Recipes On Rails: New Recipes Recipes On Rails: New Recipes Sourdough Bagels <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.0 kilogram Starter 50/50<br/> 2.0 kilogram water <br/> 4.0 kilogram Flour, all-purpose <br/> 80.0 gram salt <br/> 1.5 gram Yeast <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Mix the starter/culture with the water in the mixer.</p> </p> <p> <p>Add the remaining ingredients and mix on low (2nd puts strain on the motor) for 10 - 15 minutes or until gluten develops.</p> </p> <p> <p>Remove dough from m mixing bowl and fold several times (as tolerated by the dough).</p> </p> <p> <p>Allow dough to ferment for at least 3 hours, folding hourly. (if using a proofing box, 78 degrees F works well).</p> </p> <p> <p>Preheat your oven to 500F. Start heating a large pot of water You can add some malt syrup or honey to the water.</p> </p> <p> <p>Divide the dough into 48 pieces, these will be 150g each. Shape each into a tight ball and allow to rest for 15 minutes.</p> </p> <p> <p>Shape the balls into bagels by pinching your thumb and index finger into the middle of the dough ball. Insert both of your index fingers into the hole and rotate them around each other, stretching out the dough. Allow bagels to rest 15 minutes.</p> </p> <p> <p>If using seeds on the bagels, add 2 Tablespoons of corn starch to 2 cups of cold water in a small pot and bring to a boil. Remove from heat and prepare dishes of the seeds you wish to use.</p> </p> <p> <p>By now your water should be boiling or close to it. Place bagels into the boiling liquid.</p> </p> <p> <p>Allow bagels to simmer for 30 seconds. If using seeds, this is when you'd start painting the tops of the bagels with the boiled corn starch liquid.</p> </p> <p> <p>Turn the bagels and allow to simmer another 30 seconds. If using seeds, this is when you would dip each bagel into your dish of seeds. Place the bagels on a tray or board to await baking.</p> </p> <p> <p>Repeat the process until all bagels have been boiled.</p> </p> <p> <p>Bake in oven in batches. Each batch should take 12 - 17 minutes. If using convection, start at 10 minutes and give at least 2 more minutes. Bagels should be golden brown when done. If using seeds, The tops may appear as if undone. In that case, you can check with an instant read thermometer. They're fully baked at 200F.</p> </p> <p> <strong>Servings:</strong> 48<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 18:47:11 UTC Banana Cream Pie <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 690.0 gram Milk <br/> 150.0 gram sugar, granulated <br/> 45.0 gram Flour <br/> 0.25 teaspoon salt <br/> 3.0 each Egg Yolks <br/> 28.0 gram Butter <br/> 1.0 teaspoon Vanilla <br/> 4.0 each Bananas <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Place the milk and sugar in the work bowl. Process at speed 4, 100 C until temperature is reached.</p> </p> <p> <p>Insert butterfly. Gradually add the flour, sugar, and salt. Process at speed 3 until thickened. Continue to process for 2 more minutes.</p> </p> <p> <p>Beat the egg yolks in a small bowl. Add a little of the milk mixture to the eggs while continuing to whisk in order to temper the eggs. Continue to add the milk mixture until about a cup is added. Continue to mix throughout.</p> </p> <p> <p>Add the egg mixture to the remaining milk mixture. Process for another minute.</p> </p> <p> <p>Remove from processor and stir in butter and vanilla. Allow to sit until lukewarm. </p> </p> <p> <strong>Servings:</strong> 8<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 17:20:46 UTC Graham Cracker Crust <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.5 cup graham cracker crumbs <br/> 67.0 gram sugar, b <br/> 85.0 gram Butter melted<br/> </p> <strong>Instructions:</strong><br/> <p> <p>If using whole crackers, grind in food processor or blender until very fine.</p> </p> <p> <p>Add brown sugar and process until equally distributed.</p> </p> <p> <p>Place graham cracker crumbs and sugar in a bowl. Add butter and mix till well incorporated.