Well another week has flown by and its time to talk to my partner in crime, Des, about our week in the culinary world. So Des what was it like for you this week in the kitchen?Des:
I had another attempt at an omelet this week and I think I got it about 70% right this time. I did the eggs and followed the recipe as written here. I greased my pan then realized I needed the other pan to saute my veggies and put the eggs in the big pan not the small one and tried to change it over. I forgot to grease the other pan before I put the eggs in, so I sprayed the eggs with the non stick spray. ((I'm pissing myself laughing, I am almost in the floor laughing at this while trying to type. Des is not to happy that I'm laughing so much cause he can't get the horror out)). I started cooking the omelet and doing the eggs in the other pan and I didn't have an air bubble like last time. I did not realize about the spray until it was to late and you can guess what happened when I tried to flip the bugger. I put the veggies on the omelet and tried to fold it and stuff but it broke all to pieces so I wouldn't call it a omelet I would call it a bloodly mess. But it was tasty and it could have been worse, the fire brigade could have shown up. Xandi:
Ok I think we can all learn a lesson from this disaster. ((trying not to laugh myself silly now)) We should have all our 'eggs' in a row before starting any cooking project. Now moving on before I do piss myself. What else happened for you this week Des?Des:
I don't know if I should say anything at all after that reaction. (pouts) I updated my Bah Mee recipe this week adding mushrooms, and instead of using bacon I used ham (I used shitake mushrooms) and it was delicious. To add some creaminess you can add a little cream but I loved it my way. Xandi:
That sounds great and it doesn't sound like a disaster at all. I mean of course it wasn't a disaster, it sounds lovely. (giggling softly)Des:
((After Des wipes up the mess made from all the giggling he continues))
When I make spaghetti I often have sauce with meat left over from the bolognaise. I reheat it and put it on toast. I usually use a spaghetti sauce you can buy in a jar spicing it up the way I like it. A little trick I learned when cooking spaghetti to aldente is take one strand out and throw it against the wall and if it sticks it is done. (Once again Xandi is laughing her ass off) It is a good idea to throw that strand away or you will have some interesting decoration on your wall and a good talking point at parties.Xandi:
I have no comment on the spaghetti on the wall trick other that to just say that I just taste one strand to see if it is cooked the way I like it. And I usually toss any pasta in the sauce it is meant for so that the noodles get infused with the sauce. I love the idea of reheating the leftover sauce and eating it on toast. I would imagine that would be a great way to use up any left over garlic bread as well. ((Still giggling and wondering if Des has spaghetti on his walls))Des:
I wanted to thank everyone who has put recipes into the thread. It is very much appreciated and we are enjoying reading them and trying them out.Xandi:
That's right Des. I agree 100%, not like your 70% omelet.(giggles) I'll get around to trying all the recipes, please don't get discouraged if we haven't tried yours yet. Things have been hectic and I promise I will try them. Hugs and Kisses for everyone.
Now onto the recipes for this week:
Xandi's Home Made Pizza/Roll DoughIngredients:
1 Cup Milk (whole milk is best)
1/2 tsp. Salt (for rolls increase to 1 tsp.)
3 Tbs. Butter (softened or melted if you don't have a bread machine)
1 Rounded Tbs. Sugar
3 Cups All Purpose Flour
1 1/2 Rounded tsp. Active Dry YeastInstructions:
If you have a bread machine with a dough setting this could not be easier. Put all the ingredients in the machine in the order listed above and start the machine. Once the machine signals it is finished take the dough out and shape into 2 large pizza crust or the size rolls you want. If I am making buns with this recipe it will make 6 large buns if I am making rolls I just make 12 medium size rolls with this recipe.
Now if you do not have a bread machine this recipe is still very simple if you have a mixer with a dough hook. Place 1/4 cup of the milk in a glass bowl and heat in the microwave for a few seconds you only want to warm it up do not get the temperature to hot (not over 110* or it will kill the yeast). Once it is warm add the yeast and sugar and set aside.
Put the remainder of the milk in the mixing bowl along with the melted butter, and egg. Let those mix on low while you measure your dry ingredients in a bowl. Mix the flour and salt. Now look at your yeast and sugar mixture, if it is bubbly then your yeast is ready to go. Pour it into the milk and butter and then slowly add your flour and salt until your dough forms. Let the dough hook knead your dough for about 5 minutes. The dough should form a ball and pull away from the sides of the bowl. If it is still a little sticky, (sometime with dough if the weather is wet this will happen) just add a little flour until the dough is not sticky anymore. Grease the bowl you mixed the dough in (put the dough out on the counter and just put a little oil the the mixing bowl just to coat the sides). After the bowl is greased put the dough back and cover with a warm wet tea towel. Let it rise for 45 minutes to and hour. After the first rise is done shape the dough into whatever you choose. It is great for Pizzas or roll or even buns.
Let the dough for the rolls or buns rise again for about 30 to 45 minutes and then put a little melted butter on top and bake for 13 -15 minutes at 350*. The rolls will be nice a golden brown on top.
For Pizza you don't have to let it rise a second time. Just put your toppings on and bake in a 475 to 500* oven until your topping and cheese are perfect. YUMMY.....
I hope you enjoy this. I love it.
Xandi's Favorite Cheesecake SupremeIngredients:Crust:
1 Cup Sifted Flour
1 Tsp. Grated Lemon Peel
1 Slightly Beaten Egg Yolk
1/2 Cup Sugar (regular Granulated)
1/2 Cup Butter
1/2 Tsp. VanillaInstructions:
Combine flour, sugar, and lemon peel. Cut in the butter until creamy. Add egg yolk and vanilla. Mix well. Pat 1/3 of dough on bottom of a 9" spring form pan (remove the sides while doing this). Bake at 400* for 8 minutes or until golden brown: cool. Butter sides of pan: Attach bottom. Pat the remaining dough on the sides of the pan to height of about 1 and 3/4 inches up. Set aside.Filling:
5 - 8 oz. packages of cream cheese (softened to room temp.)
1/4 Tsp. Vanilla
3/4 Tsp. Grated Lemon Peel
1 3/4 Cups Sugar (granulated)
3 Tbs. Flour (AP)
1/4 Tsp. Salt
4 or 5 whole eggs (1 cup total)
2 Egg yolks
1/4 Cup Whipping Cream (Heavy Cream)Instructions:
Put cream cheese in mixing bowl and beat until nice and creamy; add vanilla and lemon peel. Mix sugar, flour, and salt in a bowl. Gradually add to cream cheese. Next add in the eggs and egg yolks one at a time mixing well after each one. Once that is mixed well turn mixer off and mix in the creme by hand. Once everything is mixed in well, pour into the perpared crust and bake.
Bake at 350* for 1 hour and 15 minutes. Turn oven off and open oven door but don't take the cheesecake out yet. Let it cool in the oven with the door open for 30 minutes. Once that time has elapsed remove the cheesecake and place on a cooling rack and after 30 more minutes remove the sides of the pan then cool completely. At least an additional 2 hours. Best if cooled completely on counter and then refrigerate until cold then eat and yummy.
Now when preparing your oven for the cheesecake. Put a large pan on the bottom rack that is filled with water. The water bath with help the cheesecake to not crack. Put the cheesecake on the top rack in the oven while baking. This is flawless and comes out wonderful each and every time. I garnish it with fresh berries and home made whipped creme. Enjoy.
We don't have any reviews for the week this time sorry guys. Next week we will try and have something. Hugs !!!!!!