Here's the french bread recipe I promised. Just a side note... don't get discouraged the first time you try it. Like any recipe, it's a little cumbersome at first, but once you gain the experience of when to do each step, you will succeed with only 15 or 20 minutes of time actually spent on handling the bread.

1 envelope dry yeast (I buy my yeast in bulk, so I use about a tablespoon.)
1 T sugar
2 t salt
2 C warm water
4-5 C flour
egg white, lightly beaten with a pinch of salt

In a large bowl, dissolve the yeast, sugar and salt in warm water. Let stand 10 minutes. Stir in 4 cups of flour. Turn out onto floured surface. Begin to knead by lifting and turning - add flour as necessary. (Knead approx. 3-5 minutes until dough is elastic.) Return to greased clean bowl. Cover with towel and let rise in a warm place, approx. 1 hour. Turn out onto floured surface and divide dough into 3 sections. Shape into baguette. (Depending on how you divide the dough - adjust the cooking time. For instance, 2 loaves, increase to 30 minutes.)

Line the pan with a clean kitchen towel and dust with flour. Place the shaped baguette on the towel. Cover with the overhanging edges of the towel and let rise for 20 minutes. *Note: you put the loaf on the towel because this is a perforated pan and you don't want the dough to rise too much through the little holes.

Preheat the oven to 425º. On the lowest rack of the oven, place a cookie sheet. (I use a deep cookie sheet.) Fill the cookie sheet with boiling water. (I fill my tea kettle with water while the bread is rising on the towels.)

Gently lift the bread off the pans by using the towel edges and set on a work surface. Spray the pans with Pam (or any non-stick spray.) Using the towel as an aid, flip the loaf into the sprayed pan.

Using a sharp knife, make 4 or 5 diagonal cuts across the bread. Brush bread with the egg white mixture. Add sesame seeds if desired. Bake until bread sounds hollow (approx. 20 minutes.)

Cool, cut and serve!


Here's a good shot of the pans I use - they're from Williams-Sonoma.

Scalloped Potatoes

I hesitated to post this recipe because I usually guess at the amounts for some of the ingredients. But... I don't think you can really mess it up.

Peel and slice potatoes. (depending on size, around 2 per person.)
3 T butter
1/4 C flour
1 t salt
1/2 t pepper
3 C milk
Cheese - I use a combination of American and cheddar. Generally about 8 slices of American and about 8 oz of shredded cheddar.

Using medium heat, melt the butter in a sauce pan and incorporate the flour with a wisk. Add salt and pepper. Add milk, then cheese. Continue to stir using a whisk until all the cheese is melted and starts to thicken.

Place sliced potatoes in a casserole dish. Pour sauce over them. Cover with aluminum foil. Bake at 350º for 1 hour. Uncover and continue baking for another 30 minutes.

Bagels

This is the recipe for plain bagels. Of course, you can make plain into sesame, poppy, or everything. Making bagels is not difficult, it it just time consuming.

1 package yeast
2 C warm water
2 T honey
1 T salt (I actually use a little less than 1 T)
5 C flour
Seeded toppings (poppy seeds, sesame seeds, onion flakes, garlic flakes)
egg white


Dissolve the yeast, honey and salt in warm water.
Add 2 C flour at a time and mix well.
Turn out onto floured surface and knead for at least 5 minutes until dough is elastic and smooth.



Put into greased bowl and cover. Let rise for 1 1/2 - 2 hours.
Divide dough into 8-12 equal parts. (Depending on how big you want the bagels.)
Roll each part into a ball and cut out center hole.



Boil bagels for 6 minutes, turning once.



Drain and coat with desired toppings. (Note: I use a non-stick aluminum foil so the bagels don't stick to the surface. To make sure the toppings adhere, brush the bagel with egg white.)





Bake at 425F for 25-30 minutes.



You'll have to trust me when I say that homemade bagels are worth the trouble.

Baked Chicken Breasts

I remember making this chicken the first time we had dinner guests - in 1983. If I'm still making it, it must be one of my successes. (Thanks, Mom!)

Bone In, Skin On Chicken Breasts
1/4 C vegetable oil
1 C flour
Seasoned Salt

Line baking dish with aluminum foil (to aid in clean-up.) Pour the oil in the bottom of the pan. Rinse the chicken in water and then place chicken in pan - getting both sides wet in the oil. Liberally dust the chicken with flour - turning it over and getting the flour wet. Sprinkle seasoned salt on the chicken.




Bake at 350F for at least 1 1/2 hours. Crust should be browned and crunchy.




Note: I make gravy out of the pan drippings. Anyone need that recipe?

Throw-Ins

Wow. It's really been a long time since I cooked anything. (Actually, just a long time since I blogged about cooking. Sorry.)

I have my terrific mother-in-law to thank for this meal. It's not so much a recipe as it is a wonderful idea. When my husband was growing up, this was a favorite on "family night." Most of the time, they would be made in the fireplace. I use an oven - but for "indoor camping," this is a great meal.

hamburger patty
sliced carrots
sliced onions
diced potatoes
salt
pepper
parsley

Place a generous piece of aluminum foil on the counter. Put the hamburger patty in the middle. Pile the rest of the vegetables on top.

Salt and pepper to taste. Sprinkle parsley.



Seal the meal into a pouch.





Bake at 350F for about 1 hour and 15 minutes. (Check for doneness.) Drain grease.

I love this meal for cleanup!