Wandering Adventure Party

Original Recipe: Post Punk Kitchen

I like that this recipe is vegan, however in my alterations I sub the maple syrup for honey, as I usually have it on hand over maple syrup. It works well with the flavor profile I think. Today, I added 1/2 teaspoon of espresso powder to the recipe, and did a quarter teaspoon each cayenne and hatch green chili powder.

I think these are one of my favorite cookies. I’ve probably been making them a decade, glad the recipe is still up, one of these days I’ll write it down.

My son’s pizza just had bacon and regular shredded mozzarella.

So I’ve been making Pan de Cristal King Arthur Recipe a lot lately. It’s so easy, and I tried to use it for pizza dough yesterday. It could have been divided better, my son’s pizza photo doesn’t do it justice, that shit tured into a crater as it cooled, and it looked amazing.

Did it cook all the way through… this was my main concern. The bread takes an hour to cook, and pizza usually only 20 mins, so, not at first, I had to cover the top so it wouldn’t burn while I cooked it an additional 15 minutes, and then even heated them slightly on the stovetop so the bottom could finish em because I was concerned about it. Definitely had a learning curve here. But they tasted phenomenal. I’ve still got tomatoes giving from my plants, and made a quick sauce. Added dehydrated chopped garlic to the bread dough.

Happy family!

Made these Algerian Stuffed Flatbreads

I made a different filling. Simply used leftover spicy pinto beans, and immersion blended them.

Freaking phenomenal dough, it was very easy. I’m really liking semolina breads lately. Next time I will try and get them a bit more thin, I will be practicing this flatbread again for sure

Served tonight at dinner with Turkish Leeks with Olive Oil

I love leeks, the carrots matched them perfectly.

The recipe calls for short grain rice, but I’ve had about 75g of farro kicking around the back of the pantry for a while, so I used it instead.

I love cooking thanks for reading

AcMade homemade beef and bean empanadas. I baked half, pictured are the ones I fried. For the dough: La Herencia de las Viudas

She’s making a sweet version, I just followed her dough technique. I used 250g local butter for the fat, made exactly as she did. I only rolled them out wiith my pin instead of the machine.

For the filling, I used a pound of 90% New Zealand grass fed beef that was on sale for $5. I guess it started with onions to fry in the pot, then a poblano pepper, garlic then a diced tomato, then tomato paste, then spices. I found some hatch green chili pepper powder at the co-op so I used that, salt&pepper, paprika, uhh… oregano, coriander. I think that was all the spices. Added the beef to brown, then water to cover. The co op also sells dried seasoned refried beans in bulk, so I added 3/4 cup of that, oh and we have the dried new Mexican chili peppers, so i soaked them in water and immersion blended them with fresh water as well and added that in. Pretty liquid-y. So, I stood at the stove for 45 minutes, stirring constantly, letting it boil down so it would be thick. Added cilantro at the end with a bit of lime juice. Dumped it into a big bowl to cool. Edit to add at this point i also aded about a half cup of shredded cheddar and mixed it in to the filling mixture.

When the beef was cool i started stuffing and frying/baking. Used an egg wash to seal them (she uses condensed milk for her sweet version in the video). Served with guac and homemade hot sauce.

Family loved them. Good fun to make!

Pan de Cristal from King Arthur Baking

I didn’t divide the dough this time, as the recipe calls, because I always deflate it too much so this time I tried just cooking it whole.

Baked in my ten inch cast iron with a half sheet pan under it. Splashed with steam every ten minutes for close to an hour.

This bread is god tier and (edit, once learned) is so easy.

I don’t care for chicken wings but they’re my husband’s and son’s favorite. Found a 12 pack of chicken wings on reduce sale for $5.40, broken down was 24 wings.

I dried them out on a rack in my fridge a day. Today mixed up a mixture of equal parts corn starch/flour with seasonings (salt pepper parika garlic powder) and dredged the wings in the dry mixture.

I have a habenero plant that gave a few peppers, i blended them down today with a red bell pepper, and leftover serranos and jalapenos from the fridge and rehydrated guajillo peppers with lime juice and vinegar. A pepper mash basically.

Took the pepper mash and heated it with butter and franks redhot, and mikes hot honey because why not, melted and blended it together for the wing sauce.

I fried the flour/cornstarch wings in avocado oil. Pulled them to drain, then sauced them and fried them again. Then sauced them again.

I like this method, they looked beautiful, though the dutch oven I fried in took a beating… not excited to clean that, but man the house smells good.

My family enjoyed them, and I’ve plenty of pepper mash left for my spicy beans later this week.

Also took the wing tips and made a small batch chicken stock for a later purpose. It came out much better than I thought it would, don’t sleep on those wing tips, its gold

I used this recipe: marthafuckinstewart

Basically only used it as an ingredient list. I did not go to the trouble of melting half the butter with the lemon zest.

I like to instead rub the lemon zest in with the cane sugar when I make these. I do this process with any dessert with citrus zest, idk I just feel like the flavor is bright with this process. I do it first and let it rest 10-15 mins.

Then just cream the lemon sugar with the room temp butter as normal and follow the rest of the recipe. I dont know her oven, but I know mine, and baked them at 350 for 12 mins. Recipe says makes 30 cookies, but I don’t play that and made 24.

Delicate little cookies that were very quick to pull off, enjoyed them on a late spring night plated with tea

Roasted acorn squash, potatoes, last of my garden carrots, and kielbasa. Seasoned everything with salt pepper paprika, olive oil, and adding a little honey to the acorn squash.

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For the dough recipe I used King Arthur Baking recipe, However used Chain Baker’s methodology and process. I have dried diced garlic, I added a teaspoon to the dough for flavor.
Let the dough rise once last night when it was whole, then divided the dough and put the little balls in the fridge over night. Reshaped in the morning and let rise again to room temp. The began rolling out the dough to fill.

For the sweet filling:

I found actual whole, fresh figs at the store this week. I’ve actually never seen fresh figs before so I jumped on them, paid too much, and made a compote: One pound cut figs, 3/4 cup sugar (approximately I did not measure), half lemon of juice, two tablespoons of water, cooked down 30 mins and immersion blended and cooled. Pastry is topped with poppy seeds because I love poppy seed.

For the savory filling:

8 ounce dried white cannelloni beans soaked overnight then cooked in a pot with salt and bay leaf, drained, cooled and mashed, 14 oz of frozen spinach thawed and sqeezed so it holds no water, a bar of soft veggie infused cheese I found at Aldi- shredded, 1.5 tablespoons olive oil, salt pepper paprika. Topped with a pinch of mozzarella.

Im just now realizing I meant to shred half a white onion and add it to the bean mixture, completely forgot. It’s okay

Baked at 425°F for 15 minutes, one tray at a time (made 24 pastries on three trays).

My shaping is amateur, but the longer the oven was running the hotter my kitchen was getting, the faster I had to work. First time, not bad I think. They came out softer than I expected, but with that long ferment flavor I was hoping for. The fig ones are down right dangerously tasty.

I love my husband will say, “wow I expected them to be good but this might be the best thing you’ve ever made” and I hear him say it at least once a month

Nap time

How would you serve this? I’ve already quartered it and froze 3/4, and ate two slices myself. Its delicious! The baker used some hearty flour. Could definitely make sandwiches with this, or serving it with soup, but I’m curious how others would use this absolutely massive bread!

Made the King Arthur Recipe KA Basbousa with a few alterations.

I only had 220 grams of semolina four left (calls for 272g) so I added 50g of almond flour to make up for it. Omitted the coconut. Added orange zest and a pinch of cardamom to the cake batter. Instead of single almonds, I blitzed some roasted pistachios and sprinkled them on top.

Disregarded the syrup recipe completely and made my own based in it’s measurements, sort of.

Syrup: 3/4 cups sugar, 1/4 cup honey, juice from one half the orange, 1/2 cup water.

Decadent little treat. A little sweet and I wished I cut the sugar in the cake batter by half or more. The syrup would have been plenty on its own to sweeten the cake. Nice with my little black coffee last night though. Felt fancy.

