Some of you may be asking, "What is 5412" and why is it the baker's number? Well, 5412 was my address for 13 years in Charleston, South Carolina. For me, baking is therapy. A place where I can relax and just create something extraordinary with just a few ingredients. 5412 is that place for me as well. I was able to explore a fanstastic world just outside my doorstep with just an imaginary Green Lantern ring, bicycle, slide and a hill of dirt.
I lived on a street that dead-ended into a dirt circular path next to the railroad tracks. [Note, on the other side of the tracks were woods, not better (or worse) homes]. My friend Phillip and I would go to the top of our street and race down as fast as we could without holding onto the handlebars. We would go on the 'bike path' and jump the hills of dirt while saving the world with our super hero powers. Green Lantern was always the best because he had the most powerful ring in the universe. We would also go in my backyard, climb my slide and jump off or 'run down' the front. It gave us "Flash-like" powers.
One summer we would be making a whirlpool in my above ground pool late into the evening when we'd see a weird brightly lit plane in the sky. We were convinced it was a UFO (seems we looked for them more back in the 70's than we do now) and would scream for our parents to come and see [less we be taken to meet their leader]. It has been almost 33 years since I left 5412 Marie Street but I remember those times as though they happened yesterday.
Oh yeah, back to the baker's number. 5412, the baker's number, represents a peace that can only be achieved by doing something great with imagination. I worked in the corporate world for over 21 years and while I liked it, I must confess that I didn't love it. This past year has taught me, through trials, that it's time to do what I love and then try to find a way to turn it into a living. Hence 5412.
I am daily learning to make new things. Life today is much different to my 70's life on 5412 Marie Street. Back then my mom stayed home, made every meal (yes, even nasty salmon cakes) and would be my gateway to a life unimaginable. Today's parents are working 2 or 3 jobs just to pay the rent and thus unable to come home and prepare a fresh, homemade meal for their family. I would love to open a bakery or dinner supply service. I prepare the meals and you just come pick them up.
I am working on getting my Food Management Licence (hopefully this will include food handlers certification as well) and will keep you updated.
So, my butter should be at room temperature now. Baking a chocolate-almond pound cake and then will work on making homemade hot pepper-lime jelly. Later today I'll start on making salt rising bread. Yes, there is such a thing.
Until next page,
ScottR
Monday, April 23, 2012
Tuesday, February 21, 2012
Southern Plate Meets My Plate, page 2
Good morning everyone! One of the great things about couponing is that when I need to make something quick, fresh and homemade I don't have to run to the store to buy ingredients. I simply go to my pantry or stockpile and grab what I need.
<ADVERTISEMENT> If you are not following 'Chesapeake Couponers' on Facebook this is your opportunity to do so. They share valuable couponing techniques to help save your family time and money.
While I haven't been blogging everyday about what I've been cooking, I HAVE been cooking. What's better is that everything I cook now is completely 100% made from scratch. No processed food being prepared in this house. I'll be sharing quite a few recipes with you today. Not sure how much time you have today to prepare dinner so hopefully one of these recipes will find themselves on your plate tonight.
My 10-year old loves chicken nuggets. It doesn't matter if they are McDonalds, Chick-Fil-A, Tyson or Perdue. She loves them. In the past when I've tried to make homemade chicken nuggets she'll either opt for a salad or make frozen ones. For dinner one night I decided to make Fried Chicken Planks. Typically we don't fry anything in our house so this was definitely me stepping out of my comfort zone. I have to say that the finished product was so spectacular (sorry, I forgot to take a picture of it) that my family ate all of it. My 10-year old even had thirds.
Ingredients:
Cooking Oil
4-5 boneless/skinless chicken breasts
2 eggs (beaten)
1 to 2 sleeves saltine crackers (divided)
Pour oil in a large skillet to a depth of 1/4". Heat over medium heat while you prepare the chicken.
Place the chicken in a gallon zipper-seal bag and beat out until 1/4" thick. This will definitely relieve stress. (NOTE: I simply put mine, one by one, on a cutting board, covered with plastic wrap and beat it with the bottom of a small pan).
Crack the eggs into a bowl and beat with a fork. Crush the saltines (one sleeve at a time) and put in a separate bowl. Here's where sleeve 2 of the saltine crackers come in. If you need more, simply crush another sleeve. I think 1 sleeve will do the trick though.
Cut each chicken breast into three strips and dip each piece first in the egg mixture, then in the cracker crumbs. (NOTE: Before I put my chicken in the egg mixture I coated them with Bubba Rub. This is a dry rub that my brother-in-law prepares and will not share the recipe). If you want, I'm sure we can work out a way for you to purchase some. If not, simply using Seasoned Salt or Canadian Chicken seasoning will work. Coat the chicken completely with the cracker crumbs. Drop each piece into the oil and cook, turning once, over medium to medium-high heat until browned on both sides. (You'll be amazed at how beautiful they come out looking). Drain on paper towel-lines plate.
What goes better with chicken than Baked Macaroni and Cheese? This has to be the easiest to prepare (and clean up), creamiest and tastiest mac and cheese I've ever had. It's best made in an ovenproof bowl rather than a 9" x 13" pan. I used my small Rachael Ray baking dish (shameless plug).
Ingredients:
2 1/2 cups uncooked macaroni (I used shells)
2 1/2 tablespoons all-purpose flour
1 1/4 teaspoon salt
1 teaspoon black pepper (more/less depending on your taste)
4 tablespoons (1/2 stick) margarine (I used salted butter) cut into small slices
3 cups shredded cheddar cheese
1 cup milk.
Preheat oven to 350F.
Cook the pasta according to the package directions until tender and drain. In a small bowl, combine the flour, salt, and pepper and set aside. (NOTE: Use a whisk or something to completely mix the dry ingredients otherwise you'll get a big clump of pepper on your pasta). Spray an oven-safe bowl or dish with cooking spray. Place half of the macaroni in the bowl or dish. Sprinkle half of the flour mixture over the top and then top with half of the margarine slices. Sprinkle 1 1/2 cups of the cheese over the top. Repeat. Pour the milk over all. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly. Serve hot.
Chocolate Chip Pie makes the perfect ending to a perfect meal. I mean, you've already had fried chicken, baked, creamy macaroni and cheese so it's only fitting that you have chocolate. Right?
Ingredients:
1/4 cup butter, melted
1 cup sugar
1/2 cup all-purpose flour
2 eggs
1 cup Semi-Sweet Chocolate Morsels (I used Nestle)
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans. (I didn't have any left so I used praline pecans. I simply put some on a cutting board and chopped them myself)
Combine butter, surgar, flour and eggs. Stir until the dry ingredients are moistened. Stir in chocolate chips, coconut and pecans. Spoon into an unbaked 9-inch pie crust. (I didn't see this step until I got to it. NOTE: read the ENTIRE recipe before starting. Luckily I had some Pillsbury pie crust in the fridge. I put that into a pie dish and VOILA! disaster averted.)
Bake at 350F for 35-40 minutes. (I let it go 40 minutes so it would brown a bit on top.)
So friends, that's what's on the plate for dinner tonight. I'd love to have you comment on how the recipes worked for you and your family. Please share with your friends and family.
Until next page,
ScottR
Combine
<ADVERTISEMENT> If you are not following 'Chesapeake Couponers' on Facebook this is your opportunity to do so. They share valuable couponing techniques to help save your family time and money.
While I haven't been blogging everyday about what I've been cooking, I HAVE been cooking. What's better is that everything I cook now is completely 100% made from scratch. No processed food being prepared in this house. I'll be sharing quite a few recipes with you today. Not sure how much time you have today to prepare dinner so hopefully one of these recipes will find themselves on your plate tonight.
