Brown Butter Honey Ice Cream in Milk Toast Bowls

Japenese Milk Bread Bowl with Brown Butter Ice Cream
This recipe is insane.  What’s more insane than each component is the sum of its parts.  Matt saw a recipe for Japanese Brick Toast a few weeks ago and I had seen a similar recipe on Pinterest that looked downright heavenly.  He said in Japan they put ice cream with buttery toasted sweet bread as a dessert (…which is doubtful – I’ve seen Japanese people.  They don’t look like they eat ice cream in bread bowls).  Why has no one thought of doing a bread bowl for ICE CREAM?!  It’s genius.  The bread soaks up the melted ice cream and you’re left with this spongy cake-like texture when you get to eating the bread part.  This dessert demands to be shared.  Because if you don’t share it, you’ll feel like a dadgum glutton.  I mean, LOOK at that thing!

For the ice cream, we look no further than Jenni’s Splendid Ice Creams.  I posted about her Brown Butter Almond Brittle ice cream last year.  I’m a broken record when it comes to browned butter.  I can’t help it.  We began making ice cream out of her book about four years ago and haven’t even wasted our time with a different method.  She’s perfected the texture of homemade ice cream, in my opinion.  So for this recipe, I used her browned butter ice cream base and added honey and vanilla bean paste.  It was perfect in our little ice cream bowl.  The bread deserves a post of its own and don’t you worry – we’ll blog about it, soon.  Matt loves it too much and loved the process too much to only make it once.  He can’t wait to try it, again.  For now, enjoy a truly amazing bowl of browned butter ice cream:

Milk Toast with Brown Butter Ice Cream, Bananas and Honey

Browned Butter and Honey Ice Cream

for the base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1.5 oz (3 tbs) softened cream cheese
1/8 tsp fine sea salt (I use kosher)
3/4 lb unsalted butter
1 1/4 cups heavy cream
2/3 cup sugar
2 tbs light corn syrup
1 tbs vanilla bean paste

Raw honey to fold into the ice cream

 

Mix about 2 tbs of the milk with the cornstarch in a small bowl to make a smooth slurry.  Whisk the cream cheese and salt in a large bowl until smooth.  Fill a large bowl with ice and water.

Melt the butter over medium heat in a 4 quart saucepan.  Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown (not black!).  Remove from the heat and let stand until the butter solids settle to the bottom of the pan, about 5 minutes.

Pour the clear butter oil into a storage container (once it solidifies you can use it as you normally would for cooking so it’s not a waste!) As you get closer to the butter solids in the bottom of the pan, use a teaspoon to remove as much liquid butter as you can.  You should have about 1 tablespoon of brown butter solids and a little bit of melted fat in the bottom of the pan (it’s impossible to remove all the fat).

Add the remaining milk, cream, sugar, vanilla bean paste and corn syrup to the butter solids, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry (you’ll need to stir it up again as it will settle and solidify some).  Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula or whisk, until slightly thickened, about 1 minute.  Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy.  Pack the ice cream into a storage container, folding in drizzles of raw honey as you go.  Press a sheet of parchment directly against the surface of the ice cream (this is important to avoid freezer burn and maintain a good consistency) and seal with an airtight lid.  Freeze until firm, at least 4 hours.

Layer ice cream with sliced bananas and serve in boring porcelain bowls, or sweet bread bowls.  It’s up to you.  🙂  (recipe for bread bowls coming soon!)

 

Chicken and Waffles with Molasses Butter

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Easter Sunday was a bit low-key for us this year.  I had a wedding to shoot on Saturday so we couldn’t go out of town to be with family and we didn’t have time to prepare the feast we normally do.  We typically like to have brunch-type foods when we know it’s going to be just us because breakfast is usually easy to throw together in less than an hour after church and, well, who doesn’t like breakfast for lunch?!

