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Thread: Comfort Food

  1. #1
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    Comfort Food

    Because of the weather, I had a lot of time indoors (after all the snowblowing), so I decided to make some comfort food for the family. At least, "for the family" is the going excuse. Baklava and a Chocolate Truffle Loaf w/Raspberry Sauce. And once again, since I had the camera out, I decided to take some pictures.

    http://home.earthlink.net/~ohagnir/_...ruffleLoaf.jpg

    http://home.earthlink.net/~ohagnir/_images/Baklava.jpg

    I have never attempted anything like either of these, and can now say that other than being time consuming, they aren't too difficult, and the taste is... yummy. All you real chefs, I apologize for not straining the seeds.

    Did anyone else do any winter baking yesterday?

    Fred
    <font color="blue">You cannot create experience. You must undergo it.</font color>

  2. #2
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    Re: Comfort Food

    <blockquote><font class="small">Quote Fred Agnir:</font><hr> Did anyone else do any winter baking yesterday?

    Fred <hr /></blockquote>

    Yeah right [img]/ccboard/images/graemlins/smirk.gif[/img]

    Does Bread du Jour from Winn-Dixie count?

  3. #3
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    Re: Comfort Food

    Fred,
    I also had a bake/cooking day. I made a chocolate cake from scratch w/frosting, an 18 quart batch of chili and I breaded and fried up a 1/4 loin of porkchops all the while and inbetween times doing my pool drills and practice routine on the pool table which is just off the kitchen. I had the tunes blasting away and dancing all over the place. I can't believe some lady hasn't snatched me up....Oh, I forgot I did laundry and vacumed the whole downstairs in my spare time. I managed to keep up with the ccb and post afew...I didn't take any pictures though......heheheh LOL LOL [img]/ccboard/images/graemlins/grin.gif[/img] [img]/ccboard/images/graemlins/grin.gif[/img]

  4. #4
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    Living in Paradise, beautiful Victoria on Vancouver Island, British Columbia, Canada
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    Re: Comfort Food

    <blockquote><font class="small">Quote Fred Agnir:</font><hr> Because of the weather, I had a lot of time indoors (after all the snowblowing), so I decided to make some comfort food for the family. At least, "for the family" is the going excuse. Baklava and a Chocolate Truffle Loaf w/Raspberry Sauce. And once again, since I had the camera out, I decided to take some pictures.

    http://home.earthlink.net/~ohagnir/_...ruffleLoaf.jpg

    http://home.earthlink.net/~ohagnir/_images/Baklava.jpg

    I have never attempted anything like either of these, and can now say that other than being time consuming, they aren't too difficult, and the taste is... yummy. All you real chefs, I apologize for not straining the seeds.

    Did anyone else do any winter baking yesterday?

    Fred <hr /></blockquote>

    Fred,

    I don't have any pictures, but I made a couple of purely Canadian favourites, flapper pie and butter tarts. The former is quite simple and the latter just a bit more demanding. Here are the recipes.

    --------------------------------------

    FLAPPER PIE

    Crust
    1 1/4 cups Graham wafer crumbs
    1/4 cup Sugar, granulated
    1/2 teaspoon Cinnamon
    1/4 cup Butter, melted

    Filling
    1/4 cup Sugar, granulated
    3 Tablespoons Cornstarch
    2 cups Milk
    3 Egg yolks, lightly beaten
    1 teaspoon Vanilla

    Meringue
    3 Egg whites
    1/4 teaspoon Cream of tartar
    2 Tablespoons Sugar, granulated

    Crust: Combine crumbs, sugar and cinnamon; blend in butter. Set 1/8 cup aside. Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for 8 minutes; cool.

    FILLING: In saucepan, mix sugar with cornstarch; blend in milk. Cook over medium heat, stirring, until boiling; stir a little into yolks, then return to the saucepan. Cook over low heat, stirring, for 2 minutes or until thickened. Remove from heat; add vanilla and cool slightly. Pour into pie-crust.

    MERINGUE: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5-8 minutes or till lightly browned. Cool to room temperature, about 4 hours.

    -----------------------------

    BUTTER TARTS

    Crust
    Use 9 double pie-crust recipe on Crisco package for pastry shells.

    Filling
    1/4 cup butter
    1 cup brown sugar
    1 egg, beaten
    1/2 cup raisins
    1 Tablespoon lemon juice

    Plump raisins by putting them in boiling water for 5 minutes. Drain on paper towels. Cream room temperature butter and gradually add sugar. Beat until light. Add beaten egg. Stir in raisins and lemon juice. Fill pastry-lined tart tin evenly with the mixture. Bake at 375 degrees for 15 to 20 minutes. Makes 12 tarts.

    ------------------------------

    If you try them, let me know what you think.
    Dave Syrja in Victoria
    davespooltools.com

  5. #5
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    Re: Comfort Food

    Does a grilled turkey and cheese sandwich count? LOL.

    Heide ~ loves to bake, but hates cleaning up after

  6. #6
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    Re: Comfort Food

    Hey, man, you can really cook!! Look.....uh...are you stayin' with anybody right now?
    If it ain't funny, it ain't much.

  7. #7
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    Re: Comfort Food

    Who's the angel in the picture? She looks like a daddy's girl. [img]/ccboard/images/graemlins/grin.gif[/img]

    Regards,

    C.C.

  8. #8
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    Re: Comfort Food

    <blockquote><font class="small">Quote Chris Cass:</font><hr> Who's the angel in the picture? She looks like a daddy's girl. [img]/ccboard/images/graemlins/grin.gif[/img]

    Regards,

    C.C. <hr /></blockquote>
    That's my big girl, Kayla. She's now 12 years old! My other daughter (Rachel, 10) didn't quite make it into the photo.

    Fred
    <font color="blue">You cannot create experience. You must undergo it.</font color>

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