COLESLAW (NO MAYO)

SERVES: 2

INGREDIENTS:

1/2 C          Cider vinegar

2 TBSP      Sugar

2 TBSP      Oil

1/2 tsp.       Dry mustard

1/4 head    Cabbage (green, but add a little red cabbage for color)

3              Green onions

1/4 C         Shredded carrots

1 tsp.         Celery seeds

1/2 tsp.       Freshly ground black pepper

1/2 tsp.      Sea or Kosher salt

       

DIRECTIONS:

Combine first 4 ingredients (in glass or plastic container) and whisk until sugar is dissolved.  Set aside.

Slice cabbage very thinly and separate.  Place in a glass or plastic bow. 

Slice green onions LENGTHWISE into quarters.  They cut into 1” lengths. (no green tops)  Sprinkle over cabbage.  Add carrots, celery seeds, pepper and salt.  Toss to blend. 

Add dressing SPARINGLY to bowl, tossing to coat.  (Don’t drown the veggies – the dressing will keep in the fridge for a week in a non-metallic container)

Refrigerate slaw until ready to serve, tossing a few times.  Taste test for salt and pepper and adjust to taste.

Great with BBQ

CHRISTMAS BRUNCH - JOIN ME!

Seems we have 'travelers' tonight.... and I snapped a picture as they were making anchor, because their sailboat looks to be 'Christmas green' and the four passengers were on deck wearing red!  I hope they will enjoy my pier trees tonight - it IS, after all, about Christmas.

Tomorrow I'm having a few friends in for brunch - the table is all set and all the pre-prep is finished.   I'll start moving early, as brunch will be served at 11:00.

MENU:

MIMOSAS (recipe below)

DESIGNER QUICHE (http://firebird-cooks.blogspot.com/2012/02/designer-quiche.html)
I've opted for green onions/fresh mushrooms, fresh lump crabmeat, and a combination of Swiss and sharp cheddar cheese.  Will also add fresh basil and fresh flat-leaf parsley...

SALAD of spring greens/romaine with raspberry vinaigrette and topped with toasted pecans (recipe below)

CRESCENT ROLLS (cheating on this - using Grands)

APPLE PIE WITH ICE CREAM

TEA, WHITE WINE, or WATER

* * * * * * * * * * * * *

MIMOSAS (serves 4)

INGREDIENTS:

8 oz.        Orange juice

8 oz.         Pineapple juice

Dry Champagne or sparkling wine

4 oz.        Triple Sec or other orange liqueur

4 curls       orange peel or orange slices – for garnish

DIRECTIONS:

Rinse and chill Champagne flutes in freezer to frost glasses.

Pour 2 ounces of orange juice and 2 oz. pineapple juice into each flute.  Fill to 1” of the rim with Champagne. Top each glass with a ounce of orange liqueur and garnish with a curl of orange peel/slice.

RASPBERRY VINAIGRETTE DRESSING

SERVES: 3-4

INGREDIENTS:

1              TBSP unsalted butter

1/2 C         Slivered or chopped almonds or pecans (I prefer pecans)

1 TBSP      sugar

1 tsp.        kosher or pink salt

6 TBSP      Raspberry vinegar

4 TBSP      olive oil

2 tsp.        Dijon mustard

2 tsp.        fresh thyme

                Salt and pepper to taste

DIRECTIONS:

Melt butter in a sauce pan over medium high heat; add nuts and cook 1-2 minutes JUST UNTIL THEY START TO BROWN.  Remove from heat and sprinkle with sugar.  Stir until sugar melts - drain on a paper towel and sprinkle with kosher or pink salt.....set aside to cool

Combine next four ingredients and whisk to blend; add salt and pepper to taste.  Chill until ready to serve.

Excellent over a salad of spring mix with romaine, grape tomatoes and red onions.  Top with toasted nuts.

APPLE PIE (me cheating again)

It's hard to beat Mrs. Smith when it comes to apple pies.... I buy the regular or deep dish apple (NOT the Dutch apple version!).... About 4 hours before I want to serve it, I take it out of the wrapper junk and plop it into a Corningware pie plate and let it sit at room temp for about 90 minutes.  The crust should be thawed enough to press it with your thumb all the way around - this is to get rid of that 'factory zigzag' crimp which screams 'STORE BOUGHT'.  cut 5-6 slits in the piecrust..... spread the top with 2 TBSP of softened butter, and then sprinkle with 2 TBSP of sugar..... bake according to box directions.... VOILA!  HOMEMADE APPLE PIE!

Join me?  MERRY CHRISTMAS!

FOUR KITCHEN GADGETS I NEVER KNEW I COULDN'T LIVE WITHOUT!

