Irene Doyle's Bran Muffins
Pour 1c boiling water over 180g Bran Buds.
Cream together 1/2c butter and 200g sugar. Mix in 2 eggs, 1 pint buttermilk, 2 1/2 tsp soda, 1/2 tsp salt, and 375g flour.
Bake about 20 min at 400*F.
Sunday, August 19, 2018
28 July 2018
Angel Fart Biscuits (Yeasted Biscuits)
3.25c flour (500g)
3tsp powder
2T sugar (25g)
5g instant yeast
3/4tsp salt
25g buttermilk powder
1.25c water
6T butter
Mix, let rise in fridge overnight, or up to 3 days.
Fold 3x, cut out, and let rise til doubled. Bake at 425*F 10-15 minutes.
3.25c flour (500g)
3tsp powder
2T sugar (25g)
5g instant yeast
3/4tsp salt
25g buttermilk powder
1.25c water
6T butter
Mix, let rise in fridge overnight, or up to 3 days.
Fold 3x, cut out, and let rise til doubled. Bake at 425*F 10-15 minutes.
22 July 2018
Lemon Curd
170g juice (from 5-85g lemons
72g sugar
76g eggs
4T salted butter
So far, best lemon curd ever!
170g juice (from 5-85g lemons
72g sugar
76g eggs
4T salted butter
So far, best lemon curd ever!
Saturday, July 28, 2018
21 July 2018
Mushroom-Green Veg Pizza for 2
Master Pizza Dough, 2 balls
1 pint sliced mushrooms, sauteed
1c blanched peas (or blanched broccoli florets or shaved asparagus, whatever your heart desires)
1/4tsp red pepper flakes
Fontina-Parmesan Cream (Milk Street, modified, halved)
90g cold heavy cream
2-2.5oz Fontina, grated (It frequently come in 5oz packages)
10-15g Parmesan, grated
1T fresh minced rosemary (optional, use 1tsp if dried)
1/4tsp white pepper
Whip cream to stiff peaks. Fold in cheeses and spices. Keeps in fridge 3-4 days.
Top each stretched dough disk with a quarter of the Fontina-Parmesan Cream, half the shrooms, green veg, and red pepper flakes, and bake.
Master Pizza Dough, 2 balls
1 pint sliced mushrooms, sauteed
1c blanched peas (or blanched broccoli florets or shaved asparagus, whatever your heart desires)
1/4tsp red pepper flakes
Fontina-Parmesan Cream (Milk Street, modified, halved)
90g cold heavy cream
2-2.5oz Fontina, grated (It frequently come in 5oz packages)
10-15g Parmesan, grated
1T fresh minced rosemary (optional, use 1tsp if dried)
1/4tsp white pepper
Whip cream to stiff peaks. Fold in cheeses and spices. Keeps in fridge 3-4 days.
Top each stretched dough disk with a quarter of the Fontina-Parmesan Cream, half the shrooms, green veg, and red pepper flakes, and bake.
Friday, July 20, 2018
17 July 2018
Sweet Chili Sauce (Todd Wilbur, modifed)
80g vinegar
130g sugar
4tsp chili garlic sauce (slightly heaped=30g)
1/2tsp salt
2tsp tapioca starch
2T water
Bring to a boil for 1 minute. Let cool.
We didn't have the plain sambal olek, so used chili garlic (which I'm pretty sure is sriracha that hasn't been pureed) instead, and skipped the additional garlic. This is really good on salmon.
80g vinegar
130g sugar
4tsp chili garlic sauce (slightly heaped=30g)
1/2tsp salt
2tsp tapioca starch
2T water
Bring to a boil for 1 minute. Let cool.
We didn't have the plain sambal olek, so used chili garlic (which I'm pretty sure is sriracha that hasn't been pureed) instead, and skipped the additional garlic. This is really good on salmon.
15 July 2018
Dried Apricot-Pistachio Ice Cream (the Perfect Scoop, modified)
Warm 140g dried quartered apricots in 180g white wine. Simmer 5 minutes, cover, remove from heat & let stan 1 hour. Puree apricots, wine, 130g sugar, 473g (1 pint) half and half, and a few drops lemon juice til smooth. Chill and spin, adding 70g coarsely chopped pistachios during the last few minutes.
The texture was good, but it's way too sweet. Recipe called specifically called for unsalted nuts; I'm very glad I chose to use salted. Dan mentioned maybe reducing the amount of apricots, but I don't think it's worth tweaking.
Warm 140g dried quartered apricots in 180g white wine. Simmer 5 minutes, cover, remove from heat & let stan 1 hour. Puree apricots, wine, 130g sugar, 473g (1 pint) half and half, and a few drops lemon juice til smooth. Chill and spin, adding 70g coarsely chopped pistachios during the last few minutes.
The texture was good, but it's way too sweet. Recipe called specifically called for unsalted nuts; I'm very glad I chose to use salted. Dan mentioned maybe reducing the amount of apricots, but I don't think it's worth tweaking.
8 July 2018
Green Chile Cheddar Biscuits (New Mexican Connection, modified)
300g flour
1 1/2tsp powder
5g salt
4oz butter
2 rounded T buttermilk powder
2/3c water
4oz shredded cheddar (Black Diamond!)
100g frozen roasted peeled green chiles, chopped
Bake 15-20 minutes at 400*F.
Very good, but I'll maybe up the temp a bit next time.
300g flour
1 1/2tsp powder
5g salt
4oz butter
2 rounded T buttermilk powder
2/3c water
4oz shredded cheddar (Black Diamond!)
100g frozen roasted peeled green chiles, chopped
Bake 15-20 minutes at 400*F.
Very good, but I'll maybe up the temp a bit next time.
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