2 c whole milk
1 c heavy cream
1 pound dulce de leche
1/8 tsp vanilla
Bring milk and cream to a boil. Remove from heat and whisk in dulce de leche. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and water and stirring occassionally until cold, 15-20 minutes.
Freeze mixture in an ice cream maker until almost firm.
Tuesday, July 19, 2011
Pretzel Bread
2 3/4 c bread flour
1 envelope quick-rising yeast
1 tsp salt
1 tsp sugar
1 c plus 2 Tbsp hot water
cornmeal
8 c water
1/4 c baking soda
2 Tbsp sugar
1 egg white, beaten
Coarse Salt
Combine bread flour, yeast, salt, and one tsp sugar into a food processor and blend. With the water running, gradually pour the hot water in, until the dough is formed. Grease a medium bowl then add dough to the bowl. Cover in plastic wrap and a towel. Let dough rise for about 30 minutes.
Line a baking sheet with parchment paper. Add cornmeal. Punch down dough and knead on a lightly floured surface until smooth. Divide into 8 pieces. Form each piece into a ball, and place on the prepared surface, flattening slightly. Cut an X into the top of each dough ball. Cover with towll and let dough rise for about 20 minutes.
Preheat oven to 375 degrees. Grease another baking sheety and sprinkle with cornmeal. Bring 8 c of water to a boil. Add baking soda and 2 Tbsp sugar. Add rolls and cook 30 seconds on each side. Once all rolls have cooked in the water, brush them with egg white glaze. Sprinkle rolls generously with salt and bake until brown, about 25 minutes.
1 envelope quick-rising yeast
1 tsp salt
1 tsp sugar
1 c plus 2 Tbsp hot water
cornmeal
8 c water
1/4 c baking soda
2 Tbsp sugar
1 egg white, beaten
Coarse Salt
Combine bread flour, yeast, salt, and one tsp sugar into a food processor and blend. With the water running, gradually pour the hot water in, until the dough is formed. Grease a medium bowl then add dough to the bowl. Cover in plastic wrap and a towel. Let dough rise for about 30 minutes.
Line a baking sheet with parchment paper. Add cornmeal. Punch down dough and knead on a lightly floured surface until smooth. Divide into 8 pieces. Form each piece into a ball, and place on the prepared surface, flattening slightly. Cut an X into the top of each dough ball. Cover with towll and let dough rise for about 20 minutes.
Preheat oven to 375 degrees. Grease another baking sheety and sprinkle with cornmeal. Bring 8 c of water to a boil. Add baking soda and 2 Tbsp sugar. Add rolls and cook 30 seconds on each side. Once all rolls have cooked in the water, brush them with egg white glaze. Sprinkle rolls generously with salt and bake until brown, about 25 minutes.
Boeuf Borguignon
This....is a long one. Good luck.
6 oz chunk of bacon, unsliced (salted pork)
3 lbs lean stewing beef, cubed
1 carrot, sliced
1 onion, sliced
1 tsp salt
1/4 tsp pepper
2 Tbsp flour
3 c. Chianti wine
2 c. beef broth
1 Tbsp tomato paste
2 cloves garlic, sashed
1/2 tsp thyme
1 bay leaf, crumbled
Remove rind from bacon and cut bacon into small pieces. Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. Preheat oven to 450 degrees. Sautee the bacon in 1 Tbsp olive oil over medium heat for 3 minutes to brown lightly. Remove from oil. Reheat oil.
Dry the beef with a paper towl and sautee in hot oil. Remove from oil.
Add chopped onion and carrot to the same pot and sautee. Return the beef and bacon to the pot and sprinkle in the flour. Put the pot, uncovered, into the oven for 4 minutes. Stir meat and cook for 4 additional minutes. Turn oven down to 325 degrees.
Stir in wine and beef broth. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on to p of the stove. Then cover the cassderole and set in the lower third of preheated oven. Cook for 2 1/2 to 3 1/2 hours. The meat is done when a fork pierces it easily.
While the beef is cooking prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pur the contents of the casserole into a sieve set over a saucepan. Wash out the casserole pan and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce. Serve with rice, potatoes, or buttered noodles.
