Happy St. Patrick's Day!

Celebrate the day of the Irish, with good food, family and dear friends!  I want to share a few of my favorite bread recipes today. We enjoy these year round, but especially on St. Patrick's Day!

MILK BREAD

Combine in a large mixing bowl or in a bowl of a stand mixier, until the yeast is disolved, about 5 minutes.
1 Package active dry yeast
3 Tablespoons warm water
ADD:
1 cup whole or low fat milk, warmed to 110 degrees
6 Tablespoons melted butter
3 Tablespoons sugar
1 large egg
1 teaspoon salt
Mix by hand or on low speed for 1 minutes. Gradually stir in:
2  Cups Bread flour
Gradually add until the dough is moist, but not sticky:
1 1/2 to 2 cups all purpose flour
Knead for about 10 minutes. Transfer the dough to an oiled bowl, and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in warm place until doubled in volum, 1 to 1 1/2 hours. Punch the dough down, knead briefly, and refrigerate covered for 30 minutes. At this point, the dough may be shaped into rolls. Or grease a loaf pan, form the dough into a loaf, and place saem side down in the pan. Cover loosely with oiled plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Preheat oven to 375 degrees. Brush the top of the loaf with Melted butter. Bake until the crust is deep golden brown, and the bottom of the loaf sounds hollow when tapped, 40 to 45 minutes. Remove the loaf from the pan to a rack and let cool completely.
King Sitric Brown Bread: 3 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3 cups buttermilk
2 tablespoons melted butter
1. Preheat oven to 400 Degrees
2. Sift and mix the flours ( I just whisk them together) thoroughly with the soda, salt, and sugar in a large mixing bowl. Add the buttermilk, and mix again, until moistened.
3. Mix in the melted butter. Turn into a 2 warmed loaf pans, cover, and bak, 1 hour in preheated oven. Remove the cover for the last 10 minutes to allow the top of bread to brown. Aluminum foil can be used to cover, however, place parchment paper between the foil and dough.
4. When baked, remove from oven and turn the bread onto a cooling rack. Wrap in a clean kitchen towel and allow to cool before slicing.

Eggplant Parmesan. A Family Favorite!

Eggplant Parmesan

1 Large fresh Eggplant

2-3 cups Panko Bread Crumbs

1 Cup unbleached all natural flour

Sea Salt, Pepper, Garlic Powder, garlic and Herb salt free seasoning

1 Cup grated parmesan cheese (shaker kind, or fresh)

2-3 cups peanut, olive, or canola oil

Angel Hair Pasta

Good spaghetti or marinara sauce

2-4 cups parmesan/mozzarella cheese

2 Cups whole milk

In a large skillet, heat oil of choice to 375 degrees. While the oil heats, slice the eggplant in 1/8 inch thick slices. The thinner the better, as it cooks up much crispier. On 2 sheets of paper towel, lay the eggplant slices out to dry. Salt them a bit, and it will help to draw out the moisture. Top with another layer of paper towels and then more eggplant. Let rest for at least 10 minutes. In the mean time, mix bread crumbs, flour, cheese, and seasonings.

When the eggplant has rested, dip it in milk, then coat with breadcrumb mixture. Fry until golden brown in good hot oil Let drain on paper towels or a cooking sheet with a rack. I let mine rest in a 275 degree oven, while the rest cooks.  You can sprinkle the cooked eggplant with cheese while it rests if you choose.  Serve piping hot over a bed of pasta and sauce, and sprinkle with cheese!

Fresh Guacamole A'la Hilary

One of our family favorites

3-4 very ripe Avocado or one packet presmooshed avocados (costco always has a great price for this)
4-6 ounces softened cream cheese
2-3 T. lime juice
1 t. sea salt
1 t. onion powder
1 t. garlic powder
pepper to taste
1 fresh tomato, diced
1/4 cup salsa (fresh or picante)
cayenne pepper, or a couple of hot yellow waxy peppers for some heat if you choose

Peel, seed, then smash the avocado in a large bowl, squeeze lime juice over the top, then add the softened cream cheese and stir gently with a fork until combined. Season with all of the seasonings, then fold in salsa and the fresh tomato. Serve chilled. It is best if made at least 6 hours or even the day ahead. :-)

Happy New Year!

Happy New Year to you all. I hope your 2012 is prosperous. I am going to make it a point to cook healthier this year, and to use more fresh ingredients than I already do. 

