Friday, March 20, 2009

Love on a Plate

Since I am B-ing my own B, I found this lovely recipe for Hamburger Buns. I was a little worried about the texture, since (in my own humble opinion) one of the wonderful things about homemade bread is the chewy yumminess, and commercial hamburger buns are generally softer and less flavorful (presumably to showcase the meat and fixins). These did not disappoint. The flavor was good and the smell while they were baking was hard to resist. They were a little crumbly, though, when weighted down with all the extras, so I think next time I'll substitute some bread flour for some of the all-purpose flour. All in all a good recipe.
2 cups warm milk (110 degrees F/45
degrees C)
1/4 cup margarine, melted
1/4 cup warm water
1/4 cup white sugar
2 (.25 ounce) packages instant yeast (I used bread machine yeast)
2 teaspoons salt
6 cups all-purpose flour, or as needed
Preheat the oven to 375 degrees. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes. Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 12-14 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes. Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

If you're really hungry, try these with some homemade French fries.
(Caution: this is my "recipe" so there really isn't a recipe. Just fling things around the kitchen and hopefully some of it will land on your plate.)
2 or 3 potatoes
vegetable oil (or some other oil with a high smoke point, like peanut)

Retrieve potatoes and skin them with very dangerous knife.

Prepare a bowl with lukewarm water and salt. I would say a handful of salt but some of you have giant Sasquatch hands and some have little pixie hands so use one of mine. I'll guess about three tablespoons. Mix it around so you don't have any salt-lumps. Cut potatoes (counting fingers before and after cutting for safety) into desired fry-shaped sticks and put into salt water for about 20 minutes.

Meanwhile, heat the oil in a nice big pot. I like a Dutch oven, but you can use whatever your heart desires, best beloved. As long as it's metal. And heat proof. And big enough to hold all the potatoes. You may not have a nifty heat monitoring device like mine, but that's okay. We can't all be spoiled. See the red dot? See it?

When it's time for cooking, drain the potatoes and dry them thoroughly to avoid unnecessary oil turbulence. Yes, that is an AC Delco towel, and I'm not sorry.

Fry, fry til your heart's content. Or until golden brown and delicious. Um, that's the potatoes, not your heart. Remove the fries with a spider or a fork or whatever's handy and then devour in mass quantities.

This is love, best beloved.


Woman in a Window said...


Bella said...

yum! that's looks delicious and just what I'm craving ... a nice burger and fries!

Janet said...

I'll have to try the buns (the Mountain Man already makes excellent home fries, so I'll not attempt that one). I made some pita bread last week that the kids devoured.

david mcmahon said...

If at first you don't succeed, fry, fry again!

Sandi McBride said...

That David! I swear!! And what the hell is a spider? Our spider is flat cast iron frying pan for the frying of cornbread cakes...can't think how to get taters out of the fat using my spider. Directions dear beloved? LOL, I'm afraid my can of soup and ritz crackers won't do for supper tonight...time to dig dig dig for something nearly as good as this looks!

Sarah said...

David, you crack me up.

Sandi, a spider is like a wire net thingy with a loooong handle. It's good for adding food to hot oil (or water) or taking food out without burning yourself.

clicky for a visual!