Asiago French Bread

There is a bit of a dark cloud that comes with homemade bread. It's a sense of dread that can be quite a wall for some people, myself included. I find my mind flooded with self-doubt and excuses like I don't have time for the dough to rise or Kneading is hard or What if it doesn't taste good after all that work?

But you know what? Those are pretty silly reasons to skip homemade bread. Yes, it takes time. But what about that time when you spent the entire day at home slowly tidying and doing laundry without stepping foot outside? Or that afternoon you spent watching the entire season of Orange is the New Black on Netflix? Heck, even a day or afternoon where you only are out and about for no more than an hour  or two at a time? Yes, my friends, those are all examples of you having enough time to make homemade bread. Especially this bread. Asiago French Bread.

Start-to-finish this recipe takes roughly 3 hours. But actual hands-on effort is more like 10 minutes. Yes, 10 minutes. The other time you will simply be waiting: for the dough to rise or for the loaf to bake. Plus, the taste of homemade bread is just indescribably better than store-bought. Plain and simple. Don't believe me? Give it a whirl.

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoon dry active yeast
• 1 tablespoon sugar

• 1 teaspoon salt
• 1 teaspoon balsamic vinegar
• 2 cups all purpose flour + extra for dusting your work surface 
• 1/4 cup finely grated parmesan (use a microplane grater if you have it!)

Directions:

1. Pour the water into a large bowl, then add the yeast and sugar. Stir to dissolve and let sit for 5 minutes. Prepare a work surface for kneading your dough by generously scattering flour  on it (I also place a small bowl with extra flour for easy scattering later on if needed).
2. Add the salt and vinegar, stir to mix, then add the flour. Use your hands to combine the dough, then take the dough to the prepared work surface for kneading.  Knead for about 7-10 minutes, or until the dough is smooth and elastic (no longer shaggy but still slightly sticky to touch).
3. Clean out the bowl you used for mixing so you can minimize dishes later on. Pour 2 tablespoons of olive oil into the bowl, turning to coat. Place the dough into the bowl and turn to coat with the oil. Cover the dough with plastic wrap or a kitchen towel and let the dough rise undisturbed for 1 1/2 hrs or longer if needed. Check the dough: stick your finger in the dough - if the dough springs back let it rise another 15 minutes and test again. Dough is ready when the indent remains. 
4. Punch down the dough and scatter the cheese across the dough, then fold into itself to form into a ball (will be all greased up from the oil so don't expect perfection, not much handling is needed or helpful). Place the dough on a baking sheet (or a bread stone if you have it!!). Let the dough rise again in a warm place undisturbed for 45 minutes. Brush the loaf with olive oil, then season with salt. Let the dough rise again for another 30 minutes.
5. Preheat the oven while the dough rises to 400 F. Place one rack on the lowest shelf and one rack in the center of the oven. 
6. Pour 4 cups of water into a pan then place on the bottom rack in the oven. Slash the top of the dough into a crisscross or swirl, then place the pan on the middle rack in the oven and bake the bread for 35 minutes. The loaf with be golden brown and will sound hollow if you lightly knock on it. Place on a wire rack and cool for at least 1 hour before slicing. 

Serve as is with balsamic vinegar and olive oil to dip, or toasted and topped with your favorite sliced meats. Or make a sandwich. Or dip it in some soup. Or slather it with jelly. 

This recipe has been adapted from the French Bread recipe in this Bon Appétit cookbook  (which, by the way, is a fantastic cookbook).

Spinach & Ham Quiche with an Olive Oil Crust

I have said this before and I'll say it again: the beauty of making a quiche is that it's a great place to use up random bits of leftovers. You know that last tablespoon of capers you can't seem to use up? Or that little hunk of blue cheese you keep meaning to use? Or the mashed potatoes you made too much of? Yeah, you can throw pretty much anything into an olive oil crust, whisk in some eggs, and bake it for a wonderful brunch or set yourself up for quick breakfasts for the week. I have even mixed in beef and broccoli from Chinese takeout leftovers

This recipe came from just that, leftovers. I slow cooked a ham hock earlier in the week for Pig Pie, and I had about a cup of chopped ham leftover. I keep frozen spinach on hand at all times as it's a great add-in for meals that are lacking in color (add it to the rice as it cooks, swirled into a plain broth, into the pot of noodles boiling, etc.).  I also had a few odds and ends of cheeses that I couldn't seem to get rid of, so I shredded the cheeses and added them to the mix as well.

That is also something wonderful about a quiche - it can be as complex or plain as you like!

Ingredients:
Olive Oil Crust: 

• 1 1/4 cup all purpose flour
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 teaspoon cracked black pepper

Filling:

• 6 eggs
• 1/2 cup shredded cheese (cheddar, mozza, parmesan, blue, gouda)
• 1 cup chopped ham (you can substitute this for leftover chicken, turkey, or sausage)
• 1/3 cup cooked spinach (thawed and drained)
• 1/2 small yellow onion, diced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

 Directions: 

1. Preheat the oven to 375 F. 
2. Mix all crust ingredients in a medium bowl, using your hands or a large spoon to mix the dough together until smooth. This should come together fairly quick, dough will be soft but not sticky, just oily. Press the dough into a pie plate, cover with plastic wrap and chill the crust in the refrigerator while you assemble the filling. This is not a very firm dough, so expect it to look more rustic that perfect.
3. In a large bowl whisk the eggs lightly then stir in all of the remaining ingredients.  
4.  Remove the crust from the fridge and discard the wrap. Pour the filling into the crust (use a spoon to gently even out the filling if needed). Bake for 30-35 minutes, until crust is golden and the filling has set. 

Serve warm or chilled along with condiments such as salsa, sweet chilli, sriracha, and/or Dijon. 

Homemade Flour Tortillas

My mom recently sent me a car package from home and it contained Mexican spices galore (among many other goodies). You see, in the Pacific Northwest, "Mexican" equals chips and salsa from the grocery store or perhaps the occasional burrito. I'm not complaining, it's just lacking the flavors I grew up with in Colorado (I know, it's still not Mexico, but its influence was much clearer). So, inspired my newly acquired spices, I decided to make homemade tortillas to accompany a Mexican themed dinner.

The main thing that surprised me is how simple these are to make. I guess I didn't really stop to consider how simple the ingredients were, nor did I realize how fast they cook (less than a minute each!). And now that I've refreshed my memory as to how dang delicious homemade tortillas are, I have a feeling they will be making multiple encore appearances in my kitchen. 

Makes 15 tortillas

Ingredients: 

• 3 cups all purpose flour + extra for flouring the rolling surface
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 tablespoons shortening or lard*
• 1 1/3 cup warm water

Directions:

1. In a large bowl, mix the flour, baking powder and salt. Use a pastry blender (or your hands) to mix in the shortening. The dough will be very crumbly, but if you lightly squeeze some of it in your palm it should stick together.
2. Pour in the water and use your hands to form the dough, folding the dough over on itself about a dozen times to make it smooth and no longer sticky. Cover with plastic wrap and let the dough rest at room temperature for 10 minutes. 
3. Remove the dough from the bowl, then separate into 15 small pieces of dough (I separated the original dough into three sections, then pulled each of those into 5 smaller portions, but however you want to break it down evenly will work). Roll each dough portion into a ball and set aside. 
4. On a generously floured surface roll out one tortilla at a time to about 8" in diameter, rotating the disk of dough a 1/4 turn after each pass with the rolling pin to create a round and even tortilla (mine we not perfect circles, but a general round shape is all you need). Set aside on a large plate or cutting board and repeat for all dough balls. 
5. Preheat a large skillet to medium-high heat. Place one tortilla at a time in the pan, and cook for about 30 seconds.The tortilla will bubble and puff up quite a bit, and this is usually the moment you want to flip it. Use tongs or a spatula to gently flip the tortilla and cook for an additional 20-30 seconds, then remove the tortilla from the pan and set on a paper towel-lined plate or tortilla warmer. Note: If you burn a tortilla be sure to rinse the pan and start again so the charred flavor doesn't taint your other tortillas!
6. Serve warm with whatever filling you desire: pulled pork, beans, eggs, cream cheese and jam, Ceasar salad! The possibilities are endless!

If you want some ideas for foods to accompany these tortillas, see my Mexican Side Dishes and Stuffed Poblanos with Slaw

Homemade Vanilla Extract

There is nothing quite like the smell of vanilla. I don't mean that fake vanilla lotion or candle scent -- it's not the same as a real vanilla extract. It's like holiday cheer in a bottle. Plus, with this recipe, you're essentially mixing rum and vanilla beans, and that combination is just heavenly.
When I was making this I didn't want to be done because it smelled so darn good. I know, that's kind of silly, but once you get your hands on some fresh vanilla beans you'll have an Aha moment and finally understand what I mean by, there is nothing quite like it.

I had first seen this on many food blog and DIY blogs online, and the recipe seemed consistent, and the presentations similar: alcohol, vanilla beans, bottles, corks. To be honest, it is on the pricey side of homemade gifts, but it is something that can be used more than once so it has a long-term value for the receiver. Plus, it's not very often that you receive homemade vanilla extract, so it's a fun and unique thing to give away during the holidays.

Most recipes online call for just two beans per bottle, but I enjoy a richer vanilla flavor so I actually add 3 beans per bottle plus the caviar of one-two additional beans scooped into the bottle. This is a matter of personal preference, so you can tweak the recipe to your liking.

You can buy individual vanilla beans in most grocery stores, but they are quite pricey (anywhere from $2-6 per bean!). I recommend buying them bulk online where you will pay a fraction of the price per bean from somewhere like Beanilla. Also, there are differences in vanilla bean flavors, and I have found that Madagascar vanilla beans lend a creamier flavor than others so that is what I used. 

I use dark rum for my vanilla extract, however you can use vodka if you prefer that instead. You see, it can be tweaked and tailored to suit your needs. Hooray!

Makes 6 bottles of homemade vanilla extract
Ingredients:

• 26 ounces of dark rum (750 ml)
• 6 5-6 oz. glass bottles with corks (can be found online or a local craft store)
• 30 vanilla beans
• Small funnel

Directions:

1. Gently split a vanilla bean by slicing halfway through the bean with a sharp knife lengthwise. Use the tip of the knife to spread the bean open, then run the blade down the bean to scrape out the vanilla caviar. Use the funnel to drop the caviar into your glass bottle. Do this twice for each bottle so that there is the caviar of two beans per bottle.
2. Next, gently slice an inch lengthwise in the middle of each remaining vanilla bean to expose the caviar, but do not scrape it out. Depending on the height of your bottle, you may want to trim the beans or cut them in half to fit in the bottle. Place 3 beans in each bottle. 
3. Using the funnel, pour about 4 oz. of rum into each bottle, or until filled with enough room to cork it.
4. Cork each bottle tightly and give them a good shake. Store in a cool, dry place for 8 weeks for optimal flavor, shaking the bottle a couple times per week. The vanilla will keep indefinitely as long as you top the bottle with rum as needed. I recommend that you replace the beans a couple times per year for the freshest taste.

I gave my vanilla extract away within a week of bottling (along with instructions for how to age it properly), because I have found that most people enjoy seeing the vanilla change over time. Plus, even at the beginning when it's more like rum with a little hint of vanilla, it tastes amazing! Think vanilla rum and coke, or vanilla-rum fudge! If you prefer to keep it a surprise, though, that is always a nice gift, too (beware, you might have a hard time stopping yourself from keeping it all to yourself!).
The pictures show the bottles before adding the rum, the color of the vanilla on day one, and the color of the vanilla 3 weeks in.

 This is another recipe I'd originally tried out with my friend Chelsey, and you can see what she's up to in the kitchen these days by visiting her blog, Curio of the Culinary World

Cornish Game Hens with Roasted Carrots and Potatoes

I can't tell you the number of times I've walked past the frozen Cornish game hens at the grocery store and thought, Ooh! Oh. Uh. Never mind. I don't know how to make them. Next time.
So recently when I started to go through the same inner dialogue I cut myself off and said, Yes please, and plopped two hens in my shopping cart. Don't worry, I didn't say that out loud all by myself, I just thought it. Anyway, I'm so glad I finally tried them because they were so juicy and extremely easy to make, and it was a fun meal to have. We actually were so caught up in the meal that I forgot to take a picture of them presented on our plates which looked much prettier than this one!

Ingredients:

• 2 Cornish game hens, fresh or fully thawed overnight in fridge
• 2 sprigs of fresh rosemary
• 1 lemon
• Salt and Pepper
• 6 large carrots, peeled
• 1 lb red baby potatoes

Directions:

1. Preheat oven to 450 F. 
2. Slice the lemon in half and place a half in the cavity of each game hen. 
3. Pull the leaves off the rosemary stalks,  and gently tuck the rosemary underneath the skin on the breast of the birds. Season the hens generously with salt and pepper and place breast-up in a greased baking pan lined with foil.
4. Bake the hens for 15 minutes. Meanwhile, chop the carrots into 3" long pieces, and place in a greased baking dish. Slice the baby potatoes in half and add to the carrots. Drizzle with olive oil, season with salt and pepper. 
5. Reduce the oven temperature to 375 F and add the carrot and potato pan to the oven. Bake the hens and vegetables for an additional 50-60 minutes, or until the Cornish game hen juices run clear. 
6. Let the hens rest for 10 minutes before serving: place a hen on each dinner plate along with the carrots and potatoes. The meat should easily fall off the bone, but be sure to provide each diner with a sharp knife to assist with carving. Helpful tip: I like to provide a bowl for discarded bones and the lemon halves on the table.

