i havent started yet.

1/6/2011 10:22:55 AM

http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx

I made this last week (except without celery or italian sausage) and it turned out great. I was only cooking for me so I had to cut the ingredients in half. Somehow I still went through 6 servings in two meals.

Quote :

"1/2 cup/125 mL Cheddar cheese, grated 2/3 cup/150 mL bread crumbs 1/2 tsp/2 mL dried basil 1/2 tsp/2 mL salt 1/4 tsp/1 mL nutmeg 1/4 tsp/1 mL pepper 1 lb/500 g firm fish fillets 1 tsp/5 mL lemon juice Combine the cheese, bread crumbs, basil, nutmeg, salt and pepper. Spread half of the crumb mixture evenly in a greased baking dish. Place the fish on top of the crumbs. Sprinkle the lemon juice over the fish. Sprinkle the remaining crumbs evenly over the fish. Bake until the fish flakes easily with a fork. (About 10 minutes per inch of thickness, or 5 minutes per cm.)"

Don't know where I found this but I. Did. Not. Like. It. The bread crumbs just made the fish taste sandy.

I might attempt one new recipe a week. Seems doable.

1/6/2011 11:29:52 AM

I have decided on this http://crockpot365.blogspot.com/2009/03/crockpot-albondigas-meatball-soup.html

I am making it with soy meatballs. They are good, really. My friend is bringing corn muffins to have with it. I am skeptical about the mint, but recipes that have mad me skeptical in the past tend to turn out great.

1/6/2011 12:03:42 PM

Can you guys start posting pictures of the meals you make each day?

I want to see!

1/6/2011 12:23:15 PM

I can try. As long as you don't mind shitty cell phone pics or the fact that I don't bother with artful plating at all.

1/6/2011 12:27:18 PM

That is perfectly okay with me.

1/6/2011 12:37:43 PM

Here is tonight's:

The recipe suggested adding the peas right at the end so they stayed fresher. We all agreed that it could have gone without the peas and corn entirely, or at least would have been good with the peas cooked the full time. It was good though. The mint wasn't too pronounced. And I thought it would need salt because I used my homemade chicken broth that had no salt in it to make it, but it didn't.

Now I am going to try some zucchini chocolate bread.

1/6/2011 8:33:11 PM

when i asked the gf what she wanted for dinner yesterday, she said sloppy joes

im convinced this was mostly just to fuck with me, knowing damn well i wouldn't make manwich sloppy joes. gag a maggot.

so, i did this:

http://www.epicurious.com/recipes/food/views/Turkey-Sloppy-Joes-on-Cheddar-Buttermilk-Biscuits-230464

except i thought the cheddar buttermilk biscuits would be too... idk, rich or something so i made jalapeno corn muffins instead.. served open face with the muffins cut into two and then grated some cheddar on top

i upped the molasses and worcestershire a little

pretty lolz, pretty good actually.

this morning, like every morning, i made scrambled eggs, with some fruit. i usually always added cream to make them richer, but read last night to add a few splashes of water to make them fluffier... the water steams while the eggs are scrambling.. and it worked well... how the shit have i made scrambled eggs for like 20 years and never thought about that

1/7/2011 9:21:13 AM

^i just got done eating my scrambled eggs that i eat every morning but make with a splash of milk, and had also never thought of water. will try tomorrow.

i guess i should post a recipe here.

this was dinner last night:
http://closetcooking.blogspot.com/2010/04/pineapple-dak-bulgogi-pineapple-korean.html

and i made some kimchi that is fermenting in my refrigerator right now. made both cabbage kimchi and bean sprout-based kimchi.

1/7/2011 9:27:27 AM

I would have expected seasonings other than s&p in sloppy joes. I mean I know the Tabasco and Worcestershire and stuff have a lot of flavor but for some reason that still surprises me. I was reading a cookbook last night that had a recipe for a spice blend to make "sloppy Joses" that mentioned that the first ingredient in normal sloppy joe mix is sugar. Ick.

6. http://allrecipes.com//Recipe/chocolate-zucchini-bread-i/Detail.aspx


Meh. Batter tasted really good. Mini-muffins tasted burnt (which maybe they were a little). They didn't rise so were ugly as hell. I tore off the top of a regular muffin and ate the gooey bottom part, and that was pretty good. The loaf has chocolate chips in it that the mini-muffins didn't so will have to see how that turned out.

I made it because I was in a baking mood, decided to use the baking chocolate that has been in my pantry forever, and had two zucchini that were about to go bad in the fridge.

