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Cardamom pods.....What do I do with them?

Please elaborate on tomato shortcake, chefjune! Sounds unusual!

Jul 25, 2014
sweetTooth in Home Cooking

Indian cooking/frying paneer without non stick pan

Yup, wait to see browning at edges before you try to flip, use a sharp edged spatula and use firm, confident movements.

What are you baking these days? May 2014 edition, part 1 [Through May 14, 2014]

Yogurt harissa cheese dip. Do tell more!

May 17, 2014
sweetTooth in Home Cooking
1

What are you baking these days? May 2014 edition, part 1 [Through May 14, 2014]

Ha! You're not married to mine, are you roxlet?

May 17, 2014
sweetTooth in Home Cooking
1

COTM August 2013 MEDITERRANEAN HARVEST: Savory Pies & Gratins; Vegetables & Beans; Rice, Couscous & Other Grains

Made this for dinner tonight. No dill, since someone here doesn't like it, subbed a bit of cilantro. I need to find a different herb to add a punch of flavor, or should've used more. For the crust, I used 1/2 c whole wheat flour as suggested and though I try to eat more whole grains, I wouldn't want to go any higher than 1/2 c in this recipe. I used feta and it was good here. Since so many of us reporting here thought the crust was a bit dry, I wonder if the baking time is too long? I use a thermometer in my oven and in general don't have oven temperature issues. When I peeked in at 30 minutes into baking time, it was looking and smelling done to me, but since it was only 2/3 of the specified time, I let it go another 10 minutes. So even though I pulled it at about 40 minutes it felt a tad overbaked. Perhaps 30-35 minutes could be the range to shoot for.
The dough was very easy to work with and I liked that the filling could be prepped ahead. So I will try to make this again, as I suspect it could be a great dish for entertaining/potlucks/picnics.

Apr 17, 2014
sweetTooth in Home Cooking

Bread Baking at Home

Thanks for the pointers Maria.

I baked that no knead dough today at 450 deg. F, after it sat in the fridge 3 days. Shaping was such a breeze! I forgot to slash though. Grr! So I couldn't use Ralph's great trick to look for good color there. Outside color looked good after 30 mins. covered and a further 15 minutes without. But now that it's cooled and I've tasted it, I could've easily gone another 5-10 minutes. So crumb is still a bit gummy, but even without slashing, it is beautifully open. Great oven spring!
I'm going to mix a part whole wheat dough tomorrow! Thanks so much everyone for sharing your expertise generously here!

Mar 26, 2014
sweetTooth in Home Cooking
1

What are you baking these days? March 2014 edition! [through March 31, 2014]

OMG! Those pictures are killing me and I just ate.

Mar 23, 2014
sweetTooth in Home Cooking

Bread Baking at Home

Thanks so much, Antilope!

Mar 23, 2014
sweetTooth in Home Cooking

Bread Baking at Home

So, does no one have recipe recommendations from Reinhart's Whole Grain Breads? Recs for a digital weighing scale and an instant read thermometer? TIA!

Mixed up some no knead dough yesterday (all bread flour). It's now in the fridge. Will bake Wednesday.

Mar 23, 2014
sweetTooth in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Thanks for the rec, Roxlet. I had looked at that recipe after I got the large crumb from Beatty's Choc Cake last weekend. But the ingredients looked very similar, so I didn't read further. With your rec, I read further into the method just now, which looks slightly different. Hmm.. perhaps there is hope. Chocolate cake requests happen often enough around here, so I will try it. Thanks so much! :-)

Mar 20, 2014
sweetTooth in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

I do want to get the KAF recipe right. Which flour did you use when you got a very moist result? Yes, I liked the flavor too.

Mar 20, 2014
sweetTooth in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Rasputina, I didn't need to heat up Beatty's Chocolate Cake - that one is made with oil and stays moist for days even when refrigerated and partially demolished.
The ones I find I have to warm up a bit in March (which is birthday season in our family) are butter cakes with melted chocolate. Those have a good crumb, great flavor, but are sadly not great made a couple of days ahead, refrigerated and then held at room temperature for a few hours before slicing.

Mar 20, 2014
sweetTooth in Home Cooking

Bread Baking at Home

Yeah, I do have an oven thermometer and have almost always used one. I just don't remember now from 6+ years and many moves ago, what that oven was like. Hence my guess that perhaps that was the culprit, given that the product looked like overbaked crust and underbaked interior.

