I went apple picking on the weekend with some friends and came home with mass amounts of apples and had to do something with them! With some of them, I made apple sauce :) IN THE SLOW COOKER! Man I love the slow cooker.
The Recipe:
4 apples - peeled, cored and chopped
3/4 cup water (or apple juice)
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1. In a saucepan, combine apples, water, sugar, and cinnamon.
2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
3. Allow to cool, then mash with a fork or potato masher.
OR
1. Combine apples, water, sugar, and cinnamon in slow cooker.
2. Cook on high for 2-3 hours.
My Experience:
So I went with the slow cooker version (obviously!). But I also doubled the recipe and instead cooked it for about 4 hours. I just checked the apples after 4 hours and they seemed mushy enough to me.
I also used apple juice instead of water. I saw it in a different recipe. I don't know if it was because of the apple juice or not, but it honestly looked too liquidy when I first started mashing. BUT after allowing it to chill in the fridge overnight, it was less liquidy.
For the sugar quantity. I think it totally depends on A) your tastes and B) the kind of apples you use. If you use a sweeter apple, you don't need so much sugar. If you use a sour apple, you might want more. I, personally, like sugar so I stuck to the recipe.
Turned out really good and I would love to try it next with strawberries or something else in with the apples to give it that extra flavour :)
The Ratings:
My rating: 10/10
Tuesday, September 28, 2010
Sunday, September 26, 2010
Homemade Pizza
I made my very first homemade pizza. Dough, sauce and all! Rather exciting stuff... some things I would do differently in the future but I will explain that later.
The Recipe:
The Dough
1 cup of warm water (105F)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon of salt
1 teaspoon of yeast
1. Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.
2. Gradually add flour and olive oil and start mixing.
3. When the mixture gets too heavy to mix, start kneading the dough with your hands.
4. Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
5. Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.
6. Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.
7. Put on your pizza sauce of choice (my homemade version below).
8. Put on your favorite pizza toppings.
9. Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown.
The Sauce
1. 28 oz. of can crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps. of sugar
2 teaspoons of dried basil
1. Whisk all together.
2. Allow flavors to blend for one hour before using.
My Experience:
First of all, next time I will make 2 small pizzas rather than one HUMONGOUS crust medium pizza. Clearly there was too much dough lol! Don't judge me lol.
I chose to make stuffed crust pizza because clearly that is the only way it should be done. Very simple. Stretch the dough out a little larger than the pan, sprinkle cheese around the edge, fold over.
Pizza toppings are really as you like. We had cheese, pepperoni, onion, green pepper, mushrooms, and bacon.
And just a side note, the pizza sauce makes more than is needed. BUT it is a really good pasta sauce to finish off the leftovers.
The Ratings:
Joelle's rating: 9/10 she said she would have given it a 10 had it not been for the 2 inch crust
My rating: 9/10 (the crust was a little much...)
The Recipe:
The Dough
1 cup of warm water (105F)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon of salt
1 teaspoon of yeast
1. Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.
2. Gradually add flour and olive oil and start mixing.
3. When the mixture gets too heavy to mix, start kneading the dough with your hands.
4. Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
5. Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.
6. Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.
7. Put on your pizza sauce of choice (my homemade version below).
8. Put on your favorite pizza toppings.
9. Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown.
The Sauce
1. 28 oz. of can crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps. of sugar
2 teaspoons of dried basil
1. Whisk all together.
2. Allow flavors to blend for one hour before using.
My Experience:
First of all, next time I will make 2 small pizzas rather than one HUMONGOUS crust medium pizza. Clearly there was too much dough lol! Don't judge me lol.
I chose to make stuffed crust pizza because clearly that is the only way it should be done. Very simple. Stretch the dough out a little larger than the pan, sprinkle cheese around the edge, fold over.
Pizza toppings are really as you like. We had cheese, pepperoni, onion, green pepper, mushrooms, and bacon.
And just a side note, the pizza sauce makes more than is needed. BUT it is a really good pasta sauce to finish off the leftovers.
