Classic Pullman Loaf
The Pullman Loaf is sometimes called the sandwich loaf or pan bread. The Pullman is a type of bread made with white flour and baked in a long, narrow and lidded pan. The French term for this style of loaf is “pain de mie.” In the United States, many popular mass produced sliced breads are actually Pullman loaves. The slices of these breads are frequently square, with four flat and uncurved crusts. The name Pullman was derived from its use in the compact kitchens of the Pullman railway cars. The Pullman Company is credited with inventing the lidded baking pans used to create the square loaves. Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the Pullman Kitchen.
INGREDIENTS
4 Cups Bread Flour – Divided
2 Cups Unbleached Flour
2 (1/4 Ounces) Packages Active Dry Yeast
3 Teaspoons Salt
2 Cup Water
½ Cup Unsalted Butter
¼ Cup Honey
1 Large Lightly Beaten Egg
1 Egg White
2 Tablespoons Water
Spray a large size mixing bowl with cooking spray and set aside. If you don’t have cooking spray then grease the bowl with olive oil. Spray 2 (9×5 inch) Pullman pans or 9x 5 inch bread pans with cooking spray (olive oil if you don’t have cooking spray) and set aside. In a separate large bowl combine 3 cups of bread flour, unbleached flour, yeast and salt. In a small saucepan combine 2 tablespoons of water, butter and honey. Heat over a medium heat until the mixture registers 120° F on an instant read thermometer. Make a well in the center of the flour mixture and add the water mixture. Add the egg. Using a mixer on low speed beat for 2 minutes. Add enough remaining bread flour to make a soft dough.
Turn the dough onto a lightly floured surface. Knead for 6 minutes or until the dough is smooth and elastic. Place the dough in the prepared bowl. Turn to coat the top. Cover and let rise in a warm place (85° F), free from drafts, for approximately 1 hour or until the dough is doubled in bulk.
Punch the dough down and divide into 2 nine inch loaves. Place the loaves into the prepared pans. Cover and let rise in a warm place for 1 hour or until the dough has doubled. Preheat the oven to 350° F. In a small bowl whisk together the egg white and water. Using a pastry brush, lightly brush the loaves with the egg white mixture. Bake for 25 minutes until the loaves are deep golden brown. Remove from the oven and cool in the pans for 10 minutes. Remove from the pans and cool on wire racks for 30 minutes before slicing. Store, covered, at room temperature for up to 5 days. Makes 2 loaves.
Toasted Open Faced Mozzarella Sandwiches
I like to serve these with soup. So easy to make and extremely yummy!
INGREDIENTS
6 Pieces Sliced Italian Bread
5 Tablespoons Butter
1 Teaspoon Garlic Powder
4 Tablespoons Dijon Mustard
2 Tablespoons Yellow Mustard
6 Slices Fresh Mozzarella
In a small size bowl, mix together the butter and garlic powder. Set aside. In a separate small size bowl, mix together the mustards and set aside. Preheat the oven to broil on low. Butter each piece of bread evenly and then smear an even layer of the mustard mixture over the butter layer. Put a piece of mozzarella cheese on top of each slice of bread. Line a baking sheet with parchment paper and place the sandwiches on the baking sheet. Place in the oven for 6 minutes. After 6 minutes turn off the oven and let the sandwiches sit for another 4 minutes. The cheese will not completely melt, but the sandwiches will be ready to eat. Take them out of the oven and place them on a serving plate. Serve warm. Serves 6
White Bean Soup
Soup is as old as the art of cooking. In fact, it goes back to ages before cooking was an art at all. – Betty Crocker
INGREDIENTS
¼ Cup Olive Oil
2 Cups Chopped Red Onion
1 Chopped Carrot
1 Chopped Celery Stalk
2 Cups Chopped Fennel
¼ Pound Diced Pancetta
5 Cloves Chopped Garlic
12 Cups Chicken Broth
3 Cups White Wine
15 Ounces Roasted Red Peppers
1 Large Diced Tomato
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Pepper
1 Pound Dried Cannellini Beans (Soaked Overnight)
In a large stockpot over a medium high heat, heat the olive oil until hot. Add the onions, fennel, carrot, celery and garlic. Cook for 6 minutes until vegetables are soft. Add the tomatoes, pancetta and tomatoes. Cook for another 4 minutes. Add the salt and ground pepper. Cook for another minute. Add the chicken broth, white wine and cannellini beans. Bring to a boil for 5 minutes. Turn the heat down to low and simmer for 2 hours. If you need to add more water, feel free to add as much as you wish. The beans should be tender. If the beans are still a bit hard cook the soup for a bit longer until the beans are soft, but not mushy. When done remove from the heat and serve hot. Serves 6
Weekend Waffles
Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.
INGREDIENTS
1 Cup Unbleached Flour
3 Teaspoons Baking Powder
¼ Teaspoon Salt
1 Tablespoon Sugar
3 Separated Eggs
1 Cup Milk
4 Tablespoons Oil
1 Teaspoon Vanilla Extract
In a large size bowl, whisk together flour, baking powder, salt and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to the flour mixture. Stir until smooth. Add the oil and vanilla to the batter and mix well. Fold the egg whites into the batter. Pour about 2/3 to ¾ cup of the batter into the middle of the waffle iron. Cook for 6 minutes until golden brown. Makes 4 to 6 waffles.
Fettuccine Alla Carbonara
INGREDIENTS
1 Pound Fettuccine
8 Strips Bacon
8 Ounces Unsalted Butter
2 Tablespoons Finely Chopped Onion
6 Ounces Thickly Sliced Prosciutto
1 Tablespoon Finely Chopped Parsley
½ Cup White Wine
½ Cup Heavy Cream
½ Cup Milk
½ Cup Grated Parmesan Cheese
1 Egg Yolk
½ Teaspoon Freshly Ground Pepper
While the water is set up to boil, cook the bacon and drain it thoroughly. Cut the prosciutto and bacon into half inch squares. Melt the butter in a medium size saucepan. Add the minced onion and sauté over a low heat until the onion is translucent. Add the cut up bacon and prosciutto and stir over a low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to bring the mixture to a low boil for 5 minutes while stirring. Add the cream and milk and bring to a low boil again for 5 minutes. Cook and drain the fettuccine. Lower the heat and add the parsley and ½ of the grated Parmesan cheese. Pour the mixture over the boiled and drained fettuccine. Add the whisked egg yolk and toss the pasta and sauce together thoroughly. Add the grated cheese and freshly ground pepper. Serve immediately. Serves 4
Glazed Ham
A Boxing Day Tradition!
INGREDIENTS
1 Five Pound Cooked Ham
¼ Cup Whole Cloves
¼ Cup Maple Syrup
2 Cups Honey
2/3 Cup Butter
Score the ham and stud with the whole cloves. Place the ham in a foil lined pan. Preheat the oven to 325° F. Using a double boiler, heat the maple syrup, honey and butter. Keep the glaze warm while baking the ham. Brush the glaze over the ham and bake for 1 hour and 15 minutes. Baste the ham every 10 minutes with the glaze. During the last 5 minutes of baking, turn on the broiler to caramelize the glaze. Remove from the oven and let stand for 5 minutes before serving. Serves 15
Perfect Pecan Pie
INGREDIENTS
9 Inch Pie Shell
3 Large Eggs (Room Temperature)
1 Cup Light Corn Syrup
1 Teaspoon Vanilla Extract
1/3 Cup Packed Light Brown Sugar
1/3 Cup Sugar
2 ½ Tablespoons Melted & Cooled Unsalted Butter
1/8 Teaspoon Salt
2 Cups Pecan Halves
1 Cup Chilled Heavy Whipped Cream (Optional)
Preheat the oven to 350° F. Line the pie pan with the pastry and crimp the edges and store in the refrigerator while preparing the filling. In a large bowl beat the eggs until blended, but not too much. You don’t want the eggs to be frothy. Stir in the corn syrup and the vanilla. In a separate small bowl mix together the brown sugar and granulated sugar. Make sure there are no lumps. Add the sugars, the melted butter and salt into the egg mixture. Spread 1 cup of the pecans on the bottom of the pastry shell. Pour the filling mixture over the pecans. Pour the remaining 1 cup of pecan over the top of the mixture and even them out. Bake the pie for 60 minutes until the filling is slightly puffed and the inserted knife comes out clean. Allow the pie to cool to room temperature. If you would like to serve whip cream then whip the cream and serve it on the side. Serves 8
Cotswold Potatoes
These mashed potatoes are made with Cotswold cheese. If you don’t have Cotswold cheese then cheddar will do fine.
