Food Food Food

[unicornduke]

I'm working on getting some food stuff made ahead and stuff into the freezer. 

I haven't gotten anything into the freezer except ice cream but I can keep trying. 

So last night I made, ice cream base, cheese scones and fettuccine alfredo.

I churned the ice cream today since I worked from home. It was a vanilla base, although I didn't have the vanilla beans. It didn't taste quite so vanilla flavored but I scrape/chopped a whole bar of 72% chocolate into it and it tastes so good. 

Cheese scones, I probably shouldn't have grabbed the one cheese I did because it was a harder cheese and hardened back up. I need to mess with that recipe again. I mostly just chucked it together. 

Then tonight I made brown rice with rice cowpeas with indian spices in the pressure cooker and that'll be dinner tomorrow too. Did I make it too spicy? Yes. So I added some of the corn I had in the freezer and now I can eat it without chugging water. 

I've got Plans for this weekend

1. cornbread  - I need to grind some of the corn I grew for this 
2. more ice cream - I'll buy a quart of cream at the farmers market which makes two batches so ta daaa more ice cream
3. baked stuff - not sure yet but hopefully something I can throw in the freezer - ideas: fig newtons, zucchini muffins, squash pie, hazelnut brownies, lemon polenta cake, mint cookies
4. venison roast - I've got some in the freezer and I want to give it a go. I'll need a side dish to go with it. 

I found a blog about gluten free sourdough starter and bread so one of the things I'm planning to work on over christmas break is that. And getting more deer, but only for grinding. 

Comments

[dragonlady7]

I forgot, you got one deer, or two??
I had two to process, and the grinding was. The grinding. Ugh the grinding. Yeah, if that happens again I am absolutely going to look into getting a freestanding meat grinder because NO that was AWFUL.

Shit, I'm going to go look at meat grinders now. They can't be that much.

I have been on a breadmaking mania kick this week. I wish I cooked more. It's been so weird, being in my own house for so long. Christ, my own actual kitchen is a goddamn disaster.

[graydon]

How does gluten-free sourdough work? I thought gluten = bread, more or less; the sponge relies on gluten for structure.

That all sounds really good. Sometimes cheese works better if it stays fully enclosed; I used to make cheese buns with some fairly dry cheese and they'd get steamed during baking and stay softer if the cheese all stayed on the inside of the bun. (which was fairly challenging without resorting to a low cheese/bun ratio.)