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Recipes for Authentic Cooking - SAVEUR.com

Recipes for Authentic Cooking - SAVEUR.com

Garlic Rosemary Bread The smell of homemade bread, dear goodness, there’s almost nothing better. Except maybe the smell of butter baking, maaayyyybe that’s better. Try adding flavors, like rosemary and garlic. Oh shoot, that’s some good stuff! After making fresh bread, you feel lame ever buying it again. Not just because homemade tastes FAR superior, but because it’s THAT easy. Makes 2 loaves, or 4 smaller loaves perfect for a honkin sandwich. 1 packet active yeast (not instant) 1 1/2 cups warm water 1 tbsp salt 1 tbsp dried rosemary 1 tbsp minced garlic 1 1/4 cup whole wheat flour 2 cups all purpose flour cornmeal Mix the yeast, water and salt in a large bowl. Divide the dough into 4 portions (or 2, depending on what size you want them) are shape into a ball. Preheat the oven to 450 degrees. Put the bread in the oven and pour 1 cup of water in the dish on the bottom of the oven and close the oven door immediatly. Bake for 30 minutes, until the bread is golden brown and sounds hollow when you tap on it.

The icing on the cake: Cake with mascarpone and matcha Pare che la primavera sia arrivata due giorni fa, voi l’avete vista? Gli alberi da frutto faticano a fiorire, il caldo, i colori e le belle giornate si stanno facendo desiderare più che mai. Per quanto mi riguarda ne avrei già abbastanza di maglioncini, cappotti, calze & co. Eppure si sente nell’aria, sta arrivando. La ricetta: cake al mascarpone e matcha Ingredienti:4 uova grandi a temperatura ambiente250 g di zucchero (io li riduco a 200 g)250 g di mascarpone a temperatura ambiente250 g di farina 00una bustina di lievito per dolciun cucchiaino di estratto di vanigliaun pizzico di sale2 cucchiaini rasi di tè verde matcha sciolti in poco latte tiepidosesamo nero per decorare Preriscaldare il forno a 170°C, imburrare ed infarinare una teglia da cake o una dozzina di stampini monoporzione.

How To Make Croissants [Chocolate Croissants, Pumpkin Spice Croissants, and Cinnamon Sugar Croissants] I hope you’re ready to see a billion underexposed photos of the same exact dough over and over and over again. Please say yes, because you will be rewarded with this. This was a… project. To say the least. I have been dying to try homemade croissants for ages, but after mention of them when I made almond joy scones, I could hardly wait. I have a very nostalgic reason for loving croissants: since I was young, each summer my grandma would always pick up a croissant from the Bread Box Bakery in Boyne City. But I also have a superficial reason for loving croissants: It’s Complicated. Too bad they don’t mention that it takes like 14 hours to really make croissants. I’m not about to tell you “oh! Oh… and I made four flavors of croissants: traditional, chocolate, cinnamon sugar and pumpkin spice. Easy enough… it all starts with some yeast and flour. I know you have all of the ingredients in your kitchen, which means you should probably start right now. No. Then you fold it up like a letter. 1. 2.

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.

Onion & Cheese Bread - StumbleUpon This bread is simply delicious. It's a great snacking dish, so pull some pieces off and enjoy the cheesey goodness. Yield: 8 servings Ingredients 1 sourdough loaf, 2 lbs.1 lb. Monterey Jack cheese, thinly sliced1/2 cup butter, melted1/2 cup diced green onion1 1/2 tsp poppy seeds Directions Using a serated knife, cut the bread lengthwise into 1-inch strips without cutting through the bottom. Adapted from The Girl who Ate Everything. » Tangy Lemon Curd The Endless Meal As I write this post today I sit here with my wooliest sweater on, a steaming mug of hot lemon ginger tea by my side, and my faux fur lined aviator style toque on my head. I’m not outside. I’m sitting in my favourite coffeeshop/restaurant/art gallery that I’ve come to think of as an extension of my living room. It’s freezing in here, ridiculously freezing outside. When it gets cold here on the west coast, which it doesn’t often, us locals tend to complain about it, while the rest of the country laughs at our whimpiness. I have a girlfriend coming over tomorrow for tea (or more likely, wine) and a medieval strawberry tart I promised to make her. This lemon curd is thick as soft butter and has a tart, tangy lemon taste. Tangy Lemon Curd Author: The Endless Meal Recipe type: Dessert 5 egg yolks1 cup white sugar4 lemons, zest and juice½ cup butter, cut into 9 pieces Add 2 inches of water to the bottom of a double broiler. #version#

Thompson Family Dinner Rolls Many families have their own coveted recipes that have been passed down through the generations. In my family, we have a fabulous recipe for dinner rolls that are delicate, flaky, moist, and flavorful. They are well revered amongst all of my father's side of the family, and we often have them at large family gatherings (partly because we love them and partly because the recipe makes 144 rolls!). The person that makes them for family gatherings is seen as some sort of saint because few people in my family take the time to make them. I am one of the few family members that dares to make these rolls. I don't think they are particularly difficult or labor-intensive, but the recipe is a two-day process. The dough itself is also quite versatile. Without further ado, here is the recipe! Grandmother Thompson's Prize RollsIngredients Procedure Cream sugar and crisco together, then add 1 cup of mashed potatoes and mix well.

Rosemary and Black Pepper Dinner Rolls Homemade bread is second only to ice cream on my list of “Things I’m so Glad I Can Make at Home.” Seriously, there’s not much that beats the smell of homemade bread. Because we’re moving soon (by the way, we bought a house!) These rolls embody everything a dinner roll should be – soft, fluffy and insanely tasty. Rosemary and Black Pepper Dinner Rolls The rolls can be frozen after being shaped. Ingredients 1 package (2¼ teaspoons) yeast 1 cup lukewarm water 2 tablespoons oil (vegetable, canola, or olive) plus more for greasing bowl and pan 1 large egg 3 tablespoons sugar ½ teaspoon fresh ground black pepper 2 teaspoons chopped fresh rosemary 3¼ cups flour 1 teaspoon salt 2 tablespoons melted butter Directions Add the water to the bowl of a stand mixer fitted with the dough hook and sprinkle the yeast over the top. Increase speed to medium and knead the dough for 5 minutes. Grease the bottom and sides of a 9-inch baking pan. Preheat oven to 350º. Source

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