Sunday, August 28, 2011

Slow Cooker: Pot Roast

I have said it once and I will say it again, slow cookers are freakin awesome! For this pot roast, there was only 10 minutes of prep. Then it cooked all day while I was on campus, and I came home to a wonderful smelling house.  Slow cookers are awesome.

Friday, August 26, 2011

Lemon Glazed Buns

Congrats to my friend Meloy for passing her dissertation proposal! I made these for her talk. They turned out quite nice. The original recipe had some errors in it such as not being clear in how much sugar was needed so I just did it to taste. And the glaze did not have enough lemon juice, so I just added juice to the sugar until it got to a texture I liked. The original recipe also called for just the lemon glaze, but I thought they needed something else. I added some berry sauce left over from my Brie Bites and that totally put it over the top. This is probably one of my favorite things to make now.


Buns
4 c. sifted flour
1/4 c. sugar
1 tsp. salt
2 sticks unsalted butter
1 pkg. active dry yeast
1/4 c. warm water
1 c. milk
2 eggs, beaten

Glaze
2 Tbsp. lemon juice (roughly...I did this to a texture where it was still on the stiff side but melted on the buns)
3 c. confectioners sugar

Buns
1. Preheat oven to 400 F degrees

 

2. In a small saucepan warm the milk over medium heat until bubbles form around the edges. Remove from the heat, stir in the butter and allow to cool.


3. Sprinkle the yeast in the warm water and stir. Set aside for 10 minutes.

 

4. In a large bowl mix the flour, sugar and salt. Stir in the yeast water, milk and eggs and make sure everything is well combined.


5. Cover the bowl with plastic wrap and place it in the refrigerator.

 

6. Divide the dough in half and roll out each half on a well-floured surface. Roll each slice up tightly and slice it into 1-inch thick slices.
7. Bake on a cookie sheet for roughly 12 minutes, or until cooked through.

Glaze
8. In a small mixing bowl combine the lemon juice and confectioners sugar.

 

9. Once the rolls have cooled spread a little glaze over each one.
10. Stuff face!


Original Recipe

Thursday, August 25, 2011

Pesto Swirl Bread

This is the first time I have ever made bread that was not in a bread machine. I have also had bad luck with yeast in the past so I was a little nervous when making this. But it turned out quite well. I put way more pesto than stated, but in my opinion you can never have too much pesto.  

Pesto Bread
1/4 c. warm water
1 package dry active yeast
3/4 c. buttermilk, heated to lukewarm
1/4 c. extra virgin olive oil
2 3/4 c. flour
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1/3 c. basil pesto

1. In stand mixer bowl, combine the yeast and warm water and let sit for 5 minutes (until it starts to foam/bubble).


2. Add the dough hook attachment and add to the yeast the buttermilk, oil and all dry ingredients except pesto.


3. Mix on lowest speed for 1 minute to combine and then on speed 2 for 5 minutes.  (If it is too dry, add 1/2 tbsp or so of warm water, or if the dough is sticking to the bowl, add flour, 1/2 tbsp at a time if needed).


4. Form the dough into a ball, spray the bowl with non-stick spray or some olive oil, put the dough back in the bowl, cover it with a towel and let it rise for an hour or until doubled in bulk.


5. When doubled, remove dough and place on floured board and roll into a rectangle approximately 9 x 13 inches (do the best you can).


6. Brush with pesto and roll up like a jellyroll, pinching seam and ends firmly to close (roll the shorter side, the roll should be the right size to fit in your loaf pan).


7. Cut the roll in half lengthwise and braid the two sections over each other, keeping the pesto side up at all times.


8. Place into greased 9 x 5 inch loaf pan. Bake in a preheated 375 degree oven for 30 minutes or until done and hollow-sounding when tapped.


9. Stuff face!


Thanks Katie for bringing over your stand up mixer!!!

Original Recipe

Wednesday, August 17, 2011

Brie Bites with Berry Sauce

It has been a while since I have gotten to play around in the kitchen. I have had this recipe in my "need to try soon" pile. For me the name says is all. Cheese wrapped in puff pastry then baked and drizzled with some yummy raspberry/blueberry sauce...sounds good to me.

Berry Sauce:
1.5 c. pomegranate juice
1 c. raspberries
1 pint fresh blueberries
1/2 c. balsamic vinegar
1.5 c. granulated sugar

Brie Bites:
7 oz. brie
1 roll of puff pastry dough, thawe
1 Tbsp. unsalted butter
 
Berry Sauce:



1. In a medium saucepan over medium-high heat, combine the pomegranate juice, raspberries, blueberries, and balsamic vinegar.


2. Bring the mixture to a simmer, and then reduce the heat to medium.
3. Add the granulated sugar and continue to simmer, stirring occasionally, until thickened (45 minutes roughly).
4. Once to your desired, strain the mixture through a fine-mesh sieve, pushing on the mixture to get as much liquid out as possible.


5. Return the mixture to the saucepan and continue to simmer for about another 10 minutes.


Brie Bites: 


6. Cut puff pastry into 12 equal size portions.
7. Cut brie into small enough pieces so they can be fully covered by the puff pastry.


8. In a sauté pan over medium heat, melt the butter.
9. Once melted, toast the Brie Bites, flipping every few minutes, until toasted and crisp on each side.


10. Drizzle berry sauce over the pastries and top with extra blueberries and raspberries.
11. Stuff face!!!

Original Recipe

Saturday, August 6, 2011

Chocolate Bark

I know it's a little early to start doing Halloween recipes, but I couldn't help myself. I recently moved and came across my Halloween cookbooks while unpacking. I started flipping through one and saw this simple recipe and thought, what the hell. All the stores are putting out the Halloween stuff early, so why not start cooking it early too?


1 package (12 oz.) semisweet chocolate
candy corn
dry roasted sun flower seed kernels


1. Prep an 8 inch pan by lining it with foil.


2. Melt package of semisweet chocolate using a double boiler (or a pan in a pan).


3. Pour melted chocolate into pan.


4. Top with candy corn and sun flower kernels (spaced evenly).


5. Place in the refrigerator for roughly an hour until chocolate hardens.
6. Remove from foil and cut into squares.


7. Stuff face.

Thursday, August 4, 2011

Grilled Pork Loin Chops

Tonight, my boyfriend and I decided to try out our new grill and make some grilled pork loin chops. 

 

I do not have much of a recipe for this one. We took some pork loin chops and seasoned them with salt and pepper.


 



We made several sides to add to our fabulous meal. First was some black beans mixed with a little garlic, bay leaves, and a little season all. We mixed the beans with some yellow rice made with safforn and a some corn.


 

All in all, it was a very good meal. And a little Cottonmouth from Swamp Head Brewery made it even better.


Time to stuff face!