Beef Daube Provencal

Well lovely followers (or maybe just Talia), as you may or may not know, I love sweets (see my doughnut post here), so I do not blog as frequently about the non-decadent foods that I make.  However, in honor of my dear, sweet, loving grandmother celebrating another fabulous year on this earth, I had her over for a celebratory dinner the other day and made this lovely beef stew.  It was quite easy and well worth the (minimal) effort, so try it some time!  This recipe is courtesy of cooking light, so it is healthy, hardy meal that is good for the upcoming fall and winter evenings.

Your ingredients

Heat the oil and garlic until fragrant, then saute the meat until browned.

Remove the beef and deglaze the pan with the wine.  Add the beef back to the pot along with the remaining ingredients.  

Bring to a boil then cover and put in the oven for 2 1/2 hours.

Your finished stew after 2 1/2 hours in the oven.

 Beef Daube Provencal

Ingredients
2 teaspoons of olive oil (I used extra virgin olive oil, which worked out well)
12 crushed garlic cloves
1 (2-pound boneless chuck roast), trimmed and cut into 2-inch cubes
1 1/2 teaspoons of salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup of red wine (I used Merlot)
2 cups chopped carrots (I used 2 cups of baby carrots)
1/2 cup beef broth, low sodium (I used beef stock from Swanson)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary (I omitted this because the store was out)
1 teaspoon chopped fresh thyme
Dash of ground cloves
1, 14.5 ounce, can of diced tomatoes, undrained
1 bay leaf
**I also added portobello mushrooms to this dish and they turned out nicely**

Directions
1.  Preheat the oven to 300F.
2.  Heat the oil in a dutch oven or heavy bottom large pot over low heat and add the crushed garlic; heat for ~5 minutes until fragrant.  Remove garlic from pan and set aside.
3.  Turn the heat up to medium-high and add the beef to the pan.  Sprinkle the beef with 1/2 teaspoon of salt and a 1/4 teaspoon of pepper.  Cook for a total of 5 minutes, browning the beef on all sides.  Remove beef from pan and set aside.
4.  Deglaze the pan by pouring the wine into the pan, bring to a boil, and scrape up the brown bits from the bottom of the pan.
5.  Add the garlic, beef, and remaining ingredients to the pan and bring to a boil.
6.  Cover and bake at 300 F for 2 1/2 hours.  Discard the bay left and serve.  I served this dish with mashed sweet potatoes and steamed broccoli.  You could also serve it over egg noodles or rice.  It would also pair nicely with a squash, which are coming into season soon!

Enjoy!

Yeast Doughnuts

So, I have a secret to share, but please do not tell anyone else my secret.  Do you swear you won't tell anyone?  This is kinda a big secret, so you've got to swear.  Okay, I believe you.  Here it is: I LOVE doughnuts.  I love doughnuts so much that if I could eat at least 5 a day and not suffer any ill consequences, like fat-ass syndrome, or the need to help out the ol' pancreas with exogenous insulin, then I would do it.  I would eat AT LEAST 5 doughnuts per day.  At this point, you may be laughing...that's real nice.  Go ahead and laugh at my addiction...real nice.  But in all seriousness, aren't doughnut delicious?  And I'm not talking about the nation-wide chain kind either.  I'm talking about the local bakery kind or the lone, independent coffee and doughnut shop.  Now, get yourself these ingredients and start making these very simple, very delicious, doughnuts, but make sure that you have lots of other people to share these with, as the recipe makes a lot of doughnuts.  

Little pearls of wisdom:

--These doughnuts really taste best eaten the day of, but aren't horrible the next day either.

--The doughnut holes don't flip well because they're more round than flat.  What I did, and recommend, is cooking two holes at a time for one minute by holding them under the oil with a metal turner.

--If possible, weigh all your dry ingredients, as it is more accurate, which is what is best for baking.  This recipe is courtesy of Alton Brown, the master of weighing dry goods with some changes based on my experience making them as well as those of my favorite food blog, besides my own, Sydney @ crepesofwrath.net.

--For those of you that have baked bread, but not other yeast goods, please take note that in step 5, my dough never completely pulled away from the bowl like it does when I bake bread.  I stopped the mixing after the 5 minutes and didn't have any issues at all.
--The glaze is thick, but you want it that way.  Also, it tastes best once it has dried on the doughnut.  I preferred the cinnamon-sugar, but to each his own.

Your Ingredients

The combined dough rising in a warm area.

Roll out the dough and cut the doughnuts using the biscuit cutter or doughnut cutter. 

Let the doughnuts rise for 30 minutes.

Doughnuts after the 30 minute rise.

Once your oil is heated to 365 F, add the doughnuts to the oil, taking care to not over crowd the pan.

Flip the doughnuts after one minute.

