PW Dinner Rolls - No Kneading Required! Since I’ve kept you all waiting, I’m not going to do my usual ten-minute monologue waxing rhapsodic on the recipe I’m about to give you.
But I will summarize this roll recipe by saying a) they’re a cinch to make; b) they’re totally tasty; and c) I can’t think of a “c”. So let’s get started, shall we? The Cast of Characters: Flour, Sugar, Milk, Vegetable Oil, Salt, and Active Dry Yeast. Everyone has this stuff! Begin with 4 cups of milk. Pour the milk into a stock pot or dutch oven. To the milk, add 1 cup of sugar… And 1 cup of vegetable oil. Now, turn the burner on medium to medium-low and “scald” the mixture, which means heat it up just until the point that it would boil. Before the mixture boils, turn off the heat. NOW.
When you’re ready, throw in 4 cups of flour. Then sprinkle in 2 packages (or 4 1/2 teaspoons) Active Dry Yeast. Stir together to get the yeast into the warm moistness. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Salsa roja (roasted red salsa) « One Particular Kitchen. I eat a lot of salsa.
A LOT. I am rather notorious for this, in fact. My friend’s boyfriend once innocently asked if I had anything he could snack on — maybe some chips and salsa? My friend nearly fell on the floor laughing at the thought of me not having chips and salsa in the house. There is no risk of that. So when my awesome world-traveling chef cousin came to town for a few days, she offered to teach me how to make roasted red salsa and tamales (more on that later). And people, this salsa. Note that this makes a lot — a big mixing bowl full. 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)2-3 yellow onions20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)Stir it all together and eat with abandon. Scalloped Hasselback Potatoes.
“Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends.
The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description. Duchess Potatoes. You can easily scale up this recipe.
To make ahead for a dinner party, just prepare the mashed potatoes, pipe them and refrigerate. Put them in a 425°F oven 20 minutes before serving to brown. Method 1 Place potatoes in a medium to large pot (3 qt) and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. 2 While the potatoes are boiling, melt 2 tablespoons of butter and set aside. 3 When the potatoes are cooked, drain in a colander and put the potatoes back in the pot set over low heat. 4 Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet.