I've mentioned our favorite crusty bread. The really funny thing is that it is a loaf that I've seen people pay lots of money for, but it's got to be about the easiest thing ever. I could make it fresh for dinner every night and not spend any more hands-on time or energy than if I bought a loaf and warmed it up in the oven. Sneaky, huh?
Rustic Dinner Loaf
To make a biga: whisk together until smooth: 1c. flour, 1c. warm water, 1 rounded tsp. yeast. Cover with plastic wrap and set aside for at least 30 minutes, but I've left it for 24 hours or more with no ill effect.
When you're ready, uncover the biga, sprinkle the surface with 1/2 tsp. sea (or kosher) salt, and drizzle over 1 tbsp. olive oil. Add 1 cup flour and stir just until combined into a soft dough, adding more flour as necessary, just to move from a batter consistency to a wet dough. Remove to a floured surface and shape a loaf with floured hands. It will feel lumpy and inconsistent in texture. Place on parchment, silpat or cookie sheet sprayed with non-stick spray and sprinkled with cornmeal. With a sharp knife, cut several slashes across the surface of the loaf. Brush surface with an egg white beaten with one tsp. water. Let rise on cookie sheet for 1/2-45 min, then bake at 350 for 20 minutes. Brush again with egg white, and bake 20 minutes more.
This bread is a perfect compliment to soups, stews, pasta dishes, and just about anything else. Ecce panis!
Saturday, February 18, 2012
Thursday, February 16, 2012
Currying Favor
It's soup season 'round here. Tuesday night we had this wonderful soup with our favorite crusty bread. The bread might bear some explanation, but the soup just speaks for itself. It was a hit, and I'll be trying it again soon with vegetable stock as a Friday option.
Sweet Potato Curry Soup
2 tbsp. butter
1 shallot, diced
1 onion, diced
3-4 cloves garlic, crushed
1 tbsp. ground cumin
pinch of red pepper flakes
pinch of chipotle powder
1 tsp. curry powder
salt and pepper to taste
3 large sweet potatoes, peeled and cubed
1-1/2 qt. chicken stock
1-1/2 c. plain yogurt
2 tbsp. chopped parsley or cilantro
Melt butter in a large soup pot over medium heat. Add onion and shallot. Cook for 2-3 minutes until they begin to soften, then add garlic. Cook 1-2 minutes more, until garlic is fragrant. Add dry spices, sweet potatoes, and stock. Simmer for 20-25 minutes, until potatoes are soft. Remove from heat. Puree soup with yogurt and cilantro (or parsley) and serve.
Sweet Potato Curry Soup
2 tbsp. butter
1 shallot, diced
1 onion, diced
3-4 cloves garlic, crushed
1 tbsp. ground cumin
pinch of red pepper flakes
pinch of chipotle powder
1 tsp. curry powder
salt and pepper to taste
3 large sweet potatoes, peeled and cubed
1-1/2 qt. chicken stock
1-1/2 c. plain yogurt
2 tbsp. chopped parsley or cilantro
Melt butter in a large soup pot over medium heat. Add onion and shallot. Cook for 2-3 minutes until they begin to soften, then add garlic. Cook 1-2 minutes more, until garlic is fragrant. Add dry spices, sweet potatoes, and stock. Simmer for 20-25 minutes, until potatoes are soft. Remove from heat. Puree soup with yogurt and cilantro (or parsley) and serve.
Saturday, February 4, 2012
Tales from the Fast
I know...delicious irony, right? (Maybe that should be the title....) But it's true! I was fasting yesterday for religious reasons, and as we are entering Lent soon, there are more fast days ahead. I made some fasting bread for yesterday from a recipe that is used in Medjugorje by pilgrims and locals, as fasting on Wednesdays and Fridays is common practice. The bread is made completely by hand, and if used for a fast, the tradition is to pray for the grace to fast well as you work the dough. Just for fun, I used a traditional Challah shape (braided) for the loaves, but you could use any shape that suits your purpose.
