Sunflower Shaped Sweet Bread

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This pretty yeast bread tastes as good as it looks. It’s light, delicate and makes the perfect teatime snack slathered with some butter and/or jam.

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Sunflower Shaped Sweet Bread

Ingredients:

2 1/2 to 3 cups flour
1/4 cup sugar
2 Tbs dry milk
2 teaspoons instant yeast
1 teaspoon salt
3/4 cup warm water
2 Tbs butter, softened
1 egg
Egg wash: 1 egg yolk beaten with 1 tablespoon water
2 teaspoons poppy seeds

Directions:

1. In a large bowl combine 2 cups of flour, sugar, milk, yeast and salt.

2. Add the warm water, butter and egg stirring to combine.

3. Add additional flour slowly, until the dough comes cleanly away from the sides of the bowl.

4. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside.

5. Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky.

6. Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a towel. Let sit in a warm place for about one hour, or until doubled.

7. Turn the dough out of the bowl onto a piece of parchment paper. Pat dough into a circular shape

8. Place a small bowl upside down in the center of the dough to mark the center of the flower. Use a sharp knife to cut petals from the edge of the circle to the small bowl in the center.

9. Remove the small bowl, brush the center circle with the egg wash and cover it with a layer of poppy seeds.

10. Gently round the outer edge of each petal by tucking corners under.

11. Brush the petals with the remaining egg wash. Let bread rise for 20 minutes.

12. Preheat oven to 375°F.

13. Bake for 20-25 minutes.

Recipe from King Arthur Flour
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One of my daughter’s nicknames is Sidecar, so when I saw a song of the same name I had to play it.

The Boxcar Boys have a new album out titled ‘Cicada Ball’. You can watch the Toronto-based band work their New Orleans-style magic in the video for the title song.

Check out The Boxcar Boys on the band’s Website where you can learn of an upcoming album launch show in Toronto and buy their music.

Cheers!

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Short And Sweet. Quick Cherry Turnovers.

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I could use any of my old standbys to describe these Quick Cherry Turnovers.

Delicious. Yummy. Fantastic.

I’m going to stretch out today and call this super easy dessert scrumptious.

It is, but I do not think I have ever used that word out loud. :)

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Quick Cherry Turnovers

Ingredients:

1 tube (8 ounces) refrigerated crescent rolls
1 cup cherry pie filling
1/2 cup confectioners’ sugar
1 to 2 tablespoons milk

Directions:

1. Preheat oven to 375°F.

2. Unroll crescent dough and separate into four rectangles. Place the rectangles on a parchment or Silpat lined baking sheet. Press perforations to seal.

3. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling and pinch edges to seal.

4. Bake 10-12 minutes or until golden.

5. Place confectioners’ sugar in a small bowl. Stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

Serves 4

Recipe from Taste of Home Magazine
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Here’s a short song. Perfectly calming.

And a sweet song.

Check out Tippi Shark on Bandcamp where you can buy her music.

Learn more about Chip Greene on Noisetrade where you can learn of upcoming US tour dates. You can buy his music on Bandcamp.

Cheers!

Posted in Dessert, Short And Sweet | Tagged | Leave a comment

Hamburgers Lindstrom With Danish-Style New Potatoes. Listening To Dine Isaksen.

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C’mon y’all! I’m getting out of a food rut and taking us all to Scandinavia.

Biff à la Lindström, aka Hamburgers Lindstrom, is a perennial favorite in Sweden. I found the combination of beef and beets so interesting. I loved dipping pieces of the burger in sour cream. Different and delicious.

Now off to Denmark for Brunede Kartofler or Danish-Style New Potatoes. This side dish bathes tender potatoes in a butter-sugar mixture until they become caramelized. Yum, right?

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Hamburgers Lindstrom

Ingredients:

1⁄2 pound lean ground beef
1⁄2 cup chopped cooked beets
1⁄3 cup dry bread crumbs
1 large egg white
2 teaspoons red wine vinegar
1⁄2 teaspoon dill weed
1⁄4 teaspoon black pepper
1 tablespoon unsalted butter
4 teaspoons sour cream
2 teaspoons snipped dill and/or minced parsley

Directions:

1. Mix together the ground beef, beets, bread crumbs, egg white, vinegar, dill weed, and pepper. Shape into 4 round patties and refrigerate for 20 minutes.

