tag:blogger.com,1999:blog-21223950952457323582024-03-24T09:26:13.786-07:00EdlyEatsEd Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-2122395095245732358.post-1847831848810792972024-03-24T09:25:00.000-07:002024-03-24T09:25:21.516-07:00Overnight Sourdough Waffles<p>Folks-</p><p>I'm a couple of years late to the sourdough scene, but I've been experimenting with it the last couple of months. I started with the King Arthur Sourdough Starter recipe, which took a couple of weeks to really get going, but now that it is, I'm having fun with it.</p><p>I found a <a href="https://www.pantrymama.com/overnight-sourdough-waffles/" target="_blank">recipe</a> on <a href="http://Pantrymama.com" target="_blank">The Pantry Mama</a> that I was able to modify to my needs, and they came out better than a couple of other recipes. These have an actual sour flavor, so that's a good thing.</p><p>Without further ado, here's my version:</p><p><b>Ingredients:</b></p><p><b>Night before:</b></p><p>100g sourdough starter, fed & bubbly (fed that morning)</p><p>360g whole milk</p><p>400g all purpose flour</p><p>100g sugar</p><p><b>Day of:</b></p><p>30g sugar</p><p>100g (about 1 stick) melted butter (cooled until it's just melted)</p><p>4 large eggs, beaten</p><p>24g baking powder (about 4 tsp)</p><p>10g salt (about 1 tsp)</p><p>20g sugar</p><p>The night before: mix together sourdough starter, whole milk, flour, and sugar. Cover with plastic wrap and leave on the counter overnight, or 12-15 hours.</p><p>The next morning, mix together the sugar, baking powder, and salt, and beat together the eggs and melted butter. Whisk ingredients into the batter from the night before, and allow to sit while heating the waffle iron. Use nonstick spray or a high smoke-point oil on the waffle iron, not butter, if you want crispy waffles. Makes about 8-10 waffles in a Belgian waffle iron.</p><p><b>Note: </b>You can use discard if you haven't thought ahead, but fed starter works just a smidge better.</p><p>This recipe is easily halved.</p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-37170880856714449962024-03-17T20:53:00.000-07:002024-03-17T20:53:47.802-07:00Baklava<p> Folks-</p><p>This is really a work in progress, so I don't yet consider it complete. I created this by cobbling it together from several other recipes.</p><h3 style="text-align: left;">Ingredients:</h3><h4 style="text-align: left;">Honey Syrup:</h4><p></p><ul style="text-align: left;"><li> 1 cup sugar</li><li>1 cup water</li><li>1/2 cup honey</li><li>1 tbsp lemon juice</li><li>1 tbsp rose water (or orange extract, or 1 tsp vanilla extract)</li><li>10 black peppercorns (or 5 while cloves)</li></ul><h4 style="text-align: left;">Nut Filling:</h4><p></p><p></p><ul style="text-align: left;"><li>8 oz shelled raw pistachios</li><li>8 oz raw walnuts (or almonds, or pecans)</li><li>2 tsp ground cardamom</li><li>3 Tbsp granulated sugar</li><li>1/4 Tsp salt</li></ul><h4 style="text-align: left;">Pastry and Butter:</h4><p></p><p></p><ul style="text-align: left;"><li>2-3 sticks melted and cooked</li><li>1 lb frozen phyllo dough, thawed</li></ul><h4 style="text-align: left;">To make the honey syrup:</h4><p></p><p>Combine all ingredients except rose water in a saucepan, being to a boil over medium heat, reduce heat to low and simmer for 20 minutes. Allow to cool to room temperature before discarding peppercorns and stirring in the rosewater.</p><h4 style="text-align: left;">To make the nut filling:</h4><p>Pulse the nuts together in a good processor until very finely chopped. Set aside about 1 tbsp, before you add in sugar, salt, and ground cardamom and pulse together to combine.</p><h4 style="text-align: left;">To assemble and bake:</h4><p>Preheat oven to 300 degrees. Brush a 9x13 inch pan with butter, then layer a half-sheet of Phyllis in the bottom and brush with butter, layering 6- 10 more half sheets on top, brushing each with butter. Later 1/3 of the nut filling in top, and place a half-sheet of Phyllis on the filling, and fanning with butter (brushing will slide it off.) Later 6-19 more half sheets, another 1/3 of the filling, another 7-10 sheets of dough & butter, the rest of the filling, the rest of the dough and butter. Use a sharp knife to cut the dough and filling into squares or diamonds. Place in the oven for 45 minutes, turn it 180 degrees, and bake another 45 minutes or until golden in color. Remove from the oven to a cooling rack, then immediately pour the honey through the cuts, leaving the last couple of tablespoons to cover the top of the baklava. Decorate the tops with the saved but mixture.</p><p>Allow to cool for at least three hours, than wrap in aluminum foil and allow to sit for 12 hours before serving.</p><p><br /></p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-55878681250542829642023-07-13T10:46:00.003-07:002023-12-24T13:55:56.888-08:00Freezer Jams and Jellies<p> My family has been making freezer jams at least since I was a child. It is distinctly different than cooked jams in that it tastes more like the fresh fruit. Freezer jams also have the advantage over cooked jams of being very quick to make.</p><p>The disadvantage is that you need freezer space to store them, since they are not sterilized in preparation the way cooked jams are.</p><p>My family has always used boxes of dry pectin from Sure -Jell or Ball. These can usually be found near boxes of flavored gelatin in the supermarket, even though they are not at all the same thing. Gelatin is a hydrated colagen that comes from boiling animal skin and hooves, and pectin comes from boiling fruit. Don't get them confused. One is not a replacement for the other in this recipe.</p><p>In the past my family always used the "Quick and Easy Freezer Jam" recipe that came in the box of pectin. Sure-Jell recently stopped including it, and instead is directing you to their website. Considering how ephemeral corporate websites can be, and how they've changed their recipes in the past, I tend not to trust them. Hence this blog in the first place.</p><p>So, today I am including their recipes, as well as some variations of my own, just to make sure I don't lose my recipes if the last enclosed instruction packet I have of theirs disappears or gets damaged.</p><p>Please note that these recipes are for the full-sugar version of Sure-Jell and similar pectins, not the Reduced Sugar or Sugar-Free variants.</p><p><b>Ingredients for All Jams and Jellies</b></p><p>3/4 Cup Water</p><p>1 Box Pectin (full-sugar variety)</p><p><b>Specific Ingredients</b></p><p><b>Apricot Jam:</b></p><p>2 1/2 Cups Finely Chopped Apricots, pitted but unpeeled</p><p>2-4 Tbsp Lemon Juice</p><p>5 1/2 Cups Sugar</p><p><b>Blackberry Jam:</b></p><p>3 Cups Crushed or Pureed Blackberries</p><p>5 1/4 Cups Sugar</p><p><b>Blueberry Jam:</b></p><p>3 Cups Chopped Blueberries</p><p>5 1/4 Cups Sugar</p><p><b>Sour Cherry Jam:</b></p><p>2 Cups Finely Chopped or Pureed Cherries</p><p>4 Cups Sugar</p><p><b>Peach Jam:</b></p><p>3 Cups Finely Chopped or Pureed Peaches</p><p>2 Tbsp Fresh Lemon Juice</p><p>4 1/2 Cups Sugar</p><p><b>Peach Vanilla Bean Jam:</b></p><p>Same as peach, but add1 tbsp Vanilla Bean Paste</p><p><b>Homestyle Peach Jam:</b></p><p>Same as peach, but add:</p><p>2 Tsp Ground Cinnamon</p><p>1/2 Tsp Ground Allspice</p><p><b>Mango Jam:</b></p><p>3 Cups Mashed Mangoes</p><p>1/4 Cup Fresh Lemon Juice</p><p>5 Cups Sugar</p><p><b>Raspberry Jam:</b></p><p>3 Cups mashed or pureed Raspberries</p><p>5 1/4 Cups sugar</p><p><b>Raspberry-Peach Jam:</b></p><p>2 Cups mashed or pureed Raspberries</p><p>1 1/2 Cups finely chopped or pureed Peaches</p><p>7 Cups sugar (yes, 7 cups!)</p><p><b>Strawberry Jam:</b></p><p>2 Cups crushed or pureed Strawberries</p><p>2 Tbsp fresh lemon juice</p><p>4 Cups sugar</p><p><b>Spiced or Christmas Strawberry Jam:</b></p><p>Same as Strawberry, but add:</p><p>1 Tsp Ground Cinnamon</p><p>1 Tsp Ground Ginger</p><p>2 Tsp Ground Allspice</p><p><b>Strawberry-Blueberry Jam:</b></p><p>1 1/2 Cups crushed or pureed Strawberries</p><p>1 Cup chopped or crushed blueberries</p><p>4 1/2 Cups sugar</p><p><b>Apple Jelly:</b></p><p>3 Cups bottled or refrigerated apple juice</p><p>2 Tbsp Fresh Lemon Juice</p><p>5 Cups sugar</p><p><b>Apple Pie Jam:</b></p><p>2 Cups bottles or refrigerated apple juice</p><p>1 Cup unsweetened apple sauce</p><p>2 Tsp ground cinnamon</p><p>5 Cups sugar</p><p><b>Grape Jelly (may take 1 week to set):</b></p><p>3 Cups bottled or refrigerated Grape Juice</p><p>5 1/4 Cups sugar</p><p><b>Grapefruit (WHY?!?) Jelly:</b></p><p>2 Cups of that horrid bottled or refrigerated Grapefruit Juice (Evil Fruit!)</p><p>4 1/2 Cups poor, innocent sugar for the sacrifice</p><p><b>Hot Pepper Jelly (may take 1 week to set):</b></p><p>NOTE: Protect hands with rubber gloves while preparing!</p><p>2/3 Cup pickled jalapeno peppers, seeded and finely chopped (from 1 10-1/4 oz jar)</p><p>2 1/2 cups bottled or refrigerated apple juice</p><p>1/4 cup apple cider vinegar</p><p>1-2 drops green food color (optional)</p><p>5 1/2 Cups Sugar</p><p><b>Instructions:</b></p><p>Prepare the fruit as called for in the list of ingredients. Stir in lemon juice, if called for. Measure out <i>exact amount of</i> sugar and mix in spices, if called for, then slowly stir into prepared fruit. Allow to sit for up to 10 minutes, stirring occasionally to break down sugar crystals.</p><p>While fruit is sitting, measure out water and place in a small saucepan. Add pectin to water. After fruit has sat for 10 minutes, turna stovetop burner to high and place the saucepan over high heat, stirring constantly. Bring to a rolling boil and boil for 1 minute, stirring constantly. Remove from heat and add to fruit and sugar mixture and stir for 3 minutes constantly until sugar crystals are mostly dissolved (some may remain.)</p><p>Immediately ladle into clean jars or plastic containers with lids leaving at least 1/4 inch (5mm) space at the top of the container for expansion in the freezer. Cover and allow to sit at room temperature for 24 hours. Keep in the refrigerator for up to 3 weeks, or 1 year in the freezer.</p><p><b>NOTES:</b></p><p>Apricot Jam is especially hard to get to jell correctly. You can't puree the fruit, or you end up with syrup, not jam. Either chop it by hand or use a food processor to get a fine chop on it. If the fruit is too dry, you need to add a bit of water or lemon juice. If you don't, then the sugar won't dissolve. If you want a harder set, you have to add lemon juice. I have messed up apricot jam more times than I've made is successfully. It's very finicky.</p><p>I strongly recommend mixing any dry spices into the sugar if the recipe calls for it, as Homestyle Peach, Christmas Strawberry, and Apple Pie do. It keeps the spices from clumping.</p><p>Apple Pie Jam has a shorter shelf-life than the other jams. It lasts about 2 weeks in the refrigerator or up to 6 months in the freezer. After that it tends to turn into a syrup, but it's still good on pancakes or waffles.</p><p>All of the jams listed above are good in plain yogurt to give it a fruit flavor. Just mix in a roughly 3:1 ratio of yogurt to jam if making yogurt pops in the freezer, or 4:1 if you plan to just eat fruit-flavored yogurt. Adjust to taste.</p><p>I have not tested Hot Pepper, Grape, or Grapefruit jellies, mostly because I <i>hate</i> grapefruit, and really don't see the point of making a grape jelly that is likely to taste exactly like a jar I can buy in the store. And my stepmom makes a good pepper jelly, so I'm never in need of one. Let me know if they come out for you.</p><p><i>Spiced Strawberry or Christmas Jam</i> adapted from a recipe from <a href="https://spicesnflavors.com/christmas-jam-instant-pot-strawberry-jam/" target="_blank">Spices and Flavors.</a> It has been said it tastes like Guava.</p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-42887002338294568692023-06-28T18:20:00.000-07:002023-06-28T18:20:30.958-07:00Onion Flower and Lentil Soup<p>My dad used to try to grow onions in his garden from seed, but he had a problem: before growing a good bulb, they would flower, and when an onion flowers, the bulb becomes fibrous and inedible.</p><p>His solution was to make onion flower salsa.</p><p>I'd forgotten about this until recently. My mother-in-law planted some onions that had sprouted, and they were flowering in my backyard. Around this time, someone on Reddit posted a question on a gardening thread about what to do if their onions flowered. I told them to eat them. They asked how they tasted, and, well, I decided to find out that night. I fixed a baked potato with Icelandic yogurt instead of sour cream, and used scissors to sprinkle the top with onion blossoms.</p><p>It was freaking fantastic. Best potato ever. I shared with my family and ended up making several more!</p><p>Onion flowers taste strongly of onions, but are also sweet. You can sautee them and used them as a garnish on steaks, mix them raw into salads, or dang near anything you would put sliced or green onions into.</p><p>I got curious about recipes out there, and didn't find many. I guess not many people know about onion flowers being edible. One I decided to try was an Onion Flower and Lentil Soup. Really, I hated the recipe the minute I read it, so I changed it a lot before even making it. There are elements of it still in here, but this is functionally a new recipe.</p><p>Here it is! My Onion Flower and Lentil Soup!</p><p>Ingredients</p><p>4 Tbsp olive oil</p><p>4 tsb minced garlic</p><p>1 sausage, sliced, bratwurst, Italian sausage, or similar (optional)</p><p>1-2 onion flowers, blossoms sheared off, or about 1/2 cup chopped green onion</p><p>4 celery stalks, finely sliced</p><p>1 cup sliced carrots</p><p>1 bell pepper, cored and chopped, reserve half for serving</p><p>4 tsp minced garlic</p><p>1/2 Tsp ground paprika</p><p>1/2 Tsp ground black pepper</p><p>1/4 Tsp ground white pepper</p><p>1/4 Tsp turmeric</p><p>32 oz broth (any)</p><p>3 Tbsp balsamic vinegar</p><p>1 cup dry lentils, washed</p><p>Drizzle the olive oil into the bottom of a medium sized pot and sautee the sausage until cooked through. Add the onion flower, celery, carrots, garlic, and seasoning and stir-fry until tender. Add the broth and bring to a boil. Add the lentils and vinegar and simmer for 20 minutes. Good served with a dollop of sour cream or Greek yogurt, avocado chunks, and/or chopped bell peppers.</p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-54992215076152471552023-02-05T13:41:00.000-08:002023-02-05T13:41:09.652-08:00Aaron's Banana Cream Pie<p>My youngest, Aaron, cobbled this recipe together from 3 other recipes that he found on the interwebs one day while he was hungry in class. He came home and made it for us. Cynthia, his older sister, cried when she took her first bite because it tasted so good. I made it for my coworkers and got a very consistent response, which was (paraphrased) "This is great! When can I have the recipe?"</p><p>Well, this is it. The crust is from <a href="https://www.thespruceeats.com/vanilla-wafer-crust-3059181" target="_blank">The Spruce Eats</a>, the filling is from <a href="https://www.allrecipes.com/recipe/12151/banana-cream-pie-i/" target="_blank">Allrecipes</a>, and the whipped topping is from my <a href="https://edlyeats.blogspot.com/2017/03/french-silk-pie.html" target="_blank">French Silk Pie</a> recipe.</p><p>Here are the crust and filling recipes. I don't recommend making the topping until the crust has been filled and it has cooled, so once you're at that point, head over to <a href="https://edlyeats.blogspot.com/2017/03/french-silk-pie.html" target="_blank">that recipe.</a></p><p><br /></p><p><b>Vanilla Wafer Cookie Crust Ingredients</b></p><p>1 1/2 cups fine vanilla wafer cookie crumbs (about 30-35 cookies worth)</p><p>2 tbsp granulated sugar (vanilla sugar is good here, but regular is just fine)</p><p>5 tbsp softened unsalted butter</p><p><b>Instructions: </b>Preheat oven to 350 degrees. Add vanilla wafer cookies and sugar to a food processor an pulse until crumbs are fine (about the same as commercial bread crumbs.) Add the butter and pulse until combined. Turn out crumb mixture into a 9" pie tin and press into the bottom and sides of the dish. Bake at 350 degrees for 8-10 minutes and cool completely before filling (it should be cool by the time the filling is done).</p><p><br /></p><p><b>Banana Cream Pie Filling Ingredients</b></p><p>3/4 cup white sugar</p><p>1/3 cup all purpose flour</p><p>1/4 tsp salt</p><p>2 cups milk</p><p>3 egg yolks, beaten</p><p>2 tbsp unsalted butter</p><p>1 1/4 tsp vanilla extract (don't substitute vanilla sugar-it doesn't work)</p><p>Up to 4 bananas, sliced (enough to cover the bottom of the pie crust)</p><p><b>Instructions: </b>Preheat the oven to 350 degrees (if not already hot.) Cover the bottom of the pie crust with banana slices. Place egg yolks in a small heat resistant bowl and beat them thoroughly.