The Smells in My Kitchen

Talk about anything under the sun or stars - but keep it civil. This is where we really get to know each other. Everyone is welcome, and invited!
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Postby Rei » Wed Jan 19, 2011 4:49 am

Steph, that sounds very similar to something my family sometimes makes called pershky (spelling is unknown). So very, very tasty!
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Postby Eaquae Legit » Thu Jan 20, 2011 9:03 am

The smell of the bread in my breadmaker is driving me nuts! Amazing!
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Postby mr_thebrain » Thu Jan 20, 2011 9:39 pm

Behold!

i made pretzel rolls! yummy
Image

they are so awesomesocks.

tonight i paired one with a hamburger i made (90% lean beef mixed with a little pepper, some montreal steak seasoning, season salt, a hint of onion powder, and feta cheese). but they go with any kind of sammich, or just by themselves.

i'd show the finished piece if it lasted long enough to take a photo of. :D
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Postby Luet » Fri Jan 21, 2011 12:17 pm

The smell in my kitchen is burned cinnamon eggo waffles. Not good!
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Postby Young Val » Fri Jan 21, 2011 6:00 pm

As requested:

I'm pretty sure this recipe isn't 100% authentic (it's made on the stove top, for one thing) but of all the recipes I've tried, this is the most authentic tasting naan.

Naan

Ingredients

2 1/2 tsp yeast
1 cup warm water
1/4 cup sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour
Oil for coating
1/4 butter (optional)
2 tsp garlic, minced (optional)

Directions

1. In a large bowl proof the yeast until frothy (approx. 10 min).

2. Stir in sugar, milk, egg, and salt.

3. Add flour 1 cup at a time until a soft dough forms. You may not use all 4 1/2 cups, you may use more.

4. Knead the dough until smooth (approx. 6 to 8 min).

5. Place dough in a lightly oiled bowl making sure all sides of the dough are coated. Cover and let rise until doubled (approx. 1 hour).

6. Punch down dough. If using garlic (I personally do not) knead it into the dough now. Divide dough into golf ball sized pieces. Cover with a damp cloth and let rise 30 min.

7. Preheat pan on high. I prefer a griddle pan myself, but a nonstick will work as well. I've never used a cast iron but I imagine that'd work, too. The pan should be DRY. Do not oil, butter, or otherwise lubricate.

8. Roll dough out thin (roughly 1/8th of an inch). If planning to brush with melted butter (which I HIGHLY recommend) you should melt your butter gently over low heat now. You can clarify it if you want to get crazy, but it'll taste just as good as is.

9. Place in hot pan. Cook on one side 2-3 minutes, flip. Cook another 2-4 minutes. Spots on the dough should be browned, but not burnt. Brush with melted butter if desired. Eat!


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Postby Eaquae Legit » Sat Jan 22, 2011 9:06 am

Woohoo! Thanks! I like rice, but I do like to switch up my curry sides.

Today we had pho and dumplings for lunch. It was so delicious.
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Postby megxers » Sat Jan 22, 2011 7:46 pm

Tonight's pizza:
Sweet Potato (leftover from last night's soup making)
Grilled onions
(sliced) Tomato
Mozzarella Cheese, + light dusting of parmesan cheese
Olive Oil sauce
Jalapenos
Avocado

Nom Nom Nom. Only improvement would have been better gluten free crust. And better jalapeno distribution.
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Postby zeroguy » Sat Jan 22, 2011 11:26 pm

Er, do you put in avocado for the duration of the baking? I've been told it tastes awful if cooked too much, so I always put it on afterwards (or the last minute or so).
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Postby megxers » Sun Jan 23, 2011 1:29 pm

Er, do you put in avocado for the duration of the baking? I've been told it tastes awful if cooked too much, so I always put it on afterwards (or the last minute or so).
Yeah, I put it on immediately after.

