Month: July 2011

Dessert, Sweets

Flashback Friday – Nobody Bakes A Cake As Tasty

by Wendi1 Comment on Flashback Friday – Nobody Bakes A Cake As Tasty

Flashback Friday

The following originally appeared on 11/28/08 at Exit 51.

Nobody Bakes A Cake As Tasty

Preparing Thanksgiving dinner is a lot of pressure.  Expectations are high and people come to the table HUNGRY.  So when dishes don’t quite hit the mark, it can be disappointing.  I’ll give you an example.  Actually, I’ll give you three.

That Mushroom and Barley Pie that I snagged from Smitten Kitchen – everything about it said winner.  Simple flavors, minimal ingredients, and make ahead preparation; these are all good things in the kitchen.  When I pulled it from the oven, the puff pastry had risen to golden brown heights and the smell of mushrooms and bacon filled the kitchen.  At least it looked good.  The taste was not what I had hoped for.  The filling was dry and overwhelmed by the shiitake broth that I used to cook the barley.  Note to self, next time don’t use rehydrated dried shiitake in the mushroom mix.  Stick with fresh portobello or crimini and use beef stock for cooking the barley.  I think I’ll be much happier with those flavors.  And what about the flavor of the red onions that I painstakingly caramelized for the better part of an hour?  They completely disappeared.  Terribly disappointing.  Especially when the smell of buttery cooked onion lingers for days in the house.  Ahhh, what could have been.

And what about the stuffing, you ask.   It’s definitely got potential but I wouldn’t say it lived up to it yesterday.  I have very fond memories of stuffing…moist but not gummy, firm but not dense.  Mine wasn’t bad, but it’s got room for improvement.  I’m going to have to quiz The Grandma this weekend on how she got hers just right.  How do you  know when you’ve added enough liquid to make it moist but not soggy?  Clearly, I should have paid more attention to what went on in her kitchen.

Maybe most frustrating was the roasted butternut squash.  I say maybe most frustrating because I KNOW how to make this.  But I decided to get a little fancy and try Ina Garten’s Barefoot Contessa Back to Basics version.   This one incorporates maple syrup.  Yes, it should have occurred to me that maple syrup in a 400 degree oven for 40 minutes may have a tendency to go beyond caramelized and straight to burnt.  Nothing says Happy Thanksgiving like the wail of a smoke detector.  Fortunately, we were able to salvage most of the squash and the grated parmasean cheese added at the table gave it a nice touch of flavor.

But the saving grace of the day was dessert.  I won’t lie,  the Caramelized Apple Crumb Cake is not a quick recipe.  Don’t think you can leave this till last and just knock it out in a jiffy.  It’s going to take you some time.  Although you could probably make the cooked apples and topping a day or so in advance and then only have the batter and baking to do.  Even then, it’s a needy recipe.  Bake for 15 minutes, add apples and a portion of topping, bake 15 minutes more, reduce heat and add remaining topping, bake till done.  Not exactly an Easy Bake Oven recipe.  But I promise you this, it will be worth it.  And yes, it may just remind you ever so slightly of a TastyKake Coffee Cake.  But it will be way better than that.

Now if you will excuse me, there is some leftover stuffing that I need to take care of.

Caramelized Apple Crumb Cake

Juliet Mackay-Smith’s Recipe posted on Washington Post

  • 4 to 5 medium cooking apples, such as Honeycrisp, York, Ida Red or Granny Smith (about 2 pounds)
  • Juice of half a medium lemon (about 1 tablespoon)
  • 1 tablespoon frozen orange juice concentrate
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter

For the topping

  • 1 cup flour
  • 3/4 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces

For the cake

  • 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature, plus more for greasing the baking dish
  • 1 1/2 cups plus 1 1/2 tablespoons sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup low-fat or whole buttermilk, at room temperature

Peel and core the apples and cut into 1/2-inch dice. Toss them in a large bowl with the lemon juice and orange juice concentrate until they are evenly coated, then add the cinnamon and sugar, tossing until well incorporated.

