Posts Tagged ‘Recipes’

Reinventing grilled cheese « Dana McCauley’s food blog

October 11, 2009

Reinventing grilled cheese « Dana McCauley’s food blog

Mainly a link so I can find this recipe again. Sounds SO good…

Equal Opportunity Kitchen: Cauliflower Pancakes

September 12, 2009

Equal Opportunity Kitchen: Cauliflower Pancakes

Ingredients

1 medium to large head of cauliflower
3 large eggs
1/2 cup bread crumbs
salt and pepper to taste
3 tablespoons olive oil

Cut the cauliflower florets and boil in water until tender
While still warm, mash the florets. Add eggs, bread crumbs, salt and pepper

Shape the cauliflower into smallish pancakes and fry in olive oil on medium heat.

These freeze well and can be warmed up in the oven at 300 F for about 15 minutes.

Found this today while browsing. Sounds quite good. Recipe belongs to the link above where there are some wonderful pictures of them being made so go and look. Copying the recipe here for personal use.

Bacon Explosion: The BBQ Sausage Recipe of all Recipes

August 23, 2009

Bacon Explosion: The BBQ Sausage Recipe of all Recipes

Seen this before but it just showed up again on a forum and after reading it through again just GOTTA try it…

SOLID POTATO SALAD – The Crabby Cook – by Jessica Harper

July 12, 2009

The Crabby Cook – by Jessica Harper

SOLID POTATO SALAD

1 pound new potatoes, cut in half (or if they are big, cut in 1-inch chunks)
½ pound string beans, cut into 1 ½ pieces (try to find the tiny, French kind)
¾ cup mayonnaise
¼ cup crème fraiche
2 tablespoons lemon juice
1 teaspoon Dijon mustard
¼ cup fresh snipped chives
¼ cup finely chopped parsley
¼ cup finely chopped basil or dill
Salt and pepper to taste

1. Dump the potatoes in boiling, lightly salted water to cover. Simmer until the potatoes are just about tender, about 15 minutes. Then throw in the beans and continue cooking until the beans are crisp-tender, about 3 more minutes. Drain the vegetables and set them aside to cool. (If you are getting crabby, replay the Ross Sisters video.)

2. Whisk together the mayonnaise, crème fraiche, lemon juice and mustard. Stir in the herbs, salt and pepper.

3. In a large salad bowl, gently toss the potatoes and beans with enough dressing to coat the vegetables well. Correct the seasoning if necessary. Let the salad sit for an hour or so before serving. Or refrigerate and serve it later, but bring it to room temperature before you serve it.

Sounds good. Gonna have to give it a try.

Hump Day and Bread

May 6, 2009

And though early am about done if not done in. Been clearing up piles of stuff and sorting books and cd’s and assorted junk into their appropriate places. Cleared off a couple of shelves and moved them down a few notches to allow the larger volumes to stand upright and then started filling them up again.

Ripped a couple of music cd’s I found in the pile to iTunes. Downloaded and tried a media player (XMBC) that was highly touted in an article I read and then trashed it as on this machine (iBook) twas painfully slow and not intuitive to use. At all. YMMV.

Got a loaf of bread working in the bread machine. Trying the 1 1/2 – 2 loaf recipe, or that’s how I remember the stuff that goes in it.

1 1/2 cups of water
1 1/2 table spoons sugar
2 cups white flour
2 cups whole wheat flour
2 teaspoons salt

Never done it in a bread machine before but getting low on store bought bread and the freezer is full so figured I’d give it a shot. Will see in about 2 1/2 hours, or in the morning if I hit the sack before it’s done.

Think I’m gonna sit and read for a bit and maybe browse some then call it an early night. Till tomorrow… 😉

Making artisan bread in five minutes

February 20, 2009

Making artisan bread in five minutes

Cookbook authors Zoe Francois and Jeff Hertzberg demonstrate how to make artisan bread in five minutes a day.

Interesting video on making bread using water, flour, salt, and yeast. Gonna have to give it a try.

Pasties, Plain and Simple

February 20, 2009

Pasties Pasties

Pasties, Plain and Simple

To many people in the Upper Peninsula of Michigan, the pasty is much more than merely food — it is an identifying cultural mark that gives them their own identity. The same is true of the citizens of Cornwall, England.

The pasty is a simple food, really. While it doesn’t do justice to its taste, the pasty can be described as a pot pie without the pot; or a smaller, more portable meat pie.

Have read about these meat and veggie hand pies for years but never had one. This site has a wealth of recipes for all different kinds. Gonna have to give several of them a try.

