Recipe Catalog

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Easy Vanilla Custard Slice

[circescookery]

Rebecca’s Pizza Dough

Serves 4, no required rising time

4.5 cups all-purpose flour

1 pack active dry yeast

1 ¾ cups water (lukewarm) - might not need all of it

2 teaspoons salt

2 tablespoons olive oil

Combine water, yeast, salt, oil in stand mixer with the hook attachment. Give your yeast time to bubble a bit. 

Add flour and mix for 3 - 5 minutes.

Knead on floured surface for 3 minutes, add flour as needed to get a cohesive, not-too-sticky dough. 

Divide into 4. Use immediately or let rise in the fridge overnight. If refrigerating: let it rest & come to room temp before shaping pizzas. 

[circescookery]

Cooking Light Banana Bread 2003

2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

1 cup sugar

¼ cup butter, softened

2 large eggs

1 ½ cups mashed ripe banana (about 3 bananas)

⅓ cup plain low-fat yogurt

1 teaspoon vanilla extract

Step 1 Preheat oven to 350°.

Step 2 Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Step 3 Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.

Step 4 Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

[circescookery]

Saffron Tagliatelle with Ricotta and Crispy Chipotle Shallots from Ottolenghi’s Flavor

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Tomato Orzo Soup from Julia Turshen’s Simply Julia

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Enchanted Forest Vibes✨🌲🍄🍂 

(1, 2, 3, 4, 5, 6, 7, 8, 9, 10)

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Enchanted Forest Vibes✨🌲🍄🍂 

(1, 2, 3, 4, 5, 6, 7, 8, 9, 10)

[fukiage1-deactivated20160726]

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Italian Desserts!

(1, 2, 3, 4, 5, 6, 7, 8, 9, 10)

[myinnerlandscape]

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strawberry olive oil shortcake + vanilla bean whip

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White Lady, A Norwegian Classic

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Pecan Streusel Pumpkin Pie

[circescookery]

GRANDMA’S MEAT LOAF

makes one 8x4 loaf

Mix Together: 

2 cloves garlic, crushed

1 tablespoon Worcestershire sauce

2/3 cups bread crumbs

1 cup milk

2 - 2 1/2 lbs. ground beef

2 eggs

1 onion, minced

1 teaspoon salt

pepper

1/2 teaspoon sage

oregano to taste        

For the sauce (multiply 1 1/2 times): 

3 tablespoons brown sugar (demarara) 

1/4 cup ketchup

1/4 teaspoon nutmeg

1 teaspoon dry mustard

Spread over top of loaf and bake 350 F for 1 1/2 hours. 

[circescookery]

GRANDMA’S GLAZED ACORN SQUASH with Grand Marnier butter

Serves 4-6

FOR THE BUTTER

1/2 stick unsalted butter, softened

2 teaspoons Grand Marnier

2 teaspoons freshly grated orange zest

1 tablespoon minced green part of scallion

salt and pepper to taste

FOR THE GLAZED SQUASH

2 acorn squash, sliced 1/3 - inch think

1/2 cup grand marnier 

3/4 cup chicken broth

1/4 cup orange juice

2 tablespoons firmly packed light brown sugar

salt and pepper to taste

Make the butter:

Combine all the ingredients well in a bowl. Roll the butter into a cylinder shape in wax paper and chill it until firm. 

Make the glazed squash: 

In a shallow baking pan just large enough to hold the squash in one layer, combine all the ingredients and bring the mixture to a boil on top of the stove. Bake the squash covered tightly with aluminum foil in a preheated 400 F oven for 15 minutes or until tender. Pour off the liquid into a skillet and keep the squash warm in the turned off oven. Boil the liquid until it is syrupy and pour it over the squash. Slice the Grand Marnier butter crosswise 1/8 - inch thick and serve the squash fanned out with alternating slices of butter. 