2. In a heavy 10 inch skillet, melt the butter over moderately high heat. Add the patties and cook, uncovered, for 5 minutes on each side.

3. Drain burgers on paper towels, transfer to a warm platter, and garnish with the sour cream and dill.

Serves 4
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Danish-Style New Potatoes

Ingredients:

16 small new potatoes, unpeeled (I used fingerlings)
2 teaspoons light brown sugar
1/4 cup water
1/2 tablespoon butter
1 tablespoon minced fresh dill

Directions:

1. In a medium saucepan, bring 3 cups water to a boil. Add potatoes and simmer, partially covered, for 15 minutes or until the potatoes are tender.

2. Drain potatoes and let cool 10 minutes.

3. Meanwhile, heat the 1/4 cup water and the brown sugar in a large heavy skillet over moderate heat. Cook, stirring, until the sugar has dissolved, about 2 minutes. Add the butter and cook until melted, about 1 minute.

4. Stir potatoes into butter mixture and toss until heated through. Sprinkle with dill and serve.

Serves 4

Recipes from Great Recipes For Good Health
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And now a little music from Denmark, chosen since the band name has Dine in it.

Iskold Indeni which translates to Icy Inside is probably full of awesome lyrics, but I wouldn’t know as my Danish is rusty. I’m fluent in a good pop beat, though, so am happily tapping along.

Check out Dine Isaksen on the band’s Website. You can buy the music on Bandcamp.

Cheers!

Posted in Beef, Main Courses, Vegetable | Tagged | Leave a comment

Weeknight Bolognese. New Music From Death In The Afternoon.

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Q: Why did the turtle cross the road?
A: To get to the Shell station.

So we’re off to a slow start.

At least I have a seriously good sauce to share with you that is super fast to make.

Bolognese, the classic Italian meat sauce, is typically simmered for a few hours to create its rich flavor. This weeknight version takes only about 30 minutes, but its perfect blend of spices provides plenty of depth. The hint of cream is magical.

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Weeknight Bolognese

Ingredients:

2 tablespoons olive oil
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.

2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.

3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1/2 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

4. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to the directions on the box.

5. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.

6. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Serves 4 to 5

Recipe slightly adapted from Barefoot Contessa How Easy is That? by Ina Garten
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After eating lotsa pasta I want fast on the stereo, not slow.

It’s time to dance.

‘Let Go’ is new from Swedish duo Death In The Afternoon. Lots of electro-pop energy to get moving to.

Check out Death In The Afternoon on Facebook and the band’s Website. You can buy their music here.

Cheers!

Posted in Beef, Pasta | Tagged | Leave a comment

Cinnamon Roll Cake. New Music From Swerve.

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Get all of the awesomeness of cinnamon rolls in cake form. This Cinnamon Roll Cake is a seriously good, buttery, sweet treat. It smells heavenly and tastes even better.

Over at the site where I found the recipe, Jenny called hers ‘Buttery Cinnabun Cake’ and made them in individual pans. She did indicate that the cakes overflowed and made a huge mess of her oven. I decided to take her word and make the recipe in a cake pan, but loved the look of the mini buns. So after the cake had cooled, I used a biscuit cutter to create some little round cakes. Cute, but in any form the cake had the same fabulous flavor.

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Cinnamon Roll Cake

Ingredients for cake:

3 cups flour
¼ tsp salt
1 cup sugar
4 tsp baking powder
1½ cups milk
2 eggs
2 tsp vanilla
½ cup butter, melted

Ingredients for topping:

1 cup butter, softened
1 cup brown sugar
2 Tbs flour
1 Tbs cinnamon

Ingredients for glaze:

2 cups confectioners’ sugar
5 Tbs milk
1 tsp vanilla

Directions:

1. Preheat oven to 350℉. Grease a 9 × 13-inch glass baking pan. Set aside.

2. In a stand mixer combine the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Slowly stir in the melted butter and mix until well blended. Pour into the prepared pan.

