PREPARATION TIME: 45 minutes
SERVINGS: 6
INGREDIENTS:
2 (14.5 oz) cans of Veggie Broth
1 (14.5 oz) can of Stewed Tomatoes (although stewing your own tomatoes will be healthier)
1 (12 fl oz) tomato-veggie juice cocktail
1 (10.75 oz) can of tomato bisque soup
1 tbl sugar
1 pinch of nutmeg
salt and pepper to taste
1/2 c of macaroni (on could try gluten-free pasta too)
10 oz loose leaf spinach
PREPARATION:
1. Combine broth, tomatoes and soup in a saucepan over medium heat. Add sugar and nutmeg and salt and pepper to taste. Heat gently for 20 minutes.
2. Boil pasta in separate pot. Slightly undercook the pasta in water so it will continue to cook in sauce.
3. Combine pasta with stock and cook an additional 10 minutes.
4. Add in spinach, take off heat and serve.
Saturday, December 31, 2011
Cranberry Tarts!
From the New York Times:
Adapted from “Dolce Italiano: Desserts From the Babbo Kitchen,” by Gina DePalma (W. W. Norton, 2007)
Time: 2 hours plus 1 hour’s chilling
1 1/4 cups plus 2 tablespoons all-purpose flour
1/2 cup instant or fine polenta
1 3/4 cups sugar
1 1/4 teaspoons salt
Freshly grated zest of 1 lemon
4 ounces (1 stick) unsalted butter, diced
1 large egg plus 3 large egg yolks
2 tablespoons extra virgin olive oil
2 teaspoons vanilla extract
1/2 cup light corn syrup
3 cups (12-ounce bag) fresh cranberries, picked over
1/2 cup heavy cream
Confectioners’ sugar, optional.
1. Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
2. In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.
3. Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.
4. In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners’ sugar.
Yield: 10 to 12 servings.
Cranberry Crumble Tart
TOTAL TIME 1 hour 45 minutes (plus two hours' chilling)
FOR THE PASTRY DOUGH:
1 1/4 cups plus 2 tablespoons unbleached all-purpose flour
1/4 cup sugar
1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen
1 extra-large egg yolk
2 tablespoons heavy cream
FOR THE COMPOTE:
3/4 cup sugar
1 vanilla bean, split and seeds scraped
1 cinnamon stick
1 cup fresh cranberries
3/4 cup plus 2 tablespoons dried cranberries
3/4 cup orange juice
1 tablespoon cornstarch, dissolved in 1 tablespoon water
FOR THE STREUSEL TOPPING:
3/4 cup unbleached all-purpose flour
3/4 cup sugar
3/4 teaspoon cinnamon
1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
2 tablespoons lightly beaten egg
MAKE STREUSEL TOPPING:
1.
In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it's the consistency of coarse meal. Add egg, and pulse just to combine.
2.
Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.
MAKE THE COMPOTE:
3.
Preheat oven to 350 degrees.
YIELD8 - 10 servings
Adapted from “Dolce Italiano: Desserts From the Babbo Kitchen,” by Gina DePalma (W. W. Norton, 2007)
Time: 2 hours plus 1 hour’s chilling
1 1/4 cups plus 2 tablespoons all-purpose flour
1/2 cup instant or fine polenta
1 3/4 cups sugar
1 1/4 teaspoons salt
Freshly grated zest of 1 lemon
4 ounces (1 stick) unsalted butter, diced
1 large egg plus 3 large egg yolks
2 tablespoons extra virgin olive oil
2 teaspoons vanilla extract
1/2 cup light corn syrup
3 cups (12-ounce bag) fresh cranberries, picked over
1/2 cup heavy cream
Confectioners’ sugar, optional.
1. Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
2. In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.
3. Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.
4. In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners’ sugar.
Yield: 10 to 12 servings.
Cranberry Crumble Tart
TOTAL TIME 1 hour 45 minutes (plus two hours' chilling)
FOR THE PASTRY DOUGH:
1 1/4 cups plus 2 tablespoons unbleached all-purpose flour
1/4 cup sugar
1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen
1 extra-large egg yolk
2 tablespoons heavy cream
FOR THE COMPOTE:
3/4 cup sugar
1 vanilla bean, split and seeds scraped
1 cinnamon stick
1 cup fresh cranberries
3/4 cup plus 2 tablespoons dried cranberries
3/4 cup orange juice
1 tablespoon cornstarch, dissolved in 1 tablespoon water
FOR THE STREUSEL TOPPING:
3/4 cup unbleached all-purpose flour
3/4 cup sugar
3/4 teaspoon cinnamon
1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
2 tablespoons lightly beaten egg
MAKE STREUSEL TOPPING:
1.
In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it's the consistency of coarse meal. Add egg, and pulse just to combine.
2.
Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.
MAKE THE COMPOTE:
3.
Preheat oven to 350 degrees.
YIELD8 - 10 servings
Mashed Potato Soup
Ingredients:
1 tablespoon olive oil
1 tablespoon earth balance
1 white onion
2 stalks celery
3 cups leftover mashed potatoes
3 cups vegetable broth
salt and pepper
chives
sour supreme
Method:
saute onion and celery in tablespoon olive oil and earth balance over medium heat for 5-7 minutes, until soft and translucent. add mashed potatoes and vegetable broth, gently stir to mix. add salt and pepper to taste, garnish with sour supreme and chives.
1 tablespoon olive oil
1 tablespoon earth balance
1 white onion
2 stalks celery
3 cups leftover mashed potatoes
3 cups vegetable broth
salt and pepper
chives
sour supreme
Method:
saute onion and celery in tablespoon olive oil and earth balance over medium heat for 5-7 minutes, until soft and translucent. add mashed potatoes and vegetable broth, gently stir to mix. add salt and pepper to taste, garnish with sour supreme and chives.
Tuesday, December 13, 2011
Ginger Beet Carrot Apple Slaw
With a touch of olive oil and white balsamic. Could even add walnuts! Just cuisinart and go!
Monday, December 12, 2011
Vegan Lentil Loaf
Ingredients
1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
1/2 cup of unsweetened applesauce (or 2 eggs for vegetarian option)
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1/2 packet dry Onion soup mix
1/3 cup dried bread crumbs
Directions
Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.
1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
1/2 cup of unsweetened applesauce (or 2 eggs for vegetarian option)
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1/2 packet dry Onion soup mix
1/3 cup dried bread crumbs
Directions
Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.
Mushroom and Miso Gravy
Ingredients
1 cup vegetable broth (or 1 cup water if you prefer it milder and less salty)
2 cups thinly sliced mushrooms (I like shiitake or morels here if I can get them, but regular button mushrooms work well too)
1 -2 teaspoon fresh ginger, finely grated
1 teaspoon (dark) sesame oil
1 1/2 Tablespoons cornstarch
2 Tablespoons white miso (or any variety)
fresh ground pepper
pinch of garlic powder and dried parsley
a few drops of soy sauce to taste
Directions
Combine broth, mushrooms, ginger and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan, bring to a boil, and cook just until the gravy thickens.
Remove from heat.
Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
Season with pepper to taste.
1 cup vegetable broth (or 1 cup water if you prefer it milder and less salty)
2 cups thinly sliced mushrooms (I like shiitake or morels here if I can get them, but regular button mushrooms work well too)
1 -2 teaspoon fresh ginger, finely grated
1 teaspoon (dark) sesame oil
1 1/2 Tablespoons cornstarch
2 Tablespoons white miso (or any variety)
fresh ground pepper
pinch of garlic powder and dried parsley
a few drops of soy sauce to taste
Directions
Combine broth, mushrooms, ginger and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan, bring to a boil, and cook just until the gravy thickens.
Remove from heat.
Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
Season with pepper to taste.
Thursday, November 17, 2011
Meatloaf
Some interesting variations on meatloaf from Martha Stewart and Everyday Food:
Spanish-Style Meatloaf
Makes 6 servings2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
2 small potatoes, peeled and diced medium (1 1/3 cups)
1/2 small green bell pepper, cored, seeded and diced medium (1/2 cup)
1 3/4 teaspoons smoked paprika
1 teaspoon dried thyme
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated manchego cheese (1 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
1. Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, potatoes and bell pepper and cook, stirring occasionally, until onion is soft and vegetables begin to brown, about 5 minutes. Add paprika and thyme, season with salt and pepper, and cook, stirring, about 1 minute. Cool.
2. In a large bowl, combine pork, cheese, bread and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through rotating sheet halfway through the baking. The internal temperature should read 165 degrees in the center of the meat as recorded on an instant-read thermometer. Let rest 15 minutes before slicing.
Fennel and Apple Meatloaf
Ingredients
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1 small fennel bulb, diced medium (1 1/3 cups)
1/2 Granny Smith apple, peeled and diced medium (1/2 cup)
1 3/4 teaspoons finely grated lemon zest
1 teaspoon ground coriander
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated Gruyere or sharp cheddar (1 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Directions
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, fennel, and apple and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add lemon zest and coriander, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
Cook's Note
Mix mayonnaise with grainy mustard and use as a tasty spread for a meatloaf sandwich -- perfect for lunch.