</p><p>Combine the dry ingredients in a medium saucepan. Gradually stir in milk. Stirring constantly with a rubber spatula, cook over medium-low heat until it boils and begins to thicken, then let it simmer for two more minutes while stirring constantly. I mean <i>stirring constantly!</i> This stuff desperately wants to burn to the pan and ruin itself. Do not stop stirring thoroughly while it's on the heat!</p><p>Remove the milk mixture from the heat and whisk about 3 tablespoons into the beaten egg yolks, then whisk the egg mixture into the milk mixture. Return to heat for two more minutes, stirring constantly.</p><p>Remove from heat and mix in vanilla and butter.</p><p>Pour over banana slices and level the pudding in the pie pan. Bake in the oven for 12-15 minutes. Allow to cool for at least 1 hour before topping with a <a href="https://edlyeats.blogspot.com/2017/03/french-silk-pie.html" target="_blank">whipped topping.</a></p><p>It's quite good if you sprinkle toasted almond slices or some toasted reserved cookie crumbs over the whipped topping.</p><p>I intend to try making the filling in the top of a double-boiler just to see if it's easier. I'll update this recipe later with the results.</p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-90032269207151974292023-01-16T10:20:00.001-08:002023-01-16T10:20:06.991-08:00From Scratch Pancakes<p> Folks-</p><p>You know recipes come in clusters by now!</p><p>So, I’d been watching my YouTube feed, and saw a recipe for scratch made pancakes from <a href="https://youtu.be/vkcHmpKxFwg" target="_blank">Epicurious</a>. Since I had today off, and I already had the ingredients, I decided to make this.</p><p>My wife said I had to save the recipe, so after writing it down, here it is!</p><p><b><span style="font-size: medium;">Ingredients:</span></b></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">3c flour</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/4c sugar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 1/2tsp salt</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 tbsp baking powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 1/2tsp baking soda</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">2 1/4c milk</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/4c vegetable oil</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1tbsp vanilla</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/4c apple cider vinegar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">3 eggs</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Butter</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Mix together dry ingredients. Mix together wet ingredients. Add wet ingredients to dry ingredients and just barely fold together. Batter will be thick and lumpy. Grease skillet or griddle with a fair amount of butter (tablespoons). When griddle is hot and butter is melted, spoon batter onto it. Flip when bubbles pop.</span></p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-18319436452370444872023-01-14T23:08:00.004-08:002023-01-14T23:08:46.500-08:00Sally's Chicago Style Deep Dish Pizza<p>Folks-</p><p>This last week I decided to try to make Chicago Style Deep Dish Pizza for dinner on Thursday. Never having even tried a pizza of that style, I was taking a risk, but I figured it was the only way I would ever get to try it. I found a recipe on <a href="https://sallysbakingaddiction.com/how-to-make-chicago-style-deep-dish-pizza/" target="_blank">Sally's Baking Addiction</a>, and decided to make one tiny change, and then also make it over two days. I made the dough and sauce on day one, leaving it in the refrigerator overnight, and assembled them the next day.</p><p>I'm going to mention that I thought the original recipe wouldn't make enough for my family of six adults, and I was quite wrong. I doubled the recipe unnecessarily. The sauce doubles well, and I just made the crust recipe twice, but it was actually far too much. We barely started in on it the night I made it.</p><p>My kids did say that it needs to be our standard homemade pizza recipe though!</p><p>Here it is!</p><p><b>Pizza Crust (makes 2)</b></p><p>3 and 1/4 cups (406g) all-purpose flour (spoon & leveled)</p><p>1/2 cup (60g) yellow cornmeal</p><p>1 and 1/4 teaspoons salt</p><p>1 Tablespoon (12g) granulated sugar</p><p>2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*</p><p>1 and 1/4 cups (300ml) slightly warm water</p><p>1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)</p><p>olive oil for coating</p><p><b>Tomato Sauce for Both Pizzas</b></p><p>2 Tablespoons (30g) unsalted butter</p><p>1 small onion, grated (about 1/3 cup)*</p><p>3/4 teaspoon salt</p><p>1 teaspoon dried oregano</p><p>1/2 teaspoon crushed red pepper flakes (optional, but recommended)</p><p>3 garlic cloves, minced</p><p>one 28-ounce can (794g) crushed tomatoes*</p><p>1 sprig of fresh basil, whole</p><p>1/4 teaspoon granulated sugar</p><p><b>Toppings for Both Pizzas</b></p><p>4 cups (about 16 oz) shredded mozzarella cheese*</p><p>1/2 cup (45g) grated parmesan cheese</p><p>optional: 1/2 cup sliced pepperoni</p><p>optional: 4 slices bacon, cooked and crumbled</p><p><b>Instructions</b></p><p>For best results and ease of mind, read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.</p><p><b>For the crust:</b> Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 Tablespoon of flour.</p><p>Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.</p><p>Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.</p><p><b>For the sauce: </b>Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, sprig of fresh basil, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick- about 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.</p><p>Preheat oven to 425°F (218°C).</p><p><b>Assemble the pizzas:</b> After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups/8 oz per pizza), then the pepperoni and bacon or your desired toppings. Pour about 1 and 1/4 cups (300ml) of sauce evenly on top of each. If you do not like that much sauce, you can reduce to 3/4 cup (180ml) per pizza and have leftover sauce. Sprinkle each with 1/4 cup (22g) of grated parmesan cheese.</p><p>Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days. Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.</p><p><br /></p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-2037928143018440402022-05-29T19:36:00.002-07:002022-05-29T19:36:41.878-07:00Blueberry Soda<p>Folks-</p><p>Tonight I fixed my new Crab Rolls and served this Blueberry Soda with it. They went well together, but I expect the soda would be just fine by itself.</p><p>You first make a blueberry simple syrup, then mix that with club soda, Tonic Water, or similar in a 1:3 ratio. I recommend 1/3 cup syrup and 1 cup soda water. Ice is good in it.</p><p>Here's the recipe for the Blueberry Symple Syrup I got from <a href="https://www.berlyskitchen.com/blueberry-simple-syrup-recipe/" target="_blank">Berly's Kitchen</a>:</p><p>Ingredients:</p><p>1 lb fresh or frozen blueberries</p><p>1 cup water</p><p>1 cup granulated sugar</p><p>1 teaspoon lemon juice</p><p>Combine all ingredients in a saucepan, and simmer for 8-10 minutes, stirring frequently. Remove from heat and mash fruit immediately with a wooden spoon or potato masher. Allow to cool for 10-20 minutes, and strain through a mesh sieve to get the fruit pulp out. Store in the refrigerator for up to a week. Note: The blueberry pulp you strain out is wonderful on ice cream.</p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-41464457647017404932022-05-29T19:24:00.001-07:002022-05-29T19:24:43.778-07:00Crab Rolls<p>Folks-</p><p>I've been watching too many eating/travel shows lately. Specifically <i>Somebody Feed Phil </i>on Netflix.</p><p>As a result, I created a completely experimental dinner tonight. I fixed my own Crab Rolls with chips (as in fries) and homemade blueberry soda. The fries were experimental in that I cut the potatoes into chunks and boiled them, drained them, let them cool, then fried them.</p><p>The Crab Rolls in this case are sandwiches with warm crab and Cole slaw.</p><p>I'm going to post the Blueberry Soda recipe next. Here's my homemade Crab Rolls!</p><p>Ingredients:</p><p>4-6 sandwich rolls or 8 hot dog rolls</p><p>16-24 oz cooked crab meat</p><p>14 oz thin sliced cabbage or a package of angel hair Cole slaw </p><p>3/4 cup mayonnaise</p><p>2 tablespoons white sugar</p><p>2 tablespoons lemon juice</p><p>1-1/2 tablespoons vinegar (white or apple cider)</p><p>3/4 teaspoon ground black pepper</p><p>1/4 teaspoon salt</p><p>Cut a flat side on the top and bottom of the sandwich rolls, slather them outside and in with mayonnaise, and grill them inside and out. Mix the mayo, sugar, lemon juice, vinegar, black pepper and salt together and reserve 1/4 cup. Mix the cabbage into the rest of the dressing. Stir-fry the crab meat in butter just until hot. Drain off the juices,then add the reserved dressing to the warm crab. Serve a roll by covering half of a sandwich roll with Cole slaw, and the other with chunks of crab.