1 cup berries (strawberries, blueberries, raspberries, or a mixture)
3 T sugar
2 T lemon juice
Simmer ingredients over medium heat until berries exude juices and become soft. Strain mixture through sieve and serve slightly chilled with your dessert.
7/9/12
Creamy Vanilla Panna Cotta
Panna Cotta is one of those desserts you see in restaurants and you think to yourself, "oh sweet, creamy, delicate panna cotta... I will never be able to make you on my own.." after-which you use every ounce of your self-control to savor each baby-spoonful and cry the ugly cry when you finish.
Cry no more, with a little help from the LA Times , the Panna cotta code has been cracked. With its delicate balance of jiggle and creaminess, the Panna cotta is a great summer-time dessert that can be whipped up at home with almost no effort. Serve this light and creamy cloud with a sweet berry sauce for a restaurant-worth treat tonight.
2 1/2 cups of cream
1 1/2 cups of whole milk
5 tablespoons of sugar
1 tablespoon of gelatin
1 vanilla bean or 1/2 tsp vanilla bean paste
8 ramekins
Bring the vanilla, cream and sugar to a simmer, stir in the gelatin, whisk vigorously for a minute or two and pour into ramekins. Chill in refrigerator until firm
Makes about 8 servings
Cry no more, with a little help from the LA Times , the Panna cotta code has been cracked. With its delicate balance of jiggle and creaminess, the Panna cotta is a great summer-time dessert that can be whipped up at home with almost no effort. Serve this light and creamy cloud with a sweet berry sauce for a restaurant-worth treat tonight.
2 1/2 cups of cream
1 1/2 cups of whole milk
5 tablespoons of sugar
1 tablespoon of gelatin
1 vanilla bean or 1/2 tsp vanilla bean paste
8 ramekins
Bring the vanilla, cream and sugar to a simmer, stir in the gelatin, whisk vigorously for a minute or two and pour into ramekins. Chill in refrigerator until firm
Makes about 8 servings
6/28/12
Hard-to-Fail Pizza Dough
[because I make no guarantees, haha.]
Growing up, we rarely, if ever, ordered delivery pizza. Chalk it up to a father who liked a culinary challenge, we ate homemade pizza that was always satisfying.
Here's his recipe that is hard to screw up, but I'll be honest, I just learned how to cook rice, so maybe we're not always as great in the kitchen as we think.
This recipe will serve two adults, for a bigger pizza, you can just double it.
Pizza Dough
1/2 C warm water
1.25 tsp dry active yeast
1.5 C flour, divided
3/4 tsp salt
1/4-1/3 C milk
1 T olive oil
The morning of, combine the yeast and water in a large bowl, allow to proof for a few minutes, then cover with half of your flour.
Cover your bowl and place in a warm, draft-free place. You will notice after an hour or two the yeast will start to "eat" the flour and bubble and rise.
An hour before cooking time, add the rest of the flour, salt and olive oil to the yeast mixture. Either by hand, or in a Kitchenaid/Bosch fixed with a dough hook, bring the dough together adding the milk a little at a time until dough comes together and is very sticky.
Remove the dough to a large prep surface and form into a ball, sprinkling flour when needed. Place the dough in a greased bowl, cover, and allow to rise slightly for 1/2 hour.
Preheat your oven to 500
Remove the dough to your prep surface and press it out into a rough circle [or a rectangle, whatever you prefer] about 1.5" thick.
Where you go from here is completely up to your taste. I've cooked my pizzas on baking stones, on lined cookie sheets, and in cast iron skillets, but you can plan on your pizza dough being cooked in about 15-20 minutes.
Good luck! And, as always, enjoy!
Growing up, we rarely, if ever, ordered delivery pizza. Chalk it up to a father who liked a culinary challenge, we ate homemade pizza that was always satisfying.
Here's his recipe that is hard to screw up, but I'll be honest, I just learned how to cook rice, so maybe we're not always as great in the kitchen as we think.
This recipe will serve two adults, for a bigger pizza, you can just double it.
Pizza Dough
1/2 C warm water
1.25 tsp dry active yeast
1.5 C flour, divided
3/4 tsp salt
1/4-1/3 C milk
1 T olive oil
The morning of, combine the yeast and water in a large bowl, allow to proof for a few minutes, then cover with half of your flour.
Cover your bowl and place in a warm, draft-free place. You will notice after an hour or two the yeast will start to "eat" the flour and bubble and rise.
