Archive for the 'Culinary Experiments' category
Jalapeno Cheese Bread
2006/09/3 23:04:42
Jalapeno Cheese Bread
Originally uploaded by msroest.
Jalapeno Cheese Bread
- 500g Bread Flour
- 2 tsp sea salt
- 1 tsp instant yeat
- 300 ml luke warm water
- 250g Swiss Cheese (ementhal/gruyere)
- 100g Pickled Jalapeno Slices
Combine flour,salt,yeast in the workbowl of a mixer or food processor. Add the water slowly until a dough ball forms. Knead dough until a small piece window panes. Cut the cheese into 1cm cubes and knead into the dough. Roughly chop the jalapeno slices and knead them into dough until well integrated.
Place the dough in a ungreased bowl, cover with saran wrap allow to rise for 1.5 – 2 hours. Once risen seperate into 2 pieces cover lightly and allow to rest for 15-20 minutes. Form each piece into a tight ball, and allow to proof for 30-45 minutes.
Preheat oven to 475 F, with a baking stone inside.
Put the loaves onto the baking stone, and spray the inside of the oven with water and reduce the temperature to 450. Bake 40 minutes or until the crust is dark brown.
Grilled Asparagus & Portabella Cous Cous
2006/08/3 18:58:42
Grilled Asparagus Portabella Cous Cous
Originally uploaded by msroest.
So I’ve decided to start taking pictures and making posts about my culinary explorations. So this is the first entry in this Series
Grilled Asparagus Portabella Cous Cous
Ingredients:
Instructions:
1) Combine water and salt, and bring to a boil in a small pot.
2) Turn your grill (BBQ) onto high, and let it preheat for 5 minutes
3) Place the cous cous in a bowl and pour the boiling water over the cous cous and cover the bowl with Saran wrap. Let stand for 10-15 minutes
4) Coat asparagus and portabella with olive oil. Season with salt and pepper.
5) Place the asparagus and portabella on the grill until soft but not mushy. About 5-7 minutes.
6) Cut the asparagus spears into 1″ pieces.
7) Cut the portabella into 1″ squares.
Fluff the cous cous with a fork to seperate the grains.
9) Mix the cut up asparagus and portabella in with the cous cous.
10) Squeeze the juice of the lemon over the cous cous, and dress with 1-2 tbs of olive oil.
11) Spoon out onto plates, while warm and dress with a bit more oilive oil
12) Enjoy your tasty treat.
Ok well that’s my first attempt at passing on some of my culinary ideas. Any comments are more then welcome.
