Cooking Stuff

Where Stuff Is Cooked

Skillet Flatbread

Just a quickie today kids but an essential one in my kitchen.026  I make this flatbread constantly and use it for any sandwich I feel like. Sometimes I call it naan, but it’s not really naan since it’s made in a skillet.

039 (2)Whatever, it’s awesome. All you do is preheat a nonstick skillet over medium high heat, take a fistish sized chunk of bread dough (I use the Artisan Bread in 5 stuff), stretch it out like pizza dough and toss it in the skillet with a little butter, oil, bacon grease, whatever. Cover the pan and let it sit for ~3-4 minutes, then flip and re-cover. After a couple more minutes pull it out and that’s it. Flatbread.

007Eat it with stuff you enjoy. I love it with falafel which I’ll be posting about later this week since I have a recipe for it that freezes really well and is low fat but crunchy and awesome.

Filed under: Artisan Bread in 5 Minutes a Day, bread

BBQ Pulled Chicken Open Face Sandwich

Here’s a quickie but a goodie and my new favorite thing to do with pulled chicken (or beef, pork or whatever).039 - CopyI didn’t used to like open face sandwiches and I still have a problem with the name, I mean if you can’t pick it up how is it a sandwich? But this totally won me over. The secret, other than using good pulled chicken, is garlic bread. I like to use Texas toast (which you can buy loaves of here) because thin bread just can’t hang. I use this pulled chicken although I have to admit to being a little embarrassed posting that link. Not just because it’s almost five years old and the pictures are terrible, but the method has certain flaws.

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For example you really don’t need to braise boneless skinless chicken breasts for an hour or more. But what did I know, I was just starting at this blogging thing and still refining my cooking skills. Of course I’m still refining my skills, but that’s an endless journey. Heh. And anyway, the concept is sound, chicken, bacon and BBQ sauce are awesome together. They’re even better slathered on thick garlic bread with sauteed onions, covered in cheese, tossed in the oven for melting goodness and then topped with some scallion. Seriously.055 - Copy How can you not want to eat that wicked bad? Unless you’re a vegetarian, although I doubt I have too many of those following me. Heh.

Filed under: bacon, barbecue, bread, chicken, sandwich

The Best Oatmeal Bread I’ve Ever Had

From “Beard on Bread” by James Beard.174

Ingredients:

  • 3 cups uncooked oats
  • 4 cups boiling water
  • 2 tbsp yeast
  • 7-8 cups flour (preferably unbleached)
  • 4 tsp salt
  • 1/4 cup oil (or melted butter)
  • 1/2 cup honey (or molasses, or brown sugar)

In the bowl of a mixer, combine oats and water; stir and let cool to warm (not too hot to kill yeast).  Stir in the yeast and 2 cups of the flour.  Cover and let rise until double.

Put the bread hook on the mixer.  Add 4 cups flour, the salt, oil and honey and mix well.  Continue to mix, adding flour as needed, to form a relatively soft dough.  Knead 5 minutes or so.

Shape into two large loaves (or four small ones) and place in greased pans.  Let rise until double and bake at 350 until done.

I use an instant read thermometer and take them out when they measure 195 degrees

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As I had promised here is the recipe for that oatmeal bread. I have no pictures of the process, since my sister made it, but I do have a picture of a toasted slice with butter. 176

And while that is undeniably fantastic my favorite thing I did with it was a sandwich. I took a couple slices, toasted, put some mayo and sesame sticks on it.

266 The sesame sticks are a snacky thing that you can get at Trader Joe’s. Probably other places too, but that’s where I and my sis get them. Anyway, then some turkey and onion.268

A bit of lettuce for health.

270And that’s it.

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So very good. Would have been even better with some sriracha mixed into the mayonnaise, but for some reason I didn’t think of it. Which is odd since I put sriracha in pretty much everything… Ah well. Next time.

Filed under: bread, sandwich

And Now I’m in Iowa. With Children? …Really?

This is strange to me, especially since it was so sudden, but especially because it’s Iowa. It’s not too bad though, everything is wicked cheap and hopefully there are some bored, lonely, corn-fed farm girls who would be delighted to be regaled with stories of the big city. But until I find out where they’re all hiding I guess I’ll just be cooking for me.

Oh and my sister, her husband and five kids who live around the corner. Which is the real reason I’m here. Heh. In fact, you’ve already met one of my nieces when she came to visit me a year or so ago. She’s a bit bigger and more entertaining now even if she still isn’t too sure of me.

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But this will pass, I’ve been bribing her with food. Oh right, food, that’s why you’re all here! Well, not much going on since I haven’t even gone real grocery shopping yet (something about living near my sister and her fridge full of kid friendly food I’m guessing). But here, this is the last thing I cooked in Lynn in that horrible, tiny kitchen.

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It’s braised shredded pork, naan and a red wine vinegar yogurt sauce. Good times. And my sister cooks too! here is some amazing bread that she makes, I’ll post the recipe soon.

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The first thing I cooked for them while I was saying at her house (it only took me a week to find an apartment and the contract was hand written of all the crazy things) I made chicken and pasta with a garlic white sauce and broccoli.

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They had to all be separate since some kids will eat some thing and not others, etc. It was good, but I’m not used to cooking for groups so it wasn’t as good as I wanted. And in case you were worried about the Real Bob put your fears to rest, he is fine.  In fact he loves the leather couch that came with the apartment, but then so do I. 495Which is good since at the moment it’s also my bed. Heh. I’ll do a whole post about my new kitchen later, just wanted to check in and such.

