I love a good Chinese buffet, hell, I love a bad Chinese buffet, but most of all I love the fried bits of dough rolled in sugar that passes as a doughnut.
Years and years ago, at my request, I got a Fry Daddy for Christmas. Oh, how I love that little black pot. So many delicious things have come out of its sizzling oil. Today it was doughnuts. I wish I had taken a moment longer to think about my "lunch" before wolfing down its sugary hotness, because then I would have a picture of how delectable this is. But alas, I was too quick to eat, and a photo will have to wait until I make these tasty little treats again.
This recipe is easy-peasy:
9 Rhodes dinner rolls
2 tbsp sugar
vegetable oil
1) Set out he dinner rolls to rise. Time will very on temperature of room. (And possibly altitude?) About 2-3 hours.
2) Once rolls are good to go plug in your Fry Daddy to heat up, or heat up vegetable oil, about an inch deep, in a sauce pan.
3) Divide each roll in half and shape how you like. Ball them up, flatten them out, roll them into a tube, whatever floats your boat.
4) Place in hot oil until they are golden brown. About a minute if the oil is hot enough, and you may have to flip to fry both sides - they like to float.
5) Once they are cooked pull them out and let them cool down enough to handle. Once cool, roll around in sugar.
And just like that you have homemade doughnuts. I plugged in half the batch (9 doughnuts) to MyFitnessPal and got this for nutrition info - though, I wouldn't accept this as truly accurate information, just an approximation - Calories: 614 Carbs: 99 Fat: 21 Protein: 9 Sodium: 585 Sugar:22
These would also be good with: honey (I'm a fan of orange honey), nutella, peanut butter. frosting... whatever you can think of.
Tuesday, May 27, 2014
Saturday, May 24, 2014
Genius Whole Roasted Cauliflower
This recipe has become a favorite. It's great all on its lonesome or makes a savory side dish. I served it for Thanksgiving with Jonathan's parents last year, but it would also be great as a side with grilled steak or pork chops.
Here is the link for the original recipe, for I didn't have a hand in creating this:
https://shine.yahoo.com/shine-food/genius-whole-roasted-cauliflower-125800655.html
2 1/2 cups dry white wine 1/3 cup olive oil plus more for serving 1/4 cup kosher salt 3 tablespoons fresh lemon juice 2 tablespoons unsalted butter 1 tablespoon crushed red pepper flakes 1 tablespoon sugar 1 bay leaf 1 head of cauliflower, stem trimmed and leaves removed
1. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.
2. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
3. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
4. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
5. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).
Jonathan and I aren't wine drinkers, so this was the hardest part of the recipe, parting with $10 for a cheap, but not too cheap, bottle of wine, in which a third of it goes to waste because we don't drink it. After realizing how delicious this dish was, and that neither one of us would mind it on a regular rotation, we opted for a boxed wine. We are currently using Big House: Chardonnay. Cuts down on the cost, and the all the wine is used instead of having part of a bottle go to waste.
Sometimes the kitchen just isn't as prepared as you want it to be. Like lemon juice, it worked out well because I had just purchased some fresh squeezed orange juice and it made a fine substitute.
We've taken to adding asparagus to the recipe. We happened to have bought too much for dinner the day before, and the cauliflower was on the small side, so we lined the bottom of our roasting pan with what was left. Ladled some of the broth over the asparagus an nestled the cauliflower on top.
I like to use less of the crushed red pepper, about a 1/2 a tablespoon, otherwise it can be a bit over powering.
Whipped Goat Cheese
4 ounces fresh goat cheese 3 ounces cream cheese 3 ounces feta 1/3 cup heavy cream 2 tablespoons olive oil plus more for serving Coarse sea salt (for serving)
1. Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
2. Transfer whipped goat cheese to a serving bowl and drizzle with olive oil. Note: Whipped goat cheese can be made one day ahead.
3. Cover and chill in the refrigerator.
The feta tends to come in 4oz packages, so we use the whole thing. This makes a great spread on fresh-from-the-oven bread or even on a toasted bagel. We also skip the salt entirely.
Here is the link for the original recipe, for I didn't have a hand in creating this:
https://shine.yahoo.com/shine-food/genius-whole-roasted-cauliflower-125800655.html
2 1/2 cups dry white wine 1/3 cup olive oil plus more for serving 1/4 cup kosher salt 3 tablespoons fresh lemon juice 2 tablespoons unsalted butter 1 tablespoon crushed red pepper flakes 1 tablespoon sugar 1 bay leaf 1 head of cauliflower, stem trimmed and leaves removed
1. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.
2. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
3. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
4. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
5. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).
Jonathan and I aren't wine drinkers, so this was the hardest part of the recipe, parting with $10 for a cheap, but not too cheap, bottle of wine, in which a third of it goes to waste because we don't drink it. After realizing how delicious this dish was, and that neither one of us would mind it on a regular rotation, we opted for a boxed wine. We are currently using Big House: Chardonnay. Cuts down on the cost, and the all the wine is used instead of having part of a bottle go to waste.
Sometimes the kitchen just isn't as prepared as you want it to be. Like lemon juice, it worked out well because I had just purchased some fresh squeezed orange juice and it made a fine substitute.
We've taken to adding asparagus to the recipe. We happened to have bought too much for dinner the day before, and the cauliflower was on the small side, so we lined the bottom of our roasting pan with what was left. Ladled some of the broth over the asparagus an nestled the cauliflower on top.
I like to use less of the crushed red pepper, about a 1/2 a tablespoon, otherwise it can be a bit over powering.
Whipped Goat Cheese
4 ounces fresh goat cheese 3 ounces cream cheese 3 ounces feta 1/3 cup heavy cream 2 tablespoons olive oil plus more for serving Coarse sea salt (for serving)
1. Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
2. Transfer whipped goat cheese to a serving bowl and drizzle with olive oil. Note: Whipped goat cheese can be made one day ahead.
3. Cover and chill in the refrigerator.
The feta tends to come in 4oz packages, so we use the whole thing. This makes a great spread on fresh-from-the-oven bread or even on a toasted bagel. We also skip the salt entirely.
Introduction
I'm no Rachel Ray or Julia Child, but I do love to cook. Several people have gone on record (figuratively) to say that I'm a picky eater, but it's really not that true. Yes, there are things that I don't like and wont bother to try; beans for instance, their mushy/mealy texture need to stay far away from my pallet. But, I do like trying things, sometimes it works, sometimes it's good to know what should not be on the menu ever again.
I've taken to Pintrest and AllRecipes.com to find new dishes to try based on whatever I or my partner might be in the mood for. Yet, sometimes the hoops required to find those recipes again and again can be tedious. Pintrest, for instance, shows you the yummie picture but sometimes it can be as much as four other links to actually get at the information needed to make the food. Plus, the occasion where you've found something that looks fantastic but the link no longer exists when you come back to it - so, annoying.
Then, there are the tweaks. Sure, I can write stuff down, but physical cookbooks are limited to their space, and I manage to loose every set of notes I take. Often meals get tweaked because of likes, dislikes, or simply having to improvise because you've already been to the store two too many times that day.
The biggest reason for the blog is because I like sharing. I may not be able to share every prepared meal with others, but I can share how to do it.
I've taken to Pintrest and AllRecipes.com to find new dishes to try based on whatever I or my partner might be in the mood for. Yet, sometimes the hoops required to find those recipes again and again can be tedious. Pintrest, for instance, shows you the yummie picture but sometimes it can be as much as four other links to actually get at the information needed to make the food. Plus, the occasion where you've found something that looks fantastic but the link no longer exists when you come back to it - so, annoying.
Then, there are the tweaks. Sure, I can write stuff down, but physical cookbooks are limited to their space, and I manage to loose every set of notes I take. Often meals get tweaked because of likes, dislikes, or simply having to improvise because you've already been to the store two too many times that day.
The biggest reason for the blog is because I like sharing. I may not be able to share every prepared meal with others, but I can share how to do it.
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