Re: Goose
  By: Janis Kracht to Carol Shenkenberger on Sun Jul 26 2015 09:11 pm

 JK> Hi Carol,

 >>>> OTOH, although I have never had goose, I had heard that one of its
 >>>> features was that it had a high fat content -- something you are as
 >>>> fond of as protein content.  :-}}

 >>> And lots of bones... I found it a PITA to get the meat off a goose.
 >>> Perhaps I didn't have a classic "fat goose"... but it was in the
 >>> poultry bin.. so I tried it. blah.

 >> For us, it is a duck tomorrow. We make one about every 3 months and
 >> frankly, for the fat that gets used in so many other dishes.

 JK> That sounds so good :) Any duck sounds good to me (LOL). We have duck here
 JK>  about as often as you mention..

Works, I have about 3/4 cup duck fat now for the next 2-3 months sparing use.
Cooked duck for other recipes as well plus Don had some for dinner.

 
 >> Goose I find is bland and fatty with no special charm.

 JK> Yes, I agree.

I'm sure if that was what a person had, it would tase good enough but frankly,
I like duck better.

 >> Meantime, I made up 4 freezable lunches for next week and have a batch
 >> of french bread in the bread machine.

 >> 1 1/3 c water
 >> 4 c spoon fluffed flour
 >> 1 ts salt
 >> 1 1/2 ts yeast
 >> 1 whole egg

 >> This got added about 2 ts oregano and 1 ts ground thyme

 >> Set to dough and in 1.5 hours, shape to rolls on a greased pan and let
 >> rise about 1 hour (can be a bit more) then preheat oven to 400F and
 >> bake about 17 minutes.

 JK> Sounds great. I've started using the bread machine more often over here as
 JK>  well... It's too hot to expend the kind of energy necessary.

Grin, your recipe can be made in dough mode in the machine.  The one above is a
crusty french and you have to put it in bags or it dries out really fast.

 JK> ===Olive Bread===

 JK> 3 cups unbleached bread flour
 JK> 2 teaspoons yeast
 JK> 1 teaspoon sugar
 JK> 1 cup water, lukewarm
 JK> 1 large onion, chopped
 JK> 2 Tablespoons olive oil
 JK> 1 cup large black olives, pitted, and sliced in half

 JK> Put the yeast, the sugar,1 TB of oil and lukewarm water in a large bowl,
 JK> and add 1 cup of the flour. Mix well. Allow to rise to a sponge. Punch the
 JK>  sponge down and add the other two cups of flour. Knead for 10 minutes.
 JK> Let rise until doubled.

 JK> Flatten the dough out with your hands or use a rolling pin to make a long 
 JK> rectangle, about 12" long.

 JK> Saute the onion in the other Tablespoon of olive oil and add the olive
 JK> slices. Let cool a bit and spread on the dough leaving the edges empty.

 JK> Roll the dough up, pinching and pressing it a bit to hold the dough as you
 JK>  roll. Use the heal of your hand to seal the two edges. Let rise again
 JK> about an hour.

 JK> Bake in a preheated 400F oven on an oiled sheet for about a half hour or
 JK> until the loaf makes a hollow sound when you tap on it.
 JK> ==

I'd machine it right up to after the first flatten thne take it out and do the
rest the same.

 Lovely stuff!

  xxcarol
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