Richard--what ever happened with your family reunion?
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richard-in-cincy
Well-known member
The same old same old...
there's no pleasing my dad and he's always got to find a problem with the food I make. This time, the noodles were too soft. and "Why didn't you make them the way you did last time, those were the best I ever had." And those are the ones that he described as "too dry" at the time (made with Italian semolina and eggs, then hand cranked and cut to fettucine on my Marcato Italian pasta roller).
Actually, I really liked the way the beef and noodles turned out. I used a dumpling recipe that was pretty much a buttermilk biscuit dough rolled flat and cut into wide bands. They were so rich and wonderful and we enjoyed the leftovers for several days. We totally oinked out on them they were so good.
We need to get Steve's Mom and my Dad together.
My chess pies were a true revelation in wonderful buttery and eggy vanilla decadence combined with Julia Child's wonderful flaky pastry crust. Still the best chess pie recipe I've ever tried. It is a recipe passed down from the 1820's in Kentucky.
No one commented on them.
Grrrrrrrr.
there's no pleasing my dad and he's always got to find a problem with the food I make. This time, the noodles were too soft. and "Why didn't you make them the way you did last time, those were the best I ever had." And those are the ones that he described as "too dry" at the time (made with Italian semolina and eggs, then hand cranked and cut to fettucine on my Marcato Italian pasta roller).
Actually, I really liked the way the beef and noodles turned out. I used a dumpling recipe that was pretty much a buttermilk biscuit dough rolled flat and cut into wide bands. They were so rich and wonderful and we enjoyed the leftovers for several days. We totally oinked out on them they were so good.
We need to get Steve's Mom and my Dad together.
My chess pies were a true revelation in wonderful buttery and eggy vanilla decadence combined with Julia Child's wonderful flaky pastry crust. Still the best chess pie recipe I've ever tried. It is a recipe passed down from the 1820's in Kentucky.
No one commented on them.
Grrrrrrrr.
richard-in-cincy
Well-known member
REC: The BEST Chess Pie Recipe...
after a couple tweeks or course:
Make sure the cornmeal is a fine grind, do not use a coarse grind or you will not be happy.
Do not put almond extract in the chess pie. Ick. Likewise on the slivered almonds. Blasphemy. (The author says: "The addition of almonds is not traditional (I'll say),
but without it the pie tastes of sugar and not much else.) This is because of...
The specified amount of vanilla is obviously a misprint. Use: 1 tsp artificial vanilla and 2 tsp. real bourbon vanilla extract.
Do not even think about using milk and vinegar instead of real buttermilk.
I use Julia Child's wonderful flaky pastry crust from "The Way to Cook"
Nirvana.
Sheer Utter Nirvana.
http://books.google.com/books?id=TxupkHRrfawC&pg=PA340&lpg=PA340&dq=chess+pie+%22huntley+Dent%22&source=bl&ots=jUFjViyLdO&sig=jmj5dS8H8H_iNd6VAI5puf1tZas&hl=en&ei=PfdzTJwswYHyBuDEwfII&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBIQ6AEwAA#v=onepage&q&f=fa
after a couple tweeks or course:
Make sure the cornmeal is a fine grind, do not use a coarse grind or you will not be happy.
Do not put almond extract in the chess pie. Ick. Likewise on the slivered almonds. Blasphemy. (The author says: "The addition of almonds is not traditional (I'll say),
but without it the pie tastes of sugar and not much else.) This is because of...
The specified amount of vanilla is obviously a misprint. Use: 1 tsp artificial vanilla and 2 tsp. real bourbon vanilla extract.
Do not even think about using milk and vinegar instead of real buttermilk.
I use Julia Child's wonderful flaky pastry crust from "The Way to Cook"
Nirvana.
Sheer Utter Nirvana.
http://books.google.com/books?id=TxupkHRrfawC&pg=PA340&lpg=PA340&dq=chess+pie+%22huntley+Dent%22&source=bl&ots=jUFjViyLdO&sig=jmj5dS8H8H_iNd6VAI5puf1tZas&hl=en&ei=PfdzTJwswYHyBuDEwfII&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBIQ6AEwAA#v=onepage&q&f=fa
recipe for dumplings, please! my friend is making sauerbraten this weekend and I'm making
the red cabbage. He would like to serve dumplings and I tried a package of German dumplings we bought at the German butcher, but not Oetkers. Anyway, they were like lead bombs---awful. the package just said semolina for the ingredients and had me add just one egg and some butter and I think a bit of water. I added a pinch of baking powder, but it sure didn't help. I wanted to make the ones like my Mom made which are dropped, not rolled, but I think your dough could be dropped in liquid as well? I have some nice frozen homestyle noodles that will probably be served instead.