A few months ago I ran across a wonderful yeast waffle recipe that you mix up the night before and let it sit out on your counter to get all bubbly.  Sounds strange, but it imparts such an amazing sourdough, yeasty flavor to the waffles which helps balance the pure sugar you typically use to drown the waffle.  Matt and I have had a slight obsession with the Southern dish of chicken and waffles and every where we go where it’s on the menu, we always feel the dish falls a little short of the expectations in our mind.  The chicken should be juicy, super crispy, salty and flavorful on its own and the waffle shouldn’t be too heavy – it should be light, airy and buttery with just enough sweetness to give that perfect balance of flavors.  A lot of waffles are too heavy, too bland, too sweet or the chicken is an after-thought – dry or not seasoned.  So, taking matters into our own hands, we used the amazing recipe for Korean fried chicken that we did at the Super Bowl and paired it with a yeast waffle recipe and the combination was juuuuuust right.
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I added my own sentimental flair to the dish.  Growing up, I distinctly remember at family gatherings, often at Sunday lunches, my Pappaw would request molasses and then he’d take a large chunk of soft butter and whip the two together into a smooth paste for his biscuits.  I thought it was odd, but as far back as I can remember, there has never been a food strange enough that I wouldn’t try it.  I immediately began to imitate his method and loved the tangy sweetness of the molasses butter on my biscuits, too.

This Sunday as I was thinking about Easter and family, I had my Pappaw on my mind because just a few days ago, he underwent extremely intense cancer surgery and was, up until yesterday, still in pretty critical condition in ICU.  I thought about our family get-togethers when I was young and Pappaw’s love of biscuits, molasses and black coffee and thought for our brunch, what better accompaniment to our waffles, which beg for that salty/sweet balance, than his molasses butter?  It was an amazing addition to the waffles and it may be my new favorite topping instead of maple syrup.  Matt wasn’t convinced, but then again, he doesn’t have the memory to go along with it.  And food is so much more than just ingredients on a plate.  If you have a story or a face or a memory of light streaming in from the window across a little dinette set in your grandparents’ kitchen as you slather biscuits with creamy molasses, it’s bound to become your new favorite thing. 🙂

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Korean Fried Chicken Strips

Kosher salt
3/4 cups corn starch
1 teaspoon baking powder
2 pounds chicken strip tenders
2 quarts peanut oil or vegetable shortening
1/2 cup all-purpose flour
1/2 cup cold water
1/2 cup vodka

Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a large bowl and whisk until homogeneous. Add chicken strips and toss until every surface is coated. Transfer chicken to a wire rack set in a rimmed baking sheet, shaking vigorously as you go to get rid if excess coating. Transfer to refrigerator and let rest, uncovered, for at least 15 minutes and up to overnight.

When ready to fry, preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.  We used a wok on the stove.

Combine remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt in a large bowl and whisk until homogeneous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

Add half of the chicken strips to the batter. Working one at a time, lift one strip and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Carefully lower chicken into hot oil. Repeat with remaining strips in the first batch. Fry, using a metal spider or slotted spatula to rotate and agitate strips as they cook until evenly golden brown and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate and season immediately with kosher salt. Keep warm in a 175F oven while you fry the remaining chicken.

Yeast Waffles*

1 3/4 cups whole milk, at room temperature
1/2 cup unsalted butter, melted, plus more melted butter for the waffle iron
2 1/2 cups sifted all-purpose flour
1 tablespoon active dry yeast (from 2 envelopes)
2 large eggs, at room temperature
2 teaspoons agave nectar or honey
1 teaspoon salt

In a large bowl, combine the milk, 1/2 cup melted butter, flour, yeast, eggs, agave and salt and whisk until smooth. Cover with plastic wrap and let stand until the batter is very puffy, about 2 hours at room temperature (or refrigerate overnight, which is what we did since we wouldn’t be using it first thing in the morning).

Preheat the oven to 250°. Preheat a waffle iron and brush it with melted butter. Gently stir the batter to deflate it. For each batch, fill the waffle iron about two-thirds full (the batter will spread and rise); brush the waffle iron with melted butter as needed.

Cook the waffles until golden crisp.  Keep the waffles directly on your oven racks to keep warm and crispy until you’re done cooking them.  I find that using a traditional sized waffle iron works best than a Belgian waffle maker because sometimes the Belgian waffle irons are too deep for the batter to rise into every crevice. Also, from the two different yeast waffle recipes we’ve tried, I prefer cooking them from room temp if you leave the batter out on your counter, as opposed to keeping it in the fridge.  The batter seems lighter at room temp than cold, so you may want to test that out for yourself.  Both are delicious, but I felt the batter at room temp was thinner and more of that super crisp, light texture I wanted.

