I love any bread recipe, but I especially love bread recipes that don’t require bread flour (because I run out of it so quickly whenever I buy it!) I have made this one using bread flour, thinking that would make them even flakier and lighter, but I was wrong – they actually came out worse when I used bread flour instead.
This recipe’s super easy, and the fact that the dough can be made ahead of time and stored for three days is just a bonus to boot! I’ve stored them for as long as 8 hours and as little as 2 hours. I think the dough definitely needs more than a couple of hours in the fridge. I now try to make the dough first thing in the morning the day I’m making them, and then pull them out to form the rolls just before I start cooking supper.
Ingredients:
1 cup warm water (about 110 degrees Fahrenheit) 2 tablespoons dry active yeast 1/2 cup butter, melted 1/2 cup sugar 3 eggs 1 teaspoon salt 4 – 4 1/4 cups all-purpose flour
Directions:
1.) Combine water and yeast in bowl, stir to combine, and let sit for 5 minutes.
2.) Using a wooden spoon, stir in butter, sugar, eggs, and salt.
3.) Add flour, one cup of a time, beating it in as you go. When dough has formed, wrap and place in refrigerator for at least 2 hours, up to three days.
4.) Lightly grease a 9″ x 13″ baking dish.
5.) Turn dough out onto a lightly floured surface.
6.) Divide into 24 equal pieces and roll each into a smooth, round ball.
7.) Place dough balls into prepared pan in equally-spaced rows.
8.) Cover and let rise until doubled, about one hour.
9.) Preheat oven to 375 degrees Fahrenheit.
10.) Place rolls in oven and allow to cook for about 17 minutes, until golden brown.
11.) Remove from oven, allow to cool for 5 minutes.
I got this book from the “American Cooking” volume of the Time Life Classics series, a delicious encyclopedia resource covering cuisine from all different regions of the world – France, Germany, Italy, and yes, America. My mother-in-law gave me the books just a few weeks ago, and I’ve just been feeding my culinary passion every second I get to sit down and look at them.
The series is especially cool because for each region, there’s a large 200-page or so hardback book explaining the different dishes, the influences on the region, and the traditions and culture of the people as they relate to food. To go along with each of these in-depth looks at the different areas around the globe, there is a little pullout recipe book so you can then cook all the delicious delicacies that you just read about. What can I say? Actual recipes and an entire wealth of food knowledge, all at my fingertips? My MIL is a fellow foodie at heart and is one of the few people I’ve met that loves food just as much as I do. Only a true chef at heart could know just how great these books are, and I’m so thankful that my mother-in-law thought to give them to me.
In this particular book, the author talks about how he took his wife to the South once and she had never had authentic fried chicken before (poor thing!) After she devoured all of it, and then sucked whatever she could off the bones, he had to explain to her that that particular fried chicken had been made the correct way – the way outlined in this recipe. He then goes on to say that every cook in the South has a different way of preparing fried chicken – they batter it in beer, they batter it in flour, they dust it in flour, or they dust it in different seasonings, or they don’t dust it in anything at all. Every way is different, and you can tell each way apart just after you’ve tasted the chicken.
I have to say, I have to agree with him in that there are many different ways to prepare chicken and this is the only right way. I’ve tried it many different ways (almost all of the ways he outlined in the book) and this is by far the best. I’ve tried soaking the chicken in batter, even overnight, and it doesn’t seem to matter – the coating still always falls off. The key with preventing that from happening with this recipe is to let the flour sit on the chicken for at least 15 minutes at room temperature. Then just make sure your fat is piping hot and you’ll be fine. I’ve also heard that the paper bag is essential, but I’ve tried it with a plastic resealable bag and it seemed to turn out just fine.
One more thing about this recipe – the gravy reminded me of KFC’s chicken gravy, which I totally love, but is it bad that food from scratch reminds me of fast food?
Ingredients:
2 1/2 lb. frying chicken, cut into 8 different pieces 1 teaspoon salt 1 cup all-purpose flour 1 cup lard
For the Gravy: 2 tablespoons flour 3/4 cup chicken stock 3/4 cup heavy cream 1 teaspoon salt 1 teaspoon white pepper
Directions:
1.) Preheat the oven to 200 degrees Fahrenheit. Rinse the chicken and pat them entirely dry with paper towels. Sprinkle pieces with salt on all sides.
