Archive for November, 2013

25
Nov
13

spiced raisin crunch cookies

from Poppy’s Patisserie /Bunny Kitchen

http://bunnykitchen.com/2011/11/06/spiced-raisin-crunch-cookies/

This  original recipe from the United Kingdom  is by metric  weight so using a conversion app, converted to ounce weight measurements. Or if an app or calculator is not available ,then by longhand. That is 1 gram = 0.035274 ounces.

Using a scale instead of traditional volume measuring cup, the ingredients were weighed. It was a not a large batch of cookies. One 1/2 sheet pan is large enough.

The method of making these cookies is different as the butter sugar and honey is melted together.

So here’s how I assembled the cookies.

110 grams, 3.88 ounces (rounded to 4 oz.) 1stick, margarine (butter).
75 grams sugar, 2.64 ounces, by weight
(used white, cane sugar vs. demerra)
placed both in a glass measuring cup and microwaved till melted , then stirred together.
Added about a tablespoon or so honey. Mixed in.

In a separate bowl mix together
110 grams, 3.8 ounces by weight flour, all purpose.
add pinch of salt .
as for the spices, I used some spices from a chai tea mix, ground in a mortar and pestle. cardamon pod, cloves, ginger etc.
mix (or sift ) together.
add 110 grams, 3.8 oz. by weight Quaker type oats.
Add 50 grams, 1.75 ounces by weight
raisins.

Mix together so the raisins are distributed in the dry mix and then add the melted butter/syrup  mixture.
Mix by spoon and then by hand, my mix came out very moist. IMG_3938

On a parchment paper  lined cookie sheet press flat a  ball of the cookie dough to about 2 to 3 inches diameter.

I added small size chocolate chips, sprinkling them and pressing them into the surface of the cookies.IMG_3939IMG_3940 IMG_3941

Bake at 325 Fahrenheit  for about 10 minutes. The cookies will be soft till fully cooled and they really didn’t brown on the tops.

These are easy to mix and make. Plus there is the learning experience of using a scale for measuring ingredients by weight, versus a measuring cup by volume.

24
Nov
13

Veggies with noodles

Sort of a mish mash recipe tonight, really didn’t have anything in mind to cook as with the upcoming Holiday (Thanksgiving) I’m besieged with recipes from all forms of media .
Making noodles was the only as thing I had in mind. So a small batch of noodle pasta dough was made. Since I don’t measure , 2 egg yolks were added to about 2 cups flour (white, all purpose). Mixed in along was a smattering of oil and water till the mix came together.
Rolled it through the pasta machine to #3 and then through the fine spaghetti like rollers.
The dough proved to be too soft to actually cut into separate threads so I separated the strands into noodle sized widths with tread like marks on them.

20131124-210732.jpg
Most of the time when I make fresh pasta I do not dry it, because I usually make it on demand but I reserved some to dry this time.

20131124-211145.jpg
Sometimes I prefer the pasta al-dente.
The rest of the pasta was boiled and set into a bowl with oil (pictured above)

Rustling through the fridge, I ran some carrots across the slicing side of a box type food grater. Into the simmering pasta water they went. Now a white onion was also sliced by the box grater slicing side. Into a small fry pan with oil to caramelize.
Some Edamame beans were scavenged from the fridge and pushed from their shells into the fry pan. The carrots were drained and added.
Additionally some romaine lettuce leafs were torn and added , and the mix was cooked down.
That’s it , a bit of salt and pepper, a splash of sesame oil, and a splash of soy sauce. Additional spices and herbs were not added at this time but possible. Plate :

20131124-211447.jpg
NOODLES II

Now that the pasta maker was on the counter and there was some flour tortilla also here , would it be possible to use them as noodles? , as I have seen some recipes where torn flatbread was added to a soup.
Pictures are self explanatory .

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20131124-211843.jpg

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A crunchy treat

22
Nov
13

Sunday Dinner

Recent dinner at my Daughter’s

IMG_3778A colorful salad

IMG_3779Fresh ziti with meatballs and sausage

IMG_3780Plated up

IMG_3781chocolate chip cookies

much more food and drink that I didn’t take pictures of.

Thanks Justine and Kaila for your hospitality.

22
Nov
13

Brewers Bread

A tasty, grainy bread with a hint of hops.

2 loaf recipe.

3 Cups white flour reserved , and additional flour.

2 tablespoons  fast acting yeast (dry, for bread, 2 tablespoons)

1 tablespoons refrigerated yeast slurry ,  from brewing (this batch, Coopers)*

“Beer” from refrigerated yeast *

additional liquid, water milk etc.
Salt
Sugar, to taste
Dried spent grain ( whole, not ground)

*I use recycled yeast from the fermenter to use on subsequent  batches of beer. When stored in the refrigerator to slow any additional fermentation, usually, over a period of time, beer will form on the surface, with the yeast slurry below it. Pour off the beer, to add to the liquid portion of the bread. Now,  add about a tablespoon of the yeast slurry to also go with the liquid portion of the dough recipe. Since the yeast is saved from the primary fermenter, there will be some of the hop flavor in the yeast. You could also just substitute 1/2 a can of beer and fresh beer yeast if you don’t recycle yeast from your primary  fermention, and a pinch of hops.