Melt the butter in a large saute pan or skillet over medium heat. Add the apple mixture; increase the heat to medium-high and cook, stirring occasionally, for 5 to 7 minutes, until the apples begin to caramelize yet are not too soft. Remove them from the heat and let them cool. (If the apples have released a lot of liquid, use a slotted spoon to transfer them to a bowl, then boil the pan juices to reduce them until they are thick and syrupy. Combine with the apples to cool.)

Combine the flour, brown sugar, cinnamon and salt in a medium bowl. Use 2 forks, a pastry cutter or your fingers to cut the butter into the dry mixture, forming a crumbly topping. Set aside.

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with a little butter.  Combine the butter and 1 1/2 cups of sugar in the bowl of a stand mixer on medium-high speed and beat for 2 minutes, until well incorporated. Reduce the speed to add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla extract and mix for about 5 minutes, until light and fluffy.

Combine the flour, baking powder, baking soda, salt and the remaining 1 1/2 tablespoons sugar in a separate bowl or on a sheet of wax paper. Reduce the mixer speed to low and alternate additions of the flour mixture and buttermilk to the batter, beginning and ending with the dry mixture. Mix just until combined, being careful not to overmix. Transfer to the prepared pan and bake for 15 minutes, then remove from the oven and spread the caramelized apple mixture in a single layer over the entire cake layer. Then sprinkle half of the topping over the apples. Bake for 15 minutes, then reduce the heat to 325 degrees.

Remove the cake from the oven and sprinkle the remaining topping evenly over the cake. Bake for 15 minutes, or until the cake is golden brown and a toothpick or cake tester inserted in the center comes out clean. Let cool before slicing.

Uncategorized

Coconut Rice

by Wendi11 Comments on Coconut Rice

My earliest experiences with rice led me to believe that {instant rice + water + 5 minutes = done}. Later experiments with parboiled rice revised that equation to {pouch of rice + 90 seconds = done}.  While those certainly are acceptable equations for rice, and quick ones at that, there are many other formulas that one can use so that {rice + liquid + time = done}.

I had a roommate from Portugal who made a fantastic baked rice dish.  It required no stirring and no fussing.  Rice, water, and onions went into the oven and came out perfectly cooked.  I regret never getting her to write it down for me.  Maybe if I ask the Googley, I can find something similar to G’s Baked Rice.

In the meantime, I continue to conduct the occasional experiment to see what kind of rice goodness I can create in my kitchen.  The latest equation involved jasmine rice and coconut milk.  I wouldn’t exactly say this produced outstanding rice.  If the scale I’m using to evaluate the results is 1 (boil in bag mush) to 10 (Chipotle’s cilantro lime rice….my absolute favorite), Coconut Rice is a solid 3 or 4.  It’s easy enough to prepare but the rice tends to get thick and gummy.  Maybe if I had rinsed the rice before putting it in the water my grains wouldn’t have stuck together quite as much.  Or maybe something like basmati would have been a better choice to use instead of jasmine.

So as a side dish on my dinner table, Coconut Rice doesn’t really make the cut.  But with a few adjustments, I could see this being the base for a great Coconut Rice Pudding as dessert.

Coconut Rice

Adapted from A Year in a Vegetarian Kitchen

  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1 1/2 cup jasmine rice
  • 1 (14 ounces) can light coconut milk
  • 1 1/4 cup water
  • juice and zest of 1 lime
  • 2 tablespoons fresh cilantro, minced

Heat the oil in a large saucepan over medium heat.  Add the salt and rice and stir until the rice is completely coated with the oil.  Stir in the coconut milk and water.  Bring to a boil then cover and simmer for 15 to 20 minutes until the rice is tender.  Add the lime juice, taste for seasoning and add salt as necessary.

Serve garnished with minced cilantro.

{printable recipe}

Main Course, Soup, South Beach Diet

Black Bean and Sweet Potato Soup

by Wendi14 Comments on Black Bean and Sweet Potato Soup

Yes my friends, it is the dead of summer and I’m talking soup. I know it’s hard to believe right now, but in just a few short months we will be welcoming fall.  Windows that have been shut against the summer’s brutal heat will be thrown open to let in a bit of autumnal cool.  Shorts, tank tops, and flip flops will be traded for turtlenecks, wool trousers, and boots. I even know people who change their home decor accessories…curtains, pillows, blankets, and linens…from summer to fall.  I know them, but I’m not one of them.

Just as you need to trade your summer gear for your fall wardrobe, you also need to dust off the fall recipes that have been relegated to the back of the recipe box over the summer.  Personally, I like this soup anytime of year but it’s definitely got a fall vibe to it.  If you’re reading this in Australia, then now is the perfect time to make this.  And if you’re not, you could make this now and pretend that the leaves have begun to change color and that your thoughts will soon turn to shoveling snow or you could wait until the calendar has flipped a few more pages into the year.  Either way, I highly recommend you make this soup.  It’s from the folks at Fine Cooking and it is indeed some fine cooking…regardless of whether the air conditioner is running at full steam or the fireplace is lit.

Black Bean and Sweet Potato Soup

Adapted from Fine Cooking

BAH Note: This recipe assumes that you don’t have a stash of those braised onions in your fridge or freezer.  Because if you did, I’m sure you would substitute a half cup or so of those for the sliced onion called for.  You would, wouldn’t you?

  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 3/4 teaspoon coriander
  • 1/2 teaspoon ground cumin
  • 1 quart chicken broth
  • 2 cans (15.5 ounces) black beans, rinsed and drained
  • 2 small sweet potatoes, peeled and diced

Heat the oil in a dutch oven or stock pot set over medium heat.  Add the onions and cook about 5 to 10 minutes until the onions begin to soften.  Add the coriander, cumin, and a pinch of kosher salt and cook for 30 seconds.  Add the chicken broth, black beans, and sweet potatoes.  Bring to a boil and then simmer, uncovered, for 15 to 30 minutes until the sweet potatoes are soft.  Skim any foam that may accumulate.

Set aside 1 to 2 cups of the cooked black beans and sweet potatoes and then carefully puree the rest of the soup in a blender.  Add the reserved beans and potatoes back to the pot with the soup, taste for seasoning and add salt and pepper as desired.

{printable recipe}

Uncategorized

Flashback Friday – Gobble, Gobble

by Wendi1 Comment on Flashback Friday – Gobble, Gobble

Flashback Friday

The following originally appeared on 11/21/08 at Exit 51

Gobble, Gobble

Want to know a secret?  I don’t like turkey.  Oh, I love me some crispy roasted turkey skin.  But the rest of the bird?  Not so much.

I’m not sure when all this started.  I used to enjoy the big Thanksgiving dinners that my grandmother made.  But then when I got the choice of what to make, I would never choose turkey.  So I’m always on the lookout for a non-turkey recipe that will absolutely rock the Thanksgiving table.  This year, I’m inspired by Deb over at Smitten Kitchen.

I’ve been looking for a main dish to become our Thanksgiving tradition, and I think with a few tweaks her Mushroom and Barley Pie may just be it.  Add some onion, applewood smoked bacon (mmmmm, bacon), wilted spinach, and a few more herbs and spices, and this could be a contender.

We’re big into the roasted veg these days so oven roasted butternut squash will definitely be on the table.  And I think I might, just maybe, try and see if I can’t make a decent stuffing.  Nothing will ever come close to my grandmother’s so I need to just get over that and find something that can become “my” stuffing.

So if you’re in the neighborhood next Thursday, stop by and see how everything turned out.  Just make sure you get your turkey fix taken care of before you do.  Because we are officially a gobble, gobble free zone!

