Archive for November, 2011

My secret for proofing Dough…

Posted in Breads and Pasta... on November 10, 2011 by Chowyunfood

When the weather turns cold…I let my Dough rise, either atop my warm oven or, if it is a small amount such as a Pizza Dough, I put it on top of my Bunn Coffee Maker which is ALWAYS warm!

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I always put a bit of Oil in a bowl and roll the Dough around in it and, then cover it with a clean kitchen towel to prevent a crust from forming.


No one Reads My Blog? So…It is My Own Personal Food Wallet! Wanna see Some Pictures Of My Kids???

Posted in Goodies! on November 8, 2011 by Chowyunfood

Baked instead of Fried, Fries?

Posted in Goodies! on November 8, 2011 by Chowyunfood

All that I wanted for dinner was French Fries.I usually don’t fry,Too messy and, VERY wasteful.You can bake ANYTHING that you can Fry…My apologies to Paula Deen!

Slice your Potato any way that Suits you…

Throw them around in a couple of Tablespoons of whatever Oil you wish…Peanut, would be Fab!

Spread them on a Baking sheet,Spice liberally with something tasty.I chose Salt Black Pepper and Thyme. Bake for an undetermined amount of time at 400, till brown and Crispy…

Dip them in Mayo or, Yellow Mustard or, Ranch or, B-Bque sauce or just douse them in Malt Vinegar as I have done.Even McDonald’s can’t top home made fries.For the meager investment of 15 minutes and a potato the payoff is SPECTACULAR!

Pain D’epi

Posted in Uncategorized on November 6, 2011 by Chowyunfood

Using the same recipe as the Pain Ordinaire…I made my first Pain D’epi.


Butternut Squash Bread!

Posted in Breads and Pasta... on November 6, 2011 by Chowyunfood

I used a recipe from this Killer Blog…

Start with this…

Butternut Squash Purée

1 large butternut squash
6 tablespoons unsalted butter; diced
2 tablespoons brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ teaspoon kosher salt

Be VERY careful when cutting the Squash in half…

Scoop out the seeds…

Coat liberally with soft Butter and Sugar and Cinnamon…

Roast for 45 minutes at 350…Pour the liquid and the scooped our Squash in a large bowl…

Remove squash from the oven,allow it to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.I used EXCALIBUR (my submersion blender)
Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.

1 cup butternut squash purée
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
½ cup brown sugar
1 ¾ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over Mix.

Pour into the prepared (Sprayed and Floured)pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.


Stuffed,Grilled,Chicken Breast

Posted in Uncategorized on November 6, 2011 by Chowyunfood

More fun with food!

First I soaked the Chicken in a brine for 2 hours to keep it from drying out on the grill.Next I flattened it to a quarter inch.I then salted and peppered it and, added a fair ammount of my Homegrown Rosemary.
I wrapped Boar’s Head smoked Gouda Slices in several pieces of Sorpressata and,rolled the Breast up and pinned it with toothpicks.Finally I grilled it over Hardwood Lump Coals.


I put a quarter Lb. of Artichoke Hearts in a ziplock baggie with a couple of tablespoons of Olive Oil.
I then added 5 Roasted Garlic Cloves,my Homegrown Thyme ,Sea Salt, Fresh Ground Black Pepper and, some lemon Zest.I then roasted this in a Pie pan on the grill.I also salted and Peppered some fresh Green Beans and Roasted them on the grill as well.For the green Beans I ground up fresh HorseRadish added a couple Tablespoons of Vinegar and a pinch of Sea salt.

Tall,Tin Can,Snickerdoodle Cakes

Posted in Goodies! on November 6, 2011 by Chowyunfood

I got the Small Cake Idea from a book called Small Batch Baking(Debbie Maugans Nakos).At Ms. Nagels suggestion, I used the Snickerdoodle, Cake recipe from, The Cake Mix Doctor(Anne Byrne)…I checked out both of the books from the Oakley branch Library.Here are the results!

Tonight’s project? A small,Tall, Cake! Baked in a pineapple can.I got the idea from this FABULOUS cookbook from the Oakley, branch library.

One of the cakes after cooling.I then cut them in half with a Bread knife.

After Frosting…




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