*from Food and Wine magazine but I think I prefer the recipe from Smitten Kitchen better.  They’re almost the same, but she uses a little less flour.

Molasses Butter

Dark Molasses
Unsalted Butter – room temp

Use equal parts butter and molasses and whip together until completely mixed.  Spread on waffles before topping with chicken strips.  I added a drizzle of maple syrup on the chicken and then salted it to make the salt stick better.

The Ultimate Dark Chocolate Brownies

The Ultimate Brownie
Just look at them.  Super dense.  Fudgy.  Chewy.  Crisp around the very edges and topped with a square of caramel chocolate so it oozes out when it’s cut.  Simply put: the best brownies you will ever eat.

The Bread Man made these a few years ago when we decided to host a Brownie Battle and invite about 20 of our friends to all bring brownies to taste test and enter into the competition for the Golden Whisk.  Yes, there was a golden whisk trophy.  We are serious about our food battles.  Matt baked these brownies and topped his with dark chocolate toffee bars, which is his favorite combination.  They tied up with another contender for Best Traditional Brownie out of about 20 pans of brownies!  When I went to make them last week, I bought Ghiradelli bars – the individually wrapped ones.  And I bought sea salt caramel (as seen pictured) and sea salt soiree with almonds to place on top of the batter.  Check it out, sinking down into the glossy batter…
Ultimate Brownies
This recipe is super simple and I nearly have it memorized.  We’ve adapted it from a stunning UK recipe and put it in slightly easier steps and terms for everyone.  I hope you make these soon.  If for nothing else than to cry with happiness.  It’ll happen.  And be creative with the type of chocolate bars you put on top!  There’s so many to choose from!  I thought if I were in the mood, a dark chocolate mint bar on top would be good.  Or dark chocolate and strawberry!  The fun thing about going with the individually wrapped bars is that it’s instant perfect portioning for cutting!  Have fun and let me know how you like them!

The Ultimate Dark Chocolate Brownie

The Ultimate Dark Chocolate Brownies
makes about 16 depending on how to slice it 😉

8 oz unsalted butter
8 oz dark chocolate chips (I use Ghiradelli 60%)
10 oz superfine sugar (I used Baker’s Sugar)
2 tsp vanilla extract
4 eggs
pinch of salt
5 oz cake flour
Your favorite chocolate bars for topping (I used these two kinds)

Preheat your oven to 400F.

In a double boiler (or a medium saucepan over low heat filled a couple inches up with water with a big heatproof glass bowl setting on top) melt the butter and chocolate together and stir with a rubber spatula until completely incorporated.  Gently stream in the sugar and whisk constantly until fully incorporated and smooth.  Whisk in the vanilla.  In a separate bowl, crack your eggs and lightly whip them up with a pinch of salt.  Take the bowl off the double boiler (if you haven’t already) and whisk in the eggs until smooth and then add the flour in two batches, stirring well to smooth out as many lumps as possible.

Line a 9×13″ pan with foil and spray with cooking spray.  Pour the brownie batter in the pan and smooth out the surface.  Dot the entire surface with chocolate bars and bake for 20 minutes.  It’s not going to look done, but take that sucker OUT and let it cool COMPLETELY before cutting.  Restrain yourself.  Plan ahead.  Gently lift the foil out of the pan and place the sheet of brownies on a cutting board and cut into squares.  Enjoy your life more than you ever have before. You’re welcome.

Double Dark Chocolate Brownies

 

The Amazing Pea Puree

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This recipe is one of the most delicious things we’ve ever made in our kitchen.  I’m serious.  How can a pea puree be that good and be something adults want to eat, instead of just babies?  Because yes, I agree, it looks like baby food.  But let’s be honest with ourselves: any high-end restaurant is selling you baby food under the name “puree” and you LOVE it.  This stuff is creamy and almost like a really soft whipped mashed potato consistency.  I know I’m fighting an uphill battle trying to make this sound appealing, so I’ll stop.  Just make it.  Especially if you want something different in your week night repertoire.  You certainly have some frozen peas in your freezer.  You certainly have a head of garlic.  The only thing you may not have on hand is heavy cream.  This puree has been a simple accompaniment to our meals, the base sauce and flavor for seared scallops (as pictured) and every time Olive basically licks her bowl.  Heck, we all do.  Seriously, it’s that good.  And we have Nigella Lawson and her awesome book, How to Eat to thank for this gem.  In her book, this recipe didn’t even get it’s own title or section, but it was sandwiched in alongside a fish recipe and we felt so lucky to find it.  We’ve made it at least four or five times since!

