Sunday, December 27, 2009
Beautiful buns. | King Arthur Flour - Bakers’ Banter
Beautiful buns. | King Arthur Flour - Bakers’ Banter: "These Onion Buns are perfect for burgers—just in time for grilling season."
Monday, December 14, 2009
Friday, December 11, 2009
Best Pizza Dough
Thanks to King Arthur Flour:
Our Favorite Pizzas
The following pizza crust recipe, which we developed for our catalogue (and also featured in our Baking Sheet, in the guise of a double-crust "portable" pizza) begins with a poolish, or starter. This, to us, makes the quintessential crust -- brown, crackly, chewy and delicious, not just a soggy cardboard-like base for toppings. The few days we spent testing the various toppings below were quite exciting for our fellow King Arthur employee-owners; not only would that great pizza-parlor aroma fill the building, we brought down tray after tray of hot, fragrant squares of pizza topped with all kinds of different ingredients. Truly, there was something for everyone. (And everyone asked for the recipe, which is always a good sign!)
Poolish
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup water
1/8 teaspoon instant yeast
Combine all of the ingredients, in a medium-sized mixing bowl or the pan of your bread machine, mix till everything comes together, then cover (cancel your bread machine) and let rest overnight, or for about 6 to 12 hours. (You can certainly do this early in the morning and have the starter ready for late-afternoon pizza baking.)
Dough
3/4 cup water
2 1/4 cups King Arthur Unbleached All-Purpose Flour
4 teaspoons Pizza Dough Flavor* (optional, but delicious)
1 teaspoon instant yeast*
1 1/4 teaspoons salt
1 teaspoon sugar
1 tablespoon olive oil (or garlic oil, basil oil, or another flavored oil of your choice)
Manual/Mixer Method: In a large mixing bowl, combine the poolish with the water and flour, mixing just till the dough begins to come away from the sides of the bowl. Cover the bowl, and allow the dough to rest for 20 minutes. Add the remaining dough ingredients, and knead the dough with an electric mixer for about 5 minutes, or until it's semi-smooth. If you're kneading by hand, transfer the dough to a lightly oiled work surface, and knead the dough till it's semi-smooth, about 7 minutes; give yourself (and the dough) a couple of minutes' rest midway through. The reason this dough isn't kneaded to its full development is that it will continue to develop -- i.e., the gluten will continue to become strong and elastic -- as the dough goes through its first fermentation. By the time you're ready to bake it, it should be just right -- developed just enough to give you a chewy, nicely risen crust without toughness.
Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 1/2 hours, turning it over to redistribute the yeast about midway through the rising period. When fully risen, it should be just about doubled in bulk.
Bread Machine Method: Place the water and flour into the pan of your bread machine with the poolish, program the machine for Manual or Dough, and press Start. As soon as the dough is cohesive, cancel the machine and allow it to rest for 20 minutes. Add the remaining dough ingredients, program for manual or dough, and press Start. After about 7 or 8 minutes, when the dough has formed a ball but it's still somewhat rough-looking on the surface, cancel the machine. Place the dough in a lightly greased bowl, and allow it to rise as indicated above.
Transfer the dough to a lightly greased work surface, and divide it in half. Shape each half into a round or oval; if you like relatively thick-crust pizza, begin with a 9-inch round; for thinner crust, make a larger pie. If you've got a baking stone, set the pizzas on a piece of parchment cut roughly to shape. If you're going to be baking the pizza in a pan, place them on a lightly greased or parchment-lined baking sheet. Cover the pizzas with an acrylic dough cover or lightly greased plastic wrap, and allow them to rest while you preheat your oven to 500°F and prepare your toppings. (If you want an ultra-thin crust pizza, skip this resting period and put the pizza directly into a preheated oven; just make sure you've got your toppings ready.)
If you're using a baking stone (and we highly recommend it for pizza), use a giant spatula or peel to transfer the pizza and parchment to the stone. If you're using a baking sheet, place the sheet on the lower rack of your oven. Allow the pizza to bake for 4 minutes, then remove it from the oven and add the toppings. Return the pizza to a middle oven rack (unless you want its bottom really blackened), and bake for an additional 8 minutes, or until the crust is golden brown and the toppings are bubbly. Remove the pizza from the oven, and serve as soon as possible. Yield: two 10-inch thick-crust pizza, or two larger thinner-crust pizzas.
Thanks to King Arthur Flour:
Our Favorite Pizzas
The following pizza crust recipe, which we developed for our catalogue (and also featured in our Baking Sheet, in the guise of a double-crust "portable" pizza) begins with a poolish, or starter. This, to us, makes the quintessential crust -- brown, crackly, chewy and delicious, not just a soggy cardboard-like base for toppings. The few days we spent testing the various toppings below were quite exciting for our fellow King Arthur employee-owners; not only would that great pizza-parlor aroma fill the building, we brought down tray after tray of hot, fragrant squares of pizza topped with all kinds of different ingredients. Truly, there was something for everyone. (And everyone asked for the recipe, which is always a good sign!)
