Making bread from scratch

For a new baker or a baker who has never attempted it, making homemade bread can be intimidating. In this day and age when you can buy an electric bread maker that will take most of the worry out of baking homemade bread, it is a shame to deny yourself the treat of not only eating a slice of bread warm from the oven (or bread maker), but of enjoying the aroma of bread baking in your home.

The trickiest part about making homemade bread is preparing the yeast. There are some very simple forms of yeast these days, and there is no real mystery to using it. The yeast packets you purchase at your local grocer include directions for activating the yeast, and it usually involves warm water. It is really very simple, and some of the yeast that is made especially for the bread machines does not even need to be dissolved in water. You then add this mixture to the dry ingredients and mix.

Kneading is another intimidating process. How to do it and how much to do it is the most confusing. Frankly, if you use a bread maker you will lose out on this very therapeutic task.Nothing helps you work out frustration better than kneading bread. After a few times, you will feel the difference in the elasticity of the dough and know when it has been kneaded enough. If you’re a beginner, follow the directions to the letter in the recipe. Write yourself a note in the cookbook about how it worked for you so you will know if you need to make any adjustments in the future.

Bread machines do all the kneading for you. You basically put all the ingredients into the machine and turn it on. While this produces a nice warm load of bread, it is not quite a fulfilling as bread that you mix and knead yourself.

After kneading the bread, place it back in the bowl and cover and allow it to double in size. Try to find a warm place away from drafts, the inside of your oven is not a bad place. When it is raised, punch it down and allow it to rise again. When it rises again it is time to place it into a baking pan and pop it into the oven.

Watch the loaf closely the first time to be sure your oven temperature is correct and it doesn’t overcook. When it has a golden brown crust and makes a hollow sound when you thump it, it is done. A thump is a tap or flick with your finger, do it quickly because you don’t want to get burned.

Allow baked bread to cool before slicing. It really is that simple. This writer’s favorite is a recipe in the Betty Crocker Cookbook for a simple white bread, but there are so many others you can try after you have mastered the basic technique. You will notice that the Betty Crocker recipe does not call for the second rising of the dough, though many others do and you can choose to do it or not.

Of course, if you prefer to use a bread maker, this recipe also works very well and produces a delicious load. 


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Great baking with yeast

Spices used in Mexican cooking

Mexican cuisine is an eclectic combination of dishes and cooking styles with roots in various regions of the country. Some tastes were influenced by the Spanish, but there are also dishes that owe their existence to the native peoples of Mexico. Like many countries, the cuisine varies from area to area, and there is not just one generic type of Mexican food. Therefore, the spices used in Mexican cooking will vary. Some spices, however, are almost universal to food from different regions.

Many people think “spicy” when they think of Mexican cuisine, and while that can be true, it is often more about a depth of flavor than just heat.

Chili

Chili is used in Mexican cooking in the form of the peppers themselves either fresh or dried and also in the form of chili powder. Chili peppers are usually the heat that you find in a Mexican dish. The amount of heat in a chili pepper can vary from mildly warm to blow the top of your head off hot. As a matter of fact, new and hotter peppers are being created all the time. Some of the names that may be familiar are ancho, jalapeno, Aleppo, Scotch bonnet, poblano, habanero, and cayenne. Chili powder combines the ground chili peppers with other spices which may include paprika, cumin, oregano, garlic powder, and salt.

Cumin

Cumin is a seed that is ground and is one of the main ingredients in many blends of chili powder. It can be a very strong spice and has been popular around the world for literally thousands of years. The flavor most associated with a bowl of chili is actually cumin. The flavor is described as nutty and peppery and behind black pepper, it is the second most popular spice in the world.

Cilantro/coriander

Cilantro is a fresh green herb and coriander is the seed of the cilantro plant. It looks a little like parsley in its fresh form but has a very different flavor, it has citrus undertones. This is one of the primary ingredients in the typical salsa that is served in Mexican restaurants and stands worldwide. It is often added to dishes that use tomatoes.

Garlic

Garlic has found its way into a variety of Mexican dishes. It can be used fresh, jarred, or dry. It can be added to taco and tamale fillings as well as bean and rice dishes.

Cinnamon

Cinnamon is used in Mexican cooking but primarily in drinks and desserts.

Azafran

Azafran or Mexican saffron is used to give rice a beautiful yellow color. It comes in threads and can be very expensive. The flavor can be very bitter and it is used sparingly. Other spices that you should have in the house if you are going to be making some Mexican food are allspice, paprika, cloves, oregano, mint, nutmeg, sage, and thyme.

