High Altitude Angel Food Cake
1 1/2 cups plus 2 Tablespoons flour
1 1/2 cups sugar
14 egg whites
pinch of salt
2 tsp vanilla extract
1/2 teaspoon almond extract
1 teaspoon lemon juice
Preheat oven to 325 degrees. Sift flour into a dry mixing bow. Sift sugar into a separate bowl and set both bowls aside.
In a Stainless steel bowl, beat egg whites to peaks that fall over; add salt when whites are just foamy(if bowl is stainless, add cream of tater as well. Gently fold in sugar with rubber spatula; fold in flour in 2 batches, then add vanilla and almond extracts and lemon juice. When all is completely incorporated, pour batter into a 10-inch tub e pan and smooth top.
Bake until cake is a pale, creamy brown color, top springs back when gently touched with finger, and a wooden skewer inserted in center comes out clean (about 40 minutes). Cool upside down.
Tuesday, February 11, 2014
Cheese Fondue
Cheese Fondue
8 ounces Emmentaler cheese, shredded (2 cups), room temperature
8 ounces Gruyere cheese, shredded(2 cups), room temperature
2 tablespoons cornstarch
pinch ground nutmeg
1 1/2 cups dry white wine
1 garlic clove, peeoled and halves
1/4 teaspoon pepper
1 baguette, cut into 1-inch pieces
Toss Emmentaler, Gruyere cornstarch and nutmeg together in bowl until well combined. Bring wine and garlic to boil in medium saucepan over high heat; discard garlic
Reduce heat to medium-low and slowly whisk in cheese mixture 1 handful at a time. Continue to cook, whisking constantly, until mixture is smooth and beings to bubble 2-4 minutes. Stir in pepper. Serve with bread.
Buttermilk Biscuits
Buttermilk Biscuits
2 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into small cubes
3/4 buttermilk
3 tablespoons honey
In a large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and use a pastry cutter to cut in the butter until the pieces are no bigger than peas - the mixture should resemble coarse meal. stick the bowl in your refrigerator to chill for at least 10 minutes.
Preheat over to 400 degrees.
Meanwhile, whisk together the buttermilk and honey in a measuring cup. Add to the bowl with the flour mixture and stir gently just until the dry ingredients are moistened.
Turn the dough onto a lightly floured work surface and knead gently about 3-4 times to bring it together. The dough may still be a little crumbly, that's fine. Roll the dough into a 9x5 rectangle about 1/2 inch thick. Fold the dough into thirds like a business letter(using the long sides of the rectangle). Once again, roll the dough into a rectangle and again fold it into thirds. Roll the dough out to 3/4 inch thickness(the shape doesn't really matter). Using a 1 3/4-inch round cutter, cut biscuits from the dough and transfer to baking sheet, leaving about 1 inch of space between them. Gather the scraps together and cut more biscuits once or twice.
Bake for about 11 minutes or until biscuits have risen and are golden brown on top. Transfer the biscuits to a wire rack. Allow to cool for a few minutes and serve warm.
2 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into small cubes
3/4 buttermilk
3 tablespoons honey
In a large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and use a pastry cutter to cut in the butter until the pieces are no bigger than peas - the mixture should resemble coarse meal. stick the bowl in your refrigerator to chill for at least 10 minutes.
Preheat over to 400 degrees.
Meanwhile, whisk together the buttermilk and honey in a measuring cup. Add to the bowl with the flour mixture and stir gently just until the dry ingredients are moistened.
Turn the dough onto a lightly floured work surface and knead gently about 3-4 times to bring it together. The dough may still be a little crumbly, that's fine. Roll the dough into a 9x5 rectangle about 1/2 inch thick. Fold the dough into thirds like a business letter(using the long sides of the rectangle). Once again, roll the dough into a rectangle and again fold it into thirds. Roll the dough out to 3/4 inch thickness(the shape doesn't really matter). Using a 1 3/4-inch round cutter, cut biscuits from the dough and transfer to baking sheet, leaving about 1 inch of space between them. Gather the scraps together and cut more biscuits once or twice.
Bake for about 11 minutes or until biscuits have risen and are golden brown on top. Transfer the biscuits to a wire rack. Allow to cool for a few minutes and serve warm.
