Bits Of Dust

Archive for the ‘Recipe Link’ Category

Yesterday, Chef John posted a video for Homemade Dinner Rolls.

While I was watching his video, I was wondering what on Earth I was going to cook for dinner. I had some turkey leftover from the other night, and quickly decided (okay, my stomach growled and made the decision for me) to make some open faced turkey sandwiches. Yum. Of course, that gave me an excuse to make his new recipe.

So, how did the family like the rolls? Let’s just say, there were no words at the table. At least not until the last dinner roll was devoured.

Thanks John!

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My wife has been trying to make the perfect loaf of sourdough bread for months now. She has tried several different methods and recipes and no matter what she has done, it always ends up horrible. She was just at her breaking point this week when I told her about Chef John’s excellent series of posts over at Food Wishes on, you guessed it, making the perfect sourdough bread. Woot!

She has started from the beginning, so I hope to post some delicious sourdough pictures here within a week or so.

There are seven videos in the series, and you can see them all on his site (he offers much better commentary with them than I ever could).

This past Sunday, Lori, over at My Wooden Spoon posted a recipe for Kentucky Biscuits.

They were absolutely delicious.

Ingredients:

2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
dash of salt
2 Tbl. sugar
1/2 c. butter
3/4 c. buttermilk (Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.)

Preparation:

Mix dry ingredients. Add butter, milk and form into soft dough. Do not over knead! Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever. Cut into serving size portions before you cook. Bake at 400′ for 15 to 20 minutes or until done and golden brown.

Head on over to her site and check out the pictures of hers. I didn’t get a chance to take a photo of mine because I was a bit too eager to start eating them. I know, I am a glutton.

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I forgot to mention that in making the chicken quesadillas yesterday we also used homemade flour tortillas.

I found the recipe for the tortillas over at My Wooden Spoon last week and wanted to make them, but I knew if I did I would be the only one eating them, until the wife mentioned she wanted to try those homemade chicken quesadillas. It was the perfect time to try the tortilla recipe, which by the way is awesome.

I made mine in varying sizes, as I like to eat flour tortillas with cheese, with refried beans, with chicken, heck with just about anything. You can find the recipe at My Wooden Spoon, along with a lot more pictures of the preparation. It’s definitely an easy recipe to make, and I ended up with almost three dozen tortillas from it.

I discovered a new blog today, titled, “Mom’s Best Recipes“. I have no idea why I haven’t discovered this one before, but I love it.

She has a ton of recipes on her site. I saw quite a few that I want to try, but since my wife is the bread baker of the house, I am posting this recipe for Homemade Soft Pretzels in the hope that my wife will read this post and make these one day for me.

Ingredients:

4 tsp. dry active yeast
1 tsp. white sugar + 1/2 cup white sugar
1 1/4 cups warm water
4 cups hot water
5 cups flour
1 1/2 tsp. table salt
1 TBSP canola oil or vegetable oil + more for oiling a bowl
1/2 cup baking soda
kosher salt for sprinkling

Preparation:

Add dry yeast, 1 tsp. white sugar and 1 1/4 cups warm water in a bowl–stir until dissolved, then let it stand for 10 minutes. In a separate bowl add the flour, 1/2 cup white sugar, and 1 1/2 tsp. table salt–add the yeast mixture and the canola/vegetable oil–mix to form the dough (if too dry add a little water). Use your hands to knead the dough until it’s smooth. Use more oil to grease a bowl lightly–place the dough in the bowl and keep turning it until the dough has been oiled. Cover the bowl with a dish towel and let it rise at room temperature for 1 hour. Preheat oven to 450 degrees. In a bowl add the 4 cups hot water and the baking soda–stir until dissolved. Place the dough on the counter and cut into 10-12 even pieces. Roll each dough piece into a “snake”, then twist into a pretzel shape. As you finish each pretzel, dip them into the baking soda water and place directly on to greased cookie sheets. Sprinkle the tops of each pretzel with the desired amount of kosher salt–at this point you can also sprinkle with any flavoring you like (such as dry ranch dressing mix). Bake at 450 degrees for 8-9 minutes or until brown.

