Sweet Potato Cheddar - Nothing else is better!

So much love in this bread. Extra sharp cheddar and sweet potatoes....yes please.


Sweet Potato Cheddar Loaf

.5 oz instant yeast
9 oz water, temperature controlled
Squeeze of honey
8 oz sweet potato, peeled and boiled
1 lb. 9 oz AP flour
.3 oz kosher salt
.25 oz fresh ground peppercorns
1.5 oz butter, melted
4 oz extra sharp cheddar cheese, grated

Dissolve yeast in warm water with a squeeze of honey.
Smash sweet potato after cooking, add butter, salt, pepper, cheese, with flour in mixing bowl. Blend on low for 2 minutes.
Slowly add water, yeast mixture. Mix on low for 5-10 minutes.
Dough will be slightly tacky and soft. Add more flour if needed.
Allow dough to set in warm spot until doubled. About 2 hours. Punch down and let rise again for 45 minutes.
Shape. Let rise again. Score. Bake for 25 minutes at 350.
This recipe could make two large loaves. But I made one large loaf and some 3 oz dinner rolls!

Super flavorful. Beautiful color.

quinoa tabbouleh

Quinoa was a common food to the Incas, who referred to it as the "mother grain" although quinoa is a seed, thinking of them as ancient makes them far more interesting. These super seeds are a complete protein because they contain the essential amino acids.

Typically bulgur wheat is the grain used in a tabbouleh salad but I decided to make it with quinoa and I also added feta, carrots and cucumber. YUM YUM!


Recipe:
1 cup of quinoa, cooked in 2 cups of salted water for 15 minutes, cooled to room temperature
juice and zest of one lemon
generous drizzle of olive oil
salt and pepper, to taste
1 teaspoon of oregano
1/2 teaspoon cumin
1 bunch parsley, stemmed and minced
1/2 cup green onions, chopped
1 medium tomato, seeded and diced
1/2 cucumber, sliced
2 oz feta, crumbled
1 medium carrot chopped

Mix all ingredients and refrigerate for a least 30 minutes to let flavors marinate. enjoy.

Buffalo hearts Bleu Cheese

Sure enough - every time I go to a restaurant with Brennan, if there is something on the menu with Buffalo, Hot or Salsa involved he has to order it. And by Buffalo I don't mean this guy

I mean the orange saucey meat that tends to accompany bleu cheese dressing on salads and appetizer samplers across the United States of America.
So I decided to make Brennan once again the luckiest guy on the planet and make him a Buffalo Chicken Salad for supper. Brennan informed that true buffalo sauce is made with Frank's Red Hot and butter. So I marinated some chicken breast - cut into cubes in some Frank's and sauteed it up in a skillet with some butter and salt and pepper.
For myself - as I do not partake in eating chicken I baked up some gardein seven grain crispy tenders and also applied Frank's Red Hot to them.
Then I assembled some veggies on a plate: baby lettuce, cucumbers, carrots, tomato and some sliced apple - mostly because apple taste so darn good with bleu cheese.


I also made some Bleu cheese dressing
2 oz crumbled bleu cheese, room temperature
4 TB sour cream
2 TB mayonnaise
1 tsp sugar
squeeze of lemon juice
splash of milk
salt pepper and garlic powder to taste

Mix together.

Chicken


Gardein

And for those of you who would rather not take part in Frank's Red Hot use your favorite hot sauce - but don't call it Buffalo...

more pizza dough

I feel like this blog is full of pizza dough recipes but I have slowly been trying to get a crust that I really enjoy. This recipe makes a really small pizza - enough for one really hungry person or two not so hungry people.

3 oz warm water
1 1/2 teaspoon sugar or honey
1 teaspoon active yeast
let set for 5 minutes to get foamy
add one cup of all purpose flour
and 1/2 teaspoon salt
pull dough together with fingers and add 1 tablespoon olive oil or melted butter

work and knead dough until you feel its smooth and not tacky. I also will add herbs and spices too at this point - red chili flake, italian seasoning, garlic powder - get crazy.



form into ball place in oiled bowl cover with damp towel. let set for as long as you can handle, at least 2 hours up to 5. Punch down and reshape let set for 45 minutes.
Roll dough out into circle or whatever shape your pan is. Let dough set or proof in pan to let it make bubbles and get puffy. This is a new and important step that I've discovered is the one that creates the texture I've been looking for. Let it bake then for 8 minutes at 400 degrees.
Then top and bake until your cheese melts!

I made this one in a tart pan with a removable bottom and layered in creme fraiche seasoned with salt, pepper, nutmeg, italian seasoning, and broccoli, brie, caramelized onions (that were roasted in honey and wine) and a little diced jalapeno... it wasn't difficult to eat the whole thing.

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!