• Public Gallery  • Help  
• Join Now!  • Log In  • Feature Tour
 Dinah Hoyt Taylor | Home > 
Miss Dinah's Kitchen

Photos for Miss Dinah's Kitchen website.


Date(s): Sept 2010. Album by Dinah Taylor. Photos by Dinah Taylor. 1 - 77 of 77 Total. 571 Visits.
  Sign the Guestbook. There are no entries.
Start SlideshowTo order prints and photo-products: 1. Select photos. 2. Click Order. 3. Select products.Send Email of Selected Photos 
Enlarge photo 1
enlarge 60KB, 640x535
1
This is for the bread I make to eat.
2 lb flour, shredded carrot, apple,sunflower seeds,whey,butter,yeast, sea salt.


Enlarge photo 2
enlarge 59KB, 640x526
2
after 40 min of rising on the AGA

Enlarge photo 3
enlarge 85KB, 640x587
3
knocked back and cut in 5/8 and 3/8 for two different size pans.

Enlarge photo 4
enlarge 58KB, 640x457
4

Enlarge photo 5
enlarge 49KB, 640x502
5
after 40 min. rising ready for oven.

Enlarge photo 6
enlarge 57KB, 640x454
6
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.

Enlarge photo 7
enlarge 63KB, 640x467
7
Bread cooling on it's side.

Enlarge photo 8
enlarge 95KB, 640x624
8
Dog biscuits ready for packaging
"omg looks delicious! my pu..."
View Comments...

Enlarge photo 9
enlarge 81KB, 640x621
9
Miss Tutti waiting for her treat!

Enlarge photo 10
enlarge 43KB, 640x433
10
Miss Tutti's Yummy Gluten-Free Dog Treats
ready to go to the store.


Enlarge photo 11
enlarge 41KB, 399x720
11

Enlarge photo 12
enlarge 58KB, 640x600
12
riveted brass ring for dog biscuit cutter.

Enlarge photo 13
enlarge 51KB, 640x568
13
Annealing it again to form

Enlarge photo 14
enlarge 59KB, 640x582
14
After forming.  I will not buff this, as I do not want to contaminate the dough with buffing compound.

Enlarge photo 15
enlarge 34KB, 640x474
15

Enlarge photo 16
enlarge 52KB, 481x640
16

Enlarge photo 17
enlarge 52KB, 640x423
17
This is for 4 dozen biscuits in 2 4 lb. balls

Enlarge photo 18
enlarge 73KB, 720x426
18
1/2 of one ball makes 10 bones and 2 hearts

Enlarge photo 19
enlarge 50KB, 506x640
19
Back to my whey bread recipe for me.  After one hour, I see that I should have used a 4 lb. pan instead of a 2lb. pan!

Enlarge photo 20
enlarge 57KB, 547x640
20
Have to tuck that in!

Enlarge photo 21
enlarge 42KB, 640x445
21
ready to go into the oven.

Enlarge photo 22
enlarge 77KB, 640x610
22
I made bread using the leftover whey from the greek yogurt I made yesterday.  This is the first rise.  The pan was 1/3 full when I put it on the top of the AGA to go out to clean the barn.

Enlarge photo 23
enlarge 65KB, 640x586
23
After light kneading.

Enlarge photo 24
enlarge 58KB, 600x640
24
In the 2lb. loaf pan ready to rise again.

Enlarge photo 25
enlarge 66KB, 520x640
25
All covered up with another pan upside down on top and towels to rise for an hour.

Enlarge photo 26
enlarge 60KB, 640x523
26
Harry's night check snack on the right, am carrots/apples on left.

Enlarge photo 27
enlarge 56KB, 640x534
27
EVOO, Bragg's vinegar,molasses,Organic Coconut oil, and one clove garlic chopped and warmed.

Enlarge photo 28
enlarge 48KB, 640x550
28
pm feed carrots/apples, Burdock root, Echinacea Angustafolia leaf, and oregano in bucket on top of warming cover of AGA

Enlarge photo 29
enlarge 61KB, 640x509
29

Enlarge photo 30
enlarge 59KB, 640x484
30
Plain Beet Pulp shreds with hot water covered and warmed for an hour.

Enlarge photo 31
enlarge 49KB, 640x626
31
Large hole sieve in sink

Enlarge photo 32
enlarge 50KB, 640x568
32
pressing out all the sand or small bits of dirt from the Beet Pulp under water with potato masher.

Enlarge photo 33
enlarge 78KB, 640x520
33
All assembled and stirred.

Enlarge photo 34
enlarge 62KB, 573x640
34
Cover on top.

Enlarge photo 35
enlarge 61KB, 640x571
35
Inside one of my down ski jackets to keep it dry and warm out to the barn.

Enlarge photo 36
enlarge 82KB, 624x640
36
Yogurt after heating milk to 175 degrees, straining through a coffee filter into a stainless steel bowl in the bottom oven for 30 min. Now it's 11pm on the simmering cover of the AGA

Enlarge photo 37
enlarge 69KB, 585x640
37
8am uncovered

Enlarge photo 38
enlarge 49KB, 640x587
38
regular yogurt before straining.

Enlarge photo 39
enlarge 38KB, 640x582
39
After straining in refrigerator from 8am - 8pm.

Enlarge photo 40
enlarge 52KB, 640x621
40
Very thick and smooth. Yield 1 3/4 pounds from 1/2 gallon of 2% organic milk with only 1/2 cup of 0%fat Fage yogurt as starter.

Enlarge photo 41
enlarge 36KB, 640x578
41
AGA yogurt.  2% milk 4 cups and 1/2 cup starter of Fage.  Overnight on tea towels on the top of the simmering cover.

Enlarge photo 42
enlarge 39KB, 640x497
42
Next, I lined a sieve with a linen napkin, covered it, and put it in the fridge for 6 hours.  Yield 12 oz. of thick greek style yogurt-YUM!

Enlarge photo 43
enlarge 36KB, 640x460
43
Thick but before straining out the whey.  This would have been fine for more of a drinkable yogurt, but I like mine thick, so I lost volume.  This is about 3 cups, after thickened and strained I got 12 oz.

Enlarge photo 44
enlarge 46KB, 590x640
44
With home made strawberry jam.

Enlarge photo 45
enlarge 34KB, 556x640
45
Mmmmm.  all gone. :)

Enlarge photo 46
enlarge 81KB, 640x606
46
Yorkshire pudding/popover in a 7" skillet.

Enlarge photo 47
enlarge 75KB, 563x640
47

Enlarge photo 48
enlarge 81KB, 640x428
48
Chicken breast with spinach leaves and mushrooms dipped in sauce and rolled in GF bread crumbs.

Enlarge photo 49
enlarge 72KB, 640x483
49
Five min. before finished top with mozzarella cheese.

Enlarge photo 50
enlarge 61KB, 640x573
50
plated.

Enlarge photo 51
enlarge 53KB, 640x536
51

Enlarge photo 52
enlarge 35KB, 640x472
52
GF Chocolate Torte using 70% and 100% Ghiradelli bars, atop a fresh cranberry sauce.

Enlarge photo 53
enlarge 81KB, 638x640
53
GF Sandwich bread Club Sandwich.  Mayo, Ham, Mustard, Tomatoes, Lettuce, Swiss Cheese on top.  Ten min in oven to melt.

Enlarge photo 54
enlarge 69KB, 640x513
54
GF Sandwich loaf.

Enlarge photo 55
enlarge 39KB, 609x640
55

Enlarge photo 56
enlarge 89KB, 573x640
56

Enlarge photo 57
enlarge 71KB, 328x720
57

Enlarge photo 58
enlarge 117KB, 579x640
58

Enlarge photo 59
enlarge 52KB, 234x720
59

Enlarge photo 60
enlarge 66KB, 640x491
60

Enlarge photo 61
enlarge 54KB, 640x539
61

Enlarge photo 62
enlarge 63KB, 640x544
62

Enlarge photo 63
enlarge 52KB, 640x454
63

Enlarge photo 64
enlarge 72KB, 640x612
64

Enlarge photo 65
enlarge 107KB, 640x496
65
Roast Beef 2 ribs.  with onion and garlic.

Enlarge photo 66
enlarge 118KB, 640x625
66
drippings from the roast into a cast iron casserole for Yorkshire Pudding.

Enlarge photo 67
enlarge 58KB, 720x406
67
When the drippings are bubbling and snapping, you pour in the batter that has been in the fridge for 30 min.

Enlarge photo 68
enlarge 129KB, 640x495
68
Adding hot water to the bottom of the roasting pan, and whisking around.

Enlarge photo 69
enlarge 89KB, 640x572
69
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.

Enlarge photo 70
enlarge 76KB, 640x560
70
Yorkshire Pudding after 20 min in the Aga.

Enlarge photo 71
enlarge 78KB, 640x462
71
Finished product.

Enlarge photo 72
enlarge 81KB, 640x448
72
Everything on a platter before putting it on my plate.

Enlarge photo 73
enlarge 84KB, 640x422
73

Enlarge photo 74
enlarge 103KB, 640x572
74
All plated up for dinner.

Enlarge photo 75
enlarge 70KB, 640x480
75
Yorkshire pudding for website.

Enlarge photo 76
enlarge 104KB, 611x640
76
This was made in a pyrex pie plate 10".

Enlarge photo 77
enlarge 99KB, 640x564
77
Dinner Yorkshire pudding with spinach.

 
 Select All.