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Randel Cooks

Midwest Home Chef

Grocery List

Great food starts with great ingredients but not all stores are created the same.  Our foods do come from many sources and as I explore and travel I always find that local grocery store to explore.  Here is a list of favorites.

Illinois

Arcola

Amish Country Salvage – Awesome collection of expired or near expired food.  Great deals on cheese, refrigerated or frozen foods.  Bring your Yeti ice chest!

https://www.facebook.com/pages/Country-Salvage-Store/474318719409314

Indiana

Odon

Amish Food Locker – Great turkey tenderloins

https://www.facebook.com/odonlocker/

Kentucky

Louisville – great source of expired or near expired food.  Great deals on canned goods and boxed grocery items with small refrigerated and frozen section

https://www.facebook.com/BE-Salvage-Co-Inc-276787029182711/

Ohio

Batavia Cincinnati West Location

Jungle Jim’s International Grocery – Awesome collection of hard to find foods

http://www.junglejims.com

Fairfield Original Location – Same as original location but less crowded and less volume resulting in somewhat smaller selection of some specialty items

Jungle Jim’s International Grocery

http://www.junglejims.com

Discount Grocery Stores

http://www.extremebargains.net/discount-grocery-store-directory/

National Chains

Aldi

Kroger

Meijer

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Copy Cat List

copy cat chick fil a sandwich

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http://www.seriouseats.com/2012/07/the-food-lab-how-to-make-a-chick-fil-a-sandwich-at-home.html

Army Recipes

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf

Instant Pot

Thank to my sister, this christmas I have an instant pot.

Basics

https://instantpot3.wordpress.com/

Soft No Knead Dinner Rolls

Soft No Knead Dinner Rolls

Soft No Knead Dinner Rolls

    Ingredients

    Buns

    • 1 tbsp dry yeast
    • 1/4 cup powdered sugar
    • 1/2 cup warm water
    • 4 1/2 cups bread flour
    • 1 1/2 tsp salt
    • 1 cup milk lukewarm
    • 3 1/2 tbsp butter melted and cooled
    • 2 eggs at room temperature and beaten with a fork

    Brushing

    • 1 tbsp butter melted

    Instructions

    1. Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

    2. Place flour, remaining sugar and salt in a bowl. Mix to combine.

    3. Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

    4. Mix until combined with wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.

    5. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume.

    6. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper

    7. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

    8. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).

    9. Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball.

    10. This stretches the dough on one side and that’s how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)

    11. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

    12. Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.

    13. Return tray to warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size).

    14. Partway through, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).

    15. Bake for 15 – 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.

    16. Remove rolls from oven. Brush with melted butter.

    17. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

    Mall Soft Pretzel

    Ingredients

    Pretzel Dough
    1 1/2 cup warm water
    4 oz melted butter
    1 1/4 teaspoon active dry yeast
    2 tablespoons brown sugar
    1 1/4 teaspoon salt
    1 cup bread flour
    3 cups regular flour (or less due to humidity)

    Water Bath

    2 cups warm water
    2 tablespoons baking soda

    Toppings

    Coarse pretzel salt
    3 tablespoons sweet butter (melted)**

    Directions

    Sprinkle yeast on lukewarm water in mixing bowl and stir to dissolve. Add sugar, salt and stir to dissolve. Add flour and knead dough then add butter and knead until smooth and elastic. Let rise at least 1/2 hour.  Note this is a dry firm dough.

    While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Place water and soda in a pan over medium low heat. Be certain to stir often and add enough water to allow pretzels to float.

    After dough has risen, divide dough into 8 portions and roll each portion into a long rope* (about 1/2 inch or less thick and approximately 36 inches long) and shape rope into pretzel desired pretzel shape. Dip pretzel in soda solution, drain and place on  parchment paper lined cookie sheet.

    Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and sprinkle with coarse pretzel salt. Enjoy!

    * The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.

    ** Sweet butter, not regular butter, is one of her secrets!

    Pizza

    image

    I like pizza, 0k I lied, I love Pizza.  Thick, thin, gourmet or grilled.

