Since my son needs to eat dairy free,
we have been living the soy
and rather tasteless life for the past 3+ years...
The bread we eat for sandwiches is 10% ingredients I cannot pronounce
and 90% air....blech...
So I have been rebelling a bit of late
(Tom, don't yell at me....)
and have been slipping a little dairy in a recipe or two...
The October issue of Country Living Magazine has these "Angel Biscuits"
that are pure heaven...
There are two, count 'em, 2 sticks of butter
AND buttermilk in this recipe...
I could not substitute soy;
it would have been sacrilege to do so...
Well, they are gifts from the angels, I tell ya...
Have made them thrice already
and have been passing them out
to the neighborhood in warm, cloth napkin bundled baskets...
A great way to foster neighborly relationships!
Autumn brings out the cook in many of us...
Facebook is alive with Friends
making a wide variety of comfort foods
that look mouthwatering...
Friends, you can cook!
Friends, you can cook!
This morning I baked a basic No Knead Bread,
perfected by Jim Lahey of the Sullivan Bakery...
Now that I have figured yeast out, I am on a tear...
This one is super easy....no kneading, really!
This Tuscan style bread will be part of din din tonight...
Last week, I decided to try some of Ree Drummond's recipes...
Now, she must be a disciple of the Our Lady of Paula Deen
where the main doctrine proclaims
the divinity of lard, butter and cream.....
LOTS of it!
My husband, whose gastrointestinal system recoils from fats,
like Dracula to garlic,
almost had to leave the room
while I watched the latest installment of the Pioneer Woman Cooks
on the Food Network...
Yeah, Ree likes her butter, to be sure,
but she has a ton of recipes that are not as heart unhealthy...
So, last week I made her Pot Roast...
It was the.best.ever.
Not dry and stringy, but moist and flavorful...
Pair it with mashed potatoes
and a green veggie of your liking and,
Whoa Nellie....that's a darn good dinner!
Encouraged, I made Sherried Tomato Soup with breadsticks...
but life was a little too hectic that day...
Talk about tomato soup extraordinaire....it was outrageously good...
Had it for lunch today, too...
Super awesome tasting two days later....
Last night was the best Ree recipe yet....
If you don't like olives,
like the rest of my family,
you can omit them with no detriment to the dish...
I dumped the whole 3/4 cup of olives in the dish
and let the olive haters pick them out...
The dinner was most delicious,
served over pasta, with green beans,
french bread and applesauce...
Crazy good...
So the new week has begun
and we are off to the races of tutoring,
soccer, Mad Science group, CCD, etc. etc.
I will be making the usual
"Breakfast for Dinner" on Tuesday nights,
easy spaghetti and meatballs tonight
and other quickie meals this week...
so I will try to make her Milky Way cake
(which has 11 Milky Way bars in it!!)
and the Coffee Cake, Literally for desserts...
The key is to let the kids enjoy them
and for me to just have a taste...
Must have control or else the fat jeans might just fit again....
Angel Biscuits
Ingredients:
1 pkg active dry yeast
5 C all purpose flour, plus 1/2 C more for surface
1/4 C sugar
2 T baking powder
1 1/2 tsp salt
2 sticks butter
2 C buttermilk
In a small bowl, dissolve yeast in 1/4 C warm water (100F - 110 F) and set aside. In a large bowl sift together flour, sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture. Add buttermilk and reserved yeast mixture and mix well to form a light, fairly wet dough. Sprinkle 1/4 C flour on work surface. Divide dough in half and roll out 1 piece into a 1/2 inch thick 9x18 inch rectangle. Fold dough lengthwise in thirds to create a triple layered 3 x 18 inch rectangle. Cut into 6 three inch squares. Repeat with remaining flour and dough for a total of 12 biscuits. Place biscuits, just touching, on a nonstick baking sheet; cover loosely with plastic wrap and refrigerate overnight to rise. Preheat oven to 400 degrees. Remove biscuits from refrigerator and let sit 10 minutes. Bake until golden brown, 15-20 minutes
Baking the Perfect Loaf of Bread at Home
Formula and Process created by Jim Lahey, owner of Sullivan St Bakery
Formula:
3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)
Equipment:
Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)
Process:
Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.