[circescookery]

MODEL BAKERY CIABATTA

CIABATTA In the San Francisco Bay Area, we have a long-standing love for crusty bread, but it took some time for the rest of the country to catch up. Ciabatta’s wide, elongated shape (ciabatta means “slipper” in Italian) ensures lots of crackly crust, and it is now sold in just about every supermarket. The dough is especially wet and sticky, so you will need a stand mixer to make it. We are very proud of our version, which we supply to some of the best Italian restaurants in the area. We make a customized recipe for Bottega Ristorante in Yountville, using Michael Chiarello’s imported gray sea salt. It is the perfect bread for dipping in olive oil. 

MAKES 1 LOAF 

BIGA 

3/ 4 cup plus 1 Tbsp/ 120 g bread flour 

1/ 2 cup/ 120 ml water 

1/ 8 tsp instant (also called quick-rising or bread machine) yeast 

DOUGH 

3/ 4 cup/ 180 ml water 

11/ 4 tsp fine sea salt 

1/ 2 tsp instant (also called quick-rising or bread machine) yeast 

2 cups/ 290 g bread flour 

Semolina for the parchment paper 

1. TO MAKE THE BIGA: Combine the flour, water, and yeast in a small bowl to make a thick, lumpy batter. Cover with plastic wrap and let stand in a warm place until the surface shows bubbles, about 2 hours. 

2. TO MAKE THE DOUGH: Combine the biga, water, salt, and yeast in the bowl of a stand mixer. Affix the bowl to the mixer and fit with the paddle attachment. Mix on low speed until the mixture looks creamy. Gradually add the flour and mix just until the dough is cohesive, but very sticky. Turn off the mixer, cover the bowl with a kitchen towel, and let stand for 20 minutes. 

3. Replace the paddle with the dough hook. Knead on medium-low speed (if the dough climbs up the hook, just pull it down) until the dough is smooth and tacky, with a thick, batter-like texture, about 5 minutes. 

4. Cover the bowl of dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 11/ 2 hours. 

5. Pull one-quarter of the dough up and over onto the top of the dough. Repeat with the other three-quarters of the dough. Cover again and let stand until almost doubled, about 45 minutes.

 6. Using a bowl scraper, turn out the dough onto a well-floured work surface. (Do not punch the dough down; you want to retain as many of the air pockets as possible.) Using floured hands, tuck the sides of the sticky dough under to shape into a rectangle about 12 in/ 30.5 cm long and 6 in/ 15 cm wide. Place a sheet of parchment paper on a baker’s peel or rimless baking sheet and sprinkle generously with semolina. Lift and transfer the loaf, smooth-side up, to the parchment paper and reshape the loaf as needed. Flour the top of the dough well (to keep the rack from sticking to the dough) and cover loosely with plastic wrap. Let stand in a warm place until the dough looks inflated but not doubled, about 45 minutes. 

7. Position two racks on the lowest two rungs of the oven. Put a baking stone on the top rack and an empty broiler pan on the lower one. Preheat the oven to 450 ° F/ 230 ° C/ gas 8. When the oven is preheated, using a kettle, pour about 2 cups/ 480 ml hot water into the hot broiler pan. Close the oven door and let it heat for 5 minutes more to fill the oven with steam (it may not be visible). 

8. Slide the loaf with the parchment paper onto the baking stone in the oven. Bake for 20 minutes. Reduce the oven temperature to 400 ° F/ 200 ° C/ gas 6. Bake until the bread is deep golden brown and sounds hollow when tapped on the bottom, about 20 minutes more. Using the baker’s peel, transfer the ciabatta to a wire cooling rack and let cool for at least 20 minutes before slicing. The ciabatta can be wrapped in aluminum foil and stored at room temperature for up to 1 day.

Hansen, Sarah Mitchell; Rodgers, Rick; Mitchell, Karen (2013-09-17). The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery (Kindle Locations 807-838). Chronicle Books LLC. Kindle Edition.

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Giant Vanilla Salted Butterscotch Sticky Buns