The best breadsticks I've ever made, and I've gone through lots of recipes. The dough is great to work with and rolls easily into breadsticks. I usually don't bother with exact measurements for the toppings, but oregano and garlic do make it great. Another key is to not over cook the breadsticks--just enough to brown the bottoms, a little bit. And these always get great reviews if you're looking to impress. Here's the link.
Ingredients
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Directions
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Sunday, August 29, 2010
Monday, August 23, 2010
Blackberry Jam
Mmm blackberries. Our great discovery in Seattle thus far has been the wild blackberries that grow in thorny brambles guarded by spiders. We've gathered 10 cups worth of blackberries over the last week. We figure that's worth $25-40 depending on the store sale. Here's a super easy and yummy jam. You only need 2/3rds to half the amount of sugar and it sets up just fine. The jars might even seal while cooling in the fridge. Enjoy!
Blackberry or Raspberry Jam without Pectin
2 cups of crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)
2 cups of sugar
2 tsp. of lemon juice
Directions:
In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 15 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
Blackberry or Raspberry Jam without Pectin
2 cups of crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)
2 cups of sugar
2 tsp. of lemon juice
Directions:
In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 15 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
Green Plum Jam
Our first "city fruit" harvest was of a greengage plum tree. Green plums? But they had this lovely sweet flavor with a tart aftertaste. I've never had anything like it. The plums I brought home were over-ripe so we found this recipe to make plum jam with. Before cooling it we used some hot over vanilla ice cream; very good and unique. Not something I crave but a fun flavor experience.
Green Gage plum and vanilla Jam
2lb (about 1kg) Green Gage Plums
1lb (about 500g) sugar
juice from 1 lemon
2 vanilla beans
Directions
Cut the plums into big chunks into a large, non-reactive pot (like a Le Creuset), discard the pits. Add the sugar and the lemon juice. Stir well to combine. Cut a round piece of parchment paper the size of the diameter of the pot, and place it on top of the fruits. Let sit for about an hour.
Cut two vanilla beans lengthwise, scrape the inside of the pods to get to all the seeds. Scrape the pods and all the seeds into the pot with the fruits. Place the pot over the stove and bring to a boil over medium heat. Gently stir to make sure all the sugar is melted. Bring the heat down to a simmer, and continue to cook, stirring occasionally, until it reduces at least by half or until it reaches the thickness you like.
These plums have so much pectin in the skin that you don't need to add any extra to get it to gel. To test to see if the jam is ready, take a small amount of jam on the tip of a spoon, and drop it on a small plate and spread it a little. If the jam is ready, it should gel up nicely when it cools down. If it's still a little runny, you might want to continue cooking for just a bit longer.
It really is that simple. If you're like me, you can just put the jam in a large jar and put it in the fridge (discard the vanilla pods first, by the way). It will be eaten up soon enough. If you want to keep it longer, then get a bunch of little jam jars and follow the manufacturer's instructions on how to fill and seal the jars so that they are shelf-stable.
Green Gage plum and vanilla Jam
2lb (about 1kg) Green Gage Plums
1lb (about 500g) sugar
juice from 1 lemon
2 vanilla beans
Directions
Cut the plums into big chunks into a large, non-reactive pot (like a Le Creuset), discard the pits. Add the sugar and the lemon juice. Stir well to combine. Cut a round piece of parchment paper the size of the diameter of the pot, and place it on top of the fruits. Let sit for about an hour.
Cut two vanilla beans lengthwise, scrape the inside of the pods to get to all the seeds. Scrape the pods and all the seeds into the pot with the fruits. Place the pot over the stove and bring to a boil over medium heat. Gently stir to make sure all the sugar is melted. Bring the heat down to a simmer, and continue to cook, stirring occasionally, until it reduces at least by half or until it reaches the thickness you like.
These plums have so much pectin in the skin that you don't need to add any extra to get it to gel. To test to see if the jam is ready, take a small amount of jam on the tip of a spoon, and drop it on a small plate and spread it a little. If the jam is ready, it should gel up nicely when it cools down. If it's still a little runny, you might want to continue cooking for just a bit longer.
It really is that simple. If you're like me, you can just put the jam in a large jar and put it in the fridge (discard the vanilla pods first, by the way). It will be eaten up soon enough. If you want to keep it longer, then get a bunch of little jam jars and follow the manufacturer's instructions on how to fill and seal the jars so that they are shelf-stable.
Blackberry Cobbler
We've been blackberry picking fiends and needed something other than jam to try them in. So... we found this delicious recipe. Very unhealthy but very yummy with vanilla ice cream. And you really will want small servings; it's very rich. We went to Discovery Park on the Sound today and picked two cups then made this for the missionaries tonight. Here's the original link.
Ingredients
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Directions
1.In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
Ingredients
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Directions
1.In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
Thursday, August 19, 2010
Cherry Chocolate Cake
I made this for Justin's 25th birthday, per his request. It was amazing! A very similar recipe can be found in the Lion House cookbook but I think the addition of almond extract is key. And this is a fabulous day-after cake. Best served cold. Link found here.
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
Directions
1.Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
2.In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
3.Bake for 25 to 30 minutes, or until it tests done. Cool.
4.In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
Directions
1.Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
2.In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
3.Bake for 25 to 30 minutes, or until it tests done. Cool.
4.In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Key Lime Bread
Limes were 10 for $1.00, so what do you do? Make Key Lime Pie of course. Then what do you do? Discover this! Justin is a fabulous bread maker and this did his repetoir justice. Each time we've make it the look and consistency turns out slightly different, but the taste is still fabulous. We usually do it without the glaze as well. It's sweet enough as is. Oh and put in extra lime zest! Mmm, reminds me of our Kaysville summer. Here's the original.
Key Lime Bread
2/3 cup butter
2 cups granulated sugar
4 large eggs, slightly beaten
2 tablespoons Key lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup milk
1 teaspoon salt
1 cup chopped walnuts
Glaze
2 tablespoons Key lime juice
2/3 cup granulated sugar
Grease 2 loaf pans. Preheat oven to 350 degrees F.
Cream butter and sugar: in the eggs and beat well. Pour in juice, zest and vanilla extract. Combine well; set aside.
In another bowl, combine flour, baking powder and salt. Add a little of the milk into the dry mixture, then a little of the creamed mixture, alternating until all are combined. Add walnuts and mix to form a nice batter. Divide batter into 2 pans and bake for 50 to 60 minutes until brown.
Glaze: Mix juice and sugar and spoon over the bread after baking. Wrap. Slice in 24 thin slices.
Makes 2 loaves.
Key Lime Bread
2/3 cup butter
2 cups granulated sugar
4 large eggs, slightly beaten
2 tablespoons Key lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup milk
1 teaspoon salt
1 cup chopped walnuts
Glaze
2 tablespoons Key lime juice
2/3 cup granulated sugar
Grease 2 loaf pans. Preheat oven to 350 degrees F.
Cream butter and sugar: in the eggs and beat well. Pour in juice, zest and vanilla extract. Combine well; set aside.
In another bowl, combine flour, baking powder and salt. Add a little of the milk into the dry mixture, then a little of the creamed mixture, alternating until all are combined. Add walnuts and mix to form a nice batter. Divide batter into 2 pans and bake for 50 to 60 minutes until brown.
Glaze: Mix juice and sugar and spoon over the bread after baking. Wrap. Slice in 24 thin slices.
Makes 2 loaves.
Cream of Broccoli Soup
We LOVE this soup and make it whenever broccoli is on sale. It's easy to half and the proportions don't have to be exact. Often we do it without celery and I always saute chopped up broccoli stems with the onions. And red onions are the best for this soup. The cream mixture always takes longer than you think it should, but it usually comes 'round. Here's the original link.
Ingredients
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Directions
1.Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3.In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Ingredients
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Directions
1.Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3.In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Basic Pizza Dough
We finally found it! A real pizza recipe that isn't too pufff and bread like. Thank you Emeril. The less time you let it rise, the thinner the crust. This works as a thin crust and a normal crust. I like to at cornmeal on the pan before placing the crust on top. It's a fabulous dough, you can even toss it in the air! If only I could learn to roll dough out into a perfect circle. The original link can be found here.
Ingredients
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil
Directions
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Ingredients
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil
Directions
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
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