1 cup Swiss cheese
1/4 cup squeezed frozen spinach
1/2 c melted butter
3/4 c bisquick
3 eggs
1 1/2 c milk
1/4 c onion
1/2 c bacon
Blend in blender
350 45 min
Sunday, December 4, 2016
ICaramelized-Honey Brûlée
Ingredients
SERVINGS: 8
* ¾ cup honey
* 1 vanilla bean, split lengthwise
* 3 cups heavy cream
* 1 cup whole milk
* ¾ teaspoon kosher salt
* 8 large egg yolks
* 3 tablespoons sugar
* Eight 6-oz. ramekins
* A kitchen torch
Preparation
* Preheat oven to 300°. Place honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don’t worry, this is what you’re going for!) and bubbling begins to slow, 5–8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.
* Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.
* Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.
* Bake until edges of custards are set but centers still jiggle slightly, 65–75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.
* Just before serving, sprinkle custards evenly with sugar and heat with torch until sugar is melted and caramelized to a deep amber color.
Brew Day
The Frenzys Left Coast Pale Ale Extract Kit.
Started 3 Gallon CGSpring Water in kettle with 8 oz Crystal 15 L and 12 oz Crystal 60 L steeping grains. Set timer for 30 mins and droppedk in probe. Water hit 170 at about 27 mins so turned off and let it steep for another 3-5 mins.
Removed grains and brought to a rolling boil, took about 13 minutes. Turned off water and added Ultralight extract, and returned to boil.
Dropped in 1 oz of Amarillo Hops and set the timer for 60 minutes.
At 15 mins left added 1 oz Amarillo
At 5 mins left added whirfloc
At 1 minute left added 1 oz Amarillo Aroma hops.
Began cooling in sink filled w/ice water at 4:30-5:10. Put sanitized lid on with sanitized mixing spoon resting inside. Stirred and swirled boil pot around to chill to 72 degrees and then transferred to plastic carboy sanitized with star San. Added 2 more gallons CG Spring water and 3/4-1 gallon of filtered fridge water to bring back to 5 gallons.
Pitched yeast at about 70 degrees and gave a good shake.
Put sanitized stopped and 3 piece airlock on, wrapped with a towel and put in 71 degree room. It's about 5:30pm
Target OG -- 1.050-1.055 Actual 1.053
Est. SRM -- 11-14
Est. IBU's -- 50-55
Est. ABV % -- 5-5.5
Yeast: WLP001 California Ale
$2.49 steeping grains
$5.62 hops
$ .26 Whirlfloc
$21.99 ultralight extract
4 ioz cane sugar
---------
=$30.36
Started 3 Gallon CGSpring Water in kettle with 8 oz Crystal 15 L and 12 oz Crystal 60 L steeping grains. Set timer for 30 mins and droppedk in probe. Water hit 170 at about 27 mins so turned off and let it steep for another 3-5 mins.
Removed grains and brought to a rolling boil, took about 13 minutes. Turned off water and added Ultralight extract, and returned to boil.
Dropped in 1 oz of Amarillo Hops and set the timer for 60 minutes.
At 15 mins left added 1 oz Amarillo
At 5 mins left added whirfloc
At 1 minute left added 1 oz Amarillo Aroma hops.
Began cooling in sink filled w/ice water at 4:30-5:10. Put sanitized lid on with sanitized mixing spoon resting inside. Stirred and swirled boil pot around to chill to 72 degrees and then transferred to plastic carboy sanitized with star San. Added 2 more gallons CG Spring water and 3/4-1 gallon of filtered fridge water to bring back to 5 gallons.
Pitched yeast at about 70 degrees and gave a good shake.
Put sanitized stopped and 3 piece airlock on, wrapped with a towel and put in 71 degree room. It's about 5:30pm
Target OG -- 1.050-1.055 Actual 1.053
Est. SRM -- 11-14
Est. IBU's -- 50-55
Est. ABV % -- 5-5.5
Yeast: WLP001 California Ale
$2.49 steeping grains
$5.62 hops
$ .26 Whirlfloc
$21.99 ultralight extract
4 ioz cane sugar
---------
=$30.36
Saturday, December 3, 2016
Friday, December 2, 2016
Brian's Sweet and Spicy Nuts
Just in time for Christmas...
