More "fishing" skills

Sommer continued to be sick during her entire time up here, but she kept fishing anyway.

This is a quilt top that she constructed in two days. The edging was added after we went to Los Angeles on April 23rd. She is going to sign up for a class on machine quilting down there. I can hardly wait to see how beautifully this turns out. She really has a wonderful eye for fabrics.

While I was in LA, we also completed a tablecloth and placemat set for her. She is going to help me with knitting and crocheting projects.

I want to share one of Cheryl's (the "G", Griffiths, in GO home) favorite sayings...Teach What You Know, Learn What You Don't.... I encourage all to get involved in fishing school. It is really a wonderful opportunity to learn and to share.

This was Sunday dinner.

I have not been keeping up with the blog. However, I wanted to post the recipe that we had for Sunday dinner. It was delicious and so easy. For people who don't want to work much on Sunday but still want to eat well, the Asian Rib recipe is a must. It may take 10 minutes preparation and cooks while you are at church. Try this one for sure.

Asian Short Ribs

"Real Simple" magazine

1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)
Directions

1In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
2Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.
3Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
4If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
5Note: Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.
By Allison Fishman, October 2008

Sommer has been really sick but she was a good sport and continued with fishing school.

Tuesday night we started cinnamon rolls very late. We had to let the dough raise in the fridge overnight because we were too tired to complete the job. This picture is from Wednesday when Sommer completed making the rolls. Then they sat in the fridge overnight a second time. Thursday morning we baked them. It was worth the wait. Sommer was a great student and others will benefit from her learning ability. Here is the recipe:

Cinnamon Rolls
Alton Brown -"Good Eats"

Ingredients:

Dough:

4 large egg yolks, room temperature
1 large whole egg, room temperature

2 ounces sugar, approximately 1/4 cup

3 ounces unsalted butter, melted, approximately 6 tablespoons

6 ounces buttermilk, room temperature

20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting

1 package instant dry yeast, approximately 2 1/4 teaspoons

1/4 teaspoons kosher salt

vegetable oil or cooking spray

Filling:

8 oz. brown sugar

1 Tbsp. brown sugar

Pinch salt

3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

2 1/2 ounces cream cheese, softened, approximately 1/4 cup

3 tablespoons milk

5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Sunday afternoon.

We have just been too busy to blog. I am trying to get caught up this afternoon.

Sommer made an apron in fishing school yesterday. It is really cute and these are the pictures . However, she has become ill since her arrival and is not having much fun at the moment. I hope she will be feeling better tomorrow because we have a lot of fishing to do.

Yesterday our food endeavors in the kitchen included cottage cheese enchiladas with homemade sauce. We also had Taco salad. It was delicious and so nice on a hot evening. The enchiladas recipes is as follows:

Cottage Cheese Enchiladas

by Cheryl Griffiths

2 cups cottage cheese

1 cup sour cream

1 sm. can diced green chilies

2 c. grated cheese

10 8-inch flour tortillas

Ten-minute enchiladas sauce(recipe below)

Lightly cover bottom of 9" X 13" pan with enchilada sauce, set aside. Blend cottage cheese, sour cream and chilies together. Place three tablespoons mixture and 1-2 T. cheese on a tortilla and roll. Place in pan seam side down. Repeat until all mixture and tortillas are gone. Spoon remaining enchilada sauce over rolled tortillas. Sprinkle with cheese. Bake at 350 degrees F. until cheese is melted and sauce is bubbling about 25 minutes. Remove from oven and let stand for 10 minutes. Serve with shredded lettuce and corn.

Ten-Minute Enchilada Sauce

cooks.com

1/4 cup oil

2 Tbsp. self-rising flour (I use all-purpose)

1/4 cup chili powder

8 oz. can tomato sauce

1 1/2 cups water

1/4 Tsp. ground cumin

1/4 Tsp. garlic powder

1/4 Tsp. onion salt

Salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, and spices. Continue cooking over medium heat until sauce i s thickened slightly. Salt to taste.

Enjoy this dish. Great for the vegetarians in the group. More recipes tomorrow.

Too much to do!

Early this morning, the onions were chopped, soup bone placed in pot, along with other ingredients and heat applied. A trip to the Sacramento area occurred suspending "fishing school" for most of the day. However, when we returned, VOILA, we had soup. It was delicious. Now it is late and we are off to sleep. Tomorrow we will post pictures as school resumes, along with several new recipes. Good night all.

Hope some of you make soup too.

Beans, Beans the musical fruit

Since it is tax day and Uncle Sam took all our money, we thought we'd start with beans, since they are cheap.

Sommer related a story about having ham with her parents at Christmas. Her mother said, "If Aunt Cheryl were here she would save the ham bone, but we are just going to throw it away."

Our conversation this morning began with talk of beans and their wonderful flavor (or lack thereof) and recipes we might try. We had ham for Easter and now we have a wonderful ham bone to use. So, we are going to make Navy Bean and Ham Soup. We include the recipe in case you have an extra ham bone lying about.

Navy Bean Soup with Ham

(from Safeway brand Navy Beans package)

1 lb. navy beans, rinsed, soaked, and drained as directed

4 Tbsp. olive oil

4 cups chopped onions

1 cup chopped carrots

1/2 cup chopped celery

3 Tbsp. minced garlic

6 cups chicken broth

3 cups water (or all broth and no water)

2 bay leaves

6 sprigs parsley, chopped

2 lbs. ham hock

2 cups chopped, peeled potatoes

2 1/2 Tsp. dried thyme

In a large soup pot, heat oil until hot. Add onions, carrots, celery, and garlic. Cook over moderately low heat until very soft, about 20 min. Add beans, broth, water, bay leaves, parsley, ham hock, potatoes, and thyme. Bring to a boil, reduce heat and skim off foam. Stir in thyme and simmer partially covered for 2 hours, stirring occassionally. Remove ham hock and bay leaves. Cut meat off ham hock and return ham to soup. Season with salt and pepper.

(Soup may be refrigerated up to 2 days or frozen.)

Makes 6 to 8 servings. Recipe developed by cookbook author Marlene Sorosky Gray.

Let's Get It Started In Here

My niece is visiting from L.A. and we are going to have a "fishing school" week. (Give a man a fish....) Anyway, we were planning what to make this week. Sommer, my niece, wants to learn how to cook more things and I want to learn how to blog. GREAT! Now we are both in fishing school.

GO Home stands for Griffiths-Otte home where you can always eat well. Thus the name of the blog. Want to come by for dinner?