Random

Ina’s Mangled Muffins

by Wendi12 Comments on Ina’s Mangled Muffins

When I fail, I fail BIG.

You already know that Ina’s coconut cupcakes didn’t quite go as planned.  Decapitated cupcakes.  2 dozen of them.  But if it weren’t for this fail, I wouldn’t have had the Coconut Cake win.

That got me wondering, is a failure a bad thing if it provides the opportunity to succeed in a different way?  I’ll ponder that over while I look for a way to use those mangled cupcake bottoms.  Anyone out there have a suggestion for what I should do with them?

Baking, Dessert, Sweets

Coconut Cake with Cream Cheese Frosting

by Wendi21 Comments on Coconut Cake with Cream Cheese Frosting

I’m calling this Coconut Cake a happy accident.  Although, in the moment there was very little I was happy about.  I started out to make a batch of Ina’s Coconut Cupcakes for a coworker’s birthday.  And I failed spectacularly.  Instead of the batter rising nicely to form perfect cupcake tops, it spread all over the top of the ungreased muffin tin.  The result of which was two dozen decapitated cupcakes.

It was not a pretty picture.

But it was a pretty funny picture and when I posted it on Twitter I got some great comments.  @breadandputter asked “who came along and chewed off all the tops?”  And @creativculinary said “Oh no…not Ina. Not coconut. Not cupcakes?”   She also suggested that I use a “high altitude” explanation to account for the carnage.  If my house even sat on top of a hill I’d run with that idea.  Sadly, the fault was squarely on me.

And I still had nothing to take to work for the birthday celebration.  Despite the fact that I was pretty steamed about the three sticks of butter that got sacrificed in the name of cupcake mutilation, I laid another two sticks out to soften while I washed the bowls and beaters and grody muffin tin with the caked on remnants of my failure.  By the time Coconut Cake was mixed, baked, and cooled I may have had a little bit of an attitude.

But there was still frosting to make.  In spite of my crankiness towards the cake, the frosting and I were on great terms.  It whipped up in no time and spread beautifully onto the layers.  Once the final bit of cream cheese goodness had been applied, I mentally moved on from Coconut Cake.  I even put the recipe in the recycling bin without transcribing it for the blog.  I was ambivalent about its very existence after a day that involved 6 sticks of butter, 10 eggs, and 5 cups of sugar.

At work the next day, we cut into Coconut Cake.  And I came home and dug that recipe out of the recycling.

The cake was moist without being wet or soggy.  And the coconut in the batter gave it an unexpected texture but didn’t overwhelm the cake with a coconutty flavor.  As a vehicle to move frosting into my mouth, it was excellent.  Once everything came up to room temperature after spending the night in the refrigerator, the frosting was smooth and creamy; not overly buttery and not overly cream cheesey.  There was the added bonus of apricot jam mixed into the frosting between the layers.  It worked perfectly with the rest of the flavors.

So yes, Coconut Cake was a happy accident.  Coworkers were happy.  I was happy.  The only person not happy in this whole thing was The Mistah.  He didn’t get to sample the cake.  But don’t feel sorry for him.  He’s got two dozen mangled coconut cupcake bottoms to tide him over until I pull the next treat out of the oven.

PS – Don’t be fooled by that less than sexy picture above.  That’s what happened when I didn’t get a shot of the cake at home and had to use the office’s aged digital camera to document its existence.

Coconut Cake

Adapted from Bon Appetit, March 2011

BAH Note: Make sure you use a container that will hold at least two cups when you mix the baking soda into the buttermilk.  The buttermilk will react with the baking soda and the mixture will double in volume.

  • 2 cups all purpose flour
  • 1 1/3 cups sweetened flaked coconut
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups sugar or 1 cup sugar and 1 cup vanilla sugar
  • 2 sticks butter at room temperature
  • 5 large egg yolks
  • 4 large egg whites at room temperature
  • 1/4 teaspoon salt (vanilla salt if you have some)

Heat your oven to 350 degrees.  Line two 9″ round cake pans with parchment rounds and spray the prepared pans with nonstick cooking spray.

