[Lady Jane]

After I removed the drumsticks and wing this morning for today's lunch, I came home and took the whole bird apart and boiled the carcass for stock. Then made chicken, rice and veggie soup for dinner and two tubs in the freezer for later.

[SW111]

Let the dough proof overnight. Pesto, feta, and Kalamata olives

[chassis]

Originally Posted by SW111

Let the dough proof overnight. Pesto, feta, and Kalamata olives

10 out of 10! Looks great and I bet it tasted great!

[SW111]

Originally Posted by chassis

10 out of 10! Looks great and I bet it tasted great!

It was good. I have been making a sourdough crust with my bread dough, but I think I like the 00 flour recipe better.

[chassis]

Originally Posted by SW111

It was good. I have been making a sourdough crust with my bread dough, but I think I like the 00 flour recipe better.

Doppio zero is perfect flour for pizza crust. Softer flour with less protein allows more stretch and less toughness.

I haven't made pizza dough in a while, but my go-to pizza crust recipe is a 50/50 mix of Tipo 00 and semolina rimacinata.

[Lady Jane]

Originally Posted by SW111

Let the dough proof overnight. Pesto, feta, and Kalamata olives

Thanks for the idea. Made one for lunch although I used a pre-made crust. And I added capers. Didn't have time this week to make dough. Busy, busy girl...

[Lady Jane]

Lasagna. I'm going to let it sit in the fridge overnight then cut it in small portions for the freezer. Gardening, cooking, cleaning... I'm going to make a good housewife some day. Bahaha...I just kill myself sometimes.

[chassis]

Originally Posted by Lady Jane

Lasagna. I'm going to let it sit in the fridge overnight then cut it in small portions for the freezer. Gardening, cooking, cleaning... I'm going to make a good housewife some day. Bahaha...I just kill myself sometimes.

Attachment 3470979

Lasagna is a freezer staple! Easier to make than one would think. And good!

Any unique ingredients? My last lasagna included finely chopped sauteed mushrooms and bell peppers, in addition to ground beef, mozz and ricotta.

[Lady Jane]

Originally Posted by chassis

Lasagna is a freezer staple! Easier to make than one would think. And good!

Any unique ingredients? My last lasagna included finely chopped sauteed mushrooms and bell peppers, in addition to ground beef, mozz and ricotta.

I use my spaghetti sauce. (Ground beef, zucchinis, olives, Bell peppers, mushrooms, garlic, onions, celery, carrots and diced tomatoes.)

Spinach, cottage cheese, four cheese Italian blend and extra strong cheddar.

[Lady Jane]

chassis I never cooked with Bulghur before, so I ordered some on Amazon as this is not a regular item at the grocer. Actually, it's practically unknown in my part of the world.

Since the grain is available in three different sizes, I took the Goldilocks route and selected medium. It should arrive by Friday and I'll experiment with tabbouleh over the weekend.

[chassis]

Originally Posted by Lady Jane

chassis I never cooked with Bulghur before, so I ordered some on Amazon as this is not a regular item at the grocer. Actually, it's practically unknown in my part of the world.

Since the grain is available in three different sizes, I took the Goldilocks route and selected medium. It should arrive by Friday and I'll experiment with tabbouleh over the weekend.



Attachment 3472262

Looks good, you will like it. Treat bulgur in principle like rice.

For one large tabbouleh salad (4 small portions, 2 medium portions, or 1 large portion) I use 1/3 cup dry bulgur, 2/3 cup water and some salt. Cover and bring to a boil, turn off the heat and let rest for 1 hour. Fluff with a fork and add to chopped tabbouleh vegetables.

Tabbouleh is great with flatbread. Pita will do but a Levantine bread is more authentic. Lebanese, Syrian, Israeli, Chaldean, Arabic or Iraqi style bread is best - generally more leavened than traditional Greek pita. It helps to have middle eastern grocery and bakery establishments nearby!

Indian naan would be good, although not culinarily accurate.

[Lady Jane]

Originally Posted by chassis

Looks good, you will like it. Treat bulgur in principle like rice.

Cover and bring to a boil, turn off the heat and let rest for 1 hour. vegetables.

