Okay you are stuck at home, hopefully you are a survivor of your neighborhood food store and you bought all these items but you might be missing an ingredient or haven’t a clue how to use them or want a new recipe. Reach out to me in the comment section OR via email at snomg@diningdish.otherinbox.com OR on Twitter @daracooks - I will get you answers.
This is an experiment and we might be adjusting as we go. The audience can jump in with answers as well. Let’s give it a try. We are all landlocked so let’s have fun. Unless there is a power failure I’m by the computer and as Frazier used to say “I’m listening.” Send your cooking questions.
Comments
This is a good idea!
Thanks for joining in John. I hope people have questions or want to cook something different. We'll see. I'll keep tweeting it.
Dara,
Your brisket was the best I ever had. Is there a basic recipe you’d be willing to share?
Jeff
Jeff , known to this day as my partner in food crime, has sent in an email to snomg@diningdish.otherinbox.com asking if I will divulge my brisket recipe. I think he’s taking advantage of the situation but here goes.
Dara’s Brisket of Beef
First cut brisket of beef (any size you want)
Salt
Pepper
Garlic powder (optional)
Garlic salt (optional)
Paprika (hot or sweet)
Onions sliced
Carrots sliced
Celery diced
Garlic
Tomatoes
Oregano - dried
Basil -dried
Mushrooms – rough chop
wine
Water
Chicken stock if you have it
Bay leaf
Ketchup or tomato sauce or tomato based pasta sauce
Pesto if you have it
You want a pan that will hold the brisket snuggly. Trim excess fat but not all of it off the brisket. Preheat oven to 350. Season the brisket with salt and pepper and optional seasonings. Create a bed of ½ the onions, carrots celery, garlic, tomato, oregano, basil and mushrooms and put it in the pan and pour in liquid to come approximately ½ way up the brisket
YUM! I love brisket!!!!
If anyone is baking, I might be able to help!
Great idea! I have a bread dilemma. So I want to make bread to participate in this baking challenge (It seems I can't link to the recipe, but it's a simple one - just flour, salt, yeast, and water) but I don't have the 3 cups of all-purpose flour the recipe calls for. However, I do have white whole wheat flour. I was thinking of combining the two, but I've had trouble with getting whole wheat bread to rise in the past. So my quesiton is, if I use half whole-wheat flour, will I need to do anything differently to make this recipe work? I've heard adding gluten helps; is that true?
Thanks in advance for your help!
Jen, I'm reaching out to Sweet Mary for an answer for you..she's an expert baker.
Jen, with whole white wheat, you will get a denser bread, but that might not be a bad thing! I have read that some extra gluten could help, too, because white whole wheat flour does have a lower gluten content. In addition, I think you might just need to adjust the hydration..meaning watch the dough when kneading and if it looks dry, try adding a little water. Perhaps trying as much normal flour as you have and then just balancing the remainder with the whole white wheat and watching the hydration will do the trick.
I was just thinking that someone should start something like this! uh oh! Dara Does It! When I get into the kitchen, I will be asking some questions. This is great. EL has nothing on you and you SHOULD be the next DB!
Jen, Tell us how it comes out. I haven't focused on bread in quite a while...so I'd love to know...
Great idea! I have a bread dilemma. So I want to make bread to participate in this baking challenge (It seems I can't link to the recipe, but it's a simple one - just flour, salt, yeast, and water) but I don't have the 3 cups of all-purpose flour the recipe calls for. However, I do have white whole wheat flour. I was thinking of combining the two, but I've had trouble with getting whole wheat bread to rise in the past. So my quesiton is, if I use half whole-wheat flour, will I need to do anything differently to make this recipe work? I've heard adding gluten helps; is that true?
Thanks in advance for your help!
Thanks Sweet Mary! I actually had a good bit of white flour and just had to use 1/2 cup whole wheat. It was dry on first mixing so I added a little extra water. The bread will be done sometime tomorrow so I'll let you know how it turns out!
And thank you to Dara for passing along the question!
Jen:
I've had good luck using white whole wheat flour in place of all-purpose flour, which is of course white flour. (Should we call it un-whole wheat flour? I digress, sorry...). The texture of white whole wheat flour seems finer and much closer to that of all-purpose flour; doesn't add that dense-ness that whole-wheat brings. So I say using half AP flour and half white whole wheat flour should make for tasty bread, and no need to do any adjusting around it. www. nanciemcdermott .com/
Other cooking questions - send them in...if I don't have answers, Baltimore food bloggers and foodie friends do. Send them in.
mine is more of a safety question. say i marinade chicken in something, i then just pour the contents into the frying pan with the chicken, i cook it all together. can i then turn around and add heavy cream to whats left of the cooked marinade or is that unsanitary? my train of thought is that my mom always used the stock of the chicken or turkey and made gravy. is that the same deal or is it different?
Amanda:
Once meat, poultry or seafood have been in a marinade it is unsafe to use the leftover marinade or save it.
Hi I really need to know how to reheat greek orzo stuffed peppers and the recipe doesn't say!!!!!
http://www.eatingwell.com/recipes/greek_orzo_stuffed_peppers.html?sectio...
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