2.) Put the cup of flour in a sturdy, brown paper bag. Drop the pieces of chicken into the bag, a few at a time, and shake until chicken is entirely coated with flour. As you’re finished coating the chicken, remove them from the bag, shake off excess flour, and lay on a rack over top of a baking sheet. When finished all pieces of chicken, leave them – untouched – for at least 15 minutes.
3.) When ready to start frying, melt lard over high heat in a 10″ – 12″ heavy-bottomed skillet. The fat should be at least 1/4″ deep; if it’s not, add more lard until it is. When a light haze has formed around the lard, gently drop the chicken pieces in, skin side down. Begin with the legs and thighs, as they will take longer to cook, before adding the breasts and then the wings. Lower the heat to about medium, cover, and cook chicken for about 6 – 8 minutes. Check the chicken periodically as it cooks to ensure that it does not burn.
4.) Once the chicken has finished browning on one side, turn over, cover the pan again and cook for another 3 – 4 minutes. When the chicken has finished cooking, place in a casserole dish and transfer to the oven to keep warm.
5.) Pour off all but two tablespoons of fat from the skillet. Add two tablespoons of flour and stir until the flour and fat are thoroughly combined. Cook for about 2 minutes to cook out the flavour of the flour. Slowly whisk in the chicken stock, and whisk until thoroughly combined and there are no lumps in the mixture. Then slowly add in the cream and whisk over moderate heat until gravy is smooth and entirely combined. If gravy is too thick, whisk is more chicken stock. If gravy is too thick or lumps remain in it, strain it through a fine sieve. Stir in salt and white pepper to taste, and then pour into a gravy boat.
6.) Remove chicken from oven and place on a platter centered around, or alongside, gravy boat.
This is the way I’ve seen my mom make turkey ever since I was little; and you can put all the glazes and exotic spices that you want on a turkey and I’ll think it’s delicious (because I really love turkey a lot!) But it still won’t be as good as just slathering some butter and salt on it and letting that natural roast flavour come through! Roast turkey is a super easy meal to make; it’s usually the sides that are so intimidating. But, keeping a few things in mind definitely makes it that much easier, and tastier!
You have to brine! No one wants to eat dry turkey, and everyone dreads it. Turkeys are simply so big now, and are raised to their absolute fullest that there’s no longer any way that you can completely cook it without drying it out if you don’t brine it. Michael Simon, one of my favourite new chefs but still one of my faves overall, is dead-set against brining because he thinks it changes the texture. But he does still cover the turkey in salt overnight, to keep it moist and add some flavour.
Make sure your oven will fit the turkey before you buy it. Trust me, I almost made this mistake last Thanksgiving when I bought a massive turkey and nearly had to squish it in. Ditto for your brining pot. I’m sure people are still cursing me over the dry turkey I served last year because I hadn’t heard of the cooler tip yet, and I didn’t have a pot big enough for my massive bird.
Let the turkey rest – for a long time – after you pull it out of the oven. Those juices all need to go back to where they’re supposed to be and besides, you need your oven free to put the dressing in and cook all the other sides.
Don’t ever put stuffing inside your bird. By the time the stuffing is cooked through, you’ve overcooked and dried out the breast – even if you’ve brined it beforehand!
Ingredients:
1 10 – 20 pound turkey (you’ll need about 1/2 pound to 1 pound per person) 1 cup butter 1 cup coarse salt, plus 1/4 cup 3 heaping tablespoons black pepper 1/2 cup sugar 1 head garlic, divided, cloves peeled and kept whole 4 bay leaves, divided
Directions:
1.) If you’re turkey is frozen, make sure it’s completely defrosted in the fridge before you start preparing it. The night before you’re going to serve your turkey, completely rinse it and pat it dry. Fill a very large pot (large enough to fit the turkey) with cold water. Pour in 1 cup of coarse salt and the 1/2 cup of sugar. Add half of the garlic cloves, two of the bay leaves and stir. Completely submerge the turkey in the water, making sure that it stays below the surface of the water. Cover with a lid or Saran wrap and place in fridge overnight to brine. (If your turkey is very large, a cooler filled with ice packs and water also works well.)
