Eel (paling) baked with Mustard Sauce (Dutch)

Mar 18, 2012 by

This is one of my favorite food that my mother prepared for us, and she made it again when I went home.

I did some research to find out why the eel is so expensive. And this is what I found out:

European eel is a ‘catadromous’ fish – that is, it spawns and is born at sea, and then migrates into inland waters to eat and grow. In the course of its life, it travels many thousands of miles, and passes through a number of very different stages, marked by changes in their colour.

European eel is now believed to spawn in the Sargasso Sea in the middle of the North Atlantic, whence the larvae then migrate to the coasts of Europe by drifting on the Gulf Stream. There they congregate in estuaries as glass eel, before metamorphosing into elvers and moving upstream. They spend most of their lifespan (6 to 20 years) in freshwater, where their bellies turn yellow. When the time comes for them to spawn, their skin turns silver and their stomachs dissolve. They then return downriver to swim back to the Sargasso Sea where their lives began.

European eels can live for over 80 years and reach up to 130cm in length, but average length of adults is around 60-80 cm, when they weigh around 1-2 kg.

The main fisheries for eel take place while they are migrating, when they are trapped and netted in estuaries and inshore waters. While traditional fisheries for local consumption tended to focus on adult eels, the last fifteen years have seen the emergence of a fishery for glass eels, which are exported to Asian markets where they are fattened in farms before being sold. As a result, the price of glass eel soared, to the point where in the mid-2000s it exceeded that of caviar.

The last twenty years have seen a dramatic decline in the number of eels reaching European river systems, which have fallen to as little as 1% of their previous levels according to some estimates. No one explanation can account for this phenomenon, which has been seen all over Europe. Possible causes, in addition to overfishing, include parasites, the damming of river systems for hydro-electric power, pollution, and changes to the course of the Gulf Stream

Ingredients

  • 3 lb eel
  • 2 rusk or 1/2 cup of bread crumbs
  • 1 lemon
  • 2 cups of water
  • 2 tsp salt
  • 1 stick of margarine
  • 2 tbsp cornstarch
  • 1 tbsp grainy mustard

Instructions

  1. Turn the oven on to 350F/180C. Wash the eel. Cut in 3 pieces.
  2. Add salt, chunks of margarine, to the eel. Crush the rusk (or use the bread crumbs), cover the eel with the rusk crumbs. Squeeze the lemon juice out of the lemon and pour over the eel. Add the 2 cups of water and put this dish in the preheated oven and bake for about 40 min, or until fork tender.
  3. Take the eel out of the oven dish and pour the liquid in a pan. Add 1 tbsp grainy mustard. (sorry no picture of that mom worked fast ;)) Dilute the cornstarch with water and add to the sauce. Whisk well. Pour over the eel.

Eel (Paling) baked with Mustard Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 3 lb eel
  • 2 rusk or ½ cup of bread crumbs
  • 1 lemon
  • 2 cups of water
  • 2 tsp salt
  • 1 stick of margarine
  • 2 tbsp cornstarch
  • 1 tbsp grainy mustard
Instructions
  1. Turn the oven on to 350F/180C. Wash the eel. Cut in 3 pieces.
  2. Add salt, chunks of margarine, to the eel. Crush the rusk (or use the bread crumbs), cover the eel with the rusk crumbs. Squeeze the lemon juice out of the lemon and pour over the eel. Add the 2 cups of water and put this dish in the preheated oven and bake for about 40 min, or until fork tender.
  3. Take the eel out of the oven dish and pour the liquid in a pan. Add 1 tbsp grainy mustard. (sorry no picture of that mom worked fast ;)) Dilute the cornstarch with water and add to the sauce. Whisk well. Pour over the eel.

 

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BBQ Chicken Pizza

Feb 2, 2012 by

The word pizza is believed to be from an Old Italian word meaning “a point,” which in turn became the Italian word “pizzicare,” which means “to pinch” or “pluck.” Pizza has been a basic part of the Italian diet for a long time. Most people associate pizza with Italie. It is also said that the idea of using bread as a plate cam from the Greeks.

Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, “I assure you that the three kinds of pizza you have prepared were very delicious.” Raffaele Esposito dedicated his specialty to the Queen and called it “Pizza Margherita.” This pizza set the standard by which today’s pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker’s oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies – first the cheese, then the toppings, and then the sauce. In case you would like to read more about the history of Pizza I Found this story on whats cooking America.

Ingredients

For the crust
  • 1 1/3 cup water
  • 2 tbsp sugar
  • 1 1/4 tsp. salt
  • 2 tbsp. olive oil
  • 2 tbsp. cornmeal
  • 3 cups bread flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp onion powder
  • 1 1/2 tsp instant yeast
For the topping
  • 3 boneless skinless chicken thighs
  • 1/2 cup BBQ sauce
  • 1/8 cup red onion sliced
  • 1 cup Mozzarella cheese
  • 2 tbsp Cilantro

Instructions

  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  3. Then add the bread flour and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 10 minutes).
  4. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  5. In the mean time prepare the boneless skinless chicken thigh. Put 1 tbsp olive oil in a hot skillet brown the chicken on both sides for about 5 min each or until cooked through. Remove chicken to cutting board and let rest 5 minutes. Cut into bite size pieces.
  6. Remove from machine and allow to rest, in a bowl with olive oil on the bottom so it won’t stick. Cover with plastic wrap or a tea towel for about 45 minutes. Set the oven now to 425F. 1 Check if the dough has risen. If it has, take it out and split it in 4 balls. Put them on a greased baking sheet and cover again, and let it rise again for another 15 min. Then take one of the balls and flatten on a floured surface
  7. Roll the dough out to the size you would like the pizza to be. Spread BBQ sauce of your choice over the crust. Top with onions and cheese. Evenly top with pieces of chicken. Bake on middle rack for 12-15 min, until cheese is bubbly and crust is browned. Sprinkle with cilantro before serving.

BBQ Chicken Pizza
 
Prep time
Cook time
Total time
 
Ingredients
For the crust
  • 1⅓ cup water
  • 2 tbsp sugar
  • 1¼ tsp. salt
  • 2 tbsp. olive oil
  • 2 tbsp. cornmeal
  • 3 cups bread flour
  • ¼ tsp. garlic powder
  • ¼ tsp onion powder
  • 1½ tsp instant yeast
For the topping
  • 3 boneless skinless chicken thighs
  • ½ cup BBQ sauce
  • ⅛ cup red onion sliced
  • 1 cup Mozzarella cheese
  • 2 tbsp Cilantro
Instructions
  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  3. Then add the bread flour and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 10 minutes).
  4. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  5. In the mean time prepare the boneless skinless chicken thigh. Put 1 tbsp olive oil in a hot skillet brown the chicken on both sides for about 5 min each or until cooked through. Remove chicken to cutting board and let rest 5 minutes. Cut into bite size pieces.
  6. Remove from machine and allow to rest, in a bowl with olive oil on the bottom so it won't stick. Cover with plastic wrap or a tea towel for about 45 minutes. Set the oven now to 425F. 1 Check if the dough has risen. If it has, take it out and split it in 4 balls. Put them on a greased baking sheet and cover again, and let it rise again for another 15 min. Then take one of the balls and flatten on a floured surface
  7. Roll the dough out to the size you would like the pizza to be. Spread BBQ sauce of your choice over the crust. Top with onions and cheese. Evenly top with pieces of chicken. Bake on middle rack for 12-15 min, until cheese is bubbly and crust is browned. Sprinkle with cilantro before serving.
Nutrition Information
Serving size: 4

 

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Spaetzle

Feb 1, 2012 by

In Europe spaetzle is largely considered a “Swabian speciality” and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).

Spaetzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water is added to produce a thinner dough. Traditionally, Spaetzle is made by scraping dough off a wooden chopping board (Spaetzlebrett) into boiling salt water where they cook until they rise to the surface. They are then skimmed and put aside. several devices were invented to facilitate cooking that resemble a strainer, (or colander), a potato ricer (“Spaetzlespresse”), a food mill or coarse grater (“Spaetzlehobel”). Like with scraped Spaetzle, the dough drops into the boiling water. Since I don’t own one of those devises I just used the regular colander and spatula.

