Eden D.
2 cups butter (4 sticks), at room temperature
6 cups sifted powered sugar
2 teaspoons vanilla
4 Tablespoons heavy cream
pinch of salt
In a bowl of an electric mixer, mix the butter on medium speed with paddle attachment for 2-3 minutes.
Slowly add powdered sugar while scrapping the bowl a few times.
Add vanilla, salt, and cream and mix on high for 5 minutes.
With a wooden spoon mix the frosting to get rid of the air bubbles.
Saturday, February 1, 2020
Monday, January 13, 2020
New York Style Pizza Dough
PREP TIME FOR DOUGH TO RISE
Article about how this recipe compares to others
"This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator."
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
200 grams lukewarm water (a little less than 1 cup)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
Food Scale
parchment paper
Semolina flour
1 15 oz jar pizza sauce (I prefer Le Roselli's, Amazon sometimes has it)
16 oz block whole-milk, low-moisture mozzarella (Polly-O recommended), will cover 3 pizzas
Desired Toppings
DOUGH
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
MAKE THE PIZZA
Place each dough ball on a lightly floured surface/parchment (use the semolina flour for this) and use your fingers to stretch it, then your hands/fists to shape it into 10-12 inch rounds.
I bake it on a pizza steel
Put the stone/pizza steel in the oven and preheat it on 500-550 degrees (your highest setting). I use my true convection bake/convection bake setting. Let the stone/pizza steel sit in the oven for at least 45-60 minutes BEFORE baking the pizza.
Top and transfer the assembled pizza onto the pizza stone (use a pizza peel or you can use a cookie sheet to do this). If you have the pizza lightly floured it should move back and forth easily on the peel or you can bake it with the parchment paper still underneath, if it's easier to just slide it all in on top of the pizza stone. Bake the pizza at 525 degrees for 5-7 minutes, watch not to burn.
I have started putting the crust in for 2 minutes, then removing to put sauce/toppings, then back in oven for 3-4 minutes.
We do 4-6 pizzas and as the door keeps opening the oven loses heat. Baking the crust first ensures a crispy crust on bottom without over baking the cheese.
You can also GRILL THE PIZZA. Place the pizza stone on the grill and heat the grill to the highest temperature. This worked great and took about 4-5 minutes to baked each pizza. I put the pizzas in ready to go, no pre-baking the crust before adding toppings.
Lisa's Favorite Toppings:
Green olives
red onion
roasted red peppers
Fresh diced garlic
Fresh tomatoes
red onion
roasted red peppers
Fresh diced garlic
Fresh tomatoes
 |
| These pizza's were grilled outside on a gas grill. |
Thursday, January 2, 2020
Baked Sweet Potatoes
Preheat oven to 425 degrees
Scrub sweet potatoes and then prick all over with a fork. Place the potatoes on a baking sheet (lined with foil/parchment for easy clean-up). Bake until tender, or until a knife inserted in the thickest part has no resistance, about 45 minutes. Let cool slightly.
Split tops open with a knife and season as desired (butter, cinnamon sugar, or with salt and pepper etc).
Friday, December 13, 2019
Creamy Make-Ahead Mashed Potatoes
Recipe Found HERE
These ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave. Perfect for the busy holidays!
*My Idaho husband loved them - they passed the test!*
3-1/2 pounds Russet potatoes
2 cups heavy cream
8 Tablespoons unsalted butter, divided
1-1/2 teaspoons salt
Chives, for serving
Preheat the oven to 450°F and adjust an oven rack to the middle position. Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.) Remove the potatoes from the oven.
While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see notes on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.
Meanwhile, in a small saucepan over medium heat, bring the cream and 6 Tablespoons of the butter to a simmer.
Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary.
Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
Note: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer but the potatoes won’t be quite as smooth. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.
These ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave. Perfect for the busy holidays!
*My Idaho husband loved them - they passed the test!*
3-1/2 pounds Russet potatoes
2 cups heavy cream
8 Tablespoons unsalted butter, divided
1-1/2 teaspoons salt
Chives, for serving
Preheat the oven to 450°F and adjust an oven rack to the middle position. Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.) Remove the potatoes from the oven.
While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see notes on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.
Meanwhile, in a small saucepan over medium heat, bring the cream and 6 Tablespoons of the butter to a simmer.
Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary.
Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
Note: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer but the potatoes won’t be quite as smooth. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.
Tuesday, December 10, 2019
Sparkling Cranberry Apple Cider Punch
Recipe Found HERE
1 cup fresh cranberries
1/3 cup water
1/2 cup granulated sugar
4 cups apple cider (see note), chilled
2 cups ginger ale, chilled
2 Tablespoons fresh lemon juice
2 cups 100% cranberry juice, chilled
Crushed ice
In a small saucepan, combine the cranberries and water and simmer for 2-3 minutes until the cranberries pop and split. Remove from the heat and stir in the sugar. Let cool to room temperature (or chill in the refrigerator).
In a 2-quart pitcher, pour in the cranberry mixture. Add the apple cider, ginger ale, lemon juice and cranberry juice. Mix. Serve in cups with crushed ice.
NOTES
Make ahead of time: combine everything but the ginger ale in the pitcher and refrigerate for several hours. Add the chilled ginger ale when ready to serve.
Best served in a punch bowl. The cranberries clogged my beverage dispenser.
1 cup fresh cranberries
1/3 cup water
1/2 cup granulated sugar
4 cups apple cider (see note), chilled
2 cups ginger ale, chilled
2 Tablespoons fresh lemon juice
2 cups 100% cranberry juice, chilled
Crushed ice
In a small saucepan, combine the cranberries and water and simmer for 2-3 minutes until the cranberries pop and split. Remove from the heat and stir in the sugar. Let cool to room temperature (or chill in the refrigerator).
In a 2-quart pitcher, pour in the cranberry mixture. Add the apple cider, ginger ale, lemon juice and cranberry juice. Mix. Serve in cups with crushed ice.
NOTES
Make ahead of time: combine everything but the ginger ale in the pitcher and refrigerate for several hours. Add the chilled ginger ale when ready to serve.
Best served in a punch bowl. The cranberries clogged my beverage dispenser.
Smoked Salmon Dip
Recipe Found HERE
1 cup (8 ounces) cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 Tablespoon fresh lemon juice
2 Tablespoons capers, drained
1/4 teaspoon Tabasco
4 ounces smoked salmon, roughly chopped
2 Tablespoons fresh chopped dill
2 Tablespoons fresh chopped chives
Salt, to taste
Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended.
Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the smoked salmon).
Serve as a dip with crackers or bagel chips, or as a spread with bagels.
Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.
1 cup (8 ounces) cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 Tablespoon fresh lemon juice
2 Tablespoons capers, drained
1/4 teaspoon Tabasco
4 ounces smoked salmon, roughly chopped
2 Tablespoons fresh chopped dill
2 Tablespoons fresh chopped chives
Salt, to taste
Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended.
Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the smoked salmon).
Serve as a dip with crackers or bagel chips, or as a spread with bagels.
Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.
Monday, October 14, 2019
(Award Winning) Smoked Brisket Chili
This chili has a record of winning 1st prize across the country - I've won with it also!
Recipe Found HERE
Recipe also here: http://itsmyrub.com/award-winning-smoked-brisket-chili/
Yield: 1 ½ gallons
3 cups celery, chopped
3 small jalapenos, thinly sliced (I discard all the seeds)
3 purple onions, chopped
vegetable oil or bacon grease
4 cloves of garlic, pressed (or minced)
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend)
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (Pendery's Mexican Oregano)
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 cup red wine (Pinot Noir or Claret)
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon, Hispanic food section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes (you can buy this already smoked from a BBQ restaurant)
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (we do not add beans)
3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped
This is a very hot and spicy chili! To reduce the heat, discard the seeds from the jalapeños. It will still be spicy, even discarding the seeds. Tip: when removing seeds from jalapenos wear food prep gloves and scrape seeds out with a small spoon to protect skin/fingers from burning.
Recipe Found HERE
Recipe also here: http://itsmyrub.com/award-winning-smoked-brisket-chili/
Yield: 1 ½ gallons
3 cups celery, chopped
3 small jalapenos, thinly sliced (I discard all the seeds)
3 purple onions, chopped
vegetable oil or bacon grease
4 cloves of garlic, pressed (or minced)
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend)
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (Pendery's Mexican Oregano)
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 cup red wine (Pinot Noir or Claret)
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon, Hispanic food section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes (you can buy this already smoked from a BBQ restaurant)
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (we do not add beans)
3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped
Sauté the vegetables in vegetable oil or bacon grease until translucent. 10 min +
Then add: 4 cloves of garlic, pressed (or minced) Sauté for about 30 seconds, stirring constantly,
Add the following spices and bloom them in the hot oil with the veggies:
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend: http://www.penderys.com/ )
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (also available at http://www.penderys.com/)
2 teaspoons granulated onion
2 teaspoons granulated garlic
Once this mixture has bloomed, add: 1 cup red wine (Pinot Noir or Claret) Reduce the wine down for about 10 minutes.
Then add:
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon or hispanic foods section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket*, cut into 3/8” cubes
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (I added two 14 oz cans)
Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart, about 3 hours.
*Cook the brisket as you would cook it to eat it, all the way. The three hour cooking time allows the brisket to fall apart into silky, smaller pieces. You don't want "chunks" of bite-sized brisket remaining in the chili. This way allows you to fully enjoy the brisket BOTH ways!
Rub for smoking the Brisket: "It's My Rub!" Power Blend - You can check out the website at www.itsmyrub.com
Then add: 4 cloves of garlic, pressed (or minced) Sauté for about 30 seconds, stirring constantly,
Add the following spices and bloom them in the hot oil with the veggies:
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend: http://www.penderys.com/ )
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (also available at http://www.penderys.com/)
2 teaspoons granulated onion
2 teaspoons granulated garlic
Once this mixture has bloomed, add: 1 cup red wine (Pinot Noir or Claret) Reduce the wine down for about 10 minutes.
Then add:
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon or hispanic foods section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket*, cut into 3/8” cubes
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (I added two 14 oz cans)
Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart, about 3 hours.
*Cook the brisket as you would cook it to eat it, all the way. The three hour cooking time allows the brisket to fall apart into silky, smaller pieces. You don't want "chunks" of bite-sized brisket remaining in the chili. This way allows you to fully enjoy the brisket BOTH ways!
Rub for smoking the Brisket: "It's My Rub!" Power Blend - You can check out the website at www.itsmyrub.com
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