Making dinner rolls in our Smithey Dutch Oven. This is another great Smithey Recipe we wanted to share. Stop in the shop and check out our Smithey Iron Skillets in person.
Smithey Dutch Oven Dinner Rolls
3 CUPS ALL-PURPOSE FLOUR, MORE AS NEEDED
2 TEASPOONS (1 PACKET) INSTANT YEAST
1 1/4 TEASPOON SALT
1 CUP PLUS 1 TABLESPOON MILK, DIVIDED
2 TABLESPOONS HONEY
4 TABLESPOONS UNSALTED BUTTER, DIVIDED
1 EGG
1/2 TEASPOON FLAKY SEA SALT
Preheat oven to 400˚F.
In the bowl of a stand mixer fitted with the dough hook, stir together flour, yeast, and salt.
Combine 1 cup milk and 1 tablespoon butter in a small pot (or a microwaveable dish) and heat until butter melts, about 95˚F. Whisk in honey.
With the mixer on low speed, slowly add warm milk mixture to the dry ingredients until dough starts to come together. If dough is very wet and sticky, add a bit more flour, 1 tablespoon at a time, until it comes together.
Knead dough on medium speed for 5 minutes until smooth. Transfer to a large mixing bowl coated in softened butter or nonstick spray and cover. Let rise in a warm spot on the counter until doubled in size, about 60-90 minutes.
When the dough has doubled in size, turn onto a clean counter and divide into 12 equal (2-oz) pieces. Cup your hand on top of one piece of dough. Gently press it against the counter in a tight circular motion until you have a smooth ball. Repeat with remaining dough. Arrange rolls on top of the melted butter in the bottom of the 3.5 QT Dutch Oven; they should not quite touch. Cover with plastic wrap and then the lid and let rise in a warm spot on the counter until they have doubled in size and are now snug against one another, about 1 hour.
Whisk together egg and remaining 1 tablespoon milk. Brush the top of the rolls with egg wash and sprinkle with sea salt. Bake uncovered until fluffy and golden brown, about 25-30 minutes.
We love cooking with our Smithey Cast Iron Skillets. This is one of my favorite appetizer recipes from the Smithey Kitchen. Of course you could add a little OT Garlic and Herb Blend to this dish to make it even more yummy!
Smithey’s Spinach & Artichoke Dip with Jumbo Lump Crab
10 OUNCES FROZEN CHOPPED SPINACH
1 (14-OUNCE) CAN QUARTERED ARTICHOKE HEARTS
2 TEASPOONS OLIVE OIL
1 SHALLOT, FINELY CHOPPED
1/4 TEASPOON CRUSHED RED PEPPER
4 OUNCES CREAM CHEESE
1/4 CUP SOUR CREAM
1/4 CUP MAYONNAISE
3/4 CUP GRATED PARMESAN CHEESE, DIVIDED
OPTIONAL: 3 OUNCES JUMBO LUMP CRAB MEAT, PICKED OVER CAREFULLY FOR SHELLS
COARSE KOSHER SALT AND BLACK PEPPER, TO TASTE
CROSTINI, CRACKERS, RAW VEGETABLES, FOR SERVING
Preheat broiler
Thaw frozen spinach fully and squeeze dry. Drain and rinse artichokes. Pat dry and chop into 1/2-inch pieces.
Heat olive oil in a medium pot over medium heat. Add shallot and cook, stirring until softened and fragrant, about 2 minutes. Add crushed red pepper, thawed spinach, and prepared artichokes. Season with salt and pepper. Continue to cook, stirring frequently, until any residual liquid from the spinach has evaporated and vegetables are seasoned and warmed through, about 5 minutes.
Turn off heat. Fold in cream cheese, sour cream, mayonnaise, and 1/2 cup of the parmesan cheese. Stir until melted. Taste and season with salt and pepper as needed. Gently fold in crab, if using, careful not to break up the large lumps.
Mound the warm dip into the No. 6 Skillet and top with remaining 1/4 cup parmesan cheese. Broil until cheese is melted and golden brown and dip is bubbling hot, 2-3 minutes. (Watch carefully so it does not burn.)
Remove from broiler and serve hot with crostini, crackers, or raw vegetables.
Beef Wellington
2-pound beef fillet, room temperature
2 Tbsp Olive Oil (choice Rosemary, Garlic, Tuscan Herb or your favorite)
Salt and pepper to taste
2 cloves garlic, minced
1 shallot, finely chopped
½ pound wild mushrooms (or choice), chopped
2 Tbsp fresh thyme leaves, chopped
2 Tbsp Dijon mustard
1 sheet puff pastry
1 egg, beaten for egg wash
Preheat your oven to 420°F
Season the beef fillet with salt and pepper, then sear all sides in a hot frying pan with olive oil. Set aside to cool.
In the same pan, add the chopped mushrooms, garlic, shallots, and thyme. Cook until the mushrooms have released their moisture and the mixture is dry.
Brush the cooled fillet with Dijon, set aside.
Roll out the puff pastry and place the wrapped beef in the center. Fold the pastry over the beef and seal it. Brush the pastry with the beaten egg. You can make it fancy with a pastry puff design on top, by cutting slits.
Bake on a baking sheet for 25-45 minutes or until the pastry is golden brown. Allow to rest for 10 minutes before slicing. Cover with foil and bake longer for a more well-done center.
For the Crust:
12 cups all-purpose flour (I actually use Italian Organic Flour)
1/4 cup cold butter, cubed
1/8 cup OT butter olive oil
1/8 cup white sugar (I use cane sugar)
1/4 cup brown sugar
For the Filling:
1/4 cup butter softened
2 large eggs
1 tsp baking powder
1 tbsp flour
1 tsp vanilla
1 tsp salt
6-8 dried dates, seed removed (chop the date)
Topping:
½ cup milk chocolate chips, of quality
½ cup Heath Toffee bits
Pre-heat oven to 350 degrees.
For the crust, in a large bowl, mix flour, cold butter pieces, salt sugars and using a paster blender mix until crumbly texture. Put in mixture into your baking tart pan (I use a rectangular tart pan with a removal bottom. I place foil under the pan and fold the edges to retain any leaking liquid during the baking process. Set aside and mix the filling.
In a large mixing bowl place soften butter and sugar, mix well. Add the eggs baking powder and flour. Once combined stir in vanilla. Pour over crust.
Place in preheated oven and back for about 30 minutes until it is golden brown and the middle is slightly jiggly. Remove from oven and let cool for 5 minutes.
Top with chocolate and toffee bits. Place back in oven for another 5 minutes for the chocolate to melt. Remove from oven and use a knife to smooth the chocolate across the top. Allow to set for about an hour before cutting.
Best served with Vanilla Bean Ice Cream with a sprinkle of cinnamon.
This was first Published: Nov 10, 2020, 11:50 PM https://www.escalontimes.com/209-living/fabric-and-meaning-observing-plaid-friday
The holiday season sometimes arrives with a frenetic pace. At the dawn of the holiday season, there seems to be so much to fit into a relatively short period of time, including planning celebrations and shopping. The rush often begins the Friday after Thanksgiving on a day called Black Friday.
Plaid Friday was born out of a recognition that the frenzied nature of Black Friday may not be for everyone. The event was created in Oakland, California, to transform holiday shopping for family and friends into a more connected, pleasurable activity than Black Friday. Plaid Friday promotes the diversity and creativity of local and independent businesses. On Plaid Friday, customers are urged to shop locally and enjoy choosing gifts in a more leisurely fashion.
According to event organizers, the name ‘Plaid Friday’ was chosen from the idea of weaving individual threads of small businesses together to create a strong fabric that celebrates independent businesses.Thanksgiving Sheet Pan Turkey Breast with all the fixings
Ingredients
5 cups Brioche bread cubed
2 Tbsp Butter Olive Oil
1 Tbsp The Olive Twist House Dipping Blend
3 tbsp unsalted butter, at room temperature
2 tbsp Butter Olive Oil
3 cloves garlic, minced
1 onion, diced
2 celery ribs, diced
⅓ cup dry white wine
¼ cup dried sweetened cranberries
2 tbsp dried black currants
¼ cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 ½ cups seasoned stuffing box mix of choice
½ cup pecans, chopped
1 ½ cups chicken stock
Himalayan salt and freshly ground black pepper
For the turkey
2 tablespoons unsalted butter, at room temperature
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon lemon zest
1 2-pound boneless, skin-on turkey breast
Himalayan salt and freshly ground black pepper
Instructions
Preheat oven to 400 degrees F.
