Fresh Applesauce
makes 8 cups
Ingredients:
9 medium size apples, a few different varieties
2/3 cup water
1/3 cup lemon juice (or about 1 lemon)
2/3 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon all-spice
Directions:
Pour water and lemon juice into a heavy saucepan. Peel, core and cut apples into 1-inch pieces. Toss immediately into saucepan to prevent browning. Add sugar, salt and spices and put over medium-high heat. Bring to a boil and reduce to a simmer for about 20 minutes, until apples get soft. Remove from heat and mash with potato masher. Pour into containers and store in fridge for up to 2 weeks.
Credit: http://eatmakeread.com/2008/09/22/applesauce/
Tuesday, September 23, 2008
Tuesday, September 9, 2008
Pizza on the Grill
Pizza on the Grill
For the dough:
1 envelope active dry yeast (2 1/2 teaspoons)
1 teaspoon sugar
1 1/4 cups warm water
3 1/2 cups unbleached white flour, or more if necessary
1 1/2 teaspoons coarse salt
About 1/4 cup extra-virgin olive oil
Whatever you want for your toppings.
I made the dough in the mixer. You can do it in the food processor, but my food processor is not big enough.
1. Place the yeast, sugar, and water in the mixer bowl (fitted with a dough hook). When foamy, add 2 tablespoons oil, and the salt and flour. Mix at low speed to form a smooth, soft dough.
2. Turn the dough out onto a work surface and knead it by hand for a few minutes. Lightly coat a large bowl with the remaining oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, 1 to 1 1/2 hours.
3. Punch down the dough and let rise until doubled in bulk again, 1 hour. This second rising isn’t imperative, but your crust will be lighter if you have time to do it.
4. Prepare your toppings.
5. Set up the grill for three-zone direct grilling. (I have no idea what this means. Mike says: “High. Medium. Low. Three different zones. Three different temperatures. Three different flame sizes.” Got it? He adds, “My three zones were high, low, off.”) Preheat the hot zone to high. When ready to cook, brush and oil grill gate.
6. Generously oil two rimmed baking sheets. Place half the dough on one of the baking sheets and stretch it out to form a 9×13 inch rectangle that is 1/8 to 1/4 inch thick. Repeat with the remaining dough and cover it with plastic wrap. IT IS VERY IMPORTANT TO GET THE DOUGH THIN. This is where we have made mistakes in the past. Otherwise it is not very good pizza crust.
7. Starting from the far narrow side and using both hands, gently lift the first dough rectangle and drape it onto the grate over the hottest part of the fire. Within a minute or so, the underside of the dough will crisp and darken and the top will puff slightly. Using tongs and a spatula, slide the dough to a cooler part of the grill and cook until the bottom of the dough is browned and firm, 3 to 5 minutes. Brush the uncooked top with oil.
8. Using tongs and a spatula, invert the crust over a hotter part of the fire. Grill until this side, too, starts to crisp and darken, about 1 minute. Move the crust back to a cooler part of the grill and brush the top with oil. Arrange the toppings and move the crust to the low part of the grill, letting the indirect heat warm the toppings and melt the cheese. This way the flame does not burn the bottom.
This recipe makes 2 pizzas, 9×13 each. Serves 2 as a main course, 4 as an appetizer.
Credit: This recipe is taken from How to Grill by Steven Raichlen.
For the dough:
1 envelope active dry yeast (2 1/2 teaspoons)
1 teaspoon sugar
1 1/4 cups warm water
3 1/2 cups unbleached white flour, or more if necessary
1 1/2 teaspoons coarse salt
About 1/4 cup extra-virgin olive oil
Whatever you want for your toppings.
I made the dough in the mixer. You can do it in the food processor, but my food processor is not big enough.
1. Place the yeast, sugar, and water in the mixer bowl (fitted with a dough hook). When foamy, add 2 tablespoons oil, and the salt and flour. Mix at low speed to form a smooth, soft dough.
2. Turn the dough out onto a work surface and knead it by hand for a few minutes. Lightly coat a large bowl with the remaining oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, 1 to 1 1/2 hours.
