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Master Sweet Dough: bonappetit.com

17 Apr

Master Sweet Dough: bonappetit.com.

Garlic, Oregano, and Lemon Vinaigrette: bonappetit.com

17 Apr

Garlic, Oregano, and Lemon Vinaigrette: bonappetit.com.

Signature Pretzel Bread

11 Mar

Signature Pretzel Bread.

Famous Barr French Onion Soup

3 Mar

Famous Barr’s French Onion Soup Recipe #607
One of St. Louis’s favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store’s restaurant for this famous soup. Enjoy! Famous-Barr’s French Onion Soup
by Bill Hilbrich

4½ hours | 40 min prep

SERVES 16 , 4 quarts

5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson’s)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
French baguette (optional)
swiss cheese (optional) or gruyere cheese (optional)

Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
(The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil.
Dissolve flour in remaining 1 can broth.
Stir into boiling soup.
Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
If desired, pour into ovenproof crocks or bowls.
Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.

Carmel Cake

31 Jan

Cake:

2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 stick (4 oz) unsalted butter, softened

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature 30 minutes

1 cup well-shaken buttermilk

Caramel Glaze:

1 cup heavy cream

1/2 cup packed light brown sugar

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

Make cake:

Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line bottom with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Make glaze:

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Linguine With Tomatoes, Lemon, Chile and Crab

26 Mar
From Miss Dahl’s Voluptuous Delights: Recipes for Every Season, Mood, and Appetite by Sophie Dahl

Ingredients

1/2 cup cherry tomatoes
Sea salt
1 clove of garlic
1/2 red chile, deseeded and finely chopped
3 tablespoons olive oil
Juice and zest of 1 lemon
3/4 cup cooked fresh crab meat
6 ounces whole wheat or spelt linguine
Chopped fresh parsley, for garnish

Directions

  1. Cut the tomatoes and sprinkle them with a little sea salt.
  2. In a mortar and pestle, crush the garlic and chile into a red pulp. (If necessary, add a little sea salt to help grind the two together.)
  3. Mix in the olive oil, lemon juice, and zest. Add the crab to the mix if your mortar and pestle is big enough; if not, transfer everything to a slightly bigger bowl.
  4. Cook the pasta until it’s al dente; drain, then pour the crab mixture and tomatoes over and sprinkle with parsley as desired.

Serves 2.

mac n cheese

10 Nov

You will need:

8oz Vermont Cheddar

8oz Tillamook Extra Sharp Cheddar

2oz Smoked Gouda

1 Can Cream & Mushroom Soup

1Pint Heavy Whipping Cream

4oz Sour Cream

Freshly Ground Black Pepper

Seasoning Salt

1 Small Bag of Large Elbow Macaroni [1lb]

Directions:

Bring a stock pot of salted water to a boil, and add macaroni. Cook until al dente.

Add mushroom soup, whipping cream, sour cream, and 75 % percent of your finely grated gouda, vermont cheddar, and regular cheddar mixture [reserve the rest to sprinkle on top of the dish] to a medium saucepan on low heat. Cook just until all cheese has melted, making sure to stir continuously.

In a medium casserole dish [13×9], add your noodles then pour the sauce over them and mix well.

Add freshly ground black pepper & seasoning salt to taste.

Sprinkle the remainder of your cheese mixture on top of your dish, cover with foil and cook on 350 degrees for 25-35 minutes.

Remove the foil, then place the dish in the broiler for about 2-3 minutes

Let sit for about 10-15 minutes..and serve

Almond and raspberry tarts

24 Oct

Makes: 24

Prep: 35 min.

Chill: 30 min.

Bake: 25 min.

Cool: 5 min.

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup ground slivered almonds
1/2 cup butter
1 egg yolk, slightly beaten
1/4 cup butter, softened
1 3-ounce package cream cheese, softened
2 tablespoons granulated sugar
1 egg
1/4 teaspoon finely shredded orange peel
1 tablespoon orange juice
1/4 cup seedless red raspberry or blackberry preserves
Powdered sugar
Raspberries or blackberries (optional)

1. Stir together flour, 1/4 cup granulated sugar, and 1/4 cup of the ground almonds in a medium bowl. Cut in 1/2 cup butter with a pastry blender until pieces are pea-size. Stir together egg yolk and 1 teaspoon water; gradually stir egg mixture into flour mixture. If necessary, add 1 to 2 teaspoons more water until dough clings together. Gently knead the dough just until a ball forms. Wrap dough in plastic wrap and refrigerate for 30 to 60 minutes or until dough is easy to handle.
2. Meanwhile, for filling, beat 1/4 cup softened butter, cream cheese, and 2 tablespoons granulated sugar in a small bowl with an electric mixer on medium speed until the mixture is light and fluffy. Beat in egg, shredded orange peel, and juice, scraping side of bowl occasionally. Stir in the remaining 1/4 cup ground almonds. Set filling mixture aside.
3. Preheat oven to 325F. Grease twenty-four 1-3/4-inch muffin cups. Divide dough into 24 equal pieces; shape pieces into 1-inch balls. Place balls in prepared muffin cups. Press dough evenly on the bottoms and up the sides of the muffin cups.
4. Spoon about 1/2 teaspoon preserves into each pastry-lined cup. Spoon almond filling over preserves. Bake in preheated oven about 25 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Transfer tarts to wire rack and cool completely.
5. Just before serving, lightly sprinkle tarts with powdered sugar and, if desired, top each with a berry. Makes 24 cookies.
6. To store: Place tarts in a single layer in an airtight container; cover. Refrigerate for up to 3 days or freeze for up to 1 month. Thaw tarts, if frozen, before serving.

Strawberry Cupcakes from Mop Top Maven

19 Sep

Recipe Ingredients:

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Directions:

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Icing Ingredients:

Makes enough for 1 dozen cupcakes.

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

Directions:

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream

13 top contaminated fruits and veggies

5 Sep
Buy these items Organic only

Peaches
Apples
Bell peppers
Celery
Nectarines
Cherries
Potatoes
Pears
Lettuce
Grapes
Strawberries
Tomatoes
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