Category Archives: Recipes

KAF’s Herb and Garlic Bubble Loaf

I got a King Arthur Flour Catalog a few weeks back, and on the cover was this LUSCIOUS looking loaf of bread, they called it a “tear & share”.
For the first time in our entire marriage, my husband actually read this food magazine (I get several) and brought it over to me.

DH: Look at this! Can you make this for us? This looks really good, I love homemade bread!
Me: Sure! It does look good, doesn’t it!

http://www.kingarthurflour.com/recipes/herb-and-garlic-bubble-loaf-recipe

I gathered all of the ingredients, re-read the recipe; I even did TWO “live chats” with KAF’s Baker’s Hotline with a few follow questions that weren’t clear to me.
I followed the recipe as well as the helpful information that I received on the chat line… 5 hours later (I took my time and didn’t rush the process) we sat down a dinner to what looked and smelled heavenly!

The Bubble Loaf was cracker-like on one side and the inside was very doughy and unappealing.

That goodness the Chicken Cacciatore over Rigatoni was outstanding.

After everything was cleaned up for the evening, my husband gives me a big hug and says, “Well, ok that was a no-go, what new recipe are we going to try next?”
AWW! He’s such a love!

Crispy Home Fries With Peppers And Onions

I don’t know about you, but I follow Serious Eats on Face Book.  I haven’t tried any of their recipes until now.  I saw this post about trying to find “… those perfect, crisp home fries …”; I thought I’d give them a go.

Now, normally I don’t buy small New Potatoes or Fingerlings either, I go for Yukon Gold or Baby Dutch Yellow Potatoes, but I went for it and got a small pound and a half bag of Baby Red Potatoes.  In addition, rather than use Poblano Peppers, I used up the last of my Mini Sweet Peppers and some Sweet White Onions.  Oh and one more deviation from the original recipe, sorry Kenji, but rather than heating the pan with Vegetable Oil, I used some of my rendered Bacon fat, I mean come on man, what doesn’t taste better than anything cooked in Bacon fat, I ask ya?!  I always have a small container of Bacon fat in the refrigerator, I even made one up for my Mother.

I got a jump start on our Sunday Brunch by par-boiling the potatoes on Saturday, quartering them and tossing them in some neutral oil.  Once they were cooled, I wrapped the bowl and stash them in the `fridge over night.

This past Sunday’s Brunch was easy-peasy.  I had some leftover Bacon (WHAT?!)  that I reheated in the microwave oven, got some toast goin’ on as well as poached eggs and then I finished off the `taters.

Meh, they were okay I suppose, but I really prefer Home Fries prepared my way better.  These were not as creamy on the inside as my par-baked  and then chilled (over night) Yukon Gold or Baby Dutch suds.  Maybe I’ll give this technique one more chance with my tuber of choice.

Crostata Two Ways

Crostata, Galette, Pie, whatever you want to call it, it tastes pretty dang good!

I do recall telling everyone about what my husband calls “Your Apple Pie” .   I found two lonely Apples in the `fridge that sorely needed to be eaten or pitched out, I opted for pie.

I also found a quart of fresh Cherries that got pushed to the back of the ice box, so I figured, let’s make two pies.  I do not own a Cherry Pitter, so used my paring knife to pit the fruit… have you ever done that?  My hands were cramping up by the time I got through all of them, one by one!

This was the first time that I’ve ever made a fresh Cherry Pie and I’ll be doing it again.

YUM!  That was so worth it.  Now, if we only had some Vanilla Ice Cream.

Triple Chocolate Half-Sized Bundt® Cakes, One To Eat and One to Share

I love Bundt® cakes!  For the most part, they’re moist and tasty.  I even have more than one type of Bundt® pan, with another one on its way.

I saw a recipe somewhere for Chocolate Bundtlettes, heh, I have a pan like that!

But as I thought about the recipe, I figured I could one up that!  I’ll make the cake in my Half-sized Bundt® pans and then guild the lily farther.

