On this episode I talk about my nightly cereal addiction and toy with the idea of a LIVE call-in feature for the show and pose this question: Are Millennials the only people on the internet?
Lindsay rattles off three things she’s making this weekend…(it’s actually more like five if you count the panda cupcake talk…)
Lindsay praises David Chang’s ramen recipes and gets excited about a brand new show on HBO max by Helen Cho and Lisa Ling!
Grab Tickets to Hogs For The Cause on Feb 26th here: https://www.eventbrite.com/e/rock-the-block-2022-tickets-233952898417
Lindsay analyzes what makes a burger great and shares a big announcment.
Lindsay gets tired of soup and wonders why she isn’t better at saying “Carnitas”. Plus she shares three things she’s making this weekend.
Lindsay shares three things she’s making this weekend, three things she’s excited about in Charleston (HELLO OLD LI’S RESTAURANT!!!!) and why she’s always early to every pop-up.
It’s the last episode of 2021!
You can easily substitute any raw crunchy vegetable (carrots, celery, fennel) and your favorite cheese and this would be delicious
2 medium radishes (watermelon or French breakfast)
8 oz of Gruyère cheese half of it sliced into triangles and the other half in chunks
1 tablespoon of good olive oil
1 – 2 teaspoons or chili crisp to taste
1/4 of a lemon
1. Slice the block of cheese in half to make two triangles. Then using your hands break one half into small chunks and slice the other half into thin slices.
2. Arrange radishes and cheese randomly on a plate and drizzle with olive oil + chili crisp. Squeeze a 1/4 of a lemon over the entire plate and finish with Maldon salt and cracked pepper.
Over Night Cinnamon Rolls Recipe created by: Lindsay Collins
Prep Time 1 hour
Cook Time 30 minutes Resting Time 1 hour or overnight
Total Time 2 hours 30 minutes
1 tsp granulated sugar
10 ml active dry yeast one (0.25 oz package) 1/2 cup warm water 110F/45C
1/2 cup milk
1/4 cup granulated sugar 1/4 cup unsalted butter cubed 1 teaspoon salt
2 large eggs room temperature, lightly beaten 4 cups all-purpose flour
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter very soft but not melted
- 3 tablespoons (42g) butter, melted, divided
- 1/2 teaspoon vanilla extract
- 1/16 teaspoon (pinch) salt
- 1 1/2 cups (170g) confectioners’ sugar, sifted
- 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thinto desired consistency
1.In a small bowl, dissolve 1 tsp granulated sugar and yeast in warm water. Let stand until frothy, approx 10mins. Make sure it’s frothy! If not then your yeast hasn’t activated and you need to redo it with a new package. Make sure the water is warm and your yeast is not expired!
1.In a small saucepan, warm the milk until it bubbles, remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted (easier if the butter isn’t cold). Let cool until lukewarm.
1.In a large bowl combine the yeast mixture, milk mixture, eggs, and 1 1/2 cup flour. Stir with a wooden spoon to combine. Add in the remaining flour 1/2 cup at a time, incorporating well after each addition.
2.When the dough comes together, turn it out onto a lightly floured surface and knead until smooth, about 7-8 minutes.
3.Lightly oil a large bowl, place the dough in the bowl and turn it over to coat it with oil. Cover the bowl with a damp tea towel and let rise in a warm place until doubled in volume, approx 1 hour.
1.In a medium bowl, combine 3/4 cup brown sugar and cinnamon. Set aside.
1.Grease a 9×13′′ baking pan or dish.
2.Turn dough out onto a lightly floured surface and roll into an 18×14′′ rectangle.
3.Spread approximately half (2 Tbsp) of softened butter over the dough leaving a 1′′ border. Sprinkle brown sugar cinnamon mixture over top, within the border.
4.Starting with the long side begin rolling tightly. Pinch seam well to seal.
5.Spread remaining butter over top and cut into 15 equal pieces with a serrated knife. Place into Smithey no. 14.
6.Cover baking dish tightly with plastic wrap and place in the fridge overnight. (If baking same day, cover rolls and let rise for 1 hour or until doubled in size).
7.In the morning, remove dish from fridge and let the rolls come to room temperature. Approx 45mins to 1 hr.
8.Preheat oven to 375F and bake for 25-30mins until golden brown.
To make the icing:
1.Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing’s overall sweetness.
2.Ice the rolls and serve immediately. Store icing at room temperature, tightly covered, until you’re ready to use it.