Monday, August 31, 2009
8 oz whole wheat flour
6 oz hot water
4 oz all-purpose flour, plus an addition 1/2 - 1 1/2 c.
7.5 oz milk
3 T honey
1 tsp salt
1.5 tsp yeast
Mix the hot water and wheat flour in a bowl. Cover in plastic wrap and set aside for 60 minutes.
Add the milk, honey, salt, yeast, and all-purpose flour to the wheat mixture and mix well until combined. Add additional all-purpose flour until mixture is tacky, but not sticky. (I did this by hand, but it might have gone more smoothly using a stand mixer as I added a whopping 2 cups of flour!)
Place ball of dough in a large greased bowl, turning to coat. Cover with plastic wrap and allow to rise for 60-90 minutes.
Shape dough until load shape and place in greased loaf pan. Note: This dough is far looser than an artisan bread and the loaf pan shapes it. Thus, try to resist the urge to add more flour to make it hold its shape.
Allow to rise in the loaf pan 60-90 minutes, covered loosely with plastic wrap.
During final 20 minutes of rising time, preheat oven to 425 degrees. Remove the plastic and slice the top, if desired. Immediately decrease the heat to 375 when you place the bread in the oven. I had a pan filled with water in the oven from my previous breadmaking, so I left it in for a steam bath.
Bake for 45 minutes until bread is well-browned and sounds hollow when tapped. Cool complete on wire rack.
Sunday, August 30, 2009
1.5 c warm water (100 degrees)
4.5 tsp granulated yeast
1.5 tsp kosher salt
3.25 c all-purpose flour
Mix the yeast, water, and salt. Using a wooden spoon, stir in the flour until well mixed and uniformly moist. This took about 5 minutes of loose kneading. Cover with plastic wrap and allow to rise for at least 2 hours, but no more than 5 hours. (After this stage, put amount of dough that you will not use in the fridge for up to 14 days.)
Shape a ball of dough into the size of a grapefruit, sprinkling with flour so end result is not sticky and set on a board dusted with cornmeal. Allow to rest, uncovered, for 40 minutes. It will only rise slightly.
About 20 minutes before you are ready to bake the bread, place a pizza stone or heavy cookie sheet in the oven. Preheat oven to 450 degrees. Cut a large X or several hash marks on the top of the boule and place on heated stone or cookie sheet. Place a pan of warm water in the bottom rack of the oven to create a steam bath.
Bake for about 30 minutes until boule is nicely browned. It should sound hollow when tapped.
Cool completely on a wire rack.
Tuesday, August 25, 2009
Monday, August 24, 2009
Sunday, August 23, 2009
6 lasagna sheets (no boil or cooked)
1 lb Swiss Chard, ends trimmed, rinsed and roughly chopped
3 garlic cloves
3 T olive oil
1 T water
15 oz ricotta cheese
2 c mozzarella cheese, shredded
2 c parmesan cheese, finely shredded
3 and 1/2 cups tomato sauce (fresh or using favorite jarred)
Place swiss chard in a high-rimmed pan or pot. No water other than the bit from rinsing is required. Place a lid on the pan and cook over medium heat until wilted for about 10 minutes, stirring occasionally. Drain excess liquid.
Cook garlic in a small pot with a T of water and T of olive oil. The goal is to soften the garlic so it is mashable. (The recipe says to cook until the water evaporates. I added more water because my pot was too large and boiled or simmered until done.)
Mix chard, ricotta, and garlic. Season with salt and pepper. Mix in eggs.
Pour 1/2 c tomato sauce on bottom of the pan. Spread ricotta mixture on first layer of pasta. Sprinkle with parmesan cheese and another 1/2 of sauce. Repeat for another layer. Top with last pair of pasta noodles. Pour remaining sauce on top and cover with mozzarella and remaining parmesan cheese. Drizzle last two tablespoons of olive oil on top.
Cook uncovered in a 400 degree oven for 35-45 minutes, until golden brown and bubbly.
Saturday, August 22, 2009
Friday, August 21, 2009
3 T lemon juice (half a large lemon)
2 T olive oil
1 T fresh rosemary, minced
1 garlic clove, minced
salt and pepper
Arrange chicken skin-side down on a broiler pan. Mix lemon juice, olive oil, rosemary, and garlic. Brush 1/3 mixture over chicken. Sprinkle with salt and pepper.
Broil until thighs are browned, about 7 minutes.
Turn chicken. Brush 1/3 of mixture over skin. Sprinkle with salt and pepper.
Broil until thighs are browned, about 7 minutes.
Turn off broiler and bake at 450 degrees until thoroughly cooked, about 10 minutes.
I served this on movie in the park night with broiled zucchini and wild rice. Recipe for the rice to come tomorrow.
Saturday, August 15, 2009
2 tsp yeast
1 T sugar
2 tsp salt
1 T vegetable oil
3 to 3 1/2 cups flour
Boil a large pot of water, add 1 Tbls sugar, and 1 tsp salt once the water begins to boil. Carefully cook the bagels about 3 minutes each. I believe this step is so the bagels hold their shape. Be sure not to crowd the pot. (If you didn't seal the bagels properly on the previous step, they will fall apart here and you'll have crescents instead of bagels.
