FoodDog

The Institute of FoodDog Arts is a not-for-profit educational co-op, focussing on the betterment of world food supplies through collective cooking knowledge. An experiment in open-source cooking, we're harnessing the power of the Superhighway for the kitchen.

Wednesday, April 06, 2005

Gnocchi..made from potato, not scratch...

Yes, finally I decided to reenter the arena of fresh pasta (after last year's not rolled thin enough fettucini). I thought that gnocchi, with the potential to be one of my favorite foods at Italian restaurants, although they often disappoint, deserved a shot.

As I had a basic recipe calling for waxy potatoes as well as a supply of said waxy potatoes (determined via a salt water float test proscribed by Jeffrey Steingarden in totally mashed) I decided to give it a go. After estimating 2 pounds of potatoes (really do need to get that kitchen scale) I boiled, riced and then mixed with flour, and egg and some nutmeg.

They weren’t the prettiest I’ve ever seen (if anyone has any gnocchi forming insight please share it with me) possibly because they were too sticky inside. But they were light and fluffy and very nice…

One thing I really did learn though…a store bought sauce, no matter how good, really just won’t stand up to home made gnocchi! (Anyone have a good sauce recipe I would love to hear about it also).

Wednesday, January 05, 2005

Carrot Cake Muffins with Lemon-Cream Cheese Icing

(Makes 12 muffins)

Carrot Cake Muffins:
Unsalted butter, cold or softened, for smearing in muffin cups
1 cup unbleached all-purpose flour
¼ cup whole-wheat flour
¼ tsp baking powder
¼ tsp baking soda
¾ tsp cinnamon
¾ tsp nutmeg
1 ½ tsp salt
3 large eggs
1 cup sugar
½ cup vegetable oil
¼ cup applesauce or canned or fresh chopped pineapple
2 cups shredded carrots
2/3 cups walnuts, coarsely chopped

Position your oven racks so that one is in the center, and preheat the oven to 400 degrees. Smear 12 muffin tin cups with butter.

Whisk the flours, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium-size bowl.

In a separate, big bowl, whisk the eggs to break up the yolks. Still whisking with one hand, pour in the sugar with the other. Continue whisking or a few minutes, until the eggs begin to pale in color. Whisk in the oil and applesauce. Stir in the carrots and walnuts.

Gradually add the dry ingredients to the wet, stirring gently with a wooden spoon until there’s not a trace of flour visible. This batter will be very runny.

Scoop the batter up with a glass measuring cup or a ladle, and pour it evenly into the 12 cups of your prepared muffin tin. Wipe off any batter that may have spilled onto the pan.

Place the muffin tin on the center rack in the oven, and bake the muffins for 35-40 minutes, until they begin to darken and a toothpick or small knife inserted deep into the center of a muffin comes out clean.

Remove the tin from the oven, and place it on a wire rack. Let the muffins sit for a few minutes in the tin, until they’re cool enough to touch. To remove the muffins, flip the tin upside down and let the muffins fall out onto the wire rack to cool completely.

Just before you’re ready to serve these, spread a nice thick layer of lemon-cream cheese icing on top with a rubber or offset spatula.

Lemon-Cream Cheese Icing:
8 T (1 stick) unsalted butter, softened
6 ounces cream cheese, softened
2 cups confectioners’ sugar
Grated zest of 1 lemon
1 T lemon juice
¼ tsp vanilla extract
A pinch of salt

Beat the butter and cream cheese together in a big bowl, using the whisk attachment on an electric mixer on high speed (or a sturdy wire whisk and a lot of elbow grease), until they’re smooth and creamy and totally combined.

Gradually sift the sugar over the bowl (or pass the sugar through a sieve), beating all the while, until there are no lumps left. Add the remaining ingredients, and beat until the icing is smooth, If you find that while you were making icing the butter melted and made the icing thin, you may want to put the icing in the refrigerator before using it.

