Category Archives: JeffreyW

Bread Machine Banana Bread

DSC_0923 (1600x1060)Mrs J and I had shopping to do today and as we stirred about in preparation to leave I noticed two over ripe bananas.  I’ve never used our bread machine for banana bread but thought it would be nice to return to a great smelling house.  I found a recipe geared towards our machine but it should adapt easily to other models.  We subbed pecans for the walnuts in the recipe and added raisins and chocolate chips.  Worked great!

Braised Brisket

20150902_134414 (1600x1060)We’ve had a brisket in the big basement freezer since they sold for $3/lb. I brought it out to thaw the other day.  I was thinking I might smoke it outside in my little electric smoker but decided not.  I kind of winged the recipe, poked in a couple dozen garlic cloves, smeared it all over with mustard and sprinkled on all the various powders that looked good:  Garlic, onion, a couple of different chili powders, cumin, black pepper, and a little kosher salt.  I didn’t want to use much salt because that just ruins using the drippings for a sauce.DSC_0901 (1600x1060)I cooked it in a covered pan at 250ish for four or five hours, letting it braise in its own juices.  I drew off the extra liquids and let it cook uncovered for a while, let it cool and then put it into the fridge to firm up for the slicer.  I sliced it very thin across the grain.DSC_0904 (1600x1060)We had some for lunch today in a few tacos.  The corn salad went well with them.

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Tidbits

DSC_0892 (1600x1060)I’ve mentioned the turkey we cooked the other day.  We really didn’t have any particular aim for the meat so I had a big ziplock bag full in the fridge waiting for me to do something.  Turkey salad sounded like a good way to move some of that along.  I have fun putting these salads together, chicken and turkey are pretty much interchangeable.  This one has a dressing of sour cream and mayo, in a 1:1 ratio.  I like to add cheese to mine and I usually have partial bags of shredded cheese laying about.  This one got a little cheddar and Monterey jack, and a substantial amount of Parmesan.  I can recommend Parmesan as being a particularly good addition after tasting this batch.  Also mixed in – pickle relish, chopped celery, a smallish Vidalia onion, a half cup or so of red bell pepper, a few minced cloves of garlic, and a tablespoon of well chopped fresh parsley.PICT1237 (1600x1060)More wildlife!  Not all that random, Mrs J adds corn and sunflower seeds to that pile daily and the local deer know to stop by.IMG_20150901_113041165 (1600x1200)Mrs J discovered a coupon app from her favorite store, she exercises it weekly.  DSC_0889 (1600x1060)Pork chops cooked in mushroom soup for a fantastic gravy and one of my all time favorite comfort foods.  I nearly ruined the box mix rice, it was all set to go in the rice cooker when I grabbed the rice vinegar bottle instead of the olive oil and gave it a good dose.  I dumped it out through a sieve and added it back to the cooker with fresh water.  It came out fine!arrgh!...I can't look (3) (1600x1060)Here’s an oldie but goody of Toby. Caption contest!DSC_0846 (1600x1060)I’m getting better at shaping the buns.  I’ve standardized on 8 buns per recipe, they make fair sized buns, not too big or too small.DSC02803 (1600x1200)I had to ask Mrs J how this momma-to-be cat got so dirty but she assures me that it’s natural coloration.DSC02796 (1600x1200)Here’s a handsome boy!  Ringo has some pretty blue eyes, he’s five months old and is ready to go out the door.  Hurry, he won’t be waiting long!

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Random Wildlife – Praying Mantis

DSC_5418 (1600x1060)This is the largest one I’ve seen this year. It’s four inches from head to folded wing tip.  It has a good reach with those long arms.DSC_5414 (1600x1060)He was harder to spot than this photo makes it seem, the brown blended in well.

Giardiniera Update

DSC_0884 (1600x1060)This is the first time I’ve really had a good taste test for that giardiniera I made the other day.  I was a little worried that it was going to be too hot – I added way more serrano peppers to mine than any of the recipes I looked at mentioned.  I shouldn’t have worried, this one has some heat but no more than the few varieties of store bought I’ve sampled.  It’s certainly more colorful!

I Really Like Pizza Pie

DSC_0876 (1600x1060)Mrs J thought pizza would work for her dinner today.  We had all that turkey from yesterday’s project so we went with that for a topping.  White pizza sounded better with turkey than anything else so we went that route. DSC_0871 (1600x1060)I had good luck with the Prairie Gold flour the local Amish store carried so we went that way again, going half and half with white bread flour.  The dough recipe is not too involved: 1 cup PG flour, 1 cup bread flour, 1 cup warm water, 2 Tablespoons of olive oil, 2 teaspoons sugar, 1 teaspoon of salt, and 1 packet of instant yeast (2-1/4 t).  I let the bread machine make the dough while we made a trip to town.DSC_0873 (1600x1060)I like to brush the crust with olive oil but I had a little garlic butter left over so I warmed that, added a little oil, and brushed it on, sprinkling kosher salt after.  I gave it another coat halfway through baking when I opened the oven to spin the pan 180.  To a basic  white sauce I added provolone and Parmesan, folded in blanched broccoli and cubed turkey meat and spread that over the crust, adding thin sliced red onions, more turkey, and a good sprinkle of Parmesan atop everything before sliding it into a 375 oven.

I Like Pie

DSC_0862 (1600x1060)We’ve had a turkey in the big freezer since the last sale on them at the local market, maybe the Easter Holidays?  I don’t remember what the sticker price was but these things go pretty cheaply.  I wanted to make room so we cooked it down today, stripped the meat away from the bones and roasted those for stock.  Mrs J made her signature butter pie crust.  Looks good!  I brushed egg white on the top and sprinkled on some flake sea salt.DSC_0864 (1600x1060)I used a bottom crust for this one even though it wasn’t, strictly speaking, necessary.  Saw in a comment thread on the recipe page that an egg white brushed on the bottom crust would help to keep it from getting too soggy so I did that and it seemed to work.  It’s usually worth your time to read some of the comments on the recipes at these Allrecipes pages.DSC_0870 (1600x1060)I had all the fresh veggies to make this but decided to use up a frozen bag of the mixed variety to save a little time.

Fish and Chips

DSC_0849 (1600x1060)We watched Alton Brown make these on one of the Food Network videos the other day that we had on the DVR and realized that we were due a fish dinner.  I used cod, and dusted the fish with flour before battering.  That’s malt vinegar in the little bowl

The red cabbage slaw started out as a Bobby Flay recipe but it was so bad I washed all the dressing off, added the carrots, and went with a simple vinaigrette of cider vinegar, sweetener, celery seed, and canola oil.

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