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Miss Dinah's Kitchen

Photos for Miss Dinah's Kitchen website.


Date(s): Sept 2010. Album by Dinah Taylor. Photos by Dinah Taylor. 1 - 172 of 172 Total. 1384 Visits.
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Ingredients for puff pastry

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flour/salt in bowl.  Butter measured out for dough.  Small butter from block to be used at final rolling after being refrigerated and before final cut out and adding fruit.

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Cut butter into small pieces.

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Cut butter up into size of small peas with pastry cutter.

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Make a well in the middle of the mix.

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Add cold water from fridge.  Use distilled water that you keep in fridge.  Well water or chlorinated city water should not be used.

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Pull dough into the water with a flat knife turning the bowl as you go until incorporated.

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Add only a small (1-2Tablespoons) of flour for the rolling pin and for initial rolling of dough. Brush off with hand so flour does not build up.

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Straight from the bowl.

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press lightly into a rough shape.

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Turn 1/4 turn, press lightly.

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Turn again and start to roll ONE DIRECTION ONLY.  Don't roll back and forth, and be very light with the pin.

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If you run out of room, turn and roll the other direction to spread out.

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Turn and roll until you get a rectangle or square of about 1/4" thick.

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Fold one side to middle and then fold other side on top of that.

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Turn 1/4 turn and turn packet over.  Roll one direction, turn roll one direction, turn over, until your dough becomes very soft and silky. If it gets sticky put in fridge for 20 min on the plate with the plastic wrap.  If your kitchen is cool enough you won't need to do this.

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Dough is starting to get smooth and the gluten in the flour and the butter are creating a good dough.

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Keep folding and turning.

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Dough is ready to be cut evenly with the pastry cutter straight down, do not compress the edges.

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Fold over and place on a plate covered with plastic wrap and stick it in the fridge for at least 2 hours or up to 2 days or freeze.

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You can see the edges are cut cleanly and you can see the layers.

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I made two batches this morning in 30 min.  to make the turnovers for Friday.

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From the other days pastry before evening up.

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Four turnovers.

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Place fruit (here about 6 raspberries), just below the center of the dough.  Spread milk along the outside edge with finger and fold over.

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Press lightly with fork to close edges.

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Take a piece of plastic wrap around your fingers, and dip in 1 egg and a slosh of water.  Only cover the center part of the turnover, not on the edges or they will not puff.  Sprinkle with Turbinado sugar and snip with a pair of scissors to let the steam escape.

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Bake in very hot oven for about 15 min.  then place a piece of parchment paper over the tops to prevent burning, and turn the pan around and slip back in the oven for another 10 min or so.  My oven is about 425 degrees.

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Hot dog/hamburger yeast rolls.

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Poolish after sitting out 8 hours on fridge.

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put in water, yeast, flour, malt syrup, and salt in that order.  Yeast was put in upper right, salt was bottom center.

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stir on #1 to mix, then go to #2 for 2 1/2 min. and taste for salt, then another 2 1/2 min.

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put in non greased bowl and cover with plastic wrap for 2 hours on counter.

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Put in fridge for 4-8 hours until doubled.

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distilled water in pan with one T of malt syrup.

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put dough on board

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one half of dough is on upper left 1/4 of the other half is in center, and log is the other 1/4.

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cut 1st log into 8 pieces and roll from inside out keeping log the same.

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wrap around hand and pinch ends.

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roll back and forth on clean board until circle with hole is formed.

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15 bagels on parchment

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cover with plastic bag all around for 30 min.

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final rise ready for boiling

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Ice cubes in cold water.

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first three bagels.  Keep in for 30 sec. and turn over for 30 sec.

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put in ice bath to stop cooking.  Lay on linen towel to take up some of the water from the ice bath. Place on baking pan and sprinkle with toppings of your choice.

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put in top half of over for 10 min and take out and turn pan around.

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last four that did not fit on first pan

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temp gauge for AGA-a bit too high I think.

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internal temp is 180, total time 30 min.

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buttered the tops with unsalted butter.

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cream cheese and fresh tomato.

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YUM

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may 2, 2014 bread

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finished!

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roll dough rising

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rolls in pan ready for oven

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Second rising!  I clipped the centers with scissors and let them rise again about 30 min., and popped them in the oven.

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They are AWESOME if I do say so myself.  LOL

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Of course, a taste test was necessary.  :)

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Here they are.  I think without the fruit and nutmeg, I could make great hamburger buns!  I know they would sell.

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Dough for Julia's order, a 2 lb. loaf of organic white bread.

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covered on the AGA over cling film.

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after 40 min.

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In the pan on the lid of the AGA

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after 30 min.

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rubbed with butter

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Old Sears pan I use.

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My homemade Yogurt Recipe.
Measure 6 cups of 2% milk into a flat bottomed stainless steel pan and bring to 180 degrees.


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Take a 2 qt. stainless steel pan.

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Put in a fine mesh strainer.

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Put in a large coffee filter-the 30 cup restaurant type.  I bought a large bundle (more than I'll need in two years) for $18.00

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Watch when skim starts to form on top.

