This is a homemade drop noodle that winds up as a side served with a lot of the family recipes I had at holidays as a child.
Ingredients:
4 cups (500g) flour
5 eggs
1 tsp salt
1 tsp ground nutmeg (or mace, if you have it)
1 cup (250 mL) tepid water
3 tbsp butter
Tools:
a large stockpot
a slotted spoon or spider
a spaetzle press or potato ricer
Spaetzle is served with sauerbraten, or hasenpfeffer, or other main dish as you please.
Leftover spaetzle can be cooked with cheese and onion as a casserole, if desired.
Ingredients:
4 cups (500g) flour
5 eggs
1 tsp salt
1 tsp ground nutmeg (or mace, if you have it)
1 cup (250 mL) tepid water
3 tbsp butter
Tools:
a large stockpot
a slotted spoon or spider
a spaetzle press or potato ricer
- Set stock pot on high heat to bring salted water to a boil while you mix the dough
- Mix the ingredients to a smooth dough in a bowl. Beat the dough vigorously until it starts to bubble.
- Allow the dough to rest briefly.
- Put a small amount of dough in the press or ricer and drop the dough pieces into the water
- When the spaetzle surface, skim them out, rinse quickly in cold water, and drain.
- Repeat until all the dough is cooked into noodles
- Heat butter in a deep pan or skillet and reheat spaetzle, in necessary
Spaetzle is served with sauerbraten, or hasenpfeffer, or other main dish as you please.
Leftover spaetzle can be cooked with cheese and onion as a casserole, if desired.
A pound of ground beef, a pound of pork belly (for Korean cooking), a conical cabbage (also for Korean cooking), a lemon tart, an almond croissant, a bacon-gruyere pastry wheel, shallots, green onions, bell peppers (for frying, chili, or pepper soup), a bulb of garlic, shallots.
Last week, I was lucky enough to find ground venison from New Zealand at the local Safeway, so I made chili. This week, I'll make spicy pork from Cook Korean! by Robin Ha, and maybe some more chili later in the week.
I'm also planning to make pffeffernusse for a holiday party next weekend.
Last week, I was lucky enough to find ground venison from New Zealand at the local Safeway, so I made chili. This week, I'll make spicy pork from Cook Korean! by Robin Ha, and maybe some more chili later in the week.
I'm also planning to make pffeffernusse for a holiday party next weekend.
Red beets, parsnips, carrots, a head of garlic, fingerling potatoes, fresh gemelli pasta, laminated cinnamon roll, mushroom leek roll, almond croissant, 3 carnitas handpies, 2 veggie pot pie handpies, a box of lots of love brittle, strawberry heart lemonade cookies, a chewy ginger stack, and double chocolate cookies.
Also, there was a troop of Girl Scouts outside the hardware store selling the cookies -- this time it was a cadet troop, which is definitely unusual, just because I normally only see the younger girls.
I also making tried this recipe for matcha milk bread turtle buns, but I think the I might have messed up a step as the dough was amazingly sticky.
Also, there was a troop of Girl Scouts outside the hardware store selling the cookies -- this time it was a cadet troop, which is definitely unusual, just because I normally only see the younger girls.
I also making tried this recipe for matcha milk bread turtle buns, but I think the I might have messed up a step as the dough was amazingly sticky.
Liège Waffles (for New Year's Day Brunch)
Dec. 31st, 2023 03:29 pmLiège Waffles (aka Luiske Wafels aka Gaufres Liegeosis)
( Ingredient )
( Directions )
This recipe makes about 10 waffles. You can buy Belgian pearl sugar from Amazon or local specialty grocers (and Walmart?!)
( Ingredient )
( Directions )
This recipe makes about 10 waffles. You can buy Belgian pearl sugar from Amazon or local specialty grocers (and Walmart?!)
I worked from home today because I had my annual physical early in the morning and I didn't want to have to go into the office afterward.
So I took the opportunity to make bread as well, as I only need a little break now and then to turn it for another rise.
It's Ligurian focaccia, recipe from Liguria, the cookbook: Recipes from the Italian Riviera, by Laurel Evans. I bought my copy from Rizzoli on the trip to New York City I took at the beginning of January.
