Jan 29, 2014

Country Bread

Country Bread

This country bread is kind of a back to basics loaf. Making it doesn't require a lot of attention compared to the loaves I've been making recently. Yes, there is a preferment, but you can make it before going to bed the night before mixing up the dough, or you can refrigerate the preferment for up to 24 hours.

The recipe makes one large airy loaf with a totally crunchy crust. In fact, the crust just "sings" when you take it out of the oven. Seriously. Just listen.

Country Bread

This bread is a mix of bread, rye, and whole flours. The loaf was much larger than the original recipe described (mine rose much higher than the basket in which I placed it to rise), and the interior was super soft. It stayed fresh for days, and made fabulous toast.

Country Bread

I was originally going to place it in a preheated Dutch oven to bake, but the bread was way to big, so I quickly switched to a baking sheet (my stone was not preheated), and sprayed the oven walls with water to create steam.

It's good to know that "punting" works.

Country Bread


Preferment


Ingredients

1 1/2 C warm (105 to 115 degrees F) water
2 1/4 tsp instant yeast
1 C (4 1/4 ounces) unbleached all purpose flour
1/2 C rye flour
1/2 C whole wheat flour

Instructions

  1. Mix all of the ingredients in the bowl of a stand mixer and stir with a spoon until fully mixed.
  2. Cover the bowl with plastic wrap and let stand for about 8 hours. 

Final Dough


Ingredients

All of the preferment
1 tsp instant yeast
1 C water
3 C (12 3/4 ounces) bread flour
1 C whole wheat flour
1 T salt

Instructions

  1. Stir all of the ingredients except the salt into the preferment in the bowl of the stand mixer. 
  2. Re-cover the bowl with plastic wrap and let it sit for 10 minutes.
  3. Sprinkle the salt over the dough and begin kneading with the dough hook. If the dough is too sticky, add more flour, one tablespoon at a time. The dough should be very sticky, but begin to clear the bowl. I added no extra flour because the weather was very dry. 
  4. Knead on medium for about 10 minutes.
  5. Oil a large bowl or bucket and turn the dough out into it. 
  6. Cover with plastic wrap and let it rise for about 90 to 120 minutes, until doubled.
  7. Line a large bowl with a kitchen towel and rub it with a mixture of rice and all purpose flour. A large colander would work too. 
  8. Dust your counter with flour and turn the dough out onto it. Pat it into a flat round. 
  9. Fold the dough into the center from all sides. 
  10. Flip the dough over, and then begin shaping it by cupping the dough under your hands and pulling the dough against the counter to create tension on the top of the dough to form a tight ball. Repeat the flattening, folding, flipping, and tightening process four more times. 
  11. Place the dough, seam side up, into the banneton. Cover with oiled plastic wrap.
  12. Allow to rise for 60 to 90 minutes. 
  13. Preheat the oven to 425 degrees F with a baking stone on the lower third of the oven with a rack below it. Place a broiler pan on the lowest rack. 
  14. When you are ready to bake the loaf, bring one cup of water to a boil. 
  15. Turn the loaf out, seam side down, onto a parchment lined pizza peel. Slash the loaf in any pattern you like. 
  16. Drag the parchment, loaf and all, onto the stone.
  17. Pour the boiling water into the broiler pan (cover your oven window with a towel when pouring so it doesn't break, then remove the towel) and shut the door immediately. 
  18. Turn the oven down to 400 degrees F and bake for 60 to 70 minutes, until the loaf reaches an internal temperature of 200 degrees F. 
  19. Cool the loaf on a wire rack. 
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Jan 26, 2014

Tropical Pork and Pineapple Kebabs

Tropical Pork and Pineapple Kebabs

These tropical pork and pineapple kebabs were a huge success in our house. The pork was flavorful and juicy, and the vegetables were "tender crisp."


Tropical Pork and Pineapple Kebabs

It's Secret Recipe Club reveal day! Each month we are assigned a food blog from which to select a recipe to make. This month, I was assigned Bean of Without Adornment. She is the cutest chemical engineer I've ever "met." She is an amazing photographer, and, her blog is perfect for those who looking for gluten and other allergen free recipes.

I chose these Tropical Pork Pineapple Kebabs from her blog because I loved the tropical theme in February. When the winter blahs hit, take a tropical food "vacation." Her post also includes a great strawberry daiquiri and, of course, paper umbrellas!

