Flavor of the week
Feb. 17th, 2003 12:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidIn truffles: rose water.
In bread puddings: onion, sesame, cheddar, feta.
Both came out well, though I think the rose is a bit not-what-I-want-with-chocolate. It's not bad, but not quite as happy-making as other flavors, somehow (I still have a decent-sized bottle of rose water. If anyone has suggestions for uses, I'm all ears.).
It's the first savory bread pudding I've made in a long time. I sauteed the onions into partial caramelization first, but I didn't add enough zing, somehow. If I'd had leeks, perhaps, or a bit more pepper, or some Emmenthaler, perhaps. Still, pretty darned good, and a happy thing for breakfast (finally). And it was pleasing to be using things up, too (the end of some cream, the last of a dozen eggs, some dehydrated onions, etc).
I went out to move my car just as someone across the street was leaving. Score! Now I definitely don't have to move the car if there's a snow emergency announced (and it's less likely I'll be egregiously plowed in, too). I did a first pass at shoveling the front stairs and sidewalk, and it was already covered over again by the time I finished. I suppose another pass this afternoon is in order...
(How there can be this much snow after all this storm has dropped everywhere else is another question. Rather impressive, actually. And it looks different than a lot of the snow we've had recently, with some flakes a different white than the rest, and somehow it all looks a bit more individually crystalline even while on my porch, not just in the air.)
In bread puddings: onion, sesame, cheddar, feta.
Both came out well, though I think the rose is a bit not-what-I-want-with-chocolate. It's not bad, but not quite as happy-making as other flavors, somehow (I still have a decent-sized bottle of rose water. If anyone has suggestions for uses, I'm all ears.).
It's the first savory bread pudding I've made in a long time. I sauteed the onions into partial caramelization first, but I didn't add enough zing, somehow. If I'd had leeks, perhaps, or a bit more pepper, or some Emmenthaler, perhaps. Still, pretty darned good, and a happy thing for breakfast (finally). And it was pleasing to be using things up, too (the end of some cream, the last of a dozen eggs, some dehydrated onions, etc).
I went out to move my car just as someone across the street was leaving. Score! Now I definitely don't have to move the car if there's a snow emergency announced (and it's less likely I'll be egregiously plowed in, too). I did a first pass at shoveling the front stairs and sidewalk, and it was already covered over again by the time I finished. I suppose another pass this afternoon is in order...
(How there can be this much snow after all this storm has dropped everywhere else is another question. Rather impressive, actually. And it looks different than a lot of the snow we've had recently, with some flakes a different white than the rest, and somehow it all looks a bit more individually crystalline even while on my porch, not just in the air.)
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2003-02-17 10:01 am (UTC)Sounds yummy. Recipie?
no subject
Date: 2003-02-17 10:10 am (UTC)Sautee over very low heat a bunch of onions, cut into medium pieces. I didn't go all out on the caramelizing, since I was being lazy, but I think that would be ideal.
Rip up leftover bread, enough to fill your baking pan about three quarters of the way up the sides. Beat together eggs and dairy/dairy substitute. Frequently I'll use soy milk, but all I haver right now is vanilla, which is not what I wanted, so I used some milk, and the end of a container of cream that was still hanging around. Put in enough to get all the bread moist. This week I was lazy and had bought challah, which is much less dense than my bread tends to be, so it condensed more when I put the liquid in. How many eggs and all that? Depends on the pan, the bread, etc. This batch had 7 eggs in a 9 x 13 pan.
Add flavorings. I used the end of some cheddar, the end of some feta, white pepper, onion powder, dried onion bits, some onion soup mix I had hanging around, and the caramelized onions. Had I had nice scallions, I probably would've added them, too.
Mix until everything is reasonably blended. By this time, the bread has likely soaked up enough of the liquid, so put it in a 325-ish oven for an hour or so, until cooked through.
I just made this up, though, so there are probably more useful recipes out there...
no subject
Date: 2003-02-18 02:37 pm (UTC)hm. leeks tossed with roasted garlic red potatoes, maybe? oooh. let me go talk to the chef :)
(there's advantages to having this many blisters on one's hands)
leeky thoughts
Date: 2003-02-18 03:18 pm (UTC)And then there's potato leek soup.
Or three-onion omelette or pancakes (leeks, onions, and scallions sauteed together first).
Mmmm.
Re: leeky thoughts
Date: 2003-02-18 04:05 pm (UTC)so we tossed some in with the potatoes. still more. gah! giant leeks of doom!
or maybe i should simply stop browsing doctor who dvds...
Re: leeky thoughts
Date: 2003-02-18 04:18 pm (UTC)....You have Dr. Who DVDs? When should I come over? ;-)
I used to watch the same 9 adventures or so when that was all they had on WGBH, every night at 7.30.
Re: leeky thoughts
Date: 2003-02-18 04:59 pm (UTC)