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Dinner tonight
Dinner’s cooking now. Made Sourdough-Like Beer Bread in the bread machine (recipe has instructions for a number of methods, not just bread machines.
https://redstaryeast.com/recipes/sourdough-like-beer-bread/
Note that the temperature the liquid should be is WRONG. Maybe Red Star yeast requires lower temperatures, but I’ve never used it. Use the temp your yeast recommends.
It’s cooling now and smells AMAZING.
The entree is Butter Bean-Cider Cassoulet:
https://cookingonabootstrap.com/2018/02/01/butterbean-cider-cassoulet-recipe/
We found one last bag of frozen speckled butter beans (a variety of Lima beans) in the vast emptiness of the frozen vegetable section of the grocery store this morning, so I used about 400g/14ish oz of them. Also chicken stock instead of veg stock because that’s what we have. There’s probably a reason for slowly adding the stock over an hour and a half, but I couldn’t be bothered, so tipped it all in.
I used regular paprika because I forgot to add the notes to our recipe app where she explains she used it to replace the smokiness. I’d have used our smoked paprika if I’d remembered.
And I did NOT use an entire head of garlic, but did use about six fat cloves.
It’s all smelling wonderful.
https://redstaryeast.com/recipes/sourdough-like-beer-bread/
Note that the temperature the liquid should be is WRONG. Maybe Red Star yeast requires lower temperatures, but I’ve never used it. Use the temp your yeast recommends.
It’s cooling now and smells AMAZING.
The entree is Butter Bean-Cider Cassoulet:
https://cookingonabootstrap.com/2018/02/01/butterbean-cider-cassoulet-recipe/
We found one last bag of frozen speckled butter beans (a variety of Lima beans) in the vast emptiness of the frozen vegetable section of the grocery store this morning, so I used about 400g/14ish oz of them. Also chicken stock instead of veg stock because that’s what we have. There’s probably a reason for slowly adding the stock over an hour and a half, but I couldn’t be bothered, so tipped it all in.
I used regular paprika because I forgot to add the notes to our recipe app where she explains she used it to replace the smokiness. I’d have used our smoked paprika if I’d remembered.
And I did NOT use an entire head of garlic, but did use about six fat cloves.
It’s all smelling wonderful.
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Ther are SO MANY layers of flavor in it! I also followed the directions and let it sit covered and off heat for 40 minutes, but I’m not sure what that did. Next time we’ll try not doing that and see if there’s a substantial change in flavor.
For anyone who doesn’t like Lima bean texture, the long cooking changes it to something much softer. Same with the carrots. (On my phone, which is why it’s auto-capitalizing Lima!)
Edit: EZ Orchards Roman Beauty Cider: https://cidersays.com/2017/09/08/ez-orchards-roman-beauty/amp/