Planning for 2012 Culinary Cabin!

Well- somehow I'm going to find a way to include some past years pictures here and start keeping better notes. Maybe that is my activity during the cabin this year? I'm no good at felt stuffed animals.

I just wanted to have a fresh post up when I sent this out to the Culinary Crew this year. I"m again excited about our planning. Some twists from past years- this year we are going to try to have each couple highlight a country? I love the opportunity for us to learn about culture together through food!

Out next Skype touchbase will be November 15. Looking forward to it!

Planning yet again!

I'm so excited that our annual culinary cabin adventure is around the corner. I'm looking forward to Skyping this Wed night with the gang so we can plan for this year.

Some thoughts Jeff and I have already had: Shrimp and Grits for breakfast? We practiced this morning and it was delicious! I'm going to attempt a surprise desert that has been a part of my friends/family tradition for years. AND of course, we need to attempt Bacon icecream!

I'm going to send out the blog to the group as a reminder of last years menu in the effort to spark ideas/discussion!

AND- please add in your recipes from last year so we can keep those! (THanks!)

Homemade Soft Pretzels

Homemade Soft Pretzels - Alton Brown

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

This Recipe can be found online at:

http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html

Blog Organization Thoughts

So I dreamt last night that we opened the blog up to the public and when I check it this morning, I had a thousand posts. Weird huh?

I did have an idea around organization... so that we can find the recipes by name please use an individual post for one recipe and title the post with the recipe name. That way, we'll be able to look back in the archives and find them easier.

Any other suggestions from my knowledge sharing/blog savvy friends?

Happy Monday-ugh!

Cabin 2009: great friends, great food and so much fun!

I'm reflecting back on an amazing weekend.

I feel so incredibly fortunate to have friends that I can spend four days in a small space sharing great food, laughs and our lives and yet I didn't want the time to end. Thank you "Cabin Crew" for the 2nd annual cabin New Years celebration.

Our location: Near Emily, Minnesota on Little Pine Lake
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This Year's Menu:

12/30
Dinner (M/J) "Emerils" Cioppino with crusty bread

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12/31 Happy Birthday Dave!
Breakfast (D/C)- Blueberry/Pecan Pancakes, Bacon, Morning-Star Sausage
Lunch (M/J)- Jeff's famous Mac-n-Cheese
Dinner (N/D)- Baked Pumpkin with sausage and Gruyere
Dessert (D/C)- Carolyn's Dad's Rum Cake
Evening- (all) Rum Tasting

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1/1
Breakfast (M/J)- Homemade Challah bread french toast, bacon, ms sausage & berries
Lunch (N/D) - Shrimp/Mock Duck potstickers, Curry Laksa Soup
Afternoon snack- Jeff's Homemade Donut Experiment complete with lemon curd and berry coulis
Dinner - elected to pass due to donuts

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1/2
Breakfast (N/D) Winter squash, brown butter and sage cheese souffle and fingerling potatoes
Lunch (D/C) Tortilla Soup
Afternoon Snack (Drew) Homemade pretzels
Dinner (D/C) Soba Noodles with soy and citris scallops plus veggies

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1/3
Breakfast (M/J) Belgian Waffles with bourbon whipped cream, berry coulis, pumpkin apple butter, bacon
Lunch (D/C) Strawberry, Walnut and Blue Cheese salad

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Please post recipes following this post and start discussing our plans for next year!