Spicy Butternut Squash Meatloaf
Ingredients
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1/2 small butternut squash, peeled and diced medium (1 1/3 cups)
3 ounces pancetta or bacon, diced medium (1/2 cup)
1 3/4 teaspoons chopped fresh sage leaves
1 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated Parmesan (2 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Directions
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and pancetta and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red-pepper flakes, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
Snow Pea-Sesame Meatloaf
Ingredients
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1 1/3 cups snow peas, sliced 1/2 inch thick
1 celery stalk, diced medium (1/2 cup)
1 3/4 teaspoons minced peeled fresh ginger
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
6 scallion greens, sliced (1 cup)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Directions
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, snow peas, and celery and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add ginger and sesame oil, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, scallions, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
Spanish-Style Meatloaf
Makes 6 servings2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
2 small potatoes, peeled and diced medium (1 1/3 cups)
1/2 small green bell pepper, cored, seeded and diced medium (1/2 cup)
1 3/4 teaspoons smoked paprika
1 teaspoon dried thyme
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated manchego cheese (1 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
1. Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, potatoes and bell pepper and cook, stirring occasionally, until onion is soft and vegetables begin to brown, about 5 minutes. Add paprika and thyme, season with salt and pepper, and cook, stirring, about 1 minute. Cool.
2. In a large bowl, combine pork, cheese, bread and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through rotating sheet halfway through the baking. The internal temperature should read 165 degrees in the center of the meat as recorded on an instant-read thermometer. Let rest 15 minutes before slicing.
Fennel and Apple Meatloaf
Ingredients
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1 small fennel bulb, diced medium (1 1/3 cups)
1/2 Granny Smith apple, peeled and diced medium (1/2 cup)
1 3/4 teaspoons finely grated lemon zest
1 teaspoon ground coriander
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated Gruyere or sharp cheddar (1 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Directions
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, fennel, and apple and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add lemon zest and coriander, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
Cook's Note
Mix mayonnaise with grainy mustard and use as a tasty spread for a meatloaf sandwich -- perfect for lunch.
Spicy Butternut Squash Meatloaf
Ingredients
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1/2 small butternut squash, peeled and diced medium (1 1/3 cups)
3 ounces pancetta or bacon, diced medium (1/2 cup)
1 3/4 teaspoons chopped fresh sage leaves
1 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated Parmesan (2 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Directions
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and pancetta and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red-pepper flakes, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
Snow Pea-Sesame Meatloaf
Ingredients
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1 1/3 cups snow peas, sliced 1/2 inch thick
1 celery stalk, diced medium (1/2 cup)
1 3/4 teaspoons minced peeled fresh ginger
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
6 scallion greens, sliced (1 cup)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Directions
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, snow peas, and celery and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add ginger and sesame oil, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, scallions, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
Monday, August 29, 2011
Kouign-Amann: A Pastry from Brittany
Sweet Butter Pastries
This recipe is based on the version of the Breton classic found in Anne Willan's L'Ecole de Cuisine La Varenne. The butter-rich dough gives a result akin to Danish pastry but more rustic.
Yield: Makes 2 pastries
For dough
1 tablespoon unsalted butter
1 cup warm water (105°‐115° F.)
a 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
1 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
2 teaspoons salt
1 1/2 sticks (1/8 cup) unsalted butter, softened slightly
3/4 cup plus 2 tablespoons sugar
Make dough:
Melt butter. In a bowl stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. In another bowl stir together flours and salt. Stir yeast mixture and melted butter into flour mixture until a dough is formed. (Dough will be soft and slightly sticky.) On a floured surface knead dough 1 minute and transfer to a lightly floured bowl, turning dough to coat it. Let dough rise, covered tightly with plastic wrap, in a warm place 45 minutes.
Line bottom of 2 buttered 9-inch round cake pans with wax or parchment paper and butter paper.
In a bowl with an electric mixer beat butter with 3/4 cup sugar until just combined. On a large sheet of wax paper form butter mixture with a rubber spatula into a 4- by 2-inch rectangle. Chill rectangle, wrapped in plastic wrap, until firm but still malleable, about 30 minutes.
On a well-floured surface roll out dough into an 8-inch square. Lay butter-sugar rectangle diagonally in center of square and roll out corners of dough until they extend 6 inches beyond butter. (Dough will form an X around butter.) Fold dough over butter to enclose it completely.
Make first "turn":
Put rolling pin on dough 1/2 inch from farthest edge and press gently back and forth once, but do not roll pin over edge. Repeat process on closest edge. (This seals dough, preventing air and butter from being expelled.) Roll out dough into a 16- by 6-inch rectangle, but do not roll pin over edges. Turn dough over and brush off any excess flour. Fold top third of rectangle over center and bottom third over top, forming a rectangle about 6 by 4 inches. (Dough should resemble a folded letter.) This completes 1 "turn". Chill dough, wrapped in plastic wrap, 20 minutes.
Arrange dough so that exposed flap of "letter" is on your right. Make 2 more "turns", chilling dough 1 hour between turns and arranging dough so that flap is on your right. Chill dough, wrapped in plastic wrap, 1 hour. Cut dough in half and roll out each half into a 9-inch square. Trim edges to form a 9-inch round and put rounds in pans. Let dough rise, covered tightly with plastic wrap, in a warm place 1 hour.
Preheat oven to 350° F.
Sprinkle each round with 1 tablespoon sugar and bake rounds in middle of oven 35 minutes, or until tops are golden. Invert pastries onto racks and turn right side up to cool slightly. Serve pastries warm.
This recipe is based on the version of the Breton classic found in Anne Willan's L'Ecole de Cuisine La Varenne. The butter-rich dough gives a result akin to Danish pastry but more rustic.
Yield: Makes 2 pastries
For dough
1 tablespoon unsalted butter
1 cup warm water (105°‐115° F.)
a 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
1 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
2 teaspoons salt
1 1/2 sticks (1/8 cup) unsalted butter, softened slightly
3/4 cup plus 2 tablespoons sugar
Make dough:
Melt butter. In a bowl stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. In another bowl stir together flours and salt. Stir yeast mixture and melted butter into flour mixture until a dough is formed. (Dough will be soft and slightly sticky.) On a floured surface knead dough 1 minute and transfer to a lightly floured bowl, turning dough to coat it. Let dough rise, covered tightly with plastic wrap, in a warm place 45 minutes.
Line bottom of 2 buttered 9-inch round cake pans with wax or parchment paper and butter paper.
In a bowl with an electric mixer beat butter with 3/4 cup sugar until just combined. On a large sheet of wax paper form butter mixture with a rubber spatula into a 4- by 2-inch rectangle. Chill rectangle, wrapped in plastic wrap, until firm but still malleable, about 30 minutes.
On a well-floured surface roll out dough into an 8-inch square. Lay butter-sugar rectangle diagonally in center of square and roll out corners of dough until they extend 6 inches beyond butter. (Dough will form an X around butter.) Fold dough over butter to enclose it completely.
Make first "turn":
Put rolling pin on dough 1/2 inch from farthest edge and press gently back and forth once, but do not roll pin over edge. Repeat process on closest edge. (This seals dough, preventing air and butter from being expelled.) Roll out dough into a 16- by 6-inch rectangle, but do not roll pin over edges. Turn dough over and brush off any excess flour. Fold top third of rectangle over center and bottom third over top, forming a rectangle about 6 by 4 inches. (Dough should resemble a folded letter.) This completes 1 "turn". Chill dough, wrapped in plastic wrap, 20 minutes.
Arrange dough so that exposed flap of "letter" is on your right. Make 2 more "turns", chilling dough 1 hour between turns and arranging dough so that flap is on your right. Chill dough, wrapped in plastic wrap, 1 hour. Cut dough in half and roll out each half into a 9-inch square. Trim edges to form a 9-inch round and put rounds in pans. Let dough rise, covered tightly with plastic wrap, in a warm place 1 hour.
Preheat oven to 350° F.
Sprinkle each round with 1 tablespoon sugar and bake rounds in middle of oven 35 minutes, or until tops are golden. Invert pastries onto racks and turn right side up to cool slightly. Serve pastries warm.
Thursday, August 18, 2011
Zucchini Pancakes
From Whole Foods.com
Transform pancakes into nutrient-packed breakfast treats with these simple additions. Top with a drizzle of maple syrup, warmed applesauce or a dollop of yogurt.
Ingredients
1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix
3/4 cup 1% lowfat milk or unsweetened non-dairy beverage
1/2 cup unsweetened applesauce
1/4 cup toasted wheat germ
3 tablespoons 365 Everyday Value® expeller-pressed canola oil, divided
3/4 cup grated zucchini
1/4 cup chopped toasted walnuts
1 teaspoon freshly grated lemon zest
Serves 4
Method
In a large bowl, whisk together pancake mix, milk, applesauce, wheat germ and 1 tablespoon oil and whisk until combined. Stir in zucchini and walnuts until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until it begins to bubble, about 3 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 or 9 pancakes total.
Nutrition
Per serving (2 pancakes): 330 calories (150 from fat), 17g total fat, 1.5g saturated fat, 0mg cholesterol, 320mg sodium, 38g total carbohydrate (3g dietary fiber, 8g sugar), 10g protein
Transform pancakes into nutrient-packed breakfast treats with these simple additions. Top with a drizzle of maple syrup, warmed applesauce or a dollop of yogurt.
Ingredients
1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix
3/4 cup 1% lowfat milk or unsweetened non-dairy beverage
1/2 cup unsweetened applesauce
1/4 cup toasted wheat germ
3 tablespoons 365 Everyday Value® expeller-pressed canola oil, divided
3/4 cup grated zucchini
1/4 cup chopped toasted walnuts
1 teaspoon freshly grated lemon zest
Serves 4
Method
In a large bowl, whisk together pancake mix, milk, applesauce, wheat germ and 1 tablespoon oil and whisk until combined. Stir in zucchini and walnuts until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until it begins to bubble, about 3 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 or 9 pancakes total.
Nutrition
Per serving (2 pancakes): 330 calories (150 from fat), 17g total fat, 1.5g saturated fat, 0mg cholesterol, 320mg sodium, 38g total carbohydrate (3g dietary fiber, 8g sugar), 10g protein
Saturday, July 30, 2011
Low-fat Pie Crust
1 1/3 cup flour plus 2 tablespoons (Use whole wheat flour as a healthier option)
1/2 teaspoon salt
(Sugar Optional for Sweets)
1/3 cup canola oil
3 tablespoons nonfat milk
(vegans can use a shortening plus water)
Two medium bowls
Waxed paper
Rolling pin
9-inch pie pan
1
Measure 1 1/3 cup flour into a medium bowl. Add salt and mix with a fork to blend. Combine canola oil and nonfat milk in a separate medium bowl.
2
Gradually add the oil and milk mixture to the flour mixture, stirring as you add the liquid. Use the fork to blend until it is well mixed and has a doughy consistency. Roll the dough into a ball. Refrigerate for about one hour.
3
Remove the dough and set it on a counter for about 15 minutes so that it will be pliable. Place a large sheet of waxed paper onto a flat, level surface. Sprinkle some of the remaining flour onto the waxed paper, and then flatten the ball of dough onto that. Place another sheet of waxed paper over the dough.
4
Flatten and roll out the dough between the sheets of waxed paper using a rolling pin. Roll from different angles so the pie crust will be round and evenly thin. Make sure the crust is just large enough to fit the pie pan.
5
Carefully place the low-fat pie crust into the pie pan. Fill with your favorite low-fat pie filling recipe and bake per the recipe's instructions.
Another option:
1 c. whole wheat flour
1 c. white flour
1 stick butter
1/4 c. Canola oil
1/4 c. water
1/2 tsp. salt
Cut butter and oil into flour.
When it comes to pea sized balls add water and salt.
Roll out with rolling pin. Makes upper and bottom crust.
1/2 teaspoon salt
(Sugar Optional for Sweets)
1/3 cup canola oil
3 tablespoons nonfat milk
(vegans can use a shortening plus water)
Two medium bowls
Waxed paper
Rolling pin
9-inch pie pan
1
Measure 1 1/3 cup flour into a medium bowl. Add salt and mix with a fork to blend. Combine canola oil and nonfat milk in a separate medium bowl.
2
Gradually add the oil and milk mixture to the flour mixture, stirring as you add the liquid. Use the fork to blend until it is well mixed and has a doughy consistency. Roll the dough into a ball. Refrigerate for about one hour.
3
Remove the dough and set it on a counter for about 15 minutes so that it will be pliable. Place a large sheet of waxed paper onto a flat, level surface. Sprinkle some of the remaining flour onto the waxed paper, and then flatten the ball of dough onto that. Place another sheet of waxed paper over the dough.
4
Flatten and roll out the dough between the sheets of waxed paper using a rolling pin. Roll from different angles so the pie crust will be round and evenly thin. Make sure the crust is just large enough to fit the pie pan.
5
Carefully place the low-fat pie crust into the pie pan. Fill with your favorite low-fat pie filling recipe and bake per the recipe's instructions.
Another option:
1 c. whole wheat flour
1 c. white flour
1 stick butter
1/4 c. Canola oil
1/4 c. water
1/2 tsp. salt
Cut butter and oil into flour.
When it comes to pea sized balls add water and salt.
Roll out with rolling pin. Makes upper and bottom crust.
Tabouli
Ingredients
3 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
2-3 tablespoons fine bulgur
1.5c boiling water
2 medium tomatoes, diced or 4 roma tomatoes,diced
3 scallions chopped
1/2 cup extra Virgin olive oil
1/4 cup fresh lemon juice
1 t salt
pepper (to taste)
Preparation
1. Put the wheat into the water and soak for 30 minutes until reconstitued.
2. Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
3. Chill for 30 minutes.
4. Before serving, add the rest of the ingredients.
5. Serve over Romaine leaves for an authentic Lebanese experience.
3 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
2-3 tablespoons fine bulgur
1.5c boiling water
2 medium tomatoes, diced or 4 roma tomatoes,diced
3 scallions chopped
1/2 cup extra Virgin olive oil
1/4 cup fresh lemon juice
1 t salt
pepper (to taste)
Preparation
1. Put the wheat into the water and soak for 30 minutes until reconstitued.
2. Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
3. Chill for 30 minutes.
4. Before serving, add the rest of the ingredients.
5. Serve over Romaine leaves for an authentic Lebanese experience.
Simple Cucumber Sauce
1 Cucumber
3/4 c Greek-style Yogurt
2 tbl Scallions
1 tbl Cilantro
Lemon Zest
1. Peel and Seed the Cucumber. Shred the cucumber using the large holes of a grater.
2. Chop Scallions and Cilantro
3. Combine all ingredients and zest the skin of a lemon into the mixture. Refrigerate.
3/4 c Greek-style Yogurt
2 tbl Scallions
1 tbl Cilantro
Lemon Zest
1. Peel and Seed the Cucumber. Shred the cucumber using the large holes of a grater.
2. Chop Scallions and Cilantro
3. Combine all ingredients and zest the skin of a lemon into the mixture. Refrigerate.
Easy Falafel
30oz Chick peas (2 cans if you are in a pinch)
2c Breadcrumbs (make your own or use premade)
3/4c Greek-style Yogurt
1t Garam Masala
2 Large Eggs
4tbl Olive Oil
1. Prepare the bread crumbs by pulsing 2 slices of breads and toasting in the oven at 350˙ until golden brown and dry, 10-12 minutes.
2. Whisk eggs, 2 tbl oil, garam masala and 1/4t in a bowl.
3. Place Chickpeas (remember to rinse and drain) in a bowl and mash until fairly smooth.
4. Stir in breadcrumbs, egg mixture, yogurt, scallions and cilantro.
5. Form into patties or balls
6. Heat oil in pan or skillet over medium heat. Cook until browned, about 4-5 minutes.
7 Serve with Simple Cucumber Sauce.
2c Breadcrumbs (make your own or use premade)
3/4c Greek-style Yogurt
1t Garam Masala
2 Large Eggs
4tbl Olive Oil
1. Prepare the bread crumbs by pulsing 2 slices of breads and toasting in the oven at 350˙ until golden brown and dry, 10-12 minutes.
2. Whisk eggs, 2 tbl oil, garam masala and 1/4t in a bowl.
3. Place Chickpeas (remember to rinse and drain) in a bowl and mash until fairly smooth.
4. Stir in breadcrumbs, egg mixture, yogurt, scallions and cilantro.
5. Form into patties or balls
6. Heat oil in pan or skillet over medium heat. Cook until browned, about 4-5 minutes.
7 Serve with Simple Cucumber Sauce.
Monday, July 25, 2011
Quick Hummus without Tahini
1 can garbanzo beans/chickpeas
1 clove roasted garlic
1/4 cup olive oil
1.5 tablespoons lemon juice
1/2 teaspoon oregano
Cut off top of garlic clove. Drizzle with olive oil, and place in a garlic terra cotta garlic roaster. If you do not have a garlic roast you can use a muffin tin and cover the clove with aluminum foil. Roast Garlic in the oven at 350˙ for 45 minutes.
Combine all ingredients in food processor until you reach a desired consistency.
1 clove roasted garlic
1/4 cup olive oil
1.5 tablespoons lemon juice
1/2 teaspoon oregano
Cut off top of garlic clove. Drizzle with olive oil, and place in a garlic terra cotta garlic roaster. If you do not have a garlic roast you can use a muffin tin and cover the clove with aluminum foil. Roast Garlic in the oven at 350˙ for 45 minutes.
Combine all ingredients in food processor until you reach a desired consistency.
Sunday, June 12, 2011
Pan Bagnat
I heard this recipe on The Splendid Table on NPR. It's a Southern French picnic sandwich! I might have to go on a picnic this week to have an excuse to make one!
Ingredients
2 anchovy fillets, minced (optional)
1 very small garlic clove, minced
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
Pinch of salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 8-inch round crusty country loaf or small ciabatta, halved
1 Kirby cucumber or 1/2 regular cucumber
1 medium-size, ripe tomato, sliced
1/2 small red onion, sliced
1 jar (5 to 6 ounces) tuna packed in olive oil, drained
8 large basil leaves
2 tablespoons sliced pitted olives, preferably a mix of black and green
1 hard-cooked egg, peeled and thinly sliced.
Instructions
1. In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
2. If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won’t need to eliminate anything.
3. If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
4. Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
5. Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.
Ingredients
2 anchovy fillets, minced (optional)
1 very small garlic clove, minced
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
Pinch of salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 8-inch round crusty country loaf or small ciabatta, halved
1 Kirby cucumber or 1/2 regular cucumber
1 medium-size, ripe tomato, sliced
1/2 small red onion, sliced
1 jar (5 to 6 ounces) tuna packed in olive oil, drained
8 large basil leaves
2 tablespoons sliced pitted olives, preferably a mix of black and green
1 hard-cooked egg, peeled and thinly sliced.
Instructions
1. In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
2. If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won’t need to eliminate anything.
3. If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
4. Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
5. Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.
Thursday, May 12, 2011
Savory Bread Pudding with Tomato Jam
Paula Dean meets Fork Heart Knife? We had brunch at one of my favorite Cincy restaurants a few weeks ago and I have been dreaming about that meal ever since. We bought way too much bread last week and I want to experiment and recreate some of the meal.