</p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-34498156793957283922022-05-23T16:34:00.002-07:002022-05-23T16:42:14.413-07:00Ice Cream<p> My dad used to make really good ice cream back in the '80's and '90's using an old recipe that was not cooked, but contained raw eggs.</p><p>"Wait, did you say <i>raw</i> eggs? In food? You'll get sick from that!" you say.</p><p> I ate that ice cream for roughly 30 years completely safely, so no, raw eggs do not automatically mean salmonella poisoning by a long shot.</p><p>Actually, my French Silk Pie recipe also is served using raw eggs.</p><p>I consider the ice cream safer though, because freezing helps kill pathogens.</p><p>I had to find this recipe online, and it's fairly close. I changed a few things about it here and there, but that was mostly about the method, not the ingredients.</p><p>Rant incoming. You've been warned.</p><p>You do need an ice cream freezer (sometimes called an ice cream maker) to make this recipe. I know that the industry is pushing us towards the kind that uses a bowl you stuck in your freezer for 24 hours before making the ice cream, but I <i>freaking hate</i> those. There is <i>nothing terribly convenient</i> about being forced to either plan your frozen dessert <i>at least a full day before making it,</i> or being forced to <i>sacrifice freezer space</i> to hold your ice cream freezer bowl all of the time.</p><p><i>Just let me use ice cubes and salt fercrissake!</i></p><p>Luckily Nostalgia has a countertop model that uses ice cubes and salt (table salt is fine.)</p><p>So, here's the recipe!</p><p>Ingredients:</p><p>3 eggs (cold)</p><p>3/4 cup granulated sugar</p><p>3 cups whipping cream (cold)</p><p>1 cup milk (cold)</p><p>1/8 Tsp salt</p><p>1 tsp vanilla extract*</p><p>Beat eggs and sugar for 5 minutes until thick and pale. Mix in the whipping cream, salt, and vanilla extract. Add mixture to the bowl of your ice cream maker and follow the directions for your unit.</p><p>Note: Counter to what you'll find on the internet, there really isn't any reason to chill the custard before freezing it if it's never cooked and the ingredients are cold. It's a total waste of time. I've tested both ways and got the same results. The few degrees of warmth you add by beating the eggs makes no material difference. Now, if you intend to just let this sit on the counter for a couple of hours before sticking it in your ice cream freezer while you catch a game on TV, that's something else. Chill it.</p><p>*You can make this with other flavors, such as a nice maple pecan by adding 1 tsp Mapline and toasted pecan chips. I'll post a chocolate version later.</p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-47964638248614849002022-02-07T19:16:00.004-08:002022-02-07T19:16:47.838-08:00Chef John's Black Lentil Soup-Vegan Style<p>I ended up in possession of a bunch of black lentils a few months back, and had no idea what they were or what to do with them.</p><p>Being me, I pulled up Google and got about looking for a recipe. I modified it for my sister, who is vegan, to serve at our Christmas dinner.</p><p>If you want the original, check <a href="https://www.allrecipes.com/recipe/237318/chef-johns-black-lentil-soup/">here at Allrecipes</a>, because this is my vegan version that my sister asked me to post here, and the original recipe is decidedly not vegan.</p><h2 style="text-align: left;">Ingredients:</h2><ul class="ingredients-section" data-tracking-label="ingredients section" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", sans-serif; line-height: 28px; margin: 0px; padding-left: 0px;"><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">4 teaspoons olive oil</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">2 cups chopped yellow onion</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">2 cups diced carrots</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">2 cups diced celery</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">2-1/2 cups black lentils</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">10 cups vegetable broth</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">1 Teaspoon cumin</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">1/2 teaspoon dried thyme or 1 Teaspoon fresh thyme leaves</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">1/8 teaspoon cayenne pepper</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">Salt and black pepper to taste</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">1/4 teaspoon liquid smoke</li><li class="ingredients-item" data-id="6305" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;">1/2 cup fresh chopped parsley</li></ul><div><span style="font-family: Source Sans Pro, sans-serif;"><span style="font-size: 17px; letter-spacing: 0.5px;">In a large pot, sautee onions, carrots, and celery in the olive oil just until onions are softened and translucent. Season with thyme, cumin, cayenne pepper, salt, and pepper and stir in. Add lentils and stir to coat thoroughly in oil and seasonings at the bottom of the pot. Add vegetable stock and bring to a simmer, then add the liquid smoke and simmer for 45 minutes to an hour. Stir in half of the parsley and serve in bowls with a dash of the parsley on top.</span></span></div><div><span style="font-family: Source Sans Pro, sans-serif;"><span style="font-size: 17px; letter-spacing: 0.5px;"><br /></span></span></div>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-34117066870076668362021-10-17T18:44:00.000-07:002021-10-17T18:44:08.119-07:00Creole Red Beans and Rice<p> I took my oldest on a "food trip" last Friday, and after stopping at Gizdich Ranch, Corralitos Market and Sausage Co, and Gayle's Bakery, we had a terrific spaghetti dinner.</p><p>Today I found i still had a couple of links of Corralitos Andoulle sausage, and figured I needed to do something with it. Luckily I found a recipe for Cajun Red Beans and Rice at <a href="https://damndelicious.net/2019/04/15/red-beans-and-rice/">Damn Delicious</a> that I was able to twist to my needs.</p><p>Heres my Creole version of the recipe!</p><div class="left"><h3 id="ingredients"><span style="font-weight: normal;">Ingredients:</span></h3><h3 id="ingredients"><span style="font-weight: normal;"><br /></span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 1 cup rice</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 1 tablespoon vegetable oil</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 1 (12.8-ounce) package smoked andouille sausage, thinly sliced or ham, diced</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 1 medium sweet onion, diced</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 1 bell pepper, any color, diced</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 2 celery ribs, diced</span></h3><div><span style="font-weight: normal;"> 2 tablespoons lemon juice</span></div><h3 id="ingredients"><span style="font-weight: normal;"> 2 tablespoons tomato paste</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 3 cloves garlic, minced or 1/2 teaspoons garlic powder</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 1 1/2 teaspoons Creole seasoning</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 3 (15-ounce) cans red beans, drained and rinsed</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 3 cups chicken stock</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 1/4 teaspoon hot sauce</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> Kosher salt and freshly ground black pepper, to taste</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> 2 tablespoons chopped fresh parsley leaves</span></h3><h3 id="ingredients"><span style="font-weight: normal;"><br /></span></h3><h3 id="ingredients"><span style="font-weight: normal;">Directions:</span></h3><h3 id="ingredients"><span style="font-weight: normal;"><br /></span></h3><h3 id="ingredients"><span style="font-weight: normal;"> In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> Add onion, bell pepper and celery. Use the lemon juice to deglaze the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> Stir in red beans, chicken stock, hot sauce, and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.</span></h3><h3 id="ingredients"><span style="font-weight: normal;"> Serve immediately, topped with rice and garnished with parsley, if desired.</span></h3><h3 id="ingredients"><br /></h3></div><div class="right"><div class="instructions" itemprop="recipeInstructions"><ol>
