Tag Archives: recipe

recipe: homemade soft pretzels.

recipe: homemade soft pretzels.

thanks to a tweet from xeni jardin i discovered that homemade soft pretzels are easy to bake and while i try to live a pretty-much-mostly-gluten-free lifestyle i love a soft pretzel as much as anyone else, so i had to give it a try. and, yes, they are ridiculously easy to make. and super tasty.

odin and discovered that the only thing better than a soft pretzel straight out of the oven is one slathered in melted organic valley butter :-)

here is the recipe we followed. king arthur has a similar sourdough pretzel recipe that i’m going to have to try soon.

Jason and Hannah’s pretzel recipe

Ingredients:
2 1/4 cups AP or bread flour
¾ cup of warm water
1 tsp bread yeast
1 Tbs brown sugar
⅛ tsp salt
Additionally: Baking Soda, and Salt
Pre-heat your oven to 400ºF.

Mix yeast and brown sugar in the ¾ cup of warm water and let proof for 10 minutes.

Put flour and salt in large mixing bowl. Add liquid. Knead until the ball of dough has picked up all the loose flour and is smooth.

Start a 3-5 quart pot of water boiling. Add 2-3 tablespoons of baking soda. Let boil.

Roll out pretzels. I suggest taking golf ball sized balls of dough and rolling them in your hand until the string of dough is about the diameter of a grease pencil or sharpie. Then twist into pretzels.

Line a baking sheet with parchment paper, or your favorite non-stick method. Boil pretzels in the baking soda water mixture for 10-15 seconds each. My rule is to let them sink to the bottom and then retrieve a few seconds after they float to the surface. Place the pretzels on the baking sheet.

Immediately before placing in the oven, sprinkle with salt to your preference. Bake for 18-19 minutes.

recipe: odin’s “Kick in The Asgard” hot sauce.

recipe: odin's "kick in the asgard" hot sauce.

i made several batches of odin’s “Kick in The Asgard” hot sauce using starter fuel from our organic valley garden based on a “green dragon sauce” recipe. i ended up with about a gallon of sauce and will give most of it away to fellow gardeners. not knowing how hot the peppers were, i was happy to find that none of the batches ended up being “melt your face off” hot.

it’s analogous to a tabasco sauce – simple to make and tasty!

in the interest of full disclosure, odin doesn’t actually like hot sauce but i like the punny nature of the name. maybe someday his taste buds will change :-)

ingredients

20 peppers or so, stems removed, rough chopped (2 1/2 cups)
1 onion, chopped
3 or 4 or 8 cloves of garlic, sliced
1 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup white vinegar to taste

directions

combine the peppers, onion, garlic, salt and oil in a saucepan over high heat. saute’ for 3 minutes.
add the water and continue to cook for about 20 minutes. Stir often.
remove from heat and allow to steep until mixture has cooled.
place mixture in food processor and puree until smooth.
with the processor running, pour in the vinegar through the feed tube in a steady stream.
pour into sterilized pint jar and seal.
let age at least 2 weeks before using.
can be stored in the refrigerator up to 6 months.

to can: pour into clean hot jars [no need to sterilize jars if water bathed for at least 10 min. and process in boiling water bath for 10 min.

recipe: pumpkin pie ice cream!

recipe: pumpkin pie ice cream!

since we’re all drowning in pumpkin spice flavored concoctions that don’t contain any pumpkin leading some to deep understanding jean baudrillard and simulation, i thought i’d try my hand at making a “pumpkin pie” ice cream ( actually a custard ) made with real pumpkin. the results is incredible. it really tastes like a creamy, sweet, frozen pumpkin pie. A++ will make again.

ingredients
1 cup organic valley half-and-half
6 organic valley egg yolks
3/4 cup sugar
1/2 tsp. vanilla extract
3/4 tsp. pumpkin spice
2 cups organic valley heavy whipping cream
1 1/2 cups canned solid pack pumpkin

whipped topping
1 cup organic valley heavy whipping cream
1T confectioners sugar
1tsp vanilla

nutmeg seeds and fine grater

directions

combine half and half and 1/2C heavy whipping cream and scald in a heavy saucepan.

