Sandra's Homemade French Bread (1 loaf) with Garlic Bread Options

We prefer this small crumb soft crust version,
most recipes yield two loaves, this is a single loaf recipe;
perfect for my husband and me as there are no additives
so lasts several days (not weeks with unknown ingredients)...

 Ingredients

1 cup plus 2 TBS warm water
1 tablespoon agave
1-1/2 teaspoons active dry yeast
3 cups all purpose flour
1TB canola oil
2 teaspoons kosher salt
—melted, salted butter for brushing

Steps

In the bowl of an electric stand mixer fitted with the dough hook, combine the water agave and yeast. Let the mixture bubble and foam before proceeding (this can take 3-5 minutes).
Add the flour, oil and kosher salt, and mix. Let mixer knead dough for 2-3 minutes until the dough is smooth and has pulled away from sides.
Transfer the dough to a lightly greased bowl and cover with a greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
Turn the dough onto a lightly greased surface and pat into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with a silt pat liner.
With a bread lame, razor blade or VERY sharp knife, cut five equally-spaced gashes at an angle on the top of loaf (you can wait to score the bread until after it rises, but it can easily deflate if the razor/knife isn't sharp enough).
Cover the loaf with greased plastic wrap, and let rise until noticeably puffy and nearly doubled in size, about 40 minutes (preheat oven at 30-min mark).
Preheat the oven to 375 degrees F and make sure the oven rack is in the center position.
Bake the loaf for 30 minutes total: turning and brushing with melted butter at the 15 min. mark, and then until golden and baked through (internal temp of 192F) for 15 additional mins.
Remove from oven and brush with melted butter over the hot loaf (this softens the crust a bit), place loaf on a baking rack, cover with kitchen towel and let cool, covered, for a minimum of 2 hours before storing.
Notes
To transform this loaf to “Sandra’s Garlic French Bread Loaf” Halves or slices:






Ingredients
16 oz. loaf of French bread (from Sandra’s Homemade French Bread): Cut either in half lengthwise, or into 1" slices (see baking times for either version)
½ cup salted butter softened  
½ teaspoon garlic granules 
1 teaspoon dried parsley 
¼ cup parmesan cheese, freshly grated


Method 
Preheat oven to 425°F. Preheat oven to 425°F.
Slice loaf of French bread in half lengthwise. 
Stir together softened butter, garlic salt, parsley, and cheese. 
Use a spatula to spread butter mixture onto bread loaf and place the two halves face up on a baking sheet. 
If baking whole ‘halves’ as shown, bake for 6-8 minutes, or until toasty and golden brown.
If sliced to 1”-thick, bake for 5-6 minutes, or until toasty golden brown.


Notes 
If sliced 1”-thick then flash-frozen flat for 1 hour (and then frozen afterwards when put back together as a loaf before freezing), pull frozen slices apart, lay flat on baking sheet, and bake for about 7-10 minutes, or until toasty and golden brown.

SANDRA'S ONE-BOWL APPLE CAKE in ONE-HOUR

This the most amazing and flavorful cake; simply incredible...

Yield: 12 Servings

Prep: 20 Minutes
Bake: 55-60 Minutes
 
INGREDIENTS

2 large eggs
1-13/4 cups granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon kosher salt
4 large honey crisp apples (or 6 medium), peeled, cored, and diced)
2 cups all-purpose flour
2 teaspoons apple pie spice
2 teaspoons baking soda
1 teaspoon baking powder
 
Garnish:
Confectioners' sugar
 
METHOD
 
Preheat oven to 350F. Spray a glass 9x13" baking dish; set aside.
 
In a large bowl, whisk together the eggs, sugar, oil, vanilla extract and lemon juice.  Switch to a large spatula and fold in the diced apples; mixing to combine. Place all remaining ingredients into a sieve and sift over wet ingredients in bowl; fold to combine.
 
Pour mixture into the prepared baking dish, and bake for 55 to 60 minutes, until a toothpick inserted in center comes out clean.
 