So I took the opportunity to make bread as well, as I only need a little break now and then to turn it for another rise.
It's Ligurian focaccia, recipe from Liguria, the cookbook: Recipes from the Italian Riviera, by Laurel Evans. I bought my copy from Rizzoli on the trip to New York City I took at the beginning of January.
I'm attempting to make Sea Salt Foccacia tonight. The recipe is from the California Olive Ranch, but I'm actually using the olive oil from Majorca that ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
fabrisse gifted me earlier this year.
I will say that the oil smells intensely of olives, and if this recipe works out, it will be a delicious bread to eat for the weekend.
I also used the Brazilian Pepper Tree honey from the Bee Folks, which is generally a good baking honey.
It just needs an 8-12 hour rise in the fridge overnight, so I'll bake it in the morning.
fabrisse gifted me earlier this year.I will say that the oil smells intensely of olives, and if this recipe works out, it will be a delicious bread to eat for the weekend.
I also used the Brazilian Pepper Tree honey from the Bee Folks, which is generally a good baking honey.
It just needs an 8-12 hour rise in the fridge overnight, so I'll bake it in the morning.
The Signature challenge this week was Apple Cake. I don’t think of apple cake as associated with Halloween, though the hosts tried to sell it by tying it in with bobbing for apples. It wasn’t a bad theme for the autumn season. I was completely unfamiliar with most of the apple varieties the bakers mentioned, but I’m American and even though I am an apple enthusiast, the varieties that I like (Nittany, Macoun, Stayeman Winesap, Spitzenburg) are mostly ones developed in my country, not British apples like Sharp Cox. Trying to keep apple as the prominent flavor without overdoing the spices was tricky and some of the bakers couldn’t manage it. I do want the recipe for Sybira’s sour plum, chile, and apple cake; it sounded delicious.
The technical challenge was s’mores -- but they defined them as toasted marshmallow between two digestive biscuits with chocolate ganache. That was a blatant attempt to fancy up s’mores, which are graham crackers, chocolate, and a marshmallow roasted over an open fire sandwiched into a smooshy melting desert. Making them refined is a) missing the point and b) doomed to failure. It didn’t help that most of the bakers were only familiar with s’mores from movies.
The first problem most of the bakers had is that making marshmallows from scratch is actually tricky and something you’re going to mess up the first time. Also, they were using leaf gelatin, which I don’t think works as well for marshmallows as powdered gelatin, if only because powdered gelatin dissolves in water easily.
None of them knew that you should oil your knife when cutting marshmallows (well, they were using cookie cutters, because they had to make them round to fit on the digestive cookies, but same difference); homemade marshmallows are sticky when you cut them apart. This is why you also roll them in powdered sugar when you cut them apart -- it coats the sides with sugar so the surface isn’t sticky anymore.
I don’t have anything against using digestive biscuits or hobnobs instead of graham crackers since I doubt they could have gotten the proper flour for graham crackers. Watching the bakers try to assemble and then blowtorch their s’mores was a bit painful; at least one of the bakers learned how flammable marshmallows are the hard way.
The showstopper challenge was a hanging lantern cake -- a hanging lantern piñata cake, though I don’t think anyone actually said the word ‘piñata’. Just as well after the painful mess that was Mexican week.
But the showstopper had to be a cake with a lantern shape/theme, that could hang, had at least two different kinds of smaller sweets inside, and could be broken by a good whack with a rolling pin to reveal the sweets inside. Sandro rather wisely refrained from baking a cake at all and made a skull-themed disco ball out of chocolate.
So this week was fun, though some of the choices and explanations sounded a little cock-eyed from this side of the Atlantic (apples as a Halloween-specific food, s’mores as fancy deserts, not using the word piñata).
The technical challenge was s’mores -- but they defined them as toasted marshmallow between two digestive biscuits with chocolate ganache. That was a blatant attempt to fancy up s’mores, which are graham crackers, chocolate, and a marshmallow roasted over an open fire sandwiched into a smooshy melting desert. Making them refined is a) missing the point and b) doomed to failure. It didn’t help that most of the bakers were only familiar with s’mores from movies.
