The Smells in My Kitchen

Postby **Luet** » Wed Dec 15, 2010 4:57 pm

With that said, I found a lone bakery near Albany that supposedly sells good ones (for $1 each, cheaper than SF at least). I'm going to check them out before my dr appt tomorrow!

steph · Postby **steph** » Wed Dec 15, 2010 10:26 pm

Sugar cookies!! Dang, I make good ones! It's probably really good for me that they are for Tyler's class. I don't even want to think about watching myself eat all 63 of them.

Petra456 · Postby **Petra456** » Fri Dec 17, 2010 9:50 pm

Tomorrow it's going to be cookies MADE WITH MY NEW KITCHENAID MIXER!

Young Val · Postby **Young Val** » Sat Dec 18, 2010 7:56 am

Tomorrow it's going to be cookies MADE WITH MY NEW KITCHENAID MIXER!

WOO HOO!

What model/color?!

Postby **Luet** » Sat Dec 18, 2010 8:15 am

kelly, do you have that macaron recipe? The ones from the bakery in Albany were not very good.

Petra456 · Postby **Petra456** » Sat Dec 18, 2010 11:28 am

It's an Ultra Power and it's red : )

Will mentioned it to his mom as a joke when she asked what I would like for Christmas, then a really heavy boxed showed up a couple of days ago. Will guessed what it was on the phone with them so they told him to go ahead and let me open it early because I still have all my holiday baking to do.

I am ecstatic!

Rei · Postby **Rei** » Mon Dec 20, 2010 2:44 am

Tomorrow it's going to be cookies MADE WITH MY NEW KITCHENAID MIXER!

Awesome!! I am so very jealous!

Young Val · Postby **Young Val** » Mon Dec 20, 2010 9:08 am

Nomi,

I've been too busy with holiday prep to dig out the recipes I followed when making macarons and I can't remember my specific sources. I promise to fetch them and type them up in the new year.

Meanwhile, here's a wonderful round up of macaron methods and recipes compiled by the lovely David Lebovitz:

http://www.davidlebovitz.com/2008/09/ma ... -macarons/

I would start there, paying particular attention to Tartelette (she is FABULOUS). It helped me a lot to read up on the theory of macarons before I actually made them (aging the egg whites, mixing with no more than fifty strokes, batter should be thick and fluid like magma, etc) before actually making mine.

As soon as I dig out the actual recipe I used I'll type it up for you, but it's very likely I followed the one of the recipes linked above.

Postby **locke** » Mon Dec 20, 2010 9:48 am

I made homemade bread, (from a bernard clayton recipe, so it was good for sandwich breads but the crumb was a lot tighter than I like, but everyone else loved it) and Beef Stew because Renee's parents and sister came down to Santa Monica to watch It's a Wonderful Life on the Big Screen with us and then came to my apartment for dinner.

The soup was the sort that takes two days to make, boiling bones and oxtails down to make a rich broth the first day and then cooking all the veggies together the second day.

On a whim I threw in some frozen peas, that was probably the only mistake because the damn things float and so it made it hard to skim off all the scum.

I held off putting the oxtail back in the soup (I love the texture and taste but Renee was a bit leery of something called oxtail in the soup. :-p) and just did the cubes of tri tip roast. And just before serving I tossed in the shabu shabu sliced american wagyu steak, which cooked in seconds, to give another beef texture, as well as flavor.

Young Val · Postby **Young Val** » Mon Dec 20, 2010 10:59 am

I made three lasagnes this weekend. One to give away to a sick relative, and two to stick in our new freezer.

David and I bought stand alone chest freezer to hold all the venison he's been bringing home. I'm also going to use it as an excuse to bake up huge batches of things that I can now store!

Postby **Eaquae Legit** » Mon Dec 20, 2010 12:52 pm

Mmmm, lasagne. I have to make one of those soon, for Christmas.

steph · Postby **steph** » Mon Dec 20, 2010 3:09 pm

FYI (a small Italian lesson):

Lasagna = 1 lasagna
Lasagne = more than 1 lasagna

Just some useless (-ful?) trivia I picked up from the Italian speaking husband.