</p> </p> <p> <p>Press crumbs into a pie plate. Bake at 375 for about 7 minutes</p> </p> <p> <strong>Servings:</strong> <br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 17:21:38 UTC Swiss Meringue <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 6.0 each Egg Whites <br/> 300.0 gram sugar, granulated <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Put the eggs and sugar into the work bowl. Set temp to 160 F (71 C), speed 3. Wait for it to reach 160 F (71 C).</p> </p> <p> <p>Increase speed to 4. Whip at this speed till thickened considerably, almost like marshmallow.</p> </p> <p> <strong>Servings:</strong> <br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 17:21:17 UTC Sweet Sandwich/Roll Bread <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em>Tanzhong</em><br /> 360.0 gram Milk <br/> 65.0 gram Flour, all-purpose <br/> </p> <p> <em>Bread</em><br /> 640.0 gram Milk <br/> 265.0 gram Sugar <br/> 200.0 gram eggs, beaten <br/> 12.0 gram salt <br/> 1650.0 gram Flour, all-purpose <br/> 18.0 gram Yeast, Instant Gold if available<br/> 170.0 gram Butter room temperature<br/> </p> <p> <em>Egg Wash</em><br /> 1.0 each Egg <br/> 1.0 tablespoon Milk <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Make Tangzhong by mixing milk and flour in a microwave safe container. Microwave on high for 1 minute, mix. <br />Microwave on high for 1 minute, mix. <br />Microwave on High for 15 seconds, mix. Should thicken and become paste-like. If too thin, microwave for additional 15 second periods until thickened.</p> </p> <p> <p>Warm the milk slightly... to about 100 F. Combine the milk, sugar, salt and eggs in a large pitcher. Mix with a stick blender until salt and sugar are well dissolved and eggs are mixed in.</p> </p> <p> <p>Place egg mixture and Tanzhong into the mixer. Add the flour and yeast. Mix on low until somewhat uniform texture. Raise speed to 2nd and mix for about 5 minutes or until gluten is developed. Add butter while mixer is running, a little at a time. Let butter incorporate between each addition. When all butter is added and well incorporated, let dough mix for another 2 minutes.</p> </p> <p> <p>Turn dough out onto the table, pat out and fold a few times. Place in a plastic container with a lid. Allow to rise until doubled in bulk. Turn back out onto the table and portion. Should make about 6 loaves (@ 545 grams each) or 48 rolls. Shape and allow to rise until doubled, about an hour.</p> </p> <p> <p>While dough rises, preheat oven to 350F. Make the egg wash by beating the egg with the milk. A little sugar can be added to the egg wash if you want an even shinier result. Strain the egg wash to remove any clumps that wouldn't look good on the finished product.</p> </p> <p> <p>When product has risen sufficiently, brush with egg wash and bake. You're looking for an internal temperature of about 200 F, or a tad less. If tops are getting too brown, cover with aluminum foil.</p> <p>Turn out finished product onto a wire rack to cool.</p> </p> <p> <strong>Servings:</strong> 6<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 21:04:34 UTC Russian Dressing <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.0 tablespoon onion, minced <br/> 1.0 cup Mayonnaise <br/> 0.25 cup Ketchup <br/> 0.0 tablespoon Horseradish prepared<br/> 1.0 teaspoon Worcestershire <br/> 0.25 teaspoon paprika <br/> some salt <br/> </p> <strong>Instructions:</strong><br/> <p> <strong>Servings:</strong> 8<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 21:04:30 UTC Raw Tomato Sauce <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.0 can San Marzano Tomatoes #10 Can<br/> 25.0 gram sugar, granulated <br/> 25.0 gram salt <br/> 4.0 tablespoon Basil, Fresh minced<br/> 2.0 tablespoon Oregano fresh, minced<br/> 1.0 cup Oil, Olive <br/> </p> <strong>Instructions:</strong><br/> <p> <p><b>NOTE</b>. Salt and sugar are estimates and should be adjusted to your tests. </p> </p> <p> <p>For this recipe, I used a #10 can of San Marzano tomato I got at Restaurant Depot. It was only about $7. I'm going to stock these in the future. Put the tomatoes through a foley food mil. Add salt sugar and herbs. Allow to sit for an hour.</p> </p> <p> <p>This is a very light tomato sauce that goes well in the summer. Unfortunately this does make a large batch. We freeze our excess in vacuum bags.</p> </p> <p> <strong>Servings:</strong> 12<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 21:04:23 UTC Beef Ravioli <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.0 pound Ground Beef <br/> 0.5 teaspoon Garlic Powder <br/> 0.5 teaspoon Onion Powder <br/> 0.5 teaspoon Rosemary, dried, crushed <br/> 0.5 teaspoon salt <br/> 0.5 teaspoon Basil, Dried <br/> 0.5 teaspoon Oregano <br/> 0.25 teaspoon Black Pepper, ground <br/> 35.0 gram cheese, grated parmesan <br/> 35.0 gram Cheese, Romano <br/> 0.4 gram Cheese, Mozzerella grated, minced while cold<br/> 0.33 cup Ricotta <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Brown the beef breaking it up into small pieces. Add all ingredients except the cheeses and cook till the seasonings become fragrant.</p> </p> <p> <p>Allow beef mixture to cool. When cool, mix in all 4 cheeses, combining until uniform.</p> </p> <p> <p>Use a Tablespoon of filling, compacted, to fill ravioli. (see pasta recipe)</p> </p> <p> <strong>Servings:</strong> 8<br /> <strong>Prep Time:</strong> 2 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 21:04:18 UTC Chopped Liver <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 2.0 pound Veal Liver or baby beef, etc.<br/> 2.0 each onions large, thinly sliced<br/> 6.0 each eggs Large, hard boiled<br/> 0.25 cup Oil <br/> 0.5 cup Wine, Port <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Veal liver is difficult to find. In 2018, Wegman's in Allentown carried it. Last year Jan found some at Walmart, believe it or not... If veal liver is unavailable, go for baby beef, resorting to plain beef liver as a last resort. The liver varieties increase in "strength" in the order I listed them. Traditionally, chicken livers were used. I can't remember if I ever tried using them, but my mother always said they were too "rich" in flavor.</p> <p>Devein liver, but don't go overboard if using the sieve method below. Season with salt and pepper to taste. </p> </p> <p> <p>Oil is used loosely in the ingredient list. Some use chicken fat; I usually use coconut oil (refined). I would not use an oil with flavor such as olive oil, nor one with a low smoke point. </p> <p>Heat oil over medium high heat. Add some of the liver and sauté on both sides till cooked through (not red when sliced through). Repeat with remaining liver adding oil as needed.</p> </p> <p> <p>After the liver, without cleaning the pan, add the onions and some more oil as needed. Sprinkle the onions with a little salt to help them release their water. Stir frequently scraping up any fond. Continue cooking until all water is given up and onions are very soft. We're not looking to brown the onions, but no problem if they do. Color will be difficult to determine due to liver fond. Remove onions and reserve.</p> </p> <p> <p>While pan remains on the heat, add the port and deglaze the pan. Scrape up all remaining brown bits and reduce port to near syrup consistency.</p> </p> <p> <p>Process liver, eggs, onions and port reduction in a blender or food processor until uniform. </p> <p>To obtain a really smooth texture and remove any remaining vein particles, press chopped liver through a sieve. </p> </p> <p> <strong>Servings:</strong> 20<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-19 21:25:43 UTC Marzipan/Almond Paste <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 450.0 gram Almond Flour blanched<br/> 370.0 gram Sugar, Confectioners <br/> 12.0 gram Almond Extract <br/> 0.125 teaspoon Rose Water <br/> 2.0 each Egg Whites <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Put almond flour and sugar in the food processor and process till well mixed. Mix the egg whites, extract and rose water to evenly distribute the rose water. Add the egg mixture to the almond flour and process until well combined and paste collects into a ball.</p> </p> <p> <strong>Servings:</strong> 2<br /> <strong>Prep Time:</strong> 1 hour <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 01:30:50 UTC