Apple Crumb Pie
INGREDIENTS:
Apples:
About 3 ½ lbs./ 8-10 medium apples (peeled, cored and thinly sliced)- Today, we are using a mixture of Granny Smith, Cortland and McIntosh
½ cup sugar
¾ tsp. cinnamon
⅛ tsp. nutmeg
Crumb Topping:
¾ cup sugar
¾ cup flour
6 T unsalted butter
¼ tsp salt
½ tsp. cinnamon
¼ tsp. nutmeg
Directions:
Preheat oven to 400 degrees. Peel, core and slice apples. In a large mixing bowl, toss the apples with sugar, cinnamon and nutmeg. Pour into the pie crust. In a separate mixing bowl, combine topping ingredients. Use your hands to make the crumbs uniform in size. Sprinkle topping over pie. Put pie on a foil lined cookie sheet & bake for 35-50 minutes or until apples are tender. Cover pie with foil if the topping browns too quickly.
Sunday, April 24, 2016
Cinnamon Rolls
Cinnamon Rolls
Adapted from Cooking Light
Makes 8 rolls, approximately 200 calories each
Ingredients:
Rolls:
½ cup warm milk
3 Tbsp.(1.5oz.) melted butter, divided
3 Tbsp. sugar, divided
1 1/4 tsp yeast
8.44 oz all purpose flour
½ egg, lightly beaten
⅛ tsp. salt
Filling:
⅓ cup packed brown sugar
2 tsp. cinnamon
Icing:
1 ½ Tbsp. (.75 oz.) butter, softened
1 Tbsp. heavy cream
¼ tsp. vanilla extract
½ cup powdered sugar
Directions:
Prepare Dough: (Day 1- In Class)
In a large mixing bowl or KitchenAid, combine warm milk (100-110 degrees), half of the melted butter (1 ½ Tbsp/ .75 oz), ½ Tbsp sugar, and yeast. Let stand 5 minutes. Add the egg, salt, and remaining sugar. Stir in ⅓ of the flour; let stand 10 minutes.
Add half of the remaining flour and the salt to the mixture; stir until a soft dough forms (dough will be sticky).
Lightly flour your counter, and turn out dough. Knead until smooth and elastic (about 6 minutes). Add the remaining flour 1 Tbsp. at a time to prevent dough from sticking to hands.
Place dough in a large mixing bowl coated with cooking spray, and turn the dough to coat with the spray. Cover and let rise in a warm place (85 degrees) 35 minutes or until doubled in size.
Gently press two fingers into dough. If indentation remains, dough has risen enough.
Prepare Rolls: (Day 2 - In Class)
Combine brown sugar and cinnamon.
Turn dough out on a lightly floured surface; roll dough into a 9x5 inch rectangle. Brush remaining melted butter over dough. Sprinkle evenly with brown sugar mixture. Roll up dough tightly, and pinch seam. to seal.
Cut dough into 8 even rolls (cut in half, then in half again…) You can use unflavored dental floss.
Arrange rolls cut side up in a baking pan coated with cooking spray.
Bake Rolls (Day 3- In Class)
Preheat oven to 350 degrees.
Uncover rolls, and bake for 20 minutes or until lightly browned.
Prepare icing while baking: Combine 1 ½ Tbsp. softened butter with cream and whisk. Add vanilla. Gradually add powdered sugar, stir until blended. Spread icing over warm rolls.
Adapted from Cooking Light
Makes 8 rolls, approximately 200 calories each
Ingredients:
Rolls:
½ cup warm milk
3 Tbsp.(1.5oz.) melted butter, divided
3 Tbsp. sugar, divided
1 1/4 tsp yeast
8.44 oz all purpose flour
½ egg, lightly beaten
⅛ tsp. salt
Filling:
⅓ cup packed brown sugar
2 tsp. cinnamon
Icing:
1 ½ Tbsp. (.75 oz.) butter, softened
1 Tbsp. heavy cream
¼ tsp. vanilla extract
½ cup powdered sugar
Directions:
Prepare Dough: (Day 1- In Class)
In a large mixing bowl or KitchenAid, combine warm milk (100-110 degrees), half of the melted butter (1 ½ Tbsp/ .75 oz), ½ Tbsp sugar, and yeast. Let stand 5 minutes. Add the egg, salt, and remaining sugar. Stir in ⅓ of the flour; let stand 10 minutes.
Add half of the remaining flour and the salt to the mixture; stir until a soft dough forms (dough will be sticky).
Lightly flour your counter, and turn out dough. Knead until smooth and elastic (about 6 minutes). Add the remaining flour 1 Tbsp. at a time to prevent dough from sticking to hands.
Place dough in a large mixing bowl coated with cooking spray, and turn the dough to coat with the spray. Cover and let rise in a warm place (85 degrees) 35 minutes or until doubled in size.
Gently press two fingers into dough. If indentation remains, dough has risen enough.
Prepare Rolls: (Day 2 - In Class)
Combine brown sugar and cinnamon.
Turn dough out on a lightly floured surface; roll dough into a 9x5 inch rectangle. Brush remaining melted butter over dough. Sprinkle evenly with brown sugar mixture. Roll up dough tightly, and pinch seam. to seal.
Cut dough into 8 even rolls (cut in half, then in half again…) You can use unflavored dental floss.
Arrange rolls cut side up in a baking pan coated with cooking spray.
Bake Rolls (Day 3- In Class)
Preheat oven to 350 degrees.
Uncover rolls, and bake for 20 minutes or until lightly browned.
Prepare icing while baking: Combine 1 ½ Tbsp. softened butter with cream and whisk. Add vanilla. Gradually add powdered sugar, stir until blended. Spread icing over warm rolls.
Pizza Dough
Pizza Dough
Ingredients:
1 cup warm water
1 1/2 ounces fresh yeast
1 teaspoon sugar
1 teaspoon kosher salt
3 cups all purpose flour (chewier crust) bread flour (crispier crust)
Directions:
Combine the water, yeast and sugar in a large bowl and stir until dissolved. Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate for 18-24 hours.
Ingredients:
1 cup warm water
1 1/2 ounces fresh yeast
1 teaspoon sugar
1 teaspoon kosher salt
3 cups all purpose flour (chewier crust) bread flour (crispier crust)
Directions:
Combine the water, yeast and sugar in a large bowl and stir until dissolved. Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate for 18-24 hours.
Chicken Parmesan
Chicken Parmesan
SAUCE INGREDIENTS:
2 Tablespoons extra-virgin olive oil
2 garlic cloves, minced
Kosher salt and pepper
¼ teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 Tablespoons coarsely chopped fresh basil (optional)
CHICKEN INGREDIENTS:
2 boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
1 teaspoon kosher salt
2 ounces whole-milk mozzarella cheese, shredded (½ cup)
1 large egg
2 Tablespoons all-purpose flour
½ cup Italian bread crumbs or Panko
1 cup vegetable oil
¼ cup torn fresh basil (optional)
DIRECTIONS:
1. FOR THE SAUCE: Heat 1 Tablespoon oil in medium saucepan over medium heat. Add garlic, 1/2 teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. WATCH GARLIC DOES NOT BURN. Stir in tomatoes and sugar; bring to a boil, and reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil (optional) and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.
2. FOR THE CHICKEN: Working with 1 cutlet at a time, dredge cutlet in flour, then egg, and then bread crumbs. Press gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.
3. Heat 1 cup of oil in 10-inch nonstick skillet over medium-high heat. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets. WATCH OIL TEMPERATURE, you may need to turn oil down so outside does not burn before chicken is cooked through.
5. Place cutlets on rimmed baking sheet, top with 2-3 Tbsp of sauce, and 1/4 cup mozzarella. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.
SAUCE INGREDIENTS:
2 Tablespoons extra-virgin olive oil
2 garlic cloves, minced
Kosher salt and pepper
¼ teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 Tablespoons coarsely chopped fresh basil (optional)
CHICKEN INGREDIENTS:
2 boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
1 teaspoon kosher salt
2 ounces whole-milk mozzarella cheese, shredded (½ cup)
1 large egg
2 Tablespoons all-purpose flour
½ cup Italian bread crumbs or Panko
1 cup vegetable oil
¼ cup torn fresh basil (optional)
DIRECTIONS:
1. FOR THE SAUCE: Heat 1 Tablespoon oil in medium saucepan over medium heat. Add garlic, 1/2 teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. WATCH GARLIC DOES NOT BURN. Stir in tomatoes and sugar; bring to a boil, and reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil (optional) and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.
2. FOR THE CHICKEN: Working with 1 cutlet at a time, dredge cutlet in flour, then egg, and then bread crumbs. Press gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.
3. Heat 1 cup of oil in 10-inch nonstick skillet over medium-high heat. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets. WATCH OIL TEMPERATURE, you may need to turn oil down so outside does not burn before chicken is cooked through.
5. Place cutlets on rimmed baking sheet, top with 2-3 Tbsp of sauce, and 1/4 cup mozzarella. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.
Caesar Salad
Caesar Salad
Ingredients:
1/8 cup pasteurized egg product (1 egg yolk)
1 clove of garlic, minced (¼-1/2 teaspoons)
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce (optional)
2 tablespoons lemon juice (½ lemon)
¼ cup olive oil
1/8 cup finely grated Parmesan
½ tsp. Salt
¼ tsp black pepper
3 cups romaine lettuce
½ cup of whole-grain croutons (homemade preferably)
Directions:
Day One
In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
Day Two
In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine.
Ingredients:
1/8 cup pasteurized egg product (1 egg yolk)
1 clove of garlic, minced (¼-1/2 teaspoons)
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce (optional)
2 tablespoons lemon juice (½ lemon)
¼ cup olive oil
1/8 cup finely grated Parmesan
½ tsp. Salt
¼ tsp black pepper
3 cups romaine lettuce
½ cup of whole-grain croutons (homemade preferably)
Directions:
Day One
In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
Day Two
In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine.
KALE CITRUS SALAD- Adapted from “Pioneer Woman”
KALE CITRUS SALAD- Adapted from “Pioneer Woman”
Ingredients:
2 cups of Baby Kale
1/2 Jalapeno, Seeded And Sliced Very Thin
2 whole Tangerines Or Clementines (or 1 Orange), Peeled And Cut Into Chunks
4 ounces, weight Goat Cheese/chevre
¼ cup Orange Juice
2 Tablespoons Olive Oil
1 clove Garlic, Pressed Or Grated
1 teaspoon Sugar
Salt To Taste
Black Pepper To Taste
1 Tablespoon Sour Cream Or Plain Greek Yogurt
Instructions:
In a large mixing bowl, add baby kale. If using a bunch of kale, use a sharp knife to thinly slice. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)
At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!
(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)
Ingredients:
2 cups of Baby Kale
1/2 Jalapeno, Seeded And Sliced Very Thin
2 whole Tangerines Or Clementines (or 1 Orange), Peeled And Cut Into Chunks
4 ounces, weight Goat Cheese/chevre
¼ cup Orange Juice
2 Tablespoons Olive Oil
1 clove Garlic, Pressed Or Grated
1 teaspoon Sugar
Salt To Taste
Black Pepper To Taste
1 Tablespoon Sour Cream Or Plain Greek Yogurt
Instructions:
In a large mixing bowl, add baby kale. If using a bunch of kale, use a sharp knife to thinly slice. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)
At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!
(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)
Spinach Salad with Warm Bacon Dressing- Adapted from Alton Brown
Spinach Salad with Warm Bacon Dressing- Adapted from Alton Brown
Ingredients
6 ounces baby spinach
2 large eggs
4 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Directions
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Season with salt and pepper, as desired. Serve immediately.
Ingredients
6 ounces baby spinach
2 large eggs
4 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Directions
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Season with salt and pepper, as desired. Serve immediately.
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