Sunday, January 16, 2011

Beef Sandwiches on Homemade Hamburger Buns and French Fries

Homemade Hamburger Buns
4 1/2 cups all purpose or bread flour
3 tablespoons sugar
1 1/2 teaspoons salt
5 tablespoons butter, melted
1 tablespoon yeast (dissolved in 1/3 cup warm water)
1 1/4 cup warm milk
Blend the flour, sugar, and salt in a mixing bowl. Add the butter, yeast mixture and milk, and mix by hand to form a dough. Knead five minutes with an electric mixer with dough hook, or turn the dough out onto a lightly floured surface and knead for seven to nine minutes by hand.
As the dough kneads, add small amounts of additional flour or warm water as necessary to achieve a dough that is light and slightly sticky.
When the dough has been kneaded until smooth, transfer it to a greased bowl and turn over the dough once to coat it with oil. Cover the bowl with a towel, and leave the hamburger roll dough to rise until doubled in bulk, about one to one-and-a half hours.
Turn the dough out of the bowl and divide it into 12 portions. Shape each portion into a smooth ball and place the dough on a greased baking sheet. (I greased parchment paper and put it on the baking sheet) Lightly pat the tops of the balls of dough to flatten them slightly.
Cover the tray with a towel, and leave the dough to rise again for another hour to hour-and-a-half.
Preheat oven to 425 degrees. Bake hamburger rolls until rich golden brown, about 15-20 minutes. Immediately upon removing the rolls from the oven, brush tops lightly with melted butter.
Transfer the sandwich rolls to a rack and cover them loosely with a towel to trap steam and keep the crust soft as they cool. Store thoroughly cooled rolls in a plastic container or plastic Ziploc bag. Freeze any rolls which won't be used within a day.
Makes 12 large hamburger buns
Roast Beef for Sandwiches
3-4 pound Eye of the Round Roast
Brown roast in olive oil on all sides in deep roasting pot. Add 1 can low sodium chicken broth. Sprinkle 1 package of Lipton Onion Soup Mix on top. Cover and bake in a 325 oven for 4 hours. Cool, slice with electric knife. Put meat in pan with juices.
Makes 8 sandwiches
Homemade French Fries
4 medium baking potatoes, slice into thin strips
Pam spray cookie sheet, spread potatoes evenly. Sprinkle with olive oil, garlic powder, and pepper.
Bake in a 400 degrees oven for 20 minutes.

This was my first time making hamburger buns. I am thrilled with how they turned out. Can't wait to make them again.

Monday, January 10, 2011

2-Minute Microwave Fudge

1 box (1-lb) confectioners sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 tablespoon vanilla
1/2 cup butter
1 cup chopped nuts
In a 1-1/2 quart bowl stir sugar, cocoa, salt, milk, and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of the dry ingredients). Put butter over top in center of dish. Microwave at high for 2 minutes, or until milk feels warm on bottom of dish. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a wax paper or foil lined loaf pan. Chill 1 hour in refrigerator or 20-30 minutes in freezer. Cut into squares.
Peanut Butter Fudge: Follow directions above except substitute 1/2 cup crunch peanut butter for cocoa. Add peanut butter after microwaving.
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Thursday, January 6, 2011

Individual Cherry Pie

So I did some shopping at William Sonoma. I have been wanting either the Lattice or Apple Pocket Pie mold. I decided on the Lattice Pocket Pie mold.So easy. I used Pillsbury Pie Crust and a can of Cherry Pie Filling. I think I am going to have fun with this pie mold. I am thinking about doing meat, vegetable, and potato pies. Or maybe using pizza dough and making individual pizza's. How fun is that!

They turned out great:)
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Sunday, January 2, 2011

Filet Mignon Diable and Lobster

I am enjoying my new
"Around My French Table"
by Dorie Greenspan.
I have been reading, cooking, and enjoying the results.
Filet Mignon Diable
4 Filet Mignon
1 tablespoon unsalted butter
1 tablespoon olive oil
salt and freshly ground pepper
1 medium shallot, finely chopped, rinsed, and patted dry
1 garlic clove, split, germ removed, and finely chopped
1/4 cup dry white wine
3 tablespoons Dijon or grainy mustard, preferably French, or a bit more
1-2 teaspoons Worcestershire sauce
Bring the filets mignons to room temperature, then pat each piece dry between paper towels, and sear on both sides in the butter and oil. Beef needs less skillet time than chicken, so start checking after 2 minutes on a side. When the beef is cooked to your liking, transfer it to a plate, season with salt and pepper, cover it loosely, and put it in the 200-degree-F oven. Cook the shallot and garlic in the fat that remains in the skillet, then pour in 1/4 cup dry white wine and 2 tablespoons Cognac, Armagnac, or other brandy (I didn't use the brandy). Let boil for 1 minutes as you scrape up whatever bits are stuck to the skillet, then add the heavy cream, followed by the mustard and Worcestershire sauce. pour the juices around the beef into the skillet, give the sauce one last stir, and serve, spooning the sauce over the beef.
Lobster Tail
Prepare the lobster by placing the meat on top of the shell. Sprinkle with garlic power, paprika, salt, pepper, lemon juice, and butter. Bake in a 350 oven for 15-20 minutes.

Dessert was fresh fruit.