copperbadge:Iiiiiiit’s a cooking day!Today we are attempting to make many things. How many we manage
copperbadge:Iiiiiiit’s a cooking day!Today we are attempting to make many things. How many we manage remains to be seen. Pulled porkPizza sauceFoccaciaMilk bread rollsHamantaschenPizzaMushroom ravioli I’ve already mostly handled the pulled pork; I layered the bottom of the slow cooker with sliced onion, rubbed the pork butt with salt, pepper, and garlic, and then mixed up some bbq sauce, mustard, garlic, and maple syrup and poured it over the whole thing. It’s gonna slow cook for eight hours or until it hits 190F, whichever comes first. The pizza sauce is done; I took some caramelized onions, threw them in a pan with some oil and tomato paste, sauteed until the paste started turning brown, then added a can of crushed tomatoes, a dash of white wine, some sugar, and some italian seasoning and salt. I simmered that for 45 minutes then pureed. The foccacia recipe is Bon Appetit’s no-knead foccacia, halved, and I’ll go looking later today for a good milk bread recipe, recommendations welcome (the rolls are for the pulled pork). I’ll be taking the hamantaschen dough recipe from Joan Nathan’s Jewish Holiday Cookbook, although I’ll be halving it and devising some other form of filling since I don’t have *gestures* all of that. I’m actually thinking of making pizza hamantaschen too – the dough recipe I use is flexible and I could make little triangular pizzas, which sounds fun. And finally if I manage the mushroom ravioli it will be Serious Eats Pasta Dough with a modified version of this mushroom filling (I sub in green onions for regular and just use whatever mushrooms I have access to).In this case I’m attempting the ravioli with rehydrated dried mushrooms, so we’ll see how that goes. If not today, I’ll manage it tomorrow. King Arthur Flour coming through clutch with the Hokkaido Milk Bread recipe! [Description: Six large bread rolls, deeply browned where they’ve been egg washed, are resting on a cooling rack.]Also I thought you all would like to see my most recent kitchen tool, which takes the place of saran wrap (or the popular and clever shower cap trick) when covering dough while it rises:[Description: The interior of an oven, with a cast iron skillet sitting on the middle rack. Atop the skillet is a silicon mat, round and red, molded to look like poppy petals with a black handle in the middle. This thing is RAD, guys, it works on saucepans on the stove too.] -- source link
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