Fasting Bread (*adapted)
^In a small bowl or measuring cup, combine 1/2 c. warm water and 1 rounded tbsp. (or 2 pkts) of yeast. Let dissolve for 5-10 minutes, until foamy.
^In a separate container, combine 2c. hot water, 1 beaten egg, 1tbsp. salt, 2 tbsp.sugar, 2 tbsp olive oil, and 1 tsp. butter, and 1 c. of fruit...raisins, craisins, chopped apple, or some combination. Set aside.
**Also, 1 c. chopped walnuts or sliced almonds can be added to the dough.
^In a large mixing bowl, combine 3 c. WW flour and 3c. AP flour. Form a well in the center, and pour in yeast mixture. Using your hands, bring flour in from the sides of the bowl over the liquid until it has distributed evenly. Pour the other ingredients over the flour, and continue working the dough with your hands in the bowl until it cleans the sides of the bowl.
^Let rise until about double, then move the dough to a floured surface and knead briefly, until dough forms a ball that isn't too sticky.
^Divide the dough into 3 equal parts. Divide each portion into 3 equal sections and roll into ropes about 12 in. long. Braid the sections, tucking the ends under. Repeat with other 2 loaves. Brush the loaves with egg beaten with a tsp. of water.
^Let rise for 1/2 hour - 45 minutes, then bake at 375 for about 35 minutes. Let cool before slicing.
*The Medjugorje site that posted this recipe lost something in the translation from European measurements to American, so I needed to improvise a bit.
Fasting brings with it grace and discipline, and breaking the fast brings fresh appreciation for the foods we enjoy. My son had friend over last night, and so I made them a favorite sweet treat: Salted Caramel Brownies. Yeah. AND...there was one waiting for me to go with my coffee this morning. It's gon' be a good day, Tater. :)
Salted Caramel Brownies
(recipe from allrecipes.com, then doctored up to perfect yumminess)
^Combine:
1 box Devil's food cake
1/3 c. evaporated milk
3/4 c. melted butter
Press half of dough into a greased 9x13 pan.
Bake at 350 for 10 minutes.
^Melt 1 14oz pkg. vanilla caramels with 1/3c. evaporated milk. Set aside.
^When bottom layer comes out of the oven, sprinkle with 1/2c mini chocolate chips and pour caramel over surface.
^Sprinkle the surface of the caramel with a healthy pinch of sea salt, then crumble the remaining dough over all.
^Bake for another 15 minutes. Cool and cut into squares. Collapse into blissful sugar-induced coma.
Fasting Bread (*adapted)
^In a small bowl or measuring cup, combine 1/2 c. warm water and 1 rounded tbsp. (or 2 pkts) of yeast. Let dissolve for 5-10 minutes, until foamy.
^In a separate container, combine 2c. hot water, 1 beaten egg, 1tbsp. salt, 2 tbsp.sugar, 2 tbsp olive oil, and 1 tsp. butter, and 1 c. of fruit...raisins, craisins, chopped apple, or some combination. Set aside.
**Also, 1 c. chopped walnuts or sliced almonds can be added to the dough.
^In a large mixing bowl, combine 3 c. WW flour and 3c. AP flour. Form a well in the center, and pour in yeast mixture. Using your hands, bring flour in from the sides of the bowl over the liquid until it has distributed evenly. Pour the other ingredients over the flour, and continue working the dough with your hands in the bowl until it cleans the sides of the bowl.
^Let rise until about double, then move the dough to a floured surface and knead briefly, until dough forms a ball that isn't too sticky.
^Divide the dough into 3 equal parts. Divide each portion into 3 equal sections and roll into ropes about 12 in. long. Braid the sections, tucking the ends under. Repeat with other 2 loaves. Brush the loaves with egg beaten with a tsp. of water.
