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Crescent Dinner Rolls

December 26, 2023 — Leave a comment
  • 2 TBSP active dry yeast
  • 1/4 c plus 1 TBSP warm (105-115 degrees) water
  • 1 c milk
  • 3 eggs
  • 1/2 c sugar
  • 1/2 c canola oil
  • About 5.5 c all-purpose flour, divided
  • 2 TBSP salt
  • Butter
  1. In a small bowl, combine the yeast and water. Cover and let the mixture stand about 10 minutes.
  2. Meanwhile, heat the milk in the microwave until just warm, not scaling.
  3. In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of the flour and salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky.
  4. Cover with plastic wrap sprayed with oil or cooking spray and allow the dough to rise in a warm place until it is sticky, 2-3 hours.
  5. Lightly grease a 12 x 18- inch sheet pan and set aside.
  6. Punch the dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling and keep your hands floured.
  7. Divide the dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut one down the middle, then across, then diagonally (same way that pizza is cut) to make eight wedges. Roll up each wedge from the wide end toward the point. Place the rolls point side down on the prepared pan. Repeat with the remaining sections. All rolls will fit on one sheet pan.
  8. Cover with a clean tea towel and let rise until doubled in size, about 15 minutes.
  9. Meanwhile, preheat the oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 minutes or until the rolls are light brown. Remove the rolls from the oven and brush the tops with butter.

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Chickpea, Olive & Feta Salad

September 24, 2012 — Leave a comment

Ingredients:
3/4 cup quinoa, rinsed and drained
1 1/2 cups water
2 x 400g. (14 oz.) cans chickpeas, rinsed and drained
150 g. (10 oz.) jar char-grilled capsicums (peppers), cut into strips
1 small red onion, finely chopped
1/2 – 1 cup flat – leafed parsley, roughly chopped
1 clove garlic, finely grated
Juice of 1 lemon
1 tsp. horseradish cream (optional)
1/4 cup extra virgin olive oil
Salt and freshly cracked black pepper
150 g. (5 oz.) feta cheese, crumbled
Extra virgin olive oil, extra, to garnish

Method:
Place quinoa in a small saucepan with the water, bring to boil, then reduce the heat, cover and simmer for about 10 minutes until all the water is absorbed. Remove from head and cool.
Combine chickpeas with olives, capsicums, onion and parsley, add the quinoa and mix well.
Whisk together: garlic, lemon juice , horseradish cream, and olive oil. Season with salt and pepper and then gently toss the dressing through the salad.
Scatter the feta on top and drizzle with extra olive oil.

Serves six.

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Peanut Butter Bars

September 16, 2012 — Leave a comment

1 cup brown sugar
1 cup sugar
1 cup creamy butter
1 tsp vanilla
2 large eggs
1 1/4 cups peanut butter
2 cups old fashioned oats
2 cups flour
1 tsp. baking soda
1 tsp. salt

topping:
1 1/2 cups peanut butter
1 1/2 cups semi-sweet chocolate chips

Method:
Preheat oven to 350 degrees. Cream together butter, peanut butter, sugar, brown sugar, eggs and vanilla. Stir in baking soda, salt and flour. Blend well. Fold in oats. Press a thin layer of dough into a cookie sheet. Bake for 15 minutes. Remove from oven. Drop tablespoons of peanut butter over hot cookie. Sprinkle semi-sweet chocolate chips over top of hot cookie and let melt. With a spatula, spread peanut butter and melted chocolate chips like frosting over the entire pan. Let cool so the chocolate and peanut butter firm up. Cut in squares.

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Chicken Stroganoff

September 16, 2012 — Leave a comment

Ingredients:
4 chicken breasts, boneless, skinless
2 cups sour cream
2 cups cream of chicken soup
1 cup 1% milk
1/8 tsp. dried dill
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 red bell pepper
3 cups white rice
1 tsp. chicken bouillon

Method:
Using cooking spray, salt and pepper chicken breasts, and 1/3 cup if water. Let chicken simmer for 20 minutes. Cool. Shred chicken. Set aside. Combine sour cream, soup and seasonings. Pour in milk. As the sauce begins to heat, fold in the shredded chicken. Prepare rice, substituting granulated chicken bouillon for salt. Serve white rice topped with stroganoff, garnished with diced red bell pepper and fresh ground peppercorns.