Put the 3 cups of flour along with the dry yeast, sugar, and  salt  in a mixer bowl and mix slightly.

Add the wet ingredients to the 3 cups flour; water, beer, and beer yeast to total about 2 cups. (Heat the water to about 120 to 130.)

Mix thoroughly either by hand or in stand mixer big enough to handle the load.

Now add some spent grain, type and amount to your liking.

Add additional flour (will probably be about 2-3 more cups), and finish kneading either by machine or turn out and knead by hand.

Dough from the mixer

IMG_3792

Kneaded and shaped

IMG_3793

Dough divided

as you can see, this was from a dark beer recipe

IMG_3794

Panned up, ready for oven

IMG_3795

Baking

IMG_3796

Cooling

IMG_3797

IMG_3798

Soft crumb, grains are chewable and not crunchy.

IMG_3799

good flavor with a hint of hops, excellent when toasted and buttered.

16
Nov
13

t bone etc.

fruit and vegetables are easy to prepare and can be served with anything including a T-bone Steak.

keeping the prep simple, simply salting and peppering a steak and serving it on a bed of lettuce, vegetables and a side of grapes.

3 to 5 minutes per side under the broiler.

IMG_3737 IMG_3738 IMG_3739

some of the steak was left over for another meal.

some apricot tarts made by my daughter, simply squares of pie dough sandwiching dried apricots.

IMG_3740

Dark Chocolate and pretzels pieces made by my wife

IMG_3777

 

16
Nov
13

Broccoli Braid Bread

making bread dough ,decided to go with the braided bread style as in  Krantz ,

an alternative to the traditional pizza shaped crust with toppings.

This time using a filling of broccoli versus the chocolate etc.

Process in a food processor: separately

broccoli, to a fine texture,

garlic.

 onions

Parmesan cheese.

amounts to your liking, enough to cover a rectangle of a one loaf recipe rolled out.

IMG_3769processed ingredients.

IMG_3771

spread the mixture on the rectangle and roll up

added salt and liberally peppered with a pepper blend

slice the roll lengthwise and twist to shape and braid

IMG_3772

bake as necessary

IMG_3775

slice or pull apart, serve with a cold oneIMG_3776

The other half of the bread dough recipe, Pepper Top Bread

IMG_3770

 

IMG_3774

see ya later………. yes , I like broccoli (and dough)

15
Nov
13

shopping

sams11/11/13

not stocked,

 

ghirardelli  chocolate chips

Sue Bee Honey

Sclafani Crushed Tomatoes

10
Nov
13

Lemon Meringue Pie

I don’t often bake pies, somehow getting the crust just right seems to be something magical.

This one came out good, not overly sweet. Perhaps a practice run for Thanksgiving, maybe not……..

I have made this filling less the crust for lemon pudding.

Lemon Meringue pie
(or substitute Lime(add one or two drops of green food coloring))

This is a recipe that accompanied an Oster food processor.
This is a two piece bowl type that sits in top of an Oster motorized base that can also be used as
a blender.

Small capacity but it cuts down on the number of appliances instead  having a separate dedicated food processor.

1/2 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
6, 1 inch pieces lemon peel
place the above in the food processor bowl
process till lemon is finely grated

IMG_3618

IMG_3619IMG_3620
empty mixture into a 2 quart saucepan
now add to the food processor again,
1/2 cup sugar
1/3 cup lemon juice, preferable fresh squeezed
2 tablespoons butter, melted.
3 egg YOLKS
cover and process till smooth.

IMG_3621IMG_3622IMG_3623
add to the 2 quart saucepan
add 2 cups water and heat constantly stirring
when mixture boils, cook and stir one minute.
The mix should be thick and glossy.

IMG_3624IMG_3625
remove from heat an add to a baked pie shell

IMG_3630

for the Meringue:
beat the three egg whites separated from above egg yolks used for lemon filling
add 1/2 teaspoons vanilla extract and
1/4 teaspoon cream of tartar
continue beating gradually adding sugar
till soft peaks form.
place the meringue on top of the lemon  filling
bake 12 to 14 minutes or until lightly browned.

IMG_3632

IMG_3633IMG_3634I made the crust also in the food procesor, evidently it worked out well.

IMG_3627We have this plastic circular pouch that you place the pie dough in and zipper it up, then roll it out.

it makes it easier than using plastic wrap.

IMG_3628fluted the edge with my fingers.

Use a fork to perforate the bottom of the crust to prevent the crust raising off the pie pan.

Bake it before adding filling.

your favorite single crust recipe will do.




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