Author: Robert Andrews

Kona Kampachi Tiradito

Get a very fresh fish such as Jack.  Bright red gills, clear eyes, no fishy smell.

  1. Make slurry with lemon zest, ricotta, yuzo, A-1 sauce, chive and parsley.
  2. Prepare garnish:  flower, mint, pineapple, papaya, watermelon radish
  3. Spread slurry on a plate
  4. Place garnish to the side
  5. Slice VERY thin slices of raw fish and shingle on top of the slurry
  6. Sprinkle with a bit of cayenne

Muffalatta Turkey Sandwich

  • Cooked turkey breast sliced thin
  • Provalone cheese – sliced thin
  • Cappicola
  • Genoa Salami
  • Tomato sliced thin
  • Olive Tapenade (see recipe below)
  • Soft brioche bun

Olive Tapenade:  Finely minced carrot, garlic, green olive, capers, sauteed onion, finely minced celery, capers, roasted bell pepper or sun dried tomato, EVOO.

  1. Slice briche
  2. Spread both halves heavily with the Olive Tapenade
  3. Put cheese on both halves
  4. Layer other ingredients on one half, then put the whole thing together
  5. S-Q-U-E-E-Z-E  the sandwich flat and wrap in plastic
  6. Let tapenade absorb into the bread for an hour or two in the fridge
  7. Halve and plate on a large leaf of lettuce.
  8. Serve with a pickle on the side

Avocado Hollandaise – VEGAN

This is really simple, and is great on grilled vegetables (eg) Eggplant, asparagus, bell pepper, green onion, carrots, onion, garlic, mushrooms, zucchini, tomato, squash, etc.  This is also a VEGAN / VEGETARIAN recipe.

Put into blender:
1 ripe avocado
1 tsp lemon juice
Salt and pepper to taste
Cayenne pepper to taste

Emulsify 2 TBL EVOO
(drizzle in slowly while blender is running)

Avocado BLT Salad

  • Gem lettuce – cut into bite size pieces
  • Cherry  tomatoes – halved
  • Bacon – rendered in maple syrup and pieced
  • Cheddar cheese – shredded
  • English cucumber – deseeded and in thin slices
  • Almonds – slivered
  • Ripe avocado
  1. Toss together 1 TBL EVOO, salt and pepper
  2. Whisk in (optionally) tarragon, chives, mayo, sour cream, lemon or lime

Optionally top with chicken, salmon, tuna, ham or hard boiled egg

Authentic Turkish Lavas Puff Bread

If you’ve eaten at a real Turkish kebab house or ocakbaşı (meaning “fireside restaurant”), you’ve probably sampled this classic puff bread from Turkey. You can use this recipe to bake authentic Turkish lavaş (lah-VAHSH) at home.

Lavaş, sometimes called “balloon bread,” is thin and crispy and puffs up high as it cooks. It’s served piping hot, with a hollow center full of steam, as an appetizer before kebab meals. You’ll often find it accompanied by Turkish tulum goat cheese, chunks of unsalted village butter, and a spicy tomato and pepper crush called ezme (ez-MAY).

Ingredients

  • 2 1/2 teaspoons yeast (active dry)
  • 1 1/4 cups water (warm)
  • 2 teaspoons sugar
  • 4 tablespoons butter (or margarine)
  • 3 1/2 cups flour
  • 2 1/2 teaspoons salt
  • Garnish: sesame seeds
  • Garnish: nigella seeds

Steps to Make It

  1. In a large bowl, stir the dry yeast and warm water until the yeast is dissolved.
  2. Add the sugar and stir again until it has dissolved. Set the yeast mixture aside in a warm place to let it develop. You’ll know it’s ready when you see bubbles on the surface.
  3. After 15 minutes, melt the butter then let it cool down. Stir it into the yeast mixture.
  4. In a separate bowl, mix together the flour and salt. Add the dry ingredients to the yeast mixture.
  5. Knead the dough first in the bowl, then on a lightly floured surface until it forms a smooth ball.
  6. Grease the inside of a deep bowl with a little olive oil, place the dough inside, and cover with plastic wrap.
  7. Allow the dough to rise in a warm place for about 15 minutes. Turn the dough out onto your floured surface and knead again for 15 minutes.
  8. Oil the bowl again and add the dough, this time letting it rise for about 2 hours. The dough should double in size.
  9. Preheat the oven to 480 F (250 C). Turn out the dough onto your floured surface and flatten it with your hands.
  10. Cut the dough in half, then cut each half into 3 even-sized pieces.
  11. Form the pieces into balls and cover them with plastic wrap and let them rise on the floured surface for 15 minutes.
  12. Using your hands or a rolling pin, make a disk out of each piece of dough.
  13. Continue to flatten the disk until it becomes very thin. Use extra flour to keep it from sticking to your hands and the surface.
  14. Sprinkle sesame and nigella seeds onto the dough and roll it in with the rolling pin with one last stroke.
  15. Grease two large baking trays with a little olive oil and place 3 pieces of dough on each one.
  16. Bake for about 8 minutes until the centers puff up high and they begin to brown. If you have time, bake them one by one in the very center of the oven for the best puff-up results.
  17. Serve your lavaş hot with goat cheese, butter, spicy ezme salad, and grilled meats.

From:  https://www.thespruceeats.com

Other notes:

The flatbread used to make Doner Kebap sandwiches in Turkey: finecooking.com/recipe/yufka-turkish-flatbread

Chicken Tikka Masala

  • One chicken leg with thigh – double the recipe if you wish
  • 1/2 Onion, 3 cloves garlic, 1 stalk celery, 1 tsp fresh ginger – chop
  • 1 Serrano pepper without the seeds
  • 2 TBL canola oil or ghee
  • 1.4 tsp each:  Salt, powdered ginger, turmeric, chili powder, clove
  • 1/2 tsp each:  Cinnamon, sugar,  cumin, coriander, cardamom
  • 1/4 C yogurt
  • 1 can crushed San Marzano tomatoes
  • 2 C chicken stock
  • 2 TBL butter
  • 1/4 C half and half
  • Cilantro, naan and cooked Pulao Rice
  1. Cut the chicken into pieces and set aside
  2. Put canola into a skillet and turn on medium low heat
  3. Heat the onion, garlic, celery and ginger for 5 minute
  4. Put the onion mixture, Serrano, and half the spice into a blender and puree.  Strain through a colander, discarding the solids.
  5. Toss the chicken pieces in with the other half of the spice mixture
  6. Add the coated chicken to the skillet and cook until browning just barely begins
  7. Dump everything into a large mixing bowl
  8. Add 1/4 C yogurt and toss together
  9. Refrigerate and marinate 2-4 hours
  10. In about three hours, heat one can of crushed tomatoes and 2 C chicken stock in a large oven-safe stock pot
  11. Toss the chicken mixture in with the tomatoes
  12. Bake uncovered in the oven at 350º for 12-15 minutes
  13. Put onto stovetop over medium-high heat and add 2 TBL of butter and 1/4 C cream
  14. Stir for 5-10 minutes to reduce
  15. Serve garnished with cilantro, and with hot naan rubbed with butter and then put under the broiler briefly
  16. Rice works well as a side for this dish also

Halloween Pumpkin Butter

This is best with sugar pumpkin (aka pie pumpkins) as the sugar content is higher than Jack-o-Lantern pumpkins.  Takes about 30 minutes total.

Ingredients

  • 15-ounce cans pumpkin puree (not pumpkin pie filling)
  • 2 TBL honey
  • 2 TBL maple syrup (Grade A is best)
  • 1/4 cup brown sugar
  • pinch sea salt
  • 1/4 C apple sauce
  • 1 TBL lemon juice
  • 1/2 tsp ground ginger
  • 2 tsp CinnaSugar®
  • 1/8 tsp ground clove

Instructions

  1. Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  2. Once it begins bubbling, reduce heat to medium and simmer.  You want an active boil, but not frenetic.  Reduce or increase temperature as necessary.
  3. Cook, uncovered, for 15-20 minutes, stirring occasionally.
  4. Taste and adjust seasonings as needed.  Add more sugar, salt or lemon if necessary.
  5. Transfer hot to clean canning jars.  If using within the next month, a normal jar is OK.

Grandpa’s Notes # 20

Sides and Appetizers

[tv-note]

BBQ Sauce

  • While I like to MAKE MY OWN BBQ sauce, ATK or CC tested sauces.
  • Bulls Eye came out the winner, Stubbs was the runner up, and Kraft was the looser.

Mozzarella Cheese

  • Pre-shredded cheese is tossed in cellulose to keep it from sticking together
  • Plus it dries out, losing some of that incredible meltability
  • Do a taste test yourself
  • Low moisture is stretchier and is 45-52% moisture
  • Fresh is about 60% moisture
  • Your best bet is to buy your own block or ball of mozzarella and shred it yourself.

Sour Dough Oven Stuffing

  • 1 TBL salt
  • 1/2 C shredded carrot
  • 1 C chopped celery
  • 1 C diced pears
  • 1 C diced onion
  • 1/2 C fresh cranberries
  • Sauté above 2 minutes
  • Add 1 tsp each thyme, sage, rosemary, parsley
  • Add 1 TBL chopped pecans
  • Toss 6 C bread crumbs with 3/4 C EVOO
  • Combine all with 2 C chicken broth and 1 TBL balsamic reduction
  • Spread out in 9×12 baking dish
  • Bake covered for 1/2 hour
  • Finish bake uncovered for another 1/2 hour

Date and Gorgonzola Prosciutto Roll

  • Slice dates lengthwise and remove pit
  • Stuff with a piece of gorgonzola cheese
  • Wrap in prosciutto
  • Lay in pan
  • Brush all with garlic, olive and EVOO mixture
  • Bake 400º for 5-8 minutes

Truffle Notes

  • OK to wash truffle, then pack in rice to dessicate
  • Black truffle should be used to accent a more complex dish
    – $2,000 per pound
  • White truffle should be featured and be used in a simple dish
    – $6,000 per pound – $400 per ounce
    – October, Nov and Dec in Piedmont Italy
  • Black Périgord truffles cost $575 per pound from farmer’s markets and $2000 per pound from retail sellers.
  • Black summer truffles cost $670 per pound
    – Year round in Umbria Italy and Burgundy France
  • Pecan truffles cost $100 per pound
    – Australia, Oregon and Tennessee

Simple White Truffle Recipe

  • Egg, butter, cream – shave white truffles over the top

Puff Pastry Baskets

  • Puff Pastry squares 4″ each side
  • Put in center – turkey, mozzarella, pesto
  • Wrap up and tie in four or eigh sections
  • Bake 15 minutes at 400º
  • Remove string – top with rosemary sprig

Cranberry Salad

  • Jello and hot water
  • Lemon zest
  • Chopped raw cranberries
  • Orange
  • Grapes – light chop
  • Apple – diced

Refrigerate 4 hours

Grandpa’s Notes # 20

Equipment Notes

[tv-note]

Cooler Test

  • Before you go on a long vacation and risk your expensive food, test your cooler’s retention ability.  Put an 8 or 10 bag of crushed ice into each cooler and close the lid.
  • Open the lid for no more than 15 seconds starting at two hours

Paper Towels – ATK Test

Recommended is two-ply Bounty

Wood Chips

  • Soak Hickory, Oak or Mesquite chips in water for 15 minutes
  • Wrap in heavy foil – about the size and thickness of a paperback book
  • Poke holes in the top
  • Put right on the coals or on the bottom rack

ATK Equipment Review – Skillets

Winner: Oxo Good Grips Nonstick 12 inch open fry pan – $40

 

Grandpa’s Notes # 19

Treats and Just for Fun

[tv-note]

Black Muffins

A great idea for a Halloween party. – – – Just add 1 TBL activated charcoal for Black Muffins, or 1 TBL fine wood ash (untreated wood) for Gray Muffins

Candied Apples

Put 2  sugar into a heavy pot and add 1/4 C corn syrup.  The Chef on TV added 3/4 C water, but this is really unnecessary.  As long as a single teaspoon of water remains, the syrup will never get above 212º.  You need to bring it up to 300º for caramelization to happen.  The water is a shortcut to make the sugar melt, that actually makes the entire process take longer.  Skip the water.

