Author: Robert Andrews

ala Everyday Foods

Quick puff pastry

3 c ap flour
1 tsp salt
Yeast . 1 tbl
1 tbl sugar

Combine

24 tbl cold butter

Roll shake, repeat about 5 times

1 c sour cream
1/4 c orange juice
3 tbl crushed ice
1 egg yolk

Dump out and knead until it comes together

Roll out to about 12×20 inches
Roll up tightly
Press down till about four inches wide

Put in freezer 15 minutes

1/2 c sugar
1/2 c brown sugar
1 tbl Orange zest
2 tsp cinnamon
1 tsp vanilla

Roll our dough to another 12×20 rectangle
Spread evenly with sugar mixture . Leave border
Roll up into 20 inch roll . Water edge
Grease Muffin pan cups with Pam
Cut off ends
Cut in half, half and thirds . 12 pieces
Cover and refrigerate 4-24 hours
Let them rise in the morning
Put cake pan in bottom of over with 3 cups boiling water
Place buns on rack above them
Let them rise 30 minutes
Bake at 425 degrees for 5 minutes
Lower, bake 325 degrees for 40 minutes
Let sit in pan 5 minutes
Remove liners

Toast barley about 10 minutes
Add 3 cu broth to cook and absorb
Bring to boil, reduce heat and simmer 30 minutes
Let cool, then add to mixture that is coming up

Cut corn off an ear of corn (canned)
Quarter cherry tomatoes (canned pieces)
Roast and peel poblano (canned green chilies) and red bell peppers
Green onion and cilantro
Toss with EVOO and lime juice

Optional: add chicken, shrimp, etc.

Optional: Black or green olives, artichokes

Onions

Red onions . Low to med heat will release sugars

They start to carmelize, the a bit of balsamic vinegar

Ground chuch for hamburgers

No salt in marinades

Aoli . Mayo with pureed chiles

Xxxxxxxxxxx

Pork

Marinate pork in highly salted water for 5-8 hours

Cuitlacoche . Corn truffle

Episote ??

Corn tortilla – use a lot of oil, Kabacoff when you are done

Queso Oxaca

Brown pancetta in oil moderate heat
Garlic, chili, pepper
Deglaze with wine

Opt: add mushrooms or sausage

Starchy liquid 1 c
Temper in egg yolks

Cooked pasta in bowl
Add egg mixture
Parsley
Pecorino and parm cheese

Turn out

…….

Alt use hot broth

Recipe from Bratwurst house in Scottsdale Arizona

Homemade Bratwurst
Adapted from Charcuterie

1350 grams (3 lbs.) boneless pork shoulder butt, cut into 2 inch pieces
450 grams (1 lb.) boneless veal shoulder, cut into 2 inch pieces (or substitute 1 lb. ground veal)
450 grams (1 lb.) pork belly, skinless, cut into 2 inch pieces
40 grams (1 1/2 oz.) kosher salt
6 grams (2 tsp) ground white pepper
5 grams (1 1/2 tsp) ground ginger
5 grams (1 1/2 tsp) grated nutmeg
2 eggs, lightly beaten, very cold
1 cup heavy cream, very cold
10 feet hog casings

1. Combine all ingredients except eggs, cream, and casings in a large bowl. Toss to distribute the seasonings evenly. Cover and refrigerate overnight.
2. Place the hog casings in a bowl of water and refrigerate overnight.
3. Several hours before grinding, place the food grinder, mixer bowl, paddle attachment, and any other attachments in the freezer.
4. Remove the meat mixture from the refrigerator and place in a bowl of ice and salt. Grind the mixture through the small die into the mixer bowl set in a bowl of ice and salt.
5. Beat the mixture with the paddle attachment on low speed for 1 minute. Add the eggs and cream and increase speed to medium. Mix until the mixture is uniform. Refrigerate the bowl until ready to stuff.
6. Sauté a small portion of the sausage in a small bit of oil and taste for seasoning.
7. Remove the hog casings from the refrigerator and rinse both the inside and outside of the casings in running water.
8. Setup the sausage stuffer using the largest stuffing attachment. Place meat in the sausage stuffer and turn on to low speed until the meat is just at the end of the attachment. Slide the opening in the casing onto the stuffer and then push the remaining casing onto the stuffer until there is about an inch hanging off. Tie off the end of the casings. Slowly push the meat mixture into the sausage stuffer while holding the casing and letting the meat fill it (this is a two person job). The speed is determined by the speed of the meat being putting into the stuffer not the speed of the mixer. When there is no more casing, tie it off and repeat this step with the remaining casing.
9. Twist the sausage into 6 inch long segments and cut with shears.
10. Cook the sausage to an internal temperature of 150ºF.

Makes 5 lbs. of sausage.
Source(s):
http://twoyolks.org/2007/11/06/homemade-…
5 years ago Report Abuse
Asker’s Rating:Asker’s Comment:
Thanks

4 c flour
2 eggs plus 2 yolks
Salt, spices, greens
Pulse to blend
Knead and rest
Roll, flour, roll
Flour well to store

1 TBL baking powder
1 tsp baking soda
1 tsp salt
3 cups ap flour . Packed and then sifted

8 tbl softened butter creamed with
1.5 c granulated sugar
then add 2 eggs
1 tsp vanilla
2 c buttermilk
Zest and juice from two lemons

Incorporate dry ingredients quickly into wet ingredients
DO NOT OVERMIX

Fold in 2 c blueberries at last minute

Put into baking pans using large ice cream scoop

Bake 375 degrees for 25 minutes

Makes about 20 muffins

This is a basic dessert or muffin crumb topping.