Bread Pudding
Ingredients
(2 cups granulated sugar)
5 large beaten eggs
2 cups milk
(2 teaspoons pure vanilla extract)
3 cups cubed Italian bread, allow to stale overnight in a bowl
(1 cup packed light brown sugar)
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
(Ingredients from Paula Dean's recipe I would not include. I would probably use a little sugar, salt, and actually skew the recipe more savory with Italian spices and some Italian cheeses like romano and grana padano)
Directions
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. (Sprinkle brown sugar mixture over the top and) bake for 35 to 45 minutes, or until set. Remove from oven.
Fork Heart Knife's Tomato Jam
"in a big pot, the huge can of tomatoes, with the juices and basil. 8 cups of distilled white vinegar along with a splash of sherry vinegar. 3 cups of sugar. some fresh thyme and paprika and a few spoonfuls of vanilla. let it all cook together on the stovetop for a while. breaking up the tomatoes and cooking off a little vinegar.. after it had boiled a bit, i added the juice of a lemon (just to be sure it would gel a bit) and let it chill."
Crostini with White Cheddar, Apples and Onion
I found this recipe on this website.
Ingredients
Topping
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 tablespoon balsamic or apple cider vinegar
1/2 teaspoon salt
2 Gala or Golden Delicious apples, peeled, cored, and thinly sliced
1/3 cup brown sugar
1/4 teaspoon cinnamon
non-stick cooking spray
24, 1/2-inch-thick slices of whole-wheat baguette, cut on the diagonal
1 8-ounce package reduced- fat Cabot white cheddar cheese, cut into 24 slices
1 teaspoon fresh thyme leaves, chopped
Directions
Warm half the oil in a large, deep skillet over medium-high heat. Add the onion, salt, and vinegar. Cook 15-20 minutes, stirring occasionally, until onions are golden brown. Add 1-2 tablespoons of water as the onions cook if they begin to burn or stick.
Meanwhile, in a large bowl, combine apples, sugar, and cinnamon. Toss to coat. Coat a large skillet with cooking spray and warm over medium heat. Add the apples and remaining olive oil to the skillet with the onions and cook for an additional 10-12 minutes, stirring frequently, until the apples soften but do not become mushy.
Preheat oven 400° F. Cover two large cookies sheets with parchment paper or aluminum foil. Arrange the bread slices and distribute the onion and apple mixture evenly over the bread slices. Top with cheese slices. Bake for 8-10 minutes or until cheese melts. Transfer to a large platter and garnish with fresh thyme.
Tuesday, May 3, 2011
Hasenpfeffer
I found this recipe here, I got to try it just based upon the Bugs Bunny cartoons...
Ingredients
3 pounds rabbit meat, cleaned and cut into pieces
1/2 teaspoon salt
1/3 cup all-purpose flour
1/2 pound bacon, diced
1/2 cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutritional Information
Calories: 767 | Total Fat: 33.3g | Cholesterol: 300mg
Ingredients
3 pounds rabbit meat, cleaned and cut into pieces
1/2 teaspoon salt
1/3 cup all-purpose flour
1/2 pound bacon, diced
1/2 cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutritional Information
Calories: 767 | Total Fat: 33.3g | Cholesterol: 300mg
Braised Rabbit with Olives and Preserved Lemon
I found this recipe last Autumn and made the best dish to have ever come out of my kitchen!
I found it on this Georgia Pelligrini's blog, she is a chef and a hunter. The marinade alone was sooooo delicious that I think it could make a great chicken dish in a pinch!
INGREDIENTS:
For the Marinade:
1 whole rabbit, quartered, loins removed and rack chopped into large pieces
½ large onion, cut into chunks
1 medium carrot, cut into 1” pieces
1 celery stalk, cut into 1” pieces
3 cloves garlic, crushed
Bouquet garni of 1 bay leaf, 1 sprig thyme, 1 sprig rosemary, and 1 sprig parsley
½ bottle white wine
For the Braising:
1 tablespoon flour
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon tomato paste
salt and pepper to taste
2 tablespoons red wine vinegar
2 cups chicken stock
Peel of ½ preserved lemon, julienned
¼ cup nicoise, kalamata or other mixed olives
1 teaspoon parsley, chopped
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
DIRECTIONS:
For the Marinade:
1. Combine all ingredients except the rack of rabbit in a bowl and let sit at room temperature for at least one hour.
For the Braising:
1. Preheat the oven to 400 degrees F.
2. Lightly grease the rabbit rack, place on a sheet tray, and roast for 20 – 25 minutes or until well browned.
3. In a heavy-bottomed skillet over medium heat, add the olive oil and butter.
4. Remove the meat from the marinade, pat dry and sprinkle with salt, pepper and flour.
5. Place the rabbit legs, skin side down, along with the loins in the skillet until well browned. Turn over and brown the other side. Remove from the pan.
6. Add the vegetables from the marinade to the pan, and lightly caramelize in the same fat. Sprinkle with flour, stir and let cook for a few minutes.
7. Add the tomato paste and cook for another few minutes.
8. Deglaze the pan with the vinegar and reserved marinade, scraping up the brown bits on the bottom of the pan, and reduce the liquid until the sauce is thick.
9. Return the legs to the skillet, skin side up, along with the loins and roasted rack.
10. Add the chicken stock and bouquet garni, cover and let simmer for about 1 hour until the legs are tender.
11. Turn off the heat and add the preserved lemon, olives and chopped herbs, stir and let sit for 15 minutes before se
Monday, May 2, 2011
Frittata con Crepes de Maíz
Ever wake up and you really don't have your normal breakfast foods stocked in the kitchen? We didn't have any bread, just enough eggs to make a frittata, a splash of milk and a wee bit of turkey bacon left.
So without some carbs at the ready I quickly whipped up a "Mexican flatbread" just inspired by what little ingredients I had:
Ingredients
2/3 Cup Whole Wheat Flower
1/3 to 1/2 cup Corn Flower
Canola Oil
Flax Seeds (both toasted and ground flax)
Chia Seeds
Dried Cilantro
Garlic Salt
Regular Salt
Black Pepper
Baking Soda
Water (added until the mixture gets to your preferred pancake batter consistency)
So the Protein portion of breaky was:
4 eggs
Skim Milk
Diced Onions
4 slices of Turkey bacon
Frozen Spinach
Spices (like the cilantro, salt, pepper)
I have would added garlic too if we had some.
In a cast-iron skillet I sautéed the Onions and Bacon until browned. I added the frozen spinach (and garlic) and stirred everything until it thawed. I whipped together the eggs and milk with the spices and added to the skillet stirring for a moment for even distribution of all the ingredients. I preheat the oven to 350F while the frittata begins cooking on top of the range. I placed the cast-iron skillet in the oven and let everything bake until firm. I sometimes broil the top for a brown, bubbly goodness.
I serve a slice of frittata over the flatbread and for a spicy finish I garnished with Frontera Grills Tomatillo and Black Pepper salsa.
So without some carbs at the ready I quickly whipped up a "Mexican flatbread" just inspired by what little ingredients I had:
Ingredients
2/3 Cup Whole Wheat Flower
1/3 to 1/2 cup Corn Flower
Canola Oil
Flax Seeds (both toasted and ground flax)
Chia Seeds
Dried Cilantro
Garlic Salt
Regular Salt
Black Pepper
Baking Soda
Water (added until the mixture gets to your preferred pancake batter consistency)
So the Protein portion of breaky was:
4 eggs
Skim Milk
Diced Onions
4 slices of Turkey bacon
Frozen Spinach
Spices (like the cilantro, salt, pepper)
I have would added garlic too if we had some.
In a cast-iron skillet I sautéed the Onions and Bacon until browned. I added the frozen spinach (and garlic) and stirred everything until it thawed. I whipped together the eggs and milk with the spices and added to the skillet stirring for a moment for even distribution of all the ingredients. I preheat the oven to 350F while the frittata begins cooking on top of the range. I placed the cast-iron skillet in the oven and let everything bake until firm. I sometimes broil the top for a brown, bubbly goodness.
I serve a slice of frittata over the flatbread and for a spicy finish I garnished with Frontera Grills Tomatillo and Black Pepper salsa.
Thursday, April 28, 2011
Chocolate Chip Cookies, recipe 1
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Wednesday, April 13, 2011
Pasta e fagioli
Ingredients
90ml/3¼fl oz extra virgin olive oil, plus extra to serve
1 onion, peeled, chopped
2 garlic cloves, peeled, chopped
½ tsp dried chilli flakes
600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)
salt and freshly ground black pepper
1 litre/1¾ pints chicken or vegetable stock, preferably home-made
80g/2¾oz dried pasta, such as penne
1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
2 fresh bay leaves
50g/2oz freshly grated parmesan
1 large or 2 small very ripe tomatoes, finely chopped
Preparation
Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.
90ml/3¼fl oz extra virgin olive oil, plus extra to serve
1 onion, peeled, chopped
2 garlic cloves, peeled, chopped
½ tsp dried chilli flakes
600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)
salt and freshly ground black pepper
1 litre/1¾ pints chicken or vegetable stock, preferably home-made
80g/2¾oz dried pasta, such as penne
1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
2 fresh bay leaves
50g/2oz freshly grated parmesan
1 large or 2 small very ripe tomatoes, finely chopped
Preparation
Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.
Thursday, April 7, 2011
Lamb Steaks with Mint Sauce
I rarely marinade, but every time I do the results are stellar!
INGREDIENTS
6 lamb steaks with bone (4-ounces each) 1/4-inch thick
1 cup red wine vinegar
2 medium-size red onions — sliced
3 tablespoons minced fresh mint (I used Colonel De's Minty Meat Seasoning from Findley Market)
1/2 teaspoon pepper
Vegetable cooking spray
2 tablespoons sugar
3/4 cup chicken broth
PREPARATION
Combine steaks and vinegar in a large shallow dish, top with onion, mint, and pepper. Cover and marinate in refrigerator 1 hour.