Flaky Pie Pastry

For single-crust pie:
5 T cold unsalted butter
3 T cold vegetable shortening
1 1/3 cups all-purpose flour
1 T sugar (optional)
¼ tsp salt
4 T ice water

For lattice-crust pie:
½ cup cold unsalted butter
4 T cold vegetable shortening
2 cups all-purpose flour
4 tsp sugar (optional)
¼ tsp salt
6 T ice water

For double-crust pie:
2/3 cup cold unsalted butter
6 T cold vegetable shortening
2 2/3 cups all-purpose flour
2 T sugar (optional)
½ tsp salt
8 T ice water

Cut the butter and vegetable shortening into ¾-inch pieces.

In a large bowl, combine the flour, sugar, and salt and stir to mix. Scatter the butter and shortening pieces over the flour mixture. Using a fork, toss to coat with the flour. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture forms large, coarse crumbs the size of large peas. Drizzle the ice water over the mixture and toss with the fork until the dough is evenly moist and begins to come together in a mass but does not form a ball.

Transfer the dough to a work surface. If making the single-crust pie pastry, shape the dough into a 6-inch disk. For the lattice pie, divide the dough into 2 portions, one twice as large as the other; shape the larger portion into a 6-inch disk and the smaller one into a 3-inch disk. For the double-crust pie, divide the dough in half and form each half into a 6-inch disk. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or for up to overnight.

Scottish Apple Pie

Double crust pie pastry
1 ½ pounds Granny Smith apples, peeled, cored, cut into 1/3 inch cubes
9 T sugar, divided
½ cup gingersnap cookie crumbs
1/3 cup orange marmalade
1/3 cup golden raisins
1 tsp grated orange peel

1 T whipping cream

Preheat oven to 375 degrees. Line 9-inch diameter glass pie dish with pie crust. Mix apples, 8 T sugar, cookie crumbs, marmalade, raisins, and orange peel in large bowl. Spoon filling into crust-lined dish. Top with remaining crust. Press crust edges together to seal; crimp edge decoratively. Cut 1-inch hole in center.
Blend cream and 1 T sugar in small owl; brush over crust. Bake pie until crust is golden and filling bubbles thickly, about 45 minutes. Serve warm.

Walnut, Golden Raisin, And Fennel Seed Scones

(Makes 12)

2 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
½ tsp salt
6 T chilled unsalted butter, cut into 1/2 –inch cubes
2 large egg yolks
½ cup buttermilk
½ cup golden raisins
1/3 cup chopped toasted walnuts
1 T fennel seeds
1 large egg beaten to blend with 1 T water (for glaze)

Preheat oven to 400 degrees. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.

Cranberry-Pistachio Biscotti

Ingredients:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
2 large eggs
¾ cup sugar
½ cup unsalted butter, melted and cooled
1 ½ tsp grated orange zest
1 tsp vanilla extract
1 tsp pure almond extract
1 cup coarsely chopped pistachio nuts, toasted
½ cup dried cranberries

Position a rack in the middle of the oven, and preheat to 350 degrees. Line a rimless baking sheet with parchment (baking) paper.

In a bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, combine the eggs and sugar. Using a wire whisk, beat until light in color and thick, about 3 minutes. Beat in the melted butter, orange zest, and vanilla and almond extracts with a wooden spoon until blended. Add the dry ingredients and beat until incorporated. Stir in the pistachio nuts and cranberries. The dough will be soft and sticky.

Scoop out half of the dough onto one half of the prepared baking sheet, and form it into a log 10 inches long. Repeat with the remaining dough, placing the logs 3 inches apart. Press the logs gently to make them 3 inches wide. With damp fingertips, gently smooth the surface of the logs.

Bake the logs until they are crisp and golden on the outside, 20-25 minutes. The centers will be soft. Remove from the oven. Reduce the oven temperature to 300 degrees. Let the logs cool on the baking sheet for 10 minutes.
With a wide spatula, transfer the logs to a cutting board and, using a serrated knife, cut each log crosswise on the diagonal into slices ¾ inch thick. Arrange the slices, cut side down and at least ½ inch apart, on the baking sheet. Return to the oven and bake until the cookies are crisp and brown on the outside, 17-22 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. The interiors of the cookies become crisp as they cool. Store in an airtight container at room temperature for up to 2 weeks.

