Butter Chicken Focaccia

Butter Chicken Focaccia

Butter chicken is stuffed into the best focaccia dough, which is slicked with garlicky ghee, sprinkled with cilantro and served with a bowl of extra sauce on the side for slathering. Serve this one hot at your next gathering and watch everyone swoon. This is most delicious fresh out of the oven, but save any extras well-wrapped in the fridge and reheat.

Ingredients:

4 boneless, skinless chicken thighs, about 13 oz (370 g)
Salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil
1/2 cup (125 mL) chopped red onion
1 jar (400 mL) spicy butter chicken sauce, divided
1 recipe (Anything But) Basic Focaccia, completed through Step 6 (recipe follows)
2 tbsp (30 mL) ghee
1 1/2 tsp (7 mL) coarsely chopped garlic
2 tbsp (30 mL) chopped cilantro

(Anything But). Basic Focaccia
Directions:
This is a very wet dough, which makes a beautifully thick and puffy focaccia with a holey interior—perfect for sandwiches. The series of “stretch and folds” you do while the dough is rising helps to give the gluten enough structure to hold the air pockets. If you’re unfamiliar with the technique, you may want to search online for a visual reference. Do use a scale, if possible, for the measurements of flour and water.
Ingredients:
1 1/8 lb (510 g) all-purpose flour (approx. 3 3/4 cups/925 mL)
2 tsp (10 mL) instant yeast
4 tsp (20 mL) Diamond Crystal kosher salt or 2 tsp (10 mL) fine sea salt
14.5 oz (410 g) lukewarm water (approx. 1 2/3 cups/400 mL)
2 tsp (10 mL) honey
3 tbsp (45 mL) olive oil, divided
Maldon salt (optional)

Directions:
In a large mixing bowl, stir flour, yeast and salt with a fork until combined. Stir in water and honey with fork until all dry ingredients are incorporated. Scrape down the sides of the bowl, drizzle 1 tbs (15 mL) oil overtop, and use a wet hand to fold the dough over on itself until oil has been incorporated and dough feels slightly tightened up, about 20 times. (Dough will be very wet and messy.) Scrape any dough from your hand back into bowl. Cover loosely with plastic 

wrap and set aside in a warm spot for 30 minutes.

Wet your hands then grab dough from one side and pull it up and overtop of the dough ball.  Repeat this action, rotating bowl so you work all the way around dough until it has tightened up into a ball, about eight folds. Cover bowl,

Lightly oil a metal 9 × 13–inch (23 × 32.5–cm) baking pan. Line with a piece of parchment that goes across bottom and overhangs long sides. (This “sling” makes it easy to remove bread from pan when done.) Pour in 1 tbsp (15 mL) oil overtop and spread to coat parchment.

Wet your hands and loosen dough from sides of bowl. Repeat the stretch and fold action four to six times then tip dough into prepared pan. Fold dough into thirds like a letter, then turn over
and rotate so seam is on bottom and rectangle fits pan. Put your hands under dough at corners and lightly stretch to fill pan as much as possible. Lightly cover with plastic wrap and let stand until very puffy and bubbly, about 1 1/2 hours.

Place rack in bottom third of oven. Preheat to 450°F (232°C).

Drizzle dough with remaining 1 tbsp (15 mL) oil. Use your fingers to press down and dimple dough all over—it should now look super bubbly. If you’re baking it plain, sprinkle with Maldon salt, if desired.