Poolish
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup water
1/8 teaspoon instant yeast
Combine all of the ingredients, in a medium-sized mixing bowl or the pan of your bread machine, mix till everything comes together, then cover (cancel your bread machine) and let rest overnight, or for about 6 to 12 hours. (You can certainly do this early in the morning and have the starter ready for late-afternoon pizza baking.)
Dough
3/4 cup water
2 1/4 cups King Arthur Unbleached All-Purpose Flour
4 teaspoons Pizza Dough Flavor* (optional, but delicious)
1 teaspoon instant yeast*
1 1/4 teaspoons salt
1 teaspoon sugar
1 tablespoon olive oil (or garlic oil, basil oil, or another flavored oil of your choice)
Manual/Mixer Method: In a large mixing bowl, combine the poolish with the water and flour, mixing just till the dough begins to come away from the sides of the bowl. Cover the bowl, and allow the dough to rest for 20 minutes. Add the remaining dough ingredients, and knead the dough with an electric mixer for about 5 minutes, or until it's semi-smooth. If you're kneading by hand, transfer the dough to a lightly oiled work surface, and knead the dough till it's semi-smooth, about 7 minutes; give yourself (and the dough) a couple of minutes' rest midway through. The reason this dough isn't kneaded to its full development is that it will continue to develop -- i.e., the gluten will continue to become strong and elastic -- as the dough goes through its first fermentation. By the time you're ready to bake it, it should be just right -- developed just enough to give you a chewy, nicely risen crust without toughness.
Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 1/2 hours, turning it over to redistribute the yeast about midway through the rising period. When fully risen, it should be just about doubled in bulk.
Bread Machine Method: Place the water and flour into the pan of your bread machine with the poolish, program the machine for Manual or Dough, and press Start. As soon as the dough is cohesive, cancel the machine and allow it to rest for 20 minutes. Add the remaining dough ingredients, program for manual or dough, and press Start. After about 7 or 8 minutes, when the dough has formed a ball but it's still somewhat rough-looking on the surface, cancel the machine. Place the dough in a lightly greased bowl, and allow it to rise as indicated above.
Transfer the dough to a lightly greased work surface, and divide it in half. Shape each half into a round or oval; if you like relatively thick-crust pizza, begin with a 9-inch round; for thinner crust, make a larger pie. If you've got a baking stone, set the pizzas on a piece of parchment cut roughly to shape. If you're going to be baking the pizza in a pan, place them on a lightly greased or parchment-lined baking sheet. Cover the pizzas with an acrylic dough cover or lightly greased plastic wrap, and allow them to rest while you preheat your oven to 500°F and prepare your toppings. (If you want an ultra-thin crust pizza, skip this resting period and put the pizza directly into a preheated oven; just make sure you've got your toppings ready.)
If you're using a baking stone (and we highly recommend it for pizza), use a giant spatula or peel to transfer the pizza and parchment to the stone. If you're using a baking sheet, place the sheet on the lower rack of your oven. Allow the pizza to bake for 4 minutes, then remove it from the oven and add the toppings. Return the pizza to a middle oven rack (unless you want its bottom really blackened), and bake for an additional 8 minutes, or until the crust is golden brown and the toppings are bubbly. Remove the pizza from the oven, and serve as soon as possible. Yield: two 10-inch thick-crust pizza, or two larger thinner-crust pizzas.
Saturday, October 24, 2009
How to Make Cheesy Bacon Deviled Eggs: 7 steps - wikiHow
Cheesy Bacon Deviled Eggs: 7 steps - wikiHow
There are several ways to make deviled eggs. Use this method to make a hearty bacon and cheese mixture.
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[edit] Ingredients
* 6 hard-boiled eggs, peeled and cut lengthwise
* ¼ cup Mayonnaise or Salad Dressing
* ½ teaspoon mustard
* 1/8 teaspoon salt
* ¼ teaspoon ground black pepper
* 1/4-1 cup of shredded cheese
* 1/4-1/2 cup of crumbled bacon, cooked
* Paprika for garnish
[edit] Steps
1. Prepare hard boiled eggs.
2. Peel the eggs completely, trying to avoid making nicks in the white of the egg (unless this is just a treat for yourself).
3. Cut the eggs in half lengthwise.
4. Pop out the egg yolks in a small bowl and mash with a fork.
5. Add mayonnaise, mustard, salt, pepper, and crumbled bacon and mix thoroughly.
6. Add shredded cheese and lightly mix.
7. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
[edit] Tips
* An alternative to spooning the mixture into the egg whites is to take a sandwich bag and cut the corner. Then put your mixture in the bag and fill boiled egg halves. This method can make it it a lot easier to fill and not so messy.
* A nice touch is a little paprika sprinkled on the top to give it color. For a bit of zing you can dash Cajun spice, ground red pepper or old bay lightly.
[edit] Warnings
* Try not to stir the cheese in too much. You want the shredded cheese to just slightly be mixed in.
There are several ways to make deviled eggs. Use this method to make a hearty bacon and cheese mixture.
