Brioche Buns
- 1 cup warm water (~105F)
- 2 tbsp sugar
- 10 g yeast (active dry)
- 3 1/2 cups flour (all purpose)
- 2 tbsp sugar
- 2 tsp kosher salt
- 1/4 cup butter (softened)
- 2 tbsp sesame seeds (dried)
Mix water, sugar, and yeast, let rest 15 minutes.
(it should bubble)
Sift flour, sugar, salt.
Mix egg yolk with one whole egg.
(reserving egg white as a wash for the buns)
Mix in a stand mixer set to low for 10 minutes the flour mixture, egg mixture, yeast mixture, and softened butter.
(dough should be cohesive, tacky but not sticky, and lightly hold its shape away from the sides of the bowl)
Let dough rise for 1-1.5 hours in a cold oven.
Punch dough, divide into 10 balls (buns), gently flatten.
Let buns rise for 45-60 minutes.
Brush buns with egg whites, top with sesame seeds, and bake at 375F for 12-15 minutes.
14:43 CST | category / entries / recipes
permanent link | comments?
Buttermilk Pancakes
- 125g flour (1 cup)
- 20g sugar
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp baking salt
- 300g buttermilk
- 25g butter (melted)
- 1 egg
Mix dry ingredients.
Add wet ingredients and mix lightly.
Let batter rest 30 minutes.
Cook in frying pan over medium heat, turning when bubbling and with dry edges.
11:41 CST | category / entries / recipes
permanent link | comments?
Chicken Picatta
- 1 1/2 lbs chicken breast (boneless, skinless, pounded flat)
- 2 tbsp lemon juice
- 2 tbsp water
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup chicken stock (or bouillon powder + water)
- 1/3 cup white wine (dry)
- 4 tsp flour
- 1 tsp lemon juice
- 2 tbsp Capers / Scallions
Pound chicken breasts flat and marinate with lemon and water for 30 minutes (or overnight).
Mix flour and spices, dredge chicken, pan fry with oil and butter.
Mix liquids and make a pan-gravy after cooking chicken.
Serve over fettucini with capers or scallions.
12:29 CST | category / entries / recipes
permanent link | comments?
Spicy Fried Chicken
- 4 lbs Chicken (drumsticks/thighs)
- Cajun Seasoning (Tony Chacheries)
- 2 eggs (large)
- 2 cups Buttermilk
- 1 tbsp hot sauce (Salsa Valentina)
- 3 cups Flour
- 1/2 cup Cornstarch
- 1 tbsp cayenne pepper
- 1 tbsp oregano (dried, crushed)
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp cumin (toasted)
- 1/2 tsp rosemary (ground)
Season chicken with cajun spices and let rest covered (bagged) and refrigerated, overnight.
Mix flour and seasonings.
Dredge chicken in flour, then buttermilk, then flour again.
Fry in oil in a deep pan until cooked through and any juices run clear.
Drain on paper towels and hold in a warm (~170 ° oven) as you fry all the chicken.
13:50 CST | category / entries / recipes
permanent link | comments?
Pickled Red Onions
- Red Onion (Halved and Sliced)
- 1/2 cup Apple Cider Vinegar
- 1 tbsp Sugar
- 1 1/2 tsp kosher salt
Place sliced onions in heat-safe bowl.
Bring vinegar, sugar, and salt to a boil.
Pour hot liquid over onions.
Cover and let rest overnight in refrigerator.
19:58 CST | category / entries / recipes
permanent link | comments?
“Machete” Mashed Potatoes
- 2 lbs Yukon Gold potatoes (quartered and boiled)
- 2 Poblano Peppers (seared/blistered and diced)
- 2 cups Milk
- 1 tsp kosher salt
- 1 tsp black pepper (ground)
- 8 tbps butter (melted)
- 1/2 cup shredded cheese
- 3 tbsp Queso Cotija (crumbled)
Blister poblano peppers over a gas burner (or very hot saucepan, or roast in oven 450, ~10-15min’s)
Scrape skin from blackened peppers with a spoon (consider using gloves or tongs to prevent “hot hands”)
Remove stems and seeds, dice to appropriate size.
In a medium saucepan, bring quartered potatoes to a boil and simmer for ~20 minutes (until tender)
Drain potatoes and set aside.
In the same saucepan, combine the milk, salt, and pepper.
Warm milk to steaming then add potatoes and diced poblano.
Mash with potato-masher, but do not over-mix.
Fold in butter and shredded cheese.
Top with crumbled queso cotija.
19:57 CST | category / entries / recipes
permanent link | comments?
The Lamp Post
Suppose that a great commotion arises in the street about something, let us
say a lamp-post, which many influential persons desire to pull down. A
grey-clad monk, who is the spirit of the Middle Ages, is approached upon the
matter, and begins to say, in the arid manner of the Schoolmen, “Let us first
of all consider, my brethren, the value of Light. If Light be in itself
good…”
At this point he is somewhat excusably knocked down. All the people make a
rush for the lamp-post, the lamp-post is down in ten minutes, and they go
about congratulating each other on their un-mediaeval practicality. But as
things go on they do not work out so easily.
Some people have pulled the lamp-post down because they wanted the electric
light; some because they wanted old iron; some because they wanted darkness,
because their deeds were evil. Some thought it not enough of a lamp-post,
some too much; some acted because they wanted to smash municipal machinery;
some because they wanted to smash something. And there is war in the night,
no man knowing whom he strikes.
So, gradually and inevitably, to-day, to-morrow, or the next day, there comes
back the conviction that the monk was right after all, and that all depends
on what is the philosophy of Light. Only what we might have discussed under
the gas-lamp, we now must discuss in the dark.
[source…]
10:37 CST | category / entries
permanent link | comments?
Birote Salado de Zona Guadalajara
These don’t take a lot of effort, but do take a lot of time.
First Stage Dough
- 250g flour (sifted)
- 8g dry yeast (1 packet)
- ~300g water (to make sticky)
In a large bowl, add all ingredients and mix well until you have a soft, elastic dough.
Cover dough with a damp towel and let rise for ~6 hours at room temperature.
(alternately: let rise in refrigerator overnight for up to 3 days)
Second Stage Dough
- 500g flour (sifted)
- 15g dry yeast (2 packets)
- 10g salt (~1tsp)
- ~600g water (to make dough)
Mix Second Stage Dough completely into first stage dough.
Separate into ~6 elongated rolls.
Cover with a moist towel and let rise in a slightly warm, humid place until approximately doubled in size.
Bake in a steamy oven (eg: with a tray of water underneath) on a floured surface for 15 minutes at 250C (~450 F).
14:36 CST | category / entries
permanent link | comments?
Like what you just read? Subscribe to a syndicated feed of my weblog, brought to you by the wonders of RSS.
