I’ve been dithering a bit on using that tofu but I finally managed to use up about half of the block on this Tyler Florence recipe. I used the dried mushrooms I have in the pantry, some shiitakes I believe, but the original packaging is gone. I keep them in a big plastic jar. I looked for some pork to use in this thing but settled on a half chicken breast. I think I used too much corn starch thickener because the final instruction in the recipe was to stir the soup to set up a swirling current so the egg would self-incorporate. This was so thick that that just wasn’t going to happen so I stirred it with a spoon as the egg drizzled in. I never get the egg right in these things.
I’ll get around to that miso soup I talked about the other day, I swear!
JefferyW asked for a good hoagie roll and I like this one for both sub rolls and hamburger rolls. I top my hamburger rolls with sesame seeds. I’m hoping for pictures later if it works for him.
- 1 pkg active dry yeast
- 1 ¼ cups warm water
- 1 tbsp sugar
- 1 ½ tsp salt
- 3 cups unbleached flour
- 1 tbsp cornmeal
- 1 egg white
- cold water
- 1 tray of ice cubes
Baking sheet and 9×12 metal baking dish
Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, cover with greased wax paper and damp towel. Let rise until double, 1 ½ to 2 hours.
Punch down dough, cover and let rest 5 minutes. Grease baking sheet, sprinkle with corn meal, divide dough into 8 pieces. Shape each into an oval. Make 2 slashes in each roll, brush with cold water and let rise uncovered until double.
Heat oven to 375 degrees. Brush rolls with cold water and bake, with baking dish filled with ice cubes. When rolls have developed a crust (about 10 minutes into baking time) Mix egg white with 2 tbsp of cold water and brush over rolls. Bake until rolls are a deep, golden brown and sound hollow when tapped. About another 10-15 minutes. The actual size of the rolls makings baking time variable. You can add more ice cubes to the pan as needed. You don’t want the pan to go dry.
Spent the day napping in bed, mostly. I can get around with crutches but not well, and I have to plan ahead for every move. Mrs J has been taking care of me. She made this sausage egg and cheese sammich for me just now. Yum! I like jelly or jam on mine. This one has strawberry jam. It’s put together on one of those jumbo sourdough buns I made the other day, sliced and grilled in butter.
I roasted a pork butt last night, made a few sammiches, packed 2 one quart mason jars with meat and broth and pressure canned those. I think of them as instant pozole. Had a little bit left over and browsed some recipes for soups with pork in them. Found this one with the engaging title: “Asian Ramen Noodle Soup“. I think the title could have been reduced to the one word-”ramen”. Heh, but who iz I ta quibble over words n stuff. LOL
I pretty much followed the recipe, adding some shredded cabbage and some julienned carrot. If this hadn’t been intended for Mrs J as well as myself I would have really jazzed it with some more heat-peppercorns, more red pepper flakes.