Salsa Recipe:

4 fresh ripe tomatoes (Roma or on the vine)
2 cans petite diced tomatoes
1 large white onion
2 bushels green onions
4 cloves garlic
3 fresh green chili's
2 fresh jalapenos (or more if you like it hot)
2 fresh limes
4 cayenne peppers
2 Serrano peppers
2-3 T. Sea salt

Put all ingredients (but the limes)  in a food processor and mix/chop until the consistency of your liking. Squeeze both limes of their juice over the salsa, and stir. Chill and serve within 10 days. We eat this salsa on everything from your basic corn chip, to omlettes, to burritos etc.

Merry Christmas! And happy cooking too!

As I type this, my children are all literally counting down the minutes to Christmas Day.  They are beyond excited, and frankly, so am I!!  I wanted to share a few of our favorite family traditional recipes with you all. So here it goes:

ALMOND TOFFEE
2 C. Dark Brown Sugar
1 Cup Butter (unsalted)
1/4 Cup light corn syrup
1 Tb. Pure Vanilla Extract
1/4 Espresso (or yesterdays coffee works too)
1 Package Dark Chocolate Chips or 2 Large Dark Chocolate Bars
1 cup sliced raw almonds ( I toast them for added flavor)

In a medium sauce pan, add sugar, butter, corn syrup, vanilla, and espresso. Melt on medium to medium high heat stirring frequently. Using a good candy thermometer (that you trust), watch the mixture carefully, until it reaches 285 degrees F. Once the candy has reached 285, turn the heat off immediately. Add 1/2 cup of the almonds, and stir quickly. Very quickly pour hot mixture onto a cookie sheet.  Melt the dark chocolate in a double boiler, or just in the microwave, but watch to be sure you don't scorch the chocolate.  Pour the melted chocolate over the semi-cooled candy mixture and sprinkle with remaining 1/2 cup almonds.  Let set up over night, or for at least 12 hours. Crack into pieces as big or as small you desire. 

CINNAMON ROLLS
Enough Dough For 24 small rolls, or 12 large rolls use:
1 egg plus enough warm water to equal 1 1/2 cups
2 tsp. yeast
1/2 Cup Sugar
1 1/2 tsp. salt
1/3 butter
4 1/2 cups bread flour

FILLING: 1/2 cup softened butter, 1/2 brown sugar, 2 TB. cinnamon
GLAZE: 2/3 cup powdered sugar, 1/4 milk, 1 tsp. Vanilla

Place dough ingredients in a large mixing bowl mix until just combined then knead with your hands or a bread hook, for 6-8 minutes. Let rise for an hour, then punch down, and let rise another 30 minutes. On Christmas I put ours in the fridge at this point, and then let rise about 45 minutes in the morning before baking. Punch down again, and roll into a 16 x 24 inch rectangle. Spread the softened butter for filling. Then Combine remaining filling ingredients and sprinkle of butter. Roll up tightly, like a jelly roll, starting at the 16 inch side. Cut into 1 inch pieces. Place in 2-3 greased 9 inch square baking pans about 1/2 inch apart, and let stand in a nice warm, draft free place, for one hour. Bake in a preheated 350 degree oven, for 25-35 minutes. Mix together Glaze and drizzle over top of the warm rolls.

Smoked Sausage and Chicken Gumbo

SMOKED SAUSAGE & CHICKEN GUMBO

1/2 cup oil (canola, olive, or vegetable)

1/2 cup flour

3 stalks of celery (fine chopped)

1/2 red bell pepper (fine chopped)

1 medium onion (fine chopped)

2 boneless skinless chicken breasts (cubed)

1 package smoked sausage (1 link) cubed

salt, pepper, paprika, cayenne pepper (1 teaspoon each or to taste)

6 cups chicken stock

2-4 cups water (dependent upon how long you cook it)

In a large stock pot make a roué with the flour and oil. On Medium high heat.  Cook the roué until it is light brown, stirring constantly. When the roué is ready add the chopped vegetables and let cook until transparent. Approximately 10-12 minutes.  Stirring often. Season with all of the spices. Add the chicken, and cook until the chicken looks like it is about half way cooked, about 10-15 minutes. Add the Sausage, and stir until all is combined.  Leave on Medium High and add the stock and half of the water.  Let cook at a rapid simmer/boil for an hour or two and the liquid is reduced. If it gets too thick add more water. You can eat it at this point, served over  rice or by itself like a soup. I also add chopped potatoes about an hour before eating if we eat it as a soup.

You can let this cook for up to 6 hours or for as little as 2 hours. :-)