Posts in the ‘Recipes’ Category
We discovered "no knead" bread on the Mark Bittman iPhone app, "How to Cook Everything." This app is a lifesaver because you can look up ingredients for recipes on your phone while shopping at the supermarket. And seriously, with this app, you can cook everything.
Mark Bittman is a food writer and cookbook author whose columns used to regularly appear in the New York Times.
Bittman got the "no knead" recipe from Jim Lahey of the Sullivan Street Bakery. Jim has a whole cookbook of great "no knead" recipes: My Bread: The Revolutionary No-Work, No-Knead Method. When we first read about "no knead" bread it seemed too good to be true so we had to try it, and we've probably now made it 20 times since. Because of how unique and easy it is, and how great your house smells when you bake it, this is a MUST TRY recipe. :)
NO KNEAD BREAD
- 3 cups all purpose flour
- 1 1/2 cups water (room temperature)
- 1/4 teaspoon instant yeast
- 2 teaspoons kosher salt
Mix the flour, yeast and salt in a large bowl. Add 1 1/2 cups water of water, and stir until it just comes together.
Cover the bowl with plastic wrap and let the dough rise for at least 12 hours, and up to 24 hours, at room temperature. In the winter, we keep the bowl in our daughter's room which is the warmest in the house (she likes to taste the dough when she wakes up in the morning).
After 12 hours, it will have doubled in size and will be showing bubbles across the top.
Flour your work surface and dump the dough out (it will be quite sticky). Sprinkle some flour on the dough, pat it down, and let it rest for 15 more minutes.
You now want to form it back into a ball. You can do this easily by folding each of the 4 sides over onto itself.
Generously flour a smooth cloth towl, and turn the dough over (seam side down) into the towel.You can use bran or corn meal on the towel, but I like to keep the flavors simple, so I just use a healthy amount of flour. Fold the towel up.
Let rise for another two hours and unwrap.
Preheat your oven to 500 degrees with your dutch oven inside. Raise your rack as high as you can while still allowing the dutch over to fit. Make sure you are using a dutch oven that is safe to use throw in the oven - no plastic handles. We bought this inexpensive 5 quart Lodge Dutch Oven on Amazon just for baking bread.
Carefully drop your dough into the hot dutch oven, put the cover on, and place in the oven. Be careful handling your hot dutch oven. The dough is sticky, but don't worry about the shape. Just get it in the oven and it will work itself out as it cooks.
Cook for 30 minutes, remove the cover and cook for another 20-30 minutes, until the crust looks nice and brown. Let the bread cool on a rack for at least 15 minutes and enjoy!
Slice and serve with butter or olive oil! Delicious!
You can see Mark Bittman interview Jim Lahey while he makes his "No Knead" Bread in this video.
With ultra-filtered water from the first ever hands-free dispenser, and micro-climate controls powered by TwinChill technology, the new GE French Door Refrigerator is engineered to push the limits of fresh.
Compensation was provided by GE via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of GE.
I know, French macarons. We've all heard the horror stories of how hard they are to make. But they are also absolutely gorgeous, look great on a dessert table, and where I come from, cost about $3.50 per macaron. So maybe I need to rethink my fear of trying. :)
To help me, I asked macaron expert and professional baker, Chris Roberson of Frostine Bakery. She makes hundreds of macarons, so if anyone knows how to do it, she does. She's shared not only her recipe but her trade secrets. Thank you, Chris, our lips are sealed (except for the fact that I'm posting it)!
Yields about 100 shells, 50 cookies
- Parchment paper, cut to fit cookie sheets, or Silpat
- Flat and even cookie sheets
- Piping bag
- Decorating tip (regular round is fine with large opening)
- 120 grams almond meal (or 4 1/2 oz.)
- 200 grams powdered sugar (or 7 oz.)
- 100 grams egg whites, aged overnight (about 3 large egg whites)
- Pinch of cream of tartar
- 30 grams sugar (1 oz.)
Step 1. The night before you plan to bake (or morning of, if you are waiting until evening), measure your egg whites and in a bowl let them "age" on the counter overnight. The process of “aging” helps to break down the enzymes, making the whites whip better.
Step 2. Trace one-inch rounds onto parchment for uniform shapes. I used the opposite end of an icing tip to trace. Also, leave about ¼- ½ inch of room between the circles.
Step 3. Put the tip on your icing bag. Place the bag in a pint glass and fold the top of the bag around the rim of glass (this makes pouring the batter into the bag SO much easier)
Step 4. After measuring the almond meal and powdered sugar, place in a food processor and pulse until combined. Sift the mixture into a bowl and set aside.
Step 5. Using a stand mixer and the whisk attachment, whip the egg whites on low speed. Put in cream of tartar. Continue to mix on low until the whites become frothy, about 3 to 5 minutes.
Increase the speed to medium-high and slowly add the sugar. Mix for another 3 to 5 minutes, until stiff peaks begin to form. At this point you can add in your desired gel food coloring.
Step 6. Once peaks are stiff, using a rubber spatula fold in the almond flour and powdered sugar mixture in quarters. In total, the mixture should only be folded about 60 times. More than that will make it deflate, creating more air bubbles and less "feet," which is the raised part of the cookie that looks a little bubbly.
Step 7. Pour the batter into the bag and pipe rounds onto the parchment paper. Tap the cookie sheet on counter, being careful to keep it level. Use a toothpick to pop any bubbles that may come to the top.
Step 9. Once the shells have rested, place in the oven and lower the heat to 325°F. Bake for 5 minutes, turn sheet, and bake for 5 more minutes. Take out to let cool before transferring to a cooling rack. While cooling, reset oven temp to 375°F. Let it rest at 375°F for 5 minutes before putting in your second tray.
Step 11 After piping the filling, refrigerate over night. You can eat one now, but I promise, they will taste 10 times better if you wait. Delayed satisfaction, I’m telling you.
SALTED CARAMEL BUTTERCREAM FILLING
• 4 ounces European style butter (demisel), room temp • 8 ounces caramel • ½ cup powdered sugar • ¼ teaspoon vanilla extract • ¼ teaspoon flaky sea salt
1. In the bowl of a stand mixer, and using the whisk attachment, whip butter until creamy. Slowly add in the caramel while still beating. Add in the powdered sugar and vanilla extract until well incorporated. With a large spatula, fold in the salt.
2. Refrigerate for about 30 minutes. Pipe filling on macarons.
Thank you, Chris, for your recipe and professional tricks. I'm definitely going to face my fear and try making some!
To learn more about Chris, check out Frostine Bakery. If you are in Northern California, and need macarons for your next party but don't want to bake them yourself, contact Chris, and I bet she can help you out. :)
Jen at Evanssays, be sweet created this adorable school bus cake pop tutorial as a great back to school treat. What kids wouldn't want to sink their into this as they come off the bus that first day?
And the best party is they're easy to make. Here's how to do it, according to Jen, cake pop extradinaire...
- Cake pop mixture - a completely cooled cake and 1/2 to 2/3 batch of frosting thoroughly mixed
- Kitchen scoop - 1 inch
- Candy melts - yellow
- Lollipop sticks
- Food writers - red, blue & black
- Small confetti candy dots
- Mini M&M's
- Styrofoam block
- Deep heat-proof cup or bowl for melting the candy melts
- Sterile kitchen tweezers - I'm not kidding :)
Scoop cake pop mixture using your 1 inch scoop. Roll them into individual balls. Cover and place in the refrigerator for 15 minutes to set.
While the cake balls are chilling, heat a bag of candy melts in the microwave in 30 second intervals, stirring between intervals.
Once the candy is smooth and thoroughly melted, set it aside to cool.
Get out your chilled cake balls and flatten them slightly using something smooth and flat. (I'm a fan of using my chopper scooper thingy below.)
