tag:blogger.com,1999:blog-34828113245436387962024-03-13T06:31:18.936-07:00Kee KitchenCooking with the KeesUnknownnoreply@blogger.comBlogger245125tag:blogger.com,1999:blog-3482811324543638796.post-155721611378891882024-01-16T16:17:00.000-08:002024-01-16T16:17:51.213-08:00Dips Spreads<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-DC_iHnxgb6z5U3Fr7hlUaUgFOD79-iCb7mmWPbdtSW4siaAQMlYGA7u_fxcFnxvzS6RvNyvPX1o_t9AkqT1NfeZy1-dvLGQ2ObOZ9O6-S2qqF_KbtTb_0yurWmGzU52tcer4Yr_ajLYs0rWS49Dkm0pnRmCuxB5fmEH6oAj-uZ8BbUa6wFBCVJScLZkZ/s5257/IMG_5286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3417" data-original-width="5257" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-DC_iHnxgb6z5U3Fr7hlUaUgFOD79-iCb7mmWPbdtSW4siaAQMlYGA7u_fxcFnxvzS6RvNyvPX1o_t9AkqT1NfeZy1-dvLGQ2ObOZ9O6-S2qqF_KbtTb_0yurWmGzU52tcer4Yr_ajLYs0rWS49Dkm0pnRmCuxB5fmEH6oAj-uZ8BbUa6wFBCVJScLZkZ/w387-h252/IMG_5286.JPG" width="387" /></a></div><br /><p></p><span id="docs-internal-guid-1df0636a-7fff-1c69-6935-bcfee28e73d2"><h3 dir="ltr" style="line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt;"><span style="color: #434343; font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">BABAGANOUSH</span></h3><h3 dir="ltr" style="line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt;"><span style="color: #434343; font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; vertical-align: baseline; white-space-collapse: preserve;">INGREDIENTS</span></h3><ul style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">2 pounds Italian eggplants (about 2 small-to-medium eggplants – smaller are better)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">2 medium cloves of garlic, pressed or minced (roasted if possible)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">2 tablespoons lemon juice, more if necessary</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">¼ cup tahini</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">¾ teaspoon salt, to taste</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">¼ teaspoon ground cumin</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Pinch of smoked paprika, for garnish</span></p></li></ul><h3 dir="ltr" style="line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt;"><span style="color: #434343; font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; vertical-align: baseline; white-space-collapse: preserve;">INSTRUCTIONS</span></h3><ol style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Prep eggplant by slicing in half, salting, and letting sit for 30min then rinse them off</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Preheat the oven to 450 with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Brush the eggplant lightly with olive oil. Place them in the prepared pan.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until the eggplant breaks down. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Add the tahini to the bowl and stir until it’s incorporated. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Transfer the babaganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. </span></p></li></ol><h3 dir="ltr" style="line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt;"><span style="color: #434343; font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; vertical-align: baseline; white-space-collapse: preserve;">NOTES</span></h3><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">*EGGPLANT SELECTION: Large eggplants tend to contain more seeds, which can produce a bothersome texture. So, it’s better to use 2 small eggplants that weigh about 2 pounds total, rather than 1 large. Choose eggplants that are shiny and smooth (no mushy parts), and feel heavy for their size and not overripe (bitter)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><hr /><p></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;"><b>BEET DIP</b></span></p><h3 dir="ltr" style="line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt;"><span style="color: #434343; font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; vertical-align: baseline; white-space-collapse: preserve;">INGREDIENTS</span></h3><ul style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">1 cup full-fat Greek yogurt or labneh</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">2 to 3 medium red beets (8 to 12 oz)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">1 clove garlic, peeled and minced</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Salt to taste</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">1½ teaspoons lemon juice, if using Greek yogurt, plus more to taste</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Optional garnishes: fresh dill, black sesame and or white sesame seeds, olive oil, za’atar</span></p></li></ul><h3 dir="ltr" style="line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt;"><span style="color: #434343; font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; vertical-align: baseline; white-space-collapse: preserve;">INSTRUCTIONS</span></h3><ol style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">If you’re using Greek yogurt, line a sieve with a coffee filter, and set it over a bowl. Place the yogurt in the coffee filter and place the whole set up (bowl, sieve, filter) in the fridge to drain overnight.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Preheat oven to 400ºF. Place the beets in a small baking dish like a pie plate or 8-inch baking dish. Add water to reach halfway up the pan. Cover pan with foil. Transfer pan to the oven and cook until the beets until very tender, about an hour. Let cool briefly, then peel the beets by rubbing off the skins. Using paper towels might help. Roughly chop the beets.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">In a food processor or blender, add the garlic, 1/2 teaspoon kosher salt, and a quarter of the cooked beets. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Purée until very smooth— you’ll have to use a spatula to scrape down the sides in between periods of puréeing.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Add 1/8 cup of the strained yogurt or labneh and purée until smooth. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Add the remaining beets and repeat the puréeing-scraping process until the beets are very smooth. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Add the remaining labneh or yogurt and lemon juice, and purée one more time until smooth. Taste. Add more salt and lemon to taste.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Garnish as desired: olive oil and za’atar</span></p></li></ol><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><hr /><p></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;"><b>HUMMUS </b></span></p><div><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Ingredients</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1/4 cup (60ml) fresh lemon juice, 1 large lemon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1/4 cup (60ml) well-stirred tahini</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 small garlic clove (roasted if possible), minced</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">2 tablespoons (30ml) extra-virgin olive oil, plus more for serving</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1/2 teaspoon ground cumin</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Salt to taste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">2 to 3 tablespoons chickpea can juice or water </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Dash ground paprika, sumac, or Za’atar for serving</span></p><h2 dir="ltr" style="line-height: 1.38; margin-bottom: 6pt; margin-top: 18pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; vertical-align: baseline; white-space-collapse: preserve;">Directions</span></h2><ul style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.</span></p></li></ul><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of chickpea can juice (or cold water) with the food processor turned on until you reach the perfect consistency.</span></p><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><hr /><p></p><h2 dir="ltr" style="line-height: 1.38; margin-bottom: 6pt; margin-top: 18pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">TZATZIKI</span></h2><h3 dir="ltr" style="line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt;"><span style="color: #434343; font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; vertical-align: baseline; white-space-collapse: preserve;">Ingredients</span></h3><ul style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">½ cup finely grated cucumber</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">1 cup thick whole milk greek yogurt</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">1 tablespoon lemon juice</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">½ tablespoon olive oil</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">1 roasted garlic clove, grated</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">¼ teaspoon sea salt</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">1 tablespoon chopped dill</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">1 tablespoon chopped mint, optional</span></p></li></ul><br /><h3 dir="ltr" style="line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt;"><span style="color: #434343; font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; vertical-align: baseline; white-space-collapse: preserve;">Instructions</span></h3><ol style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Place the cucumber on a towel and gently squeeze out a bit of the excess water.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.</span></p></li></ol><br /></span>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-32144984682608897472023-11-14T20:56:00.000-08:002023-11-14T20:56:40.107-08:00Banana BreadIngredients<br /><br />3 to 4 medium overripe bananas, mashed (1 1/2 cups)<br />1/3 cup unsalted butter, melted<br />3/4 cup granulated sugar<br />1 large egg, beaten<br />1 teaspoon vanilla extract<br />1 1/2 cups gluten-free flour (Bob's Red Mill 1:1)<br />3/4 teaspoon baking soda<br />3/4 teaspoon baking powder<br />1/2 teaspoon salt<br /><br />Directions<br /><ol style="text-align: left;"><li>Preheat oven to 350°F.</li><li>Grease a loaf pan (and/or include a piece of parchment)</li><li>Mix the wet ingredients in large bowl: mashed bananas and stir in melted butter, sugar, egg, and vanilla.</li><li>Mix the dry ingredients in a small bowl: add flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the larger bowl with the wet ingredients and stir until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)</li><li>Pour batter into the prepared loaf pan, scraping the bowl to assist. </li><li>Bake for 50 minutes to 1 hour, or until a tester comes out clean.</li><li>Cool on a rack at least 15 minutes before removing the loaf from the pan. </li><li>Cool completely before slicing and serving.</li></ol>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-52581548465608748362023-11-07T09:08:00.000-08:002023-11-07T09:08:34.939-08:00Mexican (Spanish) rice<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQN8h6yjdbn8hJ4tOgva1MxRFSo4sYHfQLks1d8gI_BTMHBZy3S3aPLcZLAz6wg_ZKsi6tknSgkMPxjnmCWi5IiHgFS2daUsxOaQAdJuWgoljH29Ezs8iGYl1ooVPJhjvcaC9-ABJZeXvPPJuBsTSLc8Roeoj6h16dbVlWyC7lznR_lCD3DY3zfczl4UU/s4032/IMG_2256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQN8h6yjdbn8hJ4tOgva1MxRFSo4sYHfQLks1d8gI_BTMHBZy3S3aPLcZLAz6wg_ZKsi6tknSgkMPxjnmCWi5IiHgFS2daUsxOaQAdJuWgoljH29Ezs8iGYl1ooVPJhjvcaC9-ABJZeXvPPJuBsTSLc8Roeoj6h16dbVlWyC7lznR_lCD3DY3zfczl4UU/s320/IMG_2256.JPG" width="240" /></a></div><div><br /></div><div>https://www.lecremedelacrumb.com/super-easy-mexican-rice/<br /><br />4 tbsp butter<br />2 cups rice<br />1 can of tomato sauce<div>1 small can green chiles</div></div>1 carton (4 cups) broth</div><div>2 tsp cumin</div><div>1 tsp chili powder</div><div>1 tsp salt</div><div>1 tsp onion powder<br /><br /><ol style="text-align: left;"><li>In a large skillet (one that has a lid) over medium heat, melt butter.</li><li>Stir in cumin, chili powder, salt, onion powder and rice for 1-2 minutes.</li><li>Whisk in tomato sauce and chicken broth.</li><li>Bring a boil, then reduce to a high simmer.</li><li>Cover and cook for 25 minutes (see note).</li><li>Uncover, fluff with a fork, and serve.</li></ol></div><div><br /></div><br />Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-14678748499872530202023-06-25T16:15:00.011-07:002024-03-02T10:01:04.984-08:00Skillet Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJy8bCT8S0utmtx2nWM6pGJqWPq05AQVt3944jk_WNjvRMqMcQL0ailCZjthsu5Xg7ahpfsfaLWCL2RiRniYumS6KdlDmKFrxg_U2AjTb0jGCjiMZnJ7XiRp4vSfbCfcHvtDgngY1rFWyMkxH16a2LlQg70uA0FswhBw6PfBKETEWSwn0twAK-fz-Xlzd/s4032/IMG_7852.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJy8bCT8S0utmtx2nWM6pGJqWPq05AQVt3944jk_WNjvRMqMcQL0ailCZjthsu5Xg7ahpfsfaLWCL2RiRniYumS6KdlDmKFrxg_U2AjTb0jGCjiMZnJ7XiRp4vSfbCfcHvtDgngY1rFWyMkxH16a2LlQg70uA0FswhBw6PfBKETEWSwn0twAK-fz-Xlzd/s320/IMG_7852.JPG" width="320" /></a></div><span style="font-family: inherit;"><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div>Serves: 8-10 people (for smaller recipe see below)<br /><br /> 12 tablespoons unsalted butter, at room temperature<br />3/4 cup dark brown sugar<br />3/4 cup granulated sugar<br />1.5 large egg<br />1.5 tablespoon vanilla extract<br />2 1/4 cups flour<br />1.12 teaspoon baking soda<br />1.12 teaspoon kosher salt <br />1.5 chopped semi-sweet chocolate chips</span><div><span style="font-family: inherit;"><br /></span></div><div><ul style="text-align: left;"><li><span style="font-family: inherit;">Heat the oven to 350 degrees. </span></li><li><span style="font-family: inherit;">In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. </span></li><li><span style="font-family: inherit;">Add the egg and vanilla and beat to combine.</span></li><li><span style="font-family: inherit;">Add the flour, baking soda and salt to the butter mixture and mix until just combined. </span></li><li><span style="font-family: inherit;">Mix in the chocolate.</span></li><li><span style="font-family: inherit;">Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. </span></li><li><span style="font-family: inherit;">Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. </span></li><li><span style="font-family: inherit;">Let stand for at least 5 minutes before serving warm or at room temperature. </span></li><li><span style="font-family: inherit;">The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.</span></li></ul><div>Serves 6ish</div><div><br /></div>8 tablespoons unsalted butter, at room temperature<br />½ cup packed dark brown sugar<br />½ cup granulated sugar<br />1 large egg<br />1 tablespoon vanilla extract<br />1½ cups all-purpose flour<br />¾ teaspoon baking soda<br />¾ teaspoon kosher salt <br />1 cup semi-sweet chocolate chips</div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-45879671133959367252023-04-19T22:18:00.003-07:002023-04-20T17:19:43.676-07:00Soft Pretzels<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYm1wDPa1mV86CXtu67-J3LTkl-ydetpvDWWxwBbyg4SAkJeXXvyvPtexgzmobNPDLt4kpbbQGzRlBKFrTx8bM-ZZLiTW-7gOUhisyWktsLFLB2oApypWdAKHyDwri6XVjVYoNb2DEHt1iTNnjvhynONBrV4zflCVx9mdbL5rq5XOYnpYhdfOaDO07og/s4032/IMG_5471.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYm1wDPa1mV86CXtu67-J3LTkl-ydetpvDWWxwBbyg4SAkJeXXvyvPtexgzmobNPDLt4kpbbQGzRlBKFrTx8bM-ZZLiTW-7gOUhisyWktsLFLB2oApypWdAKHyDwri6XVjVYoNb2DEHt1iTNnjvhynONBrV4zflCVx9mdbL5rq5XOYnpYhdfOaDO07og/s320/IMG_5471.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Start with a batch of Gabi's <a href="https://keekitchen.blogspot.com/2022/10/gabis-pizza-dough.html">pizza dough</a></div><div class="separator" style="clear: both; text-align: left;">Heat oven to 450</div><div class="separator" style="clear: both; text-align: left;">Roll dough out into thin strips, twist into pretzel shape</div><div class="separator" style="clear: both; text-align: left;">Transfer to a parchment-lined baking sheet and let rest for about 15 min</div><div class="separator" style="clear: both; text-align: left;">Fill pot on stove halfway with water, add 2 tbsp baking powder and 1 tbsp sugar</div><div class="separator" style="clear: both; text-align: left;">Boil pretzels for 30 seconds on each side</div><div class="separator" style="clear: both; text-align: left;">Beat 1 egg with a tbsp of water and brush onto pretzels</div><div class="separator" style="clear: both; text-align: left;">Sprinkle with salt</div><div class="separator" style="clear: both; text-align: left;">Bake at 450 for 12-15ish minutes until golden brown</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cheese dip:</div><div class="separator" style="clear: both; text-align: left;">- 2 tbsp butter</div><div class="separator" style="clear: both; text-align: left;">- 2 tbsp all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">- 1 cup milk</div><div class="separator" style="clear: both; text-align: left;">- 1.5 cups shredded cheddar</div><div class="separator" style="clear: both; text-align: left;">- 1/4 tsp salt</div>- chili powder optional<div><br />1. Melt butter in a medium pot over medium heat.<br />2. Whisk in flour and cook, whisking throughout, for 1 minute.<br />3. Gradually add the milk, whisking constantly, until a thick sauce forms.<br />4. Melt in the cheese, whisking constantly, for 1-2 minutes and season with the chili powder and salt.<br />5. Let cool for 5 minutes, then serve warm, garnished with more chili powder if desired.<br /><br /><p></p></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-30172269106809143902023-04-08T11:06:00.003-07:002023-04-08T11:06:27.186-07:00Michael's passover charoset<div style="text-align: left;">Soak a cup of raisins in grape juice and stick in the fridge like 2-3 hours <br />Don’t grate the apples till like an hour before <br />2 red apples 🍎 <br />2 green apples 🍏 <br />1 / 1.5 cups nuts I used cashews last night <br />Crush them <br />1 lemon 🍋 <br />Teaspoon to tablespoon cinnamon <br />Add the raisins and the juice or to your liking <br />Stick in the fridge for an hour</div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-52868518701295559172023-03-02T17:00:00.001-08:002023-03-02T17:00:01.954-08:00Lemon OrzoLemon Orzo<br /><br /> <br />Boil orzo rice/pasta<br /><br />Add lemon zest (peel) - about 1 lemon<br /><br />Olive oil<br /><br />Basil - small bunch, sliced up very small<br /><br />(Toasted!) Pine nuts - you can toast them yourself in a pan with a little olive oilRebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-3520482316611271242023-01-11T20:02:00.010-08:002023-02-20T09:01:27.158-08:00Scones 2 Wayshttps://sugarspunrun.com/the-best-scone-recipe/<div><br /></div><div>CLASSIC</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrJsM8d98bPrZd7jiWTPuw3uVQDk6HH9vCZKnnB_aN1q1ApskTX3wXDA6yTaP80tSeEYYx0z_FuDN3NejUE0lS3JSGtXUlk-MHiWOqDzpB_ry0mCDrHzMtAOgIr9sNRxzWOW3Gm3LWrvPYHo37kzGW_xH7-y3p_Xfl0-ZFJra90o0VmGGeewubxLv2g/s4032/IMG_2650.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrJsM8d98bPrZd7jiWTPuw3uVQDk6HH9vCZKnnB_aN1q1ApskTX3wXDA6yTaP80tSeEYYx0z_FuDN3NejUE0lS3JSGtXUlk-MHiWOqDzpB_ry0mCDrHzMtAOgIr9sNRxzWOW3Gm3LWrvPYHo37kzGW_xH7-y3p_Xfl0-ZFJra90o0VmGGeewubxLv2g/s320/IMG_2650.JPG" width="320" /></a></div><div><br /> 2 cups flour<br />¼ cup granulated sugar <br />2 teaspoon baking powder<br />¼ teaspoon salt<br />1 stick (½ cup) very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold <br />½ cup heavy cream (+ extra for brushing on top)<br />¼ teaspoon vanilla<br />½ cup your favorite add-ins optional: frozen berries, chocolate chips, nuts, etc.<br /><br />Instructions<div>Preheat oven to 375</div><div>Combine flour, sugar, baking powder, and salt in food processor, pulse to combine</div><div>Cut butter into small cubes and scatter over flour mixture, pulse until cut up and butter no longer visible</div><div>Combine heavy cream + vanilla then pour, pulse until dough clumps</div><div>Transfer dough to floured surface (handle lightly to avoid overworking)</div><div>(Optional: add in any currants, etc. at this point)</div><div>Fold dough in half and use hand to flatten, rotate and turn to fold again, repeat 5 times</div><div>Form dough into smooth disk 1" thick</div><div>Cut into wedges (press down in one slice) or shape with cookie cutter (don't twist)</div><div>On parchment-lined sheet place 2" apart and brush with heavy cream</div><div>Bake at 375 for 14-16 min until edges are golden</div></div><div><br /></div><div>LEMON POPPYSEED</div><div>https://sugarspunrun.com/lemon-poppy-seed-scones/</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkmSixYj7npYfdEW4bh0CenWdCan9Ijlo2D5Xb9VI3kkO0E7k4V09egmB_c9-tWAlJXIBnp6oCOYqo9bRvJwAWCZ-bpDgbUW5SMZTB2sMbXRjZCP-gCEI6iWyOBNpaDsluW2l96dxymcAYyk8u_iRXnpyD4i56z91p-gqSORtY0uktTyezn9zWg7YTA/s1186/lemon%20poppyseed%20scones.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1186" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkmSixYj7npYfdEW4bh0CenWdCan9Ijlo2D5Xb9VI3kkO0E7k4V09egmB_c9-tWAlJXIBnp6oCOYqo9bRvJwAWCZ-bpDgbUW5SMZTB2sMbXRjZCP-gCEI6iWyOBNpaDsluW2l96dxymcAYyk8u_iRXnpyD4i56z91p-gqSORtY0uktTyezn9zWg7YTA/s320/lemon%20poppyseed%20scones.jpg" width="320" /></a></div><br /><br />Ingredients<br />2 cups flour<br />⅓ cup granulated sugar<br />1 ¼ teaspoon baking powder<br />¼ teaspoon salt<br />1 stick (½ cup) very cold unsalted butter<br />1 Tablespoon poppy seeds<br />1 ½ Tablespoons fresh lemon zest<br />½ cup heavy cream <br />¼ teaspoon vanilla<br /><br />Glaze<div>1 ¼ cups powdered sugar <br />1 ½ Tablespoons lemon juice<br />1 ½ teaspoons water<br />¼ teaspoon vanilla</div><div><br /></div>Instructions<br />Preheat oven to 375F <br />In the basin of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine.<br />Scatter butter pieces, lemon zest, and poppy seeds over flour mixture and pulse until the butter is incorporated and the mixture resembles sandy crumbs.<br />Combine cream + vanilla then drizzle over the mixture in the food processor. Pulse until dough is beginning to clump together.<br />Transfer dough to a lightly floured surface and fold the dough in half and use your hands to gently flatten layers together. <div>Rotate the dough 90 degrees and fold in half again, repeating this step several times while being careful to not overwork the dough.<br />Gently form dough into a 6” disc and cut into 8 even wedges (press straight down with the knife, don’t saw into the dough).<br />Transfer to parchment-lined baking sheet </div><div>Bake for 15-17 minutes or until edges are beginning to turn golden. </div><div>Allow to cool completely on baking sheet before covering with glaze.<br /><br />Glaze</div><div>Prepare glaze by whisking together powdered sugar, lemon juice, water, and vanilla extract. </div><div>Glaze is the right consistency when you raise your whisk out of the bowl and it forms a ribbon that holds its shape for several seconds before dissolving back into the bowl. If glaze is too thin, add a bit more powdered sugar, if it is too thick, add a splash more water.<br />Drizzle glaze over scones or dip the tops of cooled scones into the glaze. </div><div>Allow glaze to harden (about 15 minutes) before enjoying.</div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-84715520657713256912022-11-22T18:05:00.001-08:002022-11-22T18:05:12.546-08:00sour cream and chive fantails<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYS4seY8R3OTYfbh75wXRE9N2MQ0zHLkbgzRk4-ilBbu4R71OorfXFDzXntHBWZ84u5fjGfIWxt4lieu87tIvGhMwecr4dZLrRsFK6R9w_OWH9EXWsp2cKT7AbAvl13qVlFtYq1s_xCT0bgPcBtN_iQ_1m9_0pDRRCDGIPAx1ZQNA20Csz2J4Ct998g/s1536/sour-cream-and-chive-fantails-scaled.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1536" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYS4seY8R3OTYfbh75wXRE9N2MQ0zHLkbgzRk4-ilBbu4R71OorfXFDzXntHBWZ84u5fjGfIWxt4lieu87tIvGhMwecr4dZLrRsFK6R9w_OWH9EXWsp2cKT7AbAvl13qVlFtYq1s_xCT0bgPcBtN_iQ_1m9_0pDRRCDGIPAx1ZQNA20Csz2J4Ct998g/s320/sour-cream-and-chive-fantails-scaled.webp" width="320" /></a></div><br /><p></p><p>from <a href="https://smittenkitchen.com/2020/11/sour-cream-and-chive-fantails/">smitten kitchen</a><br /><br />DOUGH<br />6 tablespoons (90 grams) warm water (about 115°F)<br />1 tablespoon (15 grams) granulated sugar<br />2 1/2 teaspoons active dry or instant yeast (from a 1/4-ounce or 7-gram packet)<br />1/2 cup (120 grams) sour cream or plain yogurt<br />1 large egg<br />4 tablespoons (60 grams) unsalted butter, melted<br />3 cups (390 grams) all-purpose flour<br />1 1/4 teaspoons fine sea salt<br />ASSEMBLY<br />4 tablespoons (60 grams) unsalted butter, melted<br />1 teaspoon onion powder<br />1/4 teaspoon garlic powder<br />Two pinches fine sea salt<br />Flour for dusting<br />2 tablespoons minced fresh chives, plus 1 teaspoon for garnish<br /><br /><br />1. In stand mixer bowl: whisk water, sugar, yeast and let stand for 5 minutes</p><p>2. Whisk in sour cream, egg, butter until smooth</p><p>3. Add flour and salt</p><p>4. Switch to dough hook for 1-2 minutes until it comes together (add 1 more tbsp water only if needed)</p><p>5. Reduce speed to low, let dough hook mix for 5 minutes</p><p>6. Lightly oil a bowl and transfer dough to it, cover with plastic wrap and let sit for 90-120 minutes until doubled</p><p>7. Brush muffin tin with melted butter</p><p>8. Combine onion powder, garlic powder, and a few pinches of salt in a small dish</p><p>9. Turn dough out onto floured counter, divide in half, sprinkle with flour and roll first half to 12" square</p><p>10. Brush with melted butter and sprinkle with half of onion/garlic mixture, and half of chives</p><p>11. Cut square into 6 equal strips, then stack them butter sides up and then cut crosswise into 6 equal pieces</p><p>12. Turn each stack on its side and put into muffin cup</p><p>13. Repeat with remaining half of dough</p><p>14. Separate outer layers to sort of fan outward</p><p>15. Let rise again for one hour</p><p>16. Bake at 375 for 15-20 minutes or until center of each is at 200 degrees</p><p>17. As soon as removed from oven, brush with melted butter and sprinkle with chives and flaky salt</p><p>18. Transfer rolls to rack and cool for 10 minutes</p><p>Do ahead: You can pause this recipe for an overnight chill in the fridge either after you mix the dough and before it doubles or after you put the squares into your tins. Remove from the fridge and let them come back to room temperature (and finish rising, if necessary) before continuing. If rolls are already baked, rewarm for 5 to 10 minutes in the oven (any temperature from 300°F to 400°F will be fine.)</p>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-71307348691682812032022-11-19T13:42:00.003-08:002022-11-19T13:42:26.198-08:00buttermilk biscuits<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcaMvtbKi0-MJXPglNjPhkjiF5qW8O0B9zwec6t2Ei00qhELCLOSj4P5sNhJKEyFbkX4q5T3XhgzrQ0UoDwTu3SQpdSF20Vdj5CAL9H1yC5X2RHqOCSLw34Gd5G6EvXhbM_ic2snQg5qA8qR18byf7RcUItwYQ72w_4x-VPS_GnzOP2ZGV15qwmsdWA/s1600/biscuits.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcaMvtbKi0-MJXPglNjPhkjiF5qW8O0B9zwec6t2Ei00qhELCLOSj4P5sNhJKEyFbkX4q5T3XhgzrQ0UoDwTu3SQpdSF20Vdj5CAL9H1yC5X2RHqOCSLw34Gd5G6EvXhbM_ic2snQg5qA8qR18byf7RcUItwYQ72w_4x-VPS_GnzOP2ZGV15qwmsdWA/s320/biscuits.jpeg" width="320" /></a></p><p></p><p style="background-color: white; box-sizing: inherit; color: #50565a; font-family: franklin-gothic-urw-1, franklin-gothic-urw, "FranklinGothic URW", "Open Sans", Arial, sans-serif; font-size: 18px; margin-bottom: 1.5em;"><a href="https://smittenkitchen.com/2013/03/my-favorite-buttermilk-biscuits/">From Smitten Kitchen</a> </p>2 1/4 cups (280 grams) all-purpose flour<br />2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste)<br />1 tablespoon (15 grams) baking powder<br />3/4 teaspoon (5 grams) table salt<br />3/4 teaspoon baking soda<br />9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks<br />3/4 cup (175 ml) buttermilk<br /><br />Heat oven to 400 °F and cover baking sheet with parchment paper. <div>Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. </div><div>Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal</div><div>Add buttermilk and stir until large, craggy clumps form. </div><div>Reach hands into bowl and knead mixture briefly until it just holds together.<br /><br />To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these). </div><div>Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.<br /><br />Bake until biscuits are golden brown on top, about 12 to 15 minutes.</div><div> <br />Do ahead: Biscuits are best freshly baked. When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed. They can be baked directly from the freezer, will just need a couple more minutes baking time.<br /><br /></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-70759532988061641172022-10-28T17:28:00.002-07:002022-10-28T17:28:19.156-07:00Gabi's Pizza Dough<br />http://brokeassgourmet.com/articles/the-wonders-of-pizza-dough<br /><br />INGREDIENTS<div>2.5 cups flour <div>1 cup warm water <br />1 packet dry active yeast <br />2 tbsp sugar <br />2 tbsp olive oil plus more for the bowl <br />1 tsp salt <br /><br />DIRECTIONS</div><div>Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes). <br />Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour. </div><div>Slowly stream in the yeast mixture and add the olive oil. </div><div>If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. </div><div>If you're using a mixer, now is the time to switch to the dough hook. </div><div>Knead (either by turning on your machine or by hand) for 2-3 minutes. </div><div>Set aside in an oiled bowl, covered with a damp dish towel in a warm place (like an oven that has been turned on and then turned off and allowed to cool a bit but is still warm) for 30 minutes. <br />After dough has doubled in size, punch down and allow to rise for another 30 minutes (20 if you're impatient) then you can do almost ANYTHING! <br /></div></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-5483620544121652932022-09-30T15:22:00.000-07:002022-09-30T15:22:05.995-07:00Pumpkin Spice CookiesPumpkin Spice Cookies<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dBowuJ_PeoZZPVPwL4dgkN9vo044Fz0eWMQzXnHrgNn5j4MMPyahfp_t7Oz2gVQbKaa1xIK4VLm_180SOKjS14pznx8fElC-MfSV5K18pIAYNkpfLXWVn6SYWXJwwxyky0yUpaIDsmSbbD3Fow6CiqXooWD-nnKyxlBKkBqv1rQ09lgivzDKWiUxTg/s4032/IMG_9556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dBowuJ_PeoZZPVPwL4dgkN9vo044Fz0eWMQzXnHrgNn5j4MMPyahfp_t7Oz2gVQbKaa1xIK4VLm_180SOKjS14pznx8fElC-MfSV5K18pIAYNkpfLXWVn6SYWXJwwxyky0yUpaIDsmSbbD3Fow6CiqXooWD-nnKyxlBKkBqv1rQ09lgivzDKWiUxTg/s320/IMG_9556.JPG" width="320" /></a></div><br /><div>Ingredients:<br /><br />For the cookies:<br /><br />· 2 1/4 cups all-purpose flour<br /><br />· 1 tsp. baking soda<br /><br />· 1/2 tsp. baking powder<br /><br />· 1 Tbs. ground cinnamon<br /><br />· 1 1/2 tsp. freshly grated nutmeg<br /><br />· 1/2 tsp. salt<br /><br />· 3/4 cup pumpkin puree<br /><br />· 1 egg<br /><br />· 2 tsp. vanilla extract<br /><br />· 12 Tbs. (1 1/2 sticks) unsalted butter<br /><br />· 3/4 cup firmly packed dark brown sugar<br /><br />· 3/4 cup granulated sugar<br /><br /><br /><br />Directions:<br /><br />Have all the ingredients at room temperature.<br /><br />Preheat an oven to 350°F. Spray a cookie sheet with nonstick cooking spray.<br /><br />To make the cookies, over a sheet of waxed paper, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.<br /><br />In a small bowl, stir together the pumpkin puree, egg and vanilla. Set aside.<br /><br />In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin mixture in two additions, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.<br /><br />Reduce the speed to low, gradually add the flour mixture and beat until just combined.<br />Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. Repeat with the remaining dough.<br /><br /><br />For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.</div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-27478877040928440422022-07-29T15:57:00.007-07:002022-08-10T17:17:50.743-07:00TiramisuTiramisu (without coffee or booze)<div><br /></div><div><a href="https://cooking.nytimes.com/recipes/1018684-classic-tiramisu">https://cooking.nytimes.com/recipes/1018684-classic-tiramisu</a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvn8_6aS7-wTxcuXh47XAaHrJBmHmWJv-5xnHUT4cG3ZLunh3YhS205Hst6b1wBrFKepOkaeCfIjBq_G4BkpG10Ghh5Z-nRtXb6r3f39t0Z8p8mAtgvquEqz_49WYt-MqOqBc52aKKzUcUnRX9Gw65qtwB9SCyiO6MAKP5xgJeZtMiH9GS_lXbrirPdA/s4032/IMG_7469.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvn8_6aS7-wTxcuXh47XAaHrJBmHmWJv-5xnHUT4cG3ZLunh3YhS205Hst6b1wBrFKepOkaeCfIjBq_G4BkpG10Ghh5Z-nRtXb6r3f39t0Z8p8mAtgvquEqz_49WYt-MqOqBc52aKKzUcUnRX9Gw65qtwB9SCyiO6MAKP5xgJeZtMiH9GS_lXbrirPdA/s320/IMG_7469.JPG" width="320" /></a></div><br /><div>INGREDIENTS<br />8 large egg yolks<br />1 cup granulated sugar, divided<br />1.5 cups heavy cream<br />2 cups mascarpone (16 ounces)<div>Unsweetened cocoa powder for dusting</div><div>1 package ladyfingers cookies (about 24)</div><div>1 hot chocolate</div><div>1 bar of chocolate for shaving</div><div>optional: vanilla extract<br /><div><div><br />PREPARATION</div><div>Make cocoa-heavy hot chocolate and put aside to cool</div><div>In stand mixer whisk egg yolks and 1/2 cup sugar until pale yellow and tripled in value, minimum 5 minutes but probably longer</div><div>Transfer to big bowl, clean out mixer bowl</div><div>In mixer bowl, put in 1.5 cups heavy cream and another 1/2 cup sugar and whisk until soft peaks - happens VERY QUICKLY so keep an eye!</div><div>Add mascarpone and whip into soft spreadable mixture with medium peaks</div><div>Optional: add vanilla extract</div><div>Fold mascarpone mixture into egg yolk mixture</div><div>Dust bottom of 9x13 pan with cocoa powder</div><div>Dip ladyfingers quickly one at a time into hot chocolate and then lay out into pan, breaking some in half if needed to fill in open spaces</div><div>Spread mascarpone mixture on top</div><div>Dust top layer with cocoa powder</div><div>Shave chocolate on top</div><div>Cover and put in fridge at least 4 hours</div></div></div></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-72818349093347897102022-07-24T21:37:00.003-07:002022-09-03T10:56:30.577-07:00Monica's Focaccia Recipe (Rome, Mr. Clood)<p><span style="font-family: arial;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjaqPHCG4SdNu0DyktASSTaNsFxSNKkfQC4oJd34cdU9Hyy4RoFrCe6rUXmyIvIeI3OSuDp30x2RB4QaLDdvnt2JciB2h0YqkEJ8kb5Ob3lw3N3eQDgN6MHDPbL6jNhifuauLbNre5d_bkkJ2XeZLLa1CNDrrG7O9hoGKRZZQ0YyDyinzlhFOf6DwMw/s4032/IMG_3721.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjaqPHCG4SdNu0DyktASSTaNsFxSNKkfQC4oJd34cdU9Hyy4RoFrCe6rUXmyIvIeI3OSuDp30x2RB4QaLDdvnt2JciB2h0YqkEJ8kb5Ob3lw3N3eQDgN6MHDPbL6jNhifuauLbNre5d_bkkJ2XeZLLa1CNDrrG7O9hoGKRZZQ0YyDyinzlhFOf6DwMw/s320/IMG_3721.JPG" width="320" /></span></a></div><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Monica’s </span><a href="https://cookandlove.it/2020/06/01/pinsa-romana-fatta-in-casa-la-ricetta-originale-con-trucchi-e-segreti/" style="text-decoration-line: none;"><span style="color: #1155cc; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Focaccia</span></a></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Ingredients for 5 focaccia</span></span></p><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">715 g of pizza flour</span></span></p></li><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">560-570 g of ice water (if kneaded with a mixer) </span></span></p></li><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">3 g of dry yeast</span></span></p></li><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">14 g of salt</span></span></p></li><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">14 g of extra virgin olive oil</span></span></p></li></ul><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><b id="docs-internal-guid-fe46a392-7fff-3dfb-bf39-d4c6853927cd" style="font-weight: normal;"><span style="font-family: arial;"><br /></span></b></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Half-recipe:</span></span></p><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">357 g of pizza flour</span></span></p></li><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">280-285 ml of ice water</span></span></p></li><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1.5 g of dry yeast</span></span></p></li><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">7 g of salt</span></span></p></li><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">7 g of extra virgin olive oil</span></span></p></li></ul><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><b style="font-weight: normal;"><span style="font-family: arial;"><br /></span></b></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><b style="font-weight: normal;"><span style="font-family: arial;">Directions:</span></b></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Put flour and yeast into mixing bowl with dough hook</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Pour 300ml (150ml for half recipe) ice water in, mix on lowest speed for 1 minute</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Switch to speed 2 for 7-8 minutes</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Add salt</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Add oil, run mixer til absorbed</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Add remaining water (in half recipe: 135ml) very slowly – so little that you give it time to “restring” before continuing, this can take several minutes</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Total kneading time is 20-30 minutes (do not let dough overheat)</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Transfer dough to very large bowl</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Fold dough 2-3 times, cover bowl with plastic wrap</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Let dough rise for 1-3 hours until it’s doubled in size</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Then put in refrigerator and let continue to rise for 24 hours (ideally 30)</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Stretch dough out in plenty of flour into long loaves</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Cook at about 500 degrees for 10-12 minutes</span></span></p><div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-52028203776026131292022-07-24T21:34:00.009-07:002022-08-25T11:50:30.525-07:00Neapolitan Pizza Dough – Easy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFkoNqijjn_7wus8LLPN9beKpr4QgvZlg30tXfAQZDIpS_kGPn0d5yOF3QAnzaC2o3EHPimabZlivwpJfrDNrBjJ2ZHReS9K1JYIG2eCBpEYYZLduyHGjgK_SuiQlry0mTcV_r05LD7377Frv9JmmjfvJzoo1vE8ah44p5EyVicnEkQKxQi41EBL1gQ/s4032/IMG_7362.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFkoNqijjn_7wus8LLPN9beKpr4QgvZlg30tXfAQZDIpS_kGPn0d5yOF3QAnzaC2o3EHPimabZlivwpJfrDNrBjJ2ZHReS9K1JYIG2eCBpEYYZLduyHGjgK_SuiQlry0mTcV_r05LD7377Frv9JmmjfvJzoo1vE8ah44p5EyVicnEkQKxQi41EBL1gQ/s320/IMG_7362.JPG" width="320" /></a></div><p><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">From </span><span style="font-family: Arial;"><span style="font-size: 14.6667px; white-space: pre-wrap;"><a href="https://mypizzacorner.com/pizza-recipes/authentic-neapolitan-pizza-recipe-how-to-make-the-perfect-neapolitan-pizza/">mypizzacorner.com</a></span></span></p><p><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">For the dough</span></p><span id="docs-internal-guid-6e285404-7fff-3880-db49-43c070bd5212"><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="color: #363636; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Water (room temperature) – 360g (about 1.5 cups)</span></p></li><li aria-level="1" dir="ltr" style="color: #363636; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pizza Flour (00 flour) – 640g (about 4 cups)</span></p></li><li aria-level="1" dir="ltr" style="color: #363636; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Salt (fine) – 14g (about 1 tsp)</span></p></li><li aria-level="1" dir="ltr" style="color: #363636; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Yeast (dried or fresh) – around 0.2g to 0.5g (</span><a href="https://mypizzacorner.com/pizza-dough-calculator/" style="text-decoration-line: none;"><span style="color: #363636; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">depending on yeast type & room temperature</span></a><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">)</span></p></li></ul><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Tips:</span></p><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This recipe is for a 24 hour prove, so make pizza the night before (or, even better, 2-3 days before)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Check out </span><a href="https://mypizzacorner.com/pizza-dough-calculator/" style="text-decoration-line: none;"><span style="color: #1155cc; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">pizza dough calculator here</span></a><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> to find out the exact amount of yeast required. This will usually be between 0.2g – 0.5g depending on the type of yeast and your room temperature.</span></p></li></ul><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Directions:</span></p><ol style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Mix all the ingredients with a dough hook in mixer bowl, starting by adding the water first. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cover the bowl with cling film and leave the dough to rest for around 1 hour </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Turn the dough out onto the counter and knead for around 5 minutes.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Place the dough back into the bowl and cover.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Leave the dough to prove for around 20 hours in fridge.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Divide the dough into 4 equal parts (250g each) using some kitchen scales and a knife (or dough scraper). Ball dough. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Place each dough ball into a small bowl and cover. Alternatively, use a large tupperware container with a lid.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Leave the dough balls to prove again for about 4-6 hours, or 1-2 days more in fridge.</span></p></li></ol></span>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-46827069734323943622022-07-24T21:32:00.004-07:002022-07-24T21:32:28.503-07:00Neapolitan Pizza Dough Recipe – Complex<p> <a href="https://glebekitchen.com/neapolitan-pizza-dough/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">https://glebekitchen.com/neapolitan-pizza-dough/</span></a></p><span id="docs-internal-guid-6917c7e1-7fff-2f05-f7bc-0a599bb9efdd"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><ul style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 12pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">369 grams Italian 0 or 00 flour </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">236 grams cold (refrigerated) water</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">10 grams salt</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Sourdough starter or dry yeast – quantity based on temperature (in our garage, .07g)</span></p></li></ul><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Using instant dry yeast</span></p><ul style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 12pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For our garage temperature (64 degrees) use .07 grams of yeast</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add the water to the bowl. Add 2/3 of the flour and the dry yeast and mix manually. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add the salt.</span></p></li></ul><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Make the dough</span></p><ul style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 12pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Turn your stand mixer with dough hook on to its lowest setting. Mix for about a minute and a half. Add the remaining flour.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Continue mixing until the timer goes off (six minutes). Look at your dough. If it’s one cohesive ball, it’s good to go. If not, run your mixer for another minute or so.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Remove the dough from the mixing bowl. Knead manually 25-30 times.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cover and let rest for 12 minutes. Use a timer.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">After 12 minutes, do 2-3 slap and folds. That’s described in the text above. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cover and let rest another 12 minutes or so. Set a timer so you don’t forget.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">After 12 minutes, repeat the slap and fold. Put the entire dough ball into a Tupperware. Store the dough in the room you used to measure the temperature (for deciding yeast amounts). Let the dough sit for around 24 hours.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">After 24 hours </span><a href="https://youtu.be/oZxNbL5XB7w?t=97" style="text-decoration-line: none;"><span style="color: #1155cc; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">ball the dough</span></a><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. Use your scale to help you divide the dough. I shoot for around 307 grams. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Place it into round Tupperware containers. Let sit another 24 hours.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">When you are ready to cook, </span><a href="https://youtu.be/mSUIZqOfmnM?t=15" style="text-decoration-line: none;"><span style="color: #1155cc; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">open the dough</span></a><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. Dress the pizza to your taste. Cook the pizza at 750F or so for around 90 seconds. Pay attention. At these temperatures things can go very wrong, very fast.</span></p></li></ul></span>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-38968436143387838632022-07-21T22:11:00.008-07:002023-01-11T15:38:54.960-08:00Paul Hollywood's British Scones<p><a href="https://www.bbc.co.uk/food/recipes/paul_hollywoods_scones_70005" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Paul Hollywood’s Scones</span></a></p><span id="docs-internal-guid-3bb8a262-7fff-d540-6650-b1211e1b1f86"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="https://youtu.be/-Fet_XHruSQ" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Video how-to</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: x-small;"><a href="https://youtu.be/vtpx8UrXxzg">(slowed down video)</a></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Fx17fesXkHe5ZJE51OAE5MIMei-sL7dFEUpUToZkZfg0yjxWBFEv1lUEInFLE6QL-lII5eCluod_8GLgs2SpKpw_J3KNWRK7yGSpZ_nwQngXqpMok7BPeRWHvznPDD1qUNgj7f3qLrM0EzEflnfyZuxiYyL6_Z30oIs5nMRVlQfaNQoG1779bY9y5g/s4032/IMG_7588.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Fx17fesXkHe5ZJE51OAE5MIMei-sL7dFEUpUToZkZfg0yjxWBFEv1lUEInFLE6QL-lII5eCluod_8GLgs2SpKpw_J3KNWRK7yGSpZ_nwQngXqpMok7BPeRWHvznPDD1qUNgj7f3qLrM0EzEflnfyZuxiYyL6_Z30oIs5nMRVlQfaNQoG1779bY9y5g/w275-h206/IMG_7588.JPG" width="275" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZJqSVpK3VRAbtIxtmZ_JgGyFhtik7frBsn8JVDC-uDbQBMu6uKWDRShRzNtbZ-YZeclh4Gw6aCFlFFxme1fMn14X9eOh5JGvEksKAkHqX_VsQA_YHd-bFKYhDjilTUYIO2YpdkV8SRkwHkwynj_gyB8JodLnCsz-Ybif9kIFBbRoMlNBOSjO5Vz9FA/s4032/IMG_7592.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZJqSVpK3VRAbtIxtmZ_JgGyFhtik7frBsn8JVDC-uDbQBMu6uKWDRShRzNtbZ-YZeclh4Gw6aCFlFFxme1fMn14X9eOh5JGvEksKAkHqX_VsQA_YHd-bFKYhDjilTUYIO2YpdkV8SRkwHkwynj_gyB8JodLnCsz-Ybif9kIFBbRoMlNBOSjO5Vz9FA/w276-h207/IMG_7592.JPG" width="276" /></a></div> </div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">450g strong white flour (about 2.75 cups), plus a little extra (50g?) for rolling out</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">80g softened butter, plus a little extra to grease the baking tray (about 6 tbsp)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">80g caster sugar (a little over 1/3 cup)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 free-range eggs</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 tsp baking powder</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">250ml milk or cream</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 free-range egg, beaten with a little salt (for glazing)</span></p></li></ul><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">To serve: butter, jam, clotted cream</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method</span></p><ol style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 400 (425 without fan)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Put 450g of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.</span></p></li></ol><br /></span>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-65389280726768489732022-07-07T11:59:00.004-07:002022-08-02T10:06:53.166-07:00Clotted Creamhttps://www.curiouscuisiniere.com/clotted-cream/<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtabz09MZi2EDkk83DxdcevfxKBqx9nhKwhEYggc-9AJmT75_8nfjswL2XrCgnOf8R3V1oo5tUi8OkpOmntYd0IA9C6FlqMQ5l3Qkq9qrm9IFllMPtGSN0u6UJ6dxGJVRf3fo_-4Sf-OjPgwMbioeqE-50_vGc2E4lRq-o1J3gqJDV7DtDBKPqAyKaSw/s450/clotted.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="450" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtabz09MZi2EDkk83DxdcevfxKBqx9nhKwhEYggc-9AJmT75_8nfjswL2XrCgnOf8R3V1oo5tUi8OkpOmntYd0IA9C6FlqMQ5l3Qkq9qrm9IFllMPtGSN0u6UJ6dxGJVRf3fo_-4Sf-OjPgwMbioeqE-50_vGc2E4lRq-o1J3gqJDV7DtDBKPqAyKaSw/w205-h171/clotted.jpeg" width="205" /></a></div><div><br />To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!<br />Yield: 1 cup<br /><br />Ingredients<br />1 pint (2 cups) heavy cream (not ultra-pasteurized)<br /><br />Instructions<br /><br />Day 1<div><ul style="text-align: left;"><li>Preheat your oven to 170-180F.</li><li>Pour the cream into a shallow casserole dish or glass baking dish: 9x9 is ideal (don't do 9x13, too shallow). The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.</li><li>Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)</li></ul><br />Day 2</div><div><ul style="text-align: left;"><li>After heating for 12 hours, the cream will develop a skin. </li><li>Carefully remove the dish from the oven and let it cool to room temperature. </li><li>Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).</li></ul></div><div><br />Day 3</div><div><ul style="text-align: left;"><li>After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)</li><li>Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)</li><li>Store the clotted cream in a sealed container in the refrigerator for up to two weeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)</li></ul></div></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-13750271949444821812022-07-03T20:26:00.004-07:002022-07-03T20:26:52.384-07:00Homemade Cavatelli Pasta<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmyklSRn6PIrmkpRrbJCuYbbIXfEea7VpC-akrGeOl4PzWLgOdtzdvmTcu_YZCWPvUk2LTxFZ5lLjrHshlHWwJefnSA2GyvYEaPOq4H_7oAvxme0SDmiZP1rt_koW1HEcZA63KcZZMzbzEvt6U6MD-c0NPCw6vUU12ugBdZo91LlIVxo-NwZSa4qLnw/s4032/IMG_6593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmyklSRn6PIrmkpRrbJCuYbbIXfEea7VpC-akrGeOl4PzWLgOdtzdvmTcu_YZCWPvUk2LTxFZ5lLjrHshlHWwJefnSA2GyvYEaPOq4H_7oAvxme0SDmiZP1rt_koW1HEcZA63KcZZMzbzEvt6U6MD-c0NPCw6vUU12ugBdZo91LlIVxo-NwZSa4qLnw/s320/IMG_6593.JPG" width="320" /></a></p>Pasta Ingredients:<br /><div>- semolina flour</div><div>- all-purpose flour</div><div>- salt</div><div>- water</div><div><br /></div><div>Pasta Dough Directions:</div><div>Use a ratio of about 2:1 semolina:all-purpose</div><div>Mix about 1.5 cups semolina flour and .5 cups all-purpose flour in large bowl</div><div>Add sprinkle of salt, mix together well</div><div>Create well in center and add water (.5 cup? keep adding until dough just holds together)</div><div>Knead dough very well for 5 minutes</div><div>Wrap in plastic and let dough rest for an hour or more ideally</div><div><br /></div><div>Roll Pasta:</div><div>Divide dough into smaller balls</div><div>Roll one ball at a time into a snake into about the width of a pinky finger</div><div>Cut rope into pieces like .5" long</div><div>Roll each piece onto a gnocchi board to curl</div><div>Put pieces of rolled pasta onto a baking pan sprinkled with semolina flour</div><div>Allow to dry for a bit</div><div><br /></div><div>Cook Pasta:</div><div>Boil water with salt</div><div>Cook for about 4-5 minutes (or more) until cavatelli float</div><div><br /></div><div><br /></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-74716769414631945852022-07-03T20:09:00.007-07:002022-10-02T12:36:39.734-07:00Homemade Fettuccine Pasta<p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2MM5OJnA75qjgYKkVJTd0vpP9i4QSp5uyqp5a7bhwBvt8NNO7cS84a0yF0dDGmzejRg22hwEVnFdzgTTumxfKWIuAGtB04-7DMlRvw_E6shTIakeC1lrFpF79cu4TcywjldvGpLYIdRFIGomfgZWuEwP_5FlQBgic1TBWzrcgGXVddh1eQCFh3ksxA/s4032/IMG_6591.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2MM5OJnA75qjgYKkVJTd0vpP9i4QSp5uyqp5a7bhwBvt8NNO7cS84a0yF0dDGmzejRg22hwEVnFdzgTTumxfKWIuAGtB04-7DMlRvw_E6shTIakeC1lrFpF79cu4TcywjldvGpLYIdRFIGomfgZWuEwP_5FlQBgic1TBWzrcgGXVddh1eQCFh3ksxA/w150-h200/IMG_6591.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlU8mgaTh2G8pdOdyIAWyc8B0lpnoG5SG5o-LxD4My1JgRzVXJGw1BT4vBu8zuJC77cE2wqaAURhLH0KqXw4NmgVvhf3txwJqisIiJk16iJYYck-e7Q4IPpzuv2CnBzOB58D8Dt_pegXILxq7ZgEKrg3cecel1rHcoQ0vetI98_UcSApCb9869I3kRQ/s4032/IMG_6592.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlU8mgaTh2G8pdOdyIAWyc8B0lpnoG5SG5o-LxD4My1JgRzVXJGw1BT4vBu8zuJC77cE2wqaAURhLH0KqXw4NmgVvhf3txwJqisIiJk16iJYYck-e7Q4IPpzuv2CnBzOB58D8Dt_pegXILxq7ZgEKrg3cecel1rHcoQ0vetI98_UcSApCb9869I3kRQ/w267-h200/IMG_6592.JPG" width="267" /></a></p>https://cooking.nytimes.com/recipes/1014586-basic-dough-for-fresh-egg-pasta<div><br />INGREDIENTS</div><div>2 cups all-purpose flour<br />¼ teaspoon salt<br />2 large eggs plus 2 egg yolks, beaten<br />(optional: semolina or rice flour, for dusting if needed)<br /><br />PREP DOUGH</div><div>Put flour and salt in a mixing bowl. </div><div>Add eggs and yolks, and mix paddle attachment in stand mixer for a minute or so (or with hands or wooden spoon) </div><div>If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.<br />Turn dough out onto a board and knead to form a ball. </div><div>Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).</div><div><br /></div><div>ROLL PASTA<br />Divide dough into 4 pieces</div><div>Knead each piece until smooth</div><div>Run through pasta machine a few times but then let dough rest a bit before continuing (5 minutes)</div><div>Then continue running dough through machine until thin</div><div>Run through pasta slicer (fettucine, etc)</div><div>Hang to dry</div><div><br /></div><div>COOK PASTA</div><div>SALT water</div><div>Boil pasta for 1.5 minutes</div><div>Quickly toss with some pasta water, butter, and parmesan</div><div><br /></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-39238435242777540202022-02-10T22:16:00.008-08:002022-02-10T22:16:58.137-08:00Basic Chocolate Buttercream<p><span style="background-color: white; color: #555544; font-family: arial; font-size: 13px;">Ingredients:</span></p><div><span style="background-color: white; color: #555544; font-family: arial; font-size: 13px;">2 ounces unsweetened chocolate, melted and cooled<br />1 1/2 cups powdered sugar, sifted<br />1/2 cup unsalted butter, at room temperature<br />Pinch of fine sea salt (optional)<br />1 tablespoons cream or whole milk<br />1/2 teaspoon vanilla extract<br /><br /></span><p style="background-color: white; color: #555544; font-family: tahoma, "Trebuchet MS", lucida, helvetica, sans-serif; font-size: 13px; line-height: 18.2px; margin-bottom: 1em; margin-top: 5px;"></p><p style="background-color: white; color: #555544; font-family: tahoma, "Trebuchet MS", lucida, helvetica, sans-serif; font-size: 13px; line-height: 18.2px; margin-bottom: 1em; margin-top: 5px;"><span style="font-family: arial;">Directions: </span></p><p style="background-color: white; color: #555544; font-family: tahoma, "Trebuchet MS", lucida, helvetica, sans-serif; font-size: 13px; line-height: 18.2px; margin-bottom: 1em; margin-top: 5px;"></p><ul style="background-color: white; color: #555544; font-family: tahoma, "Trebuchet MS", lucida, helvetica, sans-serif; font-size: 13px;"><li style="line-height: 20.8px;"><span style="font-family: arial;">Place frosting ingredients in a food processor and run machine to to mix. </span></li><li style="line-height: 20.8px;"><span style="font-family: arial;">Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed. </span></li><li style="line-height: 20.8px;"><span style="font-family: arial;">Scoop the frosting onto the cooled chocolate cake and swirl it around. </span></li><li style="line-height: 20.8px;"><span style="font-family: arial;">Finish with rainbow sprinkles</span></li></ul></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-90894034483129998282022-02-03T14:01:00.005-08:002023-01-06T20:25:05.103-08:00I Want Chocolate chocolate cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhgt71kN1_BrAiiywe-oMUSi9mTxzpKzqz38QJnpMTtV3IbyfukIioaW0u94X7t9XDnNzvxd2jqQnKIk6ENVqVEzUEfr2XF4-7X4DPIycr5WXED_bNICHz3Yo-ywgkRJHrL73qdxchICYBYFw0R0W3y5TL3i-ledvG7nsbMd_yzVVBorNdqaTm0Hk9VEw=s3264" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhgt71kN1_BrAiiywe-oMUSi9mTxzpKzqz38QJnpMTtV3IbyfukIioaW0u94X7t9XDnNzvxd2jqQnKIk6ENVqVEzUEfr2XF4-7X4DPIycr5WXED_bNICHz3Yo-ywgkRJHrL73qdxchICYBYFw0R0W3y5TL3i-ledvG7nsbMd_yzVVBorNdqaTm0Hk9VEw=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;">I Want Chocolate chocolate cake by <a href="https://smittenkitchen.com/2015/02/the-i-want-chocolate-cake-cake/">Smitten Kitchen</a><br /><br />Yield: 1 generously frosted 8×8-inch cake, which we cut into 16 small squares.<br />Could also yield: 1 generously frosted 8-inch or 9-inch round cake, 12 very generously frosted cupcakes, or it could be doubled and baked in a 9×13-inch pan. Could also be scaled and stacked as a birthday cake.<br /><br />Cake<br />6 tablespoons unsalted butter, at room temperature<br />3/4 cup brown sugar<br />2 tablespoons sugar<br />1 large egg<br />1 large egg yolk<br />3/4 cup buttermilk<br />1 teaspoon vanilla extract<br />1/2 cup Dutch cocoa powder<br />1 cup all-purpose flour<br />1/4 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/2 teaspoon table or fine sea salt<br /><br />Frosting<br />2 ounces unsweetened chocolate, melted and cooled<br />1 1/2 cups powdered sugar, sifted<br />1/2 cup unsalted butter, at room temperature<br />Pinch of fine sea salt (optional)<br />1 tablespoons cream or whole milk<br />1/2 teaspoon vanilla extract<br /><br />Make the cake: </span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">Heat oven to 350°F (175°c).</span></li><li><span style="font-family: arial;">Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. </span></li><li><span style="font-family: arial;">In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. </span></li><li><span style="font-family: arial;">Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. </span></li><li><span style="font-family: arial;">Scrape the bowl down well and don’t worry if the batter looks uneven. </span></li><li><span style="font-family: arial;">Place your flour, cocoa, baking soda, baking powder and salt in a sifter and shake it over the batter bowl. </span></li><li><span style="font-family: arial;">Stir on low until just combined; scrape down bowl a final time. </span></li><li><span style="font-family: arial;">Scoop batter into prepared pan and smooth flat. </span></li><li><span style="font-family: arial;">Bake for 30-40 minutes (for me usually closer to 40), until a toothpick inserted into the center comes out clean. </span></li><li><span style="font-family: arial;">Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting. </span></li></ul><p></p><p><span style="font-family: arial;">Make the frosting: </span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">Place frosting ingredients in a food processor and run machine to to mix. </span></li><li><span style="font-family: arial;">Scrape down bowl then process for another 1 to 2 minutes just until smooth and somewhat fluffed - don't overbeat, it will soupify!</span></li><li><span style="font-family: arial;">Scoop the frosting onto the cooled chocolate cake and swirl it around. </span></li><li><span style="font-family: arial;">Finish with rainbow sprinkles</span></li></ul><span style="font-family: arial;">Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so I’ve heard but never tested out.</span><p></p><p><br /></p>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-17862988067047137442021-11-27T16:38:00.004-08:002021-11-27T22:39:47.760-08:00Rice Krispie Treats<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50ofx4eJCa-VqJLzgsiOtG1eyOK2wF510RbaKwiT6wMVVsn9dhpSBekkbeZaXIC0DUohgPfAv1rqxFqIHatpaSCj0r_1PdTzUTdsUAV594uPUnnjovLPdMBdXZyDu99xYZpx2ll2U8dhT/s2048/IMG_5915.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50ofx4eJCa-VqJLzgsiOtG1eyOK2wF510RbaKwiT6wMVVsn9dhpSBekkbeZaXIC0DUohgPfAv1rqxFqIHatpaSCj0r_1PdTzUTdsUAV594uPUnnjovLPdMBdXZyDu99xYZpx2ll2U8dhT/s320/IMG_5915.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;">1/2 cup unsalted butter, plus extra for the pan<br />1 10-ounce bag mini marshmallows<br />Heaping 1/4 teaspoon coarse sea salt<br />6 cups crispy rice cereal<br /><br />Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.<br /><br />In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep an eye on it - burns fast.<br /><br />As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. </span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.<br /><br />Remove the pot from the stove and stir in the salt and cereal together. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Quickly spread into prepared pan using a silicon spatula.<br /><br /><a href="https://smittenkitchen.com/2009/11/salted-brown-butter-crispy-treats/">smittenkitchen</a></span><p><br /></p></div>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-58506513510094880632021-11-22T11:15:00.007-08:002021-11-22T11:15:57.866-08:00Butterscotch Pudding<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKy9kv7cVPvGgdTE_rTR6iyURF5PVOdov7P8-LTiXwYxrVjHndSuUnuQCYo5ni0LGtrNg_L2Mski5Rw6jzharjACbwhqlGvZMDa4GX3aLwx0VtJJ_AYm1DsVxMRwqhw_jXj5cuREipTY9v/s2048/IMG_5932+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKy9kv7cVPvGgdTE_rTR6iyURF5PVOdov7P8-LTiXwYxrVjHndSuUnuQCYo5ni0LGtrNg_L2Mski5Rw6jzharjACbwhqlGvZMDa4GX3aLwx0VtJJ_AYm1DsVxMRwqhw_jXj5cuREipTY9v/w233-h175/IMG_5932+%25281%2529.JPG" width="233" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IT5ZqF6OSrRimWCEEwXSMt-42Ouktwli9OrLYQlZvl8lj_bVeTEkoLQEv7bQAjZyqnsG-uMihXTETVKUgOTBKDDeolseP39gqrD8ZTQ4fraqKjrAB8T4F3hku09vIUqTxA1c3v-Ub3Oe/s2048/IMG_5931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IT5ZqF6OSrRimWCEEwXSMt-42Ouktwli9OrLYQlZvl8lj_bVeTEkoLQEv7bQAjZyqnsG-uMihXTETVKUgOTBKDDeolseP39gqrD8ZTQ4fraqKjrAB8T4F3hku09vIUqTxA1c3v-Ub3Oe/w130-h173/IMG_5931.JPG" width="130" /></a></div></div><p style="text-align: center;"><a data-saferedirecturl="https://www.google.com/url?q=https://sallysbakingaddiction.com/butterscotch-pudding/&source=gmail&ust=1637694827553000&usg=AOvVaw1LreEu7FKJGGXLZI--UUBr" href="https://sallysbakingaddiction.com/butterscotch-pudding/" style="background-color: white; color: #1155cc; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;" target="_blank">https://sallysbakingaddiction.<wbr></wbr>com/butterscotch-pudding/</a></p><p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">This butterscotch pudding comes together in about 10 minutes on the stove. In this recipe, you’re combining the outstanding flavors of caramelized brown sugar and butter with vanilla and, if desired, a splash of bourbon. This butterscotch pudding recipe is luxuriously creamy, velvet-rich, and totally unforgettable with salted caramel and fresh whipped cream on top.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">______________________________</span><wbr style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"></wbr><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">__</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 and 1/2 cups (360ml) whole milk</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 cup (240ml) heavy cream or heavy whipping cream</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">3 large egg yolks</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 Tablespoons cornstarch</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">3/4 cup (150g) packed dark brown sugar</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">3 Tablespoons water</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 teaspoon salt - maybe do a little less!</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">3 Tablespoons (45g) unsalted butter, softened to room temperature</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 teaspoon pure vanilla extract</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">optional but recommended: 1 Tablespoon scotch, rum, or bourbon</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">optional for topping: salted caramel, Heath Bar toffee bits, homemade whipped cream</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">______________________________</span><wbr style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"></wbr><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">__</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Instructions</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">______________________________</span><wbr style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"></wbr><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">__</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Notes</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Whole Milk + Heavy Cream: I strongly recommend these two. You can try subbing both for the same amount of half-and-half, but I recommend sticking to the recipe for best results. Lower fat alternatives will yield a thinner pudding. I haven’t tested dairy-free alternatives, but let me know if you do! Milk and cream can be cold or room temperature, but the colder they are, the more they will splatter when added in step 3. To avoid a mess, room temperature is the better choice.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Egg Yolks: Note that the photo above shows only 2 egg yolks, but additional recipe testing proved 3 egg yolks is the magic number. Here are recipes using egg whites.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Dark Brown Sugar: For stronger flavor and darker color, I strongly recommend dark brown sugar instead of light brown sugar.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Adapted from Mozza’s Butterscotch Budino</span></p>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0tag:blogger.com,1999:blog-3482811324543638796.post-52985922602646685372021-11-15T18:04:00.004-08:002021-11-15T18:04:40.633-08:00Antipasto Tree<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy81e8bPx7WKpgFollqCK2_z9KA4y9rG-KjAytOOv6JphrJe2m2HuHjwgbPXyPnOR8g-o6O9BAJqvnB_OtYHvadVGCbtCtLGcgN8mXg13UN1hulXsaw2GD9hOgNSeEtubhhdsVaoISbwdL/s4032/IMG_6049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy81e8bPx7WKpgFollqCK2_z9KA4y9rG-KjAytOOv6JphrJe2m2HuHjwgbPXyPnOR8g-o6O9BAJqvnB_OtYHvadVGCbtCtLGcgN8mXg13UN1hulXsaw2GD9hOgNSeEtubhhdsVaoISbwdL/s320/IMG_6049.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Antipasto Tree</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Supplies:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Foam cone</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Toothpicks</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Food:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Cheese blocks to cube: havarti, cheddar, monterey jack</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Cherry tomatoes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Mozzarella</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Basil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Prosciutto</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Melon</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Grapes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Smoked salmon</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Cream cheese</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Dill</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Salami</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">One piece of cheddar cut into a star</span></div><br /><p></p>Rebecca Keehttp://www.blogger.com/profile/02376553412707754246noreply@blogger.com0