Saturday, May 28, 2011
Weekly Recipes: May 28
This is more of a method than a strict recipe. Use the vegetables you have and like, whatever herbs you like and enjoy.
4 pounds vegetable of choice, prepared to cook (I peeled carrots and cut them and the yellow squash on the diagonal)
2/3 cup water
2 teaspoons salt
6 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup chopped herbs like parsley or cilantro or mint or dill
Put the vegetables, water and salt in a saute pan with a lid. Bring to a boil over high heat and boil, covered, for 5 - 6 minutes.
Remove the lid and add the butter and garlic. Saute to evaporate the remaining water and coat with butter.
Remove from heat and stir in herbs. Serve hot or warm.
These rolls are simple and amazing. I mix the dough in my bread machine or kitchen aid. You might want to make a double batch.
Put ingredients in bowl in this order:
1 cup milk, scalded and cooled to warm
1 stick butter, softened
1/4 cup sugar
1 teaspoon salt
4 1/2 cups flour
2 1/2 teaspoons yeast
6 tablespoons butter, melted, for brushing
Set on dough cycle or mix until a soft dough is formed in the kitchen aid. If using the stand mixer, knead lightly on a lightly floured surface, then return to bowl and cover, allowing to rise for about 1 - 2 hours.
Divide dough into three balls, roll out each into a 10 - 12" round. Brush with melted butter. Cut into 12 pie wedge pieces. Roll up beginning with the wide end and place on a buttered baking pan, pressing the point down. Brush tops with more butter. Repeat with two other rounds.
Preheat oven to 400 degrees F. Cover rolls and let rise about 45 minutes. Bake for 12 minutes and serve warm (they are delicious cold, too).