Honestly, there is very little to eat in my house at the moment. I mean there are bagels and grapes and some blackberries but seriously? What happened to everything? I blame communism. Anyway I'm thinking about making some bread or muffins or something out of flour, yeast, butter and sugar since those are basically the only things in my kitchen right now. Hell i just might make cookies for dinner...dinner cookies. Yeah that's it ill attempt making a savory cookie.... this should be interesting. Ill post m discoveries later tonight.
Also I haven't posted in the last couple days b/c Ive been out of it and playing video games and trying to remember to do my homework; not to mention getting ready for the S.A.T. Oh the joys of high school!
On the final note, Tech Center was okay today. We had to make up our own Stir-Fry recipe, mine came out pretty good but I'm getting sick of just making stir-fries. I'll get over it,I love Tech Center.
Here's my Stir-fry recipe-
Sesame Honey Chicken Stir-fry:
Sauce:
-1/4 c. soy sauce
-1/4 c. chicken stock
-3 tbs. honey
-1 tbs. lemon juice
-2 tsp. sesame oil
-2 tsp. paprika
-1 tsp. cumin
-1 tsp. curry powder
-1 tsp. ginger
-1 tsp. turmeric
-1/2 tsp. ground mustard
Stir-fry:
-2 cloves garlic,minced
-3 scallions, minced
-1 rib of celery, 1/4" thick half moons
-1/2 carrot, julienned
-1/2 zucchini, julienned
-1/2 red bell pepper, julienned
-6 oz. grilled chicken, 1" cubes
Whisk together all the sauce ingredients in a small bowl; set aside.
Heat a saute pan on medium-high heat. Add in the sauce mixture, bring to not quite a simmer. Add in the garlic and scallions, saute for around 3 mins. Toss in the veggies, cook for 5 mins.
Finally put in the chicken and heat for a final 3-5 mins.
Veggies should be a nice tender-crispness, or aldente [to the teeth.]
Serve with sticky white rice, so much more fun to eat it with chopsticks!
Showing posts with label Honey. Show all posts
Showing posts with label Honey. Show all posts
Wednesday, September 22, 2010
Tuesday, August 24, 2010
Sweet Jesus, I Love My Great Grandma Lucy.
Today, i was at my Grandmas taking care of my Great Grandma Lucy, playing wii bowling, eating ravioli making her, her Jack Daniel's and Pepsi. I went to the fridge, and to my delight i found BREAD PUDDING. This is no ordinary bread pudding, this is my great grandmas bread pudding and I've tried so hard to replicate it but I've always failed. Well that all changed today, after I got home I started to snoop through collections of recipes Lucy gave to my Mama.
Crusty Honey White Bread:
-2 eggs
-1 egg yolk
-enough lukewarm water
-5 3/4 c. white bread flour
-2 tsp. sugar
-2 tsp. salt
-2 tsp. active dry yeast
-4 tbs. butter, diced
-2 tbs. honey, i prefer either amber, or wildflower honey for this recipe
In a liquid measuring cup, lightly whisk the eggs and egg yolk together, then add enough lukewarm water to have 2 1/4 c. Now in a large bowl combine the flour, sugar, salt, and yeast. Add in the butter and combine with fingertips until it reaches the consistency of breadcrumbs. Next form a well in the center of the flour mixture and pour in the egg mixture, stir until a dough forms. Toss onto a well floured surface, and knead for 10 mins. Place in a large, oiled bowl; cover with plastic wrap, and let rise in a warm place for an hour.
Having a warm place for the dough to rise is essential for good bread. It allows the yeast to produce CO2 faster and make the bread rise better; but that's another story for another post.
To create a good space, place a bowl of piping hot water at the bottom rack of your oven, then place your bowl of dough on the top rack. The heat of the water creates an ideal environment for proper rising action.
Now that the dough has risen, knead for a minute. Form the dough so it's just as long as the pan, but three times as wide. Fold the dough in three length wise, place in a greased bread pan, and let rise covered in a warm place for an extra 30 mins, or until the dough rises above the pan. like so:
After the dough has risen for the second time, brush the top with melted butter and sprinkle with a tsp of sugar and 1/2 tsp of salt. Slip into the oven and bake for 30 mins, or until the bread sounds hollow when it is tapped.
Ta da!, in a day or two, this bread will be transformed into the "Perfect Bread Pudding." Goodnight !
