Taste Taste Tuesday: Garlic Herb Bread

So, I got this free magazine in the mail the other day and it had this recipe in it. The picture of the braided loaf is gorgeous! Chris said "Wow. That looks really hard. How would you get it braided like that?". My response was, "You braid it". He said, "I don't know how to braid". Haha. He is such a boy. Anyway, I thought I would take on the challenge of braiding the bread. It really isn't hard if you know how to braid :0). Mine isn't nearly as pretty as the one in the magazine but it turned out pretty good and it tastes yummy! It reminds me of the bread you get in restaurants to dip in EVOO. You could do two loaves (divide dough into 6 portions and make 6 ropes). The smaller loaves would be perfect for a party.



4 to 4 1/2 cups flour (all purpose or bread flour)
3 tbsp sugar
2 pkg yeast (or 4.5 tsp)
1/2 cup lukewarm water
2 tsp dried basil
1 3/4 tsp dill
1 1/2 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary, crushed
3/4 cup milk
1/4 cup butter, cubed
1 egg, beaten
1 tbsp butter or evoo
kosher or sea salt

Mix warm water, sugar and yeast in a small bowl. Let it sit 5-10 minutes or until it is foamy. If after 10 minutes it is not foamy, start over. Your yeast may be old or your water temperature too warm or too cold. You just want it lukewarm.

Meanwhile, heat milk and butter in a saucepan until butter is melted. You don't want the mixture to get too hot.

In a large mixing bowl, place 1 1/2 cups flour, basil, dill, salt, garlic powder and rosemary. Add the milk/butter mixture and stir until combined. Add the egg and stir until combined. Pour yeast mixture into bowl and stir until combined. Add the remaining flour 1/2 cup at a time until a soft dough is formed. I ended up using 4 cups of flour total but it really depends on the weather that day. Knead for 4-6 minutes and then let rest for 10 minutes.

Divide dough into thirds and shape each into 15 in rope. Place ropes on a greased baking sheet and braid. Pinch the ends to seal and tuck under. Cover and let rise in a warm place until doubled (about 30 minutes).

Bake at 375 (uncovered) for 20 minutes or until golden. Brush with melted butter or evoo and sprinkle with salt.

Taste Test Tuesday: Granola Bars

So, my friend Carlyn got me into making homemade granola bars. I wanted to make a couple of batches yesterday but I only had 1 cup of rolled oats and her recipe calls for 2 cups. So, I thought I would look around on allrecipes.com to see if there was another recipe that I had the ingredients for. I couldn't find any. However, I found a recipe that I really wanted to try. I decided to just adapt it to what ingredients that I have in my pantry. I had no eggs, wheat germ, and only 1/2 cup total of honey. I really need to go to the store!

This is the original recipe for Playgroup Granola Bars. And, here are the two batches that I made. I had to make two since I had so few of each ingredient. I didn't want to get the kids out in the cold to walk to the store! I prefer the first recipe the best but they are both good. You can add anything in place of the chips or raisins...craisins, nuts, coconut, etc.

I made one batch this way:
1 cup rolled oats
1 cup granola cereal (You can use whatever kind you want. I used Feed Granola: Bittersweet-ness because I was trying to use it up.)
½ cup packed brown sugar
¼ cup wheat bran
¼ cup milled flaxseed
¾ tsp ground cinnamon
1 cup flour
¾ cup chocolate chips or raisins (optional)
¾ tsp salt
¼ cup honey
¼ cup peanut butter
½ cup canola oil
2 tbsp milk (I used soy milk.)
2 tsp vanilla extract

And, one batch like this:
2 cups granola cereal (I used Feed Granola: Blueberry Almond. These are crispier than the first recipe since there are no rolled oats. I only had a cup of rolled oats so that is why I used all granola cereal in this one.)
½ cup packed brown sugar
¼ cup wheat bran
¼ cup milled flaxseed
¾ tsp. cinnamon
½ cup all purpose flour
½ cup wheat flour
¾ cup chocolate chips or raisins (optional)
¾ tsp salt
¼ cup honey
¼ cup peanut butter
½ cup canola oil
2 tbsp milk (I used soy milk.)
2 tsp vanilla extract

For both of these recipes, preheat the oven to 350 degrees and spray a 9x13 pan with cooking spray. In a large bowl, mix all of the dry ingredients. Once incorporated, make a well in the center of the ingredients. Pour in the honey, peanut butter, oil, milk, and vanilla. Mix together with your hands. Dump into the greased pan. Firmly press into the pan with your hands. Bake for 25-35 minutes or until the edges start to brown. Cool for 5 minutes and cut into bars while still a little warm.

I put them in the small snack bags (one in each) so I can just pull them out if I am headed out the door. I also took some and put them in the freezer to pull out later.

Taste Test Tuesday: White Chicken Stock Vs. Dark Chicken Stock

I know, I know. I was a complete slacker yesterday. I was planning on posting this last night but I fell asleep on the couch at 8pm and didn't wake up until 1am. By the way, I never fall asleep on the couch so I must have been extremely tired! We are going to chat about stock today. But, first I am going to tell you the difference between broth and stock. Most of you might already now this, but I thought we better talk about it just in case.

Chicken broth is made when using a whole chicken with the meat still attached or a whole chicken that has been cut up with the meat still attached. Since the meat is still attached and will more than likely be used for something else (pot pie, soup, etc.) then the cooking time is generally shorter (45 minutes to an hour). Broth can be used just like stock it just won't have quite as much flavor as stock as it has only simmered for about an hour.

Chicken stock is made using fresh bones from the chicken (no meat). Normally, the backs and necks are used but any bones will make a good stock. I buy whole chickens or split chicken breast and remove the meat (to be cooked later) and use all of the bones from the chicken. Three things that are important to remember when making stock: use COLD water, do NOT bring to a boil, and skim off the fat/impurities during the entire process, and do NOT stir. Chicken stock is simmered for at least 4 hours which makes it richer than chicken broth. You NEVER want to bring stock to a boil. Bringing stock to a boil will make the fat and impurities emulsify into the stock and will never be completed separated. This will make your stock cloudy. Other than the simmering time and bones vs. meat, broth and stock are made the same way.

Dark chicken stock is something I have never heard of until recently. This last year for our anniversary, I got a membership to online cooking courses. It is wonderful. This is where I learned about dark stock. When making dark chicken stock, you caramelize the bones and vegetables before placing them in the cold water to simmer. Also, dark stock is usually simmered anywhere from 6-10 hours. The last difference is that you add a small amount of tomato paste to dark stock. Dark stock is used to add a darker color and deeper flavor to dishes and sauces. You can also make dark chicken broth. Before you start simmering the meat in the water, you would caramelize it in a skillet making sure not to cook the meat all the way through. You would do the same with the veggies. You can caramelize them in the same pan as the meat.



I made white and dark stock this week. There is a HUGE difference in the color and the flavor. I am very excited that I have over 20 cups in my freezer, half white and half dark. I don't know exactly which I will choose for certain recipes. I will have to let you know. I guess it will just depend on the color and flavor that I want and the recipe that I am using. I am going to post the instructions for the white and dark stock today. I hope all of this makes sense! Making stock and freezing it will save you a lot of money!

Chestnuts roasting on...

...a baking sheet! This is just a little test post for my new blog. I am mainly doing this blog to keep a record of my favorite recipes and tips. However, I hope you come along with me, try the recipes, and tell me about your favorites. I have NO formal training but have a huge passion for being in the kitchen and am an avid watcher of every show on Food Network. My passion has really developed over the last four years since I have been married and wanted to provide my husband with a hot meal after a long day at work. Now, four years and two kids later, the passion still stems from the desire to serve my family but has also developed into an absolute love of cooking. My husband is very excited that I have finally found a "hobby".

Today, is my first Taste Test Tuesdday. I roasted chestnuts for the first time. I want to continue to try new things. I plan on using these chestnuts in my stuffing for Thanksgiving. Here is what I discovered:
- Make sure you make slits on the flat side. Some people say that you can just poke them with a fork. However, the chestnuts don't pop open which is what makes for an easy peel. Also, you may not open it up enough with a fork. If it doesn't have enough room to steam, the chestnut will explode in your oven. It happened to one of mine!
- Roast them at 400 degrees for about 15-20 minutes or until the chestnut pops open.
- Peeling chestnuts is easy.
- Fresh chestnuts, roasted at home, taste much different than roasted chestnuts that you buy at your grocery store. Fresh roasted are much better!

Tonight or tomorrow I will be posting my Thanksgiving menus and recipes in case you need any last minute dishes!