Inner Chef

Enjoy your kitchen, your food and your inner chef


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Pull-Apart Garlic Rolls

Pull-Apart Garlic Rolls

(Tasty Facebook Page)

**Recipe as it appears on the Facebook page

Preheat oven to 375°F / 190°C

Ingredients:

1 tube refrigerated biscuits

3 Tbsp. butter, melted

1/2 tsp garlic powder

2 Tbsp. fresh parsley, minced

1 cup shredded mozzarella

Cut biscuits into fourths, and place in a large mixing bowl. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces. Place the pieces in a muffin tin, 3 pieces per tin (you’ll have 2 extra—just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!
Inner Chef’ Notes: These were okay. They lacked garlic flavor and they were not cheesy as in the video. Also, the mozzarella caused the rolls to burn just a bit. I will make these again, but I will add 1 tsp. of garlic powder and not as much butter. I will also be spraying my pans lightly.

I used Pillsbury® Grands Biscuits with this recipe and I was able to make 10 pull-apart rolls.

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Sugar & Spice Pumpkin Bread

Sugar and Spice Pumpkin Bread   Makes 2 loaves

(BGH Fall Baking Magazine)

3 ⅔ cups sugar

1 cup finely chopped pecans

2 ½ cups all-purpose flour

2 tsp. baking soda

1 ½ tsp. salt

1 (15 oz.) can pumpkin

1 cup vegetable oil

2 eggs

⅓ cup water

¼ cup bourbon or water (I used the water)

1 recipe Bourbon Icing (optional)

  1. Preheat oven to 350°. Grease the bottom and ½ inch up sides of 2 9×5 loaf pans. Combine 2/3 cup of the sugar, the pecans, and 1 ½ tsp. of the pumpkin pie spice; set aside. In an extra-large bowl stir together flour, baking soda, salt and the remaining 1 tsp. pumpkin pie spice. Make a well in the center of the flour mixture.
  2. In a large bowl, whisk together the remaining 3 cups of sugar, the pumpkin, oil, eggs, water and bourbon (or water). Add egg mixture all at once to the flour mixture. Stir until combined. Spoon about 2 cups batter into each prepared pan. Sprinkle half the nut mixture over batter in pans. Carefully spread the remaining batter in pans. Sprinkle with remaining nut mixture.
  3. Bake 65-75 minutes or until a toothpick inserted, comes out clean. If needed to prevent overbrowning, cover loaves loosely with foil for the last 10 minutes of baking. Cool in pans for 10 minutes and then remove from pans and cool on wire rack. For easier slicing, wrap and store overnight. If desired, drizzle with Bourbon Icing before serving.

 

BOURBON ICING: Stir together 1 cup powdered sugar, 1 TBSP. bourbon, and enough milk (2-3 tsp.) to make drizzling consistency.

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Pull Apart Cinnamon Bread (Monkey Bread)

Monkey Bread (Pull-Apart Cinnamon Bread)

(People were talking left and right about this bread so I had to see what all the hub-bub was about. I found that people were using refrigerated biscuits or Bisquick®…not me. This bread is delicate so that it pulls apart easily, moist, and flavorful!)

1 bag frozen yeast dinner rolls

Cinnamon-Sugar mixture

Melted butter

Confectioner’s Sugar icing

Directions

  1. Allow dough to thaw enough to pull apart and mold into smaller balls.
  2. Pre-heat oven according to package directions for dinner rolls. And grease 9×13 baking pan.
  3. Pull apart each dough ball and shape into 4 smaller balls.
  4. Roll balls in cinnamon-sugar mixture. It’s easier to add your cinnamon/sugar mixture to a ziplock bag, drop in your dough balls and toss to coat.
  5. Completely cover bottom of baking pan with balls of dough. Brush lightly with melted butter. Add your next layer and continue with dough and melted butter. Get them close together; but not tight. Finish by sprinkling the cinnamon/sugar mixture over the top.
  6. Bake for about 15-20 minutes. When almost cooled, drizzle with your favorite icing recipe. The more layers you add; the longer it will take to bake.

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Piquant Cornbread

Piquant Corn Bread              Serves: 8

(Saveur Magazine)

This recipe gives cornbread warm autumn flavors and it will surely be a hit.

 INGREDIENTS

⅓ cup unsalted butter, melted, plus more for greasing
1 cup yellow cornmeal
1 cup flour
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. chili powder
1 tsp. kosher salt
¾ tsp. ground cumin
1 egg, beaten
1½ cups grated cheddar cheese
¾ cup buttermilk
½ cup milk
¼ cup minced fresh cilantro
2 jalapeños, minced
½ medium white onion, minced
½ red bell pepper, minced

INSTRUCTIONS

  1. Heat oven to 400˚. Grease an 8″ x 8″ baking pan; set aside.
  2. Whisk cornmeal, flour, sugar, baking powder and soda, chili powder , salt, and cumin in a bowl.
  3.  In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers.
  4. Whisk mixture into flour; pour into pan; smooth with a rubber spatula. Bake for 30 minutes.
Saveur Magazine

Saveur Magazine


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No Knead Soft & Chewy Rolls

No Knead Soft & Chewy Rolls

(Ambika’s Kitchen)

2 ¼ – 2 ½ cups bread flour (unbleached)

2 ¼ tsp. ( 1 packet) Active Dry Yeast
1 Tbsp. sugar
½ cup warm water
½ cup plain yogurt
¼ cup milk
¼ tsp. baking soda
1 ½ tsp. warm water
¾ tsp. salt
2 Tbsp. cornmeal

 

1. In a small bowl, stir together the yeast, ½ cup warm water and sugar, and stir to dissolve and let the mixture foam up (this will take a couple of minutes).