If you’re looking for a great baby food, toddler-friendly food or high class side dish for a dinner party, this is it!

Pea Puree*
serves 4 as a side dish

2 1/2 cups frozen peas
6 cloves garlic, left whole
4 TBS butter
1/4 cup heavy cream
salt and pepper

In a medium pot, bring salted water to boil with the garlic cloves.  Boil for about 5 minutes and then add the peas.  Boil the peas till they are very tender and then transfer the peas and garlic cloves to a food processor.  Add the butter and a sprinkle of salt and pepper to the peas and garlic and pulse until smooth.  Drizzle in the heavy cream while the processor is running.  Taste to see if it needs more salt and then serve immediately!  Easy peasy!  Har har.

*adapted from How to Eat

Chewy Mexican Chocolate Cookies

Mexican Chocolate Cookies 3
This is one of my most favorite cookie recipes.  I found it a few years ago in a baking issue of Cooking Light magazine.  I’ve made it several times and I always get requests for the recipe.  The original recipe is soft out of the oven but then it hardens up pretty fast and becomes sort of like a short bread or pecan sandy texture.  I love the original, crunchy, good-with-coffee version, but I’m a soft and chewy cookie kinda gal.  So I adapted the recipe a bit to make the cookies more flat and chewy and I LOVED the results!  Crispy along the edges, soft in the middle – with a bite from the pepper and cinnamon!  As you can tell, I’m a fan of the Mexican chocolate flavor and I hope, within my life, to incorporate it into as many baked goods as possible.

Chewy Mexican Chocolate Cookies
I hope you try this recipe out!  If you’d like the cookies to be the original crunchy style, leave out the extra egg and cut back to 4 TBS butter.  But I don’t think you will want that after you taste these 🙂

Chewy Mexican Chocolate Cookies
makes about 30 cookies

5 oz bittersweet chocolate, coarsely chopped (I use Ghirardelli 60% chips and skip the chopping)
3.4 oz AP flour (about 3/4 cup)
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
a few grinds of black pepper
a pinch of cayenne
1 1/4 cups sugar
6 TBS butter, softened
2 eggs
1 tsp vanilla extract

Preheat the oven to 350F. Place the chocolate in a small glass bowl and microwave for one minute, stir and microwave 30 seconds more to fully melt.  Stir with a rubber spatula to full incorporate and ensure it’s all melted and set aside to cool.

Combine the flour, cinnamon, baking powder, salt, cayenne and black pepper and stir well with a whisk.

Combine sugar and softened butter in a large bowl and beat with a mixer or by hand until well blended.  Add the eggs and beat well.  Add the cooled chocolate and vanilla and beat until just blended.  Fold in the flour mixture until fully incorporated.

Drop by level tablespoons 2 inches apart on a baking sheet lined with parchment paper (I’ve tried it without and they will come off a regular sheet pan if you spray it with enough oil.) Bake at 350F for 12 minutes or until cracked on top and almost set.  Let the cookies cool on the pan for a couple minutes and then transfer to a wire rack until cooled completely.  Dust with powdered sugar if desired!

Mexican Chocolate Cookies 2

*recipe adapted from Cooking Light magazine, 2010

Chicken Piccata with Thyme and Mushrooms

Chicken Piccata and Buttered Noodles
This was the first full meal I made on our new gas stove that Matt installed for us last weekend!  He worked so hard rerouting gas lines (scary) and changing out new electrical outlets (scarier) and sawing a bigger hole in our counter top (can’t turn back, now!) and it all ended up totally awesome!  We have wanted a gas stove for years – they just heat so much quicker, they come down from high heat quicker – everything is more precise.  And plus – FIRE!  It’s pretty appealing.  I am tempted to roast marshmallows on this thing.  But I won’t.  I am very thankful for this machine and I swear I’ll deep clean it more than I did our old electric one…
Buttered Noodles
For the first meal, I did a simple chicken piccata with mushrooms and thyme and some soft, buttered noodles.  It was very comforting and yet refreshing at the same time.  I love the bite of the lemon juice and the capers in this dish and so for a twist, I added my favorite herb, thyme, instead of the traditional parsley and I also added some sauteed baby portobello mushrooms.  It all came together great and we thoroughly enjoyed our first meal from the shiny new stove!

