Wednesday, August 30, 2006

Zucchini Walnut Bars with Buttercream Frosting


3 eggs
2 cups sugar
1 cup vegetable oil
2 1/4 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
dash of salt
3 tsp vanilla (real, NOT imitation)
2 cups grated zucchini
3/4 cup chopped nuts

Beat eggs, sugar and oil well. Stir in other ingredients. Bake in a 15 x 17 pan at 350 degrees for 20-25 minutes. Cool.. This recipe makes a lot. Good for work or a church supper.

Frosting

1 stick butter
1 8 ounce package cream cheese
1 tsp vanilla
1/2 cups powdered sugar.

Cream butter, cheese and vanilla until mixed, then beat in sugar until smooth.

Friday, August 25, 2006

Breakfast Pizza with Cornmeal Crust

Breakfast Pizza with Cornmeal Crust
h/t to What's for Sunday Breakfast? for the concept.

* cornmeal crust pizza dough (see recipe below) for 1 sixteen inch pizza.

*3/4 to 1 cup of your favorite salsa
*4 eggs, scrambled with 3 tablespoons of milk and salt & pepper added and cooked in 3 teaspoons of melted butter
*1 cup cup of good quality, spicy, breakfast sausage, cooked and crumbled (can substitute Chorizo, if desired)
*8 ounces of shredded pepper jack/cheddar/mexican blend
*pickled jalapenos (or plain jalapenos, you wimp :-) amount to taste

Preheat the oven and pizza stone to 400 degrees Fahrenheit. Pre-bake the pizza crust for about 5 minutes. Remove carefully from the oven and top with the salsa. Next, evenly sprinkle the cooked scrambled eggs and sausage (cooked and drained) over the salsa. Top with shredded cheese and jalapenos. Bake at 400 degrees for another 10-15 minutes or until the cheese is melted and bubbly and the crust is golden around the edges. Serves 3-4 hungry people.

NOTE: I've had friends short on time make this with the frozen Vicolo Corn Meal Pizza Crust Shells (available at Whole Foods Markets) Bake the topped frozen shell on a preheated pizza stone (400 degrees) for 10-20 minutes. Makes two 8 inches pizza or cut recipe toppings in half.

Cornmeal Pizza Dough
h/t Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family,

SERVINGS
Makes one 16-inch, two 12-inch, four 8-inch or eight 4-inch pizzas

INGREDIENTS
1/8 teaspoon sugar
1 1/4 cups warm water (105 degrees F. to 115 degrees F.)
2 1/4 teaspoons active dry yeast
1 cup unbleached white flour
1 1/2 cup whole wheat flour
2/3 cup fine yellow cornmeal
1 teaspoon salt
1 teaspoon red pepper flakes, or to taste, optional
3 1/2 tablespoons extra-virgin olive oil

PREPARATION
1. In a small bowl, add the sugar to the water and sprinkle the yeast on top. Stir to dissolve and let stand for 5 minutes until foamy.

2. In a large mixing bowl, combine well 1 cup plus 1 tablespoon of the unbleached white flour with the wheat flour, cornmeal, salt, and red pepper flakes. Make a well in the center of the flour mixture. Pour in the yeast mixture and the oil, and using a wooden spoon, vigorously stir the flour into the well. Begin at the center and work slowly outward, until the flour mixture is incorporated and the dough just begins to come together.

3. Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough gently, pressing down with the heels of your hands and pushing the dough away from you before partially folding it back over itself. Use a dough scraper to pry up bits of dough that stick to the work surface. Shift the dough a quarter turn and repeat. As you knead, gradually add just enough of the remaining flour until the dough is no longer sticky; you may not need all of it. Continue to knead until the dough is smooth and shiny, with good elasticity, about 10 to 15 minutes more. The dough should feel springy and be slightly moist. Too much kneading may result in a tough crust.

4. Oil a large bowl, shape the dough into a smooth ball, and place the ball in the bowl. Turn to coat the dough with the oil, cover the bowl with plastic wrap, and set aside to rise until it doubles in size, about 90 minutes.

5. Punch the dough down and use within 2 hours. (If you are not going to use the dough within 2 hours, turn it into an oiled bowl to coat again, tightly cover with plastic wrap, and refrigerate. When the dough has doubled again, in about 5 to 8 hours, punch it down, re-cover it, and leave it in the refrigerator. You can punch it down a total of 4 times, but after that, it gets tough. Use the dough within 32 hours or wrap tightly in plastic wrap and freeze for up to 4 months.)

6. Break the dough into equal pieces for smaller pizzas or keep whole for a large pizza.

7. Use your hands or a rolling pin to shape the ball of dough on a lightly floured surface. Press and stretch it gently to the desired shape and thickness. The thinner the crust, the crispier it will be.

8. Leave the dough to rest, about 15 minutes, or place in the refrigerator for thinner crust (because the dough doesn't rise as much in the refrigerator), until you're ready to prepare. A 400 degree oven usually works well.

Prebake on preheated pizza stone for 5 minutes, then carefully remove, place toppings on and bake another 10-20 minutes (watch carefully, ovens vary) until crust is golden around the edges and the cheese is bubbly.

Cornmeal Crust Pizza with herbs and pepperoni

Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family,

SERVINGS
Makes one 16-inch, two 12-inch, four 8-inch or eight 4-inch pizzas

INGREDIENTS
1/8 teaspoon sugar
1 1/4 cups warm water (105 degrees F. to 115 degrees F.)
2 1/4 teaspoons active dry yeast
1 cup unbleached white flour
1 1/2 cup whole wheat flour
2/3 cup fine yellow cornmeal
1 teaspoon salt
1 teaspoon red pepper flakes, or to taste, optional
3 1/2 tablespoons extra-virgin olive oil

PREPARATION
1. In a small bowl, add the sugar to the water and sprinkle the yeast on top. Stir to dissolve and let stand for 5 minutes until foamy.

2. In a large mixing bowl, combine well 1 cup plus 1 tablespoon of the unbleached white flour with the wheat flour, cornmeal, salt, and red pepper flakes. Make a well in the center of the flour mixture. Pour in the yeast mixture and the oil, and using a wooden spoon, vigorously stir the flour into the well. Begin at the center and work slowly outward, until the flour mixture is incorporated and the dough just begins to come together.

3. Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough gently, pressing down with the heels of your hands and pushing the dough away from you before partially folding it back over itself. Use a dough scraper to pry up bits of dough that stick to the work surface. Shift the dough a quarter turn and repeat. As you knead, gradually add just enough of the remaining flour until the dough is no longer sticky; you may not need all of it. Continue to knead until the dough is smooth and shiny, with good elasticity, about 10 to 15 minutes more. The dough should feel springy and be slightly moist. Too much kneading may result in a tough crust.

4. Oil a large bowl, shape the dough into a smooth ball, and place the ball in the bowl. Turn to coat the dough with the oil, cover the bowl with plastic wrap, and set aside to rise until it doubles in size, about 90 minutes.

5. Punch the dough down and use within 2 hours. (If you are not going to use the dough within 2 hours, turn it into an oiled bowl to coat again, tightly cover with plastic wrap, and refrigerate. When the dough has doubled again, in about 5 to 8 hours, punch it down, re-cover it, and leave it in the refrigerator. You can punch it down a total of 4 times, but after that, it gets tough. Use the dough within 32 hours or wrap tightly in plastic wrap and freeze for up to 4 months.)

6. Break the dough into equal pieces for smaller pizzas or keep whole for a large pizza.

7. Use your hands or a rolling pin to shape the ball of dough on a lightly floured surface. Press and stretch it gently to the desired shape and thickness. The thinner the crust, the crispier it will be.

8. Leave the dough to rest, about 15 minutes, or place in the refrigerator for thinner crust (because the dough doesn't rise as much in the refrigerator), until you're ready to top the pizza.

