What are you making/baking right now?

[Lain]

I'm making a few baked goods and stuff before we leave for Thankgiving. Bringing an apple pie and some candy sushi. Last year I made apple coffee cake and it was sent back home, which is rather annoying since it's only K and I, and we wont be able to eat all of it.

[SDP]

Hummus! I make it with a lot of red pepper, for some extra kick.

[leostar]

Originally Posted by ja.net

Leostar, those noodles actually look really good to me. I love thick, chewy noodles.

Thanks Janet! The longer you knead the dough, the chewier the noodles...at least that's what mom tells me.

I hope you get some time-out to bake your Thanksgiving goodies

[FDM]

Originally Posted by SDP

Hummus! I make it with a lot of red pepper, for some extra kick.

i just bought a couple cans of chickpeas for this exact purpose. is it absolutely necessary to have a blender/food processor to chop up the chickpeas?

[chocolate cake]

http://answers.yahoo.com/question/in...9101146AA71yBd

[randall fairbrook]

tonight for dinner....

i liked the lemon pepper shrimp i had at pf changs so i looked up the recipe and made it..pretty good....

a pound of 40-50ct shrimp deveined and peeled..coat lightly with corn starch....fry in 3 inches of safflower oil then set aside....

make the sauce....ketchup...minced garlic...sugar...an assload of pepper...soy sauce...

in a wok stir fry vegetables....i used green onions, bok choy and celery..put vegetables aside

in wok stir fry lemon slices for 2 minutes then put shrimp back in and add the sauce.....let the sauce coat the shrimp and reduce..then pour over the veggies...

serve w rice


it was hella peppery but real good...

[ja.net]

Originally Posted by leostar

Thanks Janet! The longer you knead the dough, the chewier the noodles...at least that's what mom tells me.

I hope you get some time-out to bake your Thanksgiving goodies

I did! I wound up baking biscuits, and I had a little leftover dough so I added black pepper and prosciutto to those -- very tasty.

It makes sense that they'd be chewier the longer you knead them; there's a relevant passage from McGee on this, I'll have to look it up.

http://www.npr.org/templates/story/s...toryId=4242671

[SDP]

Originally Posted by FDM

i just bought a couple cans of chickpeas for this exact purpose. is it absolutely necessary to have a blender/food processor to chop up the chickpeas?

Yep.

[wonki wonki]

A couple things out of the Lucques cookbook last night. The braised short ribs and the bacon onion tart. Thumbs up.

[ja.net]

My favorite cookbook, and those are two of my favorite recipes. Thank you shampoo (who got me the book)!

[leostar]

I love these little cheesy buns that are given complimentary at Brazilian Churrascarias. They're called "pao de queijo"--at least I think that's how it's spelled--and they are little bites of heaven in my opinion. The outside is crisp, while the inside is soft and chewy flavored with tons of cheesy goodness. I tried to replicate these as best as possible but mine came out a bit on the large side. I'm going to form smaller dough balls next time.

[Lain]

recipe please~

I normally do a lot of baking over the holidays, but with my father going for surgery on the 22nd I wont really be allowed to bring sweets over. I so dearly want to try to make a croquembouche this year but have no where to take it. The food network magazine must have read my mind cause they published a step by step photo guide. XD I just need to find an upscale party to show up with and then leave. The only holiday parties I go to are far too low key for it.

[ja.net]

Those look so yummy -- and actually I have thought that the versions I've had at Cafe Brasil, for example, could be improved upon.

Lain, why not bring your dessert anyway? I have shown up at pizza/soda parties with a chocolate fountain. Nobody ever objects!

Last night I made steamed mussels in white wine. It was weird and scary to make because a) I am allergic and I had to have somebody else taste it for me so I could adjust the seasoning, and b) I have never cooked shellfish before and wasn't sure I was debearding, scraping the shells, etc. all correctly.

[leostar]

Janet, this looks so awesome.

[leostar]

Originally Posted by Lain

recipe please~

My version of "pao de queijo":

2 C. Tapioca Flour - I use Bob's Red Mill brand but you can go to any asian market and buy it cheaper.
1-1/4 C. Whole Milk
1/2 C. Canola or Vegetable Oil
1 tsp. Salt
2 Eggs
1 1/4 C. Grated Hard Cheese - I use Parmesan but Asiago is good too. Any hard cheese will do.

Preheat oven to 350 degrees. Take your baking sheet and line with parchment paper. I ran out of parchment paper so I used the non-stick foil. If you don't have either just use plain foil but make sure it's lightly greased.

Put tapioca flour into large bowl. In a small saucepan, add the milk, oil, salt and bring to a boil. Add this hot liquid to the tapioca flour slowly and while mixing. I use a silicon spatula because it works best with this kind of dough but a wooden spoon is fine too. Just work the dough with your spatula in a kneading fashion until you think the mixture is incorporated. The dough will appear shiny and lumpy but this is fine. Leave the dough to cool off enough so you feel comfortable touching with your hands.

Once the dough has cooled enough to touch, add your eggs and grated cheese to the dough. Here comes the fun part The best way to incorporate the eggs and cheese into your dough is to use your hands. Once fully incorporated, your dough should be very sticky but still workable.

Form small dough balls with your hands the size of golf balls and drop them on your cookie sheet about 2 inches apart (they will expand). I rubbed my hands with a couple drops of oil to help the dough from sticking to my hands.

Bake at 350 degrees for about 30-35 minutes until golden brown on the top. Make sure not to underbake them as the center will still be a bit raw, so really wait for that deep golden brown color.

You absolutely have to eat these right out of the oven because once it cools off, you'll never get the same taste or texture back no matter how you re-heat the leftovers.

Enjoy