OK, I'm GAINING WEIGHT just looking at everyone's pictures of all your good eats, not to mention I'm drooling! Top, just thinking of the great smells in the house of the fresh bread......, Ohhhhhh......Myyyyyyyy.......GOSH!!! Wish we were there to help you eat it all. Regards,
Terry.
__________________ I know you think you understand what you though I said, but I'm not sure that what you heard is what I actually meant!
"If you don't know where you are going, any road will take you there." Lewis Carroll
Monday last week we had dinner at Ducca in San Francisco.
We started with meatball sliders at the bar. Gemma had mussels and clams in a fennel tomato broth for an appetizer, flounder with baby turnips and brussel sprouts as an entree and tiramisu for dessert. We split an order of pappardelle with lamb ragout. Murray had a arugula, apple and beet salad for an appetizer, filet mignon with a red wine mushroom reduction and sauteed spinach for an entree and a lemon pine nut frangipane tart for dessert.
And just in case you're all thinking how can we put all of that away - we didn't. There were lots of take out boxes involved. Guess what we had for dinner the next night?
OK, last night we had a very good roast, and after THREE LONG YEARS OF WAITING, our first meal of fresh from the garden asparagus. SO MUCH BETTER THAN WHAT YOU GET AT THE STORE!, and applesauce. Sorry, no pictures, we didn't eat till 9:30 pm and by that time......., well it's self explanatory. Dessert was marble coffee cake. Got the potatoes, chard and royal burgundy green beans planted 2 weeks ago, and they are out of the ground, Yay!
__________________ I know you think you understand what you though I said, but I'm not sure that what you heard is what I actually meant!
"If you don't know where you are going, any road will take you there." Lewis Carroll
We're having Æbleskiver for dinner tonight - courtesy of my growing up in Denmark. The kids LOVE them!
Lookin' good!!! Is the pan you make them in the one from Lodge Cast Iron? How do you turn them to get them so perfectly round? Please describe what you serve with them.
I have seen the pan that Lodge makes, and I have considered buying one....but I need more info!
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Quote:
Originally Posted by warbler5
Lookin' good!!! Is the pan you make them in the one from Lodge Cast Iron?
I don't know what company made the pan. I bought one at the Scandi-store in Hillsboro, OR, and the other from Bed, Bath & Beyond
Quote:
Originally Posted by warbler5
How do you turn them to get them so perfectly round?
I use a knitting needle made of metal. My mom used a blue one, so I went to JoAnn and found one just like it.
Make your batter, and heat the pan until water drops can "dance" on the pan. Put a little bit of melted butter in the hole. Fill the hole nearly to the top with the batter. After a few moments, stick the needle to the bottom of the batter, and "pull" the batter up the side of the hole, spilling the uncooked batter over the edge of the cooked part into the pan. after a few more moments, repeat the movement, but in a different direction - say - 45 degrees different or so. One more turn is required to complete the sphere.
As a rule, I usually screw up the first batch of 7 due to improperly heated pan - it's either too hot or not hot enough.
Quote:
Originally Posted by warbler5
Please describe what you serve with them.
Black currant preserves and powdered sugar. My wife and kids BASTARDIZE them, by using LEMON JUICE (aaarrrrrggghh!) - but unfortunately I have to admit it isn't all bad. Makes them taste like "Dutch Babies"
Quote:
Originally Posted by warbler5
I have seen the pan that Lodge makes, and I have considered buying one....but I need more info!
What else can I do to help? Do you need the recipe for the batter?
Good luck! The turning motion takes a little bit of practice. It's all in the wrist.
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Top, just thinking of the great smells in the house of the fresh bread......, Ohhhhhh......Myyyyyyyy.......GOSH!!! Wish we were there to help you eat it all. Regards,
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