the red cabbage. He would like to serve dumplings and I tried a package of German dumplings we bought at the German butcher, but not Oetkers. Anyway, they were like lead bombs---awful. the package just said semolina for the ingredients and had me add just one egg and some butter and I think a bit of water. I added a pinch of baking powder, but it sure didn't help. I wanted to make the ones like my Mom made which are dropped, not rolled, but I think your dough could be dropped in liquid as well? I have some nice frozen homestyle noodles that will probably be served instead.
dawn_mo
Well-known member
Here is my sister's recipe for dumplings. REC: Dumplings (Fluffy or Chewy)
* Exported from MasterCook *
DUMPLINGS (FLUFFY OR CHEWY)
Recipe By :Joyce
Serving Size : 1 Preparation Time :0:00
Categories : Annie's Recipes
Amount Measure Ingredient -- Preparation Method
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
3/4 cup milk
Mix dry ingredients together, then add egg and milk, beat well. Drop spoonfuls into broth. Keep covered 5 minutes then uncover and simmer for a few more minutes. For chewy dumplings simmer 10-15 minutes longer.
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* Exported from MasterCook *
DUMPLINGS (FLUFFY OR CHEWY)
Recipe By :Joyce
Serving Size : 1 Preparation Time :0:00
Categories : Annie's Recipes
Amount Measure Ingredient -- Preparation Method
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
3/4 cup milk
Mix dry ingredients together, then add egg and milk, beat well. Drop spoonfuls into broth. Keep covered 5 minutes then uncover and simmer for a few more minutes. For chewy dumplings simmer 10-15 minutes longer.
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richard-in-cincy
Well-known member
REC: Buttermilk Dumplings
Ang, this is the recipe I used. Not German, but it's really good, very light, fluffy, and very tasty. Plus the dough is a wonderful to work with, rolls out well if you want to cut, or you could drop them for bigger fatter dumplings. The dough is really a buttermilk biscuit in disguise. That makes sense since my grandmother would sometimes take shortcuts with dumplings and use a tube of biscuit dough for quick dumplings.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
1 cup buttermilk
combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.)
I rolled them very thin and cut them into noodle bands and they worked quite well as a tender noodle that way.
Ang, this is the recipe I used. Not German, but it's really good, very light, fluffy, and very tasty. Plus the dough is a wonderful to work with, rolls out well if you want to cut, or you could drop them for bigger fatter dumplings. The dough is really a buttermilk biscuit in disguise. That makes sense since my grandmother would sometimes take shortcuts with dumplings and use a tube of biscuit dough for quick dumplings.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
1 cup buttermilk
combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.)
I rolled them very thin and cut them into noodle bands and they worked quite well as a tender noodle that way.
How disappointing, but please know you and your prowess are appreciated here.
Although I adore almond desserts, I will try the pie without them to start. Why the proportion of artificial vanilla? I've never used it.
I always use Julia's TWTC recipe for pie dough--her best (and therefore the best in the world).
Although I adore almond desserts, I will try the pie without them to start. Why the proportion of artificial vanilla? I've never used it.
I always use Julia's TWTC recipe for pie dough--her best (and therefore the best in the world).
richard-in-cincy
Well-known member
Joe, give it a try that way...
Cook's magazine did a taste test a few years back and the artificial vanilla out performed real vanilla in baking because the real vanilla flavor and aroma compounds beging to bake off in high oven temps. The artificial vanilla doesn't and preserves more of the vanilla-y essence in baked goods. And with the massive increase in the vanilla I use over the original, it results in a wonderfully intense vanilla flavor in the custard.
http://www.cooksillustrated.com/tastetests/overview.asp?docid=18889&parentdocid=20279
Cook's magazine did a taste test a few years back and the artificial vanilla out performed real vanilla in baking because the real vanilla flavor and aroma compounds beging to bake off in high oven temps. The artificial vanilla doesn't and preserves more of the vanilla-y essence in baked goods. And with the massive increase in the vanilla I use over the original, it results in a wonderfully intense vanilla flavor in the custard.
http://www.cooksillustrated.com/tastetests/overview.asp?docid=18889&parentdocid=20279