tag:blogger.com,1999:blog-8210833674877442042024-03-05T17:37:25.779-06:00The Baker's MannCooking for busy parents and professionalsThe Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.comBlogger349125tag:blogger.com,1999:blog-821083367487744204.post-30316039108110839482022-04-15T08:00:00.002-05:002022-04-15T08:00:00.181-05:00Mac and Cheese<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Bcy0rvHNWbZ32OemQYLYp9QFBZ-z4dnJcP5Uz4whVZYmOyjVQvSNmAubpWDJy2dZ8OZvqMO4alpRBsf5saBcup51Xhiao9fKeFAAupMR544RFD6lOutCVd0dlNJE7o6RCAbqJ2hax06DmTjvV4ayYQNUfB10lvYIrqDHrNMFT18lY9mOLuuCmcCU4w/s4032/Mac%20and%20Cheese.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Bcy0rvHNWbZ32OemQYLYp9QFBZ-z4dnJcP5Uz4whVZYmOyjVQvSNmAubpWDJy2dZ8OZvqMO4alpRBsf5saBcup51Xhiao9fKeFAAupMR544RFD6lOutCVd0dlNJE7o6RCAbqJ2hax06DmTjvV4ayYQNUfB10lvYIrqDHrNMFT18lY9mOLuuCmcCU4w/s320/Mac%20and%20Cheese.jpg" width="320" /></a></div>Like people, goals and achievements come in all shapes and
sizes and they all deserve celebration. In
our house, David/TEAM Partners acquired a new company and everyone needs a <a href="https://www.nexbelt.com/">Nexbelt</a>.
Andrew ran a sub-5 minute mile. Someone
is making it through the “11<sup>th</sup> plague.” Someone else has reached
another birthday with most of her parts still in reasonable working order. And we have finally found a homemade mac and
cheese recipe that Elizabeth will eat! This
<a href="https://basicswithbabish.co/basicsepisodes/macandcheese">recipe</a> comes
from one of Travis’ favorite vloggers, Basics with Babish. Try skipping the box and giving the America’s
Test Kitchen Mac & Cheese Method option a try! <br /><p></p><p>Ingredients:</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 ½ cups whole milk</li><li>1 cup water</li><li>8 oz dry pasta (or half of a 1 lb box of pasta)</li><li>1 tsp dijon mustard</li><li>Sprinkle cayenne pepper</li><li>4 oz American cheese, grated (or 5 slices of American cheese
singles cut into smaller squares)</li><li>Kosher salt</li><li>Freshly ground pepper</li><li>4 oz extra sharp cheddar, grated</li></ul><o:p></o:p><p></p>
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<p class="MsoNormal">Start by combining 1 ½ cups of whole milk with 1 cup of
water in a medium saucepan.</p><p class="MsoNormal">Add and cook the pasta directly in the milk and water
mixture over medium heat while stirring and allowing the liquid to be absorbed
by the pasta, about 1 minute before the pasta is done then reduce the heat.</p><p class="MsoNormal">Add 1 teaspoon of dijon mustard, a sprinkle of cayenne
pepper and 4 ounces of grated American cheese then mix together over low heat
before seasoning with kosher salt and freshly ground pepper.</p><p class="MsoNormal">Once the American cheese has completely melted, add 4 ounces
of grated extra sharp cheddar, turn off the heat entirely and mix it until it
is dispersed amongst the pasta then cover and let it rest 5 minutes.</p><p class="MsoNormal">After 5 minutes, give it a stir, then serve and enjoy.</p><p class="MsoNormal"><o:p></o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-66286817951888852632022-04-06T08:00:00.026-05:002022-04-06T08:00:00.192-05:00"Our" World's Best Lasagna<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy081UgiE2k0NsWYe4_XGb1tQDeu_NFaf5ufWSZmeN2pj7TycNsGRVpNyrmjPTLGePw3ntgxOxJ9ewewJS6D-r8arODvTEmmhoMpdw26rlgYjwXUAnxTWwpmfeMcgjVvWF53a70BCj-NJRojKSw4X-Vqgz_fGN6PgF8J_d-RnmgWazDe0NZ7w_r9ipA/s4032/Lasagna%20Worlds%20Best.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy081UgiE2k0NsWYe4_XGb1tQDeu_NFaf5ufWSZmeN2pj7TycNsGRVpNyrmjPTLGePw3ntgxOxJ9ewewJS6D-r8arODvTEmmhoMpdw26rlgYjwXUAnxTWwpmfeMcgjVvWF53a70BCj-NJRojKSw4X-Vqgz_fGN6PgF8J_d-RnmgWazDe0NZ7w_r9ipA/s320/Lasagna%20Worlds%20Best.jpg" width="320" /></a></div>I am standing at the meat counter to order an ingredient
for the lasagna. I look to my left and who is standing there? All 6’ 7” of Luka Doncic! I almost start hyperventilating while I am processing
my good fortune. I am so flustered that I order ground pork and then remember that I want ground Italian sausage. I try to surreptitiously take a picture (to prove to my family that it is really him - and to make them jealous). David replies “head/face?” Sure enough, I did not angle the camera
properly. It is not every day that I am taking
a picture of someone so tall. <br /><p></p><p>This recipe is called “<a href="https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/">World’s Best</a>” so who am I not to
try it? I have made it numerous times
and tweaked it along the way. We think
this one is a winner. Like Luka!</p><p>Note: this lasagna takes a long time to prepare and
assemble (like 3+ hours). I know this
and still falter at the timing so plan ahead!</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p>Ingredients:</o:p></p>
<p class="MsoNoSpacing"></p><ul style="text-align: left;"><li>¾ pound sweet Italian sausage</li><li>1 pound lean ground beef or ground turkey</li><li>½ cup minced onion </li><li>2 cloves garlic, crushed</li><li>1 (28 ounce) can crushed tomatoes</li><li>3 ounce (1/2 can) tomato paste</li><li>15 ounce can canned tomato sauce</li><li>½ cup water</li><li>2 tablespoons white sugar</li><li>1<span face=""Arial",sans-serif"> </span>½ teaspoons dried basil
leaves</li><li>1 teaspoon Italian seasoning</li><li>1<span face=""Arial",sans-serif"> </span>½ teaspoons salt,
divided, or to taste</li><li>¼ teaspoon ground black pepper</li><li>4 tablespoons chopped fresh parsley</li><li>12 lasagna noodles</li><li>16 ounces ricotta cheese</li><li>1 egg </li><li>10 oz (2 – 5 oz balls) mozzarella cheese, sliced</li><li>¾ cup grated Parmesan cheese </li></ul><o:p></o:p><p></p>
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<p class="MsoNoSpacing">In a Dutch oven, cook sausage, ground beef or turkey,
onion, and garlic over medium heat until well browned. Stir in crushed
tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil,
Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer,
covered, for about 1 1/2 hours, stirring occasionally.</p><p class="MsoNoSpacing">Bring a large pot of lightly salted water to a boil. Cook
lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse
with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining
parsley, and 1/2 teaspoon salt.</p><p class="MsoNoSpacing">Preheat oven to 375 degrees F (190 degrees C).</p><p class="MsoNoSpacing">To assemble, spread 1 1/2 cups of meat sauce in the
bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat
sauce. Spread with one half of the ricotta cheese mixture. Top with a third of
mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and
sprinkle with 1/4 cup Parmesan cheese. Repeat layers (noodles, ricotta, mozzarella,
meat sauce, parmesan), and then top with remaining mozzarella and Parmesan
cheese. Cover with foil: to prevent sticking, either spray foil with cooking
spray, or make sure the foil does not touch the cheese.</p><p class="MsoNoSpacing">Bake covered lasagna for 25 minutes. Remove foil and bake uncovered for an additional 25 minutes. Cool for 15 minutes before serving, if you can wait that long. </p><p class="MsoNoSpacing"><br /></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-60873158205672338192021-08-19T08:00:00.015-05:002021-08-19T08:22:34.440-05:00Charred Corn Salad with Hatch Green Chiles<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH73875PHshOL9qbd8GS6DFaq-9N6og87ZzitBz3i7JGdLAnfW6Z_W-LNo8ZhihkR7Dyd451g2irAkhK7IfrYdaRi3mqzjitV2yNG656T6wvP7dzxCkZucvmY5aPPWUEZyCC2RJgW7ea68/s2016/Charred+Corn+Salad+with+Hatch+Green+Chiles.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH73875PHshOL9qbd8GS6DFaq-9N6og87ZzitBz3i7JGdLAnfW6Z_W-LNo8ZhihkR7Dyd451g2irAkhK7IfrYdaRi3mqzjitV2yNG656T6wvP7dzxCkZucvmY5aPPWUEZyCC2RJgW7ea68/s320/Charred+Corn+Salad+with+Hatch+Green+Chiles.jpg" width="320" /></a></div>As the new school year begins, I can't help but think about the lessons
learned in kindergarten. Why stop at
kindergarten? Practice them every
day. All of us – young and old. It doesn't hurt. I promise. What a better world this could be if we just remember the basics. <br /><p></p><p></p><ul style="text-align: left;"><li><span style="text-indent: -0.25in;">Be kind.</span></li><li><span style="text-indent: -0.25in;">Share.</span></li><li><span style="text-indent: -0.25in;">Be honest and trustworthy.</span></li><li><span style="text-indent: -0.25in;">Exhibit strong character.</span></li><li><span style="text-indent: -0.25in;">Be a courageous bystander.</span></li><li><span style="text-indent: -0.25in;">Put on your listening ears.</span></li><li><span style="text-indent: -0.25in;">Apologize.</span></li><li><span style="text-indent: -0.25in;">Compromise.</span></li><li><span style="text-indent: -0.25in;">Wait your turn.</span></li><li><span style="text-indent: -0.25in;">Be helpful.</span></li><li><span style="text-indent: -0.25in;">Have a growth mindset.</span></li><li><span style="text-indent: -0.25in;">Show gratitude.</span></li></ul><p></p><p>My friend at the <a href="https://www.saintmichaelsmarket.com/">Saint Michael’s Farmers Market</a>
said that they would have hatch green chiles roasting this weekend so stop by
(Saturday 8am-12pm), get your chiles and try this recipe (adapted from Chili Pepper Madness)!</p><p>Ingredients</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>Olive oil as needed</li><li>4 ears corn, shucked</li><li>8 ozs roasted hatch green chile peppers</li><li>8 ounces cherry tomatoes</li><li>2 ounces cotija cheese, crumbled</li><li>1 handful cilantro, stemmed and coarsely chopped</li><li>Juice from 2 small limes</li><li>1 tablespoon white wine vinegar</li><li>Salt and pepper to taste</li></ul>Heat a grill to medium-high heat and lightly oil the grates.<p></p><p class="MsoNormal">Brush the ears of corn with oil and set them on the grill.