Her original recipe included mushrooms. I substituted onion slices instead. Nice to meet you Bean!

Tropical Pork and Pineapple Kebabs

Ingredients

3 C pineapple juice
1/3 C olive oil
3 T brown sugar
1 tsp chili powder
1 tsp salt
1 tsp pepper
1 1/2 pounds pork tenderloin, cut into 1 1/2 inch pieces
1 small pineapple, cut into 1 inch cubes
1 red bell pepper, cut into 1 inch squares
1 sweet or brown onion, cut into rough 1 inch squares
2 T cornstarch dissolved in 2 T water

Instructions

  1. Fill a zip lock bag with the pineapple juice, olive oil, sugar, chili powder, salt, and pepper. Close the bag and shake it to dissolve the sugar.
  2. Add the pork and refrigerate for 1 to 4 hours. 
  3. If you are using wooden skewers (I used metal), soak them in water for at least a half an hour. 
  4. Place the pork, pineapple, pepper, and a onion slices alternatively on the skewers. 
  5. Place the skewers on a broiler pan and preheat the oven to broil with the rack placed about 6 to 8 inches below the broiler. 
  6. Pour the marinade into a saucepan and bring to a boil. Add the dissolved cornstarch and reduce the marinade until thickened. 
  7. Brush the sauce over the skewers and place the pan under the broiler and broil for about 5 minutes. 
  8. Remove the pan from the oven, turn the skewers over, brush with more sauce, and return the pan to the oven for another 5 minutes. 
Enjoy!

No Knead Chocolate Bread Dough for Chocolate Chip Bread & Chocolate Prune Bread

No Knead Chocolate Bread Dough for Chocolate Chip Bread

This Chocolate No Knead bread dough makes delicious yeasted dessert bread. It is definitely bread and not cake, but it will make chocolate lovers very happy. I filled mine with large bittersweet chocolate chips. I highly recommend doing the same.

No Knead Chocolate Bread Dough for Chocolate Chip Bread

The dough can be mixed up to five days in advance and refrigerated. It can also be frozen for up to 30 days. The recipe is from the book The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

No Knead Chocolate Bread Dough for Chocolate Chip Bread

I sprinkled mine with sparkling sugar, which gave the top a nice little crunch. The authors recommend serving this bread with sour cherry preserves. It's also excellent on its own.

This bread was selected by Jamie of Life's a Feast for the Bread Baking Babes to make this month. You can visit her site to see how other Babes fared with this bread. I am baking along as a Buddy!

So where are the prunes, you ask? I left them out of my bread this time, but I will definitely try them next time. I think dried cherries would be wonderful as well.

No Knead Chocolate Bread 

(I halved the original recipe)

Ingredients

283 g lukewarm water (100 degrees F)
85 g vegetable oil
5 g instant yeast
100 g sugar
390 g unbleached all purpose flour
43 g unsweetened cocoa
9 g salt
90 g chocolate chips
3/4 C chopped prunes, if using
Sparkling sugar, if using

Instructions

  1. Mix all of the ingredients except the prunes and sparkling sugar with a dough whisk or large spoon until fully incorporated. I did have to mix it with a stand mixer for a bit just to fully distribute the cocoa. 
  2. Cover the bowl with plastic wrap and allow it to sit at room temperature for about 2 to 3 hours, until the dough rises and flattens. 
  3. You can use the dough at this point, but it is much easier to work with when it's cold. If you are not using at this time, refrigerate it for up to 5 days.
  4. On baking day, shape the dough like a sandwich loaf and place it in an oiled 10 inch by 5 inch loaf pan. If you are using the prunes, flatten the dough and spread the prunes over the dough. Roll up the dough tightly into a sandwich loaf to evenly distribute the prunes. You can also add more chocolate chips at this point. 
  5. Allow the dough to rise, loosely covered with plastic wrap, until doubled, about 90 minutes. If the dough is not cold, allow it to rise for 40 minutes.
  6. Preheat the oven to 350 degrees F.
  7. Slash the top of the dough lightly with a sharp knife, and sprinkle the top with the sparkling sugar if using. 
  8. Bake for about 50 to 60 minutes, until the loaf reaches an internal temperature of 190 degrees F. 
  9. Remove it from the pan and allow to cool completely before slicing. 
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®Gold Medal Flour®Safest Choice™ Pasteurized Eggs and KitchenAid®

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Jan 25, 2014

Hoisin Beef and Scallion Rolls | #AppetizerWeek

Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan, we wanted to make sure you had plenty of ideas for your game day spread. Each day we dished up a different set of appetizers. We hope you enjoyed this fabulous group of recipes. Check out each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!

