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.

Soft Pretzels


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Soft Pretzels
On a cold and rainy Saturday we decided to try pretzel making. Soft pretzels are made with a yeast dough and are similar to a good boiled bagel. These offered a nice pillowy interior. Thanks to Alton Brown, our first attempt was a success. Soft pretzels on Happensatthebean.com
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  3. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
  4. Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
  5. Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided saute pan or a roasting pan (something wide and shallow is best).
  6. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 16 equal pieces. Roll out each piece of dough into a 12-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half sheet pan. Repeat with the remaining pieces of dough.
  7. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.
  8. Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Oatmeal

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Oatmeal
It’s January, that means I need to lose some pounds. Oatmeal’s a good way to start the day, when watching calories. We can thank Alton Brown for this technique.
Cook Time 35-40 Minutes
Servings
People
Ingredients
Cook Time 35-40 Minutes
Servings
People
Ingredients
Instructions
  1. Bring the water and a half cup of the milk and salt to a boil in a small pan.
  2. Place a medium saucepan over medium heat. Add the butter and when it's melted add the oats. Stir for a few minutes or until the oats smell slightly toasty.
  3. Add the boiling water/milk to the oats pot and reduce heat to maintain a simmer for 25 minutes, without stirring.
  4. Add the remaining milk gently stir into the oatmeal and cook for an additional 10 minutes. Spoon into a serving bowl.
  5. Add toppings if desired.

Mashed Potatoes


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Mashed Potatoes
This is an easy mashed potato recipe. it’s important to start with the right kind of potatoes. A Russet or Idaho potato will work fine. My personal preference is Yukon gold. Regardless of your potato, to ensure a good finished product; dry potatoes well(after cooking), mash by hand, heat your cream, milk and butter. Mashed potatoes on Happensatthebean.com
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Peel the potatoes and cut into 1/4s . Place into a saucepan and cover with cold water by 1-inch. Set over high heat and bring to a boil. Once boiling, cover with lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be pieced with a sharp knife about 15 to 20 minutes. Drain and place back into pot. Place pot over low flame until potatoes are completely dry.
  2. Gently warn butter, whole milk, cream(or all heavy cream) in a small saucepan. Until butters melted 5 minutes or so.
  3. Leaving potatoes in pot, turn off heat. Mash the cooked potatoes using a ricer, food mill or potatoe masher.
  4. Pour about half of the warmed melted butter mixture over the potatoes and stir. Pour half the remaining liquid in continue to stir. Depending on the texture you want, stop or add more liquid. Add salt and pepper. Taste and adjust the seasoning, if necessary. Serve

Spinach Madeleine


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Spinach Madeleine
First published s by “River Road Recipes” in 1959 the Junior League of Baton Rouge reprinted this recipe to much fanfare. Nothing says holidays like this dish in Louisiana. Spinach Madeleine on Happensatthebean.com
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat over to 350F.
  2. Using a dish towel place thawed spinach in towel. Gently twist and reserve 1/2 of liquid. Twist spinach well in dish towel removed ALL the liquid. If spinach is not dry, it can destroy your dish.
  3. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring.
  4. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, cayenne, and salt, to taste. Stir until melted. Combine with cooked spinach. Place in buttered casserole (add breadcrumbs If using)and cook for 30 minutes.
  5. Serve. If you have the time, let casserole come to room temperature and refrigerate over night.
  6. Preheat over to 350F. Bring to room temperature. Place in oven for 20-25 minutes until hot, serve.

Lasagna


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Lasagne
The quintessential Italian comfort classic, homemade lasagna. This recipe is the traditional dish that includes layers of pasta, bolognese, béchamel, and cheese. This is not a quick dish, time is involved but you will be rewarded.
Prep Time 2 days
Cook Time 4 hours
Servings
people
Ingredients
Bechamel sauce
Prep Time 2 days
Cook Time 4 hours
Servings
people
Ingredients
Bechamel sauce
Instructions
Bechamel sauce
  1. Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1-2 minutes. Whisk in milk, 1 cup at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly.
Assemble the lasagna
  1. Preheat oven to 350F. Coat a 13x9" baking dish with butter.
  2. Spread 1/8 cup bechamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup of the Bolognese béchamel sauce top with 1/8 cup Parmesan-reggiano cheese.
  3. Repeat process 5-7 more times, starting with noodles and ending with Parmesan and dot with butter.
  4. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 30 minutes before serving.
  5. Serve with grated cheese on the side.

