Friday, April 11, 2014
Grilled Tomato and Eggplant Salad with Goat Cheese on Garlic Bread Crostini
Friday, April 4, 2014
The best and easy Garlic bread spread recipe
Quick Garlic Spread
Thursday, March 27, 2014
More No Knead Bread Success!
Jim Peterfeso sent this picture of a sourdough no-knead loaf. "The recipe was adapted from your sourdough recipe, but was wetter and cooked in a cast iron pot."
Martin says, "Heres my attempt at a no-knead bread recipe. I baked the dough in a very hot Lodge cast iron pot. Thanks again."
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This fantastic pairing is from Travis A, who says, "Last night I made the no-knead bread and Fromage Blanc. They were sooo yummy, I ate the whole thing in one sitting.... with a few friends of course."
These beautiful twins are from Rosko. Now, why didnt I think to make a double batch? I do need leftover bread for stuffing.
Thursday, March 13, 2014
Buffalo Stew With Fry Bread Crust
1 lb of buffalo stew meat
1 teaspoon of baking powder
4 potatoes
1/2 teaspoon of salt
1 medium onion
2 tablespoons of oil
seasoning salt
tomato sauce or jar of spaghetti sauce
fry bread dough
Heat the oil in a stew pot, chop the onions add to heated oil. Cook for a couple of minutes. Rinse your stew meat add to the onions add the seasoning salt to taste and add tomato sauce or spaghetti sauce stir well covering all the meat add 1/2 cup of water get it boiling let cook for about 30 minutes add the potatoes, cover and let cook through.
Then make your bread crust.
A pinch of sugar gives the bread a yummy taste and makes it softer. Mix all the dry ingredients together then add your liquids make a soft dough roll out on a floured surface when 30 minutes has past take stew off the stove let it cool and let the dough rest for about 10 minutes then put your stew in a deep pie dish or casserole and top with the rolled out dough. Bake for about 20 - 30 minutes.
Contributor: John Koda Miller
Tuesday, March 11, 2014
Tomato and bread soup
Ingredients
- Bread slices 2-3
- Finely chopped onions 1
- Chicken cube 1
- Finely chopped tomatoes 4
- Chicken stock 3 glasses
- Minced garlic 2-3 cloves
- Dry basil leaves 1tsp
- Finely chopped parsley 1tbsp
- Crushed red chili 1/2tsp
- Black pepper powder 1/2tsp
- Olive oil 4tbsps
- Salt as required
- Heat 4tbsp of olive oil in wok .Cut the breads slices into small squares and fry till they turn crisp and golden brown in color.Remove with a slotted spoon and place the bread on an absorbent paper.
- In the same oil fry 2-3 cloves of garlic, 1chopped onion. Fry until the onions soften and turn pink in color.
- Add 4 chopped tomatoes, 1tsp dried basil leaves, salt as required and ½ tsp black pepper powder. Cook for 1-2 minutes.
- Add 3 glasses of chickens tock and 1 chicken cube. Cook the mixture on a high flame.When the stock begins to boil add the fried bread slices and 1tbsp finely chopped parsley.
- Cook until the bread slices become soft.The delicious tomato and breads soup is ready to serve.
Monday, March 3, 2014
SANDRAS BLUEBERRY BRAIDED BREAD
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| A very impressive presentation that is actually simple to make, and a very decadent treat... |
Posted: by Sandra
Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.
INGREDIENTS:
***Yeast Sponge
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour
***Dough
2 eggs
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.
***Blueberry Filling
2 cups fresh blueberries
1/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice
***Egg Wash
1 egg
1 tablespoon milk
***Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg wash
METHOD:
Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for a 1/2 hour.
Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.
Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.
The next day, combine all of the blueberry filling ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.
Combine the egg and milk in a bowl and beat until combined, and set aside.
Combine all the cream cheese filling ingredients in a bowl and mix until combined.
Once blueberry filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.
Spread your fillings in the center of the dough (using this method as I did for the apple walnut version):
At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.
Preheat oven to 350 degrees.
Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.
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Variation: Click here for: Apple Walnut Braided Bread Recipe
Sunday, March 2, 2014
Cook the recipe campers succulent grilled lamb recipe with pita bread and fresh mint salad
You are on your camping holiday. You are on a grill Cook. Let us say you put on the burger. Now you think ever to yourself, what are the ingredients that make up this Burger?
We have seen all of the packages of the burgers of the list of E numbers and preservatives. You always do wonders how old and how good is the quality of the meat?
