for your info...
Measurements :
# - Pound
G- Gallon
Q - Quart
P - Pint
C - Cup
T - Tablespoon
t - teaspoon
oz - ounce
ea - each
These are common terms you'll see throughout our recipes:
al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly
for your info...
Measurements :
# - Pound
G- Gallon
Q - Quart
P - Pint
C - Cup
T - Tablespoon
t - teaspoon
oz - ounce
ea - each
These are common terms you'll see throughout our recipes:
al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly
Smoked Gouda Biscuit
all purpose flour
baking powder
baking soda
salt
butter
smoked gouda cheese
milk
eggs
pepper
INGREDIENTS
1. Preheat oven to 400F.
2. In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a grater, grate the cold butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 10 minutes.
3. Measure out the milk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk.
4. Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add in the gouda cheese and toss to combine thoroughly. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough until it forms into one solid mass.
5. Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Form it into a rectangle and cut biscuits. You should end up with about 6 biscuits. Transfer them to the baking sheet. Brush the tops with egg wash and sprinkle with black pepper. Bake until fluffy and lightly golden brown, about 12 to 14 minutes.
2 C
1 T
1/2 t
1 t
6 oz
1 C
1/2 C
2
to taste
method
INGREDIENTS
method
1. Heat milk through with lavender sprig. Be sure to not let milk rapidly boil!
2. Combine milk, yeast and allow yeast to hydrate for 1 minute in an electric mixer. Add honey, 4 eggs, flour, and salt. Using the dough hook, mix until flour is fully incorporated. (5 mins)
3. Add room temp butter and mix until combined. (2 mins)
4. Cover the bowl with plastic wrap and sit at room temp for an hour. (should double in size)
5. Take off plastic wrap, punch down the dough and roll out onto a floured surface. Create a large rectangle. (about 12in x 16 in)
6. Place slices of butter on one half of the dough, pressing lightly when placing.
7. Fold the other half over the butter, covering it and sealing the edges of the dough together.
8. Roll out dough again to the same rectangle shape. Fold dough like an envelope (in thirds).
9. Wrap dough in plastic wrap and chill in freezer for 15 mins.
10 Take out of the freezer, take the plastic wrap off and roll out dough to about 12in x 16in. Start at the very edge closest to you and tightly roll dough into a log.When you reach the edge, pinch slightly to adhere. You mat cut the dough in half and save half in the fridge at this point. Or you can butter 2 bread pans for 2 loaves! Place seam side down in a buttered 9x5in bread pan. Cover dough with a towel and allow to rise for another hour. Preheat the oven to 350 degrees F. Brush the dough with a beaten egg so it can get glossy and GBD! Place on the middle rack of the oven and bake for 30 mins. Let bread cool in the pan for 5 mins and then flip out onto a cooling rack!
Honey
Lavender
Brioche
Priya's Fave
Whole Milk, warm.
Lavender
Instant Yeast
Honey
Eggs
AP flour
Salt, kosher
Salted Butter, room temp
Salted Butter, cold
⅔ C
1 sprig
2 ½ t
¼ C
5 ea
3 ¾ C
1 t
4 T
1 ½ sticks
Pao de Quiejo
Olive oil / Butter
Water
Milk
Salt
Tapioca Flour
Garlic, minced
Parmesan
Eggs
INGREDIENTS
1. Preheat oven to 375 degrees F.
2. Pour olive oil, water, milk, salt into a large saucepan, place on medium high heat. When the mixture comes to a boil, remove from heat and stir in garlic and flour. Stir until very smooth. Set aside for 10 minutes to allow gluten to form.
3. Stir in egg and cheese into tapioca mixture until combined. This mixture is not meant to be smooth. On an unoiled baking sheet, drop rounded balls (size to suit your desire). Sprinkle some maldon salt on top.
4. Pop in the oven for 15-20 minutes, until tops of the pao de quiejo are lightly browned.
5. Enjoy immediately our of the oven.
1/2 C
1/3 C
1/3 C
1 t
2 C
2 t
1 C
2 ea
method
Lavender Butter Cornbread
butter
all purpose flour
cornmeal
cup sugar
salt
baking powder
egg
milk
vegetable oil
butter
lavender
INGREDIENTS
1. Preheat oven to 400F and lightly grease an 8 inch cast iron skillet with butter.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
3. In another bowl blend the egg, milk and vegetable oil until well combined.
4. Add wet ingredients to dry ingredients and mix until just combined. Pour batter into skillet.
5. Bake for 20 to 25 minutes until golden brown, and a toothpick comes out clean.
6. While baking the cornbread, on the stovetop melt 1/2 of butter and add the lavender sprigs. Allow the lavender to sit in the warm butter on low heat for 10-15 minutes. Remove lavender sprigs.
6. Remove skillet from oven and pour butter directly on top of cornbread. Allow to cool before serving.
1 T
1 C
1 C
2/3 C
1 t
1 T
1
1 C
1/3 C
1/2 C
2-3 sprigs
method
Rosemary Focaccia
water
active-dry yeast
all purpose flour
extra virgin olive oil
flaky sea salt
rosemary
INGREDIENTS
1. Add warm water and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
2. Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes.
3. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease a separate bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
4. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
5. Preheat oven to 400°F. Transfer the dough to a 9 x 13-inch baking dish. Use your fingers to poke deep dents all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt. Bake for 20 minutes, or until the dough is slightly golden and cooked through. Enjoy!
1 1/3 C
1 oz
3 1/2 C
1/4 C
2 t
2 sprigs
method
