Mmmmmm...Bagels!!!

As I was whiling away some time on Pinterest the other day, I bumped into a recipe for New York Style Bagels.  I'm not normally interested in making yeast raised products due to the fact that I cannot seem to get a recipe to work.  I can't tell you how many loaves of bread I've ruined!  Also, I LOVE LOVE LOVE the bagels you get at Safeway - crusty outside and chewy and soft inside.  What's not to love with that and why on earth would I want to even bother doing this when I can get perfect bagels at the store?

But for some reason, I felt the need to give this recipe a shot.  Boy am I glad I did, too!  Crusty, chewy, tender, great bread flavor.  This are on the "definitely doing this again" list!

New York Bagels

This recipe makes 12 bagels

Ingredients

Water		1 cup
Salt		1 tsp
Sugar		2 TBSP
Bread Flour		3 cups
Active Dry Yeast		2+1/4 tsp

Directions

Baker's Note: If an egg bagel is preferred, reduced water to 3/4 cup and add 1 egg at room temperature.

 

Combine yeast, 1 cup flour, salt and sugar. Heat water to 120º to 130º F.

Standard Mixer Method
Combine dry mixture and water in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Rising, Shaping, and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 parts and each part into 3 pieces. On lightly floured surface, shape each piece into a smooth ball. Punch a hole in the center with a finger. Pull dough gently to make a 1 to 2-inch hole. Heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning once. Remove with a slotted spoon. Place on a greased cookie sheets. Brush tops with 1 slightly beaten egg white; sprinkle with poppy or sesame seeds. Bake in preheated 375º F oven 20 to 25 minutes or until golden brown. Remove from cookie sheets; cool.

Patio Daddio's Orange Chicken

So we stopped at the store the other day to grab some things for the Monster cookies recipe and were haggling over what to make for dinner.  I was so hungry for hamburgers but alas, they were not to be had.  Steve wanted to make his make his Orange Chicken - a delicious recipe but decidedly not what I wanted that night.  Because he said he would cook that night, I decided to capitulate and we could have burgers another night. 

I am so glad I didn't insist on burgers!  The chicken was tender and flavorful and actually pretty darn healthy because he used boneless, skinless chicken breasts.  To quote Steve, "...but how fun is that?"  There really isn't a recipe, per se, but more of a list of ingredients and his written instructions on how to cook it.  Without further ado:

Orange Chicken, Patio Daddio style

3 boneless, skinless chicken breasts
Flour
olive oil
salt & pepper
Chardonnay (or chicken broth if you don't want to use wine)
half an onion, chopped
couple handfuls of sliced mushrooms
minced garlic - a tablespoon (it's a lot so you can always cut back if you prefer less)
Thin sliced orange (I like mine super thin but you can slice as you'd like)

"OK, for the healthy version use 3 boneless, skinless chicken breasts.... but how fun is that? I brown them with flour coating in a hot pan with olive oil.... salt and pepper the chicken.... brown them well on each side. After they brown on each side, pour in about a 1/4 of a bottle of chardonnay, add half an onion and a couple handfuls of sliced mushrooms, 1 tablespoon of minced garlic, at least one half of an orange thinly sliced (lay slices over chicken after adding everything else), add teaspoon of course Kosher salt and fresh ground pepper to taste. Cover and turn down to simmer for about 45 minutes. I cook fettuccine and pour the sauce in the pan over the pasta. Works out pretty well!"

Everyone LOVES this recipe. I have often thought that maybe once the chicken is done cooking, of removing it from the pan and stirring some orange marmalade into the sauce for some sweetness or, instead of mixing in marmalade, thickening the sauce with a little cornstarch slurry.  I have never tampered with it though as I am perfectly happy to eat this awesomeness as is.

Enjoy!

Homemade Smoked Goodness Pizza

I'm not sure what's gotten into us around here but we have decided that we need to make our own pizza.  This just isn't something we usually do as we really enjoy a good Papa Murphy's  Cowboy pizza, but something moved us and away we went.

I headed to Pinterest to drum up a good crust recipe.  An hour of searching led me to this one, a Tarte Flambee. After looking at the recipe and realizing that I had to let it sit overnight, I decided to just run to the store and grab something easy for dinner. 

When I got to the store, I decided to grab some yeast so I could make the dough eventually.  I ran across a package of  Fleischmanns Pizza Crust Yeast with no rising, etc.  Sounded like a good deal to me!  It was back on for dinner!  I grabbed the things the girls wanted (pineapple, Canadian bacon, black olives) and what we wanted (heads of garlic, smoked cheddar cheese, mushrooms) and some sauce and mozzarella. 

The pizza itself is quick to bake and easy to assemble, but the prep work for the Smoked Goodness pizza was pretty darn time-consuming.

On Christmas day, Steve smoked slabs of onions to go with dinner since he had the smoker going to make smoked salmon.  Those bad boys had a date with my pizza!


I used the recipe on the back of the yeast package OR you could just use a Boboli crust if you're a cheater. I par-baked the crust for about 8 minutes because we wanted a little bit crispy crust.**

Grab a whole head of garlic and cut off the top. Place in a small baking dish, top with olive oil, salt and pepper and bake at 400 degrees for 30 minutes or so, until the cloves are soft when squeezed. Let cool. When cooled, squeeze the cloves out of the head into a dish. Mash with a fork and add olive oil, salt and pepper to season.

Cook 5 slices of bacon (that's all I had or it would've been more) and cut into pieces.

Slice up as many mushrooms as you want on your pizza.

Shred up some mozzarella and smoked cheddar.

Pizza sauce. You can make your own or you can pop open a jar of Ragu pizza sauce.

Okay, now you're ready to assemble:
Spread mashed garlic onto par-baked crust. Top with a couple of tablespoons of pizza sauce, or more, depending on what you're hungry for. I thought it was a shame to cover all that amazing garlic goodness with tomato sauce so I just did a little bit of sauce.
Top with a layer of cheese, then bacon, onion, and mushrooms. Top with a thin layer of mozzarella then a layer of smoked cheddar.

Bake for about 10 more minutes. I like my crust crispy and my cheese starting to brown.

The crust on the pack of yeast made at least a 14" pizza for Steve and I and the same for the girls, although it was a pretty rustic looking thing. I baked it on my Pampered Chef pizza stone, too, so it got good and done.

The flavor combinations were AMAZING!  The roasted garlic plus the smoked onion, smoky bacon, and smoked cheddar were SO good. 

Mangia!

**NOTE
I didn't like the quick crust.  It was VERY easy but it was also pretty tasteless and not at all what we were looking for in a crust.  I want some chew and a good bite.  I don't want thick or gummy.  Definitely going with the tarte flambee recipe next time.  (Headed to the kitchen now to make the dough for tomorrow!)

I've been baking a ton of cookies because of Christmas and I have been so hungry for these.  I didn't make them because they didn't seem Christmas-y enough to me so I held off until now.  There are a lot of ingredients in here and these babies are chewy and chocolatey and peanut buttery and all kinds of yummy.  

They're quick to mix  (recipe says 20 minutes - took me about 10) but they seemed to take forever to bake!  In looking at the yield on the recipe just now, it says these should yield 5 dozen.  I got just over 3 dozen.  Hmmm...the baking time was longer because my cookies were, apparently, giant!

Baking time/yield aside, these were DELICIOUS!  Even a smaller one is like a complete meal!

Monster Cookies

Ingredients

• 3 cups quick oats (not instant)
• 1/2 cup flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon, ground
• 1 cup butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 1-1/2 cups creamy peanut butter
• 2 eggs
• 2 teaspoons Spice Islands Vanilla Extract
• 1 package (12 ounces) semi-sweet chocolate chips
• 1 cup candy-coated chocolate pieces
• 1 cup raisins (optional)

Directions

Preheat oven to 350°F.

Combine quick oats, flour, baking soda and cinnamon in a medium bowl; set aside.

Cream butter and sugars in a large mixing bowl. Add peanut butter and mix well.  Mix in eggs and vanilla until well blended.  Stir in oat mixture.  Fold in chocolate chips, candies and raisins.  Drop 1-1/2 inch dough balls onto ungreased cookie sheet and bake for 12 minutes.  Cool slightly and remove from pans.

Quick Facts

Prep Time
20 minutes
Bake Time
12 minutes


Yields: 5 Dozen

Broccoli Cheddar Rice "Muffins"

Since I'm home in the morning with the girls and able to pack their lunches, I can make sure they have more nutritious lunches than what they can buy at school or what they might pack for themselves (bread, chips, and M&Ms are NOT a balanced lunch.) 

We get up earlier than we need to so there is no rush in the morning.  That gives me time to make them hot items to go in their thermoses.  A lot of the time they want leftovers or chicken noodle or tomato soup.  They love turkey wraps,  pretzel roll sandwiches, or the traditional PB & J.  But if I want to really make their day, I start digging in the fridge for leftover rice and they know what's coming. 

(photo and recipe courtesy of http://recipesquickandeasy.blogspot.com/2012/11/baked-cheddar-broccoli-rice-cups.html)

Throw together some chopped broccoli, shredded cheddar, rice, an egg or two, some ranch dressing, and a mini muffin tin and you have some tasty goodness.  The mini muffins fit nicely in the thermoses and 4 muffins is perfect for an 11 or 9 year old.  Throw in a Cutie orange, a water bottle, a few crackers and you have a good lunch that makes them happy.

Not only are these good for lunch, but they're a great appetizer when you have friends over or if you're going to a potluck.  Making them in a standard size muffin tin is perfect for a dinner, too. Just add a salad and you've got a complete meal.

I always make as many of these as I can.  The girls will gladly take them for lunch  as many times a week as they can and I love them for breakfast!

Broccoli Cheddar Rice "Muffins"

Ingredients:

1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below.  I always use leftover jasmine rice that I cook specifically for this purpose.)

1 cup chicken stock (not needed if you're using leftover rice)

1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out (I always use fresh or leftovers)

3/4 cup shredded cheddar cheese, divided

1/4 cup Homemade Ranch Dressing or store bought

2 eggs, lightly beaten

1/2 teaspoon salt and freshly ground pepper to taste

Prepare rice as directed on package, substituting stock for water.  Place cooked rice in a large bowl and let cool slightly.  Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese.  Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Comfort food at its finest!

Last weekend I was pretty in need of some comfort food and hit Pinterest for some inspiration (you can find me at my pinterest page).  I knew I wanted something starchy, something cheesy, something different, a new variation on mac and cheese or grilled cheesy goodness.  After searching high and low, I realized it was something potato that I was craving;  And boy-howdy did I find it!  Everyone, meet the Tartiflette:

chunks of tender potato, bacon, onion, cream, thyme, onion, white wine, and an almost impossible to find French cheese,  Reblochon, a "stinky" washed-rind cheese from the region of France bordering Italy and Switzerland called the Rhone-Alpes.

According to purists, this cannot be called a tartiflette unless it has the Reblochon cheese baked on it.  I took that as a personal challenge to find this stupid cheese...that was until I found it at $45/lb in Seattle.  Um...yeah...not going to happen.  So what to substitute?

After reading numerous message boards regarding possible substitutes, each with purists posting and admonishing that NO CHEESE CAN BE SUBSTITUTED,  I found a place where there were several suggestions: Gruyere, Super Sharp Cheddar, Swiss.  But I wanted a cheese that would melt into the potatoes and other complimentary ingredients rather than forming a crust on top.  I took the characteristics of the Reblochon - minus the stinky part - and decided that Brie would be my choice.

Call me odd, but after pondering a bit, I really wanted that stinky characteristic in there, too, for as close to authentic as possible.  So now the search was on for something to augment the Brie for the stink factor.

Further research on washed-rind cheeses led me to a page with many options, Raclette, Taleggio, Epoisses, Limburger, Muenster.  Armed with a list of possible stinky alternatives, I headed to the store with the best possible cheese selection.  Raclette? Nope. Taleggio? Nope. Epoisses? Nope. Limburger? Yes.  Muenster? Yes.  I picked up the Muenster and it just didn't seem right.  Too firm and no smell at all.  That left...Limburger.  Are you like me and think of Pepe Le Pew and the Limburger cheese and its horrible stench?   I picked up the package and put it to my nose and it did not disappoint.  Standing in the store, I just started laughing, loud! I could smell that stuff through all of the packaging!  The girls were with me and they both wanted a snort, too, and both swore it was GROSS!!  Into the cart it went along with a wheel of baby Brie.  A few other ingredients were tossed into the cart and we were on our way to some cheesy, oozy goodness!

Preparation was uneventful until I got to the Limburger. (you saw that coming, right?)  I peeled the package off and it was DEFINITELY smelly.  I sliced a piece and tasted it and I'll be darned if it didn't taste like it smelled. (HA! Surprise, right?)  I cut the cheese in half, thinking half would be good.  After trimming the rind and smelling that stuff, I just couldn't put all of it in the dish with all the other amazing ingredients.  I ended up using 1/4 of the piece and mixing it in with the Brie, hoping it would blend well and not stick out.

Into the oven it went, steaks went onto the grill, and green beans were prepped for steaming.  Dinner went onto plates and I overheard Faith and Lily arguing,
Faith: Lily!  Did you fart?
Lily: NO!
Faith: Yes you did!  It stinks!
Me: Girls, it's the cheese.
Both: Oh...

Good times in gastronomy!

The steak was good but THE POTATOES!  The amazing flavor of the cheese melted into the wine/bacon/onion goodness was beyond compare!  Mopping up the melty goodness with some crusty sourdough bread was heaven!  The steak was superfluous at this point.  I would have been happy to eat potatoes, bread and possibly beans (just for the health aspect.)  It was a thumbs up from everyone for dinner!

The Limburger was so strong and I likely won't use it again, although I've paid for it and probably should find something to do with it, but you can GUARANTEE that we'll be eating this again very soon.

The recipe (from this website)

Tartiflette

Recipe adapted from Gourmet Traveller
 
*Ingredients*
50 ml olive oil
1 onion, finely chopped
100 g. lightly smoked bacon cut into matchsticks
125 ml dry white wine
6 waxy potatoes, such as desiree, cut into small cubes (leaving skin on)
100 ml pouring cream
250 g. Reblochon or any other washed-rind cheese
Fresh thyme, for decoration (optional)

1.Preheat oven to 180°C. Heat oil in large deep-sided frying pan, add onion and bacon and cook over low heat until onion is soft (5-10 minutes), add wine and cook until evaporated (2-3 minutes). Add potato and cook until tender (10-15 minutes), then season to taste. Add cream, cook for 1 minute and remove from heat.

2.Lay half the potato mixture in an 8 cup-capacity casserole or two 4 cup-capacity baking dishes, scatter over half the cheese, then repeat with remaining potato mixture and cheese. Bake until dish is golden and bubbling and potato is tender (30-45 minutes). Serve immediately with plenty of crusty bread.

Homecoming!

Several weeks ago I got a call from my son asking if he could move back with us.  He's been living with his dad across the country since 2006, so my immediate reaction was YES!!!

He arrived on the 23rd and I of course let him pick his dinner of choice.  It was a gorgeous day so grilling would have been perfect! steaks? chicken?  ribs? Anything you want, bub! 

I should have known what his choice would be but was surprised when he answered "Goulash, Mom."

YES!! That old family friend.  Full of comfort and good memories of growing up and lots of carb-y, meaty goodness!  Also did some fresh green beans, steamed (and seriously, WHY are fresh green beans $3/lb in JULY?  Shouldn't they be in season?), and some Texas Toast garlic bread.

It's always good to have my boy young man home again!

I got a little over-zealous with the goulash, making enough for at least two entire meals for 5 people.  In our house, that means one meal and many lunches/breakfasts/late night snacks.

Goulash
Serves~12

1.5 lbs ground beef
1 lb bag macaroni (I think it was only a lb but it said 11 servings)
1 medium onion, small diced
2-28 oz cans diced tomatoes
2 cans of water
3 Tbsp tomato paste
Garlic salt and powder, to taste
Pepper to taste

Brown ground beef and onion in dutch oven.  Season with garlics and pepper.  Stir in macaroni, tomatoes and tomato paste and water.  Let cook until macaroni is cooked to desired doneness.