Saturday, August 28, 2010
Friday, August 27, 2010
1/2 c. warm water
2 teaspoons sugar
1 1/4 t. salt
1/2 cup (1 stick) butter or margarine
3 1/2 to 4 cups all-purpose flour, unsifted
1 egg yolk beaten with 1 Tablespoon milk
In a large bowl, dissolve yest in water. Stir in sugar, salt, and eggs. Cut butter or margarine into small pieces and add to liquid. Gradually beat in 3 1/3 cups flour, mixing until flour is evenly moistened and dough holds together. Shape into a ball and place on a floured board. (I use a pastry cloth on the dining table--the table is lower than the counter and that gives better leverage.) Knead until smooth and satiny (5 - 20 minutes), adding flour as needed to prevent sticking. (Start w/ 3 1/2 cups, use the last half cup in the kneading process....)
Punch dough down and knead briefly on a lightly floured board to release air. Divide in half and shape each half into a round loaf. Place loaves on lightly greased baking sheets; press down each loaf until it is doubled (about 45 minutes).
Bake in a 400 degree oven for 24 - 30 minutes or until crust is light brown and loaves sound hollow when tapped. Cool and racks. Makes 2 loaves.
Stir, or knead on floured board to release air. Shape dough and back according to directions for brioche a tete or petite brioches, following.
For brioche a tete, pinch off a sixth of the brioche dough and set it aside. Shape large portion into a smooth ball by pulling surface of dough to underside of ball.
Set ball, smooth side up, in a well-buttered 9-inch diameter fluted brioche pan or a 2/quart round baking pan. Press dough down to fill pan bottom evenly. Shape small piece of dough into a teardrop shape that is smooth on top. With your finger, poke a hole in center of large dough portion through to pan. Nest pointed end of small piece into hole--settle it securely, or topknot will pop off at an angle during baking.
Cover w/plastic wrap and let stand in a warm place until doubled (1 - 2 hours).
With a very soft brush, paint surface of brioche with egg yolk mixture; do not let mixture accumulate in joint of topknot. Bake in preheated 350 degree oven (325 for glass pan) for about 1 hour or until well browned and bread begins to pull away from sides of pan. Let stand for 5 minutes; then carefully invert to remove from pan. Turn upright and serve warm, or let cool on rack and serve at room temp.
Parting comments from today's guest cook:
Tuesday, August 24, 2010
Ever had one of those weeks? After we all picked blackberries along the Willamette River on Sunday afternoon, my wife prepared the most lovely blackberry pie yesterday, but the recipe was so complicated and convoluted that it created the most incredible amount of dirty dishes. In the process of getting everything cleaned up (yes, I am the husband who cleans), the dripping water off of the many dishes remaining after two dishwasher cycles created a little stream along the granite counter overnight, gathering on the lip of the refinished kitchen cupboard. When I opened the cupboard doors under the sink this morning, almost a cup of water splashed out on the floor.
Sunday, August 22, 2010
2 – 8 oz. pkgs. of softened cream cheese
beat w 1/4-cup lemon juice
2-3 chopped green onions
Pepper and tobasco to taste
Fold into the above
1 good-sized piece of smoked salmon broken into pieces. Make one day ahead!
The "Make one day ahead" rule really is important, but it's hard to follow--especially if you're hungry. Smoked salmon is definitely the best choice. I would also recommend Josephson's salmon from Astoria, Oregon--if you're picky about your salmon. I try to pick-up some of their precious smoked salmon whenever I happen to be passing through beautiful Astoria.
Special thanks to T & K for sharing this one years ago. This coming week, I will be highlighting recepie suggestions for this blog from friends and family.
Friday, August 20, 2010
Gooey Butter Cookies Ingredients- 1 bx Duncan Hines butter recipe cake mix- 1 stk butter- 1/4 tsp vanilla extract- 1 pkg cream cheese @ room temp (8 oz. pkg)- 1 egg Directions- Combine all ingredients. Chill dough. Roll into balls then in powdered sugar. Bake 350 degree oven for 10 - 12 minutes..
Monday, August 16, 2010
Sunday, August 15, 2010
Here's a summer recipe we particularly enjoy. It's best prepared with fresh, ripe tomatoes. If you don't have garden fresh tomatoes readily available, then a visit to a local fruit stand or farmer's market is really time well-spent. (If you're in the area of Salem, Oregon, consider Bauman Farms in Gervais.) Using fresh basil also creates a remarkably fragrant dish.
Special thanks for this recipe to Tom and Karen of Monmouth. Enjoy!
Summer-fresh Tomato Linguine
6-8 chopped garden-fresh tomatoes
3 cloves garlic minced fine
1 1/2 cups fresh loosely packed basil leaves chopped
3/4 cup olive oil
2 T. red wine vinegar
1 tsp salt
1/2 tsp pepper
1 8oz pkg cream cheese cubed in small bite
In large bowl, combine all the ingredients above. Allow to sit 2-4 hours until room temperature to allow the cream cheese to soften. In large pan, bring to boil and cook linguine until done. Drain and toss with sauce in serving bowl. Serve immediately. Garnish with parmesan and toasted pine nuts if desired.
Saturday, August 14, 2010
Tuesday, August 10, 2010
I've been a fan of omelets for years, but, until I watched Alton Brown prepare one on the Food Network, I never could consistently prepare them. Now, having learned about the importance of pre-heating the pan, I can produce a very nice appearing omelet. Sometimes they even taste great--but not so consistently. My problem is that they are often quite tough. I've never been able to master tender omelets.