Mix wet ingredients in a mixer at low speed.
Sift flour through salt into wet mixture.
Stir in zucchini and chops.
Pour into prepared muffin pans, about 3/4th full.
Bake 35-45 minutes, or until a toothpick comes out clean.
Friday, August 14, 2009
Thursday, August 13, 2009
Tuesday, August 11, 2009
As I posted previously, these muffins were made using this recipe available at Cooks.com. I loved this recipe as the muffins came out moist and delicious! I am retyping it below to indicate the modifications that I made to make muffins.
1/2 c. butter
3/4 c sugar
2 egg whites
1 c. mashed ripe bananas (two large bananas)
1 pint or a cup and a half fresh blueberries
1 1/2 c. all-purpose flour
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1/2 c. quick cooking oats
1/2 c. walnuts, toasted
Prep muffin tins with liners or spray with cooking spray. Cream together butter and sugar. Beat in eggs. Add mashed bananas.
Measure flour, reserving 2 tablespoons of flour to coat blueberries.
Stir baking soda and salt into flour, mixing well. Stir in oats. Fold into banana mixture. Stir in vanilla.
Sprinkle the 2 tablespoons flour over blueberries, then fold into batter. Stir in nuts.
Transfer batter to muffin pans. Bake 25-35 minutes until a toothpick comes out clean.
Sunday, August 9, 2009
Saturday, August 8, 2009
Thursday, August 6, 2009
Tuesday, August 4, 2009
This recipe has been adapted for blueberries from the Cherry Pocket Pie recipe found on the William Sonoma website.
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbs. plus 1/2 cup granulated sugar
16 Tbs. (2 sticks) cold unsalted butter
8 Tbs. ice water
1 1/2 Tbs. cornstarch
2.5 cups fresh blue berries
1 tsp. vanilla extract
1 egg, lightly beaten with 1 tsp. water
In the bowl of a stand mixer beat together the flour, the 1 tsp. salt and the 2 Tbs. granulated sugar on low speed for 10 seconds. Add the butter and beat until the mixture resembles coarse meal, about 30 seconds. Increase the speed to medium-low and beat for 1 1/2 minutes more. Gradually add the 8 Tbs of ice water, adding more or less to reach the desired consistency (the dough should cling together and not be too sticky)
Divide the dough into quarters, wrap with plastic wrap and refrigerate for at least 2 hours or overnight.
In a saucepan, whisk together the 1/2 cup granulated sugar, the cornstarch and pinch of salt, then add the blueberries and vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let the filling cool.
Let the dough stand at room temperature until it can be rolled. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch thick. Using a pocket pie mold, cut out 8 of each shape (4 solid and 4 with the decorative cutout). Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.
Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 2 Tbs. filling and brush the edges of the dough with some of the egg wash. Top with a shape with a decorative cutout. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Freeze the pies for 30 minutes or refrigerate for a couple hours. (This step is very important as skipping it lead to mishapen results.)
Preheat an oven to 400°F.
Brush the top of the pies with egg wash and sprinkle with coarse sugar, if desired. Bake until the crust is golden brown and the filling is gently bubbling, about 20 minutes. Transfer the pies to a wire rack and let cool for 10 minutes.
Makes about 8 pocket pies.
Look how small it is when next to my regular desktop, which incidentally only has a 19 inch monitor.
Despite it's small overall size, its keyboard and touchpad are quite workable (purported to be 93% of regular size, but it feels about 85% of the desktop I'm used to working with). There's also built in bluetooth and even a webcam!
Since I can't wait to take it out to play, I crocheted this very gaudy case last night using scraps. As soon as I determine the best case to buy, it will have a more stylin outfit...I'm thinking body glove material or something water-resistance.
Very important question, folks: What should I name it? Is it a boy or a girl netbook?
Dough for one pizza, fresh from the link above or store-bought
4 cups fresh spinach
2-4 cloves of garlic
2 cups marinara sauce (I used Trader Joe's)
2 cups mozzarella, shredded
1 c parmesan, grated or shredded
salt and pepper
1. Prepare the dough according to the directions. Roll dough into the shape of your pizza pan. Make a small "crust" so that toppings won't spill over. Prick with a fork at least a dozen time to prevent bubbles during this pre-baking step. Brush with olive oil and sprinkle with salt. (Do NOT avoid this step unless you use store-bought dough as the recipe I used is low on salt as it assumes salty toppings.) In a 425 degree oven, bake the crust till it begins to turn golden brown or about 10 minutes.
2. While the crust is pre-baking, in a medium skillet, brown roughly chopped cloves of garlic until they begin to soften. Remove from pan and chop fine. In the same pan, adding more olive oil if necessary, cook the spinach with some salt and pepper until wilted. Return the garlic to the pan for the last minute of cooking.
3. Top the pizza with the tomato sauce and the spinach and garlic mixture. Sprinkle liberally with cheese. Brush the edge of the crust again with butter or olive oil (maybe even an egg white). Bake for another 10 minutes or so until the cheese begins to turn golden.