chicken piccata

Chicken Piccata with Thyme and Mushrooms
serves 4

3 chicken breasts, butterflied and split in half
1/2 cup flour for dredging
salt and pepper to season the chicken
6 tablespoons of butter
2 tablespoons olive oil
1/2 cup chicken stock
1/3 cup fresh squeezed lemon juice
1 tablespoon fresh chopped thyme leaves
1/4 cup capers, drained
1 cup mushrooms, sliced thin
8 oz. long pasta, such as linguine or spaghetti

Heat your oven to 200F.  This is to hold your chicken as you cook it and until the noodles are ready so that everything stays hot until you’re ready to serve.

Bring a large pot of water to boil.  Salt it.  Salt it some more.  As it’s heating…

Butterfly the chicken breasts by sliding a very sharp knife length-wise into the thickest part of the chicken breast (kinda like you’d cut an english muffin in half) and lay the chicken breast open and cut down the middle, forming two, thinner cutlets.  Do this with the remaining chicken breasts and dry them on both sides and season both sides with a sprinkle of kosher salt and fresh cracked pepper.

Heat the oil and 2 tablespoons of butter over medium high heat in a large, stainless skillet.  When the butter starts bubbling and popping, coat each chicken breast in flour, shake off the excess and lay floured cutlets on a paper towel until ready to fry.  I worked in two batches – three pieces at a time.  Fry for about 3-5 minutes per side, until golden brown and an instant-read thermometer says at least 160. (It’ll cook some more as it sits to warm in the oven.)  Place fried chicken on a plate and place in the oven to keep warm as you fry up the rest.  For the second batch, add two more tablespoons of butter to the pan before frying the rest.

Remove the chicken and place on the platter in the oven.  Add the lemon juice, chicken stock and capers and thyme to the pan and scrape up the brown bits and season with salt and pepper.  Add the mushrooms and let the sauce reduce for a couple minutes.  Remove from heat and whisk in the remaining two tablespoons of butter and spoon sauce/mushrooms over the chicken and serve with buttered noodles.

To finish the noodles once they are done boiling, add the drained noodles to a bowl, add a splash of pasta water, a tablespoon of butter and fresh cracked pepper and stir to combine.  Garnish with fresh chopped herbs if you like!

Chicken Piccata with Thyme and Mushroom

Irish Lamb Stew – a taste of home, no matter where you’re from

Saint Patricks Day - Irish Stew
Happy Saint Patrick’s Day!  I confess I don’t know a lot about the real dishes of Ireland; the dishes people grew up eating around their family tables.  I only know that around here, people eat corned beef and cabbage and drink copious amounts of Guiness Stout.  In order to do something a little more authentic than four leaf clover shaped cookies, I consulted my fabulous and too-far-away friend, Elisha Clarke on some of her favorite Irish dishes.  Elisha was born and raised in Ireland and TODAY is her birthday!  I very much feel the luck of the Irish because I know her!  She is an amazing photographer and I hope one day I can go hang out with her in Ireland and see first hand the beauty she gets to photograph every day.
Irish Stew with Country Bread
When I asked her about dishes she grew up loving, she listed five or so and Irish stew actually wasn’t one of her favorites, haha.  But then she sent me a link to a cute, Irish celebrity chef doing this stew on Jaime Oliver’s show and he made it look so simple and delicious, I had to try it!  It came together easily and as it cooked for over an hour, I had time to relax with my family!  As I took the first bite, I was immediately transported to my own dining table as a child.  My mom made beef stew quite often and would let it simmer on the stove while we were at church.  I always loved it and she served it with saltine crackers that we’d crush up into our stew.  Tasting this very similar Irish lamb version made me smile – thousands of miles separate the humble meals of working class Americans and working class Irish, yet we are instantly connected by a warm meal.  Elisha mentioned that her country has very poor origins and so therefore, the traditional dishes are very humble in nature.  I think all the best dishes in any culture originate from people making the best of what they have been given.  My family did it, Elisha’s family did it, and if I were to guess, I’d say that probably most of you could relate to that story, as well.  A simple bowl of warm stew on a cold evening can comfort and connect family and friends, no matter how far apart.
Irish Stew
Irish Lamb Stew*
serves 6

