Kitchen Hint of the Day!

September 28, 2017 at 5:17 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , ,

Butter it up………..

 

Next time you grill a steak or fish try this butter topping – Make flavored butter by stirring chopped fresh herbs or garlic into softened butter. Use a fork to work the herbs in thoroughly. Serve with the grilled meats or fish!

Advertisements

Kitchen Hint of the Day!

September 19, 2017 at 5:45 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Butter………

 

The butter keeper in the fridge door is actually a bad place to store butter. Butter should be kept colder and tightly wrapped

Kitchen Hint of the Day!

July 24, 2017 at 5:32 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , ,

Making your own Biscuits…..

 

Make sure all of the ingredients, including the flour and baking powder, are cold. Also don’t overwork the dough: Mix just until the liquid is incorporated, and knead just until the dough comes together. And don’t forget the gravy!

One of America’s Favorites – Milk Toast

July 3, 2017 at 5:04 AM | Posted in One of America's Favorites | 2 Comments
Tags: , , , , , , , , , , ,

Simple milk toast consisting of toasted buttermilk bread covered in white sauce with a dash of cinnamon

Milk toast is a breakfast food consisting of toasted bread in warm milk, typically with sugar and butter. Salt, pepper, paprika, cinnamon, cocoa, raisins and other ingredients may be added. In the New England region of the US, milk toast refers to toast that has been dipped in a milk-based white sauce. Milk toast was a popular food throughout the late 19th and early 20th centuries, especially for young children and for the convalescent, for whom the food was thought to be soothing and easy to digest. Although not as popular in the 2000s, milk toast is still considered a comfort food.

 

 

 

The food writer M. F. K. Fisher (1908–1992) called milk toast a “warm, mild, soothing thing, full of innocent strength”, and wrote, of eating milk toast in a famed restaurant with a convalescent friend, that the food was “a small modern miracle of gastronomy”. She notes that her homeliest kitchen manuals even list it under Feeding The Sick or Invalid Recipes, arguing that milk toast was “an instinctive palliative, something like boiled water”. Fisher also notes that for true comfort, a ritual may be necessary, and for Milk Toast people, the dish used may be foolishly important. Her favorite version of milk toast has the milk mixed 50/50 with Campbell’s condensed cream of tomato soup in a wide-lipped pitcher called a boccalino in Italian Switzerland where she got it.

 

Milk toast prepared with condensed milk

In the Southwestern United States
In New Mexican cuisine, milk toast is referred to as leche cocida, meaning cooked milk. Toasted bread is torn into chunks and placed in a bowl. Milk is cooked with a small amount of butter, salt and pepper and is poured over the bread. It is a meal associated with using up excess milk, perhaps from the days of milk man service, in this region.

 

 

 

Milk toast’s soft blandness served as inspiration for the name of the timid and ineffectual comic strip character Caspar Milquetoast, drawn by H. T. Webster from 1924 to 1952. Thus, the term “milquetoast” entered the language as the label for a timid, shrinking, apologetic person. Milk toast also appeared in Disney’s Follow Me Boys as an undesirable breakfast for the aging main character Lem Siddons.

 

 

One of America’s Favorites – Danish Pastry

June 19, 2017 at 5:34 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , ,

A typical Spandauer-type Danish with apple filling and glazing

A Danish pastry or just Danish (especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty. Like other viennoiserie pastries, such as croissants, they are a variant of puff pastry made of laminated yeast-leavened doughs, creating a layered texture.

Danish pastries were exported with immigrants to the United States, and are today popular around the world.

 

Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts of butter or margarine.

A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. If necessary, the dough is chilled between foldings to ease handling. The process of rolling, buttering, folding and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery.

Butter is the traditional fat used in Danish pastry, but in industrial production, less expensive fats are often used, such as hydrogenated sunflower oil (known as “pastry fat” in the UK).

 

In Danish, Norwegian and Swedish, the term for Danish pastry is wienerbrød/wienerbröd, “Viennese bread”. The same etymology is also the origin of the Finnish viineri. Danish pastry is referred to as facturas in some Spanish speaking countries. In Vienna, the Danish pastry, referring to Copenhagen, is called Kopenhagener Plunder or Dänischer Plunder.

 

The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike forced bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. The Austrian pastry of Plundergebäck soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, adjusting them to their own liking and traditions by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry.

One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry technique “wienerbrød” and, as mentioned above, that name is still in use in Northern Europe today. At that time, almost all baked goods in Denmark were given exotic names.

 

A cinnamon Danish with chocolate

Danish pastries as consumed in Denmark have different shapes and names. Some are topped with chocolate, pearl sugar, glacé icing and/or slivered nuts and they may be stuffed with a variety of ingredients such as jam or preserves (usually apple or prune), remonce, marzipan and/or custard. Shapes are numerous, including circles with filling in the middle (known in Denmark as “Spandauers”), figure-eights, spirals (known as snails), and the pretzel-like kringles.

 

 

In Sweden, Danish pastry is typically made in the Spandauer-style, often with vanilla custard.

In the UK, various ingredients such as jam, custard, apricots, cherries, raisins, flaked almonds, pecans or caramelized toffee are placed on or within sections of divided dough, which is then baked. Cardamom is often added to increase the aromatic sense of sweetness.

In the US, Danishes are typically given a topping of fruit or sweet baker’s cheese prior to baking. Danishes with nuts on them are also popular there and in Sweden, where chocolate spritzing and powdered sugar are also often added.

In Argentina, they are usually filled with dulce de leche or dulce de membrillo.

 

A slice of an American apple crumb Danish

Danish pastry was brought to the United States by Danish immigrants. Lauritz C. Klitteng of Læsø popularized “Danish pastry” in the US around 1915–1920. According to Klitteng, he made Danish pastry for the wedding of President Woodrow Wilson in December 1915. Klitteng toured the world to promote his product and was featured in such 1920s periodicals as the National Baker, the Bakers’ Helper, and the Bakers’ Weekly. Klitteng briefly had his own Danish Culinary Studio at 146 Fifth Avenue in New York City.

Herman Gertner owned a chain of New York City restaurants and had brought Klitteng to New York to sell Danish pastry. Gertner’s obituary appeared in the January 23, 1962 New York Times:

“At one point during his career Mr. Gertner befriended a Danish baker who convinced him that Danish pastry might be well received in New York. Mr. Gertner began serving the pastry in his restaurant and it immediately was a success.”

 

 

Garlic-Herb Roasted Hasselback Baby Potatoes

June 2, 2017 at 5:33 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , ,

Passing along a delicious side dish off the Jennie – O website, Garlic-Herb Roasted Hasselback Baby Potatoes. At the Jennie – O website you’ll not only find a fantastic selection of Turkey recipes but also selections of side dishes and desserts. So don’t wait check it out today. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Garlic-Herb Roasted Hasselback Baby Potatoes
These delicious sliced potatoes are a dream come true—lightly seasoned and roasted until crisp on the outside and tender on the inside.

 

INGREDIENTS

½ cup butter
3 cloves garlic, sliced
2 tablespoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh tarragon leaves
16 small Yukon Gold potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
DIRECTIONS

1) Heat oven to 400°F.
2) In small saucepan, over medium-low heat, melt butter. Add garlic and herbs and cook 2 minutes or until fragrant.
3) Make ⅛-inch slices in top of potatoes, making sure not to cut through. Place potatoes in 13-x 9 inch baking pan. Spoon butter mixture over potatoes. Sprinkle evenly with salt and pepper. Bake 40 minutes or until tender. Serve with Horseradish Cream Sauce, if desired.
4) Horseradish Cream Sauce: Stir 1 tablespoon prepared horseradish into 1 cup sour cream. Season with salt to taste.

 

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 340
Protein 6g
Carbohydrates 54g
Fiber 8g
Sugars 4g
Fat12g
Cholesterol 30mg
Sodium 260mg
Saturated Fat 7g
https://www.jennieo.com/recipes/1061-garlic-herb-roasted-hasselback-baby-potatoes

Kitchen Hint of the Day!

May 9, 2017 at 5:33 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , ,

Making your own pie………

 
Keep all ingredients cold to slow the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to the dough.

Kitchen Hint of the Day!

April 26, 2017 at 5:28 AM | Posted in Kitchen Hints | 2 Comments
Tags: , , , , , , , , ,

A Food Storage Hint, did you know…..

 
The butter compartment in the door is not the best for butter, an egg keeper in the door not the best for eggs. Keepthem inside the fridge, with butter well wrapped and the eggs covered.

Kitchen Hint of the Day!

April 17, 2017 at 5:30 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Thank you to Dora M. for passing this hint along……

 
Cheese won’t harden if you butter the exposed edges before storing.

Kitchen Hint of the Day!

April 12, 2017 at 6:44 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , ,

Did you know that you can freeze…….

 
All these ingredients will freeze well……
* Butter and margarine can be frozen for 3 months.
* Grated cheese can be frozen for up to 4 months and can be used straight from the freezer.
* Most bread, except crusty varieties such as French bread, will freeze well for up to 3 months. Sliced bread can be toasted from frozen.
* Milk will freeze for 1 month. Defrost in the fridge and shake well before using.
* Raw pastry will freeze for for 6 months and takes just 1 hour to thaw.

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

TWENTY-FOUR CARAT

GENUINE INFORMATION ABOUT REAL THINGS

Moosmosis

Exploring an Arts & Sciences Education

The Throwback Chef

vintage recipes tried and shared

Wishing Wells Life

Real Food, Real Creativity, Real Life

Mediterranean Recipes 101

Mediterranean diet is based on the tradtional food that people used to eat in counntries like Italy, Greece, and Spain.

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

The World according to Dina

Notes on Seeing, Reading & Writing, Living & Loving in The North

Patriot Mom

Family. Health. Liberty.

Be Unique

Blogging, vlogging and dealing with life

Heathers' Fresh Cooking

Fresh ingredients and great ideas for your table.

Afoodiehousewife

What's cookin' ??

Analiza Gonzales

A blog about cooking, travel, fashion, interior, DIY and family, but mostly cooking

Dians Cooks

A messy kitchen is a sign of happiness

thesimpletimesblog.wordpress.com/

LIVE SIMPLY * LIVE FULLY

The Tiny Potager

Self Sufficiency and Sustainable Living - with a family of six

The Waffle Blog

BECAUSE I JUST CAN'T SEEM TO MAKE UP MY MIND