Bake in bottom third of oven until deeply browned, about 25 minutes. Transfer to a wire rack to cool. It’s best enjoyed the same day you 

bake it, preferably slightly warm. Serves 8 to 12

Mediterranean Strata

Mediterranean Strata

• By Heather Hardcastle
• | Photography by Stacy Ventura
• | December 1, 2015

Mediterranean Strata

Strata is the perfect dish for sharing. It’s comforting, endlessly adaptable and festive all in one! Use whatever cheese and vegetables you have on hand or add a handful of diced rotisserie chicken or smoked ham. This dish is equally at home on a brunch buffet or for a casual dinner with friends. Make sure your bread is a day old so it holds together better once soaked in the custard. I use the gluten-free country white sandwich bread that we make at Flour Craft Bakery, but any crusty white bread will work just fine. Enjoy!
Ingredients:
1 large loaf of day-old gluten free white bread, cut into 1-inch cubes
12 eggs
2 cups cream
2 cups whole milk
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon fresh oregano, chopped
1 cup sundried tomatoes in oil, drained and chopped
¼ cup kalamata olives, pitted and sliced
1 cup marinated artichoke hearts, drained and chopped
1 cup Comte or young Manchego cheese, grated
Directions:
Preheat the oven to 350°.                                                                  

Whisk together eggs, milk, cream, salt, pepper and oregano until well combined. 

Add cubed bread, cover and let soak at least 30 minutes, or until it has soaked up about ½ of the liquid.
While bread is soaking, prepare your vegetables and grate the cheese. Set aside.

After the bread has soaked, stir in the prepared vegetables and ¾ of the cheese. Pour entire mixture into an oiled 9- by 13-inch casserole dish. Top with remaining cheese. Cover with parchment paper and then cover tightly with foil.

Bake covered for 25 minutes. Remove cover, rotate casserole and bake another 15–20 minutes until the custard in the middle has set and the top is golden brown. Allow to stand at least 10 minutes before serving. Serve warm or at room temperature. Serves 12

 

Hefezopf. Braided Yeast Bread

 

Hefezop  "Braided Yeast Bread"

My German translation is: Hefe is yeast and zopf is braid.  Apparently it is a bread commonly found in German kitchens or Bakery.  

Ingredients:

4 cups flour 

1/2 - (3/4) cup sugar

1 tsp salt 

2 tsp vanilla

2 eggs

1 stick butter

1 pkg yeast

lemon zest( grated  (1 tsp)

1 cup milk lukewarm

1/2 cup raisins or cranberries (dried)

some slivered almonds

coarse sugar crystals

Directions:

Ingredients must be at room temp. (Eggs/Butter)!

Make a soft but solid dough. Add a bit of flour if dough is sticky. Knead by hand and let rise in a covered dish until doubled.

Divide dough into 3 sections and roll into 3 logs you can braid! 

Brush braid with an eggyolk mixed with a tsp milk. Decorate with sugar and almonds - let rise again (warm oven helps).   

Bake for 35 min at 325F oven.

Matcha Glazed Swirl Bread

Matcha Glazed Swirl Bread

The bread is shaped like four giant cinnamon rolls cozied together
in a loaf pan, but with many, many more lay- ers, all beautifully
laced with matcha glaze. I bought a half-loaf, and loved it so much
that I convinced my husband to go back with me to buy a full one
the very next day. Being thousands of miles away from that fantastic
bakery, it was only a matter of time before I felt the need to try to
make this at home.”—James Beard Foundation Award nominee Cynthia Chen McTernan
Ingredients:
Sweet Dough
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter plus more for pan
1 teaspoon active dry yeast or instant yeast
2 1/4 cups (282 grams) all-purpose flour plus more for rolling
3 tablespoons granulated sugar
1/4 teaspoon salt
1 large lightly beaten egg plus 1 large egg yolk
1/4 cup full-fat Greek yogurt
1/2 teaspoon vanilla extract
Matcha Glaze
1 tablespoon plus 1 teaspoon matcha powder (Green Tea Powder)
5 tablespoons heavy cream, plus 1 teaspoon more for thinning
1 1/4 cups confectioners’ sugar

Directions:
Make the dough: the night before, or at least 2 hours before baking,
in a small saucepan over medium heat, bring the milk just to a boil,
2 to 3 minutes, or heat the milk in a small microwave-safe bowl in the
microwave, about 1 minute. (This scalds the milk to kill any enzymes
that might prevent the yeast from doing their thing.) If you find a film
on the surface of the milk after heating it, just pour the milk through a
sieve.

Sprinkle the yeast on top and let sit until foamy, about 5 to 10 minutes.
If the milk-yeast mixture does not foam, you may want to start over to
make sure your yeast is active. (See Note if using instant yeast.)

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, and salt. If you are not using a scale, take care to use the spoon-and-sweep method for measuring your flour, since too much flour canmake the dough dense.

When the yeast is foamy, add the egg and egg yolk, yogurt, and
vanilla to the yeast-milk mixture and whisk to combine. Mix the wet
ingredients into the dry, until all of the flour is incorporated and a wet,
sticky dough forms. Knead [the dough] in the bowl until it is smooth
and elastic, 8 to 10 minutes. Alternatively, use a silicone spatula to
scoop underneath the dough and fold it in onitself repeatedly. The
dough will start out maddeningly sticky; sprinkle up to 2 more
tablespoons of flour, just as much as needed to knead.

Cover with plastic wrap or a damp dish towel and place it in the refrigerator to rise overnight. Alternatively, you can let it rise at room temperature for 2 hours or so, until well doubled. I prefer a longer rise, to give the flavor time to develop and to split up the labor. The dough should be fine for up to 24 hours.

The next day, or at least 1 hour before baking, line a 9 × 5-inch
Pullman loaf pan with parchment paper or grease it with butter.

Make the matcha glaze: sift the matcha powder into a medium bowl.
Vigorously whisk 2 tablespoons of cream into the matcha until no
lumps remain. Whisk in the remaining cream, then sift in the
confectioners’ sugar 1/4 cup at a time, whisking after each addition,
until the mixture forms a very thick, barely pourable glaze.

Turn the dough out onto a well-floured surface. Roll the dough out
thin, thin, thin, to about an 18 × 24-inch rectangle, making sure to lift
the dough and add more flour to the work surface as you go. When the
dough is evenly rolled out, reserve 1/4 cup of the glaze and spread the
rest in a very thin layer across the dough. Using a pizza cutter, sharp
knife, or scissors, slice the dough in half lengthwise to form 2 long
9 × 24-inch strips. Carefully lift one strip and place it on top of the
other. If desired, trim the edges into a neater rectangle, then, starting
at a 9-inch end, roll the stack into a short, thick log.

Using a sharp, serrated knife, slice the log widthwise into 4 equal
pieces. Place the rolls, cut-side down, into the loaf pan. (Things will
get messy, but do not fear. The rolls are apt to bake up a little lopsided
no matter what; regardless of how they look, they all taste the same.)

Let [the dough] rise in a warm place until it is boisterously puffy and
fills the pan, 1 to 1 1/2 hours. When the dough is pressed with a finger,
it should bounce back very slightly, but the indent should remain.

During the last half-hour of the second rise, preheat the oven to 350°F.
Bake, uncovered, for 35 to 40 minutes, until golden-brown on top. Let
cool, then drizzle with the remaining glaze.

Note: If using instant yeast, use the same amount as active dry
yeast, but mix it in with the dry ingredients instead of adding it to
the scalded milk. If you can find SAF Instant Yeast, I have found
it to be wonderful and reliable, with yeast goods that are fluffier,
softer, and more flavorful than most.

Pistachio Bread

Pistachio Bread Recipe

This tender crumb Pistachio Bread Recipe is sweet and moist.  It only takes a few minutes to mix up.  You'll love how easy it is to make..

Ingredients:

1 cup granulated sugar
⅓ cup vegetable oil
¾ cup milk, I use 2%
¼ cup full fat sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 box (3.4 ounce) Instant Pistachio pudding mix
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup chopped pistachios, divided
For the Icing:

1 cup powdered sugar
½ teaspoon almond extract
2 Tablespoons milk, I use 2%                                        

Directions:                                                                                                                                                               

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with baking spray. I like to line the bottom with a strip of parchment paper (bringing it up the sides (the short sides) so it creates a sling to lift out of the pan once baked. Set pan aside.

