Thursday, June 17, 2010

Grilled Corn on the Cob

This reminds me of the corn from the State Fair!

Serves 4

  • 4 ears of corn
  • Oil, for grates
  • 1 tablespoon butter, cut into 4 pats
  • Coarse salt and ground pepper
  • Chili powder or paprika

Directions

  1. Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
  2. Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.

Thursday, June 3, 2010

Whole Wheat Bread

My favorite all-purpose whole wheat bread recipe is below. It's pretty much foolproof. It also makes delicious cinnamon rolls – the only difference is you roll the dough out flat, smear with soft butter and sprinkle with dark brown sugar and cinnamon. Once the cinnamon rolls cool, drizzle with a bit of frosting (a bit of butter, some powdered sugar and milk).

WHOLE WHEAT BREAD
Makes 5 loaves

5 cups water
3/4 cup honey (heat up slightly to melt honey)
1/4 cup canola oil
2-1/2 tablespoon instant yeast
13 cups whole wheat flour
2 tablespoons kosher salt

1.Heat water in microwave for 5 minutes.
2. In bowl of electric mixer fitted with dough hook, combine
all ingredients. Knead dough for 8 minutes (20 minutes
by hand). Shape into loaves and place in greased pans.
3. Let rise in 150° oven until 1K to 2 inches above pan,
about 45 minutes. Increase oven temperature to 350° and
bake for 23-25 minutes.
4. Turn out onto wire racks to cool. Brush tops with butter.


* I cook all 5 loaves in 2 ovens; I store the extra loaves in bread bags with twist ties and pop them in the freezer.