SOURDOUGH ENGLISH MUFFINS: A SWEET BEGINNING

Posted in Breads, Vegetarian-friendly by sallybr

Our nano-kitchen is no longer a bread virgin! This morning I baked a batch of English muffins, my favorite breakfast item. I used a recipe found in Susan’s Wild Yeast blog, that calls for a mixture of whole wheat and regular flours, and baked them on our electric griddle. It was wonderful to feel the smell of freshly baked bread in our new home.

WHOLE-WHEAT SOURDOUGH ENGLISH MUFFINS
(adapted from Wild Yeast blog)

For the sponge (make the day before baking)
110 g sourdough starter (at 100% hydration)
160 g bread flour
100 g whole wheat flour
276 g milk

for the dough
all the sponge
75 g bread flour
3/4 tsp salt
1 tsp baking soda
1.5 tsp honey

Combine all the ingredients for the sponge in a medium bowl, cover and keep at room temperature for 8 to 12 hours.

Add the dough ingredients and mix to combine. Let the mixture sit for 10 minutes, then knead by gently folding a few times in the bowl. Cover and repeat this minimal kneading two more times over a 45 minute period. Do not add more flour, it will be a little sticky, but with time it will gain body and be easier to handle.

Flour the counter, pat the dough gently over it, cut in 8 pieces and form each one very gently into a flat circle. Place them over a floured parchment paper (dusted with semolina flour or cornmeal if you like), sprinkle flour on top and cover. Allow them to rise for 1 hour.

Cook them on a very hot griddle (450F) slightly coated with oil. Cook them 7-8 minutes per side, but make sure to flip them in the beginning every 2 minutes, this will ensure nicely shaped muffins. Cool completely before splitting them (preferably using a fork).

ENJOY!

to print the recipe, click here

Comments: I’ve been on a quest for the perfect sourdough / whole wheat muffin, and tried 4 different recipes in the past few weeks. My only change to Susan’s recipe was modify it for minimal kneading, and slightly increase the proofing time. I tried it with a higher proportion of whole wheat in the final dough, but that compromised the texture. This variation gave me the best crumb and still a hearty taste from the whole wheat flour.

I am sending this post to Susan’s Yeastspotting, my first submission straight from the nano-kitchen! So exciting! 😉

ONE YEAR AGO: Kaiser Rolls

3Sep2010

GRATING TOMATOES (AND LOVING IT)!

Posted in Pasta & Noodles, Vegetarian-friendly by sallybr

I’ve grated cheese, old bread, chocolate, lemon peel, and ginger root… I’ve grated zucchini, potatoes, and apples. Tomatoes? Never thought I ever would. But a dear friend of mine (hi, Heather!) did just that and raved about it. She is such an awesome cook, I never hesitate to follow her recommendations. The recipe was published in the food section of the New York Times last month.

PASTA WITH GRATED TOMATO SAUCE AND GREEN BEANS
(from The New York Times, August 2010)

3/4 pound ripe, locally grown tomatoes
1 garlic clove, finely chopped
Salt and freshly ground pepper to taste
2 teaspoons balsamic vinegar
1 tablespoon extra virgin olive oil
6 ounces green beans, trimmed
3/4 pound farfalle pasta
2 tablespoons basil leaves, slivered
1/4 cup freshly grated Parmiggiano cheese for serving

Begin heating a large pot of water. If you happen to be cooking in the nano-kitchen, this step should be started 2 hours before dinner, give or take 10 minutes. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl, discard skin. Stir in the garlic, salt and pepper, balsamic vinegar and olive oil.

When the water comes to a boil, salt generously and add the green beans, cooking them for four minutes. Transfer to a bowl of cold water, drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths (I cut smaller), and add to the bowl with the tomatoes.

Cook the pasta in the boiling water until al dente. When it’s done, drain and toss with the tomato mixture, basil and cheese.

(Makes 4 servings)

ENJOY!

to print the recipe, click here

Comments: These gorgeous heirloom tomatoes were my first acquisition in the market in Los Angeles. I’ve made plenty of raw tomato sauces before, normally using a food processor or blender, sometimes just dicing them by hand. Grating is easy, fast, and produces a very interesting texture. The skin of the tomatoes act to protect your hand during grating – just don’t get overly excited – once you feel it laying flat on the surface of the grater, you are done. I did not bother removing the seeds, but if you want an even smoother texture, squeeze them gently to de-seed, and then grate the flesh. I am looking forward to using this basic tomato sauce with asparagus, capers, black olives…

Those following my adventures might be wondering how on Earth could I cook pasta without a stove? Well, we found a little something in the house, still in its box, never used. It takes its sweet time to boil water, but beggars can’t be choosers, can they?