Note from B - Bake as per your regular pizza recipe. (several are on my sidebar).

I topped with the thinnest coat of tomato sauce, perhaps 3 tablespoons, LOTS of cheese, pepperoni and a sprinkling of dried Italian herbs. It's a crisp/tender crust that paired well with the herbs and cheese.

Tuesday, August 22, 2006

Bacon Waffles


from www.joythebaker.com
Brown Sugar Bacon Waffles

For the Bacon

10 slices of bacon

1/4 cup brown sugar

Preheat oven to 375 degrees F. Spray a baking sheet with non stick cooking spray and line with foil. Arrange bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping. Once cool, chop the bacon into bite size bits and set aside.

For the Waffles

3 cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup brown sugar

2/3 cups canola or grapeseed oil

4 large eggs

2 teaspoons vanilla extract

2 1/2 cups buttermilk


Set up your waffle iron on a level, clean surface and turn on to preheat.

In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon bites. Stir. Try not to over mix the batter or the waffles will become tough. It’s ok if a few lumps remain in the batter.

Cook according to your waffle machine instructions.

Serve with maple syrup and strawberries.

Thursday, August 17, 2006

Shrimp Eggs Benedict - Home on the Range Style

Eggs Benedict Home on the Range Style   
  • Water
  • 1/4 cup distilled vinegar, divided
  • 3 large eggs
  • 1 tablespoon unsalted butter
  • 6 slices bacon
  • 3 plain English muffins split
  • HOLLANDAISE SAUCE, recipe follows
  • 2 teaspoons finely finely chopped fresh flat-leaf parsley leaves
  • Zarina Bellas Hot and Sweet Green Sauce (to taste)

Directions

Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
While the eggs are poaching, cook the bacon in a skillet until tender crisp. Drain the bacon grease but do not wipe down the pan (leaving just a smidgen of leavings in there). Cook the shrimp until done (or buy pre cooked shrimp and reheat).
To serve, toast the English muffin halves and divide them among plates (this makes three, I can usually eat just one, some folks will want two).
Here is the good part but it is optional: To add a little kick to these I add a couple drops of Zarina Bellas Hot and Sweet Green sauce to just a teaspoon or so of softened butter (just enough butter to spread the hot and sweet around) and smear that on the toasted muffin before assembly. It adds a nice oomph to these eggs benedict without overpowering. The sauce is American made, by a lady in Pensacola and her husband. Good products.
https://www.juniordavis.com/zarinabella/news.asp
Top each half with a slice of bacon or two and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the parsley. Serve immediately.
  • Hollandaise Sauce
  • 1/2 cup plus two tablespoons unsalted butter
  • 1 large egg yolks
  • 1 tablespoons cold water
  • 1 1/2 teaspoon strained freshly squeezed lemon juice, plus more as needed
  • 1/2 teaspoon kosher salt
  • Freshly ground white pepper or a pinch of cayenne pepper
In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.
Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.
In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.
Yield: about 3/4 cup. Enough for three servings.

Chocolate Bourbon Brownies


Bourbon Brownies

1 1/2 sticks UNSALTED butter
3 1/2 ounces good quality unsweetened chocolate, chopped fine
1 ounce bittersweet chocolate, chopped fine
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon real vanilla (not imitation please)
2 to 3 tablespoons bourbon
3/4 teaspoon salt
1 cup all purpose flour (whole wheat pastry flour can be substituted)

Preheat oven to 350 degrees F. Line an 8 inch metal baking pan with foil and spray foil with cooking spray. This will make removal of the brownies easier.

Melt butter in a saucepan set over medium heat. When butter starts to melt and coats pan bottom, add unsweetened chocolate and reduce heat to LOW. Stir constantly until the chocolate is melted. Add the granulated sugar to melted chocolate and continue to stir over low heat for one or two minutes. Remove and let cool, while you prepare the rest of it.

