Any Home Bakers Here?

[ronott1]

Does anyone else get hungry looking at the summer sausages and various cheeses available in every stinking catalog this time of year?

I like to get good salami this time of the year!

Also, California will start dungeness crab season soon!

 

[N F C]

I like to get good salami this time of the year!

Also, California will start dungeness crab season soon!

Oh boy, crab...that's some seriously good stuff there! I miss the fresh seafood we could get every day down in south FL. Wyoming isn't known for it's seafood

 

[pennyJo1960]

Morning all going to make English muffins today

 

[ronott1]

Has anyone viewed the Tartine Method of making Sourdough Bread? Just watched Tartine for Dummies presented by Lewis Kelly. The finished Loaf was BEAUTIFUL. The TIME spend on two
loaves of Bread.....NOT FOR ME. Just too may hours.

I have a couple of recipes that I have tried that use long developing times in the fridge. They do taste good but take a long time time to bake

 

[ValerieJ]

Anybody got a good quiche recipe? Preferably one with cheese.

The basis of quiche is a custard. The basic rule is for each egg in your quiche, add enough cream to make 1/2 cup. so for a 3 egg quiche, put the eggs in a measuring cup and add enough heavy cream to make 1 1/2 cups. You don't want to overfill your crust, because quiche is a balance between the custard and the crust.

The cheese and other fillings are open choice. My favorite fillings are swiss cheese, spinach and mushrooms. As for measuring the fillings, that is a choice as well. I would go about 1/2 cup each of cheese, spinach (chopped) and mushrooms (sliced). That makes a balance of custard and fillings. Put the fillings into the crust and pour the custard over it.

Bake at 375 for 30-35 minutes. It should puff up a little and be a bit browned.

ETA: Seasonings: salt, pepper and a little nutmeg for sure. Herbs: Tarragon for a lighter quiche, such as the one above. Oregano, cayenne or sage for more robust ingredients, such as sausage.

 

[ronott1]

The basis of quiche is a custard. The basic rule is for each egg in your quiche, add enough cream to make 1/2 cup. so for a 3 egg quiche, put the eggs in a measuring cup and add enough heavy cream to make 1 1/2 cups. You don't want to overfill your crust, because quiche is a balance between the custard and the crust.

The cheese and other fillings are open choice. My favorite fillings are swiss cheese, spinach and mushrooms. As for measuring the fillings, that is a choice as well. I would go about 1/2 cup each of cheese, spinach (chopped) and mushrooms (sliced). That makes a balance of custard and fillings. Put the fillings into the crust and pour the custard over it.

Bake at 375 for 30-35 minutes. It should puff up a little and be a bit browned.

I like Gruyere cheese, broccoli or asparagus and ham in the quiche. I also grate some fresh nutmeg into it and have used a bit of Dill too

 

[N F C]

The cheese and other fillings are open choice. My favorite fillings are swiss cheese, spinach and mushrooms.

We share the same favorite quiche fillings

 

[ValerieJ]

I like Gruyere cheese, broccoli or asparagus and ham in the quiche. I also grate some fresh nutmeg into it and have used a bit of Dill too

Yep. I forgot the seasonings, and added them after the fact. Was writing it from memory. Gruyere, broccoli and asparagus sounds really good. For my taste buds Gruyere is so much like Swiss that in quiche I just save the money and go for the swiss. But, I bet it's really good your way!!!

 

[jnicholes]

Boss wants the meal delivered in secret.

Just kidding. Putting it in a briefcase was the only way to keep it warm.

 

[ValerieJ]

View attachment 1964769

Boss wants the meal delivered in secret.

Just kidding. Putting it in a briefcase was the only way to keep it warm.

Clever!