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Kentucky Hot Brown Sandwich

Cream Gravy
1 stick butter
1 1/4 cups all-purpose flour
4 cups whole milk
1 1/2 tablespoons chicken base
Sandwich
8 slices bread
12 ounces sliced turkey breast
12 ounces sliced ham
8 thin slices tomato
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan
8 slices bacon, cooked

To make cream gravy, melt butter in a medium saucepan. Stir in flour and cook for 1 minute. Gradually whisk in milk. Whisk in chicken base. Bring to a simmer and cook 2-3 minutes. Keep warm.
Preheat oven to 350 degrees. Toast all 8 slices of bread and cut in half diagonally.
Use an oven-safe plate to assemble each sandwich. If you do not have oven-safe plates, use a baking sheet or cake pan. Place triangle slices of bread on the plate, using 4 triangles per serving. You can overlap them or arrange them with the corners towards the center of the plate so that they form a square.
Warm the turkey and ham by microwaving briefly. Place 1/4 of the turkey and ham on top of the bread.
Ladle with cream gravy. Place 2 tomato slices on top of gravy and cover with cheddar and parmesan cheese.
Crisscross 2 slices of bacon on top. Place in oven until cheese is completely melted.
Repeat for remaining sandwiches.

Grilled Honey Shrimp Bowls

1 cup brown rice
1/4 cup honey
2 tablespoons reduced sodium soy sauce
4 cloves garlic, minced
1 tablespoon freshly grated ginger
Zest of 1 lime
1 teaspoon Sriracha
1 pound medium shrimp, peeled and deveined
1 avocado, halved, peeled, sliced
1 1/2 cups cherry tomatoes
2 tablespoons olive oil
Kosher salt and ground black pepper, to taste
1 cup corn kernels, frozen, canned or roasted
2 tablespoons chopped fresh cilantro leaves

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
In a small bowl, whisk honey, soy sauce, garlic, ginger, lime zest and Sriracha.
Reserve 2 tablespoons and set aside.
In a gallon size Ziploc bag or large bowl, combine honey mixture and shrimp; marinate for at least 1 hour, turning the bag occasionally.
Drain the shrimp from the marinade.
Preheat grill to medium high heat.
Add shrimp to grill and cook, flipping once and basting with reserved marinade until cooked through, about 2-3 minutes on each side.
Brush avocado and tomatoes with olive oil.
Add to grill and cook, flipping once, until charred, about 1-2 minutes; season with salt and pepper, to taste.
Serve shrimp immediately with rice, avocado, tomatoes and corn, garnished with cilantro, if desired.

Cheddars Honey Butter Croissants

Honey Butter Recipe

1 cup Powdered Sugar
1 cup Butter
1 cup Honey

Mix all together and heat to melt.

Honey Croissants

2 (1/4-ounce) packages active dry Yeast or 5 teaspoons active dry yeast
3/4 cup warm Water
3 1/2 cups all-purpose Flour, divided
1/2 cup Water
1 1/2 tablespoons Honey
2 cups Butter, chilled
1 large Egg
1 tablespoon Water

Combine yeast and warm water, stirring to dissolve and activate the yeast. Let stand about 10 minutes.
In a large mixing bowl, mix together yeast mixture, half of the flour, 1/2 cup water, and honey.
Beat until smooth then cover the bowl with a towel and let stand for 1 1/2 hours.
With a pastry knife or two butter knives, cut butter into remaining half of flour.
Add yeast mixture and fold together to just moisten flour without breaking up the butter pieces.

Turn dough out onto a lightly floured surface and pat down, rolling into a 18 x 12-inch rectangle.
Using a spatula, fold one-third of the dough toward the center, then fold another one-third from the other side. Lift the folded dough off the work surface and scrape the surface clean. Sprinkle the work area with flour and repeat the rolling and folding 3 more times. If the dough becomes too soft, chill until firm again.
Roll dough into a thin rectangle then cut diagonally to form 12 triangles; roll each triangle from the wide end to the point.
Place on ungreased baking sheets, curving the ends into a crescent shape.
Beat egg with 1 tablespoon water and brush on top of the croissants.
Let rise for about 1 hour.
Preheat oven to 375°F.
Re-glaze croissants with egg/water mixture then bake until puffed and brown, about 10 minutes.
Bake the croissants for 15-19 minutes or until they are fully puffed up and browned.
Remove from oven when the croissants are done.
Allow to cool for 2 to 3 minutes, then drizzle the warm honey butter over the warm croissants.

Notes
The butter and the folding are what make these croissants so flaky, so don’t let the butter get so soft it will mix into the dough, and don’t skimp on the folding process.

If you want easy use a package of frozen croissants.

Bucatini Alfredo

3 oz. bucatini pasta per person
salt
2 tbsp. butter
1 tbsp. olive oil
1 garlic clove, pressed
¼ tsp white pepper
½ tsp mustard powder
1 cup double cream
1 tbsp. cream cheese (optional)
1/3 cup freshly grated Parmesan
½ cup frozen peas, thawed
2oz. baby spinach, rinsed

Put a large pan of water with plenty of salt on to boil. In a skillet or a shallow pan melt the butter; add the olive oil, garlic, the white pepper and the mustard powder. Let it cook for a minute, then pour in the cream and add the cream cheese, if using – it makes the sauce a little creamier, nothing else.
Let it bubble for a couple of minutes while you cook the pasta according to the package instructions, minus 2 minutes – you want it very much al dente as it will finish off cooking in the skillet.
Add two thirds of the Parmesan to the sauce and let it bubble until thickened and slides smoothly off the sides of the pan.
Just before the end of cooking, add the peas and the spinach leaves to the pasta pan. Drain reserving ½ cup of the cooking water.
Add the pasta with the peas and spinach to the sauce and pour in the cooking liquid.
Turn the heat down and swirl the pasta around in the sauce using tongs until almost all of the liquid has disappeared and the pasta is nicely coated in the sauce.
Divide between serving plates and serve with the remaining Parmesan to sprinkle on the plates.