Hoisin Glazed Flank Steak Spirals

Hoisin-glazed flank steak spirals. Beef appetizers aren't new (think meatballs), but I think these take the concept to a new level. Plus, vegetables are rolled up in there!

Hoisin Glazed Flank Steak Spirals

Hoisin sauce and Sriracha add a sweet hot flavor that make these pretty addicting. You may not have room for dinner. 

Hoisin Glazed Flank Steak Spirals

Hoisin Glazed Flank Steak Spirals

Adapted from Best of Fine Cooking Appetizers, 2009. Makes enough for 8 to 10 guests as an appetizer. 

Ingredients

1 pound flank steak
Salt
1/2 C hoisin sauce
2 tsp Sriracha
2 medium carrots, shredded and dried over a paper towel
1 red bell pepper, cut into thin 2 inch long strips
1 bunch of scallions, green part only, cut into 2 inch lengths

Instructions

  1. Place a rack in your oven about 6 inches below the heating element, and preheat on broil.  
  2. Thinly slice the steak on an angle, against the grain, to create thin pieces that are about 1/4 inch thick and 2 1/2 inches wide and as long as the width of the steak.
  3. Sprinkle the pieces with salt.
  4. Mix the hoisin and sriracha and brush on the steak pieces.
  5. Place the peppers and scallions alternatively widthwise over the pieces of steak and then sprinkle with the shredded carrots.
  6. Tightly roll up the pieces of steak lengthwise and secure with toothpicks. 
  7. Line a baking sheet with foil.
  8. Brush the tops of the rolled up flank steak with hoisin and place them on the foil lined baking sheet.
  9. Broil for about 4 to 8 minutes, depending on the thickness.
  10. Turn off the broiler and leave the baking sheet in the oven for another 3 minutes to fully cook the steak. 
  11. Remove the original toothpicks and then insert 2 to 3 new toothpicks, evenly spaced, and slice the rolls to create bite sized pieces. 
  12. Serve immediately. 
Visit all the other Appetizer Week participants for more dishes for the Big Game:



Jan 24, 2014

Greek Salad Skewers | #AppetizerWeek

Welcome to Day #5 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

Greek Salad Skewers

These Greek Salad Skewers are so easy to make and so tasty (and will make your low carb friends happy). The ingredients can be sliced and refrigerated a day in advance, and the skewers can be assembled about an hour in advance. 

Greek Salad Skewers

These are tasty. I put a few of these together to take this photo for this post, and Mr. Kitchen wanted to know where they were once I was done. I had to confess that that I'd eaten them all. Sheepish grin. 

Greek Salad Skewers

Greek Salad Skewers

Ingredients

1/4 English cucumber, cut into four 1/2 inch thick diagonal slices
4 ounces feta cheese, cut into 16 cubes
8 pitted Kalamata olives, cut in half
8 grape tomatoes, halved
2 T extra virgin olive oil
Freshly ground black pepper or mixed peppercorns 
16 toothpicks

Instructions

  1. Cut the cucumber slices into quarters
  2. Thread each toothpick with a tomato, Kalamata, feta, and then the cucumber piece
  3. Place the skewers on a serving plate and drizzle the assembled skewers with the olive oil 
  4. Grind the pepper over the appetizers and serve
Adapted from Fine Cooking Appetizers, 2009

Visit all the other Appetizer Week blogs for more delicious ideas:

Jan 23, 2014

Mustard and Gruyere Batons | #Appetizer Week

Welcome to Day #4 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!

Mustard and Gruyere Batons

These Mustard and Gruyere batons are super easy. They are made from frozen puff pastry, and can be assembled and refrigerated a day in advance. Trust me, they are delicious, and very elegant.

Mustard and Gruyere Batons

Mustard and Gruyere Batons

Makes 10 to 12 batons. Adapted from Ina Garten's Foolproof, which was inspired by Dorie Greenspan's Around my French Table. 

