Author: Robert Andrews

Guilt-Free Topping

Ingredients
1 CU plain lowfat yogurt
1 TBL sugar
1 tsp vanilla

Instructions
1. Mix all ingredients thoroughly
2. Chill at least 1/2 hour before using
3. Spread on top of strawberries, French toast, apple pie… almost anything

Grilled Cheese Sandwich

Recipe Ingredients

  • Your favorite bread – Rye or pumpernickel is a good choice
  • Slice of sharp yellow or white Cheddar or Swiss
    You can use processed cheese.  It keeps well because it is shelf-stable.
  • 2 TBL Miracle Whip or Mayo plus 1 TBL Dijon mustard – mixed
  • 2 TBL Butter – softened
  • 1/2 C Apple Cider or White vinegar
  • Optional
    • Thin slice of ham
    • Fresh Poblano pepper – blackened and skinned
    • Beefsteak or other slicing tomato
    • Red onion – paper thin slices

Step by Step

  1. Cut onion into paper-thin slices
  2. Marinate the onion in 1/2 C hot vinegar – set aside to cool
  3. Toast poblano over an open flame, with a blow torch, or under the electric oven broiler until it is blackened
  4. Put the pepper into a plastic bag to sweat for 10 minutes
  5. Use a paper towel to remove the skin – DO NOT RINSE
  6. Cut off top of pepper, slit open and remove seeds and vein
  7. Cut bread into thin slices.
  8. Apply desired mayo or mustard to the cooking side.
  9. Apply chipotle mayo to the inside.
  10. Put optional ham or onion or tomato on the bread.
  11. Put cheese onto the bread and place the other slice on top.
  12. Melt 2 TBL butter in a medium heat (not hot) skillet.
  13. Put sandwich into the skillet, spreading around so that butter coats the bottom slice.
  14. Get another tab of butter ready.
  15. Slip a spatula under the sandwich and hold it while the other tab of butter melts, flip it and place it on the pool of  butter.
  16. Spread it around on the butter.
  17. Put a lid, large mixing bowl or baking sheet over top to help the cheese melt.
  18. Cook about two more minutes
  19. Serve with sides of bread butter pickles, sweet gerkins, capers, etc.
  20. Cut the crust off, as sparingly as possible, then quarter the sandwiches and serve.

Alternatives

Chipotle Spread

  • 1/2 C miracle whip
  • 2 chipotle peppers
  • zest and juice from one lime
  • salt and pepper

 

 

Green Chili Lasagna

Ingredients
1/4 CU chorizo
1 CU ground beef

12 OZ picante sauce
1 can crushed tomatoes
1/2 CU cheap red wine
1 can green chilis
1/2 CU cheese
1/2 CU French Fried onion rings
3 CU canoli noodles

Instructions
Boil cannoli noodles for about 8 minutes.

1. Brown chorizo and beef in skillet
2. Add picante, tomatoes and wine
3. Cook to reduce
4. Add green chilis and cook 5 more minutes
5. Layer skillet ingredients, noodles and onion rings
6. Top with cheese and cook @ 350 degrees for 10 minutes

Green beans and Onion

Ingredients
1 small onion (sliced very thin)
1-2 CU julienned green beans

Instructions
1. Saute onion in 1 TBL olive oil
2. Cook green beans in salt water from cold to boil, then remove and strain
3. Toss both together
4. Plate and top with EVOO

Greek Salad – NOTES

Ingredients
½ cucumber (peel/deseed & chunk ½ moon)
½ tomato
strips green pepper
strips red onion
salt/pepper
black olive (calamata)
feta cheese
oregano
olive oil
red wine vinegar

Toss in dressing then arrange.

Title Greek Salad

Ingredients

Instructions Handwritten notes to this recipe are scanned in PDF document at

http://www.xml3.com/family/Recipes/Greek_fest.pdf

Title Greek Salad

Ingredients
Romaine lettuce
1 pt cherry tomatoes/halve
8 oz. Feta cheese
½ red onion-slice strips
lg cucumber (remove seeds)
Kalmata olives
Red wine vinegar
3 tbl olive oil
garlic
oregano (dried and crushed)

Instructions
1. Halve lettuce longwise, cut into 1” segments and float in water.
2. Mix tomatoes, red onion, cucumber and kalamata olives.
3. Mix with dressing

Special Steps Dressing; red wine vinegar, olive oil, garlic, oregano, shake injar to emulsify.,

Gravlox (“Grav Lox” = buried salmon)

