Tag: home chef

Blue Cheese & Walnut Sourdough Loaf

Categories bread, Fermentation, Recipes, sourdough1 Comment on Blue Cheese & Walnut Sourdough Loaf

I love how customizable sourdough can be! I have been trying out different variations, and this combo may be one of my fall favorites. The walnuts add this wonderful crunch while the blue cheese highlights the tanginess of the sourdough. It makes a wonderful bread for grilled cheese, to dip into soup, and to eat toasted with some butter!

Ingredients

  • 300g Water
  • 175g Active Sourdough Starter
  • 450g Bread Flour
  • 10g Sat
  • 1 Cup of Walnuts, roughly chopped
  • 1 Package of Your fav Blue Cheese, crumbled

Let’s Get Baking

In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

After the initial hour, uncover the dough and add in most of the chopped walnuts + blue cheese. Be sure to save some of the fillings for the shaping process! Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

Time to shape! Turn out your dough on a lightly floured surface. Pull out the edges of the dough to create a rectangle. Add in the remaining walnuts + blue cheese. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

Preheat the oven to 500°F and put your Dutch oven in the oven while it preheats. Place your dough on a piece of parchment paper and score the bread to release the steam. Carefully remove your Dutch oven once the oven has preheated and place your dough inside. Cover with the lid and bake at 500F for 20 minutes. After the initial 20 minutes, reduce the heat to 475°F and bake for another 25 minutes.

Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

What will you serve this bread with?

Made with Love,
Hannah

Cast Iron Apple Crisp

Categories Desserts, RecipesLeave a Comment on Cast Iron Apple Crisp

In the fall, two flavors reign supreme: pumpkin and apple. I have a special place in my heart for both, but for this very recipe, apple is number one. The recipe from The Modern Proper screams fall with tons of cinnamon and caramel apples. I highly recommend pairing with homemade vanilla ice cream.

Ingredients

  • 5 Cups Granny Smith Apples, peeled, cored, and sliced
  • 1 1/3 Cups Brown Sugar
  • 1 1/2 TSP Cinnamon
  • 3 TBSP Butter
  • 2/3 Cup Melted Butter
  • 1 Cup Flour

Let’s Get Baking

Preheat your oven to 375°F and ensure there is a rack in the center of the oven.

Add in the sliced apples to a medium bowl; add in 1/3 Cup brown sugar + 1/2 TSP cinnamon, toss to coat.

Thinly slice 3 TBSP of butter and place in the bottom of a 12-inch cast-iron skillet. Pour the apples over the butter into the skillet.

Heat the remaining 2/3 Cup butter until soft but not fully melted. Pour the butter into a mixing bowl. Add in the 1 Cup Brown sugar + 1 TSP cinnamon + 1 Cup flour to the melted butter. Using your hands, mix the ingredients until fully combined and a loose dough forms. Crumble over top the apples.

Bake until the top is golden brown, for about 40-45 minutes. Allow to cool for about 10 minutes before enjoying.

Serve with vanilla ice cream.

Enjoy, trust me it’s impossible not to!

Made with Love,

Hannah

Lemon & Raspberry Pound Cake

Categories Desserts, RecipesLeave a Comment on Lemon & Raspberry Pound Cake

I was home a few weekends ago, and my mom kept talking about how she wanted a pound cake. I love a good loaf cake, especially in the summer when bright flavors can be added. I decided to switch it up and go with a lemon and raspberry combo. I wanted something extra tart with this heat wave we have been having. Shout out to YEY Food for the recipe.

Ingredients

Pound Cake:

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon grated lemon zest (from about 2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Let’s Get Baking

Full transparency: when making this cake, I missed ingredients and had to remake it. Do not be like me and make sure to read the instructions!

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside. Zest your lemons and rinse the raspberries.

In a large bowl, using an electric mixer, cream together butter + sugar until light yellow and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour + baking powder + salt. Add dry ingredients to wet ingredients and alternate with milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in lemon zest and fresh raspberries. Do not overmix, or the raspberries will break down.

Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5-10 minutes, then remove from pan and place on a wire rack.

Lemon Glaze

In a small bowl, whisk together powdered sugar + lemon juice to make a thin glaze.

Once the cake is completely cool, drizzle the lemon glaze over the top.

Eat immediately or wrap tightly in foil/plastic wrap and keep in the fridge.

