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Running / Re: Best running headlamp
« Last post by kawasa on November 28, 2024, 02:06:11 PM »
So I decided to go with the Naked running belt. The light i have is the Kogalla ultra and it comes with a magnet that the light sticks to. I'll stick the magnet in the pocked and then the light on the other side.
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Running / Wednesday November 27th
« Last post by Fast Eddie on November 27, 2024, 05:21:25 PM »
Day off. Super sunny, but just above freezing temps afternoon run of 11.5K.
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7.8 miles on a gravel path that sits on a plateau. Did just under 20 minutes of tempo work (8, 6.5, 5 minute reps) and an effort slightly less than anaerobic threshold.
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Got in an evening 11K. Original plan was 8K, but I was lazy with my routing.
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 Three miles
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Food / Re: Salsa
« Last post by rocketgirl on November 26, 2024, 11:00:44 AM »
I only ever made Caribougrl's green tomato salsa.  And that was because I had a garden full of ripe jalapenos and a garden full of green tomatoes and a freeze coming.

I can't get tomatoes to cooperate at my current house between some kind of leaf rot and the leaf-footed bugs.  If I rerouted my sprinkler system to not spray my gardens, and added soakers, I could probably resolve one of those.

But yeah, cilantro likes March for crying out loud!  (Actually, if you let it go to seed, it'll come out in mid-February and doesn't care much if it gets a light dusting of snow.)
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Running / Monday November 25th
« Last post by Fast Eddie on November 25, 2024, 09:10:49 PM »
Afternoon run of 11.66K. Cool day, but body got warmed up by working on setting up the outside Christmas decorations.
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Food / Re: Perpetual dessert thread
« Last post by Kumbaya on November 25, 2024, 04:37:12 PM »
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Food / Re: Perpetual dessert thread
« Last post by DocBuzzkill on November 25, 2024, 02:23:50 PM »
I made this on Saturday using a recipe from a recent issue of Milk Street magazine.  It was fairly easy and really good.  A 9-inch springform pan is a must. 

Greek Apple Cake with Honey and Cinnamon

There are many types of apple cakes, but Greek milopita is unique in that it often is made with two very Mediterranean ingredients: olive oil and yogurt. It’s a homey, rustic treat, with a moist, dense crumb studded with chunks of fruit. Our take on milopita is an easy no-mixer affair. The spicing is simple but warm, balanced by the brightness of orange, and we amp up the apple flavor by reducing apple cider to a syrup that’s used in the batter as well as a lustrous glaze on the cooled cake. Heavy cream mixed with a little Greek yogurt, sweetened with a little honey and whipped to soft peaks is a perfect accompaniment. Store leftovers in an airtight container at room temperature for up to three days.

Servings 12 to 16

Prep and cooking: 1 1/2 hours plus cooling

Tip
Don’t use an apple variety that breaks down when cooked. Choose one or two that are firm and crisp, with a flavor that’s sweet-tart rather than just sugary. Honeycrisp and Gala are two widely available varieties that work well in the cake. Don’t toss the apples with sugar too far in advance or the fruit will begin to soften and release juices.

Ingredients

1 cup apple cider
2 3-inch strips orange zest, plus ¼ cup orange juice
2 tablespoons honey, divided
3 inch cinnamon stick
268 grams (1¼ cups) plus 2 tablespoons white sugar, divided
325 grams (2½) cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3 large eggs
1/2 cup extra-virgin olive oil
120 grams (½ cup) plain whole-milk Greek yogurt
1 pound (2 medium) firm, crisp, sweet-tart apples, such as Honeycrisp or Gala, peeled, cored and cut into ¼-inch chunks
1 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
Powdered sugar, to serve (optional)

Directions In a small saucepan, combine the cider, orange zest and juice, 1 tablespoon of the honey and the cinnamon stick. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced to ½ cup, 8 to 10 more like 20 to 30 minutes (stir frequently). Transfer to a medium bowl. Remove and discard the orange zest and cinnamon stick. In a small bowl, whisk together 1 tablespoon of the syrup and the remaining 1 tablespoon honey; set aside for glazing the cake. Cool the syrup cool and glaze to room temperature, about 20 minutes.

Meanwhile, heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray and line the bottom with a round of kitchen parchment.

In a medium bowl, whisk together the 268 grams (1¼ cups) sugar, flour, baking powder, baking soda and salt. To the syrup in the medium bowl, add the eggs, oil and yogurt; whisk to combine. In a large bowl, toss together the apples, nutmeg, ground cinnamon and remaining 2 tablespoons sugar.

Add the egg mixture to the dry ingredients and stir with a silicone spatula until mostly smooth. Add the batter to the apples and fold until the fruit is evenly distributed throughout. Transfer to the prepared pan, then gently shake the pan to level the batter. Bake until well browned and a toothpick inserted at the center comes out clean, 60 to 65 minutes. Cool completely in the pan on a wire rack, about 2 hours.

Run a paring knife around the inside edge of the pan to loosen the cake, then remove the pan sides. Invert the cake onto the rack, lift off the springform base, then peel off and discard the parchment. Re-invert onto a serving platter, then evenly brush the glaze onto the surface. If desired, dust with powdered sugar just before serving.
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Running / Re: Saturday, November Twenty third
« Last post by Fast Eddie on November 23, 2024, 09:57:45 PM »
Welcome back to the land of the living glwestcott.

16.2K for me. Actually saw the sun for a bit on the run. Been pretty cloudy most of the week.
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