Wild Yukon River Salmon, Wild Rice with sauteed Porcini mushrooms, mixed lettuce with Super Cherry tomatoes, mustard based cooked salad dressing.
Now that I have more free time on my hands (thank you Texas Legislature, et. al!) I’m cooking more at home. Whereas I usually ate lunch out, many days I now cook it at home. So, like it or not, I’m getting more time in the kitchen. Today’s lunch I got quite a deal at Central Market on the salmon, about a two foot fillet for $7.50. The wild rice cooks to a nice light purple and was on sale at Sunflower Market, and the dressing I made from a 1938 and a 1954 forest fire tower recipe book.
I’m really liking this old recipe book as the recipes are designed for simple provisions that would be stored in a forest fire tower and structured to feed one or two people. My latest successes are the salad dressing, a bread recipe and a biscuit recipe. My previous failures at baking were due to too hot an oven as falsely indicated by the oven dial, and not hand kneeding dough for a minimum of 10 minutes. Both these corrected, I’m happy with the results.
I never really liked the salads I made in the past as they seemed bland most likely because of the simple vinaigrette dressings I’d make to dress the salad. I shied away from store bought mainly because of calories and ingredient lists that looked like a manifest for a chemistry lab. The dressing is quite simple: butter, flour, milk, egg, salt, sugar, mustard, vinegar. I didn’t have any dry mustard on hand which I think the recipe calls for so I substituted yellow mustard and cut back on the vinegar. Takes about 10 minutes to make, and keeps in the fridge for days.
The bread recipe I tried was simple too: yeast, water, butter, flour, milk, salt, sugar. The biscuit recipe: water, butter, flour, baking soda milk, salt, sugar. Pretty much what most cooks would have in their pantry and fridge. The biscuits take about 20 minutes from start to finish, the bread about 2 hours. I highly recommend you take a look at how it was done in the great forests decades ago. I bet it smelled great in the pine forest with baking bread in the oven!
http://www.foresthistory.org/ASPNET/Publications/Cookbook/Lookout_Cookbook.aspx
The dough after 10 minutes of kneading by hand has obtained a silky texture. It will rest, covered in the baking pan for an hour to double in bulk.
The dough, having risen for an hour, is ready to be placed in a “moderate” oven.
The finished loaf fresh out of the oven after 40 minutes of baking. When properly baked it will emit a hollow sound when tapped.
Are you going to include recipes? Is this the first time you have baked bread?
Looking good.
I’ve baked before with limited success. It’s all in the kneading. As they say, when kneading by hand, knead for a minimum of 10 minutes.
http://www.foresthistory.org/ASPNET/Publications/Cookbook/Lookout_Cookbook.aspx
Yes you need to start including the recipes!
the recipes:
http://www.foresthistory.org/ASPNET/Publications/Cookbook/Lookout_Cookbook.aspx
The recipes are in the link I provided.