Monday, April 11, 2011


Here is the most basic bread I could find.  Very tasty too.  I added minced garlic to dough.

No-Knead Artisan Style Bread


3 cups all purpose flour
1 tsp active dry yeast
2 tsp salt
1 2/3 cup warm water (110 degrees F)
Seasonings of your choice.


1. Combine the flour, yeast, and salt in a large bowl and mix to combine.  Add the water and herbs, if using, and mix well.  The dough will be very sticky and shaggy looking.  Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
2.  Generously flour a work surface.  The dough will have risen and will be covered in bubbles.  Transfer the dough to the work surface and dust it with flour.  Fold the dough in half and then form the dough into a ball by stretching and tucking the e3dges of the dough underneath the ball.
3. Liberally flour a kitchen towel. (do not use terrycloth)  Place the dough ball on the floured towel and cover with another floured towel.  Let the dough rise again for about two hours.
4. Preheat over to 450 degrees F.  Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

5. Carefully remove the hot baking dish from the oven.  Remove the lid and gently turn the dough ball into the un-greased baking dish, seam side up.  Shake the dish so the dough is more evenly distributed.
6. Cover and bake for 30 minutes.  Remove the lid and bake until the crust is golden brown, 15-20 minutes.  Remove the loaf from the baking dish and let it cool on a rack before slicing and eating!

Monday, April 4, 2011

Mongolian Beef

Here's a tasty meal for the family.  Mongolian beef.  The first time I made it by a recipe I found and it wasn't quite what I wanted.  I altered it a bit and added a couple things and I think it came out just about right.  Best served with brown rice.
Mongolian Beef


  • 1 tsp sesame seed oil
  • 1 tsp vegetable oil
  • 1/3 tsp fresh ginger, minced
  • 1 Tbsp garlic, chopped
  • 2/3 cup soy sauce
  • 1/2 cup water
  • 1 cup brown sugar
  • 1 cup vegetable oil for frying
  • 1 1/2 pound beef
  • ¼ cup cornstarch
  • 4 large green onions
  • 1 cup white mushrooms


  1. Slice the steak into 1/4” thick bite size slices.
  2. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece.
  3. Let beef sit for about 10 minutes so that the cornstarch sticks.
  4. While beef is sitting, make the sauce by heating 1 tsp of vegetable oil and 1 tsp sesame seed oil in a medium saucepan over medium low heat.  Don’t let the oil get too hot.
  5. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  6. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce for 2-3 minutes.  Then remove it from the heat.
  7. Heat up one cup of oil in a wok over medium heat until it’s nice and hot but not smoking. You may also use a skillet for this step as long as the beef will be mostly covered with oil. You may have to do half the beef at a time. 
  8. Add the beef to the oil and saute for about 2 minutes or until the beef just begins to darken on the edges.  You don’t need a thorough cooking at this point since the beef is going to go back on the heat later.
  9. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.  Then pour the oil out of the wok.
  10. Put the wok back over the heat, dump the meet back into it and simmer for another minute.
  11. Add about 1/2 the sauce and cook for 1-2 minutes while stirring.
  12. Add onions and mushrooms and cook for 3-4 minutes.  Stirring occasionally.
  13. Serve over rice.

Friday, April 1, 2011


Tonight we made sushi!!!  We love sushi around here.  We had seaweed wrapper, sushi rice, smoked salmon, raw salmon, raw ahi tuna, cream cheese, deep fried raw green chili, and avocado.  And a little lemon zest.  I made spicy mayo to go on top.

Sushi Rice

  • 2 cups Japanese sushi rice
  • 5 tablespoons rice wine vinegar
  • 6 sheets nori (dry seaweed)
  1. Soak rice for 4 hours. Drain rice and cook in 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. Immediately after rice is cooked, mix in 5 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later.  Arrange your favorite toppings on the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Spicy Mayo


3 Tbsp Mayo
1 Tbsp Sriracha hot chili sauce
3 drops black sesame seed oil
8-10 drops lemon juice


Mix together all ingredients in a small bowl.

My wife Amber made cake-pops for desert. You'll have to get the recepie from her!