- One stick paneer from Costco (each pack has two sticks), diced
- One cup hot water
- 1/4 tsp Garam masala
- 1/4 tsp turmeric
- 3/4 tsp ginger powder
- 1/2 tsp smoked paprika
- 1 tbsp. corn starch
- 2 eggs
- 1/2 cup bread crumbs
- 1/2 cup coconut flakes
- Large amount of corn oil or another oil that can sustain high temperature for frying and is relatively flavorless.
First step is to soften the diced paneer. Paneer taken out of the fridge is chewy and hard. Put the diced paneer in a bowl and cover with hot water. Let sit 5 minutes, then drain and pat dry with paper towel.
While the paneer is soaking, mix the Garam masala, turmeric, ginger powder, smoked paprika and corn starch in a bowl.
Roll the dried paneer in the spice mix to coat all sides.
Beat both eggs.
Mix the bread crumbs and coconut flakes in a separate bowl.
Dip each cube of paneer in the eggs then roll in the coconut mix to coat evenly.
Heat the oil on high heat near smoking temperature (but don’t burn it!). Fry the coated paneer a few minutes in two or three batches until they turn golden.
If you are also preparing other dishes you can keep the fried paneer in a warm oven in the meantime.
The resulting dish is flavorful but not spicy, with a light sweetness from the coconut, thus suitable for children as well as grown ups.
Or an advanced recipe for beginners. The recipe is adapted from Waring Pro’s Classic Belgian Waffles recipe, with simplifications in the ingredients and use of proofing oven to speed up the preparation. It is also augmented with a list of tools either required or useful for the preparation.
- A waffle iron. I have an old Waring Pro waffle maker, which makes a single large round waffle at a time although I don’t have experience with other brands to recommend one over another. This small appliance has been a reliable trooper. The iron came with a booklet containing this and other recipes.
- An oven with a bread proofing function. Most modern oven will have this. It warms the oven to the ideal temperature for yeast, i.e. 100-105 F. You might also use the ‘Warm’ function on some oven to keep waffles fresh a bit longer, at a temperature of about 180-200 F. Do not use warm function for the yeast, as it would kill it(!)
- A temperature probe. I use an All-Clad T223 myself for several years now. With this you can check the temperature of the water and of the milk before mixing the yeast so it is at the ideal 105 F.
- A silicon spatula. The dough and some other ingredients will be sticky. The silicon spatula allows to easily scoop the sides and bottoms of pots and containers.
- An electric egg beater – whisk. Sure you can also beat egg whites into stiff peaks by hand, but that is challenging and exhausting. Go the easy way. I use a KitchenAid Stand Mixer, which I wouldn’t recommend to buy just to beat egg whites but which has many other functions.
- Set of measuring tablespoons, teaspoons and cups.
- A sift for the flour. I use one with a spinning handle on the side that significantly speeds up the process. Here’s a like model on Amazon.
- A small bowl for waking the yeast (1 cup minimum, or larger)
- Two large bowls for mixing the flour, raising the dough, etc…
- A small sauce pan.
- The stove and/or a water boiler. We have a Zojirushi water boiler, ideal for preparing tea and here convenient for instant hot water. Here’s a similar Zojirushi water boiler on Amazon.
- A fork, for mixing.
- 1 1/2 cup water at 100-105 F, divided in two halves. Do not take warm water from the tap – start from cold and warm up on the stove, or mix cold water with hot water from a water boiler.
- 1 tablespoon active dry yeast.
- 3 cups flours, to sift.
- 1/4 teaspoon salt.
- 4 eggs, separated.
- 1/3 cup sugar and a pinch.
- 1 1/2 cup whole milk, at 100-105 F.
- 1 tablespoon unsalted butter. The printed recipe called for 8 tablespoons, which would be a whole stick. Possible but is that really necessary?
- 1 tablespoon olive oil.
- 1 tablespoon vanilla extract.
Use a fork to mix the yeast with half of the water and a pinch of sugar in the small bowl. Put in the oven on proofing, so the yeast activates while you prepare the next steps. Mix again when you are ready to use the activated yeast later in the recipe.
Sift the flour and mix the salt in the first large bowl, set aside.
On the stove on low, melt the butter in the small sauce pan. And the milk, olive oil, vanilla and second half of water. Use the temperature probe to check that the temperature reaches 100 F but no more than 105 F. Cut the flame.
