From the Carney Clan in Florida.
Guy Foods
A Culinary Adventure: exercising shop skills in the kitchen (aka "Guys Cooking for Guys").
04 April, 2024
Butternut and Turkey Sausage Soup
From the Carney Clan in Florida.
11 February, 2024
Atholl Brose Oatmeal Cookies
½ cup oats, soaked in whiskey, now ¾ cup in volume
3 TBSP salted butter, softened
¼ cup brown sugar, packed
2 TBSP granulated sugar
¼ teaspoon baking soda
1 egg yolk, large
¼ tsp vanilla extract (bourbon vanilla is best)
⅓ cup all purpose flour
¼ tsp cinnamon
healthy pinch of salt
Instructions:
• Pre-heat oven to 325°F (160°C).
• Mix butter and both sugars until well blended.
• Add egg yolk & vanilla. Mix well.
• Add whiskey-soaked oats. Mix it together well.
• Ideally, mix all dry ingredients together separately & add to these wet ingredients. (But I just mixed them all in, and mixed really well.)
• Spoon scoops onto a silicon baking mat on a baking sheet, or use parchment. Space about 2 inches. I got 8 medium sized cookies from this recipe.
• Bake for 6 – 8 minutes. Watch carefully; these will want to spread out a lot.
• Cool on the silicon mat for a few minutes and then on a cooling rack.
Suggestion: Serve with Athol Brose. Or vanilla ice cream.
10 February, 2024
Atholl Brose
½ cups oatmeal (steel cut preferred, but not necessary)
¾ cup filtered water
¾
cup decent Scotch whiskey (I used Trader Joe's Single Malt Highland house brand, but a competent blended whiskey is just fine for this.)
1 TBSP honey
¼
cup double cream (The cream is optional.)
Instructions:
• Soak the oatmeal in the water for 24 hours.
• Add the Scotch. Soak for 36 additional hours.
• Strain the oats from the Scotch. (Use the oats for cookies.)
• Add (warmed) honey & cream
• Whisked until well mixed.
• Chill & serve.
Because of the cream, store in the refrigerator for up to a week.
05 February, 2024
Citrus Peel Bread
01 February, 2024
Chicken and Pumpkin Tin Foil Stew
• Place butter in the middle of a sheet of aluminum foil. Deposit the mixture on top of the butter, and wrap to a log shape, sealing the edges. Turn the resulting aluminum foil log over, and wrap again in a second layer of aluminum foil.
• Grill over medium high for 20 or 30 minutes, until you can smell things cooking. (Alternatively, roast in the toaster oven.)
• Unwrap, serve and enjoy.
26 January, 2024
Lemon Peel Bread
27 December, 2023
No Knead 4-ingredient Bread
Ingredients: Full Half ¾
325ml 100º warm water [11.5 oz] [6 oz] [9 oz]
3g yeast [1 tsp] [½ tsp] [1 tsp]
425g bread flour [3 3/8 cups] [1¾ cups] [2¾ cups]
(I used plain flour; worked fine.)
10g salt [1 2/3 tsp] [¾ tsp] [1 tsp]
Plus a little flour (for dusting)
• My first attempt was with half a batch. I added olives and roasted garlic and olive oil. Worked well. Tasty.
• Second attempt, also half a batch, but the dough was too firm. Added more warm water and 2 TBSP olive oil. Accidentally gave it more time to prove. Liked it a lot!
• Updated to ¾ size later. Seems to fill a loaf pan better.
Instructions
- Once you’ve added all of the ingredients, use a spatula to bring it together the dough will be quite sticky.
-Cover and allow to rest for an hour in a warm place (on top of an active oven seemed to work).
-After the dough has rested, dip your fingers in water to avoid sticking, and bring the dough together stretching and folding each corner of the dough toward the center.
-Rest the dough for maybe 30 mins in a warm place.
-Make sure you flour the surfaces well. Tip the dough onto your work surface. Cut into 4 or 5 portions. Shape the dough as you like.
- Free-form loaves on a floured parchment or silicon baking sheet, or in a floured or oiled baking pan.
-I shaped one piece into a small loaf, and slathered the other in oil (oil the bread pan before loading it, oil on top) and pushed some roasted garlic & green olives into the surface before baking. More oil on top.
• The basic loaf [left] was fine. The oiled-up loaf with garlic & olives [above] was really nice.
• Opinion: This dough would likely work pretty well as a pizza dough, or as a wrapping for meat rolls.
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Alternative: Split the (half recipe) dough in half, spread out to a rectangle, spread dried tomatoes, roasted garlic (both cubed), and green olives and rolled them up, placing them in an oiled & floured half-size bread pans.
Proved them for maybe 30 minutes and popped them into a 400 degree oven, which I reduced to 350 when I saw how much they were rising. They took 25 minutes to reach golden brown.
Later filling:
¾ cups coarsely chopped kalamata olives
6 cloves garlic, roasted & coarsely chopped
½ cup dried tomatoes, coarsely chopped
1 baby red pepper, finely chopped
1 tsp Herb de Provence seasoning
¼ cup chopped parsley
¼ cup chopped cashews
1 TBSP Dukkah mixture
2 TBSP olive oil
Mix it all together & spread across dough, mixing it in. Much better.
Next time: half olives & half roasted garlic cloves or chunks of
sun-dried tomato? [Tried it. Very nice. Next time add balsamic vinegar
and chunks of feta cheese & roll the dough thinner.]