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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Bread and Butter Pickles are my favorite of all the pickles you can make. Crisp and sweet, they are not too sour and have a nice flavor that goes with just about anything.
No surprise that they are amongst the most popular pickles out there. They have been around a very long time and have been gracing many a table for many, many years!
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This recipe which I am sharing today is for a refrigerator version, so there is no real cooking involved. A simple brine is made and poured over cucumbers and onions, along with a few seeds, in jars. The jars are then left in the refrigerator to "age" for a few weeks.
The end result is a pickle that everyone is going to love! This is a small batch recipe, making only two pint jars. But to be honest, you don't want to have any more than that cluttering up your refrigerator! Small batch recipes suit me well because there is really only myself to please these days!
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When my children were growing up I made tons of pickles every year. And they all got eaten. My children's favorites were always the dill pickles, but mine were always these! They are sweeter than dills and go well with just about anything.
It was said that they got their name from back during the depression days when people could only afford pickle and butter sandwiches for their lunch. It has also been said that people traded these pickles for essentials such as bread and butter in yet another theory.
Whatever the origin of the name is, one thing is for certain and that is that these are really delicious pickles!
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WHAT YOU NEED TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES
Only a few basic ingredients, not including the jars. I have used canning jars, but in reality you can even do these in plastic tubs. No specialized equipment needed.
- 1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices
- 1/2 large onion, thinly sliced
- 1 cup (240ml) white vinegar
- 1/2 cup (120ml) cider vinegar
- 1/2 cup (120ml) filtered water
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fine sea salt or pickling salt
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole black peppercorns (optional)
- 1 teaspoon celery seed
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Pickling cucumbers are cucumbers which are specifically grown for use in making pickles. Their thinner skins, crunchy texture and smaller seeds make them ideal for pickling.
That is not to say that you cannot use regular cucumbers. You can use any cucumber if it is not over-ripe. I have even heard of people making these pickles with small zucchinis.
I never use the black peppercorns because I don't like them in my bread and butter pickles. I like my bread and butter pickles with just the mustard and celery seeds.
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I have seen people add all kinds of things to these pickles however. Hot peppers or red chili flakes seem to be very popular. I like them just as they are however.
I use my mandolin to slice them into 1/4 inch coins. I also use the mandolin to slice the onions. It makes for better uniformity in the sizes. Some people like to crinkle cut them. By all means do so if that is what you enjoy and if you have a crinkle cutter!
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HOW TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES
Nothing could be easier. No real cooking involved. Nothing but patience is needed while you wait for the brine to do its job and then they get better tasting with every week that follows!
Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.
You can cut your cucumbers into 1/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.
Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.
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Top with the mustard and celery seeds, and peppercorns (if using).Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.
Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.
Screw on the lids and place into the refrigerator. Leave for at least two weeks before using. These will keep for three to four months in the refrigerator.
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As I said, the hardest part of making these is waiting for the brine to do its job. It is the same with any pickle I guess. The longer they sit the better. These are lovely and sweet and crisp.
I enjoyed some on this day with an air fryer grilled cheese sandwich, made on bread machine white sandwich bread. Oh boy but this was a delicious lunch.
To make a grilled cheese in the air fryer. Just butter your slices of bread and put them together with sliced processed cheese, butter side out.
Pop into your air fryer basket and fry at 370*F/185*C for 8 minutes, flipping the sandwich over halfway through the cook time. Delicious and crisp with perfectly melted cheese!
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This is the season for pickling. If you are a person who loves do make pickles and relishes you might also enjoy these recipes:
GREEN TOMATO CHOW - The perfect recipe to use up some of the green tomatoes in the garden. This was my MIL's recipe and my family just loved it. I love this sweet green tomato chow better than any other kinds I have tried. Its perfectly delicious!
MILLION DOLLAR RELISH - Another small batch recipe, this tasty relish goes with just about anything. Nice and sweet, its is wonderful on hotdogs and hamburgers!
Refrigerator Bread & Butter Pickles
Yield: 2 pint jars
Crisp and sweet, these are my favorite pickles. This is a small batch recipe.
Ingredients
- 1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices
- 1/2 large onion, thinly sliced
- 1 cup (240ml) white vinegar
- 1/2 cup (120ml) cider vinegar
- 1/2 cup (120ml) filtered water
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fine sea salt or pickling salt
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole black peppercorns (optional)
- 1 teaspoon celery seed
Instructions
- Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.
- You can cut your cucumbers into 1/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.
- Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.
- Top with the mustard and celery seeds, and peppercorns (if using).
- Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.
- Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.
- Screw on the lids and place into the refrigerator. Leave for at least two weeks before using.
- These will keep for three to four months in the refrigerator.
Thanks so much for visiting! Do come again!
I have never been to the Outback Steakhouse, but I hear they serve great bread! Served piping hot at the table with small crocks of whipped butter. Soft, sweet and perfectly delicious.
This recipe, which I have adapted from a book by Tiffany Dahle is supposed to be a very similar version. I can't really compare it to the original, never having had that, but I can tell you that it is incredibly delicious!
The closest I have ever come to a restaurant bread experience is the bread that we used to get back in the day when we would go out for supper to the Spaghetti Factory in Calgary, Alberta.
To a green Nova Scotia girl, who had scarcely travelled very far from home, this was a wonder! A bottomless bread basket? Served fresh at the table! Wow! And it was good too!
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This tasty loaf might require a bit more effort than merely sitting down at the table, but the bread machine makes easy work of it to be honest. The end result is a delicious loaf with a fabulous taste and texture!
Soft, sweet, perfection, it goes beautifully with soups and stews. On this occasion I enjoyed it with a bowl of that hot chowder I made the other day. Oh boy, but was it ever some good!
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I have also enjoyed it just plain on its own, sliced and buttered. And I also enjoyed a chicken salad sandwich made with it. Sublime perfection.
A few nights I enjoyed it toasted and buttered for my evening watching-the-boob tube snack!
Toasted deliciousness!
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As you can see it has a beautiful texture with a nice tight crumb. No air holes per se. Easy to slice into thin (or thick if you prefer) slices.
I dare say you could even do this on the dough cycle and then just take the dough out and continue on to shape, rise and bake it in the conventional way.
The fact is, no matter how you do it, this is a loaf that is meant to be enjoyed!
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WHAT YOU NEED TO MAKE STEAKHOUSE BROWN BREAD
Very simple every day ingredients. This is for a 1 1/2 pound loaf.
- 1 cup (240ml) water
- 3 TBS molasses (in the UK, use 1 1/2 TBS golden syrup and 1 1/2 TBS dark treacle)
- 2 TBS honey
- 1 1/2 TBS canola oil
- 2 cups (280g) bread flour
- 1 cup (140g) whole wheat flour
- 1 TBS vital wheat gluten
- 1 tsp unsweetened cocoa powder (not chocolate drink mix)
- 1 tsp fine sea salt
- 2 tsp bread machine yeast
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I just use regular tap water for my bread. You can certainly use filtered water if you wish or bottled spring water. Just don't use the sparkling version.
Molasses is something which I grew up with, but was very surprised to find when I moved to the UK that it was very difficult to procure there. Back home it was usually on the supper table every night!
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If you are in the UK and cannot find molasses, I found an excellent substitution for it was to mix together equal parts of golden syrup and dark treacle.
Dark treacle, whilst very similar to molasses appearance wise, has a very strong flavor which makes it unsuitable to use in baked goods such as this without diluting it a bit. Golden syrup does this perfectly.
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Point in fact, when I first moved to the UK, I made Elizabeth's Gingersnaps for my friends at a get together using dark treacle instead of molasses. Totally inedible.
It was a darn shame actually because my MIL Elizabeth makes the best gingersnaps on the planet! And my friends were left with the initial impression that I didn't know how to bake. Be it noted that I was able to redeem myself on future occasions!
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Vital Wheat Gluten (not to be confused with Vital Wheat Gluten Flour) is not totally necessary, but it does make for a better loaf. It helps your bread to rise to a higher loaf with a nicer texture than you can get without using it.
The cocoa powder does not flavor the loaf, instead it helps to give it a darker color than you loaf might have had without it.
Altogether this is a beautiful loaf of bread. I highly recommend enjoying it with some whipped honey butter! This is a bread with a lovely texture and is utterly delicious!
I have enjoyed it buttered with a hot bowl of chowder as well as sliced, toasted and buttered and both ways it brought me immense eating pleasure!
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HOW TO MAKE STEAKHOUSE BROWN BREAD
Making bread in your bread machine is such an easy thing to do. You can almost do it with your eyes closed and success is ensured so long as you follow the instructions recommended by the manufacturer as per your model of bread machine.
- Place all of the ingredients into the bread machine according to the manufacturers instructions.
- Bake on Basic bread, medium sized loaf, light crust.
- Remove from the pan as soon as it is baked, tipping it onto a wire rack to cool.
- Enjoy!
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Some other bread machine loaves which you might enjoy are:
BASIC RUSTIC LOAF - This is the perfect loaf of bread for every day, with a beautiful texture and crust. The time taken is variable according to your own bread machine.
BUTTERMILK WHOLE WHEAT BREAD - This is a recipe for the bread machine that makes an absolutely beautiful loaf of bread. Of all the loaves I have made thus far, it is my favorite. Moist from buttermilk and sweetened with maple syrup.
Steakhouse Brown Bread
Yield: 1 (1 1/2 lb.) loaf
I am in love with this brown bread. It is delicious and fabulous serve with soups, stews, chili, etc. Also really great on its own spread simply with butter, or toasted! Adapted from the Ultimate Bread Machine Cookbook.
Ingredients
- 1 cup (240ml) water
- 3 TBS molasses (in the UK, use 1 1/2 TBS golden syrup and 1 1/2 TBS dark treacle)
- 2 TBS honey
- 1 1/2 TBS canola oil
- 2 cups (280g) bread flour
- 1 cup (140g) whole wheat flour
- 1 TBS vital wheat gluten
- 1 tsp unsweetened cocoa powder (not chocolate drink mix)
- 1 tsp fine sea salt
- 2 tsp bread machine yeast
Instructions
- Place all of the ingredients into the bread machine according to the manufacturers instructions.
- Bake on Basic bread, medium sized loaf, light crust.
- Remove from the pan as soon as it is baked, tipping it onto a wire rack to cool.
- Enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
Its not very often that I can afford to buy a really good steak to eat. Food, especially meat, is becoming more expensive with each day that passes and steak is one of the things that is one of the more expensive items.
Occasionally though I come across a bargain. If you get to the shops early in the day you will often find things marked down that are right on their sell by date and need to be eaten or frozen right on the day.
It was just my luck one day to happen upon a bone in rib eye one day, at 30% off. Although I wasn't planning on cooking steak that day, I snapped it up.
I knew that I could bring it home and, properly wrapped, freeze it for a future date!
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I decided to cook it the other day. It was a bone-in cap-off rib eye steak. Just the right size for two people to enjoy. One inch thick.
I ended up with a tender and juicy, delicious rib eye steak, cooked to juicy perfection. Seasoned with fresh herbs and cooked to a golden crust with plenty of garlic and butter.
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Oh boy but it was some good!! Fancy food that I wouldn't normally eat every day. It was a real treat!
You don't have to go out to a fancy restaurant to enjoy a juicy steak dinner. You can cook one perfectly and deliciously in the comfort of your own home.
This can be a bit intimidating to some people, but if you follow my handy tips and suggestions, there is no reason why you can't cook a delicious steak to perfection in your own home as well!
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It goes without saying that, if you want to enjoy a perfect steak, you have to first start out with the perfect cut of meat.
For panfrying, broiling or grilling, I wouldn't recommend anything less than a good quality sirloin, rib eye or filet steak. Steak that has been properly aged on the bone will give you the best flavor.
I also like to start with my meat being at room temperature. Take your steaks out of the fridge at least half an hour before cooking or longer if possible. Some cooks eschew seasoning the meat prior to cooking.
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I am a firm believer, however, in salting the meat prior to cooking. The heat helps to seal in the salt, allowing it to penetrate and really flavor the surface of the meat.
That old idea about the salt drawing out the moisture and meat juices doesn't really wash with me.
If pan frying, which is my preferred method, you want to use a really heavy skillet, heated to a hot temperature. Brush your seasoned meat with some butter, and then place it in the hot pan. Alternately you can have a nice knob of butter ready and foaming in the hot pan.
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Cook for several minutes to sear the first side, and then flip over and finish searing it on the second side.
