My pirate name is: Dirty Bess Kidd
You're the pirate everyone else wants to throw in the ocean -- not to get rid of you, you understand; just to get rid of the smell. Even though you're not always the traditional swaggering gallant, your steadiness and planning make you a fine, reliable pirate. Arr!
Thursday, September 14, 2006
Monday, September 04, 2006
On vegetable broth...
I keep a gallon zippie bag in my freezer. Every time I peel a vegetable (except potatoes) snap a pea or bean or cut the end off a tomato or squash I toss these normally discarded bits into the bag. When it's full I plop the frozen veggies into what I think of as my pretty big pan. I then fill it with water, bring it to a boil and let it go for anywhere for 1/2 an hour to an hour depending on how distracted I am whilst making it. After I notice it again I strain the vegetable broth into one of my gallon pitchers. I return all the cooked once veggies back to the pot, fill with water and repeat. I do let this second brew cook slightly longer because it kinda seems like you should have to. (Although I've never scientifically tested this.) I strain this batch into the second of my gallon pitchers (You could use large bowls if you don't happen to own gallon pitchers or both of them are filled with Kool Aid or iced tea.) Toss the veggies, (if you have one, put it on the compost pile) wash the pan out, combine both (approximate) gallons of veggie broth and allow to cool.
Once the broth is cool enough to handle, I place 1 and 2 cup amounts in quart size zippie bags, (Label them before you start) place the bags flat in the freezer and let them freeze solid. I also fill standard muffin cups with 1/3 cup of the broth freeze these solid then pop them into a gallon baggie for when I just need a wee bit of broth.
Some things that I've put in the bag-Asparagus ends, bean and pea snap offs, celery tops, carrot peels and trims, mushroom stems, tomato tops, zucchini and yellow squash trimmings, onion peels and tops, garlic peels, lemon peels (from when you've juiced a lemon, but I wouldn't go overboard) trimmings from broccoli and cauliflower (again not too many) cabbage cores, I've even used lettuce leaves.
Basically any non starchy and not too 'strong veggie'
What I would avoid-Potato peels or trimmings, beets (too staining) brussels sprouts, corn cobs, excessive amounts of any strong smelling or tasting veggie like fennel or raab.
I do know of people who will toss their leftover dinner veggies and the juice from canned veggies. I tend to avoid this as I like butter on vegetables and I really don't eat a lot of canned veggies.
"What's the point?" you may ask. Several things. I use a lot of broth in my cooking. A can of vegetable broth costs about 79 cents. For the cost of the zippie bags, 2 gallons(ish) of water, enough gas to boil it up and a bit of time, I can get the equivalent of 16 cans of vegetable broth. (If you do the math that's about $1.25 instead of $12.64) It's also a delicious, high quality broth with no added salt.
I can control portion size more easily than canned broth. A can of vegetable broth is about 15 oz (close to 2 cups) I don't always need 2 cups of broth and I often waste the remainder of the can. I have good intentions but the can sits in the fridge until it ferments or spills on the eggs, sometimes both.
I also like the idea of further using something that would normally just get pitched. Back in the days when I had more time I did pitch the spent veggies onto the compost heap. In turn the compost went into my pathetic garden which provided me with at least a few new veggie peels and trims to put in the zippie bag. That's a cycle I can get behind.
Oh, and I have a freezer to store the equivalent of 16 cans of vegetable broth, so it's also practical for me.
For me making my own broth makes sense. It's a money saver. For me it's also a time saver because I am forever forgetting to buy it and then having to run back to the store for it. Finally it's my little stand against the throw away society we live in. Reduce, reuse, recycle and eat well.
Once the broth is cool enough to handle, I place 1 and 2 cup amounts in quart size zippie bags, (Label them before you start) place the bags flat in the freezer and let them freeze solid. I also fill standard muffin cups with 1/3 cup of the broth freeze these solid then pop them into a gallon baggie for when I just need a wee bit of broth.
Some things that I've put in the bag-Asparagus ends, bean and pea snap offs, celery tops, carrot peels and trims, mushroom stems, tomato tops, zucchini and yellow squash trimmings, onion peels and tops, garlic peels, lemon peels (from when you've juiced a lemon, but I wouldn't go overboard) trimmings from broccoli and cauliflower (again not too many) cabbage cores, I've even used lettuce leaves.
