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Cinnamon Raisin Bread July 12, 2012

Filed under: The Bread Bible — kariryerson @ 12:21 am

I kept calling this bread the “all day bread” because it took all day to make.  The bread turned out to be amazing but it took way way way too long for my liking. This recipe came from The Bread Bible. The complexity of the recipe means that I can’t type it up in my normal structure so here goes nothing.


Dough Starter (sponge): mimimum 1 hour, maximum 24 hours

Minimum Rising Time: about 3 ½ hours

Oven Temperature: 350 deg. F

Baking Time: 50 minutes

Makes: two 8-by-4-by-4 1/2 –inch-high loaves


Dough Starter (Sponge)

  • 2 ¼ cups plus 2 ½ tbsp unbleached all purpose flour
  • scant 1 ¾ cups water, at room temperature (70-90 deg. F)
  • 2 1/3 tbsp honey
  • ¾ tsp instant yeast


Two 8 1/2 -4-1/2-inch loaf pans, light greased with cooking spray or oil;

A baking stone OR baking sheet

Make the sponge.  In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast.  Whisk until very smooth to incorporate air, about 2 minutes.  The sponge will be the consistency of a thick batter.  Scrape down the sides of the bowl and cover it with plastic wrap.

Flour Mixture and Dough

  • 2 cups plus 2 1/4 tbsp Unbleached all purpose flour
  • scant 1 ¾ cups dry milk, preferably non-fat
  • ¾ teaspoon instant yeast
  • 9 tbsp unsalted butter, softened
  • 2 ¼ tsp salt
  • 1 tbsp melted butter
  • 1 cup raisins

Cinnamon Sugar Spiral Filling (optional)

  • 1/4 cup plus 2 tbsp sugar
  • 2 tbsp lightly beaten egg
  • 4 tsp cinnamon


Combine the ingredients (except raisins) for the flour mixture and add to the sponge.  In a medium bowl, whisk together the flour (reserve ¼ cup if mixing by hand), dry milk, and instant yeast.  Sprinkle this on top of the sponge and cover tightly with plastic wrap.  Allow it to ferment for 1 to 4 hours at room temperature.  (During this time the sponge will bubble through the flour blanket in places: this is fine.)

Mixer Method

Add the butter to the bowl and mix on low speed with the dough hook (#2 if using a KitchenAid) for 1 minute or until the flour is moistened enough to form a rough dough.  Scrape down any bits of dough. Cover the top of the bowl with plastic and allow the dough to rest for 20 minutes.

Sprinkle on the salt and knead the dough on medium speed (#4 KitchenAid) for 7-10 minutes.  It will not come away from the bowl until toward the last minute or so of kneading; it will be smooth and shiny and stick to your fingers.  With an oiled spatula, scrape down any dough clinging to the sides of the bowl.  If the dough is not still, knead in a little flour.  If it is not at all sticky, spray it with a little water and knead it.  (It will weigh 44.25 ounces/1258 grams.)  Cover the bowl with plastic wrap and allow the dough to relax for 10 minutes.

Add the raisins and mix on low speed (#2 KitchenAid) for about 2 minutes to incorporate them evenly.  But don’t worry too much about how well they distribute, because deflating and folding the dough after the first rise will distribute them more evenly.

Make the cinnamon sugar spiral filling.  In a small bowl, whisk together the sugar and cinnamon.

Shape the dough and let it rise.  Turn the dough out onto a lightly floured counter and cut it in half. Keep one piece of dough covered while you work with the other piece.   


On a lightly floured work surface, roll out one piece of dough to a rectangle 7 ½ inches wide by 14 inches long and about ¼ inch thick.  Using your fingertips, gently press (dimple) the dough all over to deflate air bubbles that result in gaps in the spiral.  Brush the dough with the lightly beaten egg (about 1 Tablespoon per loaf) leaving a ¾ inch margin all around.

Sprinkle half the cinnamon sugar evenly over the dough, leaving a 3/4 – inch margin on all side.  Starting from the short end closest to you, roll the dough up tightly, as you would a jelly roll; brush the top of the dough with the egg and squeeze the dough gently all along the length of the roll with each roll so that it will adhere well to the filling.  If necessary, use your hands to push in the ends of the roll so that it does not get larger than 7 ½ inches long.  When you come to the end, make a seam by tightly pinching the edge of the dough to seal in the filling.  Push in any inner coils of dough on the sides that may have worked their way out and pinch the ends of the dough tightly together to seal.  Tuck them under so that the loaf will fit into the pan.

Place the roll seam side down in a prepared pan; it will be about ½ inch from the top of the pan.  Repeat for the second loaf.

Cover the pans with a large container, or cover loosely with oiled plastic wrap.  Allow to rise about 1 to 2 hours or until the center is 1 ½  inches above the sides of the pan. When the dough is pressed lightly with your fingertip, the indentation will remain.

Preheat the oven.  Preheat the oven to 350 deg. F 45 minutes before baking.  Have an oven shelf at the lowest lever and place a baking stone or baking sheet on it before preheating.

Bake the bread.  Quickly but gently set the pans on the hot baking stone or hot baking sheet, and immediately shut the oven door.  Bake 50 minutes or until the bread is medium golden brown and a skewer inserted in the middle comes out clean (an instant read thermometer inserted into the middle of the will read about 211 deg. F).  Halfway through the baking, turn the pans around for even baking.

Glaze and cool the bread.  Remove the pans from the oven and set them on a wire rack.  Brush the tops of the bread with melter butter.  Unmold and cool, top side up, on wire rack until barely warm, about 1 hour.


Dutch Cheese Fondue July 10, 2012

Filed under: The Fondue Cookbook — kariryerson @ 9:16 am

The flavor of this fondue from The Fondue Cookbook was amazing. Make sure you grate your cheese very well otherwise it won’t melt very evenly. We will be having this again since it is great for get togethers.


  • 1 garlic clove
  • 1 cup dry white wine
  • 1 lb grated gouda cheese
  • 2 tsp dry mustard-powder
  • 1 tbsp brandy
  • cayenne pepper
  • 1 1/2 tbsp cornstartch


Cut the garlic clove, then rub it in the insides of the fondue pot. Carefully place the pot over the lit burner. Pour in the wine and heat gently.

Gradually add the cheese, stirring throughout until the cheese has melted. Mix the mustard powder to a paste with the brandy and 1 tbsp of water, then stir into the fondue. Add the cayenne pepper to taste.

Blend the cornstartch with 2 tbsp of water and stir into the fondue. Cook for 2 to 3 minutes, stirring throughout until thickened, then serve with the sides. I roasted veggies and grilled some beef.


Chicken with Peppers July 8, 2012

Filed under: Uncategorized — kariryerson @ 8:51 am

I love this dish. I made it a couple times but since the hubs isn’t a fan of peppers its been a while. I made it while on the road this week since its a simple one pot dish. I didn’t have red pepper this week but it tastes much better with it. The recite is from Italian: the Essence of Mediterranean Cuisine


  • 3lb chicken, bone in pieces
  • 3 large peppers, mixed colors
  • Olive Oil
  • 2 med red onions, sliced
  • 2 cloves garlic, chopped
  • Red pepper flakes (optional)
  • 1/2 cup white wine
  • salt and pepper
  • 14oz can diced tomatoes
  • 3 tbsp chopped parsley


Remove the skin and excess fat from the chicken. Was the peppers. Slice them into strips.

Heat some oil in a large heavy pot. Add the onion, and cook over low heat until soft. Remove to a side dish. Add more oil, raise heat to medium and brown the chicken on all sides. Return the onions and add the garlic and red pepper (if using).

Pour in the wine and cook until reduced by half. Add the peppers and stir well to coat them. Season with salt and pepper. After 3-4 minutes, stir in the tomatoes. Lower the heat, cover and cook until the chicken is done about 30 minutes. Stir in parsley and serve.


Beef & Horseradish Fondue July 6, 2012

Filed under: The Fondue Cookbook — kariryerson @ 9:03 am

This meal was interesting. It wasn’t amazing, it wasn’t terrible, I just don’t know how else to describe it. I have never been able to master cooking meat in a fondue pot so this time I tried it in a cast iron skillet but I wasn’t much more successful. The flavor was good but it wasn’t cooked to the right doneness. This is adapted from The Fondue Cookbook.


  • 1 1/4 lbs sirloin or rump steak
  • 2 tbsp grated horseradish
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Salt and freshly ground black pepper
  • 1 pt oil, for frying


Trim and cut the steak into strips and place in a shallow dish. Mix together the horseradish, oil, vinegar and seasoning, then pour over the beef. Stir, cover lightly, and leave to marinade in the refrigerator for at least 30 minutes. Stir occasionally during this time.

Heat the oil in the fondue pot to 375 degrees, then carefully place over the lit burner. Drain the beef and spear onto the fondue forks. Cook in the hot oil for 2 to 4 minutes or according to personal taste.


Key Lime-Grilled Chicken July 4, 2012

Filed under: Costco — kariryerson @ 8:06 am

I have made this multiple times, for multiple people, and all have loved it. The original recipe calls for you to grill the chicken with some poultry seasoning and then baste the sauce on it. I prefer to marinade it in the sauce so the flavor soaks in that much more. This recipe originated from a Costco cook book.


  • 1 stick butter
  • 1/4 cup key lime juice
  • 1/4 cup sriracha
  • 1 tbsp poultry seasoning
  • 4 lbs bone in chicken


To prepare sauce, melt butter over medium heat. Stir in lime juice, sriracha and poultry seasoning mix. Cook for 1 minute. Remove from the heat; set aside.

Once the sauce has cooled, pour over the chicken and allow to marinade in the fridge overnight.

Heat a grill to medium and cook the chicken until done.


Grilled Pepper-Crusted Strip Steaks with Creamy Garlic Spinach July 2, 2012

Filed under: Costco — kariryerson @ 8:06 am

We have had this before and really enjoy it. The spinach recipe is super simple and so tasty. Its not nearly as heavy as most creamed spinach recipes are which is very nice. This meal only takes a short amount of time to put together (actually it only takes as long as you take to grill the steak.) I got this from one of my favorite Costco cookbooks.


Peppery Rub

  • 1 tsp lemon pepper
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground chipotle pepper
  • Steak

Creamy Garlic Spinach

  • 16oz package fresh baby spinach
  • 5.2oz package garlic and herb Boursin cheese
  • 1 tbsp milk


Combine the rub ingredients; press evenly onto steak. Place steak on grill over medium. Grill, uncovered, until your steak reaches desired doneness.

Meanwhile, prepare the spinach. Bring a large pot of water to a boil. Add spinach; remove from the heat. Stir just until spinach is wilted. Drain well, pressing out excess liquid. Wipe the pot dry; return spinach to the pot. Add cheese and milk; stir until cheese melts and coasts spinach evenly.