Monday, November 28, 2011

Anadama Rolls ala One Perfect Bite



Another Thanksgiving post.  Funny thing about me, I came to cooking as a hobby late in life.  My family traditions have more to do with Velveeta and canned Cream of Mushroom Soup.  Which i actually see as a good thing.  It means I happily give new ideas a try and am not bound by tradition.

Rolls for special occasions are a perfect example.  I was introduced to these golden gems 3 years ago from one of my favorite bloggers, Mary of the One Perfect Bite blog.  Mary's blog is a beautiful thing.  She posts daily; she posts traditional, sometimes ye olde recipes, she posts international recipes and on occasion she adapts with a new idea.  She is my "go to" blog for terrific time honored and always delicious recipes.

3 years ago I saw a post on her blog for these rolls and I was hooked.  They have been on my Thanksgiving table ever since (and I guess I have a tradition now).  Way back in the day, I did a post of these...

When planning my menu, I wanted traditional items done with just enough of a twist that my guests would not experience redundant menus. these rolls were perfect...

Oh... wait...

For a change, Mary missed an opportunity to do a food history lesson... In preparing this post, I did a quick Internet search for the origins of this food.

ANADAMA is a traditional bread of New England made with white flour, cornmeal, molasses and sometimes (not this time) rye. But, there is a legend surrounding the rolls...

From Anadamabread.com/history.php - This is truly a "bit" ofRockport, MA, for Anadama Bread originated in this town many years ago. This is the true story of a local fisherman whose lazy wife always gave him steamed corn meal mush and molasses for dinner. One day when he came in from fishing, he found the same corn meal mush and molasses for dinner and being very tired of it, he decided to mix it with bread flour and yeast and baked it saying,

"Anna Damn Her."


The bread was so delicious that his neighbors baked it calling it... Anadama Bread.

So, Not willing to ever leave well enough alone, I am going to reprint Mary's recipe for Anadama Rolls, followed by what I did to change them forever to my ANNA DAMN HER Rolls...

Here's what she did...

Anadama Rolls...from the kitchen of One Perfect Bite

Ingredients:
1 cup whole milk
1 cup water
2 teaspoons salt
1/2 cup yellow cornmeal
1/3 cup mild-flavored (light) molasses
2 tablespoons (1/4 stick) unsalted butter
1/2 cup warm water
1 envelope (2-1/4 teaspoons)dry yeast
4 to 4-1/2 cups all-purpose flour
1 egg, beaten to blend
2 teaspoons sesame or poppy seeds

Directions: 
  • 1) Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes.
  • 2) Pour 1/2 cup warm water into small bowl; sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 10 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface; knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball. Coat a large bowl with butter or shortening. Add dough to bowl and turn to coat dough with butter or shortening. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes. 
  • 3) Punch down dough. Cover with plastic wrap; let stand 10 minutes. Coat each of two 9-inch-diameter cake pans with butter or shortening. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes. Position rack in center of oven and preheat to 400 degrees F. Brush rolls with egg glaze. Sprinkle with seeds. Place rolls in oven and immediately reduce temperature to 350°F. Bake rolls until golden brown, about 30 minutes. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature. Wrap rolls in foil and rewarm in 350°F oven 10 minutes.) Serve warm. Yield: 18 rolls.
And here's what I did...

As always, assemble your ingredients... I had dark molasses in my pantry, so i used that instead of the suggested.  I also added coarse grain Sea Salt in place of the seeds.

But, other than those small changes, I followed her directions to the letter...


And, with the garlic, salt and Molasses flavors really shining through, this was a great roll. Certainly not likely to be served on many Thanksgiving tables, but they ought to be. As Always, They were a huge hit.






Sunday, November 27, 2011

Heavenly Eggs in Hell - Baked Eggs with Chipotle Sweet Potato Grits


First, how about that cute baking dish?  Found in a Kansas Garage Sale, for only $1!!!

Not much use in Kansas unless you have friends visiting from TEXAS for Thanksgiving!


They were heartily impressed.  I served these for Thanksgiving day breakfast.  Perfect stick to your ribs meal to start (and inspire) the busiest cooking day of the year.

This has become my brand new favorite way to make grits and just about my favorite breakfast of all time.  Sweet creamy cheesy grits with a delicious stream of spicy Chipotle Chili in Adobe Sauce.  This was even the very first time my Texas taste testers had ever had grits.  I am afraid I have ruined them for diner grits for life.


It is really not difficult at all.

I made the cute Texas dish, which held 2 servings.  I also made a 9X12 baking dish that held enough to serve 6.  So I fed 8 people with this recipe...

Pre-heat oven to 350 degrees, prepare baking dish (es) with non stick spray

4 Sweet Potatoes, peeled, cubed and steamed (you can microwave them, make sure they are fork tender), then puree in a food processor.
While Pureeing, add 2 TBS of Chipotle Chilis in Adobe Sauce from a can and continue to puree.

While doing that, start the grits...

3 cups 2X Milk
1 1/2 cups quick cooking Grits (do not over cook them, you will be baking them to finish).

When they are done, add 8 Ounces Cheddar Cheese
Plus Add the Sweet potato Adobe sauce puree
Finally add 1/2 stick of Butter and mix everything together.

Spread the spicy, cheesy grits in the baking dish.  Take the back of a spoon and make indentations into the grits to hold the eggs.

Add the eggs

Bake for 15 minutes or until the eggs reach their desired doneness.

And this was my breakfast.

If you saw yesterday's post, I had a Cinnamon Sugar Pull Apart Bread to serve along side the grits.

A perfect combination, sweet bread, served with the spicy grits!  It was a wonderful start to the day.  A chance to relax, catch up with friends and look forward to the day of cooking!

Plenty more to write about over the next few days, but highly recommend this dish... very easy, very tasty and a terrific presentation!



******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, November 26, 2011

Version 2 of Cinnamon Sugar Pull Apart ala Taste of Pearl City



Happy Thanksgiving!!!

Hope everyone had a wonderful day!  Did you all cook well???

I had an interesting day.  My neighbors decided to host the actual meal.  They set a beautiful table, cooked the bird, while I made the sides and desserts.  I have enough posts to cover all of next week.  But I think I will do this in order.

My neighbors were also hosting their sister and her friend.  They were driving in from Texas.  SO I also volunteered to have them over for breakfast.  Which gets me to this bread...


You have seen this before.  I did a post on Cinnamon Sugar Pull Apart ala Taste of Pearl City  a couple of months ago.  It was fabulous then and still is.  In fact, so delicious, and such a wonderful presentation, I knew I was going to save it for a breakfast when I wanted to show off.

I am going to direct you to the original post from Taste of Pearl City (click HERE) for the actual recipe.  It is an egg rich bread, each slice is layered in sugar and cinnamon.  While it does look spectacular, it is very very easy.  In fact, since a picture is worth a thousand words, let's save a few thousand words and show you how to achieve the look...









And that's all there is too it.

I did make a more savory Sweet Potato Grits, Heavenly Hellish Eggs that I will tell you all about tomorrow!



******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, November 24, 2011

Happy Thanksgiving


Thankful for our Loved Ones that Should be Home.


John Dever SPC John Dever of Chicago, IL with Blackfoot Company 1st Battalion 501st Parachute Infantry Regiment has Thanksgiving dinner while standing watch in a guard tower November 26, 2009 in Matakhan, Afghanistan.  The soldiers of Blackfoot were served pre-packaged turkey breasts, cranberries, potatoes, stuffing and pie.
U.S. Army Soldiers Celebrate Thanksgiving in Afghanistan
In This Photo: John Dever
SPC John Dever of Chicago, IL with Blackfoot Company 1st Battalion 501st Parachute Infantry Regiment has Thanksgiving dinner while standing watch in a guard tower November 26, 2009 in Matakhan, Afghanistan. The soldiers of Blackfoot were served pre-packaged turkey breasts, cranberries, potatoes, stuffing and pie.
(November 25, 2009 - Photo by Scott Olson/Getty Images Europe)

Tuesday, November 22, 2011

Version 3 of Crock Pot Teriyaki Chicken This time Crock Pot Soup


File this as a chicken recipe, but certainly can make this a turkey left over recipe as well.


Remember yesterday's post.  I grilled a chicken with herb butter and roasted root vegetables.  All went perfect, as I was going to use the white meat for a basic chicken dinner (and it was a winner, winner).  Then use the carcass to make fresh chicken stock to use for my Thanksgiving meal (and that worked just fine, 8 cups of stock from the bird)!

But if you look close at the photo above, you can see that the breast meat (top of the bird) browned and cooked up nicely.  When the temp hit 165 on the white meat i pulled the bird off.  The legs were still slightly under temp.  But I had this in mind, so i was willing to pull the thighs and legs off to use to make soup.