Mix the flour and coconut in a medium bowl.  In a separate bowl, combine the buttermilk and baking soda.

In the work bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for approximately 2 minutes until light and fluffy.  Add the egg yolks and beat to combine.  Add the flour and buttermilk mixtures alternately, beginning and ending with the flour.  After the last of the flour is added, stop mixing once the batter is just combined.

In a separate bowl with clean beaters, beat the egg whites and salt until stiff peaks form.  Mix 1/3 of the whites into the batter and then fold in the remaining whites until just blended.

Divide the batter between the prepared cake pans and bake for approximately 35 minutes or until the cakes are set and a tested inserted in the center comes out clean or with just a crumb or two.  Cool the cakes in the pan for 10 minutes before turning them out onto racks to cool completely.

{printable recipe}

Cream Cheese Frosting

Adapted from Bon Appetit, March 2011

BAH Note: My butter wasn’t exactly at room temperature when I made the frosting.  But after a few moments in the mixer, everything was just fine.  Be sure to start the mixer out on LOW speed or you will have powdered sugar all over your kitchen.

  • 3 1/3 cups powdered sugar
  • 8 ounces cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 to 1 cup sweetened flaked coconut
  • 3 to 4 tablespoons jelly, jam, or preserves (optional)

Combine the sugar, butter, cream cheese, and vanilla in the work bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sugar starts to work into the butter and cream cheese then increase the speed to medium high until completely smooth.

If adding a fruit filling in the frosting between the layers, transfer about 1 cup of the frosting into a separate bowl.  Mix in the fruit filling to taste before spreading it onto the top of the bottom cake layer.  Top this with the top cake layer and use the remaining plain frosting to frost the top and sides of the cake.  Sprinkle coconut over the top of the cake and press some into the sides as well.

Let the frosted cake set in the refrigerator.  Allow it to come just to room temperature before serving and store leftovers in the fridge.

{printable recipe}

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Flashback Friday – Barefoot Contessa In The House

by Wendi4 Comments on Flashback Friday – Barefoot Contessa In The House

Flashback Friday

The following originally appeared on 11/20/08 at Exit 51.

Barefoot Contessa In The House

Less than 24 hours after my awesome acquisition of the new Barefoot Contessa cookbook, the good folks at the Washington Post had it in my hands. You guys rock!

97814000543501

I haven’t looked inside beyond the autographed title page yet.  I am afraid that once I start turning pages, I won’t be able to stop until I get to the end.  So for the time being, I’ll have to satisfy myself with Ina’s new Mustard Roasted Fish recipe posted in yesterday’s Food Section of The Post and today’s feature on her in the Post’s Home Section.

Confidential to SFC: I did this during lunch, I swear!

Uncategorized

Apricot Honey Butter

by Wendi23 Comments on Apricot Honey Butter

Have I possibly mentioned the Complete Book of Small Batch Preserving?  Of course I have.  It is responsible for the dozens of jars of jams and preserves that have taken up residence in our basement.

It is my go to source for recipes that can be made any time of year.  For instance, that lovely apricot honey butter you see above?  I made that in May with dried apricots.  And it was spectacular.  I can’t even imagine what it would be like with fresh apricots.  I also used some special Saw Palmetto honey that my dad shipped up from Florida.  If you can get your hands on some fancy pants honey, use it.  If not, what you get from the grocery store will do you just fine.

I hope to move into the chapters with pickles and relishes this summer.  Until then, I’ve still got a ton of jams and jellies tagged that I want to try.

Apricot Honey Butter

Adapted from the Complete Book of Small Batch Preserving

BAH Note:  To be honest, I used about 1/2 cup honey and then I added enough agave nectar to get me to 2/3 cup of liquid.  I was really pleased with the flavor but I’ve made it before with all honey and it is equally enjoyable.  Do not overboil the mixture once you add the honey.  My notes on this recipe remind me that this set rather firm in the fridge and overcooking it results in a rather thick apricot honey butter which might be a formidable match for your toast.