3. To make topping, in a large bowl cream butter, brown sugar, flour and cinnamon until well combined and creamy. Drop evenly over the batter by tablespoonfuls and use a knife to swirl it through the cake batter.

4. Bake for 35-40 minutes or until a tester inserted near the center comes out clean.

5. To make glaze, in a medium bowl, mix the confectioners’sugar, milk and vanilla together with a whisk until smooth. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Serves 16-20

Recipe from Picky Palate
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‘Aw Hell’

Classic tune of revenge not feeling so good. Mix in the alt-rock guitar and those deep vocals and you’ve got one fantastic song that has that 90’s kind of vibe.

Check out Swerve on the band’s Website, where you can buy the music.

Cheers!

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The Easiest Creamy Tomato Soup With Cheese Toast Bites. New Music From Lucas James.

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Ready for some comfort food? This super simple Creamy Tomato Soup With Cheese Toast Bites should be right up your alley.

Canned tomatoes, cream and spices are combined in the blender, then heated through. Soup’s on in 10 minutes and, served with melted cheddar baguette slices, you’ve got a most satisfying meal.

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The Easiest Creamy Tomato Soup With Cheese Toast Bites

Ingredients:

1 (14.5-ounce) can fire roasted diced tomatoes
2 (28-ounce) cans crushed tomatoes
1 cup heavy cream
2 teaspoons minced garlic
1 1/2 teaspoons paprika
Coarse salt and black pepper
Baguette slices
Shredded cheddar cheese

Directions:

1. In the container of a blender, combine tomatoes, cream, garlic, and paprika. Process until smooth.

2. Transfer tomato soup to a medium saucepan and cook over medium heat, stirring occasionally, for about 7 minutes or until heated through. Season to taste with salt and pepper.

3. For cheese toast bites, sprinkle baguette slices with cheese and broil for 3 minutes or until cheese is melted and bread is toasted.

4. Serve soup with toast bites.

Serves 6

Recipe slightly adapted from Cooking With Paula Deen Magazine
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I was hooked from the start.

‘Long Way Back Down’ packs a punch.

That sick bassline. That funky beat. That hook.

Check out Lucas James on Facebook. You can buy his music here.

Cheers!

Posted in Bread, Soup | Tagged | Leave a comment

Tex-Mex Shrimp And Noodles. Listening To Henry & Fleetwood.

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I should have felt sad when the battery in my flashlight died, but I was delighted.

Ha!

I was pretty delighted with today’s recipe which is a play on fideo, a Spanish noodle dish.

Yummy, spicy, easy and colorful. That’s a good start to describing Tex-Mex Shrimp And Noodles. What makes this dish special is that the thin pasta is toasted before simmering in a tomato-vegetable sauce. Chili-spiced shrimp and a few garnishes top it all off.

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Tex-Mex Shrimp And Noodles

Ingredients:

1/4 cup vegetable oil
1 pound large shrimp, peeled and deveined
2 teaspoons chili powder
Kosher salt
12 ounces angel-hair pasta, broken into small pieces
1 white onion, thinly sliced
1 green bell pepper, thinly sliced lengthwise
1 (15 ounce) can diced tomatoes
Sour cream, pickled jalapeños and chopped fresh cilantro, for topping

Directions:

1. Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Transfer shrimp to a bowl.

2. Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, about 3 minutes. Transfer pasta to a separate bowl.

3. Reduce the heat to medium and add the onion, bell pepper, 1/2 teaspoon salt and 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes.

4. Increase the heat to medium high. Stir in 2 cups water, the tomatoes, toasted noodles and 1/2 teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes.

5. Stir in the shrimp. Top each serving with sour cream, pickled jalapeños and cilantro.

Serves 4

Recipe from Food Network Magazine
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If I need my ears to be delighted, a good place to go is straight to Scotland.

‘Perfect Mess’ is from Glasgow’s Henry & Fleetwood, a collaboration between Martin John Henry and Gillian Fleetwood. It’s the last song on their EP titled “On The Forest Floor”, a sparse but intensely rich four song collection.

Check out Henry & Fleetwood on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Pasta, Seafood | Tagged | Leave a comment