Mar 20, 2014
sweetTooth in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

I baked Beatty's Chocolate Cake (Ina Garten recipe) for my 6 year old's birthday. I have a houseful of chocolate lovers and so I've tried many chocolate layer cakes. I'm still looking for my ideal chocolate birthday cake:
1. Great chocolate flavor
2. Stays moist for 3+ days (as I almost always have to bake layers 2+ days ahead and assemble 1 day ahead)
3. Has a fine soft crumb
I've tried butter cakes with melted chocolate and they have awesome flavor, but for ideal texture in cool spring weather, I need to nuke slices a few seconds to soften them up a bit. I don't think I am overbaking them. Not what I want to be doing at a birthday party. So this time I wanted to try an oil based cake and boy that Beatty's cake I made last Fri/Saturday is still moist. Everyone liked it too. But I don't like the large crumb. Am I right in presuming melted chocolate will give me better flavor than cocoa? Can't I have a fine and moist crumb and melted chocolate?

Mar 20, 2014
sweetTooth in Home Cooking

Bread Baking at Home

Glad to see more salt in the revised version. Thanks for the links!
Last time I baked in a 4.5 qt saucepan and got a high boule. I now have a 6+ qt enameled cast iron. So will use that at the suggested temp 450 deg F and see if I still get a gummy crumb. I've moved since my last attempt - it is likely that the oven in my old place ran hotter.

Mar 19, 2014
sweetTooth in Home Cooking

Bread Baking at Home

Aha! Will try again. Thanks, Maria! Do you have a link to the revised recipe, with the Bittman revisions? How low should I go with the temperature? I don't believe I have the one I used bookmarked. I baked when it was all the rage here on CH - wow, was that over 6 years ago?

Mar 19, 2014
sweetTooth in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

How did you like the crumb? I tried it once when my niece asked for a white birthday cake. It was dry and weird.

Mar 19, 2014
sweetTooth in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

I have made that recipe before and while it is very good, my notes say that I should try reducing butter and sugar a bit next time. Not a surprise when it is an Ina Garten recipe, eh?

Mar 19, 2014
sweetTooth in Home Cooking

Bread Baking at Home

Hi everyone! Wow, what a thread! I've been wanting to get into bread baking for a while. I've baked a few here and there. I've tried the Sullivan-Lahey No knead Bread. Wasn't crazy about the thicker crust and slightly gummy crumb. But it convinced me to think about attempting artisan breads at home. Tried a focaccia from RLB's Bread Bible. Was good.
Anyway, I've been wanting to try something from Reinhart's Whole Grain Breads. If I get into bread baking seriously, most of it has got to be whole grain. Before I invest in a scale, an instant read thermometer, a baking stone etc. was wondering if yawl can point out a great recipe from there? Are there any other good books with whole grain recipes?
I suppose I am on the cusp and am looking for some inspiration to take the next step. Especially since it may involve some investment. Any recommendations for a digital weighing scale and an instant read thermometer? I don't cook meat, so this would be for bread mostly.
Thanks much, everyone and happy baking!

Mar 19, 2014
sweetTooth in Home Cooking

Trader Joe's Wine Recs?

Recently tried the TJ's Reserve Petite Syrah from Mendocino County. I liked it enough to pick up more. Around $10.

Feb 28, 2014
sweetTooth in Wine

Did Dorie Do Me Dirty?

Oh how I wish that was my blog. :-( I don't have a blog, just read too many of them.

Glad the WIG worked out fofor you. I haven't changed the recipe an iota. Probably should try.. We double it for our family of four and yup, hard to stop at one. We use a cast iron stove top waffler, but haven't seen the oozing oil you mentioned. It sounds like melting the coconut oil would fix it.

I'd urge you to try the yeasted recipe too. That one has a buckwheat variation somewhere on the same blog.

Sep 15, 2013
sweetTooth in Home Cooking

Did Dorie Do Me Dirty?

Blowfish, in my house we routinely make one of the two recipes here:

http://orangette.blogspot.com/2010/05...

They are so good that we really aren't interested in trying other recipes - though perhaps we should, just so I don't consume so many indulgent calories first thing in the morning once every week.

Anyway, as you'll notice in the Waffle of Insane Greatness recipe, the egg is not separated. Still, really light (as in not heavy or dense) and crisp waffles. So maybe there are other things in the recipe that obviate the need for separated eggs. Also, in my personal opinion, it would be too harsh to judge one of Dorie's books just on one recipe that you haven't yet tried. (No judgement there, I often spend inordinate amounts of time looking for the perfect recipe for something before even trying one.)

Sep 13, 2013
sweetTooth in Home Cooking

Help me identify and cook this squash!

Glad to help. :-)

Sep 13, 2013
sweetTooth in Home Cooking

Help me identify and cook this squash!

Yeah, sounds perfect for filling. If you have way too much time on your hands:
Halve and roast squashes by themselves, with oil, salt and pepper. Meanwhile make a filling with roasted, peeled and seeded poblanos, sauteed onion, and roasted corn. Cheese and herbs to taste. Fill and bake a second time to melt cheese and heat filling through.