Lightly oil a 9 x 13 baking dish with olive oil.
Place bread cubes in a bowl and drizzle with olive oil and season with OT House Dipping Blend and toss together. Spread bread cubes in a single layer on a baking sheet and place into oven, bake until crisp and golden, about 10-12 minutes; set aside.
Melt butter and olive oil in a large Dutch oven over medium-high heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add wine and cook, stirring occasionally, reducing the liquid, about 2 minutes. Stir in cranberries, currants, parsley, sage and thyme. Remove from heat and let stand to soften cranberries, about 5 minutes.
Stir in bread, stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and combined completely.
Spread bread mixture into the prepared baking dish.
In a small bowl, combine butter, garlic, thyme and lemon zest.
Carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Using toothpicks to secure the skin, then salt and pepper the outside of the turkey breast to season.
Place turkey on top of the bread mixture. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 40-45 minutes.
Serve immediately.
Don’t get stuck on this is the “country” where your olive oil should come from. In reality quality fresh olive oil comes from all over the world. Every single olive oil producer will tell you theirs is the best and better than any other country. On the contrary, good quality fresh olive oil can actually come from some very unexpected countries. The important part is having traceability, third party testing and knowing a little bit of how to properly taste olive oil and be given some clues on what to look for in good vs bad olive oil.
Using your senses:
Use your eyes: First good olive oil comes in green or golden yellow. If your olive oil is almost clear, I would say that is suspicious! The color depends on the type of olive variety and when they pick the olives. Early harvest will tend to be greener in color and have a higher polyphenol count, which is a healthy benefit.
Use your nose: If the olive oil smells like fresh cut grass, or like walking through an herb garden, chances are you have a fresh quality product. If it smells greasy, moldy, musty, chances are it is defective or old and has turned rancid. Avoid those smells all together.
Use your sense of taste: Taste the olive oil, if it tastes green and dissipates off your tongue and doesn’t leave a sticky film, you most likely have a fresh olive oil. Old or poor-quality olive oils will taste a bit off and will coat your tongue with a heavy oil feeling.
Use your fingers: Put a drop of olive oil on your thumb and use your index finger to rub together if it isn’t sticky, you most likely have a quality olive oil. A quality olive will absorb right into your skin and will feel like a moisturizer. If you have an old olive oil it will feel sticky like your fingers are going to stick together.
See you can tell a difference in fresh quality olive oil. If you are still unsure, come see us and we will let you look, smell, taste and touch the olive oil and help you understand the differences.
Herb Roasted Olives with Burrata
1 cup plain green olives, pitted
1 cup Kalamata olives, pitted
4 cloves garlic peeled, smashed
1 small yellow onion peeled, thinly sliced
1 sprig fresh rosemary
3 sprigs fresh thyme
1 medium lemon peels only
½ tsp red pepper flakes
⅔ c extra virgin olive oil
2-3 balls burrata cheese room temperature
Fresh dill and basil for garnish
1 loaf baguette (sliced and toasted), or purchase our bread mixes and make your own homemade
Preheat the oven to 450℉
2-3 balls burrata cheese, Remove the burrata from the liquid and place onto a paper towel to remove moisture, and set aside until later.
Slice half of the olives in half, leaving half whole for a variety of shapes and sizes, and place in an oven safe dish that will work as a serving dish too!
1- 2 bunches kale center ribs removed and torn into small pieces about 6 cups
1 delicata squash de-seeded and cut into half moons
1 c cooked farro or wild rice
4 oz soft goat cheese chevre
seeds from one pomegranate about 1 cup
2 tbsp olive oil
1/2 tsp Spanish Blend
salt
pepper
For Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp pomegranate quince balsamic
1 tbsp pure maple syrup
1 garlic clove pressed or finely minced
1/4 tsp Spanish Blend
pinch of salt and pepper
Preheat oven to 400°F
Toss delicata squash in 2 tablespoons olive oil, salt, pepper and seasoning, arrange in a single layer on a lined baking sheet, Roast for about 15 minutes or until golden and tender, to touch of a fork. Set aside to cool.
Whisk together all ingredients for dressing using an Olive Twist Salad Dressing Mixing Jar.
In a large bowl, add kale, delicata squash, farro/rice, goat cheese and pomegranate seeds. Pour dressing over and toss to fully coat everything in the dressing.
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