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Ginger Glazed Flank Kabobs

September 16, 2012 — Leave a comment

3 lbs. flank steak
6 Tbsp. fresh ginger, minced
1 cup extra virgin olive oil
3 cups honey
1 1/2 cups white wine vinegar
3/4 cup aged balsamic vinegar
1 1/2 tsp. coarse ground black peppercorn
1 1/2 tsp. Kosher salt

Method:
Make shallow diagonal cuts on both sides of flank steak, to create a tenderizing effect. Cut steak on the diagonal long strips about 3/4 inch thick. Mix all other ingredients together to make marinate. Take half of the marinade and pour over the flank steak pieces and let it marinate overnight or at least for 8 hours. Weave steak pieces on kabob sticks and cook on grill for 2- 3 minutes on each side. Do not over cook. Take the remaining half of the fresh marinade and simmer to a reduction for 6-8 minutes until a thick glaze forms. Drizzle over potatoes and kabobs just before serving.

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Aged Balsamic Vinaigrette

September 16, 2012 — Leave a comment

Ingredients:
1/3 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
2 tsp. honey
1 tsp. spicy Dijon mustard
2 green onion stalks, minced
1/4 tsp. sea salt
1/4 tsp. coarse pepper

Method:
Mix together well and chill. Shake vigorously before serving.

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Bacon Bow Tie Salad

September 16, 2012 — Leave a comment

Ingredients:
1 1lb. bag bow tie pasta
2 lbs. smoked bacon
2 cups sugar snap peas
1/2 cup purple cabbage, minced

Method:
Cook pasta in salty water following instructions on the bag. Saute bacon and cut into 1 inch pieces. Mince purple cabbage. Clean and cut sugar snap peas in half. Toss together. Add dressing just before serving.

Dill Dressing
Ingredients:
2 Tbsp. fresh dill, gently minced
2/3 cup mayonnaise
3 Tbsp. sugar
2 Tbsp. sour cream
2 Tbsp freshly squeezed lime juice
1/2 tsp. salt
1/2 tsp. fresh ground pepper

Method:
Whisk all ingredients together and chill.

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Red Wine Peppercorn Dressing

September 16, 2012 — Leave a comment

Ingredients:
1/2 cup aged red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
1/2 tsp. fresh ground black peppercorn
1/2 tsp. sea salt
1/4 tsp. Tabasco sauce

Method:
Blend together and chill.

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Honey Dijon Vinaigrette

September 16, 2012 — Leave a comment

Ingredients:
2 Tbsp Dijon Mustard
1 small garlic clove
6 Tbsp white wine vinegar
1/2 cup extra virgin olive oil
2 Tbsp mayonnaise
4 Tbsp honey
2 Tbsp sugar
1/4 tsp salt
1/2 tsp pepper
1 tsp capers

Method:
Place all ingredients in food processor and slowly add oil, blend until mixture emulsifies. Toss lightly with salad.

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Perfect Thanksgiving Turkey

April 1, 2012 — Leave a comment

hot tips via Kent Andersen

Why Brine the Bird?
A brine is a water solution of salt, sugar, and sometimes aromatic spice and herbs. Salt changes the structure of the muscle tissues in the meat, allowing it to swell and absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that — despite the moisture loss during roasting and the long cooking time — the end result is a juicier bird.
 
How to Brine
The main logistical problem with brining is that you need a container that’s large enough to submerge your turkey in the brine, but will fit in your refrigerator. Furthermore, from a food safety standpoint, it should be stored on the lowest shelf of the refrigerator so that any spills won’t contaminate food below. You may use a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically, so that each side rests in the brine. The basic ratio for this brine is one cup kosher salt and one – half cup sugar to one gallon of water.
 
The Basic Recipe
Dissolve salt and sugar in cool tap water. Remove giblets and neck from turkey. Immerse turkey in brine and refrigerate for at least eight hours, but no longer than 24 hours.
 
Cooling the Turkey
When you’re ready to roast, pour off the brine. Rinse the turkey well with cool tap water, and pat dry with paper towels. Tuck the wing tips behind the back and place the bird, breast-side up, on a roasting rack. Proceed with your preferred recipe, but remember that the turkey has already absorbed a significant amount of salt — any drippings that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs.
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