Tuesday, April 24, 2007
2) Vegetables: Boil green beans for a few minutes. Drain. Sauté beans in a skillet with butter or olive oil, garlic, soy sauce and seasonings. Top with panko when serving.
3) Meat: use fake meat or real meat: cut into thin strips, stir-fry with oil, salt, onions, and pepper. Add panko before serving.
4) Crusted chicken: when roasting chicken pieces, add the panko breadcrumbs on top of chicken in the last 10 minutes.
Wednesday, April 18, 2007
4 white bread slices (to make 1 cup of fresh panko)
1) Trimm off the crusts of the bread slices.
2) With a food processor, push chunks of bread through the shredding disk to make coarse crumbs.
3) Spread the crumbs on a baking sheet and bake at 300ºF/150ºC for 6 to 8 minutes.
The crumbs should be dry, not toasted and they should not be brown. Shake the sheet twice during baking.
You can flavor your dry or fresh bread crumbs with spices and herbs.
Panko can also be substituted for ordinary bread crumbs as coating food for frying, filling for meatloafs, meatballs and burgers, and as toppings for fish, salads, vegetables, and casserole dishes.
Friday, April 13, 2007
1 pound/500 g tapioca starch
1/3 cup milk
1 cup boiling milk
1 cup canola oil (I used 2/3 cup)
1 tablespoon salt
1/2 cup grated cheese (I do not add cheese)
1) In a bowl mix well the tapioca flour and 1/3 cup milk with your hands.
2) In a pan, bring to boil the 1 cup milk, salt and oil and add to the tapioca mixture using a wooden spoon. Add the eggs one at a time and then the grated cheese (or skip the cheese).
3) Make cheese balls or roll them into lines about 2 inches/5cm with your hands and bake them for 20/25 minutes at 400◦C/200◦C. They will be slightly golden on the outside. Cool them on a rack.
Wednesday, April 11, 2007
English Muffin Bread
From: Better Homes and Gardens
6 cups all-purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1 recipe Honey whipped butter (optional)
1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.
2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree F to 130 degree F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.
3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).
4. Bake in a 400ºF/200ºC oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. If desired, serve with Honey Butter. Makes 2 loaves (32 servings).
Honey Butter: In a small mixing bowl beat 1/2 cup softened butter and 1/4 cup honey with an electric mixer on low speed until combined. Cover and chill. Makes about 3/4 cup.
Wednesday, April 4, 2007
Monday, April 2, 2007
For the shortbread you will need:
4 oz (125 g) unsalted butter, softened
¼ cup sugar
¼ tsp vanilla (I used maple flavor)
1 cup plain flour
¼ tsp salt
½ tsp ground cardamom
½ tsp cinnamon
¼ tsp nutmeg
1 Tbls sugar
1) In a bowl with an electric mixer cream the butter, then add ¼ cup sugar and the vanilla, and beat the mixture until it is light and fluffy.
2) Into another bowl sift together the flour, salt, cardamom, cinnamon and nutmeg, and add the mixture to the butter mixer, stirring until the dough is just combined.
3) Pat the dough evenly into an ungreased 9-inch pie pan, prick all over with a fork, and sprinkle with the 1 tbls. sugar. Bake in a preheated 350ºF/180ºC oven for 30 minutes, or until golden. While shortbread is still warm, cut it in the pan into 16 wedges and let cool completely in the pan.
What I did differently from Val:
I lined a cookie sheet with parchment paper and spread the dough evenly, refrigerated for about 10 minutes too cool and used a cookie cutter, then I baked until golden and sprinkled confectioner's sugar on top.