2 TBS vegetable oil
2lb 3oz lamb shoulder, trimmed and cut into 1 inch chunks (could also use beef chuck roast)
2 onions, peeled and roughly chopped
3 celery stalks, trimmed and sliced
1 bay leaf
4 large carrots, peeled and roughly chopped
4 1/2 cups beef stock
2 lbs potatoes, peeled and cut into 1/2 inch slices
3 TBS butter cut into small cubes
salt and ground black pepper to taste
slices of country bread, to serve

Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches. Remove and set aside on a plate. Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.

Preheat the oven to 325F. Return the meat to the pot, along with the bay leaf and stock, season with kosher salt and ground black pepper and bring to the boil. Remove from the heat and push the slices of potato down into and across the top of the stew, dot with the butter and give a final seasoning of sea salt and ground black pepper. Cover and place in the oven to cook for about 1½ hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have browned.

Serve the stew in deep bowls with crusty, buttered bread to mop up all the juices!  Happy Saint Patrick’s Day!

*minimally adapted from Donal Skehan’s beautiful recipe

Biscuits and Chicken Curry “Gravy”

biscuits and gravy
When I met Matt and he first moved to Texas from Tennessee, he marveled at how us West Texans liked to “smother” our food.  Smothered burritos, smothered chili cheese dogs, biscuits and tons of gravy.  I never really thought about it till he pointed it out.  We certainly aren’t a “sauce on the side” kind of culture.  I grew up eating biscuits and gravy on Saturday mornings as a rare treat.  It was by far my favorite comfort food growing up and remains so to this day.  Matt even prefers rolls to biscuits.  I’m the opposite.  Opposites really do attract.  So I suppose it was a natural progression to eventually combine two lovely opposites – spicy Indian sauced dishes and Southern biscuits and gravy.

This dish was a fabulous invention.  Won’t even pretend to be humble about it.  I made a crockpot full of chicken tikka masala a couple weeks ago and I thought, instead of the traditional naan flatbread, I would serve it over buttermilk biscuits for a collision of India meets West Texas.  It worked.  Really well.  The crispy, fluffy, buttery biscuit was the perfect little sponge for the spicy, sweet curry.  The biscuit recipe was from one of our favorite cookbooks, Fire in My Belly.  The recipe calls to grate frozen butter into the flour to create the most even distribution of butter I’ve ever seen!  What a great technique! The crockpot recipe was wonderful, too, but I’m excited to try my friend, Katrina’s recipe, as it’s on a stained recipe card and comes by way of her Indian friend.  You know that’s got to be good. Next time, I will.  And I’ll definitely serve it with a side of biscuits 🙂
Biscuits
Buttermilk Biscuits*
makes two dozen

4 cups (20 oz) AP flour
3 TBS (1 1/4 oz) baking powder
2 TBS (3/4 oz) sugar
1 TBS+2 tsp (1/2 oz) salt
14 TBS (7 oz) butter, frozen
2 cups (14 oz) buttermilk

Preheat oven to 400F. In a large bowl, whisk together the flour, baking powder, sugar and salt.  Using a box grater, grate the frozen butter into the flour mixture, tossing after each quarter stick of butter to coat the butter shards with flour.  Toss to combine.  Stir in 1 3/4 cups of the buttermilk and, using large strokes and stirring from the bottom up, stir just enough to combine the mixture into a crumbly mass.  If the dough doesn’t come together, stir in more buttermilk a tablespoon at a time, just until the mixture barely holds together.

Dust a clean, flat work surface with flour.  Scrape the dough onto the floured surface, gather into a ball and gently knead with the palms of your hands about 10 times, just enough to form a cohesive dough ball.  Sprinkle a little more flour onto the dough and gently roll or pat into an even 3/4 inch thickness.

Dip a 2 1/2 inch round biscuit butter in flour and punch out the biscuits.  Gather any remaining dough, knead a few times to form a cohesive ball and roll or pat the dough into an even 3/4 inch thickness.  Repeat until all used up.

