Show us what’s cookin’.
Submitted by Chance.
My chance to redeem myself on the VoxHunt. A few of our dinners this week.
- caramelize onions in pan w/ 1.5 T sugar
- add leftover chicken and heat through.
- in another pot, cook your fettuccine (penne works too)
- deglaze w/ a good white wine (or stock, apple juice, balsamic vinegar)
- add 2/3c of liquid (again wine, stock, juice, or water)
- add beans
- season w/ s&p, tarragon (or basil).
- add 1/2c of milk (or cream)
- drain pasta and add to pan
- toss pasta in sauce to finish.
Eggnog Apple Fritters
- beat 1 egg
- beat in 2/3c egg nog [*]
- add 1T sugar, 1/2t salt, 1-3T rum
- add 1c of flour to produce a smooth batter
- let batter rest in the fridge for 15minutes-24hours.
- heat 2-3″ of oil in a wok to med-hot.
- core, peel and chunk up apples – some people like rings, some slices, some chunks. Uniform slices of about 1/4″ work best for me.
- dip apple pieces one at a time & slide into the oil [**]
- Cook 5-7 slices at a time.
- cook one side ’til brown & flip over to cook the other side
- remove and let rest on paper towel before serving.
serve w/ powdered sugar, powdered cinnamon sugar or (Ger’s fav.) maple syrup.
- Expect the first batch of 5-6 fritters to be underdone or overdone as you adjust your tempature. Make sure you have enough apples so no one has to go fritterless.
- [*] No egg nog? Substitute the eggnog with 1 egg & 2/3c milk.
- [**] Boring eggnog? Add a little vanilla and/or cinnamon
- [**] Don’t over crowd the pan or the temperature of the oil will drop
- not crisp enough? The oil needs to be hotter
- browning REALLY fast? The oil needs to be cooler.
- to 1.5c very warm water add 2t honey & sprinkle yeast over top (1 package or about 1-2t I think, I don’t measure I just sprinkle)
- let it stand for 2-3 minutes to proof [***] until the yeast/water mix is cloudy, or bubbling
- add 1/2t salt and flour to make a wet dough
- kneed for at least 100 turns [*****] .
- Keep the dough as moist as you can while kneeding. You want a soft, moist and springy dough. But honestly as long as it’s smooth, it’ll probably work.
- Let dough rest for 10-15 minutes while you finish prepping the toppings.
- Cook in really HOT oven for 13 minutes, or until the cheese bubbles.
- Let the pizza rest 5 minutes before slicing and eating.
We turn the oven up as high as it will go and use the unfinished side
of a big ceramic tile as our pizza stone. It works better than a round
one because we get more space in the oven. Besides, who can make that
dough round? Argh.
[***] The proofing stage really isn’t necessary, I have mixed the yeast dry into the dough when I’ve forgotten in the past. But it generally works better. Besides you have plenty of time while you are prepping toppings.