Pizza brioche

Serves 8-10

If using cuisinart cso-300c divide dough into 4 

Place dough of parchment baking sheet

Bake on convection for 30 minutes

Ingredients

Brioche dough room temperature for 30 minutes

2 onions sliced thin 

3 cups fresh salsa ( my recipe)

1 tbsp. olive oil

1 cup shaved Parmesan cheese

1 cup grated cheddar cheese

1 egg beaten

Preparation 

In sauté pan on medium heat add oil

Add onions and cook for 5 minutes stirring so onions don't burn

Add salsa and cook for 4 minutes

Cool mixture down

Roll out dough on floured work station to 1/4 inch thick and square ( make sure you have a baking pan that it will fit on)

Put parchment paper on baking sheet

Brush top of dough with egg

Let rest until rises double in size

Place onion salsa mixture evenly on top of dough

Sprinkle both cheeses on top of onion salsa mixture

Bake in 350 oven for 30  - 40 minutes until brown and bottom is golden

In cuisinart cso-300c 

Cinnamon buns

Makes 24

If you have cuisinart cso-300 c you can place 6 slices of dough on baking tray for proofing and baking

Ingredients

1 batch brioche dough at room temperature for 30 minutes

2 cups softened butter

4 cups dark brown sugar

4 tbsp cinnamon

2 cups chopped pecans

Preparation

Roll out dough on floured workstation until 1/4 inch thick and square ( you can cut dough in half if not enough space)

Put softened butter on dough spreading it evenly on all of dough to all edge

Put brown sugar on top of butter evenly 

Sprinkle cinnamon on top evenly over the brown sugar

Put chopped pecans on top of brown sugar and cinnamon 

Now roll the dough into a log

Cut log into 1 inch slices

Lay slices of dough on parchment paper covered tray make sure tray is large enough to hold all dough ( you can use two pans if required)

Once all dough slices are on tray press each slice down

Cover and let proof until double in size ( if using cuisinart cso-300c proof at steam 100F for 15 minutes

Once double in size bake in 350 F oven for 15-20 minutes

In cuisinart cso-300c 

Bake on bread setting 350 F for 15 minutes

Turn pan after 7 minutes

Chocolate icing

Ingredients 

1 cup cream cheese

1 cup softened  butter

4 cups icing sugar

4 tbsp. cocoa powder 22% cocoa 

4 tbsp. milk

Preparation

Mix all ingredients in tabletop or stand mixer using whisk until mixed together

Let cinnamon buns cool for 5 minutes

Top with chocolate icing 

Brioche

Makes 4 loaves or 24 cinnamon buns or 4 loaves raisin bread

Step 1

Ingredients

1 cup milk heated in microwave for 50 seconds (110 F )

4 tsp. instant dry yeast

1 beaten egg

1 cup bread flour ( can use all purpose flour) bread flour makes better dough due to higher gluten content

Step 1 preparation

In mixing bowl ( from mixing bowl from table or stand mixer)

Add milk, yeast and milk for 1 minute with fork

Add beaten eggs

Mix for 30 seconds

Add flour on top

Let sit for 30 minutes at room temperature

Step 2 Make the dough

Add to step 1

1/2 cup white sugar

1 tsp. salt

4 large eggs beaten before added

1 1/2 cup bread flour

Mix on low speed for 5 minutes

Add 1 cup flour

Mix on low speed until combined

Mix on speed 8 or just below high speed

Mix for 5 minutes

Step 3  Adding butter

Ingredients 1 cup softened butter ( room temperature) not melting, should keep its shape when on a plate

Add butter 3 tbsp. at a time to the dough on speed 3 medium speed

When butter is incorporated into dough add another 3 tbsp.