For lunch I used up some more of the butternut squash in a kind of taco with more of the sweet potato and onions. It was pretty good but lacking something. Oh yeah, I forgot the black beans because everything started grilling too soon, lol. And everything smells like slightly uh, crisp squash...
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Postby powerfulcheese04 » Sun Jan 23, 2011 2:50 pm

Nate and I made "pasta with pork (chicken) and tomatoes" and "cheese bomb biscuits" from Fabio Viviani's (from top chef) website for dinner last night. It was awesome!!

I'll add a picture once I'm at my computer (instead of my phone)

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Postby Petra456 » Sun Jan 23, 2011 7:58 pm

I made Smitten Kitchen's baked potato soup.

It says to use 2 1/2 pounds of potatoes but I think I ended up using about 3 1/2 and felt like I still needed more, but I like my soup really creamy. I cooked and crumbled some bacon and topped it off with cheese.

Even if it's a little on the thin side, I thought it was absolutely delicious! I'm on my second bowl : )
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Postby steph » Mon Jan 24, 2011 1:07 pm

I just put some beef stew in my crock pot. I'm so excited for dinner!

I'm cooking large batches of everything right now, so we can have plenty of leftovers later this week when we're remodeling my kitchen! My dad finished building my baking bar, so we're going to completely empty the kitchen, refinish the cabinets and replace the counter tops to match my beautiful baking bar instead of being ugly like it is right now. Then I can reorganize everything so that we're not wasting space and everything is in a logical, easy location. My cooking life will be much easier by next week!
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Postby Satya » Sat Jan 29, 2011 4:34 pm

Currently mowing down my mom's EPIC lasagna.

Italians making Italian food > anyone else making Italian food.
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Postby steph » Sat Jan 29, 2011 6:24 pm

Italians making Italian food > anyone else making Italian food.
True. The best food I've ever eaten was in the kitchen of an old Italian lady in Como. I would love to try your mom's lasagna!
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Postby fawkes » Sat Jan 29, 2011 8:19 pm

Because I just happened to take a picture of it, I present to you "Nutella-filled Ebelskiver"

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Postby Satya » Sun Jan 30, 2011 8:37 am

Italians making Italian food > anyone else making Italian food.
True. The best food I've ever eaten was in the kitchen of an old Italian lady in Como. I would love to try your mom's lasagna!
They just seem to know instinctively what needs to be done. And it helps that the most important ingredient in any food - love - is present in high levels. It's kinda weird, that very day at work someone brought in a tray of lasagna they made for everybody to try at lunch. It wasn't bad at all, don't get me wrong; but I had like 2 bites and was like... I'm gonna wait til I get to mom's. The right combination of spicy sausage, seasoning, different cheeses, I rushed over as fast as I could.
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Postby Gravity Defier » Sun Jan 30, 2011 11:52 am

Satya, if you don't mind my asking, what is your ethnicity? Mom's Italian -or partially so- but your surname, if I'm not mistaken on it being yours, seems more Eastern European.
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Postby Satya » Sun Jan 30, 2011 12:45 pm

Satya, if you don't mind my asking, what is your ethnicity? Mom's Italian -or partially so- but your surname, if I'm not mistaken on it being yours, seems more Eastern European.
Mom is Italian; dad is Polish - with a "ski" last name.
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Postby Mich » Sun Jan 30, 2011 3:20 pm

Because I just happened to take a picture of it, I present to you "Nutella-filled Ebelskiver"
Goodness gracious this sounds like the best pastry ever created.
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Postby fawkes » Mon Jan 31, 2011 1:23 pm

It is. It truly is.
Step one, take off your shirt. Step two ... Step three, PROFIT!

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Postby ender1 » Mon Jan 31, 2011 1:34 pm

I've never had Nutella

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Postby Jayelle » Mon Jan 31, 2011 1:43 pm

I've never had Nutella
GO TO THE STORE AND BUY SOME RIGHT NOW.
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Postby Young Val » Mon Jan 31, 2011 2:20 pm

Smitten Kitchen (who else?) just posted a recipe for "peanutella" and I MUST try it asap!

http://smittenkitchen.com/2011/01/choco ... eanutella/
you snooze, you lose
well I have snozzed and lost
I'm pushing through
I'll disregard the cost
I hear the bells
so fascinating and
I'll slug it out
I'm sick of waiting
and I can
hear the bells are
ringing joyful and triumphant

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Postby Mitchi » Mon Jan 31, 2011 2:31 pm

I've never had Nutella
GO TO THE STORE AND BUY SOME RIGHT NOW.
This.


