Posts Tagged basic
So there’s this recipe…
Called Artisan bread in 5 minutes a day, in a cookbook by the name name by two people, Jeff Hertzberg & Zoë François (got to be legit artisanal bread with a French woman as a co-author!). I finally stumbled upon it in my local library’s displace of the month: cooking. I said heck you say! Easy & tasty fancy looking bread? Let me at it! So I tried it out, as you can tell in the following photos. Basic Boule Recipe
Step one plus flour:
Step two Lightly lidded:
Step three pulled out into my permanent fridge storage container with WET hands:
Step four my ACTUAL loaf of deliciously cooked French Boule:
You think you want to try it yourself? Do it! It’s so easy you can hardly screw up the basic master recipe! It alone can be free shaped into a dozen breads! Freezes well & you can do a partial bake to take other places! I seriously suggest in investing in their book(s)!!
Have you ever baked bread before? Success? Failure? Difficulty?
Have you ever cooked apples and have them fail?
I have a few tricks and know-how’s for your apple needs. After I give you a little background on apples.
Trivia #1 Apples are related to Roses. Did Moses supposes that his toeses were roses? Of course not! He supposes that his apples were roses.
Trivia #2 Apples peak in October but stores carry certain brands all year round.
Trivia #3 A regular medium apple has a minimum of 4 grams of fiber. Eat that skin. (If you want an apple that doesn’t brown quickly for party fare – pick Pink Ladies)
Trivia #4 Don’t leave your apples out willynilly, they get all kind of mealy real fast. Put those apples in the refrigerator!
Now, if you need to know of apples to bake click here. But if you just want to know how to properly core, peel, cut & cook keep on reading below…
Core & Peel:
Use an apple corer to remove the stem, center (with seeds). Peel after you core, and see how long you can make the peel. Up north there’s many a contest for length of peel.
Cut & Slice
Stand up the apple, slice in half (top to bottom). Cut halves into wedges or thin slices. If you’ve a mandoline use it to make the skinny slices for your perfect pie or tart or pan fried apples.
Stuff n’ Bake
If you want to just make some quick baked stuffed apples, peel top 1/3 of apple, core almost to the bottom, but use a melon baller/spoon to scoop out the core, but leave the very bottom so your filling won’t cook out. Fill it with your favorites, butter, brown sugar, nuts, raisins of both colors, cranberries, or other dried fruit with some spices. Place in a square glass dish lightly sprayed with cooking spray, and cover with foil. Cook at 350 for about 45 min; and cook another 30 uncovered. Put it in when you start dinner, have a lovely slow dinner with good company and relax. When you’re ready to uncover, play a quick game of Charades and eat!
Something else you can do easily enough (& healthily enough) is make your own apple chips. Use that nice mandoline that you used earlier to make paper thin slices. Arrange them in single layers on baking sheets lined with parchment. Sprinkle a little sugar (or not if you really want to be super healthy) and bake at 200 for 1 1/2 hours until lightly browned. Remove and cool on a wire rack and seal in airtight containers to keep from getting too chewy. You could always try a few spices like cardamom, cinnamon, nutmeg or what else you like dusted over your apples.
Get to it!
Find your favorite bloggers, websites or Pintrest site for apple-liscious recipes or try your own hand at new twists on old favorites.