[Edited on January 7, 2011 at 9:35 AM. Reason : .]

1/7/2011 9:27:54 AM

I think this is going to be my next recipe this weekend: http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/

I've really taken to liking this website. It's different things that you normally find to bake, and I LOVE Samoas.



I will update with my review tomorrow!

[Edited on January 7, 2011 at 9:48 AM. Reason : ]

1/7/2011 9:48:28 AM

p-shoes, got any seafood dishes that will make panties drop? Preferrably no Salmon.

1/7/2011 10:00:09 AM

hey has anybody mentioned CAROLINA TREET yet?

add it to any recipe and you will cum


YOURE WELCOME

1/7/2011 10:06:43 AM

Quote :

"im convinced this was mostly just to fuck with me, knowing damn well i wouldn't make manwich sloppy joes."

What is a manwich sloppy joe? Is that that crap out of a can?

Whenever we made sloppy joes as a kid it was meat, onions, bell peppers, diced tomatoes, and a package of seasoning.

1/7/2011 10:12:54 AM

manwich is sloppy joe seasoning in the can. add beef. fuck, i still love manwich nights. i'm not above it

1/7/2011 10:14:13 AM

Quote :

"seafood dishes that will make panties drop"

oysters

1/7/2011 10:30:50 AM

http://www.epicurious.com/recipes/food/views/Clams-with-Jalapeno-Lemon-and-Basil-109686

1/7/2011 10:32:10 AM

we had oysters last week at a NYE oyster roast

1/7/2011 11:02:20 AM

^ http://www.epicurious.com/recipes/food/views/Clams-with-Jalapeno-Lemon-and-Basil-109686

1/7/2011 11:02:53 AM

Quote :

"this morning, like every morning, i made scrambled eggs, with some fruit. i usually always added cream to make them richer, but read last night to add a few splashes of water to make them fluffier... the water steams while the eggs are scrambling.. and it worked well... how the shit have i made scrambled eggs for like 20 years and never thought about that"

you can also use 1 teaspoon of nonfat greek yogurt. I add it when I made my eggs - instead of using 2 eggs to make scrambled eggs, I just use 1 and add the yogurt.

1/7/2011 11:22:17 AM

Was in the mood for salad last night and decided to make a few kinds. We had a main salad that was just baby greens with beets, feta and a piece of mustard-dill salmon. I had saved an article from the NYT last summer with 101 simple salad recipes or something to that effect, so I made two of those.

7. Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach (I used watercress instead because I'd been wanting to try it). Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

It was good. I wish the beans had incorporated more; they just sort of chilled at the bottom. The pepper gave a nice flavor to the dressing. I had never done a warm dressing before, but I like it.

8. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

I'm not sure the whole salting thing was necessary. I don't think it would have suffered any if I'd skipped it. It was a little boring, but I guess that's not a huge surprise.

For brunch this morning I made 9. Smoked Salmon and Onion Frittata http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001141993
It called for less-fat cream cheese but I didn't see that and (God knows why) bought fat-free instead of regular. I neglected to think of the fact that fat-free cheese sucks and doesn't melt. Derp. So it came out with the same little cut up bits of cream cheese that it went in with.

While ugly and not as creamy as it would have been with melty cheese, it was still good. I made garlicky grits to go with it.

Also, I was too quick to write off the zucchini chocolate bread as "meh." I tried the loaf and it's really good. The mini-muffins were just overcooked I think. Plus the chocolate chips in the loaf help too

Fareako's dad and company are coming over tomorrow and I think I'm going to cook an early dinner. No clue what yet though.

1/8/2011 12:49:35 PM

For dinner I am making CassTheSass's Mexican Rainbow Salad tonight with chicken.

Mexican Rainbow Salad

1/2 can sweet corn drained
1/2 can black beans drained
Half a container grape tomatoes, sliced in half or quarters
1/4-1/2 chopped red onion
2 avocados, chopped into cubes
Cilantro, chopped, about 1/4 cup
Pound of chicken sauteed and cubed

modified add from Skwinkle's recipe
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
1 tsp of agave nectar
1/2 clove crushed garlic
ground cumin (to taste)
salt (to taste)
ground black pepper (to taste)
dash hot pepper sauce (to taste)
chili powder (to taste)


Mix all items together. Squeeze juice lime over mixture. Add salt/pepper to taste.

1/10/2011 6:14:59 PM

i just sent some of you people (who had non ghetto email addresses on facebook) an email. so if you get a strange one that says "recipe exchange" it is from me!

the idea seemed pretty neat so, hopefully y'all will participate. i needed 20 people to send it to and was struggling to think of 20 people that like to cook. then i was like, OH MY TWW PEEPS!

anyway, i <3 this thread and can't wait to try some of the stuff in here! i've been slacking on cooking interesting things, so i have yet to post any recipes. but i will i will!

1/10/2011 8:08:03 PM

1/10/2011 8:42:45 PM

haha I made Amna do one of those before. And I totally got her round 2 this time.

10. http://www.food.com/recipe/crock-pot-beef-stew-8531 I didn't taste it but 3 people ate it all so must have been good.
11. http://www.thekitchn.com/thekitchn/main-dish/slowcooker-recipe-curried-vegetable-and-chickpea-stew-067520 Not as curry-ish as I was expecting. I thought the house would smell like it forever cooking it in the CP but it didn't. It was very good despite me not liking coconut milk that much.
12. http://crockpot365.blogspot.com/2008/11/crockpot-baked-oatmeal-recipe.html yeah ... don't make this.

In the oven now: 13. http://www.eatingwell.com/recipes/savory_bread_pudding_with_spinach_mushrooms.html I was intrigued by the idea of a savory bread pudding. Pretty much stuffing with milk instead of broth I guess. And a water bath that I am not sure actually serves a purpose.

1/10/2011 8:47:57 PM

Tara, I think it is neat how you cook things for people even if you don't eat the said items.

1/10/2011 8:54:27 PM

I show my affection with food.

Speaking of, aren't there things I said I'd make for you? Also since I have failed to mail your hot sauce thus far () I will give it to you (or Ken if you will not be there) at the tunnel painting.

1/10/2011 8:58:39 PM

Oh, I will be there. I made the Mexican Rainbow salad tonight and was so longing for the homemade Tara hot sauce.

[Edited on January 10, 2011 at 9:03 PM. Reason : sounds dirtay.]

1/10/2011 9:02:59 PM

haha. Well you can make it again after I give you some. I may even make another type between now and then depending on what I find at the farmers market this weekend.

Here is the bread pudding:

I have only tried one bite so far. Not bad though.

1/10/2011 9:27:02 PM

I am sure that that tastes much better than it looks.

1/10/2011 9:28:27 PM

Yeah baked bread cubes and veggies is hard to make look super delicious. For me it is anyway. I will never be a food stager.

1/10/2011 9:30:48 PM

Its ok, all you wanna do is nom.

1/10/2011 9:31:37 PM

Gzusfrk......where is the update on the somoa bars!!

1/11/2011 9:27:16 PM

It's coming tomorrow, I promise!! This weekend was busier than I anticipated (JCrew Warehouse sale in Chapel Hill)...

1/11/2011 9:30:18 PM

the gf wanted "something vegetarian" last night, so made a spinach/eggplant lasagna. if anyone wants the recipe, post up. but iirc skwinkle's posted several of them, all of which would have blown mine out of the water.

i've used eggplant like 5 times in my life.

turned out pretty damn good though.

[Edited on January 12, 2011 at 1:23 PM. Reason : e]

1/12/2011 1:23:11 PM

http://www.chow.com/recipes/10836-creamy-tomato-soup

I made some delicious tomato soup last night along with grilled ham and cheese on sourdough. It was perfect for the weather outside and so simple.

1/12/2011 2:08:41 PM

I actually am not a big fan of eggplant. I don't dislike it, but that and mangoes are like the only produce things I think I wouldn't miss if they disappeared.

14. Whole Wheat Rotini with Spicy Turkey Sausage and Mustard Greens http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001160608 - wasn't exactly as titled. I used buffalo chicken sausage instead of turkey and collard greens instead of mustard. Also I didn't add any chicken broth to the pasta water because that is dumb. I normally like a little pasta with my sauce rather than the other way around, and this was a welcome change from that.

1/12/2011 2:18:48 PM

Greek Salad

Ingredients

Dressing:
6 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano

(I used a bit more than this to make my dressing)

Salad:
Organic Spring Mix lettuce
3 large plum tomatoes, seeded and coarsely chopped (I left the seeds in)
1 large cucumber, peeled and coarsely chopped
1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small yellow pepper, cut into thin rings
3/4 cup kalamata olive
3/4 cup crumbled feta cheese
1lb organic chicken breast sliced, sauteed

Whisk dressing ingredients together until blended. Season to taste. Drain onion from ice water and pat dry with paper towels. Combine all salad ingredients, except cheese, in large bowl. Toss with dressing. Sprinkle cheese over and serve

1/12/2011 7:55:06 PM

Alright, finally got around to making the Samoa Bars.

