Leeks? Yes'm

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Om requested:

Quoted message said:

Quoted message said:

> IMHO Chili goes best with cornbread.
>
> Would it be possible to create a cornbread bowl???

As discussed further in the thread, cornbread probably wouldn't hold
together well enough to make a free-standing bread bowl. But the
Williams-Sonoma "Bread" cookbook has a recipe for Portuguese Bread which
is kind of halfway between cornbread and white bread. THAT would probably
work fine.

Bob

Recipe? :-)

I'm at work right now; I'll try to post it when I get home (or in the next
couple of days, since my free time during the workweek is severely
constrained).

Bob

I know I could google for it, but I assume you had something specific in
mind. If you get time, that's cool and if not, I more than
understand!!!!!

Free time is almost an oxymoron for me. <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Bob Terwilliger said:

Jill said:

Bread bowls are good for all sorts of soup, however the bowls seem
to mesh best with creamy type soups. Chicken noodle just doesn't
seem like a great candidate for a bread bowl, know what I mean?
(laughing) I do think these would be great for chili! Or New
England clam chowder.

Bacon-broccoli-cheese soup and ham-corn chowder are both magnificent
in bread bowls.

Bob

Ooooh! I want to know how to make bacon-broccoli-cheese soup!

Jill

Om wrote about the recipe for Portuguese bread:

Quoted message said:

I know I could google for it, but I assume you had something specific in
mind. If you get time, that's cool and if not, I more than
understand!!!!!

Free time is almost an oxymoron for me. <lol>

My workweek ends just about 24 hours from now. :-)

Bob

Jill said:

Ooooh! I want to know how to make bacon-broccoli-cheese soup!

Peel the stem of a head of broccoli, then chop the entire head into fairly
small dice (between a half-inch and a quarter-inch dice, but there's no need
to be precise).

In a wide skillet with a fair amount of depth to it, cook 6 pieces of bacon
until crisp. Remove the bacon from the pan and crumble. Measure how much
fat is left in the pan and add that same amount of flour, whisking, until
the lumps are mostly gone. (When I say "measure" I mean that I just eyeball
it and add about that same amount of flour.) While continuing to whisk,
slowly add a pint of milk, pausing at intervals to whisk all the lumps out.
(The mixture should come to a boil.) Lower the heat to medium-low and
little by little, add 1 1/2 cups of shredded cheddar cheese and another pint
of milk, alternating the milk and cheese additions. (The cheese should
melt, but the mixture should NOT boil.) When all the milk and cheese have
been added, add the broccoli and crumbled bacon. Cook over low heat until
the broccoli has softened, about 10 minutes. If the soup is too thick, you
can add more milk to thin it, or you can add beer.

Bob

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"jmcquown" <[email hidden]> wrote:

> Bread bowls are good for all sorts of soup, however the bowls seem
> to mesh best with creamy type soups. Chicken noodle just doesn't
> seem like a great candidate for a bread bowl, know what I mean?
> (laughing) I do think these would be great for chili! Or New
> England clam chowder.
>
> Jill
>
>

OMG! You just gave me an idea...

IMHO Chili goes best with cornbread.

Would it be possible to create a cornbread bowl???

Why not? Hmmm. I'd look for a small roundish cast iron pots (think
small "witches" cauldrons?). Bake the cornbread, let it cool. Cut
off the top, carefully scoop out the middle (oooh, cornbread for
crumbs for turkey or pork chop stuffing/dressing). Brush the inside
of the "bowl" with melted butter (I'd have to skip the olive oil and
garlic treatment; the texture of cornbread wouldn't work with that)
and toast the bowls. Then fill with chili and serve. How's that?

Jill

Sounds fantabulous! :-)
Nice presentation too just to leave them in the little cast iron
cauldrons. I know I have a couple of those around, but I'd have to
clean them really well.

They are full of sand. I've been using them to burn incense powder on
those charcoal block thingies. <G>

Cheers!