The first problem most of the bakers had is that making marshmallows from scratch is actually tricky and something you’re going to mess up the first time. Also, they were using leaf gelatin, which I don’t think works as well for marshmallows as powdered gelatin, if only because powdered gelatin dissolves in water easily.
None of them knew that you should oil your knife when cutting marshmallows (well, they were using cookie cutters, because they had to make them round to fit on the digestive cookies, but same difference); homemade marshmallows are sticky when you cut them apart. This is why you also roll them in powdered sugar when you cut them apart -- it coats the sides with sugar so the surface isn’t sticky anymore.
I don’t have anything against using digestive biscuits or hobnobs instead of graham crackers since I doubt they could have gotten the proper flour for graham crackers. Watching the bakers try to assemble and then blowtorch their s’mores was a bit painful; at least one of the bakers learned how flammable marshmallows are the hard way.
The showstopper challenge was a hanging lantern cake -- a hanging lantern piñata cake, though I don’t think anyone actually said the word ‘piñata’. Just as well after the painful mess that was Mexican week.
But the showstopper had to be a cake with a lantern shape/theme, that could hang, had at least two different kinds of smaller sweets inside, and could be broken by a good whack with a rolling pin to reveal the sweets inside. Sandro rather wisely refrained from baking a cake at all and made a skull-themed disco ball out of chocolate.
So this week was fun, though some of the choices and explanations sounded a little cock-eyed from this side of the Atlantic (apples as a Halloween-specific food, s’mores as fancy deserts, not using the word piñata).
Today I made sour cherry pie, using a pre-made crust and this recipe from Smitten Kitchen. The only changes I made is I used granulated tapioca instead of cornstarch, and I added smoked cardamon as well, because I like how cardamon works with sour cherry.
Half-gallon of chocolate milk, pint of mixed berry yogurt smoothie, cracked black pepper chevre, chocolate chip goat milk cheesecake (slice), loaf of country white sandwich bread, boule of jalapeno cheddar bread, a two-pack of cheddar biscuits, 3 different lemonades, cherry blossom (cherry-lime) kettle corn, All-american (tri-color berry) kettle corn, a quart of blueberries, a quart of red sweet cherries (for cherry ketchup), 2 pints of pie cherries, 2 pints mixed sweet yellow and dark red cherries (I think they might be an outcross with actual black cherries, they're so good), a pint of saskatoons(!), red raspberries, beef borek, vegetable borek, baklava, 2 Taste of India handpies, 3 Chicken fajita handpies, 1 box Raspberry almond Squares, 1 Black Forest pound cake, 1 buttermilk cake, 1 stack of blue-be-doodles (blueberry lemon cookies), 1 stack of loaded oatmeal cookies, and a box of cookie bloopers.
I bought the saskatoons planning to make them into small-batch rare berry jam, using the recipe which basically "Berries, sugar, lemon juice" and goes into 4 oz jam jars. They look rather like blueberries, but smaller, a dark shiny purple, and more round. They aren't as sweet as blueberries, with a smoky or earthy undertaste. Next week, if I can, I'll buy a quart of them and use them in the blueberry chipotle ketchup recipe from Saveur instead of blueberries; that would make an excellent bbq sauce, I think.
I did ask the place where I got the red raspberries if they had black raspberries as well -- they did but they only have 4 flats of them today and they sold out before I got there. I'll have to be there at market open next week if I want to get black raspberries, and I definitely do. They are so delicious!
I got a compliment on my eShakti skirt -- it's the same bold lemon yellow as my yellow dress, but it's got even larger pockets.
Now that I've changed out of my yellow skirt -- not a thing to wear when cooking with cherries and blueberries -- I might go make a pie!
I bought the saskatoons planning to make them into small-batch rare berry jam, using the recipe which basically "Berries, sugar, lemon juice" and goes into 4 oz jam jars. They look rather like blueberries, but smaller, a dark shiny purple, and more round. They aren't as sweet as blueberries, with a smoky or earthy undertaste. Next week, if I can, I'll buy a quart of them and use them in the blueberry chipotle ketchup recipe from Saveur instead of blueberries; that would make an excellent bbq sauce, I think.