Ingredients 1 large egg white 2 cups unsalted pecan halves 2 cups unsalted roasted cashews 1/2 cup sugar 1 tablespoon ground cumin 3/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon Kosher salt
Directions
Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.
Ingredients 1 large egg white 2 cups unsalted pecan halves 2 cups unsalted roasted cashews 1/2 cup sugar 1 tablespoon ground cumin 3/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon Kosher salt
Directions
Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.
Hollandaise Sauce
1 tablespoon lemon juice
Three egg yolks
One quarter stick butter cubed
Three quarters stick butter melted
Salt pepper cayenne pepper and tarragon to taste
Squeeze 1 tablespoon lemon juice into a metal mixing bowl whisk egg yolks and begin heating over Simmering pot of water. As a yolks warm add in the quarter cubed butter. Once sauce begins to stiffen slowly add melted butter ice cream incorporating as you mix. Finish by seasoning with salt pepper cayenne pepper and tarragon to taste.
Three egg yolks
One quarter stick butter cubed
Three quarters stick butter melted
Salt pepper cayenne pepper and tarragon to taste
Squeeze 1 tablespoon lemon juice into a metal mixing bowl whisk egg yolks and begin heating over Simmering pot of water. As a yolks warm add in the quarter cubed butter. Once sauce begins to stiffen slowly add melted butter ice cream incorporating as you mix. Finish by seasoning with salt pepper cayenne pepper and tarragon to taste.
The Workhorse Loaf: Simple Crusty White Bread
This all-purpose bread recipe produces a crusty plain white loaf that's classic and delicious. The quantities given here yield two crusty hearth loaves with an open crumb, and is a great starting point for learning to bake bread at home.
INGREDIENTS
* 1000 grams all-purpose flour, plus more for dusting
* 700 grams room-temperature water, divided if using active dry yeast
* 22 grams salt
* 4 grams instant yeast, 5 grams active dry yeast, or 10 grams fresh yeast (see note above)
* Vegetable, canola, or other neutral oil, for greasing
DIRECTIONS
1.
If using instant or fresh yeast, combine flour and all of the water in a stand mixer fitted with the dough hook. If using active dry yeast, combine flour with 650 grams water and combine yeast with 50 grams warm water; let yeast stand until foamy. Mix flour and water at low speed until they are fully incorporated and form a uniform dough. Alternatively, combine flour and water in a mixing bowl and mix using a dough spatula until dough forms. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for at least 15 minutes and up to 1 hour.
2.
Add salt, along with either the instant yeast, fresh yeast, or the active-dry yeast solution, and mix at low speed or by hand until salt and yeast are fully incorporated and dough is smooth.
3.
Turn stand mixer up to medium-high speed and mix until the dough feels elastic and bounces partway back when indented with your thumb, about 3-5 minutes. If mixing by hand, skip this step.
4.
Working with oiled hands, gently transfer dough, being careful not to tear its surface, to a lightly oiled mixing bowl and cover with plastic wrap. Let dough stand at room temperature for 30 minutes. Uncover dough and fold it in half, being careful not to compress it too much. Re-cover with plastic wrap and let stand until dough has increased in volume by half, about 1 hour 30 minutes longer.
5.
Transfer dough in one piece to a lightly floured work surface. Using a bench knife, divide dough in half and shape each portion into a ball. Dust the tops of the dough balls with flour, cover with a towel, and let rest for 15 minutes.
6.
Shape the dough into rounds once again, folding the dough under itself to create a smooth surface with a seam on the bottom. Let dough rest on the work surface, seam-side down, for 5 minutes. Transfer each dough ball, seam-side up, to a bowl or basket lined with a lightly floured linen cloth or plain, not-fuzzy kitchen towel. Refrigerate dough balls or store in a cool place until dough has nearly doubled in size, about 1 hour to 1 hour 30 minutes.
