Earlier today I posted my first "Cook With Mitch" post. I have made my Ultimate Meaty Spaghetti Sauce. Well you gotta have bread to go with your spaghetti.
Mum and Dad bought me this sub pan back in 2014. I have a recipe for making Subway buns but the recipe is made for about a dozen buns. Way too much to make for me and Tonya.
So I started with the bread recipe that Nigel Hay shared with me one night. Before you click on the video, be warned, there is a bit of swearing. (Not a lot and I am sure you heard people swear before)
Do you like the Subway Parmesan Oregano sub
rolls? Mix Garlic Salt, Oregano and Parmesan
cheese. Then put over the sub rolls
before putting them in the oven.
Homemade Bread by Nigel Hay
1 Tbsp Sugar
1 Tsp Salt
300 ml Water Tepid – see video above where Nigel explains
300 mg White Flour
1 Tbsp Olive Oil
1 packet of yeast or what you find in the bottle
Mix it up
Let it rise for an hour
Knock it down
Let it rise for another 30 minutes
You got bread
Oven at 350
Bread loaf 30 minutes
Dinner Rolls 20 minutes
Sub roll bake for 25 minutes
Subway Parmesan Rolls (mix some in the dough, keep some to sprinkle on top of the roll)
1/4 cup parmesan
1 tsp garlic salt
1 tsp oregano No recipe is as easy as it sounds. There is always the little stuff that cooks don't tell you. Well I will. I got nothing to hide and I don't work for a restaurant where the recipe is secret.
So I use milk vice Nigel using water. He did say you could use 50/50 water/milk, but I just use 1% milk, put in the microwave for 90 seconds. I let it cool for about 4 or 5 minutes. Otherwise when you add the yeast, your going to cook it. That's another story. Ask Ryan Milley about his first time trying to bake bread. Add the sugar and yeast. Let it set for about 10 minutes. See in the picture how the mixture is all frothy. Get a spoon in there and make sure there is no yeast that was caught in an air bubble at the bottom. But adding the yeast after the milk should prevent this.
Add the flour/salt mixture. I am using a Kitchenaid and I "could" add all the flour at once. But the common sense way is to add about a 1/2 cup of flour at a time. Let it mix and then add more and more until you have added it all. Let this mix for about 10 minutes. Yes, it does seem like a long time, but you need to gluten to work in the flour.
I am always torn at this point. The bread looks "wet". But you will not regret leaving it like this. Add more flour if you want. remember, cooks will tweak their recipes. Cover and let rise for 1 hour. I have been known to go as much as 90 minutes here.
Since I like the Subway Parmesan Rolls, I mix this up ahead of time. OK, ok, I know, where is the appropriate measures. There is none. But if you need some. 1/4 cup parmesan, 1 tsp garlic salt, 1 tsp oregano. Since the Dr told me to cut back on my salt, I just use 100% granulated garlic. Vampires beware.
After 80 minutes, I punched it down. Then floured up my hands and the counter top. I pinched in 1/2 and made the loafs.
Remember to twist the loaf. Not sure if this is important or not. But it's pleasing to the eye, so what the hell. Give'er a twist.
I liberally spread the topping and let it rise for another 30 minutes. At this point, there is where I pre-heated my oven to 350.
Ahhh.. the results.
Anyone coming over for supper?
From here, I am likely going to put one of them in a bread bag and cut the other one into "circles". (Sub rolls are round) I will spread garlic/oregano butter and more Parmesan on them and bake for about 10 minutes at 350.
I will be doing up more pictures once Tonya gets home and I make the spaghetti noodles. I will also be doing a remake of the Ultimate Meaty Spaghetti Sauce. Or at least adding photos. Not sure if I should remake or just add photos.
Good morning everyone. This is my first Cook With Mitch blog. I hope to add a new upload each week.
Today, I am going to be cooking my Ultimate Meaty Spaghetti Sauce. I discovered the recipe back in 2012 and it's been a hit each and every time I make it. Hopefully it will be something that you are willing to try.
Start with a clean cutting board and knife.
3 medium carrots
With a box shredder, shred those carrots
2 medium onions
I like to listen to the radio when I am cooking
I keep my onions in the fridge. Less tears when you are cutting
A couple sweet peppers
Size isn't important here
Cut the top and bottom off the celery
Wash the stalks
Cut up the celery
Lots of mushrooms
Again, size of the cut isn't really important
Yes, pepperoni in the recipe, imagine that...
More cutting
Sausages
I take the casing off
I fry them up and break them down so that it looks like fried hamburger
As you can see, I am using Extra Virgin Olive Oil
The sausages are cooking nicely
You will need garlic. Love garlic, use a lot, keeps vampires away
Ever seen a vampire? No? Your welcome. I am doing my part.
Beef stock
I put the knife next to it so you know the size
Crushed Red Peppers
Basil
Oregano
Thyme
Bay Leaf
Look at the fried sausage now
Fry up your hamburger
Gotta have hamburger
Diced Tomatoes
Tomatoe Paste
Italian Tomatoe Sauce
You just can't imagine the smell! Divine!
Please feel free to share my blog with everyone. Share the video as well. I have put my the original recipe below, but as you can see, I varied (a little) away from the original. That's what cooking is all about. My brother's and I have a hard time making the same recipe consistently. We always add a little of this or more of that every time we cook.
Enjoy!
Meaty Spaghetti Sauce
"A hearty blend of beef, pork and
pepperoni enriches a zesty simmer of tomatoes, peppers, garlic, onion, carrots,
celery and a medley of spices. This recipe makes enough to freeze for later
use."
INGREDIENTS:
1 pound lean ground beef
1 pound pork sausage
2 ounces sliced pepperoni sausage
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1 tablespoon minced garlic
2 onions, chopped
2 carrots, diced
2 stalks celery, chopped
1 (8 ounce) can sliced mushrooms
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
3 cubes beef bouillon cube
3 bay leaves
1 tablespoon dried thyme
1 1/2 tablespoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 tablespoon white sugar
1 cup beef broth
DIRECTIONS:
1.
In a large stockpot cook the ground
beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion,
carrots and celery. Cook until beef is no longer pink. Drain into a large
colander to drain grease.
2.
To the large saucepot, add the
mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves,
thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef
broth and stir well. Pour the meat mixture into the pot. Bring to a boil,
reduce heat and cover. Simmer for 2 hours.
Here is a video I made several years ago. My first attempt at making a video like this.
