Tuesday, August 27, 2013
Thursday, August 22, 2013
Friday, August 16, 2013
1 cup unbleached flour
1 teaspoon baking powder
1/8 teaspoon of salt
2 cups of milk
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 teaspoon nutmeg
1/2 cup unsalted butter
1 cup sugar, divided two containers
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 medium granny smith apples, peeled and sliced.
1.To make the batter, blend the eggs, flour, baking powder, sugar and salt. Slowly add in the milk while constantly stirring. Then add in vanilla and butter. Set batter aside for twenty five to thirty minutes or refrigerate if preparing for the next morning.
2. Preheat oven to 425 degrees.
3. To make the apple mixture, combine sugar (1 of 2 reserved containers) with cinnamon and nutmeg. Now melt butter in two cast iron or oven proof skillets. Make sure to work the butter along the sides of the pan. Sprinkle cinnamon sugar mixture into both pans. Now place the apple slices into the bottom of pans trying to avoid stacking. Try to get all the apples to cover the bottom surface or avoid stacking. Now sprinkle remaining sugar over apples. Once the mixture become hot and starts to bubble, pour batter into both pans.
4. Place both pans into oven and bake for 15 minutes. Then reduce temperature to 375F and bake for another 10 minutes.
5. Once removed from oven, allow pancakes in skillet to cool briefly then dust with confectioners sugar and squirt a little lemon over the pancake. (The Dutch Baby Effect).
6. Serve while still warm.
Monday, December 3, 2012
Monday, November 26, 2012
Saturday, November 17, 2012
I have not begun my search yet for rye flours but will maybe have to suffice with what is available at the local store if I cannot find any refined rye flour. So, the first step in preparing rye dough is by making a starter. Many recipes prefer that the rye bread is made with a starter as opposed to using quick or instant yeast. The "starter" process is basically growing your own yeast /bacteria culture by mixing flour with water and covering it. Throughout the next seven days or more, the yeast will become active as bacteria enter the mixture. The process takes about a week and requires daily feeding. The feeding process requires adding fresh flour and water to keep the existing yeast culture “fed”. I began this process last night where I mixed a quarter cup of whole wheat flour with equal parts tap water. (I used whole wheat as I am anxious to get this process started now even though I don’t have rye flour). The mixture was covered with a towel and placed on the counter. I will check the mixture every day and feed it (with rye flour and water) and provide updates in another week. This currently seems more like a science experiment as opposed to a kitchen creation. My overall goal is to produce a decent quality bohemian rye bread seven days from now, caraway seeds and all! Iif I fail, I will defer to the Czech bakery in Berwyn. Only time will tell.
Sunday, November 4, 2012
Tuesday, October 23, 2012
Anyhow, I prepared a blueberry pear crisp (which was posted on this blog) a few months back, so I decided to do something similar. Instead of making a crisp, I baked a crumble. A crumble is layer of fruit between two crusts consisting of shortening, flour, sugar, and oats. If you don’t use oats, but add more flour, then you have what is considered a “crunch”. I decided to go with a crumble which made the dessert softer and little healthier since I substituted using oats instead of more flour. Here is my recipe. As with any crumble, crisp, or crunch using tart berries, I highly recommend serving a la mode.
3 cups raspberries
1 cup rolled oats
½ cup all purpose flour
1 cup brown sugar
½ cup granulated white sugar
8 tbsp (1 stick) butter, cold (not softened)
1. Preheat oven to 350 degrees Fahrenheit.
2. Arrange oven rack to be located in middle of oven.
3. In a large bowl combine dry ingredients of oats, flour, and brown sugar
4. Using pastry knife or two knives, work cold butter into dry mixture until crumbles form.
5. Take half of crumble mixture and line bottom of 8 inch by 8 inch pan.
6. Spread raspberries over top of crumble crust. Dust with white sugar.
7. Take remaining crumble topping from bowl and sprinkle evenly over top of raspberries.
8. Bake crumble for one hour.
9. Remove from oven and cool for about twenty minutes before serving.
Monday, October 15, 2012
Bratwurst and Pasta
There are numerous ways to prepare bratwurst with the aid of pasta. Dishes can be a simple as sautéing cut up brats, peppers, onions, garlic, and tomatoes in a little olive oil or butter. The one pan dish is then served over a bed of ziti or bowtie pasta. Other fun dishes include preparing a pan of lasagna with crumbled leftover bratwurst.
Bratwurst and Eggs
Just about any kind of grilled sausage partners up well with eggs. Bratwurst is no exception. Take a leftover brat or two and chop it up. Sautee it in butter or oil with some other omelet worthy ingredients and you have one amazing scramble. I usually add in diced onion, mushroom, diced tomato and fold in some shredded cheese. If you have a left over baked potato or two, diced it up and add to the scramble. Other great dishes include Bratwurst Frittata.
Bratwurst and cabbage
Bratwurst’s German accompaniment is usually kraut or shredded cabbage. Leftover bratwurst can be cleverly re-purposed by cooking in a slow cooker with cut cabbage, onions, potatoes and a soup base or broth. This slow cooked stew will be quite satisfying and require minimal work (other than cleaning the cooker). Serve this dish wish a good hearty rye and a cold pilsner. Just remember the strudel for dessert!
Bratwurst and Rice
Leftover sausages also can be prepared with any good red beans and rice recipe. If you don’t have one, go with a ready to prepare item such as the Vigo or Zatarains products. Follow directions as noted on package, but add in cubed or thinly sliced bratwurst in final minutes of cooking.
Monday, September 17, 2012
We decided to plant the tree on the side of the house relatively close to the neighbor’s apple tree. This was strategically placed to capture cross pollination from the other tree as well as provide some pretty blossoms and landscaping to the side of the home.
I dug the hole large enough to plant the root ball. I loosened the dirt I dug out and mixed with some store bought black dirt that was treated with plant food. Upon planting the tree into the ground hole, I covered up the roots with this combination dirt and pressed down a bit on the soil around the tree to really anchor down the root ball. I gave the area a good soaking and finally covered with some cedar mulch and watered again.
It is to my dismay after doing some research on the web, that I will have to wait anywhere from four to five years for the tree to grow well enough to produce some apples for baking. I do think they will well be worth the wait and I may even buy a second tree while I am waiting.