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Take the thermometer and run around top to remove the skim.

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Move the milk first with a cup measure to the 2 qt. bowl.  I do this because the flat bottomed pan has handles, and cannot go into an oven.

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Strain into the 2 qt. bowl (no handles) first with the cup measure, then you can pour, otherwise you can pour and spill the milk.

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Put in the simmering oven for 30 minutes.  I wash out all bowls and utensils and dry them during this time.

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put down two towels.  I've used the same ones for years and keep them covered in a basket so the only thing they do is this.

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After you get the milk out of the oven,  I transfer into the flat bottomed pan, straining it through a filer, and then wait until the temperature reaches 115 degrees.

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Waiting until the temperature reaches 115.  Only takes maybe 10 min.

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I have a pottery bowl that holds about 6 quarts, put the strainer and the filter in it, and put the milk into the blue bowl, take out the strainer and the filter

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Then I add about 1/2 cup of 0% Fage yogurt into a cup measure and take a cup of the warm milk and mix with a fork.

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Stir until the fork rests on the top.  The mix is thick.

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Place the pottery bowl on the two towels, flatten out a filter and cover it,

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Add a lid that covers the size of the bowl, and keeps the filter flat.

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Cover with terry hand towel one way,

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Cover with the second hand towel in the other direction so you cover the bowl all the way around.  Tuck in sides and leave for approximately 6 hours on the top of the lid.  I'll check this just before I leave for work at noon, and if it is set-you will know as it is not going to move about and has a glassy surface.

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It was not ready before I left for work, so I left it alone until I got home.  It was just right.  Here is the one cup measure that is sitting on top of the yogurt.

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put a filter inside a sieve over a bowl you are going to be putting in the fridge.

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Put in by the one cup measure until you have it all in there.

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Cover it with another filter (I like to do this just to keep it super clean).

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Cover it with a lid and put it in the fridge for at least 6 hours.  Since it is 9pm, I'll wait until the morning to finish it.

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Take the container out of the fridge.

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Take off the top filter and lay it on the inside of the upturned lid.

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Here it is!!

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Fold up the sides of the filter and lift it out of the sieve.  Lay it on the top filter.  Then you can put it in a container in the fridge.  It comes out quite nicely and peels right off the filter with a spoon.

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Here is about 1 1/2 cups of whey.  If I had the time I'd make more biscuits for Tutti.  If I can't use it up in one day, I will add a few spoons-full to Tuttis food, and Charles The Cats food.

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Here it is in one of my Fage containers.  It never lasts more than a few days.

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Breakfast is served!

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my tomatoes

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my salad greens

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Some of my 4 basil plants

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Mache on the left and carrots and basil on the right.  The carrots are now 3" long

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Two more flats of basil

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This is for the bread I make to eat.
2 lb flour, shredded carrot, apple,sunflower seeds,whey,butter,yeast, sea salt.


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after 40 min of rising on the AGA

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knocked back and cut in 5/8 and 3/8 for two different size pans.

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after 40 min. rising ready for oven.

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I keep one out for the fridge (cooled completely, wrap in wax paper or plastic wrap and then in foil), then the other I wrap in plastic and foil and put in freezer.  Two loaves last me about 3 1/2 weeks.

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Bread cooling on it's side.

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Dog biscuits ready for packaging
"omg looks delicious! my pu..."
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Miss Tutti waiting for her treat!

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Miss Tutti's Yummy Gluten-Free Dog Treats
ready to go to the store.


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riveted brass ring for dog biscuit cutter.

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Annealing it again to form

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After forming.  I will not buff this, as I do not want to contaminate the dough with buffing compound.

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This is for 4 dozen biscuits in 2 4 lb. balls

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1/2 of one ball makes 10 bones and 2 hearts

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Yorkshire pudding/popover in a 7" skillet.

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Chicken breast with spinach leaves and mushrooms dipped in sauce and rolled in GF bread crumbs.

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Five min. before finished top with mozzarella cheese.

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plated.

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GF Chocolate Torte using 70% and 100% Ghiradelli bars, atop a fresh cranberry sauce.

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GF Sandwich bread Club Sandwich.  Mayo, Ham, Mustard, Tomatoes, Lettuce, Swiss Cheese on top.  Ten min in oven to melt.

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GF Sandwich loaf.

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Roast Beef 2 ribs.  with onion and garlic.

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drippings from the roast into a cast iron casserole for Yorkshire Pudding.

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When the drippings are bubbling and snapping, you pour in the batter that has been in the fridge for 30 min.

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Adding hot water to the bottom of the roasting pan, and whisking around.

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Poured into a smaller saucepan and add some flour in a 2 cup measure and wisk well, so there are no lumps, then add to the saucepan and whisk until thickened.

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Yorkshire Pudding after 20 min in the Aga.

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Finished product.

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Everything on a platter before putting it on my plate.

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All plated up for dinner.

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Yorkshire pudding for website.

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This was made in a pyrex pie plate 10".

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Dinner Yorkshire pudding with spinach.

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