If you're using the cinnamon-sugar, take the doughnuts from the oil and toss them into the cinnamon-sugar mixture right away.

If you're glazing the doughnuts, let them cool completely and then glaze them.

Yeast Doughnuts

Ingredients

1-1/2 cups milk (I used 1%)

2-1/2 oz vegetable shortening (~1/3 cup)

2 packages of instant yeast, or 2 scant tablespoons/14 grams of dry yeast from a jar

1/3 cup warm water (95 F to 105 F)

2 eggs, beaten

1/4 cup sugar

1-1/2 teaspoons kosher salt

1 teaspoon nutmeg or cinnamon (I used cinnamon because I prefer that flavor)

23 ounces all-purpose flour, plus more for dusting surface (this is about 5-1/3 cups, but weighing is the best way to measure all dry goods **see little pearls of wisdom**)

Oil for frying (I used canola and filled my pan with about 2.5 inches of oil, but less would have worked)

Directions

1.  Heat the milk in a medium pan until just warm enough to melt the shortening.  Melt shortening into the milk and set aside to let cool to lukewarm in temperature.

2.  In the bowl of your stand mixer, sprinkle the yeast over the warm water and stir gently.  Let dissolve for 5 minutes. 

3.  After that time, add the milk/shortening mixture into the yeast mixture.  Then add the eggs, sugar, salt, cinnamon (or nutmeg, or a mixture of both), and half of the flour.

4.  Using your paddle attachment, mix on low speed until the flour is incorporated, and then on medium until well combined.  Repeat with the remaining flour.

5.  Now, using your dough hook, beat on medium speed until the dough pulls away from the bowl and is smooth, ~4-5 minutes.

6.  Transfer the dough to a well-oiled bowl and allow to rise for 1 hour, or until doubled in size.

7.  On a well floured surface, roll the dough out anywhere from 3/8-inch thick to 1/2-inch thick.

8.  Using a 2-1/2-inch doughnut cutter or large and small pastry rings, cut out doughnuts.  Set on floured baking sheet, cover with a hand towel or tea towel and let rise for 30 minutes.

9.  Heat the oil in a deep fryer or a heavy bottom, deep pan to 365 F.  

10.  Once heated, gently place the doughnut into the oil 3-4 at a time, depending on the size of your pan/deep fryer.
11.  Cook for 1 minute per side and then flip.  Transfer to a cooling rack with paper towels, or directly into the cinnamon-sugar mixture.  Let cool 15-20 minutes before glazing, if desired.

Cinnamon-Sugar
1-1/2 cups sugar
1 tablespoons cinammon

Glaze
1/4 cup milk
1 teaspoon vanilla extract
2 cups powdered sugar

Enjoy!

Mmmm...glazed!

Basil Pesto

Well, it's summer time and that means that on my very tiny back porch the easiest thing to grow is basil.  Basil is great because it's ridiculously easy and very inexpensive to grow; in fact, my basil only cost me a dollar and this is the second time I have harvested my basil plant this summer.  I could have harvested it more frequently, but I didn't because I'm lazy.  So, yesterday I decided that my plant had just grown to be so large that I had to trim it back and that is why I decided to make some delicious basil pesto.  The great thing about pesto is that it can be make from almost anything, basil, cilantro, arugula, or even spinach.  So, if you have anything of these things, I encourage you to make some pesto.  You can even freeze any leftover pesto in ice cube trays, so that you can have fresh pesto in the winter.  Plus, it's really easy.

Your ingredients (without the basil and cheese I've just noticed)!

Add all of the ingredients except the olive oil and cheese 

to your food processor or blender and process.

Then, with the food processor going, slowly add the oil to blend 

together and empty into a separate bowl.

Finally, mix the cheese into the pesto and you are done!

Basil Pesto

Ingredients:

2 cups packed basil

1/4 cup toasted pine nuts

1 garlic clove

1/2 teaspoon salt

1/4 teaspoon black pepper

About 2/3 cup extra virgin olive oil

1/2 cup freshly grated parmesan cheese

Directions:

1.  Blend the basil, pine nuts, garlic, salt, and pepper until finely chopped.  

2.  With the food processor still going, slowly add enough oil to forma smooth and thick consistency.

3.  Transfer to a bowl and mix in the cheese.

4.  Season with more salt and pepper to taste.

This recipe comes from the lovely Giada De Laurentiis.  Pesto does not make a good pasta sauce on it's own, as it is too thick.  She recommends mixing enough of the pasta water (after the pasta is cooked in it) with the pesto to get the pesto to coat the pasta without making it so thin that you have soup. 

Pesto is also a great sandwich condiment.  Enjoy!

Babycakes Sour Cream Doughnuts!