^Let rise for 1/2 hour - 45 minutes, then bake at 375 for about 35 minutes. Let cool before slicing.
*The Medjugorje site that posted this recipe lost something in the translation from European measurements to American, so I needed to improvise a bit.
Fasting brings with it grace and discipline, and breaking the fast brings fresh appreciation for the foods we enjoy. My son had friend over last night, and so I made them a favorite sweet treat: Salted Caramel Brownies. Yeah. AND...there was one waiting for me to go with my coffee this morning. It's gon' be a good day, Tater. :)
Salted Caramel Brownies
(recipe from allrecipes.com, then doctored up to perfect yumminess)
^Combine:
1 box Devil's food cake
1/3 c. evaporated milk
3/4 c. melted butter
Press half of dough into a greased 9x13 pan.
Bake at 350 for 10 minutes.
^Melt 1 14oz pkg. vanilla caramels with 1/3c. evaporated milk. Set aside.
^When bottom layer comes out of the oven, sprinkle with 1/2c mini chocolate chips and pour caramel over surface.
^Sprinkle the surface of the caramel with a healthy pinch of sea salt, then crumble the remaining dough over all.
^Bake for another 15 minutes. Cool and cut into squares. Collapse into blissful sugar-induced coma.
Thursday, January 5, 2012
Roots
Ah, January. Frosty mornings, flannel sheets, and that carbohydrate-induced stupor left over from holiday goodies. We were discussing the need for some serious veggies, but who wants a light, crisp (cold!) salad in January? Not I. I want warm, filling goodness. So what to do? Get to the root (veggies) of the matter! We had a wonderful roasted root vegetable stew for dinner tonight, with a bit of beef just for fun, and all served over a bed of smashed potatoes. Everybody left the table full, but with good dose of summertime nutrition, too. So here it is! As always, use what you have and what you like, season to your tastes, and remember that I cook for a small army!
Roasted Root Vegetable Stew
1# beef roast (I used an English shoulder...because it was on sale.)
1/2 c. flour for dredging
2 tbsp. olive oil
6-8 oz. red wine (I used one of those single-serve bottles of merlot)
24 oz.pkg. button mushrooms, sliced
1 shallot, minced
1 head of roasted garlic
1 qt. beef stock
Salt and pepper to taste
Cut roast into small pieces. Dredge in flour. Heat oil in a large sauce pot or dutch oven over medium heat, and brown meat (add a bit of salt and pepper here). Add shallot. When it starts to get fragrant, add mushrooms. Stir frequently until the mushrooms begin to release their liquid, then add the wine. Let it bubble for a minute or so, then scrape the yummy, sticky stuff off of the bottom of the pan. (Real cooks call this "deglazing.") Squish the roasted garlic out of its skin and stir in. Let the whole mess simmer for a minute or so, then add beef stock. Stir, then let simmer uncovered while you move on the the next bit of fun. Just don't forget to stir occasionally.
2# carrots, roughly chopped
2 turnips, cubed
3 parsnips, roughly chopped
1 rutabega, cubed
Throw veggies in a roasting pan. Pour about 1/4 c. olive oil over the veggies, then salt and pepper them. Use your hands to toss them until well coated, then roast in a 400 degree oven for about 40 minutes (until just tender and golden, not mushy), stirring occasionally.
When the happiness in the pot on the stove has reduced a bit and the meat is nice and tender, add the roasted vegetables and stir. Check seasoning and adjust if necessary. Turn off heat and serve. We had smashed potatoes, but brown rice, white rice, bread, or just an empty bowl can all serve as a lovely base for this warm, hearty stew!
Roasted Root Vegetable Stew
1# beef roast (I used an English shoulder...because it was on sale.)
1/2 c. flour for dredging
2 tbsp. olive oil
6-8 oz. red wine (I used one of those single-serve bottles of merlot)
24 oz.pkg. button mushrooms, sliced
1 shallot, minced
1 head of roasted garlic
1 qt. beef stock
Salt and pepper to taste
Cut roast into small pieces. Dredge in flour. Heat oil in a large sauce pot or dutch oven over medium heat, and brown meat (add a bit of salt and pepper here). Add shallot. When it starts to get fragrant, add mushrooms. Stir frequently until the mushrooms begin to release their liquid, then add the wine. Let it bubble for a minute or so, then scrape the yummy, sticky stuff off of the bottom of the pan. (Real cooks call this "deglazing.") Squish the roasted garlic out of its skin and stir in. Let the whole mess simmer for a minute or so, then add beef stock. Stir, then let simmer uncovered while you move on the the next bit of fun. Just don't forget to stir occasionally.
2# carrots, roughly chopped
2 turnips, cubed
3 parsnips, roughly chopped
1 rutabega, cubed
Throw veggies in a roasting pan. Pour about 1/4 c. olive oil over the veggies, then salt and pepper them. Use your hands to toss them until well coated, then roast in a 400 degree oven for about 40 minutes (until just tender and golden, not mushy), stirring occasionally.
When the happiness in the pot on the stove has reduced a bit and the meat is nice and tender, add the roasted vegetables and stir. Check seasoning and adjust if necessary. Turn off heat and serve. We had smashed potatoes, but brown rice, white rice, bread, or just an empty bowl can all serve as a lovely base for this warm, hearty stew!
Friday, November 25, 2011
There's Got to be a Morning After
I can't believe it. After all the food my boys ingested yesterday at our combined celebration of Thanksgiving and my son's 9th birthday, they still expected to be fed today. Drat. I have a kitchen full of evidence of my mad food preparation for the holiday, and not a darn thing I feel like fixing for breakfast. Hmmm. So with delicious memories of Aunt Pooh's stuffing still lurking in my blood chemistry, I started nosing around in the fridge. Eggs...a couple of lonely slices of bacon...some spinach...aha. AHA!! And bread...yesssss. A half-loaf of bread I made last weekend. Just the right amount of dry. Here goes brunch!
Morning-After Breakfast Casserole
Dry, cubed bread (1/2 a home-made loaf did the trick for us...you might need a whole loaf of storebought to fill a 9x13 baking dish)
12 eggs
1/2 c. milk
4-6 slices bacon, cut into small pieces
1 small onion, diced
1 c. chopped mushrooms
4 c. fresh spinach, chopped
pinch of nutmeg
salt and pepper to taste
1 1/2 c. shredded cheddar cheese
Cook the bacon in a large skillet, just until it begins to crisp. Remove the bacon from the pan, then toss the onion and mushrooms into the bacon grease. Cook over medium heat until they are soft and the onion is translucent. Add chopped spinach to the pan and toss with onion and bacon, then turn off the heat. Sprinkle the nutmeg and salt and pepper over the spinach, stir to combine, and leave it to cool.
In a large mixing bowl, whisk together the eggs and milk. Stir in the cooled vegetable mixture and the bacon, then add the cheese. Fold the bread in gently.
Spray a 9x13 baking dish with non-stick spray, and pour the mixture in. Cover with foil, and bake in a 400 oven for 35 minutes. Uncover and bake for 10 minutes more. Remove from oven and let stand for about 5 minutes, then cut into squares and serve.
No word on how it fares as leftovers....
Morning-After Breakfast Casserole
Dry, cubed bread (1/2 a home-made loaf did the trick for us...you might need a whole loaf of storebought to fill a 9x13 baking dish)
12 eggs
1/2 c. milk
4-6 slices bacon, cut into small pieces
1 small onion, diced
1 c. chopped mushrooms
4 c. fresh spinach, chopped
pinch of nutmeg
salt and pepper to taste
1 1/2 c. shredded cheddar cheese
Cook the bacon in a large skillet, just until it begins to crisp. Remove the bacon from the pan, then toss the onion and mushrooms into the bacon grease. Cook over medium heat until they are soft and the onion is translucent. Add chopped spinach to the pan and toss with onion and bacon, then turn off the heat. Sprinkle the nutmeg and salt and pepper over the spinach, stir to combine, and leave it to cool.
