Grissini
Grissini
Yield: about 20
1 1/2 teaspoons active dry yeast
1 tablespoon honey
1 1/4 cups warm water (95 to 105 deg F)
2 tablespoons olive oil
3 cups all-purpose flour
1 1/2 teaspoons salt
Semolina flour for dusting
1/2 cup sesame or poppy seeds (optional)
Combine the yeast, honey, and warm water in a mixer bowl
Set aside until foamy, about 10 minutes
Stir in the olive oil
Using the paddle attachment, mix in the flour and the salt until combined
Using the dough hook, knead the mixture on low speed for three minutes
Lightly flour the work surface and using your hands, pat the dough out to a 14 x 4-inch rectangle
Brush the top lightly with olive oil
Cover it with plastic wrap and let rise until double, about 1 hour
Preheat the oven to 425 deg F
Dust the surface of the dough with semolina flour before cutting and stretching*
Cut the rectangle crosswise into four equal portions and then cut each portion into five 4-inch lengths, about the width of a stubby finger
Stretch each piece to the width of a baking sheet and place the pieces a few inches apart on lightly oiled baking sheets
Bake 20 minutes
Cool on racks
*Variations: Instead of the semolina flour, you can sprinkle the dough with sesame seeds for Grissini Siciliani or poppy seeds for Grissini al Papavero before cutting and shaping
Chinese Sweet & Sour Meatloaf
Chinese Sweet & Sour Meatloaf
Posted by Cookin’ Dad at recipegoldmine
com May 23, 2001
Dear Recipe Goldmine Friends,
This recipe was a rather different recent experiment that turned out delicious
Hope everyone likes it
Regards, Cookin’ Dad
Sauce
2/3 cup ketchup
1 1/2 cups granulated sugar
1 cup vinegar
2 TbspFINELY minced ginger
4 tpss minced garlic
1 tps Dijon mustard*
1 tps regular mustard
*Optional (I used it just to see what happened
Regular mustard to taste would work just as well)
Meat Loaf
1 pound ground beef
3/4 pound ground pork (approximation)
1/3 cup finely chopped green onion
(white & green parts)
3/4 cup bread crumbs
2 eggs
2 Tbsprice wine or any dry white wine
1 tps minced garlic
2 Tbspcornstarch
1 1/4 tpss salt
1/4 tps black pepper
Mix all sauce ingredients thoroughly
Set aside to allow flavors to marry
Next, combine all meat loaf ingredients except cornstarch
Take 1 cup of sauce & mix it into meat
Follow this step with evenly sprinkling cornstarch over meat & thoroughly mixing it in
Preheat oven to 350 deg F
Place meat in loaf pan & pack it down
Bake covered with foil for about 30 min
During last 10 min of initial 30-minute baking cycle, remove meat loaf from oven, drain fat & slice into several serving-size slices
Pour about 1/2 cup of sauce over meat, making sure some of sauce runs down into cracks
Bake uncovered for about 15 more min
Meanwhile, if you want, you can heat & thicken leftover sauce with about 1 tps cornstarch & an equal amount of water
As sauce starts to thicken, you can add about 2 tpss hot oil to sauce
This recipe makes a lot of sauce, so leftover heated sauce can be spooned over individual meatloaf servings if desired
NOTE: If you want a browner meatloaf, bake covered for about 20 min & uncovered for 15 to 20 min
Then drain fat, slice meatloaf & pour sauce over it
Pannetone
Pannetone (Italian Fruitcake)
The key to this recipe is to make sure it looks like a chef’s hat – therefore, it should be baked in a coffee can
2 eggs
2 cups granulated sugar
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup buttermilk
2 cups slivered almonds
2 cups golden raisins
3 cups chopped mixed dried fruits or
1 cup each dried pineapple, dried
cherries and dried apricots
Preheat oven to 325 deg F
Grease a clean, empty 1-pound coffee can
Line bottom with a piece of wax paper, cut to fit, and grease paper
In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes
Beat in melted butter, peels and extracts
In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk
Stir in almonds, raisins and dried fruit
Pour batter into prepared can and place on a baking sheet
Bake for 55 to 60 minutes, or until bread is well browned and a wooden pick inserted in center comes out clean
Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling
(You may have to cut out the bottom of the can to push out the cake
) To serve, cut into slices or wedges