Saturday, April 23, 2011
Tuesday, April 19, 2011
Wednesday, April 13, 2011
Monday, March 28, 2011
Easy French Dip sandwiches in under 5 minutes
Trust me, you will really like these. Try 'em and let me know what you think.
Cook well,
Rob Barrett
Wednesday, March 23, 2011
Rob's Buttery Pull-apart Bread
This is one of my family's favorites. It pulls apart into lovely bits of goodness. I have no idea how it long it keeps as it immediately disappears once it comes out of the oven.for the dough:
add one spoonful active dry yeast to 1/2 cup warm (105 degrees) water. Add a sprinkle of sugar and stir. Set aside for 5 minutes until foamy.
Add 1 spoonful salt and 2 spoonfuls sugar to 1/2 cup warm milk. Stir until disolved.
In a large bowl add 3 1/4 cups of flour, 2 spoonfuls olive oil, milk mixture and water mixture. Stir with a fork until combined. Place on counter and knead for 5 minutes, adding additional flour if dough sticks too much to hands.
Form it into a ball, place back in bowl, cover with a towel and set aside for at least 2 hours. Let it rise for up to 5 hours if possible.
Lightly flour counter top and place dough in the middle.
Roll out as thinly as possible. Cover with a think layer of butter, sprinkle with garlic salt, and add a small amount of parmesan cheese if desired.
Starting on one end roll dough into a tube.
Fold in thirds and smash down, slowly stretching it back to its original length.
Preheat the oven to 450. Place on baking sheet, put in the oven and lower temp to 350 degrees. Bake for 20 minutes or until golden brown. Serve hot.
For extra credit, once the dough is rolled up into a tube the first time, fold in half, and then in half again. Place back in bowl and let it rise for an additional hour. Repeat the process, roll out as thinly as possible, thinly coat with butter, garlic salt and parmesan and roll into a tube. Fold in half and slowly stretch back to its original length.
Cook well,
Rob Barrett
Friday, March 11, 2011
Top Ten Kitchen Gadgets from the 2011 International Home and Housewares Show
http://www.cookingfordads.net
Here are the top ten gadgets and products from this year's IHS in Chicago. I'll post the links to the products or if you know them post them in the comments.
It was a fun show and way too hard to pick just ten, so I included some more at the end. Enjoy, subscribe, comment and enjoy.
Microwave potato chip maker - http://www.mastrad.us (not available for a couple months)
Solar Grill - http://www.idcook.com/index.php
Retractable peeler - http://www.chefn.com
Quick Popsicle maker - http://www.zokuhome.com/
ISI soda maker - http://www.isinorthamerica.com/
Packit freezer bags - http://www.packit.com/
The Cookie Dipr - http://thedipr.com/
OXO hand mixer - http://www.oxo.com
Bodum grill - http://www.bodumusa.com
Stanley outdoor cooking set - http://www.stanley-pmi.com/
extras
Nordicware grill - http://www.nordicware.com/
Lekue Decorator - http://www.lekue.es/index.php
Roscan food storage - http://www.roscan.net/
DrawerDecor - http://www.drawerdecor.com/
Bartule - http://www.Bartule.com
Sensio CBLT Machine - http://www.sensioinc.com/
Gyro Bowl - https://www.buygyrobowl.com/
Lapper trays - https://www.imslappertrays.com/flare/next?rtag=lappertrays&
cook well,
Rob Barrett
Cooking for Dads
Saturday, February 19, 2011
Top 10 tips for grilling after a long winters solstice
1. Clean the grates, take them inside to the kitchen and give them a good cleaning. You can also put them in the oven and use the cleaning cycle. Start the season fresh.
2. Oil the grates. Take a paper towel and apply a liberal dose of oil to the grates before grilling. The cleaning probably removed some of the natural lubrication.
3. Buy a new brush, Your old one is probably really grody. New brushes are $3 at Rainbow.
4. Check your hoses. Turn the gas on at the tank first and listen for any leakage before opening up the burners. If you hear gas escaping but haven't opened up the burners, turn off the tank and replace your hoses.
5. Buy a meat thermometer. Make a deliberate effort to not over cook you rmeat this summer. Meat thermometers are $29 at the Kitchen Store in the Eden Prairie mall and really help take the guess work out of grilling meat. This especially helps with thicker cuts of meat. Chicken is the most likely to be over cooked. Remove chicken when the thickest part is at 165 degrees.
6. Whenever possible, try to use only fresh meat. Frozen steaks never get their texture back due to cellular damage from the freezing process. Buy steaks the day you need them and avoid freezing them. If you must freeze them be sure to squeeze out any air before placing the bags in the freezer.
7. But grown up salt - coarse kosher salt. The taste is much cleaner than iodized salt and do you really need more iodine?
8. Get a good pepper grinder. Most meats need nothing more than kosher salt and fresh ground pepper. Try one of the dual slat and pepper grinders from Chef'n.
9. Get some firewire. The flexible grilling utensils are great for marinating meat in.
http://www.firewiregrilling.com/
10.Learn at least one new recipe a month. Here's my favorite.
1 - 1.5 lbs flank steak
1/2 C soy sauce (2/3 C)
1/2 C canola or vegetable oil
4 spoonsfuls molasses
2 spoonfuls fresh ginger
2 spoonfuls mustard
1 spoonful sugar
6 garlic cloves, chopped
Mix together all the ingredients. Marinate flank steak for up to 24 hours but at least 1 hour. Grill over high heat for 3 minutes each side. Let rest and then cut across the grain and on an angle.
© 2008 Cooking for Dads
Cook well, It's worth it.
Rob Barrett
Cooking for Dads
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