Tag Archives: picspam

Double Chocolate Stout Walnut Bread

My nephew gifted me with various interesting beers over the summer. On one delivery, I ended up with a can of double chocolate stout, which seemed a bit challenging to drink on its own. I HAVE had Guinness Stout in the past, and though I can drink the first half pint without too much trouble, by the second half, as it warms up, it’s rough going. So, I decided to search out a bread recipe that might make good use of the beer. For texture, I decided to add some coarsely chopped walnuts to the dough.

The result was an interesting bread with a bitter undertone that became wearing as I made my way through the loaf.

I ate it in as many ways as I could, including toasted and spread with peanut butter or as a base for scrambled eggs.

I turned it into  French toast with a generous pour of maple syrup and served as part of a hearty brunch.

In a final move, I cubed and toasted the bread and turned it into a bread pudding served with Bird’s custard.

With time, I made my way through the loaf. It was not a failure but I wouldn’t make this bread again. PS: I took a sip or three of the extra beer in the can and it wasn’t to my taste either.

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Quick Fish Tacos

Just a quick post to ‘keep my hand in the game’, as it were.

At long last, I made fish tacos. Though they’re not close to being ‘authentic’ starting with the fish used (sole), they tasted great. I based them on this recipe I found on the web.

The toppings were just stuff I had on hand and liked. I substituted feta cheese for the cotija cheese called for.

My only regret is not having a cold cerveza to wash them down with.

Convenience Food: Instant Noodles (Yakisoba)

Sometimes convenience foods are … convenient. This handy little package of dried noodles in my pantry has been the start of many fast meals. You may use the brand you prefer.

Package and contents  – For a healthier meal, only use half the seasoning packet and a splash of soy sauce to adjust the salt level.

About one cup of a bagged coleslaw mix (red and green cabbage and shredded coleslaw) sauteed and stirred into the cooked noodles.

Serving ideas – I’ve also used sliced roasted lamb and ham stirred into the noodle mixture for a one dish meal

Ssamjang chicken leg

Sauteed shrimp

Beef rissoles with shredded zucchini in the meat mixture

Lazy Lasagna Casserole

I had some ricotta and provolone in the fridge and thought of making a lasagna but I didn’t have any lasagna noodles and was too lazy to make my own from scratch so I hunted down a recipe that used penne, ziti or medium shells for a casserole type dish. I had penne rigate so that’s what I went with. And, in place of the doctored marinara the recipe called for, I used a jar of mushroom and green pepper pasta sauce. The results were pretty good. And I now have enough pasta for five more meals.

Peach Pie

Haven’t made a pie in a while and since peaches were in season … and on sale, I bought some last week and finally got around to making a pie today. I used a recipe for the filling that I found on line here.

I was quite happy with the results. I’d probably make the pie earlier than I did as the peaches kept softening in the fridge.

Rum Baba (Trial 1)

I’ve enjoyed the rum baba (baba au rhum) bought at a local Italian bakery over the years and kept meaning to try making them myself, but the cost of the molds kept me from the attempt. And then I retired and decided to splurge.

This was my first attempt. I used a recipe I found on line which has now disappeared. It was fine EXCEPT for the fact that it called for a crazy amount of salt. But I followed the recipe – bought the bread flour called for too – even though my baking ‘sense’ was flashing RED. And I was right. The babas took forever to rise and, even after soaking in the rum syrup, they were salty. I ate a couple and then tossed the rest. Now that I have the molds, I’ll probably make them again. Someday. And use a lot less salt.

Soaked baba ready for the cut and a channel cut into the baba for the whipped cream

Prepared mold and risen batter

Baked babas and soaking in the rum syrup