Ingredients

  • 2 cups all purpose flour
  • 2 beaten eggs
  • 1 tsp salt
  • 2 tbsp chicken base (if you don’t have that 2 chicken bouillon cubes will do
  • 3/4 cup milk
  • butter
  • pepper

Instructions

  1. Fill a large pot half way full with water. Add 2 tbsp chicken base or 2 bouillon cubes to the water. In the meantime add 2 beaten eggs, 3/4 cup of milk and salt to the flour in the mixing bowl, mix well. When the bouillon starts to boil put your colander on top of your pot. Pour the spaetzle mix in the colander and push it through with a spatula. The spaetzle is ready when it’s floating to the top. Take the spaetzle with a skimmer out of the bouillon and rinse with cold water. When you are finished making the spaetzle put some butter in a skillet and add your spaetzle to the skillet. This is just to brown it a bit. You don’t have to fry the spaetzle, you can put the spaetzle in a bowl with some butter. For variety you can add some chives, garlic, green onion, or some cheese. Sprinkle with some salt and pepper.

Spaetzle
 
Prep time
Cook time
Total time
 
In Europe spaetzle is largely considered a "Swabian speciality" and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).
Author:
Recipe type: Side Dish
Cuisine: German
Ingredients
  • 2 cups all purpose flour
  • 2 beaten eggs
  • 1 tsp salt
  • 2 tbsp chicken base (if you don't have that 2 chicken bouillon cubes will do
  • ¾ cup milk
  • butter
  • pepper
Instructions
  1. Fill a large pot half way full with water. Add 2 tbsp chicken base or 2 bouillon cubes to the water. In the meantime add 2 beaten eggs, ¾ cup of milk and salt to the flour in the mixing bowl, mix well. When the bouillon starts to boil put your colander on top of your pot. Pour the spaetzle mix in the colander and push it through with a spatula. The spaetzle is ready when it's floating to the top. Take the spaetzle with a skimmer out of the bouillon and rinse with cold water. When you are finished making the spaetzle put some butter in a skillet and add your spaetzle to the skillet. This is just to brown it a bit. You don't have to fry the spaetzle, you can put the spaetzle in a bowl with some butter. For variety you can add some chives, garlic, green onion, or some cheese. Sprinkle with some salt and pepper.

 

 

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Potato, Parmesan Baked

Jan 31, 2012 by

 


Ingredients

  • 4 Large Potatoes
  • 1 egg
  • 1 tsp black pepper
  • 1 cup of hot milk
  • 1 stick melted butter
  • 3 green onions
  • 1/2 cup Parmesan cheese
  • 1 tsp paprika

Instructions

  1. Wash and scrub the potatoes, and microwave them till done (how long that depends on your microwave), mine takes about 15 min.
  2. Slice the top off. Scoop the inside out. Add to the potatoes, the egg, hot milk, melted butter. And mix it with the mixer. Add the green onions, and parmesan cheese. Fill the potatoes, sprinkle with pepper and paprika, and with a little left over of the melted butter. Bake in a 350F oven for about 30 min.

Parmesan Baked Potato
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 Large Potatoes
  • 1 egg
  • 1 tsp black pepper
  • 1 cup of hot milk
  • 1 stick melted butter
  • 3 green onions
  • ½ cup Parmesan cheese
  • 1 tsp paprika
Instructions
  1. Wash and scrub the potatoes, and microwave them till done (how long that depends on your microwave), mine takes about 15 min.
  2. Slice the top off. Scoop the inside out. Add to the potatoes, the egg, hot milk, melted butter. And mix it with the mixer. Add the green onions, and parmesan cheese. Fill the potatoes, sprinkle with pepper and paprika, and with a little left over of the melted butter. Bake in a 350F oven for about 30 min.

 

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Banana Nut Bread

Jan 29, 2012 by

 

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appears in Pillsbury’s 1933 Balanced Recipes cookbook,and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity.

Ingredients

  • 3/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed bananas, about 4 medium
  • 1/2 cup chopped pecans
  • 1/2 cup tropical medley
  • 1/2 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped, toasted pecans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter
  • 1/8 teaspoon ground cinnamon

Instructions

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add the flour, baking powder, baking soda and salt, beat at low speed just until blended. beating at low speed just until blended.