7.
Meanwhile, set a Dutch oven on the oven's bottom rack and preheat oven to 500°F (if your oven has a convection setting, do not use it).
8.
Remove 1 loaf from the refrigerator and gently turn it out, seam-side down, into the preheated Dutch oven. With a razor or paring knife, score the full surface of the dough with 2 parallel lines roughly 3 inches apart. With a spray bottle filled with water, lightly spritz the surface of the dough. Cover and bake for 15 minutes. Lower oven temperature to 450°F and bake for 15 minutes longer. Uncover and bake until crust is dark brown, about 15 to 20 minutes.
9.
Transfer loaf to a wire rack. Allow to cool for at least 1 hour before slicing. Return Dutch oven to oven, and reheat at 500°F for 10 minutes. Then repeat with the remaining ball of dough.
INGREDIENTS
* 1000 grams all-purpose flour, plus more for dusting
* 700 grams room-temperature water, divided if using active dry yeast
* 22 grams salt
* 4 grams instant yeast, 5 grams active dry yeast, or 10 grams fresh yeast (see note above)
* Vegetable, canola, or other neutral oil, for greasing
DIRECTIONS
1.
If using instant or fresh yeast, combine flour and all of the water in a stand mixer fitted with the dough hook. If using active dry yeast, combine flour with 650 grams water and combine yeast with 50 grams warm water; let yeast stand until foamy. Mix flour and water at low speed until they are fully incorporated and form a uniform dough. Alternatively, combine flour and water in a mixing bowl and mix using a dough spatula until dough forms. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for at least 15 minutes and up to 1 hour.
2.
Add salt, along with either the instant yeast, fresh yeast, or the active-dry yeast solution, and mix at low speed or by hand until salt and yeast are fully incorporated and dough is smooth.
3.
Turn stand mixer up to medium-high speed and mix until the dough feels elastic and bounces partway back when indented with your thumb, about 3-5 minutes. If mixing by hand, skip this step.
4.
Working with oiled hands, gently transfer dough, being careful not to tear its surface, to a lightly oiled mixing bowl and cover with plastic wrap. Let dough stand at room temperature for 30 minutes. Uncover dough and fold it in half, being careful not to compress it too much. Re-cover with plastic wrap and let stand until dough has increased in volume by half, about 1 hour 30 minutes longer.
5.
Transfer dough in one piece to a lightly floured work surface. Using a bench knife, divide dough in half and shape each portion into a ball. Dust the tops of the dough balls with flour, cover with a towel, and let rest for 15 minutes.
6.
Shape the dough into rounds once again, folding the dough under itself to create a smooth surface with a seam on the bottom. Let dough rest on the work surface, seam-side down, for 5 minutes. Transfer each dough ball, seam-side up, to a bowl or basket lined with a lightly floured linen cloth or plain, not-fuzzy kitchen towel. Refrigerate dough balls or store in a cool place until dough has nearly doubled in size, about 1 hour to 1 hour 30 minutes.
7.
Meanwhile, set a Dutch oven on the oven's bottom rack and preheat oven to 500°F (if your oven has a convection setting, do not use it).
8.
Remove 1 loaf from the refrigerator and gently turn it out, seam-side down, into the preheated Dutch oven. With a razor or paring knife, score the full surface of the dough with 2 parallel lines roughly 3 inches apart. With a spray bottle filled with water, lightly spritz the surface of the dough. Cover and bake for 15 minutes. Lower oven temperature to 450°F and bake for 15 minutes longer. Uncover and bake until crust is dark brown, about 15 to 20 minutes.
9.
Transfer loaf to a wire rack. Allow to cool for at least 1 hour before slicing. Return Dutch oven to oven, and reheat at 500°F for 10 minutes. Then repeat with the remaining ball of dough.
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