Carrot cake is one of the best cakes out there. It’s not because of the healthy vegetable hiding in it, either. It’s because of the cream cheese frosting. Everyone knows cream cheese frosting is the best. So even though we’ve made carrot cake before, I saw this recipe in Cook’s Illustrated and thought it would be a perfect Shavuot treat! Thin layers of cake, nuts only on the outside, and something I could bake ahead of time and freeze, how could you go wrong?
I’ve been on a veggie burger kick lately. They’re just so easy to heat up for lunch. Served on a homemade bun, or on top of a big green salad, they make the perfect midday meal. And while I love store bought ones, they’re expensive and full of preservatives. So I have a repertoire of different veggie burgers in my freezer and pull out whichever one I’m in the mood for. It’s a good system, I suggest trying it.
I love the taste of roasted garlic. And the smell. So, when years ago I heard of this crazy 40-cloves of garlic chicken, I knew I had to try it. And I did. Very early into my marriage. The problem? My husband hates garlic (how crazy is he?!) and did not like this chicken. Turns out, he’s not a big fan of chicken, either. So I didn’t really get the chance to make this much. Continue reading
I decided I needed to make my own beef stock! Not because I had any particular recipe to make with it, but just because I always make stocks and broths, so why not try this one? Plus, if I made this I could make beef barley soup, or even some pho like Steph made! And what better recipe to use than Alton’s? What would you make with beef stock? Continue reading
We really have to thank our good friend and culinary school graduate Adam Mimran for this recipe. He’s the one who’s tested it many times and took the time to make them for a crowd during the Superbowl. Funny thing is, this has been on mine and Steph’s to do lists for quite some time. Oh well. Sometimes you have to rely on friends to cook things for you. If you plan on making them for a crowd, double the recipe. Continue reading
Ever wonder why they’re called cupcakes? Well, probably because you bake them in cups!
Seriously. Once I found out that my dairy dishes are oven-proof, I knew I had to make these. I watched Alton make them a few times, and once my Good Eats 3 arrived, it made me want to try it even more. So when Stephanie came over and we made dinner for some friends, we knew his was the perfect dessert to make. Each of us would have a mug, and we would freeze the cupcakes we made in tins. Yum! These came out light, fluffy, and overall delicious, especially with Alton’s buttercream spread on top.
What’s your favorite ice cream flavor? I’m sure we can make it work…
May is ice cream season! Of course, that means that summer is around the corner and baby and I will be frequenting the Lighthouse for soft-serve strawberry ice cream. But it also means that I can serve ice cream for dessert whenever I have company. And although I love going out for ice cream (even though Zeke doesn’t, despite his love for cake batter ice cream), homemade ice cream often tastes better, especially when you use as many egg yolks as I did in this recipe. Plus, I know exactly what the ingredients are. That’s always a plus for me. Continue reading
I don’t know why sherbet is spelled like this but pronounced sherbert. I do know that it is different than sorbet because it has dairy in it – in this case, whole milk. I’ve made many different flavors of sorbet before (my favorites being raspberry and cranberry), but I’ve never tried to make sherbet. After buying the citrus juicer for my kitchen aid, I decided I needed to make some recipes with juice, and orange sherbet was the perfect thing to try! I love freshly squeezed orange juice, so combining it with sugar and milk and freezing it must taste good, right?! Continue reading
I love baking bread. It just makes the house smell so good. And I know it doesn’t have ingredients I can’t pronounce in it. It also allows for some really easy lunches – sandwiches! Though I’ve tried many bread recipes, my go-to recipe is always Amish white bread. It has the soft texture and flaky crumbiness that just works. I try to have some slices in my freezer at all times. Sometimes, I want some variety, though. Whole wheat bread, rye bread, and sourdough bread are great, but oatmeal bread? That’s something new to me. So when I saw Alton make bread using leftover oatmeal, I just knew I had to try it. And I did, the very same day. I didn’t eat oatmeal for breakfast, though. I cooked it just for use in the recipe. It was definitely worth it.
This bread is amazing with some salted butter or fruity jam. It’s great for breakfast, and healthy, too! Put some in the freezer for fresh bread the entire week. Those oats are good for your cholesterol, according to the Cheerios commercial. This is a bread that I’ll definitely be keeping in my bread-baking rotation. I might double the recipe next time, though. It takes a lot of time to only yield one loaf. And maybe try to make it in my mixer because after being spoiled by my dough hook, kneading by hand gets tiring (though it wasn’t nearly as hard as kneading bagels).
Oatmeal Bread, adapted from Alton Brown:
Make one loaf – I got 16 slices.
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 11 ounces bread flour, plus more for dusting
- 1/4 cup uncooked rolled oats
- 1 teaspoon kosher salt
- 12 ounces cooked oats (to make this, use 3/4 cup oats and 1 1/2 cups water), at room temperature (you don’t want to kill that yeast!)
- 1/4 cup warm water
- 2 tablespoons agave syrup (I used one tablespoon honey because I ran out of agave. Use both honey if you don’t have agave, or substitute with sugar)
- 1 tablespoon olive oil
- 1 tablespoon raw oats
- 1 egg + water, for eggwash
1. Combine yeast, flour, 1/4 cup uncooked oats, and salt in a small bowl. Set aside.
2. Combine cooked oats, agave, water, and oil in a large mixing bowl.
3. In three increments, add dry ingredients to wet. Mix with a wooden spoon until completely incorporated.
4. Knead by hand on a floured surface for about 10 minutes, until the dough is smooth. Add more flour if it’s too sticky.
5. Oil bowl, add dough, and cover. Let rise for an hour.
6. Punch down dough and shape into loaf. Place in greased loaf pan.
7. Cover in plastic wrap and refrigerate overnight, or for at least 8 hours.
8. Heat the oven to 350 degrees.
9. Combine the egg yolk and water in a small bowl. Brush the top of the loaf with egg wash and sprinkle with the remaining tablespoon of raw oats.
10. Bake for 55 minutes to 1 hour (actually it took me 1 hour, 10 minutes), until the internal temperature of the dough reaches 210 degrees.
11. Cool on rack for 30 minutes before slicing.
Ha-choo – this Kosher Foodie was sick. And while usually people prefer chicken soup, this throat soother is much easier to eat while lying in bed watching TV. Plus, staying in bed all day is b-o-r-i-n-g and you know I like to make candy and would rather be in the kitchen than doing nothing all day.
I got this recipe from Alton’s first Good Eats book. (And yes, I did buy the second one, the Middle Ages, I just haven’t had time to photograph and write up recipe yet! There are way too many things on my Kosher Foodies to do list.)
So, Alton made 200 lozenges. I decided to quarter his recipe, hoping that my throat wouldn’t hurt long enough to need all of them! Turns out, I wish I did make that many. They were so delicious! Honey and lemon, what a great combination! I kept eating them even after my throat was all healed. I used really good quality honey that my parents brought home from Costa Rica. I’m glad I found such a great use for it! You can use whichever type of honey you have around the house.
- 4 ounces sugar
- 3 ounces honey
- About 2 tablespoons water
- Zest of one lemon
1. Combine sugar, honey, and water in a very small saucepan. Mix together. Place over high heat until boiling.
2. Cover for 4 minutes.
3. Remove the cover and place a candy thermometer inside. When mixture reaches 295 degrees, remove from heat and let cool for five minutes. Mixture should thicken.
4. Mix in lemon zest.
5. Using a 1/2 teaspoon measure, drop onto parchment or silicone mat lined baking sheet, making sure to leave some space between them, because they’ll spread.
6. Work quickly, because the mixture thickens really quickly.
7. Let cool for 1/2 hour and store in an air-tight container. Separate layers using parchment paper. These will last for about a week at room temperature.