First one is..... OXO's Poultry Shears..... I mentioned these in a blog last month.  They are awesome, and as I said before, you could cut up a BODY with these babies..... and they come apart for easy, thorough cleaning.  And snap closed for safety.  About $25 and worth every penny.

Next is another OXO product - the trusty salad spinner.  As long as this has been on the market, I can't believe anyone doesn't have one.  Fantastic for washing ALL things 'salad'..... spin 'em dry... and even great to store your greens in inside the fridge.  Only problem is space in the refrigerator for the gadget - and space in the kitchen cabinet for the gadget.  About $25 and worth every penny.  Save $5.00 at Bed, Bath, and Beyond with a 20% off coupon.  Same for the shears.

Third one I reviewed right after I bought it... and now that I've had it a few years, it's still totally awesome.... and that's my Pyrex bacon press.

This little gem is 9"x9" and works great on a flat griddle pan from Walmart (11"x11").  It keeps bacon flat and in contact with the heat from end to end, it prevents shrinkage, and it really reduces splattering on the stove surface.  And it's not just for bacon!  This thing works great on sausage and hamburger patties.  Put it on the meat and press down gently all around - this makes the patties all the same thickness for even cooking.  The press is dishwasher safe but I find it gets cleaner if I pre-wash it with my brush.  CAUTION:  DO NOT PUT THE PRESS IN COLD WATER after use - it could crack.  Allow it to cool on paper towels, or put is in HOT soapy water.  This gadget is a must! [The proper name for this on the internet is:  Cooks Essentials 9-x-9 Square Glass Press.  I got mine from QVC/Amazon.  I think this was $20 but not sure.

And last but not least.... is the Waring Pro Electric Wine Opener.... This one is self-explanatory.... runs forever on a single charge.... extracts corks and then 'releases' them... gives wine drinking a whole new (easy) take!  $30 at BB&B without the 20% coupon.   Enjoy!  *CLINK*

PRODUCT REVIEW: SAM'S CLUB FULLY COOKED HAM (SOLD AT WALMART, TOO)

If you only read one sentence of this post - read the next one.

I wouldn't feed this ham to a dog!

All my family was coming here for the Thanksgiving holiday.  I bought this ham at Walmart - it was to be my Thanksgiving dinner.  At the last minute I decided to cook a fresh turkey.  After all, what's Thanksgiving without a turkey!  Thank God I did!  (Cooked the turkey on the grill and it was to die for.)

Here's how you do THAT!

http://firebird-cooks.blogspot.com/2011/03/best-turkey-you-will-never-cook-in-your.html

Moving right along.....

Pulled out the ham yesterday and baked (reheated) it according to the package directions.  When I took it out of the oven for a taste test.... it had none!  I'm serious - the ham had no flavor AT ALL!  So I grabbed the 'enclosed packet of glaze' and put that on the ham and popped it back in the oven for the required 25 minutes.  Before that time was up, I knew I had made a terrible mistake - the smell of cloves was overwhelming.

Sure enough - took the ham out of the oven for another taste test.... OMG - it was disgusting.  After a wee panic attack, I started pulling out the leftovers from Thursday.  Fortunately I had cooked a big bird.  While I was reheating the sweet potato casserole, the dressing, and the turkey.... I had a thought....

Grabbed a large wire mesh colander that spans my sink - put the ham in it - and rinsed it from head to toe in hot water, removing as much of that disgusting glaze as I could - let the ham drain, and then patted it dry.  Basically a waste of time because the ham still reeked of cloves, but at least it was dry when I dumped it in the garbage.

I DID call Walmart and tell them about the ham, and said I'd be bringing it back one day next week in a garbage bag.  Luckily, they told me all I needed to do was the receipt and they would refund my $30.00

Happy belated Thanksgiving.....

HOLIDAY SWEET POTATO CASSEROLE

SERVES 6-8

5-6                    sweet potatoes  (large, all the same size)

1/3 C                    salt

(2x) 1/4 C              sugar

(2x) 3 TBSP          flour

(2x) 3/4 C             brown sugar

1 stick                  butter

(2x) 1/2 C              pecans

(2x) 1/2 tsp.           salt     

1/3 C                    orange juice

                           Zest of the orange

1 tsp.                    vanilla

         

DIRECTIONS:

This is best cooked in a 3”+ deep Pyrex baking dish (9x9 if you can find one)… spritzed with PAM

Early in the day (or the day before), boil the WHOLE, unpeeled potatoes with 1/3 C salt – water to cover.  Check after 20-25 minutes with a cooking fork…DO NOT OVERCOOK (the fork should go about 1/3 of the way in with a little pressure)…. Place them in a colander and let them drain/cool completely.

About 1:30 before serving time, preheat oven to 350°

Peel potatoes and slice about 1/2”-3/4” thick… place one layer bottom of dish.  Sprinkler with: sugar, flour, brown sugar, light salt, half the butter (pats) and a sprinkling of pecans

Repeat above with second layer of potatoes.  Cover and set aside until time to cook.  

Just before cooking, combine 1/3 C orange juice and 1 tsp. vanilla and sprinkle over casserole.  Top with orange zest.

Bake uncovered 45-50 minutes.  Let stand 15 minutes before serving.

HELL NO! NOT IN MY KITCHEN! SPATCHCOCKING? YOU GOTTA BE JOKING!

SPATCHCOCKING..... WTF is THAT?  Yeah - that's what I said : SPATCH-COCKING (and yes - I spelled that right!)

Raise your hand if you want anything named this going on in YOUR kitchen!  LOL  Well, if it's good enough for Martha Stewart (is this something she picked up in jail?) then it's at LEAST good enough for me to try!

As an aside - I really needed to know the origin of this word - seems it's an 18th century Irish combination of 'dispatch' (fast) and 'cock' (bird).... oh - whew - I can work with THAT!  This is a FAST way to cook a chicken or turkey... ok - that's cool.

Away we go.  First, you have GOT to get a pair of OXO poultry shears!

These things are AWESOME - and OXO thinks a lot of them - they will run you $20 - $25, depending on where you get them.  But trust me on this - you could cut a BODY into small pieces with these things - absolutely necessary for separating segments of chicken wings or ribs - and SPATCHCOCKING a bird!  HAHAHAHA  They come apart for EASY cleaning, which is a 'must' I didn't know existed!

Next.... you need a bird.  I suggest starting with a chicken - cheaper and easier to handle than a turkey.

Step 1:  remove all that krap inside the bird that they cram inside in a waxed paper bag that adds to the weight of the bird.... Ditch the liver but keep the gizzard and heart for stock, along with the neck.

Step 2:  Lay the bird on a couple of folded paper towels so it won't scoot off the counter with the BREAST DOWN - and with your mighty shears, cut from the tail (that nasty looking triangle thing at the base of the spine) all the way up one side of the spine to the neck opening.  Repeat on the other side.  If that tail thing is still attached to the bird, please cut it off immediately!  (Wash the neck, organs,  and backbone and put in a medium pot and cover with water.  Continued below***)

Step 3:  Press the two sides of the bird apart as far as you can.  Using a sharp knife, make a cut on each side of the 'keel bone' - the dark oblong bone in the middle of the breast.  

Flip the bird over and spread him/her flat on the counter.  Press down strongly with the heel of your hand on the center of the breast - like you are panicking and doing CPR. You should hear a crack and feel the bones give way.

At this point (and this is truly why I LOVE spatchcocking) wash that baby under cold running water.  Clean it really well with a stiff-bristle brush, removing any bits of liver (OMG - they are always there) and other nasties left behind from processing.  Lay your bird on CLEAN paper towels and pat dry all over.  The bird should look like a modest sunbather!

At this point, assemble the few ingredients necessary:

2 TBSP         soft butter
1/4 tsp.          Ground thyme
1/4 tsp.          Garlic powder
1 tsp.              Lemon zest
                     Kosher or Sea Salt
                    Fresh ground black pepper

Line a shallow roasting pan with foil and spritz with Pam.  Preheat oven to 425° - yup -  425°

Add the ground thyme, garlic powder and lemon zest to the butter and blend totally with a fork

Place the bird BREAST DOWN on the paper towels and sprinkle generously with salt and pepper.  Flip it over and lay it in the roasting pan - breast up.

Get your CLEAN hands ikky by rubbing the butter mixture all over the skin side of the bird.  Give that chickie a total massage, including the under side of the wings and legs.  Sprinkle generously with salt and fresh pepper.

Pop in the hot oven and set a timer for 40 minutes.  Check with an instant read thermometer.  When thickest part of the thigh reaches 165°, remove from the oven and cover with foil.  Let the birdie rest (it's been through a lot!) for 15-20 minutes before serving.

NOTE:  You can also toss this bird on a hot grill and cook (indirect method) about the same length of time..... any poultry that's grilled is totally awesome!

***  Make chicken stock:  Since you have a few organs, the neck and the backbone in a pot, make stock!  Cover the pieces/parts with water by about an inch.  Add 8-10 whole peppercorns, a medium onion - chopped, and 2 of those outer ribs of WASHED celery that look like krap that you'd never EAT - and celery greens if you have any of those.  Bring to a boil, reduce to a simmer, and cook about an hour.  Strain the liquid into a clean pot and toss the chicken stuff and the veggies.  Voila - stock!  This is great for chicken soup, but I love to use this to cook rice - all you need is 2 cups of stock, a cup of (long cooking) rice and a teaspoon of salt.  Excellent with the bird!  GO FOR IT!

