Archive for October, 2011

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Easy Fall Sampler

2011/10/30

So I know I’m only posting food related currently, but it’s easy + quick and that’s two priorities in my life right now…

Tonight we had a nice fall sampler. :)

Fall Grilled Cheese
Roasted Bell Pepper Tomato Soup
BLT Salad

Grocery List:
Grilled Cheese
Cranberry/Walnut Rustic Bread
Smoked Cheddar Cheese [we did a goat variety]
Apple
Ficoco Spread
Roasted Bell Pepper Tomato Soup
BLT Salad
1.5lb assorted tomatoes [we used heirlooms, although I know not prime season…]
Blue Cheese, 4oz [again used non-cow milk so a Roquefort]
1/4lb bacon
Basil
S+P
2Tbs Olive Oil
1tsp Dijon Mustard
1 garlic clove, minced
1Tbs Apple Cider Vinegar
1tsp Herbs de Provence

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Pour soup into pot and cook on low, so it warms over the course of prepping everything else. Turn oven on to 400, line foil with bacon and cook 10 mins per side, until crispy. While bacon is cooking, mix: olive oil, vinegar, mustard, garlic, S+P, & Herbs de Provence. Slice tomatoes and arrange on platter, top with fresh basil leaves, drizzle vinaigrette, top with blue cheese crumbles-set aside until bacon is ready. While waiting, stir soup and cut bread for sandwiches. Slice apples and cheese. Spread ficoco on one side of two pieces of bread-thinly. Layer with cheese and apple slices and top with other slice. Butter outside of tops of sandwiches. Place small amount of butter in a skillet, place non-buttered side down in buttered pan and cook over med-high until cheese starts to melt and bread is browned. Flip and repeat with other buttered side.

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Serve sandwich and soup together [i drizzled some good quality olive oil and a dash fine white pepper on the soup to make it look nicer] to dip with BLT salad platter to share.

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chinese roast chicken buns [not so easy]

2011/10/23

well…that’s a lie – it’s not that this recipe isn’t easy, it’s just that it’s really time intensive.

menu:
chinese roast chicken buns fromĀ a bird in the oven & then some – mindy fox
cucumber salad
sauted baby bok choy

shopping list:
chicken buns
1C unbleached all-purpose flour
1/2C cake flour
1 1/2tsp active dry yeast
1 1/2tsp sugar
1/8tsp fine sea salt
1/2C warm water
1tsp vegetable oil, + more for brushing dough
1lb sliced roast chicken, white + dark meat, pref w/ skin
hoisin sauce
sriracha sauce
1 med cucumber, thinly sliced crosswise,
5 scallions, thinly sliced on the diagonal
cucumber salad
2 medium cucumbers, peeled + ribbon sliced
4tsp soy sauce
4TBS seasoned rice vinegar
4TBS cane sugar
1tsp sriracha sauce
1tsp sweet chili sauce
baby bok choy
4 bunches baby bok choy
vegetable oil
sesame oil

chicken buns
In a large bowl, whisk together flour, cake flour, yeast, sugar, and salt; add water + oil. Using your hands, mix until dough forms (you can add up to 1/4C additional water as needed, 1TBS at a time). Turn our dough onto a lightly floured surface and knead until smooth and elastic (5 mins). Put dough in small oiled bowl, turning to coat dough with oil, cover w/ clean dishtowel and let rise at room temp for 45 mins. (it should double in size.) Meanwhile, cut out 12 – 2.5″ squares of parchment paper. Also make the cucumber salad and let marinate in fridge until chicken buns are ready.
Punch down the dough and form it into a 1 3/4″ rope. Cut into 12 equal pieces. Roll each piece into a ball and place on a baking sheet, cover loosely w/ plastic wrap and let sit at room temp for 30 mins.
Pat each ball into a long oval, about 5×2″, brush oval w/ oil, then fold in half, crosswise, place on parchment square (on baking sheet) and brush top with oil. Loosely cover with plastic wrap and let sit at room temp for 30 mins.
Bring a few inches of water to a simmer in a pot so that the bottom of a bamboo or metal steam pot insert sits just above water. Arrange the buns, in batches, about 1/2″ apart on the insert and steam over med heat, covered, until dough is slightly puffed (10 mins). Repeat until all dough is steamed. During these batches, saute baby bok choy in mix of sesame/vegetable oil until fully wilted – but not overcooked. Also slice chicken (i just bought a rotisserie chicken) leaving skin in tact. Mix hoisin + sriracha sauce (ratios depending on how spicy you like it) to taste.
Layer each bun w/ slice of cucumber, chicken, sauce mix + top w/ scattered scallions.

Plate three buns, three heaping spoonfuls of cucumber salad + bunch of baby bok choy and serve immediately.

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so like i said – not hard by any means, but lots of time waiting for all those rising sessions of the dough. we ended up using a whole grain pastry flour because i couldn’t find cake flour so they had a touch healthier spin to them and i steamed in our steam oven at 170 for 10 mins. i also drizzled additional sauce mix under the bok choy. mmmm – if you have a craving on a weekend to make something special and delicious and have the extra time. i highly recommend this!! i was pleasantly surprised by how the buns turned out. (and if you want, you can probably find them pre-made at an asian market…)

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Baked Oatmeal

2011/10/23

recipe from super natural every day – heidi swanson

Shopping List:
2C Rolled Oats (not instant)
1/2C Toasted Walnuts, chopped
1/3C Cane Sugar
1tsp Baking Powder
1 1/2tsp Ground Cinnamon
1/2tsp Sea Salt
2C milk
1 Large Egg
3Tbs Melted Unsalted Butter, cooled slightly
2tsp Pure Vanilla Extract
2 Ripe Bananas, cut into 1/2″ slices
1 1/2C Berries

Preheat to 375 – generously butter inside of a 8″ square baking dish.

In a large bowl, mix oats, half the walnuts, sugar, baking powder, cinnamon + salt.
In another bowl, whisk milk, egg, half of the butter, + vanilla.
Arrange bananas in a single layer in the bottom of baking dish, sprinkle 2/3 of the berries on top. Cover fruit with oat mixture and slowly drizzle milk mixture over oats. Gently tap the dish on counter to ensure milk moves through oats. Scatter remaining berries + remaining walnuts across top.
Bake 35-45 mins, until top is nicely golden and oats have set. Remove from oven, allow to cool- drizzle remaining melted butter on top and serve.
serves 6

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My alterations…
John rides his bike every Sun morning and my dad was out golfing so I was just cooking for my mom and I so I halved all the ingredients and just used the egg white instead of the whole egg. I only had chopped bagged walnuts so I threw them in a small skillet on low until they were just barely fragrant and browned. I also subbed maple syrup for the sugar. [+ accidentally used baking soda instead of powder, ha but i don’t recommend that unless you don’t have powder…then the soda worked out fine…] I should have still used two bananas instead of one because they’re so delicious and I used a smaller oval baking dish instead of an 8″ square. I only baked 30 mins and it was perfect! Using blueberries made it slightly “ugly” since they bled but the pop of juice was worth it. Mmmmmmmmm