When butter is incorporated into dough repeat adding butter until all butter is added

Turn to low speed and add 1/3 cup bread flour mix until flour is mixed in

Mix on medium speed for 5 minutes

Dough should be soft to the touch but not sticky

If sticky add 1/3 cup of flour until dough is not sticky

Turn off mixer 

Remove hook and cover bowl with plastic wrap and let proof for 1- 2 hours until dough doubles in size

When double in size 

Lift dough up from sides of bowl and fold dough on itself

Until dough is back to original size before proofing

Cover with plastic wrap

Place in fridge for 4-6 hours ( overnight)

After dough has been refrigerated it is ready to use

 

Bread crumb topped cauliflower

Serves 4

Make topping first

Ingredients

1/4 cup butter

1/4 cup bread crumbs

Pinch nutmeg

1/2 tsp. salt

Preparation topping

Melt butter on low heat in sauce pan

Add remaining ingredients

Cook until all ingredients are combined 

Prepare cauliflower 

1 large cauliflower 

Cut out core and keep cauliflower pieces as large as possible

2 tbsp salt for boiling water

Bring water to boil add salt

Add cauliflower 

Cook uncovered for 8 minutes

Remove from pot and place in oven proof baking dish

Heat topping until hot and pour on top of cauliflower

Put in oven set at 200 F until ready to serve

franks red hot Bollywood chicken legs

6 chicken legs

1 tsp salt

1 tbsp. Montreal steak spice

3 oz. franks red hot Bollywood 

Preparation

Set cuisinart cso-300c to steam bake 450 F set for 40 minutes

Place chicken on oven rack on baking tray on broiling steaming rack on middle shelf  in oven

Remove after 40 minutes

Baste chicken legs with franks red hot Bollywood sauce

Set cuisinart cso- 300c to convection bake 450 F

Place chicken legs on broiling steaming rack

Cook for 10 minutes

Mexican fusion tabouli

Ingredients

3 cups salsa ( see my recipe for salsa ) drain in a sieve and then put in a clean tea towel and squeeze until no more water comes out it is ready when you open the tea towel and the salas stays in a ball

1 bunch cilantro chopped rough

1 bunch parsley chopped rough

Zest of one lemon

Juice of 1 lemon heat on stove for two minutes ( double the juice from lemon)

 1 tbsp. sea salt

1 cup of flax seed and 1 cup quinoa cooked in pressure cooker for 15 minutes

Preparation 

Cool down quinoa and flax seed

Mix all ingredients together

Pressure cooker short ribs

Ingredients

Wash all vegetables before cutting

2 1/2 lbs beef short ribs cut between bones about 2 inches in size

2 slices thick smoked bacon cut into 1/2 inch pieces

1 large onion dice into 1 inch dice

2 carrots cut into 1 inch dice

3 stalks celery cut into 1 inch dice

1 red or orange pepper diced 1 inch

1 - 1 inch bunch Cilantro stems chopped fine

1 - 1 inch bunch parsley stems chopped fine

10 mushrooms cut into 4

8 oz. cherry tomatoes Cut in half

4 medium russet potatoes skin on

2 cups water

1 tbsp. Himalayan  salt

1 tbsp. Montreal steak spice

1 tsp. roast garlic and pepper flakes

1/2 tsp fresh cracked black pepper

2 tbsp oil

1 tbsp. malt vinegar

2 tbsp. all purpose flour and 2 tbsp. butter mixed together in a bowl that will hold 4 cups of liquid 

( Beurre Manie )

Preparation

Put oil into electric pressure cooker and set to sauté

When the pressure cooker hits hi

Put in half of the beef short ribs and brown 5 minutes on each side

Remove and finish browning the other beef short ribs

Remove beef short ribs and add bacon to pressure cooker

Season short ribs with Montreal steak spice, Himalayan salt

Let bacon cook for 3 minutes

Add celery, carrots, onions, mushrooms,peppers

Cook and stir for 5 minutes

Add beef roasted garlic and pepper flakes

Add beef short ribs and mix up so vegetables and beef short ribs are all mixed together

Add two cups beef stock

Add malt vinegar

Set pressure cooker to stew and cook for 40 minutes

Release steam using the manual steam release

Remove lid and set pressure cooker sauté

Remove potatoes and meat and set aside 

When liquid boils add 3 cups of liquid to the butter and flour (Beurre   Manie) thickening agent

Mix well with whisk

Add thickening agent and liquid back to pot stirring non stop to ensure you do not get lumps

Cook for 5 minutes

Place sauce and vegetables onto plate

Top with meat and add potatoes