My 10-year old loves chicken nuggets. It doesn't matter if they are McDonalds, Chick-Fil-A, Tyson or Perdue. She loves them. In the past when I've tried to make homemade chicken nuggets she'll either opt for a salad or make frozen ones. For dinner one night I decided to make Fried Chicken Planks. Typically we don't fry anything in our house so this was definitely me stepping out of my comfort zone. I have to say that the finished product was so spectacular (sorry, I forgot to take a picture of it) that my family ate all of it. My 10-year old even had thirds.
Ingredients:
Cooking Oil
4-5 boneless/skinless chicken breasts
2 eggs (beaten)
1 to 2 sleeves saltine crackers (divided)
Pour oil in a large skillet to a depth of 1/4". Heat over medium heat while you prepare the chicken.
Place the chicken in a gallon zipper-seal bag and beat out until 1/4" thick. This will definitely relieve stress. (NOTE: I simply put mine, one by one, on a cutting board, covered with plastic wrap and beat it with the bottom of a small pan).
Crack the eggs into a bowl and beat with a fork. Crush the saltines (one sleeve at a time) and put in a separate bowl. Here's where sleeve 2 of the saltine crackers come in. If you need more, simply crush another sleeve. I think 1 sleeve will do the trick though.
Cut each chicken breast into three strips and dip each piece first in the egg mixture, then in the cracker crumbs. (NOTE: Before I put my chicken in the egg mixture I coated them with Bubba Rub. This is a dry rub that my brother-in-law prepares and will not share the recipe). If you want, I'm sure we can work out a way for you to purchase some. If not, simply using Seasoned Salt or Canadian Chicken seasoning will work. Coat the chicken completely with the cracker crumbs. Drop each piece into the oil and cook, turning once, over medium to medium-high heat until browned on both sides. (You'll be amazed at how beautiful they come out looking). Drain on paper towel-lines plate.
What goes better with chicken than Baked Macaroni and Cheese? This has to be the easiest to prepare (and clean up), creamiest and tastiest mac and cheese I've ever had. It's best made in an ovenproof bowl rather than a 9" x 13" pan. I used my small Rachael Ray baking dish (shameless plug).
Ingredients:
2 1/2 cups uncooked macaroni (I used shells)
2 1/2 tablespoons all-purpose flour
1 1/4 teaspoon salt
1 teaspoon black pepper (more/less depending on your taste)
4 tablespoons (1/2 stick) margarine (I used salted butter) cut into small slices
3 cups shredded cheddar cheese
1 cup milk.
Preheat oven to 350F.
Cook the pasta according to the package directions until tender and drain. In a small bowl, combine the flour, salt, and pepper and set aside. (NOTE: Use a whisk or something to completely mix the dry ingredients otherwise you'll get a big clump of pepper on your pasta). Spray an oven-safe bowl or dish with cooking spray. Place half of the macaroni in the bowl or dish. Sprinkle half of the flour mixture over the top and then top with half of the margarine slices. Sprinkle 1 1/2 cups of the cheese over the top. Repeat. Pour the milk over all. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly. Serve hot.
Chocolate Chip Pie makes the perfect ending to a perfect meal. I mean, you've already had fried chicken, baked, creamy macaroni and cheese so it's only fitting that you have chocolate. Right?
Ingredients:
1/4 cup butter, melted
1 cup sugar
1/2 cup all-purpose flour
2 eggs
1 cup Semi-Sweet Chocolate Morsels (I used Nestle)
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans. (I didn't have any left so I used praline pecans. I simply put some on a cutting board and chopped them myself)
Combine butter, surgar, flour and eggs. Stir until the dry ingredients are moistened. Stir in chocolate chips, coconut and pecans. Spoon into an unbaked 9-inch pie crust. (I didn't see this step until I got to it. NOTE: read the ENTIRE recipe before starting. Luckily I had some Pillsbury pie crust in the fridge. I put that into a pie dish and VOILA! disaster averted.)