Bread Recipe

February 15, 2009

The Oasis Of My Soul » Blog Archive » » Starting a Christmas tradition and making some bread. Tx

So I made some whole wheat bread today and this is my kit that is always ready. The orange bowl is always oiled and used for mixing and rising, the pan is for baking, those two never need washing. The cups and spoons are for measuring. Right! I use one rubber glove on my left hand to do the mixing, it saves water and the bread turns out a dense strongly flavored country style bread with a nice thick crust. Much different from a bread machine… which I have never used. This is the real “way”, the old fashion way, it only takes a couple minutes of actual labor. My recipe calls for 4 cups of stone ground whole wheat flour, 2 tablespoons of granules of yeast (much less expensive), 1.5C of water +/-, some oil spray and a bit of salt. The options are wide open such as adding honey, molasses, sunflower seeds, you name it.

I heat up one cup of water right into the measuring cup. No need for thermometer. You want it warm, comfortable for a finger to rest in it without burning. Mix it with the yeast in a little bowl, and let it rest a bit so it dissolves thoroughly. 4 cups of flour in the big bowl, a dash of salt, add the liquid yeast and also another .5 cups of water and start mixing with the… glove. Keep the bowl greased. You want the dough firm but not dry and not sticky, you might adjust the water.

I use the oven’s pilot after making the dough into a ball and covering it with a towel to let it rise for a couple hours, door closed. After risen, kneed it again a bit, into then the greased pan, a couple slits, let it rise again and bake at 400 for about close to an hour depending on your altitude. Making bread, baking bread is like a relationship you develop. It will take a couple tries maybe to find the right temperature and the right baking time, however that in itself will change as the seasons change. It will be delicious however from the first try.

Been meaning to post the link to the recipe I have been using for bread but not gotten to it before now, so here it is.

Am making another loaf today and it’s rising as I type. Am trying a bit of a change again this time. Todays recipe is:

3 cups whole wheat flour
1 cup general purpose flour
1 heaping tablespoon brown sugar
2 teaspoons salt
2 tablespoons yeast granules
2 cups warm water

Mix flour and salt in bowl. Heat water or use warm tap water. Add sugar and yeast to water. Mix and let a half inch or so head form then stir into dry flour mix. Stir/mix till all the flour is damp, cover and let rise in a warm place for a couple of hours. Sprinkle risen dough with flour, flour your (clean) hands and knead until the dough starts pushing back at you a bit, usually about 2 to 3 minutes. Form into a ball and place in a greased 9 to 10 inch round baking dish or divide into two parts and put into 2 greased oblong bread pans, cut a couple of crosses into the top of the dough, cover and let rise in a warm place until about double in size. Bake in 400 degree oven for 40 minutes to an hour, depending on how hard you want the crust. Remove from the oven and let sit until it cools a bit, cut and enjoy…

Many thanks to Ara for the basic recipe! Tis the best I have used to date!

How to Make Chocolate Snack Cake from eHow.com

February 15, 2009

How to Make Chocolate Snack Cake | eHow.com

Introduction
This moist, yummy fudge cake is mixed right in the pan, and can go from start to the table in less than an hour. It also contains no dairy or eggs, so it’s a great treat for anyone with allergies to those ingredients. For the same reason, it’s also a very inexpensive treat. And, it’s vegan, so it’s suitable for any and all vegetarians.
Instructions
Difficulty: Easy
Things You’ll Need

* 8 by 8 inch Baking pan (or 9 by 9 inch)
* All purpose flour (not self-rising)
* White sugar
* Unsweetened cocoa
* Baking soda
* Salt
* White or cider vinegar
* Vegetable oil
* Vanilla (or other) flavoring
* Water
* Fork or whisk

Steps
1
Step One
Preheat oven to 350 degrees.
2
Step Two
To dry baking pan, add 1 1/2 cups flour, 1 cup sugar, 3 tbsp. unsweetened cocoa, 1 tsp. baking soda, and 1/2 tsp. salt to baking pan. Combine thoroughly with fork or whisk.
3
Step Three
Make 3 hollows in dry ingredients. Add 1 tsp. vanilla to one hollow. Add 3 tbsp. vegetable oil to the second hollow. Add 2 tsp. vinegar to third hollow.
4
Step Four
Immediately pour 1 cup room temperature water over all ingredients, and stir well with fork or whisk to combine. There may still be a small streak of flour here or there, or a few small lumps. That’s okay.
5
Step Five
Quickly put cake in oven. Bake for 25 to 35 minutes, or until cake springs back when gently pressed in the center.
6
Step Six
Cool slightly, then serve. You may dust the cake with powdered sugar for decoration, or you can frost it, but it’s also great plain. It’s also delicious hot served with ice cream.

The above is the cake recipe that I used for the cake I made yesterday.

Only change I made was to add 1/2 teaspoon of baking powder to the dry mix.

Didn’t have a 8 or 9 inch square pan handy so I used a 8 inch round which caused it to be deeper and take a bit longer to cook in the center.

Turned out rather good. Was much better after sitting for several hours. Flavor had improved quite a bit. Not sure what it was exactly but twas quite noticeable. Next time I make it I think I’ll use milk instead of water and beat an egg into the milk prior to adding it to the dry mix.