Cooking with 12oz

[!@#$%]

carrot cake is only good once a year but that recipe sounds awesome

thx morts.

 

i'll post the muffins i make tonight.

 

 

meat grinders. supposedly that is the only way to make burgers. alas, i'm totally done with meat. the morer time that goes by the less i want it.

[morton]

 

Last nights chicken, not for vegetarians. Served with black beans and rice, gravy, and a iceberg wedge with blue cheese dressing and sunflower seeds.

[morton]

Oct 13, 2005

Sardinian Gnocchetti with Tomato Sauce

Click here to find out more!

Source: Saveur

Related Topics:

 

Pasta

Pork

Tomato

Slow Cook

Fall

Winter

Main Course

Mediterranean

Italian

Easy

 

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Sardinian Gnocchetti with Tomato Sauce Photo: Brooke Slezak

 

(Mallòreddus a Sa Campidanesa)

 

SERVES 4–8

 

 

Mallòreddus translates as "little calves", but these small ridged gnocchi look more like cowrie shells than they do bovines. Mallòreddus are similar to Sicilian cavatelli.

 

FOR THE TOMATO SAUCE:

4 tbsp. extra-virgin olive oil

1 small yellow onion, peeled and chopped

3 cloves garlic, peeled and chopped

1 lb. ground pork

1/2 lb. boneless pork shoulder,

cut into 1/2" cubes

1/4 lb. semihard pork salami about 1" in diameter,

cut into 1/4"-thick slices

3–4 lbs. very ripe puréed peeled plum or other tomatoes

or 1 28-oz. can tomato purée

3–4 lbs. very ripe crushed peeled plum or other tomatoes

or 1 28-oz.can crushed tomatoes

2 bay leaves

Salt

 

FOR THE PASTA:

Salt

1 lb. dried plain mallòreddus or

other small dried pasta, such

as cavatelli or trofie

1 cup freshly grated young pecorino

 

1. For the tomato sauce: Heat oil in a medium pot over medium heat. Add onions and garlic and cook, stirring often, until soft, 8–10 minutes. Add ground pork and pork shoulder and cook, stirring and breaking up ground meat with back of spoon, until meat is no longer pink, about 5 minutes. Add salami, puréed and crushed tomatoes, bay leaves, 1 cup water, and salt to taste and bring to a boil. Reduce heat to medium-low, partially cover pot, and gently simmer, stirring occasionally, until pork shoulder falls apart and sauce is thick, 2-2 1/2 hours. (Recipe should yeild about 9 cups) Adjust seasonings. Discard bay leaves.

 

2. For the pasta: Cook pasta in a large pot of boiling salted water over high heat until tender, 12-15 minutes, then drain. Put one-third of the pasta into a large bowl, ladle about 1 cup of the tomato sauce over pasta and sprinkle with one-third of the cheese. Repeat the layering process, in that order, twice more. Save remaining sauce for music-paper bread lasagne or for another use.

 

Add Fennel to the sauce, make a bunch at once and freeze for future use. Nice little sauce to break out of the freezer for a quick dinner.

 

POWER POST 2 in a row.

[morton]

Three posts in a row, the triple crown.

 

Made pickled red onions on Saturday, thanks for the inspiration pb.

 

Anybody ever make home made crackers? I want to make like giant home made cheese its for something at my kids school. Open to other snack ideas, no nuts, less sugar as per the teacher instructions. Serves 26 kids and I need to provide a drink as well.

[Brickos]

 

Keeping it simple

[itsallafarce]

That doesnt quite strike me as a recipe man. Maybe more for the post your meals thread.

[MOOGLE?]

.....wooooah,,,thought this was the nonsense thread...yall scary

[!@#$%]

Three posts in a row, the triple crown.

 

Made pickled red onions on Saturday, thanks for the inspiration pb.

 

Anybody ever make home made crackers? I want to make like giant home made cheese its for something at my kids school. Open to other snack ideas, no nuts, less sugar as per the teacher instructions. Serves 26 kids and I need to provide a drink as well.

 

 

yes, i made homemade crackers

they are easy and everyone was impressed.

 

Crackers

 

Crackers are ridiculously easy to make, and once you produce your first batch you'll have little trouble figuring out how to create your favorites. Sprinkle them with salt, sesame seeds, or poppy seeds; work a tiny bitof garlic or herbs into the dough; or substitute whole wheat or rye flour for some or all of the white flour.

 

Yield: about 4 servings

 

Ingredients:

 

1 cup (about 4 1/2 ounces) all-purpose flour, plus more as needed

1/2 teaspoon salt

2 tablespoons butter

About 1/4 cup water, plus more as need

 

Method:

 

1. Preheat the oven to 400 degrees F.

 

2. Place the flour, salt, and butter together in a large bowl or in the container of a food processor fitted with the steel blade. Blend with a fork or pulse, until the flour and butter are combined. Add about 1/4 cup of water and blend, then continue to add water until the mixture holds together but is not sticky.

 

3. Roll out on a lightly floured surface until 1/4 inch thick, or even less. Don't worry about overhandling-add flour as needed, and keep rolling. Score lightly with a sharp knife or razor if you want to break these into nice squares or rectangles later on. Bake on a lightly floured baking sheet, or directly on baking stones, until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature , or store in a tin.

 

**i added parsley for a lil extra flavor and served them with hummus

[!@#$%]

cupcakes!

 

 

 

if anyone wants the recipe holla, they are really simple

 

 

 

[John Smith Doe]

I thought that this was pretty interesting.

[John Smith Doe]

Oh man, and that frosting looks so good on the second cupcake.

[GreenFishTALL]

Finally mastered Gougeres...

 

 

ooooh yeah, look at that air pocket yeeeeeeeeeeeeeeah

[!@#$%]

hell yeah! i'm not good with bread. need to practice.

 

^those remind me of popovers. similar?

[GreenFishTALL]

Sort of,

a bit more work BUT still has a chance of falling like a souffle or a popover. This is a "no peeking" recipe. Open the oven, and that shit is game over.

[!@#$%]

hahaha nice. and souffles. almost forgot about them. i should make one again.

 

if you have time post a recipe, otherwise i'll find one.

:)

[Guest Ginger Bread Man]

if anyone is interested. posted a large/r bbq update in the post your meals superthread.

[!@#$%]

of course we're interested!

[!@#$%]

hey kiddos, i started a cooking/baking equipment, cookbooks, kitchen gadgets, ingredients, dream kitchen thread in duty free, since we mainly do recipes and pics in here.

please stop over.

 

http://www.12ozprophet.com/forum/showthread.php?p=8147812

[morton]

Brine your pork chops in case you do not know.

 

H20, equal parts salt and sugar, about a T each, bay and thyme. Dissolve salt and sugar and add cold water bath the chops up in that shit for a while and you will now cook pork chops that are much better.

 

[pissdrunkwhat?!]

should also brine your chicken aswell, especially if youre going to fry it.

[Deine Mudder]

Hi!

Some very nice stuff in here, thanks for sharing!

 

 

Is there anybody who can tell how to make nice white bread at home (using a gas stove).

 

I'm pretty familiar with making dough for pizza, Quiche Lorraine and the like,

works like a treat and tastes wonderful.

But I never managed to make a proper baguette or gems for example;

they always end up being too crunchy on the outside, and underdone inside, no matter how i play with temperature etc.

 

Any advice would be appreciated!

 

 

And thanks again for the inspiring recipes, 'specially the vegetarian ones!

[RUSO]

should also brine your chicken aswell, especially if youre going to fry it.

 

yep yep, poultry.

[morton]

I have never brined chicken before frying and my fried chicken is the hit. Will try it next time though.

 

Had a party on Sunday, food was quite good, will put together a post with recipes later when I have the time.

[!@#$%]

Hi!

Some very nice stuff in here, thanks for sharing!

 

 

Is there anybody who can tell how to make nice white bread at home (using a gas stove).

 

I'm pretty familiar with making dough for pizza, Quiche Lorraine and the like,

works like a treat and tastes wonderful.

But I never managed to make a proper baguette or gems for example;

they always end up being too crunchy on the outside, and underdone inside, no matter how i play with temperature etc.

 

Any advice would be appreciated!

 

 

And thanks again for the inspiring recipes, 'specially the vegetarian ones!

 

 

i have a james beard cookbook and he is the bread master.

Beard on Bread

 

i'll see if i have time to copy some tips out of it.

 

here's a recipe from the beard foundation

 

http://www.jamesbeard.org/index.php?q=recipes/show/myrtle_allens_brown_bread

 

Myrtle Allen's Brown Bread

James Beard

Beard on Bread (1973)

"I first ate Myrtle Allen's brown bread in her delightful inn, Ballymaloe House, in Ireland. It is an uncommonly well-textured whole-wheat bread with a lovely flavor, and I have made it repeatedly since visiting there. It should be eaten fresh, with plent of good sweet butter. You will note that this is an unusual recipe, since the dough is not kneaded and has only one rising."

-James Beard, Beard on Bread (1973)

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Yield:

1 loaf

 

Ingredients:

3 3/4 cup whole-wheat flour, preferably stone ground

1 1/2 packages active dry yeast

2 cups warm water (100ºF to 115ºF, approximately), divided

2 tablespoons molasses

1 tablespoon salt

 

Method:

Put the whole-wheat flour in a large mixing bowl and place in a warm oven (a gas oven with the pilot light on or an electric oven set as low as possible). Both the flour and the bowl should be warm when you make the bread.

