MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
Anonymous asked: Can you use the beer bread recipe for making dinner rolls? If so, how do you actually make rolls? Or if the beer bread recipe isn't appropriate for dinner rolls, do you have a good recipe on hand? Thanks MIL!
Yes, but the rolls will be hearty, not light and fluffy like you expect from a dinner roll recipe, as there is butter or egg included. To proceed, make the BEER BREAD batter and set the batter to rise for a few hours. Scoop out onto floured surface and knead for 10-15 minutes, adding flour as needed. The dough should be smooth and elastic, not sticky. Test: poke two fingers into dough; if holes begin to swell and fill up immediately, the dough has been kneaded long enough. *Kneading the dough long enough makes a finer crumb roll or bread.
Place the kneaded dough in a buttered/oiled bowl, cover, set in warm place until dough doubles in size.
Place dough on floured surface and shape into rolls (remember they will double in size); place in buttered pan, cover, set in warm place until double in size. Bake!
PS) I’ll post a fluffy dinner roll recipe soon!
