Pat's Kitchen

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email@hidden () — Fri, 24 Aug 2007 21:59:48 +0000

Pat's Kitchen
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email@hidden () — Fri, 24 Aug 2007 21:57:11 +0000

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edited Bagels

email@hidden () — Sun, 15 Apr 2007 17:12:22 +0000

Bagels
recipe by Jim Berman here and though I'd try it. The last brand of bagels that my daughter could eat is no longer safe, so I really needed to find a way to make bagels. I had good success with this recipe and I've pasted it here with the comments from the original page (the source has more commentary, so please have a look at that as well). In no way do I intend to take credit for this recipe, but for my own purposes I want to keep it here with my other recipes so I can find it when I need it! Enjoy....
2 teaspoons, instant yeast3 teaspoons, dark brown sugar1 ½ cups, room temperature water1 Tablespoon, salt4 cups, bread flour2 teaspoons, baking sodaAbout ½ cup cornmeal & flour for dusting1. Mix the yeast in a large bowl with the brown sugar and the warm water. Stir in the salt and flour, ensuring all the flour is well hydrated. Knead the dough 5-7 minutes, until it is smooth. Cover the bowl and set aside for 2 hours.2. Lightly dust a cutting board with flour. Turn out the dough onto a floured board. With a dough knife, cut a 4oz portion and mold into a ball. Allow the dough balls to rest 5 minutes. Pierce the ball with your finger and rotate the dough around until the hole is of desired size. Set the bagel on a cornmeal-flour dusted sheet tray and repeat. Cover and refrigerate overnight.4. Preheat the oven to 450 F. Dust another baking sheet with a mixture of cornmeal and flour.5. Fill a large, wide pot two-thirds full of water, and bring to a boil with the baking soda. Drop the bagels in batches into the water; they must not touch. Boil on one side for 2 minutes. Turn the bagels and boil on the second side for 1½ minutes. They should firm and puff up. Carefully remove from the water and drain for 1 minute on a rack.6. Place the bagels on the prepared baking sheet. Immediately place the sheet in the oven and bake for 15 minutes. Rotate the sheet tray 90 and cook for another 5 minutes, or until the bagels are tan to medium brown. The finished bagel should reach 185 on an instant read thermometer. Remove from the baking sheets and cool for 30 minutes before attempting to cut.The quick dip in the water ensures the authentic taste of a true bagel; the interior is tender and flavorful. The blast in the extremely hot oven goes a long way to establish the definitive bagel look and crispy exterior. The combination cooking method is unbeatable and irreplaceable. If there is no tank nor caldron nor vat of steaming water to be seen in the bagel shop, all they are selling is a chewy piece of bread with a meaningless hole in the middle. Bagels are not just bread and, as such, should not be cooked in the same way. The oven alone will not accomplish successful bagel making.And whilst we talk about holes, that characteristic void at the center must be made by hand rather than punched out with some time-saving-product-bastardizing implement. Let the dense dough rest between shaping and the hole-making step to make an indelible puncture that will keep its form in the hot water bath as well as in the oven.

edited Bagels

email@hidden () — Sun, 15 Apr 2007 17:09:50 +0000

Bagels
Attention lawyers... This recipe is NOT MINE! I found this recipe here and though I'd try it. The last brand of bagels that my daughter could eat is no longer safe, so I really needed to find a way to make bagels. I had good success with this recipe and I've pasted it here with the comments from the original page (the source has more commentary, so please have a look at that as well). In no way do I intend to take credit for this recipe, but for my own purposes I want to keep it here with my other recipes so I can find it when I need it! Enjoy....
instant ~~yeast~~
3 yeast3 teaspoons, dark brown ~~sugar~~
1 sugar1 ½ cups, room temperature ~~water~~
1 water1 Tablespoon, ~~salt~~
4 salt4 cups, bread ~~flour~~
2 flour2 teaspoons, baking ~~soda~~
~~About~~ sodaAbout ½ cup cornmeal & flour for ~~dusting~~
1. dusting1. Mix the yeast in a large bowl with the brown sugar and the warm water. Stir in the salt and flour, ensuring all the flour is well hydrated. Knead the dough 5-7 minutes, until it is smooth. Cover the bowl and set aside for 2 ~~hours.~~
2. hours.2. Lightly dust a cutting board with flour. Turn out the dough onto a floured board. With a dough knife, cut a 4oz portion and mold into a ball. Allow the dough balls to rest 5 minutes. Pierce the ball with your finger and rotate the dough around until the hole is of desired size. Set the bagel on a cornmeal-flour dusted sheet tray and repeat. Cover and refrigerate ~~overnight.~~
4. overnight.4. Preheat the oven to 450 F. Dust another baking sheet with a mixture of cornmeal and ~~flour.~~
5. flour.5. Fill a large, wide pot two-thirds full of water, and bring to a boil with the baking soda. Drop the bagels in batches into the water; they must not touch. Boil on one side for 2 minutes. Turn the bagels and boil on the second side for 1½ minutes. They should firm and puff up. Carefully remove from the water and drain for 1 minute on a ~~rack.~~
6. rack.6. Place the bagels on the prepared baking sheet. Immediately place the sheet in the oven and bake for 15 minutes. Rotate the sheet tray 90 and cook for another 5 minutes, or until the bagels are tan to medium brown. The finished bagel should reach 185 on an instant read thermometer. Remove from the baking sheets and cool for 30 minutes before attempting to ~~cut.~~
~~The~~ cut.The quick dip in the water ensures the authentic taste of a true bagel; the interior is tender and flavorful. The blast in the extremely hot oven goes a long way to establish the definitive bagel look and crispy exterior. The combination cooking method is unbeatable and irreplaceable. If there is no tank nor caldron nor vat of steaming water to be seen in the bagel shop, all they are selling is a chewy piece of bread with a meaningless hole in the middle. Bagels are not just bread and, as such, should not be cooked in the same way. The oven alone will not accomplish successful bagel ~~making.~~
~~And~~ making.And whilst we talk about holes, that characteristic void at the center must be made by hand rather than punched out with some time-saving-product-bastardizing implement. Let the dense dough rest between shaping and the hole-making step to make an indelible puncture that will keep its form in the hot water bath as well as in the oven.

edited Bagels

email@hidden () — Sun, 15 Apr 2007 17:05:40 +0000

Bagels
MINE! ~~see~~ ~~http://www.cheftalk.com/content/display.cfm?articleid=178~~ I found this recipe here and though I'd try it. The last brand of bagels that my daughter could eat is no longer safe, so I really needed to find a way to make bagels. I had good success with this recipe and I've pasted it here with the comments from the original page (the source has more commentary, so please have a look at that as well). In no way do I intend to take credit for this recipe, but for my own purposes I want to keep it here with my other recipes so I can find it when I need it! Enjoy....
2 teaspoons, instant yeast
3 teaspoons, dark brown sugar

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email@hidden () — Sun, 15 Apr 2007 17:00:29 +0000

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email@hidden () — Sun, 15 Apr 2007 17:00:18 +0000

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email@hidden () — Sun, 15 Apr 2007 16:57:54 +0000

edited Bagels

email@hidden () — Sat, 14 Apr 2007 14:24:05 +0000

Bagels
~~This~~Attention lawyers... This recipe is NOT ~~MINE....~~ MINE! see http://www.cheftalk.com/content/display.cfm?articleid=178
2 teaspoons, instant yeast
3 teaspoons, dark brown sugar

