tag:blogger.com,1999:blog-65156221815491526882024-03-12T21:10:14.876-07:00Nobody Does AnythingI believe that nobody does anything, and I'm going to put out some ideas for things to do. A lot of them may take place in the kitchen.Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-6515622181549152688.post-23980168985287352052013-01-02T18:15:00.001-08:002013-01-02T18:15:28.320-08:00Chicken Pot Pie<b>Chicken pot pie </b><br />
http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx<br />
<ul>
<li class="plaincharacterwrap">1 pound skinless, boneless chicken breast halves - cubed</li>
<li class="plaincharacterwrap"> 1 cup sliced carrots</li>
<li class="plaincharacterwrap"> 1 cup frozen green peas</li>
<li class="plaincharacterwrap"> 1/2 cup sliced celery</li>
<li class="plaincharacterwrap"> 1/3 cup butter</li>
<li class="plaincharacterwrap"> 1/3 cup chopped onion</li>
<li class="plaincharacterwrap"> 1/3 cup all-purpose flour</li>
<li class="plaincharacterwrap"> 1/2 teaspoon salt</li>
<li class="plaincharacterwrap"> 1/4 teaspoon black pepper</li>
<li class="plaincharacterwrap"> 1/4 teaspoon celery seed</li>
<li class="plaincharacterwrap"> 1 3/4 cups chicken broth + enough to boil chicken in</li>
<li class="plaincharacterwrap"> 2/3 cup milk</li>
<li class="plaincharacterwrap"> 2 (9 inch) unbaked pie crusts (we prefer trader joe's)</li>
</ul>
<div class="directions" style="margin-top: 10px;">
<ol>
<li><span class="plaincharacterwrap break">Preheat oven to 425 degrees F </span></li>
<li><span class="plaincharacterwrap break"> In a
saucepan, combine chicken, carrots, peas, and celery. Add chicken broth
to cover and boil for 15 minutes. Remove from heat, drain and set
aside. </span></li>
<li><span class="plaincharacterwrap break"> In the
saucepan over medium heat, cook onions in butter until soft and
translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir
in chicken broth and milk. Simmer over medium-low heat until thick.
Remove from heat and set aside. </span></li>
<li><span class="plaincharacterwrap break"> Place
the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
Cover with top crust, seal edges, and cut away excess dough. Make
several small slits in the top to allow steam to escape.
</span></li>
<li><span class="plaincharacterwrap break"> Bake in
the preheated oven for 30 to 35 minutes, or until pastry is golden
brown and filling is bubbly. Cool for 10 minutes before serving.
</span></li>
</ol>
</div>
Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-26606473393411385122013-01-02T18:14:00.001-08:002013-01-02T18:14:43.007-08:00Eggplant Parmesan
<b>Eggplant Parmesan </b><br />
http://allrecipes.com/Recipe/Eggplant-Parmesan-II/Detail.aspx<br />
<br />
<ul>
<li class="plaincharacterwrap"> 3 eggplant, peeled and thinly sliced</li>
<li class="plaincharacterwrap"> 2 eggs, beaten</li>
<li class="plaincharacterwrap"> 4 cups Italian seasoned bread crumbs</li>
<li class="plaincharacterwrap"> 6 cups spaghetti sauce, divided</li>
<li class="plaincharacterwrap"> 1 (16 ounce) package mozzarella cheese, shredded and divided</li>
<li class="plaincharacterwrap"> 1/2 cup grated Parmesan cheese, divided</li>
<li class="plaincharacterwrap"> 1/2 cup dried basil</li>
</ul>
<div class="directions" style="margin-top: 10px;">
<ol>
<li><span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> Dip
eggplant slices in egg, then in bread crumbs. Place in a single layer
on a baking sheet. Bake in preheated oven for 5 minutes on each side.
</span></li>
<li><span class="plaincharacterwrap break"> In a
9x13 inch baking dish spread spaghetti sauce to cover the bottom.
Place a layer of eggplant slices in the sauce. Sprinkle with
mozzarella and Parmesan cheeses. Repeat with remaining ingredients,
ending with the cheeses. Sprinkle basil on top. </span></li>
<li><span class="plaincharacterwrap break"> Bake in preheated oven for 35 minutes, or until golden brown. </span></li>
</ol>
</div>
Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com1tag:blogger.com,1999:blog-6515622181549152688.post-28985405819006757432012-12-12T11:33:00.001-08:002012-12-12T11:33:31.008-08:00Roasted butternut squash soup with apples and bacon <h3 style="color: black; font-weight: normal;">
<b><span style="font-size: x-small;">Roasted butternut squash soup with apples and bacon </span></b></h3>
<h3 style="color: black;">
<span style="font-size: x-small;"><span style="font-weight: normal;">This
recipe comes from Mark Bittman of the New York Times. It's the best
soup I've ever had. I strongly suggest making/buying some fresh bread
(we had thick-sliced asiago cheese bread from panera) to go with it.</span> </span></h3>
<ul style="color: black;">
<li><span style="font-size: x-small;">1 butternut squash, about 1 1/2 pounds, peeled, seeded and cut into cubes</span></li>
<li><span style="font-size: x-small;">1 large onion, chopped</span></li>
<li><span style="font-size: x-small;">2 large apples, peeled, cored and chopped</span></li>
<li><span style="font-size: x-small;">4 bacon slices, or one 1/2-inch-thick strip slab bacon, chopped</span></li>
<li><span style="font-size: x-small;">2 tablespoons minced garlic</span></li>
<li><span style="font-size: x-small;">Salt and black pepper</span></li>
<li><span style="font-size: x-small;">3 tablespoons olive oil</span></li>
<li><span style="font-size: x-small;">1 tablespoon chopped fresh sage or 1 teaspoon dried</span></li>
<li><span style="font-size: x-small;">1/2 cup dry white wine or water</span></li>
<li><span style="font-size: x-small;">6 cups vegetable or chicken stock or water</span></li>
</ul>
<div style="color: black;">
<span style="font-size: x-small;">Heat the oven to 400 degrees Fahrenheit. </span></div>
<div style="color: black;">
<span style="font-size: x-small;">Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet. </span></div>
<div style="color: black;">
<span style="font-size: x-small;">Sprinkle with salt and pepper and drizzle with the oil. </span></div>
