Archive | October, 2008

this is not the daring bakers recipe

29 Oct

I was not a Daring Baker this month.  I was a little overwhelmed with things around here and did not complete this month’s challenge.  Check out the blogroll to see all the amazing pizzas made by Daring Bakers who know how to get their act together. 

As for me, the Daring Baker slacker, I make pizza at least once a week, usually on Tuesday night.  I have tried many different pizza dough recipes, but always find myself coming back to this one.  I have used it for over eleven years now, so at this point I have a hard time switching.  It’s quick – if your short for time you only have to let it rest/rise for 10 minutes before shaping it.  Plus it makes enough for 2 large pizzas, so if you only need one, the extra dough can be wrapped in plastic wrap and foil and frozen.  The night before I need it, I thaw it in the fridge and it’s ready to go.  When I’m feeling ambitious I will make extra batches so I have plenty in the freezer. 

Our toppings usually consist of the basics.  For sauce I either use a homemade marinara, or a half jar of something organic.  Both kids love pepperoni, CJ has a new found love of sausage, but nothing remotely “slimy”.  So I carefully section off the pizza, some pepperoni, some pepperoni and sausage, some pepperoni, sausage, and fresh tomato (this falls into CJ’s “slimy” category).  Usually I use a mix of aged cheese – mozzarella, sharp cheddar, pepper jack, and Parmesan.  Sometimes I spring for the fresh mozzarella when I want to change things up a bit.  I know – I’m really living on the edge here.  This time I was lucky enough to have a beautiful heirloom tomato.  I chopped it into big chunks and kept it to my side of the pizza.  It was delicious.

 

 

 

 

 

 

 

 

 

The recipe for the dough is adapted from the book, Masterpiece recipes of The American Club.  The American Club, in Kohler, Wisconsin, was built in 1918 as a residence hall for the immigrants who worked at Kohler Co.  Now it is a five star resort with a collection of great restaurants.  Plus, all of the rooms and suites are outfitted with the most beautiful Kohler fixtures.  The spouse and I went there for our honeymoon and loved the pizza at Cucina.  This was one of the first recipes I made as a newlywed.  Then it was a special treat, now I have made it so many times I could make it in my sleep. 

pizza dough

3 1/2 cups flour (I use 3 cups white flour and 1/2 cup whole wheat flour)

1/2 teaspoon salt

1/4 teaspoon granulated garlic (optional)

1 package (1/4 ounce) dry yeast

1 1/4 cups water (120 degrees)

1 Tablespoon olive oil

1 Tablespoon honey

In a large bowl combine the flours, yeast, garlic, and salt.

In another bowl mix water, olive oil, and honey.  Add to flour mixture and mix until it comes together in to a bowl.

Place dough on floured surface and work dough until smooth (about 7 minutes).  I have been known to throw it at this point.  It does help with shaping, and the kids think it’s real cool.  Cover and let rest for 10 minutes in a warm place.  Divide dough in half (this will make 2 large pizzas) and roll to desired size.

Pre-bake crust for 4 minutes in a 500 degree oven.  Top with desired toppings and bake for 8 – 10 minutes until done.

I usually bake smaller pizzas directly on my pizza stone.  For the larger ones, I use a cookie sheet sprinkled with a little corn meal to keep it from sticking.

 

short, dark, and rich

28 Oct

On Sunday, I sent over a light supper for our friend on bedrest. 

Spicy butternut squash soup, roasted red pepper and white bean hummus with baked pita chips and veggies for dipping.  I kept it light because I made a rich chocolate truffle tart for dessert.  A tart so filled with chocolate, that at the last minute I decided to send a little fresh whipped cream along too.

 

 

 

 

 

 

 

 

 

 

dark chocolate truffle tart

from Gourmet magazine

the crust

28 chocolate wafer cookies finely ground

6 Tablespoons butter melted and cooled

 

 

 

 

 

the filling

8 ounces bittersweet chocolate - chopped

6 Tablespoons butter - cubed

2 eggs – lightly beaten

1/3 cup heavy cream

1/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon vanilla extract

Preheat oven to 350 degrees.  Lightly grease sides of an 8 “ springform pan (I used a 10″ pan).

Stir together ground wafers and butter until combined and press evenly into bottom of pan and 1 1/2″ up the sides.  Bake 10 minutes and cool in pan on a rack for 15 minutes.

While the crust cools, make the filling.  Melt the chocolate and butter in a heavy saucepan over low heat, stirring until smooth.  Remove from heat and cool for 5 minutes.

In a bowl, whisk together eggs, cream, sugar, salt, and vanilla.  Slowly whisk in chocolate mixture until well combined.

Pour filling into cooled tart crust.  Bake 20-25 minutes.  Cool on rack, then chill until firm.  Chilling completely will make it easier to cut into pieces.

whipped cream

1 cup heavy cream

1 Tablespoon sugar

1 teaspoon vanilla

Whip all ingredients in mixer fitted with whisk attachment to soft peaks.  Be careful not to over whip or it will get lumpy.  If this happens, you can mix in some extra heavy cream.

Do you know the muffin mom?

22 Oct

 

I’m starting to feel like a bit of one trick pony in the kitchen.  First double berry, then corn, now banana, seems we like our muffins around here.  Lulu might have something to do with it.  She thinks anything in one of those little paper wrappers is a cupcake and that girl loves cupcakes.  She is the official snack helper at preschool this morning and requested banana muffins and white milk.  So here they are - banana muffins.  One of Lulu’s classmates “doesn’t like surprises” and wasn’t prepared for the chocolate chips.  He did warm up to them eventually, but not with out some discussion.  So I’m letting everyone know now, there are mini chocolate chips in there.

 

banana muffins

1 stick butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 very ripe banana mashed

1/2 cup sour cream

1/2 cup mini chocolate chips

Preheat the oven to 350 degrees.  Line muffin pan with liners.  This recipe makes 16-18 muffins.

Cream the butter and sugar with an electric mixer until light and fluffy.  Add eggs and vanilla, beating well.

In bowl mix dry ingredients together and slowly add to butter mixture.  Add bananas, sour cream, and chocolate chips.

Spoon into muffin cups and bake 25 – 30 minutes. 

You can also bake this in a buttered loaf pan.  It will take around an hour to cook.  Be sure to check with a toothpick to be sure it’s done.

Sunday dinners

21 Oct

Bedrest.  

Before I had children I thought it would be an ideal situation.  Laying around all day long catching up on all the reading and sleep that nobody ever gets caught up on.  Then when I was pregnant I realised laying around with all that extra belly probably wasn’t all it was cracked up to be.  I was lucky to never have to do bedrest with my babies. 

However, a friend of ours has been put on bedrest for 10 weeks.  She already has a busy little boy at home so lots of people are chipping in to help out.  We have signed on to make Sunday dinners. 

This past Sunday we served up grilled barbecue chicken with coleslaw, corn muffins, and chunks of fresh watermelon. 

I absolutely love the barbecue sauce on this chicken.  It’s adapted from Ina Garten’s book, the barefoot contessa.  Actually all three of these recipes are from this book.  It’s become my go to book when I just can’t decide what to make. 

This chicken works just as well baked as grilled.  I love it baked, but the spouse loves is grilled.  Since we are running out of nice days to grill we took advantage of the weather and fired up the grill.  We were so busy delivering and eating we forgot to take a pic of the finished chicken.  Oops.

Barbecued chicken

2 whole chickens, cut into quarters and marinate in half of the barbecue sauce for a couple of hour our overnight in the fridge.

barbecue sauce

In a saucepan over low heat pour in 1/2 cup canola oil. 

Add 1 chopped onion and 3 minced cloves of garlic and saute for 10 to 15 minutes.

When the onions are translucent, add

1 twelve ounce can of tomato paste

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1 cup brown mustard

1/2 cup soy sauce

1/2 cup hoisin sauce

1 Tablespoons chili powder

1/2 teaspoon ground cumin

1 Tablespoon crushed red pepper flakes

Simmer uncovered for 30 minutes.  Allow to cool and store in fridge.

When it’s time to cook the chicken discard the used marinade and place the chicken on the grill over medium heat.  Cook for about 45 minutes and be sure to turn them a couple of times to cook evenly. 

Serve with the extra sauce on the side.

We used the leftover for quesadillas.  The were delicious.

 

corn muffins

makes 18 – 20 muffins

3 cups flour

1 cup sugar

1 cup cornmeal

2 Tablespoons baking powder

1 teaspoon salt

1 1/2 cups milk

1/2 pound (2 sticks) butter melted

2 eggs

Preheat oven to 350 degrees.  Line muffin tins with paper liners.

In bowl of mixer, combine flour, sugar, cornmeal, baking powder, and salt.  In another bowl, mix milk, melted butter, and eggs.  With the mixer on low, pour the wet ingredients into the dry and stir until just blended.  Spoon into the paper liners and bake for 30 minutes.

vegetable coleslaw

1 pound green cabbage

1/2 pound purple cabbage

6 carrots

2 cups mayonnaise

1/2 cup brown mustard

1 Tablespoon sugar

2 Tablespoons cider vinegar

2 teaspoons celery seed

1 teaspoon celery salt

salt and pepper

I used the wide blade of my food processor to slice the cabbages and the grating blade to grate the carrots.  Then put all the shredded vegetables in a large bowl and set aside.  In another bowl mix the mayo, mustard, sugar, vinegar, celery seed, celery salt, salt and pepper.  Pour this over the veggies and stir gently to coat them. 

We picked up a watermelon at the CSA on Saturday.  Lulu, being a lover of all things pink, was a little unsure about a yellow watermelon.  One taste quickly won her over. 

 

 

 

 

 

 

 

There were also Espresso brownies for dessert, but they will have to wait for another day.  CJ finally recovered from his bout with pneumonia and is back to school, but now I have so much to catch up on around the house.

savouring summer all winter long

14 Oct

I hate buying herbs at the grocery store.  They are always unreasonably priced and rarely have the true flavor you find when you grow them yourself.  Growing herbs isn’t terribly challenging.  I can say this because I have a little herb garden just outside my backdoor.  I am in love with the idea of gardening.  I love choosing seeds and planting and seeing the first sprouts come up.  Then when it gets hot and it’s time to weed and well, I’m over it.  That’s what I love about my little herb garden.  It’s incredibly independent.  I put the plants in the ground and give them a little water.  They do all the work and I reap all the benefit.

my herb garden; the dill decided to take over this year

my herb garden; the dill decided to take over this year

 

 

 

 

 

 

 

 

Then fall comes.  The weatherman starts in with threats of frost and I know my days of stepping out to clip some fresh herbs are coming to an end.  I have a way to cheat the system.  I break out my giant box of Diamond Crystal. 

It’s a simple process of layering herbs in kosher salt.  The herbs do become somewhat brittle (especially parsley), but they retain their color and flavor.  So while they can’t really be chopped and thrown into a salad, the can be crumbled as a garnish.  The also work great in gratins and stocks where they rehydrate.  The other great thing is that as you remove the herbs from the salt, you end up with a seasoned salt that is great for all sorts of other things.

This method is great for things like parsley and sage.  I have also used it for dill and thyme, but you have to be extra careful when removing the salt not to lose too many of the delicate leaves.  If the salt has hardened a bit, I find scraping the top with a fork loosens it up nicely. 

I start by giving the herbs a quick rinse, then I let them dry completely on a towel.  I use an old refrigerator dish, but any deep dish with a lid will work.  Start with a thin later of salt and then simply alternate layers of herbs and salt until you reach the top.  I keep mine in the fridge for easy access.  They will last through winter and then you can get back out and grow some more.

blueberries and peer pressure

14 Oct

Aside from strawberries, Lulu has refused to try any other berry.  Which still puts her ahead of CJ who refuses to even try a strawberry.  I know somewhere down the road, they will both come to realize what they have been missing.  Somehow, I’m sure, it will all be my fault, but I will just be happy they finally changed their minds. 

We made one little step in that direction this week.  Thanks to peer pressure.  Somewhere down that same road I will be pulling my hair out because of peer pressure, but for now I am happy somebody brought blueberry muffins for snack at preschool.  On our walk home from school, Lulu told me all about these yummy blueberry cupcakes she had at snack time.  She was stunned when I told her they were something we could make at home.  Never mind that any time we have offered her anything with blueberry she has adamantly refused it. 

