The Thanksgiving Meal!

I hope your Thanksgiving meal was as good as mine was. It was a long day of cooking, 6 hours to be exact, but it was all worth it! Here was my menu: Garlic Studded Prime Rib w/ Thyme Au Jus, Honey Baked Ham, Roasted Asparagus, Sun Dried Tomato and Feta Pasta Salad, Sauteed Corn w/ bacon, Baked Potatoes, Green Salad, Roasted Garlic and Rosemary Focaccia, Apple Hand Pies and Chocolate Devils Food Cupcakes.

My family isn't a big "Turkey on Thanksgiving" kind of family. We tend to move more towards a Prime Rib; it's probably a sin, I know. But I figure, we always get a rotisserie chicken from Costco every now and then throughout the year so why have a bigger chicken again for Thanksgiving? Swapping out the turkey for a Prime Rib isn't that bad, right?

I have never cooked this big of a meal since, well, last Thanksgiving and I forgot how hard it is! Especially for this kind of meal, it's all about timing. It's all about "When should I start this dish so that it finishes at the same time as another dish?" Once you get that down you're golden. Everything worked like clockwork at my Thanksgiving.

I was surprised at how well everything was going, with only one oven to use and 5 items that needed to be baked off at different temps. Prime Rib is one of those iffy things especially when it comes to the perfect temperature. I actually had to google the temperature of a medium rare/medium prime rib and came up with weird results. Some said 115 degrees, others said 125 degrees, another said 135 degrees F. So, I kind of guessed on this one and took it out at 132 degrees F and to me it was perfect, for my family anyway! My tip would be baking it about 20 min a pound. Start off at 450 degrees for the first 30 min, then lower your heat to 350 degrees F for the remainder of the cooking time.

With this kind of meal, there was no need to go on a diet. You can bet that a nap was well needed right after.

-Aaron John

Apple Crisp

4 days until Thanksgiving and counting!! So, what desserts do you have planned on this day that's all about food, friends, and family? Tired of the boring old apple pie. What about that classic Pumpkin Pie. Even though, this Apple crisp has no pumpkin in it what so ever, it is filled with apple upon apples to turn that apple pie around into something different than that staple.

The crunchy, buttery, sweet, nutty tasting topping has cookie qualities to it almost like a lace cookie. Alone, it's just as good as the whole dessert. The apples and the acidity from the lemon cuts through the sweetness just enough so that you want to take that extra bite. 

Still think this is boring? Try adding pears to give a different dimension of flavor. Even add dried cranberries to mirror the flavor of cranberry sauce. Want to intensify this apple flavor? Why not add a little apple cider (maybe 1/4 cup) and a bit of flour to thicken the sauce to "confit" the apples as they are baking. There are many variations to a crisp and since it is the fall season after all, you are more than likely to have a couple of apples laying around to make this sweet dessert.

Apple Crisp

Recipe by Ina Garten

Ingredients
5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Directions
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

-Aaron John

French Toast

 

What do you do with leftover bread? Make French Toast

What do you do with leftover Cinnamon-Raisin Swirl Bread? Make Cinnamon Raisin Swirl Bread French Toast!

Now, I have to admit, there has been plenty of times where I've said on my blog that I'm a carb-a-holic, but even I have my limits. Seriously, who can eat a whole loaf of bread?? That's just absurd. If you can, I would love to see that. ha. Over time, a loaf of bread, as delicious and filled with goodies as it may be, just becomes a loaf of bread. You always need to reinvent that loaf of bread to have some variety. French Toast is the perfect way to continue enjoying a good ol' carb feast.

With my leftover loaf of Cinnamon Raisin Swirl Bread, it already had plenty of flavor that a simple custard base is all I needed. No need for extra flavorings, just something clean in flavor. French Toast is really something that doesn't need a recipe. Simply, get some eggs and milk, whisk that around and add a tad bit of sugar, dip in your bread and griddle until a delicious crusty golden brown.