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Egg Salad Recipes
Egg Salad Recipes That You Will Love. See Us Today!
www.recipehound.com EZ Cracker™ - Seen On TV
Perfect For Hard Boiled Eggs. Strip Shells In Seconds. No Mess No Fuss!
EZCracker.com Best Cheese Recipes
Delicious Best Cheese Recipes Tasty Best Cheese Recipes
VeganChef.com/Recipes.htm Fertility Preservation
More babies born from cryopreserved eggs than any other U.S. program.
www.fertilityjacksonville.com
Hide these ads
Show Ads
[edit] Ingredients
* 6 hard-boiled eggs, peeled and cut lengthwise
* ¼ cup Mayonnaise or Salad Dressing
* ½ teaspoon mustard
* 1/8 teaspoon salt
* ¼ teaspoon ground black pepper
* 1/4-1 cup of shredded cheese
* 1/4-1/2 cup of crumbled bacon, cooked
* Paprika for garnish
[edit] Steps
1. Prepare hard boiled eggs.
2. Peel the eggs completely, trying to avoid making nicks in the white of the egg (unless this is just a treat for yourself).
3. Cut the eggs in half lengthwise.
4. Pop out the egg yolks in a small bowl and mash with a fork.
5. Add mayonnaise, mustard, salt, pepper, and crumbled bacon and mix thoroughly.
6. Add shredded cheese and lightly mix.
7. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
[edit] Tips
* An alternative to spooning the mixture into the egg whites is to take a sandwich bag and cut the corner. Then put your mixture in the bag and fill boiled egg halves. This method can make it it a lot easier to fill and not so messy.
* A nice touch is a little paprika sprinkled on the top to give it color. For a bit of zing you can dash Cajun spice, ground red pepper or old bay lightly.
[edit] Warnings
* Try not to stir the cheese in too much. You want the shredded cheese to just slightly be mixed in.
Monday, September 21, 2009
Wednesday, September 9, 2009
Wednesday, September 2, 2009
Thursday, August 27, 2009
Thursday, August 20, 2009
Monday, August 3, 2009
Caribbean Stew. Recipe Contest Winners - The Old Farmer's Almanac
Recipe Contest Winners - The Old Farmer's Almanac
Second Prize in the 2008 Ethnic Recipe Contest<
Caribbean Stew
1 teaspoon olive oil
2 pounds lean ground meat (beef, pork, lamb, turkey, or chicken)
salt and pepper, to taste
3 cloves garlic, peeled
1 or 2 large onions, diced
1 bay leaf
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
6 cups broth (beef, chicken, or vegetable)
4 carrots, peeled and chopped into bite-size pieces
3 stalks celery, coarsely chopped
2 large potatoes, peeled and cut into bite-size pieces
2 plantains, peeled and cut into bite-size pieces
1-1/4 cups dried lentils, rinsed and drained
1 can (28 ounces) crushed tomatoes, with liquid
Heat the oil over medium-high heat in a large pot. Add the meat, season to taste with salt and pepper, and cook until browned, stirring frequently. Add the garlic, onions, bay leaf, paprika, oregano, ginger, and cayenne pepper. Cover and cook until the onions are tender, stirring occasionally, about 10 minutes. Add the broth, carrots, celery, and potatoes. Bring to a boil and cook 5 to 10 minutes, then reduce the heat to medium. Add the plantains, lentils, and crushed tomatoes. Simmer for about 30 minutes, or until the lentils are cooked.
Makes 6 to 8 servings.
-Heather Cave, Kansas City, Missouri
Find more great recipes on our site.
Second Prize in the 2008 Ethnic Recipe Contest<
Caribbean Stew
1 teaspoon olive oil
2 pounds lean ground meat (beef, pork, lamb, turkey, or chicken)
salt and pepper, to taste
3 cloves garlic, peeled
1 or 2 large onions, diced
1 bay leaf
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
6 cups broth (beef, chicken, or vegetable)
4 carrots, peeled and chopped into bite-size pieces
3 stalks celery, coarsely chopped
2 large potatoes, peeled and cut into bite-size pieces
2 plantains, peeled and cut into bite-size pieces
1-1/4 cups dried lentils, rinsed and drained
1 can (28 ounces) crushed tomatoes, with liquid
Heat the oil over medium-high heat in a large pot. Add the meat, season to taste with salt and pepper, and cook until browned, stirring frequently. Add the garlic, onions, bay leaf, paprika, oregano, ginger, and cayenne pepper. Cover and cook until the onions are tender, stirring occasionally, about 10 minutes. Add the broth, carrots, celery, and potatoes. Bring to a boil and cook 5 to 10 minutes, then reduce the heat to medium. Add the plantains, lentils, and crushed tomatoes. Simmer for about 30 minutes, or until the lentils are cooked.
Makes 6 to 8 servings.
-Heather Cave, Kansas City, Missouri
Find more great recipes on our site.
Thursday, April 23, 2009
Monday, April 13, 2009
Friday, February 27, 2009
Saturday, January 24, 2009
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