Beat eggs with an electric mixer for 3 minutes (eggs should be very light). Add brown sugar to eggs and continue beating for another two minutes. With mixer going, add melted chocolate mixture to egg mixture. Scrape sides of bowl down and beat in vanilla, bourbon and salt. Add the flour and stir just until mixed. (do not over mix, there may be some small lumps in the batter, which is typical with brownies).

Pour into pan the pan and bake for 26-28 minutes. Do not overcook. Brownies usually look a little undercooked when finished.

Let cool on wire rack until room temperature, then transfer to the refrigerator to chill for a 2-3 hours or overnight. The chill time is important as the texture of these brownies will improve as they sit, and the bourbon flavor has time to fully develop, although it is very subtle.

Lift from pan and cut into small squares.

Glaze (optional)

4 (1-ounce) semisweet chocolate baking squares
1/4 cup butter

Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Spread on warm (not hot) brownies.

Wednesday, August 16, 2006

Venison Meat Sauce

1 pound venison or ground beef
1/4 pound Spicy Jimmy Dean or Bob Evans ground breakfast sausage.
28 oz can crushed tomatoes
19 oz can plain tomato sauce
1 tsp ground black pepper
½ tsp salt
2 tsp oregano
2 tsp basil
¾ tsp cinnamon
¾ tsp nutmeg
1 finely grated large carrot
2 tbsp brown sugar
½ cup red wine
3-4 drops Scoville Brothers Singing Smoke hot sauce
4 oz maple cured bacon, chopped into small pieces and fully cooked to crisp.

Simmer all the ingredients except the wine and the meats, for about an hour. Then add the meat which has been cooked and drained and the wine. Cook on low, covered, for another 30 minutes (or you can just cook the whole thing all day on low in a crockpot). Just before serving, finish the sauce by adding . . .

¼ cup whipping cream
(do NOT whip it first. . . . on great, now I have that song "whip it good" in my head and it won't go away, 80's flashbacks are the worst).

Serve over 1 ½ pounds fresh pasta, cooked. Top with grated Parmesan.

Biscuit Recipes

Best Buttermilk Rolled Biscuits
Ingredients

2 c. flour
4 1/2 tsp. double acting baking powder
3/4 tsp. salt
4 Tbsp. butter
2/3 c. buttermilk, plus a bit extra
Directions

Preheat oven to 450 degrees.

Mix together the dry ingredients. Cut in the butter until it is in small flakes or balls. I do this by hand with a fork, because you don’t want the butter mixed in too completely. This is very important for the flakiness.Gradually stir in the 2/3 c. buttermilk. Do not overmix. With biscuits you want to mix as little as necessary to preserve the flakiness.

If the dough has pulled together into a soft dough, you have added enough liquid. If not, splash a bit extra buttermilk in (maybe 1 or 2 tablespoons worth) and mix just enough to form a soft dough.

Turn out onto floured board and knead very gently 6 to 10 times.

Form into a ball; roll out to about 1/2" thickness.

Using a 2" biscuit or cookie cutter, cut biscuits out. Mush scraps back together gently and cut more biscuits.

Place biscuits on an ungreased cookie sheet. Bake in a preheated 450 degree oven for 12 to 15 minutes, until golden brown on top.

Serve hot and enjoy!



Drop Biscuits


Best Dropped Biscuits

Makes 4 large biscuits. Wrap any leftovers in foil to reheat with supper.

Dry Ingredients

1 1/4 cups self rising flour
1 teaspoon sugar
1/4 teaspoon baking soda
4 tablespoons Crisco

Wet ingredients

1/2 cup milk, to which you add 1 and 1/2 teaspoon lemon juice. Let sit 5-10 minutes.

Stir dry ingredients and cut Crisco into it with a pastry cutter (or a couple of forks) until it resembles course meal. Make a small "dent" in the flour in the bowl in which you will pour the milk.

Add milk mixture to the well in the center of the dry mixture all at once. Stir with a spatula, JUST until the flour is incorporated and dough pulls away from the side of the bowl. 4-6 gentle stirs is all it should take. DO NOT overmix. The less you handle it, the more tender it will be.

