Artisan Bread in Five Minutes a Day And I’m not even kidding! Easiest. Recipe. Ever! Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François. If you’ve been intimidated to make homemade bread, your store bought days are over. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8. Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me.
Under the High Chair: DIY: Pita Bread This post was originally published on May 4, 2007 On these beautiful spring days, it's tough deciding how to spend the mornings: head outside and weed among the daffodils or throw on an apron and get floury in the kitchen? Here's a quick bread recipe that lets you do both--Pita! Pita bread is something my family has been making for as long as I can remember. Here's my favorite hummus recipe, in case you need an accompaniment for your pitas! Wimbush Family Pita Bread 1 tablespoon yeast1 ¼ cup warm water1 teaspoon salt3- 3 ½ cups flour Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Let rest on the floured surface 30-40 minutes until slightly puffed. Preheat oven to 425F.With a large spatula, flip the rounds of dough upside down on to a baking sheet. These store for up to two days well wrapped or frozen for three weeks.
www.myfridgefood.com from myfridgefood.com - StumbleUpon Garlic Cheese Mini Biscuits - Red Lobster Knock-off | Two of a kind, working... - StumbleUpon Have I mentioned how addicted I am to Pinterest? Feel free to leave your Pinterest link in a comment so I can follow you-I'm twoofakind on there. Its opened my eyes to many new recipes including my family's new favorite side - Garlic Cheese Mini Puffs. In the post she gives the Red Lobster version and then the recipe for mini biscuits. I'm personally a fan of miniature versions, so I went with that. Ingredients: 1 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon salt (*see recipe tips) 1/2 tablespoon garlic salt (*see recipe tips) 1/4 cup cold butter, cubed 1 cup grated cheddar cheese 1/2 cup milkDirections: Preheat oven to 400 degrees. These things are seriously awesome and so incredibly easy to make.
Homemade Soft Pretzels Where I grew up, football was a big deal. Especially Friday night high school football. Texas can claim the high school football craze all they want, but I can attest that my home town in Michigan was just as into it, if not more. If Halloween fell on Friday, it was postponed to Saturday. Professional (NFL) football was a big deal, too, despite a winning season or not. Being in the south now, football is a big deal once again…glory! The original recipe calls for eight big pretzels, but I decided to scale them down into smaller portions to serve a crowd. And, for those of you intimidated by shaping a perfect pretzel, it’s easier than I should even admit. UPDATE: Below is a photo of what these look like as eight large soft pretzels: In the bowl of a stand mixer, combine the butter, sugar, salt and 1 1/2 cups warm water. Preheat the oven to 450 degrees F. Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.
Cruft: Lasagna Cupcakes - StumbleUpon When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.
Online | $75 Sous Vide Immersion Cooker Sous vide cooking, immersing vacuum-sealed foods in temperature-controlled hot water, is all the rage in culinary circles, touting incomparable results achieving optimal doneness. But the price tag on most commercially produced machines is a bit steep, with $300 being the bare minimum, on upward to the thousands. Seattle Food Geek Scott Heimendinger was intrigued, but decided it was a steep investment for something that essentially keeps water warm, so he DIYed it for about $75 in parts, and shared it with us on the pages of MAKE Volume 25. Apparently cooking an egg sous vide style yields incredible results, with perfectly soft whites and a yolk the consistency of rich pudding. Hungry yet? Sous Vide Immersion Cooker Check out MAKE Volume 25: MAKE Volume 25: Arduino Revolution Give your gadgets a brain! » BUY or SUBSCRIBE Goli Mohammadi I’m senior editor at MAKE and have worked on MAKE magazine since the first issue. Contact me at goli (at) makermedia (dot) com. Related
Soft Pretzels with Jalapeno Cheese Sauce Well the Superbowl didn't have the outcome that I was hoping for, my team had too many turnovers, I wasn't a fan of the halftime show and the commercials weren't anything exciting, but the food was good at least. For me these soft pretzels were the highlight of the night. I debated between a couple different recipes - one from Baking Illustrated and one from Alton Brown. Although similar the main differences were in the type of flour and the type of sweetener. The Baking Illustrated recipe used bread flour which has a higher gluten content and therefore creates a chewier dough. The pretzels are best eaten the day they are made or you can freeze them right away and then warm in the oven when you want them. I made a simple spicy, garlicky cheese sauce to dip these in because it sounded good and I was already chopping jalapenos and garlic for guacamole and sliders that I was making. Soft Pretzels Recipe slightly adapted from Baking Illustrated Jalapeno Cheese Sauce
Nutella-Mallow Pillow Pockets When I tell you this, take me very seriously…..run, don’t walk to your nearest grocery store and make these today! I knew I wanted to make a Nutella treat the other day and when this simple idea came to mind I had no idea how crazy good it would be! The pastry with the gooey disappearing marshmallow and nutella make for a treat that you just must try for yourself! Enjoy! Can you handle this line up?! Um….this stuff should be illegal. Ok, easy easy. Take a little fork and crimp those edges, nice and firm. Next, you’ll brush with an egg white wash and sprinkle with sugar, mmmmm! Get a load of this! I sprinkled mine with a little powdered sugar Oooey, gooey and delish! Nutella-Mallow Pillow Pockets 1 package puff pastry, 2 pastry sheets thawed 1 Cup Nutella spread 1 Cup mini marshmallows Egg white wash: 1 egg white whisked with 1 Tablespoon water Powdered sugar for dusting 1. 8 pockets Have a great new week! Other recipes you may enjoy...
The Perfect Pantry Article - Allrecipes.com - StumbleUpon