From Cindy’s Recipe Card

Title of Recipe: Gravlox (“Grav Lox” = buried salmon)

Ingredients:
Salmon
2 tbl salt
3 tbl sugar
1 tbl white pepper
2 tbl honey
1 tbl whole-grain mustard
1 tbl reg. Mustard
1 tbp red wine vinegar

Instructions:
Sprinkle salt, sugar & white pepper mixture in bottom of pan, put salmon in pan, top w/ lots of mixture (be very liberal). Cover with dill sprigs. Baste/drizzle w/ cognac. Put weight on top. Let set 2 hours, then put in refrigerator. Flip & repeat daily for 5 days. Scrape off almost all topping, slice and discard, cut at extreme angle as thin as possible (cut off brown edges).

Sauce; 3 tbl of juice/liquid from Gravlox pan, 2 tbl honey, 1 tbl whole grain mustard, 1 tbl reg. Mustard, 1 tbl red wine vinegar. Slowly pour in 4 tbl veg. Oil, while whisking, will emulsify. Refrigerate, add 1 tbl chopped dill.

Special Steps:
Top w/lemon dill, radish sauce and serve with pumpernickel and chardonnay /or schnapps.

Basic Gravlox

Ingredients

  • Salmon – fresh – skin on
  • 2 TBL salt
  • 3 TBL sugar
  • 1 TBL white pepper
  • 1 TBL black peppercorns
  • 1 TBL corriander seed
  • 2 TBL honey
  • 1 TBL chopped fresh dill
  • 2 TBL ground mustard

Note:  You can tell if it is fresh because the pin bones WILL NOT pull out easily.  There will be just a bit of tug.  If they slide right out, the salmon is not quite fresh.

Step by Step

  1. Mix all dry ingredients
  2. Put salmon in pan, skin side down
  3. Top w/ lots of mixture (be very liberal)
  4. Flip skin side up, and top with more mixture
  5. Flip again, skin side down and top with more mixture – reserve about 2 TBL of the mixture
  6. Layer thickly with slices of lemon and orange
  7. Add last 2 TBL of dry ingredients over top of lemon and orange
  8. Cover and refrigerate for 24-36 hours
  9. Unbury salmon and place on sheet of plastic wrap
  10. Wrap tightly with plastic wrap
  11. Refrigerate about 3 more days
  12. Unwrap and rinse under running water
  13. Pat dry and wipe liberally with olive oil
  14. Wrap in plastic and refrigerate for another 2-3 days
  15. Unwrap and cut at extreme angle as thin as possible (cut off brown edges)
  16. Serve with sauce and crackers, or see other preparations below

Sauce

  1. 2 TBL each – honey, sour cream, minced onion
  2. 1 TBL each – whole grain mustard, regular mustard, red wine vinegar, capers
  3. Slowly pour in 1/4 C olive oil, while whisking, will emulsify.
  4. Add 1 TBL each – chopped dill, cives
  5. Refrigerate
  6. Serve with sauce and pumpernickel

Norwegian Gravlox

Ingredients

  • Raw salmon
  • Olive oil
  • Rock salt – fleurdesel
  • Lemon
  • pepper

Step by Step / Serving

  • Slice paper thin, lay out.
  • Eat with salt, pepper, oil, lemon , chervil

American Gravlox

Ingredients

  • 1 tablespoon cumin seeds
  • 2 tablespoons whole white peppercorns
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 cups chopped dill
  • 2 cups chopped parsley
  • 1 teaspoon crushed red pepper
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons gin, Hendrick’s preferred
  • One 2-pound, center-cut, skin-on wild salmon fillet, pin bones removed
  • Bagels and cream cheese, blini or scrambled eggs, for serving

Step by Step

  1. In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground.
  2. Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit.
  3. Mix well.
  4. Place the salmon in a glass or ceramic dish, skin-side down.
  5. Spread the herb paste evenly over the fillet.
  6. Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days.
  7. The sides of the fillet will have the strongest flavor and driest texture.

