background preloader

Pita bread

Pita bread
Oh, am I so happy to finally have a great pita recipe. You see, pitas themselves aren’t hard to make. Most recipes very closely, or even exactly, resemble a standard pizza dough and they’re not much more difficult to assemble. No, the trouble comes when you pop them in the oven and pray for the kind of puffiness you can pop some falafel into and end up with flatbread. Delicious, warm, toasty flatbread, but definitely not a pita. But this works! This may also be the perfect starter bread, for those of you intimidating by the bread-making process. One year ago: Almond Biscotti Deb went on vacation and all I got were these lousy pita breads! Pita Bread Adapted from The Bread Bible 3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams) 2 teaspoons salt (1/2 oz./13.2 grams) 2 teaspoons instant yeast (6.4 grams) 2 tablespoons olive oil (1 oz./27 grams) 1 1/4 cups water, at room temperature (10.4 oz./295 grams) 1. 2. 3. 4. 5.

light brioche burger buns Do you know what this is? This is It. This is the hamburger bun recipe I’d been obsessing, dreaming and fretting over when I had my Incident back in May, which was namely that I’d spent a ridiculous amount of time and ingredients fighting a no-good recipe with a decidedly average finish. Since then, my frustration has faded somewhat, and I’ve come to terms with the fact that perhaps they weren’t the end of the world, they just weren’t the thing I was looking for: they were more of a limp white bread bun — the kind so easily purchased at a store under any generic brand, it made little sense to eek them out at home — and I wanted something a little more moist and rich. In the six weeks since, I have waded through nearly 100 burger bun recipes, all submitted by you kind folks with promises that they’d be better. My hunch that they were onto something grand was duly rewarded. Previously: I’ve been posting up a storm this week, but promise to stop now. Go! Makes 8 4 to 5-inch burger buns 1.

Homemade Black Pepper Cheez-Its Crunching on things helps me think. And I’ve been thinking a lot lately. My brain is full of life thoughts, to-do lists and stuff…all resulting in me being spacier than normal. My brain doesn’t have space to remember where I put my car keys. But seriously, WHERE ARE MY KEYS?! I have a million dollar idea for us. Here it goes: I want to invent noise stickers and attach it to everything important. This is genius, no?! I’m pretty sure we can make billions off of this. Since we’re technically inventors now, we’ll be thinking a lot, hence our need for stuff to crunch on. Homemade crackers are about the easiest thing ever to make. The tricky part comes with the rolling out the dough. I wanted the cheez-its to be uniform so I broke out my measuring tape. I rolled it out and then cut it a 12 x 6 rectangle. Next, I used the blunt end of a skewer to make a hole in the center of each cracker. Homemade Black Pepper Cheez-Its Recipe adapted from The Lee Bros. 3/4 cup flour, plus more for dusting

King Ranch Casserole – Revenge is a Dish Best Served Ironically Named There are three things all real Texans love: high school football, executing people, and the King Ranch casserole. From what I hear, it's impossible to go to any sort of potluck and not see one of these.I love posting about these regional culinary favorites, especially when no one knows for sure where the name came from. It allows me to put forth my own, often ridiculous, theory. There is indeed a King Ranch in Texas – they say it's one of the most famous ranches in the world, but as far as claiming credit for inventing this casserole goes, they're not interested. You can't really blame them…a legendary cattle ranch the birthplace of a famous chicken recipe? I don't think so. Here's what I bet happened. Regarding this recipe, I have a few things to explain. Lastly, since condensed soup is dangerously high in sodium, I didn't add any, but after sampling I decided that it did need some after all.

Southern Cornbread Who else saw The Hobbit this weekend? Can we talk about this, please? I love the entire Lord of the Rings trilogy. It’s a Festivus for the rest of us. I only wish that I had made this cornbread again to go with Kramer’s dinner! Morgan has been dubbed an official Jedi Knight. Kramer with a sad, lightsaber-less Morgan. Separately whisk together your wet and dry ingredients. Then mix ‘em together. Bake, and boom! Allow to cool and slice. Southern Cornbread Author: The Crepes of Wrath Prep time: Cook time: Total time: Serves: 30 squares 1½ cups all-purpose flour1½ cups cornmeal1 tablespoon baking powder1 teaspoon baking soda1 teaspoon kosher salt¾ teaspoon smoked paprika¼ teaspoon ground cayenne pepper¼ teaspoon ground black pepper3 large eggs2 cups buttermilk2 tablespoons sugar¼ cup unsalted butter, melted and slightly cooled Preheat your oven to 375 degrees F and butter a 9×13 baking dish very well.