In a large mixing bowl, whisk together the eggs and milk. Stir in the cooled vegetable mixture and the bacon, then add the cheese. Fold the bread in gently.
Spray a 9x13 baking dish with non-stick spray, and pour the mixture in. Cover with foil, and bake in a 400 oven for 35 minutes. Uncover and bake for 10 minutes more. Remove from oven and let stand for about 5 minutes, then cut into squares and serve.
No word on how it fares as leftovers....
Tuesday, August 16, 2011
Still Cookin'
Greetings, world! I know this blog looks suspiciously like it has been abandoned, but really, it hasn't. I do things 'in fits,' as my grandmother used to say, and playing in the kitchen is no exception. Some days I'm a gourmet, others I'm making PB&J sandwiches. This summer, I'm venturing into canning for the first time. I also made my first batch of zucchini bread last week! Along with some other fun, I'll try to post a little more faithfully this fall. School starts next week, so maybe I'll have a moment to write something down!
Happy eating!
Happy eating!
Friday, February 11, 2011
Deli Never Had It So Good
The lunchmeat sandwich - homemade fast food. I have lunchmeat sandwiches filed in my brain under "cheap, easy, fast, not junk." This isn't really the case, though. Unless you're talking about the cheapest, most byproduct-and-chemical-laden products available, lunchmeat and cheese aren't cheap. When you're talking about 6 kids making sandwiches or needing sandwiches made for them, it's neither fast nor easy. And as for "not junk," well, that's only the case if you buy the REALLY good stuff, which STARTS at $9 /lb or so! Needless to say, this is a meal that needs re-filed in my brain....
That said, I still like a good sandwich every once in a while. If I take the time for prepping sandwich fillings, the older kids are fairly self-sufficient with making their own and things come together easily for the younger ones. I can slice veggies early in the day if I need to save time at dinner. As long as I'm not delusional about throwing it all on the table, eating, and getting out the door in 20 minutes, it's actually a decent option for our busier evenings, and leftovers are a nice bonus for lunch the next day. Also, since all the veggies are included, I really don't have to think about side dishes if I don't want to, and that makes it a quicker meal, too.
So here's the deli spread for our house:
Whole-grain bread
Avocado spread (recipe follows)
Sliced portobello mushrooms, grilled
Provolone cheese slices
Sliced red onion, green peppers, and tomatoes
Leaf lettuce or spinach
Mayo and mustard (if anyone asks for them)
Avocado Spread
2 avocados, cubed and mashed
1 tsp. dried cilantro
1 tsp. red pepper flake (opt., more or less to taste)
sea salt and black pepper to taste
**Use in place of mayo on sandwiches
That said, I still like a good sandwich every once in a while. If I take the time for prepping sandwich fillings, the older kids are fairly self-sufficient with making their own and things come together easily for the younger ones. I can slice veggies early in the day if I need to save time at dinner. As long as I'm not delusional about throwing it all on the table, eating, and getting out the door in 20 minutes, it's actually a decent option for our busier evenings, and leftovers are a nice bonus for lunch the next day. Also, since all the veggies are included, I really don't have to think about side dishes if I don't want to, and that makes it a quicker meal, too.
So here's the deli spread for our house:
Whole-grain bread
Avocado spread (recipe follows)
Sliced portobello mushrooms, grilled
Provolone cheese slices
Sliced red onion, green peppers, and tomatoes
Leaf lettuce or spinach
Mayo and mustard (if anyone asks for them)
Avocado Spread
2 avocados, cubed and mashed
1 tsp. dried cilantro
1 tsp. red pepper flake (opt., more or less to taste)
sea salt and black pepper to taste
**Use in place of mayo on sandwiches
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