French Bread
French Bread
2 1/4 cups warm water
2 tablespoons sugar
2 tablespoons yeast (2 packages)
1 tablespoon salt
2 tablespoons shortening or oil
6 cups flour, stirred and measured
In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening and 3 cups flour; beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat this process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into x12 rectangle. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). If desired, sprinkle with sesame or poppy seeds. Bake for 30 minutes or until brown. Cool on racks. Bake at 400 degrees.
2 1/4 cups warm water
2 tablespoons sugar
2 tablespoons yeast (2 packages)
1 tablespoon salt
2 tablespoons shortening or oil
6 cups flour, stirred and measured
In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening and 3 cups flour; beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat this process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into x12 rectangle. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). If desired, sprinkle with sesame or poppy seeds. Bake for 30 minutes or until brown. Cool on racks. Bake at 400 degrees.
Pork Chop Marinade
Pork Chop Marinade
1 minced garlic clove
2 Tablespoons fresh lemon juice
2 Tablespoons soy sauce
2 Tablespoons brown sugar
2 pork chops
Mix all ingredients.
Pierce Pork chops
Pour marinade over chops.
Let sit in refrigerator at least 4 hours
Grill
1 minced garlic clove
2 Tablespoons fresh lemon juice
2 Tablespoons soy sauce
2 Tablespoons brown sugar
2 pork chops
Mix all ingredients.
Pierce Pork chops
Pour marinade over chops.
Let sit in refrigerator at least 4 hours
Grill
Steel-Cut Oatmeal
Steel-Cut Oatmeal
1 tablespoon unsalted butter
1 cup steel-cut oats
3 1/4 cup water
1 cup milk
1/2 teaspoon kosher salt
In a heavy skillet, melt the butter over medium heat. Add the oats, and cook, stirring occasionally, until quite fragrant, about 5 minutes. Set aside.
In a 3-quart saucepan, bring the water, milk, sugar and salt to a simmer. Stir in the toasted oats. Adjust the heat to maintain a slow simmer, and partially cover the saucepan. Cook, stirring occasionally to prevent clumping and scorching, until the mixture has thickened and the oats are soft, 25-30 minutes. The cereal will still be quite loose at this point, but don't worry; it will continue to thicken. Remove the pan from the peat, allow it to rest for a few minutes, and then serve hot.
1 tablespoon unsalted butter
1 cup steel-cut oats
3 1/4 cup water
1 cup milk
1/2 teaspoon kosher salt
In a heavy skillet, melt the butter over medium heat. Add the oats, and cook, stirring occasionally, until quite fragrant, about 5 minutes. Set aside.
In a 3-quart saucepan, bring the water, milk, sugar and salt to a simmer. Stir in the toasted oats. Adjust the heat to maintain a slow simmer, and partially cover the saucepan. Cook, stirring occasionally to prevent clumping and scorching, until the mixture has thickened and the oats are soft, 25-30 minutes. The cereal will still be quite loose at this point, but don't worry; it will continue to thicken. Remove the pan from the peat, allow it to rest for a few minutes, and then serve hot.
Roast Pork Loin with Apples
Roast Pork Loin with Apples
2 Tablespoons vegetable oil
1(2-pound) boneless center cut pork loin trimmed and tied
Kosher salt and black pepper
1 medium onion thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly slice
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs rosemary
4 tablespoons cold butter
2 apples (rome) cored and cut into 8 slices
1 cup apple cider
2 tablespoons whole grain mustard
Direction
Preheat oven to 400 degrees
In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 minutes per side. Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery,garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir unitl the vegetables are browned, about 8 minutes. Stir in the sliced apples. Pus the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin unitl an instant-read thermometer inserted in the center of the meat registers 140 10 150 degrees, about 30-35 minutes.
Transfer the pork to a cutting board and cover loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons butter. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2 inch thick slices and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
2 Tablespoons vegetable oil
1(2-pound) boneless center cut pork loin trimmed and tied
Kosher salt and black pepper
1 medium onion thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly slice
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs rosemary
4 tablespoons cold butter
2 apples (rome) cored and cut into 8 slices
1 cup apple cider
2 tablespoons whole grain mustard
Direction
Preheat oven to 400 degrees
In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 minutes per side. Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery,garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir unitl the vegetables are browned, about 8 minutes. Stir in the sliced apples. Pus the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin unitl an instant-read thermometer inserted in the center of the meat registers 140 10 150 degrees, about 30-35 minutes.
Transfer the pork to a cutting board and cover loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons butter. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2 inch thick slices and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
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