Home Cookin'

...now browsing by category

 

Who Put Baby in the Oven? Sunset Magazine Dutch Baby Recipe

Wednesday, March 10th, 2010

Do you want a fast breakfast recipe?  This is a good one for when friends crash at your place and you don’t want to go to the store to buy ingredients.  A baked pancake recipe also known as a Dutch Baby.   It is similar to a pancake, but hybridized with french toast.

HOWEVER, you will need a cast iron skillet or other pan that can go into the oven.  If you don’t have a cast iron skillet, GO BUY ONE!

Sunset Magazine rocks it with some of the best recipes ever!  Do you find it hard to get rid of one Sunset Magazine or 100 Sunset Magazines?  Join the club!

Sunset Magazine Baked Sunday Pancake with Raspberry Sauce (topping optional)

  • 3 tbsp. butter
  • 3 large eggs
  • 3/4 cup milk
  • 1/2 tsp. vanilla
  • 1/2 cup all-purpose flour
  • 2 tbsp. sugar
  • 1/8 tsp. salt

Preheat the oven to 425F.  Melt butter in your skillet (oven proof frying pan).  Remove from heat.  Use your mixer to beat or whirl eggs until pale.  Beat or blend in milk, vanilla, flour, sugar, and salt.  Pour the batter into your skillet and place in the oven to bake for 15-20 minutes.  Serve immediately with syrup and powdered sugar, powdered sugar and a squeeze of lemon OR raspberry sauce.

Optional Raspberry Sauce (can use syrup or powdered sugar instead):

In a food processor blend frozen Raspberries until smooth and then strain the seeds out.  Stir in 1/4 cup Sugar to taste.

Posted in Home Cookin' | No Comments »
Tags: , , , ,

Meatball’n like a gangster: Meatball Recipe

Wednesday, March 3rd, 2010

These Italian meatballs are essentially made from a meatloaf mix of ground beef, pork, and veal.  They are really tasty because of this three meat combination and also because they are first browned and then simmered with tomato sauce.  Zach also has the most amazing cabbage roll recipe that we will post pronto!  The reason I am mentioning the cabbage rolls is that you also use a three meat combination for that recipe as well.

Zach’s Italian Meatball Recipe

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 lb. ground veal
  • 1 cup bread crumbs
  • 1 cup grated Parmesan
  • 1/4 chopped parsely
  • 2 eggs
  • 6 cloves, minced garlic
  • 1/2 tb garlic powder
  • 1/2 tb onion powder
  • 1/2 tb Italian seasoning
  • 1/4 cup milk

Using your hands, gently combine the all of the ingredients in a large bowl. You can refrigerate the meatball mixture for at least 1 hour or up to 24 hours.

Form the meatballs into about 25 meatballs.

Heat olive oil in a skillet over medium-high heat. Brown all sides of the meatballs turning frequently until well browned about 6 minutes. Discard the oil.

Return all the meatballs to the skillet and pour in the tomato marinara sauce to a boil. Lower the heat, and simmer, covered, until the meatballs are cooked through for about 15 minutes. Serve immediately with spaghetti and garlic bread.

Posted in Home Cookin' | 1 Response »
Tags: , , , ,

Big Sur Bakery: Hide Bread Recipe

Tuesday, March 2nd, 2010

This is a recipe for Hide Bread from one of my favorite cookbooks for a good read, The Big Sur Bakery Cookbook.  I have read the cookbook cover to cover a few times and still find a lot of interest in the personal stories about local personalities as well as intriguing new, local recipes.  I have to say, I haven’t tried a ton of the recipes yet, except for this one.

I have still never been to eat at the Big Sur Bakery & Restaurant but it is one of my goals for this spring or summer.  It is located next to a gas station along HWY 1 and offers baked goods for a quick bite in the morning and a great looking creative brunch, lunch, and dinner.  Their specialty foods are created using their wood-fired stove to create such dishes wood-grilled burgers, local fish, pizza, and breads.  You can make reservations online through open table at their website.

Each section of the cookbook has stories from local folks who influenced the Big Sur Bakery & Restaurant along the way.  Hide Bread is a recipe invention by the three-restaurant owner’s friend Terry “Hide” Prince.

Once you make the English muffin like individual breads, known as Hide Bread, you HAVE to OPEN them up and toast them or else they will taste uncooked and hard.  You can store the Hide Bread in the freezer after your initial bake and then cut them in half and toast them.  Lather the Hide Bread with butter, jam, or peanut butter and eat while you are running out the door to work.

Heidi Swanson of www.101cookbooks.com blogged about this recipe too and has great tips and photos to check out!                                                        Hide Bread @ 101cookbooks.com

Hide Bread Recipe     —–>

Click to continue »

Posted in Home Cookin' | No Comments »
Tags: , , , ,

Fry em’ up hot: Homemade Potato Chips

Monday, February 22nd, 2010

We made Homemade Potato Chips both fried and baked last week.  Which one do you think was better?

You’re so smart!

Fried Potato Chip Recipe from this cookbook: Jam it, Pickle it, Cure it and Other Cooking Projects

  • 1 lb Russet Potatoes (about 3), scrubbed & dried
  • 2-4 cups vegetable oil
  • Kosher Salt

Most important Tools: Food Mandolin & Frying Thermometer

Platform Mandolins range from $20-$200.  They are a great investment for slicing vegetables, fruits, and other foods with expert precision and speed.  We actually have a cheaper version and it works really well.  Be careful not to slice your fingers off!

—-> to Recipe Click to continue »

Posted in Home Cookin' | No Comments »
Tags: , , , , , , , ,

Wild Kenai Red Salmon from Alaska

Friday, February 19th, 2010

A cousin of ours has a family salmon business up in Alaska called Wild Kenai Red Salmon.  They actually shipped us these beautiful frozen and  smoked salmon fillets to try after hearing about our food blog in an annual family Christmas letter.   The fillets were delivered overnight via fed-ex in a Styrofoam cooler, arriving cold and fresh as ever.

We grilled the salmon fillet on a cedar plank with a mild soy-based glaze.

It looks like they have some nice recipes for salmon on their blog too: http://www.wildkenaisalmon.com/blog/

Zach: I have never been a fan of cooked salmon (I prefer it raw).  Nor have I ever had sockeye salmon before.  This fillet knocked my socks off.  It was dense and tasted like a clean ocean spray, not fishy at all.

John: It was amazing how fast the salmon was delivered to us.  The freshness was palpable.  The fresh salmon was better than most cooked salmon I’ve had at restaurants.  The skin was actually edible and did not have that fish-sitting-on-display-all-day taste.

Les: What struck me most about the fillet (delivered frozen) was the amazing color.  I think these fillets would be an amazing foodie gift for friends and family who have it all and love fine foods.

Posted in Foodie Gifts, Home Cookin', Out of Town, Store Bought | 1 Response »
Tags: , , , ,

Ad Hoc at Home: Fried Chicken Recipe (current tie for best recipe of the year … so far)

Wednesday, February 17th, 2010

Zach and I made Thomas Keller’s Bouchon Quiche last fall (“You Can Quiche Your Day Goodbye!”) and found out that Keller’s recipes are labor intensive but incredible.  We decided to make Fried Chicken for a friends birthday this weekend from Thomas Keller’s new cookbook, Ad Hoc at Home. Once again Thomas Keller wowed us with another one of his labor intensive, incredible recipes.  Colonel Sanders watch out!

TIPS:

  • We added a bit more spice to the dredge mixture and it was a great addition with a kick.
  • Start 12-14 hours before you want to eat (the night before or first thing in the AM)! You must brine the chicken pieces first!
  • Use peanut oil for best tasting results but you can also use vegetable or canoloa oil.
  • You will need a deep fry thermometer.

Ad Hoc at Home: Fried Chicken Recipe

Click to continue »

Posted in Home Cookin' | No Comments »
Tags: , , , , ,

Best Recipe of the Year (so far): Teriyaki Barbeque Wings with Dill Dipping Sauce Recipe

Monday, February 15th, 2010

Zach made these Teriyaki BBQ Wings with a Dill Gorgonzola Dipping Sauce for the super bowl and they were amazing, awesome, and incredibly edible!

Teriyaki BBQ Wings Recipe —>

Click to continue »

Posted in Home Cookin', Uncategorized | 2 Comments »
Tags: , , , ,

Super Bowl Sunday: Cheeseburger Soup

Thursday, February 4th, 2010

We are on a winter soup kick and we’ve made this soup twice during the week which means we like it and it’s easy.  The pickles give it a salty flavor and a nice crunch.  I made the ingredient sizes large enough to have leftovers for work the next day.

Cheeseburger Soup Recipe >

Click to continue »

Posted in Home Cookin' | No Comments »
Tags: , , , ,

« Older Entries