Tuesday, May 26, 2009
Friday, May 8, 2009
Wednesday, April 29, 2009
Friday, April 3, 2009
The source is King Arthur Flour: Whole Grain Baking. The Banana Crunch Cake recipe uses oat flour (conveniently made of oats chopped to flour in your food processor), whole wheat flour, yogurt, nuts, and optional chocolate chips. You then mix a topping of oats, brown sugar, and more nuts. I used less sugar than the recipe calls for; judge this by your audience. It's a wonderful cake, warm or cold. No need for ice cream or whipped cream, it's that delicious on its own, but you can justify eating it for breakfast. I call that a winner.
Thursday, April 2, 2009
Wednesday, April 1, 2009
Sunday, March 29, 2009
Sunday, February 1, 2009
Friday, January 30, 2009
I know this isn't a real wok. It's a NONSTICK wok. Why did this happen? Should Erin ever attempt this again? Will she? These are not questions that can easily be answered.
It's OK. We are inventive and self-sufficient in our household. We always have fallback plans.
Wild game alert: we will be having some venison posts coming up. Some good friends shot a deer just for us! Dan is going to butcher it tomorrow, and we are going to have some exciting vension recipes posted soon!!
Thursday, January 29, 2009
Saturday, January 24, 2009
Thursday, January 15, 2009
Saturday, January 10, 2009
Thursday, January 8, 2009
4 cups hot, not boiling, water
1/4 cup kosher salt
1 Tablespoon sugar
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon garlic powder
1/4 teaspoon each: dried rosemary, dried marjoram, dried basil
6 ice cubes
3 eggs, beaten with 1 Tablespoon water
2 cups panko or regular breadcrumbs
olive oil for frying
Stir salt, sugar, herbs and spices into hot water until dissolved. Put chicken breasts and ice cubes into brine, making sure chicken is submerged. Remove chicken and discard brine after 30 minutes. Slice chicken breasts in half horizontally to make 2 thinner cutlets from each breast. Preheat oven to 400, or low broil. Heat pan on medium high. Dip each chicken cutlet in egg and then panko or breadcrumbs. Add oil to pan, and fry cutlets in batches without crowding. Place chicken cutlets on baking sheet, and top with cheese. Bake for 10-15 minutes, or until cheese is melted and bubbly. Serve with pasta and sauce, and a spoonful of sauce over the chicken.
Sunday, January 4, 2009
1 1/2 cups water
2 Tablespoons EV olive oil
3 cups all purpose flour
1/2 cup bread flour
1/2 cup yellow cornmeal
1 teaspoon salt
2 1/2 teaspoons yeast
For bread machine: Put all ingredients in bread pan, program to dough cycle, press start.
For mixer or food processor: Use lukewarm water, mix with yeast to proof. Combine dry ingredients in bowl and mix until combined. Add olive oil to water/ yeast mixture. Slowly pour wet ingredients into dry ingredients, with mixer on low or food processor running. Mixture will form a ball. Remove to oiled bowl for 1 hour to rise.
Easy and Quick Basic Tomato Sauce
2 Tablespoons EV olive oil
4 cloves garlic, sliced
2 32 ounce cans crushed tomatoes
Heat oil over medium low heat, add garlic and cook just until fragrant. Add tomatoes, stir and cook for 10-30 minutes.
Now, an important note to avoid disaster: The pizza dough recipe makes enough for 2 pizzas!!! You must divide the dough in half before trying to make a pizza, or it will rise up so high in your very hot oven that your toppings will overflow all over the bottom of your very hot oven, possibly catching on fire. I don't recommend it.
The tomato sauce obviously has variation possibilities galore: add meat, add seafood, add vegetables, add spices, but this is a wonderful starting point for almost any recipe calling for tomato sauces of any kind (don't just think Italian!).
Now to construct the pizza:
Move your oven rack to the bottom slot, as close as possible to the heating element. Next, place your pizza stone on this rack. If you don't have one, no worries, neither do I. Instead, select a heavy-bottomed baking pan. You don't want to use one of those nice insulated cookie sheets because your pizza won't get crispy.
Preheat your oven to 550, or as hot as it will go. Turn on the exhaust fan and possibly dismantle the smoke detector.
Cut your pizza dough in half, and refrigerate or freeze the other half. Oil the pan lightly and spread your dough out on it. Put about 1/2 cup of sauce on top of the dough, and top with cheese of your choice - I used a hunk of fresh mozzarella. Either slide your pizza onto your pizza stone, or place it in the oven. Cook for 10-12 minutes total, rotating the pan halfway.