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My Weekend Six...

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Joined: Dec 9, 2005


Posted to Thread #25370 at 4:06 am on Nov 26, 2013

1) The sourdough starter cyalexa2 sent me got here! Yay! Funny this started because I wanted good SF sourdough, but ended up with OK sourdough even though I'm 40 miles from SF, lol!

2) I ran out to BB&B and got the 11lb OXO scale, so I could feed the starter.

3) Today is day 3 and I haven't killed it yet! It's smelling like beer so, think that's good. I'm excitedly staring at this little blob of living thing like Dr. Frankenstein - waiting to scream it's alive, it's alive!

4) Went today to a new to me restaurant supply ISO an inexpensive food mill. (Yes, the potatoes.) This place was Costco sized, I should've been thrilled, but it was more of a meh. Got one, came home and found it on Amazon for $10 less. Moral of story: don't believe the faboo cheap/wonderful hype on Yelp.

5) Nobody told me there would be THIS MUCH MATH involved with making bread. And I haven't even made bread yet. Somebody somewhere is in *trouble*. This has me rethinking the scale. Maybe I should get <a href="">this Baker's Math Kitchen Scale</a> instead.

6) We, ok my SIL, made this Ham & Cheese Brunch Squares recipe as a demo now that she's selling Pampered Chef - and it was really good. I demo'ed using a hand crank FP to chop the ham, all the while wondering who would do this instead of just chopping with a knife, but then half the people bought it.

<a href="" target="_blank"><img src="" border="0" alt=" photo IMG_2387_zps97ceff13.jpg"/></a>

<a href="" target="_blank"><img src="" border="0" alt=" photo 5328ee56-3342-483d-8285-1a386cbfb69a_zpsb59274df.jpg"/></a>

Ham & Cheese Brunch Squares

2 cups (8 oz) grated Colby & Monterey Jack cheese blend, divided
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese, softened
12 eggs
1/2 tsp coarsely ground black pepper
8 oz thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)

Preheat oven to 450°F. Lightly brush Large Bar Pan (15 1/2" x 10") with vegetable oil using Chef's Silicone Basting Brush. Grate cheese using Ultimate Mandoline. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

Meanwhile, in Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Gradually add eggs and black pepper; whisk until smooth. On Cutting Board, coarsely chop ham using Food Chopper. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture using scraper.

Remove bar pan from oven to Stackable Cooling Rack. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve using Mini-Serving Spatula.

Yield: 12 servings

Nutrients per serving: Calories 330, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 260 mg, Carbohydrate 15 g, Protein 15 g, Sodium 740 mg, Fiber 1 g

Cook's Tips: To soften cream cheese, microwave on HIGH 15-20 seconds or until softened. Whisk until smooth.

If desired, 2 cups cooked and crumbled bulk pork sausage (3/4 lb) or 1 lb bacon, cooked, drained and crumbled, can be substituted for the deli ham.


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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