3. Punch down the dough and let rise until doubled in bulk again, 1 hour. This second rising isn’t imperative, but your crust will be lighter if you have time to do it.
4. Prepare your toppings.
5. Set up the grill for three-zone direct grilling. (I have no idea what this means. Mike says: “High. Medium. Low. Three different zones. Three different temperatures. Three different flame sizes.” Got it? He adds, “My three zones were high, low, off.”) Preheat the hot zone to high. When ready to cook, brush and oil grill gate.
6. Generously oil two rimmed baking sheets. Place half the dough on one of the baking sheets and stretch it out to form a 9×13 inch rectangle that is 1/8 to 1/4 inch thick. Repeat with the remaining dough and cover it with plastic wrap. IT IS VERY IMPORTANT TO GET THE DOUGH THIN. This is where we have made mistakes in the past. Otherwise it is not very good pizza crust.
7. Starting from the far narrow side and using both hands, gently lift the first dough rectangle and drape it onto the grate over the hottest part of the fire. Within a minute or so, the underside of the dough will crisp and darken and the top will puff slightly. Using tongs and a spatula, slide the dough to a cooler part of the grill and cook until the bottom of the dough is browned and firm, 3 to 5 minutes. Brush the uncooked top with oil.
8. Using tongs and a spatula, invert the crust over a hotter part of the fire. Grill until this side, too, starts to crisp and darken, about 1 minute. Move the crust back to a cooler part of the grill and brush the top with oil. Arrange the toppings and move the crust to the low part of the grill, letting the indirect heat warm the toppings and melt the cheese. This way the flame does not burn the bottom.
This recipe makes 2 pizzas, 9×13 each. Serves 2 as a main course, 4 as an appetizer.
Credit: This recipe is taken from How to Grill by Steven Raichlen.
Friday, August 29, 2008
Roasted Red Pepper and Tomato Soup
- 1 tablespoon olive oil
- 1/2 onion diced
- 2 garlic cloves, minced
- 1 quart jar of roasted red peppers, drained and chopped into large chunks
- 2- 14 ounce cans of diced tomatoes, undrained (you can also use whole tomatoes that you crush in your hands)
- 2 teaspoons chili powder (can add more if you like)
salt and pepper to taste
- 1/4 cup or so of fat free half and half
- 1/2 cup shredded gouda, white cheddar etc (pretty much whatever you have on hand)
Directions:
1. Saute onion and garlic in olive oil over medium heat.
2. Add chopped red peppers, tomatoes, and spices and allow to simmer for about 10-15 minutes.
3. Blend with a stick blender or in a standard blender until smooth.
4. Add half and half and cheese and allow cheese to melt and soup to heat back up.
5. Serve with a grilled cheese and enjoy!
- 1/2 onion diced
- 2 garlic cloves, minced
- 1 quart jar of roasted red peppers, drained and chopped into large chunks
- 2- 14 ounce cans of diced tomatoes, undrained (you can also use whole tomatoes that you crush in your hands)
- 2 teaspoons chili powder (can add more if you like)
salt and pepper to taste
- 1/4 cup or so of fat free half and half
- 1/2 cup shredded gouda, white cheddar etc (pretty much whatever you have on hand)
Directions:
1. Saute onion and garlic in olive oil over medium heat.
2. Add chopped red peppers, tomatoes, and spices and allow to simmer for about 10-15 minutes.
3. Blend with a stick blender or in a standard blender until smooth.
4. Add half and half and cheese and allow cheese to melt and soup to heat back up.
5. Serve with a grilled cheese and enjoy!
Blueberry Cheesecake French Toast
Ingredients:
- Cream cheese
- French bread
- 3 eggs
- Cream
- 1 tablespoon sugar
- cinnamon
- frozen blueberries
- 1/2 c. water?
- 2 tablespoons sugar
- vanilla
Directions:
Smear some cream cheese on some slices of french bread, sandwich the two together and dunk it into a mixture of about 3 eggs, a splash of cream, about a tablespoon of sugar and a sprinkling of cinnamon.
Cook these on a medium high griddle until golden... then flip.
