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Category Archives: Bread

Apple Cinnamon Bread

A belated Happy New Year from One Recipe Two Kitchens.  Life has been busy and we’re finally able to post a new recipe for you to enjoy.

Chef Karen:  I saw this recipe listed on Facebook.  It looked good so I knew we had to try it.  This recipe is a very easy bread to make.  They actually call it a white cake which I could concur it is.  My only issue is that the recipe says it takes 30-40 minutes to bake.  Add 20 minutes to that.  I even had my oven at 355 degrees and it took longer than they suggested.  I’m sure this will be a hit no matter where you eat it; even if it’s in your own kitchen.  Enjoy 🙂

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Chef Jonathan: This is such a nice quick bread to make on a cold Saturday when you just want to spend some time in the kitchen…..The apple and the cinnamon really go well together, and I love the inner layer of apple/cinnamon in the centre of the loaf. I agree that it took much longer to bake in the oven, I believe I had it in for 1 hour, 5 minutes, increasing the temperature twice, once to 360, then to 375. All in all, a great, easy quick bread to make, and very enjoyable by all!

 

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Pumpkin Loaf

Chef Karen: I was inspired by Chef Jonathan to make a Pumpkin Loaf.  I’m not a HUGE fan of pumpkin but every-so-often it’s a nice taste – especially for fall!  The loaf recipe that I used was so easy to make!  I even accidentally put in double the baking soda and it still turned out yummy!  I found the recipe from Anna Olsen on the Food Network website.  I made it exactly as written (except for the baking soda)…… I think I would add walnuts next time; that’s the only change I’d make.  It did take over an hour to bake so be prepared for that.  This loaf is VERY moist!  I was very surprised at how moist it was….. must be the pumpkin 🙂  I served this to a group of people and it got rave reviews – I didn’t see any of it in the garbage – which is a bonus! Try this recipe. I know you’ll enjoy it.

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Chef Jonathan: This is my absolute favourite recipe to make whenever even a hint of fall appears. This is my own recipe that I’ve adapted from one that I used in Culinary School for Pumpkin Cranberry Loaf. So, when a work function asked me to bake something, this my obvious choice. It consists of very simple methods: creaming butter and sugar, incorporating eggs, adding dry ingredients (flour, baking powder, baking soda, allspice, ginger, cloves), and finally adding pumpkin puree, cranberries and vanilla along with a secret ingredient that I wont reveal to anyone (not even my mother…..) One thing I did change this time was using pure pumpkin and sweetening it with brown sugar and spices, I found this a bit better than using the pie filling, because you get it to the sweetness desired. This is always a hit at every gathering, try it out!

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Croissants!

Note: One reason for our blog is to give chefs encouragement to try new things, stretch themselves and maybe even fail. Sometimes the recipes we try work….sometimes they don’t Therefore, we’re pretty honest when we feel something doesn’t work. That”s where we are today.

Chef Karen: I’ve always wanted to make croissants. I love them but was afraid to make them. When Chef Jonathan agreed for them to be our topic this week, I was happy. As I searched for suitable recipes I found there were many choices to choose from. I chose one that I thought looked do-able. We both found out that there were a few challenges with this recipe. Chef Jonathan speaks about some of them so I won’t repeat. One issue was that I found the dough to be dry. Secondly, I found the croissant turned out to be more like a roll than a croissant. They were very dense and not light and crumbly like a croissant should be. Thirdly, the recipe says that the Prep Time is 3 hours. With the rising and waiting, I found it was more like 5 hours. After this experience I’ll never complain about the price of croissants,again. I was very disappointed with the results of this recipe. I think I’ll try another Croissant recipe to appease myself of failure.

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Chef Jonathan: The French Croissant (pronouced Kwaw-son(e) for you non-frenchies….), is one of the most intricate pastries in French Cuisine, along with Profiteroles and Tuile. After making these for the first time, I appreciate the time and effort that a true French Patissier spends each day preparing these wonderful little rolls of dough and butter. This is a pastry that I will likely make once a year, only when I’m feeling super ambitious, because of the time requirement it takes to prepare the croissant. That said, there a few changes to this recipe I would make, of course: first of all, when mixing the dough together, using a hook attachment, I added a few drops of water to bring it together which I then also had to add a tablespoon or two of flour to soak up the moisture I just added. Also, in the method, it states to fold the dough into thirds and refrigerate twice, I only did this once, and afterwards: roll out, spread with butter, fold into thirds and roll out again before slicing into triangles and rolling up. Other than that, not a particularly difficult pastry to make, just a time-consuming one. In the words of renowned French Chef, Julia Child: Bon Appetit!

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Here is the recipe (We don’t recommend it): http://frenchfood.about.com/od/breadandpastry/r/croissants.htm

 

Parmesan Bubble Loaf

Chef Karen: If you like garlic bread, this is one step up from that. It’s an easy bread that you use frozen dough for – you can make your own but why? 🙂 Be prepared to make yourself stop eating it……… it’s THAT good!

Parmesan Bubble Loaf

Chef Jonathan: One word: Parmesan! This Parmesan Bubbleloaf is everything that butter, garlic and Parmesan were made for. This goes perfectly with pretty much anything. I made a cheese capellini with a rose sauce, and it was a perfect addition. Definitely try this at home, and do what I did: pour the excess butter mixture over the Bubbleloaf, and add more parm on top, enjoy!

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Here is the recipe:

1 loaf of frozen bread dough
1/2 C of melted butter
1/2 C of parmesan cheese
2 cloves of garlic, crushed
Thaw the bread dough on the counter by putting it on a plate sprayed with cooking oil. Spray the top of the bread, lightly, and then cover with plastic wrap to keep it from drying out.
Once the bread is thawed, do the following:
Heat oven to 350 degrees.
Mix the melted butter, cheese and garlic all together.
Spray an 8″x8″ pan.
Rip the dough into little balls.
Roll the balls into the butter mixture.
Place the balls in the pan.
Cover and let rise until double.
Then, bake for 25- 30 minutes.

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Chopped – Desserts!

We had so much fun doing our last “Chopped – Desserts” that we decided to do another one. Here is the idea of the “game”. We each give each other 3 ingredients and we have to create a dessert with them in just 30 minutes. It’s all a trust thing as we’re in different cities. We can add stuff but we have to use the 3 ingredients given. Here are the results of this week’s creativity:

Chef Karen: My 3 ingredients were: saltine crackers, hard candy (I chose Werther’s) and grape jelly.Chopped Desserts 001

I chose to chop the candies with my food processor and then I added the crackers to make a crust. I also added a bit of brown sugar to help the consistency.

In the meantime, I added 6 candies to whipping cream and brought it to a boil until the candies were melted and I had a nice caramel topping. I then poured the caramel onto the crust. My blast-chiller was down (I wish I had one!) so I put the crust in the frig to cool.

Chopped Desserts 003Next, I creamed some cream cheese with some cool whip and added the grape jelly to it.

Chopped Desserts 004I then poured the whole thing onto my caramel topped crust and zested an orange on the top for colour (My husband’s idea 🙂 )

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This whole dessert took 25 minutes. It was salty, yet sweet – one of my favourite combinations!

Chef Jonathan: My three ingredients were: hot dog buns, pretzels, and pineapple. I decided to make a Pineapple and toasted pain brûlée with a pineapple jus. I started by buttering the buns, then spreading a brown sugar mixture, consisting also of cinnamon and the crushed pretzels, onto the buns then broiled them in the oven. Next, I spread the same mixture onto the quartered pineapple, then brûléed them with a torch. Meanwhile, I made a pineapple jus by cooking the remaining pineapple and sugar, resulting with a nice, sweet jus. This all only took me about 20 minutes, and I was very happy with the outcome.

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Green Olive and Bacon Pizza

Karen: YUM! My husband LOVES bacon, I LOVE green olives, we LOVE this pizza. Actually, I’ve never met a pizza I didn’t like but this one if now on my favourite list 🙂 I am not a good pizza crust maker but I keep trying and I think I’ve finally managed to find a recipe that makes sense to me and one that I was successful with. You can find it here: http://www.spoonful.com/recipes/perfect-pizza-dough . Although the recipe allows for toppings for two pizzas, I added everything to one. I like a pizza piled high with yummy stuff! I also put the mozzarella cheese on top of the sauce and not on top of the toppings. I like this method better. I think this is more “Italian style” -istic. Make this for supper or for a wonderful late night snack. Either works fine for me 🙂

Chef Jonathan: This recipe for Green Olive and Bacon Pizza is one of the best recipes I’ve seen lately. I was very impressed that there was only need for 1 proofing instead of the usual method of proof, punch and proof again, very time efficient! I also love how the ingredients are so minimal and simple, and most importantly delicious! I was going to make 1 pizza and freeze the rest, but I saw how small the pie was and decided to make two after all, why not?! I also love how the pizza is so rustic, it makes it seem very authentic, all in all love this recipe, you all should try it!

http://www.stumbleupon.com/su/5xFd85/:TpgJuufQ:Y$8clFSy/www.csmonitor.com/The-Culture/Food/Stir-It-Up/2012/0530/Green-olive-and-bacon-pizza/

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Salted Caramel Donuts

Chef Jonathan: I was very excited for this week, because I’ve never made doughnuts before. First off, I disagree with the whole proofing process (“fridge method”), so I decided instead to make my dough, proof for 1 hour, punch down, then proof for another 30 minutes. Remember, that yeast likes a warm, dark environment, so I highly recommend this method. I then rolled out the dough and cut 3 inch circles, with 1 inch holes inside. I then let it those proof for another 45 minutes, then deep-fried the doughnuts and holes and let cool while I made the caramel. I made a classic caramel sauce, with equal parts sugar and water, corn syrup, and adding heavy cream to make a nice amber caramel. I drizzled the caramel on top, and voila!

Karen:  2 weeks ago I told my husband that I wanted to make homemade donuts.  1 week later I find a recipe that makes my mouth water.  I think it was meant to be 🙂

I read the recipe and it said to proof the dough overnight in the fridge.  I was skeptical as I’d never heard that before and after doing some research, I decided not to follow that and just make the dough and let it set for 2 hours.  The dough never rose.  I found the recipe hard to read. I’m not sure if it’s because there were so many steps or I just wasn’t able to focus while following it.  The donuts turned out well but I made some mistakes, especially with the caramel, but the taste was there. I actually decided not to make the burnt caramel. I don’t think my palette is that refined.

I shared them with some friends and they all enjoyed them; as did my husband and I. But I found that they were a lot of work – which making homemade donuts are – and I figure I probably won’t make them, again.

a mound of donuts

The little holes

Here is the website where the recipe is from:  http://whiteonricecouple.com/recipes/donuts-burnt-caramel-sea/