Parker House Rolls

Parker House Rolls

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Parker house rolls
This Fannie Farmer classic is one every home cook can easily master. Parker House Rolls on Happensatthebean.com #happensatthebean
Cook Time 35 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Cook Time 35 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Instructions
  1. Whisk yeast and ¼ cup warm water in a small bowl; let stand 5 minutes.
  2. Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small bowl. Whisk in yeast mixture and egg. Add 3½ cups flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1½ hours.
  3. Preheat oven to 350°. Melt butter in a small saucepan. Lightly brush baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working 1 log/piece at a time, roll out on a lightly flour surface into 8-9 pieces.
  4. Add parchment paper to the baking pan. Add dough balls touching one another to form 1 long row. Repeat with remaining dough for 3 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 5 hours.
  5. Bake rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.

Gumbo


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Gumbo
The secret to this classic is in the gentle cooking of the roux which adds to the velvety texture. Instead of standing over the stove, we make the roux in the oven. A few whisks over a few hours produces a great base for this dish. Gumbo on Happensatthebean.com
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on middle shelf of the oven, uncovered, and bake for 2- 2.5 hours, whisking 2 to 3 times throughout the cooking process.
  3. Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scal-lions.
  4. Place Dutch oven on stove over medium heat. Stir in the onion, bell pepper and celery, cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock/water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and peppers to taste.
  5. Can serve with white rice.

Swordfish and Capers


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Swordfish and Capers
I stopped eating swordfish many years ago. The Mercury was an issue, it was also hard to get fresh product. Fortunately I found abundant seafood here in Charleston. Everything’s always fresh and you better show up early. One can substitute blue fish or striped bass for swordfish or cook the fish in one piece and simple serve with tomato -caper sauce without pasta.
Prep Time 10 minutes
Cook Time 25 Minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 Minutes
Servings
people
Ingredients
Instructions
  1. Using a sharp knife slice the peeled tomatoes into 4 or 5 pieces.
  2. Cut the fish into 2-inch pieces. Take a paper towel and dry well. In a large sealable plastic bag, add half the flour.
  3. Heat a large skillet oven medium head. Add 5 tablespoons of olive oil. Add the garlic, cook until golden brown, 2-3 minutes. Using a spotted spoon, remove garlic.
  4. Raise heat to medium-high, salt and pepper half the fish. Toss the seasoned fish in plastic bag with half the flour. Shake off excess flour add fish to olive oil makes certain not to over crowd the fish. Cook for 2-3 minutes, should be lightly browned. Flip fish over and cook on second side for 2-3 minutes. Remove from pan, and repeat with second half of fish. Remove fish from plan and place on a plate.
  5. Add capers to empty skillet and cook for 1-2 minutes add tomatoes and a pinch of salt and pepper. Bring to a boil, adjust heat to low cover pan and simmer for 10-12 minutes.
  6. Return fish to skillet and cook for another minute or two. Remove from heat and set skillet on the side.
  7. Cook pasta, a few minutes shy of suggested instruction. Right before draining, reserve 1/2 cup of the pasta water.
  8. Return the empty pasta pot to the stove, add last tablespoon of olive oil and reserved pasta water to boil. Turn heat to high, add drained pasta and toss. Add the fish sauce a little pepper and half the parsley. Cook for 2-3 minutes stirring constantly.
  9. Divide between 4-6 bowls add remaining parsley and serve.