RECIPES

Easy homemade bread

Tue, 24 May 2022 22:01:57 GMT

Make Your Own Delicious Bread From Home!

Ingredients

2 cups warm water 110 degrees F/45 degrees C
1/2 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5-6 cups all purpose flour

Instructions

In a large bowl, dissolve the 1 TBSP of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
Mix remaining sugar, salt and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom.
Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter or herbed butter or even garlic butter and enjoy!

Notes

Recipe yields 2 standard loaves of bread

CINNAMON AND ITS VERTUES

Wed, 11 May 2022 16:46:05 GMT

CINNAMON AND ITS VIRTUES

Soft and Chewy Chocolate chip cookies

Wed, 11 May 2022 16:28:20 GMT

SOFT & CHEWY CHOCOLATE CHIP COOKIES

Ingredients

2 cups (250 g) + 2 tablespoons all-purpose flour
½ teaspoon (0.5 teaspoon) baking soda
½ teaspoon (0.5 teaspoon) salt
12 tablespoons unsalted butter, at room temperature
1 cup (220 g) light brown sugar
½ cup (100 g) granulated sugar
2 eggs
2 tbsp of chocolate powder (For dusting)
2 teaspoons vanilla extract
1½ cups (270 g) semisweet chocolate chips

Instructions

Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer on medium speed, beat the butter ,the granulated sugar and the brown sugar until thoroughly blended, 2 to 3 minutes. Beat in the 2 eggs and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.
Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.
Bake until the cookies are light golden brown and the outer edges start to set, yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Dust with cocoa powder. Once cool, store in an airtight container at room temperature for up to 4 days.

Salmon Mousse Crab Cakes with Cajun Remoulade

Wed, 16 Feb 2022 12:38:31 GMT

INGREDIENTS

CRAB PATTY

1/3 c. mayonnaise

1 large egg, beaten

2 tbsp. Dijon mustard (I use La Maille. And for this recipe I use the one with the mustard seeds in it.)

2 tsp. Worcestershire sauce

1/2 tsp. hot sauce

Kosher salt

Freshly ground black pepper

1 lb. jumbo lump crabmeat

3/4 c. Panko bread crumbs

2 tbsp. Freshly Chopped Parsley

Avocado oil, for frying

Lemon wedges, for serving

SALMON MOUSSE

3 0z smoked salmon

1 egg white

Lemon zest

Optional garnishes: fresh dill, flying fish roe, lemon zest, capers, finely minced red onion, or tiny slice of lemon

CAJUN REMOULADE

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon freshly squeezed lemon juice

1 tablespoon finely chopped parsley

1 tablespoon hot sauce

2 cloves garlic, minced

2 teaspoons capers roughly chopped

1 teaspoon worcestershire sauce

1 teaspoon paprika

1 scallion, finely chopped

1 teaspoon of turmeric(for added flavor and color)

1 pinch of cayenne pepper

DIRECTIONS

For the cajun remoulade

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, turmeric, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

For the crab cakes

In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture and reserve.
Add the egg white, smoked salmon, lemon zest, dill, salt, and pepper to your food processor and blend on high until smooth.
Form 8 to 10 patties layered as follows: 1/3 crab meat,1 1/3 salmon mousse 1/3 crabmeat.
In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.

Serve with lemon and cajun remoulade sauce and your favorite side. I made a grated radish salad to go with it.

WANT TO LEARN MORE RECIPES?