- 6 Cups Bread Flour
- 4 ½ tsp Active Dry Yeast (2 packets)
- 2 Cups Water
- 4 TBS Extra Virgin Olive Oil
- 4 tsp Salt
- 2TBS Sugar
Sometimes, with no warning, you wake up with an insatiable craving for a peanut butter and jelly sandwich. Sometimes you get into the kitchen, only to find out that there isn’t a slice of bread for literal miles around. Sometimes you turn into a crazy person and decide to make a couple of loaves of bread from scratch just to eat a stupid little sandwich. Desperate times, right?
I don’t have a whole lot of experience with bread, or baking in general. But what I lack in experience, I make up for with enthusiasm. Bread is an absolutely fascinating thing. To think that someone, thousands of years ago, decided to grind up some little grass seeds, mix in some water, and put the mixture into a hot place to create the cornerstone of human civilization makes me positively giddy. And while this recipe isn’t really all that fancy or impressive, it’s a cool thing to smell the same aroma wafting out of my oven that people have enjoyed for thousands of years.
So, back to my sandwich dilemma. I, at least in theory, love the idea of diving head first into some kind of insanely labor intensive bread project, complete with fermented starters and overnight rises, but the reality of having a baby roaming around the house makes it hard to keep up with projects like that. So, I opted for the simplest and quickest white bread recipe that I could. I poured through a few cookbooks and google results, and came up with some decent ratios that are capable of creating a perfectly serviceable loaf.
So, to start, here’s what you’ll need to knock this easy recipe out.
To start, mix all dry ingredients, either in a mixing bowl, or using a stand mixer with a dough hook. This recipe doesn’t require proofing the yeast, so no worries there. Next, slowly add the water and oil while mixing. Knead and mix until fully incorporated, and keep kneading for 6-7 minutes. You’ll want to end up with a nice, firm ball of dough that isn’t overly sticky. Put the dough into a lightly oiled bowl, flipping once to make sure the oil covers all sides of the bread. Lightly cover with a kitchen towel or plastic wrap, and let rise for 30-45 minutes, or until the ball of dough has doubled in size. Punch the dough down, and cut into two equal portions. Using a rolling pin and a lightly floured surface, roll into a rectangular sheet of dough about an inch thick. Roll the dough back up into itself, and pinch all seams off on the bottom side to seal. Repeat for the other portion. Place both finished portions into standard loaf pans (9”x5”). You’ll want to grease the pans if they aren’t non-stick. Lightly cover and let rise again for 30-45 minutes, or until the dough has filled the pans and reached the top. Bake in a preheated oven for 10 minutes at 450 degrees, then reduce heat to 350 and bake for an additional 25-30 minutes. You’ll know it’s done when you hear a hollow sound when tapping on the upper crust.
And there you have it. This recipe is a perfectly simple and delicious way to make your house smell absolutely amazing. It also made a top-notch PB&J.
Moroccan cuisine is often said to be some of the best in the world, with so many influences, spices, and flavors. With a mix of Mediterranean, Arabic, and Berber, dishes containing a large mix of fruits, vegetables, and meats are sure to pique your interest. Just like Morocco's versatile landscape, the food is just as multifaceted. With snow capped mountains, dry and far-reaching deserts, deep blue seas, and high plateaus, Morocco lent it's creativity to this dish.
This poutine is simple, but complex.
It is spicy, yet cooling.
The flavors are sharp, but also smooth.
The textures are crunchy, and creamy.
Thick cut, skin on potato wedges, baked to perfection. Piled high crumbled lamb, spiced with cumin, turmeric, paprika, pepper and cayenne. Topped with a cool mint yogurt sauce, cucumbers, carrots, tomatoes, red onion, and of course, some tangy & sharp crumbled goat cheese. And as per usual, every single one of our ingredients are sourced locally, right here in the heart of Texas.
So, go on. Indulge your senses with this spicy dish. Just like the country that inspired it, this poutine is sure to spark your interests.
Pancake mix is a beautifully versatile ingredient that can be utilized in many different recipes that aren’t pancakes at all. At its most basic, pancake mix is really just a mixture of flour and baking powder, with various flavors thrown in at the discretion of the manufacturer. Kerbey Lane’s Buttermilk Pancake Mix is no exception. Although this mix produces some truly delightful pancakes, we wanted to demonstrate an alternative recipe with alternative techniques to showcase the versatility of Kerbey Lane’s product.
So, how did we go from pancakes to chicken pot pie? Well, it all started when we thought that buttermilk biscuits would be a nifty thing to try out. However, while buttermilk biscuits will always have a very special place in our hearts, they’re a bit plain for the purposes of this contest. So, we took the biscuit dough recipe that we had worked out and, after a few tweaks, came out with a properly delicious savory pie crust. Combining this new crust recipe with a big heap of recently BBQ’d chicken that we cooked the day before, it seemed only natural to give a chicken pot pie a shot.