<div style="color: black;">
<span style="font-size: x-small;">Roast,
stirring every now and then, until the squash, onion and apples are
tender and browned and the bacon is crisp, which takes about 45
minutes. </span></div>
<div style="color: black;">
<span style="font-size: x-small;">Remove the roasting pan from the oven. </span></div>
<div style="color: black;">
<span style="font-size: x-small;">Stir in the sage and white wine and scrape up all the browned bits from the bottom. </span></div>
<div style="color: black;">
<span style="font-size: x-small;">If
you're using a roasting pan that can be used on the stovetop, position
the pan over 2 burners and put both on medium heat. Otherwise,
transfer the contents of the pan to a large pot or Dutch oven and set it
over medium heat. </span></div>
<div style="color: black;">
<span style="font-size: x-small;">Add
the stock and cook until the squash, onion and apples break apart and
thicken and flavor the broth, which takes about 25 minutes. You can
help the process along by breaking the mixture up a bit with a spoon.</span></div>
<div style="color: black;">
<span style="font-size: x-small;"><br />
</span></div>
Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-55777791577088168612011-11-26T09:59:00.000-08:002011-11-26T09:59:58.243-08:00Turkey Gravy<ol><li>Bring 4 cups turkey stock to a boil in medium pot. Remove from heat, keep warm</li>
<li>Melt 4 TBSP unsalted butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour. Whisk until it turns golden brown and smells slightly toasted.</li>
<li>Gradually whisk in the turkey stock, bring to a boil, then reduce to a simmer.</li>
<li>Add 2 bay leaves or 1 sprig thyme. Toss in some umami flavor with porchini mushrooms and 2 TBSP madiera wine. Season with salt</li>
</ol>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-29355274401940637742011-10-10T12:58:00.000-07:002011-10-10T12:58:24.154-07:00NaanShamelessly stolen from Serious Eats<br />
<br />
<br />
<div class="ingredients-section"> <ul><li><span class="ingredient">1 (.25 ounce) package active dry yeast</span></li>
<li><span class="ingredient">1 cup warm water</span></li>
<li><span class="ingredient">1/4 cup white sugar</span></li>
<li><span class="ingredient">3 tablespoons milk</span></li>
<li><span class="ingredient">1 egg, beaten</span></li>
<li><span class="ingredient">2 teaspoons salt</span></li>
<li><span class="ingredient">4 1/2 cups bread flour</span></li>
<li><span class="ingredient">1/4 cup butter, melted </span></li>
</ul><ol><li>In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume</li>
<li>Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.</li>
<li>Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate and oil the grill grate.</li>
<li>At grill side, roll one ball of dough out into a thin circle. Place dough on grill, and cook for 1 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 1 to 3 minutes. Remove from grill, and continue the process until all the naan has been prepared </li>
</ol></div>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-25159376650417277272011-09-14T13:01:00.000-07:002011-09-14T13:01:06.524-07:00Braised Chicken with Potatoes, Olives and Lemon<ul><li>2.25lbs chicken thighs</li>
<li>Coarse salt</li>
<li>1 tbsp EVOO</li>
<li>1.25 cups chicken stock</li>
<li>12 baby fingerling potatoes</li>
<li>5 garlic cloves, smashed and peeled</li>
<li>.5 cups green olives (we used kalmata)</li>
<li>1 small lemon, washed and cut into wedges</li>
<li>6 thyme sprigs</li>
<li>1 teaspoon cornstarch</li>
</ul><ol><li>Preheat oven to 450F</li>
<li>Season chicken with salt</li>
<li>Heat a lodge cast iron skillet on medium high heat with oil</li>
<li>Cook chicken for 5 minutes, then flip and push to the side</li>
<li>Add 1 cup stock and 1/2 tsp salt</li>
<li>Add potatoes, bring to a boi</li>
<li>Add garlic, olives, lemon wedges and thyme, return to a boil</li>
<li>Put the skillet in the oven, cook for 30 minutes, flipping the potatoes after 15</li>
<li>Return to stovetop, add cornstarch and remaining stock, bring to a boil</li>
<li>Serve</li>
</ol>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-52654230188656459342011-09-13T19:36:00.000-07:002011-09-13T19:36:56.398-07:00Brown Sugar Glazed Salmon<ul><li>2 pieces Salmon</li>
<li>4 TBSP brown sugar</li>
<li>1 TBSP mustard</li>
<li>1 TBSP soy sauce</li>
</ul><ol><li> Preheat over to 425F</li>
<li>Mix non-salmon ingredients</li>
<li>Lay out one piece of aluminum foil for each piece of salmon, and place the salmon inside, skin side down</li>
<li>Spread the sauce on top of the salmon</li>
<li>Close the aluminum foil</li>
<li>Bake for 10 minutes</li>
<li>Change the oven to high broil</li>
<li>Open up the aluminum foil</li>
<li>Broil for 2 minutes</li>
<li>Serve</li>
</ol>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-60323282014090003292011-09-09T13:23:00.001-07:002011-09-09T13:23:21.223-07:00Chocolate Coca-Cola Cake<span style="color: black; font-family: Calibri; font-size: 12pt;"><br clear="all" /> </span> <br />
