My family is in town this week, which means my mom brings her own version of recipes along with her. This time, it's this bread and a new twist on chicken salad, which I'll share in a bit. I was skeptical of the bread, since every yeast bread I make turns out really dense and tough. But, it turned out pretty well and was really easy to make, hence I'm sharing it. Enjoy!
Rosemary Foccacia Bread
Originally found at Alexandra Cooks
2 cups lukewarm water
1 Tbsp sugar
2 tsp active-dry yeast (or 1 packet)
4 cups unbleached all-purpose flour
2 tsp kosher salt
2 Tbsp butter, warmed to room temperature
2 Tbsp olive oil
Sea Salt
Dried Rosemary (about 1 tsp)
In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. Allow to sit 10-15 minutes, or until the mixture is foamy or bubbling. In a large bowl, whisk together the flour and salt. When the yeast mixture is foamy, add it to the flour bowl and mix until just combined. Cover and set aside in a warm spot for at least an hour.
Grease a 9x13 inch pan with the room temperature butter. Preheat oven to 425 degrees F. Punch down the dough and scrape it from the sides of the bowl, then transfer dough to the buttered dish. Pour olive oil over the dough and press out with your fingers to an even thickness throughout. Sprinkle the top with rosemary and sea salt. Allow the dough to rise 20-30 minutes, until approximately doubled in size again.
Bake at 425 degrees for 15 minutes, then decrease temperature to 375 and continue to bake until the top if golden brown. Turn out onto a cooling rack and allow to cool for 10 minutes before slicing.
My Notes:
I was skeptical of this when my mom first made it, but it's pretty good. So good that the entire loaf disappears by the next morning, with four of us there to eat it (well, three and a half, since my baby sister eats like a bird and hides herself away in my room).
Sunday, July 27, 2014
Wednesday, July 2, 2014
Iced Chai Latte
I've been going a little crazy with the recipes these past few weeks (if you couldn't tell from the multitude of photos posted in the past couple days) because I know I'm not going to have a whole lot of time once I officially start my job next month. Seems like a perfect time to stock up my freezer with pre-made foods in an attempt to eat somewhat healthy when I get home from work (my job provides lunch every day, so I don't have to worry so much about that).
I've also found a much easier way to transfer the photos on my phone to my computer, and then to add them to the blog than what I had been doing. If you can get it, the Transfer Pro app is amazing. It allows you to share photos between devices (phones/tablets/computers) over the same wireless network. It's pretty awesome.
This one is more of an original recipe. I was hanging out with one of my coworkers, and we decided to try a new coffee shop around where we live. Since I don't drink coffee, my go-to drink everywhere except Starbucks is a chai latte. The mix of tea and spices is just amazing and so I get it whenever I see it on the menu. But, the barista gave me the option of doing it iced. I'm not sure why this didn't occur to me before, but it was brilliant. Refreshing on the unbearably hot day, but still a nice pick me up.
So while I was out grocery shopping, I went down the tea and coffee aisle and decided to remake it. I think I did a fairly good job.
Iced Chai Latte
Copycat Recipe
5 tea bags chai
3 cups boiling water
1/4 cup sugar
Unsweetened vanilla almond milk
Pour the water over the tea bags and allow to steep 4-5 minutes. Remove bags and mix in sugar. Cool in fridge. This is your concentrate.
To prepare latte, fill glass with ice cubes. Mix equal parts concentrate and almond milk. Stir to combine. Enjoy!
My Notes:
Simple, yet oh so yummy. You can easily substitute the almond milk for soy, regular milk, or even cream, and adjust the mixture to your liking. I prefer the unsweetened almond milk because I use it in my cereal as well, but if you use sweetened milk, you might want to cut back on the sugar a bit. I make it a little strong, knowing that the ice cubes will melt into it and dilute the flavor some.
I've also found a much easier way to transfer the photos on my phone to my computer, and then to add them to the blog than what I had been doing. If you can get it, the Transfer Pro app is amazing. It allows you to share photos between devices (phones/tablets/computers) over the same wireless network. It's pretty awesome.
This one is more of an original recipe. I was hanging out with one of my coworkers, and we decided to try a new coffee shop around where we live. Since I don't drink coffee, my go-to drink everywhere except Starbucks is a chai latte. The mix of tea and spices is just amazing and so I get it whenever I see it on the menu. But, the barista gave me the option of doing it iced. I'm not sure why this didn't occur to me before, but it was brilliant. Refreshing on the unbearably hot day, but still a nice pick me up.