2. Add the vanilla. Mash the bananas and stir in the bananas, pecans, tropical medley.

3. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Stir together brown sugar, 1/4 cup pecans, 1/4 cup tropical medley,1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Banana Nut Bread
 
Prep time
Cook time
Total time
 
Ingredients
  • ¾ cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups mashed bananas, about 4 medium
  • ½ cup chopped pecans
  • ½ cup tropical medley
  • ½ teaspoon vanilla extract
  • ½ cup firmly packed brown sugar
  • ½ cup chopped, toasted pecans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter
  • ⅛ teaspoon ground cinnamon
Instructions
  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add the flour, baking powder, baking soda and salt, beat at low speed just until blended. beating at low speed just until blended.
  2. Add the vanilla. Mash the bananas and stir in the bananas, pecans, tropical medley.
  3. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Stir together brown sugar, ¼ cup pecans, ¼ cup tropical medley,1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

 

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Bread, Artisan

Jan 28, 2012 by

 

Ingredients

  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast (2 packets)
  • 1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
  • 6 1/2 cups flour, unsifted, unbleached, all-purpose (not strong)

Instructions

  1. Preparing Dough for Storage:.
  2. Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
  3. Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
  4. Mix in the flour and salt – kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don’t press down into the flour as you scoop or you’ll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead, it isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
  5. Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won’t harm the result.
  6. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
  7. On Baking Day:.
  8. Prepare your loaf tin, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
  9. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
  10. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.
  11. Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
  12. Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
  13. Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
  14. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
  15. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
  16. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
  17. This is the standard bread. There are loads of variations – both savory and sweet – in the book.
Artisan Bread
 
Ingredients
  • 3 cups lukewarm water
  • 1½ tablespoons granulated yeast (2 packets)
  • 1½ tablespoons kosher salt or 1½ tablespoons other coarse salt
  • 6½ cups flour, unsifted, unbleached, all-purpose (not strong)
Instructions
  1. Preparing Dough for Storage:.
  2. Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
  3. Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
  4. Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
  5. Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
  6. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
  7. On Baking Day:.
  8. Prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
  9. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
  10. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
  11. Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
  12. Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
  13. Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
  14. After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
  15. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
  16. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
  17. This is the standard bread. There are loads of variations - both savory and sweet - in the book.
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Bacon Brie Quiche

Jan 27, 2012 by


Bacon Brie Quiche: In French Cuisine the Quiche is a classic dish. But it actually originated from Germany. The word Quiche is from the German word Kuechen. the original Quiche Lorraine was an open pie with filling consisting of an egg and cream custard with smoked bacon and or pork pieces. It was only later that cheese was added to Quiche Lorraine. Add onion and you have Quiche Alsacienne. The bottom crust originally made from dough, but that has long since evolved into a short-crust of puff pastry crust. Quiche became very popular in England after WWII, and the U.S. in the 50’s
Bacon Brie Quiche: In French Cuisine the Quiche is a classic dish. But it actually originated from Germany. The word Quiche is from the German word Kuechen. the original Quiche Lorraine was an open pie with filling consisting of an egg and cream custard with smoked bacon and or pork pieces. It was only later that cheese was added to Quiche Lorraine. Add onion and you have Quiche Alsacienne. The bottom crust originally made from dough, but that has long since evolved into a short-crust of puff pastry crust. Quiche became very popular in England after WWII, and the U.S. in the 50’s

Ingredients

1 deep pastry pie shell
1 bunch of chives
1 box of Brie (4 oz)
1 cup of shredded Swiss cheese
5 strips of thick cooked bacon
1/2 tsp white pepper
1/2 tsp dill weed
1/2 cup Greek Yoghurt or sour cream
5 eggs
1/ 2 cup half and half or heavy whipping cream

Instructions
1.  Bake the pastry shell in a preheated oven for 4 min. Mix the eggs and half and half and sour cream, set aside.   

2. Put the shredded cheese in the bottom of the pie crust then add the sliced Brie. Next layer add the cooked bacon. Add the chives and white pepper and dill to the egg mixture. Pour over the bacon. Bake in a preheated 375F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.

Bacon Brie Quiche
 
Prep time
Cook time
Total time
 
Bacon Brie Quiche: In French Cuisine the Quiche is a classic dish. But it actually originated from Germany. The word Quiche is from the German word Kuechen. the original Quiche Lorraine was an open pie with filling consisting of an egg and cream custard with smoked bacon and or pork pieces. It was only later that cheese was added to Quiche Lorraine. Add onion and you have Quiche Alsacienne. The bottom crust originally made from dough, but that has long since evolved into a short-crust of puff pastry crust. Quiche became very popular in England after WWII, and the U.S. in the 50's
Ingredients
  • 1 deep pastry pie shell
  • 1 bunch of chives
  • 1 box of Brie (4 oz)
  • 1 cup of shredded Swiss cheese
  • 5 strips of thick cooked bacon
  • ½ tsp white pepper
  • ½ tsp dill weed
  • ½ cup Greek Yoghurt or sour cream
  • 5 eggs
  • 1/ 2 cup half and half or heavy whipping cream
Instructions
  1. Bake the pastry shell in a preheated oven for 4 min. Mix the eggs and half and half and sour cream, set aside.
  2. Put the shredded cheese in the bottom of the pie crust then add the sliced Brie. Next layer add the cooked bacon. Add the chives and white pepper and dill to the egg mixture. Pour over the bacon. Bake in a preheated 375F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.

 

 

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Tomato Soup

Jan 26, 2012 by

 

Contrary to popular belief, tomatoes have been grown as a food since the 16th century, though they have in various times and places been regarded as both poisonous and decorative plants.

The Italian name for the tomato is pomodoro, meaning “apple of love” or “golden apple,” because the first to reach Europe were yellow varieties.

Tomatoes were not cultivated in North America until the 1700s, and then only in home gardens. In colonial America (1620-1763), tomatoes were thought to be poisonous and were grown as an ornamental plant called the “love apple.” The odor of the leaves made people think it was poisonous. Actually tomatoes are very healthy. According to several studies, eating tomatoes and tomato-based products, as well as cooked and canned varieties, reduced the risk of several cancers, including prostate, lung and stomach. Other evidence found benefits for pancreatic, colorectal, esophageal, cervical, and breast cancers.

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart ( 4 cups) chicken stock

Instructions

  1. Preheat the oven to 400 F. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 min.
  2. Saute onion, garlic and red pepper flakes in 2 tbsp olive oil and butter, till slightly brown.
  3. Add the canned tomatoes, basil, thyme and chicken broth. Add the oven roasted tomatoes including the juice. Bring to a boil and simmer uncovered for 40 min. If you like your soup smooth you can put the soup in the blender and liquefy it or use your immerse blender. Strain the soup.

Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 3 pounds ripe plum tomatoes, cut in half
  • ¼ cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1½ teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • ¼ teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart ( 4 cups) chicken stock
Instructions
  1. Preheat the oven to 400 F. Toss together the tomatoes, ¼ cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 min.
  2. Saute onion, garlic and red pepper flakes in 2 tbsp olive oil and butter, till slightly brown.
  3. Add the canned tomatoes, basil, thyme and chicken broth. Add the oven roasted tomatoes including the juice. Bring to a boil and simmer uncovered for 40 min. If you like your soup smooth you can put the soup in the blender and liquefy it or use your immerse blender. Strain the soup.

 

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Valentines Strawberry Cake

Jan 23, 2012 by

 

The History of Valentines Day:

Every February, across the country, candy, flowers, and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint and why do we celebrate this holiday. The history of Valentine’s Day, and its patron saint,is shrouded in mystery. But we do know that February has long been a month of romance. St. Valentine’s Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. So, who was Saint Valentine and how did he become associated with this ancient rite. Today, the Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred.

One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men, his crop of potential soldiers. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine’s actions were discovered, Claudius ordered that he be put to death.

Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons where they were often beaten and tortured.

According to one legend, Valentine actually sent the first ‘valentine’ greeting himself. While in prison, it is believed that Valentine fell in love with a young girl (who may have been his jailor’s daughter) who visited him during his confinement. Before his death, it is alleged that he wrote her a letter, which he signed ‘From your Valentine,’ an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories certainly emphasize his appeal as a sympathetic, heroic, and, most importantly, romantic figure. It’s no surprise that by the Middle Ages, Valentine was one of the most popular saints in England and France.

