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Enjoying Life One Bite at a Time!

Archives for October 2010

Daring Baker's October Challenge-Old-Fashioned Buttermilk Cake Doughnuts

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I don’t know anyone who has met a doughnut they didn’t like, sure everyone has their favorites but I’ve never had anyone turn one down because of where they are from.  I was so excited to find out this month’s daring baker’s challenge was homemade doughnuts.  This challenge came at the perfect time; Spencer and I had just been talking about homemade doughnuts, how good they were and the fact that we needed to make some!  I’ve made homemade doughnuts before but I’ve just made them using store bought biscuit dough, so I was so excited to see that this challenge was not only for homemade doughnuts but to also make them from scratch.

 The October 2010 Daring Bakers challenge was hosted by Lori of butter me up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

In this challenge Lori provided us with a few different recipes to choose from; although all of the options looked delicious (and I will be trying them all in the near future) I just had to make the old fashioned buttermilk cake doughnuts.  I absolutely LOVE cake doughnuts, I literally have to drag myself away from the bakery section when I see them.  I don’t know why I’ve never searched for a recipe and attempted to make my own before, but for some unknown reason I haven’t, so I jumped on the opportunity to try these doughnuts!  So thank you soooo much Lori for providing this recipe!

These turned out perfectly, I honestly couldn’t have asked for anything better!  The outside was golden and crisp while the inside was soft and fluffy; it was pure perfection.  If you’re a cake doughnut lover, like me, you have to try these…you won’t be disappointed, I promise!

Old-Fashioned Buttermilk Cake Doughnuts

Ingredients:

For the doughnuts-

1/4 Cup sour cream

3 1/4 Cups all purpose flour

3/4 Cup sugar

1/2 Teaspoon baking soda

1 Teaspoon baking powder

1 Teaspoon kosher salt (if using table salt, use only 1/2 teaspoon)

1/2 Teaspoon grated nutmeg

1 1/8 Teaspoons active dry yeast

3/4 Cup + 2 Tablespoons buttermilk

1 Large egg

2 Large egg yolks

1 Tablespoon pure, vanilla extract

For the glaze-

2 Cups powdered sugar

4 Tablespoons heavy cream (use more if needed to get desired consistency)

Directions:

For the doughnuts-

Fill a medium saucepan half way with water and place over high heat.  Bring the water to a boil and place a heat safe bowl over the top of the boiling water and add the sour cream, heat just until warm.

Heat the oil, in a large pot, to 375F/190C.

Over a large bowl, sift the flour, sugar, baking soda, baking powder, salt and nutmeg.  Make a well, hole, and pour the sour cream over the flour mixture.  Let set until softened, about 1 minute.

Pour the buttermilk, egg, egg yolks and vanilla into the well.  Using one hand, gradually draw in the dry ingredients.  Make sure the mixture is smooth before drawing in more of the flour mixture.  Mix until the flour and wet ingredients are completely incorporated, the dough will be sticky.

Prepare working surface with flour, be generous with flour to ensure the doughnuts don’t stick to the surface.  Dust hands with flour and then remove the dough from the bowl.  Sprinkle the dough with flour and gently pat the dough into a circle that is 1/2 inch in thickness.  Place cutter in the flour and begin cutting doughnuts, cut them as close as possible and remove cut doughnuts and holes to a floured surface.  Continue the process until all the dough is used.

Drop 3 to 4 doughnuts at a time in the hot oil.  Once they turn golden brown, turn them and cook the other side.  The cooking times may vary, but it typically takes 20-30 seconds per side.  Remove from oil to a papertowel lined baking sheet to let cool.

While the doughnuts are cooling, make the glaze.

For the glaze-

In a large bowl, whisk together the powdered sugar and whipping cream.  Whisk in additional cream, 1 tablespoon at a time, to form a medium thick glaze.

Place doughnuts on a cooling rack that is set on a cookie sheet.  Drizzle the doughnuts with the glaze and let stand for 30 minutes before serving.

***pictures to come

Recipe source:

For the cake doughnuts- Nancy Silverton, Serious Eats

For the glaze-Epicurious

French Toast

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We love breakfast food in our house; we not only eat it for breakfast but many times we’ll have it for lunch or supper, I think Spencer would be completely content if I made it three times a day everyday.  It’s just the type of food that you can have any time of day and be totally satisfied after you’re finished eating.  The other night was one of those nights where we had breakfast food for supper and it was delicious.