Sunday, December 12, 2004

Pot Luck went well

I think the pot luck I had Friday night went well. I made the Spanakopita and one of my guests ate about 5 slices. I put too much onion in it. I think I was having fun chopping the onion and I went a little crazy. I also made heath bar cookies which also went over well. I need a better apartment with more tables to put food on.
I'm trying to think of a theme for my next party. I'm thinking a Hawaiian theme since it will be the middle of winter and we will all need a tropical boost. Any suggestions for recipes with pineapple?

Monday, November 22, 2004

Chili-Lime Chicken Kabobs

I've only made these on an outdoor grill, but I suppose they would take good made in a grill pan too. I od'd on these this summer.


3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers
DIRECTIONS:
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Spanakopita (Greek Spinach Pie)

This is time consuming, but so worth it. I use fresh spinach, adding a little at a time to the pan as it wilts down.

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Feta cheese turkey burgers

1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced (I don't like olives so I don't use them)
2 teaspoons dried oregano
2 tbsp minced onion (+ or - depending on how much you like onion)
1-2 cloves of garlic minced
ground black pepper to taste

DIRECTIONS:
Preheat the grill for medium high heat.
In a large bowl, combine turkey, feta cheese, olives, oregano, onion, garlic and pepper. Mix together, and form into patties.
Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

Chocolate Peanut Butter Squares

These are the ones I made for Anatomy class.


1 cup butter
4 cups confectioners' sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 cup semisweet chocolate chips
DIRECTIONS:
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

Hamentashen

Hamentashen is a traditional Jewish cookie that is traditionally made for the holiday Purim. This recipe is a very untraditional way of making them, and I usually make them for Christmas. Oy vey. The traditional way is quite time consuming, and I think the use of cake mix makes them taste better.


INGREDIENTS:
1 (18.25 ounce) package moist yellow cake mix
1 cup all-purpose flour
2 eggs
2 tablespoons water
1 cup fruit preserves, any flavor
DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

7 Layer Tortilla Pie

INGREDIENTS:
2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
1/2 cup sour cream
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Brown Sugar Meatloaf

Ok Jamie, here is what you've been missing since we got back from MSU. My roommates mother came to visit and polished off all the leftovers of this, so I guess she thought it was good.


Brown Sugar Meatloaf

1/2 cup brown sugar
1/2 cup ketchup
1 1/2 lbs lean beef
3/4 cup milk
2 eggs
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely chopped saltine cracker crumbs

1. Preheat oven to 350, lightly grease a loaf pan
2. Thoroughly mix all ingredients in a mixing bowl and place in loaf pan.
3. Bake in preheated over for about 1 hour, until juices run clear.

To reduce the fat content I use a loaf pan that has an insert with holes that allows the grease to drip down into the bottom of the pan. I got mine at k-mart from the Martha Stewart collection, and they have them at W-S.

Saturday, September 25, 2004

PowerLunch, pt. 1

Editors note: just because I posted twice today, don't skip the El Pollo Loco de Chipotle Fajitas, which follow. They're really good :)

As many, if not most, of you know, I enter into the real world in a week. And the real world means that some certain number of days each week, I won't be home for lunch. Now Jamie and I are really good at breakfasts and dinners, but lunch isn't our strong suit. We often have leftovers or pasta. The problem being, we don't always have leftovers or pasta. And there aren't a whole lot of affordable restaurants that serve anything besides pizza within easy walking distance of my desk. See my dilemma?

Now, thanks to the magic of this Superhighway at which we sit, plus the co-op spirit of FoodDog, the solution is within my grasp. I.e., I'll ask all of you for help. What are your favorite lunches? Criteria:

  1. I have a refrigerator that's accessible. So that's not a problem
  2. The only heating agent available is a microwave. I guess in theory I could buy a hotplate, but I'm not going to do that.
  3. It must be relatively quick and easy to make while still being
  4. transportable, and
  5. delicious.
  6. Also, not-too-expensive would be nice.

Please leave suggestions, links, recipes, etc. either in the Comments section or create your own PowerLunch post. Together we can work it out!


El Pollo Loco de Chipotle Fajitas

(Warning—this is a really long post. Still, I encourage you to read to the end; its results are delicious.)

Monday night, after her class, I met Jamie at Strand in the Village. It being late when we met—and later when we left—we decided to grab dinner down there rather than take all that time going uptown on the subway, then cooking the pork chops we had waiting in the fridge. I’d passed what looked like a cute little French place on 13th. But it seemed to have disappeared by the time we were headed back, and nothing really grabbed our attention. A couple sushi places looked good to me, but they had nothing for Jamie. Jamie pointed out some Italian, but at first I wasn’t in the mood and, by the time I was, the place we had was a pre-fixe dinner that included wine or sparkling water. Since we didn’t want to pay for wine (or, for that matter, sparkling water) we wouldn’t drink, we passed on it. I’d heard good things about Home, but Jamie wasn’t dying for American food. So we ended up at The Caliente Cab Co.

We’d been to The Caliente Cab Co. twice before, and twice before we’d ordered the same thing. Monday nights, they offer fajitas for two for a little under $20 (their usual price per person on fajitas); the fajitas come sizzling on a metal platter and offer enough food for dinner for two and a full lunch the next day. We debated it—we try only to eat out at places that offer food we can’t make better at home. But once the food was delivered, our hunger got the better of us, and we enjoyed both Monday’s dinner and Tuesday’s lunch.

Fast-forward to last night. Fajitas had been on our cooking menu as of last Saturday when we made the menu, and I hadn’t prepared the pizza dough to make calzones. We were hungry, it was late—the perfect setting for Mexican. Only last night’s Mexican put to shame The Caliente Cab Co.; the recipe (like their dinner) serves two people a full dinner and an equally large lunch the next day (note that what a person actually eats may vary—if you eat a lot more than I do, maybe your lunch the next day won’t be as big—still, I think the two of us used up 8 or 9 tortillas). You’d probably call this meal fajitas, although chicken tacos works too, but I think I’ll call it fajitas anyway just because I can.

A couple other preliminary notes: chipotles are smoked jalapeños; they add a wonderfully smoky flavor to the chicken. Don’t substitute plain jalapeños. Or, rather, if you do, don’t blame me that you don’t get the funky tinge these fajitas have. Chipotle chiles come canned or dried; I’ve never found dried in a supermarket, but I hear that you simmer them in chicken stock or white wine to reconstitute them. About that I have no idea. I used a canned chipotle—they come packed in some sort of tomato-based sauce. I’ve read that, after opening, you can freeze them, but I just have them in an air-tight container in the refrigerator. For this recipe, I washed the sauce off before using the chile. Also note (or maybe WARNING!) that chipotles are hot. The first time we tried to use them, we both stuck one or two on our taco, and nearly burned the roofs out of our mouths. You can probably reduce some of the heat and keep the amazing flavor by scraping out the seeds, but, since Jamie and I like our food a little hot, we didn’t do that. Finally, note that when you’re sautéing the chicken, you fill the area around the frying pan with choking pepper fumes, not unlike Cameron’s pepper-pork, if any of you remember that. Advice? Turn on your range fan and be willing to walk out of the kitchen occasionally to breathe without a tickle in your throat.

Finally, and most importantly, these are much better on fresh flour tortillas. So I’ve included my flour tortilla recipe at the end. Enjoy!

El Pollo Loco de Chipotle Fajitas
Ingredients:
Olive oil
1 onion
2 peppers (we used a fresh sweet green pepper and a fresh hot red pepper; I recommend green and red because it looks really good)
1 chipotle chile
2 chicken breasts, cut in strips (say half and inch by three inches, or however big you like)
Chile powder
1 lime
Salt
Cheddar cheese and sour cream, if desired


Cut the peppers and onion into strips. Heat 2 or 3 tablespoons of olive oil in a frying pan over medium-high heat; add the peppers and onion. Salt generously and sauté until soft but crunchy (about 5 minutes). Put the peppers and onions in a serving container and add another tablespoon or so of olive oil.

Meanwhile, dice the chipotle chile into small dice; it’ll look almost like a paste, but that’s fine. Put the chipotle into the frying pan over medium to medium-high heat and add the chicken strips. Salt to taste and mix the chicken around until it’s all coated in both olive oil and chipotle. Sprinkle lightly with chile powder, say two pinches. Squeeze the juice from one lime into the frying pan. Stir periodically, turning the chicken, until it’s cooked all the way through, not more than 7 or 10 minutes, and very likely less.

Serve on flour tortillas with cheese and sour cream if desired. (Please don’t serve with store-bought salsa; its flavor bites at you, but it is nonetheless kind of subtle, and doesn’t need to be overpowered. A nice pico de gallo might go well—we didn’t have any cilantro last night, so we couldn’t make it, but I’m not convinced it’s necessary.)

Flour Tortillas
Ingredients:
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
4-5 tablespoons butter, room temperature
1¼ cup warm water


Mix dry ingredients in a bowl. Cut in the butter until it’s all mixed in. Add water a little at a time, kneading, until the whole thing’s a rubbery ball of dough. (Complete disclosure—I always use almost exactly 1 cup of water; any more and my tortilla’s way too slimey. But New York’s a reasonably humid place—I could imagine a situation where Utah, for example, would require more than a cup of water, or a situation, say Ecuador, where a cup would be way too much. So that’s why you add just a little bit at a time).

Divide the dough into 10 or 12 balls (depending on how big you want the tortillas to be—for the above recipe, 10 is great). Let them sit for about 10 minutes, then roll them out into thin, flat, tortilla-width circles. Cook them in a frying pan over medium-ish heat for maybe 45 seconds per side (more, of course, for your first tortilla, and likely less for your last) or until slight brown spots appear. (Again, if you really want, you can put canola oil in the frying pan and actually fry the tortillas, but I say why bother.)

Enjoy!

Friday, September 03, 2004

Side Effects Include Headaches, Muscle Weakness, Cramps and Diarrhea

You can now safely put away your Atkins-friendly cookbooks.

Tuesday, August 31, 2004

1-800-MARGHERITA

The Margherita pizza is unlike any pizza I’d ever had until maybe 3 months ago, when I made my first. The pizza has no sauce; rather, it has small chunks of tomato, slices of mozzarella cheese, and leaves of fresh basil on a traditional thinish-crust pizza crust, drizzled in olive oil. You cook it as hot as you can (500 in my oven; my recipe actually calls for 550) for about 10 minutes—if your crust is thin enough, it’s almost like a cracker.

The pizza has a story—in 1889, Queen Margherita visited Naples, and a bread maker added the Italian colors to flatbread to welcome her. So my newly-invented Margherita pizza loses its symbolism, but gains a cool look and a cooler flavor.

Make your favorite crust—the technical Neapolitan pizza dough is just water (1½ cups), yeast (1 teaspoon), flour (about 4 cups), and salt (1 tablespoon). Knead it for at least half an hour (machines are permitted for kneading) and let it rise for 4 hours. Split it into 4 pieces, cover with plastic wrap, and let it rise for another 2 or 4 hours. Its slow rise create wonderful flavors. Jamie and I often prefer a faster-rising dough, though, that includes olive oil and sugar, because it is slightly sweeter.

For tonight’s Margherita pizza, I used both a normal tomato and colorful heirloom tomatoes—I had yellow, purple, and green available. My basil was a stronger purple basil, and, because I was messing with the symbolic colors anyway, I chose a slightly-browned smoked mozzarella. Cook it on a pizza stone for about 10 minutes, then enjoy!

Yummy Yeast Rolls

I found a really delicious recipe for rolls.

Ingredients:
1 egg, room temperature
1/4 cup sugar
1/2 cup mashed potatoes or prepared instant
3/4 cup milk at room temperature
1/3 cup butter, softened
1/2 teaspoon salt
1 package dry yeast (1 tablespoon)
3 to 3 1/2 cups all purpose flour, approximately
1/4 cup butter melted.

In a large bowl blend the egg and sugar. Add the potato, milk, softened butter, and salt. Mix together and add the yeast and two cups of flour. Beat well. Gradually add flour 1/2 cup at a time. Work dough into a moist ball until it cleans the sides of the bowl and has lost most of its stickiness. Knead 8 minutes.

Allow to rise until double in volume. Form into desired shape. (Makes 16 crescent rolls, but can be shaped any way you like.) Brush tops with meltd butter. Let rise 30 minutes or until doubled in size. Bake at 350 degress for about 10 minutes or until lightly brown. Brush again with butter. Serve warm. (Roll recipes usually suggest a hotter temperature than I like to use, so I modified this. The original says 400 degrees; you can try that if you want.)