Many recipes call for just soaking the bulgur instead of boiling. Have you tried both methods?

[chassis]

Originally Posted by Lady Jane

Many recipes call for just soaking the bulgur instead of boiling. Have you tried both methods?

I have not tried soaking. For the quantity I make (1/3 cup dry bulgur + 2/3 cup water), it takes <5 minutes to bring to boil followed by 1 hour rest. I make the bulgur the night before, or morning of, the day I want to make tabbouleh.

[Lady Jane]

Originally Posted by chassis

I have not tried soaking. For the quantity I make (1/3 cup dry bulgur + 2/3 cup water), it takes <5 minutes to bring to boil followed by 1 hour rest. I make the bulgur the night before, or morning of, the day I want to make tabbouleh.

I experimented with it this morning. I had most of the basic ingredients and adjusted for size. In the fridge now for later. I used some of your advice and looked at variations like this one:


https://www.themediterraneandish.com/tabouli-salad/

[chassis]

Originally Posted by Lady Jane

I experimented with it this morning. I had most of the basic ingredients and adjusted for size. In the fridge now for later. I used some of your advice and looked at variations like this one:


https://www.themediterraneandish.com/tabouli-salad/


Attachment 3475126

Well done! Looks great. Cucumbers added?

The linked recipe mentions using fine bulgur to avoid boiling. Certainly one way to do it. I like medium-grained bulgur al dente. Let us know how you liked the recipe and if you would change anything.

Did you use fresh mint leaves?

[Lady Jane]

Originally Posted by chassis

Well done! Looks great. Cucumbers added?

The linked recipe mentions using fine bulgur to avoid boiling. Certainly one way to do it. I like medium-grained bulgur al dente. Let us know how you liked the recipe and if you would change anything.

Did you use fresh mint leaves?

Yes, fresh mint leaves and English cucumber as per recipe because I still had a small piece left. So why not. I also didn't have scallions so I used a red onion and chives from my garden.

[Lady Jane]

Gloomy rainy day perfect for baking. Cinnamon and raisin bread.

[JJ 911SC]

Originally Posted by Lady Jane

Gloomy rainy day perfect for baking...

2 Sandwich Breads

2 Crusty Breads

2 Dozen Dinner Rolls

Took a lot more pics but as usual they disappear

[Lady Jane]

Made more tabbouleh. A little different than the last time regarding the herbs. There are so many variations and so easy to make. And yummy as well.

[chassis]

Originally Posted by Lady Jane

Made more tabbouleh. A little different than the last time regarding the herbs. There are so many variations and so easy to make. And yummy as well.


Attachment 3478180

Looks great! Tabbouleh is really good. Fresh, flavorful and flexible.

[Lady Jane]

Originally Posted by chassis

Looks great! Tabbouleh is really good. Fresh, flavorful and flexible.

You made a convert.

[chassis]

Das Brot

Usual rye bake:

1000g dark rye flour
1000g unbleached white all purpose flour
*1200g water
40g salt
1 envelope yeast

Whisk dry ingredients together, then add water, then mix until it comes together. Turn onto the counter and knead ~10 minutes. Form into a ball, place in a bowl, cover with plastic and let ferment for 2-3 hours or overnight in the fridge. Preheat oven to 415F. Remove dough from bowl, flatten, form into desired loaf shape and place on silicone mat or parchment on a baking sheet, then into a warm moist place for 1 hour. Score loaf then bake for 1hr 10 minutes or longer to achieve desired color. Turn oven off, open door to let out some heat, then close door and leave bread in the oven for an hour to drive off moisture. Place on a cooling rack until completely cooled. Cut into chunks, place into 1-gallon size ziplocks and freeze for future use.

*1200g water results in a firm-to-knead loaf. 1300g gives a more supple, but more sticky, dough that is easier to knead. The downside with more water in a loaf of this weight (3250g total unbaked weight) is the center can be undercooked when the crust is done. Reduced water of 1200g is a better combination for me in terms of evenness of baking and effort to knead. A tilt-head mixer will not knead this dough and a bowl-lift 5-6qt mixer might have a difficult time. I knead by hand, but not everyone wants to do it that way.