Easy Crusty Bread

I learned how to bake this bread when I took a class on no-knead breads.  It made me go out and buy an enamel coated cast iron dutch oven.  By the by, Le Creuset is the most popular brand of these pots, but cast iron is cast iron.  So I bought the Food Network brand from Kohl's and saved a bundle.  And in this case, it's even nicer because my cheaper version has a metal handle, so I don't have to remove it for this recipe.  If your handle is plastic, remove it an stuff the hole with aluminum foil.  I served mine with honey butter.... yum.

Ingredients

3 c bread flour

1 1/4 tsp kosher salt

1/4 tsp instant active dry yeast

1 1/2 c cool (55-65 degrees F) water

Non-standard supplies

Enamel cast iron dutch oven and lid

Parchment paper

Instructions

1. In a bowl, mix flour, salt and yeast
2. Stir in water.  It should be very sticky, and if it isn't add 1-3 tbsp water
3. Cover bowl and store in a room around 72 degrees for 12-18 hours  (longer is better);  dough will more than double and be dotted with bubbles
4. Line a cookie sheet with parchment and flour generously
5. Use a rubber spatula to transfer dough to parchment in one piece
6. Using the spatula, turn the edges toward the center trying to get the dough in more of a ball shape (not as flat as it was), yes, you will lose a lot of volume as the bubbles pop
7. Dust top lightly with flour and place a non-terry cloth towel over dough
8. Allow dough to rise again for 90 min
9. Preheat oven to 450 and place dutch oven and lid in the oven to get hot for 30 min
10. Carefully transfer parchment and dough to the pot and cover
11. Bake covered for 30 min
12. Remove lid and bake until crust is deep brown, but not burned  (10-20 min)
13. Allow to cool before cutting, and use a bread knife when the time comes

Crunchy Cookie Bars

Decided to try this one because I had all the ingredients on hand and it was cool outside.  I think the addition of the pretzels is a good one because it gives the bar some texture.  I used dark chocolate chips because that's what I had, but any chip could be used.

Ingredients

2 c all purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 c butter, softened

1 c brown sugar

1/2 c sugar

2 eggs

1 tbsp vanilla extract

1 1/2 c coarsely chopped pretzels

1 1/4 c chocolate chips

1/4 c peanut butter

Non-standard supplies

None

Instructions

1. Preheat oven to 350
2. Line a 9x13 pan with aluminum foil and spray
3. Combine flour, salt and baking soda in a bowl
4. Blend butter, both sugars, eggs and vanilla with mixer
5. Add dry ingredients and blend until incorporated
6. Stir in 1 c choc chips, peanut butter and 1 c pretzels
7. Spread in pan
8. Top with remaining choc chips and pretzels
9. Bake 25-30 min until golden
10. Cool completely before cutting

Chicken and Dumplings

My husband is a fan of chicken.  You could prepare it in any way and he's likely to enjoy it.  So if I make a chicken something and he likes it, that's not a good measure of success.  However, if I like it a lot, that's saying something.  I recently bought a enamel coated cast iron dutch oven, and that's how I prepared this, though you could use a standard one.

Ingredients
6-8 chicken thighs, skin on, bone in
3-4 chicken legs or 4-5 chicken wings
2 onions, finely chopped
2 ribs of celery, finely chopped
3 carrots, in 2 inch pieces
4 cloves garlic, minced
6 cups low sodium chicken stock
1 tsp dried thyme
3 tbsp dried parsley
1/2 c white wine
kosher salt
black pepper
vegetable oil

Dumplings
2 c all purpose flour
1 tsp sugar
1 tsp salt
1/3 tsp baking soda
4 tbsp butter, melted
3/4 c buttermilk
1 egg white

Non-standard supplies
Far separator, but you could spoon it if you lack one

Instructions

1. Heat dutch oven with 1 tsp vegetable oil
2. Pat thighs dry and sprinkle both sides with salt and pepper
3. Add thighs, skin down and cook over medium high heat for 6-8 minutes per side, until golden brown
4. Cook thighs in batches if needed.  Remove from pan after browned - it's ok that it's not fully cooked
5. Drain chicken fat/oil from pot, but don't wipe the pot clean
6. Add onions, celery and carrots and cook until caramelized, about 10 minutes
7. Just as vegetables are finishing, add garlic and stir to prevent burning of garlic
8. Deglaze with wine and add thyme
9. After all browned bits are lifted, add chicken stock
10. Return par-cooked thighs to the pot, add raw legs/wings and simmer, covered for 45-55 min
11. Test chicken thighs with a knife, and it should be tender
12. Remove all chicken from pot and turn off heat.
13. Discard legs/wings 
14. Let thighs rest, cool until they can be handled without injury
15. Drain/Skim fat from broth
16. Remove skin, bones and anything gross from the thighs, then cut into bite-sized pieces
17. Reunite the chicken and the broth and bring to boil -- meanwhile prepping dumpling dough
18. Combine flour, sugar, salt and baking soda in a bowl
19. Stir melted butter into buttermilk with a fork - the butter will form solids.  Add egg white to butter and buttermilk
20. Pour liquids into flour mixture and stir with a spatula until all powder is wet and dough forms a ball
21. Add parsley to pot
22. Form dough into gumball sized pieces - approximately 20-30 and add to boiling broth
23. Wrap a kitchen towel around the lid of the pot so the evaporated moisture doesn't return to the pot and cover
24. Let dumplings cook for 13-15 min, until toothpick comes out clean

Picnic Potato Salad

I tried finding a new method for potato salad because my childhood method again proved to be "one note". I can't stress enough that this is only okay on day one, but gets better with time. If you're taking it to a barbecue, I would strongly encourage you to make it 2 days prior to the event. It'll taste best then.

Ingredients
10 eggs, hard boiled and chopped
12-14 red potatoes
1 c mayo
1/2 c ranch salad dressing
1/3 c DILL relish - don't use sweet
4 tbsp yellow mustard
1 1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp sweet paprika
1/8 tsp celery seed
1 large white onion, medium chop

Non-standard supplies
None

Instructions

1. Boil potatoes whole and unpeeled for 15-20 minutes until fork tender
2. Drain potatoes and refrigerate to cool
3. Stir all 'wet' ingredients and spices in a bowl to make a sauce
4. When cooled enough to handle, peel potatoes (you won't need a peeler, you can use your finger nail and preserve a lot more of the potato) and dice into 1 inch cubes
5. Pour sauce over potatoes, stir in onion and chopped eggs
6. Cover and refrigerate for at least 4 hours, but 24 hours to achieve maximum flavor

Shredded Mexican Chicken

Great for tacos, quesadillas or Mexican lasagna!

Ingredients
4-5 boneless skinless thighs, fat trimmed
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
2 tsp chili powder
1/4 tsp cumin
4 c water

Non-standard supplies
None

Instructions

1. Add water and all spices to a pot and stir to incorporate powders
2. Add chicken
3. Bring to a boil and boil for 10 minutes
4. Cover (mostly) and reduce to simmer. Simmer for 20 minutes
5. Shred with two forks before serving

Cornbread a la Boston Market

It' sweet.  It's cakey.  It's delicious.  I liked them.  Husband liked them.  Even the guinea pigs at the police department where husband works liked them.  Here's my take on how to make it.

Ingredients
2 pkgs of Jiffy cornbread mix
1 box butter-flavored cake mix
5 eggs
2/3 c milk
1-1/3 c water
1/2 c (1 stick) softened butter
1 cup fresh corn  (or frozen, rinsed)

Non-standard supplies
None

Instructions

1. Preheat oven to 350
2. Mix all ingredients until evenly blended
3. Spray muffin tin with non-stick spray
4. Fill tins 2/3 of the way
5. Bake for 20 min, or until toothpick comes out clean
6. Allow to rest in the tin for 10 minutes before attempting to remove, else they are likely to crumble.

Bacon Gruyere Meat Loaf

I didn't like meat loaf as a kid.  It was just a large, crusty overcooked and dry hamburger.  Therefore, I've only tried to make it once or twice in my adult life.  Tonight, I made one that was delicious.  It will be made again.

Ingredients
1.5 # ground beef 80-85% lean
1/2 medium red onion, grated
4 cloves garlic, minced
1 egg
1/4 cup plain bread crumbs
1/4 cup ketchup
3 slices bacon, chopped
4 ounces gruyere - grate 3 and slice 1 ounce and reserve
4 mushrooms, chopped
1/4 tsp fresh chopped rosemary
1/2 tsp salt
black pepper

Non-standard supplies
I strongly recommend you make your meat loaf in a loaf pan with a draining insert -- otherwise, it's sitting in grease as it cooks, and that doesn't taste good.  If you don't have that type of pan, remove the loaf from the pan while setting so it doesn't reabsorb the fat.

Instructions

1. Preheat oven to 400
2. Mix all ingredients, reserving the sliced gruyere, in a bowl.  If the gruyere clumps together, try to distribute it as evenly as possible.
3. Place mixture into loaf pan.
4. Bake until 140 degrees internally -- 40-45 minutes total.
5. Halfway through, lay slices of gruyere on meat.
6. Remove from oven and remove insert and allow to drain.  Cover with foil.
7. Wait about 5-10 minutes before cutting into loaf.

Chicken Tetrazzini

I made this for the first time and husband really liked it.  I am not making many modifications to the recipe, but the timing and sequence.  Note that this will take a while to prep (an hour or a bit more?). However, once it's in the oven, it's easy for you to sit with guests and chat.  Oh, and this is a fattening recipe.

Ingredients
3-4 boneless skinless chicken breasts
1 # sliced button mushrooms
1 large onion, finely chopped
7 cloves garlic, minced
2 tbsp fresh thyme
1/4 c white wine
1/3 c all purpose flour
1 qt whole milk
1 c heavy cream
1 c chicken stock
1/2 c frozen peas
1/4 fresh parsley, minced
1 c parmesan, grated
1/4 c bread crumbs, dried
8 tbsp (1 stick) butter
12 oz dried spaghetti or linguini
1/8 tsp ground nutmeg
kosher salt
black pepper
olive oil

Non-standard supplies
None

Instructions

1. Measure out milk and cream and allow it to warm on counter before you start cooking chicken.
2. Trim chicken, sprinkle liberally with salt and pepper and pan fry in 1 tbsp butter & 1 tbsp oil or 4 min on each side.  If not fully cooked, it's ok.  Remove from pan and rest.
3. In same frying pan, add another 1 tbsp butter and oil and saute mushrooms until liquid is almost gone and mushrooms are golden - 7 or 8 min, approx.  Add onion and thyme to mushrooms and cook until just translucent.  Stir in fresh garlic during last 1 minute of cooking careful not to burn garlic.
4. Remove veggie mixture and place in large mixing bowl.
5. In a large pot, begin boiling water for pasta
6. Without wiping out frying pan, add 3 tbsp more of butter to frying pan and melt over medium low heat..  Whisk in flour and continue whisking for 2 min to create roux.
7. Whisk in milk, cream, nutmeg, 1 3/4 tsp salt and 3/4 tsp pepper.  Cover sauce and bring to boil.  Once boiling, uncover and simmer to thicken.
8. Meanwhile, prepare pasta al dente when water is ready.  Drain.
9. Preheat oven to 450
10. Grease 9x13 baking dish
11. While pasta is cooking, shred/cut chicken into bite size pieces and add to mushroom mixture.
12. Run water over peas to remove ice crystals and add to bowl.  Add parsley, too.
13. Pour wine over mixture.
14. Mix breadcrumbs and cheese in a small bowl.
15. Add pasta to bowl.
16. Ladle in sauce and toss to coat mixture.  Once coated, add one more ladle.  It's ok if you don't use all the sauce.
17. Pour mixture into prepared baking dish.  Top with 2-3 more ladles of sauce on top.  Sprinkle crumb/cheese mixture on top.  Dot with remaining butter.
18. Bake for 25 minutes.  Top will be browned, crunch and sauce will be bubbly.

How To: Grill a Steak

There are several tricks to ensuring a perfectly grilled steak.  First, for me at least, is to have a instant read thermometer to take out the guess work.  Second, is to have a quality cut of beef.  Fat is an essential aspect of a delicious steak, and of all grilled food, really.  When cooking at a very high temperature, you don't want the meat to be too lean or it seizes up and becomes tough.  Lean meats are better for slow, slow cooking -- braising specifically.

I grew up tasting Top Sirloin as that was my dad's preferred cut.  But I find it to be boring as an adult.  It has fat, but not marbled.  Nowadays, I think the best option is a Ribeye.  I buy boneless cuts for home cooking, but if given the chance at your favorite steakhouse, I recommend a bone-in ribeye.

I use a gas grill, because it's fast to heat.  A charcoal grill, if you have one, adds a deliciousness to food that you can't simulate anywhere else, though.

Some people will use dry seasonings, others wet.  I've tried pre-made rubs, homemade rubs, but I have a fallback recipe that has never let me down.  Some purists will use just salt and pepper.  This can be good, too, but you'd better have excellent quality meat if you want to cook so simply.

The grill should be VERY hot.  This ensures a good sear and that makes your steak look delicious.  It also helps keep some juices in the meat.  If you're not using oil in your wet seasoning, rub the grill with vegetable oil just before adding the meat.  Use the grill's lid to get the temperature back up.

You shouldn't keep moving the steak.  As you get more familiar with how much time your desired doneness takes, you'll move it less.  But generally, don't touch the steak for at least 4 minutes after you've  put it on the grill.

Never press any meat on the grill down onto the grates.

Always rest a steak before cutting into it.  You can cover it with aluminum foil to help keep it hot, but cutting too soon will send your side dishes into a pool and your meat will be drier than if you had waited.

When you find something you like -- write down the cut, thickness and how long you grilled it.  This way you can replicate it again next time.

Roasted Red Pepper Soup

I've made this several times and it freezes very well -- just omit the pasta.  If you like, you can add pasta when you reheat it..  It gets hotter with time, so expect the red pepper heat to kick in if you freeze it for later.  Double or triple as you see fit, just make sure you have a large stock pot.

Ingredients

6-8 red peppers, roasted, peeled and diced  (don't buy the kind in the jar)
1 - 1.5 # italian sausage in casing (sweet, hot or mild)
1 14.5 oz can diced tomatoes
1 qt chicken stock
1 medium onion, diced
6-8 cloves fresh garlic, minced
crushed red pepper flakes
kosher salt
black pepper

Non-standard supplies

None

Instructions

1. Pan fry the sausage for 4 minutes on each side, don't cut it and it won't be fully cooked yet
2. Slice into medallions
3. In a 2 qt pot, sautee onions until translucent
4. Add 1 tsp red pepper flakes unless using hot sausage - then only 1/2 tsp
5. Add garlic and stir until fragrant
6. Add canned tomatoes with liquid and cook for 5 min over medium heat to sweeten the tomatoes
7. Add stock and roasted peppers
8. Heat thoroughly, but don't boil
9. Add slices of sausage and cook over medium low for at least 15 minutes to finish cooking pork
10. Salt and pepper to taste

Variations

• Add dried pasta to broth and cook as directed -- orzo works well.

Baked Breaded Chicken Breasts

Here is a simple recipe that you can modify easily depending on the flavors you like.

Ingredients
1 c sour cream
1/4 c dijon mustard
3 cloves garlic, minced
4 boneless skinless chicken breasts
1 pkg onion soup mix
1 c corn flakes, crushed
black pepper

Non-standard supplies
None

Instructions

1. Whisk sour cream, mustard, garlic, and pepper in a shallow bowl. 
2. Add chicken and coat thoroughly.
3. Cover and refrigerate for at least 30 minutes, turning occasionally
4. Preheat oven to 400
5. Grease a baking dish with butter or non-stick spray
6. Mix corn flakes and soup mix
7. Press chicken into dry mix to cover.
8. Bake in prepared dish for 20-25 minutes, or until chicken internal temp is 145.

Variations

• Omit the soup mix and use fried onions as the crust in lieu of corn flakes (add salt too)
• Substitute yogurt for sour cream for less fat
• Use a flavored mustard 

Strawberry Banana Ice Cream

This was my first homemade ice cream attempt, and it was delicious.  I used some items I had on hand as my flavors.

Ingredients
Sweet Cream Base
2/3 c Strawberry Daiquiri concentrate, thawed
2 tsp banana extract

Non-standard supplies
Ice cream maker

Instructions

1. Prepare base and mix in concentrate and extract with cream and milk.
2. Follow instructions on your machine for churning
3. Freeze for 4 or more hours, expect airy soft serve texture

Sweet Cream Base

I just got a new toy -- the ice cream attachment for my Kitchen Aid stand mixer.   This is the foundation of ice cream.  Yes you can lighten things up, but I'm only going to capture the successes I have, and I tried this first -- full fat.  You don't have to have the Kitchen Aid brand ice cream machine to follow this recipe, so follow the instructions of your own machine.

Ingredients
2 c heavy whipping cream
1 c 2% milk
3/4 c sugar
2 eggs

Non-standard supplies
Stand mixer
Ice cream maker (for part two)

Instructions

1. Whip eggs in mixer for 2 minutes
2. Add sugar gradually
3. Once all sugar added, mix for 2 minutes more
4. Add milk and cream
5. Cover and chill mixture 

No Bake Chocolate Peanut Butter Oat Cookies

These are a classic no-bake recipe.  In no way do I claim for this to be mine, as the recipe is older than me.  But they're super easy to make and folks love them.  This would be a great cookie to make with kids.

Ingredients
1/2 c peanut butter - crunchy or creamy
1/2 c butter (1 stick)
1/2 c milk
4 tbsp unsweetened cocoa
1 3/4 c white sugar
1 tsp vanilla extract
3 c oats

Non-standard Supplies
None

Instructions

1. Over medium heat in a 2 qt saucepan melt butter, sugar, milk and cocoa.
2. Once melted/blended, bring to rapid boil
3. Once boiling, time for 90 seconds
4. After 90 seconds, remove from heat and immediately add vanilla, peanut butter and oats.
5. Stir to blend
6. Drop onto wax paper to cool

White Fish Marinade

Thanks to my pal Cindy for telling me about this one!

Equal parts:

• fresh lime juice
• olive oil
• soy sauce

Whisk together and marinade fish in it for up to 4 hours.  I tend to cook tilapia in this.  It makes a nice entree on its own, or tasty fish tacos.  You could include cilantro in the marinade if you wish, but I usually skip it.

Rolled Sugar Cookies

I like to make these in different flavors -- peppermint or almond  have been great.  But you could make them as is and they're still delicious.  I recommend frosting the plain ones though, because they're quite simple.  You have to chill this dough for a while, so this isn't a cookie you can decide to make on a whim.

Ingredients
1 1/2 c  (three sticks) room temperature butter
2 c white sugar
5 c all purpose flour
1 tsp salt
2 tsp baking powder
1 tsp vanilla extract
4 eggs
powdered sugar

Non-standard supplies
Stand mixer
Rolling pin

Instructions

1. Cream butter and white sugar
2. Add eggs one at a time and vanilla
3. If you are going to add other flavors (see Variations), do so now
4. While creaming, mix flour, salt and baking powder in a mixing bowl
5. Add dry mix to wet mixture no more than 1/4 at a time
6. Blend throughly scraping down the bowl to ensure an even texture
7. Cover and chill dough for 1-2 hours  (up to overnight)

When ready to bake...

1. Preheat oven to 400
2. "Flour" the board and pin with powdered sugar instead of flour.  This will prevent the raw flour taste.
3. Roll out dough to 3/8" - 1/2" thickness.  If they're too thin they will not have the soft texture you are trying for.
4. Cut into desired shapes
5. If you are not frosting the cookies later, use colored sugar or nonpareils to decorate the cookie now
6. Bake for 6 to 7 minutes.  They should be lightly golden on the edge and a little wet looking in the center.
7. Cool completely before frosting or storing.

Variations

• Add  3 tbsp extract for added flavoring -- peppermint, lemon, almond or orange
• Add the seeds from 3 fresh vanilla beans if you want a stronger vanilla flavor (and the specks!)

Citrus Fish Envelopes

This was a "make it up as you go" recipe for dinner tonight.  Learn from my mistakes.

Ingredients
3 tuna steaks, about 7-8 oz each
1 orange
1 lemon
1 lime
2 cloves garlic
fresh dill
1 tbsp butter
black pepper

Non-standard supplies
Parchment paper
Microplane

Instructions

1. Preheat oven to 350
2. Zest all three citrus fruits into a bowl
3. Zest the garlic into the same bowl
4. Add black pepper to mix as desired
5. Obtain 3 thin slices of each citrus, setting remaining fruit to the side.
6. Cut 3 sheets parchment into ovals (think high school running track) by folding a footlong sheet in half then cutting
7. Place 2 sprigs fresh dill on each parchment.  Top with some of the zest mixture
8. Place tuna steaks on seasoning.
9. Dot with butter
10. Spread remaining zest across tops of tuna
11. Fold parchment to create water-tight pouch.  Staple shut if necessary.
12. Bake until internal temp is 120 - about 10-15 min