Monthly Archives: January 2016

Old Fashioned Doughnuts

It took a Nor’easter dropping anywhere from 24 to 36 inches of snow in the New York area to finally make this delicious recipe- my grandmother’s doughnuts. The snowy weekend blizzard was the perfect opportunity to try out a Christmas present – my shiny new deep fryer!  The key to having a great doughnut, that is crispy and light, is getting the oil to the right temperature. The fryer makes this easy. You can also use a deep pot filled with oil and use a thermometer. Whichever way you decide to fry , this is the perfect way to show your love to your family and friends by making something this special. I think of making doughnuts a little bit of a cooking event but the results are well worth it. The winter isn’t over so you might want to consider this cooking project when you have to be spending some time indoors. You and your family will be glad you did!

From by the bay wishing you, some wintry doughnut food memories!

Maryann

blog doughnut

Old Fashioned Doughnuts

Ingredients

  • 1/4 pound unsalted butter softened, plus 1 tablespoon melted
  • 3 eggs
  • 1/2 cup granulated sugar
  • 3 1/2 cups flour, plus more if needed
  • 1 package dry yeast
  • 2 tablespoons lukewarm water
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 2 teaspoons lemon rind
  • optional: confectioner’s sugar, vanilla sugar or cinnamon sugar

*oil for deep fryer , per instructions

Directions

In a small bowl add yeast to water and set aside. In the bowl of an electric mixer add 1/4 pound butter, sugar and salt. In a small sauce pan scald milk. Pour scalded milk over the ingredients in the bowl. Mix well and add 1 cup of flour and beat until smooth. Add yeast, eggs and lemon rind. Add flour in three portions combining to make a soft dough. Place on a floured board and knead. Add more flour if too tacky to knead. Shape dough into a ball and place in clean bowl brushed , with melted butter. Brush the top of the dough with melted butter and cover bowl with plastic wrap. Keep in a warm place until doubled in bulk. Punch down and turn our on to a floured board. Pat down until about 1/2 inch thick. Let rest 10 minutes . Use doughnut cutter 1/2 thick and 2 1/2 inch round.  Heat oil in a deep fryer to 365 degrees F. Don’t over crowd. Use tongs to turn when bottoms are brown. Watch as this will depend on your fryer. When both sides  are brown, remove from oil and drain on paper towels.  When cooled sprinkle with confectioner’s sugar. Or while warm roll in vanilla sugar or granulated sugar mixed with cinnamon. Fry the doughnut holes separately. An easy way to sugar the holes , place sugar in a brown paper lunch bag , add the warm doughnut holes , hold bag closed , shake and serve!

 

blog doughnut holes

Fried Shrimp with Homemade Tartar Sauce

Winter means comfort food. My comfort food is unusual ……fried shrimp. As a child this was hands down my favorite food. Whenever we went to a restaurant I ordered fried shrimp. I considered myself a young connoisseur of sorts, comparing  my fried shrimp food experiences from place to place. So no surprise here, that I take my version of fried shrimp seriously. I like the fried breading to be slightly and crispy. This requires very hot oil to fry the shrimp quickly without over cooking the interior. To that end I just received for Christmas a deep fryer, but without s deep fryer I was always able to accomplish the right results in a frying pan. All I can add is that you will love discovering this comfort food recipe.

From by the bay, wishing you deep fried shrimp food memories!

Maryann

blog fried shrimp

Homemade Tartar Sauce

Ingredients

1 cup good quality mayonnaise

2 tablespoons chopped capers

1/2 cup chopped cornichons or pickles

dash of hot sauce

1 teaspoon dijon mustard

1 tablespoon lemon juice

1 tablespoon olive oil

Directions

In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors combine together.

Breaded Fried Shrimp

1 pound raw shrimp, peeled, deveined and tails removed

1 cup flour

2 eggs lightly beatened

2 cups plain bread crumbs

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

canola oil for frying

Directions

Use paper towels to pat the shrimp dry. Gather three shallow dishes. I like to use pie pans. In one pan, add flour, salt and pepper and combine. In another pan add the eggs and beat lightly. In the third pan add bread crumbs. Dip each shrimp in flour, then egg, then bread crumbs. Use your fingers to press the bread crumbs onto each piece of shrimp. Place breaded shrimp on a baking sheet. Heat about two inches of canola  in a deep pot to around 350 degrees or use a deep fryer according to instructions. Deep-fry the shrimp in batches, frying about 6 shrimp at a time. The shrimp will cook very quickly! When they are golden brown, use a slotted spoon to remove them from the pan, and transfer them to a paper towel lined plate. Continue cooking the shrimp in batches until all shrimp are fried and golden brown. Serve with lemon slices and homemade tartar sauce.

 

Wilted Spicy Swiss Chard and Chick Peas

The new year is a good opportunity to make dishes that are healthy and nourishing. Swiss chard is another power green, but with a little more complexity in flavor- slightly bitter and salty. Mixing with chick peas adds some texture. This dish is perfect as side dish, add to some pasta with a little more olive oil and grated cheese or just eat as a light meal.

From by the bay, wishing you power green food memories!

Maryann

blog chard chick peas

Wilted Spicy Swiss Chard and Chick Peas

Serves 4

Ingredients

1/4 cup olive oil

3 cloves garlic crushed

1 15 ounce can chick peas

1/4 teaspoon red chili flakes

2 lbs swiss chard

1 teaspoon lemon juice

1 teaspoon fine sea salt

1/2 teaspoon fresh ground pepper

additional salt and pepper to taste

Directions

Remove from can and strain chick pea. Pat dry with paper towel. Place a dutch oven or deep pot on medium heat, add oil and garlic once warm add chick peas and saute until crisped. Stir occasionally. In the meantime, clean the swiss chard in cold water rinse and pat dry. Remove and discard the thick ribs. Coarsely, chop the greens. Once the chick peas are crisp add salt, pepper and red chili flakes. Saute a minute add the chard and saute until it starts to wilt and reduce in volume. Remove from heat adjust salt and pepper to taste, add a squeeze of lemon juice and serve warm.

Savory Corn Muffins

My personal preference for breakfast is savory over sweet, so that is how I came up with this savory corn muffin recipe. This recipe is perfect for breakfast or to serve at dinner whenever you would normally use corn bread such as along side chili or your favorite meatloaf. To make this even better, the recipe couldn’t be easier, it’s just measure some ingredients, mix and bake!

From by the bay, wishing you savory food memories!

Maryann

blog corn muffin

Savory Corn Muffins

Makes 12 muffins

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/2 cup granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup melted unsalted butter

1 cup buttermilk

1/4 cup chopped scallions

1/2 cup shredded sharp cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, butter,buttermilk scallions and 1/4 cup cheddar cheese. Stir gently to combine. Spoon batter into prepared muffin cups. Top each muffin with remaining cheddar cheese. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a tester inserted into a muffin comes out clean. Cool for 10 minutes and remove from pan. Serve warm or at room temperature.