June Kessler's Blog, page 3

Roasted Burger

 

 

 

 

 

 

1 ½ teaspoons kosher salt, plus more for lining the pan

2 pounds ground beef, preferably chuck

1 Tablespoon Worcestershire sauce

½ teaspoon freshly ground black pepper, or more to taste

6 toasted hamburger buns, English muffins, split focaccia, or slices of other favorite bread

Your favorite hamburger toppings: sliced Swiss or cheddar cheese), sliced tomato, lettuce, sliced onion, pickles, ketchup, mustard, etc.

 

Directions

 

Position a rack in the center of the oven and heat to 425 degrees F. Line a heavy-duty rimmed baking sheet with aluminum foil, and spread a thin layer of salt over the surface of the foil to absorb any drippings and prevent the oven from smoking. Arrange a wire rack so that it sits at least ¾ inch above the surface of the pan.

 

Break the beef into 1- to 2-inch lumps with your hands and drop into a mixing bowl. Season with salt, Worcestershire, and a generous amount of black pepper. Mix gently, using your fingertips to break up the meat and incorporate the seasonings. Over-handling the beef will make for tough, dry burgers.

 

Divide the meat into even 6 portions, and arrange them, before shaping, on a large plate. “This way I can add a little here and remove a little there until I have 6 equal-size lumps to start with.” If you have a kitchen scale, you can use that too: have it so each burger weighs 5.3 ounces. (My method was just to grab a hunk of meat and shape it.) Lightly shape the beef into disks about 3 1/4 inches across and about 1 inch thick. Set the burgers at least 1 inch apart on the wire rack.

 

Roast the burgers for 10 to 16 minutes, checking on them either with an instant-read thermometer (the quickest way) or by cutting into one to peek. For medium-rare, look for 130 to 135 degrees; for medium, 140 degrees. (If you’re mad enough to like your burgers medium-well, take it to 160 degrees; but . If adding cheese, top the burgers with cheese when they are about 2 degrees away from being done to your liking and return them to the oven for 1 minute to melt the cheese.

 

Transfer the burgers to buns, English muffins, split focaccia, or favorite bread and garnish as you like.

 

Make sure your oven’s clean before roasting anything at such a high temperature, otherwise it’ll smoke.

 

 

Shrimp Burger

 

 

 

 

 

 

1 pound shrimp, peeled and deveined

2 garlic cloves

1/8 cup cilantro or parsley

1 tsp. salt

1 tsp. paprika

1 tsp. onion powder

Pinch cayenne pepper

½ cup Panko breadcrumbs

1 egg, lightly beaten

1 Tablespoon vegetable or coconut oil

4 hamburger buns

Salsa, if desired

Avocado

Lime or lemon slices

 

Directions

 

In a small bowl coarsely chop half the shrimp. Take the other half and add it to a food processor with the garlic and cilantro. Pulse: to make a chunky paste. Add to bowl with the chopped shrimp; mix well.

 

Add the salt, paprika, onion powder, cayenne pepper, Panko breadcrumbs, and egg. Mix until just combine.

 

Divide into four patties. Heat a skillet over medium high heat with the vegetable oil. Add the burgers and cook for 3 or 4 minutes on each side. Serve on a bun as a burger, serve with salsa, avocado, lime slices.

Basic White Bread

 

This recipe is my go bread recipe, I use it as a blueprint for the basic method of bread making. A wide variety of breads can be created using this simple recipe. For a more rustic flavor, substitute ¾ cup of whole-wheat, rye, or barley flour for the same amount of unbleached flour.

 

 

2 teaspoons dry yeast

1 1/3 (325 ml), cups water (110 F/45 C)

3 1/2 (500g) cups unbleached flour, sifted

1 1/2 teaspoon salt

Directions

Sprinkle the yeast into ½ cup (125 ml) of water in a bowl, leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast.

2. Use wooden spoon to draw enough of the flour into the dissolved yeast to form a soft paste. Cover the bowl with a towel and let the paste “sponge” until frothy, loose and slightly expanded, about 20 minutes.

3. Pour about ½ the remaining water into the center of the well. Stir

4. Turn the dough out onto a lightly floured work surface. Kneed until smooth, shiny and elastic, about 10 minutes

5. Place the dough in a clean bowl and cover with a towel, Let rise until doubled in size, about 1 ½ – 2 hours. Punch down, and then let rest for 10 minutes.