Don't turn your steak any more than once. Turning it over and over, is what causes the meat juices to release and your steak ends up stewing instead of frying.
I like to use the finger test when judging the doneness of my meat. It works perfectly every time. This is a simple way to judge how done your meat is. The further your thumb has to move across your hand, the more resilient the ball of muscle in your hand becomes.
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The amount of resistance felt by your opposing finger when compared against the same finger pressed onto your meat is an excellent gauge in guessing as to how done your meat is.
First finger stage: for blue meat and lightly cooked fish.
Touch your thumb to it's opposing first finger and press the ball of your thumb with the tip of a finger of the other hand, the ball will offer no resistance.
The surface should be seared in steak, and firm, and the beads of meat juice not yet risen to the surface. The meat is rare to almost blue when cut with a mild flavor.
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Second finger stage: for rare meat.
Touch your second finger to your thumb and press the ball of your thumb. The ball will feel spongy. The meat should be well browned and spongy when pressed in the center.
It should be firm at the sides and any beads of juice on the surface should be deep pink. The meat when cut is read, juicy and aromatic.
Third finger stage: For medium cooked meat, game or duck, or well done fish.
Touch your third finger to your thumb and press the ball of your thumb. The ball will feel resilient.
The surface should be crusty brown and the meat should resist when the center is pressed. Firm at the side, the juices on the surface should be pink, and when cut the meat is juicy, deep pink and well flavored.
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Fourth finger stage: For well done meat, or poultry.
Touch your fourth finger to your thumb and press the ball of your thumb. The ball will feel firm.
The surface of the meat will be crusty brown and dry and the meat will feel quite firm when touched in the centre. Beads of juice on the surface of the meat will be clear and when cut no pink juices will be visible.
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I like my steaks medium rare. This is something I learned not to ask for in France. It always came raw, or blue. 😖 Apparently the term medium rare takes on a whole new context on the continent!
Anyways, I really enjoyed my steak the other day, cooked simply in the garlic and butter, with those lovely flavored herbs pressed into its surface. It was beautiful.
I enjoyed it with some of the Broken Potatoes Recipe I shared the other day and some fresh steamed green beans. It went down a real treat!
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Here are a few more steak recipes you might be interested in!
GARLIC STEAK BITES AND POTATOES - Quick, easy and delicious, the steak is sliced and marinated in a soy/sriracha marinade while you cook the potatoes.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This is a tiny bit spicy and a tiny bit salty. In short, incredibly tasty!!
GRILLED STEAK SANDWICH - This pub style steak sandwich is an open faced sandwich that even a lady can feel comfortable eating. Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!
Rib Eye Steak
Yield: 2
Prep time: 10 MinCook time: 10 MinInactive time: 6 MinTotal time: 26 Min
A delicious steak, rubbed with fresh herbs and browned in butter and garlic. Perfectly cooked and delicious!
Ingredients
- 1/2 pound (bone in) rib eye steak (about 1 to 1 1/2 inch thick)
- fine sea salt to taste
- freshly ground black pepper to taste
- 2 tsp chopped fresh rosemary
- 1 tsp fresh thyme leaves
- 1 TBS butter
- 1/2 TBS olive oil
- 2 small cloves garlic, peeled and smashed
- chopped fresh parsley to garnish
Instructions
- Remove the steak from the fridge. Pat it dry with paper towels and season it generously on both sides with salt. Leave it to sit on the counter for 30 minutes.
- Season with black pepper and rub the herbs into the surface of the steak on top and bottom.
- Place a heavy bottomed skillet over medium heat. (Cast iron is ideal if you have it.)
- Add the butter and oil, swirling to coat the bottom of the pan.
- Add the steak to the skillet and cook for 5 minutes on one side, or until browned on the bottom. Turn over and add the garlic to the pan.
- Continue to cook or a further 3 to 5 minutes longer, basting with the butter drippings. (This is easily done by tilting the pan to spoon the butter drippings.)
- Thicker steaks will take longer to cook. Mine was about 1 inch thick and it was perfect at 3 minutes. The steak will continue to cook after you remove it from the pan.
- Remove to a cutting board and leave to rest for 5 to 6 minutes before slicing and serving.
- Serve garnished with chopped parsley and your favorite sides.
Thanks so much for visiting! Do come again!
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