I did ask the place where I got the red raspberries if they had black raspberries as well -- they did but they only have 4 flats of them today and they sold out before I got there. I'll have to be there at market open next week if I want to get black raspberries, and I definitely do. They are so delicious!
I got a compliment on my eShakti skirt -- it's the same bold lemon yellow as my yellow dress, but it's got even larger pockets.
Now that I've changed out of my yellow skirt -- not a thing to wear when cooking with cherries and blueberries -- I might go make a pie!
Tonight I made Magic in the Middle chocolate peanuts butter cookies, using a King Arthur Flour Company recipe.
Except I inadvertently made a double batch, because I'm so used to cookie recipes taking two sticks of butter that I had creamed the butter and was adding the sugar before I realized that was too much butter.
The recipe is a little fiddly with having to make the peanut filling and then carefully measuring to ensure enough dough to wrap around the filling. I did find out that the round measuring spoons from IKEA are pretty good substitutes for teaspoon and tablespoon cookies scoops, if you don't mind a little mess.
I'm not sure that rolling the cookies in sugar contributed anything, but flattening them is actually important to have them be flat cookies. This is the kind of recipe that would be fun to do as a group -- there's a lot of handwork involved, and a double or triple batch could easily be split between friends.
Except I inadvertently made a double batch, because I'm so used to cookie recipes taking two sticks of butter that I had creamed the butter and was adding the sugar before I realized that was too much butter.
The recipe is a little fiddly with having to make the peanut filling and then carefully measuring to ensure enough dough to wrap around the filling. I did find out that the round measuring spoons from IKEA are pretty good substitutes for teaspoon and tablespoon cookies scoops, if you don't mind a little mess.
I'm not sure that rolling the cookies in sugar contributed anything, but flattening them is actually important to have them be flat cookies. This is the kind of recipe that would be fun to do as a group -- there's a lot of handwork involved, and a double or triple batch could easily be split between friends.
Today, I made sujuk rolls with the ground lamb I bought on Saturday and a sheet of puff pastry dough that was probably a little more freezer-burned than was ideal.
Sujuk sausage rolls are basically pigs-in-blankets, but fancy.
( Ingredients )
( Directions )
I used a milk wash instead of an egg wash (not wasting most of an egg when they're not easily available at the moment), and skipped the hemp seeds. I had a good chunk of the ground lamb leftover, so that's back in the freezer until I decide what to do with it -- I might try making some sort of stuffed quick-bread or noodle dish with it.
Sujuk sausage rolls are basically pigs-in-blankets, but fancy.
( Ingredients )
( Directions )
I used a milk wash instead of an egg wash (not wasting most of an egg when they're not easily available at the moment), and skipped the hemp seeds. I had a good chunk of the ground lamb leftover, so that's back in the freezer until I decide what to do with it -- I might try making some sort of stuffed quick-bread or noodle dish with it.
A quart of milk, pint of mixed berry yogurt smoothie, tub of butter, peashoots, leek shoots, carrots, parsnips, chard, 1/2 peck of apples, apple schitz, miche sourdough bread, wicked bar, tortoise cookies, an egg tart, buffalo chicken handpies, chevre rolled in herbs, and a small CSA box.
The CSA box is for 1 to 2 people, and contains: spring greens mix, kale, ramps(!), 4 apples, 1 baby zucchini, 2 baby cucumbers, 1 onion, 1 tomato, 1 lb small potatoes, and a pint of brussel sprouts.
I was planning on making a herb tart today, but I might make kale chips (there was a recipe included), and the tart. I also now have the makings of Rancho Gordo's bean and vegetable posole.
The CSA box is for 1 to 2 people, and contains: spring greens mix, kale, ramps(!), 4 apples, 1 baby zucchini, 2 baby cucumbers, 1 onion, 1 tomato, 1 lb small potatoes, and a pint of brussel sprouts.
I was planning on making a herb tart today, but I might make kale chips (there was a recipe included), and the tart. I also now have the makings of Rancho Gordo's bean and vegetable posole.