Made with Love,

Hannah

    Dill & Lemon Sourdough Loaf

    Categories bread, Fermentation, Recipes, sourdough1 Comment on Dill & Lemon Sourdough Loaf

    I have so much dill in my garden now that I don’t know what to do with it! I usually plant it for my homemade pickles but I wanted to find ways to incorporate it into other dishes. I decided that adding dill to my sourdough loaf would be a perfect start to using up my harvest. All I could think about was making BLTs on homemade bread. I loved how the dill and lemon highlighted the sourness of the bread. This might be my new go-to summer loaf! I used Sourdough by Syd recipe on TikTok – I make the perfect loaf with it every time!

    Ingredients

    • 300g Water
    • 175g Active Sourdough Starter
    • 450g Bread Flour [I used bread flour and whole wheat just because I did not have enough bread flour]
    • 10g Sat
    • 1 Bunch of dill, chopped
    • 1 Lemon, zested

    Let’s Get Baking

    In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

    Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

    After the initial hour, uncover the dough and add in the dill + lemon. Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

    Time to shape! On a place your dough on a floured surface. Pull out the edges of the dough to create a rectangle. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

    Preheat the oven to 500°F and put your Dutch oven in the oven while it preheats. Place your dough on a piece of parchment paper and score the bread to release the steam. Carefully remove your Dutch oven once the oven has preheated and place your dough inside. Cover with the lid and bake at 500F for 20 minutes. After the initial 20 minutes, reduce the heat to 475°F and bake for another 25 minutes.

    Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

    I would love to hear about all the creations you make with this bread! What are your favorite dill recipes?

    Made with Love,

    Hannah

    Rhubarb & Strawberry Crumble Bars

    Categories Desserts, Recipes4 Comments on Rhubarb & Strawberry Crumble Bars

    Rhubarb does not get the hype that she deserves. I am still new to the rhubarb world, and I am kicking myself for waiting so long. I made Claire Saffitz’s rhubarb loaf a few years ago, and I am so excited to bake with it again. With Memorial Day coming up, I needed a dessert to share with my family, and I figured you could never go wrong with a dessert bar. I found these rhubarb crumble bars from Molly’s Home Guide, which I changed a bit by adding lemon zest and almond slices! If you like tart over sweet, then these are the desserts for you!

    Ingredients

    • 1¼ to 1½ cups rhubarb, cut into small pieces
    • 1¼ to 1½ cups strawberries, hulled and diced
    • 1 tablespoon lemon juice
    • Zest of 1 Lemon
    • 1 teaspoon vanilla extract
    • 2 tablespoons brown sugar
    • 2 teaspoons cornstarch
    • ½ teaspoon ground cinnamon
    • Pinch of salt
    • 12 tablespoons softened unsalted butter
    • ⅓ cup packed brown sugar
    • ¼ cup granulated sugar
    • 1⅔ cups plain flour
    • ¼ cup rolled oats
    • ½ teaspoon salt
    • ¼ cup chopped nuts (optional) – I used almonds

    Let’s Get Baking

    Preheat the oven to 375F

    Line a 8×8 square pan with parchment paper and set aside.

    In a large bowl, combine the diced rhubarb + strawberries + cornstarch + lemon zest + lemon juice + cinnamon + vanilla extract + salt + brown sugar. Mix well and set aside.

    Using a mixer, cream together the butter + brown sugar + white sugar until the mixture is light and fluffy. Slowly add in the flour + oats + salt, mixing until incorporated.

    Take 2/3 of the dough and place it into the prepared pan. Using your hands, press the dough evenly into the bottom of the pan to create the crust.

    Using a slotted spoon, transfer the fruit mixture into the pressed dough crust. Spread the fruit evenly over the crust.

    Mix together the remaining dough mixture with almonds (or nuts of your choice if using). Spring the crumble over the fruit layer, gently pressing it into the fruit mixture.

    Bake the bars for 35-40 minutes. The crumble on top should be golden brown. Remove from the oven and allow to cool before cutting.

    Enjoy warm or keep in an airtight container in the fridge for about 5 days.

    Made with Love,

    Hannah

    California Roll Cucumber Salad

    Categories Recipes1 Comment on California Roll Cucumber Salad

    I like the idea of ‘deconstructed’ recipes, and I was intrigued by this ‘California roll’ cucumber salad on TikTok [@NutritionBabe]. I made mine differently, keeping the avocado on the side so it didn’t get brown and yucky when I meal-prepped. I highly recommend trying this recipe, as it is SO delicious and perfect for weekday lunches/dinners!

    Ingredients

    • 1 Cucumber, finely sliced
    • 1 Package Imitation Crab, shredded
    • 1 Avocado, sliced
    • 2 TSP Sesame Oil
    • 2 TBSP Kewpie Mayo or whatever mayo you have at home
    • 1 TSP Rice Wine Vinegar
    • Cooked Rice

    Let’s Get Cooking

    Prep all your ingredients and grab a large bowl.

    Combine the shredded imitation crab + sliced cucumber + 2 TSP Sesame Oil + 1 TSP Rice Wine Vinegar + 2 TBSP Kewpie Mayo in a large bowl. Mix well to make sure everything is evenly coated.

    Plate up the salad with some cooked rice + sliced avocado. Feel free to top with some sesame seeds as well & enjoy!

    Easy peasy!

    Made with Love,

    Hannah

    “Eggers Can’t be Cheesers” Burger

    Categories burgers, RecipesLeave a Comment on “Eggers Can’t be Cheesers” Burger

    My mom and brother came to stay with me and assisted in redecorating my apartment, and I returned my gratitude in the form of a cheeseburger. I really think that is the best currency out there. This burger features a beautiful sunny-side up egg on top of a perfect cheeseburger. I am all for a runny egg. I know it grosses people out, but they are hugely missing out on something so delicious, and they should just get over it.

    Ingredients

    • 1 LB Ground Beef
    • 8 Slices American Cheese
    • 4 Large Eggs
    • 4 English Muffins
    • Green Leaf Lettuce
    • Your fav Hot Sauce
    • Butter

    Let’s Get Cooking

    Make four patties, season both sides with salt and pepper, and cook the burgers to your desired doneness. When they’re almost done, top with cheese [ 2 slices per burger]. Cover the pan to help melt the cheese.

    In a large frying pan, cook your eggs sunny-side up. Toast your English Muffins.

    Build your Burger: Spread a little bit of butter on your English muffins. Bottom muffin, lettuce, cheeseburger, egg, hot sauce, and top muffin.

    Be sure to have EXTRA napkins, I recommend a bib!

    Made with Love,

    Hannah

    French Onion Pasta

    Categories Recipes2 Comments on French Onion Pasta

    I have been seeing French Onion Pasta EVERYWHERE, and I finally got the opportunity to make it. If you love French Onion Soup, I strongly recommend this dish. It’s sweet with the caramelized onions, it’s savory with the beef broth and gruyere, it’s everything you want in a pasta dish. Make sure you don’t rush it and give yourself some time to let those onions caramelize. At first, you’re going to think, I don’t need 3 large onions chopped, but yes you absolutely do!

    Ingredients

    • 500 grams pasta of choice, I used Rigatoni
    • 2 tbsp olive oil
    • 1/3 cup butter
    • 3 garlic cloves, minced
    • 3 large yellow onions, sliced
    • 1 tbsp Worcestershire
    • 1/2 cup dry white wine, like a chardonnay
    • 6.5 cups beef stock
    • 1/2 cup heavy cream
    • 1/4 tsp black pepper
    • 1 TSP Dried Thyme
    • 1 cup gruyere, shredded

    Let’s Get Cooking

    Start with slicing your onions and set aside. In a large deep pan, add your olive oil and butter and set to medium heat. Add your onions and begin sautéing for at least 30 minutes, stirring frequently. Turn the heat to low to prevent them from burning and to ensure they caramelize. Be patient with this, it may take longer than expected!

    Once your onions are caramelized and a deep brown color, add your garlic + nutmeg + pepper + fresh thyme and sauté for an additional 2 minutes. Deglaze the pan with your white wine + Worcestershire, scrapping all bits from the bottom of the pan. Let simmer for 1-2 minutes, or just until the wine is reduced by half.

    Add your pasta and beef broth, ensuring the broth just covers the pasta. Cover and let simmer on medium heat for 10-12 minutes, or until the pasta is cooked and the broth has been absorbed.

    Remove from heat, carefully add your heavy cream + shredded gruyere, and mix until combined, making sure to scrape up all the onions.

    Serve immediately & top with more cheese if you’d like!

    Made with Love,

    Hannah

    Dad’s Jambalaya

    Categories Recipes3 Comments on Dad’s Jambalaya

    I am so excited to share that I got my grubby little paws on my dad’s jambalaya recipe. Jambalaya is one of my FAVORITE meals ever and I finally have been present to observe the process from behind the curtain. Marky Mark makes some edits to the recipe – like doing half sweet half hot sauage – you could do 2LB of one or the other if you prefer. He stressed that the most important part of the recipe is making your own chicken broth, or ‘liquid gold’ as he calls it. Plan for two days to make this, so you can make the broth the day before. Makes about 8-10 servings but I don’t recommend sharing. I also highly recommend asking your loved ones for their recipes, food strengthens connections.

    Ingredients

    Chicken Broth:

    • 1 small fryer chicken
    • 1 rib celery with leaves
    • 1 onion, halved
    • 1 clove garlic

    Jambalaya:

    • 2 cups long grain rice
    • 1 LB Ground Italian sausage
    • 1 LB Ground Hot Sausage
    • ½ stick butter
    • 1/2 cup chopped yellow pepper
    • 1/2 cup chopped red pepper
    • ¼ cup chopped fresh parsley
    • 2 cloves garlic, minced
    • 1 (6-ounce) can tomato paste
    • 1 large bay leaf
    • ¼ teaspoon thyme
    • 2 teaspoons salt.
    • ½ teaspoon pepper
    • ¼ teaspoon Tabasco
    • 1 cup chopped yellow onion
    • Shredded chicken

    Let’s Get Cooking

    In a large pot, cover chicken with water; add celery, onion, garlic; boil until tender, about 1 hour. Reserve stock.

    Remove chicken meat from bones once cooled and reserve. In 5 cups stock, cook rice until all liquid is absorbed, about 25 minutes.

    In a Dutch oven, cook the ground sausage until cooked thoroughly about 5-8 minutes. Remove meat. Add butter to pan and sauté onion, pepper, and parsley until tender, about 3 minutes. Add chicken abd sausage; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco. Add cooked rice and mix thoroughly. Cook over low heat for 15 minutes, sitrring frequently.

    Remove the bay leaf and serve.

    Made with Love,

    Hannah

    Hannie’s ‘Perfect’ Steak with Creamy Blue Cheese Sauce

    Categories Recipes1 Comment on Hannie’s ‘Perfect’ Steak with Creamy Blue Cheese Sauce

    I love making myself a delicious dinner. It is an act of self-love. I choose the best ingredients, pick out a delicious wine, and treat myself to a meal I don’t always get [but I think about regularly]. For me, a Steak dinner with all the trimmings is the epitome of deliciousness: good quality steak, creamy blue cheese sauce, a buttery baked potato, and some sort of vegetable. Make it for yourself or share it with someone you love but make sure you really love them because after this meal you won’t be able to get rid of them. Shout out to Spruce Eats for additional guidance on the blue cheese sauce.

    Ingredients

    Steak

    • One good quality Steak [I prefer a ribeye of sorts]
    • 2 TBSP Butter
    • Fresh Rosemary
    • 2 Garlic Cloves, Finely Minced
    • Salt & Pepper
    • Cast Iron Pan

    Blue Cheese Sauce

    • 1/2 Cup Heavy Cream
    • 1/3 LBS Blue Cheese, crumbled [Now you can get all sorts of different blue cheeses like Roquefort, Gorgonzola]
    • 1 TSP Worcestershire Sauce
    • Cracked Black Pepper

    Let’s Get Cooking

    Remove your steak from the fridge, season each side with salt and pepper, and let rest on the counter for 30 minutes.

    While the steak is resting, make your blue cheese sauce

    In a small saucepan, pour in the heavy cream and simmer on MED-LOW for about 3-5 minutes, continue to stir constantly. Add in half of your blue cheese and stir until the large crumbles have broken down and the sauce has thickened slightly. Add in the Worcestershire sauce and stir until completely mixed. Stir in the rest of the blue cheese + cracked black pepper, turn off the heat, and remove the pan from the heat. Warm to serve.

    Once your steak has rested, grab your cast iron and melt your butter on LOW. Before adding in your steak, add in your herbs and minced garlic and allow to saute for 1 minute. Place your steak in the pan and sear on MED-HEAT for 5 minutes [if going for MED-RARE], basting the steak with the butter and herbs. Flip the steak and repeat the same process for 5 minutes. Cook for a longer time if you would like a more well-done steak.

    Remove steak from the pan and allow to rest on a cutting board for about 10 minutes.

    Serve your steak with the blue cheese sauce and any additional delicious accouterments.

    Made with Love,

    Hannah