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.

NICE!

Butternut Squash Bread!

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

I used a recipe from this Killer Blog…

http://www.mybakingaddiction.com/butternut-squash-bread/

Start with this…

Butternut Squash Purée

Ingredients
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.

Ingredients
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

Directions
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.

VOILA!

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.

MMMM! BEAUTIFUL!

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…

MMMMM…

Perfection!

 

My Nine Month Old Sourdough Starters

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

In honor of Nov.7TH being my Sourdough Starters 9 month mark…Here it is!

Ah… The Science of REAL Sourdough. This starter took 6 days to prepare.It took several weeks to ferment to perfection and,maintained properly will grow and be useful indefinitely.Here is a link to a tutorial.
http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial

Day 1 – 1/3 Cup Rye Flour and 1/4 Cup water

Day 2 – Added 1/4 Cup Unbleached Bread Flour and 1/8 Cup of Water.

Day 3 – Quite Smelly…Stirred it down.Threw out Half.Added 1/4 Cup Unbleached Bread Flour and 1/8 Cup Water.

Day 4 -After it more than doubled in size,I threw out Half and added 1/4 cup Unbleached Bread Flour and 1/8 cup of water

Day 5- My starter MORE than tripled.Put 1/4 cup of the starter and 3/4 cup of the Unbleached Bread Flour and 1/2 cup of water.Put it in a mayo jar where I will now feed it and cook with it at least 1 time every week.

I just had the first taste of, my 35 day old Live, Sourdough Starter…WOW! it is working well! This is my third English Muffin recipe.I incorporated my starter in a Peter Reinhart recipe.Then used some of my Home Made, Butter and the last of my Peach Jam…Great lunch!

Brilliant, Sourdough Dinner Rolls…

Sourdough Pretzels!

I have used my Starters many times in the last 9 months.I use Unbleached All Purpose Flour to feed them and, I now Refrigerate them so I don’t have to feed them quite as often…

My Country Fried Steak!

Posted in Meals with meat! on November 6, 2011 by Chowyunfood

I was looking forward to trying my Thrift shop Grinder for Bread Crumbs.

Using my frozen English Muffin loaf cubes.The grinder worked very well…

Bread Crumbs,Egg,AP Flour,Sea Salt,Black Pepper and some leftover Roast.

First,roll the meat in the Flour and then…

Dip it in the Egg…

Roll the Egg coated steak in the Crumb,Salt,Black Pepper Mixture…

Take a lovely Photo while, heating the Canola Oil in your favorite Cast Iron Skillet.

When the Oil is Hot, gently drop the Breaded Steak into the Skillet.Cook them long enough to brown them nicely and flip them.Cook until crispy brown.

I served mine with My Home Made Biscuits and Jam,some sauteed Mushrooms and oven baked French Fries.Quite DELICIOUS!

My Breakfast Pot Pie!

Posted in Morning Meals on November 6, 2011 by Chowyunfood

I woke up in the mood to cook(As usual)I had some Butternut Squash and a Sweet Potato that I needed to use so…

I diced or cubed Squash,Sweet Potato,Sweet Onion,Garlic and a Green Chili Pepper that I had removed the seeds from and allowed to dry out.

I Caramelized the Onion,Garlic and Pepper and set aside.

I tossed The Sweet Potato and Squash in some Canola Oil and, spread them out on a baking sheet.I dusted them with Cinnamon,Nutmeg and Ginger and then roasted them for 15 minutes at 400F.

I have no Milk so I scanned the Inter-web for a Biscuit Recipe with none.

The Biscuit recipe is at the end of my post…

I sprayed and floured a 7 inch Ramekin and, lined it with my rolled Biscuits.

Next I tossed all of the ingredients(Squash,Sweet Potato,Onion,Garlic and Pepper in a bowl with 3 beaten Eggs.I filled the Ramekin about 3/4 of the way allowing for Biscuit expansion.I then draped the pie with the remaining Dough and cut several slits in the top.

I brushed a simple Egg Wash over it to make it Brown and Shiny.

I popped it in the oven at 375F until the Biscuit looked done.

I put it on the top shelf and put a baking sheet below in case it overflowed.

My Breakfast Pie turned out WONDERFULLY!

At the last minute I thought of adorning it with a nice Biscuit Leaf!

I found this simple very good recipe at Cooks.Com…

NO MILK, NO EGG BISCUITS
2 c. flour
3 tsp. baking powder
1 tsp. salt
6 tbsp. oil or soft shortening
2/3 c. water
Mix all ingredients together. Add enough flour to knead easily. Knead on floured board about 30 seconds. Roll out to 1/2 inch thick. Cut with small cutter. Place on ungreased cookie sheet.Bake at 450°F for 10 to 12 minutes.Makes 15 to 20 biscuits.
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