Almost No- Knead Bread

3 cups (15 oz) unbleached all-purpose flour
1/4 tsp rapid rise or instant yeast
1 tsp salt
3/4 water, at room temp
1/2 cup mild flavored beer (I used harpoon ale)
1 TBSP vinegar
vegtable spray

1) Whisk the flour, yeast and salt together in a large bowl. Fold in the water, beer and vinegar with a rubber spatula until the dough comes together. Cover the bowl with plastic wrap and let sit at room temp for at least 8 hours, or up to 18 hours.

2) Lay an 18 by 12 inch sheet of parchment paper inside a 10 inch skillet and spray with vegtable oil. Turn dough out onto a lightly floured surface adn knead by hand to form a smooth ball, 10-15 times. Shape dough into a ball by pulling the edges into the middle with floured hands (there is a picture in the mag). Transfer dough, seam side down, to the prepared skillet.

3) Mist dough with vegtable oil,and loosely cover with plastic wrap. Let rise at room temp until doubled in size and the dough barely springs back when poked with a knuckle, about 2 hours. (It didn't seem doubled in size to me and I let it sit maybe 4 hours and it still came out great)

4) about 30 minutes before baking, adjust an oven rack to the lowest position,place a large covered dutch oven on the rack, and heat oven to 500 degrees (not all knobs on dutch ovens are heatproof to 500 degrees- there are inexpensive replacement knobs available from manufactures.)

5) lightly flour the top of the dough and score it with a knife or razor blade. Carefully remove the pot from the oven and remove the lid. Pick up the parchment paper and dough and carefully lower into the hot pot, letting any excess parchement hang over the edge. Cover the pot.

6) Place the pot in the oven, reduce the oven temp to 425 degrees, and bake covered for 30 minutes. Remove the lid and continue to bake till the center of the loaf registers 210 degrees on an instant read thermometer and the crust is a deep golden brown, 20-30 minutes. Carefully remove the bread from the pot, transfer to a wire rack, and cook to room temp. About 2 hours, before serving.

Coconut Brigadeiros

1 cup sweetened condensed milk
1/2 cup coconut milk
2 Tbs. unsalted butter
2 tsp. light corn syrup
1 cup finely shredded, unsweetened coconut (toasted, if desired)

Put the condensed milk, coconut milk, butter, corn syrup, and ½ cup of the coconut in a 3-quart heavy-duty saucepan and bring to a boil over medium heat. Turn the heat to medium low and cook, whisking constantly, until the mixture thickens and pulls together into a dense batter, about 8 minutes. When the mixture is ready, the whisk will leave trails in the batter, allowing you to briefly see the pan bottom, and when you tilt the pan, the mixture should slide to the side in a blob, leaving a thick residue on the bottom of the pan. (It’s OK if the residue is slightly brown.)

Slide the mixture into a bowl. (Don’t scrape the pan—you don’t want to use any of the batter stuck to the bottom.) Let the mixture cool to room temperature and then refrigerate until very firm, 3 to 4 hours.

Put the remaining ½ cup coconut in a bowl. Using a teaspoon or a melon baller, scoop the mixture by the teaspoonful, and with your hands, roll each into a ball about 1 inch in diameter. Drop each ball into the coconut as you finish rolling it. When you have 4 to 6 brigadeiros, roll them in the coconut and lift them out with your fingers semi-open, carefully shaking off the excess.

Chocolate Brigadeiros

1 14-oz. can sweetened condensed milk
2 Tbs. unsalted butter
2 Tbs. heavy cream
1 tsp. light corn syrup
1-1/2 oz. semisweet or bittersweet chocolate (preferably 60% to 62% cacao), chopped
1 tsp. Dutch-processed cocoa powder
1 cup chocolate sprinkles (preferably Guittard)

Put the condensed milk, butter, cream, and corn syrup in a 3-quart heavy-duty saucepan and bring to a boil over medium heat, whisking constantly. Add the chocolate and cocoa powder and continue to whisk, making sure there are no pockets of cocoa powder. As soon as the mixture comes back to a boil, turn the heat to medium low and cook, whisking constantly, until the mixture thickens and pulls together into a dense, fudgy batter, about 8 minutes. When the mixture is ready, the whisk will leave trails in the batter, allowing you to briefly see the pan bottom, and when you tilt the pan, the mixture should slide to the side in a blob, leaving a thick residue on the bottom of the pan.

Slide the mixture into a bowl. (Don’t scrape the pan—you don’t want to use any of the batter stuck to the bottom.) Let the mixture cool to room temperature and then refrigerate uncovered until very firm, 3 to 4 hours.

Put the sprinkles in a bowl. Using a teaspoon or a melon baller, scoop the mixture by the teaspoonful, and with your hands, roll each into a ball about 1 inch in diameter. Drop each ball into the sprinkles as you finish rolling it. When you have 4 to 6 brigadeiros, toss them in the sprinkles to coat. You may need to exert a little pressure to ensure that the sprinkles stick.

Rum-Raisin Rice Pudding

* 1/2 cup golden raisins
* 1/4 cup dark rum
* 2 3/4 cups whole milk
* 1 cup long-grain white rice
* 1/2 cup firmly packed light brown sugar
* 1/2 cup granulated sugar
* 2 tablespoons unsalted butter
* 1 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1 cup half-and-half, plus 1/2 cup
* 1 tablespoon cornstarch
* 3 large egg yolks, lightly beaten
* 1 1/2 teaspoons vanilla extract

In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat. Remove the pan from the heat and let steep while you make the pudding.

In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil. Stir the mixture, cover the pan, and reduce the heat to low. Cook for 40 to 45 minutes, or until the rice is cooked through and much of the liquid is absorbed.

In a small bowl, place the cornstarch. Gradually whisk in the remaining 1/2 cup half-and-half until smooth. Whisk in the egg yolks. Whisk about 1/2 cup of the hot rice mixture into the yolk mixture. Return this mixture to the pudding in the saucepan. Cook over medium heat, stirring constantly, until the mixture just starts to bubble. Continue to cook, stirring, for 1 minute, or until the mixture thickens slightly. Remove the pan from the heat.

Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding. Divide the pudding among 6 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled

Roy's Hawaiian Martini

This recipe is perfect for when you want to serve a more sophisticated cocktail to a group of friends. While it does require that you marinate the pineapples in the liquor for at least 2 days, you'll find that it's well worth the wait. A large glass jar or even a big glass would work beautifully.

Yield: approximately 12 (4-ounce) servings

* 1-1/2 (750 mL) bottles Skyy Vodka (or 4-1/2 cups)
* 1/2 (750 mL) bottle Malibu Rum (1-1/2 cups)
* 1/4 bottle Stolichnaya Vanil (3/4 cup)
* 1 pineapple cut into 1/2-inch thick wedges
* 1/4 cup sugar

Layer the pineapple wedges into the jar. Pour in the remaining ingredients and allow the pineapples to marinate for at least two days. To serve, ladle approximately 4 ounces of the liquor into a stainless steel shaker half filled with ice. Shake 30 times, and strain into a chilled martini glass. Garnish with a wedge of marinated pineapple and enjoy!

Chicken Chilaquiles

Chicken Chilaquiles
This is one of my favorite recipes.It comes from Cooking Light, July 2007 issue. If you like mexican food, this is "must try"



* 2 cups shredded skinless, boneless rotisserie chicken breast
* 1/2 cup chopped green onions
* 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
* 2 tablespoons grated Parmesan cheese
* 1 teaspoon chili powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 3/4 cup 1% low-fat milk
* 1/4 cup chopped fresh cilantro
* 1 (11-ounce) can tomatillos, drained
* 1 (4.5-ounce) can chopped green chiles, drained
* 12 (6-inch) corn tortillas
* Cooking spray

Preparation

Preheat oven to 375°.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Lemon pound cake

Lemon Pound cake

* 1/2 pound (2 sticks) unsalted butter, at room temperature
* 2 1/2 cups granulated sugar, divided
* 4 extra-large eggs, at room temperature
* 1/3 cup grated lemon zest (6 to 8 large lemons)
* 3 cups flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon kosher salt
* 3/4 cup freshly squeezed lemon juice, divided
* 3/4 cup buttermilk, at room temperature
* 1 teaspoon pure vanilla extract

For the glaze:

* 2 cups confectioners' sugar, sifted
* 3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Mushroom Risotto

Wild mushroom risotto

5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms,* rinsed

2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

RISOTTO CAKES

To make risotto cakes from leftovers risotto, prepare 3 plates, one with flour, second one with beaten eggs and third with FINE breadcrumbs. (Risotto has to be cold) make patties then roll them in flour, egg and breadcrumbs and pan fry it till golden. You can also deep fry it if you prefer.

Thursday

Leczo



Handfull of spinach leaves
(3) medium, yellow onions,
(2) medium red peppers,
(2) red peppers,
(4) medium tomatoes,
(1) medium zucchini, peeled
then season to taste.
I recommend:

salt,
pepper,
paprika,
cayenne pepper,
bay leaves,
and
sausage

Chop and sautee all the everything in a little bit of butter and oil till tender. After that, just bring the ingredients
and their juices to a boil.

After about 10 minutes of boiling,
reduce heat and simmer for about 25 minutes,
or until it thickens.
Leczo, however, is not supposed to thicken
too much; water can be added
according to your pleasure. We like ours the consistency of a stew. Serve over rice or with bread. THIS IS MEANT TO BE VEGETARIAN BUT AS YOU CAN SEE ON THE PICTURE I'VE ADDED SOME LEFTOVER CHICKEN SAUSAGE.

Wednesday

PIZZA WITH VEGGIES AND PEPPERONI.

Pizza dough.

* 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
* 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
* 3/4 cup warm water (105-115F)
* 1 1/2 teaspoons salt
* 1/2 tablespoon olive oil
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.)

Stir together 1 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. (This dough will be slightly wetter than other pizza doughs you may have made.)

Knead dough on a work surface with floured hands, re flouring work surface and hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 8 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours.

Dough can be allowed to rise, covered and chilled, 1 day. Bring to room temperature before kneading.

Add pizza sauce ( I use store bought), mozzarella cheese, peppers, onions, zucchini,spinach & sausage and whatever you'd like. Bake it in the oven for 15 minutes and serve. YOU CAN ALSO USE STORE BOUGHT DOUGH.

Tuesday...

Beef with tofu and spicy mobo sauce
Steamed bok choy & steamed rice.





* Marinade for Ground Beef:
* 1 1/2 Tbsp tapioca starch (can substitute cornstarch)
* 2 tablespoons soy sauce
* Other:
* 1/4 pound ground beef
* 1 pound regular tofu (medium firmness)
* 1 leek or 3 green onions
* 1/4 tsp salt
* 1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
* 1 Tbsp chili bean paste, or to taste
* 3 Tbsp stock (chicken broth)
* 1 Tbsp cornstarch
* 2 Tbsp water
* 2 Tbsp light soy sauce
* Freshly ground Szechuan pepper
* 2 - 3 tablespoons oil for stir-frying, as needed

Preparation:
Mix marinade ingredients. Marinate beef for about 20 minutes.
Cut the tofu into 1/2 inch (1 cm) square cubes.
Chop leek or green onions into short lengths.
Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry beef until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat. Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

Steamed Bok choy with oyster sauce.

Clean bok choy and steam it, I used bottle oyster sauce to drizzle over the bok choy ( a little goes a long way as it is very salty)

Serve with steamed white or brown rice.