Taken from: https://www.epicurious.com/recipes/food/views/garlic-bread-with-pecorino-romano-butter-100990
Ingredients 1/2 cup unsalted butter, room temperature 1/2 cup grated pecorino Romano cheese 1/4 cup finely chopped fresh Italian parsley 2 garlic cloves, minced 1 14-inch-long loaf of Sourdough, Italian, or French bread, halved lengthwise Step 1 Mix butter, cheese, parsley (optional), and garlic in medium bowl to blend well. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Step 2 Preheat oven to 500°F. Place bread, cut side up, on baking sheet. Spread butter mixture evenly over cut sides of bread. Bake until topping is golden brown and bread is heated through, about 5 minutes. Step 3 Cut bread crosswise into 2-inch-wide pieces. Serve immediately.
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Taken from Once Upon a Chef: https://www.onceuponachef.com/recipes/cheddar-bay-biscuits.html#tabrecipe
INGREDIENTSFOR THE BISCUITS
INGREDIENTS
Saute Tomatoes
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Saute Tomatoes
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Take from https://www.iheartnaptime.net/homemade-french-bread/
INGREDIENTS
Ingredients: For Autolyse: 750 grams of AP white flour (white [450] and wheat or a mix of other flours [300] or all white AP) 770 grams of water Fermentation: 227 grams of ripe starter For Bulk Rise: 250 grams of flour (white [150] and wheat or a mix of other flours [100] or all white AP) 20 grams of salt (it seems like a lot, but it won't taste salty) For Baking: 1 TBL corn meal Directions:
Autolyse: Mix 770 water and 750 grams of flour until combined. Let sit for at least 45 minutes. Fermentation: Add starter then stir vigorously for one minute. Leave at room temperature for 4 hours, then refrigerate overnight for at least 12 hours. Bulk Rise: The next day, add 250 grams of flour and 20 grams of salt. Mix together and then stretch and fold the dough every hour for 5 hours. Let bulk rise for 4-7 hours (or you can bulk rise it overnight in the refrigerator). Proofing: Shape the dough into loaves (four the baskets or cloth WELL and then put dough into proofing baskets or into a bowl with a linen cloth lining it). Let sit for 2-4 hours (or overnight in the fridge). To know when it's ready to bake, poke it gently and, if it springs back slowly and leaves a bit of a dent, it's ready to bake. You can also just bake one loaf at a time and leave the rest in the bulk rise bowl until you're ready to bake the rest. Baking: Pre-heat oven to 425 degrees, and place your dutch oven and pre-heat for at least 30 minutes. Once the oven is ready, sprinkle the loaf with cornmeal, then turn the loaf onto the parchment paper (cornmeal should be on the bottom). Using a serrated or very sharp knife to make a fairly deep (about 1/4 of an inch deep) cut on the top. Brush away any excess flour. Take your dutch oven out, using the parchment as a sling, and gently lower the loaf in the dutch oven. Bake with the parchment paper. Put the lid on and bake for 20 minutes. Curing: Take the lid off of the dutch oven and bake for another 10-20 minutes or until the crust is a caramel color. If you think it might burn, place a cookie sheet under the dutch oven. Ingredients: Corn on the cob (Shucked) Olive oil Butter Salt and pepper Directions:
Melt about three tablespoons of butter and then add about three tablespoons of olive oil. Prepare a sheet of aluminum foil for each ear of corn. Place one ear on the foil and brush over the corn with the butter and oil mix, salt and pepper, and then wrap the corn up in foil. When all of the ears are done, put them on the grill (directly on the main grill if set to 400 or less, higher up if the temperature is higher). Rotate about every five minutes for about 20 minutes. Modified from: http://www.onceuponachef.com/2010/08/caesar-salad-dressing.html#tabrecipe Ingredients 2 small garlic cloves, minced 1 teaspoon anchovy paste 2 1/2 - 3 tablespoons freshly squeezed lemon juice 1 tablespoon of red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 cup mayonnaise, best quality 1/2 cup freshly grated Parmigiano-Reggiano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions:
Modified from: http://www.onceuponachef.com/2012/05/baby-spinach-with-fresh-berries-pecans-goat-cheese-in-raspberry-vinaigrette.html Ingredients For the Dressing: 2-1/2 tablespoons raspberry vinegar 6 tablespoons vegetable oil 1/8 cup honey 1/2 teaspoon Dijon mustard 2 tablespoons finely minced shallots, from one shallot 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper For the Salad (If using): 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups) 2 cups (1 pint) stemmed and sliced strawberries 1 cup (1/2 pint) blueberries 1/2 cup pecans, toasted 4 ounces goat cheese (I use the baked goat cheese recipe) Instructions
Ingredients: 1 log of goat cheese bread crumbs Directions:
Place goat cheese in the freezer for at least 30 minutes. Preheat the oven to 375. Take the goat cheese out of the freezer and cut into thick rounds. Dredge the cheese in bread crumbs, making sure that the cheese is completely covered. Place the cheese on parchment paper and bake for 5-6 minutes. Recipe adapted from: https://www.onceuponachef.com/recipes/potatoes-au-gratin.html#tabrecipe
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