<div> <div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">2 C. Cake Flour</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">2 C Sugar</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">½ tsp. Ground Cinnamon</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">2 Sticks Butter</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">¼ C Cocoa</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">1 C Coca-Cola</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">½ C Buttermilk</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">1 tsp. Baking Soda</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">2 Eggs</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">1 tsp. Vanilla</span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="color: black;">¼ tsp. Salt</span></div></div><span style="color: black; font-family: Calibri; font-size: 12pt;"><br clear="all" /> </span> <div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-left: 0.25in;"><i><span><span>1.<span style="font: 7pt "Times New Roman";"> </span></span></span></i>Sift together the flour and sugar. </div><div class="MsoNormal" style="margin-left: 0.25in;"><i><span><span>2.<span style="font: 7pt "Times New Roman";"> </span></span></span></i>Heat butter, cocoa and Coca-Cola to boiling point.</div><div class="MsoNormal" style="margin-left: 0.25in;"><i><span><span>3.<span style="font: 7pt "Times New Roman";"> </span></span></span></i>Add to the flour/sugar mixture. Stir to blend. </div><div class="MsoNormal" style="margin-left: 0.25in;"><i><span><span>4.<span style="font: 7pt "Times New Roman";"> </span></span></span></i>Add buttermilk, soda, eggs, salt and vanilla & stir. </div><div class="MsoNormal" style="margin-left: 0.25in;"><i><span><span>5.<span style="font: 7pt "Times New Roman";"> </span></span></span></i>Pour into a greased and floured oblong pan.</div><div class="MsoNormal" style="margin-left: 0.25in;"><i><span><span>6.<span style="font: 7pt "Times New Roman";"> </span></span></span></i>Bake at 350<span style="font-family: "Century Gothic";">°</span> for 30-35 minutes. (Batter will be thin.)</div><div class="MsoNormal" style="margin-left: 0.25in;"><b><i><span><span>7.<span style="font: 7pt "Times New Roman";"> </span></span></span></i></b>Ice while hot.</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"> <hr align="center" color="red" noshade="noshade" size="2" width="75%" /> </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span><span style="font-size: 13pt;">COCA-COLA ICING:</span></span></div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>½ C Butter</div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>½ C Coca-Cola</div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>4 C Confectioners' Sugar</div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>¼ C Cocoa</div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>1 T Vanilla</div><div style="margin-left: 0.45in;"><span style="font-family: Symbol; font-size: 10pt;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span> </div><div class="MsoNormal" style="margin-left: 0.25in;"><i><span><span>1.<span style="font: 7pt "Times New Roman";"> </span></span></span></i>Heat to boiling point the butter, cocoa and Cola-Cola. </div><div class="MsoNormal" style="margin-left: 0.25in;"><i><span><span>2.<span style="font: 7pt "Times New Roman";"> </span></span></span></i>Add confectioners' sugar and vanilla; stir to blend. </div><div class="MsoNormal" style="margin-left: 0.25in;"><i><span><span>3.<span style="font: 7pt "Times New Roman";"> </span></span></span></i>Poke holes in the hot cake and pour the hot icing over it.</div>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-39852504498110797082011-09-04T06:31:00.000-07:002012-02-12T16:18:45.228-08:00Rogan Josh Lamb Curry<ul><li>2lb lamb leg, cubed</li>
<li>4 TB oil</li>
<li>4 TB Penzy's Rogan Josh seasoning </li>
<li>1 tsp salt</li>
<li>1 cup water</li>
<li>1/2 cup plain yogurt</li>
<li>1 large onion, minced</li>
</ul><ol><li>brown lamb in oil</li>
<li>remove lamb, brown onion in same oil</li>
<li>add seasoning, salt to onion, stir 1 minute</li>
<li>add in lamb, water yogurt</li>
<li>let cook on low heat 1-2 hours</li>
<li>raise heat and reduce until thick</li>
</ol>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-72790526098174274662011-09-02T12:37:00.001-07:002011-09-02T12:37:44.276-07:00Panang Curry with Chicken<ul><li class="plaincharacterwrap ingredient"> 5 tablespoons Panang curry paste (you can find this at an asian market)</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons butter</li>
<li class="plaincharacterwrap ingredient"> 4 cups coconut milk</li>
<li class="plaincharacterwrap ingredient"> 2/3 pound skinless, boneless chicken breast, cubed</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons palm sugar</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons fish sauce, or to taste</li>
<li class="plaincharacterwrap ingredient"> 6 kaffir lime leaves, torn</li>
<li class="plaincharacterwrap ingredient"> 2 fresh red chile peppers, sliced</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup fresh Thai basil leaves</li>
</ul><ol><li><span class="plaincharacterwrap break"> Fry the curry paste in the butter in a large skillet or wok over medium heat until fragrant</span></li>
<li><span class="plaincharacterwrap break">Stir the coconut milk into the curry paste and bring to a boil</span></li>
<li><span class="plaincharacterwrap break">Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes</span></li>
<li><span class="plaincharacterwrap break">Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes</span></li>
<li><span class="plaincharacterwrap break">Garnish with sliced red chile peppers and Thai basil leaves to serve</span> </li>
</ol>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-64609298278591012712011-08-21T11:11:00.000-07:002011-08-21T11:11:06.621-07:00Potato CasseroleNeeded a quick potato casserole recipe to bring to our friends house, and Allrecipes.com did not disappoint. Here it is:<br />
<br />
Ingredients:<br />
<br />
<ul><li class="plaincharacterwrap ingredient"> 5 pounds red potatoes, cooked and cubed (scrub the potatoes then boil them for 25 minutes)</li>
<li class="plaincharacterwrap ingredient"> 1 pound sliced bacon, cooked and crumbled</li>
<li class="plaincharacterwrap ingredient"> 4 cups cubed Cheddar cheese</li>
<li class="plaincharacterwrap ingredient"> 4 cups shredded sharp Cheddar cheese</li>
<li class="plaincharacterwrap ingredient"> 1 large onion, finely chopped (saute in garlic and olive oil if you have a couple extra minutes)</li>
<li class="plaincharacterwrap ingredient"> 1 cup mayonnaise (we use the mayo with EVOO)</li>
