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Too many photos for a single post.
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Naturally Leavened Panettone with homemade candied orange peel, tart cherries and golden raisins. This one was just baked yesterday and the flavour will come together after several days. So I have sliced it yet.

If you’re interested in any of the recipes, here is a link to my index of bakes. https://www.thefreshloaf.com/node/68798/benitos-index-bakes
 
Benito said:
Too many photos for a single post.
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Naturally Leavened Panettone with homemade candied orange peel, tart cherries and golden raisins. This one was just baked yesterday and the flavour will come together after several days. So I have sliced it yet.

If you’re interested in any of the recipes, here is a link to my index of bakes. https://www.thefreshloaf.com/node/68798/benitos-index-bakes
Click to expand...

Sigh, I haven't had Fresh Panettone since my last trip to Milan almost 2 decades ago............

Such a difference. I actually had it same day baked.........and it reminded me alot of Angel Food Cake, but bursting w/citrus flavours. So unlike the typical sawdust, overly dry, meh stuff we usually get here. And...available by the slice!
 
Northern Light said:
Sigh, I haven't had Fresh Panettone since my last trip to Milan almost 2 decades ago............

Such a difference. I actually had it same day baked.........and it reminded me alot of Angel Food Cake, but bursting w/citrus flavours. So unlike the typical sawdust, overly dry, meh stuff we usually get here. And...available by the slice!
Click to expand...
Makes one wonder why fresh-made stuff isn't available anywhere here!
 
Northern Light said:
Sigh, I haven't had Fresh Panettone since my last trip to Milan almost 2 decades ago............

Such a difference. I actually had it same day baked.........and it reminded me alot of Angel Food Cake, but bursting w/citrus flavours. So unlike the typical sawdust, overly dry, meh stuff we usually get here. And...available by the slice!
Click to expand...
Fresh is great, but it does improve over the first 5 or so days, so slightly aged is best.
afransen said:
Makes one wonder why fresh-made stuff isn't available anywhere here!
Click to expand...
You can buy panettone baked at some of our bakeries. I know that Sud Forno and Blackbird bakeries both have panettone closer to Christmas season that they themselves bake. I know there are other local bakeries that do the same, but I’ve never had panettone from any of them. Eataly always carries very good panettone. If you just avoid the cheap ones at grocery stores you’ll have a good experience.

Panettone is such a challenging technical bake, but even the ones that don’t go as planned taste good if you’ve used good ingredients. The nice thing about making your own is that you can customize the inclusions to your taste. I love sour cherries so I love them in a panettone.
 
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Rhubarb Walnut Streusel Pie. I have a friend that sends me rhubarb from his country home every year. I clean it and slice it up and keep it in my freezer for when I need rhubarb even out of season. I hadn’t baked a pie for ages and since we’re having friends over for a birthday celebration I decided to make a pie. This is the first all rhubarb pie that I’ve made. The filling is simple yet delicious. There is nutmeg in the filling and streusel to give this a hint of spice. I like to cook the filling ahead of time, this helps reduce the chance of a soggy bottom crust and since the rhubarb was frozen, you can ensure you have enough thickener in the filling to control all the liquid that comes out of the defrosting rhubarb. The walnut is in the streusel just to amp up the nutty flavour.

I have sourdough baguettes in cold retard at the moment that I’ll be taking out to do the shaping and final proof. I’ll post them later.

Benito’s Index of bakes | The Fresh Loaf

This is the index for the bakes that I have posted in my blog. I will keep it updated as I add new recipes or bakes. The newest bakes will be at the top of the list.Follow me on Instagram bread_mdMy YouTube channel.
www.thefreshloaf.com www.thefreshloaf.com
 
You can take shortcuts to make this easier (no gelatin, regular onion instead of pearl onions) but this is delicious.

www.seriouseats.com

The Ultimate Beef Stroganoff Recipe

In our version of beef Stroganoff, the beef is cooked as a whole steak to maintain a more tender, medium-rare center, while the sauce is carefully layered to optimize its flavor.
www.seriouseats.com www.seriouseats.com
 
Or this is simpler, and also delicious.

www.seriouseats.com

Easy 4-Ingredient Weeknight Chicken Paprikash

This version of chicken paprikash uses only four ingredients (okay, six if you count oil and salt), but it packs in the flavor by using high-quality paprika and a low-and-slow cooking technique to naturally draw flavorful juice out of the chicken as it cooks.
www.seriouseats.com www.seriouseats.com
 
ThomasB said:
Recommend a dish that can be prepared in an hour in the evening, something with meat and simple to cook.
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Can't go wrong with pelmeni (meat dumplings). I always have some in the freezer for when I need to prepare a hearty meal in a pinch. It takes ~10 minutes to bring water to boil and ~10-15 minutes to cook the pelmeni. A truly delicious dish in less than half an hour.

As far as what pelmeni to get? If you want the best: house-brand pelmeni of the Siberian variety from Bathurst Village (at Bathurst & Cedarcroft). If you don't feel like making the trip, you can find this local brand "Pelmen" in a lot of grocery stores in Toronto. Once again, I would recommend the Siberian variety.

While the pelmeni are boiling in the salted water, make yourself a dipping sauce: 3 parts mayo, 1 part ketchup, 1 part pemeni broth (i.e. the juice that runs out of them after you strain them and plate them), + a tad bit of Sriracha to taste.
 
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Fridge clean out pasta.

I had some leftover cooked pork ribs and pulled the meat off the bones, added the remnants of a bag of spinach, all with a little under a half pound of penne that's been sitting in the cupboard for about three weeks.
And the best part, a leftover third of a box of Boursin cheese stirred in at the end.

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I had some really nice chicken last night that I rubbed with Mexican spices (chili powder, cumin, coriander, some tajin), then as I grilled it I basted with a mix of fresh squeezed orange and lime juice, honey and cider vinegar. A bit of honey in the glaze gives you really nice browning on the grill. Paired with Mexican brown rice in the instant pot, and the last of this season's fresh corn.
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