So while I was out grocery shopping, I went down the tea and coffee aisle and decided to remake it. I think I did a fairly good job.
Iced Chai Latte
Copycat Recipe
5 tea bags chai
3 cups boiling water
1/4 cup sugar
Unsweetened vanilla almond milk
Pour the water over the tea bags and allow to steep 4-5 minutes. Remove bags and mix in sugar. Cool in fridge. This is your concentrate.
To prepare latte, fill glass with ice cubes. Mix equal parts concentrate and almond milk. Stir to combine. Enjoy!
My Notes:
Simple, yet oh so yummy. You can easily substitute the almond milk for soy, regular milk, or even cream, and adjust the mixture to your liking. I prefer the unsweetened almond milk because I use it in my cereal as well, but if you use sweetened milk, you might want to cut back on the sugar a bit. I make it a little strong, knowing that the ice cubes will melt into it and dilute the flavor some.
Tuesday, July 1, 2014
Beer Bread
My first experience with beer bread was one of my classmates bringing it to a class potluck. She did a rosemary/sage version of the loaf, and it was amazingly moist and crumbly and buttery. She brought it a few more times and I became obsessed. Thing is, I don't drink beer, so I really didn't want to go out and buy a case of beer just so that I could make the bread.
Thankfully, at another potluck I went to, one of my coworkers brought a case of bottled beer. In a variety of flavors. Since a number of other people also brought beer, there was a ton leftover, so I grabbed a bottle to give this thing a shot.
I used Blue Moon's Harvest Honey Wheat beer in my bread. You should use a beer that you'd enjoy the taste of, because while the alcohol will burn off, the taste of the beer itself will remain. This is probably something you want to avoid getting the cheapest beer you can find for.
Beer Bread
Originally found at Bess's Bistro
3 cups all-purpose flour
2 Tbsp sugar
2 Tbsp honey
1 Tbsp baking powder
1 tsp salt
1 bottle (12 ounces) beer
1/4 cup water
1/4 cup (1/2 stick) butter, melted
Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan. In a medium bowl, sift together flour, sugar, baking powder and salt. Make a well in the center of the bowl and pour in beer and honey. Mix to combine. Add water, as needed, to get all ingredients wet and a stiff dough.
Pour half the butter into the loaf pan. Spoon batter into the pan, then pour the rest of the butter over the loaf. Place in oven over cookie sheet or foil to stop drips. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
My Notes:
So, in my move, I realized that I don't own a loaf pan. Oops. So I actually made this in a Angel Food Cake pan. I was very nervous putting it in, because there is an uncertain seal at the bottom, making it almost certain I'd get drips in the oven from the butter. Also, with a single recipe of this stuff, I really had to spread it to get it to cover the pan. On the bright side, it made it pretty easy to get out of the pan :) Yes, I will go out and get a loaf pan. Once I start getting paid. It's on my list.
Thankfully, at another potluck I went to, one of my coworkers brought a case of bottled beer. In a variety of flavors. Since a number of other people also brought beer, there was a ton leftover, so I grabbed a bottle to give this thing a shot.
I used Blue Moon's Harvest Honey Wheat beer in my bread. You should use a beer that you'd enjoy the taste of, because while the alcohol will burn off, the taste of the beer itself will remain. This is probably something you want to avoid getting the cheapest beer you can find for.
Beer Bread
Originally found at Bess's Bistro
3 cups all-purpose flour
2 Tbsp sugar
2 Tbsp honey
1 Tbsp baking powder
1 tsp salt
1 bottle (12 ounces) beer
1/4 cup water
1/4 cup (1/2 stick) butter, melted
Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan. In a medium bowl, sift together flour, sugar, baking powder and salt. Make a well in the center of the bowl and pour in beer and honey. Mix to combine. Add water, as needed, to get all ingredients wet and a stiff dough.
Pour half the butter into the loaf pan. Spoon batter into the pan, then pour the rest of the butter over the loaf. Place in oven over cookie sheet or foil to stop drips. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
My Notes:
So, in my move, I realized that I don't own a loaf pan. Oops. So I actually made this in a Angel Food Cake pan. I was very nervous putting it in, because there is an uncertain seal at the bottom, making it almost certain I'd get drips in the oven from the butter. Also, with a single recipe of this stuff, I really had to spread it to get it to cover the pan. On the bright side, it made it pretty easy to get out of the pan :) Yes, I will go out and get a loaf pan. Once I start getting paid. It's on my list.
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