Serving

  • Sliced gravlox
  • Sliced avocado
  • Toasted Noble Bread
  • Scallion cream cheese spread
  • Grainy mustard honey sauce
  • Boiled egg slices
  • Dill sprigs

 

Mexican Gravlox

Ingredients

  • Fresh Salmon
  • 1 TBL tequila over top
  • Mix handful of chopped cilantro
  • 2 TBL dark brown sugar
  • 2 TBL salt
  • 1 TBL black pepper
  • 1tsp chipotle or cayenne powder
  • 1tsp cumin
  • Grated lime zest

Step by Step

  1. Cover, flip and cover
  2. Cover in plastic and cover with heavy weight
  3. Ready in 3-6 days
  4. Serve on crackers or toast
  5. Top with Crema

Puff Pastry Gravlox

  1. Egg wash (yolk, water, salt) a sheet of room temperature puff pastry
  2. Cut into circles and place on baking tray
  3. Put a 1/4 lattice tray over top of circles, using a spacer so that all of puffs will be the same height
  4. Bake 325º for about 15 minutes
  5. Poke a hole in the center for filling
  6. Pipe mixture of sour cream, dill, salt and pepper onto baked circles
  7. Top with thinly sliced gravlox or roll into a rose
  8. Bake 400º for no more than 2 minutes
  9. Add a dab of sour cream onto the rose and garnish with salmon caviar or sturgeon caviar
  10. Top with the merest bit of dill
  11. Serve on a piece of slate (just to be pretty)

Grandma’s Fruit Pie

Instructions
Preheat oven to 375 degrees
1. Roll pie dough flat on floured surface
2. Roll to approx 11″ disk – use cover as template
3. Put into pie tin
4. Parchment paper over crust
5. Be sure to DOCK bottom of crust – not too many
6. Insert metal pie tin
8. Make rim “roll under” for crust – glass
9. Make decorative edge (See Additional Note)
10. Glaze edge
11. Prebake crust 375 degrees 10 minutes
–
12. Carefully pour in filling
13. Bake pie for 45 minutes
14. OPTIONAL: Top with pralines or toasted pecans
15. Cool at least 5 minutes before cutting

Use commercial pie crust or MAKE YOUR OWN

This recipe can be used with any fruit; cherry, rhubarb, strawberry rhubarb, strawberry, blueberry, etc.

PUMPKIN PIE FILLING

For pumpkin pies; instead of buying a can of pumpkin puree, try making your own.

COOK PUMPKIN PUREE

Notes DECORATIVE EDGE
Cut narrow triangles with leftover pie crust trimmings
Roll to create little curls, then chill
Apply to edge with egg wash (egg and water)
Refrigerate shell 1 hour before putting in filling

Cut pumpkin in half – remove seeds – cut into 1-2 inch pieces
Cook at 350 degrees for 1 hour
Mash roughly with potato masher
Drain overnight in cheescloth strainer in refrigerator or pie will be very watery

FILLING
2 CU pumpkin puree
1/4 CU dk brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp ginger
1/4 tsp salt
1 CU heavy cream

Graham Cracker Crust

Ingredients

  • 1.5 cups graham crackers (20 rolled fine)
  • 1/4 C almond meal (or corn meal)
  • 1 egg white
  • ¼ cup sugar
  • ¼ cup softened butter (do not melt)

Step by Step

  1. Preheat oven to 400 degrees
  2. Thoroughly blend dry ingredient
  3. Add softened butter or margarine.
  4. Combine wet and dry ingredients mixing quickly to moisten
  5. Press firmly into an even layer against bottom and sides of a 9 inch pie plate.
  6. Bake empty crust at 375° for 8-10 minutes.
  7. Cool before filling with your favorite pudding which you have prepared according to package directions.

Hot Sour Soup

Ingredients
1 CU chicken stock or broth
1 stalk chopped green onion (chives)
2 cloves garlic – finely chopped
1 egg raw – stir into broth
2 TBL mushrooms
2 TBL shredded meat
2 TBL corn starch (dissolved in 1/4 CU water)
1 TBL grated ginger
1 TBL cayenne pepper (or 1 packet red peppers)
1 TBL soy sauce
1 TBL sesame oil
1 TBL rice vinegar
1 TBL fresh water chestnuts (optional)
1 tsp Tabasco
1 tsp red wine

Instructions
1. Saute dry ingredients in the oil for two minutes
2. Add remaining ingredients (except cornstarch and egg)
3. Bring to a boil
3. Cook ten minutes
4. Stir beaten egg lightly into the soup
5. Add cornstarch and stir until it thickens

Here is another recipe. Click for an enlargement.

