My famous garlic studded roast beef! This dish single handed-ly keeps me from being a vegetarian!
- 3 pound shoulder roast (please select one with some fat and marbling, you’ll be happy you did).
- 5 garlic cloves, bruised and sliced into thirds lengthwise
- 1 1/2 t.- 1/2 T. kosher/coarse salt
- freshly cracker black pepper
- truffle oil.
The instructions: …so easy and so simple you just might laugh!
- Preheat oven to 350 degrees.
- Line roasting pan with foil and place wire rack onto foil. (This is to help preserve your nice roasting pan from getting burn marks over time.)
- Stud garlic throughout the roast. (Use a paring knife to cut slits into the meat and insert the slices of garlic directly into the meat.)
- Rub truffle oil on both sides of the roast. (about 1 teaspoon per side, less if you’re unsure you’ll like the flavor. Or use olive oil if you prefer)
- Sprinkle salt and pepper on both sides of the roast.
- Place on middle rack in preheated oven for 45 minutes.
- Turn roast over at 45 minute mark and up temp to 450 degrees.
- at 1.5 hour mark check internal temp of roast. 170 degrees for well done.
- Remove from oven and allow to rest for 20 minutes before slicing. (this is when I usually make my yorkeshire pudding and gravy)
- Slice against the grain at an angle at about 1/4 inch per slice.
Easy Pizza Dough
- 2T. yeast
- 1 ½ C. very warm water (not boiling!)
- 2tsp. sugar
- 3 ¾ C. flour
- 1 1/2tsp. salt
- 1-2T. Italian seasonings or chopped fresh basil
- 2T. olive oil
- 2T. honey
- In a small bowl, mix the yeast, sugar, and warm water, whisk with fork. Set aside until frothy. (This takes about 5 minutes or so. If it just won’t froth up for ya, the water may have been too hot and killed the yeast. Don’t worry, it happens. Just try again.)
- Put the flour, salt, and spices in a big bowl, mix a bit. (if I use Italian seasoning, it’s the sort in the grinder, just be careful of using a blend with salt in it.)
- Add the olive oil and honey to the yeast mixture, give it a little stir. Add the liquid to the dry mixture, stirring with a wooden spoon or with your free hand until it starts to form a ball. Knead on lightly floured surface for 5 minutes or so, adding flour a bit at a time if the dough is sticky. (Personally, I just knead it right in the giant mixing bowl…less clean up.) Return dough , if kneaded on a counter to a lightly greased bowl. Cover and allow to rise (an hour or so).
- Your amazing pizza dough is now ready to use as you see fit, wasn’t that easy peasy lemon squeezy? Just divide it as needed for the size pizzas you intend to make. This recipe yields 8 (eight) 9inch “personal pizzas”.
- Prepare with toppings and bake at 450 degrees for 12-15 minutes.
I hope you will try this one soon! It’s so easy and very tasty!
The recipe comes from “The Joy of Baking”. I’ve included my tweaks as noted.
- 2 cups (280 grams) all-purpose flour
- 1/4 cup (50 grams) granulated white sugar (I up to 1/3 cup)
- 2 teaspoons (10 grams) baking powder
- 1/8 teaspoon salt
- 6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
- 1 cup (150 grams) fresh blueberries
- 1 large egg, lightly beaten
- 1 teaspoon (5 grams) pure vanilla extract
- (I add 1/2 teaspoon of lemon EXTRACT, please, not juice!)
- 1/2 cup (120 ml) cream or milk (I use 1/2 cup of heavy whipping cream… look, sometimes you just have to turn a blind eye to calories)
Brushing tops of scones:
- Milk or Cream
- 1/4 cup (55 grams) brown sugar
- 1/4 cup (35 grams) all purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (30 grams) chilled unsalted butter, cut into pieces
- Preheat oven to 425 degrees F (220 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
- * (I use my Pampered Chef baking stone and use individual paper cupcake liners.)
- For the Scones:
- In a large bowl, whisk together the flour, sugar, baking powder and salt. * (I sift the flour, gran always did, and she made the best baked goods!)
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. * (for the love of Pete, if you don’t own a pastry cutter you really ought to get one.)
- Gently fold in the blueberries.
- In a small measuring cup combine the cream, beaten egg and vanilla (and lemon extract if you have it). Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
- * (As long as it’s mostly forming into a ball, you’re fine. It’s going to have lots of loose bit and pieces until the next step. Fear not, these are scones, this is quite normal!)
- Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick.
- * (Gentle pressure, folks. Some of the berries may burst during this step, it’s okay, the moisture will help pull in those remaining dry bits. Oh and I separate the dough into 2 equal sized balls.)
- Cut this circle in half, then cut each half into four pie-shaped wedges (triangles).
- * (I cut the circle in half then each half is cut into 3 pie shaped wedges. Repeat with the second ball of dough. Now you have a fair dozen scones, as it should be! ;))
- Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
- * (I use the paper cupcake liners, remember? Add a wedge to each, they fit quite nicely!)
- For the Streusel Topping:
- In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly.
- Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.
- * (The reason I use the individual liners is because the streusel topping is gonna dripped down the scone, this way the shape of the liner helps keep the topping close to the scone’s body and results in a nice sweet crispy edge alone the bottom of the scone. Also, the blueberries may release some juices, this way scone removal is a bit easier. Also a bit more tidy if taking on the go.)
- Bake the scones until nicely browned, about 15 – 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
- * (By my oven and the sized I cut the scones into 20 minutes is PERFECT!)
Makes 8 scones
* (makes 12 scones)
I hope you try this one!
Hey y’all! Thanks for your interest in the goings on of my home kitchen. I hope I don’t let you down. *bites lower lip* I’ll try to update frequently, but you know me, well most of you do anyhow. I get in a cooking or baking frenzy but it always fizzles out when I realize I can’t button up my jeans anymore. 😉
If you just happened to land here while looking for the history of chopsticks or something like that, well, sorry, but I hope you decide to come back once in a while and see what’s cookin’.