In a large mixing bowl combine the sugar, oil, milk, sour cream, eggs, vanilla, and almond extract. Mix until blended.

Add the flour, pistachio pudding mix, baking powder, baking soda, and salt to the wet ingredients. Mix until fully incorporated.

Pour batter into prepared loaf pan. Sprinkle the top with half of the chopped pistachios. Bake in preheated oven for one hour.

Remove from oven and allow to cool in pan for 15 minutes. Remove using the parchment paper and cool completely on a wire rack.

For the icing, in a small bowl whisk the powdered sugar, almond extract, and milk until smooth. Spread over the cooled loaf of bread and sprinkle with the remaining chopped pistachios. Allow to set, about 15 minutes.

Bread In 10 Minutes

  

Bread In 10 Minutes

Bread in 10 minutes! No oven! This is the tastiest thing I've ever eaten! Anyone can make it.

Ingredients:
For the Bread:
4 cups (480g) of flour
1 cup (220g) of yogurt
1 cup (200ml) of water
1 packet (10g) of baking powder
1 teaspoon (8g) of salt
1 tablespoon (10ml) of vegetable oil

 
Directions:
Mix Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, and salt.
Add Wet Ingredients:
Pour in the yogurt, water, and vegetable oil. Mix everything together until a soft dough forms. If the dough is too sticky, add a little more flour until manageable.
Shape the Dough:
Turn the dough onto a floured surface and knead briefly to bring it together. Divide the dough into smaller portions and flatten each portion into a round shape, about ½ inch thick.
Cook the Bread:
Heat a non-stick skillet over medium heat. Place the dough rounds into the skillet. Cook each side for 2-3 minutes, or until golden brown and cooked through.
Brush with Olive Oil:
Before flipping each bread, brush the top with olive oil. This adds flavor and a beautiful golden crust.
Serve and Enjoy:
Serve your warm bread with your favorite dips, spreads, or alongside any meal.

The Easiest But The Best Focaccia

The Best But Easiest Focaccia

This is a four ingredient Focaccia requiring 5 minutes time.  It raises overnight.  It will be a crowd pleaser.  "Alexandria's Kitchen"

Four Tips for Success
Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)

A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. When I use Pyrex or other glass pans, butter plus oil is essential to prevent sticking. When I use my 9×13-inch pan, I can get away with using olive oil alone.

Count on 2 to 4 hours for the second rise. This will depend on the temperature of your kitchen and the time of year.

After the second rise, dimple the dough, then immediately stick the pans in the oven — this has been a critical difference for me in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve.

Ingredients:

4 cups flour

2 teaspoons salt

2 teaspoons instant yeast

2 cups water

Directions:

Mix the flour, salt and yeast together well, then add water. Mix the two well with a spatula.  Slick the dough with Olive Oil. Then cover the bowl preferably with a lid. or a cloth bowl cover. Stick the bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or for as long as three days)

NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.

Deflate the dough and transfer to a prepared pan. I use a 9×13-inch pan. If you don’t have one you can use two 8- or 9-inch pie plates or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.

After two to four hours, or when the dough looks like this…:

… it’s time to dimple it! You can simply use olive oil and salt — I recommend good, flaky sea salt for this. Note, the dough in the photo below spent three days in the fridge, and the dough was super bubbly!

if you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples. Sprinkle with flaky sea salt — again, something like Maldon is great here. 

Transfer to oven immediately and bake at 425ºF for 25 minutes or until golden all around. Remove focaccia from pans and place on cooling racks.

Four Tips for Success:

Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)

A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. When I use Pyrex or other glass pans, butter plus oil is essential to prevent sticking. When I use my 9×13-inch Pan, I can get away with using olive oil alone.

Count on 2 to 4 hours for the second rise. This will depend on the temperature of your kitchen and the time of year.

