This sounds just saw awful ... an ocean from its actual divine deliciousness. Imagine a creamy, sweet, smooth ice cream shot through with tiny seeds crunching delightfully in the background. Calling it Fig Ice Cream doesn't make it sound much better and since I made it with yogurt not cream 'n' eggs I can't really call it ice cream.
This week the temperatures soared into the high 90s (feels like the high 100s because of the 100% humidity). We are in the midst of a remodel and half our house is in storage plus we are living out of two rooms. The a/c is off for a month and while we are thankful for a couple of window a/c units they are just about keeping us cool enough. When I get desperately hot I stand in front of the freezer with the door open. It's delicious for 10 seconds or so, or until the eco-police in my head start yelling at me to shut the bloody door.
To ease my guilt (and to get closer to the cold stuff) I decided to root around amongst the tupperwares to see whether there was anything vaguely interesting and came across a big tub of fig puree, an overflow from a huge pot I cooked up and pureed last year after a successful farmer's market foray.
I defrosted it and for every 2 cups of puree I added 1 cup of whole yoghurt and about 1/2 cup of simple syrup (1 cup of sugar + 1 cup of water heated until the sugar dissolves). Figs are so sweet they don't need much extra sugar. Of course, those with sweet teeths can add more sugar to taste and those who want a creamier ice cream can add more yoghurt (or cream). I used Brown Cow yogurt and carefully included all the cream from the top.
Randi and Corky dropped in and we turned the fans on and stuffed our faces with ice cream until we felt cool enough to take the dogs for a walk.
Wednesday, June 17, 2009
Friday, May 22, 2009
A Grown up Meatloaf√
My experience with meatloaves have often been disappointing. They have been heavy, ketchup soaked affairs reminiscent of overcooked burgers. I could never see the point.This evening we happened to have three different kinds of ground meat in the fridge - 4 lbs altogether. I felt compelled to try and make a better, more grown up kind of meat loaf and I am happy to say I succeeded! This is a light, moist meatloaf full of flavor. It was absolutely delicious with a pile of buttery mash and a bottle of unfiltered, wheat beer.
I used roughly equal quantities of turkey, pork and beef but you can use anything as long as you use two or preferably three kinds of meat. It really does make a difference to use several kinds of meat. For every pound of meat add the following - doubling, trebling, quadrupling the quantities for two, three or four pounds of meat.
1 smallish/medium onion - finely chopped
2 sticks of celery (including the leafy tops)- finely chopped
2 large cloves of garlic - chopped
1 small zucchini - grated
1 tbsp oil
1/4 cup of chopped parsley
1/2 cup matzo meal (or breadcrumbs or crackers)
1/2 cup yogurt
1 egg
1 tsp celery salt
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp Coleman's mustard powder (optional)
1 tsp dried thyme or any other dried herbs (or a tbsp of fresh)
Melt the onions and garlic in the oil on a medium heat for 10 minutes or so - until they are transparent (be careful not to brown them). Add the celery and the zucchini and saute for another 5-10 minutes.
Throw all ingredients into a big bowl or pot and with clean hands schmoosh everything until they are all fully mixed ... until the meat and sauteed veggies and all dry and wet ingredients are all fully incorporated.
Form into a tidy mound on a greased aluminium sheet on a baking sheet.
Pour 1/2-1 cup of pasta sauce ... I used a spicy Siciliana sauce.
Bake at 350 degrees until 160 degrees (about an hour) then let it rest for 10-15 minutes.
While the loaf was cooking I made a sauce with the rest of the jar of Siciliana sauce, half a jar of Bonesuckin' Sauce and some Worcestershire sauce, simmering it until it reduced and thickened. If you don't have Bonsucking sauce to hand then you can use any other bar-b-q sauce on your pantry shelf!
Sunday, December 28, 2008
Carrot Pumpkin Cake with Citrus Drizzle√
Today we went with Randi and Corky to see Lorelei's lake house. Two houses actually. A divine log home and a perfectly enchanting cracker home - both of which made me instantly long for a lake house of my own. Just one. It was a beautiful afternoon - we walked in the woods around the lake and then ate Kathy's yummy soup and Lorelei's divine, bejewelled salad at Kathy & Julie's house. And cake. We were so hungry we started with cake while we waited for the soup to heat up. We felt like intruders because neither Kathy nor Julie were there. Happy, hungry intruders. We sat on their dock watching the sun set as flocks of cranes flew off for the night. Altogether it was a perfectly perfect afternoon.
