When 4 Stars Just Aren't Enough
The first step in this recipe is to throw your bread machine away. Yep! It’s time to make real bread in your oven. It’s not hard, just takes some time.
This weekend I made some French Bread to go along with my spaghetti and meatballs and it was amazing to have homemade bread along with the meal.
The following day I used the sauce for a pizza, which I will outline in my next post.
So on to the French Bread, it takes about 3 hours roughly to get the bread from mixer to the table. Most of the time is in the rising of the dough so you are not pinned in your kitchen that long; think of it as more of a lease.
The ingredients are simple; what makes a good bread is in how you make it. I am using a KitchenAid mixer to do the mixing and the kneading (dough hook). So here we go.
Chicken in butter sauce
By Jeffrey Cameron
Last night I got home and there was nothing thawed in the refrigerator; you know those nights where you just want to say crap! So rather than succumbing to laziness, I thought that I would thaw some chicken in hot water, and while not completely thawed, I would need to cook the chicken slower than normal.
I put some basic ingredients together to braise the chicken: oil, garlic, shallots, wine, and this time butter. I had some butter left over from the holidays and this would be a good time to use it. Also I had some Sokol Blosser Pinot Gris left over from the night before and decided that would be good to glaze and the flavor is amazing as well.
I used a little chicken broth to keep the sauce from becoming think, since I had to cook longer [chicken partially frozen].
In the picture, notice how the butter really crisped up the chicken and made it a nice golden brown. Ok so here is what I did. This one is really easy.
French Scalloped Potatoes
This recipe is simple, straightforward, and is almost fool proof. I made this over the Christmas holiday as one of the sides to go along with Turkey. Naturally the Emeril recipe for Turkey posted on this site.
With the use of the heavy cream on the top, the dish turns out a nice yellow-orange crust on top that everyone wanted. This serving plate came back to the kitchen complete clean – I think someone licked the bowl.
In this recipe I used ground nutmeg. So don’t reach for the pre-ground nutmeg on your spice rack. Go get yourself some whole nutmeg, you can find it in the spice rack in your grocery store, and get your self a small grader. Or you could use one of the sides of your stand up grader (the one you use for cheese) you never use. There is a difference between prepackaged ground nutmeg and when you grind it yourself; just try it in a glass of eggnog, you will see what I mean.
Another note; is that I bumped up the garlic gloves. The recipe calls for 3 I used 5.
I apologize for no photo yet, I forgot my camera when we went to my wife’s sister’s house (Carrie) – I guess that would make her my sister-in-law [I was never good at the relationship naming conventions on a family tree]. At any rate, I have this side dish planned for this weekend and I will update this post with a nice image.
This recipe will serve 6, so if you have more, double it.
I recently posted a recipe for Pumpkin Custard Pie and left my camera at work. So I made another pie New Year’s morning (about 5:30am) for a party that was sprung on me at the last minute. But I can’t complain, I love to cook. So up-and-at-em at 5:30am to start a pie.
Well as you know, the crust takes some time. 45 minutes to chill in a disk, then into the pan and chill another 45 – 60 minutes. Then an hour to bake. Then cooling time. You got to get going!
This is the best pumpkin pie I have ever had. It is an Emeril recipe and uses both light and dark brown sugar. That way you get a dark brown filling. Also some burbon, but I only had some Mr. Jack Daniels, so in he went.
The crust was perfect. I used the cusinart method rather then cutting in the butter by hand with forks. Forget the thought it tastes better when you have to work hard at it. The cusinart method is fast, and makes the crust perfect every time. I will go into detail on how to use the cusinart to make crust in the forums “How Tos” next week. So look for it there.