Thursday, December 31, 2009
Very simple, just combined some leftover hollandaise with ham (made from a packet, added julienned ham, had it on eggs Benedict last week, needed to either eat it or throw it away!), and some leftover cheese sauce from the baked penne and cheese. I added some beer and more grated cheddar. Heat, serve.
Wednesday, December 30, 2009
In a large bowl, combine dry yeast, flour, sugar. Add warm water, whisk, and set aside to let yeast do its work. When bubbly, add oil, flour, salt. Mix well, knead. Let rise until doubled. Form into baquettes by rolling out into rectangle, roll tightly. Let rise. Run a sharp knife over the top of the loaves before baking. Bake in a hot oven. I put a saute pan on the bottom of the oven and tossed in some ice cubes when I put the bread in. Halfway through, I switched the pans on the racks in the oven so as to evenly cook.
Make a roux with butter and flour, add milk, heavy cream. Saute shallots and garlic in bacon fat, add to bechamel. Add a bit of chicken stock to the bechamel, along with a bay leaf, a pinch of nutmeg, dollop of dijon mustard, and smoked paprika, cook over low heat. Add cheese. I used pepper jack and Velveeta cheeses.Pour over cooked whole wheat penne. Bake til bubbly. Served it with Keilbasa.