So, I really, really, really love doughnuts.  This is a true shame because they do NOT love me, in the sense that they go straight to my hips and belly...ugh.  This, however, does definitely not prevent me from eating them, let alone making them!  For my birthday, my dad bought me a mini-doughnut maker from babycakes that bakes mini doughnuts.  It's really cute and I used it the very next day and made some very cute and delicious doughnuts.  The maker comes with instructions and a few recipes.  I decided to use their recipes first and once I get the hang of the machine, I'll try using different recipes.  Now, even if you do not have this doughnut maker, you can still use this recipe with a doughnut pan, like this one.  So dear readers, enjoy!

Your Ingredients

Whisk together the dry ingredients.

Mix together the wet ingredients and combine with the dry ingredients.

Bake accordingly and glaze or frost!

Sour Cream Doughnuts
Ingredients:
1 1/3 cups of all-purpose flour
1/3 cup of sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1/4 cup sour cream
1 egg
1 teaspoon vanilla

Directions:
1.  Combine dry ingredients into a large mixing bowl.
2.  In a separate bowl, whisk together the remaining ingredients.
3.  Pour liquid ingredients into the dry ingredients.
4.  Use a mixer on medium, blend until smooth.
5.  Fill pan appropriately with batter (this is approximately 2 tablespoons per well).
6.  Bake about 4-5 minutes or until a toothpick comes out clean.
7.  Glaze or coat as desired!

Chocolate Glaze
Ingredients:
3/4 cup powdered sugar
2 tablespoons cocoa
2 tablespoons half and half or milk
1 teaspoon vanilla

Directions:
1.  Whisk all ingredients together adding more dairy as required to make a glaze consistency.
2.  Dip doughnuts into glaze, either halfway or completely.
3.  Place on wire rack to allow glaze to set up.

Enjoy!

Pretzel Bites (with a surprise twist)!

One of my favorite food blogs is Crepes of Wrath.  I adore the photographs and how well she keeps the blog up.  Now that I am ONE DAY from finishing my internship, I hopefully will be able to keep up my blog posting as well as be able to focus on taking better photos!  This recipe comes from her blog and I hope you love it as much as I did.  Making bread and bread type products isn't very hard, you'll just need some time to let the dough rise.

They are so great right out of the oven, just don't burn your tongue!  They are best enjoyed on the day of, but if you keep them longer than 24 hours, store them uncovered, as they get soggy that way.  Enjoy!

Your ingredients...quite simple.

Prepare all ingredients below and mix with your dough hook until the dough pulls away from the bowl. 

Knead into a ball on a lightly floured surface. 

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise about 1 hour until the dough is doubled in size.

Divide into eight equal portions and then roll those portions into logs about 20-22 inches in length. 

Cut the dough logs into 1 inch pieces and let rise, covered for 20-30 minutes.

Boil 8-10 pieces at a time for 30 seconds per batch.   Put the pieces onto a cookie sheet and brush with the egg mixture.  Sprinkle with salt to taste and enjoy.

Homemade Soft Pretzels 

For the pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
2 1/4 teaspoons active dry yeast (I used rapid rise yeast and it worked just as well)
6 tablespoons unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour

For cooking the pretzels:
vegetable or olive oil (for oiling your bowl)
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt, fleur de sel, or kosher salt

1. For the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer or a food processor and beat or pulse until well incorporated. Let stand for 5 minutes.  If you're using a stand mixer, use your dough hook, add in the salt and 4 1/2 cups of flour, and then mix or pulse on low speed until combined.  Bring the speed up to medium and continue kneading or pulsing until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes.  If the dough appears too wet, you can add more flour a 1 tablespoon at a time.  Remove the dough from the bowl or processor, place on a flat, lightly floured surface, and knead into a ball with your hands.

2.  Lightly oil a large bowl with vegetable oil or olive oil, then add the dough and turn it to coat with the oil. Cover it with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. 

3.  Remove the dough from the bowl and place it on a flat, lightly floured surface.  Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.  Roll each piece into a long rope that is about 22 inches long.  Cut the dough into 1-inch pieces, then cover and allow to rise again for another 20-30 minutes.

4.  When the dough has risen again, preheat your oven to 425 degrees F.  Bring 3 quarts of water to a boil in a large pot and add in the baking soda.  Boil the pretzel bites in the water solution in batches, about 8-10 pretzels at a time is a good number.  Boil for about 30 seconds, then remove the pretzels with a large, slotted spoon or spatula.  Place pretzel bites on a lightly greased baking sheet, being sure that they are not touching one another.  Brush the tops with the egg and water mixture and sprinkle with the coarse salt.  Place the pretzels in the oven and bake for 15-18 minutes, or until golden brown.

5.  Remove to a baking rack and let rest 5 minutes before eating.  These are great fresh from the oven or room temperature.

 Cinnamon-Sugar Pretzel Bites!