Crusty Honey White Bread:
-2 eggs
-1 egg yolk
-enough lukewarm water
-5 3/4 c. white bread flour
-2 tsp. sugar
-2 tsp. salt
-2 tsp. active dry yeast
-4 tbs. butter, diced
-2 tbs. honey, i prefer either amber, or wildflower honey for this recipe
In a liquid measuring cup, lightly whisk the eggs and egg yolk together, then add enough lukewarm water to have 2 1/4 c. Now in a large bowl combine the flour, sugar, salt, and yeast. Add in the butter and combine with fingertips until it reaches the consistency of breadcrumbs. Next form a well in the center of the flour mixture and pour in the egg mixture, stir until a dough forms. Toss onto a well floured surface, and knead for 10 mins. Place in a large, oiled bowl; cover with plastic wrap, and let rise in a warm place for an hour.
Having a warm place for the dough to rise is essential for good bread. It allows the yeast to produce CO2 faster and make the bread rise better; but that's another story for another post.
To create a good space, place a bowl of piping hot water at the bottom rack of your oven, then place your bowl of dough on the top rack. The heat of the water creates an ideal environment for proper rising action.
Now that the dough has risen, knead for a minute. Form the dough so it's just as long as the pan, but three times as wide. Fold the dough in three length wise, place in a greased bread pan, and let rise covered in a warm place for an extra 30 mins, or until the dough rises above the pan. like so:
After the dough has risen for the second time, brush the top with melted butter and sprinkle with a tsp of sugar and 1/2 tsp of salt. Slip into the oven and bake for 30 mins, or until the bread sounds hollow when it is tapped.
Ta da!, in a day or two, this bread will be transformed into the "Perfect Bread Pudding." Goodnight !
Thursday, July 29, 2010
"Everything Revolves Around Bread and Death"
Last night, I was rummaging through old magazines i had, and i stumbled upon the first Bon Appetit I bought when i was 10. I was tickled and there was much rejoicing because this is the magazine that has the soda bread recipe that i love. Sadly , I didn't have any chocolate or candied orange peels when i wanted to make it today. However,me being my stubborn self, I made the recipe my own and the result was most pleasing. I tore a chunk off the round with a smile and dipped it in my tupelo honey,which by the way happens to taste great with everything.
Soda Bread with Cranberries:
-3 c. all purpose flour
-1/2 c. brown sugar [you can use granulated but i prefer brown]
-2 tsp. baking powder
-1 tsp. baking soda
-1 tsp. salt
-6 tbs. chilled butter cut into pats
-1/2 c. dried cranberries
-1 tsp. vanilla
-1 1/4 c. buttermilk
-1 large egg
Preheat the oven to 350 degrees Fahrenheit. In a large bowl combine the first 5 ingredients. Using your fingers, mix in the butter until its at the texture of meal. Fold in the cranberries and vanilla. In a medium bowl whisk together the buttermilk and egg, then add to the dry ingredients, stirring until it just comes together. Toss onto a floured surface and knead the dough until it forms,about five folds. Form into a round approximately 6 inches around and 2 inches high. Slit 1inch deep cuts on the top of the round in a sun beam pattern with a sharp knife.
This is how it should look once formed:
Place on a rimed baking sheet that has either been greased, or has a piece of parchment greased with butter, and bake in the oven for an hour. Once done move off the hot pan onto a cooling rack or a plate, just wait a few minutes for it to cool, then dig in!
The original recipe used 6 0z. of semi sweet baking chocolate and 6 0z. candied orange peels instead of cranberries and vanilla. Also the Bon Appetit recipe used white granulated sugar apposed to brown sugar. Goodnight nobody,it was nice chatting with you.
[Jewish proverb for title]
Soda Bread with Cranberries:
-3 c. all purpose flour
-1/2 c. brown sugar [you can use granulated but i prefer brown]
-2 tsp. baking powder
-1 tsp. baking soda
-1 tsp. salt
-6 tbs. chilled butter cut into pats
-1/2 c. dried cranberries
-1 tsp. vanilla
-1 1/4 c. buttermilk
-1 large egg
Preheat the oven to 350 degrees Fahrenheit. In a large bowl combine the first 5 ingredients. Using your fingers, mix in the butter until its at the texture of meal. Fold in the cranberries and vanilla. In a medium bowl whisk together the buttermilk and egg, then add to the dry ingredients, stirring until it just comes together. Toss onto a floured surface and knead the dough until it forms,about five folds. Form into a round approximately 6 inches around and 2 inches high. Slit 1inch deep cuts on the top of the round in a sun beam pattern with a sharp knife.
This is how it should look once formed:
Place on a rimed baking sheet that has either been greased, or has a piece of parchment greased with butter, and bake in the oven for an hour. Once done move off the hot pan onto a cooling rack or a plate, just wait a few minutes for it to cool, then dig in!
The original recipe used 6 0z. of semi sweet baking chocolate and 6 0z. candied orange peels instead of cranberries and vanilla. Also the Bon Appetit recipe used white granulated sugar apposed to brown sugar. Goodnight nobody,it was nice chatting with you.
[Jewish proverb for title]
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