Bacon Cheddar Soda Bread

I haven’t yet ventured into yeast bread, but I will make a quick bread, because I’m not scared of it. Yes, I am scared of yeast. So. Sad.

But here is a take in a recipe from one of my favorite recipe guys. Kevin – Closet Cooking.

D&D_28262 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups cheddar cheese, shredded or diced
4 strips bacon, cooked and crumbled
2 tablespoons parsley (or chives), chopped

Preheat oven to 425 degrees. In a large bowl, sift together flour, baking soda, and salt. Add cheese and stir to coat with flour. Coat bacon pieces with flour as well. Stir in herbs. Form the dough into the desired bread shape, place on a baking sheet lined with parchment and bake until golden brown, about 25 – 30 minutes.

Simple as that, well, sort of, mostly.

Source: Kevin – Closet Cooking

Can’t help it – I love Kevin’s recipes. Simple and elegant and always changing.

Notes: Herbs from my potted garden – onion chives, garlic chives, and parsley. Woo hoo.

Apparently, I didn’t dice my cheddar small enough because it leaked out which was disappointing because I took great efforts to push the cheese and bacon to the inside if the dough.

Guess next time I’ll shred the cheese instead. I just thought in the interior of the bread if their was some nice bits of cheese – small chunks – it would be nice. Shredded just seems a little bit meh.

15 March 2018

Creamed Beef on Toast

This is such a weird bit of food. My mom used to make this every so often for my dad. My sister and I were just along for the ride. I don’t think I’ve had it in 25 years or more, but it still brings to mind a great childhood food memory.

This is truly poor people food – you know stretch that beef as far as it can go. The story goes, in my family anyway, was that my dad got this to eat when he was in the Air Force. I wonder, but …. who is to say? Then I saw Trisha Yearwood make it – and it was her dad’s favorite too. Our food histories are really just too similar. Again, Southern, rural food. It’s always a good thing.

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1 pound ground sirloin
1/4 cup all-purpose flour
1 1/2 cups milk, more as needed, but it wasn’t
1 1/2 tsp salt
1 /2 tsp freshly ground black pepper
4 white bread slices, toasted

Saute the beef in a large skillet over medium heat, breaking it up and cooking until it is no longer pink. You can drain off the excess fat, but I didn’t because the sirloin was lean enough. Sprinkle the meat with the flour and stir over medium heat until the flour has coated the beef and cooked slightly. Stir in the milk a little at a time – kind of like you do with a roux to make macaroni and cheese. and continue to cook until the mixture becomes smooth and thickens to what you would like. Add the salt and pepper. Serve over toast. Freshly ground black pepper really makes it.

Source: My mom’s non-recipe recipe with encouragement from Trisha Yearwood. Both my mom and Trisha make this exactly the same, with one exception. We never, um, ever, put butter on it. But then again, my mom used margarine – ick.

Sour Cream Cornbread

This is my go-to recipe for cornbread. Again, another recipe from a friend that I have been making for years. It is so damn good I take leftover, if there are any, to work for breakfast – split it open, toast it in the toaster oven and cover it in Kerry Gold Irish butter.  One of the best breakfasts, um, ever. Sometimes I gild the lily and add some extra-sharp cheddar before the toasting.

D&D_2683Now I must make this for the upcoming week at work.

That said, this is what I make to go with chili. I want the cornbread in the bottom of the bowl and chili on top with some extra sharp cheddar, scallions or chives, and sour cream. Oh, and a squeeze of lime never hurt this party.

1 cup self-rising cornmeal (you can make this if you just have plain cornmeal)
2 large eggs
1 small can of cream corn – I use Publix brand, it is really good.
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Spray a 9×9″ baking dish with cooking spray. Combine all ingredients, mixing well. Pour into pan and bake for 20 – 30 minutes. You will know it is finished when it starts to pull away from the side and the bottom is slightly brown (that is, if you are using a glass baking dish).

Source: Dawn Randle Jennings

Chili Cheese Dog Bread

Love chili dogs? I do. Even as a decade-long vegetarian, I craved chili dogs when I was pregnant with the Boy. I really think there needs to be more research done on cravings while pregnant. Or cravings when you’re sitting in the hospital only able to have ice chips. Either way, more research – I will be happy to assist.

So this is, after all, just a really big chili dog for a crowd. Or just for me. This is also a total cheat meal / appetizer. You don’t cook anything really. You heat, shred, cut, top, bake, and garnish, but really cook absolutely nothing.

To me this is wide open for all kinds of adjustments, additions, and alterations. How about some alliteration?D&D_2673

1 loaf French bread
1 1/2 cup extra sharp cheddar, shredded or more as needed
1 can hormel chili, no beans, heated in a small sauce pan
Nathan’s hot dogs
2 Tbs chives, minced

Preheat oven to 375 degrees. Line a baking sheet with foil.

Slice French bread in half lengthwise and scoop out some of the bread to make a trench in each side. Take 1 cup of cheddar and divide between each half of bread. Place the hot dogs end to end and fit into bread. Feed any “extra” hot dog to patiently (Ha!) waiting dog.

Spoon chili over hot dogs and top with remaining cheddar. Place on baking sheet and bake 25 minutes. Let cool slightly and cut into 3 inch segments. Garnish with chives.

Source: Delish.com

Ideas:

Add cole slaw on top (this will lead to a rant I’m not quite ready to dive into …. yet) after all toppings are heated and cheese has melted. Placement, my friends is very important.

Chopped onions / scallions on top. Could also sauté onions until golden.

Well-drained sauerkraut on top of chili, but under cheese.

Steam dogs in beer first (with a sliced onion), dry and continue with recipe.

Roast Beef and Avocado Finger Sandwiches

What is up with me and finger sandwiches for the holidays? Strange.

I haven’t made this appetizer in several years. I remember it being good and that the Boy likes it and that’s about all based on my meticulous notes. I wanted something simple this year for the holidays and while these flavors don’t scream “holidays” at all, they are good nonetheless.

D&D_1493The first time I made this was in the summer and it worked then as well. The important thing with this recipe is to make it at the last minute and not let the bread get dry. Cover with a damp paper towels and some cling film until time serve.

1 ripe Hass avocado
juice of a lime
1 tablespoon fresh chives, minced
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
12 slices white bread, very thin slices – White Mountain
2 Tbs Duke’s mayo
1 teaspoon prepared horseradish, more if you like
1⁄2 lb thinly sliced rare roast beef

In a small bowl mash avocado. Stir in lime juice, chives, salt, and pepper.
Spread avocado mash over 6 slices bread, dividing evenly.

Mix mayonnaise with prepared horseradish.
Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
Top with roast beef, dividing evenly.

Gently press avocado-topped bread slices onto each sandwich.

Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.

Makes 18 or so.

16 August 2008 – v.g.

If you have more filling, make more sandwiches. They will not go to waste.

This is just such a great flavor combination and you think the horseradish might over power, but it does not. The creaminess of the avocado and especially the sharpness of the lime all mix together with the roast beef.

You can also toast the bread before you make these and that is good, but don’t go overboard with damp paper towels then or the bread loses it crunch.

Banana Nut Bread

I just cannot stand bananas. It is the texture I think, but, let’s just say, ugh. But here I am making banana nut bread from my mom’s recipe again. Just like so many years before.

I miss that I can’t make it for my dad anymore. But this, to me, more that just about anything else, is Christmas.

It would not be Christmas without toasted (under the broiler) banana nut bread slathered in too much butter for Christmas Day breakfast/brunch. Sausage balls are the close second.

D&D_2576This keeps well. And if you make a loaf and split it and put half wrapped in two layers of heavy duty foil in the freezer you can pull it out in March and it is still amazing.  That is what I did for my dad – half a loaf to eat now and the other have to save for a couple of months. You can make this anytime of year, really, but – it is just Christmas. And my family’s tradition.

8 Tbs unsalted butter, softened
1 cup sugar
3 large eggs
1 1/2 cups mashed bananas
3 cups sifted all purpose flour
3 1/12 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 1/2 cup chopped pecans (I upped this – my mom only used 1 cup)

Grease and line a 9 x 5″ loaf pan with parchment paper and spray again with baking spray.  Sift the flour with the baking powder, salt and baking soda – typically, I do this on a piece of waxed paper. In the stand mixer, blend the butter and sugar together. Then add the eggs, one at a time until blended. Add the mashed bananas and blend until combined. Mix in dry ingredients. Add pecans and mix well.

Turn into loaf pan and bake at 300 degrees for 1 hour and increase temp to 350 degrees for 15 minutes.

21 December 2017 – post procedure – funny, that – that is a story for a whole different day.(said in the voice of River Song from Dr. Who – the Matt Smith version). Dear lord, I am a dork of the nth degree. And obviously, the drugs are still having an impact of sorts.

300 degrees 1 hour – turn 1/2 way through
345 degrees 15 minutes – turn
20 minutes more – check with long wooden skewer – damnation – perfect.
9 x 5 inch Williams Sonoma gold-ish large loaf pan

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Work Hack – good for breakfast or lunch as long as you have Kerry Gold butter.

Roast Beef Sandwiches with Horseradish-Cream & Romaine

Another recipe I have not made in ages, but have made a lot (see below) and my notes made me realize that the Boy enjoyed it. I wanted a little something different for Thanksgiving appetizer this year – beside my very traditional (though lovely) sweet potato biscuits with ham, horseradish, and cranberry. Side: just fixed an atrocious sentence – this is why you re-read to edit. D&D_2309

1 loaf Italian bread, sliced
3/4 pound thinly sliced rare-ish roast beast
Romaine lettuce
1/2 cup sour cream
Horseradish to taste
Zest and juice of one lemon – very important
Kosher salt / Freshly-ground black pepper

Preheat oven to 350 degrees. Line a rimmed baking sheet lined with foil or parchment. Toast bread on one side for three minutes and the other side for four. Remove from oven and cut each slice of bread in half. The bread should still be soft-ish but have a bit of crunch to it as well.

So the horseradish cream is a play-it-by-ear kind of thing. You could use Duke’s mayonnaise instead of sour cream, but I prefer sour cream – little smoother. Mix in how ever much horseradish you like and taste as you go. The lemon zest and juice are a requirement – it makes the biggest difference. Then season well with kosher salt and freshly ground pepper. This is really the part that makes the sandwich work.

Then, just assemble. 1/2 slice of bread, horseradish cream, roast beef, crunchy romaine leaves, and the other 1/2 slice of bread. That’s it – kind of dead simple when you get right down to it. This is something that really needs to be made just an hour or so before you are going to eat it. The bread needs that slight crunch. Can’t have the horseradish cream making the bread soft and the romaine needs to be super crunchy – which is why you rinse it in super cold water – oh, and I always remove the stem – hate those things. Ugh.

24 December 2004
24 December 2006
24 December 2008 – The Boy’s request and he made them
25 April 2009 – The Boy’s 16th birthday
10 May 2009 – Mom’s Day at W&J’s
23 November 2017 – Thanksgiving

*Needs a better name