The U.S. Greeting Card Association estimates that approximately one billion valentines are sent each year worldwide, making the day the second largest card-sending holiday of the year, behind Christmas. The association estimates that, in the US, men spend on average twice as much money as women. Info from history.com

Ingredients

For the cake:
2 1/2 cups cake flour
1 1/4 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3/4 cup butter softened
1 1/2 cups sugar
3/4 cup strawberry syrup
4 large eggs
3/4 tsp vanilla extract
1 recipe Strawberry Cream-Cheese Frosting
1/2 cup buttermilk
Red food coloring.
For the syrup:
1 tray of strawberries
1 cup of sugar
1 tbsp lime juice.
For the Strawberry Cream Cheese frosting:
1 (8-ounce) package cream cheese, softened
1 cup unsalted butter, softened
1/4 cup strawberry syrup
1 teaspoon vanilla extract
1 cup sugar

Instructions

1.  Preheat oven to 350F. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside. In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
2.  In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add the syrup then.add the eggs, one at a time, beating well after each addition.

3. Clean the strawberries and put in a pot, add the water, sugar and lime juice. Simmer till the fruit is soft. Then pour this strawberries mixture through a sieve and press it through. This will make the strawberry syrup.

4. Scrape down sides of the bowl and add vanilla extract and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternate with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly. Bake on the middle rack of oven for 25 to 30 minutes, or until a toothpick inserted in the center of each cake layer comes out clean. Cool completely on a wire rack.

5. To make the frosting: Beat the cream cheese, sugar, strawberry syrup, vanilla at medium-high speed with an electric mixer until smooth. Put the frosting on the cake when the cake layers are cool.

 

 

Valentines Strawberry Cake
 
Prep time
Cook time
Total time
 
Ingredients
for the cake:
  • 2½ cups cake flour
  • 1¼ tsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • ¾ cup butter softened
  • 1½ cups sugar
  • ¾ cup strawberry syrup
  • 4 large eggs
  • ¾ tsp vanilla extract
  • 1 recipe Strawberry Cream-Cheese Frosting
  • ½ cup buttermilk
  • Red food coloring.
For the syrup:
  • 1 tray of strawberries
  • 1 cup of sugar
  • 1 tbsp lime juice.
For the Strawberry Cream Cheese frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup unsalted butter, softened
  • ¼ cup strawberry syrup
  • 1 teaspoon vanilla extract
  • 1 cup sugar
Instructions
  1. Preheat oven to 350F. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside. In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
  2. In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add the syrup then.add the eggs, one at a time, beating well after each addition.
  3. Clean the strawberries and put in a pot, add the water, sugar and lime juice. Simmer till the fruit is soft. Then pour this strawberries mixture through a sieve and press it through. This will make the strawberry syrup.
  4. Scrape down sides of the bowl and add vanilla extract and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternate with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly. Bake on the middle rack of oven for 25 to 30 minutes, or until a toothpick inserted in the center of each cake layer comes out clean. Cool completely on a wire rack.
  5. To make the frosting: Beat the cream cheese, sugar, strawberry syrup, vanilla at medium-high speed with an electric mixer until smooth. Put in refrigerator till cool before use.

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Chocolate Ganache Bourbon Cake

Jan 23, 2012 by

A chocolate Ganache is just chocolate melted and beaten into heavy cream. It’s a magic substance; it can be a glaze, a filling, a coating, a solid truffle it just depends on the ratio of cream to chocolate. I like a ratio of a bit more cream to chocolate for a whipped filling; this ensures that it doesn’t get too hard and difficult to spread. The bittersweet taste of a good chocolate Ganache is refreshing.

Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

Ingredients

For the whipped chocolate ganache:
8 oz semisweet chocolate
2 cups heavy cream
2 tbsp brandy or bourbon
For the whipped cream:
2 cups of heavy cream
1 tbsp brandy or bourbon
1 tbsp sugar
1 bag whip it of Dr Oetker
For the cake:
3/4 cup butter
3 eggs on room temperature
2 1/2 cups cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
2 tsp vanilla
1/4 cup bourbon or brandy
1 cups milk
1/2 cup of chopped pecan nuts or any nuts you have available

Instructions

1. Put the chocolate in a large, heatproof bow. Heat the cream to boiling and pour over the chocolate. Let it sit for about ten minutes, then add the salt and flavoring, if desired, and stir by hand with a spatula. Refrigerate overnight. Whip with a stand mixer or beaters until soft, whipped, and slightly lightened in color. Put in the refrigerator until you layer the cake.