Take the flattened cake ball and shape into a rectangle...
…and then shape it into a bususing your fingers. (Reach waaaaaaay back to your Play-Dough days. :))
Return bus shapes to the fridge and chill for 15 minutes.
Get your bus shapes, lollipop sticks, and melted candy out. Dip the tip of the lollipop stick in the melted candy and insert into the bottom of your bus shaped cake ball. Place it in a styrofoam block to hold. Repeat for desired number of cake pops.
Dip the cake pop in the melted candy until completely covered. Gently tap off excess candy.
The wheels on the bus go round and round… Dip the tip of a toothpick in the candy melts and dab on one side of the mini M&M. Place on the bus and hold for about 10 seconds until secure. Repeat for all four wheels.
Grab your blue food writer and draw on your windshield, passenger windows, and rear window. (If you find that your writer is digging into the candy coating just put the pops in the fridge for five minutes to chill. Cake pop making during the warmer months, especially with humidity, is tough!)
Draw a line along the length of the bus with your black food writer. (If you're fortunate enough to be a lefty like me, then you need to make sure your previous work is completely dry before moving on to the next. Lefties know what I'm talkin' about.)
Next fish out a white confetti candy dot and color it red with your red candy writer.
It just got real serious, y'all. Pick up your stop sign with the kitchen tweezers, dab on a bit of candy melt with a toothpick and attach your stop sign.
Breathe. Take a step back and check-it-out! You made School Bus Cake Pops! Adorable, right?
Absolutely adorable, Jen!! Thanks for the fantastic tutorial.
And what else is in my fridge? Butter, a must! Yogurt (especially Greek), another must!
I wanted to share something I made that's delicious and simple, using what was in my fridge. I decided to grill up some peaches and top them with Greek yogurt. We recently moved and our grill still isn't set up, so I made these using a skillet.
I added vanilla and lemon zest to the yogurt and topped the whole thing with honey. The whole thing turned out sweet and tangy, with a carmelized outside and soft fleshy inside. The best way to describe it... it tastes like summer.
GRILLED PEACHES WITH YOGURT
(Makes 4 servings)
- 2 ripe peaches
- 1 tablespoon butter
- 1 cup Greek yogurt (I used 2% fat)
- 1 teaspoon vanilla
- 1/2 teaspoon lemon zest + extra for garnish
- 1 tablespoon honey
Cut the peaches in half and remove the pits. Melt just enough butter to a coat your skillet over medium low heat. Add the peaches, face down, for about 4-5 minutes. Check periodically, and flip them over when they are nicely caramelized. The more ripe the are, the faster they will brown. Turn the heat down to low and cook for another 5 minutes, or until they soften. You can test with a toothpick. Set them aside and let them cool for a couple minutes while you make the filling.
For the topping, just mix the vanilla and lemon zest into 1 cup of Greek yogurt.
Top the peaches with a spoonful of yogurt. Drizzle on some honey and add a pinch of lemon zest to garnish.
LG just designed a new super-capacity 3 door French door refridgerator with Door-in-Door, which has an exclusive space for your go-to foods. They're doing a contest on Facebook where you can vote for your favorite go-to fridge foods (yogurt, juiceboxes, mustard, or diet soda) to place in the Door-In-Door. It's fun, so you should check it out here!
For those quick trips to the fridge, the Door-in-Door is a magnetically sealed section of the refrigerator that allows you to access the door bin without opening the entire refrigerator. Due to the Door-In-Door feature, less cool air escapes when the easy access compartment is opened, keeping cold air in the rest of the fridge, where it matters most. Whether it's a refreshing drink, condiments or a healthy snack, the Door-in-Door is the ideal space for quick access to your family's go-to foods such as canned or bottled drinks, salad dressings and condiments. Learn More Here
Compensation was provided by LG via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of LG.
I'm planning to cook a lot this weekend trying out new recipes, and I can't tell you how many times I have to rush to my computer with sticky fingers to figure out something as simple as how many ounces are in a 1/2 cup of milk.
Well, look what I just found. A cooking measurement equivalents printable from HP...
It's now cut out and taped to my fridge for all eternity... (or at least until this one gets covered with sticky fingers and I have to print out another). :)
This is one of my favorite desserts and I can't believe it has taken me so long to share it on my blog. It's simple to make and perfect for a quick mostly-healthy family dessert!
The best part about it is the added strawberries. They create a level of acid that makes the soft fruit sparkle in your mouth. How's that for a description!
This recipe makes 6 large ramekin-sized apple crisps or 1 large casserole dish-sized apple crisp.
- 6-7 apples sliced about a 1/4 inch thick
- 1 basket strawberries
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 3/4 cup all purpose flour
- 3/4 cup rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup brown sugar
- 1/4 cup melted butter (half stick)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Mix flour, oats, brown sugar, melted butter, salt, cinnamon, oats, and walnuts in a large bowl to make the topping.
Core the apples and cut them into thin slices. Toss in a bowl with lemon juice and cinnamon. The lemon juice will add some extra flavor, and help keep the apples from browning while you work with them.
Hull the strawberries and cut them into thin slices.
Use butter to grease the ramekins and add about a tablespoon of water, just enough to cover the bottom. Place a layer of apples at the bottom of the dish, followed by a layer of strawberries, then a layer of apples.
Cover the filling with the topping.
Bake at 350 degrees for 25-30 minutes in ramekins, 45-1 hour in a casserole dish. The apple strawberry mixture should be bubbling and the top should be brown and crisp. I wanted the tops extra brown so I put them under the broiler for about 45 seconds, but be very careful, they can burn every easily, especially the walnuts.
And here they are right out of the oven, piping hot!
Serve with a scoop of ice cream and enjoy!
Now that we're thinking about back to school at our house, I wanted to make something easy that the whole family would enjoy (including my daughter who is a very picky eater). These take no time, are absolutely delicious, would work great at a party or as part of a yummy breakfast, and are just three ingredients. Also, while they taste great right out of the oven, they're still good and crispy the next day!
- 1 package frozen puffed pastry dough (we used Dufour Classic - 14 oz)
- 1/2 cup shredded cheddar cheese
- 3 or 4 slices of cooked bacon (you can substitute sausage, ham, or even prosciutto!)
Unfold your pastry dough on a lightly floured surface. Spread the shredded cheese and bacon pieces. We only did bacon on half because my daughter isn't such a fan. I told you she was picky!
Roll it up tightly, and and slice half inch pieces. I trimmed the uneven end before slicing.
Place sliced pieces on a cookie sheet lined with either a Silpat or parchment paper. They don't need to look perfect because they will cook up beautifully.
Bake at 375 degrees for 20 minutes. The pastry dough should be golden brown and dry to the touch and the cheese should have a nice golden color too.
And enjoy!!! I promise you will not be able to eat just one. I've had about eight today.
So when I thought about what kind of fresh food I like to take on a trip (the topic is inspired by the new GE web series, Freshpedition), I thought about my favorite caprese sandwich. Just writing this makes my mouth water.
To add extra flavor to my sandwich, I like to drizzle a little chimichurri sauce on it. For those of you who don't know, chimichurri is an Argentinian marinade made from parsley, garlic, olive oil, red pepper, and red wine vinegar (we added basil to tie it in with the caprese).
- 1/2 cup fresh parsley chopped fine
- 2 tablespoons basil chopped fine
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic finely minced or pressed
- 1 teaspoon Red chili flakes
- 1 teaspoons kosher salt (to taste)
Combine olive oil, parsley, basil, red wine vinegar, garlic, lime juice, and salt and pepper to taste in a bowl. Mix. If you can, let it sit an hour or two to let the flavors develop. If you are impatient, it is still good!
BASIL CHIMICHURRI CAPRESE SANDWICH
One large baguette cut into quarters 2 heirloom tomatoes (to make four sandwiches I used a large yellow and large red one; the gnarlier they look, the better!) 8 fresh basil leaves 8 slices of fresh buffalo mozzerella (I bought, which was delicious, at Whole Foods) Salt & pepper to taste
To build a Caprese sandwich, start by liberally spreading the chimichuri on the bottom half of the bread. Add two big slices of tomato, then two big slices of buffalo mozzerella. Finish it off with two big basil leaves and a dash of salt and pepper. Put the top on and... delicious! You will probably have enough tomato left over for at least a couple more sandwiches.
Here's how my four sandwiches turned out!
I wrapped them in parchment paper, tied them with bakers' twine, grabbed four peaches that taste like flowers and off we went to the park, not necessarily a long car ride, but a great afternoon with delicious food. :)
Check out GE's new web series called Freshpedition, about a chef and an engineer who take a 2,000 mile trip with a fridge strapped in the back of a pick up truck to find the freshest ingredients across the country and cook something special at the end.
GE is continuing this same passion for fresh food with the Freshpedition Sweepstakes. This sweepstakes uses Pinterest, which means you can actually pin for a chance to win all new GE kitchen appliances.
But wait, there’s even more to win!
You can also enter each day of the sweepstakes for a chance to win a $100 VISA® Prepaid Card. Entering for this prize is fun as you’re asked to pin your favorite fresh foods or your own recipes. Also, these pins when hashtagged with your state (e.g. #GEfreshTX) become part of a “Best of Fresh” map featuring freshness from around the country. Explore the map here: http://www.freshpedition.com/sweepstakes/fresh-map.htm
For official rules and to enter visit here: http://www.freshpedition.com/sweepstakes/
Disclosure: Compensation was provided by GE via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of GE.
You will find the recipes at the end of the post. The pork and slaw are both very easy to make, but the pork does take 6-8 hours to cook, so plan ahead if you're considering it.
TIP 2 -- Another recommendation for July 4th is to serve some delicious red, white, and blue strawberry shortcake. I posted this recipe a few months ago. It is so light and fresh and simple to make.
My tip is to set it up as a strawberry shortcake bar, putting out the cakes, whipped cream, and fruit separately, and letting your guests create their own.
TIP 3 -- For centerpieces I have two ideas. My first is candy skewers. I used wooden skewers, picked out red, white, and blue candies at the local candy store, and had a lot of fun putting them together.
My daughter went nuts over these and almost came to tears when I told her she couldn't eat them until I took pictures.
TIP 4 -- Anyone who knows our site knows what a huge fan I am of free party printables. That's why we give so many away.
For those of you who don't know, party printables are files you download, print, cut out, and use to decorate. You can really get creative with them, and you can never run out because you can always print more.
Take a look at the 6 full collections of July 4th party printables we're giving away this year! There's bound to be a style that speaks to you.
So those are my tips for throwing a fantastic 4th, and as promised, here are the pulled pork and Asian slaw recipes:
- 1 bone-in pork butt (6 to 8 pounds)
- 1/3 cup kosher salt
- 1/2 cup brown sugar
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
Prepare the rub by mixing together the brown sugar, salt, paprika, chili powder, garlic powder, and dry mustard.
Cut through the fat on the top of the shoulder in a 1 inch crosshatch pattern. Cut through the fat, but try not to cut into the meat.
Rub the mixed seasoning on the entire shoulder and into the cuts on the top.
Wrap tightly in plastic wrap and put in the refrigerator over night (at least 12 hours). We put ours on a cookie sheet to catch any drippings.
When you are ready to cook, preheat the oven to 325 degrees and lower the rack to its lowest position.
Unwrap the shoulder, and wipe of any excess rub off that hasn't been absorbed into the meat. Place the shoulder on a greased rack in a roasting pan with 3-4 cups of water in the bottom to keep the drippings from burning.