They were supposed to be empanadas, but I messed up the dough. I like a little semolina in my dough with the flour, but added too much, and didn’t use enough fat, (butter… it was just a lot so I used what I had). The dough came out more like pie crust, and I wasn’t wasting 1000g of flour mix so I made little pie cups. 23 little fucking pinch pots, took forever.

I had leftover taco meat in the fridge (ground bison and ground chicken), leftover spicy beans from the freezer (pinto and bacon), and mystery chili also from the freezer, I labeled it chili, but I don’t remember what protein I stuck in there but it had dark kidney beans. Warmed them all together, added a cup or more of hand shredded cheddar, and made these.

My husband said I should have added the cheese to the top, being these were supposed to be empanadas at first, I agreed, but there was a heafty amount already in the mix, I wasn’t shredding more or over doing it on the cheese. Not bad though. Leftovers for days now.

OG recipe PaleoSpirit

This recipe was foundational to when I first changed my diet to plant based 15 or so years ago. I don’t like cream cheese, but I love artichokes and spinach. Cashew cream is a great alternative, and adds in protein.

Do I add a bit of cheese at the end? Fancy high quality cheese? Maybe. Maybe I like a little asiago mixed in. Maybe I added some from the block parmesan to it this batch, sure did (asiago is better in this I think, but don’t have any rn). I go heavy on crushed red pepper as well, add it at the beginning so it infuses with the olive oil.

I do like to have it served at the recipe suggests, with cucumber. When it’s warm and you have it with fresh cool cucumbers it’s so very good. One of my favorite foods here, even if it’s not much to look at. Something I don’t have to feel guilty about eating.

I devided it, one tray for later, and one tray to be baked for 25 minutes at 350°F and look how beautifully it browned!

I made this recipe again yesterday. https://bakinghermann.com/zeytinyagli-pirasa-turkish-leeks-with-olive-oil/#recipe

However this time I used einkorn berry as my grain. I found at my local co-op. I’ve used it before and really liked it. However, yesterday I looked it up, and found the results very interesting!

Apparently it’s one of the oldest used grains by humans! Pretty neat! It’s also delicious

https://en.m.wikipedia.org/wiki/Einkorn

Served with toasted garlic sourdough made by a local baker.

If anyone knows where to find seeds for Einkorn, I’d one hundred percent try to grow this instead of my lawn lmao. Apparently its a pretty hardy plant

A heckin honker of a loaf

I only upvoted because of the sad fry acknowledgement. If that’s what you’re going for, definitely got it right

Into the corner for you, you need a time out

I definitely know all of this. Why I clipped the edges of the parchment after the transfer and before the cook.

I preheat my cast irons at 450°F for an hour, there is cornmeal under the dough on the parchment. A pizza stone is cool, but I don’t have one and love my cast iron babies.

With normal pizza dough, the process is different than what I did here. I don’t use parchment with standard pizza dough. This is a 100% hydration dough, and took a 1.5 hour rise after shaping it. It’s not as sturdy as pizza dough, and transferring it would have been very difficult without the aide of the parchment. There was no burning on the parchment, no sticking except for one small corner that slid into the dough on the smaller pizza, I managed to get it out though. Came clean out the pans.

I use unbleached parchment, I don’t know if it contains pfas or not, but I appreciate you being concerned for food safety. You could also let me know my gas stove is going to give me cancer. You gotta pick your battles sometimes

Yeah, I like this dough/bread for its texture, and the fact I don’t have to kneed it at all. You just slowly turn a bowl of dough soup into a beautiful jiggly dough ball with not much work at all, only time. Don’t ask me to dust flour on my work surface, I don’t want to clean the crannies on the cabinet doors from flour, it’s always manages to get everywhere, lol no

Anyway, the recipe gives directions on how to turn it into a focaccia. I just took it a step further. 100 percent, will do again.

On do over, I would still preheat the oven/pan to 450°F, but will drop it to 375° as soon as I put the pizza in, see how that goes.

Always recommend pineapple with hot peppers. These are just jared pickeled peppers. Drain them both well before using. Add bacon for pleasure. I don’t eat pork nearly at all. Except when Kayem double smoked bacon is on sale, fuck me it’s good.