Option:  For Black Apples, add 1 T activated charcoal when the temperature hits about 285º

Grandpa’s Notes # 18

Desserts

[tv-note]

Crumb Top Cake

Base

  • 2 1.4 C AP flour
  • 3/4 C milk
  • 1/4 C sugar
  • 1 egg
  • 2 tsp yeast
  • salt
  1. Add all but 1/2 C of the flour and beat two minutes on medium
  2. Add 6 TBL butter – one pad at a time until incorporated
  3. Optionally add raisins
  4. Add remainder of flour and stir till combined
  5. Beat 6 minutes on high
  6. Put into 9×12 greased cake pan
  7. Flatten sponge with fingers
  8. Cover and rise 1 hour
  9. If necessary, push dough back into any corners or sides

Crumb Topping

  • 18 TBL butter – melted and clarified
  • 3/4 C white sugar
  • 3/4 C brown sugar
  • 2 tsp cinnamon
  • 1 tsp salt
  • Dissolve all ingredients together to make “Butter Mixture”
  • 4 C cake flour – sifted
  1. Mix cake flour and butter mixture
  2. Rest 10 minutes
  3. Sprinkle crumbs by hand across top of sponge
  4. Bake 350º for 35 minutes until toothpick comes out clean
  5. Turn oven off and rest baked cake 3 hours in cooling oven
  6. Optionally dust with confectioner sugar

North Carolina Lemon Pie

This sounded great, but I am not going to retype the entire episode here.  CLICK HERE for Cooks Country recipe.  If they take down the recipe USE THIS LINK.

Crepe / Blintz

Use my recipe for crepes.  They should be UNDERDONE, and not browned.

  • For a blintz, make a large crepe using a 12″ pan
  • When ready to cook brush pan with butter
  • Heat to 350º
  • Add 1/3 C batter and tip to spread
  • Cook only to congeal.  Try not to brown too much.

Ricotta Filling

  • Fill with mixture of 11 oz whole milk ricotta cheese
  • 1/2 C confectioner sugar
  • 2 TBL cream cheese
  • 1/4 tsp salt
  • Cover and refrigerate 2-36 hours

Topping – Raspberry Sauce

  • 10 oz raspberries
  • 1/4 C granulated sugar
  • 1/4 tsp salt
  • Heat 8-12 minutes
  • Serve hot over freshly cooked blintz

To Finish the Blintz

  • Put 2 TBL filling in the center of a cooled crepe
  • Form into a 2×4 strip or log
  • Fold bottom in, then sides, then roll to make a packet
  • OK to refrigerate these overnight for the next morning
  • Cook in 2 TBL fresh unsalted butter
  • Fry 6 at a time, leaving a bit of space between them
  • 2 – 4 minutes per side at 350º till browned
  • If making more, wipe out pan and use new butter
  • Serve hot with topping

Optional simply use cream cheese with blended strawberry topping

 

Rib Eye Steak

  • Put peppers, garlic and EVOO into baking dish and cook along with the meat
  • Cast iron pan – medium high heat
  • Sear 10 minutes per side
  • Head of garlic break apart in the pan
  • Add a stick of butter
  • Baste meat as it cooks
  • Put into oven at 425º until 130º internal temperature – about 30-45 minutes
  • Rest 5 minutes
  • Cut off the bone and serve with the peppers

Puff Pastry Appetizers

Pinwheel Appetizers

  • 1/2 sheet puff pastry
  • 1 layer of Proscuitto
  • 1 layer of Gruyere cheese
  • Basil
  • Egg wash on bare leading edge and roll into a log, then press to seal
  • Wrap firmly in Saran Wrap and refrigerate for 30 minutes
  • Slice into 3/4 inch disks and lay on a baking sheet
  • Bake 400º for 15 minutes