Sep 10, 2013
sweetTooth in Home Cooking

Your flaws as a cook. Here are mine.

Lol. I'm amused that you firedthe broiler - presumably part of the same oven - at the end of all this. Good for you. :-)

Sep 05, 2013
sweetTooth in Home Cooking

Kids lunch

TDQ, I forget how old (roughly) your child is. If he is a toddler, won't there be caregivers available to help him open his boxes? My oldest didn't go to a fancy place, i.e. the caregiver to child ratio wasn't unusually high, but he got the help he needed when appropriate. There may be an accident occasionally, but both caregiver and child will catch on to give/ask for help as needed. My son used to get yogurt or cottage cheese as part of lunch every day and he liked to consume as much of it as possible. He couldn't scrape his little box very well at that age and so he used to get help from the caregiver.

Sep 03, 2013
sweetTooth in Home Cooking

Switching from meat to veggie for dinner

Great ideas! I'm bookmarking this thread.

I cook vegetarian meals everyday. We've two young children, so many times it's a one dish meal. So it definitely needs to be filling and nutritious. I heartily agree with tardigrade's comment that veggies are very filling. It's been a while since I ate meat, so I'm stopping short of endorsing the full comment. :-)

Here are some filling meals I've made recently:

A green salad with stone fruit, avocado, pecans, goat cheese and a balsamic vinaigrette + fantastic lentil salad from here:
http://www.mynewroots.org/site/2010/0...
My additions/substitutions to the salad were two small persian cucumbers, diced and another time a small bunch of lacinato kale. I also used a garam masala mix instead of much of the individual spices and diced dried apricots instead of raisins.

I also heartily second a Nicoise-ish salad with green beans, potatoes, olives, garlicky dressing, hard boiled eggs, tomatoes.

I frequently make quinoa or whole wheat couscous salads with veggies, tofu (have you tried baked tofu from trader joe's?) and nuts. I find that some orange or lemon zest and complimentary fresh herbs like cilantro or mint really perk them up.

Last night I needed to use up a package of corn tortillas that had gotten buried and tortillas had broken into pieces. So I made a layered enchilada-ish dish with those. Made up a filling with pan toasted cubes of firm tofu, roasted corn kernels, drained can of black beans, sauteed onion and garlic, cumin, smoked paprika, cayenne, and a sauce that I winged with a tomato paste base. Dipped (yes, I fried them in oil first. Hangs head in shame.) tortillas in sauce, layered in baking dish with filling and a total of about 8 ounces of shredded Monterey Jack cheese. Baked for 25 minutes. It was very filling.

Dishes with eggs: heartily second frittatas. Also, shakshouka (many recipes available on blogs or in cookbooks). Another one my family likes is eggs baked in a bed of creamed leeks. I'll paraphrase a recipe from a cookbook if you're interested. That + soup or salad and whole grain bread is a very filling meal.

I know you said no beans, but a favorite meal of ours is Pinto beans or black beans with quesadillas. I make a filling with sauteed summer squash, onions, garlic and peppers and add cheese once it cools down. Use to fill whole wheat tortillas. Serve with soup, sliced radishes, avocado, chopped cilantro and wedges of lemon/lime. Another filling is mushrooms sauteed on high heat, seasoned with garlic and thyme at the end. Sauteed onions and spinach or other greens and cumin is yet another.

Gnocchi + roasted kabocha squash + gorgonzola cream sauce + toasted walnuts with a green salad.

It's been warm so I can't think of soups right now, but that is often on the menu in winter and fall. Also risottos.

We're Indian, so that is on the menu 3 times a week or so. Are you familiar with Indian ingredients? Do you tend to have some on hand? I can point out recipes/ideas if so.

Aug 31, 2013
sweetTooth in Home Cooking

Just got braces and EVERYTHING hurts, need ideas for softer foods...

Sorry to hear, Veggo! I was going to suggest a whole array of Indian foods like daal, khichadi, sabjis with veggies cooked to oblivion.. but I don't know if you're up for all that cooking. A pressure cooker would help. Let me know if you'd like recipes. Hope you recover fast and well!

Aug 10, 2013
sweetTooth in General Topics

Why add honey or sugar to whole wheat bread?

Visciole, I've been looking for a 100% WW bread recipe without added sugar and with vital wheat gluten. Would be so kind as to share yours, please? Thanks!

Aug 05, 2013
sweetTooth in Home Cooking

100 Recipes Every Mom (or Dad) Should Know, Chowhound edition

Wow! Those sound awesome. Thanks so much!

Jul 24, 2013
sweetTooth in Home Cooking