Text 29429, 73 rader
Skriven 2015-07-26 21:11:10 av Janis Kracht (1:261/38.0)
  Kommentar till text 29422 av Carol Shenkenberger (87750.cooks)
Ärende: Goose
=============
Hi Carol,

>>> OTOH, although I have never had goose, I had heard that one of its
>>> features was that it had a high fat content -- something you are as
>>> fond of as protein content.  :-}}

>> And lots of bones... I found it a PITA to get the meat off a goose.
>> Perhaps I didn't have a classic "fat goose"... but it was in the poultry
>> bin.. so I tried it. blah.

> For us, it is a duck tomorrow. We make one about every 3 months and frankly,
> for the fat that gets used in so many other dishes.

That sounds so good :)  Any duck sounds good to me (LOL).  We have duck here
about as often as you mention..

> Goose I find is bland and fatty with no special charm.

Yes, I agree.

> Meantime, I made up 4 freezable lunches for next week and have a batch of
> french bread in the bread machine.

> 1 1/3 c water
> 4 c spoon fluffed flour
> 1 ts salt
> 1 1/2 ts yeast
> 1 whole egg

> This got added about 2 ts oregano and 1 ts ground thyme

> Set to dough and in 1.5 hours, shape to rolls on a greased pan and let rise
> about 1 hour (can be a bit more) then preheat oven to 400F and bake about 17
> minutes.

Sounds great.  I've started using the bread machine more often over here as
well... It's too hot to expend the kind of energy necessary.


===Olive Bread===

3 cups unbleached bread flour
2 teaspoons yeast
1 teaspoon sugar
1 cup water, lukewarm
1 large onion, chopped
2 Tablespoons olive oil
1 cup large black olives, pitted, and sliced in half

Put the yeast, the sugar,1 TB of oil and lukewarm water in a large bowl, and
add 1 cup of the flour.  Mix well.  Allow to rise to a sponge.  Punch the
sponge down and add the other two cups of flour.  Knead for 10 minutes.  Let
rise until doubled.

Flatten the dough out with your hands or use a rolling pin to make a long
rectangle, about 12" long.

Saute the onion in the other Tablespoon of olive oil and add the olive slices. 
Let cool a bit and spread on the dough leaving the edges empty.

Roll the dough up, pinching and pressing it a bit to hold the dough as you
roll.  Use the heal of your hand to seal the two edges.  Let rise again about
an hour.

Bake in a  preheated 400F oven on an oiled sheet for about a half hour or until
the loaf makes a hollow sound when you tap on it.
==

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)