6 oz chunk of bacon, unsliced (salted pork)
3 lbs lean stewing beef, cubed
1 carrot, sliced
1 onion, sliced
1 tsp salt
1/4 tsp pepper
2 Tbsp flour
3 c. Chianti wine
2 c. beef broth
1 Tbsp tomato paste
2 cloves garlic, sashed
1/2 tsp thyme
1 bay leaf, crumbled
Remove rind from bacon and cut bacon into small pieces. Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. Preheat oven to 450 degrees. Sautee the bacon in 1 Tbsp olive oil over medium heat for 3 minutes to brown lightly. Remove from oil. Reheat oil.
Dry the beef with a paper towl and sautee in hot oil. Remove from oil.
Add chopped onion and carrot to the same pot and sautee. Return the beef and bacon to the pot and sprinkle in the flour. Put the pot, uncovered, into the oven for 4 minutes. Stir meat and cook for 4 additional minutes. Turn oven down to 325 degrees.
Stir in wine and beef broth. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on to p of the stove. Then cover the cassderole and set in the lower third of preheated oven. Cook for 2 1/2 to 3 1/2 hours. The meat is done when a fork pierces it easily.
While the beef is cooking prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pur the contents of the casserole into a sieve set over a saucepan. Wash out the casserole pan and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce. Serve with rice, potatoes, or buttered noodles.
Wednesday, April 7, 2010
Crockpot Beef Base Recipe
1 5lb roast (or whatever cut you prefer/have on hand)
1 qt. beef broth
1 carrot, diced
2 bay leaves
1 onion, diced
3 cloves garlic, minced
1/2 tsp. allspice
1 tsp cornstarch
salt and pepper
1 Tbsp. water
Liberally coat beef with salt and pepper on all sides, then brown in a frying pan. In the crockpot, mix together cornstarch and water to make a slurry. Add onions, carrots and garlic and stir. Place browned beef on top of the vegetables. Add seasonings and beef broth. The meat should be mostly covered by the broth. If not, add more broth. Stir and cook for 8 hours on low.
1 qt. beef broth
1 carrot, diced
2 bay leaves
1 onion, diced
3 cloves garlic, minced
1/2 tsp. allspice
1 tsp cornstarch
salt and pepper
1 Tbsp. water
Liberally coat beef with salt and pepper on all sides, then brown in a frying pan. In the crockpot, mix together cornstarch and water to make a slurry. Add onions, carrots and garlic and stir. Place browned beef on top of the vegetables. Add seasonings and beef broth. The meat should be mostly covered by the broth. If not, add more broth. Stir and cook for 8 hours on low.
Crockpot Chicken Base Recipe
4 chicken thighs, bone-in and skinless
1 16 oz. can of diced tomatoes with Italian seasonings
2 cloves garlic, minced
1 onion, diced
1 tsp. oregano
1 tsp. basil
salt and pepper to taste
place the chicken thighs into the crockpot. In a bowl, combine seasonings with tomatoes (including the juices from the can). Add onion and garlic to the crockpot, and top with tomato mixture. Make sure that the chicken is at least halfway covered in the tomato mixture. If it is not, add a bit of water or chicken stock. Cook on low for 8 hours. Chicken should fall off the bone when finished.
1 16 oz. can of diced tomatoes with Italian seasonings
2 cloves garlic, minced
1 onion, diced
1 tsp. oregano
1 tsp. basil
salt and pepper to taste
place the chicken thighs into the crockpot. In a bowl, combine seasonings with tomatoes (including the juices from the can). Add onion and garlic to the crockpot, and top with tomato mixture. Make sure that the chicken is at least halfway covered in the tomato mixture. If it is not, add a bit of water or chicken stock. Cook on low for 8 hours. Chicken should fall off the bone when finished.
Cake Syrup
Combine 1/4 c. sugar with 1/4 c. water and heat on medium low in a saucepan until dissolved. Use to flavor cakes.
Mocha Frosting
Combine 1 batch Chocolate Frosting with 1 batch Buttercream Frosting in a stand mixer. Add 1 tsp. vanilla and a few tsp. of coffee (I prepare a cup of instant coffee for this) to taste. BEST FROSTING EVER!!!
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