@Sjoerd - I remember having parsnips when I was younger but they were covered in butter and brown sugar. That is not my thing. As an adult I've enjoyed rhutabega and turnip quite a lot. And I love carrots. I appreciate that it is not the same as fresh garden grown, but I thought I may try one from the grocery.
It was interesting to read how you ate your parsnips. I have never tried them like that. I mosly eat them fried, as purée or mixed in with Swiss chard. Good luck with them, they can be challenging to grow sometimes.
We had our usual Christmas dinner. "Just something quick with chips." Three lobster tails in a Hollandaise sauce.
I dont think so. Just press the tortillas on the countertop, then cook them. Wow, time for me to pack up and move next door. Will Canada take me? I always try to be nice... I think the dough can be the same as pierogis. It's pretty tender. The restaurant ones have thinner dough but those aren't as good. Squash dumplings are yummy. .
@Doghouse Riley your lobster tail dinner looks delicious! I was just given this gf baking book for Christmas. I think I'll try some of the recipes. First i have to hit the stores because it calls for ingredients not in my pantry: potato starch, sorghum flour psyllium husk (what's that?), Etc.
Well this is exciting There is so much you can add and do. I have to really work at sourcing affordable ingredients. Plus, it is nice to have a product that is comparable enough that I don't wallow in my "no wheat" pity pool too long. I have two friends that are celiac, and my Son's landlord. He likes to take raisin bread or white sandwich bread back with him for her when he visits. Psyllium husk is the same thing that the Metamucil product is made from. It is my understanding that it is the husk from oats, ground up very fine. Just like it congeels and helps your "poops" as metamcuil, a fiber addititive to the diet, it does also add a texture and binder in gluten free baking. It and sorghum flour are actually not my favourites. Sorghum is a bit sweet? and heavy? I have a friend that really likes the sorghum and psyllium additives. It is just not my thing. It has it's place though. The web site "Gluten Free on a Shoe String" has helped me a lot over the years, especially with her helpful hints. She's a young mom with a celiac son, and has to try and make affordable substitutes that don't have him feeling left out. https://glutenfreeonashoestring.com/ I make my own basic white flour mix, called a Better than Cup for Cup. ( Cup for Cup is a pre mixed Gluten Free white flour replacement, but very costly here.). Here is the link. ( I supplement arrowroot starch for potato starch because of my potato thing). Nicole on GF on a Shoestring seems to prefer a mix called Better Batter, but she makes it herself also. I haven't tried that. https://glutenfreeonashoestring.com/better-than-cup4cup-gluten-free-flour-blend-d-i-y-how-to/ Many of my recipes I use my own Better than Cup for Cup, and just swap it out. I have many tried and true recipes for basic things that I would be happy to share. PM me if you would like the list
I swap this out for all doughs. So fettucine, ravioli, cannelloni, angel hair ( although it does break easily) and pierogies. And soon to be dumplings I use the Cup for Cup flour recipe ( Better than Cup for Cup). It is important to weigh the ingredients when you make the flour mix, and not just dry measure them. Also the finer the rice flour the better. The best one I have found, and the most affordable, are the ones used in Asian quisine for noodle making. A heavier grind makes for a gritty product. 86 grams white rice flour 50 grams cornstarch 48 grams brown rice flour 42 grams tapioca starch/flour ( same thing) 40 grams dry whole milk powder ( whole milk powder makes a difference over skim milk powder) 8 grams arrowroot starch ( or potato starch) 6 grams xanthan gum It is important to mix and sieve very thoughly as different weights, ingredients mix at different levels based on weight. I use a thick whisk. This makes about four cups. The pasta dough base is : 2 cups of flour ( cup for cup blend) a generous pinch of salt 3 room temperature eggs lightly beaten 2 Tbsp olive oil Up to 1/4 cup of water. Added a wee bit at a time until it comes together. I use my kitchen aid. Combine everything with a flat beater on "2" ( a little above the low setting) until combined. Swap out the paddle for the dough hook and knead 3-4 mintues unti you can indent the dough with your finger. ( adjust your liquid and perhaps a dusting of GF flour as needed for a soft but not sticky dough). wrap tightly in plastic wrap and rest on the counter for 30 minutes. I use my pasta maker after this and make sheets. I dust the dough well with flour before rolling, just like wheat pasta making. It goes against instinct, but if you don't dust, the dough will break. If you need more details or have questions CM, give me a shout. I'm happy to share and help out. I think I'm making ravioli tomorrow or the next day, so I can take step photos for you guys. Happy pasta making
This looks like a really lovely treat! I saw frozen lobster in the grocery store today....and paused for Hubby. Then was distracted by a store employee that dropped a load of price cards who needed some help picking them up. By the time we had collected them all I completely forgot about the lobster. I had not thought of hollandaise. That is a good idea. Looks fabulous DHR. Thank you for sharing the photo!
Long town day today on very icy roads, so it will be beans, cream corn and a grilled pork chop. AND...I found a wee bag of "fresh" BC parsnips. I will try them soon, two ways I think. @Sjoerd - they do look a little tricky to grow. I found one variety on my Northern Canada T and T seeds site. Once we try them, I'll put my mind to if I want to try and grow them. It's a long growing season for sure.
Hahahahaha. Hubby and I would happily smuggle you and yours across the border...perhaps covered in smells of delicious dog food, tomato pie, dumplings and hot sauce?? We could either distract the coppers or feed them You definitely meet the "nice" criteria.