Grill, turning often, until they are nicely charred and vibrant yellow in
color. Remove from heat and cool.</p><p class="MsoNormal">While the corn is cooking, lightly oil the cherry tomatoes
and set them onto the grill. Cook until they are charred and start to soften,
about 6 minutes. Remove from heat.</p><p class="MsoNormal">Slice the kernels from all of the corn and add to a large
mixing bowl.</p><p class="MsoNormal">Coarsely chop the hatch chiles and add to the bowl.</p><p class="MsoNormal">Add cotija cheese and cilantro and toss. Squeeze in lime juice and add vinegar. Toss. Taste and adjust with salt and pepper, if necessary. <span style="font-family: "Times New Roman", serif; font-size: 12pt;"> </span></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-5531607230574401042021-08-12T08:00:00.013-05:002021-08-12T08:00:00.205-05:00Panzanella with Mozzarella Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgH1ZLNfP2qyD2hcQywn1d_I_mw8fhM9gpcC8LJelQ33XNUeCFOksntemucJF4-kNcF04BHOjAYpfmy0QXbmBaai5QbV_wVsQ6rYcBga4eaKb4jss6NmUe2_HY63517PCg8ytvsxjTlVS/s2048/Panzanella+with+Mozzarella+Salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgH1ZLNfP2qyD2hcQywn1d_I_mw8fhM9gpcC8LJelQ33XNUeCFOksntemucJF4-kNcF04BHOjAYpfmy0QXbmBaai5QbV_wVsQ6rYcBga4eaKb4jss6NmUe2_HY63517PCg8ytvsxjTlVS/s320/Panzanella+with+Mozzarella+Salad.jpg" width="320" /></a></div>“The only constant is change.” – Heraclitus. A year of change is ahead. Travis is a senior in high school. Elizabeth and Andrew will start driving. The woman who cuts my hair even convinced me
to change the way I style it. I’m trying
hard to embrace change. I’m forever a
work in progress. The road of life is unpredictable and the only constant in
life is change, but if nothing ever changed, there would be no butterflies. <br /><p></p><p>Summer, summer, summer and all its fresh bounty. Mix it all together and you can make this
panzanella salad. There are so many
variations of what you can include – the basics are tomatoes, bread, cucumbers,
red onion, herbs and a vinegar based dressing.
This recipe from <a href="https://cooking.nytimes.com/recipes/1017518-panzanella-with-mozzarella-and-herbs">Melissa
Clark at NYT Cooking</a> adds in mozzarella.
Plan a few hours ahead as it needs to soak in the dressing.</p><p>Ingredients</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>4 ounces ciabatta or baguette, preferably stale, cut into
1-inch cubes (about 3 cups)</li><li>6 tablespoons extra-virgin olive oil</li><li>¾ teaspoon kosher salt</li><li>2 pounds very ripe tomatoes</li><li>6 ounces fresh mozzarella, torn or cut into bite-size pieces</li><li>½ cup thinly sliced red onion, about half a small onion</li><li>2 garlic cloves, grated to a paste</li><li>2 tablespoons red wine vinegar</li><li>1 tablespoon chopped fresh oregano or thyme (or a
combination)</li><li> Large pinch red
pepper flakes (optional)</li><li>½ teaspoon Dijon mustard</li><li> Black pepper, to
taste</li><li>½ cup thinly sliced Persian or Kirby cucumber, about 1 small
cucumber</li><li>½ cup torn basil leaves</li><li>¼ cup flat-leaf parsley leaves, roughly chopped</li><li>1 tablespoon capers, drained</li></ul><o:p></o:p><p></p>
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<p class="MsoNormal">Heat oven to 425. Toss bread cubes with 2 tablespoons oil
and a pinch of salt and spread the bread cubes on a rimmed baking sheet. Bake
until they are dried out and pale golden brown at the edges, about 7 to 15
minutes. Let cool on a wire rack.</p><p class="MsoNormal">Cut tomatoes into bite-size pieces and place in a large
bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or
thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and
set aside.</p><p class="MsoNormal">In a medium bowl, combine remaining 1 tablespoon vinegar, ½ teaspoon
mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking
constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the
mixture is thickened. Stir in cucumbers, basil and parsley.</p><p class="MsoNormal">Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. If needed, toss with a little more olive oil, vinegar and salt just before serving. </p><p class="MsoNormal"><br /></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-65478569564875735522021-07-28T08:00:00.005-05:002021-07-28T08:00:00.196-05:00Watermelon Lemonade Slushie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg318CDCqCUvdnSSqstGJqyoVqp1Wo5XPT-hlG7Zpj8R1ZMhyNYKNPL-t6c98FgWX86gHLzFcaRI1AblsnKn0JRqscdoNsz-fXRg_iscczb3NMf-WGs8exiAzHhdESLVRJ_l7_fYGLEtHmG/s2048/Watermelon+Lemonade+Slushee.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg318CDCqCUvdnSSqstGJqyoVqp1Wo5XPT-hlG7Zpj8R1ZMhyNYKNPL-t6c98FgWX86gHLzFcaRI1AblsnKn0JRqscdoNsz-fXRg_iscczb3NMf-WGs8exiAzHhdESLVRJ_l7_fYGLEtHmG/s320/Watermelon+Lemonade+Slushee.jpg" width="320" /></a></div>The kids love watermelon season. They can finish off an entire watermelon
within a day which poses a challenge – and an opportunity! <br /><p></p><p>Summer workout 101:</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>Place 2 watermelons in your shoppping cart</li><li>Add a case of bottled water and three 12-packs of Fresca
(because why buy just one when the sale is must buy 3, plus Daddy enjoys his Fresca
+ vodka beverage in the evenings)<span style="mso-spacerun: yes;"> </span></li><li>Push (heavy) cart around grocery store</li><li>Go through self-checkout so you have to lift items in and
out of shopping cart</li><li>Load car</li><li>Unload car</li><li>Voila – workout complete!</li></ul><o:p></o:p><p></p>
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<p class="MsoNormal">Baby it’s hot outside!
With this triple digit heat, you need something, anything, multiple
things to keep you cool on the outside and inside! Try this for a brain freeze. </p><p class="MsoNormal">Ingredients</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>4 cups cubed, seeded watermelon</li><li>½ cup sugar</li><li>½ cup lemon juice</li><li>Vodka, optional</li></ul><o:p></o:p><p></p>
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<p class="MsoNormal">Cut the watermelon into cubes. Place in a single layer on a rimmed baking
sheet and freeze until completely frozen, like ice cubes, for at least 2 hours.</p><p class="MsoNormal">While freezing the watermelon, cook ½ cup sugar and ½ cup
water in a small saucepan over medium heat, stirring occasionally, until the
sugar is completely melted, which takes about 5 minutes. Cool completely to room temperature, about 1
hour.</p><p class="MsoNormal">When the watermelon is completely frozen, put half in a
blender. Pour the syrup into the blender. Add the lemon juice, and blend until
the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if
needed. Add the remaining watermelon, and continue to blend until the mixture
is completely smooth.</p><p class="MsoNormal">Pour into glasses and enjoy!</p><p class="MsoNormal"><o:p></o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-59658039689347953652021-07-21T08:00:00.003-05:002021-07-27T13:48:53.061-05:00Grilled Peach and Burrata Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOmWbOKMXsrph_FhRvjlmih4wkIkcMbCx5mfNwVJqXxgefv6FqCbNzlZ-xnE8ep8LpHqBOwXjsHhUQEphBUAFJ3vdHed3adIOrO21R5U2E17zm5RwN9Om1lLSinYLgNRKQgZrQeA1V3z0/s2048/Grilled+Peach+and+Burrata.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOmWbOKMXsrph_FhRvjlmih4wkIkcMbCx5mfNwVJqXxgefv6FqCbNzlZ-xnE8ep8LpHqBOwXjsHhUQEphBUAFJ3vdHed3adIOrO21R5U2E17zm5RwN9Om1lLSinYLgNRKQgZrQeA1V3z0/s320/Grilled+Peach+and+Burrata.jpg" width="320" /></a></div>David is such a softy. Today he went for a run and crossed paths with
a large turtle crossing the road. <br /> He had a huge quandary – does he help the turtle cross the road (no, this is not the beginning
of a joke) and if so, how? With his
hands? With his foot? He decides to let
the turtle be and figure it out for itself (sounds like his strategy for parenting
teens). As he returns from his run, he
is relieved to not find the turtle (or turtle parts) in the place where he
first saw it. But he can’t stop thinking
– or talking – about the turtle. So the
experience has been memorialized in this blog post.<p></p><p>It’s summertime and fruit is at its peak. While peach cobbler is the #1 peach recipe, <a href="https://www.twopeasandtheirpod.com/grilled-peaches-with-burrata/">this
one</a> from Two Peas & Their Pod should be a close second. It’s sweet and creamy and a little salty and
it tastes good together spread over a crusty grilled piece of bread. Burrata has become one of our favorite cheeses
(if you live in Dallas, go try the burrata salad at <a href="https://www.ilbraccorestaurant.com/">Il Bracco</a> – yum!) </p><p>Happy summer y’all!!</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Ingredients:</p><p class="MsoNoSpacing"><i>For the garlic toasts:</i></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 loaf crusty bread</li><li>Olive oil or butter, for brushing on bread</li><li>Sea salt</li></ul><p></p>
<p class="MsoNormal"><i>For the burrata:<o:p></o:p></i></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>5 ripe peaches, halved and pitted</li><li>Canola or grapeseed oil, for brushing on peaches</li><li>2 tablespoons honey</li><li>12 ounces burrata</li><li>1/3 cup chopped pistachios</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Slice the bread into 3/4″ slices. Gently oil or butter both
sides of the bread.</p><p class="MsoNormal">Heat grill over medium-high heat. Place bread
slices on the hot grill and cook until grill marks form and the bread slices
are lightly toasted, about 2 to 3 minutes. Using tongs, turn the
slices over and cook them on the other side until grill marks form, another 2
to 3 minutes. Season with sea salt. Set the bread aside while you grill the
peaches.</p><p class="MsoNormal">To grill the peaches. Preheat your grill to
medium-high. Brush the cut side of the peach halves with oil and place on the
grill for 4 minutes or until grill marks appear and the fruit starts to
caramelize. Use a pair of tongs to remove the peaches from the grill. Let the
peaches cool for a few minutes or until they are cool enough to handle. Slice
the grilled peaches.</p><p class="MsoNormal">When ready to serve, place the burrata on a platter or serving
dish. Place the sliced peaches around the burrata. Drizzle honey over the
burrata and grilled peaches and season with a little sea salt. Garnish with
chopped pistachios. Arrange the bread slices around the cheese
and peaches and serve.</p><p class="MsoNormal"><o:p></o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-40648340398352397702021-04-22T08:00:00.012-05:002021-04-22T08:00:00.198-05:00Beet, Goat Cheese and Arugula Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17Jagr5VqwyvgX-bfqwt_hijsDhMlpWu6iXI-Oo2iiZg-VAqOcRsmeX1d53CMjlcsELztQUh1_GVuw5ZB8NFar_ksrRWwLpbsRh9O00889IrrtXbJQJxi1S8_FYXpMGhpOGdxL1uemsLy/s2048/Beet+Goat+Cheese+Arugula+Salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17Jagr5VqwyvgX-bfqwt_hijsDhMlpWu6iXI-Oo2iiZg-VAqOcRsmeX1d53CMjlcsELztQUh1_GVuw5ZB8NFar_ksrRWwLpbsRh9O00889IrrtXbJQJxi1S8_FYXpMGhpOGdxL1uemsLy/s320/Beet+Goat+Cheese+Arugula+Salad.jpg" width="320" /></a></div>The ties that bind.
In a time when there are so many forces trying to tear us apart,
highlighting our differences, pitting us against one another – isn’t it time to
focus on what we have in common, what we like and appreciate about one another,
and what binds us together? <br /><p></p><p>When I partnered with the <a href="https://www.saintmichaelsmarket.com/">Saint Michael’s Farmers Market</a>,
Tricia asked if I had a beet recipe, because they are in season. I have never cooked a beet; I have eaten them
and will admit that I wasn't the biggest fan.
They are so “red” and seem to turn everything red. With a little
encouragement, our family tested a few baking methods and recipes and this
combination bound us together to declare it a winner. This Saturday’s recipe at the Farmers Market:
<a href="http://www.thebakersmann.com/2021/04/strawberry-drop-biscuits.html">strawberry
drop biscuits</a>.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Ingredients:</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"></p><ul style="text-align: left;"><li>¼ cup balsamic vinegar</li><li>3 tablespoons shallots, thinly sliced</li><li>1 tablespoon honey</li><li>1/3 cup olive oil</li><li>Salt and ground black pepper</li><li>4-6 beets, tops removed and scrubbed</li><li>6 cups arugula</li><li>1/3 cup roasted, salted Marcona almonds</li><li>¼ cup dried cranberries</li><li>½ avocado, peeled, pitted and cubed</li><li>3-4 oz goat cheese, crumbled</li></ul><o:p></o:p><p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Preheat the oven to 400.
Wrap the beets individually in aluminum foil and place them on a sheet
pan. Roast them for 50-60 minutes, until a small sharp knife inserted in the
middle indicates that they are tender. Unwrap each beet and set aside for 10
minutes, until cool enough to handle. Peel the beets with a small, sharp knife and cut into bite size slivers. To prevent staining, consider covering your
cutting board with parchment paper and wear gloves.</p><p class="MsoNoSpacing">Whisk the vinegar, shallots, and honey in a medium bowl
to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with
salt and pepper.</p><p class="MsoNoSpacing">Toss the arugula, almonds, and cranberries in a large
bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and
pepper. Transfer the salad onto plates then arrange the beets, sprinkle with
the avocado and goat cheese, and serve.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNormal"><br /></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-80731274440445258032021-04-15T08:00:00.010-05:002021-04-15T08:00:00.496-05:00Strawberry Drop Biscuits<p class="MsoNormal"><a name="_Hlk69299334"></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajJfFeYOK-PH25nvNGvX_8myDHQE0vU05qBFv1YTCFGWpZefsh2eb8Dt7fmQitQX05oES939zlp9wW_TADK03VabH1xPxymAROg7H_dA8enCQt77aW0VlblJ98-xuiCQune3gvsZ2HVZ2/s2048/Strawberry+Drop+Biscuits.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajJfFeYOK-PH25nvNGvX_8myDHQE0vU05qBFv1YTCFGWpZefsh2eb8Dt7fmQitQX05oES939zlp9wW_TADK03VabH1xPxymAROg7H_dA8enCQt77aW0VlblJ98-xuiCQune3gvsZ2HVZ2/s320/Strawberry+Drop+Biscuits.jpg" width="320" /></a></div>For the second year in a row, you do
NOT owe taxes today (and before you try to nit pick me on the detail of
estimated tax payments are still due… I did my research.<span style="mso-spacerun: yes;"> </span>I am aware.<span style="mso-spacerun: yes;">
</span>You’d think I have an ex-accountant and tax lawyers in my family or
something).<span style="mso-spacerun: yes;"> </span>There is still reason to celebrate today.<span style="mso-spacerun: yes;"> <br /></span><p></p><p class="MsoNormal">And let’s celebrate
that the weather is warming up which means more fruit! This <a href="https://cooking.nytimes.com/recipes/1021175-strawberry-drop-biscuits?action=click&module=Collection%20Page%20Recipe%20Card&region=Easter%20Brunch%20Recipes&pgType=collection&rank=5">recipe </a>was published in New York Times Cooking. It’s part scone – part biscuit
– part muffin top - all yummy. Strawberries hold up better
during the cooking process but the raspberry version was a family favorite too.</p><p class="MsoNormal">Something else to
celebrate today – the <a href="https://www.saintmichaelsmarket.com/">Saint Michael’s Farmers Market</a>
turns 10 this year. Opening day is this
Saturday, April 17, 8am-noon, and runs for the next 24 weeks. How would I know? The Baker’s Mann is honored to partner with
SMFM and will be providing weekly recipes which include items sold at the
market. Be sure to stop by and check out
all of their wonderful vendors! This
Saturday’s recipe: <a href="http://www.thebakersmann.com/2013/07/orzo-salad.html">orzo salad</a>.</p>
<span style="mso-bookmark: _Hlk69299334;"></span>
<p class="MsoNormal">Ingredients:</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: left;"></p><ul style="text-align: left;"><li>1 1/2 cups all-purpose flour</li><li>1/4 cup granulated sugar</li><li>4 teaspoons baking powder</li><li>6 tablespoons cold salted butter, cut into 1/2-inch cubes or
grated</li><li>4 medium strawberries (about 2/3 cup), cut into small
1/4-inch or 1/2-inch pieces, or whole blueberries, raspberries or other diced
stone fruit like peaches</li><li>6 tablespoons heavy cream, plus more if needed (divided: 4
T, 1 T, 1 T)</li><li>1/4 cup water</li><li>1/4 cup unsifted confectioners’ sugar</li></ul>Preheat the oven to 425 degrees. Line a sheet pan with
parchment.<p></p><p class="MsoNormal" style="text-align: left;">Whisk the flour, granulated sugar and baking powder together
in a large mixing bowl. Toss the butter into the flour mixture to coat. Using a
pastry cutter or your fingers, work the butter into the flour until the mixture
is mealy and small pieces of pea-size butter remain.</p><p class="MsoNormal" style="text-align: left;">Add the diced strawberries and toss with a fork to combine.
Make a well in the center of the mixture and add 4 tablespoons of the heavy
cream and 1/4 cup water. Continue tossing with the fork until the dough is just
evenly damp and shaggy, being careful not to overwork the dough too much. Add 1
to 3 teaspoons more water, as needed, if the dough is still too dry to work
with.</p><p class="MsoNormal" style="text-align: left;">Drop 6-8 mounds of dough (each a generous 1/3 cup) onto the
baking sheet and press them down slightly, leaving at least 1 1/2 inches of
space between each mound and gently padding any stray bits of dough back into
place as you work. Lightly brush the tops with 1 tablespoon heavy cream and
bake until deep golden brown and cooked through, about 15 minutes. Remove from
the oven and transfer the biscuits to a wire rack to cool for 5 minutes.</p><p class="MsoNormal" style="text-align: left;">Add the confectioners’ sugar to a small bowl, and whisk in
the remaining 1 tablespoon heavy cream, adding more if needed to make a thick
icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve
warm or at room temperature. </p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-58804202493030215762021-02-18T08:00:00.017-06:002021-02-18T08:55:00.280-06:00Biscuits by Joanna<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj967VPjOIV_yXLU8xQ0v02m62c8BvLG9kX1UZs8UgrqrWdN8hohZQLba_Tw634blNBYv1dTlz-SD_rumVy_tlbYnyKel4PJnlxtvl4eU7yVwo5PAuJfgnfnB-ifg7I-grPJbQXOw9PL_/s2016/Biscuits+by+Joanna.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj967VPjOIV_yXLU8xQ0v02m62c8BvLG9kX1UZs8UgrqrWdN8hohZQLba_Tw634blNBYv1dTlz-SD_rumVy_tlbYnyKel4PJnlxtvl4eU7yVwo5PAuJfgnfnB-ifg7I-grPJbQXOw9PL_/s320/Biscuits+by+Joanna.jpg" width="320" /></a></div>Want to know what I am grateful for today? That my kids go to camp so they have 10 pairs
of underwear and socks because I am not sure when I will be doing laundry. Whether that is because of the lack of power
or frozen pipes or water main breaks or because I just don’t feel like it. Many of us entered 2021 with an optimistic, hopeful,
can-do, we-can-overcome attitude. What a
one-two sucker punch – weary from trying to dodge the virus for 12 months and now managing 144+ hours of freezing temps. <br /><p></p><p>When your power comes back on and you want comfort and
warmth and a feeling of simplicity and goodness, make these biscuits by <a href="https://www.southernliving.com/news/joanna-gaines-biscuit-recipe-magnolia-table-cookbook">Joanna
Gaines, <i>Magnolia Table</i></a>. I may have to do a biscuit bake off, side-by-side taste test with <a href="http://www.thebakersmann.com/2018/01/biscuits.html">Bobby Flay's biscuits</a>. </p><p>Ingredients</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 cups self-rising flour</li><li>1 tablespoon baking powder</li><li>1 teaspoon baking soda</li><li>12 tablespoons (1 ½ sticks of butter), grated or cut into ½ inch
pieces</li><li>2 large eggs, 1 beaten and 1 for brushing</li><li>¾ cup plus ½ tablespoon buttermilk</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Whisk together flour, baking powder and baking soda in a large
bowl. Cut butter into flour mixture, using
a pastry blender, until pieces are even and resemble the size of peas.</p><p class="MsoNormal">Add 1 egg to the flour mixture, stirring until
combined. Stir in ¾ cup buttermilk until
dough forms a sticky mass. If mixture is
too dry, add more buttermilk a half tablespoon at a time, stirring after each
addition until desired consistency is reached.
Cover bowl; refrigerate at last 30 minutes or overnight.</p><p class="MsoNormal">Preheat oven to 400.
Line a baking sheet with parchment paper.</p><p class="MsoNormal">Place chilled dough on a floured work surface. Dust your
hands with flour and press dough into ½ inch thick round. Dust a 2- 2 ¾ inch round cutter with flour. Cut about 10-12 biscuits from dough. Roll out scraps to make more biscuits. </p><p class="MsoNormal">Transfer biscuits to the lined baking sheet. Whisk together the remaining egg and ½ tablespoon
buttermilk in a small bowl. Brush
mixture over tops of biscuits.</p><p class="MsoNormal">Bake until golden brown for 15-20 minutes. Cool biscuits slightly. Serve and enjoy!</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-78626863406060387842021-02-04T08:00:00.009-06:002021-02-06T18:02:33.262-06:00Levain-style Chocolate Chip Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-f2TDAndipj34Xrh6pJuHhK1QXjUzu2sk9FhNz20lYM-rAGV9oORqhcKeAOGiGz-wXyHUxuh65il2x4s4VXb95YDvrky5ZwUrZxD7CsL6EIXIZWeBMRseM8Z3EmVzeTvDlPiBJRw0XRw/s2016/Levain+Chocolate+Chip+cookies.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-f2TDAndipj34Xrh6pJuHhK1QXjUzu2sk9FhNz20lYM-rAGV9oORqhcKeAOGiGz-wXyHUxuh65il2x4s4VXb95YDvrky5ZwUrZxD7CsL6EIXIZWeBMRseM8Z3EmVzeTvDlPiBJRw0XRw/s320/Levain+Chocolate+Chip+cookies.jpg" width="320" /></a></div>The Super Bowl is one of my favorite events – the food, the
commercials, the entertainment, and oh yes, the football. It’s a gluttony of dips, appetizers and
desserts. A few favorites you might want
to include at your home: <a href="http://www.thebakersmann.com/2018/08/white-bean-dip-with-pita-toasts.html">white
bean dip with pita toasts</a>; <a href="http://www.thebakersmann.com/2014/12/roasted-red-pepper-hummus.html">roasted
red pepper hummus</a>; <a href="http://www.thebakersmann.com/2013/11/mexican-layered-dip.html">Mexican layered
dip</a>; <a href="http://www.thebakersmann.com/2011/12/tuna-tartare.html">tuna
tartare</a>; <a href="http://www.thebakersmann.com/2014/03/sprinkle-cookies.html">sprinkle
cookies</a>. <br /><p></p><p>It was exciting news when <a href="https://levainbakery.com/">Levain Bakery</a> started selling their cookies
at Central Market, that is until Caryn brought over some home baked, Levain-style cookies AND
THEN shared the recipe. These are giant
cookies – I mean seriously, the size of your fist, but you won’t want to
share. The batch makes 8-10 cookies
which is probably more fitting for the size of your Super Bowl “gathering” this
year. </p><p>Ingredients</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 cup (2 sticks) cold butter cut into small cubes</li><li>1 cup brown sugar</li><li>½ cup granulated sugar</li><li>2 eggs</li><li>1 ½ cups cake flour</li><li>1 ½ cups all-purpose flour</li><li>1 teaspoon cornstarch</li><li>¾ teaspoon baking soda</li><li>¾ teaspoon salt</li><li>1 ½ - 2 cups semi-sweet chocolate chips (2 c ~ 12 oz bag)</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Preheat oven to 400. </p><p class="MsoNormal">In a large bowl, cream together the cubed butter, brown
sugar and sugar until creamy, about 4 minutes.
Add eggs, one at a time, mixing well after each. Stir in the flours, cornstarch, baking soda, and salt.. Mix until just
combined. Stir in the chocolate chips
(add in up to 2 cups of walnuts, if you choose – we chose no). </p><p class="MsoNormal">Separate dough into 8-10 portions and place 4-5 cookies on a light
colored cookie sheets lined with parchment paper; the cookies are big so separate across 2
cookie sheets. We formed each cookie
dough portion into something that looked similar to a hockey puck (Levain style
is more free form and rustic.) </p><p class="MsoNormal">Bake for 15-18 minutes or until golden brown on top (Levain
style is less cooked and still a bit gooey on the inside so 12-15 minutes –
that’s not our family’s preference so we bake for longer). Allow the cookies to rest for at least 10
minutes to set. </p><p class="MsoNormal"><o:p></o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-23120371949521192702021-01-28T08:00:00.007-06:002021-01-28T08:00:05.098-06:00King Ranch Casserole<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2FzMFXpK1FwKV-4ZUbF0I3KOYJPjZIIWT9fbsC0UdIL3U0IORcPUUBQ7BKvlUPXM4H4UGHaJ_ncapomYYgawLkQSqrx5TR2VVeXMfZYx44Ios6q184hHhYay2a8_KvIQtAlnfffqqsyp/s2016/King+Ranch+Casserole.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2FzMFXpK1FwKV-4ZUbF0I3KOYJPjZIIWT9fbsC0UdIL3U0IORcPUUBQ7BKvlUPXM4H4UGHaJ_ncapomYYgawLkQSqrx5TR2VVeXMfZYx44Ios6q184hHhYay2a8_KvIQtAlnfffqqsyp/s320/King+Ranch+Casserole.jpg" width="320" /></a></div>Dang Netflix. It is a
bit addicting with that little “next episode starts in 5, 4, 3…”. Ok, just one more episode and the next thing
you know, it’s midnight. David and I are
now binge watching Cobra Kai, which is The Karate Kid 40 years later. We are chuckling our way through it – ahh the
80’s. The kids tolerate our latest nightly
ritual. <br /><p></p><p>Know what else is yesteryear? A potluck.
Dr. Fauci would not approve right now.
This <a href="https://www.texasmonthly.com/food/king-ranch-casserole/">King Ranch casserole</a> was dubbed by Texas Monthly as the “Lord of
the potluck.” Despite the fact that it takes
a while to assemble and an hour to cook (so plan ahead), this dish will enter
our repertoire and serve as a nice alternative to other family favorites, like
<a href="http://www.thebakersmann.com/2019/02/chicken-enchilada-verde-casserole.html">chicken enchilada verde casserole</a> and <a href="http://www.thebakersmann.com/2017/11/chicken-chilaquiles.html">chicken chilaquiles</a>.</p><p>Ingredients</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1/2 cup unsalted butter</li><li>1 yellow onion, chopped</li><li>8 ounces button mushrooms, sliced</li><li>4 cloves (or 2 teaspoons) garlic, minced</li><li>1/2 teaspoon chili powder</li><li>1/4 teaspoon cayenne pepper</li><li>1 teaspoon salt</li><li>1 teaspoon black pepper</li><li>1 cup all-purpose flour</li><li>3 1/2 cups chicken stock, divided</li><li>1/2 cup heavy cream</li><li>1 - 4 oz can diced green chiles</li><li>1 - 10 oz can Ro-Tel</li><li>18 corn tortillas</li><li>1 cooked chicken (poached or roasted), meat shredded, approximately
4 cups</li><li>1 cup shredded Monterey Jack cheese, divided</li><li>1 cup shredded cheddar, divided</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Melt the butter in a large sauté pan over medium heat. Add
the onion and mushrooms and sauté on medium-low about 7 minutes. Stir in the
chili powder, cayenne, salt, and pepper and cook for 1 minute. Sprinkle in
flour, 1/2 cup at a time, and stir until the white is no longer visible. Whisk
in 3 cups of the chicken stock, 1 cup at a time, until smooth. Whisk in cream
and stir in chiles and tomatoes.</p><p class="MsoNormal">Preheat the oven to 350. Grease a 9-by-13-inch baking dish
with butter or spray with Pam. Pour remaining 1/2 cup of chicken stock into a
bowl. Stack the tortillas in the bowl, 6 at a time, to moisten, then line the
bottom of the pan with the tortillas, making sure they overlap each other by
about one third. Cover the tortillas with half the sauce. Add half the chicken (@2
cups) and sprinkle with 1/3 cup of each type of cheese. Add a second layer of
soaked tortillas, the remaining sauce and chicken, and another third of the
cheese. Top with the remaining tortillas and cheese.</p><p class="MsoNormal">Bake for about an hour, until bubbling and lightly browned
on top. Remove from the oven and let sit for 10 minutes before serving.</p><p class="MsoNormal"><o:p></o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-72576286564071654852021-01-21T08:00:00.002-06:002021-01-28T10:03:39.325-06:00Mixed Berry Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEveV0QwBbizWoQtxD_uQo-y50f2RWiSy9YFFaHLAF_DP2QfxjA3WZuTrWYW7cLWxHZWuRXUEYdtWeM5IQnr0Dse-XXSTHsRxJwoNUt-tCFr4g7lf4LnT-PVrJF9s54vA_eIg-EYjPH4BP/s2048/French+Toast+Waffles+with+Mixed+Berry+Sauce.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEveV0QwBbizWoQtxD_uQo-y50f2RWiSy9YFFaHLAF_DP2QfxjA3WZuTrWYW7cLWxHZWuRXUEYdtWeM5IQnr0Dse-XXSTHsRxJwoNUt-tCFr4g7lf4LnT-PVrJF9s54vA_eIg-EYjPH4BP/s320/French+Toast+Waffles+with+Mixed+Berry+Sauce.JPG" width="320" /></a></div>“For there is always light, if only we’re brave enough to
see it. If only we’re brave enough to be it.” – Amanda Gorman, <i>The
Hill We Climb</i> <p></p><p>While this sauce was posted previously with the French Toast Waffles recipe, we make it often because it tastes great on just about anything.
I decided to highlight this sauce with a
post of its own because sometimes you are the complement and sometimes you are
the feature. Whatever your role, be brave
and be you.</p><p>Try this sauce on:</p><p></p><ul style="text-align: left;"><li><a href="http://www.thebakersmann.com/2018/08/french-toast-waffles-with-mixed-berry.html">French Toast Waffles</a></li><li><a href="http://www.thebakersmann.com/2021/01/creme-brulee-french-toast.html">Crème Brulee French Toast</a></li><li><a href="http://www.thebakersmann.com/2012/01/pancakes.html">Pancakes</a>, especially chocolate chip pancakes – or waffles</li><li><a href="http://www.thebakersmann.com/2012/05/challah-french-toast.html">Challah French Toast</a></li></ul><p></p><p>In the original <a href="https://www.foodnetwork.com/recipes/bobby-flay/peanut-butter-french-toast-waffles-with-mixed-berry-sauce-2125606">Bobby
Flay recipe</a>, Bobby uses a 2:1:1 ratio of strawberries, blackberries, and
raspberries and he doubles the quantities below – he must really have a crowd
for brunch at Bobby’s. At our home, we make a 1:1 of strawberries and raspberries.
Krista replaced blackberries with blueberries. Go nuts (no, don’t use nuts – it’s just a
figure of speech)!</p><p>For the Mixed Berry Sauce:<br /></p><ul style="text-align: left;"><li>1 cup fresh or frozen strawberries</li><li>1 cup fresh or frozen raspberries</li><li>1/8 cup granulated sugar</li><li>1/8 cup water</li><li>1 heaping tablespoon seedless raspberry preserves</li><li>1/2 tablespoon fresh lemon juice</li></ul><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Combine the strawberries, raspberries (or fruit combination of your choice), sugar and 1/8 cup
water in a medium saucepan, bring to boil and cook, stirring occasionally,
until the berries are soft, about 10 minutes. Remove from the heat and let cool
for 5 minutes.</p><p class="MsoNormal">Transfer the berry mixture to a blender or food processor,
add the raspberry preserves and lemon juice and blend until smooth. Transfer to
a bowl and let cool to room temperature. The sauce will keep in the
refrigerator stored in a container with a tight fitting lid for 1 week.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-3385803203969549172021-01-14T08:00:00.006-06:002021-01-14T08:00:05.923-06:00Creme Brulee French Toast<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGC7x416LNxfJfK5PHAs51JzGv77qg-p-VIBAXnAL5d8oz7dVFibTYZXsW8VZaFmXT47Al8u-M6sg8DI3vjUqkwRSOtor8cp3rJh1Y_NdlS2gINrRtMcwXIOMCVPNk_nbtUhP6D2oVx-1T/s2016/Creme+Brulee+French+Toast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGC7x416LNxfJfK5PHAs51JzGv77qg-p-VIBAXnAL5d8oz7dVFibTYZXsW8VZaFmXT47Al8u-M6sg8DI3vjUqkwRSOtor8cp3rJh1Y_NdlS2gINrRtMcwXIOMCVPNk_nbtUhP6D2oVx-1T/s320/Creme+Brulee+French+Toast.jpg" width="320" /></a></div>When the kids go to camp in the summer, I send a daily joke which
no doubt receives an eye roll and is not shared with friends. Andrew told a new joke today “If you had some
pennies and I took your coins, then you would have no cents.” He didn't understand why I laughed so hard; all the while I'm considering the number of people walking around without "coins" these days.<br /><p></p><p>One of the things that I have been doing with my time is
tackling my out of control email inbox.
The best part is finding some fun pictures, silly conversations, and
recipes. I found this one from my Uncle
Willy. I am unsure why I waited until
now to make it. If you are trying to
keep a healthy new year’s resolution, skip this one (but don’t, because it is
really delicious).</p><p>Ingredients:</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 stick (1/2 cup) unsalted butter</li><li>1 cup packed brown sugar</li><li>2 tablespoons corn syrup</li><li>1 loaf challah, cut into 1-inch thick slices and crust
removed</li><li>5 large eggs</li><li>1 ½ cups half-and-half</li><li>1 teaspoon vanilla</li><li>1 teaspoon Grand Marnier, optional</li><li>¼ teaspoon salt</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">In a small heavy saucepan, melt butter with brown sugar and
corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2
inch baking dish. </p><p class="MsoNormal">Cut bread into 1-inch thick slices, remove edges and trim
crust. Arrange bread slices in one layer
in baking dish, squeezing them slightly to fit.</p><p class="MsoNormal">In a bowl, whisk together eggs, half-and-half, vanilla,
Grand Marnier (optional), and salt until combined well and pour evenly over
bread.</p><p class="MsoNormal">Chill bread mixture, covered, at least 8 hours and up to 1
day.</p><p class="MsoNormal">Preheat oven to 350 degrees and bring bread to room
temperature. Bake bread mixture,
uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40
minutes.</p><p class="MsoNormal">Serve hot French toast immediately (although no one
complained about reheating leftovers the next day). When serving, flip the toast over so the crème
brulee crust is facing upward. </p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-22820940573613064432021-01-08T08:00:00.009-06:002021-01-08T08:00:06.660-06:00Pecan Bars<p>It is about time. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifQOWDw74hq82A8F1HbxUm25rOBqkFjgshvP5C57030_3t8XJGsyk90SQ9ySnpG-4mMCnG1SKh_Uue3CGGEQZFrQGsRwRkQ7n2PfUOwAL_rAaQd9ZiXJI1NAJa0DUlVGZKNBn8Q-RJMj_/s2048/Pecan+Bars.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifQOWDw74hq82A8F1HbxUm25rOBqkFjgshvP5C57030_3t8XJGsyk90SQ9ySnpG-4mMCnG1SKh_Uue3CGGEQZFrQGsRwRkQ7n2PfUOwAL_rAaQd9ZiXJI1NAJa0DUlVGZKNBn8Q-RJMj_/s320/Pecan+Bars.jpg" width="320" /></a></div><p></p><p>When I taught a class on business presentation skills, we
did an exercise where we focused on accentuating a different word in the same
sentence. The speaker would change the
emphasis, tone, and volume and it varied the meaning of the sentence, even
though it included the same words.</p><p>IT is about time.</p><p>It IS about time.</p><p>It is ABOUT time.</p><p>It is about TIME.</p><p>While I have them, I tend not to espouse my political or
philosophical beliefs on the blog because 1) cooking and baking is apolitical
and 2) I recognize and accept that we may have different views. Over the years I have tried to not let that
influence my relationships with others – although at times it took an awful lot
of patience and determination not to write people off. That would have been the easy path but I
refuse to cancel people out simply because we have different opinions. But make no mistake, words and where you put the emphasis matter.</p><p>In the new year, it is about TIME. Where will we choose to spend our time? With whom will we allocate our most precious
resource? How can we use our time to
incite good and benevolence and respect and listening and honesty? </p><p>Alison shared this <a href="https://www.onceuponachef.com/recipes/pecan-shortbread-squares.html">recipe
from Once Upon a Chef</a> with me. Although we are working to wean ourselves from
the sugar rush of the holidays, this one is too decadent not to share.</p><p>INGREDIENTS</p><p><i>For the crust:</i></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>3/4 cup all-purpose flour</li><li>1/4 cup cornstarch</li><li>1/2 cup confectioners' sugar</li><li>1/2 teaspoon salt</li><li>1/2 cup (1 stick) cold unsalted butter, cut into 1-inch
pieces</li></ul><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><i>For the filling:</i></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>12 tablespoons (1-1/2 sticks) unsalted butter</li><li>3/4 cup packed light brown sugar</li><li>3 tablespoons honey</li><li>1/2 teaspoon vanilla extract</li><li>Generous pinch salt</li><li>2 tablespoons heavy whipping cream</li><li>3 cups coarsely chopped pecans</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><i>To make the crust:</i></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Cover a 9-inch square baking pan with heavy duty aluminum
foil. Push foil neatly into corners and up sides of the pan, using two pieces
if necessary to ensure it overlaps all edges (the overhang will help removal
from pan). Spray foiled pan with nonstick cooking spray.</p><p class="MsoNormal">Place the flour, cornstarch, confectioners sugar and salt in
a bowl of a food processor fitted with the blade attachment. Pulse a few times
to mix. Add the butter and pulse until the mixture resembles coarse meal with
pea-size clumps of butter within. It will seem dry; that's okay. Transfer
mixture to the prepared pan and press firmly with your fingers into an even
layer over the bottom. Refrigerate for 15 minutes. While the crust is in the
refrigerator, adjust an oven rack to the middle position and preheat the oven
to 350° F. Bake the crust until crust is set but not browned, about 17 minutes.
Set on rack to cool. Leave oven on.</p><p class="MsoNormal"><i>To make the filling:</i></p><p class="MsoNormal">In a heavy medium saucepan over medium-low heat, combine
butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until
sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy
cream and chopped pecans.</p><p class="MsoNormal"><i>To assemble:</i></p><p class="MsoNormal">Pour pecan mixture over crust (it's fine if the crust is
still warm). Bake until filling is bubbling and caramel in color, about 20
minutes. Cool completely on rack. To cut, use the foil overhang to lift baked
square out of pan and onto cutting board. Loosen the foil from the edges, then
cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight
container and serve at room temperature.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-56026484370732315232020-10-29T08:00:00.001-05:002020-10-29T08:00:01.856-05:00Marinated Grilled Pork Tenderloin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91NXBRpxzv6bgheHtjo7jfYV0igfZn5SbbAJ_ETDeV7qSl27n92nK_UVlMZaQk3hULvbX14-bH8N9mb-4ERHci5p9xk9lC5AdrqCTwsPi-Yj1vY0KvGyD5-Q8eRagKXKE-f70kLHZKLXj/s2048/Marinated+Grilled+Pork+Tenderloin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91NXBRpxzv6bgheHtjo7jfYV0igfZn5SbbAJ_ETDeV7qSl27n92nK_UVlMZaQk3hULvbX14-bH8N9mb-4ERHci5p9xk9lC5AdrqCTwsPi-Yj1vY0KvGyD5-Q8eRagKXKE-f70kLHZKLXj/s320/Marinated+Grilled+Pork+Tenderloin.jpg" width="320" /></a></div><p>Nothing says “good morning!” like a flat tire. At first I thought that I was dragging
something under the car – thump, thump, thump.
I jumped out of the car and looked underneath to see a very flat
tire. “Kids. Quick.
Get into Travis’ car!” </p><p>And nothing says “grilling weather” like 40 degrees and
drizzly. Someone (me) didn’t check the
weather report before grocery shopping. This
<a href="https://www.foodnetwork.com/recipes/marinated-grilled-pork-tenderloin-recipe-1913004">Charlie
Palmer recipe</a> is a hit regardless of the temperature outside. </p><p>Vote. Let your
voice be heard. Every vote counts. Every voice matters. Respect one another.</p><p>Ingredients</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"></p><ul style="text-align: left;"><li>3 (3/4 to 1 pound) pork tenderloins</li><li>1/2 cup soy sauce</li><li>1/2 cup dry sherry</li><li>1/2 cup honey</li><li>1/4 cup rice wine vinegar</li><li>1/4 cup vegetable oil</li><li>2 tablespoons fresh orange juice</li><li>1 1/2 tablespoons minced fresh rosemary</li><li>1 tablespoon minced shallots</li><li>1 teaspoon minced fresh ginger</li></ul><o:p></o:p><p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Combine the soy sauce, sherry, honey, vinegar, oil, and
orange juice in a medium bowl, whisking until well blended. Stir in the rosemary,
shallots, and ginger. Pour the mixture over the tenderloins. Allow to marinate for
at least 2 hours.</p><p class="MsoNoSpacing">Remove the pork from the marinade, shaking off any
excess. Place the tenderloins on the grill and cook, turning frequently, for
about 18 minutes, or until an instant-read thermometer inserted into the
thickest part reads 155 degrees F. Transfer to a platter and allow the meat to
rest for 10 minutes before carving.</p><p class="MsoNoSpacing">Meanwhile, place the marinade in a small saucepan over
medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly
thickened.</p><p class="MsoNoSpacing">Slice the pork into 1/4 inch-thick slices, spoon the hot
marinade over the pork.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><br /></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-54925229272537261182020-10-22T08:00:00.004-05:002020-10-22T08:00:05.101-05:00Chicken Fried Rice<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9f-HhGPF81KeDzR-48Tk0GW1dcZK03fA-nr237Wk1e2fbz4p1I0vFXsBxSZ73esjrcoE7cD37Q-E_PsVWHA1eEieTq2CrBLHpVGWDZMXfQqYmOZuDilsia1DPWsoo7Fd9Z4UTgWIyxJf/s2016/Chicken+Fried+Rice.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9f-HhGPF81KeDzR-48Tk0GW1dcZK03fA-nr237Wk1e2fbz4p1I0vFXsBxSZ73esjrcoE7cD37Q-E_PsVWHA1eEieTq2CrBLHpVGWDZMXfQqYmOZuDilsia1DPWsoo7Fd9Z4UTgWIyxJf/s320/Chicken+Fried+Rice.jpg" width="320" /></a></div><p></p><p>Over the years, we have accumulated a large quantity of
party paper napkins. You know how it
goes – you buy a pack for a party and then there are leftovers. We have a large drawer of mismatched
napkins. When paper napkins and paper
towels were in short supply a few months ago, we made our meals festive with
colorful choices. At one point, someone setting
the table gave a “special” napkin to a family member and waited to see how long
it took the rest of us to notice. Which
one is not like the other? So now it has
become a joke and every so often, a special napkin is allocated. Try it and see how long it takes to be
noticed.</p><p>We have also tried lots of <a href="https://www.gimmesomeoven.com/fried-rice-recipe/">fried rice recipes</a>. Usually I take the stance of “leave it to the
experts” but Andrew was insistent. The
first time I made it, David had the pizza place on speed dial and afterwards
admitted “that was better than I had anticipated.” Lovely.</p><p class="MsoNormal">Ingredients</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>3 tablespoons butter, divided</li><li>2 eggs, whisked</li><li>1 tablespoon olive oil</li><li>1 ½ pounds chicken, boneless, skinless and cut into bite
size pieces</li><li>2 medium carrots, peeled, diced and blanched</li><li>1 small white onion, diced</li><li>3 cloves garlic, minced</li><li>Salt and black pepper</li><li>4 cups cooked and chilled rice, like jasmine rice – or 3
orders of steamed rice from a Chinese restaurant like Pei Wei</li><li>3–4 tablespoons soy sauce, or more to taste</li><li>1/2 teaspoons toasted sesame oil</li><li>Optional ingredients which we did not include but which are
listed in the original recipe: peas, green onions and oyster sauce</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Cook or buy your rice a day in advance. Place in the refrigerator to cool. Supposedly cold rice works the best. </p><p class="MsoNormal">In a large saute pan, heat 1 tablespoon of olive oil. Place chicken pieces in the pan, season with
salt and a splash of soy sauce. Cook through.
Remove chicken from pan and set aside. </p><p class="MsoNormal">Heat 1/2 tablespoon of butter in a sauté pan over
medium-high heat until melted. Add eggs and cook until scrambled, stirring
occasionally. Transfer egg to a separate plate.</p><p class="MsoNormal">In a large saute pan (preferably with high sides) or a wide pot, heat 1
tablespoon butter until melted. Add carrots, onion, and garlic, and season with
a generous pinch of salt and pepper. Sauté for about 5 minutes or until the
onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2
tablespoons of butter, and stir until melted. Immediately add the rice and soy
sauce and stir until combined. Continue sautéing for an additional 3 minutes to
fry the rice, stirring occasionally. (You
can let the rice rest for a bit between stirs so that it can crisp up on the
bottom.) Then add in the eggs and chicken
stir to combine. Remove from heat, and stir in the sesame oil until
combined. Taste and season with extra
soy sauce, if needed.</p><p class="MsoNormal"><o:p></o:p></p>
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-16713831519459874572020-10-15T08:00:00.001-05:002020-10-15T08:00:06.736-05:00Bagels<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgCN0bHbvuncYhdu90TGISbIH7swgk6GESTblLku5EoYiwxFLuT3ml7E8a4klFItrvQycn9bSlhxhrOzWRqDOui6qXp2eU2iFG0REuk5cpDdZwKFqQlcMtfoIrQTcXgg2ve6O0CSkWAqp/s2016/Bagels.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgCN0bHbvuncYhdu90TGISbIH7swgk6GESTblLku5EoYiwxFLuT3ml7E8a4klFItrvQycn9bSlhxhrOzWRqDOui6qXp2eU2iFG0REuk5cpDdZwKFqQlcMtfoIrQTcXgg2ve6O0CSkWAqp/s320/Bagels.jpg" width="320" /></a></div><br />“For every human hand leaves its mark, an imprint like no
other.” I read these words a few weeks
ago and it made me think about how each of us is unique; each of us has an opportunity
to make a difference; what legacy will each of us leave behind. And what is mine…<p></p><p class="MsoNormal">Susan B. has made her mark on this blog being a frequent
contributor with some stellar recipes (<a href="http://www.thebakersmann.com/2012/01/sea-bass.html">sea bass</a>; <a href="http://www.thebakersmann.com/2013/11/salted-caramel-cheesecake.html">salted
caramel cheesecake</a>; <a href="http://www.thebakersmann.com/2012/05/north-carolina-barbecue.html">North Carolina
barbecue</a>; <a href="http://www.thebakersmann.com/2015/05/monkey-bread.html">monkey
bread</a>; <a href="http://www.thebakersmann.com/2012/01/meatballs.html">meatballs</a>;
<a href="http://www.thebakersmann.com/2012/01/pancakes.html">pancakes</a>). She shared this <a href="https://sallysbakingaddiction.com/homemade-bagels/">bagel recipe</a> from
Sally’s Baking Addiction – twice. Travis
has made them – twice. He was more
successful – and daring – in his second go round. He had a lot of fun trying out various
toppings (not shown here – the chocolate – think chocolate iced donut but with
a bagel base) – shown above: plain, cinnamon sugar, salt, cheese, and sesame. </p><p class="MsoNormal">Ingredients:</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 1/2 cups warm water (between 100-110°F)</li><li>2 3/4 teaspoons instant or active dry yeast</li><li>4 cups bread flour (spoon & leveled), plus more for work
surface and hands</li><li>1 tablespoon granulated sugar or packed light or dark brown
sugar (or barley malt syrup)</li><li>2 teaspoons salt</li><li>Nonstick spray or 2 teaspoons olive oil</li><li>1 egg white beaten with 1 tablespoon water</li><li>1/4 cup honey (or barley malt syrup)</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Prepare the dough: Whisk the warm water and yeast together
in the bowl of your stand mixer fitted with a dough hook attachment. Cover and
allow to sit for 5 minutes.</p><p class="MsoNormal">Add the flour, brown sugar, and salt. Beat on low speed for
2 minutes. The dough is very stiff and will look somewhat dry.</p><p class="MsoNormal">Turn the dough out onto a lightly floured surface. With
lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy
for the mixer to knead it.</p><p class="MsoNormal">Lightly grease a large bowl with oil or nonstick spray.
Place the dough in the bowl, turning it to coat all sides in the oil. Cover the
bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature
for 60-90 minutes or until double in size.</p><p class="MsoNormal">Line two large baking sheets with parchment paper or
silicone baking mats.</p><p class="MsoNormal">Shape the bagels: When the dough is ready, punch it down to
release any air bubbles. Divide the dough into 8 equal-ish pieces. Shape each
piece into a ball. Press your index finger through the center of each ball to
make a hole about 1.5 – 2 inches in diameter.</p><p class="MsoNormal">Loosely cover the shaped bagels with kitchen towel and rest
for a few minutes as you prepare the water bath.</p><p class="MsoNormal">Preheat oven to 425.</p><p class="MsoNormal">Water bath: Fill a large, wide pot with 2 quarts of water.
Whisk in the honey. Bring water to a boil, then reduce heat to medium-high.
Drop bagels in, 2-4 at a time, making sure they have enough room to float
around. Cook the bagels for 1 minute on each side. Remove from the water bath. </p><p class="MsoNormal">Using a pastry brush, brush the egg wash on top and around
the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for
20-25 minutes, rotating the pan halfway through. You want the bagels to be a
dark golden brown. Remove from the oven and allow bagels to cool on the baking
sheets for 20 minutes, then transfer to a wire rack to cool completely.</p><p class="MsoNormal">Cover leftover bagels tightly and store at room temperature
for a few days or in the refrigerator for up to 1 week (but they won’t last
that long).</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-79733009899301894692020-09-30T08:00:00.006-05:002020-09-30T08:10:07.934-05:00Croissant Bread Pudding <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnJZ8lKV3xghifciQPIObtQn2Ca_DA5-l8fcD4oVBw9eTui3xWBBIiTtjF_LjNTvFQS7e7okRXLErSFzju1Rp7eF5ETqRWpz6jd_UIs54H7e35jXWMxayTUK9ezV0bxu-_62uICYvLY-Z/s2016/Croissant+Bread+Pudding.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnJZ8lKV3xghifciQPIObtQn2Ca_DA5-l8fcD4oVBw9eTui3xWBBIiTtjF_LjNTvFQS7e7okRXLErSFzju1Rp7eF5ETqRWpz6jd_UIs54H7e35jXWMxayTUK9ezV0bxu-_62uICYvLY-Z/s320/Croissant+Bread+Pudding.jpg" width="320" /></a></div>Be a Marty. In the
days following the death of Ruth Bader Ginsburg, Vogue published an article “<a href="https://www.vogue.com/article/may-every-woman-find-her-marty-ginsburg-rbg">May
Every Woman Find Her Marty Ginsburg</a>.”
It focuses on respect, sacrifice, self-confidence, support, equality,
and love. Every woman who dares to make
a difference deserves a Marty. Every man
who has a goal deserves a Marty. Every
child with a dream deserves a Marty. Yes,
we should all aspire to be RBG – to have passions and beliefs and a
never-ending drive to impact change and correct injustices. And yes, we should all be a Marty and give
that unselfish support and pride to the RBG’s in our life.<div><br /></div><div>Say it. Do it. Be a Marty.<br /><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Inspired by <a href="https://www.foodnetwork.com/recipes/ina-garten/croissant-bread-pudding-recipe-2013563">Ina</a>
and similar to a family favorite (also by Ina), <a href="http://www.thebakersmann.com/2014/12/raspberry-french-toast-casserole.html">raspberry
French toast casserole</a>, croissants + bread pudding = delicious for dessert
or breakfast. </p>
<p class="MsoNormal">Ingredients:<o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 large eggs</li><li>4 large egg yolks</li><li>2 1/2 cups half-and-half</li><li>3/4 cup sugar</li><li>3/4 teaspoon pure vanilla extract</li><li>4 croissants, preferably stale</li><li>1 cup chocolate chips or raspberries or raisins or your
preferred combo</li></ul><p></p>
<p class="MsoNormal">Preheat the oven to 350 degrees F.</p><p class="MsoNormal">In a medium bowl or blender, whisk together the eggs, egg
yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice
the croissants in half horizontally. In a 2 quart baking dish, distribute the
bottoms of the sliced croissants, then add the chocolate chips / raspberries /
raisins on top of the croissant bottoms, then top with the croissant tops
(brown side up). Pour the custard over the croissants and allow to soak for 10
minutes, pressing down gently.</p><p class="MsoNormal">Place the pan in a larger one filled with 1-inch of hot
water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't
touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake
for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding
puffs up and the custard is set. Remove from the oven and cool slightly. Serve
warm or at room temperature. </p>
<p class="MsoNormal"><o:p> </o:p></p></div>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-46943912840793859602020-09-23T08:00:00.013-05:002020-09-23T08:01:41.220-05:00Chicken Alfredo Baked Ziti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31s2Gm_v6yLc1I4OEpObkJLGQ9S8Z6aZelgWAltnk8SCsVQD2Xfmw5RrDdfDF8ohJmAgBKjt3a2ITZX8r7XbbjdVnqTQakiL266NAlYCHBUIjFMhfldo2orQMX_-dlqoLu7kigNsCKfns/s2048/Chicken+Alfreado+Baked+Ziti.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31s2Gm_v6yLc1I4OEpObkJLGQ9S8Z6aZelgWAltnk8SCsVQD2Xfmw5RrDdfDF8ohJmAgBKjt3a2ITZX8r7XbbjdVnqTQakiL266NAlYCHBUIjFMhfldo2orQMX_-dlqoLu7kigNsCKfns/s320/Chicken+Alfreado+Baked+Ziti.jpg" width="320" /></a></div><p>One of my favorite albums to listen (and sing) to while on
walks is Hamilton. In <i>One Last Time</i>,
George Washington references Micah 4:4 and says “Everyone shall sit under their
own vine and fig tree. And no one shall make them afraid.” It just strikes me as poignant, meaningful, hopeful and needed these days. In the very next song, the transition of leadership of President of the US is addressed by King George, "they will tear each other into pieces." Certainly humanity and decency will prevail. </p><p>Speaking of Hamilton, Aaron Burr (aka, Leslie Odom, Jr.) is
the guest speaker at <a href="https://www.austinstreet.org/events/humblebeginnings/">Austin Street Center’s
virtual luncheon</a> this Friday, September 25.