Half stick of butter on stovetop on low heat.
1.25 c ap flour
.5 c light brown sugar . Packed
.5 tsp salt
1 tsp cinnamon

Whisk dry then add butter

1 C Brown Rice
2.5 C water
40 minutes

Sauteed onion
Shitake mushrooms
Garlic
Salt and Pepper
Corn from the cob
Roasted Red peppers
Black beans

22 Year Vinagrette
1 tomato . Seeds and all
1 Garlic
1 T Red wine vinegar
2 T Evoo
1 chive
1 tsp toaster cumin . Ground
Thyme
Salt and pepper

Mix in fresh cilantro

Plate rice
Top with fresh spinach
Top with vinagrette
Top with sunflower seeds . Pref pumpkin seeds
Top with basil leaves

Similar to mozzarella

Cantaloupe, honeydew, melon, whatever
About 1/2 cup of orange juice
1/2 c yogurt
Cream cheese . 1 block
Small cube peeled Ginger
Single dash of Tobasco

Puree in blender

Stores about 24 hours

CLASSIC PESTO
Fill food processor with fresh basil leaves
– No stems, no flowers
1/2 cup Pine nuts or almonds
Four cloves fresh garlic
Salt and pepper

Turn on food processor and drizzle olive oil until the pesto starts to flow

Add 1/2 cup shredded Parmesan and 1/2 cup shredded pecorino cheese

GRANDMA’S PESTO
Basil leaves . No stems
. 4 oz . 100 gm . 1/4 lb or 2 cups packed
1/2 tsp salt
1/4 tsp white pepper
1 large clove garlic

Ingredients
1-¾ cup Whole Milk
1 stick Unsalted Butter
¼ cups Sugar
5 cups All-purpose Flour
1 Tablespoon Active Dry Yeast
2 teaspoons Kosher Salt
3 Tablespoons Melted Unsalted Butter, For Brushing On Rolls

Preparation Instructions
1. Combine the milk, butter, and sugar in a medium saucepan over medium heat, just until the butter is melted.
2. Meanwhile, combine the flour, yeast, and salt in the bowl of an electric mixer fitted with the dough hook. With the mixer on low speed, slowly add the warm milk mixture and mix for about 30 seconds, until the dough begins to come together. Increase the mixer speed to medium and mix for another 5 minutes, until the dough forms a smooth ball.
3. Transfer the dough to a lightly floured work surface and shape into a ball. Place in a lightly oiled bowl and cover with a clean dish towel. Let rise in a warm, draft-free area for about 1 hour, until doubled in volume.
4. Punch the dough down and transfer to a lightly floured work surface. Divide the dough into 16 pieces and form each piece into a compact ball. Spray a 9-inch square baking dish with nonstick cooking spray. Arrange the rolls in the pan and cover with the dish towel. Let rise for another 45 minutes, until puffy.
5. Meanwhile, preheat the oven to 350°F. Bake the rolls for 12 to 15 minutes, until golden brown. Remove from the oven and brush the rolls with the melted butter. Serve warm.

Copied from:  https://www.facebook.com/NowYourCookin?ref=stream

Original recipe from Martha Stewart

1/4 cup water
1 1/2 cups milk
1/2 ounce active dry yeast
4 ounces melted butter
2 large eggs
2 Tablespoons granulated sugar
1 1/2 Tablespoons Kosher salt
6 to 6-1/2 cups of AP flour
Extra soft butter to butter the sides of the bowl and baking dish
1 egg for egg wash
Heat the milk and water to 110°F. Whisk the yeast into the heated milk and water. Let sit for 5 minutes, it should become frothy and bubble.

Add the butter, eggs, sugar and salt to a large bowl, whisk in the milk and yeast mixture.

Add the flour one cup at a time, creating a shaggy dough.

This can be done in a mixer with a dough hook but the final kneading will have to be done by hand so you don’t burn out your machine. unless, or course, you have a really heavy-duty mixer. I don’t stress my Kitchen-Aid stand mixer with the final kneading. Initial mixing yes, but not the final knead.
on a lightly floured surface, turn out the dough and knead until it is smooth and elastic. Form it into a nice round ball.

Butter the inside of a large bowl, Roll the dough ball to cover the surface with butter then place the ball in the bottom of the bowl. Cover with plastic wrap that has been also oiled to prevent the rising dough from sticking to the wrap as it rises.

Allow to rise in a warm place until the dough has doubled in size. This may take 1-1/2 to 2 hours.

Punch down the dough and divide the dough in half.

Roll each dough ball into an even rope
and cut even size rolls. Weigh each roll to weigh 1.70 ounces. Lightly roll them to shape into balls.

Butter a 9 x 12 baking pan. Place each roll in rows 4 x 6, allowing a small bit of space between each roll. This space will fill in as the rolls rise. Cover with oiled plastic wrap.

Allow to rise again, until doubled in size.
Once the roll pan is full, you will have some left over dough.

This dough is perfect for some amazing cinnamon rolls!

Roll the dough into a rectangle. Mix some soft butter with some brown sugar and cinnamon to make a paste. ( Make sure it tastes good.)

Spread the butter cinnamon mixture over the rolled out dough. Sprinkle the surface with pecans or walnuts.

Roll the dough into a tight cylinder. Pinch the seam closed.

Using a serrated blade, cut 2″ sliced from the roll. Place them cut side up (and down) in a well-buttered baking pan so the sides barely touch.
use a pan large enough to fill with the sliced cinnamon rolls.

Allow these to double in size.

Baking yeast rolls and cinnamon rolls:

Pre-heat the oven to 375°F

Mix 1 egg with water to make an egg wash. Brush the surface of the rolls with egg wash just before putting them in the oven.

Bake the rolls for 25-30 minutes, rotating the pan half way through for even baking.

The rolls are done when they are golden brown.

Remove from the oven and allow them to cool for at least 15 minutes before serving.

Any leftovers?

Make bread pudding!