6. Shape the dough into a long loaf, about 14-in (35 cm) in length. Place the shaped loaf on a floured baking sheet and cover with a towel. Proof until doubled in size, about 45 minutes

7. Cut five diagonal slashes, each about ¼ in (5mm) deep, across the top of the loaf. Bake in preheated oven 425 degrees F (220 C) for 45 minutes, until golden and hollow sounding when tapped underneath. Cook on wire rack

Makes 1 loaf

Pineapple Beet Burger

1/4 cup ketchup

1/4 cup mayo

1 Tablespoon chile sauce

2 pounds ground chuck

2 Tablespoon BBQ sauce

1 clove garlic, minced

2 Tablespoons butter, divided

Salt and pepper

6 slices Swiss cheese

6 pineapple slices, fresh or canned

6 eggs

12 leaves butter lettuce

6 burger buns

1 cup sliced pickled beets

Directions

In a small bowl, combine ketchup, mayo and chile sauce. Mix together, cover with plastic wrap and place in the fridge.

In a bowl combine ground beef, BBQ sauce and garlic in a bowl and mix together. Shape into 6 equal patties, cover and refrigerate for 20 minutes.

Heat a large pan over medium heat and melt butter. Season both sides of the burger patties with salt and pepper. Fry burgers, 4 or 5 minutes each side. Top cooked burgers with a slice of cheese.

Fry pineapple slices in the same hot pan, about 1 1/2 minutes each side. Heat a clean pan over medium heat, melt remaining Tablespoon of butter and fry eggs over easy until whites are fully cooked.

Build each burger with 1 Tablespoon of sauce, lettuce, 1 tomato slice, a burger patty, fried pineapple slices, pickled beets and a fried egg.

Makes 6 burgers

Hamburger Buns

1 cup warm water (110 degrees F.)

3 Tablespoons warm milk

2 ¼ teaspoons active dry yeast

3 Tablespoons sugar

2 eggs, beaten and divided

3⅓ cups bread flour

1 teaspoon salt

3 Tablespoons butter

Sesame seeds for top if desired

 

 

Directions

 

 

In a bowl combine warm water, milk, yeast and sugar. Let sit until foamy. In a bowl combine flour and salt.

Add in butter and rub into flour with your fingers. It will form crumbs.

Mix in yeast mixture and 1 egg.

Knead until smooth and elastic. Dough will be slightly sticky.

Allow dough to rise for 1 hour or until doubled.

Divide dough into 8 equal pieces and form each into a ball.

Place on a parchment paper lined cookie sheet.

Cover loosely with plastic wrap sprayed with non-stick spray and allow to rise for about 1 hour.

Brush tops with remaining beaten egg and sprinkle with poppy seeds or sesame seeds if desired

Bake at 400 degrees F. for about 15 minutes or until golden brown.

Makes 8 Hamburger buns

Kimmelweck Buns

 

 

 

 

 

 

 

 

2 1⁄2 teaspoons active dry yeast (1 envelope)

1 cup water, lukewarm

2 Tablespoons vegetable oil

1 Tablespoon sugar

1⁄2 Tablespoon salt

1 teaspoon honey

2 large egg whites

3 -3 1⁄4 cups bread flour (preferably high-gluten)

1 Tablespoon water

Coarse salt, and

Caraway seed, for sprinkling

 

Directions

 

Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.

 

Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl.

Stir to dissolve the sugar. Add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add an additional 1 1/2 cups flour.

 

Turn the dough out onto a lightly floured work surface and knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking.

 

Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour).

 

Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.

 

Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly.

 

Place on a parchment-lined or greased baking sheet, well-spaced to allow spreading. Cover loosely with a towel and let rise for about 30 minutes.

 

Preheat the oven to 425°F

Combine the remaining egg white and the 1 Tablespoons water in a small dish and blend. Brush the rolls lightly with the egg white wash. Score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.

 

Sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water. Bake for 5 minutes.

 

Quickly open the oven door, sprinkle the rolls again with water, and close the oven.

 

Bake the rolls for about 20 minutes more, until browned and crisp.

Cool the rolls on wire racks.

