Monthly Archives: November 2011

A wonderful way to eat your broccoli

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This was a yummy soup to eat with our pretzel tots.
Broccoli Cheese Soup
  • 1 whole Onion, Diced
  • 1 stick 1/2 Cup Butter
  • 1/3 cup Flour
  • 4 cups Whole Milk
  • 2 cups Half-and-half
  • 4 heads Broccoli Cut Into Florets
  • 1 pinch Nutmeg
  • 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
  • Small Dash Of Salt (more If Needed)
  • Freshly Ground Black Pepper
  • Splash Of Chicken Broth If Needed For Thinning

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

Peace, Cheese and Comfort,

Gingersnap

 

Oh so good!

Yummy little pretzel tots!

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So for a very long time I have been promising the hubby that I would make him homemade pretzels. If you know hubby he loves pretzels in any shape or form. On Saturday in preparation for one of the biggest ball games of our season I decided it would be a great time to make them. I knew that hubby was going to need all the help he could get during the game to keep his nerves together.  But you can’t have pretzels without something to dunk them in so I also made broccoli cheese soup to dunk the yummy little nuggets in. I will post the soup recipe in another blog post. Now to the pretzels!

Soft Pretzel Tots

  • 1 1/2 cups warm water ( I make it feel like bath water or if you want to measure the temp it should be between 110 to 115 degrees F)
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 package active dry yeast (not the quick rising kind)
  • 4 1/2 cups all purpose flour (I actually used bread flour)
  • 2 ounces unsalted butter, melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water (this is your wash to hold the salt on the pretzels)
  • Pretzel salt or course Sea Salt or ( I used Kosher Salt)
Combine the water, sugar and kosher salt in the bowl of a stand mixer (this is a must to make this) and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and using the dough hook attachment, mix on low speed until well combined. Change the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and place in a bowl that has been oiled well with vegetable oil. Cover the bowl with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. (what I do to is turn the oven on to 200 F for 5 minutes then cut the oven off and place my dough in the warm oven)
Preheat the oven to 450 degrees F. Line 2 sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.  Then bring 10 cups of water and the baking soda to a rolling boil. While you are waiting for the water to boil make your tots. Turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces. Then roll them into as close of a ball shape as you can get. Place the pretzel tots into the boiling water 5 at a time for 30 seconds. Remove them from the water using a large spoon with holes. Place them on the baking sheets as they are  coming out of the water. Brush the top of each pretzel tot with the beaten egg yolk and sprinkle with salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. (this is an important step because it allows the pretzels to harden up a little more)
Peace, Love and Tots,
Gingersnap

Delicious little tots!