Here is a link to the recipe again: http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/

I have to say it took much longer than I thought. Having to completely wait after each stage for each step to cool. I didn't dip it in chocolate and then drizzle, I just poured it on top. They aren't quite as pretty as the picture, but it's faster and more efficient, and taste the same! I think next time I will use milk chocolate instead of semi-sweet. The crust was too thick, the caramel layer too thin. I thought it was *good* but not up to Samoa quality. If I make it again, I will absolutely make some adjustments. This is definitely a great place to start, but not a perfect recipe.

1/12/2011 9:43:22 PM

Salmon cakes with dill sauce and green soup:
15. http://www.eatingwell.com/recipes/easy_salmon_cakes.html Kind of bland, but with the sauce they were tasty.
16. http://www.eatingwell.com/recipes/creamy_dill_sauce.html We used about 1/4 real mayo and 3/4 yogurt, with dried dill. Not bad but fresh dill would have been better.
17. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001160593 Winter Potage was the name of this, though I hereby dub it "bowl of green stuff." Reviews said it tasted too much like just vegetables, which I was fine with considering I love all vegetables. But then I tasted it and agreed. I added a little apple cider vinegar to mine and after that I liked it a lot. Fareako left half of his and agreed when I said it seemed like he'd be OK if I never made it again. It tasted pretty much like it looks:

1/13/2011 7:38:13 PM

http://www.epicurious.com/recipes/food/views/Couscous-and-Feta-Stuffed-Peppers-230159

made this last night, except instead of fennel seed used some carroway seed and a weensy bit of fresh ground corriander seeds. sprinkled a touch of fennel pollen on teach after baking. also, used a crumbled rather dry goat cheese. in hindsight, probs should have stuck with the feta. served with a watercress and fennel salad, citrus vinaigrette.

either way, will make again.

1/19/2011 10:51:00 AM

I am prob going to start cooking from the South Beach or Zone Diet cookbook. My endocrinologist has me on such a strict diet because of the pregnancy. I am about to go crazy with hunger because of it.

1/19/2011 10:53:49 AM

18. Pumpkin White Chocolate Macadamia Nut Cookies http://www.closetcooking.com/2010/11/pumpkin-white-chocolate-and-macadamia.html
I was SO excited about these. Meh. I didn't think the texture of the whole oatmeal belonged in this kind of cookie so I processed it a little so it was partly ground and partly chopped. It still made them have a chewiness that doesn't belong in white choc macadamia nut cookies. The pumpkin didn't add as much flavor as I was expecting.

19. Mexican Chocolate Cookies

Quote :

"1 cup all purpose flour 1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup plus 1 tablespoon brown sugar 1/2 cup plus 1 tablespoons granulated sugar 3 tablespoons sweet butter, slightly softened 3 tablespoons stick margarine 1/2 teaspoon ground cinnamon Generous pinch of ground black pepper Generous pinch of cayenne pepper 1 teaspoon vanilla 1 egg white Directions Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn). In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed. Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months."

I added the full egg because it looked like it was going to be super dry otherwise. I am glad I did. These are amazing. The dough was in the fridge for a day and a half before I baked them.


20. Vichyssoise http://southernfood.about.com/od/potatosoups/r/bl100c8.htm
I have always thought vichyssoise sounded weird, because I love potato soup hot but can't imagine it would be good cold. It was sort of bland and I still think it would have been better hot.

[Edited on January 19, 2011 at 12:17 PM. Reason : apparently that was No. 20]

1/19/2011 12:17:08 PM

here's one i made saturday night, as part of a huge meal that i made for some of the fiancee's new coworkers and manager's family. worked well for an appetizer.

1lb or so of sea scallops
white wine
seafood stock
some minced shallot
tarragon
white wine vinegar
olive oil
arrowroot
s&p

in a thick bottomed saute pan, brought up to medium/med-high 1:1 mixture of seafood stock and the white wine. idea is to get to nearly boiling, but not.
arranged the scallops in the liquid quickly, ideally you want the liquid to not go above about half way up the scallop, we're going to shallow poach
used a circle of buttered parchment paper as a quasi lid, and let shallow poach for 3-4 minutes
removed scallops, put in bowl, covered with a plate to keep warm/finish
brought liquid to boil, reduced by half, discarded all but 3/4 cup
whisk in 1/2 cup oilve oil, 1/2 cup white wine vinegar, good bit of chopped tarragon, and added the arrowroot little by little until the sauce was thick and almost pasty, but not gummy

plated with a spoonful of the sauce in the center of the plate, put a scallop down, another leaning on the first, pinch of salt, 1 crack of black pepper over top

the recipe i had called for tarragon vinegar, but the ww vinegar worked well

pretty acidic, but yums

[Edited on January 24, 2011 at 10:32 AM. Reason : e]

1/24/2011 10:30:45 AM

God I've been so busy I can't remember the last time I cooked other than things like oatmeal

1/24/2011 10:34:23 AM

WTG pshoes! I am loving your contribution to this thread.