Using that same spatula, drop dough onto a lightly greased (or use PAM) cookie sheet. Bake at 475 F. for 9-11 minutes. The top will still be fairly light colored, but the little peaks will look dark brown and the bottom will be done quite nicely.

Remove, brush with 1 tablespoon of melted butter and drizzle with fresh honey.


LOWER TRANS FAT VERSION (NOT low fat).

Do not add Crisco. Melt 4 tablespoons of real, unsalted butter in the microwave after you've done the dry and wet ingredients. Pour the melted butter into the cup of milk which should be very cold. Let sit a few minutes, stirring, until the butter starts to congeal again (should look like grainy soup). Then add to dry mixture. This does not reduce the fat content but makes the TRANS fat content much less, with little difference in texture or flavor. Best Buttermilk Biscuits
(from firefly at I live on a farm)
Ingredients

2 c. flour
4 1/2 tsp. double acting baking powder
3/4 tsp. salt
4 Tbsp. butter
2/3 c. buttermilk, plus a bit extra
Directions

Preheat oven to 450 degrees.

Mix together the dry ingredients. Cut in the butter until it is in small flakes or balls. I do this by hand with a fork, because you don’t want the butter mixed in too completely. This is very important for the flakiness.Gradually stir in the 2/3 c. buttermilk. Do not overmix. With biscuits you want to mix as little as necessary to preserve the flakiness.

If the dough has pulled together into a soft dough, you have added enough liquid. If not, splash a bit extra buttermilk in (maybe 1 or 2 tablespoons worth) and mix just enough to form a soft dough.

Turn out onto floured board and knead very gently 6 to 10 times.

Form into a ball; roll out to about 1/2" thickness.

Using a 2" biscuit or cookie cutter, cut biscuits out. Mush scraps back together gently and cut more biscuits.

Place biscuits on an ungreased cookie sheet. Bake in a preheated 450 degree oven for 12 to 15 minutes, until golden brown on top.

Serve hot and enjoy!

Friday, August 11, 2006

Guinness Braised Bambi Bratwursts


recipe adapted from From Recipezcar

  • 2 lbs ground deer meat (ground)
  • 2 lbs pork butt (ground)
  • 1 large onion minced
  • 1/2 teaspoon sugar
  • 2 1/2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1 teaspoon caraway seed
  • 1/2 teaspoon ground sage
  • 1 teaspoon marjoram
  • 1 teaspoon pepper
  • 2/3 cup milk
  • casings, soaked in water for two hours and rinsed thoroughly (place casing end over tap and letting water run through)

  • Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people). Place casing end over stuffing tube and hold.Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
  • Tie end off.
  • Push meat thru steadily, filling casing.
  • Let sausage coil as you fill.
  • Gently pinch casing and twist 3-4 times.
  • Grill or simmer 20-30 minutes in a cast iron pan with about two thirds of a bottle of guinness poured in to glaze it until well done.

Wednesday, August 2, 2006

Bacon Wrapped Filet with Blue Cheese and Pan Roasted Mushrooms with Fennel and Demi Glace

from Nugget Markets web

Bacon Wrapped Filet with Blue Cheese with Pan Roasted Mushrooms with Fennel and Demi Glace


Serves two (no Barkley, you are NOT the second person).

Bacon Wrapped Filet

Two pieces applewood smoked bacon,
two beef filets
toothpicks
blue cheese or gongonzola

Preheat oven to 350°F.

wrap filets with a piece of bacon, securing with toothpick.

Heat olive oil over medium-high heat in a medium-sized cast iron skillet. Season filets with kosher salt and cracked black pepper; let sit for 10 minutes. Heat olive oil on medium high heat. When pan almost smoking, add filets carefully to hot oil, browning each side for two minutes

Transfer skillet to oven and roast in pan for 12 minutes (medium-rare, adjusting a minute or two each way for medium or rare). Remove from oven; let stand 2-3 minutes. Be sure to pull toothpicks out of each filet before serving! Top filets with a tablespoon or two of crumbled cheese or gorganzola if you don't like blue cheese and serve atop Pan-Roasted Mushrooms with Fennel and Demi Glace. .

Serve with your favorite Merlot or dry red wine.

Pan-Roasted Mushrooms With Fennel and Demi Glace

Ingredients

  • 1 cup of sliced fresh mushrooms
  • ¼ fresh fennel bulb, sliced thin lengthwise
  • 1 small shallot, sliced thin lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 6 ounces Beef Demi-Glace, * made ahead and served fresh or thawed from frozen
  • 2 tablespoons red wine
  • 1, 3-inch sprig fresh rosemary, leaves removed and chopped coarse
  • Kosher or sea salt and cracked black pepper to taste

Preparation

Heat 2 tablespoons olive oil in a small skillet over medium heat. Add fennel bulb and roast; stir occasionally for 4-5 minutes – fennel will begin to brown nicely. Next, add shallots and mushrooms and cook, stirring occasionally, an additional 4-5 minutes. Pour thawed demi-glace and red wine directly into fennel mixture; simmer together for 10 minutes while the steaks roast. Sprinkle in rosemary, reserving a small amount for use as garnish, and cook an additional 2 minutes; season to taste with salt and pepper. (If you're good at timing, you can do this before and during the steak cooking, otherwise, make first and remove from heat and keep warm).

*Demi Glace -- the true French demi glace involves vegetables, 10 POUNDS of veal bones, two days time and some wine. Here is a compromise, one that is much easier, and though a professional chef might disagree, it's close. You can also buy demi glace products. Demiglace Gold from a company in Akron, Ohio is the best I've found and can be found in some stores nationwide. Here is a good American version made with beef.

From Saveur Cooks Authentic American (Canada, UK), by the editors of Saveur Magazine

Ingredients:

1/4 lb. finely chopped bacon
1 medium yellow onion, peeled and chopped
1 carrot, peeled and chopped
1/4 cup flour
2 Tbsp. tomato paste
10 sprigs parsley
2 bay leaves
2 sprigs thyme
2-1/2 quarts (10 cups) beef stock

Instructions:

Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours. Strain sauce, discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2-1/2 hours, then strain.

(Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.)

Tuesday, August 1, 2006

Chocolate Malt Muffins

Chocolate Malted Muffins
adapted from King Arthur Flour's Whole Grain BakingMuffin Batter

1 cup barley flour

1/2 cup whole wheat flour or white whole wheat

1/2 cup unbleached bread flour

3/4 cup unsweetened cocoa powder

1/4 cup (1-1/4 ounces) malted milk powder

1 cup packed light or dark brown sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt4 Tablespoons (1/2 stick, 2 ounces) unsalted butter, melted1-1/4 cups (10 ounces) buttermilk2 large eggs1 teaspoon vanilla extract1 cup (6 ounces) chocolate chipsGlaze6 Tablespoons (2-3/4 ounces) packed light or dark brown sugar2 Tablespoons (5/8 ounce) malted milk powder2 Tablespoons (3/8 ounce) unsweetened cocoa powder1 Tablespoon corn syrup1/4 cup (2 ounces) plain yogurt1/2 teaspoon vanilla extractPreheat the oven to 375 degrees. Lightly grease or use cooking spray on a muffin tin or line with papers and coat the papers with nonstick spray.To Make The Batter: Whisk together the flours, cocoa, malted milk powder, brown sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, whisk together the butter, buttermilk, eggs and vanilla. Stir the wet ingredients into the dry, mixing until the batter is evenly moistened. Stir in the chocolate chips.Scoop the batter into the prepared pan. Bake the muffins until you can smell the chocolate and a cake tester inserted in the center comes out clean, 23-25 minutes. Don't over-bake! Remove from the oven and allow the muffins to cool in the pan for 2 minutes, then turn them onto a rack to finish cooling.To Make The Glaze: Place all the ingredients in a small saucepan. Bring to a simmer, stirring occasionally, then remove from the heat and drizzle over the tops of the cooled muffins.

