Cooking thread, anyone?

[begreen]

Garden fresh borscht tonight. Everything from the garden, onions, beets, cabbage, carrots, celery with a dollop of homemade yoghurt. Yum!

 

[EatenByLimestone]

Is that a stew of sorts?

 

[begreen]

Borscht is a common slavic soup, native to Ukraine and Russia. When we were in Kyiv we had borscht almost every day and no two were the same.

 

[EatenByLimestone]

It looks tasty!

I noticed that the bread was running out and had time to bake a loaf. I had the hankering for rye. The recipe leaves a little more than a single loaf. The kid was off of school so we brought the small loaf over to my aunt who is thrilled when she gets loafs without any preservatives. It’s a good excuse to check up on her. We brought her some apples too, lol.

 

[NickW]

I made a ham the other day, so tonight's dinner was homemade scalloped potato casserole with the leftover ham cut up and baked in. Plenty leftover for lunch tomorrow.

 

[DuaeGuttae]

I love borsch, @begreen. I wish I had some beets on hand. When you say that everything was from the garden, was that freshly harvested during a mild winter or put by in your root cellar or pantry?

Yesterday I cooked up two gallons of turkey broth but used three quarts of it immediately to make a big batch of pumpkin soup. I wanted to have the broth on hand in case we lose power in the coming days since soups are fairly easy either on the woodstove or on an induction burner that we can power if we need to. The storm hasn't hit us yet, so tonight the menu is spaghetti with homemade meatballs and sauce made from the roasted roma purée from the freezer.

 

[EatenByLimestone]

The kid wanted to try potato bread. I’m game! I think I should have mashed the potatoes up more though. I’m seeing chunks of potatoes moving around the mixer.

 

[Whitenuckler]

70% Whole Wheat baked today.

 

[EatenByLimestone]

Looks great!

 

[NickW]

Made donuts this morning while watching the "blizzard". PB & chocolate chips. You can see what's left of a black raspberry cobbler I made on Friday in the back left corner.


Making jalapeno popper soup for dinner.

 

[EatenByLimestone]

Awesome! That looks like an excuse to eat so much I’d have to be rolled around! Lol.

 

[Whitenuckler]

Awesome! That looks like an excuse to eat so much I’d have to be rolled around! Lol.

I had to look away

 

[NickW]

If I go through the hassle of making them, I'm making a double batch for a couple days worth of breakfast. Those are all little guys; 3 bites for my wife, 1 bite for me 🤣.

 

[EatenByLimestone]

A couple days of breakfast or 1 day of breakfast, brunch, lunch, and snack? Lol

 

[NickW]

And the jalapeno popper soup after plowing and snowblowing. Photo isn't particularly good, but I'm busy enjoying...😁

 

[NickW]

Chicken enchiladas tonight. Been doing a bit of cooking and baking because of the weather...

 

[MRD1985]

My home made Alfredo sauce with chicken and fusilli

 

[Whitenuckler]

Fresh 70% Whole Wheat fresh out of the oven. Still winter here. I was scraping ice off the driveway today. Still snow on the yard. -2C right now and the pellet stove is running.

 

[EatenByLimestone]

That looks great!

 

[EatenByLimestone]

I bought a couple Pullman loaf pans. They come with lids to force the bread into the corners. I broke in the pan with a loaf of rye.

Here’s the brick that came out, lol

 

[Whitenuckler]

I bought a couple Pullman loaf pans. They come with lids to force the bread into the corners. I broke in the pan with a loaf of rye.

Here’s the brick that came out, lol

That would make good Melba toast slices, nice and neat

 

[Whitenuckler]

I made up my own recipe and method but it is based on many hours of research starting from when I made my own starter. Once I had the starter I did trial and error and do this each time:
Day before baking: Plug in seedling heater in cupboard to make my proofing box
Around noon take my starter out of the fridge. Let it warm up for an hour on the counter.
Feed the starter - I have weighed all my containers empty and have the weights recorded. Double what is there, ie if I have 50 grams of starter I add 25g flour and 25g water. Let it sit on the counter
A few hours later I start a sponge. I use half my starter, and then make a total of 350g of new starter. Return my starter to the fridge.
Proof the sponge overnight in the cupboard. The next morning it is ready.
Day of baking - starting after coffee
Pour the sponge into my mixing bowl and weigh to see exactly how much I have. I am never under weight, always over
Add and mix in 390g water. The water has been sitting out on the counter in a Brita.
Add 300g Whole Wheat and 300g of White. I am using Organic flour I get from Walmart of all places.
Mix and cover and place in my cupboard. Measure out 12g salt.
30 minutes later add salt and work it in by hand
Two to three stretches spaced out every 30 minutes.
Form into a "ball" and place in my proofing container lined with parchment paper
Let it rise all afternoon. Bake at 400F for 40 minutes in a covered crockpot.
Cool on a rack for the rest of the night (I have been asked to serve hot bread but I refuse)

https://www.marthastewart.com/what-happens-when-you-eat-sourdough-every-day-11959203

 

[Whitenuckler]

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

Bitchin Kitchen ! Hmmmmmmm

 

[EbS-P]

I did a turkey on the grill last night. Breast needs about 30 more minutes than legs and wing need less than the legs. It was a fast way to cook a whole bird. When it’s on sale grab one! I think this was 30 cents a pound either before thanksgiving or x-mas.

 

[EatenByLimestone]

I used to buy turkeys at post thanksgiving sales and freeze them. One year, just before Thanksgiving I found a bird that’d been in the bottom of the freezer for something like 4 years. It cooked up perfectly! I should not have mentioned the born on date to my aunt though. It horrified her! Lol