2015-12-09 16.08.38

Hong Kong Steak Salad

(J) Julienne

Ingredients
New York or Sirloin strip steak
½ head Chinese cabbage
½ head romaine
2 tbl baby lima beans
2 tbl red bell (J)
2 tbl carrots (J)
1 cu jicima (J)
½ cu shitake
½ cu bean sprouts
1 cu fried egg noodles
8 oz. Koun chun diluted red vinegar
soy oyster sauce
fresh chopped ginger (skinned)
kikoman soy
cooking wine
mitshu
chicken stock
2 tbl sugar
2 tbl lemon juice
2 oz. Scallions

Instructions
1. Salad- ½ head Chinese cabbage, ½ head romaine, 2 tbl lima beans(baby), 2 tbl red bell (J), 2 tbl carrots (J),
1 cu jicima (J), ½ cu shitake, ½ cu bean sprouts, 1 cu fried egg noodles.
2. Mix w/ desired amount of dressing and toss.
3. Steak-very hot wok & oil, cook strips of steak with wok sauce. Wok sauce-kikoman soy, mitshu, cooking wine, soy oyster sauce, chicken stock. Top salad with steak strips.

Dressing
1. 8 oz. Koun chung diluted red vinegar, 4 oz. Kikoman soy,1 tbl fresh chopped ginger (skinned), 2 tbl sugar, 2 tbl lemon juice, 2 oz scallions.

Homemade Store-bought Salsa

Ingredients

  • 1 CU Pace (or other) salsa
  • 1 CU Fire-roasted tomato salsa
  • 1 TBL Tabasco sauce
  • 1 TBL Cayenne pepper sauce
  • (Frank’s Red Hot or Hot Wing sauce)
  • 1 TBL Sriracha sauce
  • OPTIONAL: 1 finely diced roma tomato
  • OPTIONAL: 1 jalapeño or serrano pepper – deseeded
  • OPTIONAL: 1/2 bunch finely chopped cilantro

Step by Step
1. Mix all together, and that’s it!
Better if mixed and allowed to sit overnight.

Notes This is as easy as it gets to make what easily passes for salsa made from scratch. It’s a bit on the warm side, so if you wish, eliminate the Tabasco.

The Optional Ingredients add a great fresh taste to the salsa, but are not necessary.

Home Packed TV Dinners

Ingredients
Meat
Starch
Vegetable

Instructions
1. Cut potatoes, squash, etc into bite-sized pieces and toss in oil
2. Put tab of butter on vegetables (peas, beans, onion, etc)
3. Put in metal or pressed aluminum bowl – the kind you get from restaurants.
4. Cover with foil, then bag for freezer

To cook

1. Cook on lowest heat (covered) 1 hour
2. After 1 hour, turn up heat to about 250 C
3. in ten minutes, remove foil and baste meat and toss vegetables
4. Cook uncovered 10 minutes more

Hoisin Sauce

Ingredients
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Soy sauce,(dark/light/usual)
2 tb Peanut butter/black bean pas
1 tb Honey/molasses
2 ts White vinegar
1/8 ts Garlic powder
2 ts Sesame seed oil
20 dr Chinese-style hot sauce
1/8 ts Pepper

Instructions *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin.

Letting it rest does not appear to improve the taste noticeably.

Fish Sauce
Hoisin Sauce
Oyster Sauce
Mirin is rice wine sweetened with a large amount of sugar
Soy sauce is naturally fermented and aged up to two years.

Variations *EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.

*The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans.

*Different types of soy, molasses, some of the oil being hot pepper oil,other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates.

Notes
*The original without the variations stolen by Matt Giwer from AP Recipes credited to Dee Wang who advised peanut butter.

Hobo Dog Biscuits

    1. First, make your broth.  Bones only – no onion, no garlic, no salt – these three ingredients are toxic to dogs.
    2. If you are making broth from leftover turkey, put the heart, liver and lungs into the pot to cook along with the broth.
    3. Set your strained broth aside (no organs) to cool – you don’t need as much as you might think.
    4. Run cooked meat scraps in a food processor – chop very fine
    5. Chop other leftovers (as long as they don’t have onion, garlic or salt)
    6. Add yogurt, milk, cottage cheese, and so forth
    7. Add spent remainder from juicer meals, and vegetables starting to go bad- you get the idea
      –
    8. When you are ready to cook put the following into your KitchenAid (or mixing bowl)
      1. Five cups of AP flour
      2. One cup whole wheat flour
      3. Pulverized ingredients (body organs, food scraps, etc)
    9. Mix all ingredients together
      Add 1 C of your broth and mix to incorporate
    10. Add more broth 1/2 cup at a time, until your batter has the consistency of cookie dough.
    11. Save left-over broth for your own soups, spaghetti sauces, etc.
    12. Cover cookie sheet with greased waxed paper or parchment paper.
    13. Roll dough out thickly on a cookie sheet
    14. Cover the food with another sheet of GREASED waxed paper
    15. Use a second baking sheet to press the mixture flat
    16. For TRAINING TREATS:  Score the dough into sticks about 1/4 inch wide and 1/2  inch long making them easier to break apart after baking
    17. For HEALTHY DENTAL TREATS:  Score the dough into sticks about 1/2 inch wide and 1 – 2  inches long making them easier to break apart after baking
    18. Cook at 300 degrees for 60 minutes
    19. Take out of oven, let cool, break apart and put back on cookie sheet upside down.
    20. For TRAINING TREATS:  Cook another 30 minutes at 300 degrees
    21. For DENTAL TREATS:  Cook another 60 minutes at 300 degrees