ONE YEAR AGO: Peach Pie

1Sep2010

VEGETABLE MILHOJAS

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

I prepared this recipe the week before our departure to the “nano-kitchen,” (which I’m still adapting to), but using only the appliances I took with us, as a warm up for the “adventure.” I’d also like to say that this is a simple and straightforward recipe. In some ways it’s not, but in other ways it is: it takes time and effort in the prep work, but once that’s completed it’s painless. After tasting it, I predict that you won’t mind the road you traveled to make it. I suggest that you assemble it on a weekend afternoon with nice music playing, perhaps this excellent CD from Yo Yo Ma (skip the Metallica, or you may lose some fingertips). I made individual servings with 3″ ring molds that I originally bought for cakes, but never used for that purpose.

VEGETABLE MILHOJAS
(adapted from Michael Bauer’s Secrets of Success)

for the tomato sauce:
1 Tbs olive oil
1/2 lb tomatoes, seeded and diced
2 garlic cloves
5 basil leaves
salt and pepper to taste

for the veggies
1/2 pound eggplant, sliced 1/8 inch thick
1/2 pound zucchini, sliced 1/8 inch thick
1/2 pound kabocha (or other squash), peeled, sliced 1/8 inch thick
1/2 pound celery root, peeled, sliced 1/8 inch thick
1/2 bunch basil + 1/2 cup olive oil
1/2 pound soft goat cheese (Montrachet type)
salt and pepper

Make the tomato sauce by sauteeing the garlic in olive oil for 30 seconds, adding the tomatoes, basil, salt and pepper. Cook on medium heat for a couple of minutes and reserve.

Heat a non-stick skillet (or preferably a large electric griddle), sprinkle each slice of vegetables with a little salt and pepper, and add to the hot surface of your non-stick pan (or griddle) for a couple of minutes on each side, until it just starts to show some color. Do not let it burn, or completely cook. Reserve the slices.

Mix the olive oil with the basil (you can use a food processor or finely slice the basil to help releasing its flavor.

Assemble the dish: coat a 8 x 8 inch baking dish slightly with olive oil to prevent the veggies from sticking. Layer the eggplant slices, zucchini, squash, and celery root. Add a little basil oil as you form each layer. Continue layering the veggies until they are all used up. Spoon some tomato sauce over the top, crumble the goat cheese and bake in a 450F oven for 10-15 minutes until the veggies are hot and the cheese shows some golden brown spots.

(If making the dish in individual rings, coat them slightly with olive oil to help removing the rings before serving – bake on a baking sheet, and use a flat spatula to remove each ring to the serving plate).

ENJOY!

to print the recipe, click here

Comments: Michael Bauer states that the secret of this dish is to thin-slice the vegetables, and he’s absolutely right. By doing so, the different layers bake into a single entity in which each flavor mingles with that of its neighbors. It’s a feast for the taste buds. I advise you to avoid excess tomato sauce, because this is not about the tomatoes, which just give it some extra moisture and flavor. This recipe lets the veggies do the talking. I couldn’t find celery root, so instead I used butternut squash, for its texture and color. “Dry sauteéing” is an interesting, low-fat technique. You’ll still need some oil while layering the dish, but it will finish lighter than similar versions that rely on “regular” sauteéing. Eggplant, in particular, absorbs oil and I usually avoid frying it, so this preparation suits my style. Play with different vegetables, as it’s fun to change this basic recipe. It’s perfect for entertaining: assemble it ahead of time, and bake it just before serving.

ONE YEAR AGO: A peachy salad for a sunny day!

22Aug2010

WHEN A KING MAKES A PROMISE…

Posted in Breads, Vegetarian-friendly by sallybr

HE DELIVERS!

Normally, I would shy away from baking a bread using exclusively whole wheat flour, because often they turn out dry, heavy, and not too flavorful. But those folks at King Arthur Flour know their bread extremely well, and recently highlighted in their blog their most popular recipe, a 100% Whole Wheat Bread. They promised that it would produce “a moist, close-grained, nutty, and rich bread, that slices as a dream.” They did not lie: this is a deliciously hearty loaf, not heavy at all, with a hint of sweetness from the honey, perfect to start your day on a very “good carb-note.”