Lancashire hotpot Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of effort to prepare.[citation needed] Preparation techniques[edit] There are many regional variations. The traditional recipe once included oysters,[1] but increasing cost eliminated them from common usage. Flavouring[edit] The hot pot[edit] The hot pot referred to is a pottery dish used to cook casseroles in British cuisine. In popular culture[edit] Coronation Street character Betty Turpin (portrayed by Betty Driver) was famous for her version of the dish which was served in the fictional Rovers Return Inn. It was also mentioned in Wallace and Gromit by Wallace to Gromit as a means of comfort in a seemingly uncomfortable situation See also[edit] References[edit] External links[edit]

Garlic Beer Cheese Rolls My book tour kicks off in a few days and one of my first stops is at Bear Republic, one of my favorite California breweries. On October 10th, from 6:30 to 8:30 I’ll be at the pub in Healdsburg hanging out, signing books, hoping to meet some of you and gleefully consuming some Bourbon Smokey Bear Stout. Join me, if you’re in the area, sit down and have a beer with me. It was the beauty of Racer 5 IPA that introduced me to Bear Republic, quickly becoming a go-to favorite of mine, one I always have on hand at parties. It’s a crowd pleaser with just the right amount of hops to give you what you want but not overwhelm, it gives a perfect balance. Because of that perfectly balanced hop kick, it’s a great beer-cheese-beer. Join me October 10th, 6:30-8:30, at Bear Republic! For more tour stops see my Book Tour Page Ingredients For the Dough 3 cups all purpose flour 1 envelope rapid rise yeast (2 ¼ tsp) 1 tbs white sugar 1 tsp garlic powder 1 cup IPA beer 1 tsp salt ¼ cup olive oil For the Filling:

Jambalaya Jambalaya Jambalaya – potrawa kreolska, składająca się głównie z ryżu, z dodatkiem cebuli, czosnku, papryki i pomidorów. Jej dokładny skład zależy od pochodzenia przepisu. Występuje w bardzo wielu wersjach. Jambalaya jest to raczej rodzaj przygotowywania ryżu z dodatkami, niż konkretny przepis, gdyż tradycyjne składniki różnią się w zależności od tego co było aktualnie dostępne na targu, w gospodarstwie, zostało wyłowione z wody lub też upolowane. Potrawa ta powstała najprawdopodobniej w wyniku fuzji kuchni hiszpańskiej, gdzie występuje pierwowzór, paella, z elementami kuchni francuskiej ludności cajuńskiej oraz wpływów afrykańsko-indiańskich. Przypisy Skocz do góry ↑ Te trzy warzywa (plus ewentualnie marchewka) są podstawą wielu przepisów z Luizjany i znane są w kuchni kreolsko-cajunskiej jako tzw.

sally lunn bread + honeyed brown butter spread Four and a half years ago, I shared a recipe for white batter bread which I like to joke was the original no-knead bread for its lazy approach to assembly. I learned about this particular batter bread when I took a multi-weekend bread baking class (cue sigh over pre-baby levels of free time) and even though it was the least hearty, stretchy, hollow-sounding, craggy-crusted or rustic of the breads we made, it was unforgettable because it reminded me of a cross between a cake and a bread. [Also, it was unbearably delicious when sliced warm and slathered with salted butter. Don’t trust me on this, go find out for yourself.] Well, it was mostly unforgettable. Cooking-wise, I’m in what I consider the dregs of March, this itchy time before anything is growing in the ground where if I see another potato, strand of pasta or soup I might toss it out the window in contempt. Nevertheless, this is some fine, fine bread. Sally Lunn Bread Adapted from Maida Heatter’s Cakes

Granola Nigelli Lawson - Jest to bez wątpienia najlepsze muesli, jakie jadłam. Wysiłek, jaki trzeba włożyć w przygotowanie tej mieszanki jest niewielki, w porównaniu do przyjemności, jakiej doznaje się podczas jedzenia. Przepis po raz pierwszy usłyszałam w programie Nigella ucztuje, emitowanym przez TVN Style. Granola wspaniale komponuje się z jogurtem, kefirem, ciepłym mlekiem. Składniki: - 450 g płatków owsianych - 120 g pestek słonecznika - 120 g białych ziaren sezamu - 175 g musu jabłkowego - 2 łyżeczki zmielonego cynamonu - 1 łyżeczka zmielonego imbiru - 120 g brązowego syropu ryżowego lub ryżowego syropu słodowego albo, jeśli ich nie macie, złotego syropu - 4 łyżki płynnego miodu - 100 g brązowego cukru (np. Sposób przyrządzania: W dużej misce wymieszajcie dokładnie wszystkie składniki oprócz rodzynków. Uwagi: Spis składników jest moim tłumaczeniem z książki Nigelli Lawson Feast. Nigella Lawson, Feast.

Soft Pretzel Bites A soft and tender pretzel with the most subtle sweetness is the recipe you have been dreaming of. Even better, they are ready in just 30 minutes. Quick and easy you can make these Best Ever Soft Pretzel Bites with or without a mixer! Last time we were at the mall we treated Munchkin to some pretzel bites. But, they were and we ate them for dinner. We are a pretzel loving family and this is one of our favorite treats. Enjoy! With love from our simple kitchen to yours. RECIPE AT THE BOTTOM Do you ❤ love ❤ TSRI? Check out our favorite stuffed pretzel recipes: Click on the image or the link and it will open each one in a new tab. Jalapeño Popper Cheesy Pretzel Bombs are a soft and chewy pretzel poppers stuffed with ooey gooey cheese, crispy bacon and spicy jalapeños. Outrageously Cheesy Stuffed Pretzel Bombs are the perfect bite size appetizer to impress your guests. Meat Lover's Pizza Pretzel Roll is the best of both world. Preheat oven to 450°F. Add flour and salt to mixer.