@Daniel W - Santa brought me a tortilla press as well. I make mine with Masa flour. I used to flatten them a bit with a rolling pin and then press between two cast iron frying pans. It really helps to cut oven a heavy zip lock bag and press between the pieces of plastic I found ( when I used the cast iron pans), and mine came with that recommendation also. I've never made a flour tortilla - let me know if you find a good recipe please
@Sjoerd - That looks like a beautiful dinner and evening. What a fabulous piece of salmon. I'm going to try growing parsnips this year - you have both tweaked my tastebuds.
@Logan - That Christmas dinner looked like one that deserves a very happy nap afterwards. Many of my favourites on that beautiful plate. We also had Champagne with our dinner.
With it being just the two of us, and Hubby having the bumpy ride he has had these last few months I asked him what he would like for Christmas dinner. He requested Chateau Briand. The sauce is made from home beef stock, raspberry wine, Morel mushrooms that we harvested this summer, some onion, butter, lemon, thyme and bay leaves. It takes its time to sweat and reduce by two thirds. The Morel sauce is served ontop of beef tenderloin medallions. We had a side of stuffed mushrooms and baked sweet potato. He was a very happy camper.
@Droopy - your meal sounds amazing! It was nice to see sheep ribs on your menu. Thank you for sharing this I really enjoy hearing about your traditions.
Thank you for this. I think this may be the next GF project I try. Hubby has had them before but I have not, and his face lit up when I menioned them.
So your all fancy chef’s… all your meals are making me super Hungary and it’s not even lunch time here yet… Sjoerd… Oh Yummm cheese cake .
@Pacnorwest - Your dinner with the Marg's sounded amazing. We had Kraft Dinner for lunch ( Annies Rice pasta for me) So yummy
Cheers Tetters— it was not really fancy, but it was quite tasty. Thanks Mel. I really want you to succeed with your parsnips. Then it remains to be seen if you will like the flavour. I liked that meal you prepared for your man. Now that IS a super fancy meal. I haven’t had that for a number of years. I am glad you liked the menu and the cheesecake. Oh me, oh my— it is delicious, especially with our blueberries on top.
Thanks @Melody Mc. for your experience! I wonder if the reindeer were relieved, once all those tortilla presses were delivered. I am still waiting for the vegetarian Mexican cookbook. I think the issue with my flour tortillas was kneading too much, then not letting them rest long enough. They were very tasty and tender, just not flat and big enough. Sort of like naan bread, but actually better flavor. I have a bag of corn tortillas to use up, then will start making my own. The masa flour in in the pantry. i wonder if the Chinese dumpling wrappers can be made in a tortilla press.
@Daniel W is that press designed to be heated as well? I would be nervous about the glass top in my stove. I tried tortillas by hand but they looked like roadkill. I steam masa with great success like tamales but I have not found the mix for cooking it in a dry method. It crumbles. Oh well, I still eat my homework. Mostly. My wife and I had to wait for today to cook our holiday meal. Too many errands before and dinners day of to bother. I had stashed a dry rubbed prime rib in the fridge Christmas eve. Tonight we had it reverse seared on a bed of veggies with horseradish sauce and Au Jus, Gratin potatoes and milk bread tangzhong style. I took it off the veg at the end for a 500f sizzle. If you have not tried making bread with the starter of precooked flour give it a go. Very light and fluffy.
Raviolis with 2 homemade pestos: beet & basil. (Red & green, get it?). With sauteed zucchini. Homemade apple pie for dessert. We hiked Mt Grace today & celebrated my-soon-to-be birthday with a mini cake. Unfortunately, it was so cold, we couldn't stick the candle into it, so we put it the candle in a piece of pineapple & stuck that atop the little cake. But then the little cake was frozen so hard, we couldn't bite into it. The best laid plans of mice & men....Chuckle.
Thank you Melody, we prefer the sparkling wine, it has more flavour, yes we didn't do much after that.
Those poor reindeer...that was a heavy load My current plan is to work off of your ingenious mention of pierogies. I make a GF dough and use my pasta maker on the kitchen aid ( @Dirtmechanic POKE POKE - waiting to see how your newest attachment works... ) I use this dough for perogies, ravioli, cannellonis etc. I think it may be worth a bash at the dumplings. Perhaps a wee bit firmer dough? I'm not sure - not having eaten them before. Hubby has, but he is the taste tester, so I need to make them first. Because of my potato thing, my pierogies are stuffed with squash, pumpkin or sweet potato, I may try some in the dumplings.