Ingredients

Flour for dusting your working surface
1 sheet of frozen puff pastry, thawed overnight in the refrigerator
3 T Dijon mustard
1 egg beaten with 1 tsp water
3 ounces Gruyere, grated
2 T freshly grated Parmesan
Sea salt

Instructions

  1. With a floured rolling pin, roll the unfolded puff pastry sheet out onto a floured board to 11 x 13 inches. 
  2. Brush half of the sheet with the mustard, brush the edges with the egg wash, and fold the top over and press the edges together. 
  3. Chill in a sheet pan for 15 minutes in the refrigerator.
  4. Move the pastry back to the board, and cut the pastry into 1 inch by 6 inch strips with a sharp knife or pizza wheel. 
  5. Place the batons on a parchment lined baking sheet making sure they are not touching.
  6. Brush the egg wash and sprinkle with the Gruyere and Parmesan. Sprinkle with sea salt. 
  7. Cover with plastic wrap and chill in the refrigerator overnight. 
  8. Preheat the oven to 400 degrees F and bake the batons for about 18 minutes. 
  9. Serve warm (they can be reheated). 

Visit all the other Appetizer Week blogs for more amazing recipes:

Jan 22, 2014

Velvet Orange Scallops | Wok Wednesdays


This is a pretty simple stir fry with fairly easy to find ingredients. The most complicated step is "velveting" the scallops in advance of preparing the dish. Velveting results in moist, succulent proteins. It is accomplished by a brief marinade in egg whites, corn starch, and some liquid, in this case rice wine. With this recipe, the scallops are also simmered for a few seconds in water and a bit of oil to partially cook them.

Velvet Orange Scallops

Usually my kitchen looks like a hurricane hit it after I've prepared a stir fry, but with this dish, I had a chance to clean up a bit while the scallops were marinating.

The thing about stir frying is, that once you get started, it goes by FAST! For example, "add the ginger and garlic.. stir fry 10 seconds..." I think this stir fry took about 2 minutes. It's all in the prep and mise en place.

We had a discussion on the Wok Wednesdays Facebook page about this and everybody had some great hints, including doing all of the prep work in advance and storing it in little bowls in the refrigerator earlier in the day. I like to break down the steps in the recipe into micro steps and write them out individually in large print so that I can see exactly what I have to do next without finding my place in the book.

This scallop dish is so rich and luxurious tasting. It also includes carrots, scallions, some crushed red pepper, along with the usual cast of characters (soy sauce, rice wine, rice vinegar, ginger, and garlic). Perfect for Chinese New Year.

It also calls for the zest of a whole orange, but I used the zest of a tangelo because I have so many ripe ones on the tree in our backyard. It worked beautifully.

This recipe is on page 157 of Grace Young's Stir Frying to the Sky's Edge. If you are interested in making some of the best Chinese food that you will every taste, get this book.

Now about the mess in my kitchen....

Cheddar Cayenne Crackers | #AppetizerWeek

Welcome to Day #3 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

Cheddar Cayenne Crackers

These cheddar cayenne coins with ground walnuts are really a savory version of a butter cookie. They are crumbly and cheesy, and the cayenne adds just a hint of spiciness.

Cheddar Cayenne Crackers

The part that hooks me is the cheddar. So good. It's cheese and a cracker baked together.

These savory crackers would be perfect with champagne or an aperitif. So elegant, right?

Cheddar Cayenne Crackers

Makes about 40 crackers; adapted from The Best of Fine Cooking Parties, 2009

Ingredients

6 oz all purpose flour
3 oz finely shredded sharp cheddar cheese
1 tsp salt
1/4 tsp cayenne
4 ounces cold unsalted butter, cut into 1/2 inch cubes. 
1 large egg yolk
2 T water
1 1/2 ounces finely chopped walnuts

Instructions

  1. In a food processor, combine the flour, cheddar, salt and cayenne and pulse a few times, until just mixed.
  2. Scatter the cold butter pieces over the flour/cheese mixture and pulse until you get a crumbly mixture. 
  3. Mix the yolk and water together and then drizzle it into the food processor. Pulse until you get even-sized small moist crumbs. 
  4. Add the nuts and pulse a few times. 
  5. Dump the mixture out onto the counter and push it together with your hands. 
  6. Use a bench knife or scraper to flatten and fold the dough over itself. As it comes together, roll it into a 14 inch log and wrap in plastic wrap. Refrigerate overnight. 
  7. Preheat the oven to 375 degree and line two baking sheets with parchment.
  8. Slice the log into 1/4 inch disks and place them 1/2 inch apart on the parchment. 
  9. Bake, one sheet at a time, for plus or minus 18 minutes. Cool on the pan and then store in an airtight container. 
Both the dough and the baked cookies can be frozen. Perfect for impromptu parties!

Visit all the other Appetizer Week Blogs for more Snack Time Deliciousness:

Jan 21, 2014

Bacon Wrapped Stuffed Apricots #AppetizerWeek

Welcome to Day #2 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

Bacon Wrapped Stuffed Apricots

These bacon wrapped stuffed apricots are filled with Havarti cheese and almonds. The sweetness of the apricots combined with the mild melty cheese and the crunchy almonds go beautifully with the bacon (it's a clich├ę, but what doesn't go well with bacon?).

Bacon Wrapped Stuffed Apricots

These are perfect little appetizers for a party, and are so easy to make. Havarti cheese is very creamy and mild, and melts perfectly inside the apricots.

Bacon Wrapped Stuffed Apricots

Bacon Wrapped Stuffed Apricots

Ingredients

24 dried apricots
3 oz Havarti cheese, sliced 1/4 inch thick and then cut into 1/2 inch squares
24 almonds
12 strips of bacon, cut in half across the middle
24 toothpicks (soak in water)
Freshly ground black pepper

Instructions

  1. Set a rack about 6 inches below your broiler.
  2. Line a baking sheet with foil.
  3. Slit open the apricots and place a piece of cheese and an almond inside.
  4. Wrap with a slice of bacon with a 1/2 inch overlap (trim off excess).
  5. Secure with a toothpick and sprinkle with black pepper. 
  6. Broil the appetizers, turning often with tongs to crisp the bacon all over. 
  7. If there is too much grease, you can move the appetizers to a second foil lined pan and continue to broil. The whole broiling process should take about 10 minutes or less. 
  8. Serve immediately.
Adapted from The Best of Fine Cooking Appetizers, Fall, 2011


Visit all the other Appetizer Week Peeps for more Munchie Causing Goodness:

Glazed Doughnut Cookies


These doughnut cookies are crunchy and addicting, and perfect for dunking. According to the original recipe, they are usually iced in pastels for Easter, and originated in Italian American kitchens.

I thought they'd be perfect with red or white icing and heart sprinkles for the Creative Cookie Exchange theme this month: Put on your Red and Pink for Valentine's Day.


They are fairly low in sugar and fat, and super easy to make. Judging by how fast they disappeared when I took them to work, they are also a crowd pleaser. I love both how they look and how they taste. My grandsons loved them too. That always makes me happy. =)


Glazed Doughnut Cookies

Adapted from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook.
Yield: about 40 cookies

Ingredients

Dough

2 T vegetable oil
3 T unsalted butter
2 large eggs
2 tsp vanilla
3/4 tsp salt
2 tsp baking powder
4 ounces (1 C) powdered sugar
10.5 ounces (2 1/2 C) unbleached all purpose flour

Icing

4 ounces ( 1 C) powdered sugar
4 tsp milk
4 tsp light corn syrup
Food coloring
Sprinkles

Instructions

  1. In the bowl of a stand mixer, beat the oil, butter, eggs, vanilla, salt, baking powder, and sugar until smooth. Stir in the flour and mix until smooth. 
  2. Cover the dough with plastic wrap and refrigerate overnight.
  3. The next day, preheat the oven to 350 degrees F with a rack in the middle of the oven.
  4. Scoop the dough into 2 tsp balls. 
  5. Roll the dough balls into 4 inch by 1/2 inch ropes, and shape into circles.
  6. Place the cookies onto parchment lined baking sheets, and bake, one sheet at a time, for 18 minutes. 
  7. Cool on a wire rack.
  8. Mix the icing ingredients, except the food coloring and sprinkles.
  9. Divide the icing into bowls depending on how many colors you want to use.
  10. Stir in the food coloring. 
  11. Dip the cookies in the icing and sprinkle with sprinkles of your choice. 
  12. Allow to dry completely and then store in an airtight container. 

Jan 20, 2014

Mini Maryland Crab Cakes | #AppetizerWeek


Mini Maryland Crab Cakes from Karen's Kitchen Stories

These crab cakes are pretty much mostly crab with just enough egg, spices, and bread crumbs to hold them together. I like them by themselves with a splash of lemon, but they also are great for crab cake sliders.

Mini Maryland Crab Cakes from Karen's Kitchen Stories

These crab cakes are about 1 inch by 2 inches. I serve them with small plates and demitasse forks (the tiny forks make the cakes last longer). I also love to serve them on top of Asian slaw.