  • 2 cups dried apricots, roughly chopped
  • 2 tablespoons lemon zest
  • 2 cups water
  • 1/2 cup lemon juice
  • 1/4 cup crystallized ginger roughly chopped
  • 2/3 cups honey

Combine the dried apricots, lemon zest, crystallized ginger, water, and lemon juice in a dutch oven.  Bring to a boil over high heat, cover and reduce heat.  Simmer, stirring occasionally, for 30 to 35 minutes until the apricots are tender.

Transfer the apricot mixture to a food processor and process until smooth.  Return the mixture to the dutch oven, add the honey, and bring to a simmer over medium heat.

Ladle the jam into heated jars, leaving 1/4 inch head space, and process for 10 minutes.

Let the jars cool for 24 hours before checking the seal and storing the jars. Any jars that have not sealed should be refrigerated or immediately reprocessed using new lids.

{printable recipe}

Baking, Breads, Food Memories

Food Memories – Grandmother’s Dinner Rolls

by Wendi18 Comments on Food Memories – Grandmother’s Dinner Rolls

I met Jen Schall last year at Big Summer Potluck.  And then we both found ourselves attending the IFBC conference a month or so later.  One thing led to another and before I knew it we were tweeting back and forth and leaving comments on each other’s blogs.  Let me tell you something about Jen, she creates amazing things in the kitchen. Go.  Look.  Here’s the link.  Her talent isn’t limited to the sweets and savories.  That’s only half the story.  Her pictures are sublime.  Knowing that she’s only about 90 minutes away from B’more, I’m tempted to show up on her doorstep one day and request a private tutorial in how she sets up these shots.

I had asked Jen after IFBC if she had a recipe that I could include in my Food Memories Project.  She said she thought she did and then life got busy in the way it often does.  Later we were chatting about my challenges making bread and she mentioned that she had this great dinner roll recipe that she was going to post in her bread baking series.  So imagine my surprise when I read her post about her grandmother’s dinner rolls.  It was as though I had hit the trifecta….grandmother story (and I’m a big sucker for those), food memory, and a flawless roll all in one.

Thanks to Jen and her generosity, I now have perfect dinner rolls in my freezer and a food memory to share with you.

The following appeared on My Kitchen Addiction on 3 May 2011.

Light and Soft Dinner Rolls

If you ask anyone in my family, they will tell you that these are the ultimate dinner rolls. But, I can’t really take credit for them.

These are my grandmother’s famous rolls…  Whenever we would have get togethers with the whole family, she would make a big batch of these rolls. They were a holiday staple for years. My brother and cousins would fight over them, and I’m pretty sure that there were times where they each had more than 10 rolls in one meal. They really are that good.

My grandmother was a great cook and baker. Though she passed away a few years ago, I often think of her when I am in my kitchen. I am fortunate enough to have many of her recipes, and though I can’t prepare them quite the way she did, they always remind me of her.

Until recently, the recipe for her rolls was one of the few recipes that I didn’t have. In December, my mom and I were putting together a book of family recipes for my brother and his new wife.  When we asked around for recipes, one of my cousins happened to have the recipe for the rolls. We put it in the book (especially since my brother was one of the biggest fans of the rolls), and I set out to learn to make them myself.

Perhaps my grandmother is looking down on me, because there’s just something about these rolls that always amazes me.  They really are quite simple to make, and they always turn out beautifully.  They are the lightest, softest dinner rolls I have ever made. They’re also pretty adaptable. I have swapped out the all purpose flour for whole wheat, added flax, used oil in place of the butter, and even made them with herbs and cheese. The rolls also make fantastic buns for hot dogs and hamburgers… You’ll want to keep the recipe on hand this summer!

