How you doin’? Did you ever try my recipe for Texas Cowboy Casserole (Lesson #14) using Original Bisquick? Why not? Don’t be a slacker. You’re at home with the kids and baking and cooking are great releases from all the stress you are going through. Okay, I’m going to give you another chance to be a “baking hero.”
Cheddar Corn Cakes make a great accompaniment to a nice dining room dinner or an informal outdoor cookout. It all starts with a box of Jiffy Corn Muffin mix and a box of Original Bisquick. Skip the standard bake-and-serve, store-bought dinner rolls and try these quick-to-fix biscuits studded with cheddar and corn kernels. It's almost impossible to resist eating one right from the oven!
Prep time: 20 minutes
Bake time: 20 minutes
Yield: 16 to 20 biscuits
Food release spray (Pam)
1 box of Jiffy Corn Muffin Mix (8.5-oz.)
1 large egg
1/3 cup milk
2-1/2 cups Original Bisquick Baking Mix
1/4 cup granulated sugar
2 teaspoons ground mustard
1/2 teaspoon ground dry rosemary
8 tablespoons cold salted butter, cubed
1/2 can (14-3/4 ounces) cream-style corn
1 cup shredded mild cheddar cheese
2 large eggs, lightly beaten
2 tablespoons milk, plus more for brushing the tops
1/4 cup melted salted butter for brushing the tops after baking
How you doin’? Do you have a lot of time on your hands? (Warning: If you are working from home or home schooling the kiddies, this may be too much for you to handle—Ben & Jerry’s Frozen Yogurt may be a better option and more rewarding.)
Do you want to feel that you really accomplished something beyond just pushing buttons on your Instant Pot? Well, here’s the 2020 Quarantine Kitchen Challenge—making yogurt from scratch in your Instant Pot.
As fair warning there are other, simpler ways to get your daily dose of yogurt. If you don’t mind all the sugar and additives there are plenty of brands at your local grocer. Check the labels… some may be cleaner than others.
Or, you can always purchase a single use appliance—a yogurt maker. They cost between $27.99 to a couple a hundred bucks. They are not very complicated to use. They are fairly automatic but take up a lot of room on your kitchen counters or cupboard and will eventually wind up in the same place as your juicer, automatic bread maker and slow cooker.
Let’s face it, you already have an Instant Pot that you are using for everything else, why not take a flier and make some yogurt in your trusty Instant Pot?
Here are some tips for making homemade yogurt. I do guarantee—homemade yogurt tastes so much better than the store-bought stuff. Now that you have plenty of time on your hands, give it a try.
Yogurt Making Tips
For your yogurt culture, you can use either store-bought plain yogurt with active cultures, a freeze-dried heirloom starter, or yogurt from a previous batch of homemade yogurt. A yogurt starter culture contains live bacteria that convert milk into yogurt—that’s a good thing. The bacteria feed on the lactose and convert it into lactic acid. This ferments the milk, making it thicker and giving it that tart flavor associated with yogurt. Every starter culture has its own blend of bacteria which gives the yogurt a specific taste and texture—it’s alive. Check out the internet to find the style of yogurt you prefer.
If you are using freeze-dried heirloom starter for the first time, read the directions that come with it. Instead of adding 2 tablespoons of yogurt, you’ll add the entire packet of freeze-dried starter in step 3.
Smell your Instant Pot gasket before you begin. If it carries a strong aroma of chili or curried lamb, you may want to order an extra gasket, as the yogurt can absorb those smells. Reserve the neutral gasket for making yogurt only.
Prep time: 5 minutes
Total time: 4 to 12 hours, plus chilling time (most good things take time)
Yield: about 6-1/2 cups of homemade yogurt
1/2-gallon pasteurized milk (we like organic, whole cow’s milk)
2 tablespoons yogurt culture
Hey, you did it! You made homemade yogurt for the first time in your Instant Pot. Isn’t that rewarding? I am so proud of you!
#InstantPot #Yogurt #HomemadeYogurt #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
The first year my brother enrolled at the University of California, Davis campus my dad treated our family to dinner at the Nut Tree Restaurant, Vacaville. It was a magically wonderful experience… including the small gauge train that circled the property, and the general aviation airport (that later in life I used to fly in for a weekend brunch). Over the years the Nut Tree became one of my favorite places to stop when visiting Davis and later when driving along the heavily traveled corridor of Interstate 80 between San Francisco and Sacramento.
The Nut Tree Restaurant was an early pioneer of, what is now known as, California Cuisine, with fresh fruits and vegetables featured in their recipes. By 1978, the Nut Tree was identified as "the region's most characteristic and influential restaurant." A notable feature of the restaurant was its large indoor aviary that had glass walls extending from floor to ceiling. Nut Tree knives and cutting boards, as well as books on aviation, were sold in the gift shop.
The restaurant attracted many notable visitors including Ronald Reagan, Richard Nixon, Danny Kaye, Shirley Temple Black, Chuck Yeager, Peter Marino, and Bing Crosby, among others. In 1983, the Nut Tree catered a luncheon hosted by (California) Governor George Deukmejian for Queen Elizabeth II and Prince Philip at the State capitol.
Don Birrell was design director for the Nut Tree from 1953 until 1990. The Nut Tree's outdoor patio area was designed to loosely resemble Tivoli Gardens, in Copenhagen with unique its lighting and kiosks, and every plate was a food stylist’s dream.
The Nut Tree had a number of wonderful signature menu items… Whole Pineapple With Marshmallow Sauce, Seasonable Fruit & Sorbet Fruit Salad, Chicken Almond, Fried Shrimp, Freshly Baked White and Wheat Mini Loafs and, most memorable, Orange Nut Bread.
Because of changing times, rising property values and family squabbles the restaurant closed in in 1996. Fortunately, I managed to save one of the best recipes—The Nut Tree Orange Nut Bread.
Prep time: 40 minutes
Bake time: 45 to 60 minutes
Yield: 1 large loaf or 2 mini loafs
For the orange rind prep
1 cup, orange rind, ground (from about 2-3 medium oranges)
1/2 cup water
4 tablespoons granulated sugar
For the cake batter
2-1/4 cups all-purpose flour
1 cup, plus 2 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup whole milk
3 tablespoons unsalted butter, oil or melted shortening
2 large eggs, unbeaten
1 teaspoon orange extract
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon lemon extract
3/4 cup walnuts, coarsely chopped, roasted
1/2 teaspoon cinnamon
2 tablespoon raw sugar
To prepare the orange rind
How you doin’? We have had lots strange days lately. One way to change a ho-hum day is a rasher of bacon. Bacon makes a day very special—even McDonald’s has bacon sales, where you can put slices on anything—as an extra—for just a few extra pennies. When it comes to bacon, there is only one brand that rises to the level of “gourmet”—Benton Bacon.
Allan Benton is his name and bacon is his game. He is known as the “pig whisper,” “bacon god” and the “ham hero.” He is the darling of high-end restaurant chefs in New York, Boston, Charleston, Chicago, Minneapolis, San Francisco and Los Angeles. His country hams can be found in Momofuku Noodle Bar's ramen bowls in New York City and his bacon is ground into the patties of Husk's legendary cheeseburgers in Charleston. It’s safe to say, Allan Benton’s phone number is on the speed dial of many of this country’s celebrity chefs. If you want to try the “real stuff” check Benton out at https://bentonscountryhams2.com/about.html.
Now let’s talk about another bacon maven--Tabitha Brown. I’m not sure she has ever seen a live pig or worked in a smoke house, but she does know her way around a kitchen.
Tabitha is a wife, cook, mother, actress and fashion designer from Eden, North Carolina. She also claims to be the inventor of Carrot Bacon—a simple substitute for the real fatty, piggy stuff—and it’s damn good. She has about 12.5 million followers on social media. Many swear they can’t tell the difference between the real stuff and Carrot Bacon.
So, now it is a far, far better thing I do, than I have ever done—here’s how to make a healthier, vegan Carrot Bacon.
1 large, thick carrot (the big honking ones)
1 teaspoon liquid smoke, Wright’s
1/2 cup real maple syrup (do not use “pancake” syrup… real maple only)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sweet paprika
ChefSecret: If you don’t have an air fryer, try cooking it on a rack in a 350°F oven for about 10 minutes. You might have to experiment a little with time and temperature.
#Breakfast #Brunch #Lunch #Bacon #Pork #BentonsBacon #CarrotBacon #TabithaBrown #AllanBenton #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #ComfortFoods
How you doin’? I learned over the last few days that one of my favorite donut shops (Stan’s Donuts in Westwood, California) closed forever after 55 years. The next best thing to a donut is a freshly baked cinnamon roll, so let’s roll up our sleeves and get baking!
I want to share with you one of our most prized recipes that have ever been developed in the Perspectives’ California Kitchen. Phil Kellogg was our director of R&D back in the 1990’s working with us on client projects. For fun, we also developed recipes inspired by our old family favorites. (Today he’s the owner of Daffy Farms (The Daffy Apple Company). There was Phil’s Mom’s Stollen, Aunt Esther’s Babka and Grandpa Max’s Peanut Brittle. It was at this time Phil and I created Ed & Phil’s Glazed Cinnamon Rolls.
Now, before we even get started let me improve your kitchen work habits by reminding you to read all instructions completely before beginning. Do not take short cuts—think quality! And make sure to measure all ingredients and have them at your side before mixing.
Prep time: 40 minutes
Proof time: 1 hour + 1 hour or overnight
Bake time: 30 to 35 minutes
Yield: 12 large cinnamon rolls
For the Cinnamon Roll Dough
1/4 cup warm water (no warmer than 110⁰F)
1 package active dry yeast (7 grams)
1 teaspoon granulated sugar
1/4 cup granulated sugar
4 cups all-purpose flour
1 teaspoon kosher salt
1/4-pound unsalted butter, chilled (1 stick)
3 large egg yolks
1 cup whole milk
1/3 cup unsalted butter, chilled
1/3 cup granulated sugar
2 tablespoons cinnamon
1/3 cup light or dark brown sugar
Butter (to grease the baking pans—2 cake rounds or 1 rectangle)
1/2 cup pecans, chopped
For the Powdered Sugar Icing
2 cups powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
3 to 4 tablespoons milk or half & half
To make the cinnamon rolls
To make the powder sugar icing
Who is Ed Engoron?