<li class="plaincharacterwrap ingredient"> 1 cup sour cream (we used Creme Fraiche, and it turned out great)</li>
<li class="plaincharacterwrap ingredient"> 1 tablespoon minced chives (feel free to use lots more of this)</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon pepper</li>
</ul><br />
Recipe:<br />
<ol><li> Combine potatoes and bacon in one bowl</li>
<li>In another bowl, combine everything else and mix</li>
<li>Add those two bowls together, mix (but not TOO much)</li>
<li>Transfer to a greased 4.5 qt baking dish (we actually halved the recipe, and it filled up an 8x10 casserole dish)</li>
<li>Bake for 50-60 minutes at 325F until bubbling</li>
</ol>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-44669939569267421012011-05-16T06:35:00.000-07:002011-05-17T06:52:55.594-07:00Chocolate Cake, Chocolate Icing, Zabaglione, Creme Brulee French ToastThese are good.<br />
<br />
<a href="http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx">Chocolate Cake</a><br />
<br />
<a href="http://allrecipes.com/Recipe/Rich-Chocolate-Frosting-2/Detail.aspx">Chocolate Icing</a><br />
<br />
<a href="http://allrecipes.com/Recipe/Zabaglione/Detail.aspx">Zabaglione</a><br />
<br />
<a href="http://smittenkitchen.com/2011/05/creme-brulee-french-toasts/">Creme Brulee French Toast</a>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-71343256134083946222011-04-03T07:55:00.000-07:002011-04-03T07:55:52.151-07:00Molten Chocolate Cake...This is a richer version of our famous chocolate souffle. We ate it instead of dinner one night this weekend:). You have to refrigerate the "dough" for 1 hour before putting it in the oven, so this recipe takes a bit of time, but it is well worth it.<br />
<br />
Ingredients:<br />
6 oz. semi sweet chocolate<br />
2 oz. bittersweet chocolate<br />
3/4 cup unsalted butter<br />
3 egg yolks<br />
3 whole eggs<br />
3/4 cup sugar <br />
3/4 cup all purpose flour<br />
<br />
Directions - Butter 8 six-oz. ceramic ramekins and dust with flour. In a bowl over a double-boiler, melt butter and chocolate, set aside and let cool. In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow batter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything; mix for 2 more minutes. Pour about 6 oz. of batter into each ramekin and refrigerate for 1 hour. In an oven preheated to 475F, bake ramekins on a cookie sheet for 10-12 minutes, or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately. Serve with ice cream or whipped cream.<br />
<br />
*Note: We made this recipe in one large ramekin (chocolate souffle dish), and it was wonderful, but it would be better in smaller ramekins. The molten part in the middle was large and overwhelming - it would be more balanced with the cake outside/molten center if it was separated into individual ramekins.<br />
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Posted by StephanieStephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-37401365368920596932011-04-03T07:39:00.000-07:002011-04-03T07:39:48.656-07:00Apple Crisp<div class="ingredients" style="margin-top: 10px;"> <h3><span style="font-weight: normal;">This recipe is from allrecipes.com - we recommend making a little more topping then the recipe calls for - it is amazing!</span></h3><h3>Ingredients</h3><ul><li class="plaincharacterwrap"> 4 apples - peeled, cored and chopped</li>
<li class="plaincharacterwrap"> 1 dash ground cinnamon</li>
<li class="plaincharacterwrap"> 1 dash ground nutmeg</li>
<li class="plaincharacterwrap"> 1/2 cup walnuts</li>
<li class="plaincharacterwrap"> 1/2 cup pecans</li>
<li class="plaincharacterwrap"> 1/2 cup brown sugar</li>
<li class="plaincharacterwrap"> 1/2 cup all-purpose flour</li>
<li class="plaincharacterwrap"> 4 tablespoons butter, diced</li>
<li class="plaincharacterwrap"> 1 pinch salt</li>
</ul><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Preheat oven to 350F. </span></li>
<li><span class="plaincharacterwrap break"> Place apples in a pie pan and dust with cinnamon and nutmeg. <b>Cover with foil</b> and bake for 20 minutes. </span></li>
<li><span class="plaincharacterwrap break"> In a food processor chop nuts with a few short pulses. Pour in sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples. </span></li>
<li><span class="plaincharacterwrap break"> Bake in preheated oven for 30 minutes, or until golden brown.</span></li>
</ol></div><br />
</div>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-19208836423280137672011-03-28T15:04:00.000-07:002011-03-28T15:04:28.865-07:00Crispy Black Bean Tacos with Feta and Cabbage SlawAwesome recipe, but I'm super busy now. With no pomp and circumstance, here it is.<br />
<br />
<ul><li>1 can black beans, drained</li>
<li>1/2 tsp ground cumin</li>
<li>2 tsp olive oil</li>
<li>1 TBSP lime juice</li>
<li>2 cups coleslaw mix</li>
<li>2 green onions, chopped</li>
<li>1/3 cup chopped fresh cilantro</li>
<li>corn tortillas</li>
<li>1/3 cup crumbled feta</li>
<li>hot sauce</li>
</ul>Directions<br />
<ol><li> Combine beans and cumin. Partially mash the beans</li>
<li>Combine everything else (except for hot sauce, feta and tortillas), and toss</li>
<li>Heat up a non-stick pan with a dab of olive oil in it until just before the smoking point</li>
<li>Toss a tortilla in. Spoon some beans on. Once it's browned, take it out of the pan, add the slaw mixture, feta and enjoy (with hot sauce)<br />
</li>
</ol>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-77203155128135463052011-01-30T05:59:00.000-08:002011-01-30T05:59:50.698-08:00Herb-Crusted Rack of Lamb with Honey Mustard Glaze and Garlic ConfitI received a copy of Thomas Keller's cookbook Ad Hoc at Home from my wife for Christmas. The recipes in it are amazing so far, but quite a bit more complex than we normally make. With a free Saturday night, we decided to take a shot at the Rack of Lamb with Honey Mustard. Here's my thoroughly documented walk-through of how it works:<br />
<br />