Since the cooking of Mexico incorporates many different styles and regions, there are variations from one region to another. Much of the Mexican food we eat in the United States has been Americanized to appeal to a greater number of diners. For an authentic Mexican cookbook, check out Rick Bayless. His cookbook is a good place to start learning about the food of Mexico and the spices used in Mexican cooking.

Cup O' The Irish Ocala, Fl.

While talking to my nieces I mentioned how much I love a tearoom. Christine suggested this Irish shop on Maricamp in Ocala so, of course.  I had to try it out. After she told me about it,  I looked up their menu and saw that they serve pasties. That sealed it for me.

Maricamp is a long way from our house. It was worth the drive. In reality, this is more of a coffee/smoothie shop than a tea room but who cares. I ordered a triple cappuccino and without a doubt, it was the biggest coffee drink on the face of the earth!!  Good too!!

I had a traditional pasty and it was perfect, served with some gravy what more could a girl want? 

Al had a roast beef and melted cheese on a baguette with chips. He wasn't complaining either. 

We enjoyed this restaurant very much and will be back. It is very casual and does offer live entertainment some evenings. Check their website for details. 

Making homemade applesauce

Making homemade applesauce is one of the easiest things you can do in the kitchen, it is quick, simple and inexpensive. Buying applesauce with added ingredients that nature never intended is absolutely unnecessary. When you make your own applesauce, you can control exactly how much sugar is added and you will impress your family and friends with your results. The texture and flavor of homemade applesauce are so vastly superior to anything that you can buy that you will delight even the harshest critics.

Buy your apples

While you can use handpicked apples, it isn’t necessary. Check out the reduced stand at your favorite grocery store and buy several variety packs of past their peak apples. Almost any combination works but the flavor will be different as will the color. Purchase about six pounds of apples or 12 apples. Try to make sure some of the apples are Macintosh, they give the applesauce a nice pink color.

Prepare apples

Rinse the apple and remove the stem. Cut the apples in half, cut the half apples in half and then cut the quarters in half. Place the apples into a large saucepan. Place the saucepan in your sink and then add water to almost cover the apples.

Cook

Place the pan on a large burner and turn the heat to high. Keep an eye on the pan until it comes to a boil. Place a lid on the pan and lower the heat to medium-low. Simmer for thirty minutes. Remove from heat and allow to sit until it cools.

Food mill

Get out your food mill and place it over the lip of a large mixing bowl. Using a soup ladle put the boiled apples into the mill. Turn the handle and start the milling process. Continue to ladle and mill until you have milled all the apples. If you notice that nothing is coming out of the mill, clean out the apple peels and seeds from the inside of the mill. Turn the mill on its side and use a knife to scrape off any applesauce attached to the bottom of the mill.

Season

Stir the applesauce in the bowl and add 1/2 cup of white sugar. Taste to make sure that it is sweet enough for your tastes. If you like cinnamon, you can add a teaspoon to the applesauce. You can adjust the amount of sugar and cinnamon to suit your tastes or add a zero calorie sweetener.

This makes enough applesauce to eat some now and to freeze some for later. You can keep the applesauce in the freezer for up to one year, just store it in plastic containers and freeze immediately after making.

Applesauce is the perfect accompaniment to any pork dishes that you plan to make. It can also be used in place of fat in many baking recipes. This is a process that even a novice cook can handle and the results are worth every minute.

Miz Kathi's Cotillion Southern Cafe Wildwood, Florida

I knew I was on to something special when I tried to get a reservation at Miz Kathi's Cotillion Southern Cafe on the Monday before Valentine's Day at lunch and they were completely booked. Really, on a Monday at lunch?  That day I went somewhere else but last week, on a Friday afternoon I decided to take the change without a reservation. I don't recommend it, we did get in but the place after 1:30 was still almost completely full and at one point was completely filled. Obviously, the food here is no secret. 

Since it was Friday and Lent, we didn't eat any meat but they certainly had plenty of meatless and fish options. Friday is also fried Green Tomato Day so the appetizer was half price. How could I resist? I do love fried green tomatoes and their's did not disappoint. 

#mizkathi'scotillionsoutherncafe

I decided to have the Mayberry Salad. Greens with blueberries, strawberries, cranberries, blackberries, pecans and blue cheese with their own homemade blackberry basil dressing. OMG, probably the best salad I have ever had anywhere. 

Al had a loaded tuna sandwich on a croissant with onion rings. They have phenomenal onion rings. Tuna was good too!! I have to admit, they have addicted me to sweet ice tea, theirs is so good. 

I loved this place enough to choose it for the place to meet up with my friend Jeanne yesterday. We both had the hot open turkey sandwich, it was a little taste of Thanksgiving with cornbread stuffing, mashed potatoes, homemade turkey gravy and cranberry sauce. All over some toasted bread. Very satisfying. Al had the pulled pork sandwich which included coleslaw and another side, he chose the homemade potato chips. 

#miskathi'scotillionsoutherncafe

Again the meal was excellent. Service was friendly but I have to say my tea was never refilled and that was a little disappointing, however, they close at 3 and we were still 3:30 so I suspect they were not encouraging us to stay longer lol. 

I would be remiss if I didn't talk about their desserts, they are huge and delicious. They are known for their coconut cake and that is what I had on my last visit. That alone is worth the visit. This time I had the key lime pie and it was tart perfection. 

Al had southern surrender cake, chocolate on chocolate and it was seriously excellent. I did bring home a piece of lemon, pineapple, and coconut cake but I haven't eaten it yet, it will no doubt be decadent. 

I highly recommend Miz Kathi's Cotillion Southern Cafe and also highly recommend that you go online, check out their menu and make a reservation. You won't be disappointed. 

Quick and easy appetizers

Nothing gets a meal off to a better start than a delicious appetizer. When you have planned a really special meal or even when it is just a weeknight dinner, offering your guests or family a quick and easy appetizer takes your meal up to another level.

However, when you have spent a lot of time and energy on your main course and maybe even a dessert, it is hard to find the energy it takes to make a complex appetizer. Not to worry, there are plenty of quick and easy appetizers that can satisfy your guests and do not require a lot of time and effort.

Shrimp cocktail

While this is quite an impressive appetizer especially when served in a special glass it is one of the simplest ones to prepare. Shrimp can be purchased from the supermarket already cooked and cleaned so there is no work involved. To make homemade cocktail sauce only requires ketchup and horseradish and a squeeze of lemon. The size of the shrimp adds significantly to the overall impression so, if you can afford it, go for the jumbo shrimp and hook them over the edge of individual sherbet dishes filled with cocktail sauce.

Baked Brie

Baked brie is a magnificent addition to any meal and it is easy and simple to make. Puff pastry can be purchased frozen in sheets and the cheese is sold really to go, all you need to do is remove the cover. To make this really special, buy a jar of good quality jam, apricot or raspberry is a good choice. Spread it on the top of the cheese then wrap the cheese in the puff pastry and bake. Serve with simple crackers, crostini or fruit and watch your family and friends be very impressed.

Antipasto platter

It is very easy to make an antipasto platter that is quite impressive and simple to throw together from items that you can pick up at the grocery store. Mix your own container of olives from the olive bar at your grocery store. If your olive bar also offers fresh mozzarella balls, these are perfect for the platter. Pick up a jar of artichoke hearts, a jar of roasted peppers, yellow peppers are a good choice if they are available and a jar of marinated mushrooms. A small container of grape or cherry tomatoes and a stick of pepperoni finish up the items for your platter. Choose an attractive platter and set out your feast.

Cheese and crackers

When you want a quick and easy appetizer, it is hard to beat cheese and crackers. It is also one of the most versatile. You can change the crackers and the cheese and it is different every time. Try to have at least three kinds of cheese and two different crackers. One aged cheese, one sharp cheese, and one soft cheese is a nice combination.

Many quick and easy appetizers can be thrown together in a very short amount of time and still make your guests realize that you cared enough to go the extra mile. Be creative, be simple and most of all be delicious.

Making perfect corned beef and cabbage

Corned beef and cabbage are most often associated with St. Patrick’s Day in the United States. What is funny is that in Ireland, the traditional food isn’t corned beef, that is an American adaptation. There are two cuts of corned beef, flat cut and point cut. I usually buy one piece of each. Lean corned beef will be a lot drier than the one with loads of fat.

It makes a good sandwich but the flavor is in the fat cut. Another thing to remember with corned beef is shrinkage; there will be a lot so always buy more than you think you need. For a family meal with leftovers, a minimum of five pounds is necessary.

Corned beef cooks well in a slow cooker. Load it in the morning and come home to a delicious meal. My mom, however, has always cooked it in her pressure cooker.  So if you are pressed for time, that is a great option.

Traditional Corned Beef

• 5 pounds of corned beef cut into large pieces
• 1 pound of potatoes cut into large chunks
• 1 Large onion cut into chunks
• 3 Tablespoons of pickling spices
• 1 Small head of cabbage
• Pepper to taste
• Water

If you like your cabbage a little crisp, steam it separately just before serving, however, it can be put in with the other ingredients. No salt is added to this recipe since the beef is already so salty.

