Friday, August 29, 2008

The Need for No-Knead

Here's just a little nibble'n'nosh that I made recently.

I've made two loaves of Cook's Illustrated's No-Knead Bread 2.0 Recipe.

It's easy to make, albeit time consuming, and it tastes great.

Mmmm...fresh baked bread.

I made a loaf a few nights ago and addROC and I bought a ton of cheese. We practically killed the whole loaf for dinner alone.

It was classy, in that filthy, cheesy way.

Oh-so-easy and delicious.

And, did I mention: CHEAP as hell!

Thursday, August 28, 2008

Oh, Those Scrumptious Southerners

To me, great biscuits are the epitome of southern cooking.

Simple, high calorie eats that you can mix and match to almost any meal.
They're good at breakfast stacked high with eggs, cheese, and bacon.
They're good at dinner lathered up in gravy, beans, slaw, and juicy pulled pork.

Heck, they're just freakin' good.

So, when I tried Paula Deen's Cream Biscuit recipe from "Paula's Home Cooking," I nearly croaked.

These biscuits are easy, delicious, and perfect. And, while you'll probably want to ignore the calorie count, after one bite, I'm guessing you won't give a damn.

These biscuits are da bomb!

Paula Deen's Cream Biscuits

2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees F.

In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

Tuesday, August 26, 2008

Mother Knows Best: Peppermint Ice Cream Torte

Greetings from the dead.

Yes, yes. I know I am the shittiest blogger ever, and all that. The best I can say is a new job at a new restaurant has kept me very busy, and, when I'm not busy workin'...I'm busy taking a load off.

But, though I have been tardy with the blog, fear not. I have still been cooking, however, on a somewhat infrequent basis.

And, in my most recent adventures...I took addROC on a trip down memory lane.

As you may or may not remember, addROC's mom gave me a recipe book for Christmas that includes her recipes with some significance in addROC's youth.

Previously, I made Boston Cream Pie for addROC's birthday from the family inspired, recipe collection.

This time? Peppermint Ice Cream Torte.

One of addROC's favorite treats of yesteryear.

I started by layering a Homemade Granola Mix, then, a layer of Peppermint Chocolate Chunk Ice Cream (Ben & Jerry's of course), and then a middle layer of Chocolate Creme which I prepare below:

Then, I spread the Chocolate Creme over a frozen Ice Cream layer before two more rounds of freezer time!

Then, after much layering and much freezing, it was finally time for EATING!

Refreshing and delicious.

seemed to enjoy it.

Though, deep down, I know it'll never be Mom's.

And, he did take the liberty to bitch about the fact that I used WHITE Peppermint Ice Cream, as opposed to GREEN.

His Mom's response?

"Who sez real men don't eat green food?!"

Thanks for the recipe Cindy! It was damn good!