Tuesday, November 06, 2012

Election Day Munchies

There's no getting around the issue. I enjoy food. Especially when they are prepared right. And one of the reasons road trips are fun is because I get to try out the different Mom-and-Pops places around the country and try out delicious portions of American comfort foods. Another reason is that I get to sink my teeth into some delicious burgers like the ones I found in California and Arizona. One of my favorite is In-N-Out Burger where they make everything fresh! Soooo good!!! And perfect for election day munchies!

Thursday, November 01, 2012

Step by Step

Baby steps again... It's been hard staying away from blogging these many months, and it's been harder for me to get back into the momentum of taking some "me-time" out from the daily routine of schedules along with drop-off, pick-up, after-school activities and the list goes on... And here I am on a road trip, on the passenger seat, and typing, while stealing glances out of the window as we drive through I-395 towards Independence, Lone Pine, Bishop, and Mammoth. What a pretty drive, and I am so excited to discover Erick Schlat's Bakery and all the fun restaurants in Mammoth and June Lake. Maybe I'll find an interesting recipe along the way...

Saturday, May 22, 2010

Summer Vacation and Food Sampling

YES!!! School Vacation is almost here, and I can't wait to venture back into my favorite hobby that's cooking, eating and blogging!

Will be back soon!

Tuesday, June 24, 2008

Feeling CRABBY?

Found these the other day in the frozen section of the store, and only required steaming and a mean cocktail sauce! I just love the simplicity of summertime!

I am traveling (on the road again), and will not be posting for a while. But I'll be surfing around looking at all the lovely eats whenever I can!

Happy Summer to all!

Friday, June 06, 2008

National Doughnut Day for Dunking and Dipping

I'm EMWK and I'm a dunker/dipper. There, I admitted it! And there's nothing better than dipping/dunking donuts into a cuppa strong, black coffee. Or warm, crusty french bread into a hot bowl of curry chicken. So many things to dunk and so little time. Fondues are great for me as I get to dunk everything. But please, NO second dunking/dipping like so many with their veggie dip at parties. That's a NO-NO in this household. That is why everyone gets their own little bowl for dunking or dipping. So, are you a dunker?

Incidentally, don't tell Homer Simpson this, but did you know that National Doughnut (or Donut) Day is celebrated on the first Friday of June (which is today), and there's also a National Doughnut week in UK? According to the explanation on Lamar's Donuts site, National Donut Day is celebrated on the first Friday in June? In 1917, Salvation Army female volunteers known as “lassies” prepared thousands of fresh donuts to the homesick soldiers that served in France during World War I. National Donut Day was officially established in 1938 by the Chicago Salvation Army to raise much-needed funds during the Great Depression.

I should have gone out to get a free donut at the local Lamars or Krispy Kreme stores today. But it was raining again this morning and I didn't get over the to the nearest doughnut store, so I made a batch of doughnuts to pacify my kids' sweet cravings.Used a simple recipe from Joy of Cooking and made a bunch of donut holes which was perfect for dipping into individual bowls of chocolate glaze, raspberry jam, and creamy peanut butter. Dunk, Dunk, Dunk! What a Dipping Delight it was!I also made some doughnuts without glaze so that the kids can dip it into their choice of flavors.

There is another doughnut recipe from Gourmet that I tried sometime ago here.

And here's some names that doughnuts/donuts go by around the world...

Italy = fritole
Montenegro = ustipci
Mexico = churrro
Turkey = lokma
France = beignet
Germany = krapfen
Hungary = langos
India = balushai
Netherlands = oliebollen

Thursday, May 29, 2008

Monkey Math, Monkey Bread, Monkey Brain?

Since Hubs bought me that cool ceramic monkey bread mold from Williams Sonoma for Mother's Day recently, I have been using it as an excuse to make more monkey bread. It was for the kids, you know... but who am I kidding?

And it has been lots of fun making it plus a counting lesson for the kids as they roll the cut-up dough into little balls and counted up to 50 while coating and dropping them into the greased mold. Monkey math is what I call it.

The last time Hubs asked me where did the name Monkey Bread came from, I looked it up and here was wikipedia's take on the name monkey bread.

In addition, this was the explanation that came with the mold. Some stories claim the bread is named for its appearance, which resembles monkey puzzle tree or a playful group of monkeys jumbled together. Another theory speculates that the name describes how bakes have to monkey around with the dough.

Or if you live next door to me, you probably heard Hubs and the kids calling it MONKEY BRAINS!

After leaving my trusty bread machine to make the dough for about an hour, I took it out and flattened into a square-ish shape on the greased granite counter. Using a large pizza cutter, I divided it into sections as instructed on the recipe.
With the kids' help, we rolled the dough into round balls, dipped them in melted butter (Mmmm..) and into another bowl of sugar, cinnamon, nutmeg, and my own special added ingredient...oats. Okay, so I was trying to justify this carb intake, and oats are good for us, right?
Then we added more butter, the rest of the sugar and cinnamon mixture (plus oats), stirred it over the stove til the sugar is melted and everything turns to a gooey, sweet-smelling mixture. Pour it over the dough, cover it and let it rise for about 40 mins. Then into the oven for 40 mins and serve it warm or at room temperature.

After the kids' woke up from their naps, it was monkey bread time. They counted and had 3 pieces each. With milk of course. And you really don't need to know how many I had, do you?

Used the recipe that came with the mold.
MONKEY BREAD
2 Tbs unsalted butter, softened
For the Dough
3/4 cup (180ml) WARM MILK (about 110F/43C)
1/2 cup (125ml) WARM WATER (about 110F/43C)
2 Tbs unsalted butter, melted
1/4 cup (60g) granulated sugar
1 egg, lightly beaten
1 package rapid-rise yeast
3 1/4 cups Unbleached All-Purpose Flour plus more for dusting
3/4 cup water
2 teaspoons salt

Sugar Coating
1 cup firmly packed brown sugar
1 Tbs ground cinnamon
8 Tbs unsalted butter, melted
3/4 cup oats (my addition)

Glaze
4 Tbs (1/2 stick) unsalted butter, melted
1/4 cup pure maple syrup
1 tsp ground cinnamon
1/2 cup brown sugar, firmly packed
1 Tbs water

Have the ingredients at room temperature. Combine the dough ingredients, and mix and knead them until you have a soft, sticky dough. Allow the dough to rise, covered, for 2 1/2 to 4 hours, or until it's puffy. I used the bread machine to mix the dough.

Cut the dough into 1" to 2" pieces, and roll into balls. Roll the balls in the melted butter and then into the topping. Place in the greased mold.

To make the glaze: After coating all the balls, pour the remaining topping mixture into a small pot with the melted butter. Wisk till the sugar is melted. Pour over the dough balls, covering them well. Cover the pan, and let the bread rise until it's quite puffy, about 30-45 mins.

Bake the bread in a preheated 350°F oven for 20 minutes. Cover the mold loosely with foil (to prevent over browning) and bake for another 25-35 mins. Let the bread cool in the mold for 10 minutes. Invert the mold onto a serving platter, and let it rest for 10 minutes to allow the glaze to drizzle down over the bread. Remove the mold and serve warm. Serves 8.

My gf LCOM also made monkey bread, and this is another version. Enjoy the monkey bread/pull-apart bread/monkey brains/or whatever!