Friday, December 30, 2011
7-8 T butter
3/4 c buttermilk
1 c sugar
1/2 t baking soda
1 t coconut extract
Place butter, buttermilk and sugar in a sauce pan. Over medium heat stir until sugar is dissolved and butter melted. Bring to a boil and boil 1 minute. Remove from heat and add baking soda and extract. It will bubble up - just continue to stir and give it a few minutes for the "fizz" to reduce before serving.
1 c sugar
1/2 c light corn syrup
1/4 c water
1/2 t cinnamon
1/2 c whipping cream
In medium sauce pan stir all ingredients together EXCEPT cream. Stirring constantly, bring to a boil over medium heat. Boil 2 minutes. Remove from heat, stir in cream. Cool 30 minutes, Syrup will thicken as it cools. Serve warm.
Thursday, December 29, 2011
Chocolate Mousse Pie
7 oz. semi sweet chocolate chips
1 1/2 c. miniature marshmallows
1/2 c. milk
2 c. heavy whipping cream, add 1 t. vanilla before whipping
1 9" pie crust (graham cracker or chocolate crumb or pastry shell baked)
1. In a heavy saucepan, heat the chocolate chips, marshmallows and milk over low heat until chocolate is melted and marshmallows have "disappeared" and mixture is smooth, stirring constantly. BE PATIENT AS THIS TAKES TIME.
2. COOL to room temperature. It will cool faster if you remove pan from heat and place on a cooling rack so air can get under it and cool faster.
3. Whip cream and vanilla. Gently fold into chocolate mixture; pour into crust (cooled crust of course). Refrigerate for at least 3 hours. Refrigerate leftover.
Sunday, December 11, 2011
No Knead Bread Recipe
*I tried this first in November 2011 while in PA with the family. Making it again since I liked it so much. I love having another reason to use my cast iron Dutch oven! I will also add that though the recipe says this is a wet dough it seemed too wet for me and I added additional flour...who knows how much??? I found it hard to shape into a round loaf. These directions and photos I got off Pinterest and you can go here to see more info.
No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works.
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)
Thursday, December 8, 2011
2/3 c. fresh lemon juice
Wednesday, December 7, 2011
1 pound ground mild Italian sausage
1 small-medium onion, chopped
2 Tbsp minced garlic
2 tsp dried oregano
1/2 tsp crushed red pepper flakes (scant)
1 can tomato sauce
2 bay leaves
1 tsp crushed basil
1 14-oz can diced tomatoes
6 cups chicken stock
8 oz (half a package) small pasta (not precooked)
8 oz Ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
pinch of pepper
Sprinkle over soup and topping:
2 cups shredded mozzarella cheese
Heat a stock pot over med-high heat and add 2 Tbsp olive oil. Heat for a minute then add the onion and saute until soft. Add garlic and crumble the ground beef, cooking until no longer pink. Drain. Return meat to the pot and add tomato sauce, oregano, red pepper flakes and stir until well incorporated. Cook for about five minutes.
Add chicken stock, bay leaves and diced tomatoes. Bring to a boil and simmer for 20-30 minutes. Add uncooked pasta and cook to al dente. Do not overcook or let the soup simmer at this point as the pasta will get mushy.
As the pasta is cooking prepare the cheese topping. Mix all ingredients, except mozzarella, together and set aside.
To serve, ladle soup into bowls, add a dollop of cheese topping and sprinkle mozzarella on top.
Friday, December 2, 2011
1½ c. warm water
1 ½ t. salt
2 T. sugar
2 T. butter or olive oil
4 c. flour
2 t. yeast
Place above ingredients (in order given or according to your machines instructions) into bread pan and mix on “Dough “ cycle. When completed, remove from pan, knead to expel air and form into a 1 or 2 ball(s). Place on a greased (or vegetable sprayed) baking sheet. I like to let my dough rise in a warm oven by turning the oven on for 1 minute then turning it off. It takes approximately 45 minutes to double in size. Remove from oven and preheat oven to 425 degrees. Bake 20-30 minutes or till done. When done, remove from oven, place on rack and rub butter on outside and cover with a cloth till cooled. Happy eating.
Wednesday, May 25, 2011
The Spicery’s Rolls - a restaurant in downtown
1 1/2 c. boiling water
1/2 c. margarine (or butter)
1 1/2 t. salt
1 c. sugar
1 1/2 c. additional water (not boiling)
6 oz. evaporated milk (small can)
1/4 c. yeast (that is correct)
9 1/8 cups flour
Makes 3 dozen large rolls.
In a large bowl, pour boiling water over margarine. Add salt and sugar and stir well. When margarine is melted, mix in additional water. Stir in evaporated milk and yeast. Let bubble. Slowly add flour. Turn out on a floured board and knead about 10 minutes. Next, grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about 1 hour. Form into dinner rolls, let rise until doubled. Preheat oven to 375* 20 minutes before baking. Bake for 20 minutes. Makes 36 rolls. (These rolls are HUGE! I made these for preschool, but didn't have time for them to "double in size". They were still good. Very sweet compared to my dinner rolls.)
msk notes: after forming into rolls place in buttered pans, cover with tea towels to rise in warm location.
Thursday, May 19, 2011
* Kosher salt
* 12 oz. egg tagliatelle or fettuccine (I used fetuccine)
* 2 Tbsp. (1/4 stick) unsalted butter
* 2 oz. thinly sliced prosciutto, torn into 1" pieces
* Zest and juice of 1 orange
* 1/2 cup heavy whipping cream
* Freshly ground black pepper
* 1/4 cup finely grated Parmesan
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/4 cup pasta water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water (I forgot to add the pasta water--still turned out great), orange juice, orange zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Garnish with remaining zest.
(Then stuff your face.)
Monday, April 18, 2011
1 cup reduced-fat mayo
1/2 cup reduced-fat sour cream
1/2 cup 1% buttermilk
2 green onion stalks
1 tsp. onion powder
1 tsp. red wine vinegar
1/2 tsp. garlic powder
salt and pepper to taste
Place all in a blender or food processor; cover and process until smooth. Cover and refrigerate for at least 1 hour before serving.