Keep in mind: the following foods are TOXIC to dogs.  For a complete list, visit THE ASPCA WEBSITE.

These foods are bad for dogs:  Grapes and raisins, onion, chives and garlic, avocado, citrus, raisins, wine, salt, chocolate, aspirin, all nuts except peanut and peanut butter (however peanut butter with Xylitol is toxic) plus any dough made with yeast (including pizza crust).

Hash Browns (Hashed Browns)

hash-brownsAccording to Google Hash Browns is correct.  I’ve heard it both ways.  People will also refer to Latkes (which is the Jewish term) and Rostis (which is the German term).  They are cooked SLIGHTLY differently, so I will include a recipe for both of them at this site.  This recipe is for the kind of Hash Browns that you would get if you were to go out to some Mom and Pop diner here in the United States.

INGREDIENTS

  • 3 small Yukon Gold potatoes (or two large Russets)
  • 1 small onion
  • Corned beef
  • 1 egg
  • 1 TBL Olive oil
  • 1 TBL salted butter
  • 1 tsp salt

STEP BY STEP

NOTE: For Home Fries, dice the potatoes into cubes the desired size and prepare pretty much the same way.  Toss every 5 minutes or so, and increase cooking time so that they are well browned on most sides.

  1. Wash potatoes well, and pat dry
  2. If you prefer peeled potato hash browns, cut nice big chunks of the skin for cooking on another day as potato skins.  Store them in the fridge in a jar of salted water.
  3. Cut potato meat into thin slices, then cut slices into short strips. 
    Alternately you can grate them.
  4. Mix with grated or diced onion
  5. Mix with shredded corned beef
  6. Add 1 beaten egg
  7. Use salad spinner or a tea towel to dry them as much as possible
  8. Toss in 1 TBL Olive oil and place in large cast iron skillet over medium heat
    – These will cook for about 5-8 minutes.
    Flip when potatoes start to brown at the edges of the pan.
    You can slide onto a plate, then invert the plate for safe flipping
  9. Set the burner to low, then cook for another 5 minutes
  10. They are ready to serve when the second side has browned.
    HERE IS AN OPTION YOU MAY TRY.
  11. Peel onion and chop into small slivers
  12. In small pan, saute onion in 1 TBL olive oil
  13. When translucent, remove from heat and set aside
  14. After potatoes have browned, combine all into a large mixing bowl and toss together with sauteed onion and salt
    READY FOR ANOTHER OPTION?
  15. Put loosely into a preheated (oiled) waffle iron for 10-12 minutes.  DO NOT add too much cheese, or you will have a gooey mess.  Top the cheese with more potatoes to minimize cheese contact.

NOTES

    • If you toss them too frequently the gluten develops and the hashed browns become tough and chewy, rather than crisp.
    • Don’t overcrowd skillet of they will be soggy, rather than crisp. You need space for the steam to escape.

VARIATIONS

  • When hashed browns are almost done, create a hollow, and carefully crack two
    eggs into the hollows. Reduce heat to simmer, cover and allow eggs to soft
    boil for 5-10 minutes.
  • Add one diced sour apple at Step 7. You can also add bell peppers or diced
    chives at Step 7. Another option is to add finely diced corned beef or sausage
    to make hash.
  • I prefer to dump the partially cooked potatoes into a large mixing bowl and toss there, rather than in the skillet. After tossing, return them to the hot skillet.