Put the ingredients in the slow cooker and cover with water. Set on high and cook for 6 or seven hours. Serve with mustard and a good loaf of bread.

Leftovers are one of the best parts of corned beef.  Corned beef sandwiches on rye bread with or without cheese and sauerkraut are a delicious option.

Hopefully, there is enough corned beef leftover to make some corned beef hash. You will need:

• 2 cups of cooked corned beef chopped
• 3 cups of cold boiled potatoes chopped
• 1/4 cup chopped onions
• 2 tablespoons milk

Mix all the ingredients together. Melt some butter with a little olive oil in a frying pan and add the hash. Warm until the potatoes start to get nice and brown. Serve with fried eggs either on the side or you may break the eggs on top and cook them together with the hash.

If you want to make red flannel hash add 1 1/2 cups canned beets chopped fine.

Corned beef is a delicious and versatile meat that is as good the second day as it was the first. It isn’t just for St. Patrick’s Day, it is comfort food at any time of the year.

Slow Cooker Meals: Easy Corned Beef

Are you one of those people who think corned beef is only for St. Patrick’s Day? Be prepared to change your thinking, corned beef is a perfect meal to serve when you want to treat your family to a homemade meal but don’t have time to slave over a hot stove. You can place all the ingredients into your slow cooker and go off to work knowing that you will come home to a delicious hot meal. Slow cooker corned beef is easy, delicious and economical.

What you need:

A five-quart or larger slow cooker depending on the number of people you need to feed.

Five pounds of corned beef will feed five or more people.

1 large cabbage
1 large onion
5 large potatoes
5 large carrots
3 large parsnips
5 small blue turnips
2 tablespoons of pickling spice

Start with the corned beef, remove from packaging and if the pieces are large, at least cut them in half. Place in the bottom of the slow cooker. Wash the potatoes and cut into three pieces each and add to pot. The type of potato is not that important, red bliss or Maine potatoes are good. Cut off the tops of the carrots, scrap if needed and cut into three pieces each and add, remove the tips as well if it doesn’t look good. The same for the parsnips. Cut off the tops and bottoms of the turnips and then cut in half. 

Add water to the slow cooker, enough to cover all the ingredients and then add the pickling spice. Remove the core of the cabbage, slice into four pieces and place on top, press down to wet the cabbage and then add the cover. Place on high and cook for seven or eight hours.

When you arrive at home, remove the ingredients from the slow cooker onto a large platter. Slice the corned beef for serving. If you like a soup, you can add some kale and macaroni to the broth and use it as a starter dish. In the more Portuguese way, adding a little Linguica (this is a Portuguese sausage) or another sausage to the broth with canned kidney beans makes it even heartier.

This is an easy, inexpensive and delicious way to feed yourself and your family with a minimum of effort on your part. You can add some bread or biscuits, a salad if you like and a dessert and you have everything you need, all in that one pot. This recipe will feed five or more hearty appetites. What could be easier than slow cooker corned beef?

Angel's Dining Car Palatka, Florida

Angel's Dining Car calls itself the oldest diner in Florida. This former railroad car was converted to a diner in 1932 so who am I to dispute their claim? 

Having said that about it being a railroad car, as you can imagine the interior is small, extremely small as a matter of fact. One booth (which we were lucky enough to get, a few tables and counter service. Curb service is offered to your vehicle so that is an option. 

Breakfast. lunch and dinner are served. We arrived at around 2 p.m. The booth was empty so we got it but by the time we were leaving even the counter was pretty full, this is a popular place. 

One reason I am sure is that the prices are reasonable. Very reasonable. Al's platter which included a cheeseburger, fries, onion rings and a drink was $7.50. I had a patty melt, onion rings,  and a coke float. What I loved is that I got more coke when I needed it.

Don't expect fast service, while we did get our drinks quickly and put our orders in, it does take a while to cook things from scratch. I loved the onion rings, they were outstanding. The patty melt was good, nice and juicy but the bread was a little greasy from the grill I guess. I loved the coke float, it has been a while since I had one. 

One thing we noticed was that we were not asked how well done we wanted the burgers. Al asked for medium rare but got well done, I suspect that they serve them all one way. 

This place has tons of history and charm and our waitress was very friendly. I highly recommend if you are in the area you give it a try. 

If you are planning a visit to Ravine Garden State Park, this dining car is less than a mile away.