Move cake from oven to a cooling rack, cover with paper towels to let cool, then serve garnished with a generous dusting of confectioners' sugar. ~ Enjoy!
 
~~~~~~~~~~~~
 Tips:

1) Store remaining cake that has been cooled, covered in plastic wrap, in the glass baking dish, and

2) If you bake the cake in another ceramic, metal, aluminum, etc. baking dish that is not glass, your baking times will vary (that is, will take either longer or a shorter time to bake). 

SANDRA’S KNOCKWURST, POTATO N’ CABBAGE DINNER with a MUSTARD DIPPING SAUCE

I used my brother in law Larry’s homemade ‘Venison Hot Smoky Knockwurst’ 
that absolutely made this an utmost-terrific dinner...

Flattering: Found on 3.15.14 my recipe featured at:
http://allyummyrecipes.com/15-cabbage-dishes/

Servings: (6)

Prep: 10 Mins.

Steam: 20 Mins.

INGREDIENTS

Knockwurst, Potato N’ Cabbage:

1.5 lb. ring of knockwurst, sliced into ½” thick slices

4 medium russet potatoes, peeled and cut into 1” cubes

½ head green cabbage, cut into 1-1/2” cubes

½ red onion, cut into ¾” cubes

2 tablespoons red wine vinegar

1-3/4 cups hot water

Mustard Dipping Sauce:

1 tablespoon grainy dijon mustard

2 teaspoons French’s mustard

3 tablespoons mayonnaise

--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove

METHOD

In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat.  Drizzle pot contents with the red wine vinegar, and hot water. 

Cover pot, and place over high heat, and let steam for 20 minutes.

Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.

Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!

~~~~~~~~~~~~

Tip:  Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well.  It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.

SANDRA’S RUSTIC ONE-POT SMOKY KIELBASA VEGGIE DINNER

A rustic dinner
that you'll end up often
craving and making as we do...

Servings: (6)
Prep: 15 Mins. |
Saute: 30 Mins. |
Roast: 15 Mins.

Posted by Sandra

INGREDIENTS

1 ring of smoked kielbasa, cut into ½” slices
4 potatoes, (2 medium russet, 2 large red) scrubbed, and cut into ¾” inch cubes
1 onion, roughly chopped
¼ head of green cabbage, roughly chopped
16 baby carrots, cut in half
3 large garlic cloves, minced
1 cup low-sodium chicken broth
1 tablespoon wasabi paste (or freshly grated horseradish)
Sea salt and freshly ground pepper, to taste
1/8 teaspoon dried marjoram, rubbed in palm to release herb oils before adding
1 bay leave
1 tablespoon worcestershire

-- Sides of grainy dijon mustard, and savory herb artisan bread for serving

METHOD

Heat a dutch oven over medium-high heat, and saute the kielbasa, just until lightly caramelized. Add the potatoes, carrots, onions, and garlic, and saute while occasionally stirring for 10 minutes. Add the chicken broth, wasabi paste or horseradish, sea salt and ground pepper to taste, bay leaf, marjoram, and worcestershire. Bring mixture to a boil, and reduce to low, cover, and cook for 15 minutes, while occasionally stirring, just until the potatoes are fork tender.

Meanwhile, preheat the oven to 425 degrees.

Roast, uncovered, in oven for 15 to 20 minutes, until top becomes slightly roasted and carrots are crisp-tender.

Serve with slices of your favorite artisan bread, and a side of grainy dijon mustard for dipping – Enjoy!


~~~~~~~~~~~~~~~


Tip: My husband and I like to serve this with Fennel and Raisin Bread that we purchase freshly-baked and warm from the local Breeze In!

SANDRA'S TURKEY DINNER IN ONE HOUR

I was craving a turkey dinner (for lunch), 

so I whipped this up meal with ingredients 

I had on-hand today, and it was scrumptious...

Servings: (4)
Prep: 30 Mins. |
Cook/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

***Turkey:
1 (1.5 lb.) fully-cooked, extra lean ¼-hickory-smoked turkey breast, cut into ½” thick slices
sprinkling of poultry seasoning

***Deviled Eggs:
4 eggs
1 tablespoon mayonnaise
1 teaspoon sweet pickle relish
pinch of garlic powder, and onion powder
¼ teaspoon lemon juice
kosher salt and ground pepper, to taste
--garnish: paprika, and freshly chopped parsley

***Dressing:
1 (6 oz. bag) seasoned dressing cubes
2 tablespoons butter
½ cup onion, finely chopped
½ cup celery, finely chopped
¼ teaspoon poultry seasoning
1-1/2 cup low-sodium chicken broth (more if you like moister dressing)
--garnish: freshly chopped parsley

***Smashed Potatoes:
2 large russet potatoes, peeled, and cut into ½” cubes for faster boiling
¼ cup milk
2 tablespoons butter
2 tablespoons sour cream
½ teaspoon garlic powder
kosher salt and ground pepper, to taste

***Gravy:
1 (10.75 oz. can) cream of mushroom soup (save can to measure broth & milk)
1/3 can low-sodium chicken broth
1/3 can milk
¼ teaspoon poultry seasoning
pinch of ground garlic powder, ground onion powder, and ground pepper
¼ teaspoon worcestershire sauce

***Sweet Potatoes:
1 (9.3 oz. can) cut sweet potatoes, drained, reserving ½ the liquid
½ tablespoon brown sugar
¼ teaspoon pumpkin pie spice
¼ cup miniature marshmallows

***Cranberry Sauce:
1 (14.oz. can) cranberry sauce (whole berries, or jellied)

METHOD

Begin by boiling the eggs in a small saucepan, covered, for 15 minutes. When done, let cold water run over them in the saucepan placed in the sink so they cool quickly.

While eggs are cooking, in a medium saucepan, melt the butter over medium-high heat. Add the onions, and celery, and poultry seasoning, and saute until onions are translucent. Add the chicken broth and bring to boil, and let simmer for 3 minutes. Stir in the bread cubes in with a fork and combine until moistened. Spray a small baking dish with butter spray, add the dressing, and sprinkle with parsley. Cover with tin foil, and set aside.

When the eggs are cooled, peel and cut them in half lengthwise and pop out the yolks into a small bowl. Smash the yolks with a fork, then add mayonnaise, relish, garlic and onion powders, lemon juice, kosher salt, and ground pepper to taste; mixing to combine. With a teaspoon, fill each of the egg white halves equally. Place on a small plate, and sprinkle with paprika and parsley, cover with plastic wrap, and refrigerate.

Preheat the oven to 350 degrees.

Place the cranberry sauce in a decorative dish, and cover with plastic wrap, and then place in refrigerator to cool.

Place the sweet potatoes and half of the sauce into a small baking dish, and add the remaining ingredients in order listed, and set aside (uncovered).

Place the smoked turkey breast slices in a 9”x9” baking dish, and sprinkle with poultry seasoning, cover with a glass lid (or tin foil), and place in oven. Also, place the uncovered sweet potatoes, and the covered stuffing in as well. Bake all for 30 minutes (I like to baste the turkey in it’s own juices about ½ way through the baking process).

Place the potato cubes in a medium saucepan, cover the potatoes with water, and add a ½ teaspoon kosher salt and a drizzle of oil, and bring to boil. Tilt the lid so it is ajar to prevent them from boiling over, and cook for 20 minutes, until tender. Drain, and add remaining ingredients, and smash to your desired consistency.

Meanwhile, prepare the gravy by adding all the ingredients into a small saucepan, whisk to combine until smooth. Cover, and bring to a slight boil, and reduce the heat to warm, just until potatoes and the remaining dishes are done.

Serve family style, and don’t forget your deviled eggs and cranberry sauce in the refrigerator. - Enjoy!


~~~~~~~~~~~~~~


Tip: A fruit salad, rolls, whole olives, and pumpkin pie for dessert would be nice side dishes as well ;-)

MAX’S ALASKA WILD GAME DAY BEER CHILI

A to-die-for 'game day' chili 
to serve to family and friends...

[Recipe profiled on Alaska Outdoors TV
on October 28, 2012
@ http://www.alaskaoutdoorstelevision.com/
cooking/]

Servings: (4)
Prep: 5 mins. |
Cook 1 hr.

INGREDIENTS:

1 lb. extra-lean venison burger (or moose, beef, buffalo, caribou, elk...)
½ red onion, diced
1 garlic clove, minced
½ large red bell pepper, diced
2 stalks of celery, diced
1 tablespoon chili powder
1 teaspoon chopped jalapeno pepper
¼ cup ketchup (Max swears by Heinz)
½ bottle beer, (Max uses Alaskan Amber) - Oh, and he just drinks the other half!
1 (14.5 oz. can) stewed tomatoes, undrained - broken up and/or smashed
1 (14.5 oz. can) chili beans, undrained (Max uses S&W)
2 tablespoons fresh parsley, chopped
Kosher salt and ground pepper, to taste

Garnish:
--Shredded cheddar cheese
--Dollops of sour cream
--Freshly chopped parsley

--*Prepared Sandra's Premium Cornbread...

Sandra's Premium Cornbread
Recipe

METHOD

In a large heavy-bottom skillet over medium-high heat, brown the burger. Add the onion, garlic, bell pepper, celery, and saute just until onions are translucent. Add the chili powder, jalapeno, ketchup, beer, and stewed tomatoes and bring to boil, and then reduce and let simmer, uncovered, for 20 minutes. [This is when he drinks the other half of beer.]

Add chili beans, parsley, and then continue simmering, covered with lid slightly ajar, for an additional 40 minutes.  Check seasonings, adding kosher salt and ground pepper, to taste.

(*Begin preparing cornbread 20 minutes before chili is due to be done, as it takes about 15 minutes to bake ;-)

Serve chili topped with shredded cheddar cheese, a dollop of sour cream, and freshly chopped parsley, with cornbread and butter along side ~ Don’t forget to grab a fresh beer. ~ Enjoy!

SANDRA'S AUTHENTIC CHICKEN ADOBO (Thanks via a former Juneau restaurant owner)...

