September 10, 2014

Bismarck or Dutch Baby

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Sometimes called a Bismarck, sometimes a Dutch Baby, sometimes a German Pancake, and sometimes probably a whole mess of things. What it is is a baked pancake that houses some delicious fruit (if desired), and a warm, soft interior, yet crispy exterior.

Easier and quicker to make than regular pancakes and possibly even healthier because it's sugar free. This naturally no added sugar pancake will please everyone. Other variations include cooked fruit or preserves or plain with a dusting of powdered sugar and or cinnamon. Enjoy!




Bismarck or Dutch Baby

Yield: 4 servings
Ingredients
  • 1/2 stick butter
  • 1/2 cup flour
  • 1/2 cup milk
  • 2 eggs
  • 1 pear, sliced thin
  • lemon juice
Cooking Directions
  1. Heat oven to 475 F.
  2. Place butter in cast iron or oven-safe dish. Put in oven once it has reached 475 F. Melt the butter until it sizzles and then take it out.
  3. Meanwhile, mix together the flour, milk, and eggs into a batter. Do not overmix.
  4. Make sure the butter has coated the entire pan, and pour the batter into the center.
  5. Bake in the oven for 12 minutes, until it has puffed up and started to brown.
  6. Take the pan out and place the Bismarck / Dutch Baby on a plate.
  7. Sprinkle lemon juice over it and place pear slices everywhere.
  8. Roll it up and serve immediately.

August 27, 2014

Garlic Broccoli Rabe

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Here's a recipe for some simple and delicious broccoli rabe. It's basically a recipe you can employ with any green, more or less. Enjoy!

Garlic Broccoli Rabe

Yield: 4 servings
Ingredients
  • 2 bunches broccoli rabe
  • 6 garlic cloves, sliced
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper (optional)
Cooking Directions
  1. Rinse and drain the broccoli rabe. Cut off and discard the tough ends and cut the rest of into 2-inch pieces.
  2. Heat the olive oil in a large pot or pan. Over low heat, cook the garlic, stirring occasionally, until golden brown. Remove the garlic and set aside.
  3. Add the broccoli rabe stems to the hot oil. Cook for 3-5 minutes, covered. Add the rest of the broccoli rabe, red pepper flakes, salt, and pepper and cook, covered, over medium low heat for 5 to 10 minutes, stirring occasionally, until the stalks are tender.
  4. Add the reserved garlic, season additionally to taste, and serve hot.

August 13, 2014

Roasted Chicken Thighs

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With this basic recipe for roasted chicken thighs, you'll have tender, juicy meat every time. Play around with the different options and let me know what works best for you. Personally, I like 2 tbs white wine and 2 tbs lemon juice. Enjoy!


Roasted Chicken Thighs

Yield: 4 servings
Ingredients
  • 1 lb boneless chicken thighs
  • 2 carrots, sliced
  • 4 garlic cloves, chopped
  • 1-2 any other root or roasting vegetable
  • 2 tablespoons olive oil
  • 4 tablespoons other liquids, such as lemon juice, white wine, etc.
  • 1 teaspoon dried herbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Cooking Directions
  1. Heat the oven to 425°F. Place the chicken thighs in a large bowl. Add veggies to the bowl with the chicken. Add dried herbs.
  2. Add the garlic, olive oil, and other liquid to the bowl. Toss all the ingredients together, and add the salt and black pepper.
  3. Spread the chicken and veggies on a large baking sheet, arranging the veggies around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.
  4. Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.

July 30, 2014

Waffle Awesome

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Inspired by the delicious Double Awesome of renowned Boston food truck fame, we present the Waffle Awesome. Instead of a scallion pancake, how about a scallion waffle? Using the yummy sourdough waffle recipe, we added scallions to the batter, but you can take any waffle and just add the scallions on top of the egg. So awesome! Enjoy!

Waffle Awesome

Yield: 1 waffle awesome
Ingredients
  • 1 waffle
  • 1 egg
  • 1 oz cheese
  • 1 scallion, sliced
  • sriracha
Cooking Directions
  1. Poach or cook the egg sunny side up.
  2. Toast a delicious sourdough waffle, but not too crispy. Cut in half.
  3. Top one half with your favorite cheese, the egg, and the scallion. Place the other half on top.
  4. Have some sriracha handy for extra spicy dipping fun.

July 09, 2014

No-Knead Artisan Bread

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Here's a method without the need for a Dutch oven. Use a pan that is oven-safe, such as a cast-iron skillet. Use a metal baking dish on the bottom rack. The hot water will go into that dish when the bread goes in the oven, creating a similar steaming effect to the Dutch oven method. Voila, artisan bread! Enjoy!




No-Knead Artisan Bread

Yield: 1 large loaf
Ingredients
  • 560 g all-purpose flour
  • 1/2 teaspoon yeast
  • 2 teaspoons salt
  • 472 g water, about 70 degrees F
Cooking Directions
  1. Mix the flour, yeast, and salt in a large bowl. Add the water and stir until mixed. It will be a very sticky dough.
  2. Cover the bowl with plastic wrap or something similar. Let the dough rest for about 18 hours at about 70°F. It's fine if it's longer. The dough is ready when its surface is dotted with bubbles. Fold the dough once or twice during this time.
  3. Fold once or twice. Cover loosely with plastic wrap and let rest for about 15 minutes.
  4. Gently and quickly shape the dough into a ball. Leave in the bowl. If a ball does not form, don't worry about it. Cover with a towel or plastic wrap and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size.
  5. About 15-20 minutes before the dough is ready (the end of the 2 hours), heat the oven to 450°F. Put an oven-safe pan on the middle rack of the oven as it heats. Put a metal rimmed sheet or baking dish on the bottom rack as well.
  6. When the dough is ready, carefully remove the pan from the oven and turn the dough over into the pan. It won't be graceful, so just get it all in there as quickly as possible. Fill the sheet or dish on the bottom rack with 2 cups of very hot water immediately after you put the dough in the oven.
  7. Bake for 50-60 minutes, until the loaf is beautifully browned. Remove the bread and let cool on a rack.