Giuseppepaolo

This is going to be short and sweet. Classic Dinner Rolls Printable Version 2 - 2 1/4 cups unbleached all purpose flour 1 envelope yeast (2 1/4 tsp) 2 TB sugar 1/2 tsp salt 1/2 cup milk 1/4 cup water 2 TB butter Combine 3/4 cup flour, yeast, sugar and salt in a large bowl. Heat milk, water and butter until warm (120 - 130' F). Add to flour mixture. Beat 2 minutes at medium speed, scraping down the sides of the bowl occasionally. Add 1/4 flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. On a lightly floured surface, knead until smooth and elastic, about 8 - 10 minutes. Cover, let rest 10 minutes. At this point, you can place the dough in a lightly covered bowl (wiped down with a little oil) and put in the fridge until you're ready to continue...whether it's later that day or the next day.  Divide dough into 12 equal pieces and shape into balls. Place in greased 8" round pan (I used a cast iron skillet). Cover and let rise in a war

The weather cooled down one weekend. The need to bake bread took over. The need to use some of the various flours I have stored in the fridge took over as well. With this batch of no-knead bread, you can make about 5 1 lb loaves. But don't worry. You can either cut the recipe in half or, you can store the dough in your refrigerator for up to 5 days (the egg in the dough prevents it from being stored any longer). During that time frame, you can pull out a glob of dough and within a short time have yourself a fresh loaf of bread made with minimal effort. (You can also store the dough in the freezer for up to 2 weeks, in 1 pound portions. When ready to use, thaw in the fridge for 24 hours then proceed as usual.) The egg in the recipe makes this a nice, light bread. The agave gives it a sweetness and the multiple grains that I used give it a lot of flavor. Not to mention the delicious combination of cinnamon and raisins. Of course the cinnamon and raisins can be left out since they are

These are not your typical meatballs. Not because they're flavored with a Mexican flair. And not because they were put inside a quesadilla. What makes them so unusual is that they are made from LEFTOVER meat. Cooked meat from the night before that I had leftover . This concept was brought to my attention as I was searching for a recipe to make of Chef Jacques Pepin's. Jacques Pepin is a world famous french Chef. He co-started in a series on PBS back in the day with Julia Child, called Julia and Jacques Cooking at Home. This is just one of his many achievements. This is the fifth and final recipe for my little Facebook challenge: 1.  Tyler Florence's Chicken Francese A quick and easy dinner, very similar to chicken piccata. Amazing flavor!  2.  Ann Burrell's Braised Chicken with Tomatillos and Jalapenos Easy to make, with amazing results. This is one of my favorites out of this bunch. 3. Ina Garten's (altered a tiny bit)  Apple Pear Pie in a Cast Iron Skillet In thi

First was  Tyler Florence's Chicken Francese Second was  Ann Burrell's Braised Chicken with Tomatillos and Jalapenos Third came a version of Ina Garten's Apple Pie; Apple Pear Pie in a Cast Iron Skillet Now I'm on to Paula Deen. One of my favorite comfort foods is chicken pot pie. When I saw Paula Deen top hers with puff pastry.....well, it was a no brainer. I had to give it a try. Turns out that one of my daughter's liked the puff pastry more than what I normally do (which is pour bisquik over the top). My other daughter is lactose intolerant, has decided to eat gluten free and has slowly become a vegetarian. Sir Sportsalot wasn't home that night. My take? I'll tell you in a minute. Btw, if you don't know what I'm doing....I'm cooking something from each of the celebrity chefs that some friends over on my Facebook Page, PeacefulCooking  had listed as their favorite chefs. My next post will be a recipe from Jacques Pepin. Back to the chicken pot

And the chef challenge continues. First was Tyler Florence's Chicken Francese Second was Ann Burrell's Braised Chicken with Tomatillos and Jalapenos This week...Ina Garten. I saw where someone had baked a pie in a cast iron skillet (thought that was totally cool!). Then I watched something about pie's on one of the cooking channels. By then pie was totally on the brain. Not only did I want to bake a pie...but I wanted to try my hand at making a lattice crust. A little research, a couple demos and I was ready to go. Not trusting my pie crust skills (especially with the lattice experimenting)...instead of making one pie, I decided to make 2 small pies. One with a lattice top and the other just regular. Safety net thing..ya know? In case the lattice top was a total fail, I'd still have one that looked...edible. I have these two cute little cast iron skillets. They're about 5". Perfect for my two pies. Well, guess what? I had so much fun with the lattice top, I end

Part II of my Facebook celebrity chef cook-off. I guess that's what you'd call it. When you ask a group of people who their favorite chef is and no one picks the same chef, you can't chose a winner. So you kinda have to do them all. Last week's chef was Tyler Florence and I made his Chicken Francese . It was simple and delicious. This time I made Anne Burrell's Braised Chicken with Tomatillos and Jalapenos In case you're interested, here's the line up: Tyler Florence Anne Burrell Ina Garten Paula Deen Jacques Pepin It took me some time to warm up to Anne. She had a particular expression (not facial...verbal perhaps) that really annoyed me. Once I got past that (and I think she's stopped doing it)...I really started enjoying her shows. She's funny in a a cool, corny..silly adult kind of way. And the tips and techniques she shares are great. This is the first recipe (I'm pretty sure...but don't always hold me to my memory) of hers that I've