Challah (Halla) Bread from Scratch (Yes you can do it)

Challah Bread

Ingredients

½ cup honey

 1 ¼ cups warm water

 2 ½ tsp active dry yeast

 1 tsp salt

 2/3 cup olive oil

 2 eggs

6 cups flour,

¼ cup milk

1/2 cup sesame seeds

 2 tablespoons olive oil

 1 egg white

 1 tbsp.  white sugar

Preheating 350

Preparation

Dissolve the honey in the warm water in a large mixing bowl

Stir in the yeast. Set the mixture aside until the yeast forms a layer on top of the water, about 15 minutes. Stir in the salt, olive oil, and eggs

Add the flour 1 cup at a time until the dough is slightly tacky, but not sticky wet

Turn it out onto a floured surface, and knead until smooth and elastic

Coat bowl with oil, place dough in bowl

Put in a warm place and let dough double in size

Punch down dough

Cut it into 4 equal-sized pieces.

Cut those pieces into 4 equal strands for braiding

Then braid four of the strands together

This will give you one loaf

Repeat with the other 3 pieces of dough

Set loaves aside and let them rise again

Brush with melted butter

Top with sesame or poppy seeds or make a glaze with the white sugar by combining water and a touch or oil and brush on uncooked loaf

Bake until golden brown

For service

Smell cut and enjoy 

The right Herb for the job

So you find a great recipe and upon first glance, you feel you have all of the ingredients needed to complete the dish.

You go to the kitchen and you start to pull things out of the pantry only to find you don’t have an ingredient for the dish.

Time is short and you can’t run out to the store.

Don’t panic here are some substitutions that will have you back on track in no time.

Here are a few of the basic ones.

Don’t have Basil instead you can use Oregano or thyme

Don’t have Cilantro instead you can use Parsley or Dill

Don’t have Marjoram instead you can use Basil or thyme

Don’t have Mint instead you can use Basil or marjoram; or rosemary

Don’t have Oregano instead you can use Thyme or basil

Don’t have Chervil instead you can use Tarragon or parsley

Don’t have Chive instead you can use Green onion or onion or leek

Don’t have Parsley instead you can use Chervil or cilantro

Don’t have Rosemary instead you can use Thyme or tarragon

Don’t have Sage instead you can use Marjoram or rosemary

Don’t have Tarragon instead you can use Fennel seed or aniseed

Remember these are on the fly substitutions and the flavors in some cases are similar, however, each ingredient has its own unique flavor.

You will have subtle changes in the final product when using substitutions however the dish will still work well.

Now make some great recipes

What is a Brine?

Want to get your meat tender, juicy and full of flavor? Then this is the answer to that question!!!

It’s the fastest way to the best tasting meat you have ever had!

Brine is a solution of salt and liquid with an extremely high salt content.

It has been used for years as a preservative because salt inhibits the growth of bacteria.

Brine can also be used as a marinade for meats before they are roasted, grilled or baked. Brined meat is more tender and flavorful, as well as moist adding in your own ingredients to your brine will make it your own and give your food the flavor that matches the theme of the meal you are preparing.

Why use a brine as a marinade?

The first reason it's a tenderizer because the brine begins to break down the cellular structure of meats; in addition by using the process of osmosis*. It also infuses the meat with water, since the high salt content forces the brine into the cells of the meat.

When the brine pushes into the meat, it also brings the spices in the mixture along with it, concentrating the marinade inside the meat. During the cooking process, meat that is brined stays juicy  moist and tender in addition to developing more flavor.

How to brine.

• You should think about a brine in several parts.
• First the size of the meat you need to give 1.5 hours per pound for the brine to work its magic.
• You will need a place to completely submerge your meat for the time it brines.
• You will need to think about the flavor you want your meat to have because that flavor will be infused into the meat. 
• Think about the theme of the meal and what flavors you want to have accentuated in the food.
• Salt Salt Salt that is the biggest key to your brine. 
• You need plenty of salt to make sure the flavors really get into your meat. Figure on ½ cup of salt per gallon of water.
• Make sure you dissolve your salt in hot water before you add your meat to it. 

For a nice crispy skin take your meat out of the brine a few hours before cooking to all it to dry.

Ok now we know how to brine let make one

Citrus Spice Brine

Ingredients

1 Oven Stuffer Roaster Chicken

2 cups salt

1 cup orange juice

1 cup lemon juice

½ cup cinnamon

½ cup brown sugar

4 tbsp crushed red pepper

3 pack Goya Sazón

2 lemons sliced

2 oranges sliced

6 tbsp orange and lemon zest combined

½ cup honey

4 gallons of water

Equipment

Large Pot

Large Pot Cover

Preparation

Add water and salt to large pot

Allow salt to dissolve

Add all ingredients to the pot except chicken

Stir contents of pot

Allow all ingredients to dissolve

Set aside and cool

Add chicken to pot and cover

Refrigerate for 1.5 hours per pound

Preheat oven to 350

Remove from brine and allow to dry

Tin foil the breast of the chicken

Put in oven until liquid runs clear or an internal temp of 150-160 is reached

For service

Carve and enjoy

Grilled Striped Bass in a Court Bouillon with Shrimp, Mussels and Jumbo Lump Crab Meat served with Garlic Crisps

What is a Quiche?? Is it a Frittata?

