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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

Last month I made chocolate chip biscotti, adapting a recipe for Pumpkin Spice biscotti from America's Test Kitchen. tasted fine, but I made the error of adding wet to dry rather than dry to wet, and the dough was more crumbly than I'd have liked. Last night, I made the same recipe again, this time adding the dry ingredients to the wet, and the dough turned out fantastic. However, I still need to work on shaping and cutting the dough, because I'm not getting 54 cookies from that recipe. I'm lucky if I can get 30...
 
Re: USCHO Cooks: Allez Cuisine!

I made a tasty and really simple watermelon dessert last night. Blend (you don't need a food processor, a regular blender is more than powerful enough) 4 cups of watermelon cubes (for me, this was about 2/3 of 1/4 of a watermelon, or about 4/5 full in my blender), the juice of one lime, and 2 tablespoons of sugar (I substituted Splenda). Pour into a freezer-safe dish, cover. Freeze for 30 minutes, stir. Repeat 4-5 times, until you're happy with the consistency. (Something like Italian ice, say.) Scoop into four glasses, pour 2 ounces of Sprite or some other lemon-lime soda into each and stir. So refreshing on a hot day.
 
Re: USCHO Cooks: Allez Cuisine!

jmh said:
I made a tasty and really simple watermelon dessert last night. Blend (you don't need a food processor, a regular blender is more than powerful enough) 4 cups of watermelon cubes (for me, this was about 2/3 of 1/4 of a watermelon, or about 4/5 full in my blender), the juice of one lime, and 2 tablespoons of sugar (I substituted Splenda). Pour into a freezer-safe dish, cover. Freeze for 30 minutes, stir. Repeat 4-5 times, until you're happy with the consistency. (Something like Italian ice, say.) Scoop into four glasses, pour 2 ounces of Sprite or some other lemon-lime soda into each and stir. So refreshing on a hot day.
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I must of have missed it, at what point do you add the alcohol?
 
Re: USCHO Cooks: Allez Cuisine!

bigblue_dl said:
I must of have missed it, at what point do you add the alcohol?
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Had previously had a large gin and tonic and decided no more was required. I'm sure you could add in some vodka, but it wouldn't freeze as well.
 
Re: USCHO Cooks: Allez Cuisine!

jmh said:
Had previously had a large gin and tonic and decided no more was required. I'm sure you could add in some vodka, but it wouldn't freeze as well.
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As long as it gets a bit slushy it should still be **** refreshing. One of my friends from highschool's mom made something like that, sans the booze, but she put little diced up fruit in it also, usually little pieces of pineapple and strawberies. They were good.
 
Re: USCHO Cooks: Allez Cuisine!

I tried to make a bacon brittle. However, I took my eyes off the thermometer for two seconds and the syrup burned. I think next time, if I do a bacon dessert, it'll be bacon-maple pralines.
 
Re: USCHO Cooks: Allez Cuisine!

Who's got two thumbs and a brand spankin' new Kitchen Aid stand mixer?

THIS GIRL!!! :D


Well... HuskyNation, too, but I'll probably be the one using it the most.
 
Re: USCHO Cooks: Allez Cuisine!

Made more peanut butter, and now I can't get the blade to come out of the food processor. Wonder how it got stuck...
 
Re: USCHO Cooks: Allez Cuisine!

Figured out the food processor.

Next up: doing caramels all over again because the last batch turned out worse than shoe leather.
 
Re: USCHO Cooks: Allez Cuisine!

And that batch of caramels turned into rocks. Not only that, the dough I made for pecan sandies refused to come together. Think I need to spend some time mastering the basics before trying advanced work...
 
Re: USCHO Cooks: Allez Cuisine!

First shares of CSA come out today. Can't wait to get the Bok Choy and Hakurei Turnips. Make a fantastic chicken stir fry with those, and then combine onion, carrots, broccoli, green pepper, ginger, and garlic...
 
Re: USCHO Cooks: Allez Cuisine!

bottomdweller said:
First shares of CSA come out today. Can't wait to get the Bok Choy and Hakurei Turnips. Make a fantastic chicken stir fry with those, and then combine onion, carrots, broccoli, green pepper, ginger, and garlic...
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Sounds delicious!

And my new to me Kitchen Aid stand mixer arrived today!
 
Re: USCHO Cooks: Allez Cuisine!

Reworked the bacon brittle: use a pair of kitchen shears and cut the bacon into bite-sized pieces, then bake it at 400F for 12 minutes. And as soon as the thermometer reached 300F, I killed the heat and stirred in the bacon bits. Tastes better than ever!
 
Re: USCHO Cooks: Allez Cuisine!

These make some tasty hamburger buns: Buttermilk Onion Bread from KAF (I typed up the recipe as buns, not bread - but you can do either)

1 C plus 2 tbsp buttermilk
1 tbsp butter
2 1/2 C AP flour
1/2 C whole wheat flour
3 tbsp sugar
1 tbsp dried minced onion
1 tbsp dried parsley
1 1/2 tsp salt
1 tsp onion powder
1 tsp dried dill
2 tsp instant yeast

for the buns: let machine complete its dough cycle. after first rise, take the dough out and divide into 8 pieces for smaller rolls or 6 for larger ones, and roll into rounds for buns. cover and let dough rise for 45 minutes until almost doubled. press the dough down to be 1 inch thick after 30 minutes (so they're bun shaped, and not ball-shaped). toward the end of the rising time, preheat oven to 375. brush the top of the buns with egg wash, if desired. bake for 20 minutes.

if you want to make it as a bread, after the dough cycle, form into a loaf and place in a greased 8 1/2x4 loaf pan. follow the rest of the rising instructions. and increase baking time to 35 minutes. I'm guessing you could probably just leave it in your machine to bake as well.
 
Re: USCHO Cooks: Allez Cuisine!

My Le Creuset French oven is supposed to come tomorrow and I am very excited. I am a little disappointed I did not get to pick the color, but I guess I shouldn't complain when it is "free" (work reward program thingy - stock pot is next on my list!)

also, I got a new food processor, but it is basically the same as my old one. I decided not to get the bigger 12 C one since it took too much space, and there's only been maybe 2-3 times in the last 10 years I wished mine was bigger.
 
Re: USCHO Cooks: Allez Cuisine!

Used my KitchenAid to make brioche last night, and I think I'll like the results. Anything that calls for two sticks of butter can't be bad, can it?
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Used my KitchenAid to make brioche last night, and I think I'll like the results. Anything that calls for two sticks of butter can't be bad, can it?
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Dough froze in the refrigerator, and it broke when I tried to roll it up. Other than that, it baked nicely, tasting wonderfully.

And I fried my own potato chips tonight for the first time. I disposed of the oil in a non-recyclable container, but I'm wondering if there's a way of recycling it.
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
And I fried my own potato chips tonight for the first time. I disposed of the oil in a non-recyclable container, but I'm wondering if there's a way of recycling it.
Click to expand...

You should be able to use that oil at least a couple more times, unless you overheated it or fried something strong in it. When it changes color and/or starts smelling funny is when you replace it.
 
Re: USCHO Cooks: Allez Cuisine!

When we had a deep frier at the college house we changed the oil about one time a year. That's how you get that awesome middle of nowhere dive bar deep fried flavor. ;)
 
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