think more filling proportionate to the dough. I had been surprised that it didn't call for toasting the pecans, but they came out great from raw. Because of the restriction I put on the excess sugar, it's really good with cranberry sauce! While chatting, i mentioned it to the Thanksgiving cousin, and that I'd put the second loaf in the freezer. She asked me to bring it, but I don't know if anyone ate any. At least I don't have to find someone to feed it to! Which is why one tests recipes ahead. I also tried to make the handkerchielf rolls. I don't think there's any saving that one. I mean, they're rolls but they have a kind of gummy mouth feel, and that's after I overbaked them a little! Nasty. The recipe was designed to sell the baking dish. I'm thinking I could rescue them with custard. Pumpkin bread pudding is in the offing. Maybe with a cranberry hard sauce. The worst breads make the best bread puddings!...See MoreFestive Food Floof! Christmas Treats!
Comments (44)Lizbeth: For my Green Chile Pinwheels, I use one drained, 4-ounce can of chopped green chiles (Hatch or Bueno are my preferred brands for quality). Here's my recipe for my Biscochitos. Biscochitos Ingredients ¨ 3 cups butter (originally called for lard) ¨ 1 1/2 cups sugar ¨ 2 large eggs, beaten ¨ 1 teaspoon anise extract ¨ 3 teaspoons vanilla extract ¨ 7-8 teaspoons anise seeds ¨ 1 teaspoon salt ¨ 1/’4 cup brandy ¨ 5 cups all-purpose flour ¨ 1 1/2 teaspoons baking powder ¨ 1/4 cup sugar + 3/4 teaspoon ground cinnamon for topping Directions: 1) Cream sugar and butter. Add in beaten eggs. 2) Next add in the anise and vanilla extracts, anise seeds, salt and brandy. Mix well. 3) Mix in the flour and baking powder. Roll out your cookie dough, thick or thin depending on your preference. 4) Cut into star or flower shapes with cookie cutters, and sprinkle with a mixture of sugar and cinnamon. Move to cookie sheets. 5) Bake in preheated 350-degree oven for approximately 12-15 minutes, BUT WATCH THEM! Bake only until golden. Browned cookies will taste terrible! ** This baking time is for our high altitude here at 6,000 ft. You may need to adjust it for lower altitudes!...See MoreFood Floof! Tacos!
Comments (16)Tacos can be kind of anything around here, depends on what's in the house and how many people are eating. Table is a taco bar and everyone can build as they will. I tend to like to build a salad on my plate. Then fill a tortilla or shell or two, maybe have a few chips, probably eat a bunch of it as a salad. Meats can be ground beef, shaved beef, steak, slow braised beef. Chicken that's sometimes cooked from cut up fajitas style, sometimes slow cooked and shredded. Pork and ham is usually slow cooked and shredded. Fish or shrimp tends to be quick cooked/seared or grilled. Pintos, black beans, and mayocoba beans- I cook those from dry and sometimes leave whole, sometimes mash up for refries. Sometimes shredded cheeses like cheddar or a jack, sometimes quesos, occasionally a cheese sauce. Chopped tomatoes, onions or green onions, shredded lettuce or other tender greens, lime wedges, sour cream, salsas or hot sauces, sometimes black olives. Avocado or guac. Shells and/or tortillas, sometimes hard corn sometimes soft, sometimes flour. Usually some tortilla chips, occasionally boats. Sometimes street corn, grilled or seared veggies, cole slaw, fried potatoes or sweet potatoes. Pickled jalapenos, pickled carrot salad, quick pickled red onions and radishes. Seasoned rices or rice and beans. Most of the time I'm seasoning from Tex-Mex, Central, and Northern South America. Sometimes I go more Jamacian or Cuban. I make my own taco seasoning or recipes for a lot of it. I also have a nice stash of seasonings ordered from Amigo foods for flavor profiles I might not have otherwise. If I'm going more Asian or Indian with it, a lot of the seasoning profiles and some of the fillings and extras change. Chapati/roti isn't exactly like a tortilla, but it's also not easy to find around here. During the summer I sometimes make "sushi tacos" for work lunches- cream cheese smear, packet tuna or whatever leftover cooked fish from last night I have in the fridge, white rice. Nasturtium leaves or other peppery leaves from the garden, green onions or sweet and sour onions, pickled edamame. Flour tortilla. And not exactly tacos, but around here... socca is used like soft tortillas too. Socca is a thin chickpea pancake. Usually socca is used with Mediterranean or Middle Eastern fillings and profiles. But the more usual fillings and profiles from the Americas work great too. And chickpea can be a nice alternative to corn or flour for some folks. Tacos I've had that I don't really make. Stewed goat was good, I like goat. Roasted lamb, not so much, but ground lamb like a kebab nug or moussaka filling is good. Duck was OK. Turkey can be OK, but often can be kind of the most boring of the meats. Venison was good, stewed and brisket kind of smoked style. Jackfruit is really good. Crab and lobster are OK, but there are better uses for those and I like fish tacos better. BBQ can be surprisingly good, especially using corn tortillas or shells for it....See Moreamylou321
3 years agoamylou321
3 years ago
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