Dancers Anonymous > Cooking from Scratch

Discussion in 'Dancers Anonymous' started by DanceMentor, Jun 8, 2013.

  1. j_alexandra

    j_alexandra Well-Known Member

    Nope. Make up a batch of biscuit dough, and use a scoop or a couple of spoons to dollop the top of the pot pie/cobbler with the dough. As it bakes, it absorbs some of the juice of the cobbler/pot pie and gets crisp on top, so you have a couple of textures to play with in your mouth.

    Back to lurking.
     
    JudeMorrigan likes this.
  2. Joe

    Joe Well-Known Member

    Bah, that's not a crust. It's a cobbler.
     
    j_alexandra likes this.
  3. danceronice

    danceronice Well-Known Member

    Cobblers only contain fruit. Pot pies contain meat. "Drop" is as opposed to "rolled." A rolled biscuit is never a drop biscuit.

    It doesn't shatter like laminate doughs, which is why I'm not fond of those.
     
  4. j_alexandra

    j_alexandra Well-Known Member

    IMHO, pot pie requires pie crust. Cobbler, too. I like biscuits as biscuits, but not atop stew or stewed fruit. Butter, shortening, salt, sugar or not, depending, flour, food processor, water, ice, chill, roll, top. Make it a bit large and a bit thick, and tuck the "extra" down along the insides of the pan, and you get soft and crisp textures.

    I feel like baking. Off to see what ingredients are around. I know there are blueberries. Hm. Boy Bait time!
     
    FancyFeet likes this.
  5. FancyFeet

    FancyFeet Well-Known Member

    Spinach dip and gluten free brownies are about to start production in my kitchen...
     
    DanceMentor likes this.
  6. j_alexandra

    j_alexandra Well-Known Member

  7. Lioness

    Lioness Well-Known Member

    My first attempt at making pasta sauce from scratch...tinned tomatoes, onion, garlic. Put oil in saucepan...heat oil.

    Possibly heat oil a little too much because when I add garlic it catches alight.

    That was an adventure. Lesson learned.
     
    j_alexandra likes this.
  8. 3wishes

    3wishes Well-Known Member

    Attempting Rocco's magnificent mayonnaise recipe (it's actually non-fat greek yogurt as the base) at 9 calories per serving.
    If it's good...I'll let you know. Dh loves Mayo....and can no longer have it. What's a turkey sandwich without?
     
  9. samina

    samina Well-Known Member

  10. danceronice

    danceronice Well-Known Member

    Coconut chocolate chip cookies and soda-cracker toffee made today, doing sugar cookies tomorrow, saving the cakes for next week so I don't have to try cramming them in the freezer...also did a lamb roast (to make room in the freezer which so far is good hot AND cold. Tomorrow maybe with rice or pasta. Maybe I'll get more risotto rice and make risotto with it...
     
  11. Joe

    Joe Well-Known Member

    You actually don't want the oil very hot at all, or you'll just burn the garlic (and not because you caught it on fire). Unless your objective is burnt garlic!
     
    Sania and Lioness like this.
  12. JudeMorrigan

    JudeMorrigan Well-Known Member

    I did some fairly serious (by my standards, at least) baking this last weekend. It was my first lesson with my pro and I DO like to spoil both my instructors and the ladies I dance with on their birthdays and around Christmas. As such, I made an apple-wine cake.

    Basic idea -

    Start with a short dough round, cover it with apricot jam, cover with a layer of almond sponge cake. Poach apples and raisins in riesling, applejack and maple syrup. Stack on cake. Make cream with gelatin, poaching liquid, more applejack and cream. Add to cake and allow to set. Cover top and sides of cake with whipped cream. Covers sides with sliced almonds. Cover top with sponge cake/raspberry jam jelly roll slices. Coat top with apricot glaze.
     
    Sania likes this.
  13. fascination

    fascination Site Moderator Staff Member

    I don't even like sweets and I want to eat that
     
  14. JudeMorrigan

    JudeMorrigan Well-Known Member

    Whoops, slight correction to the above. It was my first lesson with my pro since her birthday. I left out that last part, and it may have sounded like I was working with a new pro.
     
  15. Lioness

    Lioness Well-Known Member

    Well, I definitely burnt the garlic.

    I guess I'm just used to using a frypan...the oil doesn't heat up quite as quickly then.
     
  16. Sania

    Sania Well-Known Member

    Wow!
     
  17. Sania

    Sania Well-Known Member

    If you are also using onion, cook the chopped onion over low to med heat first, then stir in the garlic for the last minute or so and watch carefully. I find that if the garlic browns at all it will taste bitter.

    If only sautéing garlic, use very low heat and watch like a hawk to avoid browning.

    BTW, pressed garlic will give a more fragrant / tasty result than chopped garlic and is also easier / quicker if you have a garlic press.
     
    Lioness likes this.
  18. mindputtee

    mindputtee Well-Known Member

    Making lamb and plum stew for dinner. Even the chicken stock is from scratch, though I didn't make it personally.
     
  19. fascination

    fascination Site Moderator Staff Member

    salisbury steak, with all of the veggies in the sauce coming from our garden...which is finally starting to produce
     
  20. anntennis

    anntennis Active Member

    Baked pear: Cinnamons, butter, bake in toaster over for 20 minutes!

    Mushroom omelet: 3 large spoon milk,Baby Portabella Mushrooms,, 2 eggs. Broil mushroom for 10 minutes in toaster oven dish, blend 2 eggs, milk. Pour over mushrooms, bake for 10 minutes until light brown. Fluffy! Simple!Delicious!
     

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