Food and Restaurants

March 11, 2015

Deep Dish Pizza
February 5, 2024 10:19 AM - dibs

Grand Marnier Souffle
September 10, 2023 12:23 PM - dibs

Amazing Corn Chowder Recipe
August 18, 2023 11:51 AM - pepper
This is well worth any effort you may need to expend making it. Part and Jeeves made it for me once when I visited them, and it was amazing!

Blueberry Cornmeal Crumble Tart
August 20, 2022 11:15 AM - BHI4

Bagels in Beto-land
June 27, 2022 5:43 PM - RowerChick
The recipe came from the "sophisticated gourmet"
I kept to the recipe pretty closely.
I had poppy seeds from Brooklyn, but alas, used Houston water for the boiling.
Still smell good.

June 1, 2022 6:18 PM - dibs

Giant avocado
May 8, 2022 7:55 PM - ilovestoops

This morning's banana coconut bread
February 8, 2022 7:37 PM - RowerChick
This was a perfectly fine banana bread recipe when I found it this morning.

I just made it better.

Girly froo froo cocktail
February 3, 2022 4:45 PM - RowerChick

Olive Oil Challah Bread (adapted from NYT recipe)
November 6, 2021 12:21 PM - RowerChick
Olive Oil Challah
Beautiful Round Olive Oil Challah is perfect for Rosh Hashanah. Olive oil and orange juice give it an incredibly rich flavor.

Course Side Dish (according to the New York Times-maybe. My family would eat it as a main course)

Prep Time 15 minutes
Cook Time 25 minutes
Rising time 3 hours
Total Time 40 minutes (what? I do not comprehend this recipe's timing)

Servings 12 people (what? this loaf serves 4-6 people in my family)
Calories 228 kcal

1/2 cup fresh clementine juice room temperature
1 tablespoon water-warm
3 tablespoons sugar
2 1/4 teaspoons active dry yeast (one packet)
1/3 cup olive oil
2 large eggs
1 large egg yolk
1/2 teaspoon orange zest (or clementine)
1 teaspoon kosher salt
3-3 1/2 cups bread flour (I use regular flour)

1. In the bowl of a stand mixer fitted with the dough hook, combine orange juice, sugar and water. Sprinkle yeast over the top and let rest until frothy. ( If there is no activity in five minutes, your yeast may be old. Don't waste the rest of your ingredients - use different yeast.)
2. Add olive oil, 2 eggs, egg yolk (reserve the egg white for the egg wash), and zest. Beat with dough hook until just combined. Increase mixer speed to medium. (When I double the recipe, I add 4 eggs, 1 egg yolk and reserve 1 egg and the egg white for the egg wash.)
3. Add in flour, 1 cup at a time, until dough comes together. After the 2nd cup add the salt. It will be sticky. You may not need all of the flour, so add it in slowly, The dough should come away from the sides of the bowl but not be stiff. It is ready when it is slightly sticky and soft.
4. Turn the dough out onto a floured work surface and knead until smooth (about 5 minutes). Transfer to an oiled bowl and turn dough over to grease all sides. Cover bowl with towel. Let rise 1 1/2-2 hours until doubled in size (less time is needed if you are proofing).
5. Press down dough to expel air, cover bowl with towel and let rise for 45 additional minutes.
6. In small bowl beat third whole egg with 1 teaspoon of water.
7. Shape loaf as desired (I do 3 or 6 braids depending on how ambitious I feel, when I do 6 braids I use a YouTube video for reference). For Rosh Hashanah a round loaf is traditional,
8. Brush top and sides of shaped loaf with egg/water mixture.
9. Place loaf onto baking sheet lined with parchment paper or siltpat pad. Brush with a second coat of the egg/ water mixture.
10. Bake 20-35 minutes or until a thermometer indicates 205 degrees.
11. Cool completely on wire rack (this is a step that is ignored in my family).
Recipe Notes
This recipe is adapted from The New York Times and Myrna Aronson.
You could use regular orange juice-but I like clementine, and the clementines are easy to zest. Plus, my husband likes to eat the clementine pulp after I'm finished juicing the clementines.

Salade d'oeufs et poulet
September 27, 2021 9:02 PM - RowerChick

Greek Yogurt Coffee Cake (still tastes like sour cream)
March 24, 2021 1:54 PM - RowerChick
So easy.

Recipe from gimme some oven
But I had fat-free Greek yogurt and blueberries that were just past their prime so subsituted the yogurt for sour cream (common for me in baking) and added a cup of fresh blueberries.