Sunday, March 29, 2020

Cinnamon Raisin Bagels

We haven't been able to buy cinnamon raisin bagels from Metro grocery store in weeks. Tried making it from scratch using the bread machine. This came out ok - a bit blander than I would have liked, and I should have let it rise more. Could make this again OR try another recipe. BDs want plain bagels next.
  • 1/2 c raisins, soaked in warm water for 10 min
  • 1 T cinnamon
  • 1 T sugar
  • 1.25 c warm water
  • 3 c flour (recipe called for bread but I only had AP)
  • 3 1/3 T brown sugar
  • 1 t salt
  • 2 1/2 t yeast
  • EGG WASH: 1 egg + 1 T water
  1. Pat the raisins dry and combine with cinnamon and sugar. Dump into bread machine pan followed by remaining main ingredients. Set to dough cycle. Check dough and add water or flour to get right consistency. Remove after the first knead - about 20 min.
  2. Place dough on floured surface and divide into 8 pieces.
  3. Shape into bagels with very large holes (to account for increase in size during rising and baking time) and place on parchment paper on baking sheets.
  4. Let rise for 30 min, until doubled.
  5. Boil large pot of water with 1 T sugar. Boil bagels in batches for 1.5 min per side.
  6. Cool on wire rack for a minute. Then brush with egg wash.
  7. Bake 400F for 20 min.

Thursday, March 5, 2020

Linguine with Clam Sauce

I hadn't made this in over a decade, but finally got around to it again. It was hard to find canned clams here - I only had one can of whole clams to work with but it came out fine. I chopped some of them and left the other ones whole.
  • linguine (or pasta of choice)
  • 1/4 c olive oil
  • 1-2 cans clams, with juice (minced, but whole ok too)
  • 1/4 c butter
  • 3 t minced garlic
  • 1/2 c white wine or chicken broth
  • 1 T dried parsley
  • black pepper
  • 1/4 T dried basil
  1. Cook the pasta and douse with olive oil to prevent sticking.
  2. Saute butter, garlic and parsley.
  3. Add drained clams. Saute 2 min.
  4. Add clam juice and wine/broth. 
  5. Stir in basil and pepper.
  6. Server over pasta with cheese.
- add 2 T cornstarch with wine to thicken sauce

            Tuesday, March 3, 2020

            Baked Pork Chops

            My mom made pork chops regularly growing up. When I moved away I stopped having them and on visits home my mom would pan fry them just for me. I tried making them on my own but they always came out too dry. I finally found a way to make them super moist - in the oven, and with a meat thermometer.

            • bone-in thick pork chops
            • olive oil
            • garlic powder
            • black pepper
            • salt
            1. Use pan just big enough to hold the meat.
            2. Drizzle both sides of chops with olive oil. 
            3. Sprinkle seasoning on both sides.
            4. Drizzle with additional olive oil.
            5. Bake at 400F until meat registers 140-145F - roughly 8 min per half inch thickness.
            6. Rest for 5 min before serving.