Greek almond cake, spiced olive oil cake, 3 lbs of quince, a dozen eggs, popcorn from Capitol Kettle Corn (flavors -- The District Chocolate and Whistle-Blower) and two bottle of cider from Willow Oaks Craft Cider -- Pippin, made from Pippin apples, and Confluence, made from Spitzenburg and Winesap apples.
Also, it's getting to the point I should order springerle cookies from The Springerle House. I might try to make some springerle cookies myself now that I have a carved rolling pin, but that's a lot of effort that might not turn out well, especially because the traditional recipe includes hartshorn.
I'm definitely going to make more pfeffernusse cookies, as I have a lot of cubeb and long pepper, and those are significantly easier to make than springerle cookies.
Also, it's getting to the point I should order springerle cookies from The Springerle House. I might try to make some springerle cookies myself now that I have a carved rolling pin, but that's a lot of effort that might not turn out well, especially because the traditional recipe includes hartshorn.
I'm definitely going to make more pfeffernusse cookies, as I have a lot of cubeb and long pepper, and those are significantly easier to make than springerle cookies.
For
ellen_fremedon's wedding. Recipe is How to Make Homemade Marshmallows (sweetened with maple syrup) except that I didn't have arrowroot starch, so I dredged them in plain powdered sugar.If you want to make your own, use a 9x9 pan and make sure you have a good candy thermometer.
Today I made banana muffins to use up 3 of the 5 bananas I bought a week ago with the intention of eating during lunch, and then just forgot I had.
Oops?
Anyway, this is a nice and easy banana muffin recipe-- makes 12.
Oops?
Anyway, this is a nice and easy banana muffin recipe-- makes 12.
I just ordered a batch of springerle cookies from Springerle House for New Year's, or possibly Christmas. But probably New Year's, since it's almost certain that I'll be hosting a get-together at my apartment.
My mom got a batch (largest size) of springerle cookies from them for Thanksgiving. They were delicious! And had so many different turkey and harvest-themed cookie molds. I'll try to upload the pictures I took of some of them.
My grandmother used to make springerle cookies for the holidays, but hers were definitely hard dunkers -- Springerle House manages to make theirs with a crisp outside and a light, almost fluffy inside. I now have a springerle rolling pin as my mom gave me one she had, but I really doubt I'd be able to make as good a batch of cookies as Springerle House -- for one thing, the traditional recipe calls for hartshorn, aka baker's ammonia, aka ammonium carbonate, aka 'what IS that smell?!'. It's probably not a good idea to try baking with it in an apartment.
Tonight is the deadline for ordering Christmas cookies, so if you suddenly find yourself with a mighty need for anise-flavored picture cookies, you only have a little time left.
My mom got a batch (largest size) of springerle cookies from them for Thanksgiving. They were delicious! And had so many different turkey and harvest-themed cookie molds. I'll try to upload the pictures I took of some of them.
My grandmother used to make springerle cookies for the holidays, but hers were definitely hard dunkers -- Springerle House manages to make theirs with a crisp outside and a light, almost fluffy inside. I now have a springerle rolling pin as my mom gave me one she had, but I really doubt I'd be able to make as good a batch of cookies as Springerle House -- for one thing, the traditional recipe calls for hartshorn, aka baker's ammonia, aka ammonium carbonate, aka 'what IS that smell?!'. It's probably not a good idea to try baking with it in an apartment.
Tonight is the deadline for ordering Christmas cookies, so if you suddenly find yourself with a mighty need for anise-flavored picture cookies, you only have a little time left.
Kkakdugi, cider masala beets, red-and-butter pickles, NY strip steak, cheese curds, Mocha Moo, portokalopita, tiropita, citrus olive oil cake, melitzanosalata, cherry almond tart, snap peas, garlic scapes, yellow sweet cherries, pie cherries, black raspberries (oh nom nom nom!), blueberries, apricots (oh nom nom nom!), maple breakfast sausage, and bacon.
There was an audit at work the last two days, so while I had been intending to go to the Families Belong Together protest, I was just too exhausted. In fact, I came home from the market and promptly fell asleep for a couple of hours.
I'm planning on making a pie for 4th of July -- let's hope I have enough energy Tuesday night to pit all those cherries, or it's going to be a mess.
There was an audit at work the last two days, so while I had been intending to go to the Families Belong Together protest, I was just too exhausted. In fact, I came home from the market and promptly fell asleep for a couple of hours.
I'm planning on making a pie for 4th of July -- let's hope I have enough energy Tuesday night to pit all those cherries, or it's going to be a mess.
I went to see The Killing (1956) on Wednesday by myself, and the double feature The Taking of Pelham 1-2-3 (1974) and Charley Varrick with A (person to be pseudonymed later).
The Killing was excellent noir, full of chiascuro and dutch angles, with a tight tight script, including the final escape with the money being foiled by airline safety regulations!
For the double feature, Eddie Mueller, who hosts Noir Alley on Turner Classic Movies if you have that on cable, was there to introduce both movies. Since the theme of Noir City this year is "The Big Knockover: Heists, Hold-ups, and Schemes Gone Wrong", the Noir Foundation included several movies that are strictly speaking outside of the classic Noir genre, but are classics demonstrating the evolution of heist movies. Thus, we had 'Walter Matthau night' with the double feature.
( The Taking of Pelham 1-2-3 (1974) )
( Charley Varrick )
And tonight, because I wanted to, I made Flemish Waffles from Everyone Eats Well In Belgium. I omitted the cognac, because making waffles taste of alcohol is pretty much a Do-Not-Want for me, but they were pretty tasty nevertheless, and I have a stack of waffles for breakfast for the week; I'm still getting used to my waffle iron, and it's a bit tricky to get it adjusted to be Just Crispy Enough. The waffle was especially good with the salted brown sugar peach jam I put up several weeks ago, and tomorrow I might try it with the rest of the black raspberry preserve I have open, or the pear compote. Maybe someday I'll get some pearl sugar and try the recipe for Leige waffles -- though I think I'd need a different waffle iron to actually get them perfectly right.
The Killing was excellent noir, full of chiascuro and dutch angles, with a tight tight script, including the final escape with the money being foiled by airline safety regulations!
For the double feature, Eddie Mueller, who hosts Noir Alley on Turner Classic Movies if you have that on cable, was there to introduce both movies. Since the theme of Noir City this year is "The Big Knockover: Heists, Hold-ups, and Schemes Gone Wrong", the Noir Foundation included several movies that are strictly speaking outside of the classic Noir genre, but are classics demonstrating the evolution of heist movies. Thus, we had 'Walter Matthau night' with the double feature.
( The Taking of Pelham 1-2-3 (1974) )
( Charley Varrick )
And tonight, because I wanted to, I made Flemish Waffles from Everyone Eats Well In Belgium. I omitted the cognac, because making waffles taste of alcohol is pretty much a Do-Not-Want for me, but they were pretty tasty nevertheless, and I have a stack of waffles for breakfast for the week; I'm still getting used to my waffle iron, and it's a bit tricky to get it adjusted to be Just Crispy Enough. The waffle was especially good with the salted brown sugar peach jam I put up several weeks ago, and tomorrow I might try it with the rest of the black raspberry preserve I have open, or the pear compote. Maybe someday I'll get some pearl sugar and try the recipe for Leige waffles -- though I think I'd need a different waffle iron to actually get them perfectly right.
The tea savories were a big hit at wolfshark's stitch-'n'bitch, so here's the recipe:
( Ingredients )
( Instructions )
Note: Normally, Worcestershire sauce is made from anchovies, as well as vinegar, molasses, sugar, and onions -- if you wish the tea savories to be vegetarian, look for a vegetarian Worcestershire sauce.
From Eat Tea by Joanna Pruess with John Harney.
wolfshark's stitch-'n'bitch, so here's the recipe:( Ingredients )
( Instructions )
Note: Normally, Worcestershire sauce is made from anchovies, as well as vinegar, molasses, sugar, and onions -- if you wish the tea savories to be vegetarian, look for a vegetarian Worcestershire sauce.
From Eat Tea by Joanna Pruess with John Harney.