An hour before cooking time, add the rest of the flour, salt and olive oil to the yeast mixture. Either by hand, or in a Kitchenaid/Bosch fixed with a dough hook, bring the dough together adding the milk a little at a time until dough comes together and is very sticky.
Remove the dough to a large prep surface and form into a ball, sprinkling flour when needed. Place the dough in a greased bowl, cover, and allow to rise slightly for 1/2 hour.
Preheat your oven to 500
Remove the dough to your prep surface and press it out into a rough circle [or a rectangle, whatever you prefer] about 1.5" thick.
Where you go from here is completely up to your taste. I've cooked my pizzas on baking stones, on lined cookie sheets, and in cast iron skillets, but you can plan on your pizza dough being cooked in about 15-20 minutes.
Good luck! And, as always, enjoy!
Throwback: Houston's Hawaiian Ribeye Marinade
It's hard to find the words to describe a throwback Hawaiian Ribeye from Houston's [or, The HHR].....
Sweet. Tangy. Fragrant. Flavorful.
Sheesh.
Oh, and it's ribeye. Which is, in my esteemed opinion, the choice cut. *Reader tip: find yourself a well-marbled, thick cut. 1 inch minimum or bust.
Here's a pretty true copycat of the marinade recipe, so no need to fight a City of Bethesda parking attendant to get your HHR fix. [seriously, those guys must get paid commission.]
HHR Marinade:
2 good quality, thick cut ribeye steaks
1/3 C apple cider vinegar
1 C low sodium soy sauce (do NOT use regular! it will ruin your steak!)
20 oz. can pineapple chunks
1/2 C light brown sugar
2 tsp. minced fresh ginger ( although I recommend fresh, you can use dried ginger, about 3/4 tsp.)
2 cloves garlic minced (same as above if you're using dried garlic powder)
1 tsp. Chinese Five Spice
Drain your pineapple chunks, reserving the juice (should be about 6 oz.). Combine juice, vinegar, soy, sugar, ginger, garlic, and CFSpice in a small saucepan. Heat over medium for about 5 minutes to allow the flavors to bloom and infuse. Remove from heat, and allow marinade to cool completely. In a large Ziploc bag, place your steaks and half of your pineapple chunks, then pour the marinade over top. Seal your bag and massaged the marinade into the steaks. Refrigerate the steaks for at least 2 hours and up to 2 days.
Meanwhile, you can choose to marinate the rest of those pineapple chunks in some coconut water or milk, 1/4 cup of brown sugar, 1/4 tsp red pepper flakes and 1/4 tsp cracked black pepper.
Just before your cook the steaks, sautee the pineapple chunks with a little bit of their marinade until golden brown and slightly syrupy. This makes a simple and delicious pineapple relish....
When you're ready to eat, grill or pan roast these beauties, and thank me later.
Sweet. Tangy. Fragrant. Flavorful.
Sheesh.
Oh, and it's ribeye. Which is, in my esteemed opinion, the choice cut. *Reader tip: find yourself a well-marbled, thick cut. 1 inch minimum or bust.
Here's a pretty true copycat of the marinade recipe, so no need to fight a City of Bethesda parking attendant to get your HHR fix. [seriously, those guys must get paid commission.]
HHR Marinade:
2 good quality, thick cut ribeye steaks
1/3 C apple cider vinegar
1 C low sodium soy sauce (do NOT use regular! it will ruin your steak!)
20 oz. can pineapple chunks
1/2 C light brown sugar
2 tsp. minced fresh ginger ( although I recommend fresh, you can use dried ginger, about 3/4 tsp.)
2 cloves garlic minced (same as above if you're using dried garlic powder)
1 tsp. Chinese Five Spice
Drain your pineapple chunks, reserving the juice (should be about 6 oz.). Combine juice, vinegar, soy, sugar, ginger, garlic, and CFSpice in a small saucepan. Heat over medium for about 5 minutes to allow the flavors to bloom and infuse. Remove from heat, and allow marinade to cool completely. In a large Ziploc bag, place your steaks and half of your pineapple chunks, then pour the marinade over top. Seal your bag and massaged the marinade into the steaks. Refrigerate the steaks for at least 2 hours and up to 2 days.
Meanwhile, you can choose to marinate the rest of those pineapple chunks in some coconut water or milk, 1/4 cup of brown sugar, 1/4 tsp red pepper flakes and 1/4 tsp cracked black pepper.
Just before your cook the steaks, sautee the pineapple chunks with a little bit of their marinade until golden brown and slightly syrupy. This makes a simple and delicious pineapple relish....
When you're ready to eat, grill or pan roast these beauties, and thank me later.
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