Bake at 350F for 35-40 minutes. (I let it go 40 minutes so it would brown a bit on top.)
So friends, that's what's on the plate for dinner tonight. I'd love to have you comment on how the recipes worked for you and your family. Please share with your friends and family.
Until next page,
ScottR
Combine
Monday, February 13, 2012
Southern Plate Meets My Plate
Friends,
I've made it abundantly clear that I love to bake. As a stay-at-home dad I looked for new ways to make meals not only better but more enjoyable. Like a dog with a bone, once I get hold of something I don't let go. One of my greatest 'finds' is www.SouthernPlate.com. Christy Jordan is an absolute maestro when it comes to photographing, blogging, and making meals. She is also a great source of encouragement to me as she comments on my cooking/baking endeavors. I was running out of ink and paper printing off her recipes so I decided to buy her cookbook, "southern plate - classic comfort food that makes everyone feel like family". To honor her (and feed my family), I plan to cook my way through this book and comment on my experience. I'll do my best to post recipes as well but you're best bet (in case I forget) is to visit her website www.SouthernPlate.com.
So, I had planned on making these recipes on Saturday but between field hockey, running errands for my daughter, shopping and preparing for a church fundraiser it got pushed to Sunday.
My first recipe was "Aunt Sue's Pound Cake". I have never made a pound cake in my life. The only time I ever see/have pound cake is when we visit my wife's family and Nannie or Aunt Jodie inevitably make one. This recipe was so easy to prepare. I made it while one daughter created a winter wonderland out of the snow on our deck and other daughter was with my wife at a Mary Kay party. So, you really didn't need to know all that but I felt like sharing.
Here are photos of the finished product.
Next I made "Mama's Custard Sauce" When Christy says to stir continously, STIR CONTINUOUSLY!!! Another name for this is "gravy". I was so happy to see the ingredients actually thicken (like I should be so surprised. Christy has not lied to me - yet).
1/2 cup surgar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 1/2 cups milk
3 egg yolks
1 tsp vanilla extract.
Combine the sugar, flour, and salt in a heavy medium saucepan. Whisk in the milk and place over medium (I used medium-low heat. Yes it takes longer but you have less chance of it scorching). Cook, sitrring CONSTANTLY, until just hot.
In a small bowl, beat the egg yolks until smooth. Add about 1/2 cup of the hot milk mixture to the beaten eggs and stir. Pour the milk and egg mixgure back into the suacepan and cook, sitrring CONSTANTLY over medium heat, until the custard begins to thicken. remove from the heat and add the vanilla. Pour custart through a strainer into a small pitcher. I had neither a strainer nor cheesecloth so I omitted this step. Cool, voer with plastic wrap, and refrigerate until ready to serve.
So, I have to add here that I rarely eat what I make so I couldn't wait for my wife to taste it. I carefully cut a slice and tried to adorn the 'gravy' a la Hell's Kitchen contestants. Let's just say I have room for improving my presentation skills. She tried and and said it was good.
Next time I'll post "Kathy's Country Casserole" and "Daddy's Rise and Shine Biscuits".
Happy eating everyone!
ScottR
I've made it abundantly clear that I love to bake. As a stay-at-home dad I looked for new ways to make meals not only better but more enjoyable. Like a dog with a bone, once I get hold of something I don't let go. One of my greatest 'finds' is www.SouthernPlate.com. Christy Jordan is an absolute maestro when it comes to photographing, blogging, and making meals. She is also a great source of encouragement to me as she comments on my cooking/baking endeavors. I was running out of ink and paper printing off her recipes so I decided to buy her cookbook, "southern plate - classic comfort food that makes everyone feel like family". To honor her (and feed my family), I plan to cook my way through this book and comment on my experience. I'll do my best to post recipes as well but you're best bet (in case I forget) is to visit her website www.SouthernPlate.com.
So, I had planned on making these recipes on Saturday but between field hockey, running errands for my daughter, shopping and preparing for a church fundraiser it got pushed to Sunday.