Basically any non starchy and not too 'strong veggie'
What I would avoid-Potato peels or trimmings, beets (too staining) brussels sprouts, corn cobs, excessive amounts of any strong smelling or tasting veggie like fennel or raab.
I do know of people who will toss their leftover dinner veggies and the juice from canned veggies. I tend to avoid this as I like butter on vegetables and I really don't eat a lot of canned veggies.
"What's the point?" you may ask. Several things. I use a lot of broth in my cooking. A can of vegetable broth costs about 79 cents. For the cost of the zippie bags, 2 gallons(ish) of water, enough gas to boil it up and a bit of time, I can get the equivalent of 16 cans of vegetable broth. (If you do the math that's about $1.25 instead of $12.64) It's also a delicious, high quality broth with no added salt.
I can control portion size more easily than canned broth. A can of vegetable broth is about 15 oz (close to 2 cups) I don't always need 2 cups of broth and I often waste the remainder of the can. I have good intentions but the can sits in the fridge until it ferments or spills on the eggs, sometimes both.
I also like the idea of further using something that would normally just get pitched. Back in the days when I had more time I did pitch the spent veggies onto the compost heap. In turn the compost went into my pathetic garden which provided me with at least a few new veggie peels and trims to put in the zippie bag. That's a cycle I can get behind.
Oh, and I have a freezer to store the equivalent of 16 cans of vegetable broth, so it's also practical for me.
For me making my own broth makes sense. It's a money saver. For me it's also a time saver because I am forever forgetting to buy it and then having to run back to the store for it. Finally it's my little stand against the throw away society we live in. Reduce, reuse, recycle and eat well.
7 Grain Bread
Okay, so I may be trying to beat you to death with the staff of life.
2 1/2 - 3 cups flour
1/2 cup 7 grain hot cereal such as Bob's Red Mill 7 Grain Hot Cereal
1/4 cup demererra sugar (or brown sugar if you're husband isn't British)
1/4 cup malted milk powder such as Carnation or Horlick's
3 teaspoons yeast
1 1/2 teaspoons salt
1 1/2 cups milk warmed to about 120 degrees
2 Tablespoons melted butter
In a large bowl mix 2 1/2 cups of flour, the cereal, sugar, malt powder, yeast and salt together. Add the warm milk and butter all at once and stir to combine. If needed add up to a 1/2 cup more flour to make a soft workable dough. Turn out onto a lightly floured surface and knead about 10 minutes. Form into a ball, place into a lightly oiled bowl, turning to coat, cover and let rise until doubled. Punch down, form into a loaf allow to rise bake at 375 35-45 minute until golden brown and hollow sounding.
2 1/2 - 3 cups flour
1/2 cup 7 grain hot cereal such as Bob's Red Mill 7 Grain Hot Cereal
1/4 cup demererra sugar (or brown sugar if you're husband isn't British)
1/4 cup malted milk powder such as Carnation or Horlick's
3 teaspoons yeast
1 1/2 teaspoons salt
1 1/2 cups milk warmed to about 120 degrees
2 Tablespoons melted butter
In a large bowl mix 2 1/2 cups of flour, the cereal, sugar, malt powder, yeast and salt together. Add the warm milk and butter all at once and stir to combine. If needed add up to a 1/2 cup more flour to make a soft workable dough. Turn out onto a lightly floured surface and knead about 10 minutes. Form into a ball, place into a lightly oiled bowl, turning to coat, cover and let rise until doubled. Punch down, form into a loaf allow to rise bake at 375 35-45 minute until golden brown and hollow sounding.
Curried Beef Stew
Curried Beef Stew
2 lbs thick cut round steak cut into cubes
1 1/2 cups flour
2 Tablespoons curry powder (I used Ship)
1 1/2 teaspoons salt
1 teaspoon each black pepper, white pepper and paprika
1/2 cup vegetable oil
2 bell peppers cut in large dice
2 large onions diced
*1/2 of a 12 oz package snake gourd*
3 15 oz cans whole peeled tomatoes
3 cups water
1/4 vindaloo curry paste (I used Patak's)
In a bowl or ziploc bag mix the flour, curry powder, salt, black pepper, white pepper and paprika together. Add the meat cubes and toss or shake to coat.
Heat some of the vegetable oil in a large dutch oven over medium heat. Add the meat in a single non crowded and layer and brown on all sides. Do this in batches if necessary. Remove the browned meat and set aside. Add the peppers and onions to the pan and saute briefly in the drippings. Add 1/4 of flour to the vegetables and stir to incorporate. Add the tomatoes, water, *snake gourd* and the vindaloo curry paste. Gently add the meat and it's drippings back to the pan. Adjust salt to taste. Bring to a boil, reduce heat, cover and simmer 2-3 hours until meat is tender.
