The Bread is in the Baking

Rikki Wynn - Baker and actor, currently living in Portland, OR.

If you like what you see please follow and like my blog on facebook.

Question or comments about the cooking?

I stumbled upon a recipe for deep fried olives on the internet and I knew I wanted them.
However, I hate making fried food. it’s so messy and leaves the house smelling like grease. Who wants that? The kitchen is also right next to my bedroom so my room occasionally takes on the smell of the kitchen. I did not want my room smelling like fried olives.
 I then found them at a bar in Seattle and tried them: they were just as good as I thought.
Finally I realized there was a very easy fix. Fry them up outside! I have a deep fryer, so I don’t need the stove top. All I needed was an extension cord!
The amounts for this recipe are suggestions, not solid amounts. Moving the olives from the flour to eggs/milk to the bread crumbs tends to gum things up a bit, so add more bread crumbs as you need them. And while you’re at it, might as well fry some other things up too! I chose to fry some button mushrooms up too.
Fried Green Olives
5 1/2 oz jar of green olives (stuffed or not- depending on what you like)
1/2 cup flour
1/2 cup bread crumbs
salt and pepper to taste
1/4 cup milk or 1 egg well beaten
Vegetable oil for frying - if you’re using a deep fryer, you’ll need about 3 cups, if you’re using a pan, you’ll need just enough to so that your olives are about half covered by the oil in the pan.
Strain your olives and pat them dry with a paper towel. Set up 4 wide bowls - one with flour, one with egg/milk, one with bread crumbs and salt and pepper and the last bowl with paper towels for after the olives are fried.
First, toss all your olives in the flour until they are all lightly coated, then into the egg/milk and then into the bread crumbs.
While you’re doing this, you can heat up the oil, or you can choose to do it afterwards, since oil heats up fast (and hot oil is really scary).
Check the temp of your oil by placing a bread crumb into the oil. Does the oil bubble around the bread crumb? Add the olives to the oil. If not, wait till the oil does begin to bubble around the bread crumb. When your olives are in the oil rotate them every 10 seconds to make sure they are browning evenly. With a slotted spoon, strain the olives out of the oil as they brown into the bowl with the paper towel.
Wait about 10 minutes before you start eating these- the inside can get very hot!
Fried olives are best served with a little aioli or spicy mustard.
Enjoy!
Total Time: About 20 minutes

For more food photos please check out my facebook page! I promise the rest of them aren’t instagram photos. View Larger

I stumbled upon a recipe for deep fried olives on the internet and I knew I wanted them.

However, I hate making fried food. it’s so messy and leaves the house smelling like grease. Who wants that? The kitchen is also right next to my bedroom so my room occasionally takes on the smell of the kitchen. I did not want my room smelling like fried olives.

 I then found them at a bar in Seattle and tried them: they were just as good as I thought.

Finally I realized there was a very easy fix. Fry them up outside! I have a deep fryer, so I don’t need the stove top. All I needed was an extension cord!

The amounts for this recipe are suggestions, not solid amounts. Moving the olives from the flour to eggs/milk to the bread crumbs tends to gum things up a bit, so add more bread crumbs as you need them. And while you’re at it, might as well fry some other things up too! I chose to fry some button mushrooms up too.

Fried Green Olives

5 1/2 oz jar of green olives (stuffed or not- depending on what you like)

1/2 cup flour

1/2 cup bread crumbs

salt and pepper to taste

1/4 cup milk or 1 egg well beaten

Vegetable oil for frying - if you’re using a deep fryer, you’ll need about 3 cups, if you’re using a pan, you’ll need just enough to so that your olives are about half covered by the oil in the pan.

Strain your olives and pat them dry with a paper towel. Set up 4 wide bowls - one with flour, one with egg/milk, one with bread crumbs and salt and pepper and the last bowl with paper towels for after the olives are fried.

First, toss all your olives in the flour until they are all lightly coated, then into the egg/milk and then into the bread crumbs.

While you’re doing this, you can heat up the oil, or you can choose to do it afterwards, since oil heats up fast (and hot oil is really scary).

Check the temp of your oil by placing a bread crumb into the oil. Does the oil bubble around the bread crumb? Add the olives to the oil. If not, wait till the oil does begin to bubble around the bread crumb. When your olives are in the oil rotate them every 10 seconds to make sure they are browning evenly. With a slotted spoon, strain the olives out of the oil as they brown into the bowl with the paper towel.