It couldn't have been easier to throw this cake together but it was so incredibly heavy in the tin that I could not imagine it being edible. I couldn't have been wronger. Astonishingly it wasn't just edible. The whole idea of eating something so luscious made from carrots, pumpkins, pecans and brown rice was pretty funny.
I started by looking up carrot and pumpkin cake on the internet to see if it had been done and it had. Great. I couldn't believe the recipes though - canned pumpkin. Forget it. Also canned pineapple and coconut. That did not sound delicious to me, not alongside pumpkin and carrot. Not at all. Also - in the spirit of wanting to make something that sounded like dinner but presented like a cake I decided to make it with brown rice flour and less sugar. In fact, I abandoned the recipes altogether and made it up as I went along, flinging in more of this and less of that (by accident) and hoping for the best as I heaved it into the oven!
It's a wheat free cake and if you make the drizzle from sugar and citrus juice it is dairy free as well.
It might be an interesting cake to give to recalcitrant children who are intractably picky eaters. All the important food groups are present and correct, and if they eat muffins I am pretty sure they'll eat this cake. You could always switch out half of the brown rice flour with white rice flour and half the brown sugar with white. That'll make it a lighter, less 'wholefoody' cake.
Veggies
- 8 oz carrots, grated
- 8 oz pumpkin grated
Wet Things
- 3/4 cup milk
- 2 tablespoons sour orange (or Meyer’s lemon) juice
- 4 large eggs
- 1/2 cup grape seed oil (any other light oil like sunflower or safflower)
Dry Things
- 3 cups brown rice flour
- 2 teaspoons baking soda (not baking powder)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups soft brown sugar
- 6 oz pecan nuts (or 2 cups)
Preheat oven to 375° F.
Grease and flour one biggish (10 inch) pan or 2 smaller ones.
Grate the veggies (food processor works great) and throw them into a big bowl.
Add all the wet things and give it a good stir.
Throw in the dry things and stir well..
Bake in the middle of the oven for 1 hour 15 mins – 1 hour 30 mins or until a bamboo skewer or wooden tooth pick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack and let it cool completely.
Citrus Drizzle
Mix together softened cream cheese and butter.
Add loads of confectioner’s sugar and mix like crazy.
Add sour orange juice and/or Meyer’s lemon juice to taste.
Add more sugar if it’s too thin.
I'm bad at making these frostings or whatever they are supposed to be.
We ended up spooning it over slices of cake in our hands. There was nothing bad doing so.
Additional Notes
This recipe makes one large cake - the quantities are easily halved for a small (or bread tin size) cake tin.
I bet it can be cooked in muffin or cupcake tins as well. Of course it'll cook quicker in a smaller tin and quicker still in muffin or cupcake tins.
So what is the difference between baking soda and baking powder and does it matter.
Apparently it does but I read this page twice and still don't completely get it.
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
It couldn't have been easier to throw this cake together but it was so incredibly heavy in the tin that I could not imagine it being edible. I couldn't have been wronger. Astonishingly it wasn't just edible. The whole idea of eating something so luscious made from carrots, pumpkins, pecans and brown rice was pretty funny.
I started by looking up carrot and pumpkin cake on the internet to see if it had been done and it had. Great. I couldn't believe the recipes though - canned pumpkin. Forget it. Also canned pineapple and coconut. That did not sound delicious to me, not alongside pumpkin and carrot. Not at all. Also - in the spirit of wanting to make something that sounded like dinner but presented like a cake I decided to make it with brown rice flour and less sugar. In fact, I abandoned the recipes altogether and made it up as I went along, flinging in more of this and less of that (by accident) and hoping for the best as I heaved it into the oven!
It's a wheat free cake and if you make the drizzle from sugar and citrus juice it is dairy free as well.
It might be an interesting cake to give to recalcitrant children who are intractably picky eaters. All the important food groups are present and correct, and if they eat muffins I am pretty sure they'll eat this cake. You could always switch out half of the brown rice flour with white rice flour and half the brown sugar with white. That'll make it a lighter, less 'wholefoody' cake.
Veggies
- 8 oz carrots, grated
- 8 oz pumpkin grated
Wet Things
- 3/4 cup milk
- 2 tablespoons sour orange (or Meyer’s lemon) juice
- 4 large eggs
- 1/2 cup grape seed oil (any other light oil like sunflower or safflower)
Dry Things
- 3 cups brown rice flour
- 2 teaspoons baking soda (not baking powder)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups soft brown sugar
- 6 oz pecan nuts (or 2 cups)
Preheat oven to 375° F.