Drain steaks and onion, reserving marinade. Place steaks and onion on a rack in a broiler pan coated with cooking spray, broil 4 inches from heat 4 minutes on each side or until desired degree of doneness. Transfer to a platter, cover and keep warm.
Combine reserved marinade with sugar in a small saucepan, and bring to a boil, reduce heat, and simmer until mixture is reduced by half. Add broth, and cook until sauce is reduced by half. Drizzle sauce over steaks to serve.
This recipe from CDKitchen for Lamb Steaks With Mint Sauce serves/makes 6
INGREDIENTS
6 lamb steaks with bone (4-ounces each) 1/4-inch thick
1 cup red wine vinegar
2 medium-size red onions — sliced
3 tablespoons minced fresh mint (I used Colonel De's Minty Meat Seasoning from Findley Market)
1/2 teaspoon pepper
Vegetable cooking spray
2 tablespoons sugar
3/4 cup chicken broth
PREPARATION
Combine steaks and vinegar in a large shallow dish, top with onion, mint, and pepper. Cover and marinate in refrigerator 1 hour.
Drain steaks and onion, reserving marinade. Place steaks and onion on a rack in a broiler pan coated with cooking spray, broil 4 inches from heat 4 minutes on each side or until desired degree of doneness. Transfer to a platter, cover and keep warm.
Combine reserved marinade with sugar in a small saucepan, and bring to a boil, reduce heat, and simmer until mixture is reduced by half. Add broth, and cook until sauce is reduced by half. Drizzle sauce over steaks to serve.
This recipe from CDKitchen for Lamb Steaks With Mint Sauce serves/makes 6
Wednesday, April 6, 2011
Palack Paneer
I got stuck one night with not much in the fridge. I found this recipe and had to settle for ingredients like frozen spinach and canned tomatoes, with Mozzarella for the cheese cubes. Despite all the cut corners, the spices made it taste really great!
Ingredients
500 gms Paneer (look below for recipe to make your own Paneer)
2 medium-sized bunches of fresh spinach (approximately 1 lb or 500 gms)
1/2 bunch fresh fenugreek leaves (approximately 1/4 lb or 125 gms)
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish
Preparation
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Ingredients
500 gms Paneer (look below for recipe to make your own Paneer)
2 medium-sized bunches of fresh spinach (approximately 1 lb or 500 gms)
1/2 bunch fresh fenugreek leaves (approximately 1/4 lb or 125 gms)
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish
Preparation
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Monday, April 4, 2011
Lahmacun a.k.a. Turkish Pizza
Topping
12 oz of minced beef or lamb
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28-ounce) can diced tomatoes, undrained
10 ounce thinly sliced kasseri cheese
3 tablespoons minced fresh parsley
Juice of 1 lemon
To prepare topping combine raw meat, oregano, cumin, paprika, and 1/2 teaspoon black pepper; MIX WELL and set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.
Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
Top each crust with 1/4 cup meat and tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.
12 oz of minced beef or lamb
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28-ounce) can diced tomatoes, undrained
10 ounce thinly sliced kasseri cheese
3 tablespoons minced fresh parsley
Juice of 1 lemon
To prepare topping combine raw meat, oregano, cumin, paprika, and 1/2 teaspoon black pepper; MIX WELL and set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.
Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
Top each crust with 1/4 cup meat and tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.
Leek and Walnut Loaf
Notes: Biga is a yeast-based starter for which a portion of the dough is mixed first and allowed to ferment, giving the finished loaf some of the characteristics of bread made with a sourdough starter. Mix biga 1 day before baking bread.
Yield: Makes 2 loaves, 1 3/4 pounds each
Ingredients
3/4 teaspoon active dry yeast
Biga (recipe follows), at room temperature
About 5 cups bread flour
3/4 cup whole-wheat flour
3 1/2 teaspoons salt
1 1/2 cups (about 6 oz.) chopped leeks (white and pale green parts only)
3/4 cup chopped walnuts (about 4 oz.)
2 tablespoons chopped fresh oregano leaves
About 1/4 cup cornmeal
Preparation
1. In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100° to 110°) water; let stand until foamy, about 10 minutes.
2. Add 1 1/4 cups cold water, biga, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 2 more cups bread flour, 1/2 cup at a time, until mixture forms a soft dough.
3. Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.
4. Add leeks, nuts, and oregano and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).
5. Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch down with your hand to expel air.
6. Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.
7. Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center). Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.
8. Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf tops. Place sheet on rack in lower third of a 450° regular or convection oven.
Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.
Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.
9. Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.
10. Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400° oven and bake for about 5 minutes.
Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm (100° to 110°) water. Let stand until foamy, about 5 minutes. Add 1/2 cup cold water. With a wood spoon, stir in 1 1/2 cups bread flour until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours. Let come to room temperature before using, about 1 hour.
Shortcut: Without the biga, our recipes still produce great loaves. In the basic recipe, just increase the yeast by 1 1/4 teaspoons, the bread flour by 1 1/2 cups, and the water by 3/4 cup.
Yield: Makes 2 loaves, 1 3/4 pounds each
Ingredients
3/4 teaspoon active dry yeast
Biga (recipe follows), at room temperature
About 5 cups bread flour
3/4 cup whole-wheat flour
3 1/2 teaspoons salt
1 1/2 cups (about 6 oz.) chopped leeks (white and pale green parts only)
3/4 cup chopped walnuts (about 4 oz.)
2 tablespoons chopped fresh oregano leaves
About 1/4 cup cornmeal
Preparation
1. In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100° to 110°) water; let stand until foamy, about 10 minutes.
2. Add 1 1/4 cups cold water, biga, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 2 more cups bread flour, 1/2 cup at a time, until mixture forms a soft dough.
3. Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.
4. Add leeks, nuts, and oregano and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).
5. Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch down with your hand to expel air.
6. Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.
7. Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center). Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.
8. Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf tops. Place sheet on rack in lower third of a 450° regular or convection oven.
Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.
Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.
9. Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.
10. Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400° oven and bake for about 5 minutes.
Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm (100° to 110°) water. Let stand until foamy, about 5 minutes. Add 1/2 cup cold water. With a wood spoon, stir in 1 1/2 cups bread flour until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours. Let come to room temperature before using, about 1 hour.
Shortcut: Without the biga, our recipes still produce great loaves. In the basic recipe, just increase the yeast by 1 1/4 teaspoons, the bread flour by 1 1/2 cups, and the water by 3/4 cup.
Easy Pizza Dough
Ingredients for Dough
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour, divided (about 10 ounces)
1/4 teaspoon salt
Cooking spray
1 tablespoon cornmeal
Preparation
To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and 1/4 teaspoon salt to yeast mixture; stir well. Add 1 cup flour, stirring well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If an indentation remains, dough has risen enough.)
Preheat oven to 450°.
Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes.
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour, divided (about 10 ounces)
1/4 teaspoon salt
Cooking spray
1 tablespoon cornmeal
Preparation
To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and 1/4 teaspoon salt to yeast mixture; stir well. Add 1 cup flour, stirring well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If an indentation remains, dough has risen enough.)
Preheat oven to 450°.
Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes.
Wednesday, March 23, 2011
Endurance Soup
This is a recipe from an online version of XXC magazine, a magazine devoted to Extreme Cross-Country Cycling (people who ride 50-100 miles or more off-road on trails and gravel roads). Seems like a comnfy and hearty meal.
Tuesday, March 22, 2011
Conflict Cuisine
I heard about Conflict Kitchen on American Public Media's Dinner Party Download podcast. Conflict Kitchen is a Pittsburgh take-out restaurant that only serves cuisine from countries that the United States is in conflict with. The food is served out of a take-out style storefront, which will rotate identities every four months to highlight another country. Each Conflict Kitchen iteration is augmented by events, performances, and discussion about the culture, politics, and issues at stake with each country we focus on.
Here is their recipe for Kubideh Sandwhich:
BARBARI BREAD RECIPE
Yields: approximately 40 servings
Bread:
13 cups flour
6 cups water
9 t. active dry yeast
4 t. baking powder
4 t. salt
black or white sesame seeds or poppy seeds to roll into bread
Sauce:
2 t. flour
2 t. baking soda
1 1/3 c. water
1. Dissolve yeast in 400 ml warm water, and let it stand for 3 minutes.
2. Mix the flour, baking powder, and salt together in a separate bowl. You may need to add up to 5 1/2 ADDITIONAL cups of water gradually to get the correct consistency.
3. Pour the yeast mixture and the rest of the water into the center of the flour. Fold dry ingredients into wet, and mix until combined.
4. Knead dough for 15 minutes, or until dough becomes smooth and elastic.
5. Divide dough into 8 round pieces on baking sheets that have been floured.
6. Cover with greased wax paper, and let sit in a warm place to rise for 1 1/2 hours (until doubled in bulk).
7. Once the dough rises, separate each piece of dough into small pieces half the size of your palm. You will probably need to use a good amount of flour to roll bread. Roll with floured pin on floured board, until as thin as possible. Sprinkle sesame seeds into bread, and roll them into bread.
8. Place all sauce ingredients in microwave safe dish, and microwave for a minute or two.
9. Put bread on grill and brush with sauce. Grill for no longer than 4-6 minutes.
KUBIDEH RECIPE
Yields: approximately 40 servings
10 lbs. ground beef (85:15 lean to fat, or better)
10 eggs
2 bunches finely chopped parsley
5 grated medium yellow onions
6 T. turmeric
4 T. each: cinnamon, salt, pepper
2 T. each: baking powder, canola oil (only if the beef seems dry)
1. Mix all ingredients in big bowl.
2. Get a small bowl of water, and use this to keep hands wet throughout the process of forming the meat.
3. Roll into ball size of your palm.
4. Flatten to the length of your hand.
5. Dimple with fingers.
6. Set aside in baking dishes and refrigerate excess.
7. Grill each for 4 minutes.
To finish:
Place grilled meat on freshly grilled barbari.