You can baste the shoulder a few times with the liquid during the cooking process. We refilled the water once about half way through.
Cook until the internal temp is at least 190 degrees. If you take it out too soon, the meat won't be tender. A probe thermometer is very helpful as the cooking time can vary depending on the size of the shoulder and the over. Our 7lb. shoulder took 8 hours to reach 190 degrees.
Here it is right out of the oven.
Let the shoulder rest for an hour, then use two forks to pull it apart. It should shred easily.
SPICY ASIAN SLAW
- 2 cups napa cabbage (about half a head)
- 2 cups radicchio (about half a head)
- 1 grated carrot
- 1/4 cup chopped cilantro
- 1/2 cup chopped green onion
- 1 tablespoon toasted sesame seeds
- 2 teaspoons dry Chinese or English (Coleman's) mustard
- 1/4 cup rice wine vinegar
- 1 teaspoon soy sauce
- 1 tablespoons light sesame oil
- 2 tablespoons peanut oil
- 1/2 teaspoon chili oil
- Freshly ground black pepper
Quarter the cabbage and radicchio, and cut out the hearts. Slice thinly and mix with the onions, cilantro, and carrots.
Mix together the dressing ingredients.
Add the dressing to the chopped vegetables.
Toss with the sesame seeds to taste.
And here's the final product again... Yum!!
BACARDÍ Classic Cocktails Light is a new line of low calorie, ready to serve cocktails. At less than 95 calories for a 4-ounce serving, BACARDÍ Classic Cocktails Light is available in Pina Colada and Mojito flavors and is made with natural flavors, real juice and pure cane sugar. Whether enjoying a favorite cocktail after a long day or throwing a party, BACARDÍ Classic Cocktails deliver classic cocktail taste that’s a hit with friends, won’t add inches to your waistline and won’t take all day to prepare.
Compensation was provided by Bacardi via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi.
I LOVE ice cream, especially reduced calorie ice cream. But I'm also a traditionalist. My favorite flavors are vanilla and chocolate and my favorite topping is marshmallow fluff.
So I thought it would be fun to make our version of homemade marshmallow cream to see how it stacks up against store bought.
Well, I have to tell you, there is NO comparison. It's fantastic and really easy to do. Here's how...
MARSHMALLOW CREAM RECIPE - (makes 4 cups)
- 3/4 cup granulated sugar + 1/8 cup granulated sugar (*Most marshmallow recipes use corn syrup, but this recipe uses real sugar.)
- 4 egg whites ( *This recipe uses raw egg whites, so if you have concerns, please use pasteurized eggs.)
- 1/4 tsp kosher salt
- 1 1/2 teaspoons vanilla extract
Combine 3/4 cup sugar and 1/4 cup water in a small pan over medium-high heat. Cook until the syrup reaches 240°, then set aside. If the syrup cools too much and becomes hard, just reheat it on low heat to liquify it again.
Using an electric mixer or electric beaters, mix on high until frothy. Slowly add remaining 1/8 cup sugar and mix in.
Increase speed to high and continue whipping until stiff peaks form.
So here were my sundae ingredients. Rice Krispies to sprinkle on top of my marshmallow cream to turn them into Rice Krispie treat sundaes, mint and cherries (and berries not pictured) all from the farmer's market, and some dark chocolate shavings.
And now you're probably wondering how did they taste. See for yourself...
Dreyer's Slow Churned is also running a really cool program called A Reason to Smile. For every ice cream smile captured in a photo and uploaded to Dreyer’s Facebook page, Slow Churned will donate $5 to Operation Smile. By the end of the summer, the goal is to give away more than 25,000 scoops of ice cream, capture 25,000 ice cream smiles and gift 500 surgeries/smiles to children in-need.
I just uploaded the photo of Lainey enjoying her sundae. I urge you to enjoy some ice cream, snap a photo, and do the same!https://www.facebook.com/DreyersIceCream
Disclosure: Compensation was provided by Nestle via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Nestle.