Someone here recently picked up one of those at a yard sale - it's a potjie?
Little cauldron. Very cute. I wouldn't mind being served chili in a
cornbread bowl in one, especially around All Hallows Eve!

http://www.mysticconvergence.com/store/view_product.php?product=NT-Many

Jill

Bob Terwilliger said:

Jill said:

Ooooh! I want to know how to make bacon-broccoli-cheese soup!

Peel the stem of a head of broccoli, then chop the entire head into
fairly small dice (between a half-inch and a quarter-inch dice, but
there's no need to be precise).

In a wide skillet with a fair amount of depth to it, cook 6 pieces of
bacon until crisp. Remove the bacon from the pan and crumble.
Measure how much fat is left in the pan and add that same amount of
flour, whisking, until the lumps are mostly gone. (When I say
"measure" I mean that I just eyeball it and add about that same
amount of flour.) While continuing to whisk, slowly add a pint of
milk, pausing at intervals to whisk all the lumps out. (The mixture
should come to a boil.) Lower the heat to medium-low and little by
little, add 1 1/2 cups of shredded cheddar cheese and another pint of
milk, alternating the milk and cheese additions. (The cheese should
melt, but the mixture should NOT boil.) When all the milk and cheese
have been added, add the broccoli and crumbled bacon. Cook over low
heat until the broccoli has softened, about 10 minutes. If the soup
is too thick, you can add more milk to thin it, or you can add beer.

Bob

Woo hoo! Thanks! It's about time for some beer-cheese soup, too. Gotta
dig my recipe out for that. Would be great in a bread bowl!

Jill

jmcquown said:

Someone here recently picked up one of those at a yard sale - it's a
potjie? Little cauldron. Very cute. I wouldn't mind being served
chili in a cornbread bowl in one, especially around All Hallows Eve!

http://www.mysticconvergence.com/store/view_product.php?product=NT-

Many

Quoted message said:

Jill

Those are NICE!

The smallest ones would be neat to serve french onion soup in. Probably
stay hot forever.

That large beast... 160 lbs.!!! That's gotta be a pita to move. I'm
thinkin' jambalaya!

Andy

Andy said:

jmcquown said:

Someone here recently picked up one of those at a yard sale - it's a
potjie? Little cauldron. Very cute. I wouldn't mind being served
chili in a cornbread bowl in one, especially around All Hallows Eve!

http://www.mysticconvergence.com/store/view_product.php?product=NT-
Many

Jill

Those are NICE!

The smallest ones would be neat to serve french onion soup in.
Probably stay hot forever.

Probably so... and please be careful not to burn yourself. Each bowl would
need to be accompanied with a hot pad!

Quoted message said:

That large beast... 160 lbs.!!! That's gotta be a pita to move. I'm
thinkin' jambalaya!

Andy

You'd be thinking about a LOT of jambalaya! How about a really big pot of
red beans & rice?

Jill

jmcquown said:

You'd be thinking about a LOT of jambalaya! How about a really big
pot of red beans & rice?

OK!

Andy

Om said:

Quoted message said:

the Williams-Sonoma "Bread" cookbook has a recipe for Portuguese Bread
which is >> kind of halfway between cornbread and white bread.

Recipe? :-)

Portuguese Corn Bread
from Williams-Sonoma's _Breads_

1 cup (5 oz/150 g) yellow cornmeal, plus extra for pan
1 teaspoon salt
1 cup ( 8 fl oz/250 ml) boiling water
1 tablespoon corn oil
1 1/2 - 2 cups (7 1/2 - 10 oz/ 235-315 g) unbleached bread flour
1 1/2 teaspoon quick-rise yeast

In a large bowl or the bowl of an electric stand mixer, 1/2 cup (2 1/2 oz/75
g) of the cornmeal, the salt, and the boiling water. Stir until smooth.
Stir in the corn oil and let cool to lukewarm (110°F/43°C). Stir in the
remaining cornmeal, 1/2 cup (2 1/2 oz/75 g) of the flour, and the yeast.
Cover with plastic wrap and let rise in a warm place until doubled in size,
30-45 minutes.

