Re: Repost: Experimenting <evil cackle> -- from 08/14/08

[Guest guest]

This should be archived in the application section

PJ

>

>

> Here's the origin of pecan souffle bread.... a

> repost from 07/01/09, which is a repost as above.

>

>

> OK, so, here I am with a set of home made hot

> dogs sitting in front of me. I love plain hot

> dogs with cheese and homemade Creole mustard and homemade refrigerator dills.

>

> But there's something about a hot dog in a BUN.

> Or a wrap. Or SOMETHING, dang it.

>

> I have a hot dog bun pan in which I've put the

> Lois Lang bread (my basic bread variation

> thereof). Makes nice buns, but there is so MUCH

> of it that I just can't eat even a whole one, let

> alone two with the hot dogs. Besides, as much as

> I like almond bread, it's pretty high in

> calories, and I'm trying to keep my count down so

> that even if I can't lose weight while I'm on

> these !@#$#@! pain meds, I at least won't gain weight.

>

> Multiple mentions of the nut-free / dairy-free

> bread on Pecan Bread. Okay, but I don't have a

> half cup of cooked vegetables to spare, and don't

> feel like cooking any. I also don't have any avocados.

>

> Looked at Jodi's Souffle Bread on UCLBS, but I

> don't feel like defrosting and opening a whole

> package of DCCC for that half cup.

>

> I also am not up to the baking, and turning and re-baking the souffle bread.

>

> Grrr.

>

> Then I had an idea. Back before I got the Big C

> diagnosis, I bought myself a big pizza stone.

> Which I hadn't yet used. I got Harry to stick it

> on the middle shelf of the oven for me. Preheated

> the oven to 350F with the stone in it.

>

> Then I started separating eggs.

>

> Six egg whites, beaten stiff with a few pinches of salt.

>

> Beat two egg yolks with 2 tablespoons finely ground pecan butter.

>

> Drizzle on the egg whites. Whip together.

>

> First effort was to spoon this into the eight

> well-buttered spaces on my hot dog bun pan and

> bake. Turned out great, but like most souffles,

> it flattened as it cooled. It also stuck like the

> blazes to the pan, although I eventually got them

> out intact. (Not without a fair amount of

> swearing, however.) I had to use two of them per

> hot dog, and the round hot dog kept trying to

> slide out from between the two bun pieces. Tasted delicious, though.

>

> Okay, Effort Two:

>

> Six egg whites, beaten stiff with a few pinches of salt.

>

> Beat two egg yolks with 2 tablespoons finely ground pecan butter.

>

> Drizzle on the egg whites. Whip together.

>

> Put a large sheet of parchment paper (slightly

> longer than the pizza stone) on a stiff cutting

> board. Turn out the egg white mixture and spread

> it out into a rough rectangle on the parchment.

> Opened the oven, and pulled out the rack with the

> stone (next time I will make certain that the

> oven mitt I use doesn't have a hole in it) and

> slid the parchment onto the stone. Retouched the

> egg whites to a smoother layer, slid the rack back in and closed the oven.

>

> Bake for 18 minutes. Slide the parchment back out

> onto the cutting board, and turn off the oven.

> Use a pizza wheel to slice into bread-sized

> slices, or a slightly larger rectangle which can

> wrap around the hot dog, cheese, and chili. YES!

> (Though I wish you could have seen the look on my

> non-SCD husband's face when I informed him I

> needed to grab his buns.... to measure for the

> size of the rectangle, of course...)

>

> But there's this annoyance of having to take the

> time to make the pecan butter, since I do not have a food processor.

>

> So, Effort THREE!

>

> Six egg whites, beaten stiff with a few pinches of salt.

>

> Sprinkle with 4 tablespoons finely ground pecans.

>

> Beat two egg yolks, and drizzle on. Whip together.

>

> Put a large sheet of parchment paper (slightly

> longer than the pizza stone) on a stiff cutting

> board. Turn out the egg white mixture and spread

> it out into a rough rectangle on the parchment.

> Opened the oven, and pulled out the rack with the

> stone and slid the parchment onto the stone.

> Retouched the egg whites to a smoother layer,

> slid the rack back in and closed the oven.

>

> Bake for 18 minutes. Slide the parchment back out

> onto the cutting board, and turn off the oven.

> Use a pizza wheel to slice into bread-sized

> slices, or a slightly larger rectangle which can

> wrap around the hot dog, cheese, and chili. YES!

>

> I swear, this stuff comes up tasting like whole

> wheat bread. The pizza stone eliminates the need

> to turn the souffle bread over to bake the bottom, which makes it much easier.

>

> Now then, what about those twelve spare egg yolks

> I have sitting around? Beat until thick and

> yellow, sprinkle in 3 tablespoons of pecan flour,

> mix, and spread on parchment paper and bake on a

> regular pan on the top shelf of the oven while

> baking Version 3. Allow to cool. Slice thinly.

> Egg noodles. (Actually, I've done this before

> with just eggs, but always had a problem with the

> egg crepes sticking to the pan. My suspicion is

> that the egg yolks without the nut flour would work fine, too)

>

> But I just can't resist experimenting. So I took

> a couple of handfuls of the " egg noodles " and put

> them in the dehydrator over night. Crispy,

> crunchy pretzel-like sticks. Bet they'd do well

> as " Chinese noodles " with a stir fry, too.

>

> The next experiments will involve trying almond

> flour, cashew flour, and maybe some walnut

> flour. I'm also going to try making a batch of

> the bread, dressing it with pizza sauce and

> homemade pepperoni and provolone... I love my nut

> flour Parmesan crusted pizzas, but they're still pretty heavy.

>

> I've often thought that perhaps one reason people

> new to the diet have trouble is because they're

> craving bread-substitutes. However, their bodies

> aren't ready for large quantities of nut flours

> or even nut butters yet. But they may be able to

> tolerate small quantities, if they tolerate the

> eggs. In my case, I'm trying to keep my calorie

> intake to a modest level because of the obesity

> which is the hallmark of my particular brand of

> digestive disorder. Full nut breads are pretty

> calorie-dense -- a reason carb junkies sometimes

> find themselves eating just nut breads because

> they fill up on the breads the same way they used

> to fill up on grain-based breads and don't have

> room for healthy meats, vegetables, fruits, yogurt, and broths.

>

> It has the advantage of requiring one large

> mixing bowl for the whites, and two smaller ones

> for the yolks -- two in one and four (for later

> noodles) in the other. It also needs a mixer and

> some parchment paper. Minimal cleanup. Takes

> about 35 minutes from the time I turn on the oven

> to the time I'm pulling the bread out of the

> oven. This bread is relatively light -- about 55

> calories per sandwich sized slice. I haven't calculated out the noodles.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

At 11:00 AM 4/21/2010, you wrote:

Thanks Marilyn. You remind

me of Cook's Illustrated--they go through all the steps and tell you why

something worked or didn't work so it's a lot easier to learn a

method--the method--when you switch ingredients around.

Maybe I'll get the nerve to try the souffle bread

someday!

Heh. Can you whip egg whites stiff? Then you can make souffle

bread!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

This should be archived in the application section :)Marilyn, I just created a text file on the group website with your repost about the souffle bread. Hope that's okay! Now hopefully people can access it easier since searching the archives seems to be difficult. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

At 12:06 PM 4/21/2010, you wrote:

Marilyn, I just created a text

file on the group website with your repost about the souffle bread. Hope

that's okay! Now hopefully people can access it easier since searching

the archives seems to be difficult.

Yep, that's fine. I created a folder for recipes and moved it

there.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle