Friday, May 28, 2010
Y:38-40 big cookies
4 1/2 C. flour
4 t. baking soda
1 t. salt
½ lb. butter
1 C. veg. shortening
3 C. sugar
4 eggs,room temp.
1 T. vanilla
1 c. sugar
2 T. cinnamon
Combine and sift dry ingredients
Cream butter, shortening & sugar. Add eggs one at a time, then vanilla.
Gently add flour mixture.
Roll golf ball size dough balls in sugar cinnamon mixture. Bake at 350 for 14 minutes.
*dough can be refrigerated up to 48 hours before baking.
Shape and roll in cinnamon sugar
Space on a baking sheet
Thursday, May 27, 2010
3 leeks, thinly sliced & washed well or 1 large onion, diced
5 carrots, diced
1 large celery heart, diced (include all the leaves)
1 T. olive oil
1 4 oz. can tomato paste
2 T. finely minced fresh rosemary
1 T. minced fresh thyme
3 cloves garlic, well smashed
1 bunch well-washed leafy greens: kale, collard, or chard
1 lb. green beans, cut into one inch pieces
1 c. fresh peas or cooked white beans or any other suitable vegetable
1 T. salt
3 qts. water
Sauté leeks (or onions), carrots & celery until soft in olive oil. Add herbs, tomato paste & garlic, give it a good stir & add water. Simmer for 45 minutes. Add greens, beans, peas & salt and simmer for 20 more minutes.
For the people in the house who didn’t overdo it over the weekend:
Garnish each bowl with a toasted (or stale) piece of crusty bread, a swirl of extra virgin olive oil and 1/8 C. grated parmesan cheese.
Wednesday, May 26, 2010
Good, Good Pizza Dough
1 1/3 C. warm water
1/4 C. milk
1 T. dry yeast
3 C.ish AP flour
1 t. salt
1 T. honey
2 T. olive oil
Pour warm water into a bowl. Add milk & yeast. Let rest for 2 minutes. Add flour, salt, honey & olive oil.Knead dough until smooth. Rub the dough with olive oil, place in a bowl, cover & let the dough rise to double. This will take about 1 1/2 hours.
1 can San Marzano tomatoes, seeded & diced
2 cloves garlic thinly sliced lengthwise
1/2 C. olive oil
small bunch basil leaves, roughly chopped
Heat saute pan then add oil, followed by garlic, tomato and basil. Season with salt.
This is one third of the dough rolled and put on a large floured peel.
Slide onto a pre-heated stone & cook until it looks like this!
Brown one 5 lb. lamb shoulder in a large rondeau.
Add mirepoix: 1 carrot, 2 celery ribs & 1 onion diced
Add 3 cups red wine, 3 cups chicken stock, 2 t. good salt & a small bunch of thyme. braise in the oven un-covered for about 5
hours at 325.
Sunday, May 23, 2010
I have been testing banana bread recipes for the Teen Boot Camp that I will teach this summer. The camp is intended to teach teens how to cook the basics. I wanted a good simple recipe that involves little baking skill. My Wed. Pro Class has given it the big thumbs up, so here it is. ENJOY!
1&1/4 C. AP flour
1 C. Sugar
1 t. Baking Soda
1/2 t. Salt
2 lg. or 3 sm. Ripe Bananas
1/2 C. Oil
1/4 C. Buttermilk (you can actually omit to be dairy free)
1 T. Vanilla Extract
Pre-heat oven to 330 degrees. Grease 9-inch loaf pan.
Combine flour, sugar, soda & salt. Give it a good mix.
In a separate bowl, mash bananas then add eggs, oil, buttermilk & vanilla.
Gently mix the dry ingredients with the wet. Pour into pre-pared loaf pan. Bake for about one hour or until a toothpick inserted into the middle of the bread comes out clean.