In the second large bowl, mix the egg yolks and the sugar using the fork. Blend the activated yeast in (the silicon spatula will come handy to scoop out everything from the small bowl). Then blend in the warm preparing from the stove.
Stir the liquid mixture into the flour mixture and beat until smooth. The kitchen aid mixer may come handy if you have a second bowl for it such that you can still beat the egg whites.
Speaking off, time to beat the egg whites into stiff peaks. Then fold them into the batter.
Return the batter to the oven on proofing. Stir every 15 minutes. After 30 minutes I believe the batter is ready (the original recipe calls for 1 hour but does not make use of proofing).
Cooking the batter in the iron should now be self-evident. Note that the waffles are at their best only for a very short time after they get out of the iron, so your family or guests better be at the table once you start cooking the first batch.
I’m a big fan of using remote desktop and local virtual machines in my development environment as different projects I am contributing too have different, sometimes conflicting, sets of tools and versions of these. I also need virgin VMs to test built outputs without the side effect of having all the development tools installed.
An annoying issue is that the much convenient copy-paste service between the VM host and VM guest is not very stable. As the user you end up simply having elements you copy on one side not available on the other (no error is shown, the error is silent). The brute force and inconvenient solution is to restart both the VM guest and VM host. That can be quite disruptive when you are in the middle of something.
There is a rather simple workaround for this, albeit arcane. You need to restart the rdclip.exe process. In windows 10, you will find it in Task Manager Processes view under the same RDP Clipboard Monitor (RDP stands likely for Remote Desktop Process). Terminate that process, then run (Win+R) rdpclip.exe
Do this in both the VM host and the VM guest.
Les lutins statisticiens de WordPress.com ont préparé le rapport annuel 2014 de ce blog.
En voici un extrait :
Un tramway de San Francisco peut contenir 60 personnes. Ce blog a été visité 3 100 fois en 2014. S’il était un de ces tramways, il aurait dû faire à peu près 52 voyages pour transporter tout le monde.
Cliquez ici pour voir le rapport complet.
Work and trials in progress
- 1/4 rice wine
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons minced green onion
- 2 tablespoons cane sugar
- 1 tablespoon honey
- 2/3 cup soy sauce
- 1 cup water
- 1 teaspoon corn starch
- 2 teaspoons sesame seed
heat up rice white on medium high heat in small sauce pan. Add garlic, ginger and green onion. Stir to mix. Add sugar and honey. Stir again. Add soy sauce and water. Bring to a boil, then reduce and simmer for 10 minutes. Add corn starch to thicken, stir. Add sesame seed and let cool off.
Makes 6 servings
- Cooktop and oven
- Small sauce pan, for the white sauce
- Large sauce pan, for boiling the gnocchi
- Blender or food processor to puree the vegetables
- Large skillet, for reducing the vegetable puree
- Large baking dish, enough to contain all the ingredients
- 15 minutes preparation
- 45 minutes cooking, if you do things in parallel.
Boil enough salted water in the large sauce pan for all the gnocchi.
In the meantime, in the food processor or blender, puree the bell peppers, green onion and garlic. Use one tablespoon of water to help the machine do the puree. Add small amount of black pepper.
Heat 1 tablespoon of cooking oil in the large skillet, then poor the puree at medium heat to reduce, stirring if needed, for about 10 minutes or until the liquid has mostly evaporated.
While the puree is reducing, the water should start boiling. Add the gnocchi and cook until the gnocchi come to the surface, about 3 minutes. Drain well, and spread half at the bottom of the large baking dish.
Preheat the oven at 375 F (for traditional oven; convection oven should adjust the temperature down).
Melt butter in the small saucepan over low heat. Shift flour and stir it in the butter until smooth. Add milk, stirring again until smooth. Remove from heat and use half to put on top of the first layer of gnocchi in the baking dish.
Spoon over half of the vegetable puree. Spoon over half of the sour cream. Spread half of the bacon and grated cheese over. Repeat for a second layer with all ingredients, finishing with the grated cheese to get a nice crust after baking.
Bake uncovered for 35 minutes. The dish will be very hot, allow to cool a bit after serving and before eating.
Ladies, can you launch a ship? Congratulations, you achieved one milihelen on this (humorous) scale of beauty. Can you beach a ship? Erh… -0.001!