Tuesday, August 15, 2017


Sunday, August 06, 2017

Leftover bread recipe

Pane Bianco from King Arthur Flour 


DOUGH- Actually, I didn't use this dough. I used leftover Pizza dough that was a week old.

FILLING- Probably the more filling the better, 

  • 3/4 cup shredded Italian-blend cheese or the cheese of your choice
  • 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes. I used homegrown tomato. I was worried it would be too juicy, but no worries there.
  • 3 to 6 cloves garlic, peeled and minced
  • 1/3 cup chopped fresh basil


  1. To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
  2. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.
  3. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.
  4. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
  5. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
  6. Start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. I used a paring knife but original recipe suggested using kitchen shears.
  7. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
  8. Cover and let rise in a warm place until double, 45 to 60 minutes.
  9. While the loaf is rising, preheat the oven to 350°F.
  10. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Don't understand this. Our bread didn't brown at all.
  11. Remove the bread from the oven, and transfer it to a rack to cool. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage. However, you probably will not have any left. We didn't


  • Substitute all-purpose flour 1:1 for the bread flour in the recipe. Reduce the water to 1/4 cup.
    Maybe introduce some wholewheat flour as well.
  • Chop your basil with kitchen shears, just as you do the sun-dried tomatoes. (I used a living Basil so I hope I will have more tastiness from the plant as well. Maybe would make this again soon.)


Sunday, July 23, 2017

super easy naan bread


Hey this recipe worked great. It was an 80+ degree day so the yeast worked well quickly. Perfect amount. I made a half recipe and that went well.



  1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
  2. Add salt and flour. Mix thoroughly. Knead dough on a floured work-space to form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
  3. Put in a warm place to rise for 30-45 minutes. 
  4. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
  5. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.

Sunday, July 16, 2017

Great zucchini brownies

You would never know. (I used Dark Chocolate Cocoa and less sugar plus one egg)


Saturday, July 15, 2017

Russ made an amazing stuffed zucchini but we cant remember the recipe. Maybe it was this one. Tweaked.


blooming brie mmmmmm


Friday, February 17, 2017


Good risotto. Had it with cabbage/pepita salad and veggie bites from Costco. Then the last of the chocolate covered strawberries from Costco Valentines.

Serves 2
Beer Risotto with Mushrooms and Asparagus
10Prep Time
20Cook Time
30Total Time
 Save Recipe
  • 2 + 1 tablespoons of butter (divided)
  • 1/2 tablespoon of extra virgin olive oil
  • 1.5 oz red onion (approx. 1/2 red onion), diced I used a regular onion
  • 5.5 oz asparagus (approx. 10 spears), chopped into 1/2-inch pieces - leave stems (see photos)
  • 3 oz cremini mushrooms (3-4 large cremini mushrooms), roughly chopped- I used baby portabello
  • 1/2 cup arborio rice
  • 1/4 cup traditional lager -I used 1/2 bottle Kona Castaway IPA
  • 14 fl oz vegetable broth- I lessened this to make up for all the beer.
  • 2 tablespoons grated asiago cheese- parmesan all the way.
  1. Melt 2 tablespoons of butter in a saucepan over moderate heat.
  2. Add olive oil and stir.
  3. Add the red onion and simmer until the onions sweat - approx. 3-5 minutes.
  4. Stir in the arborio rice and toast, stirring constantly, for 3 minutes.
  5. Add the beer, stir, and add 7 oz of the vegetable broth.
  6. At this point, you're going to stir constantly for the next 10 minutes. The arborio rice will gradually soak in the liquids and become creamy.
  7. After 10 minutes, add the mushrooms, asparagus, and the remaining 7 oz of liquid.
  8. Stir constantly for another 10 minutes.
  9. Once the 10 minutes is up, remove from heat.
  10. Add 1 tablespoon of butter, asiago cheese, and stir to mix.
  11. Cover for 3 minutes.
  12. Serve immediately.