We had bacon, scrambled eggs, and Alton Brown’s french toast.  Let me tell ya, the french toast was amazing; it was crispy, crunchy and fluffy and soft all at the same time.  The “custard” that the bread was soaked in gave it so much flavor, it was so much more than “fried” bread with no true taste other than the syrup that covered it.  The toast itself had so much taste that I could have eaten it without any toppings. 

If you’re looking for a wonderful breakfast dish, look no further, this french toast is amazing.  We had this toast along with scrambled eggs and bacon, but I could make a meal out of only toast…yes, it was that good!         

French Toast

Ingredients:

1 Cup half and half
3 Large eggs
2 Tablespoons honey, warmed in microwave for 20 seconds
1/4 Teaspoon salt
8 Slices day old or stale country loaf, briochi or challah bread
4 Tablespoons butter

Directions:

In a medium mixing bowl, whisk together the half and half, eggs, honey and salt.  (This can be done in advance)

When you are ready to cook; pour the custard mix in a shallow dish and set aside.

Preheat oven to 375.

Place a cooling rack on a sheet pan.

Dip the bread into the custard mixture and allow to set for 30 seconds on each side; remove and place on the cooling rack sitting on the sheet pan, and allow to sit for 1-2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a medium non-stick skillet.  Place 2 slices of bread at a time in the skillet and cook until golden brown, about 2-3 minutes per side.  Remove from the skillet and place on a rack in the oven for about 5 minutes.  Repeat with all eight slices.

Serve with syrup, maple syrup, or fresh whipped cream and fruit.

Recipe Source: Food Network, Alton Brown

Gulf Shrimp and Grits

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Growing up in the south I had some truly southern meals growing up, and continue to cook them now, but there are a few dishes that I have recently learned about that are said to be “true southern food” that I have never heard of.  While I have had grits, shrimp of all varieties, waffles, and fried chicken I have never had the combination of shrimp and grits or waffles and fried chicken and I must say the first time I heard of these food combinations I was a little taken aback.  When I think of grits and waffles I think of breakfast, and while I do eat breakfast foods on a regular basis I typically don’t put shrimp in that category and most of the time I don’t put chicken in that category…unless we are talking about Chic-fil-a’s chicken biscuit…we all make exceptions!  One of the shows I was watching that featured shrimp and grits said that it was a southerners meal and that if you had never had shrimp and grits then you weren’t a true southerner; well I guess I wasn’t a true southerner until about a month ago when I decided to make this meal.  Let me tell ya, I have been missing out, this was soooo good and the combination of all the flavors just melded so well together.  The cheesiness of the grits, the sweetness of the shrimp, and the smokey and salty flavor of the bacon were truly sublime.

I got this recipe from Food Network after I watched “Throwdown” with Bobby Flay.  Can I just say I love watching that show!  The challenges he takes on are from all different cuisines and from all different courses of the meal; it doesn’t matter if it’s a traditional wedding cake or an Asian breakfast dish he’s game for whatever is thrown his way.  I think it is so neat that he steps out of his comfort zone, and risks being defeated in the challenge, to take on the best of the best.  Enough rambling; when I saw this episode of “Throwdown” it made me really want to try this dish for my self.  This particular recipe is the one that Bobby Flay used and it was delicious, but the next time I make it I am going to try his competitor’s recipe…so stay tuned to see which one I like better!

If you’ve never tried shrimp and grits I strongly urge you to go make some…now!  I promise you won’t be disappointed.

Bar Americain’s Gulf Shrimp and Grits

Ingredients:

For the grits-

4-5 Cups shrimp stock

Salt

Fresh ground black pepper

1 Cup yellow stone ground cornmeal

1 Cup white cheddar, grated

3 Green onions, thinly sliced (for garnish)

For the shrimp-

1/2 Pound thick, double smoked cut bacon, cut into lardons

2 Tablespoons pure olive oil

20 Large shrimp, shelled and deveined

3 Cloves garlic, finely chopped

Salt and fresh ground black pepper

Directions:

For the grits-

Bring 4 cups of shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat.  Slowly whisk in the grits and let stock return to a boil.  Reduce the heat to medium and continue cooking until the grits are soft and have lost most of their gritty texture, whisking every few mintues for about 15-20 minutes.  If the mixture becomes too thick add the remaining stock and continue cooking until it’s completely absorbed. 

Add the cheese and whisk until melted and smooth.  Season, to taste, with salt and fresh ground black pepper.

For the Shrimp-

Place the bacon lardons in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered.  Remove bacon, with a slotted spoon, and place on a paper towel lined plate.