Panera Ciabatta Bread

for the overnight sponge:

1 teaspoon active dry yeast
1/2 cup whole milk, heated to warm (105°-115°F)
1 1/4 cups cool water
1 cup sourdough starter*
2 cups unbleached all-purpose flour (Bob’s Red Mill is my favorite for breads)

for the dough:

2 cups unbleached all-purpose flour (again, Bob’s Red Mill is pretty awesome) + 1 cup more for additions (you won’t need that much, but it’s nice to have on hand)
1 tablespoon sea salt
1 tablespoon olive oil
1/4 cup cornmeal
2/3 cup (or so) all-purpose flour for the work surface
*so, as you read above, this is my first time making a successful sourdough starter, and I couldn’t be more thrilled. I tried one from this very book, actually, and it was weird and terrible. I asked for help on Facebook, and Facebook swept me up in its wings. So many lovely people responded, all of whom know way more about bread than I do, and they directed me to this starter recipe: it worked beautifully, and I have yet to kill it. Which is amazing. If you have your own starter, obviously use it here. If you don’t, this one comes highly recommended, by me and by a swarm of others. So make your starter and let it…er…start, and away we go.

Make the sponge:

In a large bowl, dissolve the yeast into the warm milk and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the water, sourdough starter of your choosing, and bread flour, mixing until everything is homogenous. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Make the ciabatta:

Remove the plastic wrap from your sponge and transfer to the bowl of a stand mixer fitted with the dough hook attachment (or, alternatively, do this by hand if you have a specific way you normally make bread). Add the flour, salt, and oil; knead on low speed until soft and springy, about 7 minutes. See my note below on adding additional flour, and remember to scrape the bowl down periodically with a plastic scraper.

Note: I watched this the entire time, and needed to add a little bit more flour as it went; it shouldn’t clean the sides of the bowl, necessarily, but it should come off of it a little bit and smooth out. I added 1/2 cup more as it was kneading, and felt like that was perfect. You add more or less as you see fit, but don’t make it too dry. Aim for “not sticky oozy glob.”
Remove the bowl from the stand mixer and give it one more scrape-down to catch the sides. Use your hands to incorporate any side leftovers, and cover the bowl with plastic wrap. Place in a warm spot in your kitchen and let rise for about 3 hours; it should double in bulk. Alternatively, you can place the bowl in the fridge overnight, which is what I did, and it turned out beautifully. The chill on it makes it easier to work when you shape the loaves, so you pick. I think if you’ve done ciabatta before, you’re prepared for how soft and sticky it is. If you haven’t, I would recommend the refrigerator/overnight method first.
When your dough is ready, sprinkle two half-sheet pans generously with cornmeal.
Cover your work surface with that heap of flour (2/3 cup) and use your pastry scraper to turn the dough out of the bowl onto the prepared surface. Cut the dough into two equal pieces with a large, sharp knife.
Sprinkle a little more flour over top your two dough halves while you gently shape each piece outward into long, flat rectangles, about 6 inches by 16-18 inches in total size. Carefully pick up each loaf by weaving it over your hands and transfer it to the center of the prepared pan.
Cover the loaves loosely with two clean kitchen towels (1 each) and leave them to rise in a warm place in your kitchen until soft and puffy, 1 1/2 to 2 hours.
When ready to bake, place your oven racks in the middle and lower third of your oven, and preheat to 450°F.
Place your bread into oven gently, and bake until they are lightly browned and sound hollow when tapped, about 18-20 minutes. Transfer to wire racks to cool completely before serving. That part, yes, will be difficult.
Makes two really big loaves; ones which you could use for slicing and serving as an appetizer with flavored olive oil, toasting for crostini or bruschetta, or making breakfast sandwiches much like the mediterranean egg sandwich coming up next.

Biscochitos

1 cup sugar
1 teaspoon ground cinnamon
1 tablespoon anise seeds
8 tablespoons unsalted butter, softened
8 tablespoons vegetable shortening, cut into 1-inch chunks
½ teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour

1. Line 2 baking sheets with parchment paper. Combine sugar and cinnamon in small bowl; reserve 1/2 cup cinnamon sugar in shallow dish. Grind anise seed in spice grinder until finely ground, about 10 seconds.
2. Using stand mixer fitted with paddle, beat butter, shortening, salt, remaining 1/2 cup cinnamon sugar, and ground anise on medium-high speed until light and fluffy, about 3 minutes, scraping down bowl as needed. Add yolk and vanilla and mix until combined.
3. Reduce speed to low, add flour, and mix until dough forms, about 10 seconds. Working on piece of parchment, roll dough into 9-inch circle, about 1/2-inch thick. Transfer dough on parchment to large plate, cover with plastic wrap, and refrigerate until firm, about 30 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
4. Transfer dough, still on parchment, to cutting board. Using knife or pizza cutter, cut dough lengthwise into 1-inch-wide strips, then cut diagonally into 1-inch-wide strips to form diamonds. Space them evenly on prepared sheets, about 20 per sheet.
5. Bake until set and just starting to brown, about 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Gently toss cookies, a few at a time, in reserved cinnamon sugar. Transfer cookies to wire racks and let cool completely, about 1 hour.