The first thing you have to learn with Thomas Keller's recipes is that to make any given recipe, there are probably 1-3 recipes you have to make before. Case in point, the Rack of Lamb requires 4 cloves of Garlic Confit.<br />
<br />
Garlic Confit:<br />
<br />
1 cup peeled garlic<br />
2 cups canola oil<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><ul><li>Put the garlic in a saucepan and cover with canola oil.</li>
<li>Turn the heat on medium - low, so that the oil is just barely bubbling.</li>
<li>Cook for 45 minutes, until the garlic cloves get soft. They'll look like this: </li>
</ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuut3hfpJwlUZ9NZCSZJRw7C_HNXGP1EWqRCceLX6X9QoJxng52DboaQ_cu7-i3ikspLLAklWEdWNPbndgv4jJjfjxHwsn1e_nkWrEJl2PoOLBAaTlOpqrSzbtf3OI9XBFuPOCMXHW0cT8/s1600/IMG_3224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuut3hfpJwlUZ9NZCSZJRw7C_HNXGP1EWqRCceLX6X9QoJxng52DboaQ_cu7-i3ikspLLAklWEdWNPbndgv4jJjfjxHwsn1e_nkWrEJl2PoOLBAaTlOpqrSzbtf3OI9XBFuPOCMXHW0cT8/s400/IMG_3224.jpg" width="400" /></a> <br />
<div class="separator" style="clear: both; text-align: center;"></div><ul><li>Take the garlic off the heat, and let it cool in the oil.</li>
<li>When it's cool, drain it. You can keep the oil for the lamb.</li>
<li>Only 4 cloves are required for the lamb, so I tossed the rest of them on some parchment paper and froze them. They'll be great to add some easy flavor to sauces and recipes in the future.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh31DEF5qbhKTLsx8cnnhNrZeRE-IbWyQ762JUpBIMoNYdEN1RC9n1HpNuYR5ykGEEbd1-n-FEFPh8pfmdbDw-9e8OsYZ_h5NdcDl-mzr4W0V8hZhasEa3jSmtsCi7OW7hIZEUORV43Ulz/s1600/IMG_3226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh31DEF5qbhKTLsx8cnnhNrZeRE-IbWyQ762JUpBIMoNYdEN1RC9n1HpNuYR5ykGEEbd1-n-FEFPh8pfmdbDw-9e8OsYZ_h5NdcDl-mzr4W0V8hZhasEa3jSmtsCi7OW7hIZEUORV43Ulz/s400/IMG_3226.JPG" width="400" /></a></div><br />
Now that the garlic is done, it's time to move on to the real recipe.<br />
<br />
Herb-Crusted Rack of Lamb with Honey Mustard Glaze<br />
<br />
2 frenched 8-bone racks of lamb<br />
Kosher salt and fresh ground pepper<br />
Canola oil (I reused the oil from the garlic confit)<br />
0.25 cup dijon mustard<br />
3 TBSP honey<br />
6 TBSP unsalted butter at room temperature<br />
4 cloves garlic confit<br />
3-5 anchovies<br />
1.5 cups ground panko bread crumbs<br />
3 TBSP finely chopped flat-leaf parsley<br />
1 TBSP minced rosemary<br />
<br />
My first piece of advice is to buy racks of lamb that are already frenched. I attempted to do this, but got confused at the Halal Butcher and walked away with a normal rack of lab. Here' what it looked like when I got home:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1KlI-3067IRhHJ2kiagayChgjVTzvhByUgvgYvF-1k3QFrulmbCjnySRl5za6iXzqR59XvaVTWVQ6vMPsBby5QA3rsi-ucQL-fJqj5jby4tUNcqwkV4E-VOSfF9P5DqEs2ESOq3suTRf/s1600/IMG_3227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1KlI-3067IRhHJ2kiagayChgjVTzvhByUgvgYvF-1k3QFrulmbCjnySRl5za6iXzqR59XvaVTWVQ6vMPsBby5QA3rsi-ucQL-fJqj5jby4tUNcqwkV4E-VOSfF9P5DqEs2ESOq3suTRf/s400/IMG_3227.JPG" width="400" /></a></div><br />
Frenching the lamb basically means pulling all of the meat off the end of the bones. It makes them look cleaner. I used <a href="http://www.finecooking.com/videos/how-to-french-rack-of-lamb.aspx">this</a> website for instructions on how to french the rack. Here's the outcome:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcJsPHXWb87FckFsBS5yFJJ0xv4xP6OYaZi559iIlh7QOXxBKf225nE29Cxd-qGJYuvwQU-es1H36XaEtHjNTcAY1N6KI2TnE-FWd8xeCBo59TfbNnt7rf72G4q2-usM0OndSHsSDsMO2/s1600/IMG_3228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcJsPHXWb87FckFsBS5yFJJ0xv4xP6OYaZi559iIlh7QOXxBKf225nE29Cxd-qGJYuvwQU-es1H36XaEtHjNTcAY1N6KI2TnE-FWd8xeCBo59TfbNnt7rf72G4q2-usM0OndSHsSDsMO2/s400/IMG_3228.JPG" width="400" /></a></div><br />
Next, score the fat on top of the lamb and season well with salt and pepper.<br />
This would be a good time to turn the oven on to 425. <br />
Get out a roasting pan with a roasting rack (we use a cooling rack in a jellyroll pan) - you'll need this as soon as you're done searing the rack.<br />
Heat the canola oil (peferrably garlic confit oil) in a large frying pan over medium-high heat. <br />
One rack at a time, cook the racks fat-side down in the pan. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3UqxC6ke_wQmhLhZel1uPf3EnFKJs3nnX63eewCh_eCcBC6a0s2kU19SMXVyeU-PTa0EP5aubyAlZ3X0FaD7AHh_bjiyWOPBAyUZP0Ln4kGzeMwKyu17fMia6S1j5eO_vhJk3V_hNsWe/s1600/IMG_3230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3UqxC6ke_wQmhLhZel1uPf3EnFKJs3nnX63eewCh_eCcBC6a0s2kU19SMXVyeU-PTa0EP5aubyAlZ3X0FaD7AHh_bjiyWOPBAyUZP0Ln4kGzeMwKyu17fMia6S1j5eO_vhJk3V_hNsWe/s400/IMG_3230.JPG" width="400" /></a></div><br />
After 90-120 seconds, move them to the roasting pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6bg8a7qOzg4QyB4ANGPrO5RY6x-A1g_ukLI2RoaycVcc8LhcoIWFpko-OMs-C65QrugRdjyAoBvd1Pylx_q-pM1BeNMGJzPq84ezYH1-vjCgpDEr5Pd8ysbygyBkigOmOF4ctyQxzB0p/s1600/IMG_3232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6bg8a7qOzg4QyB4ANGPrO5RY6x-A1g_ukLI2RoaycVcc8LhcoIWFpko-OMs-C65QrugRdjyAoBvd1Pylx_q-pM1BeNMGJzPq84ezYH1-vjCgpDEr5Pd8ysbygyBkigOmOF4ctyQxzB0p/s400/IMG_3232.JPG" width="400" /></a></div><br />
Next, you'll need to prep your topping. Puree the garlic, butter and anchovies in a food processor.<br />
Transfer this puree to a large bowl, add in the bread crumbs, parsley and rosemary. Combine well, but the result should still be chunky.<br />
Combine the mustard and honey, and brush this mixture over the fat and meat side of the racks.<br />
Pat a thick layer of the bread crumbs on the top of the lamb.<br />
Bake for 25-35 minutes (it took us 24), until the meat reaches an internal temperature of 128-130 F.<br />