</ol></div></div>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-70603284675592846842021-10-03T19:39:00.000-07:002021-10-03T19:39:09.995-07:00Stuffed Bell Peppers<p> I’ve been searching for a good recipe for Stuffed Bell Peppers, and finally had to wave the white flag. Nobody has a good recipe. Until I created one today.</p><p>I feel like everyone else’s recipe are too bland. Hamburger? Nah. We’re <i>not</i> making cheeseburgers here! We’re stuffing bell peppers!</p><p>Yep, this is my recipe, tested on my family. At least one of my kids was upset that it didn’t make more.</p><p>So here’s my recipe for Stuffed Bell Peppers:</p><p><span style="-webkit-text-size-adjust: auto; font-size: 28px; font-weight: bold;">Stuffed Bell Peppers</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Ingredients </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">4 large bell peppers, any color</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 lb ground mild Italian sausage</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1-1/2 cups chopped Roma tomatoes </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3/4 cups peeled and chopped summer squash or zucchini </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3-4 cloves garlic, minced</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1/4 cup onion, chopped </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 tbsp Italian seasonings </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tbsp balsamic vinegar </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2-4 tbsp olive oil </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 cup grated cheddar jack</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 cup white rice, cooked</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1/4 cup Parmesan cheese </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">8 slices fresh mozzarella </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Brown and crumble the Italian sausage. While it’s cooking, cut the bell peppers in half and remove the ribs and seeds. Finely chop the Roma tomatoes, squash, onion, and peel the garlic. Once the sausage is browned and crumbled, transfer to a bowl, and caramelize the onion in the same pan that the you cooked the sausage in. Add the tomatoes and squash. Allow to simmer and add the garlic and Italian seasonings, adding olive oil if the sausage fat is absorbed quickly. Reduce the temperature and allow to thicken and reduce. Add the balsamic vinegar and simmer for another minute. Turn off the heat and add the rice, sausage, cheddar jack, and Parmesan cheeses and mix thoroughly. Place the peppers into a casserole dish just big enough to hold them, and fill each half with the mixture. Add up to 1-1/2 cups of water to the dish around the peppers, then cover with aluminum foil and bake at 350 degrees for 20-25 minutes. Uncover, place a slice of mozzarella on each, and return to the oven for another 10 minutes.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Remove from heat and allow to cool for 5-10 minutes before serving.</span></p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-75345828955619739992021-07-18T17:25:00.006-07:002021-10-03T19:41:13.861-07:00Garlic Butter<p> Time for another quick recipe, this one adapted from <a href="https://www.allrecipes.com/recipe/36925/garlic-butter/">AllRecipes</a>.</p><p>I recently decided to fix grilled burgers for dinner (I know, <i>in summer?!? What am I thinking? The shame!)</i> and I decided to try something decidedly different. I smeared the buns with garlic butter and grilled them in the last 5-10 minutes on the same grill I used to fix the burgers. I left the meat unseasoned, because it probably would have been too much.</p><p>But, damn, those were good! Very possibly the best I have ever made.</p><p>For the garlic butter, I used a recipe I found at All Recipes and I <i>(wait for it!)</i> modified it. Here's my version.</p><p><b>Ingredients:</b></p><p>1/2 cup softened butter (1 cube)</p><p>1-1/2 Tsp minced garlic</p><p>3 Tbsp grated parmesan cheese (shelf stable powder works, but fresh is better)</p><p>1-1/2 Tsp garlic salt</p><p>1/2 Tsp Italian seasoning or French Herb de Provence</p><p>1/4 Tsp ground black pepper</p><p>1/4 Tsp ground paprika</p><p>Just mix it all together. Easily doubled.</p><p>For garlic bread, cut a loaf of French bread lengthwise and smear with the butter, and toast open face up under a broiler. Or smear on hamburger buns or sandwich rolls and grill or griddle over medium heat for a wonderful addition to your hamburger or salmon patty sandwich!</p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-68331687927747777152021-07-10T08:50:00.003-07:002021-07-18T17:34:24.545-07:00Pork Chop RubIt was hot yesterday, in the 100 degree range. Weather like that demands grilling outside, if for no other reason than to keep the house a bit cooler. I knew I didn't have anything to grill, and as I started to think about what I was going to buy, I felt that I needed to fix something I usually don't. Pork chops spring to mind, and when I got to the store, I found they were less than $1.30/lb. That was less than half of the price for any kind of beef.<div>I didn't want to just grill them plain, so I started to look up recipes online. I found this rub at heygrillhey.com, and tried it. Here's my modification.</div><div><br /></div><div>Ingredients</div><div><br /></div><div>3 Tbs brown sugar</div><div>3 Tsp kosher salt</div><div>1-1/2 Tsp cracked pepper</div><div>1-1/2 Tsp paprika</div><div>3/4 Tsp ground mustard</div><div>1/2 Tsp cayenne pepper</div><div><br /></div><div>Combine all ingredients. Prepare a grill for cooking and allow to heat to 400 degrees for 10 minutes. Sprinkle the rub into 4 pork chops and rub into the meat. Sear on each side 2-3 minutes, then move to indirect heat for 5-8 minutes until an internal temperature of 145 degrees is reached. Remove from heat and allow to rest for 5 minutes before serving to preserve internal moisture.</div><div><br /></div>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-31542930021064746242021-03-04T22:13:00.001-08:002021-08-21T16:21:52.420-07:00Enchilada Sauce<p><span style="font-family: times; font-size: small;">I always figured it would be difficult to make a good red sauce for enchiladas.</span></p><p><span style="font-family: times; font-size: small;">I was so very wrong.</span></p><p><span style="font-family: times; font-size: small;">I looked it up recently to find out how to make it, and discovered that I had almost everything in my pantry. In fact, I could have made the sauce without a trip to the store if I wanted a basic version. I did need corn tortillas to make the enchiladas, so I had to make the trip anyway, so I picked up some good chicken stock for it.</span></p><p><span style="font-family: times; font-size: small;">Otherwise, this is just a slightly modified version of the recipe on <a href="http://gimmesomeoven.com.">gimmesomeoven.com.</a></span></p><p><span style="font-family: times; font-size: small;"><br /></span></p><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><b>Ingredients:</b></span></div><p><span style="font-family: times; font-size: small;">2 Tablespoons Grape Seed, Olive, or Avocado Oil </span></p><p><span style="font-family: times; font-size: small;">2 Tablespoons flour</span></p><p><span style="font-family: times; font-size: small;">1/4 Cup Chili Powder</span></p><p><span style="font-family: times; font-size: small;">1/2 Teaspoon Cumin</span></p><p><span style="font-family: times; font-size: small;">1/2 Teaspoon Garlic Powder</span></p><p><span style="font-family: times; font-size: small;">1/2 Teaspoon Cocoa Powder</span></p><p><span style="font-family: times; font-size: small;">1/4 Teaspoon Dried Oregano</span></p><p><span style="font-family: times; font-size: small;">2 Cups Chicken Stock</span></p><p><span style="font-family: times; font-size: small;">1/4 - 1/2 Teaspoon salt</span></p><p><span style="font-family: times; font-size: small;"><br /></span></p><div style="text-align: left;"><span style="font-family: times;"><span style="font-size: small;"><span style="background-color: white; color: #606060;">Heat oil </span><span style="background-color: white; color: #606060;">in a </span>small saucepan<span style="background-color: white; color: #606060;"> </span><span style="background-color: white; color: #606060;">over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin, cocoa powder, and oregano and cook for 1 more minute, whisking constantly. Gradually</span></span><span style="background-color: white; color: #606060;"> pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened. </span><span style="background-color: white; color: #606060;">Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.) Use immediately.</span></span></div><div style="text-align: left;"><span style="font-family: times;"><span style="background-color: white; color: #606060;">Note: You can mix together the dry ingredients and store them for up to several months in a Ziploc bag or another airtight container for later use, then just fix it more or less as above.</span></span></div>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-17848497364985250442021-01-06T17:55:00.001-08:002021-01-06T17:55:18.240-08:00Crumpets<p> I’ve been experimenting with a new electric griddle my wife had me buy recently, and I was inspired to try to make traditional English Crumpets. I found a recipe at The Spruce Eats that works well, and then (here it comes!) modified it. I’m going to post the less modified version, and then my modifications to make it a shelf-stable mix for the pantry!</p><p>You will want a set of at least 4 stainless steel crumpet or English muffin rings to make this. Don’t get cheap aluminum ones. Stainless isn’t that much more, and won’t deform in your cabinets or drawers.</p><p><span style="font-family: inherit; font-size: medium;">Crumpets</span></p><p dir="ltr" id="docs-internal-guid-b8f790a4-7fff-d030-d957-d26e9a2b3e71" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">3-½ cups all purpose flour</span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2 teaspoons sugar</span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 14.666666984558105px; white-space: pre-wrap;">1-1/2 cups warm milk</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1-¼ tsp active dry yeast</span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1-1/2 cups warm water</span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 teaspoon salt</span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 teaspoon baking powder</span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Mix together flour, sugar, powdered milk, and yeast. Mix in warm (not boiling) water and milk until batter is thick and smooth. Cover with plastic wrap and allow to rise in a warm, draft-free place until it doubles-1 to 2 hours. Wisk the baking powder and salt into the batter. Heat a griddle to 350-400 degrees, or a heavy bottomed frying pan over medium to medium-high heat. Brush oil onto the griddle or pan bottom, and the inside </span><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">of your crumpet rings. Fill crumpet rings about half to three-quarters full of the batter and cook for 5 minutes until there are many tiny holes on the surface. Flip crumpet and ring over and continue to cook 2-3 minutes.</span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">To make as a mix, replace the milk with 6 tablespoons of powdered milk and add it to the flour, sugar, and yeast, and increase the water to 2-1/2 cups. I store the baking powder and salt together in a small ziploc bag, and the other ingredients in a large ziploc bag (throwing the small one inside it.)</span></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-37943138370437117882020-12-20T13:48:00.005-08:002021-07-18T17:38:53.738-07:00A quick K.I.S.S.<p> This is not a recipe, it's more a notice of my philosophy.</p><p>I've noticed, and my youngest has complained, that most recipe sites online will publish a recipe in the following order:</p><p>1. A complete biography of the site owner, starting with how their parents met.</p><p>2. A complete history of the country of origin of the recipe, starting no later than 1406, and possibly going back to the origin of humanity.</p><p>3. A complete biography of the person they got the recipe from, starting with how their grandparents met.</p><p>4. How to make the recipe including useless tips and how to eat the resulting food, but missing ingredient proportions.</p><p>5. Multiple ads which may or may not relate to cooking (gotta pay for that website!)</p><p>6. Product endorsements.</p><p>7. The entire, uncondensed Mahabharata and the entire works of Homer, the Bible (NKJV and Good News versions, both), and a few selected works of Shakespeare, and/or Chekhov.</p><p>8. The actual recipe, well hidden between ads.</p><p>9. Comments from a few people who claim to have made the food in question.</p><p>10. More ads, including clickable (you won't believe number 10!)</p><p>My philosophy is to instead give you a bit of information about where I got the recipe, why I went for it, and then the recipe itself. Then I stop. I've heard this philosophy called "Keep It Simple, Stupid!"</p><p>Need I say more?</p><p>How about "You're Welcome!"</p>Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-29979650744178971282020-04-05T14:48:00.000-07:002020-04-05T14:48:12.376-07:00Bordeaux CandiesFolks-<br />
My mom gave me a small bag of homemade Bordeaux candies yesterday, along with the recipe. They taste a lot like something from See's, but not exactly. Using the right chocolate probably makes these a whole lot better than what you're likely to find in a candy store. I'm sure she used Guittard milk chocolate chips to coat hers, that's her favorite brand.<br />
I'll try this recipe soon, but until then, here's her recipe:<br />
<br />
<div style="font-family: Helvetica; font-size: 16px;">
<span style="font-size: 16pt; font-weight: bold;">Bordeaux Candy</span></div>
<div style="font-family: '.Helvetica Neue Interface'; font-size: 16px;">
<span style="font-family: ".helveticaneueinterface-m3"; font-size: 16pt;">1 Cup light brown sugar</span></div>
<div style="font-family: '.Helvetica Neue Interface'; font-size: 16px;">
<span style="font-family: ".helveticaneueinterface-m3"; font-size: 16pt;">1/2 Cup butter</span></div>
<div style="font-family: '.Helvetica Neue Interface'; font-size: 16px;">
<span style="font-family: ".helveticaneueinterface-m3"; font-size: 16pt;">1/4 Cup whipping cream</span></div>
<div style="font-family: '.Helvetica Neue Interface'; font-size: 16px;">
<span style="font-family: ".helveticaneueinterface-m3"; font-size: 16pt;">1/2 Teaspoon instant coffee</span></div>
<div style="font-family: '.Helvetica Neue Interface'; font-size: 16px;">
<span style="font-family: ".helveticaneueinterface-m3"; font-size: 16pt;">Pinch salt</span></div>
<div style="font-family: '.Helvetica Neue Interface'; font-size: 16px;">
<span style="font-family: ".helveticaneueinterface-m3"; font-size: 16pt;">2 Cups sifted powdered sugar</span></div>
<div style="font-family: '.Helvetica Neue Interface'; font-size: 16px;">
<span style="font-family: ".helveticaneueinterface-m3"; font-size: 16pt;">12 oz chocolate</span></div>
<div style="font-family: '.Helvetica Neue Interface'; font-size: 16px; min-height: 19.1px;">
<span style="font-family: ".helveticaneueinterface-m3"; font-size: 16pt;"></span><br /></div>
<br />
<div style="font-family: '.Helvetica Neue Interface'; font-size: 16px;">
<span style="font-family: ".helveticaneueinterface-m3"; font-size: 16pt;">Melt butter and brown sugar together in a heavy pan. Bring to a boil for two minutes. Add whipping cream, coffee crystals, and salt and return to a boil. Stir constantly for 30 seconds, then remove from heat. Let cool for ten minutes. Mix in powdered sugar. Cool until mixture can hold the shape of a ball. Form mixture into one inch balls and coat with melted chocolate. Cool on waxed paper.</span></div>
Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-81509951239681794862020-04-05T14:09:00.000-07:002020-04-05T14:14:57.612-07:00Raised DoughnutsYesterday I decided to try to make Raised Doughnuts for breakfast today, and knocked the ball out of the park! It turned out to be a project, but the results were <i>well</i> worth it.<br />
This is going to be less than a doughnut recipe, because I used my <a href="https://edlyeats.blogspot.com/2013/04/bread-dough-cinnamon-rolls.html" target="_blank">Bread Machine Bread Dough Cinnamon Roll</a> recipe I posted here back in April 2013 as the doughnut dough. This entry is more about process.<br />
I am certain the cinnamon roll dough recipe can be adapted to handmade dough if you just look up some homemade yeast bread recipes online and adapt the ingredients to their method, so don't be upset or run away if you don't have a bread machine.<br />
I will be including glaze recipes, though.<br />
I mentioned that I first decided to make these yesterday. In fact, Aaron and I made the dough in the bread machine last night. We then put it in a bowl greased with cooking spray, and covered it with plastic wrap that was also coated with cooking spray on the underside, so if the dough should rise, it wouldn't stick to the bowl or plastic wrap. We placed the bowl into the refrigerator overnight.<br />
This morning, I took the bowl out of the refrigerator, and prepared two cookie sheets by laying down parchment paper on them, and heated the oven just to warm it a bit (under 200 degrees F). I rolled the dough on floured parchment paper to about 1/3 of an inch thick, maybe 1cm, and cut it using a doughnut cutter, and placed the cut-out doughnuts and holes on the cookie sheets. If you don't have a doughnut cutter, I would cut them into bars or sticks 1-2" thick. Once the sheet was full, I turned off the oven and placed it inside with the door of the oven cracked open to allow the doughnuts to rise for about 45 minutes.<br />
I called Aaron over to help at this point. I had him put about 1/2-3/4 of an inch of oil into a large frying pan, and heated it over medium-low heat until a doughnut hole placed in the hot oil floated and fried to golden brown on the bottom in about 1-2 minutes. We then fried all of the doughnuts in the oil, flipping them once each, and let them cool on a cooking rack placed over more parchment paper in a large jellyroll pan to catch the drips.<br />
This produced darn near perfect doughnut shop looking raised Doughnuts. Fluffy light. No joke.<br />
We used a granulated sugar glaze because we were out of powdered sugar, and made the best sticky doughnuts you could imagine.<br />
Here are three glaze or glazing/icing recipes I would use for these:<br />
<br />
<b>Granulated Sugar Glaze (Sticky Doughnuts)</b><br />
Adapted from a recipe found at <a href="https://oureverydaylife.com/make-glaze-granulated-sugar-28127.html" target="_blank">Our Everyday Life.</a><br />
<br />
1 Cup granulated sugar<br />
1 Cup water<br />
A few drops vanilla extract<br />
<br />
Combine water and sugar in a medium saucepan. Heat to a simmer over a medium-low heat while stirring, and simmer for about 5 minutes after the sugar dissolves and the mixture begins to thicken. Remove from heat and let cool for a few minutes, then add vanilla extract and mix it in. Allow to cool to room temperature, then glaze doughnuts by dropping them into the glaze and flipping them once before returning them to the cooling rack. These will crust like a traditional glazed doughnut, but it takes much more time-about an hour, compared to a couple of minutes for a powdered sugar glaze. If you want to eat these doughnuts warm, like any sane person, they will probably be sticky, and almost certainly delicious.<br />
<br />
<b>Powdered Sugar Glaze</b><br />
Adapted from a recipe at <a href="https://www.epicurious.com/recipes/food/views/basic-sugar-glaze-51157020" target="_blank">epicurious</a>.<br />
<br />
1-1/2 Cups powdered (confectioners) sugar<br />
2-3 Tbsp water or milk (water is used at most doughnut shops, and by me)<br />
1/4 Tsp vanilla extract<br />
A small pinch of salt<br />
<br />
Put sugar into a mixing bowl and add water, salt and vanilla. Mix by hand until it is no longer seriously lumpy. Dip doughnuts into the glaze and coat them by flipping once, and return them to the cooling rack. The normal glaze crust should form in a minute or two.<br />
<br />
<b>Buttercream Icing</b><br />
Adapted from a recipe at <a href="https://www.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing/" target="_blank">allrecipes</a>.<br />
<br />
1/2 Cup softened butter<br />
2 Cups confectioners (powdered) sugar<br />
3 Tbsp milk<br />
1/2 Tsp vanilla<br />
1/4 Tsp salt<br />
<br />
Optional: 2-3 Tbsp cocoa powder for chocolate icing<br />
1/2 Tsp Maple Extract or Mapline for Maple icing<br />
1/2-1 Tsp Ground Cinnamon for a cinnamon frosting<br />
<br />
Cream the softened butter by hand or using a mixer in a large mixing bowl until creamy. Gradually mix in the sugar until thoroughly incorporated (add in cocoa powder or ground Cinnamon to the sugar if using them). Mix in the salt and vanilla (and Maple Extract if making Maple icing). Pour in the milk and mix for 3 or 4 minutes. If the icing is too thick to slowly sheet off of the spoon, add more milk 1/2 Tsp at a time, mixing it in thoroughly until it does sheet off.. Drop doughnuts into the icing on one side, and return to the cooling rack icing side up. The crust should form in one to two minutes. If you want to spread this icing instead, use less milk and mix to a spreadable consistency.<br />
<br />
All three of these glaze/icing recipes can be used on cakes, or Cinnamon rolls, or other pastries.Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-88403241018763740932020-02-17T09:50:00.000-08:002020-04-05T14:13:48.893-07:00The Best Brioche French ToastThis is an easy recipe for a cold morning! It is our family's traditional Christmas Morning breakfast. And the absolute best thing about it is that you can fix a lot at once and freeze slices in individual sandwich baggies and heat them in the microwave for breakfast all week (you can warm it in a toaster or oven after it thaws if you want it crispier.) Best served warm, fresh, and with butter or cream cheese and syrup.<br />
<br />
<h3>
Ingredients</h3>
<div>
<ul>
<li>2 large eggs</li>
<li>1 teaspoon cinnamon (optional)</li>
<li>2 cups milk</li>
<li>1 or more loaves sliced Brioche bread (Trader Joe's has a good one)</li>
</ul>
In a small casserole dish or flat-bottomed bowl, whisk together eggs and cinnamon with a wire whisk or hand blender until thoroughly mixed. Whisk in milk. Heat a nonstick pan or griddle (or cast-iron with nonstick spray) over medium-low heat. Briefly (as in "oops! I dropped my brioche in egg and milk mixture!") coat both sides of enough slices of the bread to cover the bottom of the pan or griddle without touching, placing each slice on the hot surface as you pull it from the egg mixture. Cook each side for about 3 minutes or until just golden, flipping once.</div>
<div>
<b>Note: </b>Cinnamon incorporates best with just the eggs. If you add it after adding the milk, the cinnamon tends to clump. You can substitute pumpkin pie spices for the cinnamon, or powdered cardamom, or allspice. Experiment and have fun!</div>
Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-33929785573876055562019-07-01T22:13:00.000-07:002020-04-05T14:15:47.626-07:00Frozen YogurtI like a good frozen yogurt as much as I do a good ice cream, and luckily I recently found, and slightly modified, a good recipe. You need some kind of ice cream maker to make this, but it generally takes much less time than any ice cream recipe I've made, either in prep time, or freezing.<br />
This is not a low fat recipe. Substituting in low-fat ingredients will cause large ice crystals to form, which are poor for the texture of the frozen yogurt.<br />
Enjoy!<br />
<br />
Frozen Vanilla Yogurt<br />
<br />
3 Cups Unflavored Whole Milk Yogurt<br />
1 Cup Half and Half<br />
2/3 Cup Granulated Sugar<br />
1 Tablespoon Vanilla Extract (or put 2 Tablespoons Vanilla Sugar in the measuring cup before measuring out the sugar),<br />
<br />
Mix all ingredients together and follow the instructions for your ice cream maker to freeze to a creamy texture.Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-83696952130038002762019-03-23T20:58:00.004-07:002020-12-20T13:24:07.319-08:00Perfect Homemade BiscuitsYou know how I usually go out and find a recipe and then modify it? Well, this morning I went looking for a new biscuit recipe for breakfast, and found a recipe that already had so many variations that I had trouble finding one of my own to try.<br />
I did, but it was work.<br />
I found This recipe at https://www.momontimeout.com/perfect-biscuits-every-time-recipe/ and it has distinct advantages over either my buttermilk biscuit recipe from the now-defunct Meemo's Kitchen, or even baking mix biscuits. It doesn't take anything I don't usually have in my pantry or refrigerator, it's as fast to make as baking mix biscuits (nearly) and it is easily modified. The stock recipe comes out very soft, and rather flaky. I'll include some suggested changes at the end of the instructions.<br />
