Garlic Twists

INGREDIENTS

1 Teaspoon of Salt

3/4 Tablespoon of Sugar

1 Package of Instant Yeast

1 Cup of All purpose Flour

3/4 Cup of Warm Water

1 Teaspoon of Oil

Drizzle

 3 Teaspoons of Butter (softened)

3/4 Teaspoon of Garlic Powder

1/2 Teaspoon of Salt

COOKING

425 Degrees

8-10 Minutes



In a Food Processor mix together
1 Teaspoon of Salt

3/4 teaspoon of Sugar

1 Packet of Yeast

1 Cup of Flour
Pulsate to mix the dry ingredients

While the Processor is on Add 1 Teaspoon of oil

And 3/4 cup of Warm Water

Once the dough has reached working consistency

Sprinkle work surface with flour
Place dough

Using a rolling pin flatten out the dought to an even thickness
about an 1/8 of an inch

Using a pizza cutter

Cut 1/2 inch wide strips

and twist on aluminum lined cooking sheet

on a small bowl take 3 Teaspoons of butter and place in microwave for 15 seconds

add 1/2 teaspoon of salt

and 3/4 teaspoon of garlic powder
mix

and using a brush
brush all the mix over the twists
Cover with plastic wrap and place in warm side of kitchen for proofing

Place an oven safe bowl filled with water in oven this will help your crust to be soft
If you like crunchy omit the water bowl

Once Twist proofed for 30 minutes place in center Rack of 425 degree oven for 8-10 minutes

You may serve these on the side of a pasta dish or have them topped with cheese

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo



Argentine Meat Empanadas

INGREDIENTS

6 Hard boiled Eggs

20 Dough Discs

**Meat Filling**

2Lbs of Chopped Meat

4 Lbs of Onions

2 Tablespoons of Cumin

1 Teaspoon of Salt

1 Teaspoon of Black Pepper

PREPPING

**EGGS**

In a Medium Pot place the Eggs on high heat

Once the water starts to bubble put your timer to 12 minutes

**DISCS**

You can make your own discs or if you are in a bind these are the best around
Make sure they say "hojaldradas" which means layered this makes the flaky when you bake

They come frozen so let them thaw out naturally
Each disc is separated by a plastic film

**MEAT FILLING**

 

Using the small pieces way of cutting the onions
SEE VIDEO
Slice both ends of the onion (L)
Slice in half long ways(M)
Take skin off (R)

Placing the half cut side down
Slice 1/4 inch slices making sure not to cut all the way thru (L)
turn your knife 90 Degrees and make  another 1/4 inch cuts(M)
This will make uniform small pieces(R)

In a large sauce pan place the onions with a cup of water and a teaspoon
of salt on high heat making sure to stir consistently so the onions don't burn

Once the onions have become translucent strain the water and keep in sauce pan

 

put meat on a deep frying pan on high heat with salt, cumin and black pepper
Using a potato masher to break up the meat pieces so they are not clumpy

Once the meat has cooked (turn a dark brown color)
Shut off from heat and pour into the onion mixture.

You can either take the mixture and Freeze it for a later date
or keep in the refrigerator
Either way you do not want to put it on the disc because
it will make the discs very soft and unable to handle

ASSEMBLY

Place disc on work surface with plastic film still on it(L)
Place a tablespoon of mixture in the center(M)
And a little piece of the boiled egg(R)

Using your fingertips
 press hard on the outside of the disc to make a seal (L)
Using your thumb and index finger start folding(M)
As pictured just repeat all the way thru(R) 

Repeat (L)
making sure to press and come off the last turn to make the flower effect(R)
go all the way to the end
SEE VIDEO FOR ANOTHER TECHNIQUE

Place in a aluminum lined cooking sheet

COOK

350 Degrees

20-25 minutes

Place cooking sheet in the middle rack of the oven

Usually takes about10-15 for the bottom of the dough to turn a golden brown color
this means most of the cooking is done

Then place in a higher rack so the top of the empanadas
will get a nice golden brown color to finish them off

Once they have a good color like above serve them

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Lasagna

PART 2 of 2

for part one CLICK HERE

INGREDIENTS

**Meat**

2Lbs of Meat

1 Medium Onion

1 Tablespoon of Garlic

1 Tablespoon of Tomato Paste

1 Tablespoon Salt

1 Tablespoon of Black Pepper

**Noodles**

See Previous BLOG

**Cheese**

2 Cups of Ricotta Cheese

16 Oz Mozzarella Cheese
3/4 Cup Grated Cheese

1 Teaspoon of Oregano

1 Teaspoon of Garlic Powder

1 Teaspoon of Salt

1 teaspoon of Black Pepper

MEAT PREP

In a deep pan line the bottom with Finely diced onions, oil and Chopped Garlic

Once the onions have become translucent

Add the Meat

Using a potato masher press the meat to separate it

Once meat is separated keep stirring over medium high heat

Once meat has lost that reddish tint drop in the Tomato Paste

Stir until most of liquid has evaporated. If you see too much liquid
then you can strain some off

You need to make sure your meat is liquid free or close to it

Add two cups of tomato sauce set aside and prep other things for lasagna

 PASTA NOODLES PREP

After preparing the noodles and having them ready to go in you freezer take them out
PART ONE OF TWO

Large sauce pan bring 4 quarts of water to a boil add tablespoon of salt and a teaspoon of oil

Drop in pasta and keep in mind once they float to the top with fresh pasta
means they are done

Prepare a deep bowl or container with cold water as it will help the noodles from sticking

strain the cooked noodles from the boiling water and make sure they are now covered with cold water

Select the best pieces and set aside for the top and set aside

CHEESE PREP

Take a block of mozzarella cheese

Slice half and put aside.
Then cube up the other half

Place the half block of cheese in a bowl

Add two cups of Ricotta Cheese

Add one egg

And 3/4 of a cup of grated cheese

Add to the mixture oregano salt, pepper, oregano and garlic powder

Stir and put aside to start putting our lasagna together

 FINAL PREP AND COOK

Line bottom of cooking pan with sauce

Place half of your Noodles over the sauce

Pour half of the Cheese mixture

Pour half of the meat to cover the noodles and cheese mixture
By adding the sauce to the meat it helps to skip the step to add the sauce now

Repeat with Noodles and this time sprinkle some grated cheese it will
help soak up some moisture

Repeat with Cheese and Meat mixture

Cover the top with the longer noodles

take the sliced mozzarella you have and distribute on the top

1/2 cup of sauce to cover the top and sprinkle grated cheese

When ready to eat lasagna take pan and put in 400 degree oven for 30 minutes

Since it is fresh pasta you need to have it sit and the serve and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo