I don't think I've been in the kitchen since Ally & Jasper left. Very busy with work and several events I'm planning. I decided to post a few of my favorite things. I'm going to make an orzo salad today that I just love. I made it for the first time (that I can remember) when Mom turned 80 and all the family came to Perdido Key to celebrate. It's easy to add to or take away from depending on your individual tastes. For some reason Ally and I both preferred it without Kalamata olives but I've left them in since I originally made it that way. I would only use sun-dried tomatoes that have been packed in oil. I can never seem to get the dry version plumped up enough to work.
Orzo Salad
1 cup uncooked orzo
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped scallions or shallots
3 tablespoons chopped pitted kalamata olives
1 (6-ounce) jar marinated artichoke hearts
3/4 cup (3 ounces) block feta cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup toasted pine nuts
Cook the orzo according to package directions. Drain and combine with spinach and next 6 ingredients (through salt) in a large bowl.
Drain feta and cut into 1/2"inch wide strips and then cut strips into 1/2" blocks. (I've quit crumbling feta into salads. I find that this method keeps the cheese in bite-size portions and it doesn't collect as crumbles in the bottom of the bowl.)
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes. and feta cheese to orzo mixture, tossing gently to coat. Taste the salad and adjust seasonings with reserved marinade from artichoke hearts, if you like that flavor, or just use some extra virgin olive oil and a vinegar of your choice. Red wine, champagne or white wine vinegars are all good in this salad. I generally use a little of the marinade and then adjust with oil and vinegar. I find that the marinade can taste a little artificial and strong if I use all of it. Just before serving toss the toasted pine nuts into the salad.
Okay - I know - homemade hot dog buns when you can buy them for $1.00!! You seriously have to try these. Your first batch will be a practice run (at least mine was even with Denis helping out) but will still taste fantastic. It really is worth the trouble when you want a real treat. I made them because one of Denis' favorite things are lobster rolls and in Canada and on the eastern seaboard you can get top-split hot dog buns which I never see in the south.
Homemade Burger/Dog Buns
Source: "Gourmet | June 2009 by Ian Knauer"
Description: 18 hamburger buns, 16 hot dog buns (like for lobster rolls)
Buns are best the day they are made but can be frozen in sealable bags up to 2 weeks
Qty Measure Ingredient
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For dough:
1 1/4 cups whole milk
1 Cup heavy cream
1/4 Cup warm water, 105-155)
1 Package active dry yeast (1/4 ounce)
1/4 Cup sugar
5 cups all-purpose flour
2 teaspoons salt
For tops of haburger buns:
1 Large egg, lightly beaten
2 teaspoons sesame seeds
Equipment: A stand mixer fitted with paddle attachment, 3-inch round cook cutter (for burger buns)
or 2 13" x 9" baking pans (for hot dog buns)
Instructions: Make dough:
Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F.
Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.
To make hamburger buns:
Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and reroll scraps once, then cut out more rounds.
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently pressed, 1 1/2 to 2 hours.
Preheat oven to 375°F with racks in upper and lower thirds.
Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Transfer to racks to cool completely.
To make hot dog buns:
Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each piece of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan.
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns just start to touch, 1 1/2 to 2 hours.
Preheat oven to 375°F with racks in upper and lower thirds.
Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Cool in pans 10 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through).
These are so quick and easy. Just like most things the first time you make them they are "less perfect" than they will be on your second try. The biggest problem I had was overcooking. They look beautiful and puff up nicely but if you overcook them or don't get the skillet hot enough, they will get really hard and tough within a few minutes of removing from skillet.
Homemade Flour Tortillas
Tortillas are best served warm. But you can also refrigerate them in covered container and then warm in the oven for 10 minutes on lowest setting until ready to use. To freeze, wrap in plastic then place in freezer ziploc bags. Thaw in refrigerator before use.d I do not recommend mcirowaving as they tend to get hard and chewy.
Qty Measure Ingredient
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1 Cup all-purpose flour
1 Cup whole wheat flour
1 Teaspoon salt
3/4 Cup warm water
2 teaspoons vegetable oil
1 1/2 teaspoons baking powder
Instructions: In a bowl, mix flour, salt and baking powder. Set aside.
In a measuring cup, mix water and oil. Add to the dry ingredients one tablespoon at a time, mixing with a fork after every additon. Continue adding until a sticky dough forms.
Transfer to a floured working space and knead for 5 minutes, dusting with flour as needed to prevent from sticking. When dough is a smooth ball, let rest for 20 minutes covered with damp towel.
Tear off golf size pieces from dough and shape into smaller balls. Cover with damp towel and let rest for another 10 minutes.
To form tortillas, flatten small balls of dough into 4 inch circles. Dust rolling pin with flour and roll dough thinly (about 1/8 inch thick) from the center out to approximately 6-inch size circles.
Cook in a peheated skillet on medium (no oil) for 30 to 90 seconds on each side. Do not overcook or tortillas will be hard. Keep warm in a covered container until ready to use.
My notes from my fist attempt:
Very easy if you know what you're doing. The flour and water turned into a nice sticky dough as stated. I used a good bit of flour when rolling them out and was afraid they would taste raw but they were perfect. The first one I cooked was good at first but when I let it sit it got hard and not good at all. Denis to the rescue - the skillet must be properly heated. It puffs the dough up and they get a few light brown spots and are done. Probably only 60 to 90 seconds per side in skillet. Served them up as chicken fajitas and loved it!
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