It can be intimidating to cook for someone who makes their living baking for other people. 👩🏻🍳😂 I get it, and I can tell you that the list of people who will actually cook for me is very short. Which is hilarious to me because my cooking standards are actually very low. Even my mom says that she doesn't like to bake for me - and she's the one who taught me how to bake! 😂 The truth is, food is my love language and I enjoy home cooked meals and treats so so much. I attribute that to the fact that, now that I have my own catering business, I can appreciate all of the love and effort that goes into preparing delicious food. Despite what you might think, if you bring me homemade treats - it doesn't matter to me if they look professional or if the flavor and consistency of a pastry from Flour bakeshop. What I value most is the fact that someone took the time to prepare something nourishing and delectable - just for me. 🍪 Did I mention that food is my love language? 😅 Grand gestures and romantic get aways are great but a tasty meal is the way to my heart. 🍝 It doesn't even need to be a super fancy restaurant meal - dinners at home are just as appealing to me as a dinner at a boujee steakhouse. My love of homemade treats and home cooked meals goes both ways - I like to give love by sharing my culinary creations with others as much as I like to receive them. I'm not a red meat eater but, I'm in love with to a carnivore who enjoys the occasional serving of red meat. 🥩 So, it only makes sense that I would show him my love with a Standing Rib Roast on special days. Is there any better way to say "I Love You" than with a perfectly prepared prime rib dinner? 😅 Standing Rib Roast 5 lb standing rib roast / prime rib, bones cut off and then tied back on 1 onion , unpeeled, quartered 1 head of garlic , unpeeled, halved horizontally 5 sprigs thyme 3 sprigs rosemary Garlic Butter Sauce 10 Tbsp butter , softened 5 garlic cloves , minced 2 tsp finely chopped fresh rosemary 2 tsp finely chopped fresh thyme 2 tsp salt 1 tsp black pepper Red Wine Sauce 1 1/2 cups low sodium beef broth 2 1/2 cups dry red wine 3/4 Tbsp cornstarch Mix together garlic herb butter ingredients.
Spread remaining butter over roast. Reduce temperature to 250. Bake an other 1 1/2 hours, basting every 30 minutes. Remove from oven. Cover loosely with foil and let rest 30-40 minutes.
Slice roast and serve with sauce.
Valentine's Day is right around the corner and if you're trying to avoid the restaurant scene on this food centered holiday, I suggest a home cooked meal. Don't try and make it perfect - just make it your own and your Valentine will surely love it. Oh, and this Standing Rib Roast would be a perfect Valentine dinner at home meal - just saying. 😅 Ciao!
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Go ahead - ask me if I have a stash of baking supplies. 😅 #bakerslife Honestly, I'm so used to it that my stockpile of baking essentials seems completely normal until an outsider comes into my house and points out the fact that normal people don't store 80 pounds of flour and 50 pounds of sugar in their pantry. 😂 Contrary to what you might be thinking - I'm not a hoarder, an extreme couponer or preparing for a zombie apocalypse. I'm just a girl with a catering business and a passion for anything sweet. 🎂 Storing this quantity of baking supplies is a challenge but there are advantages to keeping so many staples on hand. When I come across a new recipe that I want to make - chances are - I already have all of the ingredients that I need, on hand. 😅 I browsed recipes on the internet last week looking for a special treat that I could make to serve a friend who was coming over for a visit. This amazing looking Cinnamon Babka caught my eye immediately. Who wouldn't love cinnamon babka? And bonus - I already had all of the ingredients that I needed. 😂 Instead of a making the giant loaf of cinnamon goodness as the recipe intended, I decided that I would try making smaller, individually sized ... BABKA BUNS. (Pretty sure I just made that up.) 😂 Well, in my head - they looked a little neater and were more tightly wrapped than they turned out to be. But despite their slightly messy and haphazard appearance - these cinnamon babka buns were AMAZINGLY delicious. Cinnamon Babka Buns 2 1/4 tsp active dry yeast 3 Tablespoons sugar + 1 tsp 2/3 cup whole milk, warm, + 1 Tablespoon 5 Tablespoons butter, room temperature 1 1/2 Tablespoons canola oil 1 1/2 tsp vanilla 4 egg yolks + 2 egg whites 2 1/2 - 3 1/4 cups all purpose flour 1 tsp kosher salt Filling Ingredients 1 cup brown sugar 1/4 cup all purpose flour 3 tsp ground cinnamon 1/2 tsp kosher salt 2 Tablespoons butter, melted 1 egg white Streusel Ingredients 1/4 cup dark brown sugar 1/4 cup all purpose flour 2 Tablespoons butter, chilled and cut into small pieces 1/4 tsp salt
Open out ends of dough and twist. Wrap dough into a bun.