On a related note, I bought some from Costco for like...$8 for two giant jars. I have no clue how I'm going to use it all, I might make some Nutella Mochi (rice cakes).
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Postby steph » Mon Jan 31, 2011 3:33 pm

We buy the 2 big jars at costco for $8, too! Not that I need help using it up, (since my kids will eat it all day, everyday, if I let them) but I've been heating up milk and then putting a big ol' glob of nutella in it and immersion blending it. It is some seriously good hot chocolate!
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Postby Mich » Mon Jan 31, 2011 7:36 pm

Here is the serious test of a true Nutella fan:

How. Do you. Pronounce it?
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Postby steph » Mon Jan 31, 2011 8:05 pm

Like my french teacher taught me years and years (and years) ago: noo-TELL-uh.
None of this new-fangled american pronunciation (which is just wrong): nut-ell-uh

Off to make some nutella hot chocolate! :)
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Postby Petra456 » Mon Jan 31, 2011 8:34 pm

I've never had Nutella
GO TO THE STORE AND BUY SOME RIGHT NOW.
We have it, here at the house, and he just won't try some! I haven't had it in so long, I think i've forgotten what it tastes like.
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Postby Mich » Mon Jan 31, 2011 8:50 pm

Like my french teacher taught me years and years (and years) ago: noo-TELL-uh.
None of this new-fangled american pronunciation (which is just wrong): nut-ell-uh

Off to make some nutella hot chocolate! :)
You have earned the badge of Nutella, madam. You may enjoy.
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Postby Gravity Defier » Mon Jan 31, 2011 9:38 pm

noo-TELL-uh
Peanoots?

I'm with Nomi; nuh-tell-uh. I tried some this past month and while it wasn't unpleasant tasting, it didn't hit the spot for me. I would eat it if offered but would never really seek it out.
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Postby steph » Mon Jan 31, 2011 10:05 pm

You have earned the badge of Nutella, madam. You may enjoy.
Thank you! I will enjoy!
Peanoots?

I'm with Nomi; nuh-tell-uh. I tried some this past month and while it wasn't unpleasant tasting, it didn't hit the spot for me. I would eat it if offered but would never really seek it out.
No, peanuts is an english word. Nutella is a European product and I started eating it before it was widely available in this country (only at import stores), so I learned how to pronounce like the Europeans do. (I also don't say calzone the american way. I pronounce it the Italian way: cahl-tzoh-ney.)

Also, one of the keys to a great nutella experience is eating it with something a little bit salty. I like mine on wheat thins. A lot of my friends choose pretzels. It is just perfectly complimented with a little touch of salt. Yum!
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Postby mr_thebrain » Mon Jan 31, 2011 10:29 pm

i think nutella is hazelnut, not peanuts anyway.

and i'm with gnu tell ah
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Postby steph » Tue Feb 01, 2011 12:22 am

Yes, it is hazelnuts. I was just responding to Alea making fun of my pronunciation. ;)
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Postby Rei » Tue Feb 01, 2011 5:44 am

I prefer chocolate hail over nutella anyway. Although I would not spurn the latter if offered. Chocolate on bread is so tasty.
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Postby LilBee91 » Sat Feb 05, 2011 10:19 am

My roommate and I attempted to make cream puffs last night, half filled with nutella (fawkes' inspiration) and half with cream. The nutella ones are delicious. I accidentally got the cook n' serve vanilla pudding which is 0.5 oz smaller than regular vanilla pudding so our pudding:milk/cream ratio was all of and the cream didn't set right. We added more pudding, so we'll see how they turn out. Pictures to follow.
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