Join me online and support a great cause! </p><p>Since we will be luncheoning together like ladies of leisure,
plan on serving this dish for dinner. It
is fast and easy; simple and comforting.
My friend, Debbie K., recommended <a href="https://www.gimmesomeoven.com/chicken-alfredo-baked-ziti-recipe/">Gimme
Some Oven</a> and I found this gem.</p><p class="MsoNormal" style="tab-stops: 321.4pt;"><o:p></o:p></p>
<p class="MsoNormal">Ingredients<o:p></o:p></p>
<p class="MsoNormal"><i>For the Alfredo Sauce:<o:p></o:p></i></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 tablespoon olive oil or butter</li><li>4 cloves garlic, minced</li><li>3 tablespoons all-purpose flour</li><li>1 cup chicken or vegetable stock</li><li>1 cup low-fat milk</li><li>3/4 cup freshly-grated Parmesan cheese</li><li>1/2 teaspoon salt</li><li>1/4 teaspoon black pepper</li></ul><p></p>
<p class="MsoNormal"><i>For the Chicken Baked Ziti: <o:p></o:p></i></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>12 ounces uncooked ziti (or any pasta shape)</li><li>2 cups shredded, cooked chicken (about 2 small chicken
breasts)</li><li>1 batch alfredo sauce (see above)</li><li>1 1/2 cups shredded part-skim mozzarella cheese</li><li>Toppings and mix-ins, optional: freshly-grated Parmesan
cheese; sauteed mushrooms; blanched asparagus. </li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><i>For the Alfredo Sauce:</i></p><p class="MsoNormal">Heat olive oil in a large sauce pan over medium-high heat.
Add garlic and saute for one minute, stirring occasionally, until fragrant.
Sprinkle in the flour and stir to combine. Saute for an additional minute to
cook the flour, stirring occasionally.</p><p class="MsoNormal">Slowly add chicken broth, whisking to combine until smooth.
Whisk in milk and bring the mixture to a simmer. Let cook for an additional
minute until thickened, then stir in Parmesan cheese, salt and pepper until the
cheese melted. Remove from heat and set aside.</p><p class="MsoNormal"><i>For the Chicken Baked Ziti:</i></p><p class="MsoNormal">Preheat oven to 375°F.
Spray a 9 x 13-inch baking dish with cooking spray.</p><p class="MsoNormal">Cook the pasta al dente in a large stockpot of well-salted
boiling according to package instructions. Drain. Return pasta to the stockpot
and add chicken and alfredo sauce. Gently toss to combine until the pasta is
evenly coated.</p><p class="MsoNormal">Pour half of the pasta into the prepared baking dish.
Sprinkle evenly with 1 cup of mozzarella. Layer the remaining half of the pasta
evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella.</p><p class="MsoNormal">Bake for 20-25 minutes until the cheese is melted and just
barely starts to turn golden. Remove and serve immediately, sprinkled with
additional toppings if desired.</p><p class="MsoNormal"><o:p></o:p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-86185887534063513452020-09-15T08:00:00.010-05:002020-09-15T11:24:45.737-05:00Toffee Crunch Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdV_xH3eeG5f8JTMNgXEGj0pg9uFMppu7na2IIq0gCPAvwzqV7zGFp5C4TrffDqzrTG6OCAJXS2-zjLuIPRTf3PbbM1Y1zABqZFkPFd3vp7YOgube9M0tnHAA1AQBePZ1zYWHROEvOLMh/s2016/Toffee+Crunch+Cookies.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdV_xH3eeG5f8JTMNgXEGj0pg9uFMppu7na2IIq0gCPAvwzqV7zGFp5C4TrffDqzrTG6OCAJXS2-zjLuIPRTf3PbbM1Y1zABqZFkPFd3vp7YOgube9M0tnHAA1AQBePZ1zYWHROEvOLMh/s320/Toffee+Crunch+Cookies.jpg" width="320" /></a></div><p class="MsoNormal">I went on a walk the other morning.<span style="mso-spacerun: yes;"> </span>A couple walking their dog passed me.<span style="mso-spacerun: yes;"> </span>They stopped to talk with a friend who was
also walking her dog and thus I passed by them.<span style="mso-spacerun: yes;">
</span>A few minutes later, the couple passed me again.<span style="mso-spacerun: yes;"> </span>Embarrassed, I removed my ear piece and said, “wow
– you guys have lapped me twice now.<span style="mso-spacerun: yes;"> </span>You
have a great stride.”<span style="mso-spacerun: yes;"> </span>And the woman
replied to me, “I like your singing.”<span style="mso-spacerun: yes;"> </span>Now
<u>that’s</u> embarrassing.<span style="mso-spacerun: yes;"> </span>Usually, I
am walking towards people and can stop singing when I am within earshot.<span style="mso-spacerun: yes;"> </span>I rarely am passed from behind.<span style="mso-spacerun: yes;"> </span>I’m a power walker, you know, and obviously a
Broadway or The Voice wannabe (without any qualifications).</p><p class="MsoNormal">My cousin’s “evil” husband, Chris, introduced me to Tate’s Butter
Crunch cookies. They have helped me
through the pandemic (thus the need for power walking). So crispy and buttery and sweet with a hint
of salt. A little cross-pollination of a
Toll House cookie with some Heath toffee bits and voila, I will sing these
cookies praises from the mountain top.</p><p class="MsoNormal">Ingredients</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 1/4 cups all-purpose flour</li><li>1 teaspoon baking soda</li><li>1 teaspoon salt</li><li>1 cup (2 sticks) butter, softened</li><li>3/4 cup granulated sugar</li><li>3/4 cup packed brown sugar</li><li>1 teaspoon vanilla extract</li><li>2 large eggs</li><li>1 bag (8 oz) Heath toffee bits</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Preheat oven to 350 degrees F.</p><p class="MsoNormal">Combine flour, baking soda and salt in small bowl. Beat
butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl
until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in toffee chips. Drop by rounded
tablespoon onto a baking sheet lined with parchment paper.</p><p class="MsoNormal">Bake for 11-13 minutes or until golden brown. Cool on baking
sheets for 2 minutes; remove to wire racks to cool completely.</p>
<p class="MsoNormal"><br /></p><p></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-28977967856762551462020-09-02T08:00:00.004-05:002020-09-15T10:38:41.616-05:00Chipotle-style Black Beans in the Instant Pot<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD40oZhL8dfRB49S3X9CjdzoN8CUYzHQfGSq0nLxRGGzNWvL4OyXeZbAzR717Fhuqekodds7_OrRFBLeqg_v04lCY9PmybNMH305jsQ-5PBbH3pE3denk5Vn06jmesT_lW8bSkO9sMaHPk/s1809/Chipotle+Style+Black+Beans.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1356" data-original-width="1809" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD40oZhL8dfRB49S3X9CjdzoN8CUYzHQfGSq0nLxRGGzNWvL4OyXeZbAzR717Fhuqekodds7_OrRFBLeqg_v04lCY9PmybNMH305jsQ-5PBbH3pE3denk5Vn06jmesT_lW8bSkO9sMaHPk/w262-h197/Chipotle+Style+Black+Beans.jpg" width="262" /></a><a name="_Hlk49887375" style="text-align: left;"></a><div style="text-align: left;"><a name="_Hlk49887375" style="text-align: left;"></a>Elizabeth says that Facebook is so “middle-aged
mom.” Well thank you. It’s my best news source because I keep up
with my friends and what is going on in their lives (however sometimes TMI
though, people). My friend, Joan, posted
this Oscar Wilde quote today with her own addition at the end. “When it rains, look for rainbows; When it’s
dark, look for stars”; When it’s sunny, always smile bright. Can TikTok deliver that kind of
optimism? Can an Insta make you
think? </div></div><p class="MsoNormal">There might be a
theme in our house with the recreation of Chipotle products. Partner the beans and rice with some grilled
chicken and tortilla and you have got yourself a tasty meal. The boys will even skip the tortilla (why
would you ever do that!?) and make themselves a bowl. Snap that, E!</p><p class="MsoNormal">Ingredients<o:p></o:p></p><p class="MsoNormal"></p><ul style="text-align: left;"><li>1 lb dried black beans</li><li>2 teaspoons salt, divided</li><li>6 cups water, divided</li><li>2 tablespoons vegetable oil </li><li>1 yellow onion chopped</li><li>3 garlic cloves minced</li><li>1 bay leaf</li><li>1 teaspoon kosher salt</li><li>1 teaspoon chipotle chili powder</li><li>1 teaspoon cumin</li><li>1/2 teaspoon coarse black pepper</li><li>1/2 teaspoon dried oregano</li><li>2 tablespoons lemon juice</li><li>2 tablespoons lime juice</li></ul><o:p></o:p><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">Pour beans into a colander, rinse and sort beans. Transfer
to a 6-qt. electric pressure cooker. Add one teaspoon salt and 3 1/2 cups
water. Lock lid; make sure pressure-release valve is closed. Adjust to high
pressure-cook on high for 2 minutes. Let pressure release naturally for 20
minutes; quick release any remaining pressure. Press cancel.</p><p class="MsoNormal">Drain the beans and discard liquid. Return beans to
pressure-cooker. Add 2 ½ cups water and 2 tablespoons of vegetable oil. Add in the chopped onion and minced garlic. Add
in all of the spices: bay leaf, salt, chili powder, cumin, pepper, oregano,
lemon juice and lime juice. Stir to
mix. </p><p class="MsoNormal">Lock lid; close pressure-release valve. Adjust to high pressure and cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Press cancel. Remove lid; do not drain; remove bay leaf and enjoy!! </p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><br /></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-40335201682049731372020-08-20T08:00:00.025-05:002020-08-20T08:15:32.087-05:00Chipotle-style Cilantro Lime Rice<div class="separator"><p style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1o286xVSLwBfVA7YpSSUCl7fCGnN-TYLgf1mKL2kbmRtGjKX6-5CD_v10pfjMSa2pRWgLkyn23yLDLc5C8vncvXnAdtEW1vNIKxVyDWMweQ0ILFiK26wnOfyf9epAs-QHnGkYW2wAowv8/w320-h240/Chipotle+Sytle+Cilantro+Lime+Rice.jpg" style="margin-left: auto; margin-right: auto; text-align: center;" width="320" /></p></div><p>“Hello good people!” I work with a guy who starts his emails and his Zoom calls with that refrain. I appreciate the optimism, the assumption, the expectation, the positivity, and the consistency that everyone receives (and deserves) the same welcome. We need more of that these days. I look forward to his greeting and the feeling that it creates. </p><p>Travis has approached cooking this summer with that same
optimism. He has tried numerous recipes –
some achieved his expectations, others not so much. This is one that should receive a “hello good
