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We followed Alton Brown's recipe for his Spatchcocked Roasted Turkey (with a few minor omissions; Black Peppercorns and All Spice). It turned out tasty and juicy! I highly recommend giving his recipe a whirl!
Recipe: Alton Brown's Spatchcocked Roast Turkey
Our house
Knoxville, Tennessee
Thursday, November 24th, 2022
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We made "Peanutella" today. It is like homemade Nutella, but uses peanuts instead. I love the taste of peanuts, and this is amazingly amazing.
When it was done, I quickly poured the peanutella into a container, then set about "cleaning" the food processor we made it in. My initial thought was it was like tasting a big spoonful of peanut butter (a guilty pleasure), but with a chocolate taste.
Jamie said it was peanut butter cups, only better. She is right. It is like the most awesome peanut butter cup you can imagine.
RECIPE
(copied nearly verbatim from Smitten Kitchen)
Chocolate-Peanut Spread
["Peanutella"]
Ingredients
2 cups shelled and skinned raw peanuts (see note)
1/2 cup of your darkest, richest unsweetened cocoa powder (I used Ghiradelli we had left over from something).
1 1/4 cups powdered sugar
1/4 teaspoon salt plus additional to taste (I used an extra 1/8 teaspoon)
3 tablespoons peanut oil
Process
Heat the oven to 400 degrees. Spread the peanuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly.(If you, like Smitten Kitchen, were unable to find raw peanuts, just toast them for a 5 minutes to deepen their flavor.)
Transfer the peanuts to a food processor and grind them for about 5 minutes. First they’ll become a paste and will cause any toddler in your midst to have a meltdown from the ruckus. Then they’ll become more of a paste and finally, they’ll liquefy. Scrape down the sides as needed.
Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick.
Store in refrigerator up to a week in a covered container. When it is full chilled, like peanut butter, it will become thick and swipe with a teaspoon will leave a telltale impression. Look, I’m just warning you, okay?
Notes
To say what is probably obvious, peanut qualities range. Cocoa qualities range. Salt preferences range. Flavor preferences range. This is an easily tweaked recipe. I ended up using a bit more sugar than I’d expected, and more oil (as in, I’d expected not to need as much as usually suggested due to the high fat content in peanuts but still used three tablespoons). I wanted more salt and wished I’d found better peanuts to start with, but you know, a balmy high of 20 degrees this weekend doesn’t exactly motivate one to hunt down the best ingredients. I can assure you that this is no less loved, despite it’s average peanut base, and no more likely to only be eaten in the moderate spoonfuls promised. Oops.
Dave's Notes
We were able to find raw, shelled peanuts. To skin them was beginning to look like a nightmare. So, Mr. Google became our friend. Sites recommended blanching the peanuts.
I boiled water in our new electric kettle, then poured it over the peanuts, which were sitting in a colander inside a pan. I pulled the peanuts out after 3 minutes, and immediately doused them with our Brita water from the fridge. Then I spread them on a paper-towel lined sheetpan, that I put in the freezer for a few minutes.
Now the peanuts skins were falling off. I found that if I took a mound and rolled them around the sheetpan with the flat of my hand, the skins would pop off. This saved considerable labor. Skinning the peanuts was the hardest part!
My vegetables with chicken breast seasoned with salt, pepper, lemon, herb de provence and topped with tarragon and sage.
A slight adaptation From King Arthur Flour, this uses the "toss off" from your sourdough starter to add a delicious tang and artisan feel to the dough, helped by semolina and a rich, fruity olive oil. Whole wheat flour, garlic and oregano round out the ingredients for a flavour packed pizza night base!
www.yummysmells.ca/2015/08/herbed-sourdough-pizza-dough.html
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Rachael Ray Oven Lovin' Non-Stick 5-Piece Bakeware Set, Orange (Kitchen)
This 10"x15" Cookie Pan is the perfect size for everyday use for baking desserts or preparing a simple dinner. Use it to bake cookies or try using it...
www.recipesdelights.com/rachael-ray-non-stick-5-piece-bak...
My Duck had his neck and face get extra crispy... I wanted to take the head off in the first place, but apparently, you must present the Peking Duck with its head on, or it is considered an insult for the guest. All formality aside,the preparation was not that hard; I found some 'Burnt salt'/Peking Duck spice at my local Asian market, which I rubbed all over the Peking Duck, and I left it uncovered to dry in the refrigerator over night.For the marinade, I used Madame Wongs recipe online, which was Scallions, Ginger, water, Sherry Vinegar, Honey, Sake, and Cornstarch. bring it to a boil, and turn off. I left the Duck inside of the marinade while I went shopping for more food (an hour or so), and though it was a pain in the ass, I tied the neck with a coat hanger to the top Oven rack, as the butt of the animal barely touched the sheet pan on the bottom of the oven. If you cannot make this home-Peking Duck rig, then place the Ducky into a preheated 400F oven on a Sheetpan/wire rack BREAST SIDE UP. Baste the Duck with the marinade every once in a while.After about 45 minutes, the Skin will begin to color, so turn down the oven to 325F, and cook for another 1 hour and a half. Honestly, It was easier than I thought... Sould give it a try again!
A slight adaptation From King Arthur Flour, this uses the "toss off" from your sourdough starter to add a delicious tang and artisan feel to the dough, helped by semolina and a rich, fruity olive oil. Whole wheat flour, garlic and oregano round out the ingredients for a flavour packed pizza night base!
www.yummysmells.ca/2015/08/herbed-sourdough-pizza-dough.html
This insulated, sealed container holds full size sheet pans (18" x 26"). They can also hold 12 Half size sheet pans (18"x 13"). Food can be kept warm or cool in six separate sheet pans and transported to the event.
A trick to using these carriers is to put ice or a pan of hot water on one of the trays and seal the door to allow the container to take on the heat or cold. The food is then put inside. This way the container won't draw the cold or hot out of the food.
www.camelotspecialevents.com/Sheet-Pan-Carrier-Rental-Ins...