Archive for July, 2010

Bacon Chocolate Chip Cookies

Saturday, July 31st, 2010
Bacon Chocolate Cake Cookie

Bacon Chocolate Cake Cookie

The classic cookie with a twist — bacon chocolate chip cookies.  The bacon and chocolate chips create that excellent sweet salty combination.  Mincing the bacon allows for a subtle savory, bacon flavor in the cookie without it being too overwhelming.  As weird as this combination may sound, try this tasty cookie.  After all, many people like eating their bacon with maple syrup and waffles.
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Grilled Corn on the Cob

Friday, July 30th, 2010
Grilling Corn in the Husks

Grilling Corn in the Husks

Grilled corn is a quintessential American summer dish.  The sweet, slightly crunchy corn kernels accented by the grill flavor is the perfect summer vegetable.  There are 2 ways to grill corn on the cob.  You can place the corn in the husk directly on the grill with no preparation, allowing the husks smoking from the grill to impart flavor on the corn.  Or, you can pre-cook the corn on the cob by steaming it in the microwave before putting it on the grill.  This speeds up the cooking time by about 10 minutes.  The advantage here is you don’t have to remove the husks from piping hot corn.
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Soft White Sandwich Buns

Wednesday, July 28th, 2010
Baked Buns

Baked Buns

Here’s an excellent soft, white, slightly sweet sandwich/hamburger/hotdog bun recipe adapted from a recipe I found on King Arthur Flour’s website.  I’ve tried so many adaptations of the no knead white loaf bread (which is great for Ciabatta), but just could not get it to the desired consistency for a classic American hamburger or hotdog bun.  Well, now I’ve found it and I really don’t need to buy that awful, chemical laden store bought bread any more.  Best of all, there’s no kneading necessary.
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Use a Kitchen Scale

Tuesday, July 27th, 2010

Digital Kitchen Scale

Digital Kitchen Scale

Tuesday Tip

Use a Kitchen Scale

A kitchen scale is an invaluable tool, especially when it comes to baking.  Weighing ingredients is a much more accurate measurement then volume measurement.  A cup of flour can vary considerably when using volume measurements.  This is why good baking recipes will provide measurements in weight.
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Bouchon

Monday, July 26th, 2010
Bouchon

Bouchon

When we were up in Napa Valley over the 4th of July weekend, we had lunch in Yountville at Thomas Keller’s Bouchon Bistro.  It was amazing.  Yeah, it’s just a French bistro, but probably one of the best places I’ve ever eaten.  The ambiance is fun and almost cute, but that’s Yountville as a whole.  Whenever I’m in Yountville I almost feel like I’m on a movie set or in Disneyland.  The little town is quaint with perfectly kempt lawns and flowers.  Bouchon, and the adjacent Bouchon Bakery contribute to the perfect atmosphere.
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