Makes 8 buns

Blueberry Cream Loaf

 

1 (8-oz) pkg. cream cheese, softened

½ cup butter or margarine, softened

1¼ cup sugar

2 eggs

2 ¼ cups all-purpose flour

 

1 Tablespoon baking powder

½ teaspoon salt

¾ cup buttermilk

1 Tablespoon grated lime rind

1 cup blueberries frozen or fresh, chopped

Glaze

2 teaspoons grated lemon peal

2 – 3 Tablespoons lemon juice

1 1/3 cups powdered sugar

 

Directions

Preheat oven to 350 degrees F (180C). Grease and lightly floured two 8 ½ x 4 ½ x3 loaf pans.

In a large bowl cream cheese and butter, with an electric blender, add sugar, beat in eggs one at a time until combined; Combine flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Sprinkle blueberries with 1 Tablespoon flour.

Fold in blueberries with a big spatula. Pour batter in prepared pans. Bake for 45 to 50 minutes or until toothpick inserted comes out clean. Combine lemon rind, lemon juice and powdered sugar, drizzle over the loaves while still warm. Rest in pans for 10 to 15 minutes. Turn out onto wire racks to cool.

 

How to Bake Light, Airy Loaves

[image error] How to Bake Light, Airy Loaves

There are 5 vital elements that make the distinction in between light, ventilated bread as well as a thick disaster. None is challenging to handle– actually, yeast is very flexible– however you’ll be a much better bread baker if you recognize these aspects.Self-made bread should not be thick. You could make light ventilated loaves that are equally like the bread from the neighborhood bakeshop. The trick is in utilizing high quality components as well as obtaining your bread to increase correctly. In this write-up, we’ll analyze the aspects that make your bread surge.Yeast is a living microorganism. Just like other living microorganism, it requires an appropriate setting where to expand and also increase. As the yeast expands, it makes co2 gas that raises the dough and also produces a ventilated framework.There are 5 elements that have an effect on exactly how rapid yeast will certainly expand.Element 1: Temperature

Yeast is exceptionally conscious temperature level. 10 levels distinction in the temperature level of the dough exceptionally has an effect on the development price of yeast.

If you intend to be a wonderful bread baker, utilize a thermometer. Thoroughly gauge the water temperature level. In all of our dish and also mix advancement job, we determine water temperature level to one level precision. You will certainly additionally intend to utilize your thermometer to examine the temperature level of the dough and also the temperature level of the baked loaf to guarantee that it is baked appropriately.

The temperature level where yeast expands ideal is around 78 levels. The temperature level of the dough is the outcome of the temperature level of the water that you utilize, the flour temperature level, the temperature level in your cooking area, as well as for how long you combine the dough in your mixer. (The blending of the dough produces rubbing which could increase the dough temperature level.) Water that is 105 to 115 levels combineded with cooler flour is planned to produce a dough temperature level near 78 levels. In a bread equipment, we utilize cooler water due to the warm and comfortable, shut setting of the bread device.

Element 2: Time

With a bread device, the bread starts to cook when the timer goes off whether it has actually increased or otherwise. Considering that we cannot control time when utilizing a bread equipment, we manage yeast development with various other aspects to ensure that has actually increased efficiently when the bread starts to cook.

Bread awaits the stove when it has actually increased in quantity, come to be soft, and also contains gas– not when the timer goes off. In a cooler kitchen area, that may take a while.

The longer the yeast is permitted to function, the a lot more gas is produced. In the appropriate atmosphere, yeast increases as well as increases once again.

Element 3: Quantity of Yeast

The amount of yeast in the dish makes a distinction. Typically, a baker regulates the increase with various other aspects and also does not transform the amount of yeast. Nevertheless, in a quite great setting you could would like to enhance the yeast somewhat and also in a hot atmosphere, decrease the yeast.

Element 4: Quantity of Water

A softer dough will certainly increase a lot more swiftly compared to a tight dough therefore in your bread device, a rigid dough will certainly not increase effectively prior to the cooking starts. Among the best modifications that you could make to a bread device dish or mix that does not carry out fairly best is change the water by a tablespoon.

Dough should be soft as well as versatile in order to increase appropriately– an aspect of the amount of water is in the dough. If the dough is tight, it is tough for the broadening gases to raise the dough as well as produce quantity. After your dough is worked, it must be soft as well as virtually sticky. As a basic policy when blending bread, mistake on the side of excessive water.

Element 5: Salt

Salt gets rid of yeast and also an also salted dough will certainly hamper yeast development. Half tsp of salt in a dish makes very a distinction.

