#whenever really

[shiftythrifting]

Howdy, it's been multiple years since I've last seen this blog and going thru the posts again put a smile on my face. Thanks!

That's why we keep doing it, it makes me happy to hear!

[culinary-vagabond]

Recipe off the List: Khachapuri from Turkuaz Kitchen

I'm not telling my doctor that I ate this one. They already want me to cut down on the carbs. Khachapuri is, as Metamor said, "hot, soft, gooey gluten!!"

Also cheese (so much cheese) and eggs, but mostly gluten/carbs.

It. Was. So. Delicious.

The bread part is a milk bread that, even with me skipping a 20 minute rest for time crunch reasons, was super light, fluffy, and delicious. The mix of four different cheeses was flavorful, gooey, and delicious. The sesame seeds on the outside gave it a delicious crunch. And this is the first way I've liked soft-cooked eggs: smeared over the whites and delicious cheese.

Did I mention the whole thing was delicious?

Admittedly, I should have started around 3pm, not 4, to serve for dinner and they needed a few more minutes in the oven before adding the egg, but that's the sort of thing you learn from the first time baking a recipe. Personally, I'd like to improve my rolling skills for a more even cheese crust and my shaping so the egg can't escape even a little bit. But again, small improvements I want to make to improve my skills and good presentation, not changes to the recipe.

I'm going to have to come up with celebratory excuses to make this again...

Recipe: Keep

Dough

1 cup / 220g warm (110°F) water

2 ¼ tsp. / 7g instant (quick-rise) yeast

2 tsp. / 8g granulated sugar

4 cups / 520g bread flour

1 ½ tsp. / 9g kosher salt

½ cup / 110g milk

3 tbsp. / 41g extra-virgin olive oil

Filling and Topping

2 cups shredded mozzarella cheese

1 ½ cups crumbled feta cheese

½ cup crumbled blue cheese

½ cup grated Parmesan cheese

Egg wash: 1 egg, beaten with 1 tsp. extra-virgin olive oil

¼ cup sesame seeds

4 large eggs

In a small bowl, combine the water, yeast, and 1 tsp. / 4g of the sugar. Stir together and let rest until foamy, 5 to 7 minutes.

In the bowl of a stand mixer, whisk together the bread flour, salt, and remaining sugar. Add the milk, yeast mixture, and oil to the dry ingredients. Mix using the dough hook on medium speed for 4 to 5 mins. Cover the dough with plastic wrap and let rest for 20 minutes.

Transfer the dough to a lightly floured work surface. Knead for an additional 4 to 5 minutes, until smooth. Shape the dough into a ball and return to the bowl. Cover with plastic wrap and let rest at room temperature, until almost doubled in size, 50 to 60 minutes.

Line a baking sheet with parchment paper and set aside. Transfer the dough to a lightly floured work surface. Using a sharp knife or bench scraper, divide the dough into 4 equal pieces. Round each piece into a smooth ball. Place on the prepared baking sheet and cover with a clean kitchen towel. Let rest for 15 to minutes at room temperature.

In a medium bowl, combine the mozzarella, feta, blue cheese, and Parmesan. Set aside

Cut off 4 12-inch-square pieces of parchment paper. On a floured work surface, using a rolling pin, roll a piece of dough into an 8 x 10-inch oval. Transfer the dough to a piece of parchment paper. Leaving a 1-inch edge around the dough, arrange 1/3 cup of the cheese mixture in the middle in 2 rows along the long sides of the oval. Roll the edges of the dough up over the cheese. Twist the smaller ends of the dough to form the khachapuri shape (like a small canoe). Add another 2/3 cup of the cheese mixture in the center of the dough and spread evenly. Carefully transfer the parchment paper to a baking sheet. Gently stretch the pointy ends of the oval to lengthen the khachapuri. Cover with a clean kitchen towel. Repeat to make the rest of the khachapuri. Cover with a clean kitchen towel and let rise for 15 to 20 minutes.

Preheat the oven to 400°F.

Brush the outsides of the dough with the egg wash and sprinkle with the sesame seeds.

Bake for 18 to 20 minutes, until golden brown. Remove from the oven, make a well in the center, and crack an egg inside each well, but hold back about half of the egg white in the shell.

Return to the oven and bake for 2 to 3 minutes, or until the egg white is cooked to your preference. Serve hot with butter, fresh dill, and red pepper flakes.

Note: Only crack the eggs over those khachapuri you are eating that day. Store the cooled khachapuri (without egg) in an airtight container in the fridge for 2 to 3 days. To serve, crack an egg over the khachapuri and then warm by baking in a 350°F oven for 5 to 7 minutes, until the cheese is melty, the egg is cooked, and the bread is warm.

[selfshippinglover]

I bought the first two Aggretsuko comics and then took a BUNCH OF F/O PICS BECAUSE SELF CARE!!

Anyways, I’ll be posting those later :DD

[memesnotwelcome]

Chestnut & cranberry roll

Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice

Something I enjoy making each year.

1 tbsp olive oil

1 onion, finely chopped

2 Bramley apples, approx 140/5oz each, peeled

3 x 450g/1lb packs good-quality pork sausage

2 x 200g/7oz packs vacuum-packed chestnuts, roughly chopped

small bunch parsley, leaves roughly chopped

small bunch sage, leaves roughly chopped

small bunch thyme, leaves stripped

1 egg

100g white breadcrumb

175g fresh or frozen cranberry

24 rashers streaky bacon

butter, for greasing

1. Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.

2. Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').

3. To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.

4. Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.

[sklent]

Valentine’s Day is coming up, so remember, if you want to confess your love to me, feel free

[zo-sans]

My brother ate my sub from Mr. Sub so now I'm mad

[arrestomomentvm]

Christmas sex ehh? Anyone?