Sprinkle sumac on top of grilled meat.
Add three medium-sized leaves each of basil and mint.
Add 2 pieces of onion (small, thin slices).
Roll barbari over meat and toppings.
Cauliflower Dal with Panch Phoran
I found this recipe on the Fat Free Vegan Cooking blog. It's packed full of protein and very hearty. Once again I found my Panch Phoran spices at Findlay Market's Colonel De. Panch phoran (also spelled panch phoron and panch puran) is a Bengali blend of five spices — fenugreek, mustard, kalonji (nigella), fennel, and cumin, in equal amounts.
1 1/2 cups masoor dal or red lentils
4 cups water
1 teaspoon turmeric
1 teaspoon salt (or to taste)
1/8 teaspoon canola oil (or canola oil spray)
1 tablespoon panch phoran
1 large onion, diced
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 teaspoon ginger paste (or 1 tsp. minced ginger)
16 ounces diced tomatoes (or 1 can)
1 head cauliflower, cut into small florets)
1/2 cup water
Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
While the dal is cooking, chop and cook the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.
Makes about 6 servings. Per serving: 193 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 34g Carbohydrate; 0mg Cholesterol; 378mg Sodium; 16g Fiber. Weight Watchers Core (or 3 Flex points).
Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen
blog.fatfreevegan.com
All rights reserved.
Susan, I doubt this blog has any followers. It's just my online recipe tracker. I love the meal!
1 1/2 cups masoor dal or red lentils
4 cups water
1 teaspoon turmeric
1 teaspoon salt (or to taste)
1/8 teaspoon canola oil (or canola oil spray)
1 tablespoon panch phoran
1 large onion, diced
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 teaspoon ginger paste (or 1 tsp. minced ginger)
16 ounces diced tomatoes (or 1 can)
1 head cauliflower, cut into small florets)
1/2 cup water
Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
While the dal is cooking, chop and cook the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.
Makes about 6 servings. Per serving: 193 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 34g Carbohydrate; 0mg Cholesterol; 378mg Sodium; 16g Fiber. Weight Watchers Core (or 3 Flex points).
Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen
blog.fatfreevegan.com
All rights reserved.
Susan, I doubt this blog has any followers. It's just my online recipe tracker. I love the meal!
Quick and Easy Homemade Pasta
My Aunt Theresa gave me this recipe for pasta. It's so easy you will wish you tried it sooner!
Ingredients
1c Flour (I use Whole Wheat)
1 Egg
1/2 egg shell full of Water
Salt, to taste
Italian Herbs, if preferred
Olive Oil (I add this but sometimes it makes the pasta dense and "gluteney")
I put all these ingredients in my Cuisinart and pulse until it forms a ball. Sometimes you need to add a itsy bit more water to get it to ball up.
I take the ball and roll out with a rolling pin on a floured surface. It's probably best to let the dough rest mid-way. Once it is rolled to the thickness of your liking, use a pizza cutter to slice up the pasta.
The pasta can be used immediately or dried a bit. It should cook up in only a few minutes!
Ingredients
1c Flour (I use Whole Wheat)
1 Egg
1/2 egg shell full of Water
Salt, to taste
Italian Herbs, if preferred
Olive Oil (I add this but sometimes it makes the pasta dense and "gluteney")
I put all these ingredients in my Cuisinart and pulse until it forms a ball. Sometimes you need to add a itsy bit more water to get it to ball up.
I take the ball and roll out with a rolling pin on a floured surface. It's probably best to let the dough rest mid-way. Once it is rolled to the thickness of your liking, use a pizza cutter to slice up the pasta.
The pasta can be used immediately or dried a bit. It should cook up in only a few minutes!
Middle Eastern Twist on an American Classic
I like to make a Chicken Roast from time to time. I find the hearty meal to be a great source of a lot of essential proteins, carbs, fats and vitamins that make me feel balanced and healthy. The people at Findlay Market's Colonel De suggested a few spices to zest up my typical roast:
Spice Rub for Chicken
Fresh Ground Anise
Methi or Fenugreek Leaves (not seeds)
Lemon Zest
Olive Oil
I also add Star Anise to the outside of the chicken, and add more Methi and Olive Oil to homemade, toasted bread cubes that I use for stuffing.
I line the bottom of my roast pan with Celery, Carrots, Red Potatoes, Onion Slices and Whole Garlic. I add a little Curry, Ground Anise and Olive Oil to these veggies.
So that makes a great dinner, but there is so much chicken left over for just the two of us. So I separate the rest of the chicken meat from the chicken carcass. I cover the chicken carcass with water, add the rest of the veggies and a whole onion. I simmer this uncovered for 3 to 4 hours.
I typically create some homemade noodles and add to the final broth (along with the rest of the chicken meat). Along with the spices you have an interesting and homey twist on the classic Chicken Noodle Soup.
Corned Beef and Cabbage
We had a lovely dinner with the In-Laws last week for Saint Patrick's Day. My Father-in-Law made a delicious corned beef brisket. We decided to make it again this week.
Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
Pickling Spices
1/4 pound kosher salt
1-1/2 bay leaves
2-1/4 black peppercorns
1/4 teaspoon chopped fresh cilantro
Directions
1.
Place corned beef in large pot or Dutch oven and cover with water and add spices. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound (2.5 hours) or until tender.
2.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Sunday, March 20, 2011
Hamentaschen Cookies
FYI: This post is a work in progress. I need to work out the recipes, I have found several that I need to test:
Image from SmittenKitchen.
From Wikipedia:
A hamantash is a pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. It is traditionally eaten during the Jewish holiday of Purim. Hamantaschen are made with many different fillings, including prunes, nut, poppy seed, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese.
The name hamantash is commonly known as a reference to Haman, the villain of Purim, as described in the Book of Esther. The pastries are supposed to symbolize the defeated enemy of the Jewish people, and thus resemble the "ears of Haman."
I got hooked on these cookies about four years ago when I needed a little delicacy on a early Spring day while taking my dog for a walk. Local Cincinnati bakeries like Greater's, Busken's and Servatti's serve them during Purim. But since then I became a little let down by the lack of quality fillings — so I here is a recipe for a healthier version.
http://smittenkitchen.com/2008/03/hamantaschen/
http://www.jewishrecipes.org/recipes/purim/hamantaschen/index.html
1 medium seedless orange
2 eggs
3/4 cup sugar
1/2 cup oil
2 tsp. baking powder
3 cups flour
Jam or other fillings
Cut the orange into quarters and pulverize it in your food processor until finely chopped. Add the eggs, sugar and oil, and process for about 10 seconds. Add the baking powder and flour and process with several on/off turns, just until the flour is blended into dough. It will be slightly sticky, but that's OK. Cut the dough into 3 or 4 pieces, and work with just one lump at a time.
Roll the dough out on a well-floured board to about 1/8 inch thickness. Using a cookie cutter cut 3-inch circles of dough. In the middle of each circle, put about 1/2 teaspoon of filling: jam, chocolate chips, or even canned pie filling. Pinch the sides of the circle up, making a triangular enclosure, and leaving the top slightly open so that you can see the filling. (Just make sure that the corners are firmly pinched so that the jam doesn't leak out the sides.)
Place cookies on a greased cookie sheet and bake at 350º F (180º C) for 15 to 20 minutes, or until lightly browned. Makes about 4 dozen hamantaschen.
- - - - - - - - - - - - - - - - -
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 cup sugar
1/4 tsp. salt
2 eggs
1/3 cup oil
1 tsp. vanilla
Apricot filling Option
1/2 lb. chopped dried apricots
1/4 cup chopped toasted almonds
Zest and juice of one lemon
1 tsp. cinnamon
Honey-nut filling Option
1 cup honey
1 1/4 cups chopped toasted pecans
Zest and juice of one lemon
1 tsp. cinnamon
Makes about 24
Preheat oven to 350 degrees F. Select a filling option, combine ingredients, and mix well. To prepare dough, mix dry ingredients and wet ingredients in separate bowls and then combine. Mixture will be crumbly and look dry; use hands to form into a lump. Knead a few times on a floured board. Roll out half the dough to about 1/8 inch thick and cut into circles with a cookie cutter. Repeat with remaining dough.
Place a spoonful of filling in the center of each circle and fold dough to form a triangle, covering as much filling as possible. If needed, use a little water to stick edges of dough together. Bake on ungreased cookie sheet for about 15 minutes, until edges begin to brown.
alternate spelling: Hamantashen
- - - - - - - - - - - - - - - - -
1 cup sugar
1/3 cup oil
1/2 cup margarine
3 eggs
4 cups flour
1/2 cup orange juice
3 tsps. baking powder
1 tsp. salt
1 egg, beaten
2 lbs. mohn filling
Cream sugar, oil and margarine. Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball. Divide into four parts. Roll out each piece very thin (approximately 1/8 inch) on a floured board. With the rim of a cup or glass (depending on desired size) cut into the dough to make circles. Place 1/2 to 2/3 teaspoon of filling in the middle of each circle.
To shape into triangle, lift up right and left sides, leaving the bottom side down, and bring both sides to meet at center, above the filling. Lift bottom side up to center to meet other two
sides.