Let the racks rest for 10 minutes, and you'll have:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKLsR6R1t-zgJ4MnPw1_TenV3sUaLry5BIygLwwC0Ncf_MKrL5akMMh3noi6hM1-wDr0_O5XApLakj6p0bLTeI706XkvcnQJZOE8yqL3wsHvWEne5ppzGASVv7UI85QNXSciXJ-wx3YLj/s1600/IMG_3235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKLsR6R1t-zgJ4MnPw1_TenV3sUaLry5BIygLwwC0Ncf_MKrL5akMMh3noi6hM1-wDr0_O5XApLakj6p0bLTeI706XkvcnQJZOE8yqL3wsHvWEne5ppzGASVv7UI85QNXSciXJ-wx3YLj/s400/IMG_3235.JPG" width="400" /></a></div>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com1tag:blogger.com,1999:blog-6515622181549152688.post-1295614820102609782011-01-29T06:46:00.000-08:002011-01-29T06:47:47.240-08:00Best-Ever Brownies<a href="http://www.bonappetit.com/images/magazine/2011/02/mare_cocoa_brownies_with_browned_butter_and_walnuts_v.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://www.bonappetit.com/images/magazine/2011/02/mare_cocoa_brownies_with_browned_butter_and_walnuts_v.jpg" width="288" /></a>So we get a subscription to Bon Appetit magazine. Not exactly sure why we get it, because I don't think we pay for it. At any rate, the recipes tend to be more complicated than I like to make on any given night. Their February issue has a huge picture of brownies with the title "Best-Ever Brownies" on the cover. We had to try them. The long and short? They're really good brownies, and they taste not at all like the Gheradelli brownies we normally make. They're very dense, very chocolately, and pair very well with coffee the next morning. Here's how it works:<br />
<br />
10 tablespoons unsalted butter<br />
1.25 cups granulated white sugar<br />
.75 cup unsweetened cocoa powder (we used cocoa powder from Penzey's Spices, which was fabulous)<br />
1 teaspoon vanilla extract (we used home made)<br />
2 eggs<br />
.33 cup + 1 TBSP flour<br />
1 cup chopped walnuts<br />
<br />
<ol><li>Preheat oven to 325.</li>
<li>Line bottom and sides of 8x8 pan with aluminum foil and spray with non-stick spray.</li>
<li>Measure out the sugar, cocoa, vanilla, 2 TBSP water, and 0.25 tsp salt into a large mixing bowl</li>
<li>Melt butter (cut into 1 TBSP slices) in saucepan over medium heat. Cook until the butter starts to brown, but before it burns. Stir it as it cooks.</li>
<li>Remove the butter from the heat, immediately dump it into the dry mixture. Stir vigorously to mix.</li>
<li>Let cool 5 minutes</li>
<li>Add eggs to mixture, 1 at at time. Beat them in very well.</li>
<li>When the mixture is consistent, add the flour. Beat 60 strokes.</li>
<li>Lightly stir in nuts.</li>
<li>Put the brownies in the pan (note: this word here should be "coax" - the mixture is very thick)</li>
<li>Bake for 25 minutes, or until a fork / toothpick / olive pick inserted into the middle comes out clean.</li>
</ol>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com1tag:blogger.com,1999:blog-6515622181549152688.post-24829020631849299822011-01-25T12:37:00.000-08:002011-01-25T12:37:20.273-08:00WafflesWe add peanut butter to the recipe. It tastes good.<br />
<br />
Waffle Recipe<br />
<br />
<ul><li class="plaincharacterwrap"> 2 eggs</li>
<li class="plaincharacterwrap"> 2 cups all-purpose flour</li>
<li class="plaincharacterwrap"> 1 3/4 cups milk</li>
<li class="plaincharacterwrap"> 1/2 cup vegetable oil</li>
<li class="plaincharacterwrap"> 1 tablespoon white sugar</li>
<li class="plaincharacterwrap"> 4 teaspoons baking powder</li>
<li class="plaincharacterwrap"> 1/4 teaspoon salt</li>
<li class="plaincharacterwrap"> 1/2 teaspoon vanilla extract</li>
</ul><ol><li>Beat egg whites</li>
<li>Fold in all ingredients and mix until just smooth</li>
<li>Cook in a waffle iron</li>
</ol>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-55485397183563938992010-12-15T10:18:00.000-08:002010-12-15T10:18:25.615-08:00ToffeeIn preparation for this season's Christmas parties, I've taken to making toffee. The first time it didn't turn out well (I had the heat too high, and the butter separated), but the next two times have gone great. Here's how it works:<br />
<br />
Ingredients:<br />
4 sticks (2 cups) butter<br />
2 cups white sugar<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla<br />
12 oz quality chocolate (we used Ghiradelli semi-sweet)<br />
1 cup chopped nuts (almonds, pecans or walnuts - they all taste pretty similar)<br />
<br />
How to put it together:<br />
Put the butter into a large saucepan on medium (NOT medium-high) heat.<br />
After it starts to melt a bit, add the sugar and salt, stirring until the butter is melted.<br />
Once the butter melts, you'll want to almost leave it alone. The butter will start to foam. Only stir if you see clumps of sugar, or dark spots. It will look like this at first:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-b2H8L80zgKDsr27gX6MuZBc9J_TJmFxTmmYIdNz3YLYJo8N5bBSEgHPGgNBI708uNYp-AdMBBGdVUG8Tsdeee9hUTg-6nI-UMnwgQtCKIxncrZQ4dxmUhCXGrQKzxS4MqgOj6Y_VtMm/s1600/toffee2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-b2H8L80zgKDsr27gX6MuZBc9J_TJmFxTmmYIdNz3YLYJo8N5bBSEgHPGgNBI708uNYp-AdMBBGdVUG8Tsdeee9hUTg-6nI-UMnwgQtCKIxncrZQ4dxmUhCXGrQKzxS4MqgOj6Y_VtMm/s400/toffee2.JPG" width="298" /></a></div><br />
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While this is cooking, run the nuts through a food processor, then run the chocolate through a food processor.<br />
Keep cooking the butter/sugar until it looks about like this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwO38YT0BkKu0mzYeIA7Ql1csuO2v523ZppgU3FYzLRZ3-R07Aj7YqLDgcUBWcfUTr1MGt5w3LNZ5GIARX0YSphYqYIhD5XlY_ol4TKASGzbs_ivVFNTV3SybTK5Sa6EkhVQUXc39Vtua/s1600/toffee1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwO38YT0BkKu0mzYeIA7Ql1csuO2v523ZppgU3FYzLRZ3-R07Aj7YqLDgcUBWcfUTr1MGt5w3LNZ5GIARX0YSphYqYIhD5XlY_ol4TKASGzbs_ivVFNTV3SybTK5Sa6EkhVQUXc39Vtua/s400/toffee1.JPG" width="298" /></a></div><br />
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Pull it off the heat, and pour this toffee part onto a jelly roll pan lined with aluminum foil, parchment paper or a silpat.<br />
