Friday, September 17, 2010

Quiet Musings...

On your part, that is.

I know you read this and you think - now, what the heck is the deal with Sarah's OBSESSION with the Pioneer Woman?

Well, aside from the AHHHH-MAZING giveaways, which I WON'T link you to, because seriously, why would I shoot myself in the foot like that?

She's got INCREDIBLE recipes. Now I'm talking all out - she gives "homestyle" cooking a new definition. Here' s an example. My good friend, Aleycia, and I both have her recipe book and we are always experiementing out of it! When we get together and have a recipe by her, the first thing we ask is "How much butter is in that?"

Well, this blog entry in dedicated to Aleycia. Because she's at work right now and I can't immediately call her and tell her - "OH MY GOSH - just look at what the Pioneer Woman came up with this time!" and I know she'll come home from work and see my post!!!

Here goes:

Heck, I couldn't paraphrase and I couldn't even link to it just in case you were bored and didn't have the energy, so I just cut and paste - now read all of it!

Sep 17 2010
The Bread

Posted by Ree in All PW Recipes, Breads, Tasty Kitchen Featured

Whenever I have a friend or family member over for dinner, they will ask the following question:
“Are you making The Bread?”

And I always smile and say:
“Yes. I am making The Bread.”

I smile because it’s a foregone conclusion that I will be making The Bread.

I smile because The Bread is so darn delicious and no one who tastes it can believe it contains only two ingredients.

I smile because it’s probably the easiest, simplest, effortless thing I make.

I smile. Because butter is involved.

Split a loaf of French bread in half, then spread one stick of room-temperature butter all over the surface.
That’s one stick per half loaf.

Yes, you read that right.

The idea here is that every speck of the surface of the bread needs to be coated.

Next, you put the bread into a 350-degree oven for ten minutes, long enough for the butter to melt and the bread to warm. When the butter has melted into the bread, this stage is done.

Now crank on the broiler.

This is a couple of minutes under the broiler, and this is not brown enough. The goal here is to broil the bread to the point that the butter becomes very dark brown and, in just a few areas, begins to burn.

When that happens, the flavor shows up.

If you don’t take it to the next level, it will just be buttered, warm bread.

Which is fine, and all…but it’s not The Bread.

That’s more like it. Oh, yes.

This is where the flavor is. And it’s not even a butter flavor—it tastes seasoned. It tastes indescribable.

Oh, baby.

When I serve this, I slice it on a cutting board into relatively thin (because it’s so rich) strips.

I serve it with tenderloin. Pasta dishes. Soup. Chili. Chicken Spaghetti. Stew. Salads.

It’s the perfect crispy, crunchy, flavorful complement to so many things.

Try it this weekend!


Well, folks, there you have it!

Aleycia - what's for dinner tonight?

Trying to stay healthy in the Tundra,



Aleycia said...

I am blessed to call you friend!
You made me laugh so hard I cried. How about us making "The Bread" for all those skinny people out there who need some real butter in their lives?! P.S. I'm dying to make cinnamon rolls!

Lori said...

Sarah, you crack me up!! I will be trying it though. Easy I can do. :)