TexasSwede

The other day I found some fresh yeast in the grocery store, and i picked some up because I wanted to bake something. After I can home, I decided I had not had any cinnamon rolls in a long time. So is I made some.

* Crumble 2 1/2 packages of fresh yeast (totalling about 50 gram) into a big bowl.

* Melt a little bit more than one stick (113 gram) of butter, I used about 130 gram. Add 5 dl (a little over a pint) of milk. Heat to body temperature/finger warm. You should not be feeling anything when you put the finger in it.

* Use some of the liquid to dissolve the yeast, the add the rest of the liquid, 1/2 teaspoon of salt and 1 dl sugar.

* Add 14-15 dl of flour. I first added 10 dl, stirred well, then added 4 dl more, stired, and slowly added 1 more dl .

* Put the dough on a table and kneed until smoth but not sticky. Add flour until you get the right consistency.

* Shape into a big ball, put back into bowl, cover with a linen towel and let rise for 30 minutes.

* Put the dough on the table, cut into two equal pieces, and shape into two rectangular flat pieces, about 20cm x 45cm (8x20 inches) using a roller.

* Spread a thin layer of soft butter over each piece, sprinkle granulated sugar and cinnamon over it, and roll them from the long side. Leave a 1/2 inch strip on one long side without butter, and start rolling from the opposite side. This will make the end of the rolls stay closed. As you can see in my picture above, I did not do that on this particular batch, which caused the ends to separate.

* Cut the rolls into about 1 inch think slices, place each slice laying down on a cookie sheet and cover. You should have about 32-40 rolls, depending on size. Rise for 30 more minutes. Note: I use AirBake non-stick cookie sheets, they work great at preventing the bottom of the rolls to get burned. Highly recommended! I got mine at WalMart.

* Heat up the oven to 225 C/450 F.

* Brush each roll with egg, and sprinkle over pearl sugar. It can be purchased at IKEA, they have a section with Swedish food items in most/all international locations.

* Bake for 5-9 minutes or until golden brown.

Note: 1 dl = 3.4 oz = just over 1/3 cup, 15 dl = 1.5 litre = 6.3 cups

John James posted a list of what food on the "Omnivore's 100" list he have eaten. So I decided to post my version of the list. The list if, as John explians it, from Very Good Taste blog who came up with a list of foods that they feel every omnivore should eat in their life time.
Bold means I have eaten/tried it, crossed out means I wouldn’t touch it in a million years. So here is the list, along with my results.

1. Venison
2. Nettle tea - Had nettle soup, though. Great with hard boiled eggs
3. Huevos rancheros
4. Steak tartare
5. Crocodile (alligator counts?)
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich - not my thing, but should probably try it.
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects (survival training in the army)
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky - I don't eat chocolate
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee - I don't drink cofee
100. Snake

52 out of 100. And there are still things on there I would like to try.

 I saw that Gayle shared a recipe for Almont Pork Tenderloin, and I thought I would share two of my favouite ones. One is lean and healthy, the other one not so much so. See if you can spot which one is which...  But both are tasty.

Rosemary Chicken

1.5-2 lbs chicken breast/tenderloins (about 3 chicken breasts)
1 can chicken broth
4 tablespoons soy sauce
2-3 tablespoons balsamic vinegar
3 cloves crushed fresh garlic, or 1-2 teaspoons crush garlic from a jar
rosemary leaves (about 1 tablespoon is good)
salt, black pepper

Mix everything but the chicken in a pot and bring to a boil.

Trim any fat off the chicken and cut in smaller, bite size, pieces Put chicken into the pot.

Bring back to a boil and let it cook for 7 minutes.

Serve with rice of your choice and a mixed sallad.

Flying Jakob

2 lbs chicken breast/tenderloins (about 3-4 chicken breasts)
cayenne pepper, paprika powder
1 banana
1/2 cup salted peanuts
1 pint heavy whipping creme (or for a leaner version, creme fraise)
1 bottle Heinz chili sauce
2-3 tablespoons bacon bits

Trim chicken breast from fat. Dust with cayenne pepper and paprika powder, possibly some salt.

Bake in owen until done (make sure not over done, better go a minute or two too short).

Cut in small bite size pieces. Put in oven safe deep dish.

Slice banana over it, distribute slices evenly. Sprinkle peanuts evenly over it as well.

Whip the cream, mix in chili sauce and stir/mix well. Pour over chicken. Top with bacon bits.

Bake in oven, 450 degrees for 20-25 minutes.

Serve with rice and a sallad.

Enjoy!