Cook for Fun will be getting a new home soon stay tuned for details
Abby
Thursday, October 6, 2011
Homemade Yogurt
Inspired by Alton Brown and Good Eats homemade yogurt tastes way better than store bought and it's fun to make....
For 1 Quart plain yogurt
NOTE: All equipment should extra clean to prevent contamination.
1 qt organic 2% milk
1/2 C milk powder
2 T honey
Whisk together and heat to 120 degrees
Remove 1 cup and place in small bowl. Add 1/2 C store bought plain yogurt at room temperature containing live active cultures I like to use greek style. Stir together and pour into large mason jar. Add remaining milk mixture after it has cooled below 118 degrees, whisk.
Cover the jar with parchment paper and screw ring on. Place a heating pad inside a pot or bucket set to medium next jar inside support with towels. Set probe thermometer to alarm at 118. Insert probe thru parchment. Place a towel below the pot and cover with towels. Leave for anywhere for 3-12 hours longer will yield a tangier more firm yogurt. The goal is maintain the temperature as close to 115 as possible you may need to turn up the heating pad. Temperatures below 90 will cause the yogurt bacteria to sleep and 120 will kill them. When finished refrigerate overnight to set the yogurt.
For 1 Quart plain yogurt
NOTE: All equipment should extra clean to prevent contamination.
1 qt organic 2% milk
1/2 C milk powder
2 T honey
Whisk together and heat to 120 degrees
Remove 1 cup and place in small bowl. Add 1/2 C store bought plain yogurt at room temperature containing live active cultures I like to use greek style. Stir together and pour into large mason jar. Add remaining milk mixture after it has cooled below 118 degrees, whisk.
Cover the jar with parchment paper and screw ring on. Place a heating pad inside a pot or bucket set to medium next jar inside support with towels. Set probe thermometer to alarm at 118. Insert probe thru parchment. Place a towel below the pot and cover with towels. Leave for anywhere for 3-12 hours longer will yield a tangier more firm yogurt. The goal is maintain the temperature as close to 115 as possible you may need to turn up the heating pad. Temperatures below 90 will cause the yogurt bacteria to sleep and 120 will kill them. When finished refrigerate overnight to set the yogurt.
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| Yogurt resting for 6 hours |
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| Finished Product |
Saturday, October 1, 2011
Salty & Sweet Taffy Chocolate Chip Cookies
2 1/4 C flour
1 tsp. baking soda
3/4 tsp. salt
2 sticks butter
1/2 C sugar
1 C dark brown sugar
2 tsp. vanilla
1 whole egg, 1 egg yolk
1 package chocolate chips
Preheat oven to 375.
Brown 10 T butter over medium high heat and pour into heat proof bowl. Add remaining butter whisk until melted. Add sugar, vanilla and salt. Whisk till smooth. Add eggs. Whisk allow to rest 3 minutes. Repeat whisk rest 2x until the batter is shiny. Add baking soda and flour. Stir until combined if the dough is dry add a few tablespoons of water. Stir in chocolate chips. Bake for 10-14 minutes.
1 tsp. baking soda
3/4 tsp. salt
2 sticks butter
1/2 C sugar
1 C dark brown sugar
2 tsp. vanilla
1 whole egg, 1 egg yolk
1 package chocolate chips
Preheat oven to 375.
Brown 10 T butter over medium high heat and pour into heat proof bowl. Add remaining butter whisk until melted. Add sugar, vanilla and salt. Whisk till smooth. Add eggs. Whisk allow to rest 3 minutes. Repeat whisk rest 2x until the batter is shiny. Add baking soda and flour. Stir until combined if the dough is dry add a few tablespoons of water. Stir in chocolate chips. Bake for 10-14 minutes.
Tuesday, September 27, 2011
Food Processor Ham Veggie Soup
Mince in food processor:
2 C carrots
3 small yellow onions
3 cloves garlic
1 large red pepper
Peel and thinly slice 5-6 potatoes. Steam potatoes in a small amount of water.
