Category Archives: Fun with Food
My dough-fu is still weak. I don’t know why I laid these out on the tray like that. I’m going with “brain fart” because I’m old. Still, they do work pretty much as intended:I dropped a beef roast into the crock pot yesterday with onions and the usual array of Italian herbs, a can of beef broth, and a healthy splash of Marsala cooking wine. I wanted to try out the Marsala because I just bought a gallon and wanted to see if it was any good. I think it worked out fine.
I think ten is the sweet spot when baking the King Arthur bun recipe, not too big, not too small.Just the right size!Made some tuna salad today, we’ve been giving that bread slicing gadget a workout. Tuna salad on toast is another good way to use the tomatoes we have coming on strong. Probably going to boil down some more juice soon.We are starting to grow fond of leaf lettuce on sammiches, it doesn’t have the same crunch as iceberg but it does lay nice and flat and uniform.Gabe goes from 90 miles per hour to naptime in about 6 seconds flat.I have a better photo of the eggs in that nest I first posted about a week ago. We tried to get a video of the little bird flying from the nest but failed to get anything useful. I did get a little better look at the bird but just confirmed that it was a wee brown birdie. It might be a house finch but a tip from a commenter over at Balloon Juice pointed me toward the Chipping Sparrow – the wings of our bird are darker than the belly.Here’s another cold cuts and cheese sammich with a few sides.I’ll wrap with a picture from the archive. I’m tickled by the balancing act this dragonfly is putting on, and I think the colors are pretty.
These things look like they are hard to make but they are really easy. Easy if you use ready made puff pastry sheets, that is. I had fun with Google’s image search, using “puff + pastry + peaches’ as search terms I found a picture that looked like what I was aiming for and followed the link to the page it appeared on. There’s a nice video how-to and the ingredient list at the link.The recipe used canned peaches but we had fresh to use. Mrs J peeled and sliced the fresh peaches we bought yesterday and we cooked them in 2 cups of water and 1/2 cup of Splemda. They were ripe enough that they just got a brief simmer. We cooled them before proceeding.I wish I had taken this photo after the “braids” were cut, the recipe video goes into that.Here is one ready for the egg wash and sugar sprinkles.It’s ready for the oven! We have a convection oven that tends to cut down on the listed cooking times, we left these in a 400 oven for 10 minutes, then turned them around for another 10. We cooked the two pieces separately, one stayed in a minute too long.Delicious!
We’ve been using the bread machine practically non stop lately, baking loaves for BLT sammiches – because fresh baked bread is just the best. I’ve had my eye on this slicing aid for a while now and finally coughed up the $30 bucks they wanted for it. It works well enough, and folds away for storage in its own included bag. I hang it on a hook. The back plate slides in to hold it together, just butt the loaf against it and start slicing. It fits either end so you have a choice of 1/2″ or 3/8″ slices.
I think a large part of the tomatoes we harvest this year will go towards making more of this fab tomato soup to can. There’s just something about tomato soup and grilled cheese. I would hate to run out.
Mmm… sausage egg and cheese muffin. I like my pepper jelly on these things. Mrs J is a fan of grape jelly on hers. Of course you will need some muffins…I broke out my cast iron griddle for these. A half recipe worked pretty well, this one called for 6 cups of flour but it downsized well enough. Note the little orange infra-red thermometer in the upper left of the photo – it’s a great addition to your kitchen gadget arsenal. Amazon has them, this particular one was on sale at the time for $10-$15, I forget the exact figure. I was able to keep the griddle temps between 350 and 400. The recipe says 10 minutes a side but 7 or 8 worked pretty well for these. I popped them into a 350 oven while the sausage patties and the eggs cooked.
You’ve seen it before. Garnishes fall off your sammich. Sad!And you’ve made more than you could ever plausibly fit on it. Wait! There’s hope!With a spoon, a fork, or even bare handed (!) you can assure that there is a pepper in every bite.
(!) – please be sure that there are napkins available on the table, we are not uncouth here at W4D
- * – This has been a public service announcement
I promised yesterday to experiment with yellow slaw and did a little thing with mustard on a slaw I had in the fridge. When I see a yellow tinge to salads and such I expect to see mustard as an ingredient. I was pleasantly surprised to see this one with turmeric, instead.
The prep is similar to what you might see in a recipe for pickles, and that’s what Mrs J thought when she came into the kitchen as the vinegar mixture was heating in the microwave.I thought that the slaw didn’t look quite as yellow as what I was after so I added a tad more turmeric. I think it might have turned even more yellow during an overnight chill in the fridge. I didn’t have much green pepper, I had a very small one hanging on a patio plant I used and then some of those multi-colored mini peppers from the store. I used Splenda for the sweetener and left out the onions. I think some finely chopped green onions would work in this.