Preheat oven to 350 degrees. Brush dough with beaten egg before baking. Place on greased cookie sheet. Bake at 350 degrees for approximately 20 minutes.
Some Hebrew schools teach that Hamantaschen are made in the shape of Haman's hat. There is a popular song called Mein Hut der hat drei Ecken:
My hat that has three corners.
Three corners has my hat.
And had it not three corners,
It wouldn't be my hat.
Image from SmittenKitchen.
From Wikipedia:
A hamantash is a pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. It is traditionally eaten during the Jewish holiday of Purim. Hamantaschen are made with many different fillings, including prunes, nut, poppy seed, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese.
The name hamantash is commonly known as a reference to Haman, the villain of Purim, as described in the Book of Esther. The pastries are supposed to symbolize the defeated enemy of the Jewish people, and thus resemble the "ears of Haman."
I got hooked on these cookies about four years ago when I needed a little delicacy on a early Spring day while taking my dog for a walk. Local Cincinnati bakeries like Greater's, Busken's and Servatti's serve them during Purim. But since then I became a little let down by the lack of quality fillings — so I here is a recipe for a healthier version.
http://smittenkitchen.com/2008/03/hamantaschen/
http://www.jewishrecipes.org/recipes/purim/hamantaschen/index.html
1 medium seedless orange
2 eggs
3/4 cup sugar
1/2 cup oil
2 tsp. baking powder
3 cups flour
Jam or other fillings
Cut the orange into quarters and pulverize it in your food processor until finely chopped. Add the eggs, sugar and oil, and process for about 10 seconds. Add the baking powder and flour and process with several on/off turns, just until the flour is blended into dough. It will be slightly sticky, but that's OK. Cut the dough into 3 or 4 pieces, and work with just one lump at a time.
Roll the dough out on a well-floured board to about 1/8 inch thickness. Using a cookie cutter cut 3-inch circles of dough. In the middle of each circle, put about 1/2 teaspoon of filling: jam, chocolate chips, or even canned pie filling. Pinch the sides of the circle up, making a triangular enclosure, and leaving the top slightly open so that you can see the filling. (Just make sure that the corners are firmly pinched so that the jam doesn't leak out the sides.)
Place cookies on a greased cookie sheet and bake at 350º F (180º C) for 15 to 20 minutes, or until lightly browned. Makes about 4 dozen hamantaschen.
- - - - - - - - - - - - - - - - -
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 cup sugar
1/4 tsp. salt
2 eggs
1/3 cup oil
1 tsp. vanilla
Apricot filling Option
1/2 lb. chopped dried apricots
1/4 cup chopped toasted almonds
Zest and juice of one lemon
1 tsp. cinnamon
Honey-nut filling Option
1 cup honey
1 1/4 cups chopped toasted pecans
Zest and juice of one lemon
1 tsp. cinnamon
Makes about 24
Preheat oven to 350 degrees F. Select a filling option, combine ingredients, and mix well. To prepare dough, mix dry ingredients and wet ingredients in separate bowls and then combine. Mixture will be crumbly and look dry; use hands to form into a lump. Knead a few times on a floured board. Roll out half the dough to about 1/8 inch thick and cut into circles with a cookie cutter. Repeat with remaining dough.
Place a spoonful of filling in the center of each circle and fold dough to form a triangle, covering as much filling as possible. If needed, use a little water to stick edges of dough together. Bake on ungreased cookie sheet for about 15 minutes, until edges begin to brown.
alternate spelling: Hamantashen
- - - - - - - - - - - - - - - - -
1 cup sugar
1/3 cup oil
1/2 cup margarine
3 eggs
4 cups flour
1/2 cup orange juice
3 tsps. baking powder
1 tsp. salt
1 egg, beaten
2 lbs. mohn filling
Cream sugar, oil and margarine. Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball. Divide into four parts. Roll out each piece very thin (approximately 1/8 inch) on a floured board. With the rim of a cup or glass (depending on desired size) cut into the dough to make circles. Place 1/2 to 2/3 teaspoon of filling in the middle of each circle.
To shape into triangle, lift up right and left sides, leaving the bottom side down, and bring both sides to meet at center, above the filling. Lift bottom side up to center to meet other two
sides.
Preheat oven to 350 degrees. Brush dough with beaten egg before baking. Place on greased cookie sheet. Bake at 350 degrees for approximately 20 minutes.
Some Hebrew schools teach that Hamantaschen are made in the shape of Haman's hat. There is a popular song called Mein Hut der hat drei Ecken:
My hat that has three corners.
Three corners has my hat.
And had it not three corners,
It wouldn't be my hat.
Thursday, March 17, 2011
Soda Breads
I found this recipe on this website. I like to make bread at home, and these soda breads might be a fast and easy way to make a loaf.
Ingredients
450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose)
1 teaspoon sugar (optional: you can absolutely omit this if you prefer sugar free soda bread)
1 teaspoon salt
1 teaspoon bicarbonate of soda
Between 200-300 ml / 8-10 fluid ounces buttermilk, sour / soured milk, or plain ("sweet") milk, to mix
Sift the dry ingredients together at least once or twice to make sure the bicarbonate of soda is evenly distributed. Put the sifted dry ingredients in a good big bowl (you want stirring room) and make a well in the center. Pour about three-quarters of the buttermilk or sour milk or whatever in, and start stirring. You are trying to achieve a dough that is raggy and very soft, but the lumps and rags of it should look dryish and "floury", while still being extremely squishy if you poke them.
Blend quickly (but not too energetically!) until the whole mass of dough has become this raggy consistency. Then turn the contents of the bowl out immediately onto a lightly floured board or work surface, and start to knead.
The chief concern here is speed: the chemical reaction of the bicarb with the buttermilk started as soon as they met, and you want to get the bread into the oven while the reaction is still running on "high". Don't overknead! You should not spend more than half a minute or so kneading... the less time, the better. Fifteen seconds may well be enough, because you don't want to develop the gluten in the flour at all. If you do, you'll get a tough loaf. So don't overdo it!
For a cake-style soda bread, flatten the lump of dough to a slightly domed circle or flat hemisphere about 6-8 inches in diameter, and put it on the baking sheet (which should be dusted lightly with flour first). Then use a very sharp knife to cut a cross right across the circle. The cuts should go about halfway down through the sides of the circle of dough, so that the loaf will "flower" properly.
Put the cake's baking sheet into the preheated oven. Handle it lightly and don't jar it: the CO2 bubbles in the dough are vulnerable at this point of the process.
Let the bread alone, and don't peek at it! It should bake for 45 minutes at 400-450° F. (One of our Irish neighbors suggests you give it the first 10 minutes at 450°, then decrease to 400°. Also, if you have a fan oven, use temperatures 10° lower or so, as fan ovens have a tendency to run hot.) At the end of 45 minutes, pick up the loaf and tap the bottom. A hollow-ish sound means it's done. For a very crunchy crust, put on a rack to cool. For a softer crust, as above, wrap the cake in a clean dishcloth as soon as it comes out of the oven.
If farl is your choice, use the same very sharp knife to slice cut the circle of dough into four wedges. Try not to crush or compress the dough where you cut it (if the knife is sharp enough, you won't).
Dust a hot griddle or frying pan with a very little flour, and put the farls on/in gently. The cut edges should be 1/2 inch or so apart to allow for expansion. Give the farls 20 minutes on a side. They should be a sort of mocha-toasty color before you turn them. Keep an eye on the heat -- they scorch easily. When finished, take the farls off the heat and wrap them in a light dishtowel, hot side down. (The residual steam works its way up through the soda bread and softens the crust formed by the process of baking on the griddle, making it more amenable to being split and toasted later.)
Both ways, the soda bread is wonderful sliced or split and served hot, with sweet butter and/or the jam or jelly of your choice.
Wednesday, March 16, 2011
Cincy Spins on Irish Classics
Photo from my first meal in London, July 2008.
Polly Campbell has had some lovely recipes in the Wednesday Enquirer every week. I see it on the table at work and my mouth waters and I want to run out to Findlay Market and go home and cook. Tomorrow, as I have done for the past 3 or 4 St. Patrick's days, I'll be heading to Arnold's for an Irish Stew and a pint. Can't wait.
Molly's Traditional Irish Stew
2 tablespoons vegetable oil
1 pound of lamb in 2-inch cubes
2 pounds potatoes, peeled and roughly chopped
1 cup onion, roughly chopped
1 cup parsnips, roughly chopped
1 cup carrots, roughly chopped
1 tablespoon minced garlic
1 tablespoon fresh thyme
2 cups beef stock
½ pint (1 cup) Guinness stout
Salt and pepper to taste.
Preheat oven to 350 degrees. Heat oil in a large skillet until shimmering, but not smoking. Add the lamb pieces and cook until brown, turning once or twice. You may need to do it in two batches so you don't crowd the pan. Layer lamb pieces in a lidded casserole dish with onions, parsnips, carrots, garlic and thyme.
Add the stock and Guinness, and cover the dish tightly to cook. Place in the oven and cook for an hour. Add the potatoes, replace the lid and cook for another hour.
Brazenhead Shepherd's Pie
2 pounds potatoes
6 tablespoons milk
2 tablespoons butter
1 tablespoon olive oil
1 pound ground tenderloin
1 tablespoon minced garlic
1 medium onion, finely chopped
¼ pound diced carrots
½ cup frozen green peas
¼ teaspoon dried dill
½ teaspoon thyme
Pinch crushed red pepper
½ teaspoon each salt and pepper
1 cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons corn starch
Shredded cheddar cheese
Peel and cut potatoes into chunks. Cover with water in a pot, bring to boil and cook over medium until tender (a fork should easily pierce the potato). Mash the potatoes. Gently warm the milk and butter together. Add to potatoes slowly until they are fluffy but not too wet.
