Annie made some candied walnuts using a recipe off Epicurious. We had some nice peppered salami and some gorgonzola cheese in the fridge. Just mixed it all together and dressed with extra virgin olive oil and balsamic vinegar. Flavorful and healthy!
Aloha, Nate
Start a bread dough sponge using flour, water, honey and yeast. Combine a flour mixture containing flour, milk powder and yeast, and then sprinkle that on top the sponge and allow it to ferment for 4 hours. Mix in some softened butter then rest for 20 minutes. Knead in some salt and then allow the dough to rise until doubled, about 1.5 hrs. Turn out the dough and press it down, then let it rise again until doubled, about 1 hr.
Make a filling by boiling some raisins in rum and water, then drain the raisins and reserve the liquid. Melt some butter with brown sugar and cinnamon and set aside.
Roll dough into 1-inch balls, dip them in the butter-sugar mixture and lay them in an angel food cake pan. Sprinkle on some raisins and pecans. Keep layering until all the dough is used up.
Drizzle on any remaining butter/sugar mixture on top. Cover the pan and let the dough rise for an hour.
Continue reading Monkey Bread
First we made a stuffing using whole wheat couscous, pistachios, raisins and blueberries. Salted and peppered the hens then stuffed the hens with the couscous and tied the legs together. Made an orange glaze with butter, orange juice, orange zest, coriander, cumin, honey, turmeric, and a little cayenne.
Glazed the birds, then placed them breast-side up in a 425*F oven. Baste every 10 minutes until the internal temp in the thigh reaches 170*F. Remove and rest.
Roasted some veggies: onions, bell peppers, broccoli, zucchini, and mushrooms. Seasoned with salt, pepper, Italian seasoning, olive oil and balsamic vinegar.
The entree was paired with a 2001 Mirassou Monterey Riesling. Excellent combination!
Aloha, Nate
Daniel said he wanted some cheesy macaroni for lunch so I obliged him.
Diced up some cauliflower and added that to the pasta about halfway through the cooking process. Grated up some more gruyere and also some aged cheddar. When the pasta is done, drain, add a little bit of milk, fold in the cheese, add a couple of dashes of white pepper, and voila!
Way better than that yucky Kraft boxed mac n cheese, and doesn’t take any longer to fix.
Aloha, Nate