I still say we have a lasagna dinner at Pwebcon! I want to taste everyone's!!

Gravity Defier · Postby **Gravity Defier** » Mon Dec 20, 2010 3:17 pm

I still say we have a lasagna dinner at Pwebcon!

Speaking of, I was looking at the calendar while filling in work meetings and programs for the upcoming year and since I'm out for May, June and July basically, I was thinking of August again for attempt #2. The 12th-14th, or something like that. I'll leave it at that, since this is the wrong thread and Josh is in charge of rallying the troops for this one, anyhow.

Young Val · Postby **Young Val** » Mon Dec 20, 2010 6:26 pm

FYI (a small Italian lesson):

Lasagna = 1 lasagna
Lasagne = more than 1 lasagna

Just some useless (-ful?) trivia I picked up from the Italian speaking husband.

I still say we have a lasagna dinner at Pwebcon! I want to taste everyone's!!

Steph, thanks!

My Italian Nana just wrote "Lasagne" on the top of her recipe (which included several variations) and it never occurred to me that that spelling was plural! Obviously, I do not speak Italian!

buckshot · Postby **buckshot** » Wed Dec 22, 2010 12:03 pm

Homade fresh ( caught a few hours ago) crab cocktail for christmas pre dinner. The fresh grated horseradish has massive nasal clearing powers !

Petra456 · Postby **Petra456** » Sat Dec 25, 2010 7:38 pm

Sugar cookies!

Syphon the Sun · Postby **Syphon the Sun** » Sun Dec 26, 2010 6:54 pm

Chocolate chip cookies.

Now, what to have for dinner, Pweb? (Because, yes, you must always make dessert first.

)

Wil · Postby **Wil** » Tue Dec 28, 2010 7:52 pm

Belated smells, and future smells, really.

For Christmas Eve, which was my cousins Birthday, I made beef chimichangas. For Christmas Day, I made a huge bowl of home made caramel corn, with peanuts and dried cranberries.

Both were delicious!

For Christmas I got an electric smoker... so I'll be making all kinds of yummy stuff with that! Unfortunately, it doesn't have a thermostat so that I can control the temperature... and I need that in order to make jerky and dry fruits which need to be at a much lower temperature. So, a future project is going to be me putting together a home made thermostat.

Postby **Eaquae Legit** » Thu Jan 13, 2011 3:18 pm

Oh my WORD I love having full control over what I eat again! It's as glorious as I expected. We had penne with pesto and a rocket salad (homemade balsamic vinaigrette) on Tuesday, egg vindaloo with rice on Wednesday, and homemade chunky leek and potato soup tonight.

The leek and potato soup was a trial, and it turned out sooooo yummy! Fried onion and garlic with a bit of butter, then added chopped leeks and potatoes, then some stock and a tbsp of nutritional yeast, and when the veggies were tender, a third of a cup of double cream, some salt and pepper, and topped with fresh grated parmesan.

Petra456 · Postby **Petra456** » Thu Jan 13, 2011 4:03 pm

Right now it's fresh poppy seed muffins and coffee. Mmmm : )

steph · Postby **steph** » Thu Jan 13, 2011 7:09 pm

I was wanting poppy seed muffins the other day. Can I come over?

At my house, it's pizza right now. It smells seriously yummy. I can't wait for it to come out of the oven!!

Postby **Eaquae Legit** » Fri Jan 14, 2011 6:14 pm

Tonight, in a fit of SRS junk food craving, we went and made quesadillas from our 7-year cheddar with balsamic onions. Then we paired it with a really nice English tomato chutney.

You guys, it was hella good. Who knew you could do even tolerable English/Mexican fusion, let alone delicious stuff!

steph · Postby **steph** » Sat Jan 15, 2011 8:13 pm

This week, I made S'mores Popcorn Balls (my own invention) and Bakerella's Cupcake pops! Tasty!

waffleman · Postby **waffleman** » Mon Jan 17, 2011 4:18 pm

OMG I WANT SOME

Mich · Postby **Mich** » Mon Jan 17, 2011 7:50 pm

OMG I WANT SOME

Yeah, pretty much this.