Why do we care just how quick the bread increases? In a bread device, it is essential. On the counter, within affordable bounds, it most likely does not make a distinction. Actually, the tastes caught in bread dough boost with age. A lengthy, slow-moving age develops fantastic bread. Still, you are an even more qualified baker if you recognize exactly what is taking place inside that sphere of dough.

Consistently assess salt very carefully. If you intend to accelerate the increase, lower the salt by 1/2 teaspoon. Include a comparable total up to slow down the increase.

 

Virgin Coconut Oil: Natural Medicine for Health

[image error] Virgin Coconut Oil: Natural Medicine for Health.

This oil comes from fresh coconut meat to produce what we know as Virgin Coconut Oil (VCO). Using the “cool press” technique, the coconut oil is drawn out by grating the fresh coconut as well as by pressing the coconut meat. The “virgin” coconut oil which normally separates from the water material of the coconut milk is then moved to an additional container.For centuries, the occupants of these islands have actually transformed to the coconut tree– the supposed “Tree of Life”– as a source of products for shelter, meals, and also alternate medication. The coconut tree is called “Tree of Life” due to the fact that nearly all of its components could be used.The virgin coconut oil is high in anti-oxidants that permeate right into the hidden cells of the skin. The oil aids safeguard the physical body versus the development of complimentary radicals which are particles that burglarize electrons from the millions of cells in the human physical body. VCO hydrates the skin and also relaxes, and also gets rid of filth from the external layer of the skin making it smooth and also glossy.Utilizing the “chilly press” approach, the coconut oil is drawn out by grating the fresh coconut and also by pressing the coconut meat. The “virgin” coconut oil which normally divides from the water material of the coconut milk is then moved to one more container. Recently, the coconut oil has actually been offered much interest not just for its usage in food preparation however additionally for its worth as a hair as well as skin treatment item. The virgin coconut oil is high in anti-oxidants that permeate right into the hidden cells of the skin. Virgin coconut oil is still a quite excellent skin care therapy option because it has actually preserved its antioxidant residential properties.

Virgin coconut oil is still a quite excellent skin care therapy choice because it has actually kept its antioxidant residential properties. The anti-bacterial, anti-fungal and also anti-viral homes of VCO are from the existence of lauric acid in the oil. Lauric acid assists avoid disease-causing microorganisms that could lead to skin infections.

Several skin treatment remedies in the marketplace are made from veggie oils that have actually looked at different refining procedures, making these items vulnerable to complimentary radical generation. These procedures have actually removed these items of a lot of the necessary anti-oxidants.

Recently, the coconut oil has actually been provided much interest not simply for its usage in food preparation yet additionally for its worth as a hair as well as skin treatment item. Lots of Filipinos make use of the coconut oil to preserve a younger, wrinkle-free skin.

 

Plain or Basic White Bread

Treat this recipe as a blueprint for the basic method of bread making. A wide variety of breads can be created using this simple recipe. For a more rustic flavor, substitute ¾ cup of whole-wheat, rye, or barley flour for the same amount of unbleached flour.

 

 

 

2 teaspoons dry yeast

1 1/3 (325 ml), cups water (110 F/45 C)

3 1/2 (500g) cups unbleached flour, sifted

1 1/2 teaspoon salt

Directions

Sprinkle the yeast into ½ cup (125 ml) of water in a bowl, leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast.

2. Use wooden spoon to draw enough of the flour into the dissolved yeast to form a soft paste. Cover the bowl with a towel and let the paste “sponge” until frothy, loose and slightly expanded, about 20 minutes.

3. Pour about ½ the remaining water into the center of the well. Stir

4. Turn the dough out onto a lightly floured work surface. Kneed until smooth, shiny and elastic, about 10 minutes

5. Place the dough in a clean bowl and cover with a towel, Let rise until doubled in size, about 1 ½ – 2 hours. Punch down, and then let rest for 10 minutes.

6. Shape the dough into a long loaf, about 14-in (35 cm) in length. Place the shaped loaf on a floured baking sheet and cover with a towel. Proof until doubled in size, about 45 minutes

7. Cut five diagonal slashes, each about ¼ in (5mm) deep, across the top of the loaf. Bake in preheated oven 425 degrees F (220 C) for 45 minutes, until golden and hollow sounding when tapped underneath. Cook on wire rack

Makes 1 loaf