What are your menu choices for October?

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rodentraiser said:
You know what I want to make? Just a good loaf of bread. I just don't have any place to knead it, though.
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Thanks for more potato ideas!
Could you knead it at the table where you eat? After kneading it takes a half hour or so to rise, then a half hour or so to bake, more than enough time to clean up the kneading area?
 
rodentraiser said:
You know what I want to make? Just a good loaf of bread. I just don't have any place to knead it, though.
Click to expand...
I have made this bread and it worked well, even though I used about 75% whole wheat flour. There is almost no kneading and what there is, you do in the bowl that the bread rises in. The bread was pretty good, but I didn't like what it did to my cast iron Dutch oven. It also got a bit burnt at the bottom, so if you do make it, I would recommend putting a cookie sheet or sheet pan on a shelf below the bread to deflect some of the heat away from the bottom. I may try his method that doesn't use a Dutch oven.

 
rodentraiser said:
<snip>

Now the Chantilly potatoes recipe isn't the recipe I had before. When I went back to get it one day, the page had disappeared. So this is what was on the internet. Actually, Allrecipes found it for me. I have it on my list to make next week, but I don't know how it compares to my other recipe, which was heavenly. But its worth giving it a shot.
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I got tired of that kind of thing happening. Do you use Copy Me That? This is one of the reasons that CMT was started. If one of the recipes I have saved there goes away, I still have the whole recipe and I can find it anywhere I have an internet connection and a web browser.
 
rodentraiser said:
You know what I want to make? Just a good loaf of bread. I just don't have any place to knead it, though.
Click to expand...
You can knead a single loaf right in the mixing bowl that you stirred it up in.

You could also go with a simple no knead loaf. Most no knead recipes are a bit more dense and are usually better eaten fresh from the oven which has never been a problem for me. 🐷🐷🐷

This is one of many simple recipes.

www.melskitchencafe.com

Easy No-Knead Peasant Bread

This easy no-knead peasant bread is a game changer! Incredibly simple to make, it is soft, fluffy, and so delicious.
www.melskitchencafe.com www.melskitchencafe.com
 
blissful said:
We love potatoes. We make them mashed, baked, potato puffs, a casserole of scalloped potatoes, baked potato and mushroom patties (potato steaks), lefse, gnocci, and condiments spices and sauces. As many ways as Forest Gump's friend makes shrimp.
Any suggestions? Mind sharing?
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Have you ever hasselback potatoes? My personal tip: I use my cooking chopsticks to keep from cutting all the way through the potato, and I tape the chopsticks to the cutting board so they don't try to run away.

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I've done hasselback with both potatoes and sweet potatoes with potatoes being by far my favourite.
I like the taping the chopsticks tip. Didn't really have too much of a problem with them running away but an excellent tip none-the-less!
Thanks Sir LoB!
 
I use a wooden spoon to rest the potato in, when I am cutting the slits to make it Hasselback. I rest the bowl of the wooden spoon in the hole in a cutting board so the spoon doesn't roll sideways.
 
Hasselback potatoes, I haven't made those in years, I'll give it a try and see how it goes in the air fryer. The chopstick trick works great. I used this recipe. https://shaneandsimple.com/crispy-hasselback-potatoes-vegan-oil-free/ The main flavors, mushroom, garlic. I'll report back when we try them.

They turned out good. They needed time in the air fryer to bake through, not just crisp, so I baked them after crisping at 330 for 40 minutes additional.
101-3924.jpg
 
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Yum bliss as much as I love the butter I'd always used, I'm definitely going to try this one. Sounds verrrry scrumptious! Thanks!

I've saved it and just might do it tonight, I have all the ingredients.

edit: what did you top it with?
 
@dragnlaw, I followed the recipe, spreading the broth/corn starch/garlic between the slices with a little paintbrush (like a trim brush, only for cooking). The topping for me was cashews, water/boullion powder, garlic, onion, buzzed in a 'coffee grinder', the kind with the removable metal bowl, the sauce you can see turned out nice. Raw nuts blend up smoother than roasted nuts. Walnuts would be good too. A small blender cup would work for the sauce.
I ate it like potato chips, one slice at a time, loved the crispy edges and creamy insides of each slice.
 
BTW, back in HS in the seventies, there was a guy in the HS band who I later learned was dyslexic. Back then, we thought he was "slow," as was the current term. He could play any musical instrument better than most people could play one. He struggled to read sheet music, but could listen to a song, and play it.

I saw him at the ten year HS Class Reunion, and he was quite successful, and had a great sense of humor about his dyslexia. I haven't seen him since then, but I imagine he has had a pretty good life. He had the most important skill a person could have... the ability to laugh at oneself.

CD
 
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