Saturday, April 2, 2011
Tuesday, February 8, 2011
Helloooooooooooooo - I'm Back!!
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| Fresh corn on the grill. |
The Recipe:
Shuck fresh corn.
Put in plastic bag and sprinkle with EVOO
(extra virgin olive oil) enough to lightly cover each kernel.
Put on a hot grill - grill for 6 minutes each side.
Season with favorite seasonings. ie: salt , pepper, Johnnys seasoning, Mrs. Dash. etc...
Wrap in foil for 10 - 15 minutes. Eat.
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| Grilled Corn in Foil |
Monday, July 12, 2010
Food Photography Workshop
Last Saturday I was able to attend a Food Photography Workshop taught by Quinn Curtis.
She is Utah's premiere culinary photographer who captures the essence of food and
her photo's are lick-a-licious.
I am so excited that I get to attend a couple other of her classes about color,
composition and natural lighting.
Did you know people and food photograph differently?
Well, they do.
I am hoping my food photography gets better with each image.
I also hope I remember to take photos before I eat the food.
Check out her website and join me for a class:
LimeLightFoodPhotography.com
Thursday, March 18, 2010
Blog-o-licious - Banana Bread
Yes, it is true. My life revolves around food. Dinner time is a sacred ritual at our house. I love those I love gathered around my table to break bread with me.
I don't eat to live - I live to eat. I take cookbooks to bed with me to read. I love to look at food pictures. In my next life I know I will be a famous chef or the next Martha Stewart. Until then here is my favorite recipe for banana bread.
Banana Bread
Makes 3 - 8X4 inch pans
1 cup butter
1 cup white sugar
1 cup brown sugar
3 cups very ripe bananas - about 6
4 large eggs
1 teaspoon salt
1 teaspoon soda
4 cups flour
1 cup chopped nuts - optional
Cream butter and sugar.
Add the bananas. Mix very well so the bananas get mashed.
Add the eggs. Mix well.
Stir in salt and soda.
Add flour. Stir well without over mixing.
Pour into prepared pans (buttered or sprayed with PAM)
Let sit for 20 minutes on counter top. (I have no idea what this does but it makes a difference.)
Bake in preheated 350° oven on center rack for 45 minutes to 1 hour.
Check with toothpick to see if done. This means stick a toothpick in the center on one loaf - pull it out - if it is clean it is done. If there is dough on it cook it longer.
Take out of oven and let cool 10 minutes on cooling rack. Remove from pans.
Contain yourself from devouring until cool.
After completely cool - store in food grade plastic bag.
These loaves freeze well- if they last that long!
I don't eat to live - I live to eat. I take cookbooks to bed with me to read. I love to look at food pictures. In my next life I know I will be a famous chef or the next Martha Stewart. Until then here is my favorite recipe for banana bread.
Banana Bread
Makes 3 - 8X4 inch pans
1 cup butter
1 cup white sugar
1 cup brown sugar
3 cups very ripe bananas - about 6
4 large eggs
1 teaspoon salt
1 teaspoon soda
4 cups flour
1 cup chopped nuts - optional
Cream butter and sugar.
Add the bananas. Mix very well so the bananas get mashed.
Add the eggs. Mix well.
Stir in salt and soda.
Add flour. Stir well without over mixing.
Pour into prepared pans (buttered or sprayed with PAM)
Let sit for 20 minutes on counter top. (I have no idea what this does but it makes a difference.)
Bake in preheated 350° oven on center rack for 45 minutes to 1 hour.
Check with toothpick to see if done. This means stick a toothpick in the center on one loaf - pull it out - if it is clean it is done. If there is dough on it cook it longer.
Take out of oven and let cool 10 minutes on cooling rack. Remove from pans.
Contain yourself from devouring until cool.
After completely cool - store in food grade plastic bag.
These loaves freeze well- if they last that long!
Friday, March 5, 2010
Check out my new web site!
The spousal unit and I have been busy launching a new web site --
www.howtomakehomemadebread.com
I have had many requests for my Everyday Bread recipe, I want to share but I also want to make sure it is made with proper techniques. I have been teaching classes and now we are going live (sort of) on the internet.
It has been so much fun - even as we speak I am developing a recipe for sandwich rolls.
I will let you know of the outcome. So far the dough feels fan-freakin-tastic!
The web site will be featuring videos showing technique as well as delicious recipes.
We have been shooting episodes and soon it will be available to view online.
I have some great testimonials from students - see if you recognize anyone!
If you have any requests please let me know. Happy bread making!
Remember-
Bread making is an art.
Practice makes progress.
Progress makes mastery!
www.howtomakehomemadebread.com
I have had many requests for my Everyday Bread recipe, I want to share but I also want to make sure it is made with proper techniques. I have been teaching classes and now we are going live (sort of) on the internet.
It has been so much fun - even as we speak I am developing a recipe for sandwich rolls.
I will let you know of the outcome. So far the dough feels fan-freakin-tastic!
The web site will be featuring videos showing technique as well as delicious recipes.
We have been shooting episodes and soon it will be available to view online.
I have some great testimonials from students - see if you recognize anyone!
If you have any requests please let me know. Happy bread making!
Remember-
Bread making is an art.
Practice makes progress.