What better way to know the quality of the meat as to make the Burger fresh itself. So, you know that they are made from the freshest meat. It is of course no artificial colors or preservatives. You will be packed with all proteins and vitamins, which provides fresh meat.
Here, a quick and easy recipe for lamb is with fresh lean ground beef / lamb patties (small Burger). This is a fresh and tasty Mint salad Pocket accompanied a wonderful whole wheat PITA.
Ingredients: for 4 persons
1 Kg fresh lean ground beef / lamb
60 g finely chopped fresh parsley
1 medium onion finely chopped
25 g finely chopped fresh mint
1 Clove of garlic, crushed
1 Egg
Salt and pepper
Mint salad
4 small ripe tomatoes
20 g whole fresh mint leaves
1 small onion, finely sliced
1 Tablespoon olive oil
2 Tablespoons lemon juice
Method
Place the Lamb, parsley, mint, onions, garlic and egg in a large bowl. Knead all the ingredients together salt and pepper are added to the season. The use of the egg to bind the ingredients together, while the meal add extra protein and vitamins.
Shape the mixture into eight small pies and leave until you have made the Mint salad. First cut the tomatoes into rings to the Mint salad. Place them cut red onion, whole mint leaves, olive oil and lemon juice in a bowl with the slice. Turn with a spatula or large spoon gently over the salad. Add salt and pepper for seasoning at the same time. Stop if the salad is evenly coated with olive oil and lemon juice.
As soon as the salad prepared is brush on the patties a little olive oil both sides to stop it sticking to the hot bbq Grill. Place the patties on the grill and cook each side for about 3-4 minutes. Make sure that it is a nice Brown crust on the bottom, before you again. Otherwise it can to fall apart.
Put pita bread on the grill for a few seconds on each side Brown the whole grain. Pitas is an extra higher salary than with normal white pitas the meal with whole grain. Once browned take off the pitas and cut in half. Open and put a little salad in them. Add a lamb Pattie and then a little more salad.
If natural yoghurt, is it a great compliment as a dressing. It is also good for your digestive system because natural yoghurt has good bacterial properties. This cooking recipe is rich in nutrients. It has protein, vitamins, iron, minerals, and good bacteria of the digestive system. A really healthy eating for the whole family. Enjoy.
http://SuperFastProfit.com
Saturday, February 15, 2014
Bran Bread
Ingredients:
- 500 grams flour
- 250 grams chocker
- 150 grams oil
- 1 tsp salt
- 50 grams sugar
- 30 grams yeast
- 2 eggs
- 2 tbsp brown sugar
- Combine the flour, chocker, oil salt, sugar, yeast eggs and brown sugar in a bowl.Knead the dough properly and leave it aside to rise.Spread the mixture in a loaf pan and bake in a preheated oven at 180C for 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove bread from pan. Cool completely. Cut into slices to serve.
Friday, February 14, 2014
Gluten Free Pumpkin Bread with Walnuts
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| The new road home, and pumpkin bread recipe. |
Pulling Up Roots. Again.
It's been brewing for awhile now- our dissatisfaction with LA and the film business, the slow, dawning realization that living out here is simply not sustainable. Every penny I make goes for rent and bills. The financial pressure is suffocating. And I have no space to paint. Physical space, of course. But also psychic space. The energy of LA is so imposing, so invasive. Someone else's narrative is always intruding. Even if that narrative is only a car alarm. Or a leaf blower.
I can't hear my own voice here.
And so I haven't felt like an artist in a long, long time. I hoped Redondo Beach might be different. But I still didn't have the studio I needed. It was healing to live at the ocean for a year. But again, not sustainable.
My husband and I have been empty-nesters now for seven years or so. Pursuing Steve's mid-life dream of writing screenplays. We've been living like gypsies, in a series of small apartments. But it wasn't always this way. We used to both paint for a living. We used to be homeowners, with a house and a studio, a garden. A family. Steve taught painting for extra income, but we lived off our art. We sold work in galleries, and lived well as artists. I met Steve in a painting workshop. And two and a half years later, he asked me out for coffee.
Art and painting have always been our first bond.
Truth is, these last few years I have missed our "life as artists". I miss having a home, a garden, a private studio. And I told Steve, after visiting New England for our son's wedding last year- I miss New England. I miss the seasons- which connect me to a sense of belonging, connect me to the Earth. I miss New England people.
Read more + get the recipe >>