Filed under: Admin Stuff, bread, cats, chicken, children, pasta, pizza, sauce

Artisan Bread in 5 Minutes a Day Master Recipe

From Artisan Bread in 5 Minutes a Day101

  • 3 cup warm water
  • 1 tbl yeast
  • 1-1 1/2 tbl kosher salt*
  • 6 1/2 cups a/p flour

Mix together the water, salt and yeast. Add the flour and stir to combine, you want everything moist (it’s a wet dough) but there’s no need to knead. Cover the bowl (not airtight) and let the dough rise at room temp for 2 hours. It’s ready now, but much easier to handle if you chill it for a couple hours. Store it in the fridge for up to two weeks, use it whenever you want fresh bread. Before using it, dust the dough with flour, reach in and grab a handful (however much you want). Form it into whatever shape you desire and let it rise for 40-90 minutes, the longer the rest the larger the air holes in the finished bread. It won’t rise much while resting, it does most of it’s rising in the oven. Slash the top and bake at 450 on a preheated baking stone for ~30 minutes.

*I use ~1 tbl

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Even though I already posted about this bread dough I figured I should share the recipe since it figures so heavily in my cooking these days. The link up above the recipe is to the Artisan Bread in 5 website itself which I put there not only for legal reasons but also because their instructions really are better than mine. It’s as if they’re professionals or something. Heh. Anyway, like I said before I can’t say enough good things about this method. The only time I don’t have a batch of this dough in my fridge is when I’ve run out of flour.

So, now that I have the basic recipe to link back to expect lots more bread posts around here. I’ve been on a huge naan kick lately, I make it in an anodized aluminum pan and it’s ridiculously awesome. And for a dough without oil or kneading this stuff makes killer pizza, which past readers will know my undying love for.

So yeah, bread dough. This is the recipe I use, expect to see lots more of it.

Filed under: Artisan Bread in 5 Minutes a Day, bread

Breakfast Naan… Thing.

Valentine’s Day is a bleak, bitter time for a single man. No lovely lady to buy flowers, cook a fancy meal or have to buy a card, teddy bear or whatever have you for. Hm.. maybe it’s not so bad. Heh. Anyway since it is a special day, created by greeting card companies to cash in on guilt driven impulse buys, here is a fancy pants thing to have for breakfast. You could even do it with a loved one if you so desire. Even though it’s too late for VDay breakfast. Whatever.

Looks good, huh? 123Well, it was. Oh, you want to know what it is? Alright. It started off as naan, (which I will cover in another post, it’s my new favorite bread)

106which I topped with a half sriracha, half ketchup mix.

109And some cheese. Then a whole bunch of ham hash that I had browned up previously. 111

Then an egg, because it’s breakfast.114Tossed it under the broiler until the egg was cooked, even if the rude bastard did break it’s own yolk. Then I just sliced it like pizza and ate it. So yeah, make this stuff it’s wicked good. Great way to use leftovers too.

Filed under: bread, breakfast, eggs, ham, potato

Storm Rations: Naan, Falafel and Asian Meatballs

Well, I’m pretty much trapped for several days. At least I’m not going out until the snow stops falling and the trees stop moving. Conveniently I’ve been making a lot of stuff I can keep in the freezer lately as part of moving the blog and getting pictures for new posts. I also have the next few posts scheduled and don’t feel like playing with that, so here are some teaser pics.

This is a roll I made with the bread dough I talked about a couple posts ago.

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Lots of sesame seeds on it to match the raspberry/sesame marinated onions. Yeah, those are a thing now. Also in there are some asian flavored turkey balls with a sweet and sour glaze. The meatballs were previously frozen by me, more on that later.

This is fresh, homemade naan (also with that bread dough I mentioned before) with homemade falafel, also from the freezer.

falafel naanAgain, the freezer falafel is another post. The sauce on it is Greek yogurt, diced onion, oregano, dry lemon zest and sriracha, chilled for a couple hours. And I have more falafel and meatballs in the freezer so if the gas in my apartment stays on I’m good for days.

Filed under: bread

A Quickie About Bread

Still getting the hang of this whole WordPress thing, but I figured I’d take a minute to talk about bread. I love it. And ever since my lovely sister gave me a copy of Artisan Bread in 5 Minutes a Day I’ve been making it almost every day. It’s rather nice.

You don’t knead the dough, you don’t worry too much about rising times and you get a killer product. The weirdest part though is how wet the dough is. Here is a shot of it just mixed, doesn’t look right does it? want to knead...

But it is. And here is one after the only real rising time, two hours right after mixing. need a bigger boat

Uhm, they are pics from two different batches, just so you know. Anyway, at this point you keep it in the fridge for up to two weeks, pull off chunks whenever you want, let them rest a bit and then bake to your heart’s content. I’m still working on shaping skills, myself.

For every loaf that looks like this: a lovely loaf

I get five that look like this:it has a tongue?

Fortunately they all taste wicked good. With just the master recipe I’ve made baguettes, rolls, pizza, calzones, stuffed bread, foccacia and probably other things that I don’t remember. I can’t say enough good things about it, just ask anyone who has talked to me since Christmas. Seriously, I  haven’t shut up.

Filed under: Artisan Bread in 5 Minutes a Day, bread, ,

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