This article was on the yahoo homepage this morning. Its interesting and somewhat relates to the ratios book since they first point that is discussed is the purchasing of a scale. Check it out here and let me know what you think!
I know I'm guilty of over mixing (Number 4) but I think that will be fixed as soon as I get back to my kitchen! I don't know where I got the idea that I needed to cream the butter and the sugar together....maybe I made that up? Who knows! Enjoy the article!
Hope you're all cooking delicious things! Happy cooking, y'all!
Amy
Thursday, June 30, 2011
Tuesday, June 28, 2011
28 on the 28th
Today is my 28th birthday. Someone asked me if I feel older, and I actually kind of do. Weird, huh? I can't wait to get back to my apartment and cook something from Mastering the Art of French Cooking by the Tres Gourmandes....Julia Child, Simone Beck and Louisette Berthold. Kind of excited! I'll try to portion one or two down and share them here! Volume I and II were birthday presents. Very excited!
Hope all is well in your kitchens, friends! Happy cooking, y'all!
Amy
Hope all is well in your kitchens, friends! Happy cooking, y'all!
Amy
Monday, June 27, 2011
Monday, June 20, 2011
About a book...
It seems like all I've done for the last year is read and cook. (I'm really ok with that.) I found a book about cooking this weekend and it's really a great kitchen tool. The book, Cooking By Ratios has tons of recipes and explains how to fundamentally cook based on weight ratios. So, I think this will be my next cooking direction, trying to portion out 1 servings worth of food based on ratios.
This is what I mean....the ideal ratio for basic cookie dough would be 1:2:3. 1 part sugar to 2 parts fat to 3 parts flour. So lets say 1 part of anything equals 2 ounces. The dough recipe would be 2 ounces sugar, 4 ounces of butter and 6 ounces of flour. From that point, you add whatever flavoring you would want the cookies to have. Since they ounces are WEIGHT ounces and not LIQUID, I need to acquire a kitchen scale before I get started on this little adventure. Maybe I'll get that in a few weeks when I go home to start packing up.
Happy cooking, y'all!
Amy
This is what I mean....the ideal ratio for basic cookie dough would be 1:2:3. 1 part sugar to 2 parts fat to 3 parts flour. So lets say 1 part of anything equals 2 ounces. The dough recipe would be 2 ounces sugar, 4 ounces of butter and 6 ounces of flour. From that point, you add whatever flavoring you would want the cookies to have. Since they ounces are WEIGHT ounces and not LIQUID, I need to acquire a kitchen scale before I get started on this little adventure. Maybe I'll get that in a few weeks when I go home to start packing up.
Happy cooking, y'all!
Amy
Tuesday, June 14, 2011
Someday...
I'll post a new recipe again. Don't give up hope, I'm still here! I will be away from my kitchen for a few weeks, but I WILL be back to cooking and blogging soon! I'm working with the SHSU Summer Music Camps for the next few weeks and there are no kitchens in the dorms (for good reason!). Soon, dear friends, I'll be back with some exciting (hopefully) new (definitely) recipes. If I think of anything profound, I will be SURE to let you know!
Friday, June 10, 2011
Even better French Onion Soup
I get to be in my own kitchen for a few days since I had a little change of summer plans. If I had more time I would try something new and exciting, but knowing I will be eating fabulous cafe belvin for a couple weeks, I decided that I want to make my favorites while I can! So I decided on French onion soup...but of course I changed it up a bit. Just a bit.
Oh! And I made brownie....but they were from a Paula deen recipe that I adjusted. With the brownie recipe, I just halved the recipe and used a mini cupcake pan. I baked them for about 30 minutes and they turned out great! Tomorrow they will go with vanilla ice cream and HOPEFULLY some homemade caramel sauce. But I have tried to make caramel sauce 3 times and I just end up with a mess. I will get this right darn it!!!
Here's the recipe for French Onion Soup!
1 sweet onion, halved and sliced
2-3 tablespoons of olive oil, enough to coat the pan
Salt and pepper
Marjoram - a couple shakes
Thyme - a couple shakes
1/4 cup white wine - I used cheap Chardonay again!
3 bouillion cubes
2 cups water
1 cup cubed French bread
2/3 cup shredded gouda cheese
1. Heat the olive oil over medium-high and add onions. Add salt, pepper, marjoram and thyme and cook until the onions are tender.
2. Add the wine and let it cook into the onions for about 3 minutes, stirring occasionally.
3. Add the beef stock and simmer for about 10-15 minutes. Set your oven to broil at this point.
4. Split the onion mixture into two oven safe bowls and put half of the bread cubes in each bowl and top each with half of the cheese.
5. Bake under the broiler until the cheese melts. Probably about 4 minutes....watch though so you don't burn the cheese!
The herbs and wine add really great flavor and go well with the gouda. The herbs de Provence I used last time were good with the broth but didn't go quite as well with the gouda. I think this might be the way I make it from now on!! It was delicious.
Also, I hope you noticed we split it into two bowls. I had a really big onion this time so I just split everything. It's a recipe enough for two so share and share alike! I didn't share this time around, but I will be having it for lunch tomorrow. Soups are one of the few things I don't really mind eating the second day...soups and ratatouille and macaroni...
Ok, happy cooking, y'all! I'll let y'all know how the caramel sauce turns out, if it ever does!
Amy
Oh! And I made brownie....but they were from a Paula deen recipe that I adjusted. With the brownie recipe, I just halved the recipe and used a mini cupcake pan. I baked them for about 30 minutes and they turned out great! Tomorrow they will go with vanilla ice cream and HOPEFULLY some homemade caramel sauce. But I have tried to make caramel sauce 3 times and I just end up with a mess. I will get this right darn it!!!
Here's the recipe for French Onion Soup!
1 sweet onion, halved and sliced
2-3 tablespoons of olive oil, enough to coat the pan
Salt and pepper
Marjoram - a couple shakes
Thyme - a couple shakes
1/4 cup white wine - I used cheap Chardonay again!
3 bouillion cubes
2 cups water
1 cup cubed French bread
2/3 cup shredded gouda cheese
1. Heat the olive oil over medium-high and add onions. Add salt, pepper, marjoram and thyme and cook until the onions are tender.
2. Add the wine and let it cook into the onions for about 3 minutes, stirring occasionally.
3. Add the beef stock and simmer for about 10-15 minutes. Set your oven to broil at this point.
4. Split the onion mixture into two oven safe bowls and put half of the bread cubes in each bowl and top each with half of the cheese.
5. Bake under the broiler until the cheese melts. Probably about 4 minutes....watch though so you don't burn the cheese!
The herbs and wine add really great flavor and go well with the gouda. The herbs de Provence I used last time were good with the broth but didn't go quite as well with the gouda. I think this might be the way I make it from now on!! It was delicious.
Also, I hope you noticed we split it into two bowls. I had a really big onion this time so I just split everything. It's a recipe enough for two so share and share alike! I didn't share this time around, but I will be having it for lunch tomorrow. Soups are one of the few things I don't really mind eating the second day...soups and ratatouille and macaroni...
Ok, happy cooking, y'all! I'll let y'all know how the caramel sauce turns out, if it ever does!
Amy
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