Saute uncooked ham chunks with 1 clove garlic. Remove and saute veggie mixture.
Add veggie mix and ham to cooked potatoes. Simmer and season with salt and pepper. Stir in 1 can broccoli cheese condensed soup and 1 can milk. Add 2 cups frozen corn. Heat thru and serve.
2 C carrots
3 small yellow onions
3 cloves garlic
1 large red pepper
Peel and thinly slice 5-6 potatoes. Steam potatoes in a small amount of water.
Saute uncooked ham chunks with 1 clove garlic. Remove and saute veggie mixture.
Add veggie mix and ham to cooked potatoes. Simmer and season with salt and pepper. Stir in 1 can broccoli cheese condensed soup and 1 can milk. Add 2 cups frozen corn. Heat thru and serve.
Sunday, September 18, 2011
Recipe in testing brown and white rice combo
From Simply Ming results soon to follow
House Steamed Rice (50/50 Brown & White Rice)
1 1/2 cups of brown rice
1 1/2 cups of white rice
1 1/2 cups of white rice
1. Rinse brown rice and let soak in fresh cold water to cover for about 1 hour
2. In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear
3. Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger
4. Cover and boil over medium high heat for 10 minutes.
5. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve
2. In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear
3. Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger
4. Cover and boil over medium high heat for 10 minutes.
5. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve
Wednesday, July 6, 2011
Baked Steak
2 Lb tender cut of beef such as a ribeye steak
12oz course salt
olive oil
6-8 cloves of garlic, peeled
Salt & pepper
Preheat oven to 500 degrees.
Allow meat to come to room temperature. Pierce steak with knife and insert garlic cloves. Coat both sides with olive oil. Mound salt making a "bed" for the steak in a cast iron skillet or baking sheet. Place steak on the salt. Bake 18-30 minutes until desired doneness is reached. Remove off salt bed and all ow the meat to rest tented with foil for 10 minutes prior to slicing and serving.
Adapted from Patricia Well at home in Provence: recipes inspired by her farmhouse in France
12oz course salt
olive oil
6-8 cloves of garlic, peeled
Salt & pepper
Preheat oven to 500 degrees.
Allow meat to come to room temperature. Pierce steak with knife and insert garlic cloves. Coat both sides with olive oil. Mound salt making a "bed" for the steak in a cast iron skillet or baking sheet. Place steak on the salt. Bake 18-30 minutes until desired doneness is reached. Remove off salt bed and all ow the meat to rest tented with foil for 10 minutes prior to slicing and serving.
Adapted from Patricia Well at home in Provence: recipes inspired by her farmhouse in France
Wednesday, January 19, 2011
Stir-Fry Lettuce
Don't knock it till you've tried it!
1 head romaine, chopped and dried
1 1/2 tsp. crushed red pepper
2 cloves garlic, chopped
1/2 inch ginger root, minced
2 T olive oil
salt
pepper
handful unsalted peanuts, optional
Dressing:
2 T soy sauce
2 T rice wine or rice wine vinegar or dry sherry
large pinch sugar
splash of olive oil
Heat oil, red pepper, garlic and ginger over high heat till fragrant. Combine dressing with whisk. Add lettuce to hot pan stir fry just till wilted, sprinkle a little salt as you toss. Add dressing toss and serve topped with black pepper and peanuts.
1 head romaine, chopped and dried
1 1/2 tsp. crushed red pepper
2 cloves garlic, chopped
1/2 inch ginger root, minced
2 T olive oil
salt
pepper
handful unsalted peanuts, optional
Dressing:
2 T soy sauce
2 T rice wine or rice wine vinegar or dry sherry
large pinch sugar
splash of olive oil
Heat oil, red pepper, garlic and ginger over high heat till fragrant. Combine dressing with whisk. Add lettuce to hot pan stir fry just till wilted, sprinkle a little salt as you toss. Add dressing toss and serve topped with black pepper and peanuts.
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