Posts Tagged ‘oil

18
Nov
22

RYE APPLE BUNDT CAKE

RIGHT TO THE RECIPE

From the site Breadtopia

Servings

16

Serving Size

1 slice

Prep Time

45 minutes

Cook Time

1 hour, 25 minutes

Wait Time

Ingredients

Dry Ingredients

Wet Ingredients

  • 226g unsalted butter (2 sticks)
  • 600g sugar (3 cups)
  • 200g light brown sugar (1 cup)
  • 6 eggs
  • 220g buttermilk (1 cup)
  • 150g grapeseed or similar light oil (2/3 cup)

Glaze-Soak

  • 240g apple cider, simmered and reduced to approx 120g (1 cup to 1/2 cup)
  • 20g salted butter (1 1/2 Tbsp)
  • 4g vanilla extract (1 tsp)

Instructions

  • Preheat your oven to 325F and prep the bundt pan by greasing it with butter or oil and then dusting it with flour. You can do these steps just before mixing together the dry and wet ingredients if you prefer.
  • Toast the caraway seeds in a pan for 5-10 minutes, stirring frequently, until they get a little more gold and their aroma is stronger. Be careful not to let them burn and remove immediately from the hot pan.
  • Combine 2/3 the caraway seeds (20g) with the rye berries and mill at the finest setting. If you don’t have a grain mill, you can grind the caraway seeds in a spice grinder and use stone-milled whole grain rye flour.
  • In a bowl, whisk together the dry ingredients, including the whole caraway seeds. Set aside.
  • Melt the butter in a microwave on low power or in a saucepan on the stove. You can use the same pan for the cider reduction later. (See Notes below about melting versus creaming the butter.)
  • In the bowl of a stand mixer with the paddle attachment or in a large bowl with a stiff spatula, mix together the melted butter and sugar. Next add the eggs one at a time and beat until smooth. Finally, mix in the buttermilk and oil.
  • Slowly add the dry ingredients to the wet ingredients and stir until everything is incorporated. Scrape the bottom of your bowl with a spatula at least once if you’re using a stand mixer.
  • Pour the batter into the bundt pan and bake for 1 hour and 25 minutes, or until a toothpick, chopstick, or dinner knife comes out clean (little cake bits are fine; creamy batter is not).
  • Cover the cake with foil for the last 25 minutes of baking if it seems to be darkening excessively. I didn’t find this necessary.
  • Remove the cake from the oven and if you have small, thin spatula, use it to loosen the edges of the cake from the pan. Flip the pan onto a cooling rack, and after about 15 minutes, gently remove the pan from the cake. If the pan doesn’t come loose, turn it upright again and use the spatula to coax the cake away from the edges of the pan before you flip again.
    • ************* Blogger’s note: I skipped the following **************
  • Let the cake cool on the rack while you prepare the glaze-soak.
  • In a saucepan, simmer the apple cider until it’s reduced by half. Melt the butter into the hot thickened cider and add the vanilla extract.
  • Return the cake to the bundt pan and poke some holes throughout the cake with your toothpick.
  • Pour the glaze-soak over the cake, reserving a small amount to brush on the cake. Let the glaze-soak absorb for about 15 minutes. Flip the bundt onto a serving platter or cake stand and brush the remaining glaze-soak on the cake.
  • Stored covered or wrapped at room temperature for several days. You can freeze tightly wrapped slices for longer storage.

Notes

If you don’t have buttermilk, you can add a teaspoon of lemon juice or white vinegar to regular milk or a milk substitute. 

I made this cake with melted butter and again with room-temp butter that I creamed into the sugars and there was no difference in cake volume-texture. You can do whichever approach you prefer.

Toasting the caraway seeds brings out an almost licorice flavor note. Leaving them untoasted results in a more citrus flavor. Feel free to experiment with all toasted, all untoasted, or a combination of both. 

This rye apple bundt cake is a fitting salute to the end of fall and an excellent finale to a Thanksgiving feast. The toasted caraway and rye wheat impart a lovely warmth to the cake, and the apple cider glaze is not too sweet. Best of all, you probably have most of the ingredients in your kitchen.

************************************************************************8

I don’t know if the typical person would have the ingredients in he pantry, but bakers would !

I was recently gifted with some rye flour and had, albeit a bit short, the caraway seeds in the cupboard.

Rye flour and caraways seeds in a bundt cake? Lets go !

mis en place, used organic rye flour

the required toasted caraway seed addition, both ground and whole , ground with motor and pestle

standard bundt pan

mmmm…butter!

typical mixing pictures

finally the dry ingredients, although I had the mis en place the dark brown sugar didn’t get creamed into the butter. It was a later addition.

Into the oven the LG 5813 non convection. It;s new so I have to brag for awhile

.

Cake is now connected to the cloud, see you later , drop me a notification when I have to do something.

Done ! I did cover it with foil towards the end.

The reveal

The submission to the Boss Lady for critique at afternoon espresso break.

Verdict : It’s a keeper ! but it would not unseat the Boss’s Sour Cream Pound cake recipe currently at #1

After sampling this cake for a few days the flavor grows on you. Think a sweet rye bread. and yes, toasted (broiled) with butter is the morning breakfast. BTW I skipped the glaze but had some boiled apple cider to drizzle on some. If you are looking for a something different cake, here it is.

27
Jun
22

MANCHURIAN CHICKEN WITH RADIATORS

Wow ! it’s been some time gone by till posting a recipe, not that I have stopped cooking, just nothing new lately, have to change that and expand my recipe repertoire.

One breast just about 300 grams. Didn’t adjust the marination. 1 cup macaroni. Cut back about 1/2 with the sauce ingredients. Serves 2

Adapted from Sooper Chef YouTube Channel

makes a pleasant dish, by ingredient amounts somewhat spicy, adjust to taste .

Once prepped, it’s a fast cook.

Ingredients for Chicken Marination:
Chicken boneless (cube cut) 500 g
Egg 1
Corn flour 2 tbsp ( cornstarch)
Soy sauce 2 tbsp
Black pepper powder 1/2 tsp
Salt 1/2 tsp
Oil 1 tbsp
Oil (for frying) as required

Ingredients for boiling Macaroni:
Macaroni 2 cups (1 cup)
Oil 1 tbsp
Salt 1 tsp
Water as required

Ingredients for Manchurian Sauce:
Oil 2 tbsp
Garlic (chopped) 1 tbsp (substituted garlic powder)
Ketchup 1 cup
Red chili flakes 2 tbsp (you may want to adjust this less)
Soy sauce 2 tbsp
Worcestershire sauce 1 tbsp
Salt to taste
Water 1 cup
Chili sauce 2 tbsp (I used hot sauce, again you may want to adjust this to taste)
White pepper powder 1 tsp
Sugar 1 tbsp
Capsicum (small cubes) 1 cup
Carrot (small cubes) 1 cup
Onion (small cubes) 1 cup

Ingredients for Assembling:
Cooked chicken as required
Boiled macaroni
Manchurian sauce
Green onion (Chopped) as required

Directions for Chicken Marination:
1. In a bowl add chicken, egg, corn flour, black pepper, soy sauce, salt, oil and mix well. Let it rest for 15-20 minutes.
2. In a wok ( or fry pan) heat oil and add marinated chicken, fry it fully cooked and golden brown in color. Set aside.
Directions for Macaroni Boiling:
3. In a pot heat water and bring it to boil, add oil, salt and macaroni. Boil until macaroni is 80% cooked. Strain and set aside.
Directions for Manchurian Sauce Preparation:
4. In a pan heat oil and add garlic, saute for 1 minute. Now add ketchup, red chili flakes, soy sauce, Worcestershire sauce, salt, white pepper powder, chili sauce, sugar and cook for 2-3 minutes. Now add water ( here you can thin the sauce with the macaroni water ) and cook until sauce thickens.
5. Now add capsicum, carrot, onion and cook for 1-2 minutes.
6. Now add cooked chicken, boiled macaroni and mix well. Cook until chicken is well coated in sauce. Adjust if necessary with the addition of more of the macaroni water.
7. Sprinkle green onion on top and serve.
Preparation time: 10-15 mins
Cooking time: 25-30 mins
Serving: 3-4

Prepared ingredients, I use shredded carrots ( usually shred a pound or 2 of carrots and store them in the fridge so carrot can easily be incorporated into many recipes)
macaroni heat sinks are boiled and ready
Heating up the skillet
Starting the frying process of the chicken, I use quad blend pepper freshly ground.
getting the crisp on !
remove from the pan
boil up the sauce
Add the prepared veggies, mix in and heat, don’t over cook , leave some crunch

Add the chicken and the macaroni to the pan, heat through
mix and heat thoroughly

MMMMMMMM………… plate up and garnish with some chopped green scallions
20
Jan
20

meatball enchilada

left over meatballs, mind you, a ground chicken blend with sauce already a bit spicy from my heavy hand on the red pepper flakes.  Pasta, noodles, gnocchi  ??  Take two, Wraps ! going towards the Mexican style.

Step one make some white floured tortillas , cook in the trusty cast iron skillet with a touch of oil brushed on. (I won’t bore you with the recipe for flour tortillas, a bit of bacon fat mixed into white flour and water is all it takes)

img_20200115_190525

img_20200115_190717

there is something about having a tortilla (or flatbread) puff up like this, a sign of good luck?

img_20200115_191223

chop or slice the aforementioned meatballs

img_20200115_191633

keep it simple with a few ingredients like shredded mozzarella, finely processed broccoli, meatballs and sauce. 

lay down some sauce, meatballs, broccoli and cheese

img_20200115_192130

roll up, closely nestle in a pan, a bit of oil in the pan before placement

img_20200115_192321

top with sauce, cheese and broccoli, I don,t go wild with the sauce like traditional enchiladas, I like the wraps with a bit of crunch and the ability to be eaten like a wrap.

img_20200115_194031

bake the babies till heated through, cheese melted, crunchy edges, flame them under the broiler if desired.

img_20200115_194144

MMMMMMMM… not overly sloppy

img_20200115_194218

were just about done here….  

beverage suggestion ?

Thanks for stopping by !!!

 

07
Oct
19

lo mein

inspired by you tube, Ready , Jet, Cook, Jet Tila, an adaption of recipe, Food Network

noodle time….semolina… Bob’s Red Mill recipe, fine noodle attachment on the pasta machine.

…….. or use store bough FRESH noodle

prep up ingredients….. from what I have on hand… here I have fresh harvested kale for greens , carrot matchsticks, sliced onions, ginger, garlic, hot pepper, sauce mixture with cornstarch , shrimp paste, boiled noodle

img_20191002_204833

saute the onion…..

add in the carrot………….

img_20191002_205345

cook till carrot tender… add the rest of ingredients…then the sauce, toss…

img_20191002_205536

the sauce will start to thicken, keep tossing….

img_20191002_205628

add the noodle…….

img_20191002_205637

toss to coat and distribute sauce to the noodles

img_20191002_205736

plate up……

img_20191002_205836

add sesame seed (not shown)

 

25
Apr
19

grille time 2019

Ahh… the warm weather approaches, and after some yard work it’s time to light up the grille under the shadow of an umbrella.. actually the second time I’ve started the charcoal this season.

Some dough that’s been fermenting, this batch with some dark spent grain barley adorns the all purpose flour. a very wet mixture, some corn flour made it more manageable.  simply pressed into rounds, then off loaded to a wooden cutting board. decided to throw on a cast iron grille over the glowing hot embers. slightly at a tilt allowing one end to be hotter than the other for some temperature differential.

Hmmm….. some roasted grilled veggies would go good on the flatbread, mainly a bunch of broccoli, with the usual onion and garlic, green onion and celery. a spot of ginger, grated turmeric, salt  and freshly ground quad blend of peppercorns.  drizzle on some oil, toss and ready for the grille pan.

After the flatbread is grilled with the requisite char on some pieces, the perforated grill pan is placed on the hot cast iron surface.

img_8075

Flatbread was thick and soft but with a flavor similaer to a pumpernickel bread.

 

img_8077

ready to go with the veggies, start off with some bacon pieces to fat render for non stickiness.

img_8079

raw veggie bowl ready for the grille pan.

img_8080

once a slight char is attained, drizzled on some chicken broth and cover about ten minutes depending how limp you like the veggies.

img_8081

Toss from time to time… MMMMM bacon bits !

img_8082

Now your cover becomes a warm bowl to serve the veggies.

img_20190424_180807

served over the flatbread with a porter style brew…. good close for the labor of yard work.

22
Dec
18

chicken Biryani

While we have many spices and ingredients  available, I though I would try out this packaged mix for Chicken Briyani. Besides as I season usually free hand, I am curious to taste the blend of this mix.

IMG_7611

READY ! those red balls are frozen peeled tomatoes from the garden this year, The chicken is frozen.

IMG_7612

Simple enough ? I’m substituting peanuts for cashews. No raisins.

IMG_7613

Mix the seasonings with the yogurt, sloppily a bit.

IMG_7614

Heat oil…

IMG_7615

cooking the onions….

IMG_7616

IMG_7617

Add the rest of the ingredients and water….

IMG_7618

mix …

IMG_7619

cover….

IMG_7620

Simmer 10 minutes

IMG_7621

IMG_7623

prepare the rice …

IMG_7625

chop peanuts

IMG_7624

Add rice to chicken mixture…

IMG_7626

Melt the butter….

IMG_7627

drizzle the butter (or ghee) over the mixture add the nuts.

IMG_7629

IMG_7628

Cover and cook 15 minutes

IMG_7630

SERVE !

IMG_7631

I like the flovor, yes, spicy like I would make it . Now I would replicate the spice mixture from what I have on hand.

 

24
Aug
18

Oriental style chicken wings

I’ve eaten more than enough bbq and buffalo chicken wings . Now I’ve replicated the      Braised pork belly   Recipe with chicken wings.

Along the same technique, brown the wings in the sweet syrup sauce, add additional ingredients, simmer , reduce and serve, here with steamed green beans. I choose to include the wing tips, sometimes they are a chewy addition to the other segments of the wings.  Do you have a favourite sweet dessert to finish this meal ?

17
Aug
18

cooking with coconut milk (chicken)

IMG_5836

One of the ingredients I’ve been slowly  incorporating into recipes is coconut milk. From Thai grilled shrimp to this,  it uses some similar elements for a different take on chicken. As the story goes there are probably more ways to cook chicken than anything else.

First step, thawing out and thin slicing some boneless chicken breast, many in the freezer at this time.

Next using Thai spice paste, rub the chicken and stack the fillets, let stand for about an hour, I find that this is a quick acting spice paste so a meal can be prepared with a shorter lead time than an overnight marinate.

IMG_5833

ground hot pepper, allspice,cloves, cassia bark star anise,celery seed, fenugreek, ginger and turmeric in center.

Free hand a spice pallet, here cinnamon, fenugreek, allspice, peppercorns, ground hot smoked pepper, whole peppercorns and the like. One of my attempts at assembling a combination. Researching some recipes revels that the ingredients are often dictated by what was locally grown and available at the time even depending on the weather and harvest conditions and may be influenced by religion. I opened the spice closet.IMG_5837

 

toasting or sputtering the whole spices

Heat a small amount of oil and flash or sputter the spices quickly, add the sliced onions ,sliced lemongrass and a bit of water to prevent burning.

IMG_5839

quickly add the slice onion and lemongrass.

Cook the onion and spice mixture several minutes , add water along the way if necessary till translucent. remove to a plate.

IMG_5843

pan fry quickly the chicken breast till just done

Yes the breast are huge!  This was slicing from only one piece.  When all are browned, return to the pan.

IMG_5845

Add the coconut milk, grated turmeric and ginger and several tomatoes along with the previously cooked onions and lemon grass.

Mix slightly, cover and simmer till heated through. Taste and adjust spices. I was surprised ! The coconut milk evened out all the spices, taste was more than I expected even a bit of heat with the sweetness of the coconut milk.

IMG_5846

plated it up with rice and cool cucumbers.