Progress makes mastery!
Tuesday, November 10, 2009
Blog-o-licious 2nd Audition for Dinnner Rolls
So far this recipe is coming in first - it takes a little longer in raising time - but worth the effort.
Mally said she had one today in Seminary and it was delicious! Spousal Unit said he couldn't tell the difference between the rolls.
I make this in my Kitchen Aid
Dinner Rolls
Start with paddle.
In bowl add:
1 TBS yeast
1 teaspoon sugar
in 1/2 cup warm water for 10 minutes
Barely simmer 1 cup milk ( I use the microwave)
Add: 1 cube butter cut up
Add :
½ cup sugar
1 teaspoon salt
When cooled add to yeast mixture.
Gradually add
3 beaten eggs
3 cups flour, until batter is very sticky
Mix for five minutes to develop the gluten.
Change the paddle to the dough hook.
Gradually add about 3 + cups flour until dough is very soft. Mix well . This is about 3 minutes. The dough looks silky and smooth.
Cover with towel and let raise 1 ½ hours.
Punch down. Let rest for 5 minutes.
Shape into rolls, dip in melted butter on cookie sheet.
Cover with a towel and let raise 1 ½ hours.
Bake at 375̊ for 11 minutes.
This makes 24 nice size rolls. I put them on a cookie sheet 4 x 6.
Mally said she had one today in Seminary and it was delicious! Spousal Unit said he couldn't tell the difference between the rolls.
I make this in my Kitchen Aid
Dinner Rolls
Start with paddle.
In bowl add:
1 TBS yeast
1 teaspoon sugar
in 1/2 cup warm water for 10 minutes
Barely simmer 1 cup milk ( I use the microwave)
Add: 1 cube butter cut up
Add :
½ cup sugar
1 teaspoon salt
When cooled add to yeast mixture.
Gradually add
3 beaten eggs
3 cups flour, until batter is very sticky
Mix for five minutes to develop the gluten.
Change the paddle to the dough hook.
Gradually add about 3 + cups flour until dough is very soft. Mix well . This is about 3 minutes. The dough looks silky and smooth.
Cover with towel and let raise 1 ½ hours.
Punch down. Let rest for 5 minutes.
Shape into rolls, dip in melted butter on cookie sheet.
Cover with a towel and let raise 1 ½ hours.
Bake at 375̊ for 11 minutes.
This makes 24 nice size rolls. I put them on a cookie sheet 4 x 6.
Wednesday, October 7, 2009
Blog-o-licious - Dinner Roll Auditions
I have been teaching bread making classes to my ward and other people in the neighborhood.
The request for the upcoming holidays are Dinner Rolls.
I am auditioning recipes. My first recipe I got from my sister a long time ago.. It is quite delicious and fast.
As with any bread recipe developing the gluten is key. Developing gluten is done by kneading the dough - by hand or by mixer, until it is silky and smooth. You can purchase gluten to add to the dough- but it is NOT necessary - let me repeat that - NOT necessary.
Rolls
Mix: 1 3/4 cup warm water
1/2 cup sugar
1/2 cup oil
3 Tablespoons yeast
Cover and let sit for 15 minutes.
Add:
1/2 Tablespoon salt ( 1 1/2 teaspoons)
2 eggs - lightly beaten
5 cups flour - white or whole wheat (mixed)
Add flour 1/2 cup at a time - make a batter - beat until smooth. Gradually add the rest of the flour making a soft dough.
Shape into rolls. Put onto jelly-roll pan that has been sprayed with PAM.
Raise 20 - 45 mintutes.
Bake 375° for 15 minutes.
These take about an hour and a half to two hours. I made a dozen large rolls and some yummy cinnamon rolls.
Speaking of Cinnamon Rolls - here is recipe for really really really yummy, can't- stop -eating Cream Cheese Frosting.
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined.
Gradually add 2 c. powdered sugar that has been sifted after measuring.
Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.
The request for the upcoming holidays are Dinner Rolls.
I am auditioning recipes. My first recipe I got from my sister a long time ago.. It is quite delicious and fast.
As with any bread recipe developing the gluten is key. Developing gluten is done by kneading the dough - by hand or by mixer, until it is silky and smooth. You can purchase gluten to add to the dough- but it is NOT necessary - let me repeat that - NOT necessary.
Rolls
Mix: 1 3/4 cup warm water
1/2 cup sugar
1/2 cup oil
3 Tablespoons yeast
Cover and let sit for 15 minutes.
Add:
1/2 Tablespoon salt ( 1 1/2 teaspoons)
2 eggs - lightly beaten
5 cups flour - white or whole wheat (mixed)
Add flour 1/2 cup at a time - make a batter - beat until smooth. Gradually add the rest of the flour making a soft dough.
Shape into rolls. Put onto jelly-roll pan that has been sprayed with PAM.
Raise 20 - 45 mintutes.
Bake 375° for 15 minutes.
These take about an hour and a half to two hours. I made a dozen large rolls and some yummy cinnamon rolls.
Speaking of Cinnamon Rolls - here is recipe for really really really yummy, can't- stop -eating Cream Cheese Frosting.
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined.
Gradually add 2 c. powdered sugar that has been sifted after measuring.
Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.
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