I’mmmmmmmmm back! Good Lord above, I can not believe that I haven’t written one tiny little thing on this blog since April 3rd! And that post was written after I had taken a sizeable break after my St. Patrick’s Day blog-a-thon. Yup…back then I said I’d be getting right back into the kitchen. I don’t know what got into me. Wellll….I kinda do. You see I’ve been busy planning a big bathroom renovation. I’m not sure if I mentioned it or not, but about 1 1/2 years ago we had a bathroom fire that was started by a faulty bathroom exhaust fan. (Here’s a tip for all you readers out there…Do NOT leave your exhaust fan running over night. The motor in our’s heated up and because our bathroom had last been renovated sometime in the 70’s, the fan did not have a thermal fuse, so it just kept getting hotter and hotter until it caught the insulation in the ceiling on fire. We were very lucky that the bathroom was all that burned up.) So yeah, you did read that right…the fire happened all that time ago and we are just now getting around to doing something about it. How pathetic is that? Seriously, we just sealed that bathroom off with plywood, moved to the guest bathroom down the hall and have been doing our best to ignore it. But I’m happy to report that we’ve finally got our act together and have hired a contractor and have nearly finished the design. Construction is nigh I tell you!
Big gaping hole which we unbelievably ignored for over 1 year!!!
And then we just purchased a condo down in Richmond Virginia. Yes….I did say “down”. That is because Richmond is even further south in Virginia than we currently are now. I’m sure you all know how I loathe summer weather in Virginia and what did we do? Went further south! Must be stone cold crazeeee! So that has taken a bit of doing. The good news is as it turns out, Richmond is quite the hidden foodie destination. So I’m looking forward to telling you about some of our future dining exploits. But here is a sneak preview pic:
Green Eggs & Lamb & Non-Huevos Rancheros with Griddled Jalapeno Grits, Black Bean Chili & Carnitas at Black Sheep brunch! #RVA#BlackSheepRVA
And last but not least, we just returned from a completely fantastic holiday in Iceland. Yup, we’ve been there before, three times now counting this visit and I am completely smitten! I’ve got a post coming up about a delicious Icelandic doughnut I sampled there.
Icelandic Doughnut or ástarpungar from the Geirabakarí in Borgarnes…stay tuned for the recipe!
So anyhoo…..I should probably make you some sort of assurances that I’ll settle down again and blog faithfully, but I’m not sure it would be prudent to make such pledges. I do have good intentions….but I am the person that walked around with a boarded up bathroom for almost two years. So there you have it. I can be a bit negligent. But I beg your forgiveness and will try to be better. I’m going to start out fresh today with a great recipe for Pretzel Dogs!
At this point, I don’t know if I even need to say one other word, their name says it all. Who doesn’t love those big soft chewy salty pretzels? And hot dogs? We loooove hot dogs in this house. I’ve posted quite a few hot dog blogs in the past, like how ’bout those Bacon Wrapped Dogs,
or those tasty little Mini Corn Dogs?
Yup, we’re big fans. I just told you we were recently off visiting Iceland. Well, as it turns out Icelanders love hot dogs too. There is this famous hot dog stand, Bæjarins Beztu Pylsur, in downtown Reykjavik and the husband and I made it a point to stop there every single day for one of their hot dogs with everything (“eina með öllu.” – they have a whole bunch of delicious toppings like mustard, raw onions, crispy onions and some sort of special hot dog remoulade).
And I can truly say the husband and I have never met a pretzel we didn’t like. Usually we nibble on the hard and crunchy store-bought variety, but certainly do love the big soft and chewy ones. So when I came across a recipe for Pretzel Dogs, I knew without a doubt I would be giving it a whirl. Basically you just make up a yeast dough, similar to what you would do for bread. The thing that magically transforms it into a pretzel is the alkaline bath that it is dipped into prior to baking. That magical soak is crucial for both the texture as well as the color of pretzels. Once that yeast dough is introduced to this bath, the outside of the dough is gelatinized which prevents the usual “springing” of the dough which occurs during baking, giving you the chewy texture, distinct pretzel-y flavour and lovely brown colour. Once upon a time, pretzels were a noticeably darker brown color. This was achieved with a dip in a lye bath – albeit a food grade lye ( sodium hydroxide) bath. Now that stuff, “food grade” or not, is actually quite the hazardous chemical. I’m serious….you can still use it but you’re going to have to go all “Breakin Bad” and wear big rubber gloves and safety goggles when you’re doing your cooking. Personally, I don’t think I need to be that authentic. I’m happy to go with the old tried and true baking soda as a substitute. Everyone has a box of that lingering on their shelves at home. It will definitely give you that lovely soft and chewy brown pretzel crust that you’re longing for without any hazardous chemical concerns.
And now that we’ve covered the pretzel bit, lets not forget that oh so important dog that it is wrapped around. So everyone has their favourite brand, and far be it from me to tell you what you should buy. However I will say, I like a dog that has a bit of flavour and a little snap when you bite into it. Usually we buy Hebrew Nationals, Nathan’s or Boar’s Head brands, but I’ll leave that choice up to you. As far as I’m concerned, you really can’t go wrong with these. Straightforward and easy to make….not to mention so delish! Comfort food extraordinaire! With a little side dish of good ole yellow mustard for dipping, you’re totally set. Don’t even get me started thinking about the spicy nacho cheese dip possibilities. So don’t be a proscrastinator – like yours truly – jump right on this and make up a batch of these comfort food gems today!
recipe from: Bake with Christina
- 1½ cups warm (110 to 115° F) water
- 1 Tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 package (2 1/4 teaspoon) active dry yeast
- 4½ cups all-purpose flour
- ¼ cup unsalted butter, melted
- Vegetable oil, for pans
- 10 cups water
- 2/3 cup baking soda
- 8 hot dogs (we love Hebrew National, Nathans and Boars Head)
- 2 tablespoons butter, melted
- Kosher salt, for sprinkling
Combine the water, sugar, and salt in the bowl of a stand mixer and sprinkle the yeast over top. Let sit for 5 minutes, or until the mixture begins to foam. In the meantime, lightly oil a large bowl and set aside.
Using a dough hook, add the flour and melted butter to the yeast mixture on low-speed until well combined. Increase speed to medium and knead until the dough is smooth and pulls away from the side of the bowl (about 4 to 5 minutes).
Place the dough in the lightly oiled bowl. Cover with plastic wrap and place in a warm area for an hour, or until the dough has doubled in size.
Preheat the oven to 450° F. Line two baking sheets with parchment paper and lightly brush with the vegetable oil. Set aside.
Pour 10 cups of water in an 8 quart pot which has deep sides. Bring the water to a rolling boil. Carefully add the baking soda. The mixture will foam up quite a bit, hence the deep sided pot recommendation. Stir until the soda has dissolved and then lower the heat to medium and keep the solution simmering.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a rope that’s about 24-inches long. Starting at one end, wrap the dough around the hot dog, pinching each end together so that it’s sealed and stays in place. Take care to make sure you have a good seal or your pretzel dogs will begin to unravel in the baking soda bath. Place onto the baking sheets and repeat with the remaining dough and hot dogs.
Lower the pretzel dogs into the boiling water two at a time and boil for 30 seconds. Using a large flat slotted spatula, remove them from the water and place on the baking sheets. Brush the tops with melted butter and sprinkle with the coarse kosher salt. Bake for 12-14 minutes, or until they are golden brown. Transfer to a wire rack and let cool for at least 5 minutes before serving.
Pretzel Dogs brought to you by: Runcible Eats (www.leaandjay.com)