Culinary Goods

This was surprisingly good. I wasn’t even expect it to be tempting at all, but it’s like a less soggy form of bread pudding. I would make this again, and it would be awesome with fresh fruit and cream. I got the original inspiration off of everydayannie, and then I tweaked it so much I'm not even sure why I included it here, but you know, it's the basis. 4 large eggs I did a 5 or 6 egg batch, and I used farm eggs 1 cup half-and-half (or milk) I did 1/2 cups of half and half ¼ cup maple syrup instead of this I did 1/4 cup of brown sugar and 1/4 cup of white sugar, I think, or maybe just 2 T. of each, which would be PLENTY. I think 1 1/2 Tbs. of each would even work great 1 tbsp. vanilla extract I also added about 1/4 tsp. salt 1 vanilla bean, split lengthwise (optional) I didn’t have this at all 1 tsp. ground cinnamon I might have done less than this, but this would be a good measurement Dash grated nutmeg I left this out but it would be good 1 small French baguette*, cut ...

This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.

So, people voted that this was the best tasting bread in terms of sourdough (it was way more sour than the others). That being said, it was WAY too sticky to work with, so I think I might try the Tartine method, which produced a better texture, which this type of sourdough starter ratio. For now, this is a great recipe. I got this recipe courtesy of my fabulous friend, Jenny Beykirch Sourdough In A Pot--this only makes 1 loaf just FYI Adapted from a recipe by Nancy Beykirch Start time: about 20 hours prior to baking your final loaf Step 1 ½ cup sourdough starter ½ cup water (8 oz) 2/3 cups bread flour (2.5 oz) ¾ tsp sugar Combine all ingredients and mix thoroughly. Cover and let stand at room temperature for 12 hours. Step 2 All of the above starter 2 cups water (16 oz) 1 Tbsp honey, optional I left this out 4 ¾ cups bread flour (24 oz) 1 Tbsp salt Combine starter, water, and honey until mixed. Add flour and knead by hand or with a Danish dough whisk until a dough...

So, I combined a few different recipes and made this up. This is good. It’s spaghetti and meatballs. It’s not the world’s best food, but for what it is, this is a really decent version. Meatballs 1 Tbs. dry oregano 1 Tbs. dry parsley 2-3 cloves fresh garlic 2 tsp. kosher salt and 1/2 tsp. pink or normal salt 4 eggs 1 1/2 cups breadcrumbs 3 lbs. meat (we did sausage, beef, and turkey) crushed red pepper flakes, 1/4 tsp. parmesan cheese, probably 1/2 cup You combine these together and make into meatball shape and bake at like 375 or 400 on a baking sheet until they reach about 165 degrees. Spaghetti Sauce—This would be way better with fresh herbs, which we did not have 2 large onions mushrooms Saute vegetables, then add: 8 cloves fresh garlic tons of Italian seasoning, like a few Tbs. dry oregano and basil to taste pepper salt Italian grinder 1/2 cup red wine 4 15. oz can diced tomatoes, I blend mine first 4 15 oz. can tomato sauce 2 jars Trader Joe’s vod...

This was pretty darn easy, and I liked it just as much as the oatmeal cookie cake recipe from the Layered cookbook that was twice as much work. It's a melskitchencafe.com recipe and it gets a 7. CAKE:  1 cup (3.5 ounces) old-fashioned oats   1/2 cup (1 stick, 8 tablespoons) butter, cut into tablespoon-size pieces and softened to room temperature   1 1/4 cups boiling water   2 large eggs   3/4 cup (5.5 ounces) granulated sugar  I used 1/4 C.  1 1/4 cups (9.25 ounces) light or dark brown sugar  I used 1 C.  1/2 teaspoon salt   1 teaspoon baking soda   1 teaspoon baking powder   1 teaspoon cinnamon   1 3/4 cups (8.75 ounces) all-purpose flour   1 1/4 cups (about 8 ounces) chocolate chips, milk, semisweet or bittersweet CREAM CHEESE FROSTING (OPTIONAL):  4 tablespoons butter, softened to room temperature   4 ounces cream cheese, soften...

This version is better than the Peter Reinhart one we tried. This one is probably an 8. Texture wise, it’s as good as it gets. It is mildly sour, so I don’t know how to remedy that to make it more sour, but this is probably sourdough my kids would actually eat. Country Loaf Chad Robertson Here is a link to the book: https://www.amazon.com/Tartine-Bread-Chad-Robertson-ebook/dp/B00F8H0FNW/ref=pd_typ_k_rtpb_1_154606011_1/138-6586300-1595344?_encoding=UTF8&psc=1&refRID=0W3JBNQEQA8TKAF12GM5 The day before, discard everything but 1 Tbs. of your starter, then feed it with 200 grams of warm water and 200 grams of 50% white and 50% wheat flour. Cover and let rise overnight, for about 8 hours. This is the leaven. Then, here is the percentage for 2 loaves (this is a 75% hydration recipe): Water 700 grams plus 50 grams Leaven 200 grams Flour 1000 grams (900 white bread flour, 100 wheat) Salt 20 grams You weight 700 grams of the water, add the leaven, then the flour, an...

Stefani probably just threw up a little reading even the title, but for those people who do like fish, this is a staple. I am blogging this so that if I die from salmonella from eating my tuna  melt, that my kids will know how to replicate this. Tuna Melt 2 oz. packet of wild salmon or tuna 1 stick chopped celery (dice this small) diced red onion, to taste dill pickle, to taste 1/4 fresh lemon, juiced dry or fresh dill, to taste (I probably do like 1/8 tsp. fresh dill) squirt of dijon mustard salt and pepper mayo to bind I put this on sourdough with sharp cheddar cheese and then you butter it up and throw it in the panini press. There. May we never forget this recipe.

