Text 31279, 171 rader
Skriven 2015-09-25 06:07:00 av Dave Drum (89491.cooks)
  Kommentar till text 31251 av Ruth Haffly (1:396/45.28)
Ärende: Re: bread
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I like both the light (Jewish) rye and the darker, Russian style--no
 RH> particular favorite. Neither of the recipes you sent are what I'm
 RH> looking for but I will save them and give them a try--might find a new
 RH> favorite. (G)

 DD> TBH - my favourite rye is black/Russian/pumpernickel.

 RH> I go for either but the one dislike I have about the lighter one is
 RH> that the caraway seeds sometimes get stuck in my teeth. (G)

My main objection, also. Which is why I grind the seeds if I am baking the
bread. I also don't care for the "taste bombs" when I bite on one of the seeds.
Spread evenly through the loaf - not bad. Concentrated - not so good.   Bv)=

 RH> are made from the recipe my MIL gave me when I married Steve. For that,
 RH> number of times, but that's the basic one I got 40 years ago.

 DD> Sausage is pretty easy - especially if you have a meat grinder. I
 DD> bought one several years ago at one of those travelling tent show &
 DD> tool circus deals. And jumped right into sausage making on my own.

 RH> We have a grinder attachment for the KA mixer.

 DD> I have had mixed reports on the efficacy of that attachment. I have
 DD> been told (by several - no direct experience of my own) that the
 DD> newer/non-Hobart machines will not stand up to the grinder or the
 DD> pasta extruder. I might use a KA for a sausage stuffer in a pinch.
 DD> But, I have the stuffer for my little stand-alone grinder.

 RH> We've not had problems with the grinder or pasta maker attachments for
 RH> the KA. They haven't been used too much, probably should get them out
 RH> and use them more but we aren't eating as much pasta as we used to. I
 RH> could freeze some, probably, but have to defrost/inventory the freezer
 RH> and see how much room is available for stocking. As for the grinder,
 RH> we've just not had projects where it has been needed that often but
 RH> it's good to have for times when we do need it. (G)

I have made pasta just a couple times ..... just to see what it was "all
about". Truthfully, and for me, store bought dried pasta is perfectly fine.
Unless I am making gnocci (a rare occurrence) .... hmmmmmm.

After I get closed on the new house (Oct. 2) I will be shopping for a stand
mixer. Probably a Cuisinart unless I can find a Hobart made KA.

 DD> make using Italian sausage for the meat. And LOTS of garlic. But, as I
 DD> am cooking for myself I only have to suit myself.   Bv)=

 RH> I made some once with pork, beef and a bit of turkey, using up what I
 RH> had in the freezer. They were good, as was the meat loaf I made with
 RH> them also.

 DD> I generally put my meatballs in red gravy and serve with pasta. I have
 DD> made "Swedish" (style) meatballs to go in a creamy sauce with egg
 DD> noodles ..... but, it's not a favourite and I only have done upon
 DD> request from a guest.

 RH> I've only done the Italian style meat balls, but have tried them with
 RH> different combinations of meat. Some work better than others.

I once made some cocktail/appetiser meatballs for a meeting that used grape
jelly in the sauce/glaze. They were well accepted but since I was in early days
with my diabetes and hadn't yet learned about balancing my "sins" I left them
alone.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Swedish Meatballs w/Two Sauces
 Categories: Beef, Pork, Breads, Herbs, Dairy
      Yield: 9 servings

MMMMM------------------------MEATBALLS------------------------------
      2 tb Butter
      1 lg Onion; peeled, grated
    2/3 c  Whole milk
      5 sl Bread; crusts off, cut in
           - pieces
      2 lg Eggs
      1 lb Ground pork
  1 1/2 lb Ground beef
      2 ts Kosher salt
      1 ts Fresh ground nutmeg
      1 ts Ground cardamom
      2 ts Black pepper

MMMMM------------------------SAUCE ONE------------------------------
      6 tb Butter
    1/3 c  Flour
      1 qt Beef stock
    3/4 c  Dairy sour cream
           Salt
      4 tb Lingonberry, red currant,
           - raspberry or cranberry
           - jelly; or more

MMMMM------------------------SAUCE TWO------------------------------
    12 oz Welch's grape jelly
    12 oz Bottle Heinz Chilli sauce
     3 oz Worcestershire sauce
   1/4 ts Black pepper

  MEATBALLS: Melt the butter in a sauté pan on medium-high heat. Stir
  in the grated onion and cook until translucent and softened, 3-4
  minutes. Set aside to cool.

  Place the pieces of bread in a large bowl and mix with the milk. Let
  sit for 15 to 20 minutes for the bread to absorb all of the milk.
  Once the bread has soaked up the milk put the bread in a food
  processor and pulse until it has been completely broken up. Return
  the pulverized milk soaked bread to the bowl.

  Stir the cooled onions into the milk bread mixture. Add the eggs,
  ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your
  (clean) hands to mix everything together until well combined.
  
  Use your hands to form the meatballs about 1" diameter and place
  them on a plate or sheet pan. This recipe should make between 40 and
  50 meatballs.

  Heat 6 Tbsp of butter in a large sauté pan on medium heat. When the
  butter is melted and foamy, start adding some meatballs to the pan.
  Working in batches as to not crowd the pan, slowly brown the
  meatballs on all sides. Handle the meatballs gently so they do not
  break apart as you turn them.

  Once the meatballs have browned on all sides, remove them from the
  pan and set aside. You do not need to cook the meatballs all the way
  through at this point, you only need to brown them. You'll finish
  cooking the meatballs in the sauce later.
 
  Once you have removed the meatballs from the pan, keep the remaining
  butter in the pan. You'll use this butter to make the sauce.
 
  If the butter in the pan has become burnt through the browning of
  the meatballs, remove and discard it, and add 6 Tbsp of fresh butter
  to the pan. Otherwise use the existing pan butter, you should have 6
  Tbsp total of butter in the pan. If not add more.
   
  SAUCE ONE: First make the roux. Heat the butter in the pan on medium
  heat. Slowly whisk in the flour. Stir until smooth. Continue to
  stir, allowing the flour mixture to cook, several minutes, until the
  roux is the color of coffee-with-cream.

  When the roux has cooked to a lovely shade of light brown, slowly
  add the stock to the roux, stirring as you add the stock. The stock
  will sputter at first and the roux may seize up, but keep adding the
  stock slowly and keep stirring. Eventually the sauce will loosen and
  become silky.

  SAUCE TWO: Add chilli sauce, grape jelly, Worcestershire sauce, &
  pepper to sauce pan. Whisk mixture until smooth.
   
  Return the meatballs to the pan with the sauce and lower the heat to
  low. Cover the pot and cook on low heat for 10 minutes. You may need
  to work in batches.
 
  Transfer the meatballs to a serving dish to serve. If using sauce
  one stir in the sour cream. Either stir the jelly into the sauce or
  serve it on the side.

  Recipe from: http://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... "Thanks cows. I appreciate your tastiness." -- Craig Ferguson
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