Note: I know that many roasted bird recipes call for the wings and legs to be trussed to ensure even cooking, but I have never had an issue with an untrussed roasted bird. To each their own.

Bacon and Green Chili Dip

I was first introduced to this dip by my former roommate Chelsey at a Superbowl gathering during university, and it's a dip that disappears quickly because once you have a little taste you're hooked. I asked her for the recipe afterward, and to be honest I was expecting a hoard of secret ingredients and tricks because it was indescribably delicious. Like, you can taste the bacon and green chiles (seeing them also helps), but it's so much more than that. I brought this dip to a party last night and listening to their comments I remembered my exact sentiments the first time I tried it -- What else is in here? Why does it taste so good? Is that a parmesan taste? Are there olives in here? What seasonings were used? Doesn't it kinda taste like baked potato skins?  What's in it?!   And the best part about it? It's so simple and easy it's laughable. Which is fabulous. Be warned, this dip is super rich and decadent and by no means a "healthy option" dish, but if you're looking for a crowd-pleaser this one will surely do the trick. 

Ingredients:

• 1 lb bacon, thick cut style
• 2 cans diced green chilies
• 1 1/2 cups sour cream
• 1 cup cream cheese, room temperature
• 2 green onions, thinly sliced

Directions:

1. Preheat oven to 375 F. 
2. Chop the bacon into 1/2" pieces (roughly), then cook to your desired crispness (I like it just-crisp in this dip). Drain on a paper towel-lined plate and set aside. 
3. In a medium bowl mix the green chiles, sour cream, cream cheese, and green onions. Fold in the bacon, then scoop into a casserole dish. Bake for 20 minutes or until bubbly, serve hot with tortilla chips, slices of baguette, and/or fresh veggies (such as carrots, celery, bell peppers).

Variations and other add-ins: minced jalapeño, diced black olives, caramelized onions, roasted garlic.

Note: the original recipe I was given had slightly different amounts (1 can green chilies and 1 cup sour cream), but I found for a crowd of 10+ people the portions above are just right as an appetizer that leaves no leftovers. Also, it was originally served in a hollowed out sourdough loaf, which is also yummy but for the sake of minimal prep for bringing a dish to a party, I leave it in a casserole dish.

If you want to see what else Chelsey is cooking up these days, please visit her blog: Curio of the Culinary World

Chocolate Pecan Pie

I have been trying a few new pie recipes this year, and yesterday I made a Chocolate Pecan Pie that I will definitely be making again soon. Chocolate is something that I will never tire of, and this pie has only made it easier to love that cocoa goodness. I based this recipe off Martha Stewart's Chocolate Pecan Pie with only a few tweaks (more vanilla and pecans, and I swapped the light corn syrup for golden). To be honest, I was about to make a pie with a hybrid of recipe tips from online, then I found the Martha Stewart pie and it was exactly what I was trying to make, so, thanks Martha!

Ingredients:

• 4 ounces of dark chocolate
• 4 large eggs
• 1 1/2 cups golden/dark con syrup
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups pecan halves
• 1 recipe of basic pie crust for 9" pie plate (see links below for recipes)

Directions:

1. Preheat oven to 350 F. Place the rack on the lowest shelf in the oven.
2. In a double boiler melt the chocolate until smooth, then set aside. How do you do that? Place a heat-proof bowl over a smaller pot of water (the bowl should not touch the water, simply sit above it), put the chocolate in the bowl, then turn on the heat to simmer the water in the pot. The heat will melt the chocolate slowly so you don't have to worry about burnt chocolate.
3. In a large bowl add the eggs and beat them lightly. Mix in the corn syrup, vanilla, and salt. Then slowly fold in the melted chocolate. 
4. Pour the chocolate mixture into the prepared pie crust, then place the pecans on top. They will remain floating on the top layer, so feel free to get artsy with this part! 
5. Place the pie plate on a rimmed baking sheet, then transfer the sheet and pie into the oven. Bake for 60 minutes, or until the filling jiggles only slightly when the pie plate is nudged. (Martha Stewart's recipe quoted 50-60 min, but I found mine took closer to 65, so keep an eye on your pie).

Let the pie cool on a wire rack for at least 4 hours. Serve room temperature or chilled with vanilla ice cream. Enjoy!

Pie crust recipes:
Martha Stewart's Basic Pie Crust
Pioneer Woman's Perfect Pie Crust