2.To make the whipped cream you add 2 cups of heavy cream to a bowl add 1 tbsp of bourbon or brandy, 1 tbsp sugar and 1 bag of whip it of Dr Oetker ( that keeps the whipped cream stiff, it’s a stabilizer). Put in the refgrigerator untill you layer the cake.

3. In a medium bowl stir together flour, baking powder and salt: set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar about 1/4 cup at a time, beating on medium speed until well combined. Beat for 2 minutes more after all sugar is gone. Add eggs 1 at a time beating after each egg for one minute. Beat in vanilla. Alternately add flour mixture and milk and brandy to butter mixture, beating on low speed after each addition just until combined. Bake at 375F oven for 25 min. You need only 1 cake layer for this cake, you can put the other one in the freezer for later use. Use a toothpick to check if it comes out clean.

4. After you let the cake cool down use toothfloss to half the cake. On the first layer you put the ganache, then top with the chopped pecans and then the whipped cream. Add the second layer of the cake and then another layer of ganache and whipped cream. Keep in the refrigerator to keep cool.

[amd-zlrecipe-recipe:38]

 

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3 Citrus Pound Cake

Jan 22, 2012 by

The name Pound Cake comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leavens were used other than the air whipped into the batter. In the days when many people couldn’t read, this simple convention made it simple to remember recipes.

Ingredients

For the cake
1 grapefruit
1 lemon
1 lime
1/2 cup milk
1 tbsp grapefruit juice
1 1/2 cups unsalted softened butter
1 1/2 cups sugar
3 eggs
2 1/2 cups cake flour (If you don’t have cake flour, substitute 2 1/4 cups all-purpose flour)
1 vanilla bean
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the glaze
2 tbsp softened unsalted butter
1 tbsp reserved grapefruit juice
3/4 cup powdered sugar
grated grapfruit
lemon and lime peel.

Instructions

1.  Heat oven to 350F. Grease and flour 9 to 12-cup Bundt pan or 10-inch angel food cake (tube) pan. Set aside.

2. Grate peel from grapefruit, lemon, lime and orange. Place 2 tsp each grapefruit, lemon, lime and orange peel in small bowl; add milk and 1 tbsp grapefruit juice. Mix well.

3. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. (Mixture will appear curdled).

3. Stir together flour, baking powder, baking soda and salt in another small bowl. Combine gradually the dry flour mixture to the wet butter sugar egg mixture, alternately add the milk mixture, beating just until moistened after each addition.
4. Spread batter evenly into prepared pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes. Remove from pan. Cool completely.
5. Combine 2 tablespoons melted butter and reserved 1 tablespoon grapefruit juice in small bowl. Add powdered sugar; stir until well mixed. (Add 1 to 2 tablespoons additional grapefruit juice, if necessary, to reach desired glazing consistency.) Drizzle over cooled cake. Sprinkle with grated peel, if desired.

 

3 Citrus Pound Cake
 
Prep time
Cook time
Total time
 
Ingredients
For the cake
  • 1 grapefruit
  • 1 lemon
  • 1 lime
  • ½ cup milk
  • 1 tbsp grapefruit juice
  • 1½ cups unsalted softened butter
  • 1½ cups sugar
  • 3 eggs
  • 2½ cups cake flour (If you don't have cake flour, substitute 2¼ cups all-purpose flour)
  • 1 vanilla bean
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
For the glaze
  • 2 tbsp softened unsalted butter
  • 1 tbsp reserved grapefruit juice
  • ¾ cup powdered sugar
  • grated grapfruit
  • lemon and lime peel.
Instructions
  1. Heat oven to 350F. Grease and flour 9 to 12-cup Bundt pan or 10-inch angel food cake (tube) pan. Set aside.
  2. Grate peel from grapefruit, lemon, lime and orange. Place 2 tsp each grapefruit, lemon, lime and orange peel in small bowl; add milk and 1 tbsp grapefruit juice. Mix well.
  3. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. (Mixture will appear curdled).
  4. Stir together flour, baking powder, baking soda and salt in another small bowl. Combine gradually the dry flour mixture to the wet butter sugar egg mixture, alternately add the milk mixture, beating just until moistened after each addition.
  5. Spread batter evenly into prepared pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes. Remove from pan. Cool completely.
  6. Combine 2 tablespoons melted butter and reserved 1 tablespoon grapefruit juice in small bowl. Add powdered sugar; stir until well mixed. (Add 1 to 2 tablespoons additional grapefruit juice, if necessary, to reach desired glazing consistency.) Drizzle over cooled cake. Sprinkle with grated peel, if desired.