added Bagels

email@hidden () — Sat, 14 Apr 2007 14:23:45 +0000

!Bagels This recipe is NOT MINE.... see http://www.cheftalk.com/content/display.cfm?articleid=178 2 teaspoons, instant yeast 3 teaspoons, dark brown sugar 1 ½ cups, room temperature water 1 Tablespoon, salt 4 cups, bread flour 2 teaspoons, baking soda About ½ cup cornmeal & flour for dusting 1. Mix the yeast in a large bowl with the brown sugar and the warm water. Stir in the salt and flour, ensuring all the flour is well hydrated. Knead the dough 5-7 minutes, until it is smooth. Cover the bowl and set aside for 2 hours. 2. Lightly dust a cutting board with flour. Turn out the dough onto a floured board. With a dough knife, cut a 4oz portion and mold into a ball. Allow the dough balls to rest 5 minutes. Pierce the ball with your finger and rotate the dough around until the hole is of desired size. Set the bagel on a cornmeal-flour dusted sheet tray and repeat. Cover and refrigerate overnight. 4. Preheat the oven to 450 F. Dust another baking sheet with a mixture of cornmeal and flour. 5. Fill a large, wide pot two-thirds full of water, and bring to a boil with the baking soda. Drop the bagels in batches into the water; they must not touch. Boil on one side for 2 minutes. Turn the bagels and boil on the second side for 1½ minutes. They should firm and puff up. Carefully remove from the water and drain for 1 minute on a rack. 6. Place the bagels on the prepared baking sheet. Immediately place the sheet in the oven and bake for 15 minutes. Rotate the sheet tray 90 and cook for another 5 minutes, or until the bagels are tan to medium brown. The finished bagel should reach 185 on an instant read thermometer. Remove from the baking sheets and cool for 30 minutes before attempting to cut. The quick dip in the water ensures the authentic taste of a true bagel; the interior is tender and flavorful. The blast in the extremely hot oven goes a long way to establish the definitive bagel look and crispy exterior. The combination cooking method is unbeatable and irreplaceable. If there is no tank nor caldron nor vat of steaming water to be seen in the bagel shop, all they are selling is a chewy piece of bread with a meaningless hole in the middle. Bagels are not just bread and, as such, should not be cooked in the same way. The oven alone will not accomplish successful bagel making. And whilst we talk about holes, that characteristic void at the center must be made by hand rather than punched out with some time-saving-product-bastardizing implement. Let the dense dough rest between shaping and the hole-making step to make an indelible puncture that will keep its form in the hot water bath as well as in the oven.

added Pancakes

email@hidden () — Fri, 25 Aug 2006 05:52:20 +0000

! Pancakes This is by far the best pancake recipe I\'ve found without milk and eggs. 1 C Flour 1 T Baking powder 1/2 t Salt 3/4 C Rice Milk 1/4 C Apple sauce Mix dry ingredients and wet ingredients separately. Combine until big lumps are gone and cook on lightly greased skillet.

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email@hidden () — Sun, 28 May 2006 05:14:15 +0000

added Stuffed flank steak

email@hidden () — Tue, 25 Apr 2006 04:18:27 +0000

!Stuffed Flank Steak This is based on a dish called Matambre from Argentina. It\'s essentially a flank steak rolled around vegetables or some other filling. Matambre typically uses hard boiled eggs, but I chose veggies instead. You can experiment with any filling you choose. Spinach and or cheese come to mind as possibilities. Flank steak ~2lbs onion carrots, sliced green bell pepper, sliced baby red potatoes 3T red wine vinegar 1C water 1T minced garlic salt & pepper cumin crushed red pepper Butterfly the flank steak into two thin steaks, if the original is thick enough. Generously season all sides of the steak with salt, pepper, garlic, and cumin. Lay sliced veggies on top of steak, and pour 1T red wine vinegar on top. Roll the steak around the contents, and place in a slow cooker. Place potatoes and remaining veggies around the steak. Add 1C water with 2T vinegar, and cook on high for 3-4 hours. Slice and serve with potatoes. \'\'Before cooking:\'\'

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email@hidden () — Tue, 25 Apr 2006 04:13:55 +0000

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email@hidden () — Tue, 25 Apr 2006 04:03:22 +0000

edited FrontPage

email@hidden () — Tue, 25 Apr 2006 03:58:51 +0000

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edited FrontPage

email@hidden () — Tue, 25 Apr 2006 03:55:57 +0000