Recipe: Cathy’s Sherried Tomato Soup
Ingredients
- 6 Tablespoons Melted Butter
- 1 whole Medium Onion, Diced
- 1 bottle (46 Oz.) Tomato Juice
- 2 cans (14 Oz. Cans) Diced Tomatoes
- 1 Tablespoon (up To 3 Tablespoons) Chicken Base
- 3 Tablespoons (up To 6 Tablespoons) Sugar
- 1 pinch Salt
- Black Pepper To Taste
- 1 cup Cooking Sherry
- 1-1/2 cup Heavy Cream
- Chopped Fresh Parsley
- Chopped Fresh Basil
Preparation Instructions
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.
Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes.
And give thanks for soups like this.
Recipe: Pot Roast
Ingredients
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Recipe: Chicken with Olives
Ingredients
- 4 Tablespoons Butter
- 4 Tablespoons Olive Oil
- 6 pieces Chicken (I Used Thighs And Legs) With Skin
- 1 whole Medium Onion, Diced
- 5 cloves Garlic, Minced
- 2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
- 1 whole 28 Ounce Can Whole Tomatoes, Completely Drained And Juice Squeezed Out, Chopped
- 1 cup White Wine (or Low Sodium Chicken Broth)
- Salt
- Freshly Ground Black Pepper
- 1/4 cup Heavy Cream
- 1 cup Whole Green Olives
- 12 ounces, weight Linguine, Cooked Al Dente And Drained
Preparation Instructions
Preheat oven to 375 degrees.
In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate.
Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.
Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.) Put on lid and shake the pan to "stir" in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.
Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired.
In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate.
Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.
Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.) Put on lid and shake the pan to "stir" in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.
Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired.
Recipe: Coffee Cake (Literally!)
Ingredients
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- 1/4 teaspoon Salt
- 2 sticks Butter
- 3 Tablespoons Instant Coffee Crystals
- 1/2 cup Buttermilk
- 2 whole Eggs
- 1 teaspoon Baking Soda
- 2 teaspoons Vanilla
- _____
- FOR THE ICING:
- 1-1/2 stick Butter
- 1 pound Powdered Sugar
- 2 Tablespoons Instant Coffee Crystals
- 1/4 teaspoon Salt
- 4 Tablespoons Heavy Cream
Preparation Instructions
Preheat oven to 350 degrees. Grease and flour two round baking pans.
In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.
Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.
In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.
Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.
Allow to cool completely.
Combine all icing ingredients, then ice the cake. Chill for an hour before serving.
In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.
Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.
In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.
Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.
Allow to cool completely.
Combine all icing ingredients, then ice the cake. Chill for an hour before serving.
Milky Way Cake
Ingredients - 11 whole Milky Way Bars (regular Size), Divided Use
- 3 sticks Margarine, Divided Use
- 2-½ cups All-purpose Flour
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- ½ cups Buttermilk
- 3 teaspoons Vanilla Extract, Divided
- 2 cups Sugar
- 4 whole Eggs
- 2 cups Powdered Sugar
- 1 dash Salt
- ½ cups Milk (more If Needed)
- 1 cup Finely Chopped Pecans
Preparation Instructions
Preheat oven to 300 degrees F.In a double boiler or in a saucepan over very low heat, melt 8 Milky Way bars together with 1 stick margarine, stirring to combine. Once melted, remove from heat and set aside.
Sift flour and salt together and set aside.
Mix baking soda with buttermilk, then add 2 teaspoons vanilla and set aside.
Cream 1 stick of margarine with the 2 cups of granulated sugar. Add eggs one at a time. Add flour mixture and buttermilk alternately to the creamed mixture, mixing after each addition. Add melted candy bar mixture and mix to combine.
Pour into a greased jelly roll pan or 9 x 13 baking pan and bake for 1 hour or until cake is done in the center. Remove from oven and allow to cool.
To make the icing, melt the remaining 3 Milky Way bars with remaining 1 stick margarine (in a double boiler or in a saucepan over very low heat). Add powdered sugar, dash of salt, milk, 1 teaspoon vanilla, and chopped pecans and stir over low heat. Add more milk if needed.
Pour over the cooled cake and allow to set. Cake will be very sticky! Don’t expect neat, perfect slices.
Serve with ice cream or whipped cream, then go run five miles!
No comments:
Post a Comment