The Ratings:
Joelle's rating: 9/10 she said she would have given it a 10 had it not been for the 2 inch crust
My rating: 9/10 (the crust was a little much...)
Mashed Potato Trio
So I have started practicing for my big Thanksgiving dinner. And these... are my potatoes :)
Unfortunately there are no pictures this time around.
The Recipe:
For the mashed potatoes
2 pounds (about 6 cups) russet or Idaho potatoes, peeled
1/4 cup (1/2 stick) butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup hot milk
For the cheese flavour
2 tablespoons grated Parmesan cheese
1 cup grated sharp Cheddar cheese
For the herb flavour
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped fresh thyme
For the roasted garlic flavour
9 cloves garlic, roasted
Making the potatoes
1. Cut potatoes into uniform pieces. Place potatoes in a large pot; add enough water to cover.
2. Bring to a boil; reduce heat and simmer over medium-high heat until just tender when pierced with a fork, about 10 minutes. Drain potatoes and return to pot.
3. Add butter, salt and pepper to pot. Mash potato mixture with potato masher. (Add more salt as desired)
4. Add milk, a little at a time, while mashing potatoes. Continue adding milk as necessary and mash until the potatoes are smooth.
Making the flavour mixtures
1. For the cheese flavour, in a small bowl, combine Parmesan and Cheddar cheeses.
2. For the herb flavour, in another bowl, mix parsley, chives and thyme.
3. For the roasted garlic flavour, in a third bowl, mash the roasted garlic clove.
Flavouring the potatoes
1. Divide mashed potatoes into three portions and season each with a different flavour; mix well.
2. Transfer into a serving bowl and serve immediately.
My Experience:
Awesome. Great potatoes. Cannot wait to make these Thanksgiving Day. Best way to spice up plain old mashed potatoes ever. I actually think my sister, for once in her life, will enjoy eating potatoes (not in the form of french fries).
Honestly, they are best served warm so if you aren't ready to serve them ASAP, throw them in the oven (as long as they are in oven safe bowls) at a low temperature.
Also good microwaved the next day (not as good though...)
The Ratings:
Joelle's rating: 10/10
My rating: 10/10
Unfortunately there are no pictures this time around.
The Recipe:
For the mashed potatoes
2 pounds (about 6 cups) russet or Idaho potatoes, peeled
1/4 cup (1/2 stick) butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup hot milk
For the cheese flavour
2 tablespoons grated Parmesan cheese
1 cup grated sharp Cheddar cheese
For the herb flavour
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped fresh thyme
For the roasted garlic flavour
9 cloves garlic, roasted
Making the potatoes
1. Cut potatoes into uniform pieces. Place potatoes in a large pot; add enough water to cover.
2. Bring to a boil; reduce heat and simmer over medium-high heat until just tender when pierced with a fork, about 10 minutes. Drain potatoes and return to pot.
3. Add butter, salt and pepper to pot. Mash potato mixture with potato masher. (Add more salt as desired)
4. Add milk, a little at a time, while mashing potatoes. Continue adding milk as necessary and mash until the potatoes are smooth.
Making the flavour mixtures
1. For the cheese flavour, in a small bowl, combine Parmesan and Cheddar cheeses.
2. For the herb flavour, in another bowl, mix parsley, chives and thyme.
3. For the roasted garlic flavour, in a third bowl, mash the roasted garlic clove.
Flavouring the potatoes
1. Divide mashed potatoes into three portions and season each with a different flavour; mix well.
2. Transfer into a serving bowl and serve immediately.
My Experience:
Awesome. Great potatoes. Cannot wait to make these Thanksgiving Day. Best way to spice up plain old mashed potatoes ever. I actually think my sister, for once in her life, will enjoy eating potatoes (not in the form of french fries).
Honestly, they are best served warm so if you aren't ready to serve them ASAP, throw them in the oven (as long as they are in oven safe bowls) at a low temperature.
Also good microwaved the next day (not as good though...)
The Ratings:
Joelle's rating: 10/10
My rating: 10/10
Subscribe to:
Posts (Atom)