temperance14: (Default)
Martin Yan's version (Feast, pg 189), sweeter, as I remember them off the taco truck when I worked at Ford in Benicia (which in truth, was a chow mein truck oh what a lovely break in the morning):

Obviously I mix this in a different order for the bread maker dough cycle.

4 TBS sugar (divided use)
1/2 cup warm milk (110d F)
1/3 cup warm water (etc)
2 tsp active dry yeast
About 2 1/2 cups flour
1/2 tsp salt

Dissolve 2 TBS of the sugar in milk and water. Sprinkle the yeast in, let it bloom in a warm place until bubbly, about 10min. Gradually mix in the remaining 2TBS sugar, 2 cups of flour and the salt. Add more flour as needed until no longer sticky.

Place on a lightly floured board and need until elastic and smooth, about 6-8 minutes. Place in an oiled bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.

punch the dough down, then roll into a cylinder, Cut into 12 equal pieces, roll each into a ball and then cover all to keep moist.

Take each ball and flatten and roll into a circle about 4-6" diam. Place 1 heaping TBS of filling of choice in center. Gather edges of circles over filling, twist and pinch edges to seal.

At this point you can:
Decide when you want to preheat an oven to 350dF

place buns, seamm side down, 2" apart, on an oiled baking sheet. Cover and let rise in a warm place until puffy and light (doesn't say how long, but keep in mind if you've got meat in these things--like BBQ pork oh sigh). Brush tops with egg yolk. When oven is heated, bake until golden brown 18-20min.

OR
Place 3" square of waxed paper under each bun before it rises,and don't brush with egg yolk (or do like Mr. Snuffy and go to World Market and buy silicon reusable muffin cups). When buns have risen, steam over high heat until tops are smooth and glazed, 12-15 minutes.

********************
Jeff Smith's recipe--less sugar, and more dough. Version I make--also good just steamed on it's own. I make these and freeze them. let them thaw, tuck in the filling, and rise a bit before steaming.


2 pkg fast rising yeast
1/2 cup lukewarm water
1 TBS sugar
1 cup milk, heated to lukewarm
4-1/4 cups flour.

Sprinkle yeast over lukewarm water then add sugar. Allow to stand, then stir in the yeast. Add the warm milk. Then stir in the flour and knead until smooth. Place dough, covered, allow to rise until doubled, around an hour. Punch down and allow to rise for another 30 minutes. Prepare filling.

Punch dough down again, and knead for 1 minute. Roll into a snake, and divide into 24 pieces. Roll each ball into 4" circle. Jeff, notes, of course, that you should roll, fill and close each ball--don't work these as an assembly line. He just puts in a a little more than a tsp. Pinch and close as described above.

Place upside down on 2" square of wax paper, place in bamboo steamer, cover and let rise until about double in size, about 30 minutes. Steam for 15 minutes.

******************
Also have wrap recipes, but those are easy to buy at the store. But fresh is nice, and a good gluten free (rice and cornstarch based) wrapper recipe I KNOW is in Yan's book.

Pasties!!

Sep. 29th, 2009 03:16 pm
temperance14: (Default)
Now, everybody sit down.
Piroshkis, empanadas...and Cornish Pasties

Recipes and kibitzing at NPR

http://www.npr.org/templates/story/story.php?storyId=113207915

This goes out with a salute to [livejournal.com profile] serendipity17

Onward.

Jul. 18th, 2009 05:58 pm
temperance14: (Default)
Before i do last run through the clothes (all were separated weeks ago, but have been shuffled around the house, so I need to make sure I know what is in what basket).

Waiting for the garage to cool down so I can start semi-drying one of the three blankets that I washed.

Started orange rice. A bit too rich in scent--the orange part is fine, but I had to use bouillon, and it was chicken tomato. Meh. Will be good for burritos. Might still be good for salad, if I have any left. (Did not cook up as much as I hoped--medium grain rice, darn it.) {Edit before posting. Tastes good!}

You see, what started out as bean-rice salad has become 'let's make breakfast burritos for the week'. Which also means buying eggs and tofu tonight. And more storage bags. Between this project and home depot, may be a bit expensive again this month. Ah well. Hopefully worth it. Oh, got Twinnings tea at Big lots. Green Jasmine, Earl Grey, and English Breakfast for $5.00 Vanilla soy milk or lemon at work (brought in lemons from the tree) will make life civilized.

Oh, back to projects. Figured it would be forever until it cooled off, so started sauteing onions, garlic, red bell pepper and some carrot shavings, along with herbs and spices. Added beans just a while ago, will let those cook for the night.

This was originally supposed to be orange-bean-rice salad. But tomato salsa may be a better idea if these are to be reheated. Oranges do not freeze well. shame. Save oranges for rest of beans, or throw onto cole slaw.

Once beans start simmering, will go to the store for eggs and tofu. Have the cheese. May cash in my Baskin Robbins coupon, cuz I've been a good girl.

Dinner: cold chicken, potato salad, grapes. and lots of water.

*******************
BTW, Newt Nectar from Paddling.net. Aka, dragon sweat, for lesser dragons.

Per 1 quart/liter bottle:

1/8 to 1/4 tsp salt.
8 tsp sugar
1 cup juice, or 1 cup liquid 'fruit drink'

Put all this in the bottle. Shake it up to mix. Top off with drinking water. Stuff into freezer, and chill while dandelions scream, or until you are ready to return weed killer to Home Depot. Suck down most of the bottle by the time you get to HD.
temperance14: (Default)
Too late too cook the soaked beans. Can probably be cooked tomorrow in the microwave.
Or frozen, until ready to use? (The fridge is full of potato salad coleslaw and a few items that need to go.

Note to self: sometime this week, make the breakfast burritos for the week. See how well they freeze.
Will be scrambled eggs, black beans (stripey Xmas limas?), shredded cheese. Needs something besides plain potatoes. Yams? Maybe spinach or herbs in the eggs.

Cold bean salad ideas from Student vegetarian:

Their pasta salad uses black beans--but these big beans with spiral pasta? Naw.

Apple raisin couscous uses garbanzos--might work without the raisins (or with craisins) but it's still a sweet salad. Maybe in the future.

These have promise--
Buttery Bean Salad: 15 oz can regular lima beans or green beans, tomato, scallion, parsley; lemon juice, olive oil and parmesan, optional. A bit bland, but could work.

White bean tomato salad: 15 oz can white beans, scallions, garlic, celery, tomato; lemon juice, dried basil, olive oil, red pepper flakes optional.

THIS sounds interesting:
Orange rice and black bean salad;
1/2 cup black beans, drained, cooked brown rice, celery, peeled and sliced Orange, scallion, cilantro. Walnuts optional.
Dressing: 1/4 cup orange juice, 1 TBS cider or balsamic vinegar, 1/2 tsp olive oil, 1/4 tsp ground nutmeg.

I see this with the Xmas beans, rice cooked in mix or orange juice and chicken stock (or veggie stock), the orange (or a red grapefruit OR a mango!), the scallion or red onion, and the cilantro. Pine nuts or pistachios.
Perhaps some shredded carrot. If I used a mango, I'd add red bell pepper.

And up the proportions on that dressing.

Off to bed. I'm setting the alarm for early, and hoping the body cooperates.
temperance14: (Default)
Mint and Paprika: Turkish flavor

NPR's Kitchen window. Four recipes. Yes, lamb and yogurt, of course.
temperance14: (Default)
from NPR's Kitchen Window

Strictly text file. And pictures.
Watermelon and shrimp on thai rice.

nom nom nom nom....

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