Recipes On Rails: New Recipes using Flour, all-purpose

Swedish Meatball Sauce

Thu Jan 08 16:15:20 UTC 2009

Ingredients:

2.0 tablespoon butter
3.0 tablespoon Flour, all-purpose
750.0 gram Stock, Chicken
2.0 tablespoon sugar, brown
125.0 gram Cream, Heavy
1.0 tablespoon Lemon Juice

Instructions:

Add butter, flour, stock sugar and salt and pepper to taste to the TM bowl. Process at speed 5, temp 90C, for 12 minutes.

Stir in the cream and lemon juice.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/633-swedish-meatball-sauce

Nan

Thu Jan 08 03:47:17 UTC 2009

Ingredients:

170.0 gram water
3.0 teaspoon Sugar
1.0 teaspoon salt
1.0 each Egg
70.0 gram Yogurt
425.0 gram Flour, all-purpose
60.0 gram Oil, ghee melted
5.0 gram Yeast, Instant

Instructions:

Place the water, salt, and yeast into the TM. Process at speed 4 for about 10 seconds or till the salt and sugar are dissolved.

Add the egg, and process another 2 seconds at speed for to mix in the egg.

Add the remaining ingredients, starting with the yogurt. Process for 7 minutes on intermittent speed.

Place dough in a greased bowl and allow to rise till doubled in bulk (about an hour).

Portion the dough into 8 equal balls. Allow to rest for 10 or more minutes.

Flatten the dough balls into pancakes about a quarter inch thick, and brush tops with some more ghee. Bake on a pizza stone (4 should fit on at a time) preheated to 500, about 4 to 5 minutes per side, or until desired color is reached.

Here's the nan served with tandoori chicken.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/629-nan

White Sauce

Wed Jan 07 09:07:28 UTC 2009

Ingredients:

500.0 gram Stock, Chicken
50.0 gram Flour, all-purpose
30.0 gram butter
0.5 teaspoon salt
50.0 gram Cream, Heavy

Instructions:

Place the first 4 ingredients into the TM bowl, and process at 90C, speed 4 for 7 minutes. Stir Cream in.

Adjust seasoning with salt and freshly ground white pepper.

Servings: 6
Prep Time: 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/628-white-sauce

Bechamel Sauce

Wed Jan 07 10:10:40 UTC 2009

Ingredients:

500.0 gram Milk
50.0 gram Flour, all-purpose
30.0 gram butter
0.5 teaspoon salt
1.0 pinch Nutmeg

Instructions:

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/627-bechamel-sauce

Sandwich Loaf - machine mixed

Thu Jan 08 01:50:13 UTC 2009

Ingredients:

Bread
6.45 pound Flour, all-purpose
0.41 pound flour, whole wheat
62.0 gram salt
136.0 gram honey
12.0 gram Yeast, Instant
4.84 pound water

Instructions:

Mix the water, honey and salt to dissolve the ingredients.

In the mixer bowl, mix the water mixture and the flour and yeast mixture.

Mix the flours to make uniform and add to the mixer. Mix on low speed for 3 minutes, then increase to 2nd speed and mix another 7 minutes.

Turn dough out on worktable and fold at least 4 times. Place dough in kicker and allow to rest 45 minutes.

Fold dough again, and allow to rest another 45 minutes.

Turn dough back onto worktable, and scale out portions. This makes 8 1.5# loaves. Pre-shape the loaves and allow to rest a bit (10 minutes or so).

Shape the loaves and allow to raise for one hour. Bake at 425 convection for 10 minutes with steam, and about 8 minutes without.

NOTE: See baguette recipe for more detailed dough handling instructions

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/625-sandwich-loaf-machine-mixed

Teiglach / Teyglach / Taglach / Taiglach

Thu Jan 08 13:37:55 UTC 2009

Ingredients:

Dough
1.0 pound Flour, all-purpose
1.0 teaspoon Baking Powder
1.0 teaspoon ginger, ground
1.0 teaspoon cinnamon, ground
1.0 pinch salt large
6.0 each Egg
3.0 tablespoon Oil

Syrup
1.5 pound honey
0.5 cup water
2.25 cup Sugar
0.75 cup sugar, brown

Instructions:

Weigh out the flour in a food processor bowl, and add the dry ingredients.

Mix briefly to distribute the spices. Add the eggs and oil and process till dough comes together. It should be a little sticky.

Divide dough into workable pieces, and roll out into a rope about 3/4 inch thick. Push down in the middle of the rope to make a valley.

Add some chopped walnuts to the valley.

Pinch the dough closed over the nuts and roll some more to tighten the rope. Cut into 3/4 inch pieces.

Roll the pieces between your palms to make little balls.

Place the syrup ingredients into a large pot and bring to a boil.

When the syrup reaches a boil, add the dough balls.

Boil the balls until they turn a mahogany brown. Add water if necessary to thin syrup.

Carefully pour Teiglach and syrup into a container and cool.

Servings: 20
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/623-teiglach-teyglach-taglach-taiglach

Cheddar Scones

Thu Jan 08 13:18:40 UTC 2009

Ingredients:

0.8 pound Flour, all-purpose
33.0 gram Sugar
2.0 teaspoon Baking Powder 5 grams
16.0 gram salt
0.25 teaspoon Baking Soda
60.0 gram Buttermilk Powder
0.33 pound butter
0.1 pound Cheese, Cheddar shredded
0.33 cup chives, chopped fresh
0.5 pound water
2.0 tablespoon water
1.0 each Egg beaten

Instructions:

Assemble the ingredients.

Whisk together the first 6 (the dry) ingredients.

Cut the butter into the flour mixture. Leave butter at pea sized pieces.

Stir in the cheese and chives

Add the water.

Mix lightly till dough comes together. Turn out onto a floured board.

Pat dough into an 9" square. Cut into 9 3" squares. Cut each square in half, diagonally.

Place each piece on a baking sheet. Give them plenty of space between each as they will flatten and spread. Picture is actually too close.

Brush with an egg wash made with the egg and 2T water. Bake in a 375 oven till starting to brown, about 20 minutes.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/622-cheddar-scones

Crab Imperial Two

Thu Jan 08 16:19:18 UTC 2009

Ingredients:

0.25 pound butter
0.5 cup Shallots minced
1.0 cup Pepper, Bell mixed colors, minced
0.25 cup Flour, all-purpose
2.0 cup Cream, Half-and-half
0.5 cup Wine, Sherry dry
dash Tabasco
2.0 each Egg large
0.5 cup Cream, Heavy
2.0 pound crab meat
0.25 cup Parsley chopped
1.0 teaspoon Lemon Rind grated
2.0 cup Bread crumbs, dried
1.0 teaspoon paprika
4.0 tablespoon butter
0.75 cup Cheese, Parmesan grated

Instructions:

Assemble your ingredients.

Pick over the crab meat.

Melt the butter in a large pan. Add the peppers and the shallots.

Saute briefly till tender.

Add the flour and stir. Cook briefly and then add some salt, pepper, and the half and half.

Whisk while bringing to a boil.

Simmer for 5 minutes. Remove from heat and stir in the tabasco and sherry.

In a separate bowl, beat the eggs. Slowly add the heavy cream. Slowly add this mixture to the shallot, pepper, cream mixture, whisking as you add.

Stir well.

Add the parsley, paprika, lemon rind, and cheese.

Mix well.

Fold the crab meat into the sauce and spoon into well-buttered ramekins. Smooth the top, sprinkle with breadcrumbs and then paprika. Drizzle some melted butter on top.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/614-crab-imperial-two

Potato Bread - No Knead - Sourdough

Thu Jan 08 13:37:18 UTC 2009

Ingredients:

Starter
2.0 pound potatoes peeled
18.0 gram salt
60.0 gram Sugar
0.35 pound Flour, all-purpose
0.5 pound Chef starter
3.0 pound Flour, all-purpose or more - see instructions

Instructions:

Peel the potatoes and cook in water till tender. Reserve the cooking liquid. You'll need 1 pound of the liquid

Rice the potatoes

Mix in the salt and sugar.

Add the 1 pound of potato water from cooking the potatoes.

Allow to cool to about 100 degrees F, and add in the flour and the Chef. (btw, a Chef is the sourdough starter that gets expanded into the starter used to make the bread as in this case). Search the index for a link to maintaining a potato starter.

Cover and allow to ferment overnight. Should be foamy around the edges as natural yeast becomes active.

To make the dough, weigh the starter and add 75% of the starter's weight in flour. Mix it in a plastic bin following instructions for the other no-knead doughs (baguette, etc). I haven't posted pictures here.... After the first 20 minute rest, the dough will look rough. Pat it down and follow the instructions for the 3 folds, 20 minutes between each.

I allowed this dough to rest for 2 hours after the series of folds. Since this dough sat overnight, you could get by with less, but I'd let it sit at least one hour for the yeast to get going.

Shape as desired. This is a dense bread and needs a longer baking time. Bake at 400 (350 convection) for about 15 minutes, with steam if available, and then vent the steam and reduce the temp by 50 degrees. Bake till internal temp is about 200. Here, I did loaves in my Hovis strap pans. These were 1.67 pounds each. I would go about 2.5 pounds in the future. They baked for about 35 minutes....

i made 4 loaves.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/613-potato-bread-no-knead-sourdough