Any Home Bakers Here?

[sfgwife]

Freeze em? Give em away to everyone you meet. Lol! Eeeeeet em! Eet em ALL!

 

[MagpieDucks]

Freeze em? Give em away to everyone you meet. Lol! Eeeeeet em! Eet em ALL!

And get !

 

[DigMyChicks]

Chocolate Chip cookies today! That's 10 dozen cookies in to 2 days, and I'm only half way done with all the recipes I want to make! ud Sugar, Gingerbread and Mint Chocolate are next!

What am I going to do with all these cookies!?

Invite your BYC friends and we will eat them

 

[ronott1]

I would love to see the recipe to see. Thanks! Coq a vin is a soup with wine in it. . Yours sounds like maybe a tad different?

It is very tasty. I am hoping to find a rabbit so that I can use it again

RED-WINE BRAISED RABBIT WITH SAGE POLENTA

INGREDIENTS

1. • 2 tablespoons all-purpose flour
   • 1 teaspoon salt
   • a 2 1/2- to 3-pound rabbit, thawed if frozen, cut into 7 or 8 serving pieces
   • 3 tablespoons olive oil
   • 1 large onion, chopped
   • 2 garlic cloves, minced
   • 2 teaspoons minced fresh rosemary leaves
   • 1 1/2 cups chicken broth
   • 1 cup dry red wine
   • 2 tablespoons coarsely chopped fresh parsley leaves
   • 2 tablespoons minced fresh sage leaves or 1 teaspoon dried, crumbled
   • 1 recipe basic polenta, kept warm
2. For basic polenta:
   • 4 cups water
   • 1 teaspoon salt
   • 1 cup cornmeal or instant polenta

PREPARATION

1. 1. In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.
   2. Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.
   3. Stir sage into warm polenta. Serve polenta topped with rabbit and sauce.
2. To make basic polenta:
   1. In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes 2for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
   2. Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

 

[MagpieDucks]

Invite your BYC friends and we will eat them

Come on over!

 

[pennyJo1960]

You are doing very well!

thank you

Come on over!

don't temp me, actually want to go back to Juneau first see my grand kids then make a trip to see cousins and such in Minnesota and Wisconsin

 

[MagpieDucks]

thank you



don't temp me, actually want to go back to Juneau first see my grand kids then make a trip to see cousins and such in Minnesota and Wisconsin

Too late!

 

[pennyJo1960]

View attachment 1210142
Too late!

sure looks yummy

 

[DigMyChicks]

thank you



don't temp me, actually want to go back to Juneau first see my grand kids then make a trip to see cousins and such in Minnesota and Wisconsin

Swing by my house on the way!

 

[DigMyChicks]

View attachment 1210142
Too late!

Those look yummy!