When I requested this recipe 25 years ago at a local eatery, 
the owner said he didn't measure 
and allowed me watch him prepare this 
Juneauite favorite...

Prep: 5 mins. 

Cook: 30 mins.
Servings: (6 =
2 pieces of chicken ea.)

INGREDIENTS:

12 chicken pieces (6 thighs, 6 drums)
2 tablespoons olive oil
4 cups hot water
½ cup apple cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon black pepper corns
5 cloves garlic, minced
1 tablespoon pickling spice
1 teaspoon chili powder
1 teaspoon cinnamon
2 tablespoons dark brown sugar
1 teaspoon paprika
4 tablespoons cornstarch (mixed 1/4 cup cold water to dissolve)

--Prepared steamed rice

METHOD

Begin preparing steamed rice.

Heat dutch oven to medium-high heat. When hot, add olive oil, then chicken and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (try not to disturb chicken while browning). Add all other ingredients, except cornstarch and water for slurry, and reduce heat to medium-low. Cover setting lid slightly ajar, and simmer for 20 minutes. Remove lid, re-whisk the cornstarch and water slurry, and while gently stirring with a spoon add to pot and bring to boil to thicken.

Serve chicken adobo over steamed rice.

~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Japanese Salad and Restaurant-Style Dressing pairs well as a side.  Also, if you do not like the pickling spice loose, simply tie in cheesecloth and toss in dutch oven.

MAX’S RUSTIC ALASKA “CAMP” MOOSE STEW

Max often prepares this rustic and comforting stew 
during hunting trips for his buddies, 
on our F/V Chelsey for deckhands,
and at home for us.  
It's nothing short of incredible...

Servings (4)
Prep: 10 mins. |
Cook: 1 hr. and
45 mins. total stewing time

INGREDIENTS

· 1 lb. moose sirloin, cut into ½ cubes (or venison, or beef)
· 1 tablespoon olive oil
· 2 (15 oz. cans) beef broth
· ¼ onion, chopped
· 1 cup celery, chopped
· 4 carrots chopped
· 1 garlic clove, minced
· 1 (15 oz. can) Italian stewed tomatoes – retain juice, and break up tomatoes in a small bowl
· 1 pkg. dry pork gravy mix (mixed with 1 cup of water)
· 1 tablespoon worcestershire
· 2 teaspoons soy sauce
· Freshly ground pepper, to taste
· 1 russet potato, peeled, and cut ½" cubes (keep in cold water to prevent browning)
· ½ cup frozen peas
· ½ cup frozen corn
· 1 cup frozen broccoli, roughly chopped

METHOD

Heat a dutch oven, or heavy-bottom soup pot, to medium-high heat. Coat the moose meat cubes with 1 tablespoon of olive oil, then add to hot pot and sear meat to a light brown. Add beef broth and bring to boil while scraping bits off bottom of pot, then reduce heat, cover, and simmer moose meat on low for 1 hour.

Add onion, celery, carrots, garlic, stewed tomatoes, gravy mixed with water, worcestershire, soy sauce, and pepper to pot. Turn heat to medium-high just to bring stew to boiling, then reduce heat to low, cover, and simmer for 30 minutes.

Add the potatoes, cover, and simmer for 5 minutes, then add the peas, corn, and broccoli and simmer for 10 final minutes. - Enjoy!

SANDRA'S ALASKA SHRIMP/PRAWN ONE-POT-WONDER

OMG! - Have a bounty of
napkins ready for this
feast...

Serves: (4)

Prep: 5 mins. |
Cook 6 mins.


Posted by Sandra

INGREDIENTS

· ¼ cup + 2 tablespoons old bay seasoning
· 1 tablespoons sea salt
· 6 cups quarts water
· 1 (12 oz.) bottled dark beer (Alaskan Amber is preferable)
· 6 red potatoes, and cut half
· 1 medium onion, cut into wedges
· 3 garlic cloves, minced
· 1/8 teaspoon cayenne pepper
· 1 fresh lemon, sliced and deseeded
· 1 lb. ring of smoked brat sausage, cut in 2” lengths
· 4 ears fresh corn, broken in half (or thawed if using frozen)
· 2 lbs. large shrimp (aka prawns) in shells

METHOD

In a 6-quart heavy-bottom pot, bring old bay seasoning, kosher salt, water, and beer to a boil. Add potatoes, onions, garlic, and cayenne; cook over medium-high heat for 8 minutes.

Add smoked brat sausage to potatoes, onions, and corn; continue to cook on medium-high for 12 minutes (just until the potatoes are becoming tender, but not falling apart). Add shrimp in shells and lemon slices; cook for 4 minutes.

Drain cooking liquid.

Pour drained contents of pot into a large bowl; along with another medium bowl to discard shells...roll up your sleeves and feast. ~ Enjoy!