Grateful Dead

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GRTUD's picture
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Joined: Jun 4 2007
Hot Tuna

I'm truely honored, TigerLilly and even more delighted you enjoyed the meal. I'll get the info off the bottle of balsamic glaze and perhaps you can send for some from the manufactuer /company. As for the sesame seeds, I agree they're best when you toast them yourself in a hot pan. I can get them here already toasted which is nice for garnish and salads but it does lack that beautiful aroma that comes from the release of the natural oils and proteins via a sizzling wok. My mouth is watering now.....
Thanks again.

The Dude Abides!

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Joined: Jun 4 2007
Plantains and balsamic

This is a good appetizer, dessert, or snack! My cousin in Puerto Rico taught me this one.
Will feed 2
1 ripe plantain
1 tablespoon butter
1/2 tablespoon balsamic vinegar
1/2 tablespoon brown sugar
cinnamon to taste

Slit plantain and put on a cookie sheet. Preheat oven to 400 degrees. Bake plantain for 40 min.
meanwhile, melt butter in a saucepan and add vinegar and sugar to it. Peel plantains and place on a plate. Drizzle the butter/balsamic/sugar mixture on top of the plantain. sprinkle with cinnamon. yum!
Yo Soy Boricua!

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Joined: Jun 25 2007
Bagels...

Bagels in Montreal
December 4, 1999

Jewish-food authority Matthew Goodman says forget about finding good bagels in America these days. You have to go to Montreal to find the real thing ­ small, handmade, flavorful buns with a crisp crust and the essential hole in the middle. Matthew says the premier bagel bakery in Montreal is St. Viateur Bagel Shop. You can also get a St. Viateur bagel at Beauty’s, Montreal’s legendary old-time Jewish luncheonette.

Montreal Bagels

Adapted from A Treasury of Jewish Holiday Baking, by Marcy Goldman.

Makes 12 bagels

1 1/2 cups warm water
5 tablespoons sugar
3 tablespoons canola oil
1 package dry yeast
1 tablespoon beaten egg
1 tablespoon malt powder or syrup
* 4 1/2 to 5 cups unbleached white bread flour
1 teaspoon Kosher salt
1/2 cup poppy seeds or sesame seeds
6 quarts water
1/3 cup honey

1. In a large bowl stir together warm water, sugar, oil, yeast, egg and malt until yeast dissolves. Stir in salt and 1 cup flour. Fold in enough flour to make a soft dough, about 3 cups.

2. Knead dough for 10-12 minutes, incorporating additional flour as needed, until dough is firm and smooth. Cover with inverted bowl and let sit 10 minutes.

3. Divide dough into 12 pieces. Roll into 10-inch ropes. Curve each rope around hand, pressing together ends to make a bagel shape. If necessary, apply drops of water to help ends stay together. Let bagels rise for 30 minutes.

4. Fill a large kettle with 6 quarts water and honey. Bring to a boil. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.

5. Boil bagels in honey-sweetened water for 1 1/2 minutes, turning once. Drain on dish towels and place on baking sheets.

6. Generously sprinkle both sides of bagels with seeds.

7. Place bagels in oven and bake until golden, about 20 minutes, turning once.

*Available in homebrew stores, some health food stores, or from King Arthur Flour (800-827-6836).

About the Recipe Author
Marcy Goldman is a professional baker and pastry chef from Montreal. She authored the Julia Child First Book-nominated A Treasury of Jewish Holiday Baking (l998, Doubleday), now in its third printing. Goldman, a regular contributor to the Washington Post, La Times Syndicate, and the Detroit Free Press as well as many other American and Canadian food magazines and newspapers, also hosts the award-winning Baker Boulanger Web site, where more than 900 of her original recipes are available. Her second book, The Coffee Bistro Baking Book, is coming on in 2001. Goldman lives with her three incredible sons, those fabulous baker boys! in Montreal, Canada.

There are also several Montreal Bagel recipes on Google:
Montreal Bagel Recipes


Sunshine-daydream1951's picture
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Joined: Jun 4 2007
Bagels

Just made my first attempt at Bagels, they haven't come out too bad, but i need to fine tune

Bob

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Spanish Jam

TigerLilly's picture
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Joined: Jul 2 2007
GRTUD Hot Tuna

Did your tuna tip, minus the kosher salt which I cannot get here, and had to wing it with the "balsamic glaze" as have no idea what that is. Anyhow, was great, and the sesame seeds were a MAJOR hit. Am never making fresh tuna without them again! Even roasted them myself before adding them. YUM!

Sunshine-daydream1951's picture
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Joined: Jun 4 2007
Feedback

anyone tried any of the recipes, feedback would be appreciated, any suggestions for improving

Bob

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Spanish Jam

Sunshine-daydream1951's picture
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Joined: Jun 4 2007
Burrito recipes

try one of these

http://www.cooks.com/rec/search/0,1-0,veggie_burrito,FF.html

Bob

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Spanish Jam

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Joined: Jul 29 2007
Burritos again!

I have the recipe for Veggie Tacos but now I need the kind veggie burritos recipe!

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Joined: Jul 29 2007
Thank you

Thank you very much!

Mythical Ethical Icicle Tricycle's picture
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Joined: Jul 26 2007
Check your PM Josh...

Should be a recipe in there waiting for you.

Betty Crocker I ain't, and there's no way I'm posting it for all to see and suffering the richly deserved round of abuse that no doubt would ensue, but it should get you closer to dinner.

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Sat Down To My Supper...