Northern Light
Superstar
The lamb looks scrumptious...........!
Of course, Ditalini will require explanation to most:
Source: https://en.wikipedia.org/wiki/Ditalini#/media/File:Pasta_e_fagioli_rapida.jpg
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- Thread starter Northern Light
- Start date
The lamb looks scrumptious...........!
Of course, Ditalini will require explanation to most:
Source: https://en.wikipedia.org/wiki/Ditalini#/media/File:Pasta_e_fagioli_rapida.jpg
evandyk
Senior Member
LOL. Autocorrect turned bocconcini into broccolini. I’m not putting broccolini in a pasta salad.
Northern Light
Superstar
No pictures tonight.........but a link to a new to me recipe which turned out really, really well. Very pleased.
No new to me ingredients, but a novel combination:
www.ricardocuisine.com
Think a straight forward, rich mushroom pasta, w/shallot, garlic, mushroom broth and cream/parm to finish.
Except, amp up the balsamic and add a heap of White Miso.
Its an umami bomb.
Flavour wise, I have no complaints. The only tweak I'm leaning towards is that I feel it could use a fresh element to break the richness up a bit, I'm leaning towards parsley.
Is not like I haven't had Miso Soup or other applications w/Miso before, including w/Japanese noodles, but I'd hadn't previously combined this Japanese ingredient with an otherwise Italian Pasta dish.
Edit to add: If any of you want to try this, and I would certainly encourage that, be mindful that Mixo paste is salty and keep that in mind when seasoning and in the pasta water
No new to me ingredients, but a novel combination:
Creamy Miso and Mushroom Pasta | RICARDO
Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.
Think a straight forward, rich mushroom pasta, w/shallot, garlic, mushroom broth and cream/parm to finish.
Except, amp up the balsamic and add a heap of White Miso.
Its an umami bomb.
Flavour wise, I have no complaints. The only tweak I'm leaning towards is that I feel it could use a fresh element to break the richness up a bit, I'm leaning towards parsley.
Is not like I haven't had Miso Soup or other applications w/Miso before, including w/Japanese noodles, but I'd hadn't previously combined this Japanese ingredient with an otherwise Italian Pasta dish.
Edit to add: If any of you want to try this, and I would certainly encourage that, be mindful that Mixo paste is salty and keep that in mind when seasoning and in the pasta water
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J0hn_Williams
New Member
My favourite Canadian dish has to be poutine. There’s just something about that mix of crispy fries, squeaky cheese curds, and hot, savoury gravy that hits the spot every time. It’s surprisingly easy to make at home — you just need good fries, fresh curds, and gravy, and you’re set. Honestly, I could eat it every single day and never get tired of it. I’ve got my own special recipe for making poutine taste absolutely irresistible, and it’s all about the little details.
I start with fresh potatoes — Russets are the best for that fluffy inside and crispy outside. I cut them into medium-thick sticks, soak them in cold water for at least 30 minutes to remove excess starch, then dry them completely. The trick? Double-fry them: first at a lower temperature (160 °C / 320 °F) until they’re soft, then at a higher temperature (190 °C / 375 °F) to get that perfect crunch.
I use fresh white cheddar curds, slightly chilled so they hold their shape when hot gravy is poured over. The squeakier, the better — that’s how you know they’re fresh. If I can’t find curds, I’ll use small chunks of mozzarella as a backup, but it’s never quite the same.
This is where I put in extra effort. I make a rich brown gravy using beef and chicken stock mixed together for depth of flavour. I add a splash of soy sauce for umami, a tiny dash of Worcestershire sauce, and a pinch of garlic powder. The key is to let it simmer for at least 10 minutes so it thickens and develops flavour.
Warm the serving plate first — it keeps the poutine hot longer. Layer the fries, scatter the curds generously, then pour the gravy over slowly so it melts the curds just enough without making them disappear.
The result? Fries that stay crisp, cheese that’s soft and squeaky, and gravy that soaks through just right.
