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Archive for May, 2012

Um, gonna!

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3 medium red potatoes, small dice (2 cups)
1 large yellow onion, small dice
1 1/2 pounds extra-lean ground beef
2-3 tbs canola oil
2 tbs curry powder
1/2 tsp ground ginger
1/2 tsp ground cumin
2 tbs mild curry paste
1/3 cup white vinegar
kosher salt/fresh ground pepper
In a very large skillet over high heat, heat oil and brown beef. Add onions and potatoes. Cover and cook for about 5-7 minutes (moisture will reduce and you’ll hear the sound of frying), lifting lid to stir occasionally with a wooden spoon.
Reduce temperature to medium. Add spices and curry paste. Season to taste with salt and pepper. Cook a few minutes more to develop flavours, then add vinegar, scraping bottom of pan with wooden spoon to loosen cooked-on bits.
Adjust seasonings.
Serve with Indian flatbread or cooked Basmati rice.

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2 1/2 cups all-purpose flour
1 tsp salt
1 tbs sugar
1 cup cold unsalted butter, cut into small pieces
1/4-1/2 cup ice water
 
Pulse together flour and salt in a food processor. Add butter and pulse until mixture is coarsely crumbly.
Sprinkle 1/4 cup ice water over crumbs, pulsing until mixture just begins to hold its shape when squeezed. Add more water, 1 tbs at a time, if needed. Divide dough in half and wrap each with plastic wrap. Press each into a disk and refrigerate for at least 1 hour.
Filling:
7 cups frozen peaches (fresh in season)
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp cinnamon
1 tbs fresh lemon juice
1 large egg yolk
1 tbs light cream
sugar for sanding
In a large bowl, toss frozen peaches together with sugar, cornstarch, cinnamon and lemon. Allow to thaw.
Meanwhile, on lightly floured surface, roll out pastry disk to 13-inches. Fit into a 9-inch pie plate.
Stir peaches and heap into pie shell.
Roll out second crust and fit over top. Trim and crimp edges, then cut six 3-inch vents in crust.
Beat together yolk and cream. Brush over surface and edges of pie (some will be leftover: discard). Sprinkle generously with sugar. Chill 30 minutes.
Transfer pie to a baking sheet and into oven a 400F oven. Bake 20 minutes, reduce temperature to 350F and bake 55 more.
Cool completely on a wire rack before serving.

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2 1/4 tsp active dry yeast
1/3 cup warm water
1/2 cup warm milk
2 3/4 cups all-purpose flour
1 tbs plus 1 tsp granulated sugar
1/4 cup butter, melted and cooled
2 large eggs at room temperature
1 tsp pure vanilla extract
 
for the filling:
2/3 cup light brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbs butter, melted

Proof yeast in water and milk with 1 tsp sugar.

In the bowl of a stand mixer, whisk together flour and sugar.

Add yeast mixture, melted butter and vanilla to flour mixture and combine using dough hook, on low speed. Add eggs one at a time, mixing until each is combined. Knead on medium for 8 minutes.

Transfer dough to a large, lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled; about 1 1/2 hours.

Butter and lightly flour a 9 x 5 loaf pan.

Whisk together sugar, cinnamon and nutmeg.

Dust workspace with flour and turn out dough. Roll into a 16 x 16-inch square. Brush, edge to edge, with butter. Sprinkle with sugar and spice.

Using a sharp knife, cut dough into 4 equal strips, then cut in the other direction to make 16 squares. Carefully stack on top of each other, and then cut stack in half.

Fit the slices, cut side down, into the loaf pan like a deck of cards on its side. Cover with a lint-free towel and allow to rise until nearly doubled.

Bake at 350F for 40 minutes, until golden brown and baked in centre.

Allow to cool for a few minutes, then turn out onto a rack. Serve warm.

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2 1/4 tsp active dry yeast
1/3 cup warm water
1/2 cup warm milk
1/4 cup butter, melted and cooled
2 large eggs at room temperature
2 3/4 cups all-purpose flour
1 tbs plus 1 tsp granulated sugar
1/2 tsp kosher salt
12 oz sharp cheddar, grated
1/4 cups melted butter for brushing dough
 

Proof yeast in water and milk with 1 tsp sugar.

In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour with sugar and salt.

Add yeast mixture and melted butter to flour mixture and combine on low speed. Add eggs one at a time, mixing until each is combined. Add half of the grated cheddar and mix until incorporated. Knead on medium speed for 8 minutes.

Transfer dough to a large, lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled; about 1 1/2 hours.

Butter and lightly flour a 9 x 5 loaf pan. Dust your workspace with flour and turn out dough. With a rolling pin, roll the dough into a 16 x 16-inch square. Brush with melted butter and cover with remaining cheese.

Using a sharp knife, cut dough into 4 equal strips, then cut in the other direction to make 16 squares. Carefully stack on top of each other, and then cut stack in half.

Fit the slices, cut side down, into the loaf pan like a deck of cards on its side. Cover with a lint-free towel and allow to rise until nearly doubled.

Bake in a 350F oven for 35-40 minutes, until the top is golden brown and centre is baked.

Allow to cool in pan for a few minutes, then turn out onto a rack. Serve warm.

Baker’s note: For an even more tender loaf, after the first rising, refrigerate dough for several hours or overnight, before rolling out and continuing recipe.

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2 green onions
3/4 cup mayonnaise
3/4 cup buttermilk
2 slices bacon (plus more for salad: see below)
2 tbs bacon drippings
3 drops Worcestershire sauce
3 drops Tabasco sauce
kosher salt/fresh ground pepper
Finely slice green onions (green parts only). Cook bacon (reserve drippings and drain slices on a paper towel-lined plate), then coarsely chop.
In a medium bowl, whisk together mayo, buttermilk, bacon drippings, Worcestershire and Tabasco. Fold in green onions and bacon. Season to taste. Set aside for 30 minutes to allow flavours to blend.
For 6 wedge salads:
1 head iceberg lettuce, cut into wedges
6 slices bacon, cooked crispy
6 hard boiled eggs, peeled and sliced
3 Roma tomatoes, cut into wedges
bacon buttermilk dressing
crumbled blue cheese
kosher salt/fresh ground pepper
For each serving, arrange a wedge of lettuce on a plate, along with tomato and egg slices. Drizzle with dressing. Add bacon and crumbled blue cheese. Finish with a sprinkling of salt and pepper.

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4 oz (4 thick slices) smoked bacon, diced
6 green onions, green parts only
canola oil
3 tbs butter, melted
2 lbs russet potatoes, peeled
1 tsp kosher salt (or more, to taste)
freshly ground pepper (1/2-1 tsp)
In a large, oven-proof skillet over medium heat, cook bacon for about 5 minutes, until most of the fat is rendered and meat has begun to brown. Add green onions and continue cooking another 5 minutes, until bacon is crisp and onions soft.
Drain bacon mixture through a sieve and reserve fat. Add enough canola oil to bacon fat  to measure 3 tbs. Combine with butter.
Shred potatoes (using a box grater or food processor) and, in batches, squeeze out excess water using your hands. Discard liquid. Toss potatoes with bacon, salt and pepper.
Measure 2 tbs of fat mixture into the same skillet and place over high heat. Add potato mixture, pressing down lightly. Cook until browned on the bottom, about 7 minutes, periodically drizzling with remaining fat mixture.
Transfer skillet to a 400F oven and cook for about 20 minutes, until potatoes in centre are cooked and dish is thoroughly heated through. Invert onto a large plate. Slice into wedges and serve with sour cream.

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