As to garlic...
Bored and baking
- Thread starter arjay
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As to garlic...
Garlic is on of those ingredients that's almost impossible to use to much of - sort of like black pepper, yeast, parsley, paprika or Tabasco. There is the advantage with these of not having to use a measure of any kind; eyeballing and adding a little more always works.
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While this is true for the individual, hizzer companions may beg to differ!
I once spent few days in Korea enjoying the terrific local chow. They're big on garlic. When I got back home, I was sweating garlic from my pores for several days and my wife let me know it. (Didn't bother me any tho!)
Feeding a family of five on an NCO's salary was difficult but mom pulled it off nicely. She came from a family that could make a meal out of what was available.
In the 70's she wrote this recipe out for me as it was cheap, easy and delicious. It was one of my first forays into baking.
The handwriting is hers. The stains are mine.
In the 70's she wrote this recipe out for me as it was cheap, easy and delicious. It was one of my first forays into baking.
The handwriting is hers. The stains are mine.
Ya lost me when you put green stuff and black stuff and fish stuff in that bread. My wife just started a new sourdough starter..mmmm... sourdough bread rolls doughnuts and pancakes...some time soon too! I'll make soup to go with the bread
Escarole is also slang for money.
Chubbo
Member
Stuck at home for awhile,so I’m baking..
This is an old Italian recipe I learned from Angelina,my late mother in law
Make enough dough for a loaf of bread and let it rise to double size
Take a head of escarole and tear it up tossing out the harder white bits
Sauté some fresh garlic in olive oil in your largest pan
Add about 1/3- 1/2 of the escarole for just 2-3 minutes ,remove from the pan and continue with the next batch til it’s all been sautéed
Roll out the dough on a floured surface until it’s nice and thin
Pat the escarole dry with paper towels then spread it and the garlic evenly over the dough. Sprinkle a bunch of black olive slices over the surface. Open a tin of anchovies,break them up and sprinkle evenly over the dough
Roll it up like a newspaper and pinch the ends shut. Let it rise for 45 minutes or so.
At my elevation I bake it at 350° for about 40 minutes depending on how oily the greens are
I’ll add pix when it’s done ( if I don’t forget [emoji6])
Step 1
Ready for the oven (40 minutes and counting [emoji16])
Arjay, you make my mouth water, and I just got up from supper.
If you use Wal-Mart's house brand peanut butter...surprise!
OP
Umami?
7,8,9,10
7,8,9,10
Isn't it hard keeping them lit?