Cornbread Stuffing


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Cornbread Stuffing
This Southern cornbread dressing recipe is a classic. This “recipe” originated from my Great Aunts. They never measured anything when cooking, it was all done by feel. It’s made with celery, onions, cornbread, breakfast sausage and fresh sage. You can prepare several days ahead of time and refrigerate. If you like baked clams, stuff your clams with this stuffing instead of the typical bread crumb mixture. I promise you will not be disappointed.
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Cook sausage oven medium heat, using a spoon to break up. Cook until meat loses pink coloring, about 8 minutes.
  2. add celery and onion, cook until soft about 10 more minutes.
  3. In a large bowl mix cornbread, breadcrumbs and sage. Add sausage mixture and mix. Add stock slowly and combine with cornbread. Season with salt and pepper(don't be shy).
  4. Transfer to a large buttered baking dish. Let rest over night in fridge, covered.
  5. Preheat oven to 350F. Bring dish to room temperature, bake uncovered for 1 hour. Rest at least 1o minutes prior to serving.

Mushroom and goat cheese galette


https://www.wtsp.com/mobile/article/entertainment/television/programs/great-day-tb/fall-cooking-with-the-kids/67-600112980

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Mushroom and goat cheese galette
Great Day Tampa, galette video below.
Prep Time 30 Minutes
Cook Time 1 1/2 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 1/2 Hours
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 400F degrees.
  2. Heat large skillet over high heat. Add butter, followed by mushrooms. Sauté–the mushrooms until they begin to release their moisture–keep cooking until most of the liquid has evaporated.
  3. Add the sliced onion and garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan.
  4. Remove the pan from heat and deglaze with the brandy(liquid). Place back on the heat, add the rosemary, and continue to cook over medium high heat until all of the liquid has evaporated. Season with salt and pepper to taste.
  5. Remove and spread out on a baking sheet or cutting board and allow to cool to room temperature.
  6. Remove dough from the fridge. Place on parchment paper lined baking sheet.
  7. Cut the goat cheese into cubes or slices add to bowl, with cooled mushroom mixture, and stir gently.
  8. Spread the mixture into the center of the dough–leaving a 2-inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center open.
  9. Brush folder pleats with heavy cream or egg wash for a richer colored crush, totally optional.
  10. Bake for 40-45 minutes, until holder brown. Remove from oven, allow to rest for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.

Potato Gratin

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Potatoes Gratin
This Potato Gratin welcomes fall. Thanksgiving is around the corner, this creamy garlicky dish never disappoints. Potato Gratin on happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Instructions
  1. Preheat oven to 400F degrees.
  2. Rub one clove of garlic split in half all over a 10 X 14-inch gratin dish. Let rest for 10 minutes. Butter gratin dish and place aside.
  3. Combine stock, heavy cream, garlic, rosemary, nutmeg, salt and pepper in a medium saucepan.
  4. Bring to a medium simmer, lower heat and continue to simmer for 30-45 minutes. Cook until thick and slightly reduced.
  5. Strain out garlic cloves and rosemary.
  6. Peel potatoes and cut into 1/8-inch slices.
  7. Arrange first layer of potatoes in the butttered pan, overlapping the potatoes a bit.
  8. Sprinkle the potatoes with 1/2 cup of the liquid and 2 tablespoons of the grated cheese.
  9. Repeat with remaining potatoes and cream, about 4 layers.
  10. Add the remaining cheese after the final layer of potatoes.
  11. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake another 30 minutes, until top turns golden brown.
  12. Remove from oven, let rest for 10 minutes before serving.

Flourless Chocolate Cake

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Chocolate Cake
This recipe only has four ingredients; butter, chocolate, eggs and sugar. Maybe that’s why it’s creator David Lebovitz coined it “Chocolate idiot cake.” This flourless cake yields an almost ganache fudge pudding texture.
Prep Time 20 Minutes
Cook Time 1 1/4 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 1 1/4 Hours
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 350F degrees. Lightly butter a 9 inch round cake pan and line the bottom with parchment paper. Place in freezer.
  2. In a large heatproof bowl, combine butter and chocolate. Set bowl over a pot of simmering water. Whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat.
  3. In a medium bowl, whisk eggs and sugar, then whisk in the melted chocolate and Cointreau(if using)mixture intil combined.
  4. Scrape the batter into the prepared pan. Place the pan in a larger baking pan, and cover the top of the cake pan with heavy foil. Pour very warm water to the baking pan to come halfway up the sides of the cake pan, and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cake has set. Bake until the cake appears to be set and your finger comes away clean after gently touching the center. Remove cake from water bath and let cook completely at least 2 hours. Once cool, refrigerate for 2 more hours.
  5. To unmold, run a small knife around side of cake to help loosen. Invert the cake onto a plate, peel off parchment paper, then invert again onto a serving platter.
  6. Using a fine sieve, dust with confessionary sugar, if desired.
  7. Can be refrigerated for 4-5 days.