My new job is all job-a-riffic, and I'm loving it, but I've been busier than the proverbial one-legged man in a butt-kicking contest, so cooking has, sadly, taken a back seat.
I'm digging up lots of crock-pot recipes, and on my days off, if there's time, I aim for the more elaborate cooking plans. Tuesday, I made bread - 2 loaves of French bread and a big batch of what I'm calling Garlic Butter Bread Balls.
They're pretty much what they sound like - I took 2 loaves worth of French bread dough and after the second rising split the dough into 24 balls, then let them rise for about an hour. Cooked them at 400F for 10 minutes, then slowly dropped them down to 300F until they were light and golden brown all over.
Once they'd cooled a little, I dipped each one in melted butter with crushed garlic in it, set them to dry a little and sprinkled some kosher salt on them
I will be making these again, I have decided.
Thursday, February 16, 2012
Monday, February 6, 2012
Fear Not...
As most of you are aware, I start a new job today. Almost 4 years after being laid off, I have a job that I think I'll really like at a homebrew supply store, a job with real career potential.
Here what I will do:
Here what I will do:
- Keep blogging
- Come up with more interesting/entertaining things to do with cooking
- Tell some more stories
- Maybe do a couple of contests/giveaways
What I won't do:
- Write about work
Looking forward to the new gig, and the new possibilities it's opening for me. Thank you to everyone for reading so far, and welcome to any new readers out there.
As a by-the-way, I racked my Reisling yesterday, and set a block of proto-cheddar out to dry preparatory to banding it in cheesecloth. The Reisling gets bottled in 2 weeks, and the cheddar will need to age 3-6 months.
Good times.
And, hey, good eating.
Wednesday, February 1, 2012
Freezer Jam!
No, not a concert featuring cryogenically frozen rock stars.
It's jam you make and store in your freezer, that's all. I've been doing freezer jam for several months now - it's quick and easy, and costs less than boughten jam. A quick Google* will give you dozens of recipes, but they all come down to about the same proportions. Today, I used this one to make Strawberry jam, which gets consumed at an alarming rate at my house.
I started with some organic strawberries**, some sugar and some pectin.
Cut up the strawberries and mash them in a bowl***, then mix them in with the sugar:
It's jam you make and store in your freezer, that's all. I've been doing freezer jam for several months now - it's quick and easy, and costs less than boughten jam. A quick Google* will give you dozens of recipes, but they all come down to about the same proportions. Today, I used this one to make Strawberry jam, which gets consumed at an alarming rate at my house.
I started with some organic strawberries**, some sugar and some pectin.
Cut up the strawberries and mash them in a bowl***, then mix them in with the sugar:
Bring the water and pectin to a boil and add that to the strawberries and sugar:
Then you just put it in jars:
Let it sit for 24 hours, then stick 'em in the freezer. Bing bang boom, you got some jam.
* - Yes, I know we're not supposed to use "Google" as a verb, but I will anyway. Deal with it, Google.
** - "Organic" as in, grown according to organic farming principles, because all food is organic. I took chemistry, me.
*** - IT HAS BEEN 8 DAYS since there was an injury requiring medical treatment in my kitchen. Shut uuuppppp!
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