Wednesday, February 7, 2018

Gabi's Enchiladas



From Hot Mess Kitchen!

1 russet potato, diced
2 sweet potatoes, diced
1 large bunch rainbow chard (or, if you're insane, kale), destemmed and thinly sliced
Tortillas
Green enchilada sauce
Jack and/or cheddar cheese
Serve with: avocado, sour cream, sliced olives
Bonus: tomatillo salsa (tomatillos, limes, onion, jalapeño, cilantro)

Can be done day before:
Place potatoes, sweet potatoes, kale in large pot with water to cover, cover and boil
Once water boils, simmer til cooked, about 10 minutes
Drain, salt + pepper

Preheat oven to 375
Spread some enchilada sauce in bottom/sides of large baking dish
Fill tortillas with sauce, veg mixture, and cheese, roll up and cover in green sauce
Top with extra cheese and sliced olives
Bake about 30-35 minutes

Friday, February 2, 2018

Challah


Best Challah
https://smittenkitchen.com/2008/09/best-challah-egg-bread/


The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.

Time: about 1 hour, plus 2 1/2 hours’ rising
Yield: 2 loaves (see below for 1 loaf recipe)

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)
1 tablespoon (13 grams) granulated sugar
1 3/4 cups warm water
1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
5 large eggs (4 for dough, 1 for brushing on at end)
1/2 cup (100 grams) granulated sugar
1 tablespoon (14 grams) table salt
8 to 8 1/2 cups (1000 to 1063 grams) all-purpose flour
1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained
Poppy or sesame seeds for sprinkling.

***Set up kitchenaid far away from other stuff: flour does spray out at times!

1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside for 5 minutes until a bit foamy.

2. Use KitchenAid mixer for these steps (it will be maximally full): 
[use whisk]
- Whisk oil into yeast
- beat in 4 eggs, one at a time
- add 1/2 cup sugar and salt
[switch to paddle]
- Gradually add flour
When dough holds together, it is ready for kneading [switch to dough hook]

3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour (ex warmed oven turned off), until almost doubled in size.

4. Punch down dough, cover and let rise again in a warm place for another half-hour.

5. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. Place braided loaves on a greased cookie sheet.

5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.

How to braid: https://youtu.be/NtoouSLrURA

SAMPLE TIMING:
9am - yeast mixture
9:10am - mix ingredients
9:30am-10:30am rise #1
10:30am - punch down
10:30am-11am rise #2
11am - braid challah, brush with egg
11:30am-12:30pm rise #3
12:30pm - brush with egg, poppy seeds
12:30pm-1:15pm-ish - bake

HALF RECIPE (one loaf):
  • 1.8 teaspoons active dry yeast
  • .5 tablespoon granulated sugar
  • .8 cups lukewarm water
  • 1/4 cup olive or vegetable oil, plus more for greasing the bowl
  • 3 large eggs (2 for dough, 1 is for brushing on at end)
  • 1/4 cup granulated sugar
  • .5 tablespoon table salt
  • 4 to 4 1/4 cups all-purpose flour
  • 1/4 cup raisins per challah, if using, plumped in hot water and drained
  • Poppy or sesame seeds for sprinkling.
1. In a large bowl, dissolve half-packet yeast and .5 tbsp sugar in water; set aside for 5 minutes until a bit foamy.

2. Use KitchenAid mixer for these steps (it will be maximally full) . . .***set up kitchenaid away from other items: flour sprays out!*** 
[whisk]
Whisk oil into yeast
whisk in 2 eggs, one at a time
add1/4 cup sugar and salt
[switch to paddle]
Gradually add 4 cups flour
[switch to dough hook]
When dough holds together, it is ready for kneading.

3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour (ex warmed oven turned off), until almost doubled in size.

4. Punch down dough, cover and let rise again in a warm place for another half-hour.

5. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. Place braided loaves on a greased cookie sheet.

5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Thursday, February 1, 2018

Thanksgiving Sample Menu


Cook in advance: cornbread (better stale), cake, sous vide turkey

Pumpkin soup (https://www.allrecipes.com/recipe/9191/pumpkin-soup/
- Soften onions
- Bring to boil pumpkin, squash, vegetable broth, apples
- Simmer 30+ minutes
- Puree, add in cream, garnish with pumpkin seeds and thyme

Butter-roasted turkey (https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/)
- thaw turkey (no need to wash it)
- remove giblets
- Paint with butter and sage and salt
- Tie legs together
- Tent with foil, put some water in the bottom of roasting pan
- Roast at 350 for about 4-5 hours until internal temp is 165

Candied sweet potatoes with roasted marshmallows (http://www.kitchengidget.com/2017/12/09/candied-yams-with-marshmallows/)
- boil quartered sweet potatoes in large pot, then cover and simmer 20-30 min til soft
- peel, cut sweet potatoes
- bring to boil sugar, water, cinnamon, vanilla, sugar, salt, butter
- put sweet potatoes in pan, cover with syrup, top with marshmallows, bake at 350 about 20 minutes

Turkey sage gravy (https://www.southernkitchen.com/recipes/condiment/sage-gravy)
- take leftover turkey pan drippings, add flour and chicken broth

Buttermilk biscuits with sage butter or whipped honey butter (https://smittenkitchen.com/2013/03/my-favorite-buttermilk-biscuits/)
- combine dry ingredients
- blend in butter
- add buttermilk
- form into rounds using cookie cutter
- bake at 400 for 12-15 min
- serve with whipped honey butter

Garlic cream mashed potatoes (https://www.foodnetwork.com/recipes/anne-burrell/garlic-yukon-gold-mashed-potatoes-recipe-1939823)
- peel, chop Yukon golds
- start in pot of cold water, bring it to boil, boil about 15 min until soft
- Add cream, butter, minced garlic, salt
- Top with chives

Cornbread sausage stuffing (https://www.foodnetwork.com/recipes/anne-burrell/sausage-cornbread-stuffing-recipe2-1949137)
- Bake corn bread, dry out
- Dice celery and onion, sautée in butter, add sausage
- Add corn bread, dried cranberries, and broth
- Bake at 350 for about 30min

Roasted carrots + green beans (https://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe-1940444)
- Peel carrots
- Trim green beans
- Toss in bowl with olive oil, salt, pepper
- Roast at 400 degrees for about 20 min
- Toss with minced dill

Pumpkin cream cheese bundt cake (http://keekitchen.blogspot.com/2018/11/pumpkin-cream-cheese-bundt-cake.html)
- Mix dry ingredients then wet ingredients, whisk to combine 
- Beat cream cheese with egg, sugar, vanilla
- Pour in some pumpkin mixture into greased bundt pan, then layer of cream cheese filling, then remaining pumpkin batter

PANTRY:
- powdered sugar
- flour
- sugar
- baking soda
- baking powder
- salt
- honey
- biscuit cookie cutter
- bundt pan
- roasting pan for turkey

SHOPPING LIST:
- 2 or 3 cans pumpkin puree
- 6 packages butternut squash
- 3-4 apples
- 2 onions
- 2 boxes vegetable broth
- pumpkin seeds and thyme for garnish
- heavy cream
- 1 turkey for roasting
- Turkey breasts for sous vide
- Sage (for turkey, gravy, cornbread stuffing)
- Butter - 3 lbs
- Sweet potatoes
- Marshmallows
- 2 Chicken broth: one for gravy and another for stuffing
- Buttermilk
- Yukon gold potatoes
- Garlic
- Cream
- Creme fraiche for soup
- Chives
- Cornbread mix
- Onion 
- Celery 
- Sausage
- Dried cranberries
- Carrots
- Green beans
- Dill
- 1 can pumpkin
- 2 blocks cream cheese
- 1 lemon
- 2 cans cranberry sauce








COOKING TIMELINE:

DAY BEFORE:
- Cook soup
- Bake cake

Tuesday, December 11
  • 9:15am - buttermilk biscuits
  • 10am - turkey into oven
  • 10am - start microwaving sweet potatoes
  • 10:30am - peel sweet potatoes, put into pan
  • *Whip cream cheese glaze and frosting
  • *Prep syrup for sweet potatoes
  • *Whip honey butter
  • *BUY creme fraiche, put into piping bag
  • 1pm - peel, quarter, boil mashed potatoes
  • 1:45pm - chop celery and onion for stuffing, saute with sausage
  • 2:15pm - arrange stuffing into pan
  • 3pm - remove turkey from oven - cover with foil
  • 3pm - turkey into sous vide for 2.5 hours
  • 3pm - make gravy
  • 4pm - roast green beans and carrots
  • 4:15pm - *Toast meringue for soup bowls
  • 4:45pm - cook stuffing
  • (put out cranberry sauce, appetizers)
  • 5pm - warm up soup in microwave
  • 5:30pm - sweet potatoes with syrup and marshmallows into oven
  • *Prep cocktail?

TUESDAY OVEN SCHEDULE

9:30am - Buttermilk biscuits
10am - Turkey into oven
3pm - Turkey out of oven, *Turkey breast into sous vide
3:45pm - Green beans and carrots (put in almonds at end)
4:30pm - Stuffing
5:30pm - Sweet potatoes with syrup and marshmallows

DISH LIST:
  • Soup - pot
  • Buttermilk biscuits - basket
  • Cornbread Stuffing - 2 pans
  • Mashed potatoes - big bowl
  • Sweet potatoes - 1 pan
  • Roasted veggies - 1 platter
  • Turkey - 1 platter
  • Gravy - 1 gravy dish, bowl
  • Cranberry sauce - 1 bowl
  • Bundt cake w/Cream cheese frosting - cake dish