2.) Determine how much time you need to cook your turkey; it will take about 20 – 30 minutes per pound. Preheat oven to 350 degrees Fahrenheit and move rack to lowest position in your oven.
3.) When you’re ready to start cooking your turkey, remove it from the brine and rinse it thoroughly (you want no salt or other spices on it.) Then pat dry thoroughly. When dry, rub the cup of butter entirely over the turkey, using only as much as you need, but more if necessary. Sprinkle with salt and pepper and place 2 bay leaves and remaining garlic cloves into the cavity of the turkey.
4.) Place turkey in a roasting pan fitted with a roasting rack. Leave uncovered and place in oven. Roast for required time, depending on the size of your turkey, checking it periodically to baste with pan juices and to turn turkey around in the oven to ensure even cooking. If at any time you check on your turkey and it is getting too brown, cover with aluminum foil.
5.) Remove turkey from oven when a meat thermometer registers 165 degrees Fahrenheit, both at the thickest part of the breast, as well as in the innermost portion of the thigh and leg. Place on a cutting board, cover with aluminum foil, and allow to rest for 30 minutes.
6.) Carve the turkey by first removing the legs, separating legs from thighs, and carving into slices. Then, letting your carving knife guide you along the breastbone, completely remove one half of the breast meat. Lay flat on a cutting board, carve into slices, and then repeat with remaining half of breast meat. Arrange all pieces on a serving platter.
My husband and I were lucky enough to escape to the island of Oahu last year and get married. Our wedding dinner was just the two of us, and we had a fabulous steak dinner at the Hard Rock Cafe; mine was accompanied by one or two (or five or six) of these just as wonderful cocktails. When we came home, I still talked about how awesome my “wedding drink” was and was quick to try and come up with something similar. I have to say, this comes pretty darned close, and it’s pretty darned good! And my now-hubby? One year later, he still likes this drink – and me too!
Ingredients:
1 cup lemonade 3/4 cup Sprite 2 tablespoons crushed raspberries, plus a few whole for garnish 2 ounces of vodka Crushed ice
Directions:
1.) Place 1/2 crushed ice and Sprite in a tall bar glass. In a cocktail shaker place crushed raspberries, 1/2 crushed ice, vodka, and lemonade. Close shaker and shake to combine ingredients.
2.) Pour contents of cocktail shaker into glass and gently stir to combine ingredients. Garnish with whole raspberries.
I made these for Thanksgiving this past year when most of my family came over to celebrate the holiday, and Maddie’s fourth birthday. Whenever I host the event, I always look for two things: a new app to bring to the table, and a different spin on sweet potatoes (there are so many!) When I was searching for a good app, I came across Giada De Laurentiis’ website. Firstly, let me say that if you’re going to visit, be prepared to spend a lot of time there. It’s got tons of great stuff including recipes, videos of recipes, and lots and lots of tips and tricks. All very cool.
One of the videos is Giada showing how to make these stuffed dates – and they are so easy to make! I think it took me about 10 minutes to put the entire plate together and they were delish too. With a fairly picky crowd, there were only three of us adventurous enough to try them, but that just meant more leftovers for me. Beware that while they do stay pretty nice in the fridge, the cheese inside does somewhat harden. If that texture’s going to bother you, you’re just going to have to eat them all the day you make ‘em!
Ingredients:
2 cups goat cheese 1/4 cup finely chopped fresh basil leaves 16 Medjool dates, pitted 8 slices prosciutto, cut in half lengthwise Kosher salt and freshly ground black pepper
Directions:
1.) In a small bowl combine the goat cheese, the basil, and the salt and pepper.
2.) Gently pull the dates apart (not all the way) and stuff with about 1 teaspoon of the cheese mixture. Close the dates around the filling.
3.) Wrap one half of each piece of proscuitto around the entire date. Repeat with remaining dates.
Pergoies have a very special place in my heart. I mean, perogies that I have slaved over, folded each lovingly and individually, and cut out myself. These were the very, very first thing that I started cooking myself, when I decided I might get a little bit serious about cooking. I had made my mom’s chili and lasagna before; but this was the first one that I tracked down a recipe and started to make, painstakingly, all by myself. Let me tell you, perogies are not an easy one to start with, especially when you don’t have a pasta machine to roll out that paper-thin dough for you – something that I didn’t when I had just begun my perogie-making journey.
