Guess what I just baked..

[Red Apple Guy]

duonyte wrote:
......Red, do the jalapenos keep their bite after the baking? I think I could eat that entire loaf by myself!

Not much "bite" left after baking. I used to use green chiles, but the jalapenos were mild enough, that I switched to them. You can add these to most any loaf. The weight of the sliced jalapenos is 25% of the flour weight and the cheese is 40% of the flour weight. Just rinse the sliced jalapenos to avoid a vinegar flavored loaf.

I had made these for a church thang tonight, but my daughter had a terrible thing occur at her work today and was in tears afterward. So, since that's her favorite bread, I'll take the white loaf to church by its lonesome.

Red

[Bonnie G #2]

What a great Dad you are Red, and my DH would love that jalapeno bread - jalapeno and cheese - two of his favorite things.

[JoeV]

Had company for dinner last night, so I made Chicken Parmesan with homemade basil-infused whole wheat pasta, my marinara sauce and fresh Italian baguette. I know this is a bread forum, but I thought I'd treat everyone to the plated food, and not just the baked goods. Oh, I got fed up with taking up half of my kitchen island with drying pasta, so I went into the shop and made a drying rack with scraps I had laying around. 1x8 base with a 1-1/4" hole drilled in it for the 12" long center post, and a series of 1/4" holes drilled in an offset spiral pattern for the 16" long 1/4" wood dowels (now you have all the necessary dimensions to build your own LOL). 20 minute project and boy did I save the space. DW was surprised when she got home.

[pammyowl]

Yum! I now have to make some pasta. I haven't made any in several months

[Bonnie G #2]

Oh Joe, the photos have my stomach growling for some, but that pasta drying rack - AWESOME, I've just added that to DH's Honey Do List. I'm afraid he's going to have to retire to finish all the chores I've got for him

[duonyte]

Joe, that looks much more efficient than the commercial racks I've seen.

Everyone, if you have not yet had a chance, visit this new baker who meant to post in this thread, but ended up with a new thread - success after failure in baking, check it out, http://www.food.com/bb/viewtopic.zsp?t=383750

[Red Apple Guy]

Nice baguettes, chicken parmasean and pasta, Joe.

Red

[Bonnie G #2]

duonyte wrote:
Joe, that looks much more efficient than the commercial racks I've seen.

Everyone, if you have not yet had a chance, visit this new baker who meant to post in this thread, but ended up with a new thread - success after failure in baking, check it out, http://www.food.com/bb/viewtopic.zsp?t=383750

I so enjoyed that thead Duonyte, and some lovely loafs - hope she joins us over here a lot.

[Donna M.]

Joe, that chicken parmesan looks fantastic! I'm assuming you use a pasta machine? I just got one a few months ago and it is fun. For this recipe do you make an egg pasta or eggless? I have only made egg noodles so far. It also looks like you roll it quite thin. I love your pasta rack! I need to find someone who can make me one.

[JoeV]

Donna M. wrote:
Joe, that chicken parmesan looks fantastic! I'm assuming you use a pasta machine? I just got one a few months ago and it is fun. For this recipe do you make an egg pasta or eggless? I have only made egg noodles so far. It also looks like you roll it quite thin. I love your pasta rack! I need to find someone who can make me one.

I not only use eggs in my pasta, but I also add a bit of olive oil as well for flavor. My pasta came out thinner than I wanted because my pasta machine was on its last leg and was not holding its adjustment. After making this batch I threw it out, along with another one that the gears wore out on. Time for new machine. Here's my pasta dough recipe:

Quick and Easy Egg Pasta Dough
(Makes about 1 pound)



2-1/4 cups all-purpose flour **

3 eggs

3/4 teaspoon salt

1 tablespoon olive oil

1 to 3 tablespoon lukewarm water



Put the flour, eggs, salt and olive oil in a food processor.
Pulse several times to blend the ingredients.
Add the water,1 tablespoon at a time, just until dough starts to come together.
Avoid adding too much water or the dough will be too sticky to roll.
It may still look dry but can be gathered into a ball.
Gather the dough into a ball and place on a floured surface.  
Knead lightly, just until the dough is smooth.  
Divide in half and keep one-half covered while you work with the other.

** You can divide the flour 50/50 whole wheat and white flour. If you do this, you will also need more water as well, so add as needed. I don't even measure the water, I just pout it in until I like the consistency.

[pammyowl]

Joe, do you have a manual machine or an electric one? I have this one, and I am not particularly thrilled with it, but can't see spending 100.00 for the KA pasta attachment.

http://www.amazon.com/gp/product/B000ATUKBK/ref=oh_details_o05_s00_i00

[Bonnie G #2]

But how does that $100 dollar KA attachement work, good or bad???

[adopt a greyhound]

I have had the attachment for a number of years and love it.
I can do it all by myself. Before I struggled or had to have DH help.

[Dee514]

Bonnie G #2 wrote:
Oh Joe, the photos have my stomach growling for some, but that pasta drying rack - AWESOME, I've just added that to DH's Honey Do List. I'm afraid he's going to have to retire to finish all the chores I've got for him

For people who aren't handy (or do not have "handy family members"), and live too far away to have Joe come over and make you one I did find a similar, inexpensive one:
Roma Bamboo Pasta Drying Rack - $7.99

[2ManyHobbies]

Just finished Erna's Apple Pie Muffins and they are good. What is a good apple to cook with? All I had was Fuji and I used those. Not as much apple flavor as expected but still really good. Good enough to make another batch and use more and different apples.