Bourbon Sausage Gravy with Biscuits

Original recipe comes from Kate at http://www.accidentalhedonist.com. This version leaves out the fresh onions and uses dried.


  • 3/4 lb. ground sausage
  • 4 oz. Bourbon
  • 5 Tablespoons All Purpose Flour
  • dash of salt and some ground pepper
  • 1/2 teaspoon dried onion
  • 3 cups Whole Milk
  • dried parsley
In a large skillet, add the ground sausage and onion, as well as 2 ounces of the bourbon. Fry the sausage over medium heat until brown but not overcooked. Remove the sausage with a slotted spoon (to drain) and set aside. Pour off all but 2-3 Tablespoons of grease in the pan. Return pan to medium-low heat and add flour, a tablespoon at a time, using a whisk to stir vigorously until a roux forms, scraping the bottom of the pan, being careful not to burn. Reduce heat to low and let the roux cook for just 2-3 minutes. (do not increase heat from low yet). Add milk in a very slow stream, whisking the whole time. After adding about 2 and a half cups, turn heat back to medium, and continue cooking, stirring constantly until thickened. Stir in sausage and 2 more ounces of bourbon and cook to desired thickness, adding some or all of the remaining half cup of milk if you like a thinner gravy.

Serve on hot biscuits with a dash of dried parsley and salt and pepper to taste.

Two Ingredient Biscuits


A perfect base for the gravy. These biscuits are fairly plain, if I were to eat them on their own I might add a bit of sugar, but they bake up tall and light, and hold up well to a gravy (or soup or stew) As far as making them - knead only til they hold together, and avoid using too much flour on your board, the "wetter" the dough the more tender it will be.

INGREDIENTS

  • 2 cups self-rising flour
  • 1 cup heavy cream
In a large bowl, combine the flour and cream. Turn out onto a floured surface; knead gently for a minute (or until no longer sticky). On a floured surface, roll or pat dough to a 1/2-in. thickness. Cut into 3-in. biscuits. (if you don't have a biscuit cutter use a small juice or beverage glass upside down). Place on a greased baking sheet. Bake at 450 degrees F for 8 to 10 minutes.

Note: If you don't have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour.

Red Pepper and Potato Frittata



A filling, colorful frittata. Perfect for a hunters breakfast, with or without bacon on the side, between slices of a dense, chewy bread for lunch or with salad for dinner.
INGREDIENTS
  • 12 large eggs
  • 2 cups shredded smoked cheddar cheese
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 1/4 cup olive oil
  • 1 medium sweet onion, roughly chopped
  • 4 cloves garlic,roasted and  finely chopped
  • 1 medium red potato, cut into big chunks
  • 2 medium red peppers, thinly sliced
  • 1/4 cup finely chopped fresh basil
  • 1/8 teaspoon Scoville Brothers Rockin Red hot sauce
INSTRUCTIONS
  1. Heat the broiler on high and arrange a rack in the middle.
  2. Whisk eggs, 1 cup of the cheese, salt and pepperin a large bowl until eggs are smooth; set aside.
  3. Heat oil in a large, castiron over medium-high heat. When it shimmers, add onion and garlic and season with salt and freshly ground black pepper.. Cook, stirring occasionally, until tender, about 4 minutes. Add potato and cook, stirring occasionally, until edges become tender, about 4 minutes. Add bell peppers and cook, stirring occasionally, until just tender, about 8 minutes. Add basil and stir to incorporate.
  4. Pour the egg mixture over vegetables and reduce heat to medium low. Cook until eggs are set around the outer inch of the pan, about 10 to 15 minutes. Sprinkle remaining cheese evenly over the frittata and place under the broiler until puffed, golden, and the cheese is completely melted and lightly browned, about 3 to 5 minutes. Let sit 5 minutes before serving.