Sprinkle the chocolate over the top, and after it melts for a minute, smooth it out with a spatula.<br />
Sprinkle the nuts over the top, and use a spatula to press them down into the chocolate.<br />
Let this harden, crack it up and you're good to go. The final result will look something like this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2CQqqQYWgY5qvBfVKBzE6jY24ZBkDpBCmIqj1qt-2qcTV1CvUHBhWKYjaEIqZRIPzwdPy_iMQH0QKIGeDvhH5kCgVg-bctXcb9a7vfOPt4ukuhhV6-JzMQ3guMvwPjsmaGc7_Lj70YAW/s1600/toffee3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2CQqqQYWgY5qvBfVKBzE6jY24ZBkDpBCmIqj1qt-2qcTV1CvUHBhWKYjaEIqZRIPzwdPy_iMQH0QKIGeDvhH5kCgVg-bctXcb9a7vfOPt4ukuhhV6-JzMQ3guMvwPjsmaGc7_Lj70YAW/s400/toffee3.jpg" width="298" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwO38YT0BkKu0mzYeIA7Ql1csuO2v523ZppgU3FYzLRZ3-R07Aj7YqLDgcUBWcfUTr1MGt5w3LNZ5GIARX0YSphYqYIhD5XlY_ol4TKASGzbs_ivVFNTV3SybTK5Sa6EkhVQUXc39Vtua/s1600/toffee1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwO38YT0BkKu0mzYeIA7Ql1csuO2v523ZppgU3FYzLRZ3-R07Aj7YqLDgcUBWcfUTr1MGt5w3LNZ5GIARX0YSphYqYIhD5XlY_ol4TKASGzbs_ivVFNTV3SybTK5Sa6EkhVQUXc39Vtua/s1600/toffee1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwO38YT0BkKu0mzYeIA7Ql1csuO2v523ZppgU3FYzLRZ3-R07Aj7YqLDgcUBWcfUTr1MGt5w3LNZ5GIARX0YSphYqYIhD5XlY_ol4TKASGzbs_ivVFNTV3SybTK5Sa6EkhVQUXc39Vtua/s1600/toffee1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwO38YT0BkKu0mzYeIA7Ql1csuO2v523ZppgU3FYzLRZ3-R07Aj7YqLDgcUBWcfUTr1MGt5w3LNZ5GIARX0YSphYqYIhD5XlY_ol4TKASGzbs_ivVFNTV3SybTK5Sa6EkhVQUXc39Vtua/s1600/toffee1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-30062731733205516812010-12-13T13:57:00.000-08:002010-12-13T13:57:32.457-08:00Homemade MarshmallowsHey Team-<br />
<br />
This is a recipe that I've been wanting to try for a long while, and finally decided to do it. The recipe that I used was attributed to Thomas Keller, but I cannot confirm this. Here's how it works:<br />
<br />
Ingredients: <br />
3 envelopes of unflavored gelatin<br />
1/2 cup cold water<br />
2 cups granulated sugar<br />
2/3 cups corn syrup<br />
1/4 cup water<br />
1/4 teaspoon salt<br />
1 Tablespoon vanilla extract<br />
Confectioners' sugar<br />
<br />
Instructions:<br />
Pour the 1/2 cup cold water into your stand mixer, add the gelatin. Let this sit for 20 minutes. It will turn to ugly jello.<br />
In a small saucepan, combine the sugar, corn syrup and 1/4 cup water. Bring to a full boil and boil for 60 seconds.<br />
Transfer the mixture to your mixer, add the salt, and beat on high (I actually started out on medium for the first 3-4 minutes until the mixture firmed up, to prevent splattering). In the last minute, add the vanilla.<br />
While that is in the mixer, lightly but thoroughly oil the inside of a 9x9 pan (I actually used a pie pan), and a plastic spatula<br />
Scoop, prod, or otherwise cajole the now very sticky mixture into the pan, and do your best to spread it out evenly (though the peaks and valleys do provide some character)<br />
Let the marshmallow block rest for 12 hours.<br />
Remove the marshmallow block and cover it in confectioner's sugar. Use scissors or a pizza cutter to cut them into whatever shapes you desire, and cover any newly exposed edges in sugar.Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-90979401688490437342010-12-01T10:33:00.000-08:002010-12-01T10:33:41.771-08:00Sloppy Joe's with White BreadHey Readers (which mostly likely means just my mom)!<br />
<br />
Last night we made sloppy joe's. We didn't have any bread around to serve them on. I made the trip to the store and came home with 20 pieces of store brand white bread for only $1! This is 4x less than we normally spend on a loaf of Health Nut bread. Around our house growing up we always ate white bread. Stephanie didn't. Needless to say, she was shocked. At any rate, I need to enjoy this loaf of white bread while it lasts, because it may be our last for a while.<br />
<br />
Sloppy Joe's (adapted from http://allrecipes.com/Recipe/Sloppy-Joes-II/Detail.aspx)<br />
1 - 1.5 lbs lean ground beef<br />
.25-.75 cups chopped onion (we used yellow)<br />
.25-.75 cups chopped green pepper<br />
1 clove garlic, minced<br />
1 tsp yellow mustard<br />
1 tbsp brown sugar<br />
.75 cups ketchup<br />
<br />
Brown the meat, onion, pepper and garlic. Pour off the liquid. Add the rest of the ingredients and simmer for fifteen minutes. Serve on WHITE BREAD!<br />
<br />
*One modification to the recipe I saw suggested that once you drain the liquid, you can add everything to a crock pot for 3-4 hours. That would probably be really good.Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-26131105040088611242010-11-01T07:30:00.000-07:002010-11-01T07:30:52.706-07:00Banana Nut BreadThis is a banana nut bread recipe from our friend Danielle. It's really good. <br />
<br />
.75 c butter<br />
1.5 c sugar<br />
2-3ripe bananas<br />
2 eggs<br />
1 tsp vanilla<br />
2 c sifted flour<br />
1 tsp baking soda<br />
3/8 tsp salt<br />
1/2 c buttermilk<br />
3/4 c walnuts<br />
<br />
Cream butter and sugar together.<br />
Then mix the rest of the ingredients.<br />
Divide into 2 9x5x5 pan or muffins (just adjust the time).<br />
Bake for 1 hour at 325 degrees.Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com1tag:blogger.com,1999:blog-6515622181549152688.post-10529852287208265022010-10-27T14:16:00.000-07:002010-10-27T14:16:00.038-07:00No-Knead Quick Bread I like this bread and am making it for dinner.<br />
<br />
3 cups bread flour<br />
3/4 teaspoon regular yeast (not instant) <br />
1 1/4 teaspoon salt<br />
1 1/2 cups water<br />
Mix all the ingredients.<br />
Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen. It should get a 6 to 8-hour rise. <br />
Lightly mist a counter or baking sheet with spray oil and turn dough out on it. Shape it roughly into a ball, mist with oil again, and cover with a towel or plastic wrap.<br />
