Tuesday, January 26, 2010
Thursday, January 14, 2010
Tuesday, January 12, 2010
Thursday, January 7, 2010
Back with another blog entry, I thought maybe it would be easier if I just posted what I cooked for dinner last night! Granted, if you wanted the recipe for a different night this week you might have gotten a recipe for French toast, but I feel like last night's dinner was worth sharing.
Wednesday, January 6, 2010
|3 1/4||cups bread flour , plus extra for work surface|
|2||teaspoons table salt|
|3/4||cup milk , warm (110 degrees)|
|1/3||cup water , warm (110 degrees)|
|2||tablespoons unsalted butter , melted|
|1||package rapid-rise yeast (also called instant yeast)|
1. Bring 1/2 cup water to boil in small saucepan, slowly whisk in cornmeal. Cook, stirring constantly, until mixture thickens, about 1 minute.
2. Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat.
3. Mix cornmeal mixture, flour, and salt in bowl of standing mixer fitted with dough hook. Mix milk, butter, molasses, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium (setting number 4 on a KitchenAid mixer) and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.
4. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.
5. Form dough into loaf by gently pressing the dough into a rectangle, one inch thick and no wider than the length of the loaf pan. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.
6. Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing empty loaf pan on bottom rack. Bring 2 cups water to boil.
7. Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
Tuesday, November 17, 2009
We all have our stand-by pies at Thanksgiving... pumpkin, apple, pecan. I never eat these "plain" pies any more, as I've discovered a trove of variations that taste so much better.
|1/2||cup raisins (golden are best)|
|1/2||cup chopped dates|
|1/2||cup pecans , toasted and chopped|
|1||(9-inch) pie shell , pre-cooked|
|3||tablespoons all-purpose flour|
|1||teaspoon ground cinnamon|
|1/4||teaspoon ground allspice|
|1||cup packed light brown sugar|
|8||tablespoons (1 stick) unsalted butter , softened|
|5||large egg yolks|
|1 1/2||cups heavy cream|
1. Adjust oven rack to lowest position and heat oven to 325 degrees. Pulse raisins, dates, and pecans in food processor until finely ground. Transfer mixture to chilled pie shell and gently press into even layer.
2. Combine flour, cinnamon, allspice, and salt in small bowl. With electric mixer on medium-low speed, beat sugar and butter until just combined, about 1 minute. Mix in yolks, one at a time, until incorporated. Add flour mixture and cream and mix, scraping down sides of bowl as necessary, until just combined.
3. Pour filling over fruit and nuts in prepared crust and bake until surface is deep brown and center jiggles slightly when pie is shaken, 55 to 65 minutes. Cool completely on wire rack, about 4 hours. Serve. (Pie can be refrigerated, covered in plastic wrap, for 2 days.)