Wednesday, February 11, 2009
Turkey
I know, I know, it's February and I'm talking Turkey. Seriously I have a GREAT turkey recipe. Go here to learn why I needed a new turkey recipe in the first place. Anyway, I've noticed that my local grocery store has had Turkey's marked down recently. Today I bought one. So this week at some point I've got a turkey to roast. HERE is my recipe. I use about 1/4 of the salt, b/c I don't want it to seem like I've been licking a salt block. But it is OH.SO.GOOD.
Strawberry Sorbet
Yet another favorite in our house that I had forgotten about! I was making baby food today and found some strawberries in our freezer and decided to make sorbet out of them. SOOO good and a yummy treat!
2/3 c water
2/3 c sugar
5 c (or 2lbs) of fresh or thawed UNSWEETENED strawberries
Place sugar & water in sauce pan over low heat cooking for 3-5 min or until sugar has dissolved. Boil for one minute and then remove from heat. Cool completely in a heatproof container (about an hour in the fridge). While this is cooling puree your strawberries and then transfer to a large bowl and chill.
When both your sugar mixture & strawberries are chilled combine in a small container ~stainless or glass work best ~ and cover. Let freeze completely ~ 3 to 4 hours ~ and then let it stand at room temp until partially thawed.
Tranfer partially thawed sorbet to a food processor and process to break up large ice crystals & chunks that have formed. This is what makes your sorbet light & fluffy! Place sorbet back into a pan/container and freeze for three hours or up to several days. Covered I've had a double batch last over a week (simply because I should have never made a double batch!!). Serves 6-8.
2/3 c water
2/3 c sugar
5 c (or 2lbs) of fresh or thawed UNSWEETENED strawberries
Place sugar & water in sauce pan over low heat cooking for 3-5 min or until sugar has dissolved. Boil for one minute and then remove from heat. Cool completely in a heatproof container (about an hour in the fridge). While this is cooling puree your strawberries and then transfer to a large bowl and chill.
When both your sugar mixture & strawberries are chilled combine in a small container ~stainless or glass work best ~ and cover. Let freeze completely ~ 3 to 4 hours ~ and then let it stand at room temp until partially thawed.
Tranfer partially thawed sorbet to a food processor and process to break up large ice crystals & chunks that have formed. This is what makes your sorbet light & fluffy! Place sorbet back into a pan/container and freeze for three hours or up to several days. Covered I've had a double batch last over a week (simply because I should have never made a double batch!!). Serves 6-8.
Sunday, February 8, 2009
Crusty Bread
So easy, and SOOO Yummy! I had forgotten about this recipe until last week and dug it back out. Good on those cold nights!
2 cups flour
3/4 c water
1 tsp yeast
1/2 tsp sugar
1 tsp salt (I use just a pinch!)
1 tsp olive oil
1 tsp Vital Wheat Gluten
Mix together in mixing bowl and kneed for 10 min (15 by hand). Cover and let rise for 60-90 minutes or until doubled in size. Dump out and cut into two pieces. Form each piece into a loaf and then let rise again for another hour.
Preheat oven to 450.
Bake on a heated baking stone or baking sheet for 20 minutes.
Try to let them cool for 30 minutes before slicing and eating...usually though in our house they get devoured pretty quickly!
Enjoy!
2 cups flour
3/4 c water
1 tsp yeast
1/2 tsp sugar
1 tsp salt (I use just a pinch!)
1 tsp olive oil
1 tsp Vital Wheat Gluten
Mix together in mixing bowl and kneed for 10 min (15 by hand). Cover and let rise for 60-90 minutes or until doubled in size. Dump out and cut into two pieces. Form each piece into a loaf and then let rise again for another hour.
Preheat oven to 450.
Bake on a heated baking stone or baking sheet for 20 minutes.
Try to let them cool for 30 minutes before slicing and eating...usually though in our house they get devoured pretty quickly!
Enjoy!
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