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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • M Away
    M Away
    Mik
    wrote on 12 Apr 2020, 22:14 last edited by
    #21

    On pizza? YUM! I love poached eggs on everything. Those look great.

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    X 1 Reply Last reply 13 Apr 2020, 16:19
    • A Offline
      A Offline
      Aqua Letifer
      wrote on 12 Apr 2020, 22:19 last edited by
      #22

      550F1A9E-C7D1-4A0A-A776-98C7CEF92902.jpeg

      Chili.

      Please love yourself.

      1 Reply Last reply
      • G Offline
        G Offline
        George K
        wrote on 12 Apr 2020, 22:41 last edited by
        #23

        Instant pot chili is DA BOMB!

        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

        A 1 Reply Last reply 12 Apr 2020, 23:19
        • X xenon
          12 Apr 2020, 21:29

          We upped our pizza game this weekend.

          Learned that our gas oven goes up to almost 600. That plus a good pizza dough recipe translated into great results:

          alt text
          alt text
          alt text

          Breakfast pizza Saturday morning:
          alt text

          Pizza stone is still on the way. Curious how that’ll change things

          B Offline
          B Offline
          brenda
          wrote on 12 Apr 2020, 23:09 last edited by
          #24

          @xenon
          Excellent job on the pizza! Yummy!

          1 Reply Last reply
          • 8 Offline
            8 Offline
            89th
            wrote on 12 Apr 2020, 23:12 last edited by
            #25

            @xenon Great pizza! Enjoy the stone when it arrives. The key is obviously to heat it up so it can get the crust crispy. And obviously use (messy) corn meal for easy dough transfer!

            X 1 Reply Last reply 13 Apr 2020, 00:46
            • G George K
              12 Apr 2020, 22:41

              Instant pot chili is DA BOMB!

              A Offline
              A Offline
              Aqua Letifer
              wrote on 12 Apr 2020, 23:19 last edited by
              #26

              @George-K said in The Cookbook:

              Instant pot chili is DA BOMB!

              AB98802C-5149-4F5C-9B2B-0FB14F681B76.jpeg

              Please love yourself.

              1 Reply Last reply
              • B Offline
                B Offline
                brenda
                wrote on 12 Apr 2020, 23:44 last edited by
                #27

                Is that a biscuit I see atop that chili?

                A 1 Reply Last reply 12 Apr 2020, 23:55
                • M Mik
                  12 Apr 2020, 12:37

                  Spinach is good for you. MFR is still asleep so I snuck out to the car where I was hiding the stuff. Assembled Easter baskets for MFR and The Princess. Just little ones with a solid chocolate bunny and some jelly beans.

                  And of course that fake grass. Sadly on one the jelly beans all got kind of lost in the grass.

                  alt text

                  C Offline
                  C Offline
                  Catseye3
                  wrote on 12 Apr 2020, 23:49 last edited by
                  #28

                  @Mik That is the sweetest thing ever. 😊

                  Success is measured by your discipline and inner peace. – Mike Ditka

                  1 Reply Last reply
                  • X xenon
                    12 Apr 2020, 21:29

                    We upped our pizza game this weekend.

                    Learned that our gas oven goes up to almost 600. That plus a good pizza dough recipe translated into great results:

                    alt text
                    alt text
                    alt text

                    Breakfast pizza Saturday morning:
                    alt text

                    Pizza stone is still on the way. Curious how that’ll change things

                    O Offline
                    O Offline
                    Optimistic
                    wrote on 12 Apr 2020, 23:50 last edited by
                    #29

                    @xenon 😲

                    Are you open to sharing that dough recipe?

                    X 1 Reply Last reply 13 Apr 2020, 00:42
                    • B brenda
                      12 Apr 2020, 23:44

                      Is that a biscuit I see atop that chili?

                      A Offline
                      A Offline
                      Aqua Letifer
                      wrote on 12 Apr 2020, 23:55 last edited by
                      #30

                      @brenda said in The Cookbook:

                      Is that a biscuit I see atop that chili?

                      Cornbread!

                      Please love yourself.

                      G 1 Reply Last reply 12 Apr 2020, 23:56
                      • A Aqua Letifer
                        12 Apr 2020, 23:55

                        @brenda said in The Cookbook:

                        Is that a biscuit I see atop that chili?

                        Cornbread!

                        G Offline
                        G Offline
                        George K
                        wrote on 12 Apr 2020, 23:56 last edited by
                        #31

                        @Aqua-Letifer said in The Cookbook:

                        @brenda said in The Cookbook:

                        Is that a biscuit I see atop that chili?

                        Cornbread!

                        Thank God! At first look, I thought it was mashed potatoes, and I thought, "Whatever...."

                        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                        1 Reply Last reply
                        • A Offline
                          A Offline
                          Aqua Letifer
                          wrote on 13 Apr 2020, 00:00 last edited by
                          #32

                          I've done that, too. Not really recommended but hey, it's edible.

                          Please love yourself.

                          1 Reply Last reply
                          • O Optimistic
                            12 Apr 2020, 23:50

                            @xenon 😲

                            Are you open to sharing that dough recipe?

