Any Home Bakers Here?

[pennyJo1960]

I have my second cup of coffee life is good

 

[ronott1]

350* for an hour or less if there is a lot of meat on it.

 

[rjohns39]

When anyone here is sick it's time for matzo ball soup. It's "Jewish penicillin" per my step grandmother many years ago. I load it up with garlic, add a little ginger oh man now I want some soup!

I can't wait to make a recipe I read a long time ago and now lost. Will have to adapt yours when the day comes... But it's goose based and you use goose fat in the balls. This spring I should get hatching eggs for cotton patch geese, so maybe next year I can give it a try. Not willing to pay the price in the grocery store for a goose that I can raise better and make taste better.

I've never had that soup homemade before (only in a restaurant). Can you share the recipe Michelle?

Glad the soup seemed to help Michelle.

If you like mushrooms, I have a wonderful mushroom & barley soup recipe if you'd like the recipe.

X2

Minestroni Soup
fine chopped l stalk celery
fine chopped l carrot
fine chopped l onion
This is the start with hot pan 1/3 cup veggie oil
After above is browned add:
3 cloves garlic chopped
2 carrots (grate one slice other)
2 ribs celery chopped
l large potato peeled and cubed
l sweet potato peeled and cubed
28 oz crushed tomatoes
chicken stock 4 cups plus 2 cups of water
add hard end of grating cheese
salt pepper, bay leaf, sprinkle of herbs you like (thyme, basil, parsley) little of each two hand fulls of greens (spinach, arugula)
add one can of canallini beans
Note: you can add any other veggies
bring to a boil....simmer at least 1 hour
ENJOY Aria

Very similar to mine... The cheese rind does the soup wonders. I also like kale as it holds up better than softer greens. Reminds me of a funny story... I was helping mom at the church cooking for a shelter. It was a bit like Iron chef as you had no idea what you had to work with until 9:00 when the truck arrived and lunch was served 30 minutes away at noon. This particular morning they had 5 pounds of kale, celery and carrots as well as potatoes. We had put up some beef stock a few days earlier. So I cleaned up the kale, left mom to work on the other veg and ran to GFS. Picked up 10 pounds of Italian sausage and a #10 can of cannellini beans, a #10 can of diced fire roasted tomatoes and some fresh herbs. I also grabbed some fresh mushrooms. I got back to the church and started the soup and then couldn't find the kale... One of the assistant chefs was 80+ years old and promptly informed me we don't feed the shelter "that kind of food." Thankfully, she tossed it into a clean garbage bag and I was able to rescue it. I finished up the soup and added fresh grated 3 cheese blend and served her a bowl... Two days later, I wasn't there when the truck arrived but she was and she grabbed 5 pounds of collards... I call her a convert.

Ron, I smoke my pork bones and roast my beef bones before making stock. If I roasted my chicken bones it would be a better stock but just too hard.

 

[ronott1]

I can't wait to make a recipe I read a long time ago and now lost. Will have to adapt yours when the day comes... But it's goose based and you use goose fat in the balls. This spring I should get hatching eggs for cotton patch geese, so maybe next year I can give it a try. Not willing to pay the price in the grocery store for a goose that I can raise better and make taste better.





X2


Very similar to mine... The cheese rind does the soup wonders. I also like kale as it holds up better than softer greens. Reminds me of a funny story... I was helping mom at the church cooking for a shelter. It was a bit like Iron chef as you had no idea what you had to work with until 9:00 when the truck arrived and lunch was served 30 minutes away at noon. This particular morning they had 5 pounds of kale, celery and carrots as well as potatoes. We had put up some beef stock a few days earlier. So I cleaned up the kale, left mom to work on the other veg and ran to GFS. Picked up 10 pounds of Italian sausage and a #10 can of cannellini beans, a #10 can of diced fire roasted tomatoes and some fresh herbs. I also grabbed some fresh mushrooms. I got back to the church and started the soup and then couldn't find the kale... One of the assistant chefs was 80+ years old and promptly informed me we don't feed the shelter "that kind of food." Thankfully, she tossed it into a clean garbage bag and I was able to rescue it. I finished up the soup and added fresh grated 3 cheese blend and served her a bowl... Two days later, I wasn't there when the truck arrived but she was and she grabbed 5 pounds of collards... I call her a convert.

Ron, I smoke my pork bones and roast my beef bones before making stock. If I roasted my chicken bones it would be a better stock but just too hard.

Great story about the shelter food!

I was hoping there was a trick to making beef and pork stock without roasting the bones...I wonder if there is a pressure cooker trick?

 

[pennyJo1960]

Bread in the first rise used the basic bread recipe used a pasty blade cut them
smaller to make more of the bread bowls I did let them rise cut many again
now on cookie sheets wai

ting to go in the oven

 

[ronott1]

Bread in the first rise used the basic bread recipe used a pasty blade cut them
smaller to make more of the bread bowls I did let them rise cut many again
now on cookie sheets waiView attachment 1277898 View attachment 1277899 View attachment 1277900 ting to go in the oven

Looks great! Are you making minestrone soup?

 

[pennyJo1960]

Looks great! Are you making minestrone soup?

have leftover ham and potato soup to reheat and ham sandwiches on the little bread loaves

 

[ronott1]

have leftover ham and potato soup to reheat and ham sandwiches on the little bread loaves

It is so nice to make so much of the food you eat!

 

[rjohns39]

Great story about the shelter food!

I was hoping there was a trick to making beef and pork stock without roasting the bones...I wonder if there is a pressure cooker trick?

Ron, Roast or smoke the bones first... I season mine. then pressure cook to make stock.

 

[ronott1]

Ron, Roast or smoke the bones first... I season mine. then pressure cook to make stock.

I will!

Thanks