| Easy to make, but long to do food
Posted: 8/15/2009 4:52:43 PM | | Whats some food that you enjoy that isn't hard to make, but takes awhile to do. (crockpot receipes don't count). For me its boiled peanuts (goober peas) and beef jerky. Both are easy to make, but take hours to finish. | |
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| Easy to make, but long to do food
Posted: 8/15/2009 7:06:55 PM | One of my favorites is an Ashkenazic Jewish dish called Cholent. Takes just a few minutes to prep, but cooks for 24-30 hours in a low oven. I have a recipe somewhere if anyone wants it.
Another is the way I make Sourdough bread... 3 or 4 days of prep (waiting for the starter to kick start itself) and at least 3 risings on the dough.
Then there's the PITA prep but easy cooking bacon-wrapped pork loin -weave a mat of thick bacon, mix up some dried fruits and brown sugar to spread on the bacon, roll the pork loin tightly, wrap in foil, roast @ ~350*f for 30-40 minutes, unwrap and crisp for about 20 minutes. Prep took almost 2.5 hours, but was worth it. Once.
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| Easy to make, but long to do food
Posted: 8/16/2009 6:24:26 PM | Beef bourguoine.................or a French casseollette. But for me who grew up with a French mother--this was normal foods. Adore Julia Child.
I will do these on occasion for a dinner party, but not on a regular basis. | |
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| Easy to make, but long to do food
Posted: 8/17/2009 12:41:11 PM | | Pork Spare Ribs - I dry rub them the night before - then put in a slow oven the next morning covered in bbq sauce - when I get home from work, I've got slow cooked ribs. Total actual prep time, 3 minutes? start to finish 24 hours. | |
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| Easy to make, but long to do food
Posted: 8/19/2009 2:18:19 PM | charon ... I was just wondering yesterday how to do sourdough breads ... I was thinking a trip to San Francisco was in order ... to get the starter mix!
do you also have a recipe for sourdough bread made in a bread machine?
thanks ...  | |
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| Easy to make, but long to do food
Posted: 8/19/2009 2:35:42 PM | I recently made Tian of Eggplant from Pedaling Through Provence. It was the best thing I've eaten in a long time but took a very long time to make. It isn't *difficult* but just takes a lot of preparation. You slice eggplant, summer squash, and zucchini, brush them with olive oil, sprinkle herbes de provence on them, and bake them in the oven for about 20 minutes. Meanwhile, you chop onions and garlic, cook them in olive oil, add ground lamb and a generous amount of slivered fresh basil and cook it til the lamb is done. You slice up a couple of tomatoes. You make fresh breadcrumbs by carefull pulling apart tiny bits of french or Italian bread and mix this with a bunch of finely chopped parsley and a little more slivered basil. You grate some parmeggiano and some other kind of cheese. There's *lots* of chopping going on there!
When all that is said and done, you layer first the eggplant, then a little layer of cheese, then the squash, another little layer of cheese, then the lamb, cheese, then tomatoes, cheese. Finally you top the whole thing with the fresh breadcrumb mixture. You cover with foil and bake about half an hour, then remove the foil and bake about 40 more minutes.
It took two of us over an hour to do all the chopping & preparation. I want to tell you, though, it was the best thing I've eaten in quite some time and was even better reheated two days later.
Slow food. That's what you got there, slow food. Not difficult, just takes time & patience. | |
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| Easy to make, but long to do food
Posted: 8/20/2009 12:51:41 AM |
I was just wondering yesterday how to do sourdough breads ... I was thinking a trip to San Francisco was in order ... to get the starter mix!
Molly, you can make a simple starter at home:
2 cups all-purpose flour
2 cups warm water (110 degrees F/45 degrees C)
1 package active dry yeast
Mix together in a GLASS or CERAMIC container (at least 3x bigger than what you've dumped in) and don't use metal of any kind to stir or store. I use clear glass or non-reactive plastic
Let it stand uncovered for 24 hours in a warm place until it begins to ferment and bubble. Stir when/if it starts to separate. Cover with a cloth napkin (rubber band it to the top) and let sit again for another 24-48 hours, re-mix as needed.
Now.... before you even start using it:
Feed the starter with: 1 cup flour, 1 cup mik, 1/4 cup sugar. Mix and let sit for yet another 24 hours.
OK, NOW you can find your recipe and remove the amount of starter called for. Save whatever's left in a covered glass jar. On the counter if you're going to use it soon (always feed 24-48 hours before using it), or in the fridge if you're not. If refrigerated, you need to bring it up to room temp for 24 hours, then feed & sit for another 24-48 hours. It will keep in the fridge for years. | |
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| Easy to make, but long to do food
Posted: 8/20/2009 7:54:37 AM | | Spring rolls (lots of ingredients with lots of mincing), homemade soups, stuffed buns, any smoked foods, etc. Usually, when I make favourite foods that take a long time to make, I'll take a weekend to do it in huge quantities so I don't have to take a long time doing it often. The next one I'll be doing will be oxtail soup, being that my daughter just ate the second last frozen container of it last night. As an example of doing it in large quantities, I have a 21 litre pressure cooker. | |
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| Easy to make, but long to do food
Posted: 8/20/2009 9:48:51 AM | | I make home made egg rolls and it is an all day (sometimes 2 day) affair. I like to make appetizer size rolls with wonton wrappers - but it's SLOW rolling! I try to enlist assistant 'rollers' - the deal is for every dozen you roll, you get to eat (or take home) 1. I usually make them twice a year - at least once - for Super Bowl. The filling is easy, the rolling takes time, then the deep frying is messy. It's not hard, but it's an ordeal. But worth every minute! | |
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| Easy to make, but long to do food
Posted: 8/20/2009 10:11:31 AM |
do you also have a recipe for sourdough bread made in a bread machine?
Here's one I've tried:
Sourdough Bread - ABM
¾ cup Sherwood Sourdough Starter
¾ cup milk
1 ½ tablespoons butter or margarine
3 cups White Flour
1½ teaspoons salt
3½ teaspoons active dry yeast
ADD ingredients to machine according to manufacturer's directions. SELECT White Cycle. | |
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