Heat olive oil in large skillet. Add the beef and cook until browned. Drain, if desired. Add garlic, onion, carrots and peas. Mix, and turn heat to medium and cook 5 minutes. Add dill, thyme, crushed red pepper, salt and pepper, cook for 2 minutes. Add beef stock and Worcestershire sauce. Dissolve corn starch in cold water, add to skillet. Cook over high heat until thickened. Pour into a casserole dish, cover with mashed potatoes, sprinkle with shredded cheddar cheese and bake until potatoes are brown and crusty.
Gordon Ramsay’s Shepherd Pie
Last year I got really into Gordon Ramsay's F word UK Series. This is a really simple recipe that makes a hearty comfort food dish. I found this typed out version of the recipe at this website. More F word recipes can be found at this website. A cheaper way could use beef (is this called Cottage Pie?), healthier versions could use turkey and someday I plan to experiment with a Vegan version.
The Filling:
Olive Oil (2 Tbsp)
Ground Lamb or Beef (about 1.5 lbs)
1 Large Carrot (grated)
1 Large Onion (grated)
Fresh Rosemary
Fresh Thyme
Minced Garlic (I used 4 cloves)
Salt
Pepper
Worcestershire Sauce (several splashes)
Tomato Puree or Paste (no more than a small can)
Red Wine (several glugs)
Chicken Stock (not sure, but it looks like about 1/4 cup)
The Mash:
Golden Potatoes (about 1.5 lbs)
Heavy Cream ( 1/4 cup)
Butter (3 1/2 Tbsp)
Salt
Pepper
Egg Yolks (2)
Parmesan Cheese (1/4 cup, minimum)
Prep Work:
Dice the garlic
Separate your herbs from the stems
Separate your Egg Yolks
Peel and Slice your potatoes into even pieces
Open your wine if it’s not already
Open your can of Tomato Paste
Cooking the Potatoes:
This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes – start on your filling. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)
Cooking the Filling:
Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.
Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didn’t notice it the first time I watched the show. You can add it, or leave it out.
Final Instructions:
Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!
Tuesday, March 8, 2011
Patron Saint Germain
I like listening to the Dinner Party Download, here is a cocktail featuring St. Germain, an elderberry liqueur from Paris.
The Exchange Elixir, as mixed by Dave DiCerbo at Les Halles bistro, NYC:
In a shaker add:
2 oz. vodka
2 oz. St. Germaine
fresh lemon and lime juice
dash cranberry juice for color
dash grapefruit juice
Add ice, shake and strain into chilled martini glass. Garnish with lemon peel.
More recipes at St. Germain's website.
Friday, March 4, 2011
Winter Squash and Bacon Pizza
This is a tasty pizza we found in Cooking Light magazine a few years ago. The sage and roasted onions are so yummy in winter and autumn months.
Ingredients
3 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
1/2 cup chopped onion
1 teaspoon olive oil
2 teaspoons chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fat-free, less-sodium chicken broth
1 cup (4 ounces) shredded fontina cheese
2 bacon slices, cooked and crumbled
To prepare topping, combine squash, onion, and oil in a large bowl, tossing to coat. Place on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until tender, stirring once. Sprinkle with sage, 1/4 teaspoon salt, and pepper; toss to combine.
Set half of squash mixture aside. Combine remaining half of squash mixture and broth in a medium bowl; mash with a fork until smooth. Spread mashed squash mixture over pizza crust, leaving a 1/2-inch border. Top with remaining squash mixture, cheese, and bacon. Bake at 450° for 15 minutes or until lightly browned. Place the pizza on a cutting board; cut into 8 equal pieces.
Note: To freeze, let the dough rise once, punch down, and shape into a ball. Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to one month. To thaw, place dough in refrigerator for 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions.
Nutritional Information
Calories:
226 (24% from fat)
Fat:
6.1g (sat 2.5g,mono 2.1g,poly 0.6g)
Protein:
8.6g
Carbohydrate:
35g
Fiber:
2.3g
Cholesterol:
15mg
Iron:
2.3mg
Sodium:
295mg
Calcium:
125mg
Joanne Weir, Cooking Light, NOVEMBER 2005
Ingredients
3 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
1/2 cup chopped onion
1 teaspoon olive oil
2 teaspoons chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fat-free, less-sodium chicken broth
1 cup (4 ounces) shredded fontina cheese
2 bacon slices, cooked and crumbled
To prepare topping, combine squash, onion, and oil in a large bowl, tossing to coat. Place on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until tender, stirring once. Sprinkle with sage, 1/4 teaspoon salt, and pepper; toss to combine.
Set half of squash mixture aside. Combine remaining half of squash mixture and broth in a medium bowl; mash with a fork until smooth. Spread mashed squash mixture over pizza crust, leaving a 1/2-inch border. Top with remaining squash mixture, cheese, and bacon. Bake at 450° for 15 minutes or until lightly browned. Place the pizza on a cutting board; cut into 8 equal pieces.
Note: To freeze, let the dough rise once, punch down, and shape into a ball. Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to one month. To thaw, place dough in refrigerator for 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions.
Nutritional Information
Calories:
226 (24% from fat)
Fat:
6.1g (sat 2.5g,mono 2.1g,poly 0.6g)
Protein:
8.6g
Carbohydrate:
35g
Fiber:
2.3g
Cholesterol:
15mg
Iron:
2.3mg
Sodium:
295mg
Calcium:
125mg
Joanne Weir, Cooking Light, NOVEMBER 2005
Thursday, March 3, 2011
Hähnchenschnitzel mit Kraut und Kartoffen
A few weeks ago I made a Modern Fusion German meal consisting of of chicken schnitzel, sweet potato pancakes and a braised Red Kraut. But this week I decided to make my own more traditional SauerKraut so I wanted to revisit this meal and hopefully perfect it.
Bread Crumbs for Schnitzel
A couple of weeks ago I just used Italian Herbed bread crumbs with some Fenugreek added. What about Rye Bread with some Turmeric and Fenugreek leaves? Cincinnati's Servatti's barkery has an Oldenburger Rye that is pretty light in flavor.
SauerKraut
This was pretty easy. I found this recipe on Wild Fermentation and slightly altered it. I just did one head of cabbage, some course salt, a wee bit of crushed garlic and some sliced onions (garlic and onions help detox the body) along with some carraway seeds and threw them in some cloth-covered jars and made sure the shredded cabbage was below the surface of the brine.
Bread Crumbs for Schnitzel
A couple of weeks ago I just used Italian Herbed bread crumbs with some Fenugreek added. What about Rye Bread with some Turmeric and Fenugreek leaves? Cincinnati's Servatti's barkery has an Oldenburger Rye that is pretty light in flavor.
SauerKraut
This was pretty easy. I found this recipe on Wild Fermentation and slightly altered it. I just did one head of cabbage, some course salt, a wee bit of crushed garlic and some sliced onions (garlic and onions help detox the body) along with some carraway seeds and threw them in some cloth-covered jars and made sure the shredded cabbage was below the surface of the brine.
Tuesday, March 1, 2011
Simple Quiches
This post is for my Sister in Austin who asked me how to make Quiches during a breakfast at La Madelaine, a Texas Frenchified version of Panera. The not-so-sexy food pic from above is from a quiche I made for a picnic at a Cyclocross bike race last November.
Mama CloClo's Pie Crust
1 stick.........Butter
2 oz or 2 t...Cream Cheese
1 1/4 c........Flour
1t ...............Sugar (unless you want to make it savory)
1/4 t...........Salt
1) Cream Butter and Cream Cheese
2) Mix Dry Ingredients separately
3) Add Dry Ingredients to butter and cream cheese using mixer on high setting
4) Flatten dough on floured board and refrigerate (set some dough aside for edge)
5) Transfer to pie pan and pick edges with a fork
6) Pre-bake in 375˙ oven for 20 minutes.
We use pie crusts for all sorts of meals, from empanadas to pot pies. You can also substitute veggie Crisco for the butter/cream cheese mixture for your Vegan homies. Here is another recipe:
Clotilde Dusoulier's Crust Recipe from Chocolate Zuchini
- 170 grams (1 1/3 cups) flour
- 85 grams (1/3 cup) sugar (I use an unrefined blond cane sugar)
- 85 grams (3 ounces) semi-salted butter, chilled (if you use unsalted, add a good pinch of salt)
- 1 to 2 tablespoons milk
So typically for the quiche I go really healthy and use skim milk and it with a bunch of veggies and some not-so-healthy cheddar. Here is a quick and easy recipe for the quiche filling:
Everyday Food's Crustless Broccoli-Cheddar Quiches
Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half (I would substitute skim milk!)
1/4 teaspoon ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Preheat oven to 350°.
1) Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside.
2) Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minutes. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
3) In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese.
Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly.
4) Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.
Per serving: 266 calories; 19 grams fat; 17.2 grams protein; 5.9 grams carbohydrates; 1.7 grams fiber
Monday, February 28, 2011
Bon Appetite!
Hello! I'm not sure if you're stumbling upon this as another home cook or a foodie, maybe you're a friend I'm sharing a recipe with... I thought a blog would be a nice way to collect and sort my personal recipes as well as recipes from other online sources that we love to cook with.
A little background, my wife and I are amateur athletes who eat a lot of healthy food but sometimes we let our hair down and just eat the most delectable food we can afford.
A little background, my wife and I are amateur athletes who eat a lot of healthy food but sometimes we let our hair down and just eat the most delectable food we can afford.
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