INGREDIENTS
2 Pounds Yukon Gold Potatoes
1 Cup Heavy Cream
5 Tablespoons Butter (Room Temperature)
1 ½ Cups Shredded Cotswold Cheese
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Kosher Salt
¼ Teaspoon Paprika
Boil the potatoes, in a medium size saucepan, for 20 minutes until tender. Drain well. Put the potatoes back in the saucepan and stir over a low heat for 2 minutes until dry. Remove from the heat and add ½ cup of the cream and butter. Mash well. Add the grated cheese and seasonings. Combine with a wooden spoon. Add the remaining cream and serve. Serves 4
Perfect Prime Rib
Prime Rib Roast or Standing Rib Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib Roast will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow-roast with dry heat. In the U.S., it is common for bbq purists to apply smoke to the uncooked rib roast at low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is frequently served as a side dish with prime rib.
INGREDIENTS
3 ½ Teaspoons Sea Salt
1 ½ Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Bones)
2 ½ Cups Red Wine
2 ½ Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon salt, ½ teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 ½ teaspoons of salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 ½ cups red wine and ½ cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Yule Log
Honestly this cake is easier to make than it looks. It does take some time, but really not that hard. The thin cake is rolled while it is still warm and holds its shape from then on. You can decorate this cake anyway you want to.
INGREDIENTS
Cake:
5 Large Separated Eggs
1 Cup Sifted Powdered Sugar – Plus More For Sprinkling Towel
2/3 Cup Unbleached Flour
¾ Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
Ganache:
½ Pound Copped Bittersweet Baking Chocolate
1 Cup Heavy Cream
Assemble:
1 Cup Seedless Raspberry Jam
2 Cups Heavy Cream
1/3 Cup Sifted Powdered Sugar
1 Teaspoon Vanilla Extract
Sanding Sugar (Color of Your Choice) – Optional
Maraschino Cherries – Optional
Decorations of Your Choice – Optional
To make the cake: In a large bowl beat the egg whites, with an electric mixer, until soft peaks form. Gradually add ½ cup of the powdered sugar and beat until the sugar completely dissolves and the whites stand in stiff peaks. In a separate large bowl beat the egg yolks and the remaining ½ cup of powdered sugar until the mixture is very thick and lemon colored. Decrease the mixer speed to low and add the flour, baking powder, vanilla extract and salt. Beat the mixture until well mixed. Using a spatula, gently fold the beat egg whites into the egg yolk mixture. Do this one third at a time. Preheat the oven to 375° F. Grease a 15 ½ x 10 ½ inch jelly roll pan or baking sheet and line the pan with parchment paper.
Spoon the batter into the prepared pan. Level out the top with the spatula. Bake for 12 minutes until the cake springs back when lightly touched. Sprinkle the extra powdered sugar lightly on a cloth kitchen towel. When the cake is done, immediately invert it onto the towel. Carefully peel the parchment paper from the bottom of the cake. Start at one narrow end roll up the cake. Use the towel to hold it, but do not roll the towel into the cake. Place the cake roll, seam side down, on a wire rack. Cool completely for 30 minutes. While the cake is cooling prepare the filling.
To make the filling: In a medium size bowl beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
To assemble: Unroll the cake onto a flat surface. Spread evenly with the raspberry jam. Spread half of the whipped cream on top of the preserves. Start at the narrow end. Roll up the cake without using the towel. Place the cake on a wire rack that is set over a baking pan and refrigerate until chilled. Cover and refrigerate the remaining whipped cream until you are ready to decorate.
To make the ganache: You will need a double boiler to melt the chocolate. In the top of the double boiler heat the chocolate and cream together over boiling water. Stir frequently until melted and slightly thickened. Keep warm until you are ready to ice the cake.
To frost: Using a metal spatula, pour and spread the ganache over the chilled cake. Spread the glaze evenly and completely covering the top and sides. When the ganache has set, lightly score the top and sides to resemble bark. Refrigerate until chilled. Remove the cake from the rack and place on a serving platter decorated with greenery and seasonal décor. You can pipe scrolls of the remaining whipped cream over the top and around the base of the cake if you like or decorate with cherries or sanding sugar. Makes one 10 inch long Yule Log. Serves 12
