Archive for January, 2010
You might think every rolling pin is created equal, but this is actually not the case. There is a staggering variety of rolling pins in the cookware market, and each one is tailored to a slightly different task. One such variation on the standard rolling pin is the French rolling pin. The major difference between the French and standard version is that the French pin does not actually have handles. It merely tapers at both ends.
Frequent bakers often cite a preference for the French rolling pin, because it allows for more personal control. Bakers feel like they can manipulate the dough’s thickness better with this type of pin. Generally speaking, avoid crushing excessively hard items (such as nuts) with your French pin. You could damage the integrity of the surface, and this in turn can affect the ease of rolling out dough.
Caring for a French pin is the same as caring for any rolling pin. Merely wipe it down after each use, and don’t apply excessive water or soap. If it’s made of wood, never put the cooking tool in the dishwasher.
Here is a delicious recipe for a pumpkin pie inspired flan; a unique variation on the holiday favorite! In addition to the ingredients, you will need a saucepan, a blender and a flan pan. Ingredients:
1 cup pure cane sugar
1 can pumpkin pie filling (14 oz.)
1 can evaporated milk (12 oz.)
1 can sweetened condensed milk (5 oz.)
1 tsp. vanilla
1 tsp. allspice
6 eggs
Directions:
Preheat your oven to 375 F, and melt ½ cup of sugar (not all of it!) in the flan pan over medium heat. Continue to cook until it caramelizes, being careful not to burn it. Heat up a large saucepan with about an inch of water in the bottom, and move the flan pan into the saucepan. Combine the pumpkin pie filling, milks, eggs, remainder of the sugar, vanilla, and allspice in a blender, and blend until smooth. Pour the mixture into the flan pan when done. Bake in the preheated oven until a knife inserted into the center comes out clean (often about an hour). When done, refrigerate for 3+ hours. Serve with whipped cream or fresh fruit!
The Super Bowl has always been as much about the the family and friends getting together drinking, and eating as it is about the game itself. Here is a dip master Crok-pot recipe we ejoyed for many years.
Ingredients
1/2 cup butter
6 stalks celery, sliced
2 onions, chopped
8 ounces mushrooms, canned, sliced and drained
6 tablespoons flour
21 1/2 ounces cream of celery soup, condensed
5 to 6 ounces garlic cheese rolls, cut up
20 ounces broccoli spears, frozen
Directions
In a skillet, melt butter and sauté the celery, onion and mushrooms. Stir in flour.
Place in slow cooker and stir in remaining ingredients.
Cover; cook on High, stirring every 15 minutes, until cheese is melted. Turn to Low for 2-4 hours, or until ready to serve.
This is my family’s favorite recipe for Pot Roast of Beef. This simple and flavorful recipe takes a little time, but it is well worth It! Great on a cold, Winter day. Prepare everything the night before, so that all you have to do in the morning, is take the crock-pot out turn it on and when you get home from long and cold day your dinner is ready.
Ingredients
3 pounds boneless beef rump roast, brisket or shoulder
1/2 cup water or beef broth
2 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Put vegetables in bottom of stoneware.
Salt and pepper meat, then place in pot on top of vegetables.
Add liquid.
Cover and cook on LOW 10–12 hours (HIGH: 5–6 hours). Makes 12 to 14 servings.
What could be simpler than supping on a big, steaming bowl of soup in the middle of a cold winter day. A hearty soup — made with Squash and veggies, poultry, fish or dried beans — can be the main dish for your meal. Add some crackers or breadsticks on the side and perhaps fruit for dessert and you’re ready to eat!
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 medium tomato, cored, seeded and diced
2 garlic cloves, minced
2 jalapeno chiles, stemmed, seeded and chopped
1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
3 cups stock or water
1 teaspoon coarse salt
2 cups whole milk
1/4 cup grated Manchego cheese
Directions
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.