Bake for 25 minutes at 350. Shoutout to my sweet girl who got behind the camera and took some of the pictures this post. I couldn't have pulled this off without you - and yes, I'll pay you... in Cinnamon Babka Buns. 😂
Ciao! I've never been a homemade biscuit maker. I know my strengths and making fluffy, buttery, flakey buttermilk biscuits is NOT one of them. (Great start to a biscuit recipe.🤦🏻♀️😅) I am a master at making biscuits that come in a tube and then digging through the trash to find the package that I just threw away because I forget the directions 10 seconds after I read them. 🤣 Living in the South doesn't help my biscuit baking confidence either. Homemade biscuits are up against some pretty stiff competition. I mean, there are entire restaurant chains - devoted to biscuits!! 😅 There's no way that I can compete with that. Have you ever tasted a church's honey butter biscuit? Heavenly. So it's with extreme humility that I share my recipe for a simple, humble biscuit. I know that they're not as light and fluffy as a Popeye's biscuit. They're not nearly as buttery as a Bogangle's biscuit and my petite sized, flat biscuits pale in comparison to a cat head biscuit. Heck, they're not even round. 😬😂 So be kind when you comment on my biscuit recipe. I already know that I have no business venturing into the biscuit world. But here I am - throwing my own little recipe out into world along with all the greats. I'm certainly not trying to recreate the original Chick-Fil-A biscuit or reproduce the refrigerated and frozen biscuits that you can buy at the grocery store. (Why reinvent the wheel? 🤷🏻♀️) I just want to share a simple recipe that you can use to make your own biscuits at home. Because you sometimes you just crave a biscuit and you don't want to leave the house. 😆 Buttermilk Biscuits 6 ounces lard 12 Tablespoons butter 4 1/2 cups flour 1 1/2 Tablespoons sugar 1 1/2 Tablespoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons salt 1 1/4 cups buttermilk
How do you eat your biscuits? I like a pat of butter or a smear of jam. (Never both on the same biscuit.) I'm also a fan of peanut butter on a biscuit but I want to know how you eat them. Send me your favorite toppings. Anyone enjoying biscuits with avocado or fresh tomato? This inquiring mind needs to know. 😂
Ciao! If you have a comment about your dinner - keep it to yourself. 🙊 That's pretty much been standard policy in our house since my kids were big enough to sit at the table.😂 They were always expected eat what was being served or leave the food on their plate and sit politely at the table until the meal was over. I will never forget the day that my twelve year old son decided that he would offer some "feedback" on the pork chops that I served for dinner one night. 😬 His exact words still ring in my ears. "They're a little dry, mom." 😅 I was a brand new food blogger at the time and this innocent child mistakenly assumed that I would value his input on the meals that I was serving. 🙅🏻♀️ Needless to say, that was the last time that he EVER gave his opinion about his dinner. 🤣 I honestly don't remember exactly what I said to this poor unsuspecting child that fateful night - but to this day - he refuses to share his opinion about any food that is served to him. 🤣No matter how poorly prepared or messed up his order at a restaurant might be - you can bet that he is NOT going to send it back. I blame myself for discouraging him from expressing his opinion about his meals. #momfail 😅 It's not that I don't value their opinions - it just that they have the ability to communicate their likes and dislikes without ever saying a word. My family has become masters of pushing undesirable food around their plate to make it appear as though there's less. They also possess the skill of hiding unwanted vegetables under a well placed lettuce leaf so I can't see them. 🥬 Nobody has to TELL me if they enjoyed their food, their plates at the end of the meal, tell the story. Wine Braised Spareribs 1/2 cup fresh rosemary, chopped 1/3 cup olive oil 10 garlic cloves, smashed 1 Tablespoon salt 1 Tablespoon fennel 1 teaspoon red pepper flakes 1 teaspoon pepper 2 racks St. Louis style ribs 1 cup dry white wine
Let ribs rest 20 minutes before slicing. It was no surprise that everyones plates were completely empty when I served these Wine Braised Ribs. I have a feeling that even if I had asked for feedback from my family after this meal, there would have only been rave reviews. These ribs were amazing. They them sauceless and if you still think they need more flavor - add your favorite barbecue sauce.
Ciao! |
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