Postby **Jayelle** » Mon Jan 17, 2011 8:59 pm

I watched some Jamie Oliver on the plane over Christmas and he introduced me to putting guacamole on a bowl of chili.

Oh my gosh, you guys, it's so good. Little dollop of sour cream, little dollop of guacamole... it's chili heaven. I will never eat chili without it again.

zeroguy · Postby **zeroguy** » Mon Jan 17, 2011 9:46 pm

Protip: guacamole makes everything better (when made correctly). Typically it only lasts around a day in our apartment whenever we make it, since I just put it on everything, and it goes fast with chips, crackers, etc.

mr_thebrain · Postby **mr_thebrain** » Mon Jan 17, 2011 10:51 pm

i can't stand avocado, and as such guacamole is kind of sickening... so i'll pass. thanks.

something about the texture or consistency of avocado- it's like cold, poorly prepared mashed potatoes. i imagine it is what baby poop must be like if you ate it. and it's green too.

i can tell why it's so popular. yum.

Postby **Eaquae Legit** » Tue Jan 18, 2011 5:19 pm

The joy continues with leek rosti with rarebit, more curry, and upcoming pho. So much delicious food!

Also, I love guacamole! I don't like the stuff from the grocery store, but I love the kind I make myself, all full of lime and chili and garlic and onion and salt and pepper....

*drool*

Postby **Luet** » Tue Jan 18, 2011 5:36 pm

I like very plain guacamole. So, mostly just avocado and lime and a little tomato. It really is just smashed avocado.

Postby **Jayelle** » Tue Jan 18, 2011 6:36 pm

My guacamole is avocado, cumin, tiny bit of mayo or sour cream and lotsa lime.

powerfulcheese04 · Postby **powerfulcheese04** » Tue Jan 18, 2011 8:24 pm

my guacamole is avocado, garlic, cumin, salt, lime and diced tomato.

Gravity Defier · Postby **Gravity Defier** » Tue Jan 18, 2011 8:29 pm

So much lime...unbelievable.

Mine is avocado, chili, onion, garlic, and salt.

steph · Postby **steph** » Tue Jan 18, 2011 9:45 pm

Last night, I made Italian-style kraut burgers. (I don't even know what to call them, since they have no cabbage in them!) This morning, that's what Tyler wanted for breakfast and when I asked Brayden later on what he wanted for a snack, he said "bread and meat!" So, with my leftover filling, I made more tonight. Holy cow, they are SUPER tasty! It helps that I have a fabulous new bread recipe from one of my awesome friends. It's simple, it's fast and it's soft and pillowy! It makes great sandwich loafs, rolls, kraut burgers and my friend even made some great cinnamon rolls using it!

For those interested:

http://familysavage.blogspot.com/2010/1 ... -mama.html

I half her recipe, since my kitchen aid is way smaller than her huge bosch, and the halved recipe works great.

For the filling:

Sautee 1 carrot, 1 celery stalk and 1/2 onion (all diced and seasoned with salt and pepper) in some olive oil in a skillet (I favor my cast iron) until soft. Then, I add 1 lb of ground turkey and a tablespoon of minced garlic, and season with salt and pepper. After the meat is nicely browned, I add 2 small cans of tomato sauce, more salt and pepper (I season each layer) and italian herbs to taste.

Take a glob of dough, (from the recipe above. Use right after the kneading stage! No rise needed first!) flatten it in your hand, put a small sprinkle of italian cheeses (like kroger 6 cheese blend) and a spoonful of filling. Then stretch the dough over the filling and pinch the seam closed, making sure it's very secure. Place on a greased cookie sheet. Repeat. Let rise for 30-60 min (depending on how warm your kitchen is) and bake at 350 for 20 min. Butter the top while still hot. Enjoy!

Postby **Eaquae Legit** » Wed Jan 19, 2011 3:48 am

So much lime...unbelievable.

Mine is avocado, chili, onion, garlic, and salt.

Unbelievable that we like lime, or that you put in unbelievable amounts thereof?

The Smells in My Kitchen

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