*snake gourd is apparently a semi common foodstuff in India but not so much in Indiana. We bought it because we've made a pact to try new things (I would not recommend salted dry gooseberries.) Check the freezer section of an asian or Indian market and you might find it. If not, I'm pretty sure zucchini or yellow squash would work or you can of course leave it out entirely.
Notes-This smells fantastic. We're gonna have homemade naan, the Bharji bread, brown rice pilaf, peas, hot mango chutney and yogurt with this.
More notes-The snake gourd didn't taste like zucchini or yellow squash but they really would make a good substitute. This was particularly good piled onto the Bharji Bread and dotted with yogurt and chutney.
2 lbs thick cut round steak cut into cubes
1 1/2 cups flour
2 Tablespoons curry powder (I used Ship)
1 1/2 teaspoons salt
1 teaspoon each black pepper, white pepper and paprika
1/2 cup vegetable oil
2 bell peppers cut in large dice
2 large onions diced
*1/2 of a 12 oz package snake gourd*
3 15 oz cans whole peeled tomatoes
3 cups water
1/4 vindaloo curry paste (I used Patak's)
In a bowl or ziploc bag mix the flour, curry powder, salt, black pepper, white pepper and paprika together. Add the meat cubes and toss or shake to coat.
Heat some of the vegetable oil in a large dutch oven over medium heat. Add the meat in a single non crowded and layer and brown on all sides. Do this in batches if necessary. Remove the browned meat and set aside. Add the peppers and onions to the pan and saute briefly in the drippings. Add 1/4 of flour to the vegetables and stir to incorporate. Add the tomatoes, water, *snake gourd* and the vindaloo curry paste. Gently add the meat and it's drippings back to the pan. Adjust salt to taste. Bring to a boil, reduce heat, cover and simmer 2-3 hours until meat is tender.
*snake gourd is apparently a semi common foodstuff in India but not so much in Indiana. We bought it because we've made a pact to try new things (I would not recommend salted dry gooseberries.) Check the freezer section of an asian or Indian market and you might find it. If not, I'm pretty sure zucchini or yellow squash would work or you can of course leave it out entirely.
Notes-This smells fantastic. We're gonna have homemade naan, the Bharji bread, brown rice pilaf, peas, hot mango chutney and yogurt with this.
More notes-The snake gourd didn't taste like zucchini or yellow squash but they really would make a good substitute. This was particularly good piled onto the Bharji Bread and dotted with yogurt and chutney.
Tuesday, August 29, 2006
Bharji Bread or the first one to make it out.
Bharji Bread formerly known as Curried Onion Bread
1 cup sour cream, at room temperature
3 tablespoons water
3-3-1/2 cups all-purpose flour, divided
1 package active dry yeast
2 tablespoons sugar
1-1/2 teaspoons salt
2 teaspoons of your favorite curry powder (I used Ship)
1/4 teaspoon baking soda
1 small onion cut into small dice
Vegetable oil or nonstick cooking spray
Small amount of melted butter
Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120° to 130°F. Do not boil. Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Knead about 5 minutes adding enough of remaining flour to make a smooth and elastic dough. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 1-2 hours or until doubled in volume.
Punch down dough and knead in the onions until completely mixed through the dough. Form into a ball or loaf shape and place in the center of a lightly greased cookie sheet. Cover with a damp cloth and allow to rise until doubled in volume.
Preheat oven to 375. Bake loaf 35-45 minutes until golden brown and hollow sounding when thumped. Brush with melted butter after it comes out of the oven.
Notes-This was totally Karl's idea. My idea was to make more of a filled type bread with a curried onion filling. This turned out incredible. It reminds Karl of Bharji's which is exactly what he wanted. It reminds me of onion and dill bread that we used to get when we were little kids. I'm actually going to use the sour cream base for an onion dill bread in the near future. I'm pretty sure this is also going to make killer toast so I'm hoping there will be some left after dinner tonight.
August 29, 2006-Yes, it does make incredible toast and if you top it with eggs scrambled with sourcream and cheddar cheese it makes a damn fine breakfast.
By the way if you don't know what Bharji is (also spelled bharjee, bhargee, bhagee, and bhaji) It's a yummy fried onion fritter made with gram flour (chickpea flour), curry powder cilantro and of course onions.
1 cup sour cream, at room temperature
3 tablespoons water
3-3-1/2 cups all-purpose flour, divided
1 package active dry yeast
2 tablespoons sugar
1-1/2 teaspoons salt
2 teaspoons of your favorite curry powder (I used Ship)
1/4 teaspoon baking soda
1 small onion cut into small dice
Vegetable oil or nonstick cooking spray
Small amount of melted butter
Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120° to 130°F. Do not boil. Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Knead about 5 minutes adding enough of remaining flour to make a smooth and elastic dough. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 1-2 hours or until doubled in volume.
Punch down dough and knead in the onions until completely mixed through the dough. Form into a ball or loaf shape and place in the center of a lightly greased cookie sheet. Cover with a damp cloth and allow to rise until doubled in volume.
Preheat oven to 375. Bake loaf 35-45 minutes until golden brown and hollow sounding when thumped. Brush with melted butter after it comes out of the oven.
Notes-This was totally Karl's idea. My idea was to make more of a filled type bread with a curried onion filling. This turned out incredible. It reminds Karl of Bharji's which is exactly what he wanted. It reminds me of onion and dill bread that we used to get when we were little kids. I'm actually going to use the sour cream base for an onion dill bread in the near future. I'm pretty sure this is also going to make killer toast so I'm hoping there will be some left after dinner tonight.
August 29, 2006-Yes, it does make incredible toast and if you top it with eggs scrambled with sourcream and cheddar cheese it makes a damn fine breakfast.
By the way if you don't know what Bharji is (also spelled bharjee, bhargee, bhagee, and bhaji) It's a yummy fried onion fritter made with gram flour (chickpea flour), curry powder cilantro and of course onions.
Tuesday, August 22, 2006
The staff of life...
Our recent trip to Indy introduced us to the joys of Mexican pastry. We do have a Mexican bakery here and I am planning on visiting it very soon but I'm afraid it's going to be aimed at the gringas and too upscale. So I decided to try my hand at Conchas which was damn close to my favorite thing we tried. I found a recipe on AllRecipes and modified it slightly so I could use ingredients I have on hand. This is extremely close and slightly better than the ones we had in Indy.
Conchas
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1/2 teaspoon ground cinnamon
Topping
2/3 cup sugar
1/2 cup butter softened
1 cup flour
2 teaspoons vanilla
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
When dough is done rising, make the topping. Cream together the butter and sugar until light and fluffy add the flour and vanilla mix to form a paste.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal balls, flatten and place one disk on each dough ball. Make score lines in topping to resemble a clam shell. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake conchas 20-25 minutes until golden brown and hollow
sounding when thumped. Hardest part...allow to cool 15 minutes before eating.
The baking of conchas inspired me to do a little bit of experimental baking. I came up with
Chai Crumble Buns
Dough
2 1/2 teaspoons yeast
2 Tablespoons warm water
1 teaspoon sugar
1 cup milk
10 Chai tea bags (I used 6 Celestial Seasonings Teahouse Chai Original and 4 Stash Double Spice)
6 green cardamom pods (optional
1/3 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
Topping
1/2 cup sugar
1/2 cup butter softened
1/2 cup flour
2 weetabix biscuits crumbled or 1/2 cup oatmeal
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon white pepper
In a small saucepan bring the milk, teabags and cardamom pods to a bare simmer. Stir and remove from heat. Set side to cool. When cool remove cardamom pods and teabags squeezing to remove as much milk as possible.
In a large bowl stir together the yeast and warm water. Mix in the chai flavored milk, 1/3 cup sugar, melted butter, salt and 2 cups of flour. Stir in enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place the dough in the refrigerator and allow it to rise slowly overnight or 12 hours. Remove it from the fridge and allow it to come to room temp before working.
When dough is at room temperature, make the topping. Cream together the butter and sugar until light and fluffy add the flour weetabix, vanilla, cinnamon and white pepper mix to form a crumbly dough.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal portions, place one disk on each dough ball and flatten out to cover as much of the top os possible. Make back and forth score lines in topping. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped.
And...
Orange, Blueberry and Walnut Double Glazed Buns
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1 teaspoon ground cinnamon
2 oz dried navel oranges snipped into small pieces
2 oz dried blueberries
1/2 cup chopped walnuts
Double glaze
1/4 cup butter softened
3 cups powdered sugar
3 Tablespoons frozen orange juice concentrate, thawed
3 Tablespoons milk
1/2 teaspoon vanilla
dash salt
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Knead in the oranges, blueberries and walnuts until incorporated. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped. While the buns are baking make the glaze and frosting.
Double Glaze
Mix the butter, salt and powdered sugar until thouroughly combined. Stir in the
orange juice concentrate and the vanilla. Divide this into two parts. Thin one part with the 3 Tablespoons of milk.
While the rolls are still hot dip them into to the glaze and rotate to completely cover the tops. Allow to cool for 15 minutes then frost with the thicker icing.
There is a slight problem with these buns. I bought the dried navel oranges at Trader Joe's and now I can't seem to find another source for them. This doesn't really seem to be a good enough reason to buy a food dehydrator...maybe if one goes cheap enough on eBay...
Conchas
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1/2 teaspoon ground cinnamon
Topping
2/3 cup sugar
1/2 cup butter softened
1 cup flour
2 teaspoons vanilla
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
When dough is done rising, make the topping. Cream together the butter and sugar until light and fluffy add the flour and vanilla mix to form a paste.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal balls, flatten and place one disk on each dough ball. Make score lines in topping to resemble a clam shell. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake conchas 20-25 minutes until golden brown and hollow
sounding when thumped. Hardest part...allow to cool 15 minutes before eating.
The baking of conchas inspired me to do a little bit of experimental baking. I came up with
Chai Crumble Buns
Dough
2 1/2 teaspoons yeast
2 Tablespoons warm water
1 teaspoon sugar
1 cup milk
10 Chai tea bags (I used 6 Celestial Seasonings Teahouse Chai Original and 4 Stash Double Spice)
6 green cardamom pods (optional
1/3 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
Topping
1/2 cup sugar
1/2 cup butter softened
1/2 cup flour
2 weetabix biscuits crumbled or 1/2 cup oatmeal
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon white pepper
In a small saucepan bring the milk, teabags and cardamom pods to a bare simmer. Stir and remove from heat. Set side to cool. When cool remove cardamom pods and teabags squeezing to remove as much milk as possible.
In a large bowl stir together the yeast and warm water. Mix in the chai flavored milk, 1/3 cup sugar, melted butter, salt and 2 cups of flour. Stir in enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place the dough in the refrigerator and allow it to rise slowly overnight or 12 hours. Remove it from the fridge and allow it to come to room temp before working.
When dough is at room temperature, make the topping. Cream together the butter and sugar until light and fluffy add the flour weetabix, vanilla, cinnamon and white pepper mix to form a crumbly dough.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal portions, place one disk on each dough ball and flatten out to cover as much of the top os possible. Make back and forth score lines in topping. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped.
And...
Orange, Blueberry and Walnut Double Glazed Buns
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1 teaspoon ground cinnamon
2 oz dried navel oranges snipped into small pieces
2 oz dried blueberries
1/2 cup chopped walnuts
Double glaze
1/4 cup butter softened
3 cups powdered sugar
3 Tablespoons frozen orange juice concentrate, thawed
3 Tablespoons milk
1/2 teaspoon vanilla
dash salt
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Knead in the oranges, blueberries and walnuts until incorporated. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped. While the buns are baking make the glaze and frosting.
Double Glaze
Mix the butter, salt and powdered sugar until thouroughly combined. Stir in the
orange juice concentrate and the vanilla. Divide this into two parts. Thin one part with the 3 Tablespoons of milk.
While the rolls are still hot dip them into to the glaze and rotate to completely cover the tops. Allow to cool for 15 minutes then frost with the thicker icing.
There is a slight problem with these buns. I bought the dried navel oranges at Trader Joe's and now I can't seem to find another source for them. This doesn't really seem to be a good enough reason to buy a food dehydrator...maybe if one goes cheap enough on eBay...
Monday, August 14, 2006
Back from Indy have to cook up all the weird food.
Seaweed Soup
8 cups of chicken or vegetable broth
A large handful of dried seaweed scissored into small pieces
1 clove of garlic minced
dash of ground ginger
1/2 cup sherry
1 8 oz can sliced water chestnuts and it's water
1 8 oz can sliced bamboo shoots and their water
1/2 tsp or more white pepper
Bring to a boil add
2 medium sized king oyster mushrooms sliced into thin rounds
8 oz raw shrimp
Bring back to a boil add
8 oz soy tofu noodles (fresh ones)
8 oz soy bean or mung bean sprouts
Bring back to a boil turn off heat stir in 1/4 cup of Bragg's liquid amino or light soy sauce. Adjust the level of white pepper until soup has a nice bit of heat. Serve with prawn crackers.
