Well here is a quiche I don't recall making, but it looks good! Hmmm, I should make a ham quiche with some of our leftover Christmas ham!
I've been making my crusts with 50% barley flour from these folks who grow barley in Delta Junction. In fact, I've pretty much substituted barley flour for whole wheat, in making my baked goods more nutritious. Food security! It's actually milled finer than whole wheat flour is. You can barley tell it's healthier.
DL got me a gift certificate from Williams Sonoma for my birthday, so I spent it on a pressure cooker. The first thing I made was this braised caribou:
It came out good.
Loyal reader (and meatworld friend) RT has told me that her favorite use for leftover ham was steamed bao, so this year I decided to try it with our Christmas ham. I sautéed the ham with leeks and carrots, then thought it wouldn't taste very Chinese. I'd really have preferred Chinese barbecued pork! But of course, ham is already very salty, so I didn't want to add barbecue sauce. I finally decided on a sprinkle of five-spice powder.
My first time making any dough for steaming! It was a bit more challenging to work with than I had in mind... the dough was just elastic enough to unwrap itself after I had carefully formed each bun. So that is why there is a twist on top of most bao. I twisted the next few very aggressively, and still they unwound themselves while sitting there! I think next time I will make the dough wetter, and also let it rest for longer, before wrapping.
They were tasty! Not bad for my first attempt!
Here is a photo of schweet Schweetie Thistle:
And Cricket here modelling the pack I got from Apocalypse Design. I fill the front pocket with Yummy Chummies, and hang it around my neck to skijor. On fast days when I don't feel like breaking the sound barrier, I unhook them, fold up their lines, and tuck them into the pouch. The Very Good Girls trot along beside me. :)
And here is the aforementioned Christmas ham!
Our Christmas dinner came out far more reasonable than Thanksgiving. We just had the ham, mac n cheese, and stir-fried kale with garlic. I made the mac n cheese very fancy though, with asiago along with cheddar!
I hope all 12 of my loyal readers are having peaceful and safe Winter Holidays.
3 comments:
your home made buns certainly are healthier than those bbq buns. I had one the other day, it had lots fat pork and red color from who knows what. Steamed kale or kale leaves in bean soup or ham soup all taste good. Have a safe, healthy and happy winter and 2021
ALWAYS LET OUT THE "PRESSURE" BEFORE OPENING THE LID. BE VERY CAREFUL USING IT.
@mder: NOTED. THANK YOU.
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