Jalapeño Snake Bite Appetizers

  • Cut puff pastry into rounds using a small biscuit cutter or cut them into 1-2 inch squares – DO NOT TWIST or it will seal the edges.  Just press down.
  • Add manchego cheese
  • A slice of jalapeño
  • Sprinkle with Parmesan cheese
  • Bake at 400º for 10 minutes

Cheese Straws

  • Thaw a sheet of puff pastry
  • Roll just to flatten and shape
  • Brush entire top with melted butter
  • Sprinkle with shredded cheese – cheddar and Parmesan
  • Merest sprinkle of cayenne pepper or ground red pepper
  • Use rolling pin to press lightly into puff pastry
  • Cut into 12 strips (same direction as the seam)
  • Twist 5 times and place on a baking sheet
  • Put into freezer for 10-15 minutes
  • Spot-brush with egg wash plain sides
  • Sprinkle with a bit of extra parm cheese
  • Bake 400º for 12 minutes

Personal Pizza Bites

  1. Thaw a sheet of puff pastry.
  2. Use a biscuit cutter to cut circles.
    NOTE:  Press, but do not twist the cutter.  Twisting it will seal the puff pastry and it will not rise as well.
  3. Top mini-pizzas with a bit of goat cheese and a halved cherry tomato.
  4. Bake at 375º for 20 minutes
  5. Add a fresh basil leaf chiffonade and drizzle on a bit of EVOO.

Grandpa’s Notes # 17

Meals

[tv-note]

Quiche

  1. Cut bacon into pieces and crisp it in a hot pan.  Discard the grease.
  2. Cool the bacon and mix with (to taste) fresh chives, hand-shredded Gruyere, cooked chopped and drained spinach.  Mix well.
  3. Mix in 1.5 C Half and Half and 6 beaten eggs
  4. Optionally add cooked ham, sauteed mushrooms, sauteed onion, chopped tomatoes, chives.
  5. Pour into pie crust or bare ramekins and bake 20-30 minutes at 300º
  6. Let cool 5 minutes before cutting

Pie Dough

  • Mix together butter, flour, freezing cold water, sugar and salt
  • Wrap and put back into fridge for 60 minutes before rolling flat
  • Dock the crust, then blind bake it for 10 minutes before using

Chuck – Flat Steak

  • This is a good flavorful cut of meat, but is cheap and tends to be tough
  • Pound it with your hammer.
  • Optionally marinate it overnight
  • Slow cook it to tenderize it or just sear it.

Pork Belly

  • Salt and sugar dry brine, then the fridge for 3 days
  • Smoker for 6 hours
  • Alt: oven at 250º with a pan full of wood chips in the bottom of the oven

Krab Roll

  • Krab, celery, salt, pepper, mayo, chives
  • Press into muffin ring
  • Chill before serving
  • Serve with Bahn Mi Pickles

Bahn Mi Pickles

  • Use a julienne stripper with UNPEELED carrot, zucchini, bell or jalapeño peppers, Daikon radish,  – whatever you want on your sandwich
  • Add 1/2 – 1 inch pieces of chive
  • Toss everything in about 1 TBL salt
  • Let rest for an hour, then mix with apple cider vinegar that is about 205º
  • Let cool in your counter for at least 4 hours
  • Ideally, let age in your refrigerator about a week

Cast Iron Skillet Pizza

  • Use my recipe for pizza dough or just buy a ball of dough from your local pizza place
  • Flatten with your hands into a cast iron pan
  • First, add grated cheese on the bottom
  • Next add your sauce in spots
  • Add whatever other toppings you want
  • Start pizza on stove top till browned
  • Move to a 500º oven and bake for another 5-10 minutes

Another Pizza Recipe

  • Use a thin metal pie pan / cookie pan
  • Obtain your dough
  • Flatten into bottom of pan
  • Cover and let rise 2-3 hours
  • Add shred mozz cheese, brick cheese or Monterey Jack on top of dough
  • Add sauce in stripes
  • Bake 500º for 15 minutes
  • Wait 5 minutes before cutting

