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Dinner plans... - Jamieson Cobleigh

About Dinner plans...

Previous Entry Dinner plans... Oct. 5th, 2004 @ 02:21 pm Next Entry
reveilles and I have invited her parents and her sisters over for dinner on Sunday. The menu:
  • Crescent Rolls
    • 3/4 cup skim milk
    • 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces
    • 1/4 cup sugar
    • 3 large eggs
    • 3 1/2 cups (17.5 ounces) unbleached high-protein all-purpose flour (such as King Arthur) or 4 cups (20 ounces) unbleached all-purpose flour (such as Pillsbury or Gold Medal), plus extra for work surface
    • 1 teaspoon instant or rapid-rise yeast
    • 1 1/2 teaspoons salt
    • 1 egg white beaten with 1 teaspoon water for an Egg Wash

    1. Microwave milk, butter, and sugar in 4-cup microwave-safe measuring cup until butter is mostly melted and mixture is warm (about 110°F on instant-read thermometer), about 1 1/2 minutes (alternatively, heat milk, butter, and sugar in small saucepan over medium heat until warm; remove from heat). Whisk to dissolve and blend in sugar. Beat eggs lightly in medium bowl; add about one-third of warm milk mixture, whisking to combine. When bottom of bowl feels warm, add remaining milk mixture, whisking to combine.
    2. Combine flour and yeast in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 15 seconds. With mixer running, add milk and egg mixture in steady stream; mix on low speed until loose, shiny dough forms (you may also see satiny webs as dough moves in bowl), about 1 minute. Increase speed to medium and beat 1 minute; add salt slowly and continue beating until stronger webs form, about 3 minutes longer. (Note: Dough will remain loose rather than forming a neat, cohesive mass.) Transfer dough to large bowl, cover bowl with plastic wrap, and place in warm, draft-free spot until dough doubles in bulk and surface feels tacky, about 3 hours.
    3. Line rimmed baking sheet with plastic wrap. Sprinkle dough with flour (no more than 2 tablespoons) to prevent sticking, and punch down. Turn dough onto floured work surface and form into rough rectangle shape. Transfer rectangle to lined baking sheet, cover with plastic wrap, and refrigerate overnight.
    4. Turn dough rectangle onto lightly floured work surface and roll dough to a 20- by 13-inch rectangle. Use a pizza wheel to trim edges. Cut dough in half lengthwise, then cut into 16 triangles. Elongate each triangle of dough, stretching it an additional 2 to 3 inches in length. Starting at wide end, gently roll up dough, ending with pointed tip on bottom. Arrange crescents in four rows on parchment-lined rimmed baking sheet; wrap baking sheet with plastic wrap, and refrigerate at least 2 hours or up to 3 days.
    5. Remove baking sheet with chilled rolls from refrigerator, unwrap, and cover with overturned large disposable roasting pan. (Alternatively, place sheet pan inside large garbage bag.) Let rise until crescents feel slightly tacky and soft and have lost their chill, 45 to 60 minutes. Meanwhile, turn oven light off, place rimmed baking sheet on lowest rack, adjust second rack to lower-middle position, and heat oven to 425°F.
    6. With pastry brush, lightly dab risen crescent rolls with egg wash. Transfer baking sheet with rolls to lower-middle rack and, working quickly, pour 1 cup hot tap water into hot baking sheet on lowest rack. Close door immediately and bake 10 minutes; reduce oven temperature to 350°F and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer. Transfer rolls to wire rack, cool for 5 minutes, and serve warm.

  • Roasted Maple Carrots with Browned Butter
    • 2 pounds baby carrots
    • 1 1/2 teaspoons olive oil
    • 1/2 teaspoon salt
    • 1 tablespoon butter
    • 1 tablespoon maple syrup

    Adjust oven rack to middle position and heat oven to 475°F. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 12 minutes. While carrots are roasting, heat butter in small saucepan over medium heat, swirling occasionally, and simmer until deep gold, about 1 minute. Off heat, stir in 1 tablespoon maple syrup. After the carrots have finished their 12 minute roast, drizzle butter-syrup mixture over them; shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.

  • Chicken with Balsamic Vinegar and Basil
    • 1/2 cup balsamic vinegar
    • 3 tablespoons olive oil
    • 2 tablespoons grainy mustard
    • 1 teaspoon black pepper
    • 2 tablespoons minced fresh basil
    • 1 tablespoon minced shallot or onion
    • 6 large skinless and boneless chicken breast halves

    1. In a large bowl, blend the vinegar, olive oil, mustard, pepper, minced basil, and shallot or onion. Toss the chicken with the marinade, cover, and refrigerate for 2 hours or more.
    2. Preheat the oven to 350°F. Arrange the chicken breasts in a baking dish and spoon one-third of the marinade over them, reserving the rest. Bake, uncovered, 10 minutes, then baste with half the remaining marinade. Bake another 10 minutes, or until cooked through. Serve chicken topped with pan juices.

  • Hot Fudge Pudding Cake
    • 2 teaspoons instant coffee
    • 1 1/2 cups water
    • 2/3 cup (2 1/2 ounces) Dutch-processed cocoa
    • 1/3 cup (1 3/4 ounces) packed brown sugar
    • 1 cup (7 ounces) granulated sugar
    • 6 tablespoons unsalted butter
    • 2 ounces semisweet or bittersweet chocolate, chopped
    • 3/4 cup (3 3/4 ounces) unbleached all-purpose flour
    • 2 teaspoons baking powder
    • 1 tablespoon vanilla extract
    • 1/3 cup whole milk
    • 1/4 teaspoon salt
    • 1 large egg yolk

    1. Adjust oven rack to lower-middle position and heat oven to 325°F. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray. Stir instant coffee into water; set aside to dissolve. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in small bowl to combine; set aside. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add flour mixture and whisk until batter is evenly moistened.
    2. Pour batter into prepared baking dish and spread evenly to sides and corners. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter); pour coffee mixture gently over cocoa mixture. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minutes. (Do not overbake.) Cool cake in dish on wire rack about 25 minutes before serving.

  • Vanilla Ice Cream
    • 2 cups whole milk
    • 3/4 cup sugar
    • 4-inch piece of vanilla bean, slit lengthwise and seeds removed, pod reserved
    • 6 large egg yolks
    • 1 cup heavy cream

    1. Bring milk, 1/4 cup sugar, and vanilla seeds and pod to 175°F in a heavy saucepan over medium heat, stirring occasionally to dissolve sugar and break up vanilla seeds.
    2. Meanwhile, beat remaining sugar with yolks until mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer or 4 minutes with a whisk.
    3. Remove 1/2 cup hot milk from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk mixture into saucepan and, stirring constantly, heat this mixture over medium-low heat to 180°F, 8 to 10 minutes. Remove saucepan from heat; strain custard into a plastic or nonreactive metal bowl and stir in cream. Retrieve vanilla pods from strainer and add them to the mixture. Place bowl in a larger bowl of ice water to bring custard to room temperature.
    4. Seal container and refrigerate until custard is no more than 40°, 4 to 8 hours. (This is unnecessary with self-contained electric model). Remove vanilla pods and pour custard into an ice cream machine. Churn until frozen.
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From:silly_lilly
Date:October 9th, 2004 11:52 pm (UTC)
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oh my
food
so much food i can't eat

life sucks
hope it's all good
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