whisk in yolks, sugar and vanilla in a medium bowl, gradually whisk in the cream and then add the pumpkin spice.

return to a medium pan and stir over medium heat for about 10 minutes until the mixture thickens. do not boil.

remove from heat and whisk in 1 1/2 cups of heavy cream and pumpkin.

chill thoroughly, at least 8 hours.

assemble ice cream maker according to directions.

start up ice cream maker and add mixture slowly.

churn for about 20 minutes until thick, soft-serve consistency is reached.

put in a freezer safe container and store in the freezer.

to make whipped topping combine heavy whipping cream, sugar and vanilla in a mixing bowl and beat until mixture thickens and peaks form. do not over over mix or your whipped topping will become lumpy and buttery!

add a dab of whipped topping to a scoop of ice cream and grate a bit of nutmeg over the topping.

enjoy!

recipe: bacon-wrapped jalapeno-stuffed hotdogs.

recipe: bacon-wrapped jalapeno-stuffed hotdogs. I.

bacon and jalapenos make for a simple and tasty way to spruce up a hotdog ( we love organic prairie’s 100% grass-fed organic hotdogs ).

simply cut a line down the length of the hotdog deep enough to fit several slices of jalapeno. precook some bacon so it’s tender enough to wrap around the hotdog. then secure the bacon with some toothpicks. cook on medium heat on a grill until the hotdog is hot and the bacon is crisp.

recipe: bacon-wrapped jalapeno-stuffed hotdogs. II.

top with sweet pickle relish and mustard.

served with homemade fries spritzed with apple cider vinegar for a Delicious Flavor Bonanza ®

recipe: chocolate mayonnaise cake with whipped cream frosting ( and a glass of grassmilk ) .

recipe: chocolate mayonnaise cake with whipped cream frosting ( and a glass of grassmilk ) .

speaking of grassmilk i have long thought i should start a recipe series for “things that pair well with a Big Glass of Grassmilk”. i guess now is as good a time as any :-)

make a chocolate mayonnaise cake and top with whipped cream frosting ( you could use something other than organic valley heavy whipping cream, but really, why? ). grab a glass of the cream on top grassmilk.

enjoy the perfect pairing. very much odin approved.

beer can chicken

recipe: grilled beer can chicken.

recipe: grilled beer can chicken.

i have to admit i always thought “beer can” chicken was a gimmick. i had it once years ago and it wasn’t memorable experience. recently, my sister in-law was visiting and said we had to give it another try and i was amazed at the results. crispy on the outside and juicy on the inside. we’ve made it a few more times and served it to some folks who really enjoy food, had never heard of the technique and looked on with skeptically raised eyebrows until they tasted it.

there some debate about whether or not the beer is actually doing anything but the folks america’s test kitchen give it their approval and my taste buds give it two thumbs up. do note that the beer increases the chances of undercooking the chicken so make sure to get the chicken to 165 degrees F throughout.

we haven’t used any rubs but i’m sure you could and it’d be mighty tasty.

ingredients
1 (4-pound) whole chicken
2 tablespoons olive oil
3 tablespoons salt
1 teaspoon black pepper
1 can beer

directions
– heat grill to 410 degrees F. use indirect heat ( i.e. don’t turn on burner under the chicken ).
– prepare the chicken as you normally would. rinse chicken inside and out, and pat dry. then rub chicken lightly with oil and sprinke on salt, pepper inside and outside the bird
– open the beer can and drink half of it. some recipes recommend poking several more holes in the top of the can.
– place beer can in bird’s cavity. this can be tricky and it might require two people if you’re not coordinated.
– holding the beer can with an oven mitt place the chicken on the center of the hot grill and carefully balance the bird. i rest it against the grate on the back of the grill and use the legs and the beer can like a three legged stool.
– cook for 75 minutes or so until the bird has reached 165 degrees F throughout. take several measurements.
carefully remove from the grill ( this can also be tricky and if you’re not careful you’ll end up with greasy beer all over the place ) and let rest for 10 minutes or so.

enjoy!

recipe: swedish pancakes ( for mother’s day or any day ).

recipe: swedish pancakes ( for mother's day or any day ).

odin made his mother a nice card for mother’s day and he also knows that one of her very favorite things to have for breakfast is swedish pancakes ( sometimes known as nordic pancakes ) which are more like crepes than your traditional north american pancake.

odin created a handy mnemonic device to remember the recipe. 321 EMF! that’s 3 eggs, 2 cups of milk and 1 cup of flour. mix together and add a pinch of sugar and salt and you’re ready to go.

pour a thin layer of batter on a preheated skillet and cook for a few minutes ( until flippable ), turn and cook for a few more until golden brown. roll-up each pancake and serve with fruit and maple syrup.

super easy and super delicious!