 

Triple Chocolate Bundt® with a Deluxe Ganache Frosting

1 box Devil’s Food Cake Mix

1 box Instant Chocolate Pudding (the small one)

1 1/3 C. Vegetable Oil

4 Eggs

½ C. warm Water

1 C. Sour Cream

1 C. Chocolate Chips

Preheat the oven to 350⁰

In a Stand Mixer or using a Hand Mixer, combine all of the ingredients until smooth, excluding the Chocolate chips, stir those in last.  The batter with be like thick pudding.  Using a Baking Spray, grease the two Half-sized Bundt® pans; immediately pour the batter evenly between the two pans (I use a scale to be accurate).  Bake for 20-30 minutes, until a cake tester comes out clean.

Place the cakes on a cooling rack and set aside until completely cooled and then turn them out (I run a disposable plastic knife around the edge of the pan first) on to the rack, fitted in a sheet pan.

Now comes the fun part, frosting and decorating those two cuties!

I wanted a bumped up Ganache Frosting, so I kinda winged it.

Deluxe Ganache Frosting

1 C. Chocolate Chips

1 C. Half and Half (or Cream, we use ½ & ½ in our coffee)

½ C. Shredded Sweetened Coconut

½ C. Chopped Pecans

In a glass bowl, heat the ½ & ½  in the microwave for 30 seconds or so, just til hot but not boiling.  Add the Chocolate Chips and stir gently until all of the Chocolate is melted.  You might need to “nuke” it again for a few seconds.

Pour the still warm Ganache over the two cakes; sprinkle the Coconut and Pecans into the Ganache, pressing very lightly in so that they stick.

Slice and enjoy with a cup of coffee or a big glass of cold milk.

I took one of the cakes to our next door neighbors and put the other one into our Covered Cake Plate.

It should keep for 4-5 days, that is if you don’t devour it!

ENJOY!

More Lemons, Meyer Lemon Bars

I think my brain is stuck on Lemons just now…

Meyer Lemon Bars

For the crust:

1 ¼ C. All purpose Flour

½ C. Powdered Sugar

1 Tbsp. Corn Starch

½ C. softened Unsalted Butter

For the filling:

3 Eggs

1 ½ C. Granulated Sugar

The zest of 1 Meyer Lemon

½ C. freshly squeezed Meyer Lemon Juice (approx. 2 Lemons)

½ C. All purpose Flour

Extra Powdered Sugar to dust the tops later

Preheat the oven to 350⁰

Line an 8×8 square pan with parchment paper.

Super easy crust for Meyer Lemon Bars

I almost forgot to remove the Alligator Clips before I put this in the oven 😀

In a large bowl, combine the dry ingredients for the crust with a whisk; cut in the Butter with a fork or pastry cutter until it’s crumbly (I used a Food Processor, it’s faster and easier).

Transfer the mixture to the pan and press the dough firmly into the bottom of the pan; bake for 10 minutes.

Whisk together the filling ingredients, minus that extra Powdered Sugar; pour the filling mixture over that still hot crust and bake for another 25 minutes or until the filling is set.

Cool on a rack to room temp and then refrigerate uncovered for at least 2 hours.

Dust the top liberally with that extra Powdered Sugar and slice, how good does that look?!

*Cooks note: If you can’t find Meyer Lemons, regular Persian Lemons are perfectly fine, just a little bit more tart than Meyers.  I like to freeze Meyer Lemon juice in half cup portions when they’re in season, November through March.

ENJOY!

Greek Seasoning, ala Auntie Doni

You’ve heard of Greek Seasoning before right? NO?!  Take a look down the Spice aisle in your local supermarket and you’ll find only one brand of commercially produced Greek Seasoning.

Greek Seasoning from the supermarket

See the ingredients on the back panel:  Black Pepper, Garlic, Oregano, Parsley and “five other spices”, along with some other stuff.   On top of that, it’s not cheap either!

So I did an internet search for a recipe, a formula if you will; there are oodles of them. I already had all of the ingredients in my Spice Rack, so I put together a blend that we really like and I use it in and on just about anything.

Greek Seasoning Ala Auntie Doni

3 tsp. Dried Oregano

2 tsp. each Dried Mint, Thyme, Rosemary, Parsley and Ground Black Pepper

1 tsp each Dried Basil, Marjoram, Granulated Garlic and Onion Powder

That's alot of different ingredients!

In a small bowl, combine all of the ingredients.

I used a Mortar and Pestle

I go one more step and grind everything, working in small batches, in either a Spice Grinder or small Food Processor, or my favorite method, using a Mortar and Pestle, you’ll get a finer grind.

Store in an airtight container for as long as 6 months, but I don’t think it’ll last that long.  I put this in Salad Dressing, on grilled Meats and Vegetables, on Bread dough, like Focaccia before it goes in the oven, anything that you want a hint of Greek in.

I make multiple batches of my Greek Seasoning, they make great gifts 😉

ENJOY!

Gluten & Dairy Free Cauliflower Crust Mini Quiches

Gluten-free and Dairy-free dishes have been coming to the forefront in recent times.  Some folks choose to be GF and DF for health reasons and others just do.  My Friend, Missus Dear Friend is now GF/DF and Vegetraian for a little more than a year now.  This has nudged me onto that culinary path and researching recipes has been very eye opening.  I made this dish for our Easter Brunch Potluck (yeah, I know I’m behind, but what can I say, we’ve been busy).

GF/DF Cauliflower Crust Mini Quiches

1 head of Cauliflower

1 tsp. Salt

1 Tbsp. Olive Oil

1 tsp. Granulated Garlic

1/3 C. diced Sweet White Onion

½ C. Dairy-free grated Parmesan Cheese

Salt & Pepper to taste

6 Eggs, separated

Preheat the oven to 375⁰

*Rice the Cauliflower by either using a large holed Box Grater or whiz it up in a Food Processor fitted with its Metal Blade.

 

Place Cauliflower in a Microwave safe dish; stir in well the Salt and cook on high for 5 minutes.  Set aside to cool until you can handle it.  Transfer the now steamed Riced Cauliflower to a large piece of Cheesecloth, and wring as much of the water out as you can (this will take a lot of upper body strength, believe me!)

In a large bowl, whisk 2 of the Eggs; add the Cauliflower, Olive Oil, Granulated Garlic, Onion, Parm and S&P to taste, remembering that the steamed riced Cauliflower already has 1 teaspoon of Salt.  Combine well.  Spray a Muffin Tin well  and divide the Cauliflower mixture evenly in the cups.

I used a small round, flat bottomed glass to press the Cauliflower into each cup, pressing firmly, but you could just use your fingers, making sure to push the mixture up the side of each cup.  So what you’re doing is forming the crust on the bottom and side as evenly as possible.

Bake for 20-30 minutes until golden brown and set firm.

Whisk the remaining 4 Eggs and pour evenly between all of the cups.

 

Here’s where you can show your personality.  Add in any fillings (or not, plain is good too) that you like in a Quiche.  I chose leftover steamed Rapini with Garlic and Olive Oil, leftover sautéed Crimini Mushrooms with Olive Oil and Garlic, diced Tomatoes, freeze dried Chives and topped each with more DF Parm.  Bake 15-20 minutes or til the Eggs are set.

Allow to cool slightly before removing, using a plastic-disposable knife is best.

Serving Suggestion above, either warm or at room temp.

*Cooks Note: For convenience, just buy a bag of already Riced Cauliflower, also they stick like a son-of-a-gun!  Be sure to spray non-stick-spray liberally just before putting in the Cauliflower mixture.

Also, Mrs. DF later tried this recipe as well and used a silicone Muffin pan, works even better!

This was a lovely Easter Potluck Brunch, what a schpread!

(You’ll note that the only  Meat, Dairy or Gluten ((those are GF Crackers and Chips there)) is the Ham and Cheese Sandwich Platter meant for DH)