Grease and flour one biggish (10 inch) pan or 2 smaller ones.
Grate the veggies (food processor works great) and throw them into a big bowl.
Add all the wet things and give it a good stir.
Throw in the dry things and stir well..
Bake in the middle of the oven for 1 hour 15 mins – 1 hour 30 mins or until a bamboo skewer or wooden tooth pick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack and let it cool completely.
Citrus Drizzle
Mix together softened cream cheese and butter.
Add loads of confectioner’s sugar and mix like crazy.
Add sour orange juice and/or Meyer’s lemon juice to taste.
Add more sugar if it’s too thin.
I'm bad at making these frostings or whatever they are supposed to be.
We ended up spooning it over slices of cake in our hands. There was nothing bad doing so.
Additional Notes
This recipe makes one large cake - the quantities are easily halved for a small (or bread tin size) cake tin.
I bet it can be cooked in muffin or cupcake tins as well. Of course it'll cook quicker in a smaller tin and quicker still in muffin or cupcake tins.
So what is the difference between baking soda and baking powder and does it matter.
Apparently it does but I read this page twice and still don't completely get it.
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Roasted Roots with White Bean Puree√
Carmen and Joa came to dinner and they brought their puppies. The humans played with cards afterwards while the puppies played with bones. Everyone was happy, especially Carmen who won nearly every game!
I cooked one of my favorite winter vegetable dishes for dinner. I'd gone crazy buying root veggies at the farmer's market and then found organic parsnips and white sweet potatoes at Ward's (the best supermarket in town) so I had to make this yummy dish.
Prep a bunch of root veggies. The trick is to cut everything roughly the same kind of size - not too small, not too big. If they are too small they'll cook to a mush - if they are too big they won't brown. Last night I prepped the following:
White sweet potatoes (scrubbed and cubed)
Carrots (peeled and cut into fairly equal size chunks)
Parsnips (quartered lengthwise)
Butternut squash (cubed)
Beetroots (they were little guys so I just quartered them)
Throw the prepped veggies into a big bowl and drizzle over with olive oil.
Toss until all the veggies are nicely coated with oil.
Sprinkle on some salt and a bunch of your favorite chopped herbs (fresh or dried rosemary, thyme and sage are all good)
Tip into a baking pan, pyrex or ceramic baking dish - big enough that the veggies aren't too deep.
Lightly cover the dish with foil and bake at 400 degrees for 30 minutes.
Throw in lots of peeled garlic cloves (I use 15-20 or more) and toss lightly - don't schmoosh the veggies.
Bake uncovered at 400 degrees for a further 15-30 minutes or until some of the veggies on top are browning nicely.
I served this with a White Bean Puree
Soak some fava beans (AKA lima or broad beans) in water overnight.
Strain, rinse and boil vigorously for 3-5 minutes (skimming the scum).
Strain, rinse and add enough cold water to cover and then some.
Simmer for 30 minutes or until soft then blend till smooth.
Add salt to taste plus more olive oil than seems reasonable and serve warm.
This was unexpectedly divine - especially with the roasted roots.
Variations:
Other roots that could be added are celeriac, rutabaga (swede), turnips and/or onions.
You can add cherry tomatoes along with the garlic cloves and drizzle a little balsamic vinegar over it before tossing it.
November 13th, 2009
Last night we rooted around for some friends to share our dinner because I made such a humongous pan of roasted roots ... this was my best yet and including the following raw veg:
The cranberries gave the dish a surprise zing and the chestnuts a deliciously earthy and festive flavor. Yum!!!!
I cooked one of my favorite winter vegetable dishes for dinner. I'd gone crazy buying root veggies at the farmer's market and then found organic parsnips and white sweet potatoes at Ward's (the best supermarket in town) so I had to make this yummy dish.
Prep a bunch of root veggies. The trick is to cut everything roughly the same kind of size - not too small, not too big. If they are too small they'll cook to a mush - if they are too big they won't brown. Last night I prepped the following:
White sweet potatoes (scrubbed and cubed)
Carrots (peeled and cut into fairly equal size chunks)
Parsnips (quartered lengthwise)
Butternut squash (cubed)
Beetroots (they were little guys so I just quartered them)
Throw the prepped veggies into a big bowl and drizzle over with olive oil.