    Sites

    image 

    Great forum with great advice and check out this neat tool.

    http://www.pizzamaking.com/expanded-calculator.html

    Recipes

    image

    American Pizza Pie

    Hall Family Recipe

    1 quart water @ 100 degrees

    up to neck on old quart jar

    2 T yeast

    4 T Sugar

    combine and rest for 15 minutes

    Add water mixture to Kitchen Aid mixer with dough hook

    Add king Arthur’s bread flour till dough cleans sides of bowl then and 1 t salt and knead for 15 minutes

    Rise for 1 hour or until doubled

    Make 6 12 inch pizzas

    Note for softer crust use oil lined bowl for rise since adding oil to dough will soften the final crust.

    NYC Pizza Pie

    Vasanos Pizza Recipe

    http://www.varasanos.com/PizzaRecipe.htm

    Using some of the above techniques

    Add wood and light your Italian stone pizza oven if not …

    Place pizza stone in oven at highest temp on lowest rack
    Place additional second rack in the highest position

    Place the following into Kitchen Aid Mixer with bread hook

    2 cups filtered water room temp
    2 T SAF instant yeast
    1/4 cup olive oil
    1/4 cup honey or about 4 T sugar (we like a sweeter crust)
    1 t salt
    4 cups Primo Gusto Pizza Flour (GFS) (more high gluten flour later)

    Mix till combined and the next step is hard to do but necessary
    Let dough rest in mixer for 20 minutes (Autolyse)
    Knead for 5 minutes using 1/3 power (Wet Kneading)

    Add additional high gluten flour slowly until dough pulls from bowl
    Note however dough will be sticky place on floured board

    Rest for initial rise till doubles in size
    Punch down and divide into quarters
    Shape each quarter into dough ball and wait till doubles
    Hand shape into pizza
    Place on wooden peal sprinkled with semolina four

    Cover with toppings (more on this later)

    Hopefully you have wood fired Italian stone pizza oven if not …

    Bake on pizza stone in 550 degree oven until crust is brown
    Place on top race of oven and brown toppings to GBD

    http://www.homemadepizza.tips/pizza-recipes/varasano-pizza-recipe/5

    Dough Calculator

    http://doughgenerator.allsimbaseball9.com/index.php

    image

    Mellow Mushroom Copy Cat

    image

    http://www.larkandlola.com/2013/04/favorite-things-friday-no2-favorite.html

    Restaurants

    Ohio

    Mellow Mushroom

    Dewey’s Pizza

    Illinois

    Lou Malnati’s 

    Gino’s East Pizza

    Pizzeria Uno (original location)

    Giordano’s

    Kentucky

    Wicks Pizza Parlor

    Michigan

    Pizzapapalis

    Chains (Ok not great but that do in a pinch or if you are lazy)

    Larosas – Sweeter dough and sauce

    Papajohns – but locations vary – (trick) order the XL !

    Pizza King Station – mainly here for the trains
    The original pizza king
    Another one of the Indiana Pizza Kings
    One of the Indiana Pizza Kings
    Dayton Pizza King

    Best Ever Homemade Flour Tortillas

    Homemade Flour Tortillas, so easy, SO good!

    Ingredients

    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil (coconut)
    • 1 cup warm water

    Instructions

    1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil (i used coconut oil) and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
    2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
    3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.  (If you desire very thin tortillas. I used ziplot bag gallon sized cut along both sides to help roll the tortillas very thin)
    4. When pan is very hot 450-500 degrees, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
    5. Wipe out the pan in between tortillas if flour is started to accumulate.
    6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
    7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

    Credits

    http://thecafesucrefarine.com/2013/08/best-ever-homemade-flour-tortillas/

    World Best Dressing

    Image result for thanksgiving dressing

    place in large bowl

    2 32 oz. turkey broth

    2 loaves dried bread or about 15 cups

    1 tube 16 oz. Bob Evans sausage naturally

    1 t sage or more if you enjoy

    1 t onion powder

    1/2 stalk celery (yes a lot of celery)

    1 flavor packet ( vegetable stalk)

    stir to combine

    salt and pepper to taste

    3 eggs lightly whisked

    mix to combine

    grease 9 x 13 x 2 baking dish with butter

    bake

    @ 350 cook to 165 degrees approximately 90 minutes

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