BOBBY FLAY COOKING

Crisco Pure Vegetable Oil, 64-Ounce (Pack of 3)

Crisco Pure Vegetable Oil comes in a 64 ounce pack. Crisco has a variety of cholesterol-free cooking oils perfect for stir-frying, grilling, baking, deep-frying or marinating. Crisco has a light taste, never greasy, so it lets all kinds of flavors come through. Available in Vegetable, Canola, Corn, Natural Blend, Peanut, and Olive Oil. Crisco Canola, Corn, and Vegetable oils are available in the innovative Crisco Simple Measures bottle. Crisco products are versatile ingredients that adapt to your cooking style complementing your favorite recipes and making cooking and baking a breeze. Crisco shortenings, sprays, oils and olive oils are key ingredients in kitchens everywhere and can help you create memorable family mealtimes in a snap.

I wish I could share these with you! They are sooooooo good toasted with pleanty of butter and orange marmelade!
Nancy’s English Muffins

Starter:
2 cups warm water
2 cups unbleached all purpose flour
? cup whole wheat flour
1 teaspoon yeast

Mix together. Cover with damp cloth and let stand at room temperature overnight or at least 4 hours.

Sponge:
1 teaspoon yeast
? cup warm water
2 cups of starter (save the rest for later)
? cup scalded milk, cooled to room temp
1 cup unbleached flour
1 cup whole wheat flour

Mix together. Cover and let rise for 1 hour.

Dough:
Sponge mixture
Remaining starter
5 cups (approximately) unbleached flour
? cup honey
1 tablespoon salt
4 tablespoons dry buttermilk powder (can be omitted)
2 tablespoons cornmeal

Mix together. I have a kitchenaide mixer so I never have to do any hand kneading. If your mixer won’t handle the dough you will have to finish adding the flour by kneading. The dough is very sticky and not like working with regular bread dough.

Place in lightly greased bowl to rise 1 hour

Turn dough out onto surface sprinkled with cornmeal. You want goo coverage so it won’t stick. Pat the dough down to about ?” high. Sprinkle a little cornmeal on top. I use a large glass as a cutter. You want something about 3 ? to 4” in diameter. Place muffins on a cookie sheet that has been lightly oiled and sprinkled with cornmeal. Cover and let rise for 1 hour.

Cooking - this will take a little experimenting on your part. Cast iron skillets are the best pan to use. You want a good heavy skillet that will distribute the heat evenly. Your stove should be set around medium to medium low. Sprinkle cornmeal in the pans and then transfer muffins to the pans with a spatula. You want to cook them on each side until they are golden brown. This will take between 5-7 minutes per side. When they are ready to turn the tops look “dry” sort of like cooking pancakes. If you flip them and they don’t look quite like you want you can give them more time after you do the second side.

If you would like muffins with more “nooks and crannies” use less flour and either purchase some English muffin rings or make some out of tunafish cans with top and bottom taken out.

lb roast, round cut or sirloin
3 big portabella mushroom caps
gorgonzola cheese
2 shallots
1/4 lb prosciutto
Fresh Tyme
1lb puff pastery

Egg wash
1 egg
1tbs milk
1tbs water

The mushroom mix
1. Chop your portebella mushrooms and then throw them into a food
processor. Chop until fine.
2. Heat up a large skillet to medium high with 1tbs olive oil. Dice
your shallots and throw them in.
3. When the shallots start to smell, toss in the mushrooms.
4. There's a lot of moisture in the mushrooms, you want to cook as
much out of them as possible. Stir and let the water cook out for 5-10
min.
4. Place mushroom mix in a bowl, chop 2 or 3 sprigs thyme and add them
to the bowl. Crumble in 1 1/2 - 2 cups gorgonzola. It's strong cheese,
you don't really need it but I found that it imparts a nice tang.
5. Mix it thoroughly and set aside.

Making the Roast

1. Cut any extra fat from the roast, then season with salt and pepper.
2. Place the skillet you were just making the mushroom mix back on the
stove. Toss in 1tbs or more olive oil and turn it on high. Sear the
roast 3min on each side.
3. Let the roast cool to room temp.
5. Brush the roast with a coat of dijon mustard.
6. Spread out 2 sheets of plastic wrap. Lay the prosciutto out so it
makes one big sheet - almost 9 X 13. Spread a thin layer of the
mushroom mix ontop of it.
7. Place the roast right in the middle.
8. Use the plastic wrap to wrap the prosecution and mushroom mix
around the roast. Make sure the plastic wrap is nice and tight around
the roast and then place it in the fridge for 20 min.

9. Spread your puff pastry out.
10. Gently unroll the roast into the center of the pastry.
11. Fold the pastry around the roast, use an egg wash to seal the sides.
12 Coat the entire puff pastry shell in egg wash.
13. Place in a baking pan - no high sides. Score the pastry shell 3 or
4 times, just enough so the roast can let it's steam out. Put meat
thermometer through one of the scores into the center of the roast.
14. Bake at 425 until thermometer reads 135-140.
15. Let the baking pan rest on a rack for 20 min, then slice and eat.