Cracker Bread

In today's economy, where people want to save money but tired of compromising flavor and quality.

I was at the store and really wanted a great cracker bread  to serve with wine and this wonderful cheese I had. As I searched the isles, the prices were outrageous! For 7 ounces ( like 10 crackers) the store was asking five dollars or more. The ingredients were lame or they were just preservatives on enriched flour, yuck. So I came home and went to the baking bible were I came across these sheet crackers. Well they stated that that they were sheet crackers if you spread them really thin, or it becomes cracker bread, which is amazing in its self. Its all crispy on top and bottom  and in the very center of each piece its  soft like a focaccia bread.

Cracker Bread 


13/4 cups AP flour
1 tablespoon extra virgin olive oil, with extra for brushing
1 tablespoon of local honey
1/2 teaspoon instant yeast
1/2 teaspoon table salt
1/2 cup warm (110 degrees) water
2 teaspoons of poppy,sesame, rye, and/or flax seeds,  (optional)
Coarse sea salt for sprinkling



Combine flour, oil, honey, salt and yeast to stand mixer fitted with the dough hook. On low speed add water until dough comes together (about 2 minutes).




Then increase speed to medium for about 8 minutes. If after 4 minutes and the dough still sticks to the sides add up to 1/4 cup of flour using only 1 tablespoon at a time. Dough should be elastic and smooth.




Place dough on clean counter and roll into a smooth ball and place in a large bowl and cover tightly in a warm area until doubled in size ( 1-1 1/2 hours).
On a clean counter top, cut the dough into 2 separate balls. Working with one ball at a time, cover the other ball with saran wrap so it doesn't dry out.
On a rimless sheet pan, (or the bottom of a clean cooking sheet)  lightly spray with pam (or other oil spray). Roll out dough directly on pan, stretching with hands until the dough evenly reaches the edges of the baking sheet, but don't stretch too thin that you can see the pan through the dough.

Cover for 10-20 minutes to let the dough rest, while repeating with the other ball of dough.
Adjust the oven to the lower middle position and preheat oven to 350 degrees. Brush crackers with oil and here is where you can sprinkle with seeds, herbs, and/or cheese, and coarse salts.

Using a fork to poke holes in the dough so air pockets don't form





Bake for 20 minutes or until golden brown, rotating sheets half way through.  Let the crackers cool for about 15 minutes.


 Break into desired sized pieces and serve.

For Rosemary Parmeasan :
1/4 cup grated Parmesan  cheese for sprinkling on top, and 2 teaspoons of finely chopped fresh rosemary. Don't use dried herbs or they will burn in the oven. 

Ice Cream Cupckes!

 I made these for a friends going away party and they where gone the moment I gave the first one out! It was pretty amazing that something so good can come out of my kitchen. Half cupcake, half ice cream...with marshmallow cream on top! The best thing was that it was very easy to make and you can mix it however you like.


  Red velvet and Strawberry Ice Cream

 Chocolate cake with mint chocolate chip Ice Cream

 
Ice Cream Cupcakes
1 box of cake mix (and any ingredients as directed)
1 pint of ice cream
1 cup of marshmallow creme
3 cups of  heavy whipping cream
48 white paper liners

Preheat oven to 375 and line 4 muffin tins with the paper cups. Follow recipe on the box for cake and place 4 tbsp of cake batter in each cup. Place cupcakes in the oven for 10 mins (if using a dark or non-stick pan lengthen bake time 3-5 mins). Take cupcakes out of the tins to completely cool, once cooled fill the rest of the paper cups with ice cream, about 3 tbsp (*tip: let ice cream soften while cupcake cool) Freeze them for a least an hour.
While freezing the cupcakes, time to make the frosting. Add the marshmallow cream and heavy whipping cream in a stand mixer. Put on low for 2-3 minutes, then on medium high to incorporate and high for another 2 minutes ( just until stiff peaks form). You can add food coloring if you want to make it more festive.
Take the cupcakes out and frost them with icing. (*tip: only do a few at a time it will melt) add tinted sugar, sprinkles or just leave plain.

Different combos:
4th of July: Red velvet cake, vanilla ice cream and blue colored frosting w/ star sprinkles
Grasshopper: chocolate cake, mint-chocolate chip ice cream, white frosting
Pretty in pink: yellow cake, strawberry ice cream, pink frosting with tinted sugar

Post your ideas here!

Jambalya

Oh what can I say! There is something comforting about rice in a hearty tomatoe sauce loaded with seafood and sausages. It's an endless possiblity with this entree...amazing!