Light and Soft Dinner Rolls
(Makes 18 dinner rolls or 12 sandwich rolls)

Adapted from Jen Schall

BAH Note: I’ve made these as cloverleaf rolls with success.  After the second rise, portion the dough into 18 rolls. Divide each roll into three equal pieces and roll them into three small balls.  Place the group of three dough balls in the buttered cavity of a muffin tin so that it looks like a pyramid.  Brush the tops with melted butter,  cover loosely with plastic wrap, and let the dough rise just until it reaches the top of the muffin tin.  Bake at 400 degrees for about 10 minutes.  I’ve also frozen the cooked rolls and let them thaw at room temperature or warmed them in a 350 degree oven.

  • 1 cup warm milk
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons dry active yeast
  • 1 teaspoon Kosher salt
  • 1 egg
  • 1/4 cup (1/2 stick) unsalted butter, softened
    (or cut it into small chunks and microwave for about 15 seconds)
  • 3 – 3 1/2 cups all purpose flour

Begin by combining the milk, sugar, yeast, and salt in a large mixing bowl.  Whisk together until the yeast and sugar are mostly dissolved.

Add the butter and egg.  Stir to incorporate and break up the egg.  Add 1 cup of flour and beat vigorously to fully incorporate the flour and any lumps of butter that may have been remaining.

Gradually, add the remaining flour, stirring until the dough begins to pull away from the sides of the bowl. Knead the dough with your hands, adding just enough flour to keep the dough from sticking to your hands.  Knead for about 5 minutes, until the dough is smooth, but still light and soft.

Transfer the dough to a lightly greased bowl.  Cover with plastic wrap and let rise in a warm place until the dough has doubled in volume (about 1 1/2 hours).  Punch the dough down, reshape into a ball, and let rise a second time until the dough has doubled in volume again (an additional hour).

Preheat the oven to 425°F.  Shape the rolls and place them on a baking sheet lined with parchment paper or a silicon liner. Let the rolls rise while the oven preheats, until they are a bit puffy.  If desired, brush the tops of the rolls with some egg wash (to make them shiny) and sprinkle with sesame seeds (I usually do this for the hot dog and hamburger buns).  Bake for about 12 – 14 minutes, until the rolls are golden on top.

Let the rolls cool for about 10 minutes on the baking sheet, and then transfer to a wire rack. The rolls are best served warm, but they will keep for a few days in an airtight container, or wrapped in plastic.

{printable recipe}

Random

Flashback Friday – Winner, Winner, Chicken Dinner

by Wendi7 Comments on Flashback Friday – Winner, Winner, Chicken Dinner

Flashback Friday

The following originally appeared on 11/19/08 at Exit 51.

Winner, Winner, Chicken Dinner

That endearing phrase is something that SFC says, usually as he’s shaming me in some card game or other.  But today I’m the big winner.  How’s that you might ask?  Because I just won an autographed copy of Ina Garten’s Barefoot Contessa Back to Basics cookbook.  No fooling.

The Free Ranger’s over at washingtonpost.com had a copy to give away during today’s Food chat.  So my Ina-centric post was this:

Barefoot Contessa: Where HAS Ina been? She didn’t have any new BC shows on Food Network for ages.

Thanks for posting her Mustard Roasted Fish recipe today. Will we be getting previews of any other items in her new book?

Bonnie Benwick: She was just here 2 weeks ago, signing books at Sur La Table in Arlington. She does a new cookbook every 2 years. She renovated her barn/now kitchen. Be sure to read the Home section tomorrow for more about Ina.

I can tell you that the Brownie Pudding in that book is really, really great, and that Jane Black did a version of the turkey roulade she liked as well. Beseech Joe for that AUTOGRAPHED copy we’re giving away today!

And at the end of the chat, THAT post was the one they chose to get her book.  How freaking awesome.  Guess I will be looking for ways to South Beach the Brownie Pudding recipe that Bonnie mentioned.

Good thing I’ve been clearing out the cookbook collection at home.  I wouldn’t have had any room for her otherwise…..as if.