Toss until all the veggies are nicely coated with oil.
Sprinkle on some salt and a bunch of your favorite chopped herbs (fresh or dried rosemary, thyme and sage are all good)
Tip into a baking pan, pyrex or ceramic baking dish - big enough that the veggies aren't too deep.
Lightly cover the dish with foil and bake at 400 degrees for 30 minutes.
Throw in lots of peeled garlic cloves (I use 15-20 or more) and toss lightly - don't schmoosh the veggies.
Bake uncovered at 400 degrees for a further 15-30 minutes or until some of the veggies on top are browning nicely.
I served this with a White Bean Puree
Soak some fava beans (AKA lima or broad beans) in water overnight.
Strain, rinse and boil vigorously for 3-5 minutes (skimming the scum).
Strain, rinse and add enough cold water to cover and then some.
Simmer for 30 minutes or until soft then blend till smooth.
Add salt to taste plus more olive oil than seems reasonable and serve warm.
This was unexpectedly divine - especially with the roasted roots.
Variations:
Other roots that could be added are celeriac, rutabaga (swede), turnips and/or onions.
You can add cherry tomatoes along with the garlic cloves and drizzle a little balsamic vinegar over it before tossing it.
November 13th, 2009
Last night we rooted around for some friends to share our dinner because I made such a humongous pan of roasted roots ... this was my best yet and including the following raw veg:
- White sweet potatoes - cubed
- Purple sweet potatoes (okinawa) - cubed
- Small onions - quartered
- Garlic - whole cloves
- Carrots - thick rounds
- Beets - eighths
- Brussel sprouts - whole
- Seminole pumpkin - cubed
- Artichoke heart - quartered
- Cranberries - as is
- Chestnuts - roasted and peeled
The cranberries gave the dish a surprise zing and the chestnuts a deliciously earthy and festive flavor. Yum!!!!
Thursday, November 27, 2008
Pumpkin Pie√
I used Seminole Pumpkins for this pie - it's a Florida pumpkin that grows like a weed. It has a delicious, dark orange flesh that is perfect for pumpkin pies. This is Delia Smith's recipe and it's divinely creamy. The molasses is a brilliant touch. I used ready-made graham crust shells from the supermarket - these worked perfectly. This recipe made two pies one of which we ate a couple of hours before dinner and one a couple of hours afterwards with a cup of tea and some leftovers!
1 lb (450 g) pureed pumpkin flesh
2 large eggs plus 1 yolk (reserve the white)
1 tablespoon molasses
3 oz (75 g) soft dark brown sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 teaspoon vanilla essence
10 fl oz (275 ml) double cream
Pre-heat the oven to gas mark 4, 350°F (180°C).
Now for the filling.
Whisk the eggs and extra yolk together in a large bowl.
Add the molasses, the sugar, spices, the cream and the pumpkin purée.
Pour the filling into the shells and bake for 45-60 minutes, by which time it will puff up a bit around the edges but still feel slightly wobbly in the center.
Remove it from the oven and place the tin on a wire cooling rack.
Serve with a little whipped cream or vanilla ice cream (or both!)
Note: The original recipe has ground allspice, nutmeg and ginger in it but I didn't have any of these so I added more cinnamon and some vanilla essence - this turned out to be perfectly perfect!
1 lb (450 g) pureed pumpkin flesh
2 large eggs plus 1 yolk (reserve the white)
1 tablespoon molasses
3 oz (75 g) soft dark brown sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 teaspoon vanilla essence
10 fl oz (275 ml) double cream
Pre-heat the oven to gas mark 4, 350°F (180°C).
Now for the filling.
Whisk the eggs and extra yolk together in a large bowl.
Add the molasses, the sugar, spices, the cream and the pumpkin purée.
Pour the filling into the shells and bake for 45-60 minutes, by which time it will puff up a bit around the edges but still feel slightly wobbly in the center.
Remove it from the oven and place the tin on a wire cooling rack.
Serve with a little whipped cream or vanilla ice cream (or both!)
Note: The original recipe has ground allspice, nutmeg and ginger in it but I didn't have any of these so I added more cinnamon and some vanilla essence - this turned out to be perfectly perfect!
Chestnut & Mushroom Wellington√
Don and Judith drove 1000 miles from Michigan this week to spend thanksgiving with us. Debra and Jim flew in from Connecticut, and Keith, Alex & Quin plus girlfriends drove up from Ocala. The weather was perfect and we were eleven for thanksgiving dinner. We ate outside at long tables, Italian style, as the sun fell through the pine trees.
The once happy, organic turkey came from Applewoods Farm. Debra doctored it a la Alton Brown and it was spectacularly divine - moist and tasty and not at all the cardboard-like aberrations of some of my Christmases past. The table groaned with food: turkey, gravies (one for the carnivores and one for the veggie), cranberries relishes (one cooked, one raw), mashed potatoes, fresh baby lima beans with bacon (and some without), loads of veggies and fresh bread (I'm going to put up a video of my no knead, no muss, no fuss, 3 minute bread soon).
We ate two deserts: pumpkin pie (of course) and a scrumptious chocolate/chestnut cake. Here's the trick that worked a treat with the desserts. We ate them at mid-day. We were all hungry and I just didn't feel like throwing something together for 11 hungry people. The desserts were ready and looked so inviting. We had at least four hours to go for a long walk between the sweet stuff and the turkey!!
Don's a vegetarian so I cooked up a Mushroom and Chestnut recipe adapted from a Rose Elliot recipe. Chestnuts are in season right now and are absolutely delicious. I made a veggie mushroom and onion gravy for Don and we all had a piece of the Wellington on the side - kinda like a deluxe stuffing/dressing. It's the first time I've ever cooked with puff pastry and it was so successful I can't wait to do it again. Here's my holiday recipe!
1 large onion, finely chopped
4 oz. of bella or chestnut mushrooms, finely chopped
3 big ribs of celery, finely chopped
3 large cloves of garlic finely chopped
Saute the chopped vegetables in a tbsp of olive oil until translucent and starting to brown
Add 1 tbsp soy sauce, 1 tbsp lemon juice and crumble in a vegetable stock cube and stir till dissolved.
Grind the following in the food process or chop finely and mix well together in a large bowl:
110g (4oz) cashews
110g (4oz) soft wholemeal breadcrumbs
110g (4oz) cooked chestnuts, chopped (you can use tinned - our were from the farmer's market)
1/2 cup finely chopped, mixed herbs - I used parsley, sage, rosemary and thyme (breaking out into Simon & Garfunkle as I chopped and sprinkled)
Add the veggies and mix well.
Roll 330g (12oz) of frozen puff pastry out on a lightly floured board to make a rectangle about 14" x 11". Transfer the pastry to a lightly oiled baking tray and heap the mushroom mixture in the center, forming it into a loaf shape. Wet the edges on 3 sides generously with milk and fold over like a parcel pressing the edges down well so that the insides don't leak out during the baking. Make diagonal cuts across the top. Brush the whole top with more milk and bake at 200C/400F/Gas Mark 6 for 40 mins, or till golden brown etc.
Serve with mushroom and onion gravy! Saute finely chopped onions, garlic and mushrooms in a mixture of olive oil and butter for at least 20 minutes. Add water or vegetable stock with a teaspoon of corn starch dissolved in it, some tamari (soy sauce) and herbs. Whiz in the food processor to make a creamy gravy (blending it makes it much paler) or leave it as is if you prefer it darker in color.
Damn - I meant to add some cooked, wild rice to the Wellington mix, but forgot. I think it would add a really nice texture and taste. Probably 4 - 6 oz of cooked rice depending on how much crunch you want.
Prepping Chestnuts
Canned chestnuts are fine - fresh are always finer. Prepping them is a pain but well worth it - and less of a pain if you have a slew of house-guests to help out. Cut the fresh chestnuts in half - they don't have to be cut all the way though and boil for 15-20 minutes i.e. until the shell and the chestnut pops out easily. Peel them as quickly possible as they become hard to peel once they cool even a little. I just take a cupful out of the hot water at a time ...
Postscript!
It's December 26th - the day after Christmas. We went to Orlandowith Lori & Shirley to shop at IKEA, then to the Audubon Raptor Center nearby and then a look around the Maitland Art Center. What could be better - a day trip with friends, shopping, a nature center and art. Heaven. We came home with cameras avian pictures and armfuls of goodies from IKEA. Hungry. I had a whole Chestnut & Mushroom Wellington left over after thanksgiving and had thrown it in the freezer. Ellen pulled it out this week and tonight I popped it in the oven at 350 degrees for 20 minutes. We had fresh made cranberry relish and gravy in the fridge plus a big salad I'd thrown together this morning before we left for the day. Shirley and Lori brought wine and a cooked ham. A perfect end to a perfect day!
The once happy, organic turkey came from Applewoods Farm. Debra doctored it a la Alton Brown and it was spectacularly divine - moist and tasty and not at all the cardboard-like aberrations of some of my Christmases past. The table groaned with food: turkey, gravies (one for the carnivores and one for the veggie), cranberries relishes (one cooked, one raw), mashed potatoes, fresh baby lima beans with bacon (and some without), loads of veggies and fresh bread (I'm going to put up a video of my no knead, no muss, no fuss, 3 minute bread soon).
We ate two deserts: pumpkin pie (of course) and a scrumptious chocolate/chestnut cake. Here's the trick that worked a treat with the desserts. We ate them at mid-day. We were all hungry and I just didn't feel like throwing something together for 11 hungry people. The desserts were ready and looked so inviting. We had at least four hours to go for a long walk between the sweet stuff and the turkey!!
Don's a vegetarian so I cooked up a Mushroom and Chestnut recipe adapted from a Rose Elliot recipe. Chestnuts are in season right now and are absolutely delicious. I made a veggie mushroom and onion gravy for Don and we all had a piece of the Wellington on the side - kinda like a deluxe stuffing/dressing. It's the first time I've ever cooked with puff pastry and it was so successful I can't wait to do it again. Here's my holiday recipe!
1 large onion, finely chopped
4 oz. of bella or chestnut mushrooms, finely chopped
3 big ribs of celery, finely chopped
3 large cloves of garlic finely chopped
Saute the chopped vegetables in a tbsp of olive oil until translucent and starting to brown
Add 1 tbsp soy sauce, 1 tbsp lemon juice and crumble in a vegetable stock cube and stir till dissolved.
Grind the following in the food process or chop finely and mix well together in a large bowl:
110g (4oz) cashews
110g (4oz) soft wholemeal breadcrumbs
110g (4oz) cooked chestnuts, chopped (you can use tinned - our were from the farmer's market)
1/2 cup finely chopped, mixed herbs - I used parsley, sage, rosemary and thyme (breaking out into Simon & Garfunkle as I chopped and sprinkled)
Add the veggies and mix well.
Roll 330g (12oz) of frozen puff pastry out on a lightly floured board to make a rectangle about 14" x 11". Transfer the pastry to a lightly oiled baking tray and heap the mushroom mixture in the center, forming it into a loaf shape. Wet the edges on 3 sides generously with milk and fold over like a parcel pressing the edges down well so that the insides don't leak out during the baking. Make diagonal cuts across the top. Brush the whole top with more milk and bake at 200C/400F/Gas Mark 6 for 40 mins, or till golden brown etc.
Serve with mushroom and onion gravy! Saute finely chopped onions, garlic and mushrooms in a mixture of olive oil and butter for at least 20 minutes. Add water or vegetable stock with a teaspoon of corn starch dissolved in it, some tamari (soy sauce) and herbs. Whiz in the food processor to make a creamy gravy (blending it makes it much paler) or leave it as is if you prefer it darker in color.
Damn - I meant to add some cooked, wild rice to the Wellington mix, but forgot. I think it would add a really nice texture and taste. Probably 4 - 6 oz of cooked rice depending on how much crunch you want.
Prepping Chestnuts
Canned chestnuts are fine - fresh are always finer. Prepping them is a pain but well worth it - and less of a pain if you have a slew of house-guests to help out. Cut the fresh chestnuts in half - they don't have to be cut all the way though and boil for 15-20 minutes i.e. until the shell and the chestnut pops out easily. Peel them as quickly possible as they become hard to peel once they cool even a little. I just take a cupful out of the hot water at a time ...
Postscript!
It's December 26th - the day after Christmas. We went to Orlandowith Lori & Shirley to shop at IKEA, then to the Audubon Raptor Center nearby and then a look around the Maitland Art Center. What could be better - a day trip with friends, shopping, a nature center and art. Heaven. We came home with cameras avian pictures and armfuls of goodies from IKEA. Hungry. I had a whole Chestnut & Mushroom Wellington left over after thanksgiving and had thrown it in the freezer. Ellen pulled it out this week and tonight I popped it in the oven at 350 degrees for 20 minutes. We had fresh made cranberry relish and gravy in the fridge plus a big salad I'd thrown together this morning before we left for the day. Shirley and Lori brought wine and a cooked ham. A perfect end to a perfect day!
