Saturday, December 24, 2011
Thursday, December 15, 2011
Sunday, December 11, 2011
French Bread
Thursday, August 11, 2011
Egg Plant Fries
Eggplant Fries
1 Medium EggPlant
1 cup rice flour
1.5 tablespoons Steak Seasoning
1.5 tablespoons Steak Seasoning
1 tablespoon garlic powder
1 teaspoon Kosher salt
Canola oil for frying
Kosher salt
1 teaspoon Kosher salt
Canola oil for frying
Kosher salt
Directions:
1. Leaving the skin intact cut the eggplant into batons ½ inch wide and 2-3 inches long. Move to a bowl or storage container and cover with cold water. Cover and can hold in the refrigerator for up to 2 hours.
2. Mix together rice flour, steak seasoning, garlic powder and Kosher salt. Combine well.
3. When ready to fry, heat canola oil over medium high heat to 325 degrees in a large pot. Do not fill the pot with oil more than about half full for saftey reasons. A 14" frying pan that is about 4" deep works great.
4. Drain eggplant from the water in a colandar. Working in batches, add the damp eggplant to the rice flour mixture and toss to coat well. Move carefully into the pan using a large mesh spider.
5. Fry the eggplant fries for 3-4 minutes, until crisp and slightly golden. Remove from fryer with mesh spider on to paper towel to drain and sprinkle with Kosher Salt. Make a cone from parchment paper and set in a glass for individual serving.
1. Leaving the skin intact cut the eggplant into batons ½ inch wide and 2-3 inches long. Move to a bowl or storage container and cover with cold water. Cover and can hold in the refrigerator for up to 2 hours.
2. Mix together rice flour, steak seasoning, garlic powder and Kosher salt. Combine well.
3. When ready to fry, heat canola oil over medium high heat to 325 degrees in a large pot. Do not fill the pot with oil more than about half full for saftey reasons. A 14" frying pan that is about 4" deep works great.
4. Drain eggplant from the water in a colandar. Working in batches, add the damp eggplant to the rice flour mixture and toss to coat well. Move carefully into the pan using a large mesh spider.
5. Fry the eggplant fries for 3-4 minutes, until crisp and slightly golden. Remove from fryer with mesh spider on to paper towel to drain and sprinkle with Kosher Salt. Make a cone from parchment paper and set in a glass for individual serving.
Serve immediately.
These are so light and delicious, you will want to serve over and over again...Enjoy, Beverlee
Wednesday, February 23, 2011
Wheat and Honey bread mix
Our Wheat and Honey bread mix is a soft and mild wheat bread, sweetened with just enough honey to make it as rich in flavor as it is in nutrition. A blend of rolled oats, sesame, linseed, cotton and sunflower seeds with a bit of rye sour and dried honey make the bread mix one of our better sellers.
Available in our 13oz package, making a generous one pound loaf.
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