Remove all but 2 tablespoons of the bacon fat from the pan and return to medium heat.  Add the olive oil and increase the heat to high.  Season shrimp with salt and pepper and add to the pan along with the garlic.  Saute until golden brown on both sides, and until cooked through, 1 to 2 minutes per side.  Remove the shrimp with a slotted spoon to a plate.  Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 5 shrimp.  Drizzle with some of the reserved bacon garlic oil and sprinkle with some green onions and bacon.

Recipe Source: Food Network, Bobby Flay

Chicken Gyros

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Every year a Greek church in our area has a Greek Food Festival and during the festival they serve many kinds of Greek dishes, both sweet and savory.  Every year I look forward to the festival but like any festival, the traffic and parking are so chaotic that I have to be in the mood to deal with the crowds and lines of cars.  This past year I just couldn’t summon the motivation to get out and deal with all the chaos so I missed having my gyro, baklava and all the other Greek goodies I usually stock up on during the festival.  I tried gyros from some of the local restaurants and while they were delicious they just didn’t hit the spot, I don’t know if I was just missing the festival atmosphere or what it was but my cravings continued so when I came across this recipe for chicken gyros on Loves To Eat I knew I had to try them.

I was so excited that I came across this recipe and I couldn’t wait to try them.  They turned out fabulous!  The flavors of the tzatziki sauce is incredible.  It doesn’t get much better than shredded cucumbers and garlic in a creamy yogurt sauce accented with the juice of a lemon…yum, yum!  The only thing that makes the sauce even better is placing it atop the warm, juicy chicken that is nestled in the soft pita.  We absolutely loved everything about them and to make things even better we had enough to have leftovers and they were just as good as the night they were cooked.  I served these with homemade humus and with a green salad.

You have to put this on you “to make” list!  You will soooo  happy that you did.

Chicken Gyros

 

Ingredients:

-For the Tzatziki sauce:

16 Ounces plain yogurt (nonfat if possible)
1/2 Hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 Cloves garlic, pressed through a garlic press (or finely minced)
1 Teaspoon white wine vinegar
Salt and Pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

-For the chicken:
4 Cloves garlic, smashed
Juice of 1 lemon
2 Teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 Heaping tablespoons plain yogurt
1 Tablespoon dried oregano
Salt and Pepper
1 1/4 Pounds chicken pieces (I used boneless, skinless chicken breasts)

 To assemble:

Pitas
Fresh tomatoes, seeded and diced
Red onion, thinly sliced

Directions:

For the tzatziki sauce-

Strain the yogurt usuing a cheesecloth over a bowl.  Let strain for several hours or overnight  if possible, to drain as much liquid as possible.

Shred the cucumber and then wrap in papertowels and squeeze to remove liquid.

Mix yogurt, cucumbers, garlic, white wine vinegar, salt and pepper to taste, and lemon juice.  Drizzle with olive oil.  Refrigerate for at least 30 minutes before serving to allow the flavors to combine.

For the Chicken-

Combine the garlic, lemon, red wine vinegar, olive oil, yogurt, oregano, salt and pepper to taste in a medium bowl.  Whisk together to mix, then add the chicken and toss to coat.  Cover the bowl and refrigerate for an hour to marinate.

Cook the chicken as desired, either in a skillet or broiler.  Once the chicken is completely cooked through transfer to a plate and let rest for 5 minutes.  Cut the chickne into strips.  Heat the pitas.  Top pitas with chicken, sauce, diced tomatoes and onions.  Serve immediately.

Recipe Source: Loves To Eat Originally from: Elly Says Opa

Now Eat This giveaway winner

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Thank you to everyone who entered my “Now Eat This” cookbook giveaway!  Now on to the fun stuff…the winner!  I used Random.org to generate a random number.
True Random Number Generator
Min: 1
Max: 19
Result: 5
Powered by RANDOM.ORG
The number that it generated was #5!  Congratulations Molly Jean of The Rookie Chef! 

Molly Jean September 29, 2010 2:05 pm 
Yum! Your tuna looks amazing. I didn’t know Outback had a seared tuna app! Might be just the excuse I 
need to go out to eat.
I love all appetizers but mostly the bar-type apps – chips and queso, nachos, and fried cheese!

 
I hope you enjoy this cookbook as much as I do!!! 
Please email me your mailing address so I can get your cookbook in the mail!

Jamaican Jerk Chicken with Cauliflower and Asparagus

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I always love trying new recipes I come across, and if they are healthy that makes them that much better…not to say that I don’t splurge every now and then too!  This recipe comes from the wonderful cookbook I talked about not too long ago,  Now Eat This by Rocco Dispirito.  I absolutely LOVE this cookbook, it has so many woderful recipes to offer but none of the guilt!

