Parker House Rolls & Tips for Using Yeast

Yeast:  few like to work with it, the majority of people fear it.  Why does baking with yeast seem so intimidating? Yeast-raised goods usually have a lot of steps, and take a lot of time.  What if you put in all the time and the dough never even rises? Oh the nightmares!

I want to start pressuring people to make their own bread.  It tastes so much better than store-bought options, it makes the house smell delicious, and you can customize the loaf to your liking.  Not convinced yet?  Let me help you out with a little guide to using yeast and a delicious (and relatively easy) recipe to test your new skills.

Brussels Sprouts with almonds and garlic

I couldn’t be happier about the popularity boost of the humble Brussels sprout.  After all, they are less bitter than regular cabbage, are packed with nutritional punch, and can be prepared in many different ways.  (One of my favorites is sauteing the sprouts with maple-glazed bacon and hazelnuts–quite delightful!)

However, today I wanted to try something different with the tiny cabbages.  I was looking for something similar to a slaw, yet with a more filling nature.  I think this dish hits the mark!  The nuttiness from the almonds and the cheese adds a richness to the dish, not to mention a bit of protein.  To boot, the dish only takes 20 minutes from cutting board to table.  I’m willing to bet that a few Brussels sprouts haters will reconsider their aversion after trying this dish.

Screaming Potatoes

Whether baked, fried, or mashed, potatoes have never been my favorite item on the plate.  I always want something more–more texture, more flavor, more oomph!  It seems ironic then, that the star ingredient of my first post happens to be potatoes.

These potatoes, however, stand out from the typical potato crowd.  Fluffy on the inside and addictively crunchy on the outside, flavored with rosemary, thyme, and garlic–these will convert any potato-hater.  My favorite part is hearing the little spuds scream as they come out of the oven, telling you they’re ready to eat.