Lasagna

  • Bread and milk is called a Panade.
  • Make your own meat sauce with meat, onion, cloves and canned tomatoes
  • After cooking, let cool 10 minutes before you cut it

Tortillas

  • 2 C flour
  • 1 tsp salt
  • 5 TBL lard
  • 2/3 C ice water
  1. Mix first three ingredients
  2. Drizzle in very cold water
  3. Finish kneading on the counter
  4. Cut into 12 pieces and roll into balls
  5. Cover with plastic and refrigerate 30 minutes
  6. Press balls flat, then roll them even flatter
  7. Put two disks together, spraying the inside lightly
  8. Roll even flatter
  9. Put onto parchment paper to keep from sticking
  10. Heat in not non-stick pan about 60 seconds per side

Tamales

  • 1 C dried chiles toasted in oil, diced onion, garlic, cumin, oregano, salt
    3 C chicken broth – simmer 10 minutes – blend until smooth
  • Pour back into pan and add chicken thighs – cover and simmer 25 minutes
  • Cool and shred
  • Add 1 TBL cider vinegar into sauce, salt, pepper, sugar
  • Add 1 C into chicken – reserve the rest for serving with the tamales
  • Soak corn husks in boiling water for 30 minutes
  • Coarse masa makes better tamales.
  • No coarse masa?  Use 1 C masa harina and 2 TBL cornmeal or grits
  • Pour 1.5 C boiling water over cornmeal and whisk – soak 10 minutes
  • Add masa, then cover and let rest 20 minutes
  • Put through food processor with 1 C fresh corn, 6 TBL lard, 6 TBL butter, 2 TBL baking powder and 1 tsp salt
  • Spread 1/4 C onto husks, add 2 TBL filling, wrap and steam 1 hour

Leftover Turkey Options

  • Quiche: Onion, spinach, eggs, cheese, cream, seasonings, turkey
  • Sandwiches: Bread, turkey, lettuce, tomato, mayo, mustard
  • Chowder:  Potatoes, cream, corn, onion, carrot, turkey
  • Casserole:  Turkey, veggies, cheese
  • Pot Pie: Peas, carrot, celery, mushrooms, onion, half/half
  • Enchilada: Green chiles, cheese, enchilada sauce, onion,
  • Tamale:  Masa, cheese, sauce

Pescado Frito

  • One very fresh fish

Individual Serving of Gravy

Gravy packets are usually stuffed into the body cavity of your frozen turkey.

Ever wonder what to do with that gravy packet that comes with your frozen turkey when nobody at your dinner really eats gravy – but you do.

Here is an answer:

  1. Mix the gravy packet with 2 C of pan drippings
  2. Add whatever gravy seasonings you like.  I added 1 TBL Thunder Powder.
    Grandpa's Thunder Powder or Arghhh Powder
  3. Ladle into cupcake silicon liners.  Don’t use paper, it will essentially dissolve.  You can use it, but be careful when thawing.
  4. Freeze overnight
  5. Put into a bag with a link to these instructions.

www . grandpacooks . com / recipes / gravy

When you are ready to make your gravy, do this:

  1. Put one or two gravy cupcakes into a pan.
  2. Let melt for about an hour on the counter.  No longer.
  3. If you are ready to cook now, microwave 15 seconds at a time breaking apart with a spoon until thawed.  It doesn’t need to be completely thawed, just mostly.
  4. Start to heat the gravy on the stovetop.
  5. Mix 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
    That is, if you are making two, use 2 tsp and 2 TBL.
  6. As soon as you see the first sign of steam, TEMPER the hot liquid into your cornstarch, 1 TBL at a time.
  7. After 4 TBL into your cornstarch, slowly drizzle the cornstarch into your gravy whisking continually.
  8. Stir until it thickens.  That’s it !

ALTERNATE PREPARATION

  1. Starting with your melted gravy, heat in microwave 30 seconds.
  2. Remove and stir in 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
    That is, if you are making two, use 2 tsp and 2 TBL.
  3. Heat another 30 seconds
  4. Remove and stir.
  5. Repeat “remove and stir” at 10 second intervals at this point.  If you try to increase time to, let’s say 20 seconds, you will find that your gravy has developed clumps.
  6. When it has thickened enough for you, it is done.

