Cheddar Jalapeno Buns

Um wear gloves when prepping the jalapenos...the skin on my hands feels like it's on fire....buns for burgers!

1# 3 oz bread flour
8 oz milk, 95 degrees F
2 eggs
1/2 oz active dry yeast
3 T sugar
2 t. salt
3 T olive oil
5 jalapenos, seeded and diced
3/4 oz of cilantro
5 oz cheddar cheese large dice
egg wash as needed
1 jalapeno, sliced in thin rings for garnish

Combine milk, yeast, sugar, let set to get foamy.
Sprinkle salt with flour. Set aside.
In bottom of mixer, place eggs, oil, milk, yeast and sugar. Sprinkle flour mixture over top. Mix on med for 6 minutes. If your mixer is weak like mine, once dough comes together hand knead about 10-12 times, until dough is smooth and elastic.
Knead in cilantro, jalapenos, and cheese cubes! Until incorporated. This dough is a sticky one so add a sprinkle of flour...
Bench or ferment for about 60 minutes.
Punch down and bench for another 30 minutes.
Shape in to 4 oz rolls.
Proof for about 30 minutes.
Egg wash and garnish with jalapeno rings. Bake at 375 for 15-17 minutes!
Whoa! This is spicy!

Rosemary and Kosher Salt

I'm making these as buns for veggie patties...yum!
Enriched Doughs are delicious!

1# 3 oz bread flour
8 oz milk, 95 degrees F
2 eggs
1/2 oz active dry yeast
3 T sugar
2 t. salt
3 T olive oil
2 t dried rosemary
egg wash as needed
kosher salt and dried rosemary, for garnish

Combine milk, yeast, sugar, let set to get foamy.
Sprinkle salt and rosemary with flour. Set aside.
In bottom of mixer, place eggs, oil, milk, yeast and sugar. Sprinkle flour mixture over top. Mix on med for 6 minutes. If your mixer is weak like mine, once dough comes together hand knead about 10-12 times, until dough is smooth and elastic.
Bench or ferment for about 60 minutes.
Punch down and bench for another 30 minutes.
Shape in to 4 oz rolls.
Proof for about 30 minutes.
Egg wash and garnish with rosemary and kosher salt. Bake at 375 for 20 minutes!
Yeah Beautiful!

delicious honey

So after fixing a beautiful dinner with my family I was flipping through one of my food mags and found a recipe for rice pudding. I had all the ingredients in my pantry...

Bring 3 cups of milk and 1/2 cup of whipping cream, 1/2 cup arborio rice (or any other short grain rice), 2 tablespoons of sugar, 1 teaspoon of vanilla, 1/2 teaspoon of cinnamon, 1/4 teaspoon of cardamom (if you've got it on your spice shelf) and a pinch of salt to a boil over medium heat. Reduce to a simmer (small bubbles people it's milk it will boil over and make a mess on your stove). Stir often for about 20-25 minutes, until liquid has been absorbed and rice is tender.
Remove from heat. Stir in 1/4 cup of whipping cream. Let stand for 5 minutes. Or even chill in your fridge if you prefer it cold.
Scoop into dish and sprinkle with ground pistachios or any other chopped nuts you might have laying around. Drizzle with honey!

This is so amazing and simple. Cream and Rice is such a comfort food for me!

Supper Tart

So I was reading through some cookbooks at work and came across How To Eat Supper I read a recipe in there for a Supper Tart that called for Puff Pastry but I thought I would give my pizza dough a try again.

Pizza Dough
3 3/4 cup flour
1 tsp salt
1 package yeast
1 tsp sugar
1 1/2 cup warm water
3 tsp oil

Place flour and salt in a bowl. Make a well in the flour and add sugar and yeast. Pour warm water in well. Wait until yeast is foaming. About 5-7 minutes. Add oil. Mix together into dough ball. Cover and let set for 90 minutes! Roll out into jelly roll pan. I put cornmeal under my dough.

Here's the supper tart part
In bowl toss together 1/2 cup seedless grapes, baby arugula, half of an onion, chopped and sauteed, about a teaspoon of lemon zest. Place on pizza dough and bake at 475 F for 15 minutes.
Meanwhile mix in a bowl 1/2 cup shredded asiago and 1/4 cup heavy cream and some cracked peppercorns.
Take tart out of oven and smear with cheese mixture. Bake for another 6 minutes!

Voila! Enjoy!

This dough recipe was so much better than previous post!

Whole Wheat Crust

I think one of the reasons I cannot exclusively stop eating meat is prosciutto. It's divine taste combined with goat cheese and leeks on pizza is a weakness that was first introduced to me by Dani. So she is the inspiration for this post. She once shoved a slice of similar pizza in my mouth as we were driving to a destination unknown at this time. I was driving....she was shoving.
Today was the first time I made my own pizza dough. It's very easy. I wish it was a little airy and buttery...I need to work on that.



Whole Wheat Pizza Dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water, (120-130°F)
1 tablespoon extra-virgin olive oil


PREPARATION

Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

I brushed the crust with olive oil, minced garlic, italian seasoning. Layered sliced tomato, shredded mozzarella, leeks, goat cheese crumbles, prosciutto.
I did bake it at 475 for the full 14 minutes.

Alton Brown is my hero

I love this recipe
Glazed Carrots

I tried to make a video: