(See previous posts for explanation for lack of photos for this post.)
I'd never heard of pocaga rolls until stumbling across this recipe in my search for a special homemade roll recipe to make for Christmas. Very happy I did--these are great! The original post has two different shapes that can be made; we went with the one that seemed simpler/easier: oval. We made only half the recipe, which was plenty for us. Amounts shown below reflect this modification.
Link to original recipe: http://www.finecooking.com/recipe/feta-herb-filled-pogaca-rolls
Ingredients:
for the dough--
1/2 c. whole milk, warmed to 105°F
1/2 T. active dry yeast
1 tsp. sugar
1/2 large egg (beat and measure it, then half--other half will be needed for the shaping/baking below)
1/4 c. canola oil, plus more as needed
6 3/4 oz. all-purpose flour, plus more as needed
1 tsp. kosher salt
for the filling--
4 oz. crumbled feta
1 1/2 T. flat-leaf parsley, chopped
for shaping/baking--
1/2 large egg (see note above)
1/2 tsp. whole milk
Instructions:
1. Make the dough: In the bowl for a stand mixer, combine the milk, yeast, and sugar. Let stand until foamy, about 5 minutes.
2. Whisk in the egg and oil.
3. Attach dough hook to mixer. Add the flour and salt, then begin mixing on low speed. Mix until flour is incorporated, scraping the bowl as needed.
4. Increase speed to medium low and continue mixing for 8-10 min, until smooth and stretchy.
5. Lightly flour a work surface and lightly oil a large bowl. Turn the dough out onto the floured surface, then sprinkle lightly with flour all over. Shape dough into a ball, then transfer to prepared bowl.
6. Cover bowl with plastic wrap and let rise in a warm area until doubled in size, around 1 to 1 1/2 hrs.
7. Make the filling: Combine feta and parsley in a medium bowl.
8. Shape and bake rolls: Line a large baking sheet with parchment and spray with non-stick cooking spray.
9. Lightly flour a work surface and turn dough out onto it. Punch down dough, then divide into 8 even pieces.
10. Place dough balls on prepared baking sheet and cover with plastic wrap. Let rise in a warm place for 30-40 min.
11. Heat oven to 350°F with rack in center of oven.
12. Flatten out each dough ball into a 4 to 4 1/2" circle. Place about 1 1/2 T. of the filling in the middle of the dough circle. Hold circle on each side with thumb and index finger and draw the two sides up to meet. Pinch together at meeting point, then continue pinching to close remaining openings on rest of circle's edges. It should look like a semi-circle when finished.
13. Place closed dough seam side down on parchment/baking sheet. Roll gently to shape into an oval/football-like shape.
14. Whisk together the egg and milk in a small dish. Brush each roll lightly with the egg-milk wash.
15. Bake rolls for 28-33 min, or until light golden brown. Enjoy immediately while warm!
Culinary adventures in the often messy kitchen of a suburban cooking enthusiast
15 January 2018
14 January 2018
Gruyère-Crisped Potatoes
As I mentioned in the previous post, I don't have any pictures to go along with these posts currently, as these were made at Christmas as my mom's place (and I forgot to take any...oops). They are good enough, however, that I do indeed plan to make them again (of course) and want to share them now, not later :)
These potatoes were so very perfect with the ham we had--it was like they were designed to go together. Yum yum yum! 10 out of 10, no surprise.
Link to original recipe: https://thefoodcharlatan.com/gruyere-crisped-potatoes-au-gratin/
Ingredients:
2 lbs. Yukon Gold potatoes
3 c. heavy cream
1 tsp. kosher salt
1/8 tsp. coarse ground black pepper
2 pinches freshly grated nutmeg
1/4 tsp. cayenne pepper
2 cloves garlic, minced
3/4 c. finely shredded Gruyère cheese
Instructions:
1. Heat oven to 400°F.
2. Wash and scrub potatoes, then slice using a food processor (or by hand, 1/8" thickness).
3. Transfer sliced potatoes to a large pot. Add remaining ingredients EXCEPT Gruyère. Heat and stir occasionally, gently, over medium-high heat until cream boils.
4. Remove from heat and pour mixture into a 2.5 or 3 quart baking dish. Shake to spread the mixture evenly, then top all over the Gruyère.
5. Transfer to oven and bake for about 40 minutes, or until potatoes are fork-tender.
6. Let potatoes stand for 15 min. before serving. Enjoy!
These potatoes were so very perfect with the ham we had--it was like they were designed to go together. Yum yum yum! 10 out of 10, no surprise.
Link to original recipe: https://thefoodcharlatan.com/gruyere-crisped-potatoes-au-gratin/
Ingredients:
2 lbs. Yukon Gold potatoes
3 c. heavy cream
1 tsp. kosher salt
1/8 tsp. coarse ground black pepper
2 pinches freshly grated nutmeg
1/4 tsp. cayenne pepper
2 cloves garlic, minced
3/4 c. finely shredded Gruyère cheese
Instructions:
1. Heat oven to 400°F.
2. Wash and scrub potatoes, then slice using a food processor (or by hand, 1/8" thickness).
3. Transfer sliced potatoes to a large pot. Add remaining ingredients EXCEPT Gruyère. Heat and stir occasionally, gently, over medium-high heat until cream boils.
4. Remove from heat and pour mixture into a 2.5 or 3 quart baking dish. Shake to spread the mixture evenly, then top all over the Gruyère.
5. Transfer to oven and bake for about 40 minutes, or until potatoes are fork-tender.
6. Let potatoes stand for 15 min. before serving. Enjoy!
13 January 2018
Gingerbread Cutouts (Soft)
I made these while at my mom's for Christmas--and did not take any pix of the process--oops. This and the next few entries will be just recipes for the most part--until I get the chance to make again and add more photos. I liked these a lot and wanted to make sure I kept a record of making them and any modifications thereto.
These gingerbread men are so very perfect--soft with excellent flavor. The dough is easy to work with, too. I used my own homemade frosting to decorate, which of course I had my 6 year old help with. The one in this photo is his design, drawn on the cookie by me :)
https://www.bettycrocker.com/recipes/gingerbread-cutouts/29072204-d392-4ce5-850d-7e3cf11f4cde
Ingredients:
1 1/2 c. sugar
1 c. unsalted butter (or margarine), softened
3 T. molasses
1 egg
2 T. milk
3 1/4 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
frosting for decoration
Instructions:
1. In the bowl of a stand mixer, beat sugar, butter, and molasses together until well combined.
2. Beat in the egg and milk until just blended.
3. Mix in (or stir by hand) remaining ingredients (except the frosting, of course).
4. Cover and refrigerate for at least one hour (we went overnight).
5. Heat oven to 350°F.
6. Roll 1/3 of the dough at a time on a floured surface, to 1/8" thickness. (Keep remaining dough refrigerated until ready to roll.)
7. Use a floured gingerbread man cookie cutter to cut cookies out of rolled dough, then place on ungreased cookie sheet, 1" apart.
8. Bake for 6-7 min. or until set. Transfer from cookie sheet to cooling rack to cool completely before frosting.
These gingerbread men are so very perfect--soft with excellent flavor. The dough is easy to work with, too. I used my own homemade frosting to decorate, which of course I had my 6 year old help with. The one in this photo is his design, drawn on the cookie by me :)
https://www.bettycrocker.com/recipes/gingerbread-cutouts/29072204-d392-4ce5-850d-7e3cf11f4cde
Ingredients:
1 1/2 c. sugar
1 c. unsalted butter (or margarine), softened
3 T. molasses
1 egg
2 T. milk
3 1/4 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
frosting for decoration
Instructions:
1. In the bowl of a stand mixer, beat sugar, butter, and molasses together until well combined.
2. Beat in the egg and milk until just blended.
3. Mix in (or stir by hand) remaining ingredients (except the frosting, of course).
4. Cover and refrigerate for at least one hour (we went overnight).
5. Heat oven to 350°F.
6. Roll 1/3 of the dough at a time on a floured surface, to 1/8" thickness. (Keep remaining dough refrigerated until ready to roll.)
7. Use a floured gingerbread man cookie cutter to cut cookies out of rolled dough, then place on ungreased cookie sheet, 1" apart.
8. Bake for 6-7 min. or until set. Transfer from cookie sheet to cooling rack to cool completely before frosting.
12 January 2018
Chocolate Chip Cookie Brownies
I'm not usually one for using mixes to make desserts (as should be obvious by most entries in this blog :)), but this one just sounded too good not to try. And oh am I even glad I did! The original has it pictured/made with chocolate frosting--I'm sure that is quite lovely, yet I assure you that vanilla frosting (whether just spread all over or in drops like I did here) is a nice balance for the rest of the chocolaty goodness. Yep, 10 out 10 for this one, too.
Link to original recipe: https://www.bettycrocker.com/recipes/frosted-chocolate-chip-cookie-brownies/eed4b2ac-42b3-4084-93ca-8a5fcda2a29c
Ingredients:
1 box (1 lb. 6.25 oz.) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil, and eggs called for on the brownie box
1 pouch (1 lb. 1.5 oz.) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on the cookie mix pouch
Vanilla frosting (if desired--I used up some leftover homemade that I had on hand)
Instructions:
1. Heat oven to 350°F (325°F for dark/nonstick pan (which is what I used)). Grease bottom only of 13"x 9" baking pan with shortening or cooking spray (I used shortening).
2. Prepare brownie mix per directions on box, then spread in prepared pan.
3. Prepare cookie mix per directions on pouch. (**Note: The dough does not like to come together with a spoon--I ended up using my hands to mix it, which worked far better. It is rather coarse texture for cookie dough.)
4. Drop cookie dough in tablespoonfuls evenly all over the brownie batter and press down lightly.
5. Bake 34-38 min. or until toothpick inserted 2" from side of pan comes out almost clean. (I checked at 35 min. and it was still quite messy, so I went 5 more min, which was perfect.)
6. Cool completely on cooling rack before frosting. Enjoy!
Link to original recipe: https://www.bettycrocker.com/recipes/frosted-chocolate-chip-cookie-brownies/eed4b2ac-42b3-4084-93ca-8a5fcda2a29c
Ingredients:
1 box (1 lb. 6.25 oz.) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil, and eggs called for on the brownie box
1 pouch (1 lb. 1.5 oz.) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on the cookie mix pouch
Vanilla frosting (if desired--I used up some leftover homemade that I had on hand)
Instructions:
1. Heat oven to 350°F (325°F for dark/nonstick pan (which is what I used)). Grease bottom only of 13"x 9" baking pan with shortening or cooking spray (I used shortening).
2. Prepare brownie mix per directions on box, then spread in prepared pan.
3. Prepare cookie mix per directions on pouch. (**Note: The dough does not like to come together with a spoon--I ended up using my hands to mix it, which worked far better. It is rather coarse texture for cookie dough.)
4. Drop cookie dough in tablespoonfuls evenly all over the brownie batter and press down lightly.
5. Bake 34-38 min. or until toothpick inserted 2" from side of pan comes out almost clean. (I checked at 35 min. and it was still quite messy, so I went 5 more min, which was perfect.)
6. Cool completely on cooling rack before frosting. Enjoy!
11 January 2018
Roasted Balsamic-Garlic Pork Tenderloin
Mmmm this is ever tasty and simple--yep, it's another 10! (I swear, not all of the recipes I try are, honestly!) As you can see in the pic, I served it with homemade mac 'n' cheese, which was a perfect pairing.
Link to original recipe: https://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii
Ingredients:
2 T. canola oil
2 pork tenderloins (mine were a total of 1 1/2 lbs. together)
5 garlic cloves, finely minced
2 T. balsamic vinegar
2 1/2 tsp. Kosher salt
1/2 tsp. coarse ground black pepper
2 T. olive oil
Instructions:
1. Heat oven to 400°F and line a rimmed baking tray with foil (for ease of cleanup).
2. Heat canola oil in a skillet (preferably iron) over medium-high heat and sear/brown tenderloins on all sides.
3. Combine first 5 ingredients in a small bowl.
4. Place tenderloins on prepared baking sheet and spoon/rub mixture all over tenderloins.
5. Roast tenderloins, turning occasionally, for about 25 min. (internal temp = 160°F).
6. Transfer pork to cutting board and let rest 10 minutes before slicing (if you can wait that long :)). Enjoy!
Link to original recipe: https://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii
Ingredients:
2 T. canola oil
2 pork tenderloins (mine were a total of 1 1/2 lbs. together)
5 garlic cloves, finely minced
2 T. balsamic vinegar
2 1/2 tsp. Kosher salt
1/2 tsp. coarse ground black pepper
2 T. olive oil
Instructions:
1. Heat oven to 400°F and line a rimmed baking tray with foil (for ease of cleanup).
2. Heat canola oil in a skillet (preferably iron) over medium-high heat and sear/brown tenderloins on all sides.
3. Combine first 5 ingredients in a small bowl.
4. Place tenderloins on prepared baking sheet and spoon/rub mixture all over tenderloins.
5. Roast tenderloins, turning occasionally, for about 25 min. (internal temp = 160°F).
6. Transfer pork to cutting board and let rest 10 minutes before slicing (if you can wait that long :)). Enjoy!
10 January 2018
Decadent Andes Cookies
Christmas Goodies Countdown day 21/number 5! These should probably be called Andes Mint Bombs, as they are decadently minty and wonderful. Seriously, if you love chocolate and mint, these are your cookie nirvana! These are a 10+ out of 10, especially when you have a glass of milk ready to go with :D
Directions:
1. Heat oven to 350°F and line cookie sheets with parchment paper.
2. For the cookies--In the bowl of a stand mixer, beat together the cake mix, eggs, butter, vanilla, and brown sugar.
3. Shape dough into balls that are just slightly larger than a Tablespoon and place on prepared cookie sheets (I used my cookie scoop to help with this).
4. Bake for 7-9 min--they will still look a bit poufy--then let cool on the cookie sheet for 5 min. after removing from oven, before transferring to cooling rack.
5. For the mint frosting--Beat the butter, peppermint extract, powdered sugar, and a little milk together in the bowl of a stand mixer. Keep mixing in small splashes of milk until frosting is fluffy/spreadable consistency. Mix in green food coloring (amount depends on how green you want to go; for the video, I went much heavier on the green for Christmas look).
6. Spread frosting on tops of cooled cookies.
7. For the chocolate sauce--Add chocolate chips and butter to a microwave-safe bowl. Microwave in 10-15 sec. increments, stirring after each one until sauce is smooth and all chips are melted (took about 50 sec total for me).
8. Stir in small splashes of milk until it reaches correct consistency--it should be slightly less thick than the mint frosting, but not runny (see the video for example).
9. Spoon a little sauce onto each cookie, then top with chopped Andes mints. Enjoy!
Note: I have adjusted the mint frosting amount below from what I said in the video so that it will be enough for the whole batch.
Link to my YouTube "making of the recipe" video: https://youtu.be/X0xM7chRuw8
Original recipe credit: https://www.whatmegansmaking.com/2015/12/ultimate-andes-mint-cookies.html
Recipe below contains my modifications.
Ingredients:
For the cookie dough--
1 box Devil's Food cake mix
2 eggs
1/2 c. unsalted butter, melted
1 tsp. vanilla extract
2 T. brown sugar
for the mint frosting--
1/2 c. unsalted butter, softened
1 tsp. pure peppermint extract
1 2/3 c. powdered sugar
green food coloring
~1 T. milk (not sure, as I did not measure)
for the chocolate Sauce--
3/4 c. semi-sweet chocolate chips
2 T. butter
~1 T. milk (again, did not measure)
8 Andes mints, finely chopped (or you can use Andes baking bits)
Ingredients:
For the cookie dough--
1 box Devil's Food cake mix
2 eggs
1/2 c. unsalted butter, melted
1 tsp. vanilla extract
2 T. brown sugar
for the mint frosting--
1/2 c. unsalted butter, softened
1 tsp. pure peppermint extract
1 2/3 c. powdered sugar
green food coloring
~1 T. milk (not sure, as I did not measure)
for the chocolate Sauce--
3/4 c. semi-sweet chocolate chips
2 T. butter
~1 T. milk (again, did not measure)
8 Andes mints, finely chopped (or you can use Andes baking bits)
Directions:
1. Heat oven to 350°F and line cookie sheets with parchment paper.
2. For the cookies--In the bowl of a stand mixer, beat together the cake mix, eggs, butter, vanilla, and brown sugar.
3. Shape dough into balls that are just slightly larger than a Tablespoon and place on prepared cookie sheets (I used my cookie scoop to help with this).
4. Bake for 7-9 min--they will still look a bit poufy--then let cool on the cookie sheet for 5 min. after removing from oven, before transferring to cooling rack.
5. For the mint frosting--Beat the butter, peppermint extract, powdered sugar, and a little milk together in the bowl of a stand mixer. Keep mixing in small splashes of milk until frosting is fluffy/spreadable consistency. Mix in green food coloring (amount depends on how green you want to go; for the video, I went much heavier on the green for Christmas look).
6. Spread frosting on tops of cooled cookies.
7. For the chocolate sauce--Add chocolate chips and butter to a microwave-safe bowl. Microwave in 10-15 sec. increments, stirring after each one until sauce is smooth and all chips are melted (took about 50 sec total for me).
8. Stir in small splashes of milk until it reaches correct consistency--it should be slightly less thick than the mint frosting, but not runny (see the video for example).
9. Spoon a little sauce onto each cookie, then top with chopped Andes mints. Enjoy!
09 January 2018
Restaurant-Style Mexican Rice
As mentioned in the last post, I made this to go with the Stuffed Poblano Peppers, but it would go well with many Mexican dishes, I'm rather certain :) Although I did not opt to do so, the original recipe has additional spice suggestions to add if desired. At any rate, it's a great side dish, very easy to prep, so it gets a 10 of 10! Again, my apologies for the lack of pix, but this comes together fast, and I was making the peppers at same time, so, yeah...this is why I'm not a professional blogger lol.
**Note: amounts listed below reflect me halving the original recipe as well as my modifications**
Link to original recipe: https://www.culinaryhill.com/restaurant-style-mexican-rice/
Ingredients:
around 8 oz. of canned crushed tomatoes (did not measure exactly)
1 small yellow onion, finely chopped
1/6 c. canola oil
1 c. long grain rice
1 tsp. bottle minced garlic
1 c. chicken broth
1/2 T. tomato paste
3/4 tsp. salt
Instructions:
1. Heat oven to 350°F with oven rack in middle.
2. Purée the tomatoes and onion together in a food processor.
3. Heat the oil over medium to medium-high heat (setting 7 for my stove) in a large Dutch oven until shimmering. Add the rice and sauté, stirring frequently, until light golden in color--around 8-10 min. (**watch carefully, as mine was about to burn just after it got to this point)
4. Add garlic and stir until fragrant, about 15 sec.
5. Add tomato mixture, chicken broth, and salt. Bring to a boil, then remove from heat.
6. Cover and bake for 15 min., stir, then bake for 15 additional minutes. (**I forgot to stir mine at the halfway point--still turned out fine, and I think baking time could be reduced slightly, as mine looked on the dry side when I took it out.)
7. Remove from oven, fluff with a fork, and enjoy!
**Note: amounts listed below reflect me halving the original recipe as well as my modifications**
Link to original recipe: https://www.culinaryhill.com/restaurant-style-mexican-rice/
Ingredients:
around 8 oz. of canned crushed tomatoes (did not measure exactly)
1 small yellow onion, finely chopped
1/6 c. canola oil
1 c. long grain rice
1 tsp. bottle minced garlic
1 c. chicken broth
1/2 T. tomato paste
3/4 tsp. salt
Instructions:
1. Heat oven to 350°F with oven rack in middle.
2. Purée the tomatoes and onion together in a food processor.
3. Heat the oil over medium to medium-high heat (setting 7 for my stove) in a large Dutch oven until shimmering. Add the rice and sauté, stirring frequently, until light golden in color--around 8-10 min. (**watch carefully, as mine was about to burn just after it got to this point)
4. Add garlic and stir until fragrant, about 15 sec.
5. Add tomato mixture, chicken broth, and salt. Bring to a boil, then remove from heat.
6. Cover and bake for 15 min., stir, then bake for 15 additional minutes. (**I forgot to stir mine at the halfway point--still turned out fine, and I think baking time could be reduced slightly, as mine looked on the dry side when I took it out.)
7. Remove from oven, fluff with a fork, and enjoy!
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