I start with fresh potatoes — Russets are the best for that fluffy inside and crispy outside. I cut them into medium-thick sticks, soak them in cold water for at least 30 minutes to remove excess starch, then dry them completely. The trick? Double-fry them: first at a lower temperature (160 °C / 320 °F) until they’re soft, then at a higher temperature (190 °C / 375 °F) to get that perfect crunch.
I use fresh white cheddar curds, slightly chilled so they hold their shape when hot gravy is poured over. The squeakier, the better — that’s how you know they’re fresh. If I can’t find curds, I’ll use small chunks of mozzarella as a backup, but it’s never quite the same.
This is where I put in extra effort. I make a rich brown gravy using beef and chicken stock mixed together for depth of flavour. I add a splash of soy sauce for umami, a tiny dash of Worcestershire sauce, and a pinch of garlic powder. The key is to let it simmer for at least 10 minutes so it thickens and develops flavour.
Warm the serving plate first — it keeps the poutine hot longer. Layer the fries, scatter the curds generously, then pour the gravy over slowly so it melts the curds just enough without making them disappear.
The result? Fries that stay crisp, cheese that’s soft and squeaky, and gravy that soaks through just right.
Benito
Senior Member
Hey guys and gals I haven’t been posting much since 1 Bloor West essentially reaches super tall height. My photos of it just aren’t great anymore.
I do love baking though and have taught myself sourdough baking and for several years have been creating my own formulas for bread. I haven’t used a recipe written by anyone else for bread in years.
Here is a loaf I baked today.
This is my black sesame seed 100% stoneground whole wheat sourdough Hokkaido milk bread. I rarely use commercial yeast in my breads. Instead my loaves are leavened using my sourdough starter I created years ago. The black sesame component is ground and added to the dough once the gluten is well developed. If you’re interested in more details you can see my spreadsheet and instructions in my blog post here https://www.thefreshloaf.com/node/76699/100-whole-wheat-black-sesame-sourdough-hokkaido-milk-bread
Benny
I do love baking though and have taught myself sourdough baking and for several years have been creating my own formulas for bread. I haven’t used a recipe written by anyone else for bread in years.
Here is a loaf I baked today.
This is my black sesame seed 100% stoneground whole wheat sourdough Hokkaido milk bread. I rarely use commercial yeast in my breads. Instead my loaves are leavened using my sourdough starter I created years ago. The black sesame component is ground and added to the dough once the gluten is well developed. If you’re interested in more details you can see my spreadsheet and instructions in my blog post here https://www.thefreshloaf.com/node/76699/100-whole-wheat-black-sesame-sourdough-hokkaido-milk-bread
Benny
Northern Light
Superstar
Glad to have you here in this thread any any other @Benito.
The bread looks gorgeous.
I love freshly baked bread (who doesn't?) but rarely have the patience, I'm much more a savoury chef vs baker or dessert person.
That said, once and a while I try my hand at it.
With that in mind, do you ever do Focaccia? Would love a good recipe for that; Or any type of good, quick, flat bread.
I don't know if you've gone many cakes through the years......but I'd be interested in any of your takes on the medium; I do periodically make a sour cream coffee cake w/brown sugar/cinnamon strudel.........my niece makes me bake
her 'dream cakes' every so often, which are a decadent, rich, chocolate brownie with a ganache style icing, I do them straight-up and mint-chocolate.
The bread looks gorgeous.
I love freshly baked bread (who doesn't?) but rarely have the patience, I'm much more a savoury chef vs baker or dessert person.
That said, once and a while I try my hand at it.
With that in mind, do you ever do Focaccia? Would love a good recipe for that; Or any type of good, quick, flat bread.
I don't know if you've gone many cakes through the years......but I'd be interested in any of your takes on the medium; I do periodically make a sour cream coffee cake w/brown sugar/cinnamon strudel.........my niece makes me bake
her 'dream cakes' every so often, which are a decadent, rich, chocolate brownie with a ganache style icing, I do them straight-up and mint-chocolate.