After the second rise, dimple the dough, then immediately stick the pans in the oven — this has been a critical difference for me in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve.

Sour Cream And Chive Biscuits

 

Sour Cream and Chive Biscuits

These dreamy biscuits are all about technique. The dough will seem dry when you gather it together, but trust in the process. To make sure your butter is cold enough (and it should be cold!), move it from the fridge to the freezer for 10 minutes before cutting into chunks. If you get excited about seeing neat little layers in your biscuits, cut into rectangles with a very sharp, oiled chef’s knife. It probably goes without saying, but fresh warm biscuits are greater than ones even a few hours old.

Ingredients:

3 1/2 cups (875 mL) all-purpose flour, plus more for dusting
2 1/2 tsp (12 mL) Diamond Crystal kosher salt
3/4 tsp (4 mL) baking soda
2 tsp (10 mL) baking powder
1 tsp (5 mL) sugar
16 tbsp (2 sticks) cold, unsalted butter, cut into 1/2-inch (1-cm) pieces
1 3/4 cups + 1 tbsp (425 + 15 mL) sour cream, divided
1/2 cup (125 mL) finely sliced chives

Directions: 

Place rack in middle of oven and preheat to 425°F (218°C). Line a baking sheet with parchment paper.

Add flour, salt, baking soda, baking powder and sugar to a food processor and pulse to combine. Add butter and pulse until butter is in pea-size bits. Transfer to a large bowl. Add 1 3/4 cups (425 mL) sour cream and the chives. Mix with a fork to distribute evenly. Bring mixture together with your hands and knead a couple of times until a shaggy dough forms. Turn out onto a clean surface and pat into a 1-inch (2.5-cm) thick square, bringing in stray bits on the sides as you go.

Cut dough into four equal-size pieces. Stack pieces on top of one another and press down to combine the pieces. Dust work surface with flour and roll dough into a 1-inch (2.5-cm) thick square. If you like your biscuits to look neat, trim edges of dough. Cut into 12 equal-size rectangles. Transfer to prepared baking sheet, spacing apart equally. Place sheet in freezer for 10 minutes or fridge for 30 minutes.

Thin remaining 1 tbsp (15 mL) sour cream with a little water until it’s the consistency of heavy cream. Brush over tops of biscuits and bake biscuits in preheated oven for 18 to 20 minutes or until tops and bottoms are deep golden.          Makes 12 biscuits

Homemade English Muffins

Homemade English Muffins

Since packaged English muffins are built to be shelf-stable, you have to make them yourself to appreciate the joys of one hot off the griddle. The yeasted rounds are filled with air pockets, which form the perfect vessels for catching melting butter when toasted. For maximum nook and cranny exposure, use a fork to split the muffins open.  Yields: 10

Ingredients:
2 cups + 2 tbsp (500 mL + 30 mL) all-purpose flour
1 tbsp (15 mL) sugar
2 tsp (10 mL) instant yeast
1 tsp (5 mL) salt
1 1/4 cups (310 mL) whole milk, warm
2 tbsp (30 mL) butter, melted
Canola oil for greasing bowl and utensils
1/3 cup (80 mL) cornmeal
Directions:
Combine flour, sugar, yeast and salt in a large bowl. Stir in milk and butter until no dry flour remains. Dough will be sticky and stretchy. Scrape into a large, lightly oiled bowl and cover with plastic wrap. Let rest in a warm spot until doubled in size, about 1 hour.

Line a baking sheet with parchment and sprinkle with half of cornmeal. Using a lightly oiled 1/3-cup (80-mL) measure, scoop dough by the scant scoopful and drop on prepared baking sheet, about 1 inch (2.5 cm) apart. Use a lightly oiled spoon to ease dough out of measure and help shape it into rounds—they don’t have to be perfect.

Sprinkle tops of dough with remaining cornmeal. Cover with a second sheet of parchment and let rest in a warm spot until puffed with some large bubbles just under surface, about 1 hour.

Heat a large skillet over medium-low. Working in two batches, carefully transfer puffed dough rounds to skillet, lightly brushing off excess cornmeal and leaving space in between each. Cook until golden, 10 to 12 minutes. Flip very gently so as not to deflate and pop air bubbles. Cook until cooked through and golden, about 10 minutes more.

Remove cooked English muffins to a wire rack to cool completely before serving, preferably toasted. English muffins will keep in an airtight container at room temperature for up to 1 week.  Serve with Chardonnay at brunch.

Irish Soda Bread With Golden Raisins

At this time of year I like to share a couple of my favorites for St. Patrick's Day. You may have already tried this Soda Bread recipe but it's worth finding it again this year. It's moist and delicious slathered with butter and even toasted after it's been around a couple of days. It's a hit! if you want something Green but not traditional this year, try my Roasted Asparagus Soup. The recipe posts tomorrow. It's so good and so green! It makes a great beginning to any meal but I love it with ham and even lamb for Easter too. IRISH SODA BREAD WITH CARAWAY SEEDS  AND GOLDEN RAISINS I love this soda bread! Do make both loaves--the second one freezes beautifully! Ingredients:   Makes 2 loaves. 3 1/2 cups flour 1 tsp. baking powder 1 tsp. salt 2 T. caraway seeds 1/4 cup unsalted butter, cut in cubes  2 cups golden raisins 1 1/2 cups buttermilk 1 large egg 1 1/2 tsp. baking soda 3 T. melted butter Directions Preheat oven to 375 degrees. In a food processor combine flour, baking powder, salt and caraway seeds; pulse until combined. Add butter and pulse until dispersed evenly throughout flour mixture. Transfer mixture to a large bowl and stir in the golden raisins.   In 2 cup liquid measuring cup, combine the buttermilk, egg and baking soda; whisk until combined. Add liquid mixture to flour/raisin mixture. Dough will be very sticky.   Flour a board liberally. Divide dough in half and form into two rounded mound-type loaves, adding just enough flour to prevent sticking. Place bread mounds on parchment-lined baking sheet. Bake for 30 to 40 minutes or until lightly golden. Remove bread to a cooling rack and brush with melted butter. Serve warm or at room temperature.

Frikadellen

 

Frikadellen translated in German means "in between".

For centuries people in Germany and beyond have been enjoying frikadellen. Something between meatballs and hamburgers, this delicacy first rose to prominence in Germany during the 1700s. They are not only eaten in Germany, but also in Poland and throughout Scandinavia.

These meat patties can be eaten like burgers on rolls or like meatballs, usually served with potato salad or a cabbage dish. The flavorful and versatile frikadellen is traditionally also eaten cold on picnics, owing 
to their convenient shape and size for sandwiches.
Ingredients:
1 medium yellow onion, finely chopped
3 slices stale bread
1/4 cup milk
1 clove garlic, minced
1/2 pound ground beef (80% lean recommended)
1/2 pound ground pork
1 egg
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon prepared dijon mustard
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground coriander
4 tablespoons olive oil, divided
1 tablespoon butter

Directions:

Warm milk for 30 seconds in the microwave. Tear bread into small pieces and then pour the warm milk over them. Allow bread to absorb the milk for 10 minutes and then squeeze out as much of the excess liquid as possible. Discard the milk from this process.

Heat 1 tablespoon of oil in a pan and sauté onion pieces until they become translucent. Add garlic and cook one minute more. Remove from heat.

Place onions and garlic in a bowl along with bread, beef, pork, egg, parsley, salt, pepper, yellow mustard, oregano, paprika, ginger, mace, and coriander and stir.

1. Knead mixture until completely blended. Divide into 4 equal parts and shape into balls. Then slightly flatten the frikadellen into patties. Chill patties for 30 minutes.



2. Heat remaining oil and butter in pan over medium-high heat. Fry frikadellen until brown on each side, then reduce heat and cook until internal temperature of at least 160˚ is reached. Total cook time should be about 10 minutes for each side.

Butter Swim Biscuits

Butter Swim Biscuits

 Do give these a try when you want something warm on these colder rainy winter nights this week!  Makes 9.

Ingredients:

2 1/2 cups all-purpose flour

1 T. sugar

4 tsp. baking powder

2 tsp. kosher salt (I used 1 ½ tsp. but 2 would work as well, not less)

2 cups buttermilk

1 stick (8 T.) unsalted butter, melted, plus more for serving

2 T. honey

Flaky sea salt, for serving

Jam, for serving

Directions: 

Preheat the oven to 450 degrees. Combine the flour, sugar, baking powder and kosher salt in a large bowl and whisk together. Pour in the buttermilk and use a wooden spoon to stir into a thick dough without overworking it -- some dry spots are ok.

Pour the melted butter into an 8-by-8-inch baking pan. (I found that some of the butter worked its way up and out of the pan so I suggest you set this on a baking sheet or line the bottom of your oven with foil.)  Scrape the dough into the pan and spread to the edges. Use a butter knife to slice the dough into 9 equal squares. Bake for 22 to 25 minutes until golden brown on top and a toothpick inserted in the center comes out clean.

Remove from the oven and drizzle the honey over the top. Sprinkle with flaky salt and let cool in the pan for at least 10 minutes before slicing and serving with butter and jam.

La Madeleine's Tomato Soup

 

La Madeleine's Tomato Soup

In 1983 patrick Esquerre sat on the sidewalk in front of what would be the first La Madeleine Restaurant & Bakery and Restaurant in Dallas Texas.  Patrick called his mother Monique living in France for her guidance.  Today there are 86 restaurants and bakeries with a guaranteed wait to be seated but worth the wait. A bowl of their signature soup will explain it all..

Ingredients:
4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable or part chicken stock)
12 -14 basil leaves, washed fresh
1 cup heavy cream* (1/2 & 1/2 suggested to decrease fats)
1⁄4 lb sweet unsalted butter
salt
1⁄4 teaspoon cracked black pepper
lemon juice (optional)

Directions                                                                                           Combine tomatoes, juice/and or stock in saucepan.  Simmer 30 minutes.

Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). 

Return to saucepan and add cream and butter, while stirring, over low heat. 

Garnish with basil leaves and serve with your favorite bread.  Serves 8.

Bacon-Ranch Cheesy Pull-Apart Bread

  

Bacon-Ranch Cheesy Pull-Apart Bread

Transform Pillsbury biscuits into cheesy, bacon-flecked pull-aparts with just five ingredients and 15 minutes prep.
Ingredients
1 can (16.3 oz) refrigerated Pillsbury Grands! Southern Homestyle
   Original Biscuits (8 count)
5 tablespoons butter, melted
2 tablespoons ranch dressing seasoning mix
1 cup shredded mozzarella cheese (4 oz)
1/2 cup chopped cooked bacon

Directions:

Heat oven to 350*F

Spray a 9" deep dish pie plate with cooking spray.  Set aside.

Separate 1 can (16 oz.)  Pillsbury Grands TM Souyhern Homestyle into eight biscuits each cut into quarters.  Place biscuit quarters in a medium bowl.

Pour 5 tablespoons melted butter over biscuits. Stir to coat. Add 2 tablespoons ranch dressing and seasoning mix, 1 cup shredded mozzarella cheese (4 oz) and 1/2 cup chopped cooked bacon. Gently stir to coat biscuits. Pour into pie plate; arrange in one even layer.

Bake 20 to 25 minutes until biscuits are golden brown and cooked through.  Serve warn.

Tips from the Pillsbury Kitchens
Tip 1  Replace mozzarella cheese with Cheddar for a different flavor!
Tip 2  Serve with marinara sauce and ranch dressing.