There is must be some kind of karma that works when it comes to recipes, since I started this blog some loyal readers have sent me recipes for their culinary endeavors which I saved to my food bookmark tab. I can't wait to try them and share my experiences here and I urge you all to try new recipes this week. You just may find something that you love!
Homemade White Bread (modified from Better Homes and Garden's New Cookbook)
5 cups bread flour
1 pack Fleishmann's Rapid Rise active yeast
2 1/4 C milk
2 tbsp sugar
1 tbsp butter
1 1/2 tsp salt
- In a large mixing bowl combine 2 1/2 C of flour and active yeast.
- In a sauce pan heat and combine milk, sugar, butter and salt til 120-130 degrees F. Check with thermometer to ensure the liquid isn't too hot for our yeasty friends.
- Using a stand mixer or hand mixer, combine liquid to the flour yeast mixture. Beat on medium (I used setting 4 on my Kitchen Aid) for 30 seconds while continuously scraping the bowl.
- Raise speed on mixer to high (I used setting 8 on my stand mixer) for 3 minutes.
- Using a wooden spoon or spatula, combine the rest of the flour into the starter dough.
- Knead for 6-8 minutes by folding bottom part of the dough over then turning 1/4 turn and repeat.
- Let rest 10 minutes.
- Grease two loaf pans.
- After resting, cut dough in half with dough cutter. Form loaves by pinching the dough under in an loaf shape.
- Cover loaves with a cotton towel and let rise about 30-45 minutes in a warm, draft free place (I did this on my stove top, I should have done it in the oven. And don't be paranoid like me, I incessantly checked it. )
- Once doubled, preheat the oven for 375 degrees F. Bake for 35-40 minutes til bread is brown.
- Remove from loaf pans and cool on wire rack.
1 stick of unsalted butter, softened
1/4 C of fresh basil (small handful)
1/4 C fresh parsley " "
1 clove of garlic, chopped
about 1 tsp sea salt
1 tsp fresh ground black pepper.
- Allow butter to soften. I did this by putting it in a bowl and letting it sit on my stove while I worked on my risotto.
- Finely chop basil and parsley.
- Chop up a clove of garlic, add sea salt. using the side of a knife make scraping motions over salt and garlic til a paste forms.
- In a bowl, combine butter, herbs and garlic paste. Season with pepper to taste.
Butternut Squash and Leek Risotto (modified from a Bon Appetit recipe featured in Epicurious IPad App)
2 C Arborio Rice
32 oz container vegetable stock
1 C water
1 large butternut squash, cube
3 heads of leeks, sliced, using only light green and white parts
4 tbsp olive oil
1 tbsp herbes de provence (if you can't find it, you can use thyme)
2 tbsp butter
1/4 C fresh basil, chopped into strands
1/4 C of grated cheese (I used pecorino romano but whatever you prefer is fine)
s&p to taste.
- In a large heavy bottom pot, add 2-3 tbsp olive oil and heat on medium. Add butternut squash, season with s&p and sautee for about 5 minutes til softened. Put into bowl and set aside.
- Add more olive oil if needed and add leeks and herbes de provence. Sautee for about 5 minutes but do not allow leeks to turn brown.
- Add rice to pot with leeks and cook for about 1 minute. Lower heat to low-medium and add 1 C of vegetable stock and stir til fully absorbed.
- Once liquid is fully absorbed, add vegetable stock and then water by 1/2 cupfuls, making sure liquid is fully absorbed before adding more. You will need to continuously stir the risotto to ensure it doesn't stick to the pot. This should take about 15-20 minutes.
- Once all liquid is absorbed, add butter, basil, grated cheese and simmer on low heat for 10 minutes.
- Risotto should be creamy.
- Serve with a sprinkle of grated cheese and some s&p if desired.