Place the biscuits on a baking sheet, close enough so the edges just touch.  Bake until the biscuits start to brown – they should be a rich golden brown, about 20 minutes.  Let the biscuits rest 5 minutes before serving.

*from Kevin Gilespie’s book, Fire in My Belly
Homemade Biscuits

Crockpot Chicken Tikka Masala*
serves 4

1 pound boneless skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 tablespoons butter
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 teaspoons curry powder
2 teaspoons curry paste ( I used Thai Red Curry Paste)
2 tablespoons ground garam masala
1 teaspoon turmeric
1/4 teaspoon cayenne pepper (you can add as much as you want but my kiddo was sharing so I kept the heat down)
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can lite coconut milk
1/2 cup plain Greek yogurt
1/4 cup half and half

In a large glass measuring cup or bowl mix together the coconut milk, Greek yogurt and half and half. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.

Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. Sprinkle the onion over the bottom of the crockpot bowl. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve, taste and season with salt and pepper if desired. Serve over homemade biscuits 🙂

*adapted from Half Baked Harvest

Homemade Challah – a Family Guest Post

challah

Guest post today from Matt Palmer, a.k.a, The Bread Man.  He will be talking about Challah and I think this may be my second favorite bread he makes, next to his plain country bread.  It’s an indulgent bread made with lots of eggs and sugar and it is amazing with jam or turned into French toast (you better believe that’ll be a future post!) He has flavored the bread with orange zest, honey, vanilla, plain sugar – they have all turned out wonderful.  I can’t remember a time he did this recipe and it flopped, and he’s made it a half dozen times!  I’ll let him talk about it:

A new bakery opened in town a while ago and I was excited to check it out, because I had heard they had “fresh baked bread.” You’d think that would be common (or even implied) for bakeries, but it seems “bakery” has become synonymous with “cakery” these days. When we visited, I found they indeed did have fresh baked bread: banana bread, corn bread, and other technically-classified-as-bread baked items I can’t remember. I like banana bread, but I think it’s a little misleading to just call it “bread.” Bread is flour, water, salt, and yeast – “the staff of life.” Banana bread is not “bread,” it’s “banana bread.” It’s like how Elvis is Elvis, and Elvis Costello is Elvis Costello.

That’s not to say all enriched doughs are inferior – a good brioche is almost as much a work of art as a great baguette. My favorite enriched bread to make though, is challah. It’s easy to work with, fun to braid in all sorts of different ways, and the color is amazing, with a creamy yellow crumb and a rich brown crust.
Challah is traditionally a Jewish Sabbath bread, and I think it’s a great weekend activity. You can have a great loaf of bread in just a few hours on Saturday and turn the leftovers into French toast for Sunday brunch.
I followed the recipe from Peter Reinhart and will post pretty much directly from Michael Ruhlman’s blog when he did the hard work and wrote out the recipe for me.
challah fresh out of the oven
Challah
Makes 2 large loaves or 4 small ones
2 ½ cups/510 grams lukewarm water about 95 degrees F
1 ½ tablespoons/14 grams instant yeast
8–10 egg yolks or 170 grams depending on weight of yolks
5 tablespoons/71 grams vegetable oil
6 tablespoons/85 grams sugar
1 tablespoon/21 grams vanilla extract (optional)
7 ½ cups/964 grams unbleached bread flour
2 ½ teaspoons/19 grams salt or 4 teaspoons/20 grams coarse kosher salt
1 egg white for egg wash
2 tablespoons/30 grams water for egg wash
2 tablespoons/20 grams sesame or poppy seeds for garnish
  • Combine the water and the yeast in a mixing bowl or the bowl of a 5-quart mixer and whisk together to dissolve.  Add the egg yolks, oil, sugar, and vanilla, if using, and whisk together to break up then add the flour and salt.
  • Using the paddle attachment, mix the dough for 2 minutes on the lowest speed.  Let the dough rest for 5 minutes.
  • Switch to the dough hook and mix on medium low for 4 minutes.
  • Use a floured bowl scraper or floured hands to transfer the dough to a lightly floured surface, sprinkle the top lightly with flour and knead by hand for a couple of minutes until the dough is soft and supple.  It should be tacky but not sticky.
  • Place the dough in a lightly oiled bowl, or divide the dough in half or in as many portions as you plan to bake,  and place in oiled bowls.  Cover and immediately place in the refrigerator.  The dough should rest at least overnight and can be kept refrigerated for up to 4 days.

