The recipe below is a great Olive Recipe. I made this one day before a PTA Board Meeting and WOWOWOW'd those in attendence.. even the lady who owns a really great restaurant.. said she was going to make if for a dinner party a few weeks ago. Haven't asked the out come but I really like these.
also, I've tweak the recipe.. this is the original
Garlic Parmesan Olives
Submitted by: Jake Bryan - AllRecipes.com
Prep Time: 5 Minutes
Ready In: 1 Hour 5 Minutes
Yields: 7 servings
"Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving."
INGREDIENTS:
1 (6 ounce) can black olives, drained
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese (the real stuff, not the green bottle shaky stuff) I used the bagged already shredded up cheese and then chopped it even more)
DIRECTIONS:
1. In a small bowl, combine olives, garlic, basil, and black pepper. Stir in the olive oil and Parmesan cheese. Stir well and chill, covered for at least one hour before serving.
I usually double or triple this recipe.. and I usually add less cheese and a little more basil and black peppter.. Do this several time and add or subtract the seasonings as needed..
Total wonderful.
Monday, October 22, 2007
White Bread Recipe
Ok.. My adoring fans want the recipe.. sorry for the delay..
White Bread
2 fl oz (65 ml) lukewarm water
1 tbsp active dried yeast
2 tbsp sugar
16 fl oz (450 ml) lukewarm milk
1 oz (30 g) butter or margarine, at room temp.(I used real butter from New Zealand)
1 lb 14oz - 2 lbs (850-900 g) strong flour (not sure what strong flour is, but I used regular all purpose flour - strong flour might be bread flour)
1. Combine the water, yeast and 1 tbsp of sugar in a measuring jug and let stand for 15 minutes until the mixture is frothy.
2. Pour the milk into a large bowl. Add the remaining sugar, the butter or margarine, and salt. Stir in the yeast mixture.
3. Stir in the flour, 5 oz (140 g) at a time, until a stiff dough is obtained. Alternatively, use a food processor.
4. Transfer the dough to a floured surface. To knead, push the dough away from you with the palm of your hand, then fold it towards you, and push it away again. Repeat until the dough is smooth and elastic.
5. Place the dough in a large greased bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in volume, 2-3 hours.
6. Grease 2 9 x 5 inch (23 x 13 cm) tins.
7. Punch down the risen dough with your fist and divide in half. Form into a loaf shape and place in the tins, seam-side down. Cover and let rise in a warm place until almost doubled in volumne, about 45 minutes.
8. Preheat a 375F /190C/gas 5 oven
9. Bake until firm and brown, 45-50 minutes. Turn out and tap the bottom of a loaf: if it sounds hollow the loaf is done. If necessary, return to the oven and bake a few minutes more. Let cool on a rack.
Recipe from Flipcook Baking - Carole Clements.
White Bread
2 fl oz (65 ml) lukewarm water
1 tbsp active dried yeast
2 tbsp sugar
16 fl oz (450 ml) lukewarm milk
1 oz (30 g) butter or margarine, at room temp.(I used real butter from New Zealand)
1 lb 14oz - 2 lbs (850-900 g) strong flour (not sure what strong flour is, but I used regular all purpose flour - strong flour might be bread flour)
1. Combine the water, yeast and 1 tbsp of sugar in a measuring jug and let stand for 15 minutes until the mixture is frothy.
2. Pour the milk into a large bowl. Add the remaining sugar, the butter or margarine, and salt. Stir in the yeast mixture.
3. Stir in the flour, 5 oz (140 g) at a time, until a stiff dough is obtained. Alternatively, use a food processor.
4. Transfer the dough to a floured surface. To knead, push the dough away from you with the palm of your hand, then fold it towards you, and push it away again. Repeat until the dough is smooth and elastic.
5. Place the dough in a large greased bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in volume, 2-3 hours.
6. Grease 2 9 x 5 inch (23 x 13 cm) tins.
7. Punch down the risen dough with your fist and divide in half. Form into a loaf shape and place in the tins, seam-side down. Cover and let rise in a warm place until almost doubled in volumne, about 45 minutes.
8. Preheat a 375F /190C/gas 5 oven
9. Bake until firm and brown, 45-50 minutes. Turn out and tap the bottom of a loaf: if it sounds hollow the loaf is done. If necessary, return to the oven and bake a few minutes more. Let cool on a rack.
Recipe from Flipcook Baking - Carole Clements.
Saturday, October 6, 2007
White Bread - Done
Well if I may say so myself.. it turned out pretty darn good. When I got home, Marva, my handy dandy trusty housekeeper, baby sitter, all around wonderful person had tasted an end to one of the loafs.. I had to call and see what she thought. "Real Good" she said "now just waiting to see how mine turn out". "What!!" I said.. " you wrote down the recipe". "Nope!. Got it all in my head".
This morning she told me she ended up with 3 loaves (not sure how she did that, unless it was 3 small loaf pans, and she was down to 1 loaf already. We had a good laugh and now we have to decide what we will be cooking this week.
I'll type out the recipe shortly..
This morning she told me she ended up with 3 loaves (not sure how she did that, unless it was 3 small loaf pans, and she was down to 1 loaf already. We had a good laugh and now we have to decide what we will be cooking this week.
I'll type out the recipe shortly..
Friday, October 5, 2007
White Bread
Well I was always told that white bread was bad for you.. put a little water on it and it made paste.. so can you imagine what it does in your stomach??
Anyway.. I'm experimeting.. (Like I have tons of time do to that). And Today I'm making a white bread loaf. (out of the same cookbook from which I got the French Bread recipe). I will check back in once it's done and let you know how it went. Right now I'm into 45min of it's raising.. with at least another hour and 15 to go (at least) sooo we shall see...
Anyway.. I'm experimeting.. (Like I have tons of time do to that). And Today I'm making a white bread loaf. (out of the same cookbook from which I got the French Bread recipe). I will check back in once it's done and let you know how it went. Right now I'm into 45min of it's raising.. with at least another hour and 15 to go (at least) sooo we shall see...
Subscribe to:
Posts (Atom)