Here's the recipe for Perfect Homemade Biscuits!<br />
<br />
<h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold" style="background-color: #fafafa; box-sizing: border-box; clear: none; font-family: Helvetica, sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;">
Ingredients</h3>
<div class="wprm-recipe-ingredient-group" style="background-color: #fafafa; box-sizing: border-box;">
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 14.4px; margin-block-end: 0px; margin-block-start: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">all-purpose flour</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sugar</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">salt</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking powder</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cream of tartar (optional)</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">COLD butter</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">egg (optional)</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">whole milk (skim works too)</span></li>
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<h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold" style="box-sizing: border-box; clear: none; font-family: Helvetica, sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;">
Instructions</h3>
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Preheat oven to 450 degrees.</div>
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The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.</div>
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Combine the dry ingredients in a large bowl. </div>
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Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. </div>
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Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.</div>
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Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.</div>
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Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. [I got 12 on my first batch, 14 on my second, and who snacks on raw biscuit dough?-Edly]</div>
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Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.</div>
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For extra yumminess, brush the tops of the biscuits with melted butter... [Your arteries will slam shut in delight!-Edly]</div>
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<span style="font-size: 14.4px;"><b>Modifications and notes:</b></span></div>
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<span style="font-size: 14.4px;"><br /></span></div>
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<span style="font-size: 14.4px;">Some of the ingredients are considered optional by the source. They claim it is safe to leave out the cream of tartar, and that the egg is optional. They also say you can use buttermilk instead of whole milk, but you will have to use more because of how thick it is. <b>UPDATE 12/20/2020: </b>They're right about it taking more buttermilk. Today I made this recipe with the following modifications: 1 cup buttermilk instead of milk (I could have used a bit more.) 1 tablespoon of baking powder and 1 teaspoon baking soda instead of 4 teaspoons baking powder (1 tablespoon is 3 teaspoons, and buttermilk is slightly acidic, which activates the baking soda.) No cream of tartar (I couldn't find any.)</span></div>
<div>
<span style="font-size: 14.4px;">The first time I fixed them today (I made them for breakfast and dinner both) I made them exactly as outlined in the recipe above, only choosing not to brush the biscuits with additional butter after baking (there's so much butter in them already!) The second time I added about 2 tablespoons of plain yogurt to the one cup of skim milk I almost always use in my cooking. They came out a bit moister that way.</span></div>
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<span style="font-size: 14.4px;">Either way, these are best eaten hot and straight from the oven. They are not nearly as good if allowed to cool.</span><br />
<span style="font-size: 14.4px;">After testing: You can make these biscuits ahead of time and freeze them before baking them, just like Pillsbury frozen biscuits. Place the already formed biscuits into a baking sheet and place it into the freezer for an hour or two, then put the frozen biscuits into a freezer bag and store them for up to several weeks and make them as you want them!</span></div>
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Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-55330100603154597672019-02-10T18:19:00.000-08:002020-04-05T14:17:40.876-07:00Updated Quiche RecipeI've been making this recipe since my kids were still little, as you can see from reading my old posts, since after our trip to Disney World in Florida.<br />
I never leave a recipe alone, and I figured it was time to update it. I found that the old recipe made too much for one quiche, not quite enough for two. So this is just a modified version of my old recipe.<br />
Enjoy!<br />
<br />
Quiche<br />
<br />
2 prepared 9" deep-dish <a href="http://edlyeats.blogspot.com/2011/10/fool-proof-pie-crust.html">pie </a>crusts or 3 regular 9" pie crusts<br />
6 strips of cooked crispy bacon, coarsely chopped, or 2 cups chopped ham, or 1 cup cooked and thinly sliced bratwurst, or 1 cup cooked and crumbled breakfast sausage, or 1 cup diced cooked chicken or turkey breast, or 1 cup chopped artichoke hearts (or any combination. Just go nuts.)<br />
2/3 cup minced onion<br />
2 tablespoons diced green onions (optional)<br />
3 cups shredded Swiss/mozzarella/Jack cheese (any works)<br />
1/4 Cup shredded parmesan cheese<br />
2 cups milk or half-and-half (anything from skim milk to half-and-half, you can combine milk and sour cream or plain yogurt for additional flavor)<br />
9 eggs<br />
1 teaspoon salt<br />
1/2 teaspoon paprika<br />
<br />
Preheat oven to 425 degrees. Divide the meat/artichokes, minced onions, optional green onions, and Swiss cheese amongst the pie crusts. Whisk together the other ingredients and pour into the pie crusts, and top with the parmesan cheese. Bake in the preheated oven for 15 minutes, then turn the heat down to 300 degrees and continue baking for another 30 minutes. Allow to cool for ten minutes before cutting into eight slices and enjoy while still warm.Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0tag:blogger.com,1999:blog-2122395095245732358.post-80002637669602278662018-12-24T13:07:00.000-08:002020-04-05T14:19:10.529-07:00Crunchy Cinnamon AlmondsI took my family to the Dickens Fair at the Cow Palace in Daly City for the first time this year, which I heartily recommend. I called it "The Christmas Renaissance Fair", which it resembles in its cosplay aspects. You can get in some shopping, watch fun stage plays, and eat food you don't find just anywhere, such as meat pies, or bangers and mash.<br />
One thing we all enjoyed were freshly roasted Crunchy Cinnamon Almonds, served hot in a paper cone. If course I wanted to find a recipe for it, and I did at "<a href="https://www.thechunkychef.com/vanilla-cinnamon-candied-almonds/" target="_blank">The Chunky Chef</a>".<br />
Altogether now: and then I modified it...<br />
Here's my version:<br />
<br />
INGREDIENTS:<br />
1/2 Cup packed brown sugar<br />
1/2 Cup sugar<br />
1-1/2 tsp cinnamon<br />
1/4 tsp powdered ginger<br />
3/4 tsp salt<br />
1 tsp vanilla bean paste or vanilla extract<br />
1 egg white<br />
3 Cups raw almonds<br />
<br />
Preheat the oven to 250 degrees. Line a cookie sheet with foil, and spray with nonstick cooking spray. Mix together dry ingredients and set aside. Combine vanilla and egg white, and then whip to a froth using a wire whip or hand mixer. Mix in almonds, thoroughly coating them with the egg mixture, and then add the dry ingredients and stir to coat thoroughly. Turn out the mixture into the cookie sheet and spread out into a single layer. Bake for one hour, stirring them every 15 minutes. Allow to cool for 10 minutes before attempting to eat them. Store in an airtight container for up to a month.Ed Smallwoodhttp://www.blogger.com/profile/06030404668855603244noreply@blogger.com0