RSS

Category Archives: Side Dishes

St. Patrick’s Day Recipes – NYT Cooking

St. Patrick’s Day is right around the corner, and if you are looking for some great ideas of what to make this year or want something different beyond the usual corned beef and cabbage, New York Times Cooking has put together an excellent collection of recipes that cover everything you might need. From soda bread to side dishes to desserts and drinks, you will find it all. Check it out.

On a side note, I haven’t been around lately because I have been fighting a terrible cold for 2 weeks now. The cold has pretty much sapped all my strength and leaves me coughing quite a bit. When this has been combined with a heavy workload I have had recently, I have little time for blogging. I am hoping to kick the cold this week as it seems to be waning, and then I can get back to posting recipes. Please bear with me a little bit while I get my strength back. Thanks!

 

Source: St. Patrick’s Day Recipes – NYT Cooking

 

Tags: , , , , , ,

Bread Week, Part 3 – A Biscuit That’s Hard to Beat (Literally) – Cook’s Country Derby Biscuits

As we continue you along with bread recipes for this week, I get the chance to post a biscuit recipe that I recently tried. Usually, I don’t stray too far from the norm when I make biscuits. I have 2 recipes I rely on pretty heavily – one for quick biscuits and one for a traditional biscuit. However, when I saw this recipe in an old issue of Cook’s Country, I was intrigued. It is a recipe for what is called derby biscuits. Derby biscuits are basically appetizer biscuits that are perfect for use for small finger appetizers involving meats and cheeses. They are biscuits that have been around for hundreds of years, and the traditional recipe, according to Cook’s Country, is one where the cook needed to beat the dough as a way of leavening it. This was before the days of baking powder and baking soda. The biscuits themselves are very crisp and unique, perfect for use for appetizers. I decided I would give the recipe a try.

Cook’s Country Derby Biscuits

2 1/2 cups all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1 teaspoon salt

8 tablespoons butter, cut into 1/2-inch pieces and chilled

1 cup milk, chilled

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Pulse the all-purpose flour, granulated sugar, baking powder, and salt in a food processor until the ingredients are combined, about 3 or 4 pulses. Add the butter pieces and pulse the ingredients until the butter is reduced to pea-sized pieces, about 10 to 12 pulses.

Transfer the mixture to a large bowl. Add the milk and stir the mixture with a rubber spatula until shaggy dough forms. Turn out the dough onto a heavily floured counter and knead the dough until it comes together entirely and feels smooth, with a few small butter flecks still visible, about 8 to 10 turns of the dough.

Roll the dough into an 11-inch circle that is about a 1/2-inch thick. Using a 2-inch biscuit cutter dipped in flour, cut 22 to 23 rounds from the dough. Re-roll the scraps once to a similar thickness as the original dough and cut out 5 or 6 more rounds to yield 28 biscuits. Space the biscuits evenly on the prepared baking sheet. Prick each biscuit 3 times with the tines of a fork.

Bake the biscuits in the oven until the tops of the biscuits are a light golden brown, about 27 to 30 minutes, rotating the baking sheet about halfway through the cooking process. Let the biscuits cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Serve the biscuits warm or at room temperature.

Of course, the new recipe doesn’t involve beating the dough by hand and makes good use of the food processor and baking powder to mix everything and get the proper texture for the biscuits. The biscuits are very crispy on the outside and still tender on the inside, almost like a cross between a biscuit and a cracker. There is also a hint of sweetness in the biscuits from the sugar and milk that is quite nice. While I  initially served the biscuits with our dinner, I found they worked great for a breakfast biscuit with a piece of sausage on them. I think they would go very well for a small ham and biscuit appetizer or even with some cheese on them. I could also see them going nicely with some jam, preserves or jelly. One thing I will say about the recipe I tried – I didn’t get 28 biscuits out of the dough. I did get 20 (the small biscuits in the picture are what I call the “dog biscuits,” since I usually make 1 or 2 sized for him), and perhaps I didn’t roll the dough out into a large enough circle to get more, but in any case, I got plenty of biscuits for just the three of us to use for days. I would certainly keep this one in mind again to use for a party where we wanted appetizers with biscuits because it is easy to make and yields a nice product.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day (it is beautiful here in NY, sunny and in the mid-60s) and enjoy your meal!

img_0679

 

 
Leave a comment

Posted by on February 23, 2017 in Appetizers, Breakfast, Cooking, Dinner, Side Dishes, Snacks

 

Tags: , , , , , ,

Bread Week, Day 2 -For Fun, Make This Light-As-Air Focaccia

For the second day of this all-bread week, I turn to a recipe I made recently for focaccia bread. I had purchased some Italian “00” flour from King Arthur Flour with the intent of trying my hand at making pasta, but then the whole kitchen renovation thing got started and I just never got to it. Now that the kitchen is done and I still have the flour I do still intend to make a go of homemade pasta, but first I tried the flour out in this focaccia recipe that King Arthur offers on the bag. If you have never had focaccia before, it is a flat-crusted, oven-baked bread that has a similar consistency to pizza dough and pizza crust. The primary difference between pizza dough and focaccia rests with the amount of yeast used. Pizza dough uses only a bit of yeast while focaccia uses more for a higher rise. I decided I wanted to give the bread a try out using the Italian-style flour to see how it would go.

