Olive Oil Sticky Buns

Hello everyone!! Well I promised sticky buns and here we go….. I have been on a olive oil kick lately after making those cakes over the Holidays. In my personal opinion I think it is a great substitute for butter at first I was skeptical but proven wrong. Olive oil is lower in saturated fat, and cholesterol two thing I never worried about in the past, but hey maybe it is time to take care of myself. This recipe was adapted from a recipe that called for butter and I just replaced it with Olive oil, and the results were awesome, everyone that I gave one to loved them!! and that made me very HAPPY.

Enjoy ~GC

 

Makes makes  12Large Buns or 9 Huge ones

Bun dough

• 1 3/4cup warm water
• 1teaspoon active dry yeast
• 2tablespoons sugar
• 4 3/4cups all purpose flour
• 3teaspoons salt
• 1/2cup good, fruity, olive oil

Filling

• 1cup Brown sugar
• 1tablespoon fresh lemon juice
• Cinnamon

Glaze

• 2cups sifted powdered sugar
• 2tablespoons Almond Milk

 

Method

1. In the bowl of an electric mixer with a bread hook, combine the warm water, yeast, and sugar, and allow to stand for 5 minutes to let the yeast foam.

2. Add the salt and half of the flour. Turn the mixer on low, and continue to add the flour allowing the mixer to mix it all together. When the dough has come together in a shaggy ball (this may take slight more or less flour, err on the side of a slightly sticky dough to keep it from being thought, pour in the olive oil in a drizzle as the dough hook keeps stirring.

3. On a medium low speed, let the dough knead for 4-5 minutes. (This mixing and kneading can also be done by hand.) When the dough is smooth and silky, turn into a ball and place it into a deep, oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel, and put somewhere warm to rise until doubled in volume (usually about 90 minutes, but time varies depending on temp outside.).

4. While the dough rises, make the filling. Combine the cup of sugar with the lemon zest. Allow to sit for a couple of minutes while the zest releases its oil into the sugar. Then, rub it together until well mixed and slightly moist. Next combine the lemon juice, with a  drizzle of olive oil and stir it in a bit at a time until you have a thick mixture about the consistency of wet sand (it may not take all of the juice). Set aside.

5. Oil (3) 5×9 inch loaf pans or (1) 9×13 pan. When the dough had risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a large rectangle that is a bit under a half an inch thick.

6. Spread the filling mixture onto the dough, leaving a half inch border clear along one of the long ends. Roll the dough up tightly like a jelly roll starting at the long end without the border. Slice into either 9 or 12 equal pieces.

7. Pinch one of the cut sides of each slice closed as much as possible, to help keep the filling in (it will leak out anyway, but it will work out fine). Then fit the slices into the oiled pan, with the pinched sides down . Cover and allow to rise for another 45 minutes to an hour, until puffed. You can also put the rolls in the refrigerator at this point and let them slow rise over night and bake them in the morning. If you refrigerate them, just let them stand at room temperature for about 15-20 minutes before putting them in the oven.

8. When ready to bake, heat your oven to 350F. Bake the rolls for 35-40 minutes until the rolls are nicely browned on top and baked through. Then remove from the oven.

9. While the buns are baking, make the glaze by whisking the Almond Milk into the powdered sugar bit by bit until it is the consistency that is thick, but pourable, When the buns are finished baking, spread the glaze on the warm buns. Serve warm,  with some espresso or strong coffee, and plenty of Napkins…………

Pot Roast (or Short Ribs)

 

Despite its name, pot roast isn’t really roasted, it’s braised. Braising is a form of moist-heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender.

Braising by itself doesn’t give meat the flavorful, brown outer crust that dry-heat cooking methods like roasting do, so we sear it on the stovetop first.

For this recipe you’ll need a large Dutch oven one that’s big enough to accommodate the meat and stock, and safe for both stovetop and oven. Make sure it has a tight-fitting lid, too. In this recipe I did not have a Dutch oven with a heavy enough bottom, so I seared everything in a cast iron skillet first.(YES,cousin Julie I have been using the skillet a lot, that is only because I love it.) Anyway this is a easy and economical meal, it would also be perfect for a crockpot just don’t forget to brown the meat very well it makes ALL the difference.

Enjoy Dinner. ~GC 

 

Prep: 30 minutes  Cook: 4 hours+/-

Ingredients:

• 5 lbs. beef chuck or short ribs**
• ¼ cup canola oil (or olive oil)
• 1 large onion,  chopped
• 2 medium ribs celery, chopped
• 1 large carrot, peeled and chopped
• 5 cloves garlic, peeled and slightly crushed
• 1 Lemon
• 5 cups brown stock (i.e. beef stock)
• 2 bay leaves
• ½ tsp. dried thyme
• 1 tsp. whole black peppercorns
• 2 Tbsp. all-purpose flour
• 2 Tbsp. unsalted butter
• Kosher salt and freshly ground black pepper, to taste

Method

Pre-heat oven to 300°F

1. In a heavy, cast-iron Dutch oven or iron skillet, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan and set it aside.
2. To enhance the browning of the meat, dry off excess moisture with clean paper towels before searing it.
3. Add the carrots, celery, onions and garlic to pot and cook for 5 minutes or so, or until the onion is slightly translucent.
4. Now return the meat to the pot and add the stock, lemon cut in ½, bay leaves, thyme and peppercorns.

    

5. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.
6. Cook between 4-5 hours or until the meat is tender.
7. Remove pot from the oven and leave the meat in the braising liquid while you make the sauce.
8. Ladle out around two cups of the braising liquid and strain. Skim off any fat from the top.
9. Heat the butter in a separate saucepan, then gradually stir in the flour until a paste forms. Heat for a few minutes, stirring, until the roux is a rich brown color.
10. Now whisk the hot liquid into the roux, a little at a time. Simmer for about 15 minutes, then season to taste with Kosher salt and freshly ground black pepper.
11. Slice the meat across the grain, arrange slices on warm plates, sauce generously and serve while the sauce is hot.

Serves 4-6.

**You will notice in this recipe, I braised a roast and short ribs together, I just did that so I could have both. You can do either/or

Turkey Cobb Salad

Some days, all you want for dinner is a salad, but they don’t always fill you up so a easy way to fix that problem is a Cobb salad. Most people don’t have fresh baked ham around for a Cobb, and Turkey is a great substitute. When you are adding bacon, you don’t need to double up on the pig (I think I just died a little saying that I love Pork). That with some hardboiled eggs, and good Blue cheese, you are set…

 

 

Ingredients

 

• Romaine Chopped
• Grape Tomato’s
• Hard boiled eggs
• Avocado
• Bacon (I use locally farmed.)
• Roasted Turkey
• Blue Cheese (Stilton,Roquefort,Maytag)
• Olive oil Vinaigrette (I use Newman’s Own)

I’m not going to write a recipe here I think the Photo is self explanatory, in this picture I did not add Avocado because I could not find ripe ones at the store, so I omitted them which is fine.

 

enjoy DINNER ~GC

Cast Iron~Prosciutto,Manchego Pizza

This is a simple recipe for a great dinner, it all started with a new cast iron skillet that my buddy received for Christmas. I have seen for years pizza ,  made in cast iron but never have done it, so here was my chance. I can tell you I will never make it any other way from this day forward. This pie was very strait forward, I bought a premade dough from Trader Joes in my opinion they have the best, the other store brands just don’t work for me (PUBLIX,KROGER). I really like to make it fresh but lets face it we rarely have the time. Ok so here’s the rundown Preheat your oven to 500, then get you mise en place together as follows.

      Ingredients 

• Pizza Dough (room temp)
• Prosciutto, julienned
• Manchego, shredded
• Artichoke Hearts, quartered
• Cherry Tomato, quartered
• Spinach, wilted
• Onions, julienned then caramelized
• Olive Oil
• Salt & Pepper

Method

Preheat oven to 500 degrees F.
Next, coat a cast iron with extra virgin olive oil and run a garlic clove around for seasoning. Put your dough down into the pan and push it up around the sides about 1inch. Let rest for a few minutes while preparing the rest of your toppings.
First sprinkle in 1/2 of Manchego cheese, then add Onions, Spinach,Artichokes,tomato’s & Prosciutto. Drizzle with olive Oil and remainder of the Manchego cheese. Heat on top of the stove top until you here the dough start to sizzle then
Bake for 25-30 minutes or until the crust is golden brown and the cheese is bubbly. Let rest for 5-10 minutes before cutting, then serve immediately.

Enjoy Dinner ~ GC.

Lemon & Rosemary, Olive Oil #Cake

 

Hello everyone its been a long time. A lot of things have gone on in my life lately, Mostly for the good, so it is time to get back to the Blog. I have been doing a lot more baking than usual lately so I figured I would start putting my projects here, maybe I can get a little feedback. Over the Holidays I was asked to make some Olive oil cakes for a friend, they turned out so well I’m trying a few more thing with it (Sticky Buns,etc.). So here we start the adventure.

~GC

 

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 1 1/2 teaspoons minced fresh rosemary
• Finely grated zest of 2 Meyer lemons
• Juice lemons
• 3 large eggs
• 1/4 cup almond milk
• 3/4 cup extra-virgin olive oil

 

Method

1. To make the cake: Position a rack in the center of the oven and preheat the oven to 350F. Coat a 5 x 9 loaf pan with olive oil. Line the bottom of the pan with parchment paper coated with oil.
2. In a medium bowl, whisk the flour, baking powder, and salt together.
3. In a large bowl, combine the sugar and rosemary. Add the lemon zest then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs and using an electric mixer beat on medium-high speed for about 5 minutes(I used a whisk instead of a mixer takes about the same amount of time), or until pale and thick. Beat in the milk. add lemon juice then, Gradually beat in the olive oil. Using a wooden spoon, stir in the flour mixture just until blended. Spread the batter in the pan.
4. Bake for about 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out with moist crumbs attached. Let cool in the pan on a wire cake rack for 15 minutes, then invert the cake onto the rack and remove and discard the paper. Invert the cake, right side up, onto a cake plate.

Sift confectioners’ sugar over the cake.

 

 

 

Venison Tikka Masala

This is a real quick Masala hope you all enjoy ~GC

• 2# stew meat (venison)
• 5 slices of bacon – chopped
• 1 large onion – minced
• 4 cloves garlic – minced
• 1 jalapeño – deseeded and minced
• kosher salt and ground black pepper
• 2 T. tomato paste
• 2 qts sweet cherry tomatoes (about 8 cups), cut in half (I used one large can of diced tomatoes)
• 4 T. garam masala
• 2 C. chicken stock
• Garnish: cilantro

In a large, heavy pot over moderately high heat, heat olive oil until nearly smoking. Add meat mix and cook until deeply and evenly browned, about 15 minutes. Add vegetable mix, reduce heat, and cook until soft, six to eight minutes. Add tomato paste and cook about five minutes, stirring frequently. Add canned tomatoes and stir in the 4 tbsp spice mix, add stock, and simmer until well combined, about five minutes. until slightly thickened, 30 minutes more. Add garnish.

Five Minute Tomato Sauce

I find when it gets to be this time of year we all run short one time, I usually keep some frozen Ravioli or Tortellini around for a quick meal. just whip  up a fast little tomato sauce, throw together a Salad and you good to go. I use this sauce recipe it never lets me down. I’m very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans  will say “with added puree” – this is fine. I avoid diced tomatoes, and skip pureed, whole tomatoes are good,  just crush by hand. Avoid the tomatoes with added herbs, seasonings, etc. You want pure tomatoes if possible. I also look for organic crushed tomatoes, I often come across the Muir Glen brand, it has added basil in it – that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days. ~GC

Ingredients

· 1/4 cup extra virgin olive oil

· 1 1/2 teaspoons crushed red pepper flakes

· 1/2 teaspoon Kosher salt

· 3 medium cloves of garlic, finely chopped

· 1 28-ounce can crushed red tomatoes

· zest of one lemon

Method

Combine the olive oil, red pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, sauté just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and take a taste …If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

Makes about a quart of tomato sauce.

Taco de Harina (burrito)

 

The name burrito possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried. Mexican popular tradition tells the story of a man named James Trinidad Martinez who used to sell tacos in a street stand, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921) 1

The  common burrito in the United States is not as common in Mexico. American style burritos are larger than Mexican ones, and stuffed with more ingredients than the principal meat or vegetable filling. Pinto or black beans, rice (with cilantro and lime or Mexican style), guacamole, salsas, cheese, and sour cream are frequently added.

Burritos are one of my favorite meals, the are quick and easy and a good use for leftovers. This particular recipe I was using up some extra venison I had in the freezer. The filling can be anything you would like Beef, Chicken or Veggie. All you need to add is some onions, cheese and I always like to use rice. basically it is a free-for-all enjoy your dinner.  ~GC

Venison Chili

(for burritos)

• · 2# venison diced (shank or leg)
• · 4oz Bacon diced
• · ½ Large onion diced
• · 2 Cloves garlic minced
• · 4oz. Tomato sauce
• · 2Tb. Chili powder
• · 2Tb Cumin
• · Chipotle chili in Adobo
• · 1 Bay leaf
• · Salt and Pepper

1.    Render bacon over medium heat until golden brown.
2.    Add diced venison and brown all sides over med. High heat. Remove to bowl
3.    Add onion to pan sauté until translucent, now add minced garlic
4.    Return venison to pan, add bay leaf, chili and cumin powder
5.    Sauté over med. Heat until spices release their flavors about 1 min.
6.    Stir in tomato sauce, then cover all with stock or water bring to a simmer and cook for several hours until meat is tender. (add liquid as needed)

Moo shu pork (木须肉)

In its traditional  Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in  oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds. Thinly sliced bamboo shoots may also be used. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine. This was a fun project to work on, thank god for great local Asian markets. the recipe for the pancakes still needs some tweaking so I will keep you posted.  ~GC

Ingredients

 

For stir fry:

• 12 ounces pork belly, trimmed and thinly sliced across grain
• 4 tablespoons  soy sauce
• 4 tablespoons Shao sing rice wine
• 3 Green onions (sliced)
• 1 cup Sliced cabbage
• 1/4 cup dried day lily bulb
• 1/4 teaspoon ground  pepper
• 1/2 ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms)
• 3 tablespoons Hoisin  sauce
• 2 large eggs, lightly beaten

For pancake dough:

• 1 1/2 cups all-purpose flour

Method:

 

Make pancake dough:

In large bowl, stir together flour and 1/2 cup boiling water until water is absorbed. Add 2-3 tablespoons cold water and knead until smooth dough forms.(8-10 min) Cover bowl tightly with plastic wrap and let rest 1 hour.

Prep stir-fry:

In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine and pepper. Let marinate 30 minutes.

Meanwhile, in 2 small bowls, place dried black mushrooms and dried lily bulbs add boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit,  and coarsely chop . Set aside.

In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine. Set aside.

In small sauté pan over moderate heat, heat oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.

Cook pancakes:

On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 “sandwiches.” Roll each “sandwich” out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)

Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake  until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each pancakes as done to large plate  . Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.

Cook stir-fry:

In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, day lily bulbs, and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine mixture and stir-fry until heated through, about 1 minute.

Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.

This was a fun dish to play with, thank god for great Asian markets. I am still working on a better pancake recipe trying a combo of rice flour and AP flour.

 

Regards G.C.

Homemade Sriracha

One day last week I was in an Asian market on the north side of town. I was browsing the produce their was a beautiful selection of fresh veg., but the peppers caught my eye.  wanting to make my own hot sauce for years, I decided to give it a try. don’t be afraid of this recipe, it is a HOT one I’ll give you that but I added tomato that is not in traditional sriracha and it really rounds out the flavors.

Gerry’s Srirachia

Ingredients

 

• · 1 Spring Vidalia onion
• · ¼ lb. Habanera peppers sliced
• · 1lg Beefsteak tomato diced
• · 4 cloves garlic sliced
• · ½ c Distilled white vinegar
• · 2Tb Turbinado sugar
• · 1Tb Grape seed oil
• · Kosher salt
• · Pepper

Method

1. Heat sauce pan add oil, onion, peppers tomato and garlic.

2. Sweat down until soft.

3. Remove from heat, grind in a food processor until smooth

4. Return to pan add vinegar, sugar salt and pepper

5. Bring to a simmer and reduce by about 1/3

6. Place in a sterile jar and refrigerate.

 

After sitting in the refrigerator for a few days the flavors really develop enjoy.

~ GC.