Let proof for about an hour. <br />
Heat the oven to 450°F. Put a Dutch oven in the oven to heat. When the dough has doubled in size, put it in the pan.<br />
Cover the pot with a lid and bake for 30 minutes.<br />
Remove lid and bake for another 15 minutes to let it brown. <br />
<br />
<br />
http://www.thekitchn.com/thekitchn/baked-good/noknead-bread-in-a-hurry-035556Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-2879797186916156262010-10-18T08:36:00.000-07:002012-12-12T11:33:59.548-08:00Chicken Tikka Masala, Sticky Rice with Mango<div style="color: black;">
<span style="font-size: small;"><b>Chicken Tikka Masala</b></span></div>
<div style="color: black;">
<span style="font-size: small;">Classic indian dish that Stephanie and I had at curry boyz in SF and had to figure out how to make. We buy some pizza dough and bake it on our pizza stone at 550F and it tastes just like naan. You could also make rice to go with it.</span></div>
<div style="color: black;">
<span style="font-size: small;">http://allrecipes.com//Recipe/chicken-tikka-masala/Detail.aspx</span></div>
<ul style="color: black;">
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 cup yogurt</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 tablespoon lemon juice</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 2 teaspoons ground cumin</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 teaspoon ground cinnamon</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 2 teaspoons cayenne pepper</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 2 teaspoons freshly ground black pepper</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 tablespoon minced fresh ginger</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 3 boneless skinless chicken breasts, cut into bite-size pieces</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 4 long skewers (soak them in water so they don't burn)</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 tablespoon butter</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 clove garlic, minced</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 jalapeno pepper, finely chopped</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 2 teaspoons ground cumin</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 2 teaspoons paprika</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 (8 ounce) can tomato sauce</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 cup heavy cream</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1/4 cup chopped fresh cilantro</span></li>
</ul>
<div class="directions" style="color: black; margin-top: 10px;">
<ol>
<li><span class="plaincharacterwrap break" style="font-size: small;">In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, and ginger. Stir in chicken, cover, and refrigerate for 1 hour. </span></li>
<li><span class="plaincharacterwrap break" style="font-size: small;"> Preheat a grill for high heat. </span></li>
<li><span class="plaincharacterwrap break" style="font-size: small;"> Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. </span></li>
<li><span class="plaincharacterwrap break" style="font-size: small;"> Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. </span></li>
</ol>
<span style="font-size: small;"><b>Sticky Rice with Mango</b></span><br />
<br />
<span style="font-size: small;">This recipe is from our friend Danielle. It's really good.</span><br />
<span style="font-size: small;">1 Mango</span><br />
<span style="font-size: small;">4 tablespoons sugar (add more to taste)</span><br />
<span style="font-size: small;">2 cups sticky rice</span><br />
<span style="font-size: small;">2 pinches salt</span><br />
<span style="font-size: small;">1 13.5 oz can coconut milk</span><br />
<span style="font-size: small;">Cook jasmine rice in a rice cooker.</span><br />
<span style="font-size: small;">Heat the coconut milk in a pot over medium heat. Stir constantly and</span><br />
<span style="font-size: small;">let the coconut milk simmer. Hard boiled coconut milk will curdle. Add</span><br />
<span style="font-size: small;">sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk</span><br />
<span style="font-size: small;">over the hot sticky rice. Let it sit for 5 minutes. The sticky rice</span><br />
<span style="font-size: small;">will absorb all the coconut milk. The rice should be a little mushy.</span><br />
<span style="font-size: small;">Spoon the rest of the coconut milk on top of the rice at serving time.</span><span class="plaincharacterwrap break" style="font-size: small;"> </span> </div>
<div style="color: black;">
<span style="font-size: small;"><br />
</span></div>
<div style="color: black;">
<span style="font-size: small;"><br />
</span></div>
Enjoy!Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0tag:blogger.com,1999:blog-6515622181549152688.post-84147300992995121212010-08-29T06:43:00.000-07:002013-01-02T18:15:18.665-08:00Breakfast Potatoes, Eggplant Parmesan<b>Awesome breakfast potatoes </b><br />
http://www.thekitchn.com/thekitchn/side-dish/side-dish-recipe-extracrispy-tossed-potatoes-121218<br />
2 pounds waxy or all-purpose potatoes, like red skinned or Yukon Golds<br />
2 tablespoons olive oil<br />
Kosher salt<br />
Preheat the oven to 450°. <br />
Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about an inch of cold water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but the centers are still hard.<br />
Drain the potatoes and put them in a large mixing bowl. Drizzle the potatoes with the olive oil and sprinkle them with one teaspoon of kosher salt. Place a dinner plate over the bowl, and holding it tight like a lid, give the potatoes a few good shakes to roughen up the sides and edges. <br />
Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re evenly browned and crispy. Allow to cool slightly and serve immediately.Stephenhttp://www.blogger.com/profile/04300452189079904754noreply@blogger.com0