2. In a large mixing bowl, mix the baking soda and 1½ tsp. warm water together and add in the yogurt, milk, salt and 1 cup of the flour. Mix well using a wooden spoon or the paddle attachment of your stand mixer. (Works so much better with a stand mixer).

3. Add in the yeast mixture and the remaining flour. Mix until everything comes together. The dough will be sticky.

     Note: The author in the original recipe says the dough is almost batter like. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 ¼ cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 ¼ cups of flour.

4. Apply some oil in your hands and gather the dough to form a ball, a very soft dough ball. Place this in a greased vessel in a warm place and let rise until doubled, about 45 minutes to 1 hour.

     Note: The original recipe calls for only one rise. Shaping the bread immediately after mixing also gives good results. But I experimented with one batch and let the dough rise first. Then make the buns and let rise gain. This method yielded incredibly soft and chewy bread. You can follow either method.

5. Once the dough has doubled, punch down the dough with oiled hands. Divide the dough into 9 portions and shape each portion into a ball. Oil your hands in between, as and when required. Line a baking sheet with aluminum foil or parchment paper and sprinkle with cornmeal or semolina. Place the dough balls on the baking sheet, at least 4-5 inches apart. Lightly flatten the dough balls and spray with non-stick spray (or apply some oil with a brush or your hands).

6. Cover loosely with plastic wrap and set aside to rise, until doubled in size, about 1 hour.

7. Preheat your oven to 375 F. Place a rack in the middle of the oven, or the top of the bread will get too brown.

Spray the top of the buns with non-stick spray again, or lightly apply some olive oil on the top surface. Bake the bread in a preheated oven for 20 minutes. The top will be browned and the bottom will also start browning lightly.

Inner Chef Notes: While this bread tastes great; it still didn’t look like the Ambika’s…with the sour dough look (holes).  I am going to try this again but as the original recipe suggests. And I did need to work my dough lightly to get it to smooth out when I made them into balls.

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Hawaiian Bread Dip

Hawaiian Bread Dip

1 (10 oz.) package frozen chopped spinach

1 cup REAL mayo

6 green onions, chopped

1 package dry vegetable soup mix

1 loaf Hawaiian King® Bread

1 cup sour cream

1 small can water chestnuts, drained, rinsed and chopped)

To Prepare:

Thaw spinach (press out liquid). Mix with mayo, sour cream, onion, chestnuts, and dry soup mix. Refrigerate until cold.

To Serve:

Hollow out center of the bread; reserving bread for dipping. Fill center with dip.

Serve with toasted bread chunks or crackers.

Photo: Hawaiian King Bread company

Photo: Hawaiian King Bread company

 


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7 Ways to Use Fresh Corn

imagehandler FN

I just received my July/August issue of Food Network magazine and I am thrilled that inside; there is a pull-out: Fresh Corn 50 Ways!

 I have to share some of these interesting and exciting ways to use your fresh corn this season!

 

  1. Bacon-Wrapped Corn: Wrap raw ears of corn with 2 pieces of bacon per ear. Wrap individually in foil and grill over medium-high heat for 15 minutes; turning once.
  2. Beer-Boiled Corn: Bring two 12-oz. bottles of amber beer, 2 cups water, 2 Tbsp. Old Bay seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender; about 4 minutes.
  3. Cheddar Corn Bread: Prepare an 8.5 oz. box of cornbread as directed on package; stir 1 cup cooked corn kernels, ½ cup shredded cheddar cheese, and ¼ cup chopped chives into the batter before baking.
  4. Corn-Bacon Syrup: Cook ½ cup diced bacon in a skillet until crisp. Remove, reserving 1 Tbsp. fat. Add 1 cup raw kernels and ½ tsp. vanilla to the skillet; cook for 2 minutes. Add 1 cup maple syrup and ½ cup toasted walnuts and cook until thickened, 5 minutes. Add the bacon and a squeeze of lemon juice. Serve on ice cream or pancakes.
  5. Corn Chowder: Cook 2 chopped leeks, 1 chopped red bell pepper and 1 Tbsp. fresh thyme in butter in a saucepan, 3 minutes. Add 2 quarts chicken broth, 3 cups raw corn kernels, 1 pound diced potatoes and ½ cup heavy cream. Simmer until potatoes are tender, 15 minutes. Stir in some chopped parsley.
  6. Light Creamed Corn: Cut the kernels off 6 raw ears of corn (I prefer to use white corn for this). Scrape the cobs with the back of a knife to extract the milk; puree the milk with half the kernels and 1 cup water. Cook the remaining kernels and ½ chopped onion in 2 Tbsp. butter until soft. Add the puree, and salt and pepper to taste. Simmer, stirring, 10 minutes.
  7. Corn Risotto: Cook 1 cup each of raw corn kernels and chopped onion in 2 Tbsp. butter until soft. Add 1 cup each of Arborio rice and white wine; simmer until wine is absorbed. Add 3 cups HOT broth, stirring, until absorbed. Add 3 more cups broth and cook, stirring, until tender, 10 minutes. Stir in ¼ cup parmesan. Season with salt. (The key is you MUST continue to stir and don’t have the heat too high or things will burn)

(Recipes and photo from Food Network)