 

Dissolve the yeast in 1/2 cup of the warm water, and blend in the molasses. Let proof. Add another 1/2 cup water. Combine the flour, yeast mixture, and salt. Add enough warm water to make a wet, sticky dough (about 1 cup or more according to the flour). Put directly into a buttered 9 x 5 x 3-inch bread tin. Cover, set in a warm spot, allow to rise by one-third its original size. Preheat the oven and bake at 450ºF for 50 minutes, or until the crust is nicely browned and the loaf sounds hollow when tapped. Remove from the pan and leave on the rack in the turned-off oven for 20 minutes more to give a crustier finish.

 

 

 

..............

 

and, heavy on the directions, Beard White Bread

 

BASIC WHITE BREAD BY JAMES BEARD, CHEF & COOK

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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

1 pk Yeast -- active, dry

1/4 c Water -- warm (110-115 degs)

2 ts Sugar

1 c Milk

3 ts Salt

3 tb Butter

3 3/4 c Flour -- All-purpose

-----EGG WASH-----

1 md Egg White -- beaten slightly

-in 1 tbspn warm water.

 

James Beard’s Basic White Bread Makes 1 large loaf or

2 small loaves * Making basic white bread dough *

In a small bowl mix the yeast and the 1/4 cup warm

water; add the sugar, stir well, and set aside until

proofed. It is proofed when fermentation is apparent:

the mixture will swell and small bubbles appear on the

surface. (If it doesn't proof at all, it means the

yeast is not fresh.) In a small saucepan heat the milk

with the salt and stir in the butter until it melts.

Set aside to cool until it is no warmer than the yeast

mixture. Put 2 cups of the flour in a large mixing

bowl and stir in the milk mixture. Beat well with a

wooden spatula, add the yeast mixture, and continue

beating the dough until it is smooth, adding an

additional cup of flour to make a firm dough.

Turn the dough out onto a floured work surface and

begin the kneading process, which evenly distributes

the fermenting yeast cells through the dough.

* Kneading Instructions *

There are several kneading methods, but the basic one

is to flour the dough and your hand lightly, then push

the heel of your hand down into the dough and away

from you. Fold the dough over, give it a quarter turn,

and push down again. Repeat pushing, folding and

turning until the motion becomes rhythmic. Knead for

about 10 minutes, kneading in additional flour as

necessary, until the dough is smooth and no longer

sticky, and blisters form on the surface.

To test whether the dough has been kneaded enough make

an indention in it with your fingers; it should spring

back. If blisters form on the surface of the dough and

break, this is another sign that the kneading is

sufficient. * Note: If you have a heavy-duty electric

mixer with a dough-hook attachment, knead the dough

with the hook and finish it off on the board.

Butter a large bowl, transfer the dough to it, and

turn the bowl until the dough is well coated with

butter on all sides. Cover the dough with a dish towel

and let it rise in a warm, draft-free place for 1 to

1-1/2 hours, until it is doubled in bulk. A good,

warm, draft-free place is inside your room temperature

oven. To test further if the dough has risen properly,

make an indentation in it with two fingers: if the

dough does not spring back, then it is ready.

* Baking Preparations *

Butter a 9x5x3 inch loaf pan, or two pans that are

about 8x4x2 inches. Punch the dough down with your

fist to deflate it; transfer it to a floured board and

knead it well for about 3 minutes. Pat it into a

smooth round or oval shape and let it rest for 4 to 5

minutes. Then form into 1 large or two small loaves,

by shaping the dough into an oval the length of your

bread pan, then gently stretching, rounding, and

plumping it in the palms of your hands, tucking the

edges underneath and pinching them together. Lift

carefully; drop the dough into the pan or pans and

smooth out. Cover the dough with a towel and let it

rise again in a warm draft-free place for about 45

minutes to 1 hour, until it is double in bulk.

Preheat the oven to 400dF. Brush the egg wash over

the top of the dough.

Bake in the center of the oven for 20 minutes; reduce

the heat to 350dF and bake for 20 to 25 minutes

longer, until the crust is well browned and the bread

sounds hollow when removed from the pan and tapped on

the bottom with the knuckles. If you like a crusty

loaf, remove it from the pan about 5 to 10 minutes

before the end of the baking time and let it finish

baking on the oven rack. It will get brown and crusty

all over. Remove the bread from the oven and let it

cool on a rack before slicing.

The bread may be stored in a plastic bag in the

refrigerator after it has cooled. If you seal it in a

bag before it is completely cooled, the crust will

become soft. Stored bread will keep about 1 week. It

also freezes well if wrapped tightly in plastic wrap

and sealed in a plastic bag and can be kept for up to

3 months.

[Deine Mudder]

Thanks a bunch, man!

Will give that a shot next weekend!