Sunday, July 31, 2016
4 cups Brussels Sprouts - Cleaned and cut in 1/2(not sure of the exact amount, I just used about 2 giant handfuls.
2 tbsp Bacon Fat
1 tbsp EVOO
2 tbsp Balsamic Vinegar
1/2 cup Water
2 Bacon Strips - Cooked till crispy and chopped
1/4 Onion - Diced
1 Garlic Clove - Minced
1/2 Fresno Chili - Seeded, sliced into strips
1 tsp Aleppo Peppers - Dried
1/2 tsp Black Pepper
2 tbsp - Locatelli Cheese - Grated
In a pan over med/high heat, add the bacon fat and EVOO to melt. Add in the brussels sprouts and mix to coat. Position the sprouts cut side down. Cook for about 1 1/2 minutes. Add the balsamic vinegar and cook about 30 seconds. Add the water, bacon, onion, garlic, chili & aleppo peppers. Reduce heat to simmer. Put lid on pan and simmer about 5 minutes or until the liquid has evaporated.
You may need to add a little more water and cover again if the sprouts aren't fully cooked.
Sprinkle w/ black pepper and grate w/ locatelli cheese.
#foodie #cheftainment #brusselssprouts
Friday, July 22, 2016
1 1/2 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour
3 tbsp Butter - Room temp
1 tsp Sea Salt
1 tbsp Dill - Finely Chopped
1 tbsp - Parsley - Finely Chopped
1 tbsp - Rosemary - Finely Chopped
1 tbsp - Thyme - Finely Chopped
1 tbsp - Garlice - Finely Chopped
1/2 Cup Milk
1 Egg - Whisked
1 tbsp Sea Salt
1 tbsp Sesame Seeds
1 tbsp Poppy Seeds
Preheat oven to 450 degrees.
In a large bowl mix flours, butter, salt, dill, parsley, rosemary, thyme, garlic, milk. Mix to combine and form into a ball and then flatten out. Wrap in plastic wrap and place in the fridge for 1 hour.
Place parchment paper on counter. Flour paper and roll out dough to about 1/8" thin. Cut into about 1x1" crackers.
Transfer the parchment paper w/ the crackers to a cookie sheet. Brush with egg wash and sprinkle w/ a salt, sesame seeds & poppy seeds.
Bake 10-12 minutes.
Thursday, July 21, 2016
Jalapeno Cheddar Artisan Bread
1 1/2 Cups White Flour (+ more for dusting)
1 1/2 Cups Bread Flour (Can be made w/ just white flour if necessary)
1 tsp Salt
1 tsp Instant Fast Rising Yeast
1 1/4 Cups Hot Water (Hot from the tap is fine)
1 tbsp Honey (or sugar)
1 Cup Cheddar Cheese - Shredded
1/4 Cup Pickled Jalapenos - Seeded & Chopped
In a large bowl, add the flours, salt, yeast. Stir to combine. Add the honey to the water and stir to combine. Gradually add the water/honey to the flour mixture. Add the jalapeno & cheese.
Stir w/ a wooden spoon to combine. Kneed in bowl for about 2 minutes or until smooth and not sticky). Cover bowl w/ plastic and a tight lid and set aside for 8-24 hours. (I do about 24 hours for best results)
Lightly dust your counter w/ flour. Turn the dough out and gently work it to form a ball (about 1 minute, work as little as possible). Set aside for 30 minutes.
While the dough sits for 30 minutes, preheat oven to 450 degrees and put the baking vessel in the oven. I used a Dutch Oven.
After 30 minutes take the baking dish out, spray it with cooking spray and place the dough in the center. Mark an X or other decoration on top of the dough, cover with a lid and place in the oven for 30 minutes. Take lid off and bake another 15 minutes to brown. Misting it w/ water 2x after the lid is off makes the crust more brown and crustier if you desire.
Cool at least 15 minutes and serve.