Wait about 10 minutes before you start eating these- the inside can get very hot!

Fried olives are best served with a little aioli or spicy mustard.

Enjoy!

Total Time: About 20 minutes

For more food photos please check out my facebook page! I promise the rest of them aren’t instagram photos.

May 17, 2013 @ 1:05 PM 2 notes

Apple butter is one of my favorite spreads.
It’s actually one of my favorite foods. It’s thick and creamy and tastes like fall.
I’ve been wanting to make apple butter for a really long time now, but it’s hard to find a recipe that doesn’t call for a slow cooker or a food mill. Seeing as I don’t have either, I’d been putting it off. Finally I came to the conclusion that I would just have to come up with my own recipe because I couldn’t let these things hold me back.
I looked at a bunch of different recipes to come up with this one and realized that apple butter is just apple sauce that’s been cooked longer, so there is less liquid in it.
Words of warning, because I am not using a slow cooker you have to hang out in your kitchen the entire time, which is 5 hours. So I hope you have a good book to read while you wait! Or you could bake something else too! That’s what I did.
Apple Butter
(Makes about 5 pints)
4 pounds of apples, cored and chopped up (I left the skins on too)
1 cup of honey
2 cups of water
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon
1 tbs vanilla
1 tsp of salt
Juice from one small lemon
Put everything in a pot and place on the stove on medium heat. Keep the pot covered with lid and stir the apples occasionally to make sure they don’t stick to the bottom of your pot. Once the apple pieces have begun to fall apart, uncover the pot and let it continue to cook, stirring occasionally. Keep the heat below medium and make sure the apple butter does not boil, so it’s less likely to burn. Once the mixture begins to look smooth, take off the heat and move a hand blender through the pot so that the whole mixture is smooth. Place the pot back on the stove and continue to cook until the apple butter is thick and your spoon leaves “waves” as it moves through it.
At this point you can can it, or just put it in jars in your fridge. I would tell you how to can it… but my canning was pretty unsuccessful. Only one of my jars sealed. So if you would like to can your apple butter check out this site. They look pretty knowledgeable about canning.
Or ask your grandmother?
Total Time: About 4 hours View Larger

Apple butter is one of my favorite spreads.

It’s actually one of my favorite foods. It’s thick and creamy and tastes like fall.

I’ve been wanting to make apple butter for a really long time now, but it’s hard to find a recipe that doesn’t call for a slow cooker or a food mill. Seeing as I don’t have either, I’d been putting it off. Finally I came to the conclusion that I would just have to come up with my own recipe because I couldn’t let these things hold me back.

I looked at a bunch of different recipes to come up with this one and realized that apple butter is just apple sauce that’s been cooked longer, so there is less liquid in it.

Words of warning, because I am not using a slow cooker you have to hang out in your kitchen the entire time, which is 5 hours. So I hope you have a good book to read while you wait! Or you could bake something else too! That’s what I did.

Apple Butter

(Makes about 5 pints)

4 pounds of apples, cored and chopped up (I left the skins on too)

1 cup of honey

2 cups of water

1/2 tsp cloves

1/2 tsp nutmeg

1 tsp cinnamon

1 tbs vanilla

1 tsp of salt

Juice from one small lemon

Put everything in a pot and place on the stove on medium heat. Keep the pot covered with lid and stir the apples occasionally to make sure they don’t stick to the bottom of your pot. Once the apple pieces have begun to fall apart, uncover the pot and let it continue to cook, stirring occasionally. Keep the heat below medium and make sure the apple butter does not boil, so it’s less likely to burn. Once the mixture begins to look smooth, take off the heat and move a hand blender through the pot so that the whole mixture is smooth. Place the pot back on the stove and continue to cook until the apple butter is thick and your spoon leaves “waves” as it moves through it.

At this point you can can it, or just put it in jars in your fridge. I would tell you how to can it… but my canning was pretty unsuccessful. Only one of my jars sealed. So if you would like to can your apple butter check out this site. They look pretty knowledgeable about canning.

Or ask your grandmother?

Total Time: About 4 hours

October 18, 2012 @ 8:34 PM 10 notes