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Friday, July 3, 2015

Moomie Buns

From the kitchen of One Perfect Bite...I've changed our 4th of July menu. I just couldn't have the Silver Fox grilling in 95 degree weather. We just aren't use to those temperatures here in my little piece of paradise, so we may well end up having our holiday picnic on the floor of my living room. I've got a bunch of folks coming and because they are all special to me, I want to make sure they get the best my kitchen can provide. To that end, I've been up to my elbows in dough for sandwich buns. I'm using my favorite recipe for rolls that at one time were called Moomie Buns. Over time the required three changes have been made to her recipe and its name has been changed to Beautiful Burger Buns. I feel badly for Ellen, who was the creator of the recipe. She's a bit like the gal who created the Tunnel of Fudge Cake. Everybody liked their creations and while their recipes became famous, they were politely brushed aside. I still call these Moomie Buns out of respect for their creator, and if you are among the few who have never tried them, I urge you to do so. They are delicious and I know you will love them They have a bit more substance than store-bought rolls, and while I have shaped them as sandwich buns, you can let your imagination run wild and shape them in any way you please. I use a bit less sugar than is called for in the original recipe, but otherwise the recipe remains intact. Here is how these terrific rolls are made.

Thursday, July 2, 2015

Cottage Cooking - Snickerdoodle Blondies

From the kitchen of One Perfect Bite...If you like Snickerdoodles, I think you are going to enjoy these blondies. They are simple to make and are a perfect project for young cooks or old pros who are working in inadequate summer kitchens. The recipe comes from the blog Baked by Rachel, which you an find here, and it's my understanding that she is the creator of this recipe. These bars are a nice change from brownies and cinnamon loves will be delighted. The bars are moist and nicely and they are a perfect snack that can be enjoyed throughout the day. The bars are simple to make and if you have your butter at room temperature they take all of 10 minutes to make. If you are looking for a new but simple treat for your family, these just might fill the bill. Here is how the bars are made.

Wednesday, July 1, 2015

Mid-Week Musings

Molly Wizenberg - Delancey

Long term readers of One Perfect Bite know I think highly of Molly Wizenberg. I became familiar with her work through her blog Orangette. When her fist book, A Homemade Life, was published, I snatched it up and I've been a fan ever since. Molly's second book, Delancey, was published last year and has recently been released as a paperback. Delancey, like A Homemade Life, is part memoir and part cookbook. It details the travails of opening a new restaurant with a new husband as partner. It is beautifully written and is a must read for all who love the kitchen. Several years ago, I featured one of Molly's recipes and I'm reprising that tonight. it will give you a feel for her skill in the kitchen, but you must actually read Molly to see why her blog received the Saveur Award for best written blog in 2015.

Tuesday, June 30, 2015

Asparagus and Mushroom Fried Rice

From the kitchen of One Perfect Bite...I'm still working my way through an over-zealous purchase of asparagus. My family loves it, and at this time of year it floods markets at ridiculously low prices. I can't resist a bargain, so I usually end up with more of it than I need, and as a result I'm constantly on the look out for new ways in which to prepare it. This lovely recipe, from The Perfect Pantry, is not pretty to look at, but it is delicious and I know those of you who like fried-rice will love this version. It is substantial enough to be served as a light entree, but most of you will want to serve it as a side dish. It's packed with flavor and it's a terrific accompaniment to plain grilled chicken or pork. My only caution in making this, or any other fried rice for that matter, is to be sure and use day old or cold cooked rice. Freshly made rice turns gummy an makes a decidedly unpleasant stir-fry. You have to be careful with a dish like this. Everyone knows what it should taste like and they can be unforgiving if you stray too far off base. While the ingredients used here are different, they make a wonderfully flavorful dish that is interesting and will appeal to all but the most timid palates. Here is how the rice is made.

Monday, June 29, 2015

Chinese Noodle Bowls with Asparagus, Mushrooms and Eggs

From the kitchen of One Perfect Bite...We are having a heat wave, and meals that seemed like great ideas several days ago, now seem heavy and unappealing. I had a ton, actually it's more like three pounds, of asparagus sitting in the refrigerator, and I thought I could use it in a few lighter entrees that would be more appropriates on these steamy days. While the Google search engine and I are not always on speaking terms, it sent some new asparagus recipes my way, and I spent the later part of the afternoon experimenting with my bounty. I want to share a couple of the keepers with you this week. Tonight's feature came from the Incredible Egg site, which you can find here. The recipe is for Chinese noodle bowls that contain asparagus, mushrooms and eggs. The eggs are handled in the same way as those that are used to make Spaghetti Carbonara, but this dish is more mildly flavored. The noodles are quite nice and perfect for warm weather or asparagus season. While I think you will enjoy them, I do not want to mislead you. This is not an Asian noodle recipe. It's for an all-American dish that happens to use Chinese noodles and sesame seeds. It has several things going for it, among which is the speed with which it can be prepared. The recipe is also scaled to feed two or three people, depending on how hungry they are, so it would make a great addition to the recipe collections of those who are now cooking for two. I know many of you have carnivores at the table, and, if you wish, chicken or pork can be added to the ingredients without changing the basic nature of the dish. The bowls can be on the table in less than 30 minutes, and as Martha use to say, "That's a good thing." Here is how the bowls are made.

Sunday, June 28, 2015

A Patriot's Red White and Blue Cake

From the kitchen of One Perfect Bite...When I was quite young and still rebellious, my mother freely gave advice I chose not to hear. I know there was a list of dos and don'ts for social interactions, and I suspect the situation I found myself in this weekend might never have happened, if I had been paying attention to what she said. The Silver Fox and I were invited to a party, and rather than just accept, I, of course, asked if I could bring anything. Turns out, I sure could. The list included burger buns and a cake that was holiday appropriate. Now, I don't usually do holiday appropriate. Once my children were grown, recipes for lamb and flag cakes were retired. I probably could have resurrected my recipe for a flag cake, but I didn't think anyone in the 60+ crowd was pining for it. So, I decided to make an ordinary cake that would be simply decorated to make a symbolic nod to the 4th of July. I have long cherished a recipe for a pure white cake that would make a perfect base for my extravaganza. A cake, if it's to be pure white, must be made with white shortening and a clear extract of one type or another. I can hear some of you groaning, but that's the only way it can be done. I decided to use pie filling to provide the play of red and blue against the white because I had it in the pantry and wanted to use it up. Red and blue jam would also have worked nicely. My plan included using whipped cream or topping to ice the layers because that was the simplest way to carry on the red white and blue theme. If you decide to make a cake like this, I must warn you the both pie filling and jam have a tendency to bleed into the cake layers. Had I used a buttercream frosting I could have created a light sealing coat that would make the layers impervious to a bleeding filling. That, alas, cannot be done with whipped cream. The cake, which had terrific flavor and a lovely crumb, was well received and had enough holiday flair to please the hostess for which it was made. Those of you who need a quick and relatively easy holiday dessert, might find this one perfect for your purposes. Here is how the cake was made.

Friday, June 26, 2015

Spinach Egg Drop Soup

From the kitchen of One Perfect Bite...Most summers we have a week when the temperature soars, belying the more moderate weather Oregonians usually associate with this time of year. Well, that week has arrived, and while eggs won't yet fry on the pavement, they will congeal. Air conditioning has made cooking feasible when the temperature hits triple digits, but it does little to help appetites that become peckish in that kind of heat. Would that our problem was peckish appetites. This morning we packed the car with beach gear and a hamper and headed to the coast to escape the heat of the day. We had a lovely time, but I'm ashamed to admit the water so stimulated appetites that we ended up eating for most of the day. If it wasn't nailed down and didn't bite back, we ate it. The only upside to the day's gluttony was a lack of appetite when dinner rolled around. I decided to make this light, but delicious soup for our supper and because we were so full, large bowls of it made a perfect dinner on this hot and steamy night. Normally, I would serve this as one course of a three course meal. We didn't need the other two courses after our dietary antics and this was perfect for dinner. If you are looking for a light soup, do give this one a try. The recipe was developed by Nancie McDermott and I've found you can't go wrong with the dishes she creates. Here is how the soup is made.

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