I guess the real technique to french toast is the soaking period of the bread. Should you soak for long or little? Well, do you like a mushy, custardy french toast or a firm, yet moist french toast. Some people like one or the other. I personally like a firm, moist french toast. I'm sorry but I def. am not a fan of a custardy french toast due to its texture. I soaked my bread literally for 15/20 sec. a side no more, no less. If you like the other way, soak it longer.

If we can't agree on what's the best texture for French Toast, I think we can all agree that the best part is drenching it all in maple syrup! :d ha

French Toast

Recipe by Alton Brown

Ingredients
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Directions
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

-Aaron John

Cinnamon-Raisin Swirl Bread

To be honest, I didn't really know about "The Pioneer Woman" until about a couple months ago when she had a show premiering on the Food Network. Shocker!! Thank God for Food Network putting her on the Food Network or else I would have never known about her! Her blog is amazing and filled with food I want to try out. First up was Cinnamon Swirl Bread.

About a year ago, I saw tons of posts on Foodgawker with Cinnamon Swirl Bread. Apparently, it was part of the "Daring Bakers Challenge" and everyone made it. Growing up, my family didn't usually buy these types of breads. It was all about "Pan de Sal" which is a Filipino dinner roll. However, every time my family went to the supermarket, I would always see this "Cinnamon-Raisin Swirl Bread" and I always wanted to try it! Luckily, "The Pioneer Woman" had a post about it!

Nows my chance to eat this bread and man is it good! I've been deprived my whole life! ha. I personally ate a couple of slices as is. That's how good it was. Just imagine if this was used for cinnamon toast or.....FRENCH TOAST!! Definitely going to be on the to-do list before this loaf of bread is gone! :D

BTW, check out "The Pioneer Woman" website for a step by step guide to this bread. I found it extremely useful!

Cinnamon Swirl Bread

Recipe from The Pioneer Woman

Makes 1 loaf

Ingredients
1 cup Milk
6 Tablespoons Butter
2-1/2 teaspoons Active Dry Yeast
2 whole Eggs
1/3 cup Sugar
3-1/2 cups All-purpose Flour
1 teaspoon Salt
1/3 cup Sugar
2 Tablespoons Cinnamon
1/2 cup Raisins (optional)
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing

Directions
Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Add the raisins if desiredStarting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

-Aaron John

BBQ Chicken Pizza

When you have a craving for food but don't exactly want to go out and spend money, you figure out ways to recreate a favorite food. That was the same exact story with me. Seriously, who doesn't crave pizza even now and then? That yummy, greasy, salty, crispy pizza! :d

When it comes to pizza, people have their preferences. I personally like substance to my pizza, particularly I like the pizza dough to be the right thickness. I don't want any of my pizzas to have a thin crisp crust like a cracker. If I wanted cheese and crackers, I would eat cheese and crackers. However, I want pizza! Having a crisp edge to my pizza yet still have a nice chew to it is what I think is best. Now, to luck out and find a fantastic recipe for a pizza crust on my first try, no more take out pizza for me!

This recipe comes from Ina Garten and she really can't do no wrong. This pizza dough is simple to make and tastes way better than take out pizza. Seriously, go and make this! Since this was all about making things on hand, I threw just enough bbq sauce to cover the dough, topped it with cheese and cooked chicken breast and baked. When baked, topped it with green onions for garnish and eat. No more cravings here. :)

Basic Pizza Dough

Recipe by Ina Garten

Ingredients
Pizza Dough:
1 1/4 cups warm water (100 to 110 degrees)
2 packages or 4 ½ tsps dry yeast
1 tablespoon honey
3 tbsps Good olive oil
4 cups all-purpose flour, plus extra for kneading
2 tsps Kosher salt

Garlic Butter:
¼ cup Olive Oil
¼ cup Butter
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper

Directions
For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 45 minutes. (If kneading by hand, knead for 30 min.)

Meanwhile, make the garlic butter. Place 1/4 cup olive oil, 1/4 cup butter, 4 cloves garlic, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 5 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 15 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic butter, and sprinkle each one liberally with salt and pepper. Top with whatever toppings you like.

-Aaron John