Bored and baking

[Rustyt1953]

As to garlic...

 

[rockquarry]

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.

 

[Onomea]

Garlic is on of those ingredients that's almost impossible to use to much ....

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!)

 

[Rustyt1953]

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.

 

[Skeet 028]

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

 

[Old_Cop]

Escarole is also slang for money.

 

[Chubbo]

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.

 

[Rustyt1953]

If you use Wal-Mart's house brand peanut butter...surprise!

 

[arjay]

Umami?
7,8,9,10

 

[Golddollar]

I'm going to be smoking chicken thighs.

Isn't it hard keeping them lit?

 

[Lance Boyle]

Oh man, my mouth was watering. I saw that title and I immediately imagined my friend's Zwetschgenwahe, or Swiss Plum Pie. She made it from scratch for lunch every other day, all year long, from plums off her tree.

I do an olive and onion bread using cured black olives (wrinkled). Also, a spinach bread. Those little fishies are a non-starter around here.
For us, Escarole is usually made with Cannellini beans.

Enjoy.

Ack! I have been craving a good fruit tart in butter pastry. There was a cooking show on the other day that was a repeat from last year that caused me to make a peach and blackberry tart in a butter crust. OMG was that good. Seeing it the other day has had me craving it but I obviously didn’t make it (way too hot to fire up the oven).

 

[ARgon]

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.

Thank you for that! It has gone into my recipe file. I’m 77 and remember something like that from my youth, your mom will live on in this household.