This is another recipe from Rocoo Dispirito’s cookbook and it is so delicious.  It is packed with so much flavor, and it’s basically a one dish meal with all the protien and veggies in one dish all that needs to be added is some bread and maybe a side salad.  The sweet and spicy of the jerk seasoning pairs so nicely with the bright, fresh taste of the cilantro.  It’s a quick meal to put together, but could easily be a dish that would impress as well.

Don’t forget to ENTER to win a copy of “Now Eat This” by Rocco Dispirito, so you can enjoy this recipe and a multitude of others!  The deadline to enter is Friday, October 8th.

Jamaican Jerk Chicken with Cauliflower and Asparagus

Ingredients:

1/2 Cup jerk marinade ( I used Lawry’s)
2 Tablespoons Jamaican jerk seasoning
1 Pound boneless, skinless chicken breast, trimmed of fat
Salt and freshly ground black pepper
Nonstick cooking spray
4 Scallions (white and green parts), sliced thin on the biased
1/2 Bunch (about 2 cups) asparagus, trimmed and cut on the biased into 1-inch pieces
2 Cups cauliflower florets
1/2 Cup chopped fresh cilantro

Directions:

In a resealable bag (or large bowl), combine the marinade and 1 Tbs. of the jerk seasoning.  Add the chicken and coat completely with the marinade.  Seal the bag (or cover the bowl) and marinate the chicken for at least 30 minutes at room temperature or overnight in the refrigerator.

Preheat a grill or grill pan over high heat.

Remove the chicken from the marinade, reserving the marinade.  Season chicken with salt and pepper.  Grill the chicken until it’s charred and cooked through, about 4 minutes per side.  Transfer chicken to a platter and coer with foil to keep the chicken warm.

While the chicken is cooking, heat a large cast-iron skillet over medium-high heat.  When the skillet is hot, spray with cooking spray and add the scallions, asparagus, and cauliflower.  Season the veggies with salt to taste.  Cover and saute for 2 minutes, shaking the skillet occasionally.

Add the reserved marinade to the vegetables.  Cover and cook, stirring occasionally, until the veggies are tender, about 7 minutes.

Stir the cilantro into the vegetables.  Shred the chicken and serve on a bed of vegetables.

Recipe Source: “Now Eat This” by Rocco Dispirito

Table of Condiments

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From time to time I know we all come across an item in our pantry or refrigerator that has been in there for quite some time and the same thought crosses our minds, “I wonder if this is still good?”.  There are a few methods that people use when trying to determine whether to keep food or throw it out; “when in doubt throw it out” is always a popular one, the smell test is another, and there’s always the expiration date that is a reliable source, but you can never have too many resources to help you know how long to keep food.  Today I was looking at “StumbleUpon” and I came across  this nifty little chart.  It’s a play on the Periodic Table of Elements.

Just thought this was too neat not to share.  It also makes for some fun food facts and a nifty reference guide.  I just had to share it with you!

 

 Disclaimer:

The source of this chart does not in any way guarantee this information as being accurate. For instance, it was pointed out recently that vegemite is unfit for human consumption upon opening.   However, tests show it is an effective form of reactor shielding.

I, nor my source, made or wrote this chart.  I, nor my source, is taking credit for this chart or any information provided on this table.

This information was recieved from a random net browser:

It appeared in a mock calendar diary for 1997 and was produced by Potlatch (the paper company) under the title “365 Ben Days.” The concept and design was by Dana Arnett, Ken Fox, Fletcher Martin and John Naresky of VSA Partners, Chicago.

For some history on this invaluable tool, check here.

Picture source: Stella Starr

Table of Condiments Source: seen on “StumbleUpon”

                                                           originally from: BackTable

Clean Eating Brie and Crab Pizza

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 Today is National Clean Eating Day.  I didn’t really know about clean eating until I read some information provided on Loves To Eat food blog, and I’m still learning about what it actually is the benefits of it.  She has some great information on her blog and tons of helpful links about clean eating, so head on over and educate yourself!

When I saw this recipe on the Loves To Eat blog I knew I HAD to make it.  I was literally drooling while I was reading the recipe and looking at the picture!  We love pizza at our house and I’m always up for trying new and different toppings on my pizzas.  When I told Spencer about this pizza he didn’t know what to think at first, but he said he was willing to try it, he’s usually not too fond of fruit on his pizza.  When we tried the pizza Spencer liked it, but shocked me by saying that he would have actually liked more pineapples so the next time I make this I will add quite a few more pineapple chunks.

