What's Cooking?

[Johnsfolly]

On 4/11/2020 at 9:23 PM, MOPanfisher said:

Since I love a good chewy flatvread, can the surdough be made/baked to intentionally not let it rise.  I am picturing a chewy flatvread with sourdough flavor as a base for some very rare thin sliced venison or smoked fish with a little cream cheese and dill maybe.

All our sourdough attempts were more like flatbread. Didn't get much of a rise at all. They were tough and chewy. Not my favorite at all.

[Johnsfolly]

Tonight was a nontraditional easter dinner. A nice shepards pie.😀.

Last couple of nights we were supporting the local curbside restaurant offerings.

[Terrierman]

On 4/12/2020 at 6:53 AM, BilletHead said:

                               Sourdough French toast,

That was our Easter breakfast too!  Great minds really do think alike.  You didn't happen to have a couple of link sausages did you?

[MOPanfisher]

Hopped up on steroids this morning I decided to make flatbread.  Found a pretty genetic recipe of flour, water, baking powder, and oil.  Recipe called for some yeast but I didn't use any.  Did add garlic powder, some dill and basil.  Mixed and kneaded it to a big wad and let it rest for 30 minutes, divided it into 4 pieces and rolled out best I could.  Warmed up cast iron skillet on a low med temp, gave it a shot of olive oil spray and tossed one in.  Cooling now will try one and see hhow it is.  Texture is such that it would make an awesome sammich.  Wife has a strange eating schedule, no breakfast and eats a light lunch around 12, she is working at school this morning sending out meals etc.  But will slide into driveway in a couole hous and I will jump in to head to today's dr. Appt.  Will surprise her with the flatbreads for her lunch!

Well first taste and it's pretry dang good.  Little chewy little crispy.  If doing it again I would add more garlic because I love garlic, and a little more salt.  But overall while it's dry and you would definitely want a beverage I wouldn't be unhappy to have a couple with me while fishing, hunting, going to dr. Appt or just building a sammich!

[N9BOW]

28 minutes ago, MOPanfisher said:

Hopped up on steroids this morning I decided to make flatbread.  Found a pretty genetic recipe of flour, water, baking powder, and oil.  Recipe called for some yeast but I didn't use any.  Did add garlic powder, some dill and basil.  Mixed and kneaded it to a big wad and let it rest for 30 minutes, divided it into 4 pieces and rolled out best I could.  Warmed up cast iron skillet on a low med temp, gave it a shot of olive oil spray and tossed one in.  Cooling now will try one and see hhow it is.  Texture is such that it would make an awesome sammich.  Wife has a strange eating schedule, no breakfast and eats a light lunch around 12, she is working at school this morning sending out meals etc.  But will slide into driveway in a couole hous and I will jump in to head to today's dr. Appt.  Will surprise her with the flatbreads for her lunch!

Well first taste and it's pretry dang good.  Little chewy little crispy.  If doing it again I would add more garlic because I love garlic, and a little more salt.  But overall while it's dry and you would definitely want a beverage I wouldn't be unhappy to have a couple with me while fishing, hunting, going to dr. Appt or just building a sammich!

Just need to whip up some Chicken Tikka Misala or Spinich mushroom Saag and a little Batsami Rice and Safran

[MOPanfisher]

4 minutes ago, N9BOW said:

Just need to whip up some Chicken Tikka Misala or Spinich mushroom Saag and a little Batsami Rice and Safran

Dude, I don't even know what you typed?  LOL,  but i could go with some rare seared beef and mushrooms etc. I am still wanting to brine and smoke some fish, but need something a little more substantial than crappie fillets, maybe I need a big old buffalo, as I seem to be short on salmon around here?  and thin slice some up to go on top maybe.  Heck as these things cool they are even better, wife better not be late or all she will get is photos.

[N9BOW]

15 minutes ago, MOPanfisher said:

Dude, I don't even know what you typed?  LOL,  but i could go with some rare seared beef and mushrooms etc. I am still wanting to brine and smoke some fish, but need something a little more substantial than crappie fillets, maybe I need a big old buffalo, as I seem to be short on salmon around here?  and thin slice some up to go on top maybe.  Heck as these things cool they are even better, wife better not be late or all she will get is photos.

Its all Indian Cuisine...My Fave.

Both dished are great with your Naan / Flatbread...Tear a slice off and use it to pick up the Saag or Chicken or Lamb or Goat dish...Eat southern style with fingers...Messy but oh so good.. Less dishes to do.

Looks like Barf or Baby Diaper scrapings... But tastes nothing like it looks https://m.tarladalal.com/Spinach-Mushroom-Sabzi-Palak-Mushroom-Recipe-41220r

Always get this and the above from the local Indian Restaurant - https://www.recipetineats.com/chicken-tikka-masala/

Lots of awesome dishes and deserts...to many to mention. like Pakoras, Paneers, etc. Chek em out if your up for a taste adventure.. Just be careful incorporating the yogurts in any yogurt dish...It will curdle if too hot and essentially ruin your dish. (think valve grinding compound...just a bit bigger)

[MOPanfisher]

52 minutes ago, N9BOW said:

Its all Indian Cuisine...My Fave.

Both dished are great with your Naan / Flatbread...Tear a slice off and use it to pick up the Saag or Chicken or Lamb or Goat dish...Eat southern style with fingers...Messy but oh so good.. Less dishes to do.

Looks like Barf or Baby Diaper scrapings... But tastes nothing like it looks https://m.tarladalal.com/Spinach-Mushroom-Sabzi-Palak-Mushroom-Recipe-41220r

Always get this and the above from the local Indian Restaurant - https://www.recipetineats.com/chicken-tikka-masala/

Lots of awesome dishes and deserts...to many to mention. like Pakoras, Paneers, etc. Chek em out if your up for a taste adventure.. Just be careful incorporating the yogurts in any yogurt dish...It will curdle if too hot and essentially ruin your dish. (think valve grinding compound...just a bit bigger)

Cool, I have only tried Indian food once, and truly didn't care for it at all.  Some things like curry just don't agree with me, but one example doesn't make a rule.  I do love Mediterranean foods, and the thought of some seared rare meat, tadziki sauce etc with some fresh greens from my cold frame are sounding really really good with the flatbread.  I can picture it in my mind, cute little mixed pile of meat, greens (lettuce, beet greens etc.), maybe some Feta chrese and olive piecea, And a shot of tadziki sauce or balsamic vinaigrette   Of course that isn't what it would actually look like, it would be a mess I am sure, but if I close my eyes?

[BilletHead]

4 hours ago, Terrierman said:

That was our Easter breakfast too!  Great minds really do think alike.  You didn't happen to have a couple of link sausages did you?

                 No we didn't but now you make me wish I did! 

[MOPanfisher]

Well I decided to make another batch of flatbread this morning.  Recipe is silly easy, couple cups of flour, A TBS of salt, Tbs of olive oil, Tbs of baking powder, a shake of parmesan cheese, and a cup or just under of water.  I added a lot of garlic, and was trying to add some Italian season mix and my bad arm gave a twitch and basically doubled it so I just mixed it in.  While doing all that I was heating up the cast iron skillet.  The dough makes a kind of wad if slightly tacky dough ball, cut it into 4 pieces and with a little more floe to be able to roll it out into about an 8 inch flat cake, spray a shot of olive oil spray into the skillet and toss one it.  Brown it as much as you like on each side and repeat until all 4 are dine to your liking.  I broke off a piece of it while still warm and it is fabulous, very Italian flavor.  I like bread and really lie this flat bread.  No rise needed, takes maybe an hour or so from start to turning off the skillet.  

I am going to put a combination of the asparagus recipes into action tonight.  Will take a few young tender shoots and toss them into a skillet for a few minutes with some butter, then remove and pour in a well whipped egg or two, add a slice or two of black for us ham because have it, and a slice of provolone cheese or something, and make a nice asparagus/ham/cheese omlette for my wife.  She loves that sort of stuff, and I am no Oneshot so I have to work harder for a one armed guy to have a chance at love!