The chicken was fork tender, not overcooked. A pleasant alternative to conventional chicken gravy,  a lighter sweeter taste.

 

24
Jul
18

Corn Dogs

A while back we had the opportunity to be served a meal of corn dogs. I have never had them before. Served with a salad they are certainly a different way to have hot dogs. Frying in oil is usually not used too much as a method of cooking. Even a better meal when made by sister in law and her daughter.

If you make these, having the batter in a tall glass makes coating the hot dog easy as was demonstrated.

recipe from photo:

  • oil at 350 degrees for 3 minutes
  • 3/4 cup yellow corn meal
  • 3/4 cup all purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3/4 cup buttermilk
  • 2 eggs
  • 4hot dogs

flour for rolling

crisco for frying

 

12
Mar
18

Chicken Curry

From Food 52 Meera Sodha’s Mum’s Chicken Curry

  • A spicy chicken dish , I scaled the recipe in half and used 2 chicken thighs , bone in with the skin.
  • 1 tablespoon unsalted butter and 1/2 tablespoon oil (canola, olive etc.)
  • 1/2 teaspoon cumin seeds
  • 1 , 1 and 3/4 inch cinnamon stick
  • 1 large onion finely diced
  • 1, 1 and 1/4 inch ginger root, peeled and grated
  • 3 garlic cloves
  • 1 fresh chilis, green
  • salt
  • 3 or 4  oz strained tomatoes
  • 1 tablespoon tomato paste
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 and 1/2 tablespoon yogurt, plain whole milk
  • 1 lb or so chicken, the thighs are had were large so two we close to 1 lb
  • 1 and 1/2 tablespoons ground almonds
  • 1 teaspoon garam masala

No surprises here, this is  similar to a braised dish and no marination or browning of the chicken is required. As always if you measure and prep the ingredients, the recipe goes easy.

IMG_4511

I found these plastic sheets for cutting at the local Job lot, inexpensive and easy to clean plus the diced ingredients can be funnelled right into the pan. Cumin seeds are on the order list, none in stock so I used ground cumin for the saute step.

So in the butter and oil sputter the cumin seeds and cinnamon. Add all the onion and cook till very golden, low medium heat, 10 to 12 minutes. Pound up the chilis and ginger and garlic in a pestle to a course paste, very fragrant ! Add it to the onion mixture. cook for additional 2 minutes.

IMG_4514

Now add the paste just cook the following a few minutes layering the ingredients.

IMG_4515

Now go with the tomato paste , ground cumin, turmeric, salt to preference and whisk in the yoghurt, cook till heated through. IMG_4516 Add the chicken. IMG_4520

Lid the pan and slow simmer about 30 minutes or until the chicken pieces are done. Finish with the final addition of the ground nuts and garam masala. Flat breads or rice is a good side.

IMG_4521

Tomato is the dominate flavor with a spicy finish not too hot. The curry is rather thick and towards the end of the recipe before the chicken was added, I added additional water. Its may be due to the fact or store bought yogurt is thick with no liquid.

I would probably go with more ginger and garlic, but with these many individual flavors additions, it also depends on the quality and freshness of the spices and herbs utilized that could affect the ratio and your preferences.




Archives

February 2023
S M T W T F S
 1234
567891011
12131415161718
19202122232425
262728  

Recent Posts

Twitter Updates

Follow Metro Blog on WordPress.com

Original Netcom Site Ending May 01 2019


Antique and Vintage Clocks

Collecting, repairing and restoring antique and vintage mechanical clocks

pacmaniax

Okay, so it's really just ONE Pac-Maniac, but you get the picture.

My Favourite Pastime

Simple Everyday Recipes

Zero-Waste Chef

Less waste, more creativity, tastier food

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

Goan Recipes

Learn about Goan and Indian Recipes

cooking from the heart

inspired by june & norma

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

elfogoncito.net

Cocina Dominicana

gettin' fresh!

turning dirt into dinner

Talin Orfali Ghazarian

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Wide Angle Adventure

a resource for the independent traveler

WordPress.com

WordPress.com is the best place for your personal blog or business site.

%d bloggers like this: