Butter Garlic Naan. Crusty Bread. Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot.
In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it. Make Your Own Vanilla Extract. Merry Christmas! I hope you all had a wonderful holiday. As I've written before, every year we give a little Christmas Eve party and I give out some kind of homemade goodie at the end of the evening. This year I wanted to do the fun DIY thing of making your own vanilla extract.
I go through so much vanilla extract and the good stuff is so expensive. I love the idea of making your own from good vanilla beans and then just adding vodka to it to keep it going - after all, that's all vanilla extract is, really - alcohol and vanilla beans. All you do is pour unflavored vodka into a glass jar, cut a couple of vanilla beans in half and then split them and stick them into the bottle. I got some wonderful Bourbon vanilla beans from Beanilla. If you would like to read the differences between the various kinds of vanilla beans, Garrett over at Vanilla Garlic has an informative post about that. Cut the vanilla beans in half and then cut them down the middle, to split them and open them up. Fresh Sriracha (aka, home made 'Rooster') recipe from food52.
Author Notes: Another Thai-centric sauce is the ubiquitous Sriracha, affectionately dubbed ‘Rooster’. Apparently, it’s not just for Thais anymore, as I have heard that is in just about every kitchen (from the Asians to Falafel stands and even in many fine dining establishments). I don’t have to go to Asian markets to pick up a bottle--Wal-Mart in Kennesaw, GA even carries it (I was on location last year and found it there!). It’s so popular that The New York Times has written about it and the ‘Rooster’ has a Facebook page with over 220,000 fans. Don’t get me wrong--I love my Rooster and for the cost, why make it from scratch? I guess I’m just into testing out flavors and how they blend together--just curious, with some late summer time on my hands and gorgeous peppers available in my garden and at the farmers market.
Food52 Review: Warning: once you make edamame2003's version, you may never be able to go back to commercial sriracha again. Serves 1 1/2 cups Tags: savory. Homemade Organic Butter « kiss my spatula | food + photography. I love Hugh Jackman. I love every film, musical and play he’s starred in. Even the not-so-good ones.
Take Kate & Leopold, for instance. Standard fare romantic comedy on the brink of being disastrous if it wasn’t for Hugh. His best line in the film, “Ah yes, you mock me. But perhaps one day when you’ve awoken from a pleasant slumber to the scent of a warm brioche smothered in marmalade and fresh creamery butter, you’ll understand that life is not solely composed of tasks, but tastes”. Fresh creamery butter. Fresh creamery but-ta. Good stuff. Homemade Organic Butter, yields 5.5 ounces Though I normally buy unsalted butter, I’d definitely recommend adding a few pinches of salt to this homemade version.
Music Pairing: Sting, Until Ingredients 2 cups organic heavy cream or whipping creampinches of salt, to taste Method Pour cream into food processor and process for about 10 minutes. Scrape butter from the sides and place into a clean bowl. Lion House Dinner Rolls. There isn’t much more I can say about these rolls than they make an appearance at my dinner table several times a month and are probably only one of two or three roll recipes I make regularly. I usually substitute half the white flour with white wheat flour, but when made with 100% white flour, they are almost indulgent enough to eat for dessert. Tender, buttery, perfect. I love them and it would have to take a mighty good roll recipe to replace these beauties.
Note: The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.
Ingredients 2 tablespoons active dry yeast 2 cups warm water 1/3 cup sugar 1/3 cup butter, softened 1 egg 2 1/2 teaspoons salt 2/3 cup nonfat dry milk 5-6 cups flour (see note) Overnight Monkey Bread. After her kids were grown and starting to have kids of their own my Mom started the tradition of having everyone over for breakfast Christmas morning. She would make Monkey Bread and have it on the table for everyone to snack on while she whipped up eggs and bacon and pancakes. The sweet little puffy balls coated with cinnamon and sugar would disappear one at a time until before you knew it nothing was left. I was a pretty picky eater growing up and I didn’t love Mom’s Monkey Bread because she always added nuts to it. I’m still not crazy about nuts in baked goods, but I love Monkey Bread.
It’s like getting just the best part of a cinnamon roll, the ooey, gooey middle in every bite. (Monkey Bread is also known as Bubble Bread or Pull Apart Bread.) So this year in memory of my Mom I decided it was time to serve Monkey Bread on Christmas morning. Ingredients Dough Brown Sugar Coating 1 cup packed light brown sugar 2 teaspoons ground cinnamon 8 tablespoons unsalted butter (1 stick), melted Glaze. Flour Tortillas | The Urban Spork. Easy Brazilian Cheese Bread (Pão de Queijo) Recipe. Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour.
As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. Talk about addictive! I’ve cut Bill’s original recipe down to just a third, because if I actually made a full batch (48) I could conceivably eat them all. There are several ways to make Pão de Queijo.
The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. Method Hide Photos 1 Preheat oven to 400°F. Hello! How To Make Bread And Butter Pickles. Ever since I was a kid I’ve loved bread and butter pickles. My mother’s garden always produced way more cucumbers than we could possibly eat, and she would turn the extras into pickles. I don’t remember if she made any other kinds. All I remember is the bread and butter. Ingredients 5 pounds cucumbers 1 cup kosher salt 5 cups cider vinegar (not pictured, because I’m a dummy) 5 cups sugar 1½ pounds onion (also not pictured … big dummy) 2 tablespoons yellow mustard seed 1 tablespoon celery seed 1 tablespoon turmeric 1 tablespoon coarsely cracked black pepper Directions The brine You can do bread and butter pickles either as chunks or as thin slices.
I did about 50/50, figuring I could separate them back out when I put them in the jars. Dissolve the salt in a large pot with 6 quarts of water. Once the salt is dissolved, add the cuke pieces and stir to make sure they’re not all stuck together. Oh, a note on salt. I don’t know that this was necessary, but it made me feel better. The flavor Canning.