Puppet Chef
Monday, March 12, 2012
New and Improved Puppet Chef
Tuesday, March 6, 2012
Banana Walnut Bread
Who doesn't love a good banana walnut bread? It's such a hardy bread, great for a snack. This great little recipe takes a little over 1 hour, but well worth the wait.
Total Time: 1 hr 15min
Prep: 20 mins
Cook: 55 mins
Yield: 1 loaf
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas (with brown spots, just before going bad), peeled, and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
Directions
- Sift the flour, baking soda, and salt into a medium bowl, set aside.
- Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.
- Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy.
- Gradually pour the egg mixture into the butter while mixing until incorporated.
- Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated.
- Fold in the nuts and transfer the batter to the prepared pan.
- Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack.
- Wrap in plastic wrap. The banana bread is best if served the next day.
Thursday, March 1, 2012
Cheddar Biscuits
This next recipe is an attempt to make cheddar biscuits similar to that sea food chain that uses a certain colored sea creature as it's name and logo. These biscuits are a great side to pretty much any dish and are sure to be a hit.
Total Time: 20-25 mins
Prep: 5 mins
Cook: 15-20 mins
Yield: 12-14 biscuits
Ingredients
Biscuits
- 1 3/4 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons baking powder
- 2 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 3 tablespoons vegetable shortening, at room temperature
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
- 3/4 cup whole milk
-
Garlic Butter
- 3 tablespoons unsalted butter
- 1 clove garlic, smashed
- 1 teaspoon chopped fresh parsley
Directions
- Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
- Pulse the flour, baking powder, sugar and salt in a food processor.
- Add the shortening and pulse until combined.
- Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces.
- Add the cheese and pulse 2 or 3 times.
- Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough.
- Turn out onto a clean surface and gently knead until the dough comes together.Do not overwork the dough or the biscuits will be tough.
- Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
- Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute.
- Remove from the heat and stir in the parsley.
- Brush the biscuits with the garlic butter and serve warm.
Wednesday, February 29, 2012
Crash Hot Potatoes
My wife actually showed me this recipe, it's a simple recipe that makes amazing tasting potatoes. They are a lovely twist on the stale baked potato, and much like everything we do here on puppet chef, full of flavor. Hope you enjoy!
Total Time: 55 mins
Prep: 30 mins
Cook: 25 mins
Yield: 6 servings
Ingredients
- 12 small whole red potatoes
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary
Directions
- Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. (About 12-15 mins)
- On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
Tuesday, February 28, 2012
Barbecue Rub
Total Time: 5 mins
Prep: 5 mins
Cook: 0 mins
Yield: 3 cups
Ingredients
- 2 cups sugar
- 1/4 cup paprike
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup salt
- 2 teaspoon black pepper
- 1 teaspoon garlic powder
Directions
- Combine all ingredients and use as a rub for any barbecue meats.
Monday, February 27, 2012
Mason Jar Herb Garden
Sunday, February 26, 2012
Creamy Mac and Cheese
This creamy Mac and Cheese was inspired by California Pizza Kitchen's mac and cheese. As you can see in the video, it's very easy to make and kid approved.
Video
Total Time: 20 min
Prep: 5 min
Cook: 15 min
Feeds: 4-6
Ingredients
- 16 ounces Rotini Pasta
- 8 ounces Velveeta Cheese
- 1 1/4 cups Heavy Whipped Cream
- 2 tablespoons Unsalted Butter
Directions
- Cook pasta in 4-6 quarts of boiling water for 12-15 minutes.
- Meanwhile, cut the Velveeta into cubes and add it to the cream and butter in a medium sause pan over low heat, stirring often.
- Drain pasta well and add Velveeta mixture and gently mix to coat.