Mini Maryland Crab Cakes from Karen's Kitchen Stories

The crab cakes are mixed, chilled, shaped, and then pan fried until browned. If you make them advance, they can be reheated in a hot oven for a few minutes.

Mini Maryland Crab Cakes from Karen's Kitchen Stories

A creamy ranch sauce, a Thai hot sauce, or an avocado sauce would also be fantastic with these crab cakes. Party on!

Mini Maryland Crab Cakes from Karen's Kitchen Stories

Mini Maryland Crab Cakes

Adapted from Fine Cooking Issue 99
Makes 12 mini crab cakes

Ingredients

1 lb jumbo lump crabmeat
1 large egg
1/4 C mayonnaise
1 1/2 tsp Dijon mustard
1 1/2 tsp crab boil seasoning such as Old Bay
1 tsp fresh lemon juice
1/2 tsp Worchestershire sauce
1/2 tsp Kosher salt
1 1/4 C soft fresh bread crumbs
1 T chopped fresh parsley
2 T unsalted butter
1 T olive oil
Lemon wedges

Instructions

  1. Drain the crab in a strainer to remove any extra liquid. pick through it for any shells if necessary.
  2. Place the crab in a medium bowl.
  3. In a small bowl, whisk together the egg, mayonnaise, mustard, Old Bay, lemon juice, Worstestershire sauce, and salt. 
  4. Pour the liquid over the crab and mix lightly.
  5. Add the bread crumbs and parsley and mix with your hands lightly. Do not over mix. 
  6. Cover and chill the mixture for about 2 hours.
  7. Divide the dough into 12 equal pieces and shape into 1 inch thick rounds.
  8. Melt the butter and olive oil in a 12 inch non-stick skillet over medium heat. 
  9. Add the crab cakes and sear on one side for 4 minutes, until browned.
  10. Flip the cakes over, reduce the heat to medium low, and cook for another 4 minutes.
  11. Serve with lemon wedges. 

Visit all the other Appetizer Week participants for more Football Munching Temptations:



  • Pizza Pull Apart Bread by Cravings of a Lunatic
  • Grilled Guacamole by Kiss My Smoke
  • Crab Layer Dip by Frugal Antics of a Harried Homemaker
  • Easy Individual Pizzas by Call Me Pmc
  • Chocolate Malta Wings by Food Done Light
  • Mom's Famous Chicken Ball by Hezzi-D's Books and Cooks
  • Cheddar Bacon Dip by Yours and Mine Are Ours
  • Tamari Roasted Chickpeas by Je suis alimentageuse
  • Spinach Artichoke Dip by That Skinny Chick Can Bake
  • Chicken Wing Dip by Rants From My Crazy Kitchen
  • Microwave BBQ Meatballs by From Gate to Plate
  • Pulled Pork Sliders by The NY Melrose Family
  • Cheese Bean Dip by Wonky Wonderful
  • Chipotle Cheese Dip by Dizzy Busy and Hungry
  • Roasted Vegetables and Romesco Crostini by The Little Ferraro Kitchen
  • Buffalo Ranch Cheese Ball by What's Cooking, Love?
  • Buffalo Butternut Hummus by Farm Fresh Feasts
  • Mini Maryland Crabcakes by Karen's Kitchen Stories
  • Sesame Pecan Chicken Wings by Makobi Scribe
  • Pina Colada Cheese Ball by Home Cooking Memories
  • Roasted Tomatillo Salsaby Clarks Condensed
  • Sweetly Spicy Southern Meatballs by Cooking In Stilettos
  • Butternut Squash, Pomegranate & Goat Cheese Crostini by Cupcakes & Kale Chips
  • Tex-Mex Chicken Salad Bites by Mom's Test Kitchen
  • Caesar Mini Muffins by Food Lust People Love
  • Four Cheese Garlic Flat Bread by Try Anything Once Culinary


  • Jan 19, 2014

    Sidecar Cocktail with Dried Cherries


    Sidecar Cocktail with Dried Cherries

    According to legend, the Sidecar cocktail was created by a bartender at Harry's New York Bar in Paris during World War I, after the customer for whom it was invented rode up on a motorcycle. This cocktail was supposed to complement the bike.

    Sidecar Cocktail with Dried Cherries

    This cocktail is a mix of cognac, orange and cognac liqueur, and lemon juice topped with brandy soaked dried cherries. While using VS cognac is fine, I recommend using a quality orange liqueur instead of triple sec. I used sparkling sugar for the sugar rim, but regular granulated sugar is fine.