You can find a ton of recipes over at Mom’s Best Recipes.

Over the holidays Chef Tom posted a recipe for crumb cake. Not just any crumb cake mind you, but it was a copycat recipe for Sara Lee Crumb Cake.

Crumb cake has to be one of the most delicious things in the whole world. They’re good in the morning, they’re good with lunch, and they make a good dessert after dinner as well.

The problem with them, especially the Sara Lee variety, is that I can eat a whole box of them before I know what I’ve done, then I have to work to lose the extra weight afterward.

Head on over to The Secret Recipe Blog and check out that recipe for crumb cake, you’ll be glad you did.

I have a recipe for Crispy Baked Chicken, but it’s not quite like the one I saw over at Serious Eats yesterday.

One thing all our kids will eat, is chicken, so any time I come upon a new recipe for chicken, we have to try it.

Ingredients

• 1 1/4 pounds boneless, skinless chicken breast halves, cut across into 1/2-inch-thick slices
• 1/2 cup lowfat buttermilk
• Cooking spray
• 4 cups whole-grain corn cereal such as Corn Chex or corn flakes
• 1/4 teaspoon salt
• Pinch of freshly ground black pepper

Procedure

1. Preheat the oven to 400°F.
2. Combine the chicken and buttermilk in a shallow dish. turning the chicken to coat it with the buttermilk. Cover and chill for 15 minutes. Coat two baking sheets with cooking spray.
3. Put the cereal in a sealable plastic bag and crush with a rolling pin.
4. Transfer the crumbs to a shallow dish and season them with the salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the prepared baking sheets. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheets to cool slightly. It will become crispier.

They have a recipe for honey mustard sauce, but my kids don’t eat that, if you want it though, check out the Serious Eats website.

Technorati Tags: chicken, finger, crispy, recipe
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Through BlogCatalog, I discovered a new site today.

Healthy Snack Box is a really kewl blog, even if the recipes are all good for you.

The Fruit Crumble sounds mighty tasty, and since we get wild blackberries around here each year, I am sure we’ll have plenty of fruit to make it.

Mario Batali posted a recipe for Sweet and Sour Onions over at Serious Eats last week and I meant to post it here. In fact, I thought I already did, and I went looking for it tonight so I could make it, and realized I forgot to post it.

Is this what aging feels like? Anyway, here is the recipe.

Ingredients:

2 pounds cipolline or small red or white onions, about 30, root and stem trimmed
3 tablespoons extra-virgin olive oil
2 bay leaves
4 tablespoons red wine vinegar
2 tablespoons sugar, or more to taste
Pinch of salt

Preparation:

1. Brig 6 quarts of water to a boil, and add the onions. Lower to a simmer, and cook for 5 to 7 minutes. Drain and peel.

2. Meanwhile, in a saucepan, warm the olive oil with the bay leaves while the onions are cooking. Turn the peeled onions in the olive oil, and cook for 5 minutes, until just browned. Add the vinegar and sugar, raise the heat slightly, and cook, stirring frequently, until the vinegar-sugar mixture starts to caramelize, about 2 minutes. Remove from heat and discard bay leaves. Turn the onions gently to coat thoroughly with syrupy mixture. Season with salt and pepper and set aside to cool. Serve at room temperature.

These are absolutely delicious.

Sometimes you need something basic to go with your dinner menu, but your mind is clouded by all the yummy sauces and all the delicous things you can do.

Here is a recipe from So Good, for roasted asparagus.

Ingredients:

1 bunch asparagus, washed and trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:

Heat oven to 400 degrees. Place asparagus on a baking sheet. Drizzle with olive oil, salt and pepper. Toss to coat. Place in oven until softened and lightly browned, about ten minutes. Good with so many things.