King Arthur Flour Light-As-Air Focaccia

For the Dough:3 3/4 cups King Arthur Italian-Style Flour

3 3/4 cups King Arthur Italian-Style Flour

1 1/2 teaspoons salt

2 teaspoons instant yeast

2 tablespoons olive oil

1 cup plus 2 to 4 tablespoons water

For the Topping:

1 to 2 tablespoons olive oil

Coarse salt

Your favorite herbs (fresh or dry rosemary, thyme, oregano, basil, etc.)

For the dough, mix together the Italian-style flour, salt, yeast, olive oil and 1 cup of water and knead the dough briefly, for about 5 to 6 minutes, by hand or in the bowl of a stand mixer. If you’re using a bread machine, knead the dough for about 8 minutes. If you need the dough to be softer, add more water, a tablespoon at a time, to get the consistency you want. Cover the dough and allow it to rest for 15 minutes. Remove the dough from the bowl and fold it over a few times to redistribute the growing yeast.

Place the dough on a lightly greased or parchment paper-lined baking sheet and pat the dough into a rectangle of about 10 inches by 15 inches. Brush the top of the dough with olive oil and sprinkle it lightly with salt and your favorite herbs. Cover the dough with a piece of lightly greased plastic wrap and set it in a warm place to rise for about 30 minutes.

Preheat the oven to 425 degrees. Just before putting the dough in the oven, use your fingers to gently dimple the top of the dough, about every 2 inches. Bake the focaccia in the oven for 15 to 18 minutes, until it is golden brown. Remove the focaccia from the oven and allow it to cool slightly before cutting it into squares and serving.

The bread turns out perfectly, with a great rise and it has spectacular flavor. I used some dried Italian seasoning on top of the bread to give it some extra flavor and adding some good olive oil to the top works nicely. We all enjoyed the bread, and it can be great to use when you have a crowd over for a large dinner of spaghetti and meatballs or another Italian dish. I know some people use this as the crust for their pizza and I think it would work nicely for that as well. I have seen some people use it as a sandwich bread also. You could make this dough with all-purpose flour instead of the “00” flour, and I have seen recipes doing that, but this flour seems to lend itself nicely to the texture and feel of the bread.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

img_0670

 

 

 
Leave a comment

Posted by on February 21, 2017 in Appetizers, Breads, Cooking, Dinner, Pasta, Pizza, Side Dishes

 

Tags: , , , , , ,

Recipes for Picky Eaters | Bon Appetit

We all have picky eaters in our households. For us, Sean won’t eat tomatoes, Michelle is not a big fish eater, and I don’t eat pasta and cheese ( I know, gasp!). Very often this means re-working recipes to make it fit everyone’s needs. Of course, there are some great recipes for the picky eaters in your life that mask some ingredients they may protest about but love once they eat them. I have done it myself, using some cheese in things I usually would not eat and they were quite tasty. In any case, Bon Appetit has put together 32 recipes for the picky eaters in your life to help them learn to love some great dishes. Check it out!

By the way, our kitchen is complete, and I can start cooking again. I’ll be doing a post on Wednesday about the new kitchen, and I already have some recipes that I can’t wait to post. See you then!

Source: Recipes for Picky Eaters | Bon Appetit

 

Tags: , , ,

17 Tips for Faster, Healthier, and Easier Weeknight Dinners | Bon Appetit

Coming up with ways to make easy, fast and healthy dinners can seem impossible sometimes. There are many days when the last thing you want to think about is what is for dinner and wish something could magically appear that you can cook quickly. Instead of turning to pizza delivery or fast food, start using some of these 17 ideas and tips Bon Appetit offers to keep healthy and easy dinner options right in your kitchen so you can throw something great together in just minutes and look like you have been thinking about it all day. Check it out!

Tomorrow should be the day our new appliances come, and hopefully, that will complete our kitchen. It’s been tough trying to cook meals just using an electric pressure cooker, a sandwich press and two small electric burners we borrowed, so it will be great to have a stove again that I can with each day. Fingers crossed it works out tomorrow, and I can get back to recipes!

Source: 17 Tips for Faster, Healthier, and Easier Weeknight Dinners | Bon Appetit

 

Tags: , , , , , ,

What to Make with Holiday Roast Leftovers- Bon Appétit Recipe | Bon Appetit

The holiday meal is always a great one, but then you are left trying to figure out what to do with all of those leftovers from your roast, turkey, ham or other protein you made. Bon Appetit has put together 14 great recipe ideas with what you can make with some of those leftovers that you aren’t quite sure what to do with. Check it out!

Source: What to Make with Holiday Roast Leftovers- Bon Appétit Recipe | Bon Appetit

 

Tags: , , , , ,

Quick and Easy Christmas Dinner Menu Ideas and Recipes : Cooking Channel

If you are still looking for some quick and easy recipes to use for your Christmas dinner, Cooking Channel has 25 great ideas for you for side dishes, entrees, salads and more that are very easy to make and can help you round out a menu that is planned even at the last minute. Check it out!

 

Source: Quick and Easy Christmas Dinner Menu Ideas and Recipes : Cooking Channel

 

Tags: , , , , ,

 
Laissez Faire

Letting Life Lead

simple cooking recipes

a blog to share with you the best

Forks and Passports

A blog about food, travel, and crossing things off of the bucket list!

Cooking with Violet

if Alton Brown was a busy mom...

%d bloggers like this: