I didn't make soap today...

[neeners]

*whine* I want some pulled pork sandies too!!! :eh:

 

[Khanjari]

Recipe club has my vote too!

I am a vegetarian though so can contribute only vegetarian dishes

 

[houseofwool]

Slow cooked pulled pork with homemade BBQ sauce and homemade coleslaw, seriously yummy eating!

What time should we be over?

 

[AnnaMarie]

I like vegetarian!

 

[grayceworks]

Recipe club!!!

 

[Sagebrush]

Recipe club has my vote too!

AnnaMarie - you would make lots of friends here in the deep south with that yummy looking sammich!

SageontheMountain - I'm seriously drooling over those carrot cake scones . . . get in my belly!

Thanks, doriettefarm! Our oven had been on the fritz since before Thanksgiving and those were the first thing I baked

And, I like vegetarian dishes too! I have a great vegan eggplant stew recipe and a spicy tomato soup...Recipe club, recipe club...

 

[AnnaMarie]

Okay people, I have posted a favorite salad thread, so bring your favorite salad recipe over
Cheers!
Anna Marie

 

[MzMolly65]

OMG .. I wish I'd never found this thread. You're all making me sooo hungry.

Crusty Bread in a Pot

3 cups flour
1 3/4 tsp salt
1/2 tsp regular instant yeast (not fast rise)
1 1/2 cups water

In a large bowl, mix flour, salt and yeast. Add water and mix. Shape into a ball and sprinkle with oil. Cover with plastic wrap and set aside for 12 to 18 hours.

Place a big pot with lid into cold oven and preheat oven to 450 f . When oven is ready put dough in pot, COVER and bake 20 minutes. Uncover and bake 15 minutes more.

Classic Irish Soda Bread
3 c. all-purpose flour
1 c. cake flour
2 Tbl. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1 1/2 tsp. salt
2 Tbl. unsalted butter, cold
plus 1 Tbl. melted butter for brushing loaf
1 3/4 c. buttermilk

Adjust oven rack to middle position and preheat oven to 400 degrees. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking soda, cream of tartar and salt. Cut 2 Tablespoons of cold butter into chunks and add to the flour mixture. Using your clean hands, work the butter into the dry ingredients until it is completely incorporated. Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk. Use a fork to work the ingredients together. Add up to another 1/4 cup of buttermilk, adding 1 Tablespoon at a time, until a dough forms.

Turn out onto a lightly floured surface and pat together to form a 6'' round. Place dough into an 8'' inch (or larger) cast-iron skillet. If you don't have a cast-iron skillet you can use a baking sheet, but the outside won't get as crispy. Use a sharp knife and cut an "x" into the top of the loaf, about 5-inches long and 3/4-inch deep. Bake for 40 minutes. Remove from oven and brush with 1 Tablespoon of melted butter. Cool for a few minutes, slice and serve. Best if eaten on the day it is made.





Now I'm hungry for British pasties and sausage rolls ... :-(

 

[AnnaMarie]

OMG .. I wish I'd never found this thread. You're all making me sooo hungry.

Crusty Bread in a Pot

3 cups flour
1 3/4 tsp salt
1/2 tsp regular instant yeast (not fast rise)
1 1/2 cups water

In a large bowl, mix flour, salt and yeast. Add water and mix. Shape into a ball and sprinkle with oil. Cover with plastic wrap and set aside for 12 to 18 hours.

Place a big pot with lid into cold oven and preheat oven to 450 f . When oven is ready put dough in pot, COVER and bake 20 minutes. Uncover and bake 15 minutes more.

Classic Irish Soda Bread
3 c. all-purpose flour
1 c. cake flour
2 Tbl. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1 1/2 tsp. salt
2 Tbl. unsalted butter, cold
plus 1 Tbl. melted butter for brushing loaf
1 3/4 c. buttermilk

Adjust oven rack to middle position and preheat oven to 400 degrees. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking soda, cream of tartar and salt. Cut 2 Tablespoons of cold butter into chunks and add to the flour mixture. Using your clean hands, work the butter into the dry ingredients until it is completely incorporated. Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk. Use a fork to work the ingredients together. Add up to another 1/4 cup of buttermilk, adding 1 Tablespoon at a time, until a dough forms.

Turn out onto a lightly floured surface and pat together to form a 6'' round. Place dough into an 8'' inch (or larger) cast-iron skillet. If you don't have a cast-iron skillet you can use a baking sheet, but the outside won't get as crispy. Use a sharp knife and cut an "x" into the top of the loaf, about 5-inches long and 3/4-inch deep. Bake for 40 minutes. Remove from oven and brush with 1 Tablespoon of melted butter. Cool for a few minutes, slice and serve. Best if eaten on the day it is made.





