I made garlic knots to go with broccoli cheddar soup tonight — it’s just a basic dough like pizza crust (I made a half recipe — ~2 cups of flour). After the first rise, I cut the dough into eight pieces and rolled them out into long strands. Anya tied the knots, then we let them sit and rise for half an hour or so. Basted the knots with garlic butter before and after baking them at 400F for about 15 minutes.
Dough rolled out and spread with flaxseed oil.
sprinkled with tonka beans, tumeric, rose, red yeast rice, and finally flax meal
Not sure what next — the original part of the video looks like they roll it, but when they steamed it it looks like a sheet of dough on top (and they’re cutting a design into the sheet of dough on top).
Steamed until cooked.
Made two batches of candied almonds for Christmas presents — the ginger/cinnamon candied almonds are really good, but I think next time I’ll make a batch with cinnamon and a batch with ginger.
The maple ones weren’t as crispy as expected — tasty, but an odd texture.
Scott always wants a bacon cheeseburger — and, occasionally, I make him one. But that’s more of a “out at a restaurant” meal … and we’ve not been out at restaurants for a long time. A few weeks ago, I got the Impossible meatless ‘ground beef’ stuff to make meatball subs. It’s a little expensive to make a couple of burgers (8$ a package, and I’d use three or four packs to make a handful of burgers), but I immediately thought of bacon cheese burger pizza.
I mixed up my usual pizza crust — about four cups of white flour, a third of a cup of vital wheat gluten, yeast, water, and about a tablespoon of olive oil. Crisped up a few rashers of the MorningStar Farms fake bacon. Then I sautéed the Impossible ‘ground beef’ in the pan
I made a smokey maple barbecue sauce, sprinkled the crumbles, then added cheese.
Baked for about 15 minutes at 550F and then topped with the fake bacon.
I have been following the “roast apple slices before putting into pie crust” approach from Bon Appétit when making apple pies. The Thanksgiving pie this year was about five pounds of sliced apples, mixed with about a cup of maple syrup, and roasted at 350 F for 25 minutes. They should be tender but not dehydrated (a big *no* on the convection oven). The roasted apples are mixed with 2-3 tablespoons of flour and drizzled with more maple syrup. They are then added to a walnut pie crust and baked for another 20-30 minutes.
I made a maple cranberry sauce tonight — add about a cup of water and a cup of maple syrup to a saucepan and stir. Rinse a bag (12 oz) of cranberries and add them to the pot. Bring to a boil, then lower the temp and simmer for twenty minutes or so until the cranberries break up. It’s really good warm and cold.
We saw jerky-style shiitake mushrooms on Shark Tank a few days ago, and their SEO isn’t awesome because searching for “shiitake mushroom jerky” doesn’t show their company’s site in the first page. And, since I didn’t remember the company’s name … that makes ordering it difficult. The first page of results does, however, provide a lot of recipes. So I picked up a pound of shiitake mushrooms at the grocery store (a.k.a. every not-dodgy-looking shiitake they had in the bulk mushroom section). I marinated them for 24 hours in a combination of 1/4 c soy sauce, 1/4 c low-sodium soy sauce, 1/4 c apple vinegar, a clove of garlic (diced into small pieces), and a sprinkle of crushed red pepper (ground). I roasted them at 200 F for a LONG time. The recipes said 90 minutes to two hours, but it was after midnight when I turned off the oven, and I had started cooking the things at 7PM. So that’s at least five hours. A food dehydrator would be a good investment if we’re going to keep making mushroom jerky!
End result — it’s way too salty. Possibly using 1/2 c of low sodium soy would have been OK … but thinking of using veggie stock for some of the soy. And possibly making one with a few tablespoons of maple syrup instead of garlic.