                            X Offline
                            X Offline
                            xenon
                            wrote on 13 Apr 2020, 00:42 last edited by xenon
                            #33

                            @Optimistic absolutely - it’s Ken Forkish’s recipe from his book Flour Water Salt Yeast.

                            This particular recipe is his overnight dough.

                            Start with flour, use 70% water (by weight), 2% salt, 0.01% yeast.

                            So for 1000g flour (white - ideally 00), use 700g water, 20g salt, and 1/4 tsp yeast.

                            That’s a very small amount of yeast, so you have to let it sit at room temp overnight (12 hours).

                            Shape into balls and refrigerate. Forkish recommends gentle handling of the risen dough after the rise, so you don’t want all the gas to escape.

                            It’s also a high hydration dough, so kinda sticky and hard to handle.

                            Happy to clarify.

                            1 Reply Last reply
                            • 8 89th
                              12 Apr 2020, 23:12

                              @xenon Great pizza! Enjoy the stone when it arrives. The key is obviously to heat it up so it can get the crust crispy. And obviously use (messy) corn meal for easy dough transfer!

                              X Offline
                              X Offline
                              xenon
                              wrote on 13 Apr 2020, 00:46 last edited by
                              #34

                              @89th I’m looking forward to it. I guess I’ll have to eat a buncha pizza till I figure it out. For science.

                              B 1 Reply Last reply 13 Apr 2020, 01:00
                              • X xenon
                                13 Apr 2020, 00:46

                                @89th I’m looking forward to it. I guess I’ll have to eat a buncha pizza till I figure it out. For science.

                                B Offline
                                B Offline
                                brenda
                                wrote on 13 Apr 2020, 01:00 last edited by
                                #35

                                @xenon
                                Well, hubby and I have been doing our part toward that scientific goal, and our waistlines would greatly appreciate your help. 😄

                                X 1 Reply Last reply 13 Apr 2020, 16:22
                                • M Mik
                                  12 Apr 2020, 22:14

                                  On pizza? YUM! I love poached eggs on everything. Those look great.

                                  X Offline
                                  X Offline
                                  xenon
                                  wrote on 13 Apr 2020, 16:19 last edited by
                                  #36

                                  @Mik Thanks! I'd never done it before either - but it worked.

                                  My only qualm was that I love it when the egg seeps into the carbs (bread, potatoes, etc.) - but that couldn't happen. The flavor was fantastic though.

                                  1 Reply Last reply
                                  • B brenda
                                    13 Apr 2020, 01:00

                                    @xenon
                                    Well, hubby and I have been doing our part toward that scientific goal, and our waistlines would greatly appreciate your help. 😄

                                    X Offline
                                    X Offline
                                    xenon
                                    wrote on 13 Apr 2020, 16:22 last edited by xenon
                                    #37

                                    @brenda said in The Cookbook:

                                    @xenon
                                    Well, hubby and I have been doing our part toward that scientific goal, and our waistlines would greatly appreciate your help. 😄

                                    You know - a really nice part of this whole quarantine has been a greater appreciation of how much good cooking you can get done with a bit of planning.

                                    Slow cooks, marinates, bread fermenting. Between all the little experiments on the go - I think we're actually spending fewer than average time executing our cooking.

                                    B 1 Reply Last reply 13 Apr 2020, 16:38
                                    • X xenon
                                      13 Apr 2020, 16:22

                                      @brenda said in The Cookbook:

                                      @xenon
                                      Well, hubby and I have been doing our part toward that scientific goal, and our waistlines would greatly appreciate your help. 😄

                                      You know - a really nice part of this whole quarantine has been a greater appreciation of how much good cooking you can get done with a bit of planning.

                                      Slow cooks, marinates, bread fermenting. Between all the little experiments on the go - I think we're actually spending fewer than average time executing our cooking.

                                      B Offline
                                      B Offline
                                      brenda
                                      wrote on 13 Apr 2020, 16:38 last edited by
                                      #38

                                      @xenon
                                      Indeed! That's the beauty of working from home, isn't it? It's also fun to experiment with new recipes and techniques.
                                      I'm wondering how similar or different your pizza dough recipe is from the Peter Reinhart recipe I have used a lot. I'll have to do a side-by-side comparison.

                                      1 Reply Last reply
                                      • G Offline
                                        G Offline
                                        George K
                                        wrote on 22 Apr 2020, 00:14 last edited by
                                        #39

                                        Tonight's Dinner: Chicken Schnitzel

                                        INGREDIENTS

                                        4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
                                        Kosher salt and freshly ground black pepper
                                        1 cup all-purpose flour (for dredging)
                                        2 large eggs
                                        1 tablespoon Dijon mustard
                                        2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
                                        2 tablespoons canola oil, divided
                                        2 tablespoons unsalted butter, divided
                                        Chopped flat-leaf parsley
                                        Lemon wedges

                                        Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.

                                        Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.

                                        This is one of Mrs. George's favorites. Tonight, we added some baked potato and steamed broccoli.

                                        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                                        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                        1 Reply Last reply
                                        • M Away
                                          M Away
                                          Mik
                                          wrote on 22 Apr 2020, 00:34 last edited by
                                          #40

                                          Pro tip: OreIda crispy fries are pretty damn good.

                                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                          G 1 Reply Last reply 22 Apr 2020, 00:35
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