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This man cracked a smile after I bought a few locals a shot of his homemade booze. It was funny because he was breaking the law since it is illegal to sell booze before 9am according to my driver.
It's not much to look at, but it tasted great. I used the andouille sausage I got from Dave's Fresh Pasta and tossed it with some fresh tomato, tomato paste, smoked paprika, some other spices/seasonings asparagus, sauteed onions and fresh pasta from Dave's. Turned out fantastically.
Hand-stretched dough // sauce of organic tomato sauce, red onion, fresh parsley, garlic, basil, red chili flakes, oregano and black pepper // Mozzarella cheese // Bell pepper // Red onion // Mushrooms // Pepperoni // Topped with red chili flakes
An Australian savoury snack, inspired by the Chinese egg roll and spring rolls. The Chiko roll is iconically Australian and the ingredients are really a mystery to everybody. Here we have tried to capture the flavour so you can have them at home.
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I've made homemade bread a couple of times before, but I've been quite displeased with the results of each try. Besides being too dry, or too dense, the main problem I always had was that it tasted waaaayyyy too yeasty.
For this bread, I tried a different brand of dried yeast and whether or not this helped me I'm not sure, but I could not be more pleased with this loaf!
The ONLY problem is that my loaf pan was about 3-4 cm too long, which is why the end of the loaf is very short.
Otherwise, there is no yeasty taste to this brioche, the outside is crunchy, the inside is beautiful and soft and it is delicious!
Yay for me! And yay for the recipe at Almost Bourdain!
Just cut the first piece of bread I baked today. Wonderful tasting white bread.
Followed this recipe everytime I bake some bread, it never fails.
www.takebackthebread.com/white.html
The Recipe
Getting started
Place the yeast into a large bowl. Add two cups of warm water to get the yeast activated. How warm? I use tap water. It's the right temperature when it's hot enough to start hurting my finger ( around 105 degrees F).
Stir the water and yeast together with a spoon once to make sure the yeast doesn't stick to the bottom of the bowl. Now walk away for 10 minutes. When you come back, there should be a scum or bubbles on the top of the water. If you're unsure, watch the video, it shows you what it should look like.
Next, add the salt. Give it a stir.
Now, start adding flour, one cup at a time. Stir it in with the water, making sure it all gets wet. The consistency will change from pancake batter to a thick gloopy mess, until finally it gets too hard to stir with a big spoon. It should still be pretty wet and sticky at this stage.
It's time to get your hands in there. Put flour on your hands, and start mixing in extra flour with your fingers. Squeeze the dough as you add more flour. Once it isn't really sticky, start kneading. You can do all of this in the bowl. To knead the dough, press it down with the heel of your hand so that it lies flat on the bottom of the bowl. Next, fold it over on itself. Push that down with your hands, adding a bit of flour as you go. Keep doing this folding and flattening until the dough isn't sticky anymore.
Now you should be able to pick up the dough with your hands, and it hangs together. Start molding it into a ball. It should start to feel smooth and silky. It is often a bit warm and pliable, but won't fall apart if you hold it up, allowing gravity to tug on it. The video can help you see what this stage should look like. But relax, you've done the hardest part already!
The First Rise
Now it's time for the first rise to begin. Take the dough ball out of the bowl. Scrape out any of the flour in the bowl, dump it. Now add a tablespoon of vegetable oil to the bowl and grease the bowl. This is to prevent the dough from sticking to the sides. Now put the dough back in. Cover with a damp towel. The first rise has begun!
Allow the dough to rise for an hour until it has doubled in size. How long this takes depends on the temperature of your kitchen. If it's cold, the first rise may take 90 minutes.
Once the dough has doubled in size, it needs to be punched down. So take your fist and slam it into the bread so that it deflates. For the past hour the yeast has been eating the flour, and belching out carbon dioxide. Now you're letting that gas escape. Pick up the bread and knead it with your fingers for a minute or two, just like you did before. Press down, fold over, press down again. After two minutes of this, shape it into a ball.
The Second Rise
Now, grease a bread pan with one tablespoon of oil, and place the dough ball inside. Cover it with a damp towel. This is the start of the second rise. Go away for an hour, or until the dough has crested the pan, and looks like the right size. This is still dependent on your kitchen's temperature.
Preheat the oven to 400 degrees F.
Baking the Dough
For a good crust, place a pan into the oven filled with water. Let this sit on the bottom rack. When the oven is at the right temperature, take the towel off the bread gently. Place the bread pan and dough into the oven on the middle rack. It may get taller, so don't let it be too close to the broiler coils or the top of the oven.
Close the door, and let it bake for 30 minutes. It is done when the top is a golden brown and it sounds hollow if you knock on it.
Let the bread cool for at least ten minutes before you take it out of the pan. It will rip if you try to pull it out right away. You don't want to ruin your masterpiece.
Congratulations!
If you have never done this before, I highly recommend watching the video so you can see what each stage should look like. Get the basics right, and you'll be making this bread for years.
The bicycle culture in our town is so palpable, it's hard to avoid. Our neighbor on one side is a 17-year veteran mechanic at one of the area's most renowned bike shops. Our neighbor on the other side builds homemade bicycle trailers out of steel tubing and recycled wheels. They can be seen all over the 'ville. Here we are demoing the trailer in the 'hood. Seems to handle 100 lb of cargo with aplomb!
Please, no helmet comments. This was a demo on a street free of traffic.
Designer: Homemade (dress), CJ Bis (shoes)
Store: Etsy (The Internet!), Charles Jourdan (Paris)
Music: 'I got you, Babe' Sonny and Cher
I made some butterbeer for us to enjoy before we went to line up for the midnight showing of Deathly Hallows Part 2. I found a super simple recipe that quite accurately replicates the flavor of the Butterbeer sold at the Wizarding World of Harry Potter in Orlando.
You just slushie freeze one can or bottle of cream soda for each person. I did mine in my ice cream maker, but you could do it in a bowl in the freezer, too. Just stir it occasionally until it's about the texture of a slushy drink. Then you make fresh whipped cream (beat heavy whipping cream until it's solid and fluffy, not stiff peaks), then stir in several tablespoons of butterscotch ice cream topping.
They say A & W Cream Soda has the best flavor for this, but they don't sell that where I live so I used a combination of IBC and Safeway store brand. I used Smucker's butterscotch topping and it was great. Summertime butterbeer!
homemade
Bánh xèo [ɓǎɲ sɛ̂w] (literally "sizzling cake") are Vietnamese savoury fried pancakes made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts. Southern-style bánh xèo contains coconut milk and certain Central region skips the turmeric powder altogether. They are served wrapped in mustard leaf, lettuce leaves or rice paper, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a sweet and sour diluted fish sauce. In the Central region, the pancake is also dipped in a special sauce which consists of fermented soy bean and sticky rice sauce, ground pork liver, ground and toasted peanut and seasonings.
I am in love with this. When I had cashew chicken at a Thai place the other day I decided I have to learn to make it myself. This tasted just like the restaurant version. Love it.
Sauce Recipe:
2 cloves garlic, finely minced
3 T soy sauce
2 T teriyaki sauce
1 cup chicken broth
1 1/2 T Chili Garlic Sauce(for three star)
1 T Cornstarch mixed with 1 T water
Pepper to taste
Add ingredients to sauce pan and boil for one minute.
Use this sauce to marinate boneless skinless chicken, to sautee/stir-fry vegetables and to pour on white rice.