Tuesday, March 24, 2015

TWD: "Baking Chez Moi" - Crispy Topped Brown Sugar Bars

Our "TUESDAY WITH DORIE" recipe for today was a big hit at our house.., the challenge was to make"Crispy-Topped Brown Sugar Bars” and since we didn't have any Rice Krispies here, we had to improvise. My little helper choose her favorite Cheerios and I added my favorite "bear beans" (golden puffs) and fresh pecans. Also, another change we made was we took the hints from some of the other bakers and we reduced our baking temperature to 350 and we only baked our for 20 minutes. They are very yummy!

Check out the other variations at "TUESDAYS WITH DORIE"

Monday, March 23, 2015

Navajo Tacos at The Trading Post in Cameron, AZ

Not sure if a short site-seeing hike and a major indulgence qualifies as part of our MONDAY MAKE-OVER Challenge, but we had a great afternoon! 
Our first stop was the Watch Tower on the east side of the canyon and then onto Cameron for Navajo Tacos. We are really enjoying exploring all the different avenues of Canyon Life.

They were very tasty... One of the big differences between theirs and ours is the meat filling. Ours is mostly seasoned hamburger and they served theirs with lots of pinto beans and sauce.

Friday, March 20, 2015

FFWD: Côte d’Azur Cure-All Soup

We are making our way through the last ten recipes in our "French Friday's with Dorie" challenges and I can't think of a better way to kick off spring than with a spring style soup. Côte d’Azur Cure-All Soup is a very tasty soup that will do just what it says it will... CURE ALL!!!!!. It is a full flavored, robust soup that is packed with lots of health stuff.

Tuesday, March 17, 2015

TWD: "Baking With Julia" - Pebble Bread

So yesterday as we were preparing for our "Tuesday's with Dorie" Challenge, we were suppose to make pebble bread and shortly after I posted, I was informed that I had missed a couple of steps in the recipe and I had made them the wrong shape. They were suppose to be baked as a flat bread.... (Like Sangak). So today, I remade them... Much better! Even though both tastes amazing, I do like the flat bread better. My first batch looks and tastes more like Cracked wheat bread, where as my flat bread has a natural, simple naan bread flavor

Monday, March 16, 2015

Cracked Wheat Bread

  • 1cup  cracked wheat 
  • 1½ boiling water
  • 2 tablespoons active dry yeast 
  • 1 tablespoon sugar
  • 1 cup warm buttermilk
  • ¼ cup  molasses
  • 4 tablespoons butter, cut into pieces, room temperature
  • 2 teaspoons salt
  • 1 cup whole wheat flour
  • 2½ to 3 cups all purpose flour or bread flour
  • 2 tablespoons butter, melted (for brushing loaves)

  1. In a bowl, place cracked wheat and pour boiling water over it. Let sit for 1 hour to soften.
  2. Next combine the yeast, buttermilk, molasses, sugar, salt and butter in with softened wheat.
  3. In a large bowl (I use my mixer with the paddle attachment) mix together the whole wheat flour and half of the all-purpose flour. Stir in the wheat mixture until smooth, about 3 minutes. Add the rest of the flour, ½ cup at a time, until the dough pulls from the side of the bowl and forms a ball.
  4. Replace the paddle attachment with the dough hook if using the electric mixer, knead the dough in the mixer for about 3 minutes and turn out the dough and finish kneading by hand, Or if kneading completely by hand, place onto a lightly floured work surface and knead for about 5 minutes until the dough is soft and springy, but still tacky. The dough should spring back when gently poked with your finger.
  5. Place dough in a bowl with a tablespoon of soft butter and coat the dough ball with it. Cover the bowl with a kitchen towel. Allow to rise at room temperature for about 1½ hours until doubled in bulk.
  6. Gently deflate the dough by just pressing down on it. Form into 4 round loaves or divide in half for two 9 X 5 greased loaf pans. If making rounds place on parchment paper or lightly greased sheet pans. Brush the tops with melted butter and loosely cover with kitchen towel, allow to rise for about 30 minutes. In the meantime, preheat the oven to 350 degrees.
  7. Bake loaves in the oven for 35 to 40 minutes. The loaves should be done when tapping them with your finger sounds hollow. Remove bread from the oven and let cool before slicing. 

Saturday, March 14, 2015

White Chocolate Shamrock Pie

Always love a good excuse to celebrate with PIE... And every year we choose a new pie recipe to feature. This year we chose totally homemade WHITE CHOCOLATE SHAMROCK PIE. 