So, for years I hated making these, but they got much easier with lots of practice. Here is the recipe I use: 5 oz (142g) semi sweet chocolate chips 1 ½ tbsp (17g) vegetable shortening https://www.lifeloveandsugar.com/make-chocolate-curls/ You melt your stuff together, spread it on the back of a cookie sheet (it ends up going all the way to the edges on each side--not super thick layer), and then put it in the fridge. After like 20 minutes, take a bench scraper and use just maybe 1/2” of the side so they aren’t overly long curls, and either push at the edge of the chocolate or go the end of the pan and pull towards you (this is what I do). If the chocolate flakes, it’s too cold. If it smears up without rolling, it’s too warm. Once you get the temp right, try to make as many as you can before it gets too warm.

These are essentially skillet potatoes that you bake in the oven first. So, this came from cookingclassy.com, and it is a keeper. I give this an 8 because bacon is pretty much the best thing ever. Cheesy Bacon Ranch Roasted Potatoes 6 slices bacon, cooked and crumbled or chopped it bits 2 lbs russet potatoes, scrubbed and rinsed, cut into 3/4-inch cubes (about 7 cups) I did about 12 smaller Yukin gold potatoes 2 1/2 Tbsp olive oil 1/2 tsp sea salt, more to taste if desired 1/2 tsp freshly ground black pepper 4 oz medium or sharp cheddar cheese, shredded (use 2% if desired) I used sharp cheddar, and just put on what we like Light ranch dressing, see notes below I made my own homemade ranch dressing 2 green onions, chopped I doubled this https://www.cookingclassy.com/cheesy-bacon-ranch-roasted-potatoes/ Essentially you chop the potatoes, (you can leave the skin on) and cover them in olive oil and salt and pepper and roast them at 400 degrees for about 55 minutes, ...

So, I used the recipe from the Peter Reinhart Artisan Bread book. This was great bread, and super soft, but it wasn’t sour. I did add the yeast, so next time, I will just use the plain sourdough starter for the rise. Additionally, I used the grill to cook this, and it burned the bottom. Boo. Use a normal oven. STARTER 71 grams mother starter 142 grams bread flour 85 grams whole wheat flour 2/3 cup water DOUGH Sourdough starter 11 oz. lukewarm water 2 1/4 tsp. instant yeast (optional) 3 1/2 cups (16 oz.) bread flour 2 1/2 tsp. salt or 3 1/2 tsp. coarse kosher salt You mix the starter/leaven together for about 2 minutes and then you knead it for 30 seconds. You put it in an oiled bowl and leave it at room temp for about 6-8 hours, until it increased by about 1 1/2 times. If you are using it same day, give it another hour so it is double in size. Otherwise, this goes in the fridge for up to 3 days. Then, when you are ready to make the bread, you cut this starter int...

This gets a 9. Because it is amazing. It’s a combination of the double chocolate mousse torte that I love from melskitchencafe.com and then the peanut butter mousse brownie cake I blogged a couple of years ago. Torte Cake: 8 ounces bittersweet or semisweet chocolate, chopped (I used half bittersweet, half semisweet) I used  100% bittersweet 1 cup butter I will cut mine into pieces next time so it melts faster 1 cup sugar I cut this down to 2/3 cup 5 large eggs 1 tablespoon vanilla extract 1/4 teaspoon salt 1/4 cup all purpose flour You melt the butter and chocolate together, let it cool a bit, add in the eggs one at a time, then last add the flour. You put this in a greaesd 9 inch springform pan and in my oven I bake this at 350 for 30-32 minutes top. I won’t look done. This originally came from melskitchencafe.com http://www.melskitchencafe.com/double-chocolate-mousse-torte/ Chocolate  Mousse Layer 8 oz. cream cheese 2 Tbs. milk 2 Tbs. cup sugar 1 tsp. ...

This came from cookingclassy.com. It was good. My problem is that I used pre-cooked frozen shrimp, so they were a bit tough, but the recipe itself is sound and could easily be used again. I give this a 7.8. Baked Shrimp (with Garlic Lemon Butter Sauce) 1 1/4 lbs extra large shrimp, peeled and deveined 1/4 cup butter I did 50% olive oil 1 Tbsp minced garlic (3 cloves) I added 2 more than this 2 Tbsp fresh lemon juice Salt and pepper 1/8 tsp Red pepper flakes, or to taste (optional) This is a must 2 Tbsp minced fresh parsley I used dried https://www.cookingclassy.com/baked-shrimp/ You essentially melt the butter in a pan, add the garlic, and then the other ingredients (minus parsley and shrimp). You put the shrimp in a 9x13 pan and pour the sauce over it. Cook it at 350 for about 9-13 minutes, or until they are pink.

So, this was amazing. Like a 9. And it is SO easy. SO SO EASY. YUMMMM. This came from melskitchencafe.com, and it’s a keeper. You could pair it with some sautéed mushrooms and salmon or chicken for a more elaborate meal. Amazing Instant Pot Creamy "Baked" Ziti Ingredients 2 cups broth (I use low-sodium chicken broth) 2 cups cream (see note for lightened up substitutions) I did half cream and 50% half and half (I actually did 1 1/4 cups of half and half) 1/2 teaspoon salt Some crushed red pepper flakes would also be good, not a ton, but just a bit 1/4 teaspoon black pepper 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder) I doubled this 16 ounces uncooked ziti pasta or other tube-shaped pasta I did penne and it was probably a slight bit less than 16 oz. 15-ounce can crushed tomatoes I did diced tomatoes plus 2 Tbs. tomato paste and blended it together 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil 1/2 to 1 cup freshly grated ...