Some Recipes

If you have ever read my personal bio (on the side somewhere,) you would know that I very much enjoy cooking.

Ever since I was little I have enjoyed being able to create something out of nothing, to me, even now its still just such an amazement to know something that I made will be consumed by others (and hopefully enjoyed.)

Without further adieu, here are some of my favorite recipes I have made:

Classic Cranberry Sauce (source: Food Network Magazine)   

 1 pound cranberries  (about 4 cups)
2 medium oranges
1 1/4 cups sugar
1 teaspoon ground coriander
kosher salt

 1. Put all but 1 cup of the cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; ass to the saucepan with the juice of both oranges (about 1/2 cup). add the sugar, coriander, and a pinch of salt and 1/2 cup water. bring to simmer over medium heat; cook, siring occasionally, until the berries burst and the sauce thickens (15-20 minutes).

 2. Stir in the remaining 1 cup of cranberries; cook until softened, 3-4 minutes. remove from heat and let cook to room temperature, remove orange zest, transfer to serving dish and refrigerate for at lest 3 hours.

Side-note: when I made this I refrigerated this over night, and I would highly recommend that, because it gives the sauce enough time in the cold to congeal, making it more gelatinous.

Basic Dinner-Roll Dough (source: Food Network Magazine)
1/2 cup whole milk
3 tablespoons sugar
1 1/4 ounce packet of active dry yeast
4 1/4 to 4 1/2 cups all-purpose flour
6 tablespoons unsalted butter , at room temperature
1 1/2 teaspoons kosher salt
2 large lightly beaten eggs

1. Warm the milk and 1/2 cup water in a small sauce pan or in the microwave until very warm (110 F.) transfer into the bowl of a standard mixer fitted with the dough hook; mix in the sugar,yeast, and 1 cup of flour until combined but still lumpy. Let stand until the mixture is very bubble, about 30 minutes.

2.add the butter, salt and 2 cups of flower; mix on medium speed until smooth and elastic, 2-3 minutes. mix in the eggs until combined, scraping the bottom and side of the bowl as needed. add 1 1/4 cups flour, mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if too wet add the remaining 1/4 cup flour.

3. lightly oil a large bowl; scrape the dough into the bowl and turn to coast with the oil. cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.

Side-note: this is the base dough I used for the next recipe.

Sea Salt Dinner Rolls (source: Food Network Magazine)
Basic Dinner-Roll Dough
Cooking Spray
All-purpose flour, for dusting
4 tablespoons unsalted butter, melted
Flaky sea salt, for sprinkling

1. Make the Basic Dinner-Roll Dough. Let rise as directed. Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Lightly flour the top of the dough and pat it into a rectangle. Cut the dough into 24 equal pieces with a bench scraper or a chefs knife

2. gently roll each piece of dough into a ball; arrange on the prepared baking sheets. loosely cover with plastic wrap and let stand until puffy, about 45 minutes.

3.position racks in the upper and lower thirds of the oven; preheat to 370 F. . Bush the rolls with some of the melted butter and cut an "X" into the center of each roll with kitchen shears or a small knife. sprinkle tops with sea salt. Bake switching and rotating the baking sheets half way though, until the rolls are golden brown, about 25 minutes. let cool 5 minutes, then brush with the remaining melted butter. transfer to a rack to cool completely.

Yeah so those are 2/3 of my best recipes I have come across, I hope you give them a try and enjoy them as much as I do!

Happy cooking,
Olivia
xoxo