Tag Archives: food

Half-ass tiny batch burger buns

flickr photo shared by ted_major under a Creative Commons ( BY-SA ) license

  • ½ cup + 2 Tbs water
  • 1 tsp yeast
  • 1 Tbs sugar
  • 3 Tbs powdered milk
  • 1 egg, separated
  • 1 Tbs butter, melted and cooled slightly
  • 2 cups flour
  • ½ tsp salt
  1. Pour water into a mixing bowl and sprinkle the yeast on top. Let rest a couple of minutes to hydrate, then whisk in the sugar and powdered milk. Whisk egg yolk into the butter and then whisk the butter-egg mixture into the water-yeast mixture. Add flour and salt and mix until it forms a dough. (If you’ve the time and inclination, use a stand mixer and knead with the dough hook for 6 to 8 minutes.)
  2. Cover the bowl and let rise for a couple of hours if you’ve planned ahead or 30 mins to an hour if it’s a last-minute thing like I usually do.
  3. Divide into four pieces and form into balls for the buns. Let rise for 15 or 20 minutes.
  4. Make an egg wash from the reserved egg white and 1/2 tsp of water. Gently press the tops of the dough balls to form a bun shape and brush with the egg wash.
  5. Bake at 400F for about 15 mins or until they reach 180F in the center.

Pots de Crème au Chocolat

flickr photo shared by ted_major under a Creative Commons ( BY-SA ) license
Which is to say, chocolate pudding. This is based on a recipe from Craig Claiborne’s New York Times Cookbook. We’ve made both of his pots de crème recipes, and frankly he was phoning it in on both of them—it’s obvious that neither of these recipes was tested. The cooking time was way off (15 minutes? try 45), and this particular recipe needed twice the chocolate it called for (though to be fair, how many recipes would really suffer from a doubling of the chocolate?).

  • 2 cups heavy cream
  • 8 oz sweet chocolate (I used Ghirardelli’s milk chocolate chips)
  • 3 egg yolks
  • 2 tsp vanilla extract

Preheat oven to 325F. Heat the cream in a double boiler. When it is just scalded, stir in the chocolate chips until melted and blended. Beat the egg yolks in a separate bowl. When the chocolate mixture is melted and smoothly blended, slowly add to the egg yolks a bit at a time, stirring well so the eggs don’t scramble. pour into 6 ramekins and cover each with foil. Bake in a water bath for 45 minutes or until set. Chill and serve with whipped cream.


Benefit of a weedy yard: violet salad.



Fresh bread



Cinnamon-raisin bread from Reinhart’s Bread Baker’s Apprentice.


Sugar Cookies

Claire’s been reminding me to blog this one for awhile. The recipe makes a big batch of cookies (5 dozen!), but you can freeze some of the dough for later.

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder

Preheat oven to 400F.
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
If you want to use cookie cutters, roll out dough on floured surface 1/4 to 1/2 inch thick and cut into shapes. For round cookies, you can also roll the dough into a log about 1 1/2 inches in diameter and cut into slices (hint: to save some for later, divide dough into fifths, roll each portion into a 1 1/2 inch cylinder. Wrap four of them in foil and freeze. When you thaw them, just slice into 12 pieces and bake).
Place cookies 1 inch apart on ungreased cookie sheets, and bake 6 to 8 minutes.

Based on a recipe from Allrecipes.com

Poached eggs

Poached eggs by ted_major
Poached eggs, a photo by ted_major on Flickr.

Techincally, they’re not really poached because they don’t come into contact with the cooking liquid. However, there’s no vinegar taste from the liquid and they keep a nice shape. (The pan also doesn’t need washing.)

  • Eggs
  • melted butter

Bring a pan of water to a simmer.

For each egg, you’ll need a square of plastic wrap and a piece of kitchen twine. Butter the plastic wrap and lay it into a ramekin or coffee cup. Crack an egg into the plastic wrap and then twist it shut and tie off with the twine. I like to leave just a little air space so that it floats–without the airspace, it can sinke and the bottom of the pan can melt the plastic wrap.

Put the wrapped eggs in to simmering water and leave them for about 6 minutes (less if you like a runnier yolk, longer if you like it firmer). Pull them out, cut the string, and turn out onto the plate.

Pumpkin biscuits

Pumpkin biscuits by ted_major
Pumpkin biscuits, a photo by ted_major on Flickr.

I was going to make a batch of sweet potato biscuits this morning, but the can of sweet potato I had expired last July (and it truly was expired–yuck). I decided to sub pumpkin instead and they turned out very well–even my kid munched on them.

    • 1.5 cups flour
    • 2 Tbs sugar
    • 1.5 tsp baking powder
    • .5 tsp salt
    • .5 tsp pumpkin pie spice
    • 1 cup pumpkin puree (NOT pumpkin pie filling)
    • 4 Tbs butter (1/2 stick), softened (30 seconds in the microwave at 40% power does it for me)

Preheat oven to 425F (use convection if you have it.

Combine dry ingredients in a bowl. Mix pumpkin puree and softened butter and add to dry ingredients. Stir to make a soft dough. Turn out onto a floured counter and knead a few times, then pat out into a rectangle 3/8″ thick. Cut into 12 squares. Cut into rounds if you prefer, or pat into 2 rounds and cut into 12 wedges like scones if you prefer, but cutting into squares is quick & easy and avoids re-kneading and re-rolling the dough.

Bake 10 minutes or until lightly browned.





Success! Cob oven hot enough for a proper #pizza!