Revision of Meatloaf Recipe

Hellos loyal follower(s)

        Finally the rewrite of the meatloaf recipe of April 30, 2011, has been completed. Mr Nut has added carbohydrate and calorie values  for ingredients of the recipe.  Also, while researching a recipe for Nut-Crusted Chicken Cutlets an ingredient Panko was mentioned that Mr Nut had never heard of and doubted it existed in St George.  Panko,  is  Japanese-style bread crumbs.   Mr Nut Googled Panko and discovered that someone had suggested using Fried Pork Skins, a disgusting smelling snack food by Frito-Lay instead of Panko.  Mr Nut tried it in the meatloaf since it had zero carbs as opposed to 23 carbs for crushed soda crackers.  The result was a bad flavor and a very dense meatloaf, not a good choice.

       Mr Nut has gone back to the blog April 30, 2011, and replace the recipe with the revised recipe.   

       Mr Nut is now working on a recipe for stuffed chicken breasts based upon bone-in and skin-on breasts you can get  them in St George.

À bientôt,

Mr Nut

P.S. Tomorrow  Mr Nut gets the third shot in his back for his ruptured disk. It that does not work then it will be surgery this winter.

Pizza Recipe Rewritten

Hello loyal followers


It has taken a long time, but finally Mr Nut completed the revision of  the Pizza recipe from April 23, 2011 an also the discussion of toppings of April 23, 2011.
 Mr Nut could only use his computer for ten minutes at a time to avoid some of the pain of sitting.  I have gone back to the blog of April 11, 2011 and replaced the recipe.  One of the other objectives was to supply the carbohydrates and calories values.

Mr Nut has several projects just waiting to be finished.

Here is an example of Mr Nut's attempt at making a circle. All the toppings are one the pizza crust and it is one the peel ready for the oven.  Since this picture Mr Nut learned the secret of flouring the peel before putting on the cornmeal.

The finished product.






Check out the revised pizza recipe in the April 11, 2011 blog.


À bientôt,

Mr Nut

Cordon Bleu for a gas grill

Hello loyal follower(s)

Yesterday was Mr Nuts' first attempt at a new recipe since his medical  problems since July 1.  Mr Nut found a neat recipe from Cook's Illustrated which required bone-in skin-on chicken breasts.   However, his cooking consultant did not think they were available in St George.  Mr Nut then found a recipe in the Better Homes and gardens cookbook that used just plan old chicken breast halves. One recipe was for the grill and the other used a large skillet.

As usual Mr Nut made his own recipe which was a hybrid  of the two mentioned recipes.  One recipe called for Kitchen Twine which neither one of us had ever heard of.  But Mr Nut found some in Albertson's (large grocery store) in among kitchen gadgets.

Pounding the meat to a thickness of  1/4 to 3/8 inch thickness was a real hassle.  Also, the recipe called for a thickness of 1/8 inch and to form a rectangle.  Obviously written by someone who has never tried the pounding bit.




Sidebar: Mr Nut was over 20 pound lighter in this picture since the last time he appeared in this blog. Diabetes is a bummer.

Here they are, all beat to Hell and soaking in the brine.  None of them were rectangles.

Time to assemble the Cordon Bleu.

A paste of green onion and Tarragon was placed on the flatten out breast. The cheese was wrapped in  the slice of ham.

After rolling up the breasts around the ham-cheese roll, it was time to use the Kitchen Twine to secure the mess.



This was step one but the loop was too far from the meat in this picture. one to one and a half inches away would have been better.

The ends were put though the loop and drawn tight keeping the space as shown.

The meat was flipped over and the twine went end to end as shown.

Ready for the heat.

Almost done.

All Sliced and ready to serve.

Our guest informed Mr Nut, that bone-in, skin-on chicken breast are available in St George. Therefore, Mr Nut will try Cordon Bleu again with
bone-in, skin-on chicken breasts.

The result were excellent,  except Cyndy did not like the tarragon, so it was removed from the following recipe.

              Recipe follows:
À bientôt
Mr Nut

 Cordon Bleu on gas grill

From  Better Homes and Garden Cook Book © 2005 Page 436

Cook’s Illustrated Web published July 2010

Serves four

 with carbs 0; calories about 290

Cordon bleu refers to chicken or veal that has been pounded thin, layered with Swiss cheese and ham, rolled, breaded, and sauteed until golden brown. This version leaves the breading behind.

 4 skinless, boneless chicken breast halves

 4 slices prosciutto or cooked ham (about 2 ounces)

 8  thin slices Swiss cheese 

3 Tablespoons minced green onions

1 tablespoon butter or margarine

Ground black pepper

3 tablespoons melted butter for brushing on chicken while on the grill

Kitchen twine (soaked in water)

INSTRUCTIONS:

1. Flatten out the breasts: Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat (smooth side down) lightly, aim for a rectangular type shape, about 1/4 to 3/8 inch thick. Work from the center outward.  Remove plastic wrap. Repeat with remaining chicken.

2.  Brining:  Dissolve 3 tablespoons salt in 1 quart cold water in large container. Add flatten breasts, cover with plastic wrap, and refrigerate 30 minutes.

1. Turn all burners to high, close lid, and heat until hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill is ready when you can hold your hand 5 inches above grate for 2 seconds (about 400-450℉). Leave primary burner (burner that will stay on during grilling) on high and turn off other burner(s).
2. Meanwhile, combine butter and green onions in small bowl. Roll two pieces of cheese in a ham slice. Remove breasts from brine, dry thoroughly with paper towels, and season both sides with pepper. Spread equal amount of butter mixture “inside” each breast. Place one ham-cheese wrap inside each breast and fold ends over fillings and roll breast over to enclose. Evenly space 3 pieces kitchen twine (each about 12 inches long) beneath each breast and tie, trimming any excess.  
3. Place chicken breasts over hot part of grill and cook until well browned, about 3 minutes. Flip chicken and cook until second side is just opaque, about 2 minutes. Move chicken, to cool side of grill, with thicker side of breasts facing fire. Cover grill and continue to cook until instant-read thermometer inserted into thickest part of stuffing registers 160 degrees, 20 to 30 minutes. Transfer chicken to carving board and let rest, tented with foil, 5 minutes. Remove twine, then carve into 3/4 inch-thick slices and serve.

Basic Artisan Bread

Hello loyal follower(s)

Mr Nut is now sort of back in business (sort of).  If computer time is limited to ten minutes at a time much of the leg pain is minimized.  Herniated disks are no picnic.
Mr Nuts wife (Cyndy) turned seventy-five on the 12th of October, but she is still a neat looking lady.

Cyndy as she returned from lunch with a friend on her birthday.
















One of the goals for Mr Nut is to revise all the recipes to display the carbohydrate and calorie measurements for the recipes.  As you may recall Mr Nut is now a bonafide diabetic, thus the need to count carbohydrates. The  recipe for dough enhancer from April 5, 2011 was revised on October 9,
2011.
                               

Yesterday, we had friends from Minneapolis stop in for lunch on their way to Las Vegas.  Dave Steingart and Dori Nelson.

 Mr Nut contributed the bread.  It was from Mr Nut's "the crusty dough nut "blog, with some revisions.

The dough was slightly sticky, but workable.

This was  one of the improvements on the old recipe.   Parchment paper was  used to hold the dough in an 8" layer cake pan for the second fermentation.

Dough at end of second fermentation.

The parchment paper acted as a sling and the whole thing was ready to be placed in the HOT Dutch ovens.

The results were perfect, large air pockets and a chewy crumb.




The recipe follows:


À bientôt,

Mr Nut

 Basic No-Knead Bread

Oct 14, 2011

European style: (Crisp-crust; large air spaces)

Inspired by The Basic No-Knead Bread from Jim Lahey’s My Bread page 61 

Modified for 7 qt Cuisinart stand mixer.with speeds from 1 to 12

Yield: Two seven inch rounds

Finally, Mr Nut found (in Canada) the perfect sized cast iron Dutch ovens. They are 3.3L or 3.48 quarts. The most important measurement was the inside bottom diameter, which was 6.75 inches. The inside top diameter was 8 inches and the depth was 4.5 inches.

Just look at these beautiful Dutch ovens.  The front pans are eight inch layer cakes and were used for the second fermentation. 

  Planning was crucial: Mixing time for the ingredients was minimal, the first fermentation requires from 12 to preferably 18 hours. Then the dough was deflated, “shaped” into rounds and fermented for about another 1 to 2 hours. The longer rise tended to result in a more flavorful bread.  Even a 12 hour rise was acceptable. 

Totals for recipe; 624 g carbs; 3156 calories.

Ingredients:

7 cups (35 ounces; 980 g ) Bread flour.       Carbohydrates 616 g ; Calories 3,080

1 tablespoon Sea salt

1/2 teaspoon instant dry yeast

1/4 cup Dough Enhancer   Carbohydrates 8 g ; Calories  76

About 2  2/3  cups water 

  

1.Dry ingredients: In the stand mixer bowl, using the Chef Whisk on speed one, mix the Blue  ingredients.

2. Wet ingredient: Change to the Flat Paddle at speed 2 and slowly add the Red Ingredient and mix just until you have a sticky but workable dough.   

3. The first Fermentation: (12 to 18 hours)  Move the dough to an oiled bowl (so yo can clean up the stand mixer).  Cover the bowl to prevent evaporation and let it sit at room temperature (about 72-75℉ a heating pad helps), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and preferably up to 18 hours. This slow fermentation makes a more flavorful bread. At the end of the first fermentation, the dough is ready when it has developed a darkened appearance and bubbles and long thin strands cling to the bowl when it is moved.

NOTES: Long low temperature (low 70s℉) fermentation allows both the yeast and bacteria to feed on the sugars in the dough, which enhances the flavor.

1. Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Add more  flour if the dough is sticky, aim for a stiff dough. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (maximum of 8 folds). Divide the dough into two rounds.  Let it rest for 5-10 minutes. 
2.   Second Fermentation: Set out two 15-inch squares of baking parchment paper. Spray Generously dust them with flour. Invert each round into the center of the parchment paper. Generously dust the rounds with more  flour. Smooth out and round the surface to form a round shaped, domed loaf and sprinkle more flour over the top as needed. Using the parchment paper as a sling, transfer the loaves to bowls just slightly smaller in diameter than the Dutch oven to be used. Tent the dough with larger bowls. Let them ferment for 1 1/2 to 2 hours until the dough doubles from the deflated size.
   .

1. Preparing the oven:  About twenty minutes before the end of the second rise, and place the Dutch ovens in the oven on the rack just below the midpoint of the height of the oven and preheat the oven to 450℉.  If you have a pizza stone, place it on the lowest oven rack ( makes a heat sink). 
2. Baking: Reduce the heat to 425°F. Bake on the lower rack for 30 minutes. Remove the lid. Using the parchment paper, lift the loaf from the pot and remove the parchment paper. Place a piece of aluminum foil on the oven rack.   Then place the loaves on the aluminum foil (If the top is well browned, cover it with foil.).  Bake for 25 to 35 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers about 200°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Note: the appearance of the loaves is more important in determining the doneness of the loaves than the internal temperature (from Cook's illustrated magazine, May-June 2011 page 31).  Cool  thoroughly on a wire rack.

SERVING AND STORING: Cool before slicing and storing. The flavor improves after several hours of storage. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400°F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

   

      

A Lost Month, Flirting with Death

Hello loyal follower(s)

It has been a long time since the last blog. but at least Mr Nut is still alive.  September  was a stressful time for Mr Nut and his loyal wife.  September 18 found Mr nut back in the local Emergency Room  in St George in very bad condition.  It was there that the formal diagnosis of Diabetes was made.  Mr Nut was probably just hours away from going into a Diabetes Coma (blood Glucose of 670) along with a very dangerous electrolyte imbalance, either condition could cause death.

Cyndy went back to the hospital to take this picture for Mr Nut.

Notice they had two IV saline drips going wide open which was unusual, but Mr Nut was in very bad shape.

Mr Nut lives to make more bread or something.

It is hard to beat good hospital food. Between July 10 and September 18 Mr Nut lost about twenty-eight pounds (all muscle).  Mr Nut still has all his fat.

Mr Nut with his traveling partner.

Most adults with type 2 diabetes can treat it by taking just pills.  Mr Nut has the pill plus the fun self injecting insulin once a day.

More importantly carbohydrates must be limited to 210 carbohydrates per day.   Sadly one ounce of bread  equals 15 carbs.  Since the breads Mr Nut had made are very dense, one ounce is a piece 1/4 inch thick and five by three.





In the Mr Nut's first attempt and blogging in The Crusty Dough Nut, on March 11, 2011 a recipe for 60% whole wheat sandwich bread.  this was a very light bread.  Mr Nut has revisited and revised that recipe to include carbohydrates and calories values.

The recipe follows:  THIS IS A REVISED RECIPE FROM THE BLOG OF APRIL 25, 2011

À bientôt,

Mr Nut

60% Whole Wheat Sandwich Bread

October 9, 2011

Inspired by Cook’s Illustrated recipe in March 2011 issue 

Modified for 7 qt Cuisinart stand mixer.with speeds from 1 to 12

MAKES TWO 9 x 5-INCH LOAVES

     This recipe provides the ultimate freedom of choice with timing and techniques.  It has been written for a Cuisinart stand mixer, but hand mixing was also used.  It was possible to start this bread anytime of the day and modify the refrigerator time or the fermentation time to meet your schedule.   

      Whole Wheat floor contains; the germ the bran and the endosperm. The endosperm contains the two proteins needed for making gluten. The key to making this bread was the softening of the Bran fiber in the whole wheat flour by mixing the flour with milk and delaying fermentation overnight or up to twenty-four hours by refrigeration.  This lessened the deflation of the dough by the punctures caused by sharp edges of the  Bran.

The following (optional) natural healthful ingredients are added to improve bread volume or taste. 

Salt: Sea Salt, which contains additional minerals for better gluten development.

Dough Enhancer: See blog for April 5, 2011 for ingredients.

Delayed fermentation is a relatively new technique in the United States.  By using cold milk in the mixing of the Whole Wheat Soaker  and delaying fermentation by refrigeration, the yeast remains inactive while enzymes in the in the flour go to work improving flavor, strengthening (softening the fibrous Bran), etc..

 Long fermentation at room temperature was only used to create a Starer dough.   In this recipe the kneading using  the dough hook was used to avoid a second long fermentation  after the Starter and Soaker are combined.

The total carbohydrates per loaf was 306 g and calories was 2075

INGREDIENTS

Starter dough:

2  1/4 cups (11.25 ounces 315 g) bread flour  carbs 198 g, calories 990

1 cup (8 ounces) warm water ( 110-115℉)

1/2 teaspoon Instant yeast

Whole Wheat Soaker dough:

3 1/3 cups (16.7 ounces 468 g) whole wheat flour  carbs 280 g, calories  1465

1/2 cup (2.5 ounces, 70 g) wheat germ  carbs  36 g,  calories 240

2 cups (16 ounces) whole milk  carbs 22   calories  300j

Dough:

2 tablespoons Canola oil  carbs 0  calories 240

1/4 cup honey   carbs   68 g  calores  240 

1 tablespoon Sea salt  carbs   0   calories   0

2 tablespoons instant yeast   carbs 0    calories  0

6 tablespoons unsalted butter (very soft)  carbs 0  calories  600

1/4 cup dough enhancer  carbs 8  calories  76

Directions:

1. Starter: In the stand mixer bowl, using the Paddle Blade (speed 2), combine the blue ingredients until uniform slightly damp dough forms. Transfer the dough to a large bowl, cover it and let stand at room temperature (70-75℉) overnight or up to 24 hours. 
2. Whole Wheat Soaker: In the stand mixer bowl, using the Paddle Blade (speed 2), combine the Green ingredients, until uniform damp dough forms.  Turn out dough onto lightly floured work surface and knead by hand (groan) until smooth, 2 to 3 minutes. Place the dough back in the bowl, Tightly cover bowl delay the fermentation by refrigeration overnight  or  up to 24 hours.
3. Combine 1 and 2 for the Dough: Allow the soaker to warm up close to room temperature.  Then break up the Whole Wheat Soaker into small pieces about 1/8 cup size and put in the bowl for the heavy duty stand mixer.  Add the starter and the Red ingredients.  Using the Dough Hook at speed 2 mix  until dough is smooth and elastic, 8 to 10 minutes. 
4. Turn out dough onto lightly floured counter and knead about  2 minutes. Shape dough into a ball and place in an oiled container. Cover tightly and allow to rise at room temperature 45 minutes.
5. Deflate dough: Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room temperature until doubled in volume, about 45 minutes. 
6. Bread Pan preparation:  Grease (Crisco sticks)  two 9 by 5-inch loaf pans.  Sprinkle a little flour into the greased pans and shake the flour around to verify that the interior surface is greased.  
7. Prepare Oven:  Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees.
8. Form Loaves:  Transfer dough to well-floured counter and divide into 2 pieces. Round the two pieces. Working with one round at a time, create an 8 by 17-inch rectangle. With the short side facing you, roll dough toward you into firm cylinder.  Turn loaf seam side up and pinch it closed. Place loaf seam side down in greased bread pan, pressing gently into corners. Repeat with second round of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
9. Baking:  Place a broiler pan on bottom oven rack and pour two cups boiling water into the broiler pan. Using wet single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf.  Set the loaves on the baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers about 200 degrees on instant-read thermometer. (40 to 50 minutes), rotating loaves 180 degrees and side to side halfway through baking.
10. Cooling: Transfer pans to wire rack and let cool 5 minutes. Then remove loaves from pans, return to rack, and cool to room temperature, about two hours.