Wednesday 1/25/2017 What's on the menu?

[msmofet]

I'm planning on making breakfast burritos for dinner - soft corn tortillas, scrambled eggs with onion and green pepper in them, topped with cheddar cheese and chopped tomatoes. Salsa and hot sauce on the side.

 

[Smokeydoke]

St. Louis Ribs!

 

[Flour]

Beans seasoned, ham and a touch of agave added, and rice.

 

[Dawgluver]

Salads here. And there's a few pieces of chicken nuggets I may reheat.

 

[tenspeed]

Broiled salmon filet, topped with a tomato / scallion / olive / white wine sauce, served over a bed of spinach pasta. Roasted brussel sprouts on the side.

 

[GotGarlic]

I was planning to make stuffed shells, but my mom's coming to dinner and to spend the night, and I don't have as many as I thought, so plan B: baked penne with seasoned ricotta and lasagna sauce from the freezer. I have a loaf of homemade bread warming and rising in the oven and in a minute, I'll get my phone/flashlight and go pick some lettuce from the garden for a salad.

 

[Kaneohegirlinaz]

Everything sounds great guys


After an arduous day of dealing with sub-contractors coming and going, doing their 30day repairs on our new home (kinda over this cr--, and still have 5 more subs to come ARG!! ), and DH getting peeved in the process... I'm kinda whipped!
Thank goodness I have a zip-top bag of homemade IQF Meatballs.
I plan on giving them a quick saute, make a mushroom brown gravy and serve it all over mashed taters with a side of peas
but let me sit here for just a minute with my adult beverage and decompress

 

[msmofet]

I was planning to make stuffed shells, but my mom's coming to dinner and to spend the night, and I don't have as many as I thought, so plan B: baked penne with seasoned ricotta and lasagna sauce from the freezer. I have a loaf of homemade bread warming and rising in the oven and in a minute, I'll get my phone/flashlight and go pick some lettuce from the garden for a salad.

Do you proof/rise your dough in the IP?

 

[medtran49]

From the freezer, butternut squash gnocchi in a browned butter sage sauce, with a side of thinly sliced fennel and onion, caramelized, then with a bit of parm, lemon zest and chpped parsley stirred in.

 

[Rocklobster]

Chicken wings, oven fries, onion rings, carrot sticks.

 

[salt and pepper]

Fruit .....

 

[Cheryl J]

Wonderful sounding dinners this evening everyone, as usual!

MsM, I had a breakfast burrito for dinner tonight, too. Pretty much the same as yours, but I added 2 slices of bacon to the roll up.

GG...funny you should mention stuffed shells. I've been craving them for weeks now and just wrote out my grocery list to buy the ingredients I need to make a batch tomorrow - some to have soon, and several batches to freeze for later.

Medtran, that sounds so good...you had me at browned butter sage sauce.

Looks good, Joey! I'm all for fruit anytime.

Kgirl, hope all settles down for you and the MisterK soon! You're in such a beautiful area.

 

[Kaneohegirlinaz]

Everything sounds great guys View attachment 26067


After an arduous day of dealing with sub-contractors coming and going, doing their 30day repairs on our new home (kinda over this cr--, and still have 5 more subs to come ARG!! ), and DH getting peeved in the process... I'm kinda whipped!
Thank goodness I have a zip-top bag of homemade IQF Meatballs.
I plan on giving them a quick saute, make a mushroom brown gravy and serve it all over mashed taters with a side of peas
but let me sit here for just a minute with my adult beverage and decompress

pretty dawg gone good stuff!

 

[GotGarlic]

Do you proof/rise your dough in the IP?

No, I didn't think of that. But I was making a baguette shape, so it wouldn't work in the IP.

 

[Addie]

A small scoop of ice cream. I checked my sugar because I was so shaky. It was really low. Ice Cream always does the trick for me.

 

[msmofet]

No, I didn't think of that. But I was making a baguette shape, so it wouldn't work in the IP.

For no knead dough you can proof it in the IP on yogurt setting for 6 hours instead of the usual 18 - 20 hours. Then proceed from there.

I think I will try that after I make my next batch of yogurt. I will strain it and use the whey to replace the water in the bread recipe.

 

[GotGarlic]

For no knead dough you can proof it in the IP on yogurt setting for 6 hours instead of the usual 18 - 20 hours. Then proceed from there.

I think I will try that after I make my next batch of yogurt. I will strain it and use the whey to replace the water in the bread recipe.

This recipe is a little different. It makes four loaves' worth of dough at once. After mixing it, you let it proof at room temperature for two hours. Then you can either bake it or refrigerate it for up to two weeks.

When you're ready to bake, pull off about 1/4 of the initial amount of dough, shape and proof it, then bake. Sometimes I make a round loaf, sometimes a baguette shape and sometimes rolls. It's from Artisan Bread in Five Minutes a Day.

 

[msmofet]

This recipe is a little different. It makes four loaves' worth of dough at once. After mixing it, you let it proof at room temperature for two hours. Then you can either bake it or refrigerate it for up to two weeks.

When you're ready to bake, pull off about 1/4 of the initial amount of dough, shape and proof it, then bake. Sometimes I make a round loaf, sometimes a baguette shape and sometimes rolls. It's from Artisan Bread in Five Minutes a Day.

That sounds good. Can you post a link to that 4 loaf recipe please. The longer you keep it does it become like a sour dough flavor?
I've only seen the one loaf recipe.

 

[GotGarlic]

That sounds good. Can you post a link to that 4 loaf recipe please. The longer you keep it does it become like a sour dough flavor?
I've only seen the one loaf recipe.

It does get a more sourdough flavor as it sits. It's very good

Scroll down on this page to get the master recipe: https://artisanbreadinfive.com/2013...utes-a-day-is-launched-back-to-basics-updated

 

[msmofet]

It does get a more sourdough flavor as it sits. It's very good

Scroll down on this page to get the master recipe: https://artisanbreadinfive.com/2013...utes-a-day-is-launched-back-to-basics-updated

Thank you.

I have 2 more questions (sorry to be a pest).
1) You just keep cutting off 1lb pieces till it's used up? (I didn't get to read the whole page because my eyes are giving be problems today)

2) It mentions a cast iron pizza pan. Could I use my round cast iron griddle that I use for pancakes.

Thanks in advance.