recipe!” refrain. </p><p class="MsoNormal">Ingredients<o:p></o:p></p><p class="MsoNormal"></p><ul style="text-align: left;"><li>2 cups jasmine rice</li><li>3 cups water</li><li>1 teaspoon salt</li><li>4-5 tablespoons olive oil</li><li>1 bay leaf</li><li>1 bunch of cilantro, chopped</li><li>1 lime, juiced</li></ul><o:p></o:p><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p>
</p><p class="MsoNormal"><o:p></o:p></p><p>Put water, rice, salt, olive oil and bay leaf in a medium-sized
pot and then stir. Cover the pot with a
lid and bring to a boil. Turn down the
heat and simmer for 12-15 minutes until the water is absorbed.</p><p class="MsoNormal">Transfer cooked rice to a mixing bowl. Stir in the chopped cilantro and lime juice. Stir and enjoy, good people!</p><p class="MsoNormal"><br /></p>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-22541801814457834442020-05-26T08:00:00.000-05:002020-05-26T10:11:47.507-05:00Mocha Chocolate Icebox Cake<br />
<div class="MsoNoSpacing">
Happy summer everyone!<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
For Mother’s Day (yep that was a few weeks ago – does it
feel like it?), Travis made me a card which read “Mothers of teens know why
some animals eat their young” and attributed it to “Albert Einstein or someone
like that”. There has been a lot of togetherness
over the past few months. It has been a
gift to slow down and not rush from one activity to the next and it’s been a
test of patience – on everyone’s part – to “appreciate” all of this glorious
opportunity. This cake is something your
family will appreciate and you do have to make it the day before so the filling
softens the crisp cookies so what a great opportunity to practice your honed
skills to the max.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeX2A26myPDWPtSu2yQvIZa9M6xNyOAg42ltntkwzQLL6h30gXf2iCHtKBLFuk4kufaMMgZLBJHdDdaPkpXhhab3e4Hr-gO9ZF9yuHS0MYKbHaHFwRZ95ZMO6EoWN7QOndNaTxlBG15dE/s1600/Mocha+Chocolate+Icebox+Cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeX2A26myPDWPtSu2yQvIZa9M6xNyOAg42ltntkwzQLL6h30gXf2iCHtKBLFuk4kufaMMgZLBJHdDdaPkpXhhab3e4Hr-gO9ZF9yuHS0MYKbHaHFwRZ95ZMO6EoWN7QOndNaTxlBG15dE/s320/Mocha+Chocolate+Icebox+Cake.jpg" width="320" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
When the temps heat up, the last thing you want to do it
heat up your oven. How about this <a href="https://barefootcontessa.com/recipes/mocha-chocolate-icebox-cake">icebox
cake from Barefoot Contessa</a>? We made
some modifications given a lack of interest in espresso powder and kahlua but
either way, it’s a winner!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Ingredients</div>
<div class="MsoNoSpacing">
</div>
<ul>
<li>2 cups cold heavy cream</li>
<li>12 ounces Italian mascarpone cheese</li>
<li>½ cup sugar</li>
<li>2 tablespoons unsweetened cocoa powder</li>
<li>1 teaspoon vanilla extract</li>
<li>3 (8-ounce) packages Tate’s Bake Shop chocolate chip
cookies</li>
</ul>
<br />
<div class="MsoNoSpacing">
In the bowl of an electric mixer fitted with the whisk
attachment, combine the heavy cream, mascarpone, sugar, cocoa powder, and
vanilla. Mix on low speed to combine and then slowly raise the speed, until it
forms firm peaks.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To assemble the cake, arrange chocolate chip cookies flat
in an 8-inch springform pan, covering the bottom as much as possible. It should
be 8 cookies per layer (count how many are in each package – multiple by 3 – divide
by 5 and that’s how many should be in each layer). You should have a few extra so you can break some
cookies to fill in the spaces. Spread a fifth of the mocha whipped cream evenly
over the cookies. Place another layer of cookies on top, lying flat and
touching, followed by another fifth of the cream. Continue layering cookies and
cream until there are 5 layers of each, ending with a layer of cream. Smooth
the top, cover with plastic wrap, and refrigerate overnight.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Run a small sharp knife around the outside of the cake
and remove the sides of the pan. If you are feeling fancy, sprinkle the top
with shaved semi-sweet chocolate, cut in wedges, and serve cold.</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<br />The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-29834893244614649612020-05-18T08:00:00.000-05:002020-05-18T09:08:08.756-05:00Taco Seasoning<br />
One hour before our weekly grocery pick-up and the dreaded text comes through “We were unable to fulfill fresh iceberg lettuce.”<span style="mso-spacerun: yes;"> </span>No!!!<span style="mso-spacerun: yes;">
</span>A quick call to the curbside department and an explanation of my first-world problem: “It’s taco salad night.<span style="mso-spacerun: yes;"> </span>How
can I serve taco salad without lettuce? Is there anything – organic, bagged…”<span style="mso-spacerun: yes;"> </span>Tyler understood and said that he’d look into
it.<span style="mso-spacerun: yes;"> </span>When Andrew and I returned home and
started unpacking our bags, Tyler somehow managed to come through.<span style="mso-spacerun: yes;"> </span>Thank you Central Market.<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Time to cook. I head into the pantry for the taco seasoning.<span style="mso-spacerun: yes;"> </span>Who didn’t check for the taco seasoning?<span style="mso-spacerun: yes;"> </span>David.<span style="mso-spacerun: yes;">
</span>Just kidding – that’d be me.<span style="mso-spacerun: yes;"> </span>Improvise
– web search and <a href="https://www.allrecipes.com/recipe/46653/taco-seasoning-i/">this recipe</a>
by Bill Echols solved my second first-world problem of the day.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 tablespoon chili powder</li>
<li>¼ teaspoon garlic powder</li>
<li>¼ teaspoon onion powder</li>
<li>¼ teaspoon crushed red pepper flakes</li>
<li>¼ teaspoon dried oregano</li>
<li>½ teaspoon paprika</li>
<li>1 ½ teaspoons ground cumin</li>
<li>1 teaspoon sea salt</li>
<li>1 teaspoon black pepper</li>
</ul>
In a small bowl, mix all ingredients together.<span style="mso-spacerun: yes;"> </span>Seasoning can be stored in an air tight
container.<br />
<br />
After browning a pound of ground beef, drain the meat. Return the meat to the skillet and add 2 tablespoons of the taco seasoning and 2/3 cup of water. Stir and simmer for 5 minutes.<br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span>
The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0tag:blogger.com,1999:blog-821083367487744204.post-67128370835979737022020-05-08T08:00:00.000-05:002020-05-08T08:00:09.627-05:00Potatoes au Gratin
<br />
I have been dreaming a lot recently.<span style="mso-spacerun: yes;"> </span>For a few nights, I dreamt about how to cut
the boys’ hair.<span style="mso-spacerun: yes;"> </span>On the second night, I cut
a little too close to Travis’ scalp.<span style="mso-spacerun: yes;"> </span>The
very next day on television, <a href="https://www.cnn.com/videos/us/2020/04/17/anderson-cooper-haircut-coronavirus-town-hall-sot-vpx.cnn">Anderson
Cooper</a> admitted and displayed his hair cutting snafu (and it was eerily
similar to my dream).<span style="mso-spacerun: yes;"> </span>I also dreamt that
I was in a job interview at Microsoft.<span style="mso-spacerun: yes;">
</span>It was a panel of 3 interviewers.<span style="mso-spacerun: yes;">
</span>They said “we are looking for someone who is organized, detailed, and
can keep us on track to meet deadlines.”<span style="mso-spacerun: yes;">
</span>To which I replied “that’s me!<span style="mso-spacerun: yes;"> </span>I’m
the perfect nag – just ask my kids.”<span style="mso-spacerun: yes;"> </span>Crickets.<span style="mso-spacerun: yes;"> </span>Blank stares.<span style="mso-spacerun: yes;">
</span>The silence was deafening.<span style="mso-spacerun: yes;"> </span>So I
filled the silence by explaining my attempt at a joke.<span style="mso-spacerun: yes;"> </span>I could pay a lot of money trying to figure
out what any of these mean.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7trkAEw5VnrujTfwZoeCmqIK5uZMs2hogdUlIMH1grxLr1FNZYAo_fbjrXPCBcZTlZ4Za70kli3Dbr68qsxJ5ZJ_773qcG8zfx4E4bkZvfz41NMxgQvWGqalDBcthKL9hlJuwoRfWSTe/s1600/Potatoes+au+Gratin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7trkAEw5VnrujTfwZoeCmqIK5uZMs2hogdUlIMH1grxLr1FNZYAo_fbjrXPCBcZTlZ4Za70kli3Dbr68qsxJ5ZJ_773qcG8zfx4E4bkZvfz41NMxgQvWGqalDBcthKL9hlJuwoRfWSTe/s320/Potatoes+au+Gratin.jpg" width="320" /></a></div>
This week’s food delivery included another 15 pound bag
of potatoes from Costco and no Tate’s cookies from Tom Thumb so TBM will
feature a Ree Drummond <a href="https://www.foodnetwork.com/recipes/ree-drummond/perfect-potatoes-au-gratin-recipe-2107171">au
gratin recipe</a> and not an icebox cake.<span style="mso-spacerun: yes;"> </span><br />
<br />
Ingredients<br />
<ul>
<li>1 tablespoon butter, softened</li>
<li>3 large russet potatoes, scrubbed clean</li>
<li>1 1/2 cups heavy cream</li>
<li>1/2 cup whole milk</li>
<li>1/8 cup all-purpose flour</li>
<li>1 teaspoon salt</li>
<li>Freshly ground black pepper</li>
<li>1 cup grated sharp cheddar</li>
</ul>
<br />
Preheat the oven to 400. Butter a mid-sized baking dish (e.g., 2.2 qt or 7x11) with
the butter.<span style="mso-spacerun: yes;"> </span><br />
<br />
Scrub and peel the potatoes.<span style="mso-spacerun: yes;"> </span>Cut the potatoes into a small dice/cubes.<span style="mso-spacerun: yes;"> </span>Par boil the potatoes for 10-15 minutes to
soften the potatoes.<span style="mso-spacerun: yes;"> </span>Drain the water.<br />
<br />
Combine the cream and milk in a bowl. Add the flour, salt
and some pepper. Whisk it together well so that the flour is incorporated into
the milk/cream mixture. Add the diced potatoes to the prepared baking dish and
pour the creamy mixture all over the top.<span style="mso-spacerun: yes;"> </span><br />
<br />
Cover the dish with foil and bake for 20 to 30 minutes.
Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle
on the grated cheese and return it to the oven until the cheese is melted and
bubbly, 3 to 5 minutes. <br />
<br />
<br />
<br />
<br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>The Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.com0