Sunday, November 2, 2008
Not Just Another No-Knead Bread√
I've spent the past six months obsessed. Obsessed with making a no knead, no fuss bread. The other post on this blog is a variation on the No Knead Bread recipe that is to be found all over the internet. I found it too fussy, too time-consuming and I didn't want to spend $150 on a cast iron dutch oven. I found the whole kitchen towel routine extremely annoying and having to wash those towels each time drove me crazy. Yes it was a no knead loaf and it worked - but there was wwwaaayyy too much fiddling around with this and that. I experimented with each and every step to see how far I could push things - or not. Finally this weekend I triumphed. No kitchen towels. No dutch ovens. A perfect loaf. Here it is - please make it and let me know how it works out for you. (Photos coming soon ...)
4 full to the brim cups of flour
1/4 teaspoon yeast
1 1/2 teaspoon salt
1 pint water
Mix ingredients quickly in a big bowl
Cover and let it rise for 12-18 hours
Punch down the dough and rest it for 15 minutes
Fold the dough over a few times and shape into a ball
Place in an oiled skillet and cover
Let it rise for up to 2 hours (till doubled in size)
Chck there's a rack in the middle of the oven and heat it to 500
Place skillet in oven and immediately turn it down to 400
Bake for 50 minutes
Here are some more words in case you are looking for explanations or additional hints or tips.
Ingredients
I full cup = 5 oz. x 4 = 1 lb and 4 (5) oz
I use 2 cups white and 2 cups brown flour
More yeast is not better curiously - the 1/4 teaspoon is just perfect.
I use water straight from the tap - our water is fine and the temperature doesnt' matter.
Mix ingredients quickly in a big mixing bowl
The dough should be pretty sticky - not wet but not dry either.
I use a thin, stiff rubber spatula to mix it as it's good for scraping the sides of the bowl down as well.
Cover and let it rise for 12-18 hours
Cover - I use a pie dish - and put in a place where it isn't going to get too cold (ideally it shouldn't drop below 70 degrees) for at least 12 hours.
It should double in size and the top should be flat and full of small holes.
The longer you leave it the more it will 'bubble' up.
The longer you leave it the more holey your final loaf will be.
It can be too holey and also the taste starts changing - becoming more 'sour' after 16 hours or so.
I rarely leave it longer than 12.
Punch down the dough and let it rest for 15 minutes
Use the spatula to punch it down.
Fold the dough over a few times (use some flour if need be) and shape into a ball
Sprinkle 1/4 cup of flour over the top of and use the spatula and/or your hands to mold it into a nice round mound. I sometimes have to use more flour. You don't want to womanhandle the dough - you have to resist all urges to 'knead' it - just schmoosh it a bit and make sure it isn't too sticky but it isn't dry either. The success of this loaf depends on the dough being wetter than doughs usually are - at each stage. I add a bit of flour at this stage to prevent it sticking to the skillet while baking.
Place in an oiled skillet and cover it
Use a conditioned skillet and it will not stick. Rub in a light flavorless oil - grapeseed is my favorite - enough to cover the bottom and the sides - about a tablespoon. Use the same pie dish to cover the skillet.
Let it rise for up to 2 hours (till doubled in size)How long you let it rise will depend on whether you use more white or more brown flour and how holey you like your finished loaf. I have let my bread rise too much and not liked the finished fluff.
Check there's a rack in the middle of the oven and heat to 500 degrees
If the loaf is too high in the oven it will burn - too low and it won't cook hot enough.
Place skillet in oven and immediately turn it down to 400
Open the door - place the skillet in quickly (don't leave the door open for long otherwise the oven will lose heat) but gently (don't bang the loaf - you can damage some of its holes!) You can leave the oven on 500 for 10-15 minutes and then turn it down as per the original no-knead bread recipe but I find I get a better bread that is never burnt if I turn it down immediately. In the spirit of speed and efficiency it's one less thing to remember, one less thing to do.
Bake for 50 minutes
Depending on your oven you may need to bake it for a shorter or longer time. You will quickly it work out. After your bread has cooled your bread knife should be clean after you cut it. If it isn't then you didn't bake it quite long enough.
Take it out of the skillet and tip it upside down on a rack to cool.
I sometimes have to use a metal slice/spatula to unstick it. If your loaf is very stuck - especially stuck to the sides of the skillet then chances are the dough was too wet. Use a steak knife to separate the sides from the pan and a metal slice to get under it and unstick its bottom! The next time you make iti you can add a bit more flour before the final rise.
Cutting warm bread isn't easy but I can't resist a couple of slices with cold butter and sweet home-made jam or a chunk of cheese.
You can cut a cooled loaf in half and put one half in the freezer or you can cut it in quarters and put 3 quarters in the freezer, taking out one at a time so you have fresh bread every day or so and don't have to throw any away. Bread defrosted at room temperature is just perfect.
4 full to the brim cups of flour
1/4 teaspoon yeast
1 1/2 teaspoon salt
1 pint water
Mix ingredients quickly in a big bowl
Cover and let it rise for 12-18 hours
Punch down the dough and rest it for 15 minutes
Fold the dough over a few times and shape into a ball
Place in an oiled skillet and cover
Let it rise for up to 2 hours (till doubled in size)
Chck there's a rack in the middle of the oven and heat it to 500
Place skillet in oven and immediately turn it down to 400
Bake for 50 minutes
Here are some more words in case you are looking for explanations or additional hints or tips.
Ingredients
I full cup = 5 oz. x 4 = 1 lb and 4 (5) oz
I use 2 cups white and 2 cups brown flour
More yeast is not better curiously - the 1/4 teaspoon is just perfect.
I use water straight from the tap - our water is fine and the temperature doesnt' matter.
Mix ingredients quickly in a big mixing bowl
The dough should be pretty sticky - not wet but not dry either.
I use a thin, stiff rubber spatula to mix it as it's good for scraping the sides of the bowl down as well.
Cover and let it rise for 12-18 hours
Cover - I use a pie dish - and put in a place where it isn't going to get too cold (ideally it shouldn't drop below 70 degrees) for at least 12 hours.
It should double in size and the top should be flat and full of small holes.
The longer you leave it the more it will 'bubble' up.
The longer you leave it the more holey your final loaf will be.
It can be too holey and also the taste starts changing - becoming more 'sour' after 16 hours or so.
I rarely leave it longer than 12.
Punch down the dough and let it rest for 15 minutes
Use the spatula to punch it down.
Fold the dough over a few times (use some flour if need be) and shape into a ball
Sprinkle 1/4 cup of flour over the top of and use the spatula and/or your hands to mold it into a nice round mound. I sometimes have to use more flour. You don't want to womanhandle the dough - you have to resist all urges to 'knead' it - just schmoosh it a bit and make sure it isn't too sticky but it isn't dry either. The success of this loaf depends on the dough being wetter than doughs usually are - at each stage. I add a bit of flour at this stage to prevent it sticking to the skillet while baking.
Place in an oiled skillet and cover it
Use a conditioned skillet and it will not stick. Rub in a light flavorless oil - grapeseed is my favorite - enough to cover the bottom and the sides - about a tablespoon. Use the same pie dish to cover the skillet.
Let it rise for up to 2 hours (till doubled in size)How long you let it rise will depend on whether you use more white or more brown flour and how holey you like your finished loaf. I have let my bread rise too much and not liked the finished fluff.
Check there's a rack in the middle of the oven and heat to 500 degrees
If the loaf is too high in the oven it will burn - too low and it won't cook hot enough.
Place skillet in oven and immediately turn it down to 400
Open the door - place the skillet in quickly (don't leave the door open for long otherwise the oven will lose heat) but gently (don't bang the loaf - you can damage some of its holes!) You can leave the oven on 500 for 10-15 minutes and then turn it down as per the original no-knead bread recipe but I find I get a better bread that is never burnt if I turn it down immediately. In the spirit of speed and efficiency it's one less thing to remember, one less thing to do.
Bake for 50 minutes
Depending on your oven you may need to bake it for a shorter or longer time. You will quickly it work out. After your bread has cooled your bread knife should be clean after you cut it. If it isn't then you didn't bake it quite long enough.
Take it out of the skillet and tip it upside down on a rack to cool.
I sometimes have to use a metal slice/spatula to unstick it. If your loaf is very stuck - especially stuck to the sides of the skillet then chances are the dough was too wet. Use a steak knife to separate the sides from the pan and a metal slice to get under it and unstick its bottom! The next time you make iti you can add a bit more flour before the final rise.
Cutting warm bread isn't easy but I can't resist a couple of slices with cold butter and sweet home-made jam or a chunk of cheese.
You can cut a cooled loaf in half and put one half in the freezer or you can cut it in quarters and put 3 quarters in the freezer, taking out one at a time so you have fresh bread every day or so and don't have to throw any away. Bread defrosted at room temperature is just perfect.
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