So we went to the store picked up some organic blueberries and got to work.  We went with a recipe from Ina Garten’s, barefoot contessa at home, for tri-berry muffins.  Lulu noticed the picture in the cookbook had swirly pink parts and thought we should too.  We didn’t have any strawberries, but I did have some raspberries in the freezer.  She agreed we should throw them in too.  She later regretted that decision and picked around the raspberries, but I felt a small victory since she finally tried them.  We all liked the blueberries and the crispy edges of the muffins. 

 

Double-berry muffins

adapted from Ina Garten’s tri-berry muffins

3 cups AP flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup milk

2 eggs (lightly beaten)

muffins with crystal sugar on top

2 stick butter (melted)

1 teaspoon vanilla

1 cup fresh blueberries

1/2 cup raspberries

1 1/2 cup sugar

crystal sugar for topping

Preheat oven to 375 degrees.  Line muffin tins with paper liners.

In a small bowl toss the berries with a little bit of flour to keep them from clumping together, set aside.  In a large bowl, mix together the flour, baking powder, baking soda, and salt in a bowl.  In a separate bowl mix the milk, eggs, melted butter, and vanilla.  Pour the milk mixture into the dry ingredients and stir until just combined.  Be careful not to over mix.  Add berries and sugar and stir gently to combine.

Spoon the batter into the muffin liners.  Top with a pinch of crystal sugar.  Bake for 25 minutes or until nicely browned. 

The original recipe said it made 16 – 18 muffins, but I was lucky enough to end up with 24.

take one slice and call me in the morning

8 Oct

For over a week now, my son has been home recovering from what appears to be an attack by every virus currently running through his school building.  We have been spending our days trying to find a comfortable place to rest and watching all his favorite movies.  I have not spent a lot of time in the kitchen.

That being said, last week one of my cousins asked about gingerbread.  She wasn’t looking for gingerbread cookies, but actual gingerbread.  I knew I had a couple of recipes flagged in the bookcase.  I found them (one more of a spice cake, the other more traditional) and sent her a copy of the more traditional one.  After I sent it, I couldn’t get the thought of gingerbread out of my head.  It sounded warm and comforting and I felt so chilly and achy.  I even had a hunk of fresh ginger on the shelf, and since fresh ginger has such healing properties, gingerbread would surely help me feel better.  As they say, a spoonful of sugar (mixed with a bunch of other yummy stuff) will help the medicine go down.

The recipe is adapted from Nigella Lawson’s recipe for fresh gingerbread with lemon icing from How to be a Domestic Goddess.  I came to this book rather late in the game.  There was so much buzz when it came out.  I assumed it was mostly media hype (oops).  Later on I bought her book, Feast and fell in love with her way of thinking and cooking.  So when I finally got around to buying Domestic Goddess, I was so disappointed in myself for waiting so long.  It is filled with beautiful, beautiful things.

One change to her recipe was that I used sorghum instead of molasses.  I always use sorghum instead of molasses.  We never had molasses growing up, we always had sorghum.  If we had lived in the South this would not have been so uncommon, but we were in Iowa.  Sorghum is molasses with character.  It’s sweet and tangy and pour a little over a muffin with some butter and it’s unlike anything else.  Turns out it’s also quite an efficient crop and gluten free (how hip).  I even have the spouse hooked on it.

good to the last drop

Gingerbread

adapted from Nigella Lawson

1/2 cup plus 2 Tablespoons butter

1/2 cup brown sugar

3/4 cup light corn syrup

3/4 cup sorghum

2 teaspoons fresh ginger – grated

1 teaspoon ground cinnamon

1 cup milk

2 large eggs – beaten to mix

1 teaspoon baking soda

2 cups flour

Preheat oven to 325 degrees.  Prep a 12x8x2 in. pan by buttering and lining it with parchment or foil.  (I used a 10×7 pan, you can use a 13×9, which is more common, the gingerbread will just be a little shorter.)

In a saucepan, melt the butter, along with the sugar, syrup, sorghum, ginger, and cinnamon.  Once melted, remove from heat, add milk, eggs.

Measure flour into bowl and mix in baking soda.  Pour in liquid ingredients, stirring until well mixed.  It’s a very liquid batter.  Pour into prepared pan and bake for 45 minutes to 1 hour. 

It’s best to let cool before slicing.  I couldn’t wait and my first slice was more of upside down gingerbread (delicious topped with butter).  Once cooled it sliced beautifully and was enjoyed with vanilla ice cream.

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