Now I'm hungry for British pasties and sausage rolls ... :-(

I'll have to dig out my bread in a bowl recipe to share- sooooo easy and good!
I have corned beef in the fridge waiting for St. Patty's day, and I'm going to make your soda bread to go with it- anything with buttermilk is darn good! Sausage rolls sound delish! Got a recipe for those too ? Thanks for sharing!
Cheers!
Anna Marie

 

[neeners]

mmm...corned beef. I've been wanting to make corned beef, but hard to find brisket here. plus, anytime I talk about corned beef, people here automatically think the canned "corned" beef. so nasty. I have to explain to them what real corn beef is....

 

[MzMolly65]

mmm...corned beef. I've been wanting to make corned beef, but hard to find brisket here. plus, anytime I talk about corned beef, people here automatically think the canned "corned" beef. so nasty. I have to explain to them what real corn beef is....

Nasty canned is exactly what I was thinking ... please share the real thing!

 

[neeners]

Nasty canned is exactly what I was thinking ... please share the real thing!

http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html
this is the recipe I've been wanting to try.

 

[Susie]

Wow, nice to know that I am not the only person that bakes bread and makes soap. I started baking about 6 months or so before I started making soap. I think I took up soaping because I was gaining weight.

I make my own bagels and rolls. I would love to learn how to make good English muffins. And I don't know what sausage rolls are, but they sound so good that I am about to find out!

BTW, Alton Brown is my cooking hero. I have learned more from him than I can ever explain to anyone. Not just what to do, but WHY do that instead of this. Nice to know I am not the only one.

 

[AnnaMarie]

This is the recipe I think I'll be trying for St. Patty's Day, but I will be starting with an already cured cut of meat so I'll ignore the curing portion. Looking forward to this meal!

http://www.bonappetit.com/recipe/homemade-irish-corned-beef-and-vegetables

 

[AnnaMarie]

Wow, nice to know that I am not the only person that bakes bread and makes soap. I started baking about 6 months or so before I started making soap. I think I took up soaping because I was gaining weight.

I make my own bagels and rolls. I would love to learn how to make good English muffins. And I don't know what sausage rolls are, but they sound so good that I am about to find out!

BTW, Alton Brown is my cooking hero. I have learned more from him than I can ever explain to anyone. Not just what to do, but WHY do that instead of this. Nice to know I am not the only one.

I love making bread and have collected and tried many recipes over 20 years. I will have to dig out my microwaved (yes, microwaved) English muffin bread for you that actually tastes good. I got it out of a New England cookbook that I really like and is still buried somewhere among my possessions from our last move. I don't advocate microwaving bread by any means- I am a traditionalist, but sometimes the rules gotta be broken
Cheers!
Anna Marie

 

[neeners]

I make my own bagels and rolls. I would love to learn how to make good English muffins. And I don't know what sausage rolls are, but they sound so good that I am about to find out!
QUOTE]

this is how I do English muffins:

take your good baguette recipe or regular yeast bread recipe. after first rise, proof the dough on a baking sheet covered with floured towel. make sure dough is 3/4" high and even. then let that proof however method you like. when you're ready to cook your muffins, put a pan on the stove on medium heat, put oil or clarified butter enough to coat the bottom of the pan. take a round cookie cutter, your desired size, and cut out your dough. gently place in hot pan. 1min per side. voila...English muffins.

you can put your proofed dough in the fridge, and take it out to cook for fresh English muffins in the morning

 

[doriettefarm]

AnnaMarie - I'm intrigued by the microwave english muffin recipe. My brain tells me that cooking bread in the nuker is just wrong but agree that sometimes it's worth breaking the rules. :twisted:

Susie - Another Alton Brown fan here. I love that he backs up why he does things in a particular way with the science behind it. I'm such a geek but proud of it!

 

[grayceworks]

I made home-made corned beef last year. Yumm. Had corned beef and cabbage with carrots and baby potatoes, and Reuben sammiches all week. Brisket is easy to find --- it's just hard to pay for!!! LOL

 

[FlybyStardancer]

Okay, folks, there is one bready type that I've been trying to brainstorm a recipe for. I want to do little yeast rolls in my mini muffin maker. I'm thinking a drop-biscuit type recipe, only leavened by yeast instead of chemical leavening.

It would probably have to be a very wet, loose dough. More of a batter than a dough, really. I'm sure it can be done, because there are recipes for yeast pancakes. Anyone interested in helping me brainstorm?

 

[neeners]

like popovers but with yeast dough? what about brioche? or swap out water for milk and eggs and go for more all purpose flour instead of bread flour. it'll help make the crumb and crust softer. hope that makes sense....