Now I do and let me tell you, it really does make a huge difference. I used to spend hours just rolling out dough alone, and it would still never be as thin as I wanted. With my handy-dandy machine though, it takes just a few minutes and I’m on to filling them up – one of the best and most fun parts about making perogies! The very best part of course is eating them though, and with a machine you get to do that so much faster!
I’ve always thought these perogies were terrific, but I’ve always also known that I’m biased about that because well, pergoies do have a very special place in my heart. But, my old friend who had a German grandmother who was famous for her perogies, once told me that mine were better than hers. And I’ve always sort of thought that said enough about them.
Ingredients:
1 recipe pasta dough 1 pound potatoes, peeled and diced 1 onion, finely diced 1 pound bacon, sliced 1 onion, halved and sliced 3 cups cheddar cheese, grated Salt and pepper 3 tablespoons vegetable oil 3 tablespoons butter 4 tablespoons sour cream
Directions:
1.) In a very large pot of salted water, place diced potatoes and bring to a boil. Boil until the potatoes are fork-tender and then mash well.
2.) Add the finely diced onions and the cheddar cheese to the potatoes while they’re still hot, and stir to combine and melt cheese. Cool completely.
3.) While potatoes are cooling, roll out pasta dough as thinly as possible – about 1/8″ inch if rolling by hand, or the thinnest setting on a pasta machine. Once rolled, lay dough out on a lightly floured surface in a large sheet.
4.) Starting about 3″ up from the base of the dough, place small spoonfuls (about 2 teaspoons) of the potato mixture approximately 2″ apart on the pasta dough. Fold the base of the dough up and over all the small piles of potato mixture. Press the dough around each small pile of potato, trying to fold as close to the mixture as possible. Press to seal two sides of dough together, and then cut out pieces into individual perogies, in the traditional half-moon shape, if desired.
5.) Once perogies are made and cut, bring another large pot of salted water to a boil. Once at a rolling boil, drop the perogies into the water and boil for 1-2 minutes only. Remove perogies from water and transfer to a plate.
6.) In a large skillet, cook bacon bits over medium heat until brown and crispy. When finished cooking, drain on a plate lined with paper towel. Add sliced onions to the pan.
7.) Cook onions until they are soft and just beginning to brown. Add perogies, in batches and making sure not to overcrowd the pan. Cook for about 2-3 minutes per side, until brown and crispy and remove from pan.
8.) Plate by placing perogies on a platter, covering with cooked sliced onions and bacon bits, and dolloping with sour cream, if desired.
Spatchcocked chicken may not be pretty at first, but it will be – and delicious, too!
Ingredients:
1 roaster chicken
Directions:
1.) Flip chicken onto its breast. Then using either sharp kitchen shears (recommended) or a sharp knife, remove the backbone by cutting along each side of it. Remove the backbone completely and flip the chicken skin-side down onto a work surface. Trim the rib bones that are most exposed, and definitely any that are sharp.
2.) Once this is done you can brine the chicken, roast it or, my personal favourite, use it in your best brick chicken recipe.
I really don’t understand why tuna casserole gets such a bad rep. It’s the classic example of taking really simple ingredients and turning them into something that is absolutely magical. Warm, bubbly, delicious, and all those aromas that are just pure comfort no matter how you slice it. I confess to even wanting this dish so badly sometimes when I’ve been out of ingredients that I’ve been very lenient with my substitutions. Broken up lasagna noodles and yes I admit, even chopped up string cheese for the top when I didn’t even have a crumb to spare. Might not be as magical then, but still pretty good – and that’s hard to do when you’re talking about cooking with string cheese! This one’s the real deal though, and exactly how it was meant to be!
Ingredients:
1 package egg noodles 2 cans tuna, drained and flaked 1 cup frozen peas 4 tablespoons butter; plus 4 tablespoons, melted 1 tablespoon olive oil 1/2 onion, finely minced 4 cloves garlic, sliced 4 tablespoons flour Pinch of nutmeg 1 tablespoon ground mustard 2 1/2 cups milk Salt White pepper 1 1/2 cups fine bread crumbs
Directions:
1.) Preheat the oven to 350 degrees Fahrenheit and bring a large pot of water to a rolling boil. Line a 9″ x 13″ casserole dish with aluminum foil and spray with non-stick cooking spray.
2.) Take the 1 1/2 cups fine bread crumbs, combine them with 4 tablespoons of melted butter and stir to thoroughly combine. Set aside.
3.) In a medium-sized saucepan, melt four tablespoons of butter with one tablespoon of olive oil over medium heat. Once melted add minced onion, four slices of garlic, ground mustard, and nutmeg. Stir and allow to cook for one minute. Add flour and stir to thoroughly combine in the fat. Cook for two minutes. Then, slowly whisk milk in a little at a time, stirring constantly. When all milk is added, add a pinch of salt and white pepper. Continue stirring until milk has thickened, about 5 – 7 minutes.
4.) If water has boiled by this point, add a very generous dash of salt along with the egg noodles. Cook for about 4 or 5 minutes, then drain completely. Place in casserole dish.
5.) To the noodles in the casserole dish add tuna, peas, and milk mixture. Stir to thoroughly combine and then shake casserole dish gently to even it out. Sprinkle the entire top with the bread crumbs soaked in butter.
6.) Place in the preheated oven and bake for 20 – 25 minutes until the entire dish is bubbly and the top is golden brown.
Blueberries are a Superfood for a reason – just about every single thing about them is good, and there’s not a single bad word to be said about them. But, try telling my kids that.
Blueberries have powerful antioxdiants that do a number of good things for you including keeping your heart healthy and helping with cancer prevention. In addition to that, blueberries are also extremely good for your eyes and they can also help keep your mind sharp. But kids don’t care about any of that.
I can’t really blame them. I didn’t like blueberries myself until a few years ago, and I’m 33 years old now. In fact, I still only like blueberries when made in certain ways, certain dishes. And this is one of them! A very easy, very tasty blueberry muffin recipe that takes only minutes to put together – and has terrific health benefits, too!
Ingredients:
1/2 cup butter, room temp 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla 2 teaspoons baking powder 1/4 teaspoon salt 2 cups all-purpose flour 1/2 cup milk 2 1/2 cups fresh or frozen blueberries
Directions:
1.) Preheat oven to 375 degrees Fahrenheit.
2.) Butter 12 muffin cups, or place paper liners inside.
3.) In a large bowl with an electric mixer on low speed, mix butter until creamy. Add sugar and beat until pale and fluffy, turning speed to medium if necessary.
4.) Add eggs one at a time, beating after each.
5.) Beat in vanilla, baking powder, and salt.
6.) With spoon, fold in half of flour then half of milk into batter. When incorporated, fold in remaining flour and then remaining milk. Fold in blueberries.
7.) Spoon into muffin cups and place in oven. Bake for 15 – 20 minutes, until muffins are golden brown and spring back lightly when touched.
8.) Remove from oven and allow to rest in muffin cups for 5 minutes before moving to a wire rack to cool completely.
I watched the episode that Laura Calder made this dish and it was one of those ones that looked so good I had to make it that night. I did substitute in cheddar cheese for the pricier cheese that I almost never have on hand – Gruyere cheese, which Laura used on the show. On the Food Network copy of this recipe, it also states that the cauliflower should be “just shy of being tender,” while on the show, Laura said that you want it, “pretty much done.” I went with the word straight out of her mouth and I have to say, it was pretty darned good!
Ingredients:
1 1/2 cups milk 1 bay leaf 1 clove garlic, split 3 tablespoons butter 3 tablespoons flour 1/2 cup cheddar cheese 1 head cauliflower florettes 1/4 cup breadcrumbs 2 to 3 tablespoons grated Parmesan cheese
Directions:
1.) Make the sauce by bringing the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat, and let infuse, about 15 minutes. Melt the butter in the saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook, stirring, until thick. Stir in the cheese, season with salt and pepper, and reserve.
2.) Heat the oven to 425 degrees Fahrenheit. Bring a large pot of water to the boil. Salt the water and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well and pat dry with a tea towel. Season with salt and pepper, then toss with the sauce and dump into a gratin or casserole dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top.