And I wanted to make a teriyaki soup.  I have had two occasions to make this recipe and I think I have adapted enough to make this my own version, inspired by Penny from the Lake Lure Kitchen.  So in place of her (WONDERFUL) teriyaki chicken thigh served on rice; I present my adapted Shredded Chicken Teriyaki Crock Pot Soup!


I am just starting to learn the benefits of crock pots.  Dump in and forget!  Few hours later, fast as you can slowly say Bob's your uncle... Soup!

This does take a second step half way through the process, but even so, no real hard work...


First step, Pull off the legs and thighs from your roasted chicken.  Leave whole if you like, bone on.
Also, leave the skin on.  You can pull it off later if you like, but the bones and the skin make the soup richer.
OK... Crock pot on low... put the chicken parts in the bottom.  If you need to, bust em apart, but will be easier if you cook them down for awhile before you try to separate the thigh from the leg.
Next whisk together these ingredients...



1 cup Sugar
1 cup Spy Sauce
1/2 cup Cider Vinegar
1 tsp ground Ginger
1 tsp Dried Garlic Flakes
1 tsp Dried Onion Flakes
Couple of pinches of Pepper
And pour this mix over the chicken parts.
Cover with the lid and let it just sit for a couple of hours.  You may need to turn the chicken parts over to insure that all the parts get soaked in the sauce!
Sorry about the photo, no good available light, so it is too yellow.

But, once you have the chicken nicely cooked, you can reach in and pull a bone and the meat practically falls off.  Leave the delicious sauce in the crock pot, but pull out the chicken pieces.  You can easily pull off the skin and pull the meat from the bone.  Now's the time to toss those away.

And the meat shreds easily.  Once you've separated the skin, the gristle, the odd little pieces; pop it back into the crock pot.

And add a few veggies...
For this, 4 carrots, cut and diced...
2 stalks of Celery, cut and diced...
2 medium Onions, cut and diced...

And turn the crock pot back to high this time and allow everything to simmer for 2 mote hours.  I like my veggies to have a slight crispness to them instead of completely mushy.

I also added 2 cups of Chicken Stock.





And that's it.  When it was ready to serve, I sliced up a few green onions just to add a little visual interest.

This is my third time to toy with this teriyaki chicken idea.  Every version has been a winner.  For different purposes.  Not gonna say what I like better, but this is my favorite soup I have made for a long time.  Just incredible flavors from the teriyaki... Makes a terrific soup!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, November 21, 2011

And so it Begins... Thanksgiving Do it Ahead Tips!


Arguably the most important day of cooking of the year.

A wonderful chance to allow a home cook shine!

Plan ahead, write it down, check your ingredients, shop smart and make chicken stock!

BTW, shopping smart.  I generally have two stores that I shop at each week.  I always check the sale flyers before shopping.  One of my favorites had EXCELLENT sales on staples (Cream Cheese under a dollar a brick, Butter $2 a pound and so on.  The other store... not so much.  Shop smart and plan ahead and stay in budget.

But I digress.  First priority is to make some fresh chicken stock for the day.

Which means first job is to roast a chicken.


And a little tip for the big day, if you are confident in your BBQ skills, feel free to plan to grill (or smoke) your turkey.  It's a BIG day, so do not do this for the first time on Thanksgiving.  But if you have done it before, it's a terrific way to save space in your oven for side dishes.

We had another Indian Summer warm day, so i took advantage and had one last day in the sun to hang out at my grill.


There was nothing special about the way I roasted the bird.  I made some herb butter, packed as much as I could between the skin and the meat.  I rubbed some rosemary around.

I made a base of root vegetables, tossed in a little Olive Oil.  Sat a half filled can of 7-Up in the center and balance the bird on the can and over the root vegetables (Carrots, Potatoes and Onions).


Indirect heat on the grill for about 1 1/2 hours.


My goal was 165 internal temperature.  Be sure to measure several spots.  The thickest part was 165, while the drumsticks were 171... But that's OK... pull the bird out and let it rest for 30 minutes before you start carving the bird....




I divide the bird into quarters.  Serve the white meat with the veggies right away.  I save the legs and thighs for a soup I have planned.


In a few hours I have a bag full of chicken bones just waiting to make stock.


And a pretty good dinner!

And after dinner, start your stock... Click HERE for my stock tips.


So... What have you done in advance to get ready for the big day???

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