Peanut Sauce

A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
Peanut Sauce
Print Recipe
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
    Peanut Sauce
    Print Recipe
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
      2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
      Recipe Notes

      -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

      -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

      Easy Homemade Baguettes


      Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
      Easy Homemade Baguettes
      Print Recipe
        Servings Prep Time
        3 baguettes 4 hours
        Cook Time
        25 minutes
        Servings Prep Time
        3 baguettes 4 hours
        Cook Time
        25 minutes
        Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
        Easy Homemade Baguettes
        Print Recipe
          Servings Prep Time
          3 baguettes 4 hours
          Cook Time
          25 minutes
          Servings Prep Time
          3 baguettes 4 hours
          Cook Time
          25 minutes
          Ingredients
          Servings: baguettes
          Instructions
          1. In a large bowl stir together water and yeast and allow to ferment for about 10 minutes until foamy.
          2. Add 2 3/4 cups of flour and stir until moisture is absorbed. Cover with plastic wrap or clean kitchen towel and allow to rest for 20-30 minutes to allow the flour to hydrate.
          3. Flour your work surface with a sprinkle of the remaining flour. Dump out dough onto your work surface and sprinkle with salt and a tablespoon of flour to knead the dough without it being too sticky. Continue kneading the dough and adding flour by the tablespoon until dough is smooth but still a little tacky, about 8 minutes. Using a bench scraper to lift the dough off the counter helps until it becomes less sticky. The exact amount of flour is dependant on your working conditions and existing moisture in the flour you are using.
          4. Place dough in a large lightly oiled bowl. Cover with plastic wrap or clean kitchen towel and allow to rise in a warm, draft-free area for 60 minutes until double in size.
          5. Remove dough to your work surface and using your fingers push and spread dough to remove air pockets and to shape into an approximate 8"x 6" rectangle. Fold the long sides of the dough into the centre and then fold the top and bottom into the centre. Place the folded dough back into the bowl, seam side down. Cover and allow to rise for 60 minutes.
          6. Preheat oven to 475℉ and place a heatproof pan or cast iron skillet on the rack below your centre baking rack. If using a baking stone, place it in the oven to preheat as well.
          7. Divide dough into 3 equal portions and roll each into an approximate 14" log. Allowing the dough to rest for 60-second pauses between rolling will help the dough relax and hold its shape when rolled. Place shaped logs onto a baguette pan. Alternatively, you can lay logs onto lightly floured parchment that sits on a rimless baking tray. Leave enough space between the logs to pinch the parchment and lift up, creating pleats between the logs. Place rolled kitchen towels on both ends of the parchment to provide support. Cover and allow to rise for 50 minutes.
          8. Using a sharp knife or bread lame, make at least four 4" slashes across each loaf. Add ice cubes to the hot pan in the oven and place baguettes on centre rack above. Bake for about 25 minutes until golden and baguettes sound hollow when tapped. If using parchment, remove towels and pull parchment by the corners to flatten. Place pan in the oven as indicated above onto your preheated baking stone or simply on the middle rack if not using a stone.
          Recipe Notes

          -The exact amount of flour needed is dependent on many factors such as humidity and type of flour. Keep a small portion of flour aside and add by the tablespoon until the dough is smooth yet still tacky.  By all means, use a stand mixer fitted with a dough hook to knead the dough if desired.

          -Use an upside-down baking tray if you do not have a rimless one.

          -A baguette pan is an inexpensive investment that allows the loaves to brown evenly on all sides.

          Grilled Prosciutto and Asparagus Flatbread

          Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
          Grilled Prosciutto and Asparagus Flatbread
          Print Recipe
            Servings Prep Time
            2 12x8 flatbreads 50 minutes
            Cook Time Passive Time
            10 minutes 70-80 minutes
            Servings Prep Time
            2 12x8 flatbreads 50 minutes
            Cook Time Passive Time
            10 minutes 70-80 minutes
            Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
            Grilled Prosciutto and Asparagus Flatbread
            Print Recipe
              Servings Prep Time
              2 12x8 flatbreads 50 minutes
              Cook Time Passive Time
              10 minutes 70-80 minutes
              Servings Prep Time
              2 12x8 flatbreads 50 minutes
              Cook Time Passive Time
              10 minutes 70-80 minutes
              Ingredients
              Dough
              Flatbread
              Servings: 12x8 flatbreads
              Instructions
              Dough
              1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
              2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
              3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
              Flatbread
              1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
              2. Preheat grill to medium.
              3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
              4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
              5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
              6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
              7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
              8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
              Recipe Notes

              -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

               

              Brent’s Best Margaritas

              Brent's Best Margaritas
              Print Recipe
                Servings
                6- 61/2 ounce servings
                Servings
                6- 61/2 ounce servings
                Brent's Best Margaritas
                Print Recipe
                  Servings
                  6- 61/2 ounce servings
                  Servings
                  6- 61/2 ounce servings
                  Ingredients
                  Servings: 61/2 ounce servings
                  Instructions
                  1. Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
                  2. Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
                  3. Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
                  4. Serving option #1 Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
                  5. Serving option #2 Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
                  6. Serving option #3 Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
                  Recipe Notes

                  The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste.  As the slush melts it chills the glass and softens to slurpable goodness.  My favourite!

                  Cinnamon Raisin Challah

                  Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
                  Cinnamon Raisin Challah
                  Print Recipe
                    Servings
                    1 large loaf
                    Servings
                    1 large loaf
                    Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
                    Cinnamon Raisin Challah
                    Print Recipe
                      Servings
                      1 large loaf
                      Servings
                      1 large loaf
                      Ingredients
                      Servings: large loaf
                      Instructions
                      1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
                      2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
                      3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
                      4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
                      5. Line a large baking tray with parchment.
                      6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
                      7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
                      8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
                      9. Remove from oven to a cooling rack and allow to cool prior to slicing.
                      Recipe Notes

                      For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

                      This bread is wonderful toasted with a little apricot jam.

                      It toasts quickly because of the sugar content.