Harvard Beets

INGREDIENTS – For a full can, just double ingredients

  • 1-2 CU beets (cooked, cubed or sliced) or 1/2 of a16 oz can
  • 1/4 C of the beet water (usually salt, sugar and vinegar)
  • 1/4 CU sugar
  • 1/4 CU red wine or white vinegar
  • 1 TBL cornstarch
  • 1-2 tsp butter
  • salt to taste

STEP BY STEP

  1. Drain 1/4 C beet liquid into a medium saucepan
    Set the beets aside in a bowl until the end
  2. Add all other ingredients to the saucepan
  3. Bring to a boil over medium-high heat
  4. Reduce heat and simmer 2 min or until thickened
  5. Add beets to saucepan and gently fold in until heated

 

Comeback Sauce

This was originally posted by AllCopyCatRecipes.com so I will keep their title, although I have modified the ingredients a bit to make what I feel is a tangier dip that has a bit of a kick on the back of the throat.

This can be a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread.

Here’s my version that makes a pint jar full.

1 cup Miracle Whip Salad Dressing
1/4  cup Heinz ketchup (or a very THICK ketchup)
1/4 cup Grandpa’s chili sauce  ( SEE RECIPE THIS SITE )
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tsp cumin
1 TBL Worcestershire sauce
1 TBL white vinegar
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon

Mix all ingredients well and store in refrigerator overnight so that flavors can meld.

Breadsticks – Several Recipes and Tips

{Olive Garden Breadsticks}

 

From:   http://readableeatables.blogspot.com/

Oh man, I loved these! These would just complete any meal really. Pasta, soup, salad…you name it. Make these when you get a chance. Make sure you serve them hot out of the oven.

*These are a little more dense than Olive Garden’s. But the flavor is incredible and pretty right on with the garlic butter. I also updated the picture, because the other one was too dark. Enjoy 🙂

Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour

Topping:
3 Tbs butter melted
sea salt
1 tsp garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Other Breadstick Notes

Basic ingredients:
Flour, EVOO, Water, Yeast, Milk, Butter

Grissini Bread sticks are thin crisp bread sticks, rather than the chewy ones shown above.
Good flavor enhancers and combinations for this type of bread stick (from Greatest British Cooking Show) follow:

  • Nigella seed and Parmesan cheese
  • Poppy seed, caraway seed and Kalamata olives
  • Lemon and rosemary
  • Ras el hanout is a flavor from Africa
  • Garlic, Parmesan cheese and Bleu cheese
  • You can also entwine two different colors

Knead your dough until you achieve the Window Pane Stage, where it can stretch so thin that light goes through it.
A slow bake will drive out the moisture, making it crispier.

Grissini

    • 1 1/3 C water (warm)
    • 2 tsp yeast
      • Let rest 5 minutes
    • 1/4 C EVOO
    • 1 C AP flour – whisk to combine – this removes lumps
    • 2 C more flour
    • 1.5 tsp sea salt
      • Put on Kitchen Aid with paddle attachment
    • Change to dough hook
      • Add 3/4 C more flour
    • Mix 3-5 minutes with dough hook on medium-slow speed
    • Finish on counter, kneading by hand
    • Stretch dough into a rough rectangle
    • Put dough on surface oiled with EVOO
    • Continue to stretch until it is relatively flat
    • Roll using rolling pin to about 1/2 inch thickness
    • Brush the top with sesame oil
    • Cover with plastic wrap while still on counter
    • Cover plastic with a towel for about 90 minutes
      • You will have only one rise
      • OPTIONAL:  Sprinkle with sesame seeds or caraway seeds
    • As time nears, oil a large baking sheet with sesame oil
    • Cut into half (lengthwise) with a pizza cutter
    • Cut dough about the width of your fingers and move fingers to the baking sheet, stretching to width of baking sheet
    • OPTIONAL:  Stretch far, then twist into a spiral breadstick
    • Bake at 400º for 18-20 minutes
      • Cook until golden/tanned

Rachel Ray’s Roasted Soup

Ingredients

Potato, tomato, garlic
Chicken stock
Cut top off entire head of garlic, nest in foil, and drizzle with olive oil
Use fork to poke numerous holes in potatoes
Sprinkle tomatoes with olive oil and salt and thyme

Turn oven to 450°F
Garlic will roast 10 minutes
Potato will roast 45-60 minutes
Tomato will roast 45-75 minutes . Cook until skins burst

Remove flesh of potatoes. Use skin for an appetizer at another time
Squeeze garlic cloves into the potatoes
Mash tomatoes in a colander, keeping the juice and meat separate
Add 2 tablespoons butter and tomato juice to potatoes and garlic and mix well
After mashed together, add basil leaves and meat from tomato
Add chicken stock to desired consistency
Heat on low heat 20 to 60 minutes

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