Candied Lemon Peel

INGREDIENTS

  • 4 lemons
  • 2 cups cold filtered water PLUS lot of tap water
  • 2 cups white sugar

STEP BY STEP

  1. Cut lemons into quarters.
  2. Remove the fruit pulp, leaving the yellow peel and the white pith.
  3. Cut the quarters into 1/4 inch crescent strips.
  4. Put strips in a small pan, and cover with tap water.
  5. Bring water and lemon peel strips up to a boil in a small pan.
  6. Simmer 2 minutes.
  7. Drain as much of the water, as you can.
  8. Fill the pan with more water
  9. Bring water up to a boil and simmer 2 minutes
  10. Drain most of the water.
  11. Fill the pan up with cold water
  12. Rinse for a few minutes, and dump water.
  13. Fill up the pan again, rinse for a few minutes, then dump water.
  14. This time, use a colander so that you get as much of the water off the lemons as possible.
  15. Combine 2 cups of cold filtered water with 2 cups sugar.
  16. Bring to a boil, stirring to dissolve the sugar.
  17. Reduce heat to low simmer and stir in citrus peels
  18. Simmer for 20 minutes.
  19. Strain lemon strips, dumping water, but DO NOT RINSE THE PEELS.
  20. Set peels on clean printer paper to dry slightly.  About 15 minutes.
  21. Toss the candied peels in 1/2 C Turbinado sugar, granulated sugar, or powdered sugar (different textures) and let dry for another 6-8 hours.
  22. Store in an airtight container at room temperature for up to a month.

White Bread – COLLECTION

VERY IMPORTANT NOTE: Never let internal temperature get over 200º or the moisture escapes from the loaf leaving you a dry (not very texture-friendly) loaf of bread.  Ideally, I try to get mine to just hit 190º

Ingredients of Plain White Bread

  • Oven temp: 400 F – 200 C
  • 1 tsp (5 gm) sugar
  • Lukewarm water to knead dough (too hot will kill yeast)
  • 1 tsp dry yeast or 10 gm compressed (Frozen) yeast
  • 2 cups (240 gm) flour (maida)
  • Salt to taste
  • 1 tsp oil
  • Greased loaf tin (about 20cm /8
  • 1 egg, slightly beaten with 1 Tbsp (15 g) milk and 1/4 tsp salt
  • Note: In case you do not want to use egg, use 1/4 cup milk and salt mixture.

How to Make Plain White Bread

  • 1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
  • 2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
  • 3.Sieve the flour, add salt and rub in the oil. Make a well in the centre of the flour; pour the yeast mixture and some of the water into it. Start mixing the flour and liquid together, adding liquid little by little till smooth and soft.
  • 4.Knead the dough on a floured surface for at least 10 minutes–fold dough towards yourself, then push down and away with the heels of the palms. Continue till the dough feels firm and elastic and no longer sticky.
  • 5.Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth. Keep in a draught-free place to rise.
  • 6.When dough rises (about an hour in warm weather and 2-3 hours in cooler climate and about 45 minutes if using the warm water technique), punch it and knead a little before leaving it to rise again. The second rise will take a much shorter time. To test the dough, press lightly into the dough with a finger, and if the impression fills up soon, it is done.
  • 7.After the second rising, roll dough out flat, about 1/4 cm (1/8″) thick, and then roll it like a scroll. Fold the two ends of the roll towards each other, making them meet in the centre. Place the dough in the tin, folded side down. The dough should not fill more than half the tin.
  • 8.Brush with egg mixture and leave to rise once again. When the dough doubles (about 15 minutes), bake in a pre-heated oven, placing a bowl of hot water at the bottom (to humidify the baking atmosphere). Bake for about 30-40 minutes, or until brown and the loaf leaves the sides of the tin. Remove from the oven and place inverted on a wire rack to cool. If you want a soft top, place on a thick cloth like a folded towel instead of the rack.
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