 

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Chicken Fried Steak

Jan 22, 2012 by

Chicken Fried Steak:

is the classic example of an inexpensive regional folk food utilized by working-class folk and generally categorized as comfort food.

The precise origins of this dish is unclear, but many sources attribute its development to German and Austrian immigrants moving to beef-growing areas of western Louisiana, Texas, Oklahoma, and possibly further north into Kansas, who brought recipes for Wiener Schnitzel from Europe to the USA. Now I am still wondering why call it chicken fried steak and there is not one piece of chicken in this dish. So I did a litle research and found out that one of the earliest mentions of a similar food is a recipe for veal cutlets. By the late nineteenth century numerous cook books provided the recipe. At that time the delicacy was usually called pan-fried steak or country-fried steak, or some similar designation, and it was very similar to the fried pork cutlets so popular in the South, where the swine industry was much more important than beef production. Chicken-fried steak is almost identical to German schnitzel

The actual term “chicken fried steak” was probably developed in the 1930s. It is possible the name change for this recipe was due to the war with Germany.

Ingredients

  • 2 eggs
  • 2 cups of buttermilk or regular milk
  • 1 tbsp black pepper
  • 1 tbsp all seasoning salt
  • 1/2 tbsp cayenne pepper
  • cube steak (round steak tenderized) traditionally you use flour for variety use 1 1/2 cup flour
  • 1 1/2 cup Panko. If you don’t have Panko use 3 cups flour
  • 1 cup canola oil.

Instructions

  1. Add 1 cup of canola oil to the skillet and put on high. You need to have 2 dishes one for the egg wash and one for the flour. Add the eggs to the buttermilk or milk and whip it. Add the seasonings to the flour. Put the cube steak first in the egg wash then in the flour mix, again in the egg wash then one more time in the flour mix. Fry the meat in the skillet, flip the meat over when you see it slightly browned on the edges. When fried on both sides put on a separate plate till all the cubes are done.
  2. To make the gravy pour all the gravy in a measuring cup and put back in the skillet 1/4 cup, then add 1/3 cup of the flour mix. Whisk the flour into the grease. Then add 1/2 cup of the milk, whisk till smooth. If the gravy is too thick for you just add some more milk. Pour the gravy over the meat.

Chicken Fried Steak
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 eggs
  • 2 cups of buttermilk or regular milk
  • 1 tbsp black pepper
  • 1 tbsp all seasoning salt
  • ½ tbsp cayenne pepper
  • cube steak (round steak tenderized) traditonally you use flour for variety use 1½ cup flour
  • 1½ cup Panko. If you don't have Panko use 3 cups flour
  • 1 cup canola oil.
Instructions
  1. Add 1 cup of canola oil to the skillet and put on high. You need to have 2 dishes one for the egg wash and one for the flour. Add the eggs to the buttermilk or milk and whip it. Add the seasonings to the flour. Put the cube steak first in the egg wash then in the flour mix, again in the egg wash then one more time in the flour mix. Fry the meat in the skillet, flip the meat over when you see it slightly browned on the edges. When fried on both sides put on a separate plate till all the cubes are done.
  2. To make the gravy pour all the gravy in a measuring cup and put back in the skillet ¼ cup, then add ⅓ cup of the flour mix. Whisk the flour into the grease. Then add ½ cup of the milk, whisk till smooth. If the gravy is too thick for you just add some more milk. Pour the gravy over the meat.

 

 

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