In a small saucepan, add half a bag of frozen blueberries, about 1/2 c. water, a couple tablespoons of sugar and some vanilla.
Bring it up to a boil and allow to thicken a bit. I let mine cook too long and didn’t have a ton of syrup so if it looks too thick add some more water. Drizzle the blueberry sauce over hot french toast.
YUMM!!!
Credit: http://www.fallensouffle.com/page/3
- Cream cheese
- French bread
- 3 eggs
- Cream
- 1 tablespoon sugar
- cinnamon
- frozen blueberries
- 1/2 c. water?
- 2 tablespoons sugar
- vanilla
Directions:
Smear some cream cheese on some slices of french bread, sandwich the two together and dunk it into a mixture of about 3 eggs, a splash of cream, about a tablespoon of sugar and a sprinkling of cinnamon.
Cook these on a medium high griddle until golden... then flip.
In a small saucepan, add half a bag of frozen blueberries, about 1/2 c. water, a couple tablespoons of sugar and some vanilla.
Bring it up to a boil and allow to thicken a bit. I let mine cook too long and didn’t have a ton of syrup so if it looks too thick add some more water. Drizzle the blueberry sauce over hot french toast.
YUMM!!!
Credit: http://www.fallensouffle.com/page/3
Perfect Pesto
Perfect Pesto
Ingredients:
- 2 cup basil leaves
- 1 1/2 cups extra virgin olive oil
- 3 garlic cloves
- juice from half a lemon
- 1 cup toasted pine nuts (could also use walnuts)
- 1 cup parmesan cheese
- salt and pepper
Directions:
Throw all of the ingredients into a food processor or the blender and pulse until combined. You could do it in stages, but I have found when I throw it in all at once I get the same results.
Credit: http://www.fallensouffle.com/
Ingredients:
- 2 cup basil leaves
- 1 1/2 cups extra virgin olive oil
- 3 garlic cloves
- juice from half a lemon
- 1 cup toasted pine nuts (could also use walnuts)
- 1 cup parmesan cheese
- salt and pepper
Directions:
Throw all of the ingredients into a food processor or the blender and pulse until combined. You could do it in stages, but I have found when I throw it in all at once I get the same results.
Credit: http://www.fallensouffle.com/
Sunday, August 17, 2008
Spinach Smoothie
Ingredients::
- 2/3 of a bag of frozen fruit (Mango, Strawberry, Papaya, Pineapple...)
- 1/3 container of spinach (fresh organic baby spinach)
- Orange Juice
Directions::
Place all ingredients (except O.J.) in blender. Cover ingredients with Orange Juice and blend.
- 2/3 of a bag of frozen fruit (Mango, Strawberry, Papaya, Pineapple...)
- 1/3 container of spinach (fresh organic baby spinach)
- Orange Juice
Directions::
Place all ingredients (except O.J.) in blender. Cover ingredients with Orange Juice and blend.
Tuesday, April 22, 2008
Pumpkin Chocolate Chip Muffins
3 cups all purpose flour
2 cups granulated sugar
2 Tablespoons pumpkin pie spice
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 can pumpkin (15 oz)
1 c. melted butter
2 c. chocolate chips
Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
In another bowl, mix egg, pumpkin, and butter. Stir in chips. Pour wet ingredients over dry and fold in until moistened.
You can either use muffin cups or grease the pan, either works. Bake at 350 for 20-25 minutes. Makes about 24 muffins.
Credit: http://rmfo-blogs.com/karibeth/archives/2007/11/21/pumpkin-chocolate-love-and-a-recipe/
2 cups granulated sugar
2 Tablespoons pumpkin pie spice
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 can pumpkin (15 oz)
1 c. melted butter
2 c. chocolate chips
Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
In another bowl, mix egg, pumpkin, and butter. Stir in chips. Pour wet ingredients over dry and fold in until moistened.
You can either use muffin cups or grease the pan, either works. Bake at 350 for 20-25 minutes. Makes about 24 muffins.
Credit: http://rmfo-blogs.com/karibeth/archives/2007/11/21/pumpkin-chocolate-love-and-a-recipe/
Subscribe to:
Comments (Atom)