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thanateHaving to pay attention to my diet (which, on the whole, is probably good for me-- not in the weight or overall nutrition sense so much as in remembering to plan meals before "crunch time" as it were) has kicked in the winter reading of cookbooks phase a month early. This year it begins with pulling Cookwise off the shelf, and the first few pages have already solved a couple mysteries about flour & liquid interactions. I might post things about pancakes (which I may have done once already) due to a new understanding of the chemistry involved.
Anyway, I have also got questions!
*Has anyone got a pumpernickel bread recipe to recommend? All the ones in my cookbooks seem to have weird things like coffee added, and I am skeptical. (also, not a fan of coffee.)
*ditto on a recipe for orange rolls-- I want something like cinnamon rolls, only with orange icing instead of cinnamon; fairly whole-grain friendly or at least dense, with a moist & buttery texture. When I was a kid these were the Christmas morning special treat; I got them for the first Christmas with grauwulf, and we both kind of felt like the first half-roll was really good and then they rapidly became slightly less substantial & food-like than marshmallows. There has got to exist a nice filling sweet roll recipe which could be used instead. (This year's fall-back choice is these pumpkin-cinnamon rolls which also have a coincidental link to a pumpernickel recipe that might be worth trying; thank you to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mrissa for mentioning the site.)
*Does anyone have favorite things to do with mustard greens, besides basic baked greens or chop-up-put-in-soup? I got a couple bunches at the farmers' market on sunday because they looked so green and happy, but aside from the above and then slicing up the rest to freeze for future soups, I'm not sure I know what to do with them. I am new to this cooking greens thing, so I'm sure there's stuff I haven't thought of.
Anyway, I have also got questions!
*Has anyone got a pumpernickel bread recipe to recommend? All the ones in my cookbooks seem to have weird things like coffee added, and I am skeptical. (also, not a fan of coffee.)
*ditto on a recipe for orange rolls-- I want something like cinnamon rolls, only with orange icing instead of cinnamon; fairly whole-grain friendly or at least dense, with a moist & buttery texture. When I was a kid these were the Christmas morning special treat; I got them for the first Christmas with grauwulf, and we both kind of felt like the first half-roll was really good and then they rapidly became slightly less substantial & food-like than marshmallows. There has got to exist a nice filling sweet roll recipe which could be used instead. (This year's fall-back choice is these pumpkin-cinnamon rolls which also have a coincidental link to a pumpernickel recipe that might be worth trying; thank you to
mrissa for mentioning the site.)*Does anyone have favorite things to do with mustard greens, besides basic baked greens or chop-up-put-in-soup? I got a couple bunches at the farmers' market on sunday because they looked so green and happy, but aside from the above and then slicing up the rest to freeze for future soups, I'm not sure I know what to do with them. I am new to this cooking greens thing, so I'm sure there's stuff I haven't thought of.
no subject
Date: 2012-12-19 04:06 pm (UTC)Yeah, one stick of butter seems like a good idea. But I keep reading brioche recipes and finding that no matter how much I'd like to try the stuff I'm still constitutionally incapable of making bread with an entire pound of butter in.
no subject
Date: 2012-12-20 01:04 am (UTC)no subject
Date: 2012-12-22 04:59 pm (UTC)Cookwise recommends only working with chilled dough so you don't kneed all the butter out.