Benito
Senior Member
I recently did a sourdough again my own formula. It topped it with the classic combination of tomatoes and Kalamata olives.
https://www.thefreshloaf.com/node/76656/sourdough-focaccia
https://www.thefreshloaf.com/node/76656/sourdough-focaccia
Benito
Senior Member
Here is a jam filled doughnut cake I made with homemade four berry jam and coated with black sesame cinnamon sugar. This is not my own recipe but I cannot recall where I found it.
www.thefreshloaf.com
Four Berry Jelly Doughnut Cake with Black Sesame Cinnamon Sugar | The Fresh Loaf
For our dinner party tonight we will be seeing from friends from Fort Lauderdale Florida who we won’t see very often anymore since we sold our apartment there. So I had a busy baking weekend to ensure that they have a good meal at our place. I have made this cake once before, but having made...
Can I move in with you?
Benito
Senior Member
LOL sure
Benito
Senior Member
We had a dinner party this weekend for some good friends. After a simple charcuterie platter we had a salad with a homemade dressing using my homemade miso paste and homemade red wine vinegar.
The bread course was a potato, red onion, cracked peppercorns and rosemary focaccia. I’ve posted the formula and detailed instructions in my blog here https://www.thefreshloaf.com/node/7...d-peppercorns-and-rosemary-sourdough-focaccia
The main course was a chicken Marbella with peaches and served with crispy squashed baby potatoes.
Dessert was this Pina Colada Bundt cake. I’ve posted the recipe for the cake which was quite yummy, with a bit more pineapple flavour it would be even better. https://www.thefreshloaf.com/node/76739/pina-colada-bundt-cake
The bread course was a potato, red onion, cracked peppercorns and rosemary focaccia. I’ve posted the formula and detailed instructions in my blog here https://www.thefreshloaf.com/node/7...d-peppercorns-and-rosemary-sourdough-focaccia
The main course was a chicken Marbella with peaches and served with crispy squashed baby potatoes.
Dessert was this Pina Colada Bundt cake. I’ve posted the recipe for the cake which was quite yummy, with a bit more pineapple flavour it would be even better. https://www.thefreshloaf.com/node/76739/pina-colada-bundt-cake
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Northern Light
Superstar
Ok........I have a question for the UT Culinary community.
I've been interesting in stocking the very popular XO sauce in my pantry. Not easy to find in Toronto.
I was at Nations yesterday, which does carry it........3 different brands in fact.
The sizes were similar'ish, but the price point variation was huge......from a low of $7.99 to a whopping $33.99
I have insufficient experience with prepared XO sauce to understand what was in paying a premium for.
Is the quality that different? Is it like watered down industrial oil vs the best extra virgin fruity stuff from Crete?
Or is one just over paying for nice packaging?
Thoughts? Brand preferences? Tasting notes?
I've been interesting in stocking the very popular XO sauce in my pantry. Not easy to find in Toronto.
I was at Nations yesterday, which does carry it........3 different brands in fact.
The sizes were similar'ish, but the price point variation was huge......from a low of $7.99 to a whopping $33.99
I have insufficient experience with prepared XO sauce to understand what was in paying a premium for.
Is the quality that different? Is it like watered down industrial oil vs the best extra virgin fruity stuff from Crete?
Or is one just over paying for nice packaging?
Thoughts? Brand preferences? Tasting notes?
evandyk
Senior Member
I don't have any thoughts/recommendations as I've never bought XO sauce. There are some clues as to why there might be wide variation in price here.
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www.seriouseats.com
XO Sauce Recipe
XO sauce is a flavor-bomb condiment rich with dried seafood and cured ham. You can spoon it over any number of dishes, but it's also a fantastic ingredient to cook with.
The real thing is going to be inherently pricey, though I imagine there are various shortcuts and industrial methods they use to produce those cheap versions. What those sacrifice in terms of taste, I couldn't say.
Benito
Senior Member
To this day I still haven’t tried anything with XO sauce on it. I always thought that it might be too hot for me to handle since I can only deal with mild heat. It does sound delicious though.