Andouille sausage can vary in spiciness, if the sausage you choose isn't spicy enough, add some cayenne to the pot, but you can chooseany sausage; tasso, chorizo, or linguica sausage.
1 Tbsp of vegetable oil
8 ounces of andouille sausage slicced 1/4 inch thick
1 minced onion
1 rib celery chopped fine
5 garlic cloves minced
1 1/2 cups long grain white rice
1 tsp salt
1 tsp of thyme
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) bottle clam juice
1 1/2 cups chicken broth
1 pound extra large shrimp peeled and  deveined
2 tablespoons freash parsley chopped

Heat oil in a large dutch oven  on medium high heat until simmering and add sausages and cook until golden brown. Remove and place on a paper towel.




Place onion and celery to the pot on  medium high heat. Cook until veggies are soften, about 5 minutes. Stir in garlic for about 15 seconds or until fragrant stirring up any bwoned tid-bits on the bottom of the pan. Add the rice, salt and thyme and stir for one minute.

Pour in the tomatoes its juice, the clam juice and chicken broth along with the browned sausages.

Bring to a boil, scraping up any browned bits on the bottom of the pan. Reduce heat to low and cover for 25 minutes; occasionally stiring the pot.
Scatter shrimp over the rice and continue to cook with the lid on until the shrimp is cooked and rice is tender, about 5 minutes. Taste and add any pepper or desired spiciness if need by using 1 tsp of cayenne at a time. Stir in parsley and it is grubbin' time, so don't for get the Tabasco!

Almond Cranberry Biscotti

What is better than a nice cup of coffee? Biscotti and nice cup of coffee. To all the fans of this Italian cookie, are they crispy and fresh after the second bake? or are they just stale from sitting out on the self of the grocery store since the exp. date is next year? I just was sick of eating stale cookies, or moreover, cookies that have so much sugar, or so many preserves that all you can read is flour.
I turned to my baking bible and started my quest to make the biscotti that my husband remembers his italian grandmother making.

Almond Biscotti
2 cups AP flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter unsalted, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1 cup almonds, toasted and chopped coarse
1 cup sweetened dried cranberries (optional)
2 tablespoons grated fresh orange zest (optional)

Heat oven to 350 degrees adjust rack to a upper middle position
In a medium bowl, whisk flour, baking powder and salt together.

Using a stand mixer, beat together butter and sugar together for 3-6 minutes; or until it is light and fluffy

Then add the eggs one a time, and add the almond extract.

Add the almonds and mix until just incorporated.

 

On a baking sheet, lay out parchment paper on it. Then with floured hands shape the dough into two portions. Pat each into a rectangle 10 inches long and 3 inches wide.

Bake until top is slightly golden brown, about 30 minutes, rotating halfway through.

Let it cool for 10-15 minutes
Then slice diagonally into 1/2 inch slices.




 Place back on the baking sheet cut side down for an additional 10 minutes.
Then flip to the other cut side for another 10 minutes.
Let it cool before serving

Minestrone Soup

I opened up my cook book today and had my mind set on minestrone soup. And to my surprise, they didn't have it. I mean they did but the recipe was just a normal veggie soup then with a dollop of pesto and parm. I was very skeptical about it, so I started looking online for the perfect recipe. Well after a long hour of goopy veggies and pasta and beans (ewe) I finally settled for the first one, yes the one I was so sketchy of. Here is my reason why.  They used potatoes instead of beans, or pasta. I just thought minestrone soup was called that due to the noodles.  Well I decided to give it a shot.
This soup is so good, it goes to show that technique really matters. And each veggie has its own cooking stage, therefore I couldn't just throw them in all together.

Minestrone Soup
Just 411 if you have a food processor chopping up veggies are so much easier.
2 tablespoons olive oil
1 onion minced
2 ribs of celery chopped fine
2 carrots chopped fine
1 tablespoon minced garlic cloves
5 cups of chicken broth
4 small red potatoes, scrubbed and chopped small
1 (14.5 can) diced tomatoes with juice
1 small zucchini cubed
Salt and pepper
Dollop of pesto for each bowl and Parmesan

Heat a large dutch oven to med-high heat and add the oil. Add onion, celery, carrots, and garlic to the pot. Cover and cook at medium low temp for twenty minutes, yes I know that's a long time, but set a timer and stir occasionally, until the veggies are very, very tender.
Stir in the broth, potatoes and tomatoes, and bring to a  simmer (until there are little bubbles present). Then cook the potatoes for 15 minutes. Add in the zucchini for an additional 5 minutes.
Take off heat add salt and pepper according to taste, and serve into bowls with pesto and parm....enjoy

Ants on a log

Funny story, so I made this snack for me because I wanted to use up the celery in my fridge. Well I forgot to bring it to work with me.


I should of known with 2 grown men in the house and a dog...it would be gone by the time I would arrive home. I was right. Didn't even get to try it. Oh well.

Chili and Cornbread

I love chili and cornbread... it's just so good! Last year I entered into a chili cook off and won second place (even though I secretly think I should of won first). Anyways, I actually thought of putting down my recipe for the chili here, but I don't think I am ready to let go of that quite yet. Maybe another time. However, the cornbread is a must have to go with chili, or anything that requires meat and BBQ. So here it goes.


 Sweet and Cakey Northern Cornbread
when fresh corn is in season, the kernels, cooked can be substituted for the frozen corn
1+1/2 cups all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
3/4 cup frozen kernels (thaw first then measure)
1/4  cup light brown sugar
2 large eggs
8 tablespoons (1 stick) unsalted butter melted and cooled

Start off with the usual heating of the oven at 4oo degrees. Generously coat an 8 inch square pan with pam (or other non-stick spray)
As with any quick bread dry things separate from the wet things then combine. So whisk  flour, cornmeal, baking powder, salt and baking soda together in a large bowl. Then this is the fun part....in a food processor add buttermilk, corn, brown sugar, and eggs and process until combined; like 5 seconds.
Now please be gentle. Nice and slowly fold the buttermilk mixture into the flour mixture with the melted butter.  DON'T OVER STIR this forms a dense and dry bread. I start from the bottom and bring it up with a rubber spatula  until just combined.
So scrape the batter into prepared pan and smooth the top. Place in the oven until deep golden brown and when you place a toothpick in the middle it comes out clean with just a few crumbs attached, about 30 minutes.
Let it cool or if you are like me cool means cool enough to touch it and bite into it with out burning myself ;)



If you want to add variations on this please do so!
Blueberry breakfast cornbread
Reduce salt to 1/2 teaspoon and the buttermilk to 3/4 cup. Add 1/4 cup of maple syrup along with that buttermilk mixture. As you are the folding of the batter throw in a cup of blueberries. Yum.

Spicy jalapeno cornbread
Reduce the sugar to 2 Tablespoons and salt to 1/2 teaspoon. Instead you will add one cup of shredded  pepper jack or a type of cheese like sharp cheddar, and toss in some sliced jalapenos depending on your desired hottness along with no more than 1/4 teaspoon of cayenne...ouch too spicy for me.

Burgers and Fries

Well if it weren't for the weather maybe I wouln't have made these burgers with fries tonight. It was just too nice not to do it. So I gathered all the ingredients that would be needed and started away.

Oven fries
4lbs of russets
5 tbsp of vegetable oil (don't use olive oil or it will over power your potatoes)
salt and pepper

First it was the the fries. Nothing is better than crispy fries that have that perfect softness in the middle. So I cranked up the oven to 475 degrees. Using about 4 lbs of russets, I cut them up in little wedges.



Place them in a large bowl, cover with hot tap water for about 10mins. Meanwhile I placed 4 tbsp of veggie oil and coated a rimmed baking sheet along with 3/4 teaspoon of salt and 1/4 teasppoon of pepper.
I drained the potatoes and pat, pat pat with a papper towel I went.



Then I  tossed them with the remaining oil. In a single layer I placed the on the prepared sheet and tightly covered with foil for five mintues in the oven. After the time was up, I took the foil off and baked for 15 more minutes until the bottom of the fries were crusty...yumm
So I flipped them over and continued to bake the other side for the remaining 20 minutes and wow. Perfecto Fries. And they weren't greasey which is always a plus.

Perfect Hamburgers
And forget about adding all that foo-foo stuff to your meat, simple is better...salt and pepper. That's it.
1 and a half lbs (80% lean) ground beef
1 teaspoon salt
1/2 teaspoon pepper

Time to fire up that grill on a blazin high on all the burners...and then walk away for a good 10 mins with the lid shut so it can get very hot. Clean and oil it up and leave all burners on high.
Meanwhile spread meat on a large plate and sprinkle with s&p and gently toss meat and divide into 4,  1 inch thick patties. Rub each burger with 1 tsp of oil.

Grill one side for 3 minutes then flip ONCE for 2-5 minutes depending on desired doneness.  Ta-da!
As for the burgers, well I know I should have made my own focaccia bread, but my hubby bought some with chedder and jalapenos so we just used that. Put a little lettuce and tomatoe, heck yes we have the first offical bbq burgers and fries of the season.

Inspiration of a sister

Motivation: Its all inside of us and it takes someone special to reach inside of you and pull it out.
Inspiration: A person or something that lets the best part of you shine.
Stress: A feeling that is created when we react to particular events

My husband and I have tried to conceive a child for 6 months now. I went to the doctors yesterday and had some tests ran on me. No prevail, and hopes were down. The doctor said stress is the main factor and I need to focus on something else besides children. But how when that is all I really want?

My sister called and asked how everything went. Then she really motivated me to start doing something I love and write about it, share it and take my passion to a new level. The first thing I thought of was cooking. I love cooking and baking. So that is where we start. A new chapter in my life and I hope it will inspire you and your passions as well. Enjoy.

Maruca Kitchen