    Sidecar Cocktail with Dried Cherries

    The dried cherries are soaked in brandy for about an hour prior to preparing the drink. The cocktail can be serve straight up or over ice.

    Sidecar Cocktail with Dried Cherries

    Sidecar Cocktail with Dried Cherries

    Makes two cocktails
    Adapted from Ina Garten

    Ingredients

    4-6 dried cherries
    3 ounces cognac
    Lemon wedge
    Sparkling or granulated sugar
    1 1/2 ounces orange and cognac liqueur
    1 1/2 ounces fresh lemon juice

    Instructions

    1. About an hour before making the cocktail, soak the dried cherries in the cognac. 
    2. Rub a lemon wedge on the rim of a cocktail glass.
    3. Place sugar on a plate and twist the rim of the cocktail glass through it to coat with sugar.
    4. In an ice filled cocktail shaker, drain the cognac and skewer the cherries. 
    5. Add the orange liqueur and lemon juice.
    6. Shake for at least half a minute and strain into the cocktail glasses (up or over ice). 
    7. Top with the skewered cherries.
    Other Fabulous Bloggers Mixing It Up with Us for Cocktail Day:

    Jan 16, 2014

    69% Hydration Pain au Levain

    69% Hydration Pain au Levain

    Pain au Levain is made with naturally fermented dough without the help of commercial yeast. Plus, "Pain au Levain" is such a nice way to refer to sourdough. I encourage you to try baking bread with wild yeast. You might just turn out to be a bread geek too.

    69% Hydration Pain au Levain

    This bread starts with a 100% hydration sourdough starter. There are many recipes out there on the Interwebs and cookbooks to create your own starter. Nancy Silverton, Peter Reinhart, Ken Forkish, Jeffrey Hamelman, and Chad Robertson have chapters in their books on how to get started. You can also purchase dried starter from King Arthur Flour or other sources. I'm proud to say that I've managed to keep mine alive for nearly 5 years (and have shared bits of it with friends who are now keeping it alive and baking their own sourdough from this starter).

    69% Hydration Pain au Levain

    This bread can be made in one day if you start with an active starter. This dough contains about 25% white whole wheat. The dough is first mixed with the mixer and then a couple of folds. Pretty simple. Pretty amazing... and working with this dough was really easy, even with the high hydration level.

    69% Hydration Pain au Levain

    This recipe was the Bread of the Month for the Facebook page, Artisan Bread Bakers, and makes two loaves. It was posted by my friend David. Check out his site for some great shots of the process.

    69% Hydration Pain au Levain

    69% Hydration Pain au Levain

    Ingredients

    Levain

    227 g bread flour
    227 g bottled/spring water
    45 g 100% hydration active starter

    Dough

    All of the levain, less 45 g (save it to make another levain because you will love this bread so much)
    400g bottled/spring water
    457 g bread flour
    228 g white whole wheat flour
    17 g salt

    Instructions

    1. In a medium bowl, mix the levain, cover with plastic wrap, and allow it to ferment at room temperature for at least 8 hours. 
    2. In the bowl of a stand mixer, stir the levain and the water.
    3. Add the flour and mix on low for about a minute, until you have a shaggy mass. Cover with plastic wrap and allow to rest for 30 minutes.
    4. Add the salt and mix on low for three minutes. 
    5. Mix on the second speed for another three minutes. 
    6. Move the dough to a large oiled bowl or bucket and allow to rise in a warm spot in your kitchen for about 135 minutes, folding at 45 minutes and 90 minutes. The dough should double in size. 
    7. Scrape the dough onto your counter and divide it in two. 
    8. Pre-shape the dough into two boules and cover with oiled plastic wrap for 15 minutes.
    9. Shape the dough into boules and place each into floured 7 inch bannetons or floured towel lined bowls, seam side up. Cover with oiled plastic wrap.
    10. Allow to rise for 60 to 120 minutes, until puffy. 
    11. Heat the oven to 450 degrees F prepared with a baking stone and steam pan (alternatively, you can bake the loaves in preheated Dutch ovens, which is what I did).
    12. Bake the loaves for about 40 minutes, until the interior of the loaves reaches about 205 to 210 degrees F. If you are using the Dutch oven method, remove the lid after 20 minutes. 
    13. Cool completely on a wire rack before slicing. 
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