Wow!
What a glorious summer we have had, from one who complains a lot about it being too hot even I have even been enjoying the relatively comfortable temps. It sounds like we might continue this weather for a few more weeks.
RMC News
I am sure everyone knows Dixie’s condo unit was up for sale. Well the sold sign went up on Friday. We understand it will close around the 10th of this month. It is exciting to have new neighbors. I am sure everyone will welcome them with open arms.
Tips Du Jour
More substitutes
A substitute for cake flour
Amount -1 cup cake flour
Substitute:
7/8 cup all purpose flour + 2 tablespoons cornstarch
A substitute for bread flour
Amount-1 cup bread flour
Substitute:
1 cup all-purpose flour
Note: Breads and pizza crusts made with this substitution may bake up with slightly less chew but the results will be acceptable
A substitute for instant yeast
Substitute:
Equal amount of active dry yeast
Note: apart form the differences in their methods of incorporation, these two types of yeast are interchangeable.
A substitute for Baking Powder
Amount: 1 teaspoon baking powder
Substitute:
¼ tsp baking soda + ½ tsp of cream of tartar (use right away)
Or ¼ tsp baking soda + ½ cup of yogurt, buttermilk, or sour cream
Note: ¼ tsp of baking soda is the leavening equivalent of 1 teaspoon of baking powder
A substitute for Cornstarch as a thickener
Amount 1 tablespoon cornstarch
Substitute:
2 teaspoons potato starch
Note: Using potato starch in a sauce may cause it to be slightly more gooey or velvety than a cornstarch sauce
A substitute for Table salt
Amount 1 tablespoon table salt
Substitute:
1/12 tablespoons Morton Kosher salt or fleur de sel
Or 2 tablespoon Diamond Crystal Kosher salt or Maldon sea salt
Note: Kosher salt and course sea salt do not dissolve as readily as table salt, so avoid them in baking recipes.
Tip for storing fresh herbs
For tender herbs like cilantro, chives, dill, mint, tarragon, and parley discard their twist ties or rubber bands. Trim the lower part of the stems, rinse under cold water to remove any dirt and bacteria then give them a whirl in the salad spinner until very dry. Roll the herb bundles in paper towels and store them in a zip-lock bag in the crisper in your refrigerator. Our current favorite way to store basil is in a jar with a bit of water that just reaches the bottom of the stems. Cover the bouquet on the countertop with a plastic bag.
Hardy herbs like rosemary, sage, oregano, bay leaves and thyme will last long than the tender herbs but should remain dry and refrigerated until ready to use.
Recipe du Jour
One Pot Greek Chicken and Lemon Rice
Ingredients
Chicken and Marinade
5 chicken thighs, skin on, bone in (about 2 lbs.)
1-2 lemons, use the zest + 4 tbsp. lemon juice
1 Tbsp dried oregano
4 garlic cloves, minced
½ tsp salt
Rice
1 ½ tsp olive oil, separated
1 small onion, finely diced
1 cup long grain rice, uncooked
1 ½ cups chicken broth/stock
¾ cup water
1 tbsp dried oregano
¾ tsp salt
Black pepper
Instructions
- Combine the chicken and marinade ingredients in a Ziplock bag and set aside for at least 20 minutes but preferable overnight.
To Cook
- Preheat oven to 350 F
- Remove chicken from marinade but reserve the marinade.
- Heat ½ tbsp olive oil in a deep, heavy based skillet over medium high heat.
- Place the chicken in the skillet side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
- Pour off fat and wipe the pan with a scrunched-up ball of paper towel (to remove black bits), then return to the stove.
- Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining rice ingredients and reserved marinade.
- Let the liquid come to a simmer and let simmer for 30 seconds. Place the chicken on top of the rice then place a lid on the skillet. Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total)
- Remove from the oven and allow to rest for 5-10 minutes before serving.
Serves 5
Recipe from www.recipeineats.com
New restaurant
We have a new restaurant in the neighborhood. Another try at the Spin Alley location. This one is named Vault 777.
1430 NW Richmond Beach Road
Open now 5-9 PM daily, 7 days a week for dine in and take out. 206-533-2345
If anyone has given it a try let us know. In the meantime, remember to support our all-time favorites Hill’s and Streetzeria
Sept. Birthdays
John W. and Myrna share birthdays this month.
I hope everyone has a great Labor Day weekend.