We decided to try and make cinnamon-sugar pretzel bites from a few of the pretzels and it turned out pretty good.  Follow the steps below for a nice sweet treat.

1.  Boil the pretzels as above and brush them with the egg mixture, but do not salt them.

2.  Bake as directed and let them cool completely.  

3.  Make a cinnamon-sugar mixture with a ratio of 3 parts sugar to 1 part cinnamon.

4.  Melt 1-2 tablespoons of unsalted butter in a bowl.  Toss the pretzels in the butter in small batches and then coat them in the cinnamon-sugar mixture and enjoy! 

**Do not put the cinnamon-sugar on top of the pretzels prior to baking them.  The mixture will burn and not really give the good cinnamon-sugar taste you've come to expect from pretzels**

BBQ Ribs!

So, once again, I'm embarrassed to admit that it's been entirely way too long since my last post.  Ugh.  However, last weekend, my good friend made these delicious BBQ ribs and I thought to myself, self, you can do this too!  You see, in the past, ribs have scared me.  I've had some good ribs in my life time (Gale Street Inn anyone?) and I thought to myself, why bother when you have places that will do the heavy lifting for you?  Well, MK inspired me and gave me the BBQ sauce recipe that she used and told how she made the ribs, and so after making them today, here they are!  Enjoy.

I used the following recipe quite closely, but next time, I'll definitely make some changes to the BBQ sauce, or perhaps I'll try a different sauce recipe.  

Recipe Modifications

This recipe is heavy on the onion flavor, so if you don't like onions, go a bit lighter on the onion.  For instance, don't use 1/2 cup of onion to saute, use a 1/4 of a cup.  In addition, cut the onion powder down to a 1/4 teaspoon, rather than a 1/2 teaspoon or omit it completely, which is what my friend did.  Also, you can use a sweeter onion, like a Vidalia.  

I like my BBQ sauce to be a bit on the sweeter side, so I added extra brown sugar at the end, once the sauce was reduced completely.  Add as much or as little as you like. 

BBQ Ribs

1.  Cut 1 slab of pork ribs in half.  This makes them easier to handle once they are on the grill.

2.  Sprinkle with a small amount of salt and a generous amount of cayenne pepper and black pepper. 

3.  Wrap them in foil packets and bake at 300 F for 2.5 hours.

4.  Here are the ingredients for the BBQ sauce.

5.  Combine all the ingredients in a medium sauce pan and bring to a boil.  

6.  Once boiling, reduce heat and bring the BBQ sauce to a simmer.  Simmer uncovered for about 1 1/4 hours until it's reduced. 

7.  Place on grill on direct heat and generously brush with BBQ sauce.  Heat until sauce is caramelized, but not burnt, unless you like that!

8.  Enjoy with summer favorites like grilled corn on the cob, sweet tea, baked beans, etc!  

I hope that you enjoy these ribs as much as my family and I did.

Turkey Pot Pie

So, I realize that I suck at this whole blogging thing.  Like my fiance says, bloggers start out strong, blogging daily or weekly and then give up after a while.  The funny thing is, I make all these things and take pictures of them but never get around to posting them.  Anyway, after way too much time, here's a post (finally)!

I used left over turkey from Christmas that I threw in the freezer for use another time.  I based my recipe on a chicken pot pie recipe from Paula Deen that can be found here.  The crust recipe was from Ina Garten and can be found here.  I did modify both of the recipes, which you can read!

Turkey Pot Pie Filling Modifications

1.  I roasted the carrots and potatoes as per the instructions, except I added extra virgin olive oil to the salt and pepper-they were delicious and I'd consider doing this in the future as a side dish that would go with a meal.

2.  I didn't have frozen peas, so I used a frozen veggie medley from trader joe's that included corn, carrots, green beans, and peas.  Because it had corn it in, I reduced the amount of frozen corn used and increased the amount of the mixed veggies.  It doesn't really matter what kind of veggies you use, as long as it equals the same total amount (1 1/4 cup).

3.  I didn't want to use heavy cream for health reasons, so I just used the milk I have at home, which was 1%.  It turned out okay, but I wouldn't suggest using skim milk--it would wind up being too runny.

Pie before baking!

Perfect Pie Crust Modifications

1.  I used two sticks of butter instead of 1 1/2 cups of butter and 1/3 cup of vegetable shortening.  I try to avoid using that product in general.  Otherwise I kept everything else the same.

Needless to say, the pie turned out great and the crust was SO GOOD.  I'll probably stay with this crust recipe for all my pie options! 

Pie after baking-look at that delicious crust!

Look at that filling!

I hope you enjoy this pie as much as I did.  Also, this recipe could be modified anyway you'd like it to be-it could be vegetarian or chicken and any combination of veggies can be used.

Enjoy!