On Baking Day:

  • Remove the dough from the fridge approximately 2 hours before you plan to bake.  Transfer it to a lightly floured surface and cut it into the desired number of braids you want to use or shape into loaves, or dinner rolls.
  • If you are braiding, flatten each piece with your hand, then roll into cigar shaped lengths.  Roll each piece once, then return to the first piece to roll it into a rope approximately 10 to 14 inches/25-36 centimeters long.  Make sure it will fit on your baking sheet!
    braiding challah
    shaping challah
  • Roll each piece to the same length then braid.  Place the loaves on sheet pans lined with parchment paper.
  • Make the egg wash and brush each loaf with the wash.   Reserve the rest of the wash in the fridge, and let the loaves rise uncovered for about an hour. They will not have risen much at this point.  Brush the loaves again with the egg wash and sprinkle with poppy seeds or sesame seeds or a combination of both.
  • Let the loaves rise for another hour until they increase to about 1 ½ times their size.

rising challah

  • 15 minutes before baking, pre-heat the oven to 350 degrees F./177 degrees C. or 300 degrees F./149 degrees C. for convection.
  • Bake for 20 minutes, then rotate the pan and bake for another 15 to 30 minutes, until the loaves sound hollow when thumped on the bottom and the internal temp is around 190 degrees F./88 degrees C. in the center.  If you used a whole egg wash, the crust will get darker than with the egg white wash, so don’t be fooled into thinking the bread is done until it passes the thump and temperature test.
  • Cool on a wire rack for at least 45 minutes before slicing and serving.

Dark Chocolate and Ricotta Pancakes

dark chocolate ricotta pancakes

 

Chocolate or coffee?  Which ingredient controls my mind the most?  Coffee may win out just a hair with its zero-calorie-yet-complex-and-indulgent attribute, but chocolate comes in at a close second.  I received an amazing cookbook for Christmas from Matt.  The Mast Brothers Chocolate cookbook.  It’s stunning.  A voyage in pictures and recipes in the lives of Rick and Michael Mast – two brothers who make and sell chocolate in New York City.  The pictures are dark and stunning and the stories are as wholesome and exciting as the product they sell.  Everything from a sustainable source, every ingredient in their chocolate from a farmer they literally know and have probably had dinner with.  Nothing they do is the easy way out and it’s an amazing way of life to aspire to, and a joy of a book to read through like a novel.

One of the recipes that caught both Matt’s and my eye was the dark chocolate and ricotta pancakes.  I’m usually on the lookout for something special to fix us for breakfast on Saturday and that recipe just jumped off the page.  The picture showed these nearly-burned pancakes (although not burned – just super dark chocolate) and browned butter frothing around the edges.  Sold.  All the recipes in this book (if you can procure some really great chocolate) are simple and straight-forward.  Hardly any recipe takes up more than a paragraph and so it all seems so accessible.  I used Lindt 70%, our favorite dark chocolate that you can actually find in a grocery store.  The results were amazing – your classic chocolate chip pancake bumped up a notch.  Enjoy and take your Saturday morning a bit slower!

Dark Chocolate Ricotta Pancakes*
makes 10-12 small pancakes

3 eggs, separated
1 cup ricotta cheese
1/3 cup whole milk
3 tablespoons sugar
1 pinch kosher salt
2/3 cup AP flour
3 ounces dark chocolate, finely chopped
6 tablespoons unsalted butter

In a medium bowl, whisk egg yolks with ricotta cheese, milk, sugar, and salt.  Add flour and chocolate and combine.
In a separate bowl using a handheld mixer, beat egg whites to soft peaks.  Fold the egg whites into the flour-ricotta mixture.

Melt one tablespoon of butter for each batch of pancakes in a large cast iron skillet over medium heat.  Ladle batter onto pan in 4-inch circles.  When the edges brown and batter bubbbles, flip pancakes.  They are pretty messy, so just do your best.

Serve with maple syrup and a cup of black coffee and rejoice.

*adapted from Mast Brothers Chocolate: A Family Cookbook