ZOJIRUSHI BREAD MACHINE BASIC WHITE BUTTERMILK BREAD

This is my 'go to' bread... I make this 2-3 times a week.

YIELD: 1 LOAF, APPROX. 1.5 LBS.

INGREDIENTS:

1-1/4 C         buttermilk - room temperature

2 TBSP        butter - divided in half - room temperature 

2 TBSP        sugar

1 tsp.           salt (1-1/4 tsp. if using Kosher salt)

3 C              bread flour

scant TBSP    Rapid Rise Bread Machine yeast (at room temp)

DIRECTIONS:

Assemble all the ingredients and line them up in the order shown.  

Pour the buttermilk into the bread pan.  Add 1 TBSP butter over each paddle.  

Sprinkle the sugar evenly over the buttermilk.  Same for the salt. 

Put the flour into the bread pan as evenly as possible over the liquid.  DO NOT STIR THE FLOUR INTO THE MILK!  Put the bread pan into the machine and press it securely into place.

Make a small indention in the top of the flour approximately between the paddle locations and sprinkle the yeast in it. (Don't let the yeast get in the milk.)

Close the lid and plug the machine in.  Select the QUICK COURSE [takes approx. 2:25] setting. Select DARK baking degree setting for the crust.  Press START.

When the bread is finished, the machine will beep. Lift the lid and press CANCEL.  Using potholders, CAREFULLY remove pan from baking unit and turn the loaf out onto cooling rack. Cool at least 10 minutes before slicing - if you can wait that long!

Note:  These are instructions for my specific bread machine model.  Follow directions for your Zojirushi breadmaker..... and I hope you enjoy my white bread!  This is far and away my favorite bread to make.

PRODUCT REVIEW: DEER REPELLENT

I write three blogs.  This doesn’t belong in my political stuff, and it sure doesn’t belong in the one that’s ‘adult content’ ….. So I’m putting it in my cooking blog since cooking is often related to gardening!

I live in the country of Eastern North Carolina.  When I say ‘country’ I’m talking 45 MILES from Lowe’s and Walmart.  I think Eastern NC has a higher deer population than human population.  We have spent many a hard earned dollar on plants and shrubs that the nursery owner said ‘Oh deer – they won’t eat THAT!’  Not true.  In March and April and May, when deer are on the move and hungry after a long winter, they will mow down anything green in one night.  Particular favorites are black-eyed Susans, young hosta, day lilies (the green parts) and ANYTHING I’ve started early in my garden, like snow peas, sugar snaps and radishes.  What they don’t eat, they trample.  Deer set off our motion lights so often that most nights it looks like a Hollywood premier.

Until……. (drumroll please)….. a friend introduced us to a deer repellent developed right here in North Carolina by a company called I MUST GARDEN. 

Seriously…. This stuff WORKS!  They think a lot of it – a bottle of the concentrate runs about $35 and can be found nationally to independent garden centers, hardware stores, natural food stores, or you can buy it on line.  I’ve round it at ACE Hardware, but of course, NOT at the ACE in my town.

http://www.amazon.com/Must-Garden-DAC32-Deer-Repellent/dp/B002UTNHMW/ref=sr_1_2?ie=UTF8&qid=1401743588&sr=8-2&keywords=I+must+Garden+deer+repellent

READY TO SHOOT

For large areas, mix it in a pump sprayer…. I find a quart squirt bottle works fine in my little (over the septic Erma Bombeck) garden… I just spray the perimeter and anything breaking ground for first time or two…. After than I just spritz the perimeter.  Stuff smells horrid until it dries, and if you don’t have a week of monsoons, you don’t have to spray but every 2-3 weeks.  Deer are stupid but they seems to learn that THIS STUFF is bad, bad, bad and after a week or two, they will move on. [Ed. Note – the website says they have a mint and a spice scent – didn’t know and haven’t tried either…. I just know the original stinkypoo does the trick where we live.]

CONCENTRATE

They also make other varmint repellents, such as rabbit and squirrel…. Haven’t tried those.  I just pop those critters with a .22 and put their furry asses in the crab pots.

http://www.imustgarden.com/repellents/animal-repellents/deer-repellent

They sell the ‘ready-to-squirt’ bottles but I recommend the concentrate. 

And there you have it!  Happy Gardening!

ZOJIRUSHI BREAD MACHINE BASIL AND OREGANO BREAD

YIELD: 1 LOAF, APPROX. 1.5 LBS.
(For a BB-PAC20 Zojirushi bread machine)

INGREDIENTS:

1-1/4 C                  buttermilk

1+1 TBSP              butter (room temperature)

2 TBSP                sugar

1 tsp.                    fine sea salt

3 C                        bread flour

2 TBSP              dried basil leaves

3-4 lg.                FRESH basil leaves, tightly 

                         rolled and finely chopped ***

2 TBSP             dried oregano leaves

2 tsp.                dried chopped chives

2 tsp.                garlic POWDER

2-1/2 tsp.              RAPID RISE yeast

DIRECTIONS:

Measure milk, butter, sugar and salt into the baking pan (in that order) NOTE:  PUT 1 TBSP OF BUTTER OVER EACH PADDLE

Measure bread flour into a large bowl.  Add basil, oregano, chives and garlic powder.  Stir gently with a wire whisk to blend the herbs throughout the flour.  

Add flour to baking pan.  Using a spoon, make a small groove across the top of the bread.

Sprinkle yeast in yeast in the groove.

Insert pan securely into baking unit and close lid.

Select QUICK COURSE and DARK CRUST setting. Press START.

The COMPLETE light will flash when bread is done. Using hotpads, remove pan from unit. Turn out onto cooling rack and cool before slicing.

*** if fresh basil isn't available, add an additional tablespoon of dried basil

This is fantastic with spaghetti!

COLORFUL LUNCHEON SALAD

SERVES: 4

This is a really colorful salad and makes a great presentation.  And it's delicious!

INGREDIENTS:

16 spears   Fresh asparagus

1 head        Romaine – washed, drained, torn into bite-size pieces***

2                Eggs – hard boiled – peeled and chilled in ice water;

1 large       Cucumber – unpeeled, thinly sliced

2               Fresh tomatoes - thinly sliced

                 Dill weed - preferably fresh

                 Kosher salt

                 Fresh or bottled Italian Dressing - chilled      

DIRECTIONS:

Wash and trim asparagus – steam asparagus until just tender (about 6-7 minutes) – drain and chill completely.

When ready to serve, pat eggs dry - assemble the salads on salad PLATES in this order for each salad:

Bed of romaine or other greens

2-3 slices of tomato

Sprinkle of salt

Layer of cucumber slices

Sprinkle lightly with dill weed

1/2 of boiled egg – thinly sliced

Sprinkle of salt

4 spears of asparagus

Light sprinkle of dill weed

Top with a generous drizzle of Italian Dressing over everything (make more available if guests prefer more)

*** A mix of spring greens can also be used - just wash and spin dry and remove all those stems!

And make this a meal by adding grilled chicken or seared salmon.... 

...excellent served with fresh baked crusty bread

BROCCOLI, CHEESE AND MUSHROOM SOUP

SERVES: 4

INGREDIENTS:

1 lb.                 fresh broccoli
                        crowns                  

1-1/2 C             chicken broth

1 tsp.                kosher salt

1/8 tsp.             cayenne pepper (more to taste)

10-12              large, white mushrooms

4 TBSP            unsalted butter

1/2 C                chicken broth

3 TBSP             cornstarch

4 oz.                 sour cream

1 C                    heavy cream

1 C                    half & half

8 oz.                 grated sharp WHITE cheddar
                         cheese

1/2 C                 grated FRESH Parmesan cheese

4-6 tsp.            chopped fresh flat-leaf
                         parsley  (optional)

DIRECTIONS:

Wash broccoli crowns and shake dry; break florets into small pieces; cut stems into quarters and slice down to the first leaves.

Bring 1-1/2 C broth, salt, and cayenne to a boil.  Add broccoli and reduce to simmer for about 5 minutes.

Brush mushrooms clean; slice.  Sautée in butter until tender – about 4 minutes.  Add to broccoli and cook covered over low heat for 5-7 minutes.

Combine 1/2 C broth with 3 TBSP corn starch and stir until dissolved.  Add to broccoli and stir to blend.  Cook on low heat for 3-4 minutes to thicken, stirring constantly. (Cook a few minutes more if broccoli is not tender)

Stir in sour cream, heavy cream, half & half and grated cheeses.  Cook about 1-2 minutes on low, stirring constantly, until cheese is melted. Bring mixture ALMOST to a simmer and then remove from heat. 

Check for salt and cayenne and add more if desired.

Serve when cheese has melted.  Garnish with a sprinkle of fresh chopped parsley, if desired.

ZOJIRUSHI BREAD MACHINE HONEY WHEAT BREAD

This recipe is for a  Zojirushi bread machine [BB-PAC20] - the kind that makes a loaf of bread that looks like a LOAF!  I'm having a ball experimenting with recipes.... this is for a yummy wheat bread.  Note:  the 'VITAL WHEAT GLUTEN' is available at Walmart in a 6-1/2 oz. size box for under $1.50 - and will make PLENTY of wheat bread.

YIELD: 1 LOAF, APPROX. 1.5 LBS.

INGREDIENTS:

1-1/4 C        water - BARELY warm to the wrist

3 TBSP        butter - divided in half - room temperature 

1/3 C           honey

1-1/2 tsp.      salt

3 C              whole wheat flour ***
1/2 C            white bread flour
1 TBSP        vital wheat gluten

2 tsp.           Rapid Rise yeast

DIRECTIONS:

Assemble all the ingredients and line them up in the order shown.  

Stir the wheat flour, wheat gluten and white flour together.

Pour water into the bread pan.  Add 1.5 TBSP butter over each paddle.  

Drizzle the honey from side to side into the water.  Sprinkle in the salt. 

Put the flours/gluten mixture into the bread pan as evenly as possible over the liquid.  DO NOT STIR THE FLOUR INTO THE LIQUIDS!  Put the bread pan into the machine and press it securely into place.

Make a small indention in the top of the flour approximately between the paddle locations and sprinkle the yeast in it. (Don't let the yeast get in the liquid.)

Close the lid and plug the machine in.  Select the QUICK COURSE [takes approx. 2:25] setting. Select DARK baking degree setting for the crust.  Press START.

When the bread is finished, the machine will beep. Lift the lid and press CANCEL.  Using potholders, CAREFULLY remove pan from baking unit and turn the loaf out onto cooling rack. Cool at least 10 minutes before slicing - if you can wait that long!

Note:  These instructions apply to my specific bread machine model.  Follow directions for your Zojirushi breadmaker..... and I hope you enjoy my honey wheat bread!

*** I use King Arthur 100% premium whole wheat flour

Note:  Next time I try this recipe, I may add some nuts or seeds.... depends whether I'm in a daring mood or not!  Will update here if it works!

Dang - was going to add a picture here but my family tore into it while it was warm!

ZOJIRUSHI BREAD MACHINE DILL BREAD (REVISED)

Just got a new Zojirushi bread machine [BB-PAC20] - the kind that makes a loaf of bread that looks like a LOAF!  I love it!  Love it!  LOVE IT!  Could not wait to make dill bread.... but alas there was no recipe in the book!  So I took the recipe for 'basic white bread' and modified it - first time I made it (yesterday), it was fantastic!  Second time I made it (today), it was fantastic.  Hope you like this as much as I do!

YIELD: 1 LOAF, APPROX. 1.5 LBS.

INGREDIENTS:

1-1/4 C         buttermilk - room temperature

2 TBSP        butter - divided in half - room temperature 

2 TBSP        sugar

1 tsp.           salt

1/2 tsp.        white pepper

2 TBSP        dried dill weed (3 TBSP for more flavor)

3 C              bread flour

2-1/2 tsp.     Rapid Rise yeast

DIRECTIONS:

Assemble all the ingredients and line them up in the order shown.  

Pour the buttermilk into the bread pan.  Add 1 TBSP butter over each paddle.  

Sprinkle the sugar evenly over the buttermilk.  Same for the salt. 

Add the white pepper and the dill weed into the bread flour and stir with a fork to blend.

Put the flour into the bread pan as evenly as possible over the liquid.  DO NOT STIR THE FLOUR INTO THE MILK!  Put the bread pan into the machine and press it securely into place.

Make a small indention in the top of the flour approximately between the paddle locations and sprinkle the yeast in it. (Don't let the yeast get in the milk.)

Close the lid and plug the machine in.  Select the QUICK COURSE [takes approx. 2:25] setting. Select DARK baking degree setting for the crust.  Press START.

When the bread is finished, the machine will beep. Lift the lid and press CANCEL.  Using potholders, CAREFULLY remove pan from baking unit and turn the loaf out onto cooling rack. Cool at least 10 minutes before slicing - if you can wait that long!

Note:  These are instructions for my specific bread machine model.  Follow directions for your Zojirushi breadmaker..... and I hope you enjoy my dill bread!

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As an added note, I got one of these bread slicing boards with the crumb tray ages ago and it's a wonderful place to let your bread cool AND to slice it - save the crumbs, too - and just wipe it out with a dry cloth!  Available at Amazon...

http://www.amazon.com/Mountain-Woods-Multi-Purpose-Cutting-Board/dp/B00029HBOW/ref=sr_1_1?ie=UTF8&qid=1396721554&sr=8-1&keywords=wooden+bread+board+with+crumb+catcher

I AM THE QUEEN OF STOCK!

Nothing.... NOTHING enhances the flavor of (particularly) a starch dish like cooking it in homemade stock.

SHRIMP STOCK:  I live on the NC coast, so seafood is a staple in my house - particularly  shrimp.  I but 80 pounds of 16-20 count shrimp at the end of the summer and freeze them (shells on) in one pound bags.  Over the course of the year as we eat the shrimp, I save the shells for stock.  When I make shrimp creole, I cook the rice in shrimp stock.... a shrimp stir fry with pasta - pasta is cooked in shrimp stock.  And how can you possibly make ANY sort of seafood chowder without using shrimp stock!!!! I did a blog on 'everything shrimp' if you're interested.  Here is the link....

http://firebird-cooks.blogspot.com/2011/02/shrimp-primer.html

CHICKEN STOCK:  I bake a mean chicken and I use the pan drippings to make chicken stock.  Rice or pasta cooked in chicken stock is head and shoulders above rice cooked in water.  Here is my baked chicken with the 'stock' recipe....

http://firebird-cooks.blogspot.com/2011/02/baked-chicken.html

HAM STOCK:  This is a favorite because my husband loves what HE calls 'dirty rice'.  Bake a ham.  With me so far?  Drain off the drippings and rinse the pan with water, adding that to the drippings to make 2C.

For dirty rice, bring the 2C of ham stock to a boil.... add LOTS of fresh ground pepper and then add kosher salt to taste.  (Remember - hams can be salty from the curing process, so TASTE what you're making.)  Bring the stock to a boil and add 1C of long cooking rice (I use Mahatma Jasmine).  Cook according to package directions - about 18 minutes on low heat.  Let rice sit for 3-5 minutes before serving.

This is soooooo good with the baked ham, or with a grilled pork tenderloin or fried/grilled pork chops.

BEEF STOCK:  This is a little trickier than stock from the other meats above.  If you cook beef on a grill by the indirect method, put a drip pan under it and you have liquid gold.  Recover the drippings same as the ham above.  Beef stock is especially wonderful for enhancing the flavor of vegetable or vegetable beef soup.  Here's my favorite vegetable beef soup recipe...

http://firebird-cooks.blogspot.com/2013/04/beef-and-vegetable-soup.html

Comments about making any sort of stock.....

The easiest way to do this is to take the meat drippings and add water to make 2C.... refrigerate overnight and next day scrape off about 75% of the congealed fat - keep some of the fat for flavor.  Add water to bring the level BACK to 2C, and freeze overnight in a 16 oz 'red solo cup' on which you have written the type of stock and the date.  After the stock is frozen, seal the top of the cup with Press 'N Seal or Saran and put a rubber brand around the rim.  Stock keeps 60-90 days in a chest freezer (no freezer burn) or about a month in a 'frost free' freezer, like the one in the top of your refrigerator.

In my opinion, stock can turn otherwise 'blah' starches, like rice or pasta, into tasty side dishes simply by cooking them in your stock of choice that will compliment your main course.  Stock can also add intense flavor to your soups... and my goodness - it's so much cheaper than buying that krap in a carton in the grocery store!  (Well - at least you know what is IN the stock!!)

Dinner tonight will be chicken strips sauteed in butter and garlic with a little dry white wine added at the end and reduced by half (about 2 minutes to reduce the wine).....and served on top of linguine pasta cooked in chicken stock, drained, and then tossed with 2 TBSP of Philly cream cheese and 1 TBSP of unsalted butter.  I'll add about 1C of 'freezer peas' (those are the green rattly peas in TV dinners that have been cooked about 4 minutes) more for color than taste, garnish the chicken with a little chopped fresh parsley, and I'll make a side salad of romaine, tomatoes and celery.  A crusty artisan bread finishes the meal.... and I'll serve the same wine I used in the chicken reduction.

NEVER waste meat drippings.... there is always a stock to be made that will enhance SOMETHING.....

PRODUCT REVIEW: GWALTNEY BACON

As a military brat and a military wife, our family has always done major shopping at commissaries, whenever possible.  I'm living two hours from the nearest commissary now, so my choices are the local Food Lion store (10 miles away) or a Walmart store (45 miles away).  I buy in bulk for obvious reasons.  I've mostly always purchased Gwaltney bacon when it was available, and I've had NO problems with what I got at the two commercial stores.  Brand loyalty.

Before the holidays I made a trip to Seymour Johnson AFB for a 'big' shopping, and I decided to buy a case of bacon ($2.50 vs $4.95) because the savings on that alone would pay for my gas to drive a 4-hour round trip.

Mistake.  HUGE mistake.  I bought the 16 oz. hardwood smoked, premium sliced bacon that comes in a box like the picture below.

I'm down to my last 5-6 pounds of bacon, and every time I open a new box, I get angrier and angrier.  I have YET to find a single pound of 'premium' bacon with the slices of uniform thickness or with pieces that are WHOLE so that you can pull them apart.  Most of the slices are made up of 4-5 segments - impossible to cook... and this morning was the straw that broke this camel's back.  I opened a new package, used the ENTIRE PACK to get SIX uniform slices for breakfast.  The rest I threw in the garbage, and the balance of the case will go to the local soup kitchen tomorrow.

Now..... having said this.... I NEVER HAD THIS PROBLEM EXCEPT WITH THE CASE I GOT AT THE COMMISSARY - and it wasn't one or two packages!  IT WAS EVERY SINGLE POUND I'VE OPENED.

I have come to the conclusion, based on my own empirical evidence that the problem is not quality control but that the Gwaltney company is dumping their bacon rejects to fill their contractual obligations with the military.  No other explanation I can think of, since Food Lion and Walmart seem to get 'premium' bacon.

I have also written of this to my Congressional Rep. Walter B. Jones, since he is on the Committee on Armed Services:  Subcommittee on Military Personnel,  Subcommittee on Tactical Air and Land Forces, and Subcommittee on Oversights and Investigations.

Frankly I'm tired of the United States military and their families being screwed from every direction!  This is my little attempt to fight back!

I will also never purchase another thing with the word 'Gwaltney' on it.

WINE HUMOR

AND MY PERSONAL FAVORITE.......

THE MIRACLE OF FRESH, HOMEGROWN GINGER

I love teriyaki and ginger as a marinade for almost anything - chicken, beef (OMG), shrimp - you name it.  It's particularly good in a stir fry, and there is NO comparison to FRESHLY GRATED ginger.  The ground spice in a bottle is for use only if you are on a desert island and can't get fresh!

Go to the nearest grocery store that specializes in ORGANIC produce and grab 1-2 mesh bags of ginger root..... make sure the ginger is firm and has a few 'buds'

Buy a couple of CLAY azalea pots at your local home improvement/garden store - these are wider than they are deep.

Place a paper coffee filter over the hole - fill the pot about half full of potting soil - and lay two clumps of ginger on the dirt - cover with another 4-5" of soil.  Place in a sunny location and water!  The ginger will send up grassy shoots all summer.

As summer goes into fall, the green tops will begin to die a little.  BEFORE THE FIRST FROST IS FORECAST, stop watering for 4-5 days, and then pull up the ginger - keeping the greens attached.  Carefully wash the soil off the ginger using a soft brush and pat dry.  Spread out on paper towels or newspapers and allow to dry for a couple of weeks, until the green tops are completely dried/dead.  Cut the leaves away and store your ginger in a COOL place where it won't freeze, (not the refrigerator).  I keep mine in a straw basket on my rolling kitchen island.  It will be happy there most of the winter - don't pile it up - it likes its own space where the air can circulate and then it won't get mushy or rot.

To use your newly grown ginger, simply use a fine grater over a piece of waxed paper, and then add it to the pan with a spatula.  Only cook fresh grated ginger a minute or two - like garlic, it will scorch and stink!  I don't peel it, I just grate away.  I place whatever is left back in the basket on a paper towel and shortly the 'scar' where I grated will heal over.

If you prefer to freeze it, use a vacuum machine and pack each root separately.  Use as needed and reseal with vacuum.... no need to peel frozen ginger either.  

Keep one or two roots to plant NEXT spring.... they will begin to get little cream-colored sprouts on the nodes so you'll know when to plant (after threat of frost has passed). 

Which brings me to my very favorite cooking thing....  As I said, I LOVE the flavor of grated ginger and teriyaki marinade.  Grate 1-2 teaspoons of ginger and put it in a ZipLoc bag.  Add your meat to the bag:  thinly sliced beef, beef stir-fry strips, chicken stir-fry strips, boneless chicken breasts.... whatever floats your boat.  Add about 1/4 C of teriyaki marinade to the bag.  (I use Kikkoman because it's all I can get where I live).  Seal and then massage the bag to spread the ginger around.  Plop it in the fridge and let it stay until ready to cook.  Give the bag a massage when you think about it.  This is my favorite for steak fajitas and for beef stir-fry to serve over rice.

Try sautéing green beans with sliced mushrooms and a few grates of fresh ginger.  Or grate just a tiny bit on sugar snaps just before serving. 

EXPERIMENT! ENJOY!