Stir to deflate the dough and gradually stir in 1 cup (5 oz/155 g) more
flour.

Knead by hand or with a dough hook, adding flour as necessary. Knead by
hand until smooth and elastic, about 10 minutes; knead by hook until dough
is not stick and pulls cleanly from bowl sides, 6-7 minutes. The dough
should be firm but not stiff.

Form the dough into a ball, stretching the sides down and under. Sprinkle a
heavy baking sheet with cornmeal and put the dough on it. Cover loosely
with greased plastic wrap and let rise until doubled in size, 45-60 minutes.

Preheat oven to 375°F (190°C).

Uncover the loaf and place the baking sheet in the oven. Using a spray
bottle, spritz the oven floor and sides with water. (This creates steam,
which helps to form a crisp crust.) Bake until golden brown and loaf sounds
hollow when tapped on the bottom, 35-45 minutes. Transfer to a wire rack to
cool.

Bob

Many thanks!!!
Got that saved to my "nutrition" file...

Cheers!

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Portuguese Corn Bread
from Williams-Sonoma's _Breads_

1 cup (5 oz/150 g) yellow cornmeal, plus extra for pan
1 teaspoon salt
1 cup ( 8 fl oz/250 ml) boiling water
1 tablespoon corn oil
1 1/2 - 2 cups (7 1/2 - 10 oz/ 235-315 g) unbleached bread flour
1 1/2 teaspoon quick-rise yeast

In a large bowl or the bowl of an electric stand mixer, 1/2 cup (2 1/2 oz/75
g) of the cornmeal, the salt, and the boiling water. Stir until smooth.
Stir in the corn oil and let cool to lukewarm (110°F/43°C). Stir in the
remaining cornmeal, 1/2 cup (2 1/2 oz/75 g) of the flour, and the yeast.
Cover with plastic wrap and let rise in a warm place until doubled in size,
30-45 minutes.

Stir to deflate the dough and gradually stir in 1 cup (5 oz/155 g) more
flour.

Knead by hand or with a dough hook, adding flour as necessary. Knead by
hand until smooth and elastic, about 10 minutes; knead by hook until dough
is not stick and pulls cleanly from bowl sides, 6-7 minutes. The dough
should be firm but not stiff.

Form the dough into a ball, stretching the sides down and under. Sprinkle a
heavy baking sheet with cornmeal and put the dough on it. Cover loosely
with greased plastic wrap and let rise until doubled in size, 45-60 minutes.

Preheat oven to 375°F (190°C).

Uncover the loaf and place the baking sheet in the oven. Using a spray
bottle, spritz the oven floor and sides with water. (This creates steam,
which helps to form a crisp crust.) Bake until golden brown and loaf sounds
hollow when tapped on the bottom, 35-45 minutes. Transfer to a wire rack to
cool.

Bob

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Wayne said:

Quoted message said:

Make your own! Split it, put in some chocolate chips and heat until
the croissant crisps and the chocolate is gooey. Personally, I like
my croissants plain with jam, but hubby and kids do the chocolate
thing on occasion.

Well, I don't think I'm up to making my own croissants and the few I've
bought since I moved to AZ have been like orgindary "bread" on the

inside,

Quoted message said:

Quoted message said:

no
flakiness at all. Ugh! Besides, I think the results are different when

a

Quoted message said:

Quoted message said:

small "slab" of bittersweet chocolate is slip inside the formed

croissant

Quoted message said:

Quoted message said:

before baking.

Making croissants isn't really all that difficult, and I think it's WELL
worth the effort. The book _Baking With Julia_ gives what I consider a
foolproof recipe for chocolate croissants. (In fact, that entire book is
outstanding. The brioche recipe alone is worth the price of the book.)

Bob

The brioche is wonderful! Take it a step further and make the pecan sticky
buns recipe. These are beyond decadent and utterly delicious. The first
time I made them I thought that my Kitchen Aid was going to break and that
nothing was worth this much effort. I served them to my best friend's 85
year old mother and she exclaimed "I can die now".

Kate

In article <[email hidden]>,

Wayne Boatwright said:

Well, I don't think I'm up to making my own croissants and the few I've
bought since I moved to AZ have been like orgindary "bread" on the inside, no
flakiness at all. Ugh! Besides, I think the results are different when a
small "slab" of bittersweet chocolate is slip inside the formed croissant
before baking.

Do you have a bread machine? The recipe I use makes the dough in the
machine, and then you just do the rolling out and folding with the
butter. They've turned out lovely every time. 🙂

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Wayne Boatwright said:

Sometimes I toss together some chocolate chips and some toasted pecans or
walnuts (cooled). Put in a bowl for snacking. The snacking goes very
quickly. :-)

I add dried cherries to that mix. 🙂

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Mon 17 Oct 2005 09:55:57a, Ranee Mueller wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

Well, I don't think I'm up to making my own croissants and the few I've
bought since I moved to AZ have been like orgindary "bread" on the
inside, no flakiness at all. Ugh! Besides, I think the results are
different when a small "slab" of bittersweet chocolate is slip inside
the formed croissant before baking.

Do you have a bread machine? The recipe I use makes the dough in the
machine, and then you just do the rolling out and folding with the
butter. They've turned out lovely every time. 🙂

No, I don't have a bread machine, but I do have a 70s vintage KitchenAid
K5. Actually, I've made these croissants before, but it seems lately that
I'm on a daily "time crunch" with no spare time for working with dough.
When I get a break, this is probably one of the first things I will make.

Thanks!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Ranee Mueller said:

Do you have a bread machine? The recipe I use makes the dough in the
machine, and then you just do the rolling out and folding with the
butter. They've turned out lovely every time. 🙂

Ranee could you share your recipe for croissants? TIA

On Mon 17 Oct 2005 09:57:14a, Ranee Mueller wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

Sometimes I toss together some chocolate chips and some toasted pecans or
walnuts (cooled). Put in a bowl for snacking. The snacking goes very
quickly. :-)

I add dried cherries to that mix. 🙂

Gosh, why didn't I think of that. That's a magic combination!

Thank, Ranee.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun, 16 Oct 2005 18:47:47 -0400, "Dee Randall"
<[email hidden]> wrote:

<BIG SNIP>

Quoted message said:

Me -- I want that long chocolate thingie that has no translation. Ah hum!
Chocolate chips are dangerous to keep around my house. First thing I know,
I'm into the package/jar full-fist.

You would not do well in this household. I still have about 4/5ths of
the 25 pounds of chocolate chips I bought last year before Christmas
:-)

TammyM

In article <[email hidden]>,

~patches~ said:

Ranee Mueller said:

Do you have a bread machine? The recipe I use makes the dough in the
machine, and then you just do the rolling out and folding with the
butter. They've turned out lovely every time. 🙂

Ranee could you share your recipe for croissants? TIA

It's not my recipe. 🙂 I use the feather light croissants from
Rustic European Breads from Your Bread Machine. I leave off the egg
wash. I've used it several times and always had them turn out
wonderfully. I got my copy of the book used on Amazon, for about half
the price of the book. I can type up the recipe for you later, but am
just checking the group now while dinner is cooking.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Jill said:

Someone here recently picked up one of those at a yard sale - it's a
potjie? Little cauldron. Very cute. I wouldn't mind being served chili
in a cornbread bowl in one, especially around All Hallows Eve!

http://www.mysticconvergence.com/store/view_product.php?product=NT-Many

Korean cuisine has a dish called "Bi Bim Bap," which is rice and various
other items served in a sizzling-hot bowl made either of stone or iron.
Those bowls would probably work well for making the cornbread soup-shell I'm
envisioning in this thread.

(Man, I should *not* read this NG right when I get to work! Now I want Bi
Bim Bap, and I won't be getting off work for another 10 hours!)

Bob