My first recipe was "Aunt Sue's Pound Cake". I have never made a pound cake in my life. The only time I ever see/have pound cake is when we visit my wife's family and Nannie or Aunt Jodie inevitably make one. This recipe was so easy to prepare. I made it while one daughter created a winter wonderland out of the snow on our deck and other daughter was with my wife at a Mary Kay party. So, you really didn't need to know all that but I felt like sharing.
Here are photos of the finished product.
Next I made "Mama's Custard Sauce" When Christy says to stir continously, STIR CONTINUOUSLY!!! Another name for this is "gravy". I was so happy to see the ingredients actually thicken (like I should be so surprised. Christy has not lied to me - yet).
1/2 cup surgar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 1/2 cups milk
3 egg yolks
1 tsp vanilla extract.
Combine the sugar, flour, and salt in a heavy medium saucepan. Whisk in the milk and place over medium (I used medium-low heat. Yes it takes longer but you have less chance of it scorching). Cook, sitrring CONSTANTLY, until just hot.
In a small bowl, beat the egg yolks until smooth. Add about 1/2 cup of the hot milk mixture to the beaten eggs and stir. Pour the milk and egg mixgure back into the suacepan and cook, sitrring CONSTANTLY over medium heat, until the custard begins to thicken. remove from the heat and add the vanilla. Pour custart through a strainer into a small pitcher. I had neither a strainer nor cheesecloth so I omitted this step. Cool, voer with plastic wrap, and refrigerate until ready to serve.
So, I have to add here that I rarely eat what I make so I couldn't wait for my wife to taste it. I carefully cut a slice and tried to adorn the 'gravy' a la Hell's Kitchen contestants. Let's just say I have room for improving my presentation skills. She tried and and said it was good.
Next time I'll post "Kathy's Country Casserole" and "Daddy's Rise and Shine Biscuits".
Happy eating everyone!
ScottR
Thursday, January 12, 2012
It's all about ME!
Welcome friends to my first blog. Today's will be a picture into who I am and why I do what I do. I am a husband of 17 years, father of 2 girls and 1 dog who will be one whole paw in March. If you've ever seen "The Big Bang Theory" I would be the dumbed down version of Sheldon. I have a particular way of doing things and a unique perspective of the world. Recently I discovered crock pot cooking and have gone hog wild over the different meals I can prepare for my family. Speaking of, some great websites for cooking/baking are: www.southernplate.com and www.crockingirls.com. There is also www.thecrockpotboys.com. I'll tell you now I haven't tried anything from this site but once I do I'll let you know how it was.
Are you still with me? Cuz I'm just getting started. I have been a collector of comic books (DC not Marvel) for over 35 years. This will be the subject of a future blog (don't say you haven't been warned). I am an avid couponer and love to 1) save money and 2) find ways to help my friends save money.
I am UBER involved in PTA. I have held every position except for Treasurer. My passion is children. I love advocating for my children, your children and the children of my state. I love board games. Especially trivia games. I am the (self proclaimed) king of useless information.
I just celebrated my first year post gastric bypass. I have lost over 100lbs so far. I have 30 more to go. I know, I know, all this cooking is not going to get me there.
So, that's me in a nutshell. I look forward to sharing with you.
ScottR
Are you still with me? Cuz I'm just getting started. I have been a collector of comic books (DC not Marvel) for over 35 years. This will be the subject of a future blog (don't say you haven't been warned). I am an avid couponer and love to 1) save money and 2) find ways to help my friends save money.
I am UBER involved in PTA. I have held every position except for Treasurer. My passion is children. I love advocating for my children, your children and the children of my state. I love board games. Especially trivia games. I am the (self proclaimed) king of useless information.
I just celebrated my first year post gastric bypass. I have lost over 100lbs so far. I have 30 more to go. I know, I know, all this cooking is not going to get me there.
So, that's me in a nutshell. I look forward to sharing with you.
ScottR
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