We begin by mixing our dough much in the same way as if you were making biscuits. We take some Buttermilk Pancake Mix, work in a hunk of butter until fully incorporated into delicious little buttery flakes, then adding some salt, fresh herbs, and milk. You’ll want to knead the dough mixture pretty thoroughly to develop the necessary gluten that will hold the crust’s shape when assembling. When you’ve got a nice evenly mixed and kneaded ball of “biscuit” dough, toss it in so that it can stay cool while the gluten relaxes a bit.
And now, we move on to the filling. This part of the dish is fairly straightforward. We begin by sauteing the corn, peas, carrot, onion and garlic with a small tab of butter, just until they begin to turn soft. Once cooked, you’ll want to remove the vegetable mix from the pan and set them aside. Then, we start the roux by adding a big 4 tablespoon heap of butter, stirring it in until it’s melted down. Once melted, we add the 4 tablespoons of flour bit by bit, ensuring proper mixing and preventing any pesky clumps from forming in our roux. Once the flour and butter have been whisked into a smooth paste, cook the roux until a lovely golden brown color and a nice nutty aroma are achieved.
Once our roux is finished, we’ll start adding all of our other ingredients back into the pan. Take those vegetables that you set aside and stir them in. Then, add your 2 cups of cooked chicken along with your freshly chopped herbs and crushed red pepper. When all of the solid ingredients have been added to the pan, slowly pour the 1 ½ cups of chicken broth into the pan, stirring as you go. Bring the filling up to a boil, and then reduce to a simmer, cooking the mixture down to your desired thickness. We like it to have the consistency of vegetables floating in a nice, thick gravy. Season with salt and pepper to taste, and set aside to cool.
Now that all of the components are ready to assemble, we’ll get to rolling out the crust. Take the ball of dough that’s been chilling in the refrigerator, and cut it into two pieces, one being larger than the other. Think ⅓ and ⅔ sized pieces. Set the smaller piece aside, and begin rolling the larger side into a round disk, about a quarter of an inch thick. This will be our bottom crust. Carefully peel the disk up from the surface and place into the lightly oiled pan of your choice. We went with a 10 inch cast iron pan for the rustic look and feel, but any pie pan of similar size will do. Trim the edges to fit, and use a fork to poke a series of holes into the dough. Put the pan back in the refrigerator while we turn our attention back to the top crust. This one is a little bit trickier, because there’s less overall product to work with. But, be patient and take your time to roll this piece into a round disk, with the same thickness as the bottom crust. If you mess it up, just put the dough back into the cooler to relax, and try again.
Once the dough has been rolled out, it’s time to begin the overall assembly. Take the bottom crust in the pie pan, and add the cooled filling, spreading evenly throughout the entire pan. The, gingerly place the upper crust of the pie on top of the whole thing, and use a fork to crimp the edges closed. Use a small knife to trim any excess off. This extra dough can be thrown away, or used for silly little embellishments like we did, if you’re feeling fancy. When the whole pie is completely assembled, take 1 beaten egg and a pastry brush and coat the top of the pie with a nice, thin egg wash. This wash will give the upper crust a beautiful sheen and crispiness. Using the same small knife as before, cut a series of small slits in the upper crust to allow gasses and water vapor to escape easily, so your pie doesn’t explode while you cook it. Bake in a preheated oven at 350 degrees for 20-25 minutes, until a golden brown upper crust is formed. When it’s finished cooking, let rest for 10-15 minutes before serving.
Step By Step:
Ok so, full disclosure, we've been a little bit light on content lately. I'd love to say that it's because we've been working on something wild and crazy, but the simple truth is that we've just let it get away from us a bit. We apologize for the slow trickle of posts, and we promise to try and get it together.
Anywho, now that we have that little bit of unpleasantness behind us, let's get down to business. We recently entered a contest hosted by Kerbey Lane. We received a few boxes of their new pancake mix, and were tasked with creating nifty and creative recipes with it. We have yet to hear anything about the contest's results, so we decided to go ahead and share this delicious recipe ahead of time, because you deserve it.
They say "A picture is worth a thousand words."
So, we are letting this poutine speak for itself.
You know what tastes great? Anything on a stick. Think about it :
Popsicles & lollipops? Yes.
Cake Pops? Yes.
Frozen bananas, dipped in chocolate? Yes.
Pretty much any appetizer? Yes.
You can really take any food, whatsoever, call it a shish kebob, and you've got a winner.
I am not a native Texan. Although I have spent more years here than not, I can’t honestly claim to be entirely steeped in the culture of the Lone Star State. And, while I’m not crazy about everything that Texas has to offer, culturally speaking, I have found lots of things that this state does right. And in the center of it all, both physically and metaphorically, lies central Texas style BBQ.
There's two kinds of tacos. The authentic taco, and the posh taco. The authentic taco, found in Mexico, is a soft corn tortilla, with spiced meat, onion & cilantro, with lime slices on the side. Anything else is a posh taco. Americans have Taco Bell! That is a trash taco. So what is this? A poutine taco? It's certainly not authentic, as it breaks all the rules of a traditional Mexican taco, but it is fun and delicious, and sometimes that is just as important.
How do you make an egg roll?
You push it!
Sometimes, we like to think outside the box. Like waaaaaayyy outside, where we are nowhere near a box, but more a wrapper that we fill & then deep fry. Introducing the Poutine Egg Roll.