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I think it's strategic that the bakery section is the first thing one passes coming into School. How could anyone pass up fresh baked goods??
Opting to sample everything available (except for the ones containing chocolate - boo to my allergies), our server was kind enough to include not just one pat, but three pats, of house churned butter. Ha ha, who said butter doesn't make anything better?
My evening's experimental apple cobbler. Apples that have been topped and hollowed out with a melon baller. The cobbler topping is:
1.5 cups oats
1/2 cup flour
2 tsp cinnamon
Pinch of salt
1/2 cup brown sugar
Cut with 1/2 cup butter
Fill the apple with topping, top with a teaspoon or so of butter, and bake at 350 for about 45 minutes, or until they're soft when squeezed.
I made Baked Beans to go with our Easter ham. Not your run-of-the-mill baked beans. Three types of beans, bacon, onion, bell pepper, pineappple, and bourbon among other things. You can find the recipe here: www.steffaniskitchen.com/recipepage.php?vRecipeID=698 .
Thought I would try something a little different! Today I had a go at food photography, not sure if it worked but at least the end result tasted nice! The recipe I followed (almost to the letter, I used a KitchenAid!) was by Paul Hollywood and it’s available on the Waitrose web site:
www.waitrose.com/content/waitrose/en/home/recipes/recipe_...
Recipe:
* 2 cups all-purpose flour
* 1/4 cup packed brown sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/4 cup butter, chilled
* 1 cup fresh blueberries
* 3/4 cup half-and-half cream
* 1 egg
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5. Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Baking soda:
The perfect, non-toxic alternative to a bleachy scrub. Baking soda gets out grit and grime.
And, mixed with vinegar, it fizzes away dirt and bacteria.
Baking soda in addition to some boiling water is also a major boon for clogged drains--amazing stuff. Buy a big box!
Double baked potato with bacon jam and melted cheese.
Recipe here - jeroxie.com/addiction/naughty-potato/
This is more or less a test for an uncoming project, thought someone might be interested.
Music:
Immaculate Conception - Root70.
From Yoko.
Yummy. Good for parties. Adapted from Moosewood Restaurant New Classics.
Ingredients
SAUCE
2 T olive oil
1 C chopped onions
2 garlic cloves, minced or pressed
1 t salt
1/2 t black pepper
4 C chopped mushrooms (I used crimini)
1 28-oz. can tomatoes, chopped (I used crushed instead of whole)
3 T+ chopped fresh basil
2 red bell peppers, seeded and cut into strips
2 T olive oil
1 lb. penne or other pasta
1 cup goat cheese
2 cups ricotta cheese
2 cups grated provolone
2 garlic cloves, pressed
1/2 C chopped fresh basil
1 T dried oregano
Directions
In a saucepan, warm the oil and saute the onions, garlic, salt and black pepper on medium heat. until onions are soft. Add mushrooms and cook until juicy. Add tomatoes and simmer on low heat for about 30 minutes. (I inadvertently let it go for almost an hour, but I think it turned out better this way.) Add the basil right before assembling the ziti.
Meanwhile, preheat the broiler and bring a large covered pot of salted water to boil.
In a bowl, toss the red peppers with the oil. Spread on a baking tray and broil for about 10-15 minutes, until softened and slightly browned. Set aside and lower the oven temperature to 350.
When the water boils, add the pasta and cook until al dente. While the pasta cooks, stir together the three cheeses, garlic, basil and oregano. When the pasta is done, drain it and stir it into the cheese mixture.
To assemble, spread 2 cups of the tomato sauce in the baking pan. Layer on the pasta and cheese, the roasted peppers, and finally cover with the rest of the tomato sauce. Bake for 20-30 minutes until piping hot.
If you love Meringue, you will enjoy this recipe.
But first you will need your favorite brownie recipe baked about 1/2 to 3/4 inch thick, ice cream and the meringue recipe below. Remember that the meringue is sweet, so you don’t want too sweet an ice cream. I like coffee or chocolate chunk. What ice cream would you choose?
Baked Alaska Meringue
Serves 8
Meringue
1/2 cup egg whites (about 4)
1 cup sugar
1. To make the meringue and assemble the baked Alaskas: Place the brownie rounds on a baking sheet. Place a scoop of ice cream on each, making sure to leave a little more than a 1/4-inch border of cake around the ice cream. Freeze the cakes for 1 hour or up to overnight. If freezing overnight, cover with plastic wrap.
2. In a bowl, whisk together the egg whites and sugar until combined. Put the bowl in a saucepan of simmering water and whisk constantly until the egg whites are very warm. Remove the whites from the hot water and whip with an electric mixer on medium-high speed with a stand mixer, or high speed with a handheld mixer, until stiff, glossy peaks form and the mixture has cooled to room temperature. Remove the cakes from the freezer. Using a small spatula, spread the meringue over the ice cream, completely covering it but leaving the cake edges exposed. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.
3. Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned.
4. The baked Alaskas can be assembled and frozen for up to 24 hours. Do not cover. Torch the meringue just before serving.
- photo taken by Rebecca Gagnon of CakeWalk: rcakewalk.blogspot.com/
BLUE RIBBON — Marynell Cardin and Dixie Fritz judge Baked Goods at Grant County Fair. (U of A System Division of Agriculture photo)
This is an old fashion way to bake thin flat unleavened bread. We still do this in some places in Sweden. The taste was so good. Ate this bread warm directely from the oven with butter and chees as a roll.
Slightly sweet and tart cranberries are perfect in both sweet and savory dishes. This unique recipe is a little bit of both. These meatballs are moist, flavorful, and covered in a vibrant cranberry based barbecue sauce. I typically serve them as an appetizer, but feel free to add a hearty side,...
Baked Cranberry Meatballs, food, meat
I'm doing a lot of holiday baking, and it would be a lot harder without these.
Scoop for drop cookies. I use a bigger one for filling cupcake pans.
A 10" serrated knife with flat blade, perfect for splitting a 9" cake layer, or slicing cleanly through tricky things like cheesecake or flourless chocolate torte.
Offset spatula. This small one was perfect for spreading melted chocolate onto bar cookies.
Nylon knife to scrape bowl, spread whatever, slide around a pan to release a cake, cut a stick of butter,...
Bowl scraper/dough cutter.
And the gianormous scraper/spatula thing, that can transfer a cake from point A to point B, lift a full sheet of bar cookies off the cookie sheet and onto a cutting board for slicing, and so on.
The very kind people of Duncan Hines invited me and Nichelle to represent Cupcakes Take as they launched their National Bake Sale Contest (which you can enter now!) to benefit Cupcakes for a Cause/CancerCare for Kids®.
We learned about the CancerCare for Kids®, were sold cupcakes from St. Dominic High School students, saw a cupcake demo by our inspiration Clare Crespo, and ate delicious food and cupcakes.
May 14, 2008, Tavern on the Green, NYC.