A quiche custard based dish that is baked. It always has a crust and can be sweet or savory. It can be filled with an assortment of ingredients to make the dish fit the flavor profile you want.

And no it is not the same as a Frittata. A Frittata does not have to have a crust and it also does not need to have a custard base nor does it have to be baked it can be made on a stove top.  

Quiche Lorraine is the most famous of all quiche dishes it is typically filled with cheese ham or bacon and onions. This recipe will change depending on where you are. However with quiche being very adaptable to any flavor profile the list of basic ingredients has changed over the years.

Here is a basic quiche recipe.

Ingredients

6-8 eggs

½ cup heavy cream

3 cloves roasted garlic

½ cup cooked ham chunks or bacon

1 sweet onion thinly sliced and sautéed

1 cup cooked potatoes in chunks 

½ cup white sharp cheddar cheese shredded

1 9” pie crust

Equipment

Large bowl

9” pie plate

Balloon whisk

Sheet Pan

Preheating 375

Preparation

Add eggs and cream to a bowl

Beat eggs until foamy

Add remaining ingredients

Add potatoes into bottom of pie shell 

Pour egg mixture into pie shell

Put shell on sheet pan and put in oven

Bake until center is set

For service

Cut and Enjoy

You can change the items in your filling and make it tasty for you.

Let's take a trip to the Caribbean Ox Tails, Rice and Peas with Fried Plantain

Game Day Foods: Spinach and Shrimp Dip

Football Season is here so that means plenty of finger foods to pass around for the game.

Let's start with spinach and shrimp.

#STEELERNATION

Cherry Cobbler with Homemade Whipped Cream

Cherry Cobbler with Homemade Whipped Cream

Sad to say cherry season is over for this year. However hopefully you took the time to pit and preserve them so you can make tasty treats out of them all year long.

Here is a delicious recipe. It’s simple to make and event better to eat.

Go with the fresh whip cream to really have a delicious dessert. Enjoy

Ingredients

For the cobbler

Filling:

5 cups tart red cherries, pitted

1 cup sugar

½ cup water

3 teaspoons cornstarch

For the crumble top:

1 cup flour

½ cup sugar

½ cup brown sugar

½ stick butter softened

Equipment

Large sauce pan

Large 8-10” baking dish

Rubber Gloves

Large mixing bowl

Preheating: 375⁰

Preparation

For filling

Add cornstarch to water and mix until dissolved

Add all filling ingredients into sauce pan

Simmer on low until thick

Stir constantly

Add to baking dish

For crumble

Add crumble ingredients into bowl except butter

Cut butter into cubes

Put on gloves

Put butter in bowl

Combine butter with other ingredients until it forms crumble top

Put crumble on top of filling

Bake for 30 min

For Whipped Cream

Ingredients

2 Cups Heavy Cream

3 tbsp 10X

1 tbsp vanilla extract

Equipment

Large Bowl

Med Bowl

Ice

Balloon Whisk

Preparation

Put Ice in med bowl

Put large bowl in med bowl

Add cream to large bowl

Whisk cream until it begins to thicken

Add vanilla and powered sugar

Continue to whisk until Stiff Peaks form

For Service

Spoon out cobbler

Add whip cream to top

Enjoy

Sunday Dinner Ideas: Spinach Mozzarella Smoked Sausage Chicken Roulade

Sunday Dinner Ideas.

Chicken breast can be transformed into just about anything with the right stuffing. Keep it simple and don’t over stuff the breast. It will take longer to cook if you do.

Shopping List

Serves 6

Boneless skinless chicken breast

Smoked sausage

Baby spinach leaves

Mozzarella cheese

Jasmine Rice

Ingredients

4 Boneless skinless chicken breast

1 lb Smoked sausage chopped

2 cups Baby spinach leaves

1 cup Mozzarella cheese

2 cups Jasmine Rice

4 cups water

2 tbsp dried thyme

2 tbsp dried oregano

2 garlic cloves chopped

4 pieces of bread cubed

½ cup chicken stock

4 cups seasoned bread crumbs

2 eggs

¼ cup water

2 packages of Sazón seasoning

Preparation

Pound chicken breast flat

Mix cubed bread, sausage, cheese, herbs and spices together

Add chicken stock to moisten mixture

Put mixture in center of chicken breast and roll

Mix together eggs Sazón and ¼ cup water

Roll chicken breast in egg wash

Roll breast in seasoned bread crumbs

Place on sheet pan

Bake at 350 for 30 minutes

Add 4 cups water to pot bring to boil

Add 2 cups rice and cover for 20 minutes

Cool on low heat

For Service

Remove chicken from oven slice and arrange on plate with rice

Enjoy