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https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e94ba446017a85e2e0c5b60/5e94c72252eaaf1bad53d60c/1586808615623/532C0B49-8D24-4F81-89DA-C638CAFE7769.JPG Sweets - Strawberry Caramel Celebration Cake https://www.davidautrybakes.com/sweets/blueberry-and-passion-fruit-whoopie-pies monthly 0.5 2020-05-23 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5e95f8f83e58b13b67cbb173/1586886950870/IMG_0301.jpg Sweets - Whoopie Pies! - Blueberry & Passion Fruit https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5e95fbe1dff73c48632e2ad9/1590192665618/IMG_0302.jpg Sweets - Whoopie Pies! - Blueberry & Passion Fruit https://www.davidautrybakes.com/sweets/project-two-bpsp9 monthly 0.5 2020-05-06 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5e9cae35aae6d36c0e1aee00/1587752884876/Lava+Cake+cut+a+la+mode.jpg Sweets - Chocolate Lava Cake Molten. Chocolate. Lava. Cakes. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ea3298e053cc84baa90754a/1587751438148/Chocolate+Lava+Cake+Before+%26+After+baking+8+minutes+at+450F.JPG Sweets - Chocolate Lava Cake - They look like the top picture here just before you put them in a 450F/232C oven. Slightly firm and chilled with between 1/2”-3/4” space in the top of the baking dish. 8 minutes later… The bottom picture is how they look right out of the oven. The center will sink a little as they cool, but they look like this when they are ready to come out! The outer ring of cake is set but the center is clearly still “molten”. Keep in mind that carryover heat will continue to cook them after you take them out, especially if you cook them in ceramic, so unmold them after 3 minutes and serve them very warm for the gooiest chocolate lava experience... https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ea25673cc578e3ab58f3e2c/1587697495962/Lava+Cake+Mis+en+Place.jpeg Sweets - Chocolate Lava Cake - Mis en Place: 4 oz (113g) Semisweet or Bittersweet Chocolate 4 oz (113g, 1 stick) unsalted butter, sliced, plus more for preparing the baking dishes 1 tsp (5g) instant coffee 1 tbsp (10g) cocoa powder 1 tsp (5g) vanilla 2 Large Eggs (114g) 1/4 cup (57g) powdered sugar 1/4 tsp kosher salt (omit if using salted butter) 1 tbsp (15g) AP flour — or — 2 tsp (10g) corn starch (gluten free option) https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9c97abaef03710d373b788/5e9cabfd4f91566aa7504ad9/1587326186768/Lava+Cake+with+Powdered+Sugar.jpeg Sweets - Chocolate Lava Cake Lava cake dusted with powdered sugar and cocoa powder https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9c97abaef03710d373b788/5e9cac214ee1eb4560818069/1587326211529/Lava+Cake+cut+a+la+mode.jpg Sweets - Chocolate Lava Cake Lava cake cut open served a la mode with vanilla ice cream https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9c97abaef03710d373b788/5e9cac74aae6d36c0e1a852f/1587326096841/Lava+Cake+%26+Ice+Cream+perfect+bite.jpg Sweets - Chocolate Lava Cake Lava cake and ice cream perfect bite https://www.davidautrybakes.com/sweets/strained-yogurt-and-brown-butter-cheesecake monthly 0.5 2020-04-24 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ea117809235ce015d712bcb/1587616407097/Strained+Yogurt+Cheesecake+Unmolded.jpg Sweets - Strained Yogurt & Brown Butter Cheesecake Strained Yogurt & Brown Butter Cheesecake https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ea119a3cf24b67402f60d75/1587695380775/Strained+Yogurt+Cheesecake+Mis+en+place.jpg Sweets - Strained Yogurt & Brown Butter Cheesecake The Recipe: Mis en Place: 8 cups (64oz, 1.814kg) yogurt, full fat (Greek style is best) 1 1/2 sticks (6oz, 165g, 3/4 cup) unsalted butter, browned and cooled to room temp, 4 tbsp separated* 1 cup (8oz, 236ml) Heavy cream, creme fraiche, or sour cream, give or take a 1/4 cup more or less 1 1/2 cups graham crackers, crushed 3 tbsp sugar 1 tbsp water *4 tbsp browned butter*, from above 1 3/4 cups powdered sugar 1 tsp kosher salt 1 tbsp vanilla, or beans from 1 pod 4 eggs, room temperature https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ea10dbfe0e57969e5dbf231/1587616051452/Browning+Butter+Collage.JPG Sweets - Strained Yogurt & Brown Butter Cheesecake - Browning the Butter Brown the stick and a half of butter for the cheesecake and the crust by cooking in a small sauce pan over medium heat. Stir constantly until the milk solids brown in the boiling butter fat, being sure to gently scrape all parts of the bottom of the pot. Keep it moving! Take it off the heat when those bits are a medium brown and smell like caramel, before it turns black. It will continue to cook in the hot pan even with the heat off, so you have to pull it just before it is ready. Cool immediately by transferring to a heat proof dish or by setting the pot on a cool damp cloth to avoid over browning. Separate 4 tbsp for the crust. It only takes 8-10 minutes to brown butter and as you get better at it you can do it faster and at a higher heat. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ea10e9ee0e57969e5dc15b9/1587613377075/Graham+Cracker+Crust+Collage.JPG Sweets - Strained Yogurt & Brown Butter Cheesecake - Making the Graham Cracker Crust Preheat the oven to 350F/176C Crush the graham crackers by pulsing in a food processor or by sealing them in a bag and rolling a rolling pin or wine bottle over them to crush them down to fine crumbs. Add the water, sugar and butter and pulse to combine or use a wooden spoon to combine well. Press the mixture into a 9” springform and press the mixture firmly into the mold with a flat bottomed glass or other thing that fits into the mold, pressing a slight 1/2”-3/4” high ridge around the outer edge of the crust. Bake the crust at 350F/176C for 10-12 minutes, to set the graham crackers, butter and sugar together and to give it structure. Make the filling while it cools. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ea10cf79235ce015d6fb03c/1587612941272/Straining+the+Yogurt+Collage.JPG Sweets - Strained Yogurt & Brown Butter Cheesecake - Straining the Yogurt Line a colander with white paper towels, coffee filters, or 3-5 layers of cheese cloth. Place the colander in a bowl that is larger, with space for liquid to collect. Transfer the yogurt to the colander and level it out. Cover the surface of the yogurt with more paper towels, filter, etc. and place in the refrigerator. You can speed things up by placing a small plate inside the colander on top of the filter and weigh it down with a big can of vegetables from the cupboard. Check it every hour. Discard the liquid and wet paper towels, stir the yogurt, reline the colander and start the process over. Repeat 3-4 times until the yogurt looks like cream cheese and has been reduced up to 60% or 700-710g. The thicker the initial yogurt, the less it will reduce. Keep the strained yogurt refrigerated while straining, but allow to come to room temp for mixing and final assembly. Do not mix the brown butter into the yogurt while the yogurt is cold or you will have chunks of butter throughout the batter instead of a silky smooth mix. : -( https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ea10f2a00688341154b0509/1587613505517/Yogurt+Cheesecake+Final+Mix+Collage.JPG Sweets - Strained Yogurt & Brown Butter Cheesecake - Final Assembly, Baking, and Cooling Add the steam bath to the bottom rack and preheat the oven to 325F. The dairy component needs to weigh 2 1/2 pounds, or 1.13 kg. Weigh the strained yogurt with the brown butter and make up the difference with the heavy cream, creme fraiche, or sour cream. Add the sugars, cornstarch, and vanilla to the yogurt mixture and blend well. Add the eggs one at a time, blending in each one completely before adding the next. Scrape the bowl a couple times to make sure the mixture is even. Pour the batter into the cooled and collared springform pan and place the springform in the oven on a baking sheet. Place the pan in the oven and bake from 80 -90 minutes, or until the surface is golden, the edges are firm, and the center 3 inches still has a little jiggle. Turn off the heat and allow the cheesecake to cool slowly in the oven. When cooled to room temperature, refrigerate for 2-4 hours, or until completely chilled. Serve chilled or at room temperature. I love it with fruit, like a tangy strawberry compote. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ea250c5cc578e3ab58e5f49/1587695854376/Strained+Yogurt+Cheesecake+Final+Presentation.jpg Sweets - Strained Yogurt & Brown Butter Cheesecake https://www.davidautrybakes.com/sweets/all-butter-pie-crust monthly 0.5 2020-05-06 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eb225f958f7165457083b2c/1588733452668/Pie%2BCrust%2B1.jpg Sweets - All Butter Pie Crust https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eb2fcc895eac327bc1b20ec/1588788447536/All+Butter+Crust+Collage+3.jpeg Sweets - All Butter Pie Crust Procedure for using a food processor: For best results, chill all of the ingredients, food processor blade and bowl in the freezer for 10-15 minutes before making the crust. Add all ingredients except the water to the processor and pulse until the cubed butter is chopped into medium large pieces, about 4-5 times, and is blended well with the flour, sugar and salt. Drizzle in the 1/2 cup of ice water, pulse it into the flour and butter, 3-5 pulses. When it is well incorporated, take a small amount and squeeze it together in your palm. If it holds together pretty well, (and looks like pie dough) you are finished. If it is still dry and crumbly, pulse in more water, 1 tsp at a time, and retest the dough again. Repeat until the dough is properly hydrated. Pulsing the water into the dough continues to cut in the butter as well, so you want to start adding the water when you still have fairly large chunks of butter. By the time you have pulsed in the proper amount of water, the butter will be the perfect size and shape for a creating a nice flakiness. Turn the dough and any remaining loose flour out onto a lightly floured surface. Knead briefly to bring the dough completely together, then form into a square, rectangle or disc, depending on your final desired shape and smooth out crinkled edges. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight. Freezes beautifully. ;-) When needed, remove the dough from the refrigerator or freezer and allow to warm slightly on the counter before beginning to use it. If frozen, allow to thaw well before using, preferably in the refrigerator overnight. This dough is very well hyrdated by design, so you may add flour when you are rolling it to use. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eb2f954fafda54fbf70f783/1588787559407/All+Butter+Crust+Collage+2.jpeg Sweets - All Butter Pie Crust - Make a well in the center of the flour and butter mixture and, starting with the 1/2 cup of ice water, pour the water into the well and use a fork to rake the flour into the water and bring them slowly together. When the water is well incorporated, drop the fork and bring together with your hand, Again worm hands will make this harder. If it’s dry and crumbly, drizzle in more water, 1 tsp at a time, incorporate it well with fork/hand and retest the dough again. Repeat until the dough is properly hydrated. Using a fork to work the water into the dough is easier than a spoon or spatula would be on the flat butter pieces you just made. By the time you have added in the proper amount of water, the butter will be the perfect size and shape for creating a nice flakiness in the final crust. Turn the dough and all loose flour out onto a lightly floured surface. Knead briefly to bring the dough completely together, then form into a square, rectangle or disc, depending on your final desired shape. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight. Freezes beautifully. ;-) https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eb2f62227d5f37ecf046f09/1588786731231/All+Butter+Crust+Collage+1.jpeg Sweets - All Butter Pie Crust - Procedure for making by hand: Preparing the butter, cubing and cutting it into the flour For best results, chill all of the ingredients in the mixing bowl in the freezer for 10-15 minutes before making the crust. Working quickly, toss the butter in the flour, sugar and salt mixture and make sure that each piece is well coated. Using your thumb and pointer finger, pick up a piece of butter and squish it into a flat chip between your finger and your thumb, then drop it back into the flour. Repeat until all the butter is processed this way and toss all the flattened butter chips in the flour again. NOTE: Warmth is working against you when you are making a crust dough. The fat, in this case butter, has to remain solid, but pliable. If it melts, it will hydrate the flour and create a wetter, gummier crust. Pressing the cubed butter into chips and coating them with flour will allow the butter to exist between layers of flour. When the crust is baked, the water in the butter separates from the fat and turns to steam, but not before the proteins on the suface of the crust start to set in the oven’s heat. This means the steam has no way to easily escape, so it pushes the flour layers above and below it apart, and the heat of the steam helps to set the layer from the inside. On the plate and palate, this translates into a “flaky layer”. The fat in the butter keeps the crust from becoming too brittle or “crusty”. The most successful crust is a balance of both of these flaky and tender qualities. https://www.davidautrybakes.com/sweets/butterscotch-raisin-banana-bread monthly 0.5 2020-11-02 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ec6d9e37b279e64f563c5dd/1590090217133/IMG_1141.jpg Sweets - Butterscotch Raisin Banana Bread Cake - Mis En Place: 3 overripe bananas 1 cup light brown sugar (packed) 1 stick (1/2 cup, 8 Tbsp) butter, browned and cooled to room temperature 2 large eggs 1 Tbsp pure Vanilla or other flavor 1 cup self-rising flour 1 cup AP flour 1/4 teaspoon salt 1 cup butterscotch chips. 1/2 cup raisins, plumped in scotch and hot water. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ec6da599f34555fcdee43ac/1590090348430/85C7AB70-FAB6-469F-AE30-577D930831C9.jpeg Sweets - Butterscotch Raisin Banana Bread Cake - The final step is to soak the cake in the syrup made from the raisin soak. After the cake comes out of the oven, let it cool on the counter or wire rack for 5-8 minutes. Strain the liquid off the raisins, measure the leftover liquid and add an equal amount, by volume, of sugar. Bring to a boil, completely dissolve the sugar and set aside to cool. It should be between 1 & 1 1/2 cups when finished. With the warm cake still in the pan, poke holes all over it with a small skewer and slowly drizzle the syrup over the cake until it is all absorbed. Let the cake cool for 10-15 minutes and then turn it out of the pan onto a cake plate to finish cooling. DO NOT LET IT COOL COMPLETELY IN THE PAN. The syrup may set and cause the cake to stick to the pan. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ec33d25093c0d05c26fcff3/1589853521980/butterscotch+raisin+banana+bread+cake+final.jpeg Sweets - Butterscotch Raisin Banana Bread Cake - When I was younger I was lucky enough to work on a cruise ship for a few years and one of my favorite treats was the rum cakes you could get in the Cayman Islands. This recipe was originally supposed to be a brownie with the flavors of bananas bread. I ended up with this incredible thing. Butterscotch Raisin Banana Bread Cake. HOLY $%@# is it tasty and moist! This cake combines the flavors of butterscotch, bananas and plump, scotch-soaked raisins. It is soaked in a simple syrup made from the slightly boozy liquid from the raisins. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ec6da139d423223d84b041c/1590090266652/IMG_1144.jpg Sweets - Butterscotch Raisin Banana Bread Cake - Procedure: This recipe uses the muffin method, which means you mix all the liquid ingredients together in one bowl, mix all the dry ingredients together in another bowl, then combine the two. Done! Soak the raisins in equal parts scotch and just boiled water, enough to cover them completely, around 1 cup total (1/2 cup of each), for at least 30 minutes and up to an hour, stirring regularly. DON’T HATE ON RAISINS BEFORE TRYING THIS PLUMPING METHOD. It changes everything. Preheat the the oven to 350F and prepare the pan you are going to use by either lining with parchment, greasing and flouring, or by doing both. Mash bananas and combine with the brown sugar and butter. Beat in the flavoring and add the eggs, one at a time until well combined. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ec33cbda966960c1c05a518/1589853431391/4A3E0C77-F7BD-438C-A98C-1F631D380942_1_201_a.jpeg Sweets - Butterscotch Raisin Banana Bread Cake Butterscotch Raisin Banana Bread Cake https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ec6da31763a3f609260f0fb/1590090297156/IMG_1144.jpg Sweets - Butterscotch Raisin Banana Bread Cake - Sift or whisk flours and salt together and fold into the wet ingredients. If you don’t have self-rising flour, you could make this cake with 2 cups of AP flour plus 1 tsp baking powder. Finally, fold in the butterscotch chips and plumped raisins. Pour into the prepared bundt cake pan, 9 x 5 bread pan, cake pan, 9x9 square pan, muffin tins, etc.. Bake anywhere from 45 minutes to 1 hour, or until puffy and fully set and a skewer inserted into the thickest part of the cake comes out clean. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ec6dabf2699074bbcd371ae/1590090447021/E8E84FF4-9DAB-4F30-96F4-E0DFE185984C.jpeg Sweets - Butterscotch Raisin Banana Bread Cake - Dust with powdered sugar, make a sour cream glaze, serve with a scoop of vanilla on the side, or honestly, eat it plain. And I dare you to eat only one piece . . . It. Is. So. Good! https://www.davidautrybakes.com/portfolio-1 daily 0.75 2020-06-27 https://www.davidautrybakes.com/portfolio-1/beef-wellington-tartlets monthly 0.5 2020-05-06 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eaf73ba2e6bf144b3f47063/1588557187577/Beef+Wellington+Tartlets.JPG Apps & HD's - Beef Wellington Tartlets - Beef Wellington Tartlets https://www.davidautrybakes.com/portfolio-1/stone-fruit-salad-with-honey-lemon-and-herbs monthly 0.5 2020-06-25 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef3e948acde830a0b5f6c31/1593043282429/IMG_1369.jpg Apps & HD's - Stone Fruit Salad with Honey, Lemon and Herbs - Slice the clean stone fruit and remove the stones, or pits, from the fruit before slicing the fruit in half and then each half in six slices. Strain the hot water to remove the lemon peel and thyme sprigs and add 1/2 cup to the honey and stir well to combine. Slice and juice the lemon and add 2 tbsp of the juice to the honey syrup and stir to combine. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef3e8eabf21de69a56e033e/1593043197479/IMG_1368.jpg Apps & HD's - Stone Fruit Salad with Honey, Lemon and Herbs - Procedure: Start by washing all your fruit and herbs well. This is not a cooked dish so you need to make sure everything is very clean before moving on. Heat 3/4 cup of water to boiling. While the water heats up, use a vegetable peeler to slice 4 strips of lemon peel and add them to the water. When the water boils, remove it from the heat and add the 8-10 sprigs of thyme and set aside to cool slightly. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef3e843a754194ab88e0baf/1593043021982/IMG_1365.jpg Apps & HD's - Stone Fruit Salad with Honey, Lemon and Herbs - Mis en Place: 2-3lbs ripe stone fruit (peaches, plums, nectarines, cherries, etc) 1/2 cup honey 1/2 cup herb infused water, hot 8-10 sprigs of thyme 1 lemon, zested, juiced and 2 tbsp reserved. 10-12 mint leaves, sliced thin 3-4 sprigs of thyme, leaves removed https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef3ea30dbe71d7968ce286c/1593043521796/IMG_1371.jpg Apps & HD's - Stone Fruit Salad with Honey, Lemon and Herbs - Finally, combine the herbs and fruit and add the lemon honey syrup to the bowl. Toss gently to distribute everything evenly. Refrigerate to chill completely and the flavors will be better after 4 hours. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef3e9c36803967047b5d628/1593043404203/BB6F2678-F572-4192-A98E-B1FC97E72BB8.JPG Apps & HD's - Stone Fruit Salad with Honey, Lemon and Herbs - Now Slice the mint leaves into ribbons or a chiffonade, and then chop finely. Do this by stacking the leaves neatly and rolling them into a cigar shape, then slicing across the round end. https://www.davidautrybakes.com/portfolio-1/arugula-and-herb-roasted-beets-with-sweet-and-salty-walnuts-and-apple-cider-vinaigrette monthly 0.5 2020-06-27 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef53ee182b8e941cd753f4b/1593130742176/IMG_1417.jpg Apps & HD's - Arugula and Herb Roasted Beets with Sweet and Salty Walnuts and Apple Cider Vinaigrette - Tip: use gloves for this part or it’s Lady Macbeth for you… When the beets are finished, allow them to cool completely and peel the outside skins away. Slice the beets in 3/16” thick slices. Beets will be slippery while you are trying to slice them. Try this if you don’t have a mandoline or other slicer, place a paper towel on the cutting board and place a beet on the paper towel. The beet will now sit still while you slice it. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef53c573696224f6e1bca6a/1593130137688/IMG_1423.jpg Apps & HD's - Arugula and Herb Roasted Beets with Sweet and Salty Walnuts and Apple Cider Vinaigrette Arugula and Herb Roasted Beets with Goat Cheese, Sweet and Salty Walnuts and Apple Cider Vinaigrette https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef53f71460edc7c454c9cdb/1593130877525/IMG_1409.jpg Apps & HD's - Arugula and Herb Roasted Beets with Sweet and Salty Walnuts and Apple Cider Vinaigrette - Apple Cider Vingaigrette For the dressing, place all the ingredients in a jar with a tight sealing lid and shake well. That’s it. It makes more than you need. It will stay great in the fridge for a week to 10 days. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef53da314295c064b1710fe/1593130413585/IMG_1393.jpg Apps & HD's - Arugula and Herb Roasted Beets with Sweet and Salty Walnuts and Apple Cider Vinaigrette - Mis En Place: 1 package baby arugula, washed and chilled 3 medium beets, tennis ball size or smaller, 1 per person, washed 1-2 tbsp extra virgin olive oil 4 sprigs thyme 2 sprigs rosemary 2 sprigs fresh oregano 1 small bunch chives 2 tsp house seasoning (salt, pepper, chili flake, MSG, sugar) 1 1/2 cups walnuts, toasted 1/2 cup sugar 1/4 cup water 1 tsp salt 1 tsp vanilla flavoring 1/2 cup apple cider vinegar 3/4 cup extra virgin olive oil 1 tbsp honey 2 tsp mustard 1 tsp house seasoning 1 tsp salt 1 tsp black pepper https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef53eb3cd5f814890f11d97/1593130686827/BD8D6839-1796-44E9-B3D7-D1BC7AF53D81.JPG Apps & HD's - Arugula and Herb Roasted Beets with Sweet and Salty Walnuts and Apple Cider Vinaigrette - Sweet and Salty Walnuts (any nuts work) While the beets are roasting and cooling, bring the sugar and water to a boil and, over medium high heat, caramelize the sugar to a nice deep amber, around 8 minutes. Turn off the heat and add the salt and vanilla, then gently stir the walnuts into the caramelized sugar, coating the nuts well and spread quickly, in one layer, onto a piece of parchment paper. You have to work quickly! From the time you add the nuts to the hot sugar to the moment you spread them out on the parchment in a single layer should take less than 30 seconds. Season with more house seasoning, and allow to cool completely. Break into small bite size pieces and set aside. You will have more than you need, so enjoy the leftovers! https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef53dbe0e809318fd03be32/1593130438928/73DF829B-E174-4DCA-BAB7-95C165B5DD5C.JPG Apps & HD's - Arugula and Herb Roasted Beets with Sweet and Salty Walnuts and Apple Cider Vinaigrette - Procedure: Preheat the oven to 350F / 177C Wash the beets and clean off rough edges and roots. Pour a little olive oil in your hand and massage the beets so that they are coated with the oil. Place two squares of aluminum foil at 45 degrees to each other, like a star, and make a bed in the center from the herbs. Use whatever herbs you like. Situate the beets on top of the herbs and season the beets with the house seasoning. Close the aluminum foil snugly around the beets and roast for 1 hr at 350F / 177C. Let cool mostly in the oven then remove the foil once they are cool enough to be handled. This will make peeling them much easier. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef53feff76c126274a9c659/1593131002395/IMG_1421.jpg Apps & HD's - Arugula and Herb Roasted Beets with Sweet and Salty Walnuts and Apple Cider Vinaigrette - For final assembly, place the beets on a plate and season them with salt and pepper. Toss the arugula with the dressing and cheese. Plate the beets in a circle and top with arugula and goat cheese. Drizzle with walnuts and salt and pepper to taste. This is great with grilled chicken or salmon as a lunch entree or just with some great bread. https://www.davidautrybakes.com/condiments-etc daily 0.75 2020-05-14 https://www.davidautrybakes.com/condiments-etc/project-one-4g9xx monthly 0.5 2020-05-04 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5e9e362b0144eb194249a8d6/1587427771705/House+Seasoning+Final.jpg Condiments, Etc. - "House" Seasoning - Culinary fairy dust…. I noticed a proportion ratio in the seasoning most chefs use and tweaked it a little. There are only spices in this mix, no herbs, so add those to your liking. In addition to a 2:1 ratio of salt to pepper, there is MSG for depth of flavor and umami, chili flake for a little kick, and just a touch of sugar for balance. You will love this on EVERYTHING savory. Try making a compound butter and slather it on potatoes, corn on the cob, a nice grilled steak, pork chops, bolognese sauce, season french fries, and more! https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9e2a0cd6ba4d4117dee0b3/5e9e33a2a9f391603dfc4f68/1587427012587/House+Seasoning+Mis+En+Place.jpg Condiments, Etc. - "House" Seasoning House Seasoning mis en place https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9e2a0cd6ba4d4117dee0b3/5e9e340de188753f74a9b9b0/1587426501914/House+Seasoning+Black+Pepper+and+Chili+Flake.jpg Condiments, Etc. - "House" Seasoning Black peppercorns and chili flake https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9e2a0cd6ba4d4117dee0b3/5e9e3447ea786561f334e845/1587426470775/House+Seasoning+Whole+Peppercorns.jpg Condiments, Etc. - "House" Seasoning Black peppercorns in an electric coffee / spice grinder https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9e2a0cd6ba4d4117dee0b3/5e9e347192d5502c24f58969/1587426481317/House+Seasoning+Coarse+Ground+Blk+Pepper.jpg Condiments, Etc. - "House" Seasoning Black peppercorns after a coarse grind https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9e2a0cd6ba4d4117dee0b3/5e9e34da6eca1c28d8666988/1587426997797/House+Seasoning+Black+Pepper+and+Chili+Flake+Ground.jpg Condiments, Etc. - "House" Seasoning Black peppercorn and chili flake blend. Spicy! https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9e2a0cd6ba4d4117dee0b3/5e9e350f9f796240d6b549bc/1587427045553/House+Seasoning+MEP+2.jpg Condiments, Etc. - "House" Seasoning The final components https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/5e9e2a0cd6ba4d4117dee0b3/5e9e353e87247912d2bf3830/1587427067028/House+Seasoning+Final.jpg Condiments, Etc. - "House" Seasoning House Seasoning : The final blend https://www.davidautrybakes.com/bread daily 0.75 2020-05-14 https://www.davidautrybakes.com/bread/brioche-style-bread monthly 0.5 2020-05-14 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eba05b9e873311995928879/1589495160586/ Bread - Brioche Style Bread - Turn the dough out onto a dry counter top, no flour or oil, and roll and turn the dough under itself while tightening the surface of the ball and making it very very smooth. Your goal in this is to stretch the surface of the dough smooth and tight, as pictured. To do this, scoop up the dough with both hands, palms up, and use the slight tackiness between the dough the heels of the hands to turn the dough in a clockwise motion while pushing the heels of your hands towards each other. This movement smooths the surface of the dough, pushes everything towards the bottom center, and seals it off so that you have closed ball. Feel free to pinch the bottom closed if it isn’t completely sealed when finished. Set the dough aside in a large bowl or the bowl of the stand mixer, cover with plastic wrap and allow to rise if using right away, otherwise, bag and refrigerate or freeze immediately. The longer you can drag out the rise of the dough, the deeper and more complex the flavor of the final product. For a slower rise, you can refrigerate the dough in the covered bowl of the stand mixer and let rise for up to 24 hours before portioning and allowing to rise a second time before baking. Chilled dough should come to room temp and proof (rise) again before baking. This will take longer than the first rise, around 2 hrs, but it is worth the wait. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eba076362b2ba76e1b04a54/1589249928194/Brioche+Bread+Risen+Collage.JPG Bread - Brioche Style Bread - The dough should look like this after an hour to an hour and-a-half in a warm area. . . Or overnight and up to 24 hours in the fridge. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eba09c28d80961f40279225/1589495141878/05F6B25D-06A2-4A91-8D8E-480DDCD7B568.JPG Bread - Brioche Style Bread - When the liquid is mostly intgrated but the dough is shaggy, as pictured, DO NOT ADD MORE LIQUID. First. . . Add the butter in bit-by-bit. There is a decent amount of water in butter and it will help to finish hydrating the flour. Run the machine on medium until all the butter is absorbed, then set a timer and knead on medium-high for 8 minutes. I help my machine out by holding the mixing head in place while the kneading process to reduce the jumping around. A good rule of thumb for doughs seems to be that they look awful until they don’t. Trust is an unwritten ingredient, so let it go and run its course. Stay close by and feed the dough back down into the bowl when it climbs up the side. Just stop the machine and push everything back down into the bottom of the bowl and restart the machine. After machine kneading for 8 minutes, the dough will transform and be smooth and soft to the touch without being sticky or tacky at all. It will naturally absorb all the butter and clean the sides of the bowl as it finishes the kneading. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eba04135b3bc822263a60ee/1589249051595/D293B80E-EB95-429D-ADFB-3DAF62842AD7.JPG Bread - Brioche Style Bread - Add the salt to the flours to the bowl of the stand mixer. Add the liquid and yeast and, using the dough hook, mix on medium to medium high until the dough mostly comes together, scraping down the bowl 2 or 3 times. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eba029d93e2a117299bc7a8/1589248686366/098CD109-AA35-4722-B4D1-2630D5D350B2.JPG Bread - Brioche Style Bread - Procedure: In a measuring cup, stir the eggs and sugar into the liquid and warm it to 100-110F. Stir the yeast into the water and let rest for 5 minutes to bloom and get foamy. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5eba0041771827229e9e6213/1589248097991/Brioche+Mis+en+Place Bread - Brioche Style Bread - Brioche Style Enriched Bread Mis en place: 2 tbsp, 26g sugar (up to 4 tbsp, 52g, depending on use) 2 large eggs (104g) 1 pkt, 1/4oz, 7g active dry yeast 1 cup, 259g whole milk 250g Bread Flour 355g AP Flour 2 tsp, 8g kosher salt (I used diamond crystal) 6 tbsp, 85g butter (I used salted), room temperature https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ebdc3f2bdeeff56544700ae/1589494814145/Brioche+Croissants.jpeg Bread - Brioche Style Bread Croissants… https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ebdc458771ff70f84f1523b/1589494882195/Braided+Brioche+Collage.JPG Bread - Brioche Style Bread Braided Brioche… https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ebdc4b0f748443cf3dc9db2/1589494971158/Brioche+Dinner+Rolls.JPG Bread - Brioche Style Bread Dinner Rolls… https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ebdc4e679549a77585a7aae/1589495023424/Petit+Brioche+and+Small+Braid.JPG Bread - Brioche Style Bread Petit Brioche and a small braided brioche from the scraps… https://www.davidautrybakes.com/main-courses daily 0.75 2020-07-22 https://www.davidautrybakes.com/main-courses/new-portfolio-item monthly 0.5 2020-06-23 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef27232b034c33ec0864e1e/1592947263799/A4248C8C-D2B1-4290-A821-E9A0B6479443.JPG Main Courses - Buttermilk & Chive Biscuits with Sausage Gravy and Gorgonzola - Preheat the oven to 375F / 190C Once the dough has rested and chilled down, flour and roll to 3/4” thickness and cut out the biscuits. TIP: trim the edges of the dough where it was folded all the way around before final biscuit cutting to ensure even rising. Re-roll the scraps. Place the biscuits on a lined baking sheet with 1” between them to allow for expanding and paint the top of each biscuit with the reserved milk. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef272c9abac164d4ef39399/1592947414565/IMG_1348.jpg Main Courses - Buttermilk & Chive Biscuits with Sausage Gravy and Gorgonzola Bake at 375F / 190C for 10-14 minutes or until golden brown on the tops and bottoms. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef2692e4172b65cf390bd81/1592946535432/IMG_1346.jpg Main Courses - Buttermilk & Chive Biscuits with Sausage Gravy and Gorgonzola Is there anything more classic or satisfying in the Southern cookbook than biscuits and gravy? https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef27272460ed1509fd04a98/1592947329958/A4248C8C-D2B1-4290-A821-E9A0B6479443.JPG Main Courses - Buttermilk & Chive Biscuits with Sausage Gravy and Gorgonzola - Final biscuit assembly: Biscuit dough is right when it feels sticky and wet and the impulse is to add more flour to make it easier to work with. Balance is key here. Too much flour will make golden, buttery hockey pucks. The dough is perfect when it is almost too sticky to work with but holds it’s shape easily. It should definitely not be dry to the touch like a kneaded dough would be. butYou will have to add more flour along the way, so be conservative with it. Roll the dough into a rough 1/2” thick rectangle twice oce hree times as long as it is wide. Now du ttwo a trifold, along the long side folding the outside thirdrid1/3’s of the pitsidedough over the center third airztowthe waylike a letter is folded. A bench scraper or wide spatula soatulis great help for this. Repeat this step two more times, then cover and refrigerate the dough for 15 minutes. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef26a07f1a33d2b46f16639/1592945299899/IMG_1325.jpg Main Courses - Buttermilk & Chive Biscuits with Sausage Gravy and Gorgonzola - Biscuit Mis en Place: 113g, 1 stick, 4oz, 1/2 cup butter, cubed and chilled well 340g, 12oz, 2 1/2 cups AP Flour 1 tbsp, 13g baking powder 1 tsp, 5g baking soda 2 tsp, 7g kosher salt 1 tsp, 1g fresh ground black pepper 225ml, 8oz, 1 cup, buttermilk or whole milk with 1tbsp lemon juice or vinegar 1/3 cup finely chopped chives, to taste https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef26d5cb034c33ec0855da2/1592946469751/9E2FB4F9-1221-4AE5-8580-64FAA9D52A07.JPG Main Courses - Buttermilk & Chive Biscuits with Sausage Gravy and Gorgonzola - Making the biscuit dough: Cutting the butter into the flour just means mixing the butter with the flour without melting the butter in the process. You can do this by adding the dry ingredients and the cubed butter to a food processor and pulsing the machine 6-8 times until the butter is chopped up even finer in little pea sizes chunks and is thoroughly distributed in and coated with the flour. You can also toss the dry ingredients and the butter in to the mixing bowl, coating and separating the cubes of butter so that they don’t stick to each other. One by one, pick up a piece of butter and mash it flat with your thumb and pointer finger. Immediately toss the butter chip back into the flour. Repeat until all the butter is processed. Work quickly and don’t handle the butter pieces for very long at all or they will start to melt. Whichever method you use, the butter and dry ingredients should end up in the mixing bowl and you should refrigerate it, in the bowl, for 15 minutes. After this chilling period, make a well, or caldera in the middle of the mound of flour. Pour the liquid into this space and use a fork to slowly bring the flour into the liquid until a very shaggy dough is formed. Put down the fork and use your hands to bring the dough together the rest of the way. Once the dough comes together, add the chives and work the dough to mix them in well, then turn the dough out onto a floured countertop. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef27106460ed1509fd00e20/1592947458487/CB41EAA0-5BC2-45B4-8718-97167286CE9D.JPG Main Courses - Buttermilk & Chive Biscuits with Sausage Gravy and Gorgonzola - Browning the sausage and making the gravy: While the biscuits are baking, take the sausages out of their skins and gently brown them in a medium sauté pan, breaking them into nuggets as you go. Add a 1/4 cup of water if the meat sticks to the pan too much. When the liquid is evaporated and the meat sizzles and browns. Remove all but 2 tbsp of the sausage fat (there may be only a small amount, in which case, leave it all) and sprinkle the 2 tbsp AP Flour over the sausage meat. Cook the flour with the sausage until it smells like a sausage flavored pie crust cooking, about 2 minutes. Combine the milk and heavy cream and slowly add them to the pan in three or four additions. The flour will cause the sauce will thicken immediately, just whisk it smooth and then add more milk until it is all incorporated. This will keep the gravy from being lumpy in a bad way. Add the nutmeg and salt and pepper to taste and yaaaAAY GRAVY!! Finally, bring the sausage gravy back to a simmer and turn off the heat. Once the heat is off, add in the bleu cheese to taste and stir just enough to fold it in. The bleu cheese can also be served on the side as an option. Split a biscuit open on a plate and cover with the sausage gravy. Garnish with more chives and bleu cheese. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5ef26bd9409cd02990e567da/1592945637431/IMG_1324.jpg Main Courses - Buttermilk & Chive Biscuits with Sausage Gravy and Gorgonzola - Sausage Gravy Mis en Place: 14g, 1/2 lb of ground sausage meat of choice, taken out of the skin 2 tbsp, 18g AP Flour 450ml, 2 cups whole milk 115ml, 1/2 cup heavy cream, 2 tbsp reserved for washing biscuit tops 1/2 tsp nutmeg 1/4 cup, 4 tbsp, 2oz stilton, gorgonzola, Shropshire or other mild bleu cheese More gorgonzola and finely chopped chives for garnish https://www.davidautrybakes.com/main-courses/chicken-salad-four-ways monthly 0.5 2020-07-01 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd4782573323cec03b688/1593627780206/IMG_1502.jpg Main Courses - Chicken Salad Four Ways - Curried Waldorf Chicken Salad 1/2 cup mayonnaise 1 tsp mustard 2 tsp curry powder 1 tbsp apple cider vinegar 2 tbsp celery, diced 2 tbsp apples, diced (crisp & tart apple) 2 tbsp grapes, black seedless, halved https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd116676aed076042f35f/1593626917739/IMG_1491.jpg Main Courses - Chicken Salad Four Ways - Deglaze completely and add the chicken back into the pan skin-side down and add the rest of the hot liquid. Bring to a boil, then reduce the heat to a bare simmer. There should be almost no bubbling, just a little trouble beneath the surface. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd435f683d3223961d389/1593627714353/IMG_1500.jpg Main Courses - Chicken Salad Four Ways - Classic Chicken Salad 1/2 cup mayonnaise 2 tbsp mustard 1 tbsp sweet pickle relish 1 tbsp pickle juice 1 tbsp red onion, minced 3 tbsp celery, diced 1 tbsp fresh dill, chopped https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcce658cf2057f24bc9f3a/1593626227363/IMG_1505.jpg Main Courses - Chicken Salad Four Ways Chicken Salad Four Ways https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efccecc70261a3e92ea07f0/1593626349404/IMG_1506.jpg Main Courses - Chicken Salad Four Ways - Mis en Place: 5 chicken breasts, skin on, bone in 1 tbsp salt 1 tbsp pepper 1/2 tsp garlic powder 1 lemon, juiced and zest removed 1 bouquet garni (rosemary, thyme, chives, tarragon, tied together with butcher’s twine) 4 cups water, stock, wine, dashi, or other flavorful liquid, recently boiled and very hot https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd20d89ed241f061f4000/1593627164523/IMG_1494.jpg Main Courses - Chicken Salad Four Ways - Remove the chicken from the liquid and place on a rack to cool completely. This gentle cooking method will ensure juicy, tender chicken every time and around a quart of stock as a bonus! Strain and de-fat the braising stock and reserve or freeze for later use. Once the chicken is cool, debone it and remove skin, feeling carefully for bits of rib bones, the wish bone, etc. and discard with the skin. Separating the breast meat and the tender is very easy at this point and it will not be gross. This is the last chance you get to make sure the chicken is pristine so go carefully. The cooked chicken breast can be torn by hand, shredded with two forks, cut into big chunks or small cubes, chopped, etc., whatever works best for your final product. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd2c1dbf7e14663db0846/1593627342886/IMG_1487.jpg Main Courses - Chicken Salad Four Ways - Making a bouquet garni: Gather together the herbs you want to use. Cut enough string to wrap around the bouquet three times. Place the string on the countertop, parallel to the edge and lay the herbs in a small pile perpendicular to the string. Bring up the string and tie one knot. Wrap the string around the bouquet again and do a double knot to secure everything. That’s it! https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd093f1cd6f248944a07a/1593626780954/AF21CA9F-9BF4-4A91-AA7D-BBB14DCA23E4.JPG Main Courses - Chicken Salad Four Ways - Procedure: Clean and pat dry chicken breasts and season well on both sides with salt, pepper and garlic powder while you heat 4 tbsp of oil in a 3.5-4 quart pot with a good fitting lid over medium high heat. Brown chicken breast(s) on both sides, starting skin-side down, about 3 minutes per side, 6 minutes total. Do not crowd the pan for this step. Brown the chicken in batches if necessary. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd1ccf683d32239614f9f/1593627103425/IMG_1493.jpg Main Courses - Chicken Salad Four Ways - Remove the pan from the heat and let the chicken sit in the liquid with the lid on for 10-15 minutes, turning the chicken halfway through. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd0e93b49ad3cd641b744/1593626870717/IMG_1490.jpg Main Courses - Chicken Salad Four Ways - Remove the chicken and add herbs, lemon zest and juice, and just enough liquid deglaze the pan, about 1 cup. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd177676aed0760430513/1593627034122/IMG_1492.jpg Main Courses - Chicken Salad Four Ways - Cook gently, with the lid on, for 15-20 minutes or until thickest part of breast reaches 160F / 71C. Carryover heat will push the chicken the last few degrees to the safe temperature for chicken of 165F / 74C. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd59c502fee6d85734694/1593628070007/IMG_1499.jpg Main Courses - Chicken Salad Four Ways - Sesame Chicken Salad 1/2 cup mayonnaise 1 tbsp sesame oil 1 tbsp black sesame seeds 2 tbsp rice wine vinegar 2 tbsp mandarin segments, halved 2 tbsp water chestnuts https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efccfac54b02f77229934bf/1593626565315/IMG_1493.jpg Main Courses - Chicken Salad Four Ways - A Note on Braising: There are many ways to prepare chicken breast: roasting, grilling, pan searing, steaming, poaching, and braising, among many others. However, when you are making chicken salad from the chicken, I think you have to consider the final texture and flavor of the meat. Even though grilling, roasting and searing create a ton of flavors, hard edges and crisp chicken bits can be surprising in a bad way. You don’t want people to think they have gotten a bit of bone. I choose to braise my chicken breasts because it adds so much chicken flavor and the texture is always tender, juicy, and even throughout. You start by browning the chicken, then you finish cooking the chicken partially submerged in a braising liquid at a low temperature over a longer period of time and the result is the perfect chicken breast. The cooking vessel and size you use are both important choices. Your pan needs to be big enough to fit all your chicken and then only submerge 2/3 of the chicken when all the liquid is added. This is called braising. -If your pot is too big, you will need to add more liquid to submerge 2/3 of the chicken, diluting the flavor and requiring more seasoning or reduction for sauce making. -If your pot is too small the chicken will be crowded and the liquid will likely cover the chicken completely, which is not good, either. That’s poaching and it is good, too, but… Braising adds more flavor than poaching because it is searing, roasting, boiling, and steaming all in one and that is why I like it with otherwise neutral tasting chicken breast. I used a 3.5 quart dutch oven for this recipe. You want a wide bottom and shorter sides for the pot, as opposed to a saucepan of the same volume. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5efcd5232450a6006d9ede82/1593627948859/IMG_1501.jpg Main Courses - Chicken Salad Four Ways - Deviled Chicken Salad 1/2 cup mayonnaise 1 tbsp spicy pickle juice 1 tbsp chipotle peppers 1 tbsp red onions 1 tbsp smoked paprika 2 tbsp sweet corn 1 tsp chili flake for garnish 1 tsp paprika for garnish https://www.davidautrybakes.com/main-courses/meatballs-meatloaf monthly 0.5 2020-07-22 https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5f18b2e6bdc05a7d8f01b6e4/1595454214501/IMG_1612.jpg Main Courses - Meatballs / Meatloaf - Mis en Place: Beef, 2 pounds, 80/20 mix, ground Pork, 1/2 pound, ground Veal, 1/2 pound, ground Parmesan Blend, 8 oz, 1 cup White bread 4-6 oz, 1 cup, torn or cubed Milk, sour cream, etc., 8oz, 1 cup Egg, 1 Large Yellow Onion, 1 small, 1/2 cup, chopped fine Ketchup, 1/2 cup Oregano, 3 tbsp, dried Rosemary, 2 tbsp, fresh Salt, 1 tsp, Kosher Black Pepper, 1 tbsp, ground fine Beef Bouillon, 1 tbsp Garlic, 1 tbsp, freshly grated Onion powder, 2 tbsp Smoked Paprika, 2 tbsp Baking Soda, 1.5 tsp https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5f18b3265d5cfd564ae026ce/1595454257648/IMG_1613.jpg Main Courses - Meatballs / Meatloaf - Procedure: Measure and/or weigh all ingredients ahead of time. Mix the bread with the dairy and set aside to allow the breadcrumbs to rehydrate a little. Squeeze the excess milk from the bread and discard the rest of the milk. Add the bread and all the remaining ingredients to a large mixing bowl and mix together well by hand. Double or triple as needed. The mix should have a light jiggle when it is all finally mixed. It should not be heavy or dense. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5f18b83cdb70b6756137050d/1595455561007/0FA4B795-7F09-408E-982B-6A5C142DA572.JPG Main Courses - Meatballs / Meatloaf - “Holiday Sauce” for Meatballs 2 parts tomato puree (14 oz), 2 parts pineapple juice (28 oz), 1 part bbq sauce (28 oz), 1/2 part hot sauce (sub ketchup for “not spicy”) (7 oz), 1/2 part brown sugar (7oz), 1 cinnamon stick per 24 meatballs 12-18 whole garlic cloves (as many, or more than, the number of meatballs in the cooker) or to taste. Use a whole 14oz can of tomatoes or broth and your can will be 1 part. This will make a finished sauce that is just under 2.5 quarts, or 9.5-ish cups. Use the 14oz can to measure everything else and you will be on ratio. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5f18b8f1bdc05a7d8f02e17a/1595455741700/IMG_1639.jpg Main Courses - Meatballs / Meatloaf - Holiday Meatballs (Christmas Tradition) Before slow cooking…. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5f18b7f00176826946326f0e/1595455483071/47893400-994F-4005-ABBF-78ED69593E69.jpg Main Courses - Meatballs / Meatloaf - Yum! Sauce me up!! https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5f18b9391969ef7ffd8a5683/1595455847354/ Main Courses - Meatballs / Meatloaf - After several hours alone with the slow cooker…. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5f18b5a44aa5701426ce21bc/1595454898155/02B11C76-AC58-4B62-A6B3-37B39685EFFF.JPG Main Courses - Meatballs / Meatloaf - Meatloaf: Shape your meatloaf and dress with a glaze that is equal parts ketchup and brown sugar. Bake at 350F/177C for 45 minutes to an hour, depending on how big and thick your meatloaf is. Meatballs: 1 ounce (black handled scooper) or 2 tbsp. Bake at 350F/177C until getting some color, 25-30 minutes, rotating the pan(s) halfway through. = OR = For a tenderer meatball, do not brown them first. Instead, place carefully in the warm sauce in the slow cooker. Cook on the low setting until cooked through, at least 2 hours. https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5f18b3d32604c06a88592652/1595454430638/E579E429-9B6B-4D8B-A3A1-ECCD195B0FE6.JPG Main Courses - Meatballs / Meatloaf - Scoops and dishers… If you look at your scoops, you can usually find the information on portion size. It is not easy to read once you find it. There is a system in the restaurant industry for organizing the scoops by size according to color. Knowing how much you scoop and how much you have on hand to scoop will let you plan out your portions perfectly. This site a great nerdy resource for this and other things restaurant-y!! https://static1.squarespace.com/static/5e8e3efe36768b29b2e95e57/t/5f18b0d64aa5701426cd2749/1595453706654/IMG_1657.jpg Main Courses - Meatballs / Meatloaf Meatballs / Meatloaf