sarah: (defiler)
[personal profile] sarah
1 butternut squash
1 Tbsp butter
2 Tbsp maple syrup
salt & pepper

Preheat the over to 400 F. Line a baking sheet with aluminum foil, and lightly coat with cooking spray.

Halve the squash lengthwise, scooping out the strings and seeds with a spoon. Place cut side down and bake for 45-55 min (until a skewer goes through easily).

Meanwhile, melt butter in a small pot or pan, and stir in maple syrup, salt, and pepper. Turn off the heat.

When squash is done, turn over so the cut sides are facing up, and spoon on the butter/syrup mixture. Return to the oven for about 5 minutes, to set the glaze.

from Jack Bishop's Vegetables Every Day




Photo also includes our chicken francese.
sarah: (Default)
[personal profile] sarah
Red curry sauce:
1/2 c. coconut milk
2 Tbsp soy sauce
2 Tbps minced fresh cilantro or basil
2 tsp Thai red curry paste

2 Tbsp roasted peanut oil
1 medium head of cauliflower, trimmed, cored, and cut into florets
1 medium onion, chopped
1 lb spinach, stems removed, washed, shaken dry, and chopped
salt to taste

0. If serving over rice, get your rice cooker set up and going now.

1. Combine the coconut milk, soy sauce, cilantro, and curry paste in a small bowl and set aside. Chop your veggies.

everything ready to go

2. Heat most of the oil in a large skillet over medium-high heat until almost smoking. Add the cauliflower and stir-fry until lightly browned, about 4 mins.

stir fry the cauliflower

3. Push the cauliflower aside and place the onion in the center, Drizzle the remaining oil over the onion and cook until translucent, about 1 min. Add the red curry sauce, toss well to coat, and cover. Cook until the cauliflower is tender (about 3 mins).

sautee the onions

add the red curry sauce

4. Remove the cover, add spinach, and stir. Cover and cook, stirring once, until the spinach has wilted (about 2-3 minutes). Adjust seasonings and serve immediately.

wilt the spinach

curried cauliflower & spinach

from Jack Bishop's Vegetables Every Day
sarah: (defiler)
[personal profile] sarah
20 medium radishes, trimmed (about 1 lb)
1.5 Tbsp roasted peanut oil
4 tsp soy sauce
2 medium scallions, sliced thin
1 tsp sesame seeds, toasted in a dry skillet until golden brown

Preheat oven to 425 degrees.

Halve the radishes lengthwise from stem to root. Toss with the peanut oil and spread out on a baking sheet. Roast, turning once or twice, for about 25 minutes. The radishes will be tender and lightly browned.

Remove from oven (but don't turn it off!) and drizzle with soy sauce and sprinkle on the scallions. Toss well and roast for an additional 5 minutes.

Transfer to serving bowl and sprinkle with sesame seeds.

from Jack Bishop's Vegetables Every Day
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
1/4 cup warm water (about 110*)
1 package active dry yeast
2 Tablespoons sugar
2 cups warm milk (about 110*)
2 Tablespoons oil
2 teaspoons salt
6 to 6 1/2 cups all-purpose flour

Pour water into a measuring cup; add yeast and 1 Tablespoon of the sugar and stir until dissolved. Let it stand in a warm place (80*) until light-colored and bubbly with a froth on top.

Pour the milk into a large bowl, and stir in oil, salt, the remaining 1T sugar, and the yeast mixture. Sprinkle in 3 cups of the flour, one cup at a time, stirring until the flour is evenly wet. Add 4th cup of flour, and, with a wooden spoon, beat until the dough is smooth and elastic. (It'll take you about 5m, and your biceps will hate you. Rest when you get tired.) Mix the 5th cup of flour in and beat some more until the dough is stiff enough to pull up on the wooden spoon.

Measure out the sixth cup of flour. Sprinkle about 3/4ths of it out onto a large cutting board/wooden board/corner of your counter or table that you've cleaned thoroughly. Sprinkle a handful of the remaining flour over the dough and begin to knead it.

(To knead, reach over the ball of dough and grab the edge farthest from you; pull it towards you, but not firmly enough to tear the surface, and fold the dough in half. With the heel of your palm, gently roll the ball away from you to seal the fold and to roll it back into a ball and then flatten it out again. Then turn it a quarter turn and repeat, over and over and over again.)

You'll want to knead the bread for at least five minutes, but the longer you spend kneading it, the lighter the bread will be; sometimes I'll spend as much as 20m. Once you're done, take a clean and dry large bowl, spray the bottom with Pam or other cooking spray, and put the dough in it. Then turn the dough over, so what was the bottom is now the top (that way, the top of the dough is lightly greased too). Cover with a damp kitchen towel and let it rise in a warm place (at least 80* but no more than about 110*). (What I often do is turn the oven on to warm for about 5m, then turn it off and leave the door cracked open for 5m, then put the dough bowl into it.)

Let rise for 45m-90m. It'll roughly double in size. You know it's ready when you can stab it with two stiff fingers and the dough huffs a little and the shape of your fingers stay. Once it's ready, punch it down with your fist (this is so therapeutic) until it's roughly its original size again, then turn it out onto a lightly floured board again. Knead it again, though you don't have to knead it for more than a few minutes.

(At this point, if you want a lighter loaf, repeat the rising and punching down process; one afternoon when I had nothing better to do, I let the dough rise three times, but that didn't really do anything except waste time. Two is enough.)

Once you've kneaded the dough again, shape it into a smooth oval. With a sharp knife, divide it in half. Form each half into a loaf by gently pulling the top surface to the underside to make the top smooth. Turn each loaf over and pinch the seam down the center, then turn the ends of the loaf under and pinch to seal them.

Put each shaped loaf, seam side down, in a greased and lightly floured 9x5 loaf pan. Cover with a damp towel, and let rise in a warm place until the loaf comes to just the top of the pan (again, usually about 45m).

Bake in a 375* oven (350* for glass pans) for 35 to 45 minutes or until loaves are nicely browned and sound hollow when tapped. Remove from oven. Let loaves cool in pans on a wire rack for 10m, then turn loaves onto rack to cool completely.
sarah: (whip it)
[personal profile] sarah
butter
sugar
1 c. raspberries
kirsch or fruit liqueur
3 eggs
salt
cream of tartar (opt)
powdered sugar (opt)

Preheat oven to 375°F (350° if you've got my oven). Prepare a 1 quart / 1 liter soufflé bowl by buttering the inside and then coating it with sugar. [I used four ramekins.]

Rinse and dry the fruit. Reserve about ½ cup—a small handful—of the fruit for placing on top of the cooked soufflé.

Make a zabaione: whisk 3 egg yolks with ¼ cup (50g) sugar over low heat and add ¼ cup (50g) of kirsch—cherry-flavored brandy. [I used pomegranate liqueur.] Save the egg whites for whisking. After adding the kirsch, add the raspberries and stir, thoroughly mashing it in. You don’t need to actually cook the egg yolks until they set; you’re just looking to stir and whisk them until you have a frothy, warm, soft foam. Set aside while preparing the egg whites.

Whisk the egg whites to soft peak stage, adding a pinch of salt for taste. [Whip for longer than you think. Add a pinch of cream of tartar if you need a hand with the whipping.] Fold the egg whites into the fruit base and transfer the mixture to the soufflé bowl. Bake in an oven until it has risen and the top is browned, about 15 to 20 minutes. Remove and place the soufflé dish on a wooden cutting board. Dust with powdered sugar, place the reserved fruit on top, and serve at once.

via Cooking for Geeks
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
* 3 1/4 cups polenta
* 1 1/2 cups freshly ground Parmesan cheese
* 7 Tbsp butter
* Salt and pepper to taste

Bring 6 1/4 cups water to boil in a large pan. Reduce heat to simmer; slowly add the polenta, stirring constantly, and simmer for about five minutes. (It will gloop at you. A lot.) Once the mixture has thickened and is starting to pull away from the edges of the pot when you're stirring it, remove from heat, add the butter and the cheese, and stir well until both the butter and cheese are melted and the mixture is smooth. Add salt and pepper to taste. (I usually do about 1/2Tbsp of both, I'd say?)

Spread out onto a cutting board slab and shape into a rectangle. (It should be about 3/4ths of an inch thick or so.) Allow it to cool for at least 30 minutes until it firms up.

Preheat the oven to 400 degrees F and lightly but thoroughly oil two or three baking sheets with olive oil (using your fingers, a pastry brush, or a piece of paper towel). Cut into sticks about the width and length of your middle finger. Arrange on the baking sheets. Bake for 40-50 minutes, turning occasionally (yes, they probably will try to fall apart when you turn them over), until golden brown and crisp. Serve with your choice of dipping sauce.

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