Cooking is a passion and when I have the time I enjoy creating in the kitchen. My recipes are at times healthy, at times decadent, usually derived from some celebrity cooking show or recipe website I frequent. These are my success stories.
It’s so cold ice is making art out of my windows http://instagram.com/p/i3mlkPgLbh/ (feel free to follow me on instagram!), so I figured it was the perfect day for some slow cooking.
About 18 years ago I bought Stop & Shop’s Apron cookbook and found a good base recipe for slow cooked pot roast. A few adaptions later and it’s been a family hit every since. I don’t have the cookbook anymore to show the original recipe but here is how I make it. Continue reading French Onion Pot Roast
So after making the cinnamon rolls I still had most of the buttermilk left and needed to find another recipe. Alton Brown’s Southern Biscuits fit the bill.
Still have some buttermilk left over though…so stay tuned.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yields: 1 dozen
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled Continue reading Buttermilk Biscuits
I tried Alton Brown’s recipe for overnight cinnamon rolls to bring with me on Christmas morning and they were a big hit. And stay tuned as I had to find uses for the buttermilk I had left over.
Prep Time:45 min
Inactive Prep Time:10 hr 30 min
Cook Time:30 min
Serves: 12 rolls
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
4 cups all-purpose flour plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling: Continue reading Overnight Cinnamon Rolls
Since I don’t like pies I had to find some alternative so I could justify convincing my family to go apple picking this year. Then I remembered a few years ago someone made me an apple cake made from a Pampered Chef cake mix and some chopped apples that I really enjoyed.
The recipe below is a bastardization of several recipes I found on the internet, and I’ve decided not to credit any one source as I took a bit from here, there and put my own spin everywhere. Continue reading Apple Cake
I made this twice before I posted it, just to be sure it wasn’t a one hit wonder.
4 beefy slicing tomatoes (not too soft) quartered
(2nd time I used 6 smaller tomatoes on the vine, just as good)
1 white onion peeled and quartered
2 gloves garlic peeled
1 jalapeno whole
Cilantro (I used the leaves of one small fresh bunch)
2 capfuls of White Vinegar
Salt & Pepper to taste
1/2 teaspoon sugar
Toss the quartered tomatoes and onions with the whole peeled garlic and whole jalapeno in a shallow roasting pan with olive oil, salt and pepper. Roast for 30 minutes at 400 degrees.
Let cool, set the jalapeno aside(1) and put the rest in the food processor. Add to the food processor the white vinegar, a little more olive oil (1 turn), the cilantro leaves, salt & pepper to taste, and a 1/2 teaspoon of sugar. Pulse until it’s your desired consistency. Depending on how juicy your tomatoes are this can become soupy fast, so if you like chunky salsa you’ll have to watch this closely.
(1) Working with the jalapeno: The first time I left the jalapeno out of the food processor entirely and there was enough of a kick from roasting them all together to give it the standard “mild” flavor. The second time I used about a quarter of the jalapeno without the seeds. Provided a nice little kick for me…for my husband he’d have been happy if I threw the whole thing in. Adjust the amount you use to your heat level.
Ok I admit to not letting it “cool” that much and used it warm on tacos, then the next day cold with chips and guacamole.