CLASSIC 100% WHOLE WHEAT BREAD
(from King Arthur website)

8 to 10 ounces lukewarm water
1 + 3/4 ounces vegetable oil
3 ounces honey
14 ounces whole wheat flour
2 + 1/2 teaspoons instant yeast
1 ounce dried milk
1 + 1/4 teaspoons salt

In a large bowl, combine all the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it becomes smooth. Alternatively, knead it in a KitchenAid type machine (I did that for about 7 minutes at speed 2).

Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours (mine doubled in a little over 1 hour).

Transfer the dough to a lightly oiled surface, and shape it into a loaf. Place it in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1″ above the rim of the pan (mine took only 1 hour to reach that point). Towards the end of rising time, heat your oven to 350F.

Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

Remove the bread from the oven, and turn it out of the pan on a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust (I omitted this step). Cool completely before slicing.

ENJOY!

to print the recipe, click here

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Comments: The variable amount of water given in the recipe accommodates for differences in humidity and temperature in each kitchen. Start with 8 ounces and see how the dough behaves. It is very important not to add too much flour, or it will be too heavy.

Instead of using my regular oven, I baked this loaf on our Breville toaster/convection oven, and it performed very well. It is a fantastic appliance, one that will be used more and more in the near future. 😉

I am submitting this post to Susan’s Yeastspotting…

ONE YEAR AGO: Basic French Bread

17Aug2010

FARRO: GOOD FOR YOU AND TASTES GREAT TOO

Posted in Rice and Grains, Salads, Vegetarian-friendly, Veggies by sallybr

Farro: a fun word for a mysterious grain, about which a lot of controversy exists as to its origin. Some say it’s a type of wheat, but that’s not the case, farro is a grain from a related, but different plant. It was a staple at the height of the Roman Empire, and persevered since those days until now in central parts of Italy, where it’s still grown, consumed and exported. Farro is loaded with vitamins and low in gluten, so even people with gluten allergies may enjoy it. Plus, it performs well in many kinds of recipes, from risottos to breads, from stews to salads. What an amazing little grain, that’s perfect as the focus of my 200th post! 😉

BEWITCHING FARRO SALAD
(from my kitchen)

to cook the grain:
1 cup farro (not the pearled variety)
2.5 cups water
1/2 tsp salt

for the dressing (it will make more than you need):
1/2 cup olive oil
juice and zest of 1 lemon (or other citric fruits, alone or in combination)
pinch of salt
ground black pepper

for the salad:
asparagus, finely sliced in tiny “coins”
radishes, cut in match sticks
diced tomatoes
diced cucumbers
minced cilantro (optional)

Cook the farro by mixing it with water and salt in a saucepan, bringing it to a boil and gently simmering it for 45 minutes (or a little longer, taste to decide when it’s fully cooked, but don’t let it get mushy). If the grain cooks but there’s some water left, drain it. Otherwise just fluff it with a fork and allow it to cool to room temperature.

Make the salad dressing by mixing the olive oil with lemon juice, zest, salt and pepper. Reserve. Add the asparagus and radishes to a small bowl and sprinkle with some of the salad dressing, mixing to lightly coat them.

At serving time, mix the cooked farro with the diced tomatoes, cucumbers, cilantro (if using), asparagus and radishes, add more dressing to taste, adjust the seasoning.

ENJOY!

to print the recipe, click here

Comments: A couple of years ago I watched Anne Burrell use raw asparagus as the main ingredient in an unusual salad. She inspired me in this farro recipe. Since the asparagus spears are raw, thinly slice both them and the radishes. If you add some dressing to these two ingredients and allow them to rest while you prepare the remainder of the salad, it will mellow their sharpness.

I haven’t given any exact amounts for the ingredients so that you can play with them, using more or less, depending on your own taste. Skip some, add something else (onions, diced olives, capers, mint leaves), and adapt the dressing too: orange juice complements asparagus and farro quite nicely!

The grain doesn’t go mushy in the fridge overnight, and in fact the salad was still outstanding next day. I can see raw asparagus in our future quite often: couscous, orzo, and cracked wheat salads will never be the same…

My husband, after polishing off leftovers, said: “You are making this again, right”? – I guess food bloggers’ partners live in fear of never tasting the same dish twice… 😉

ONE YEAR AGO: From Sea to Table: SUSHI