Archive for April, 2014

26
Apr
14

waffles

In the mood for some waffles, just enough for a single serving (or two).

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1/2 cup flour
dash of yeast
1/4 teaspoon salt
2 eggs separated with a splash of vanilla
1/2 cup milk

beat egg yolks till light….

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combine flour with yeast and salt.

add the yolks and milk to the flour
mix to combine.

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beat reg whites till stiff and fold into batter.

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bake in a waffle iron. A well greased iron, thanks for aerosol oil in a can.

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Not exactly a full ironIMG_5144

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top with fruit.

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some pan fried fruit with butter, add a splash of wine.

Cook till apples are are soft enough, also included is dried mango and dried cranberries, diced dates.

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Garnish with a dollop of whipped sweet /sour cream, or dust with powdered sugar.

26
Apr
14

braciole

I don’t even know how to pronounce this but my wife had bought some at the store for me, frozen, now thawed, it was time to cook them.

Having mozzarella cheese in them I knew I couldn’t cook them too long. So I just browned them and braised them stove top for a short period of time.

 

IMG_5267In a large pot with olive oil browning.

After turning it and browning the sides I added a bit of stock, covered the pot and cooked a short time , about 10 minutes.

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IMG_5270Plated up with rice and veggies.

Not bad for a store bought piece of beef.

I would like to try this and make it with different ingredients, mushrooms  with onions would be good.

BTW these were tied with butchers twine around the circumference.

IMG_5271served with a dark Porter, Home-brewed of course.

http://peabodypico.wordpress.com/2014/03/08/english-porter-30/

 

19
Apr
14

Thin crust pizza

Another pizza dough recipe.

Preheat to 450 or better the oven with a pizza stone or inverted baking sheet or cast iron griddle on the rack.

In a mixing bowl add 2 teaspoons of yeast, (the yeast I use is the fast rise style,) sugar, a tablespoon or two, 3 cups white flour, ( or just short of 3 cups and a heaping tablespoon of  dried , milled (ground) spent grains from brewing beer.)

Mix and add about a cup and one half  hot tap water (130 degrees Fahrenheit). Melted butter if desired about 2 tablespoons.

Mix with a heavy spoon and if needed add incrementally more flour or liquid as required to make a slightly wetter dough than needed.

Mix till dough comes together and turn out on counter and divide. Work dough till pliable and there is some elasticity.

Spread the dough with your hands on a sheet of parchment paper large enough as the baking sheet or pizza stone on the oven.

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Drain a can of whole peeled tomato and season with herbs, garlic etc.

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Process the tomatoes

 

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Spread the sauce over the dough.
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Add some grated cheese.

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IMG_5121Keeping this recipe basic that’s all on this pizza.

Slide the pizza and parchment onto a inverted baking sheet or cutting board and now slide into the oven onto the baking sheet in the oven

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At this point I didn’t set a timer, at about 500 degrees, i just watched, not recommended to leave unattended the possibility of the parchment combustion exist. Rotate the pizza if desired and cook as crisp as you like. When completed , place on a rack to cool, if placed on a flat surface, the pie may become soggy underneath.

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I didn’t slice the pizza, it’s so thin just rip off a piece, rustic style.

Beer here recommended.

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With the remainder of the dough, I made one just with grated cheese pressed into the top. Same process baking.

IMG_5128As you can see the first pizza is half gone !

IMG_5129 IMG_5130Thin crust as you can see.

IMG_5131Not a big fan of thin crust pizza, but good for a change.

Also can be used to serve with a meal in place of bread.

05
Apr
14

better for you mac n’ cheese

Mac N’ Cheese is one of those recipes that can be changed to include additions like vegetables mixed in with the macaroni and baked.

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IMG_4515other post like this:

Mac and Cheese Blahblahblah

and Garden Mac N’ Cheese

05
Apr
14

chicken and black rice

Tired of plain ol’ white rice?
Actually a very dark purple rice named “Forbidden Rice ” sourced from Dragon River Region of northeast provinces of China, so says the label. Lotus foods.
Served with chicken and broccoli. One of Diane’s dishes.

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05
Apr
14

spaghetti carbonara

the basic technique of this recipe can be modified at about any stage by different ingredients.
No pictures of assembly or prep, basically bacon and eggs spaghetti, add other ingredients broccoli, greens etc.
Boil enough water for your pasta, traditionally spaghetti or other type of pasta, this recipe can go in different directions.

Start by frying bacon at least a 1/2 per 1 lb of spaghetti, more or less to taste, mine is semi crispy, again here is room for substitution, pancetta, fat back, sausage, or other source of meat with a high fat content for rendering is good. Reserve all the drippings.

Eggs at least 4, beaten, with a bit of salt and pepper.

A large pan preferable, heavy and large enough for the chosen amount of pasta to be tossed.

Ready ? not so fast , put the pasta in the boiling water, have all other ingredients and additives ready, like grated cheese, most likely a hard cheese of Parmesan or Romano or a combo, 1/2 cup or more.

The bacon, crumbled, the bacon fat reserved.

Cook the pasta al-dente.

Heat the skillet and add the bacon fat , drain the pasta and add to the pan and with high heat toss the pasta so it is well coated with the bacon fat, add butter and /or olive oil for extra points.

Again while tossing, add the beaten eggs and toss thoroughly to avoid big clumps of eggs to form. While this is going on add the grated cheese and toss, toss,toss, adjust heat as necessary.
The crunchyness of the spaghetti is to your liking. You could augment the dish with some, cream, heavy, sour, or what not also.

Remove the pasta from the skillet to a serving plate or usually just leave on the stove, off heat, covered for others.

Modification at this point can be in the form of garnishes, white onion diced, green onion, shallots, dried red pepper flakes, more cheese, etc.

An easy alternative to pasta and sauce, utilize what you have in the fridge for ingredients.

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