This pizza was absolutely delicious!  It was unlike any other pizza I’ve ever had and I just LOVED it.  The crust was perfect; the inside was soft and bready and the outside had a nice crunch.  The pesto was out of this world, I LOVE cilantro so I could eat this stuff by itself.  The toppings were rich and oh so good the sweetness of the pineapple paired perfectly with the salty, richness of the pesto and cheese and the crab topped things off perfectly.  

To me, this was the perfect way to experience clean eating.  There is no sacrifice in taste but it’s food you can feel good about!  I can’t wait to try some other “clean foods”.

Brie and Crab Pizza

Ingredients:

1 recipe for clean pizza dough

For the pizza-

4 Ounces fresh crabmeat, cooked and coarsly chopped
1/2 Medium red onion, thinly sliced
1 Medium pinapple, diced or cubed (use about 1 cup)
3 Ounces brie cheese, sliced thick and chilled
For the cilantro pesto-
2 Cups cilantro leaves
2 Tablespoons unsalted almonds
3 Tablespoons water
2 Tablespoons olive oil
1 Tablespoon low-fat Parmesan cheese
1 Clove garlic, minced
Sea salt and fresh ground pepper, to taste

Directions:

Preheat oven to 475 F.

Place pizza stone (if using one) in oven to get warm.

For the pesto-

In a food processor, fitted with the standard blade, add cilantro, almonds, oil, parmesan cheese, and garlic and puree.  Season with salt and pepper and transfer to a resealable container.

***Can be stored in the refrigerator for up to 5 days.

For the pizza-

Divide the dough in half.  Place one ball of the dough on a flat surface lined with parchment paper.  Roll the dough to the desired size and thickness and spread 2 tablespoons of the cilantro pest over the pizza.  Top the pizza with crab, onion, and pineapple, making sure it’s evenly distributed.

Remove the pizza stone from the oven and transfer the pizza (along with the parchment paper) to the stone and place in the oven.  Cook the pizza for 7 to 8 minutes or until golden brown and the toppings are tender.  Remove from oven and top with the brie cheese and return to oven for about a minute or until the cheese is melted.

Remove from ove and slice immediately.  Enjoy!

**Ours cooked about 10 minutes to cook and then another 2 minutes for the cheese to melt.

Recipe Source: Loves To Eat

Clean Eating Pizza Dough

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This pizza dough was absolutely delicious!  If you’re worried about losing flavor or taste because it’s “clean”, don’t!  This crust is packed full of all of the flavor that every other crust is.  I definitely encourage you to try this dough, I made it for brie and crab pizza!

Clean Eating Pizza Dough

Ingredients:

1 Tablespoon raw honey
1 Cup, less 1 1/2 Tablespoons lukewarm water, divided
1 Package active dry yeast (2 1/2 teaspoons)
2 1/2 Cups whole weat flour, divided
4 Teaspoons vital wheat gluten
1 Teaspoon sea salt
3 Tablespoons olive oil, divided

Directions:

In a large bowl, mix together the honey and 1/3 cup water.  Sprinkle in the yeast and allow to proof, undisturbed, for 10 minutes or until the yeast if foamy.

While the yeast is proofing, mix together 2 cups of flour, wheat gluten, and salt in a separate bowl.

Once yeast is foamy, add the remaining water and 2 tablespoons of oil to the mixture.  Pour in the flour and gently fold together using a scraper or spatula until all combined.  The mixture will form into a very wet ball.

Coat the bottom of a large bowl with the remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top).  Transfer the dough to the bowl and roll a few times to coat the dough in oil.  Cover the bowl tightly with saran wrap and set aside to let rise at room temperature for 1 hour.  Dough will be soft andsticky.

Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.

Transfer the dough back to the floured surface, adding more flour to prevent dough from sticking (if needed).  Cut dough in half to form two balls.  Lightly knead each for about 30 seconds and reform into balls.  Dough in now ready to be used or stored for future use.

To store, wrap each in saran wrap.  The dough can be kept in the refrigerator for 24 hours or in the freezer for up to 1 month.  

TO USE FROM REFRIGERATOR:

Remove dough from fridge and allow to warm a  little at room temperature, about 10 minutes. Form a pizza crust by following their Step-by-step guide to rolling out your dough.

TO USE FROM FROZEN:

Transfer dough from freezer to fridge and let it defrost overnight before following “Use From Refrigerator” steps above.

NUTRIENTS per serving (1/8 of each dough ball):
Calories: 96
Total Fat: 3 g
Sat. Fat: 0.5 g
Carbs: 15 g
Fiber: 2 g
Sugars: 1 g
Protein: 3 g
Sodium: 121 mg
Cholesterol: 0 mg    

Recipe Source: Loves To Eat

                               Originally from Clean Eating