affreca

I started a physical recipe book, so I'll copy these down at some point. Hopefully before link rot sets in.

Hungarian goulash - https://eatingeuropean.com/hungarian-goulash/

Smashed Potatoes - https://www.allrecipes.com/recipe/213492/smashed-potatoes/ - used hoisin sauce

Mexican casserole, need to try first - https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/

Adapted from this recipe, with alterations based on comments and my own tastes.

Filling
4 medium apples - peeled and cut into small pieces
3/4 pomegranate's seeds
1/4 cup dried cranberries
1/2 cup brown sugar (could be decreased slightly, but needs to be brown)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
ground cloves and cardamon
~1/2 cup nuts (I used pistachios as that's what was in the house)

Topping
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter (soft)
(Might be worth doubling topping)

Mix filling ingredients in 9 x 13 greased casserole dish, and top with nuts. In a bowl, cut butter into other topping ingredients with a fork. Crumble bits over fillings. Bake at 350F for 45 minutes. Let cool 10 minutes and eat.

Posting here so I stop guessing which recipe I used. From NY Times, though I usually half the recipe

1 tablespoon plus 1 teaspoon kosher salt
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
5 tablespoons unsalted butter, at room temperature
1 cup sour cream, at room temperature
¼ teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh chives
⅓ cup freshly grated Parmesan cheese, or to taste

Put 1 cup of warm water and the 1 tablespoon salt in the pressure cooker and stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket.
Cover, and cook on high pressure for 8 minutes. Release the pressure manually.
Transfer the potatoes to a bowl. Add the butter, sour cream, remaining 1 teaspoon salt, and the pepper and use a potato masher or fork to mash everything together. Add the chives and mix well. Adjust the seasoning to taste, if necessary. Sprinkle with the Parmesan cheese just before serving.

Base is from Artisan Bread in Five Minutes A Day

Start with the the Light Wheat Bread Recipe - (2 pounds worth, makes two loaves)

340 g water - microwave for 30 s to make luke warm

In mid sized bowl (I bough a set with lids because I want to use less plastic wrap), weigh out
65 g whole wheat flour
390 g all purpose flour
5 g yeast (1 tsp for me)
10 g salt (1+ tsp of table salt)

Mix well, then add water. Mix until well mixed, but does not require kneading. Put on lid, let sit out in warm kitchen for 2 hours. Place lidded bowl with dough in fridge at least overnight, up to two weeks.

When ready to bake, pull out roughly have the dough (1 poundish) onto silpad. Sprinkle with flour, then flip, sprinkle and roll out to roughly paper sized. Add 1/8 cup sunflower seeds and 1/8 cup chopped dried cranberries on top of dough. Roll up the dough along the short way, and tuck in the ends. Wipe down the log with wet hands and score three times. Put a large bowl over the dough and let rest.

At 70 minutes, start preheating the oven to 450 F. Make sure there's a rack with the baking down in the middle of the oven, and the pan in the bottom rack. After 20 minutes, or when the oven is preheated, microwave 1 cup water in a mug for two minutes. Pour the water in the lower pan and place the dough on silpad on the baking stone. Bake for ~35 minutes, remove and try not to tear into the bread right way. Bread makes really good grilled cheese sandwiches or tuna melts.

Did a half batch of this Summer Squash and Bacon Galette, using a frozen pie crust. Posting for ease of finding if it turns out tasty.

As I don't have kids, and have a job that is doable from home, my domestic productivity has been much higher for the three months I've been working from home. I've been mostly making lunch each day, instead of my past habit of making a batch of soup most Sundays. However, this has lead to a stockpile of stock, as I make a batch whenever the bones pile up.

So yesterday I made a batch of Siege soup (my onion soup made from pantry staples), and started a batch of Gruyère-Stuffed Crusty Loaves, thinking they'd pair well. I was right.

Changes made to the bread recipe - 150 g gruyere and 130 g mozzarella, pizza seasoning was substituted with 1 tsp garlic powder, 1.5 tsp 5 cheese powder and shakes of dried basil, oregano and parsley. The log was cut into 8 pieces, with 4 of them placed in a covered pan in the fridge to cook later after being shaped. The other four were cooked for 25 minutes.

Posting so I can find again.  Worked pretty good, though swapped type of berry and had to cook longer.  

 https://kidgredients.com.au/4-ingredient-berry-tarts/

1 tube crescent roll dough
5 oz (approx) brie
raspberry jalapeno jam
almond slices

Preheat oven to 375F. Oil 8 muffin tin cups. Unroll the crescent roll dough an fold 1 dough triangle into each oiled cup. Cut brie into 8 roughly equal pieces and add one piece to each cup. Top with small amount of jam and ~4 almond slices. Bake for 15 minutes. Curse yourself for letting brie leak out into you oven, which you should really clean some point.

Posting to save and make when I'm not feeling like the bus ran over me.

Melt 2 oz unsweetened chocolate with a stick of butter, stir in a cup of sugar, beat in 2 eggs, one at a time, stir in 1/2 cup flour, a pinch of salt, and 1/2 tsp vanilla. Add 1 cup chocolate chips (optional). Bake 20 min at 350 in an 8x8 pan.

Due to weather, I've decided not to drive to my sister's place for Thanksgiving. Completely unrelated, Lawnchair and I both decided to take Wednesday off, without telling each other until we got home yesterday. So today we went grocery shopping during the work day, hoping the store would be reasonable. I may have forgotten to eat beforehand. I'm pretty proud of how much we got for the reasonable shopping bill. My plan is to just cook as I'm restless, and eat leftovers the rest of the time.

I've got cranberry pomegranate poppers cooking right now. The prompt for this recipe is to use up the pomegranate I bought for natural dyeing and the puff pastry dough that's been in the freezer for some time. I mostly made it as the recipe, except added some more spices to the cinnamon. I'm not sure what I'm going to do with the rest of arils.