8 cups of chicken or vegetable broth
A large handful of dried seaweed scissored into small pieces
1 clove of garlic minced
dash of ground ginger
1/2 cup sherry
1 8 oz can sliced water chestnuts and it's water
1 8 oz can sliced bamboo shoots and their water
1/2 tsp or more white pepper
Bring to a boil add
2 medium sized king oyster mushrooms sliced into thin rounds
8 oz raw shrimp
Bring back to a boil add
8 oz soy tofu noodles (fresh ones)
8 oz soy bean or mung bean sprouts
Bring back to a boil turn off heat stir in 1/4 cup of Bragg's liquid amino or light soy sauce. Adjust the level of white pepper until soup has a nice bit of heat. Serve with prawn crackers.
Sunday, August 13, 2006
Vacation in Indy
We had a marvelous time. Only managed to sleep late once, discovered the joys of Mexican bakeries and ate oursleves completely silly.
Sea Potatoes
1 lb small new or fingerling potatoes well scrubbed
1/4 cup sea salt or kosher or uniodized salt
Water
Place the potatos in a single layer in a large sauce pan. Add the salt and enough water to cover them by 1 inch and bring to a boil. Cook until tip of knife inserted into largest potato slips in easily. Drain almost all of the water (leave enough to barely cover the bottom of the pan) and return to heat to evaporate the remaining water. Stir very gently to help a salt crust form on each potato. Serve piping hot with just a bit of butter.
New Fry Batter
2 cups flour
1/2 tsp salt, pepper and paprika
1 tsp baking powder
1 3/4 cup milk
Mix all ingredients quickly and well. Dip things you want to fry into the batter and fry them. We liked-green tomato slices, turkey breast chunks, chicken breast chunks, haddock (which we used in fish tacos) and mushrooms. Pretty much anything you could think of. Yum!
Chicken Paprikash
4 boneless skinless chicken breast halves cut into strips
1 1/2 cups of flour
1/2 tsp each salt, pepper and paprika
1/4 real butter
1/2 cup vegetable oil
8 oz package sliced mushrooms
4 cups chicken broth
1/4 paprika
2 cups sourcream
Sea Potatoes
1 lb small new or fingerling potatoes well scrubbed
1/4 cup sea salt or kosher or uniodized salt
Water
Place the potatos in a single layer in a large sauce pan. Add the salt and enough water to cover them by 1 inch and bring to a boil. Cook until tip of knife inserted into largest potato slips in easily. Drain almost all of the water (leave enough to barely cover the bottom of the pan) and return to heat to evaporate the remaining water. Stir very gently to help a salt crust form on each potato. Serve piping hot with just a bit of butter.
New Fry Batter
2 cups flour
1/2 tsp salt, pepper and paprika
1 tsp baking powder
1 3/4 cup milk
Mix all ingredients quickly and well. Dip things you want to fry into the batter and fry them. We liked-green tomato slices, turkey breast chunks, chicken breast chunks, haddock (which we used in fish tacos) and mushrooms. Pretty much anything you could think of. Yum!
Chicken Paprikash
4 boneless skinless chicken breast halves cut into strips
1 1/2 cups of flour
1/2 tsp each salt, pepper and paprika
1/4 real butter
1/2 cup vegetable oil
8 oz package sliced mushrooms
4 cups chicken broth
1/4 paprika
2 cups sourcream
Tuesday, August 01, 2006
Ketchup...the best part of meatloaf
I really like meatloaf especially the ketchuppy bit on top. I no longer bake my meatloaf in loaf pans but rather freeform on a sheet pan so there is more surface area to put ketchup on. I might be an addict.
This recipe actually makes 3 meatloaves, two to freeze and one to cook and eat tonight. The recipe can also be stuffed into peppers or rolled into meatballs.
8 lbs of ground beef
10 slices of soft white bread
2 eggs
2 15 oz cans petite diced tomatoes in juice
3 small onions peeled and quartered (or grated if you don't own a blender or food processor)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tsps garlic powder (I do not use fresh garlic as it tends to overwhelm in this recipe)
2 tsps steak seasoning
1 tsp thyme
1 tsp black pepper
Ketchup, lots and lots of ketchup or whatever it is you really like on top of your meatloaf
Optional but excruciatingly yummy
3 8 oz packages sliced mushrooms seasoned with salt and pepper and sauteed in 1/4 cup butter then cooled
Blender or food processor method:
Add the onion quarters, one can of tomatoes, the juice from the other can of tomatoes (hold onto the tomatoes) the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper to the blender or food proccessor and whirl until onions are pureed.
Place the bread in a large bowl and pour the tomato/onion mixture over. Add the reserved diced tomatoes and smoosh (clean hands work best) until most (or all if you like it that way) of the bread is dissolved and incorporated. Mix in the eggs. Add the ground beef and mix gently but thoroughly.
Hand method:
In a large bowl mix the tomatoes and their juice with the grated onion. Squish to break up the tomatoes even more. Add the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper. Squish more. Add the bread one piece at a time, squish some more, add the eggs, squish, add the meat, squish again but gently.
For both:
Freezer loaves-Line a cookie sheet with aluminum foil and lightly oil. Divide the meat mixture into 3 equal parts set one aside to bake tonight. Make a layer of meatloaf from about 1/3 of an equal part. Spread one third of the mushrooms over this and top with the remaining 2/3. Smooth into a nice loaf. Repeat and place these two in the freezer to freeze solid. Remove from foil, wrap, label and date. Put them back in the freezer otherwise they will thaw and that's not what we're going for, okay?
To bake-Preheat oven to 350. Remove from freezer and whatever you've wrapped it in. Place on a cookie sheet or in a baking pan. Cover with as much ketchup as you possibly can. Bake while still frozen for 1 hour 30 minutes.
Bake tonight loaf-Exactly the same as the freezer loaf except you don't need the foil lined cookie sheet or the freezer. Form the loaf in the pan you plan to bake in, cover with ketchup bake at 350 for 1 hour 15 minutes.
This recipe actually makes 3 meatloaves, two to freeze and one to cook and eat tonight. The recipe can also be stuffed into peppers or rolled into meatballs.
8 lbs of ground beef
10 slices of soft white bread
2 eggs
2 15 oz cans petite diced tomatoes in juice
3 small onions peeled and quartered (or grated if you don't own a blender or food processor)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tsps garlic powder (I do not use fresh garlic as it tends to overwhelm in this recipe)
2 tsps steak seasoning
1 tsp thyme
1 tsp black pepper
Ketchup, lots and lots of ketchup or whatever it is you really like on top of your meatloaf
Optional but excruciatingly yummy
3 8 oz packages sliced mushrooms seasoned with salt and pepper and sauteed in 1/4 cup butter then cooled
Blender or food processor method:
Add the onion quarters, one can of tomatoes, the juice from the other can of tomatoes (hold onto the tomatoes) the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper to the blender or food proccessor and whirl until onions are pureed.
Place the bread in a large bowl and pour the tomato/onion mixture over. Add the reserved diced tomatoes and smoosh (clean hands work best) until most (or all if you like it that way) of the bread is dissolved and incorporated. Mix in the eggs. Add the ground beef and mix gently but thoroughly.
Hand method:
In a large bowl mix the tomatoes and their juice with the grated onion. Squish to break up the tomatoes even more. Add the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper. Squish more. Add the bread one piece at a time, squish some more, add the eggs, squish, add the meat, squish again but gently.
For both:
Freezer loaves-Line a cookie sheet with aluminum foil and lightly oil. Divide the meat mixture into 3 equal parts set one aside to bake tonight. Make a layer of meatloaf from about 1/3 of an equal part. Spread one third of the mushrooms over this and top with the remaining 2/3. Smooth into a nice loaf. Repeat and place these two in the freezer to freeze solid. Remove from foil, wrap, label and date. Put them back in the freezer otherwise they will thaw and that's not what we're going for, okay?
To bake-Preheat oven to 350. Remove from freezer and whatever you've wrapped it in. Place on a cookie sheet or in a baking pan. Cover with as much ketchup as you possibly can. Bake while still frozen for 1 hour 30 minutes.
Bake tonight loaf-Exactly the same as the freezer loaf except you don't need the foil lined cookie sheet or the freezer. Form the loaf in the pan you plan to bake in, cover with ketchup bake at 350 for 1 hour 15 minutes.
Subscribe to:
Posts (Atom)