For the Filling:
1/2 cup white sugar
4 Tablespoons Cornstarch
1/8 teaspoon salt
2 cups cream or half & half
2 cups milk or water
6 egg yolks (yolks only)
2 cups white chocolate chips
1/2 teaspoon vanilla
3 small drops almond flavoring
9 drops of green food coloring
oreo pie crust 

In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened. 

Remove from the heat. This next set is very important that it is done correctly, Stir 1-1/2 cups hot mixture into the beaten egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extracts and food coloring.  Pour into oreo pie crust and let chill for at least two hours. Garnish with whipped cream and oreo crumbs. Yield: 8 servings.

Friday, March 13, 2015

FFWD - Beef (Veal) Marengo


Our "French Friday's With Dorie" dish for this week was Veal Marengo. I have made different versions, using a variety of meats, many times in the past, but never quite like this recipe. It was kind of a cross between Beef Bourgogne, Osso Bucco and Swiss Steak.  I thought it was very tasty, if you would like to try it, you can find the recipe in Dorie Greenspan's "Around My French Table" cookbook. Tonight we served ours with steamed cauliflower.

If you are interested in joining our group... check us out at  http://www.frenchfridayswithdorie.com/

Thursday, March 12, 2015

Garlic & Herb Pull-A-Part Bread

Today... over on the Artisan Bread Baking page, Sophia Wong posted an amazing picture and recipe of a "garlic & herb pull-a-part" bread. I couldn't resist, the recipe turned out perfect even after I converted it from grams to ounces. Very YUMMY! Sophia... Thank you for sharing

From Sophia...

Old dough provides good rise and volume to bread. 

Old dough: 

100g AP flr, 
70g water 
1/8 t yeast. 
Mix all and rest in RT 1 hr and chill overnight.

Main dough:
180g Bread flr,
70g AP flr, 
160g Water,
1/2 t yeast (1t is not using SD)
10g Sugar 
50g SD100%
7g Salt
Filling: melted butter, fresh chopped herbs, minced garlic, shredded cheddar n pamersan cheese. Some sesame seeds 

1. Mix the Old Dough w Main Dough, knead well until gluten developed. Cover n proof till doubled in size, 1.5-2 hr.
2. Preshape the dough to round shape and bench rest 20 mins. 
3. Roll dough out into a 12x20 inch rectangle size. Brush w melted butter, sprinkle the filling on top. 
4. Divide the dough to 4 equal strips and slice the strips into 5 equal slices again. 20 in total. 
5. Layer the dough squares in a 9x5 greased loaf pan. Cover. Final proof for 1 hr or until almost doubled in size. 
6. Glaze butter on top and sprinkle some cheese on top. Bake 220C for 30 mins until the top is golden brown.

Tuesday, March 10, 2015

TWD: "Baking Chez Moi" - Lemon Madeleines

My little helper and I had a lot of fun making our Lemon Madeleines today for our "Tuesday's with Dorie". I just wish I had the right kind of pan to bake them in, but they still taste very yummy. Remind me a lot of Lemon Poppy Seed muffins.

Friday, March 6, 2015

FFWD - Cabbage & Foie Gras Bundles

Our "French FRIDAY with Dorie" challenge today was "Cabbage and Foie Gras Bundles”. Now I am not a lover of Foie Gras, but I have had it. The problem with this recipe for me is where I live Foie Gras is nigh-on impossible to get. So the creative chef in me decided that I would make my own using ham. Even though I know it is not technically Foie Gras, the bundles were divine.....

If you are interested in joining our group... check us out at  http://www.frenchfridayswithdorie.com/

Tuesday, March 3, 2015

TWD: "Baking with Julia" - Not Your Usual Lemon Meringue Pie

Well, I know it has been a while since I completed a "Tuesday's With Dorie" challenge and maybe it was me, but for some strange reason my Lemon curd did not set up right.  I have made Lemon curd before and never had a problem. All I can say is... It was still very tasty and it looked great. I like the look of the dessert, it looks like a fancy adult style dessert that would be great served at a wedding or formal party.

If there is anyone who is interested in joining us in trying the challenges, please check us out at "Tuesday With Dorie"

"Oh The Places You'll Go! " Cookies for Dr. Suess Birthday

These are really easy to make sugar cookies.

1/2 cup soft butter
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour

food coloring and sprinkles (optional)

Cream together butter, shortening and sugar. Next mix vanilla, eggs and buttermilk in with butter mixture. Mix well and add all the rest of the ingredients. Mix well and divide into four equal dough balls. Next add three drops of color to each of the balls of dough and knead well. To make the swirl cookie, take about an inch sized piece of each dough ball and roll into a log about three inches long. Then swirl together by placing the dough pieces side by side and form into a circle. roll dough circle in sprinkles and bake for about 10-12 minutes on 350*.