Soft Pretzels

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.

Cranberry Sauce


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Cranberry Sauce
Homemade Cranberry sauce is so much better than anything you can find at the store. This recipe is easy and quick. I have found this dish is best prepared the day before serving. An overnight rest in the fridge allows the flavors to develop. Cranberry sauce on happensatthebean.com #happensatthebean
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Rinse cranberries well, toss any the are soft or bruised.
  2. In a large saucepan combine all indigents. Bring to a boil over medium-high heat stirring often.
  3. reduce to a gently boil cook until berries until uncovered until they pop and 10 minutes. Best if made the day before and chill over night.
  4. Bring to room temperature prior to serving.

Bolognese

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Bolognese
Marcella Hazan, the cookbook author who changed the way Americans cook Italian food has a great Bolognese recipe. Over the years I have changed a few things. No celery, carrot or onion. I added chicken livers, ground pork and ground veal to the ground beef. I also substituted red wine for white and I finish the sauce with heavy cream and pasta water.
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Heat oil in a large ovenproof casserole over med-high heat. Add garlic and chicken livers. Stirring a bit until pink is not longer present.
  3. Add beef, pork and veal, stir to combine. Cook until meats are no longer pink about 1- minutes. Add rosemary and stir well.
  4. Add red wine and let simmer for 5-8 minutes until reduced. Add tomatoes and water.
  5. Bring to a boil. place in over and cook uncovered for 3 hours. Stir from time to time.
  6. Let cool completely, refrigerate overnight covered.
  7. To serve, remove rosemary from the sauce. Add 8 cups of sauce to a large skillet, over medium heat. Add heavy cream, salt and pepper and bring to a gently simmer.
  8. Cook pasta, according to directions. Add a 1/2 cup of the pasta water to the sauce. Place cooked pasta in skillet with sauce and stir to coat. Serve with grated cheese.
  9. ***To serve 4-6 use 4 cups of meat sauce and 1 cup of heavy cream
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Summer Fruit Tart

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Summer Fruit Tart
This breakfast or dessert has everything one would expect from a summer tart: a buttery crust, a creamy center with colorful fruit topping. It’s completely customizable, add any fruit you desire.
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Instructions
  1. Line a strainer with paper towels and set strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; place in refrigerator for at least 6 hours or overnight. Discard liquid, place yogurt in a med bowl.
  2. Preheat oven to 350 degrees. Pulse the graham crackers in a food processor to get fine crumbs. Add the melted butter, salt and water; pulse until the crumbs are moistened.
  3. Grease a 9-inch tart pan with butter. Press the crumb mixture into tart pan, going up the sides a but. Bake until browned, 9 or 10 minites, a few cracks are not a problem. Let it cool completely
  4. Mix honey and lemon zest to the yogurt. Transfer the yogurt mixture to the crust, spreading it carefully, not to break crust.
  5. Arrange fruit on top, place back in fridge for 4-6 hours. Serve

Salt Crusted Red Snapper


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Salt Crusted Red Snapper
Roasting a whole fish in salt sounds complex. In reality, its fairly simple. The salt seals in the juices and doesn’t overwhelm the dish. It also makes for a great presentation table side.
Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Instructions
  1. Pre heat over to 400F
  2. Place fish on parchment paper, stuff with lemon slice and parsley.
  3. Place kosher salt, egg whites in a large bowl, mix well. You want a wet sand consistency. If mixture is not wet, add water.
  4. On a parchment paper–lined baking sheet, mound one-fourth of the salt slightly larger than the fish. Lay the fish on the salt. Pack the remaining kosher salt over and around the fish to encase.
  5. Bake for 30 minutes, until an instant read thermometer reads 135F. Remove from oven let rest for 5 minutes.
  6. Crack crust, debone fish, remove skin place on plates, serve with lemon and a splash of extra virgin olive oil.
Recipe Notes

 

Dijon Vinaigrette

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Dijon Vinaigrette
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Ingredients
Instructions
  1. Add ingredients to a bowl and whisk until combined. Or add to a 16 oz mason jar and shake well.
Recipe Notes

I like using a mason jar to make this dressing. I add what is needed, the remaining dressing is easily stored for another use in the fridge. Remove 30-45 minutes prior to using. It keeps about a month. 

Roasted Beets

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Roasted Beets
Beets are a simple and easy vegetable to prepare. My Great Aunts often roasted vegetables in the oven. Asparagus, green beans, sweet potatoes, turnips and carrots to name a few. Not sure why, unfortunately I never asked the question. Collard greens and string beans (with some pork parts of course) are the only vegetables I recall boiling on the stove. Roasted beets have an earthy sugary flavor as opposed to the anemic limp taste of a boiled beet. This dish was a stable on Nuber Ave's table.
Prep Time 15 minutes
Cook Time 1:30 hours
Passive Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Cook Time 1:30 hours
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 375 F. Wash the beets and trim greens(the green parts can be sautéed) leaving a 1/2 inch of stem. Place a large piece of aluminum foil toss 2 tablespoons of the oil, a little kosher salt a little pepper.
  2. Place the foil on a baking sheet and foil like a little boat. Run the foil under a slow running faucet adding a few tablespoons of water. Seal the edges of the foil well and roast on the small baking pan for 1 1/2 hours, or until tender. a small knife should pierce with no resistance.
  3. Unwrap with care, let beets sit until cook enough to handle. I often use rubber gloves or paper towels to peel once cool, beets will stain your hands pretty well.  Once peeled, the stem usually falls off with a little effort, or you can use a knife.
  4. Cut in half, quarters or eighths place in a bowl with red onion slices, remaining olive oil, vinegar a little salt and pepper and the OJ or lemon juice. Toss to combine and let sit for an hour. If using hours or days later, place in fridge bring to room temperature about 30 minutes before serving and check flavor, may need a little more salt, pepper or acid.
Recipe Notes

May also need a touch more olive oil.