Perfect Purple Moon Ice Cream!

Perfect Purple Moon Ice Cream!

some might recall i’ve been concocting purple moon ice cream which is my 100% organic homage to the froot loopy blue moon ice cream without the artificial food coloring, or other mystery ingredients. it took a few iterations but i’ve finally perfected the recipe.

nearly everyone – young and old – who taste it, loooooove it ( you can’t win everyone over ). if they’re familiar with blue moon they say it’s even better than the original, which is not terribly surprising given the delicious organic valley dairy ( yes, i’m the ov milk and cream brand manager and i’m biased. but really, the quality of the ingredients always matters, and with ice cream they might matter even a little bit more. ) and real fruit and citrus flavors. if they’re not familiar with blue moon, then they just think it’s super great ice cream with a bright fruity flavor and a smooth mouthfeel ( thanks to the heavy whipping cream and vanilla pudding ).

a few unsolicited remarks:

get out of here! this is the best ice cream i’ve ever had!
are you kidding me? how did you make it sooooo good?
omg. you need to start selling this.

i didn’t do anything magical. i think most people are just used to mediocre ice cream and using the best ingredients really highlights how extraordinary ice cream can be.

of course, odin is the only critic that matters to me. he loves it and says it’s his favorite ice cream. that’s all the praise i need to put it into permanent rotation.

basically, after the original experiment, i tried a bunch of things that didn’t work and the final recipe is close to the first with a few key changes. the quantities are doubled to make a full batch in standard ice cream mixer. the amount of raspberry juice was tweaked to give more natural color and flavor and maybe most importantly, the vanilla pudding is added after scalding the milk, not in the last 5 minutes of mixing. let me tell you from hard won experience, a little vanilla pudding is good. too much is not :-)

ingredients

1 cup organic valley whole milk
1 cup sugar
1/2 teaspoon salt
1 cup organic valley half-and-half
1 teaspoon vanilla extract or 1/2 teaspoon vanilla oil
3 cups organic valley heavy whipping cream
6 teaspoons vanilla pudding mix
2 cups frozen raspberries, pureed and strained through fine mesh sieve ( makes about 1 cup of juice )
2 teaspoons lemon flavored oil or 1 teaspoon lemon extract

directions:

1 cup of milk scalded in pan.
add 1 cup of sugar and 1/2 tsp of salt. stir till dissolved.
add 1 cup of half and half.
add 3 cups of heavy whipping cream.
add 6 teaspoons vanilla pudding mix, slowly. mix well.
add vanilla, raspberry, lemon flavoring.
chill in fridge till very cold.
put in ice cream machine for 20 minutes
transfer to a freezer safe container and freeze for at least 4 hours.

enjoy!

my first attempt at creating a refreshing chocolate soda actually creates an exploding chocolate volcano.

as usual, after a 10 mile run of course i have some organic valley chocolate milk on hand for my refueling needs.

only this time, i think, hey, how about making a nice, refreshing chocolate soda with my sodastream. the folks at sodastream even have a recipe, but that recipe involves mixing carbonated water with chocolate milk and i thought, “why water it down? why not just fill it up all the way and carbonate it!”

turns out, the reason you don’t do that is it creates a spectacular exploding chocolate volcano!

you can briefly see me carbonating the chocolate milk in this clip but i attempted to to shoot the video just as it reached full pressure and chocolate foam started comign out of the top of the container. i dropped the phone, loosened the bottle, and boom! chocolate milk everywhere.

the aftermath does no justice to how far and wide the chocolate milk went.

try and try again….