1/24/2011 10:35:49 AM

I want to go get some marlin for this recipe. I made it last year for the first time and it's great.

Quote :

"Glasser's Greek Marlin Prep Time:10 Min Cook Time:25 Min Ready In:35 Min Ingredients 1/2 cup butter, divided 2 teaspoons minced garlic, divided 3 tomatoes, cubed 4 ounces fresh basil, chopped 2 tablespoons fresh lime juice 2 (6 ounce) swordfish steaks Directions Preheat oven to 350 degrees F (175 degrees C). Place 1/4 cup butter and 1 teaspoon garlic in a medium pot over medium-low heat. When the butter is melted, stir in the tomatoes, basil, and lime juice. Just before the mixture comes to a boil, reduce the heat to low. In a small pot, melt the remaining butter, and mix in the remaining garlic. Arrange the swordfish in a baking pan, and drizzle with the butter and garlic mixture from the small pot. Bake the fish for 7 minutes in the preheated oven. Turn fish, and continue baking 7 minutes, or until easily flaked with a fork. Spoon the tomato mixture over the fish to serve. Also top with remaining butter and garlic sauce from the baking pan. Nutritional Information Serves 4 Amount Per Serving Calories: 336 | Total Fat: 26.9g | Cholesterol: 94mg"

They recommend serving it with greek olives and Feta. I like to add capers, katamala olives and sometimes a bit of oregano. and I use less than half the butter.

1/24/2011 2:09:34 PM

21. http://www.eatingwell.com/recipes/lima_bean_spread_with_cumin_herbs.html — I had such high hopes for this because I adore cumin. It mostly tasted like lemon juice. Not in a good way.

22. African Peanut Stew — Found a recipe for this on my SparkRecipes app. I can't find it online though. Sweet potatoes, canned tomatoes, garbanzo beans, jalapeno, spices and peanut butter cooked in a crock pot. The recipe called for fresh green beans added near the end, but I didn't feel like adding those. Felt like it needed something leafy and green, not beans.

23. http://allrecipes.com//Recipe/roasted-beets-n-sweets — Following the recipe the beets came out a lot crispier than the sweet potatoes. I guess beets don't cook to be as soft though. Good, but beets overtake the sweet potato flavor.



24. Creole Shrimp — Made this from a cookbook and don't feel like looking it up exactly, but basically: melt 4 Tbsp butter (I used ~2.5) and saute 1/2 cup onion and 3 cloves of garlic till beginning to soften. Add 12 chopped green olives, 1 chopped green pepper (I only had 1/2 of one), 3 cups of canned diced tomatoes (I put the liquid in but it didn't specify). Add salt, parsley, a bay leaf, pinch of thyme and 1 teaspoon Cayenne. Stir and cook until sauce thickens. It said about 50 minutes. I think ours cooked 35 until other stuff was done. Toss in 2 lbs. peeled shrimp and continue cooking until shrimp are cooked through. Serve over rice. This was really really good! I added more hot sauce at the table because that's how I do.



Gotta make up for a little lost time. I was in GA for a few days and didn't cook anything.

[Edited on January 27, 2011 at 9:41 AM. Reason : forgot bay leaf]

1/27/2011 9:39:14 AM

I'm going back down to one job so I'll have more free time to cook again! Yay! I need to seriously catch up with you guys

1/27/2011 10:04:37 AM

Quote :

"French Baguettes Ingredients 1 cup water 2 1/2 cups bread flour 1 tablespoon white sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 1 tablespoon water Directions Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. "

what they leave out is putting a small dish with 1/4 cup of water in the oven when you start preheating. steam helps the crust. Obviously you don't need a bread machine for this recipe, but mixing bread dough is brute work with little nuance. I thought it was a little slow to rise, I did 3 rises because i was not happy with the size. I think the amount of the recipe is better suited to one large loaf (Parisian style) than two smaller.

scale it yourself here... http://allrecipes.com//Recipe/french-baguettes/Detail.aspx

1/27/2011 12:08:29 PM