MILK BREAD

Give yourself some extra time to make a loaf of this minimal crust – maximum crumb milk bread  *  Baking time is about 35 minutes, Rising time is two to three hours and the recommended cooling time is another three hours  *  Start by whisking four cups of all  purpose flour with 1 Tbsp of rapid rise yeast and 2tsp salt in a bowl  *  In a separate vessel combine 1 cup plus 2 Tbsp (9 ounces) of whole milk at room temperature with 1/4 cup (2 ounces) of  water at room temperature, 4 Tbsp (2 ounces) of melted unsalted butter and 2 Tbsp sugar  *  Using a stand mixer or a wooden spoon, slowly add the milk mixture to the flour mixture and mix until a dough starts to form and no dry flour remains (about 2 minutes)  *  Working a little faster – knead the dough until it is smooth and elastic and clears the sides of the bowl (about 8 minutes)  *  Transfer dough to a lightly floured counter and knead by hand into a smooth round ball (about 30 seconds)  *  Place dough in a lightly greases large bowl – seam side down – and cover with a plastic wrap  *  let the dough rise until it is double in size (1 to 1 1/2 hours)  *  Turn the dough back out onto a lightly floured counter and press and stretch dough into a 10 by 12 inch rectangle with the long side parallel to the counter edge  *  Roll the dough away from you and  keep it taut by tucking it under itself as you go  *  Pinch seam closed and place in a prepared pan (13 x 4 inch greased Pullman if you have one)  * press dough gently into the corners  *  Let the dough rise again (1 to 1 1/2 hours) so that it is level with the lip of the pan  *  Heat oven to 350 degrees   * Slide the pan into the oven using either the Pullman cover or a tin foil cover  *  Bake until the loaf is light golden brown  – if a thermometer is available – it should register at 205 – 210 degrees or a baking time of 35 to 40 minutes  *  Remember to remove the lid and rotate the pan halfway through baking  *  Let the loaf cool in the  pan for 15 minutes  * Let it cool another 3 hours  after it is removed from the pan before serving  *  Before the bread is sliced and put in a toaster, let’s make a cup of spread to place on some toasted slices and share with friends  *

In a small bowl mix together 4 ounces of ricotta cheese with 4 ounces of cream cheese (or Neufchatel) and set aside  *  In another small bowl mix together 4 minced green onions with wilted portions and ends removed, 1 tsp prepared horseradish, 1 tsp Dijon mustard with 4 ounces of finely chopped smoked salmon  *  Mix until well blended by hand (try to avoid a food processor for this)  * And fold into the ricotta-cream cheese mixture  *  Serve on freshly toasted milk bread – if any salmon spreads is left over it can be used as a  fresh  vegetable dip  *

Summary – bread making takes time because you have to let the dough rise  *  Not once, but twice – the first time is after you make the dough and the second time is after you have placed it in the pan before baking  *  The rest is simple

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Raspberry Cream Sieve

Here is a special flavored cream filling that can be used on cakes or served as is after it has been chilled  *  In a large sauce pan – place a 10 oz package of raspberries  *  Stir in 1/4 cup of sugar and 1/2 tsp lemon zest into the pan  *  Let the berries release their juices – it usually takes about 15 minutes  *  Now mash the berries with the back of a fork until they are pulp like  *  Thicken the raspberry pulp and juice with heat at medium high and stirring until juice thickens (1 – 2 minutes)  *  Pour the mash into a sieve with a bowl underneath and run hand over the mashed raspberries to force most of the liquid into bowl  *  Discard solids and let the juices cool  *  Using a bowl and whisk – whip 1 cup of heavy cream and 1 Tbsp of sugar until peaks begin to form  *  Add 1 tsp of almond extract to the top of the peaks and whisk just a slight bit more  *  Fold berry-juice and small solids into the cream  *  Cover and chill for 1 hour  *  Scoop into small bowls and enjoy 6 one half cup servings/or fill layers in a chocolate cake  *  This recipe can be varied by placing 1/4 of the berries on the side and adding them back when the juice is folded back into the cream  *  This creates a cream with some whole fruit to bite into

APPLE CRANBERRY PUFFCAKES

Fire up the oven to 450 F and place oven rack in middle position  8*  Melt 4 Tbsp of butter in a heavy bottomed 12″ skillet over medium high heat ( use butter if that’s your preference – I’m not big on butter so I soften the apples up in hot water)  *  Add five peeled cored and thin sliced Granny Smith apples and 1/2 tsp of ground cinnamon when the butter is post foaming or the water is near bubbles  *  Cook stirring until the apples are quite tender – maybe 15 minutes  *  Stir in 1/4 cup of honey to blend and cook an additional five minutes  *  set aside to keep warm while preparing the pancake  *  Place a 10″ to 12″ cast iron skillet on oven rack  *  In bowl combine six eggs 1 tsp lemon grated zest, 1 cup whole milk 1 tsp almond extract and 1/2 tsp salt and turn on the stand mixer  *  Beat the mixture for five minutes or until it is light lemon yellow-thickened and very smooth  *  Add the flour in thirds – stopping to scrape down the side of the bowl after each addition  *  Now the hot skillet can be removed from the oven and add the remaining 4 Tbsp of butter  before returning to the oven ( I avoid butter and must use olive or coconut oil instead)  *  Pour the prepared batter into the pan all at once  *  Quickly return the pan to the oven and bake for fifteen minutes  *  Reduce the heat to 350 degrees and bake an additional  8 to 10 minutes or until the pancake is puffed and golden brown  *  Remove from oven and pour the apple filling over the pancake  *  Place cranberries over the apples – 1 or 2 per square inch  *  Dust with powered sugar and cut into wedges  *  Serve while it is still hot – it should serve 4 to 6 people

HOT DOGS AND PEPPERS PLATE

A hot dog survey was taken last month and by far – the best all beef hot dogs to be had on this planet are Kirkland All Beef dogs  *  for those not familiar with the Kirkland name – that is the brand of franks sold at Costco  *  This recipe is best when three colors of sweet peppers are used;  green – red – yellow or orange  *  Clean and slice the peppers into thin crescents and set aside  *  add 2 Tbsp of olive oil to a skillet and heat  *  peel and slice an onion into small crests and add to the olive oil  *  add two cloves of garlic  *  add a teaspoon of fresh sliced ginger and the peppers  *  once the onions are translucent-add two Tbsp of marinara sauce for body  *  continue to cook until the peppers soften  *  cut up four Kirkland all beef dogs into dime size pieces and distribute them throughout the pan  *  continue to cook until the franks are warmed on both sides  * continue to stir and remove from the heat when the fragrance peaks  *  serve with rice or if adventuresome serve over mashed potatoes  *  serves two or three people – but tell them in advance that this is a tasty low-budget meal!

SALAD ANTIPASTO

By adding some additional vegetables – the traditional antipasto platter can be toned down to a big salad with extra greens and some torn radicchio for more color  *  Let me create a fifteen cup concoction that will easily serve five people (each three cups)  *  The salad antipasto is a low-fat – high protein – good carb loaded dish  *  with a 15 oz can of rinsed chickpeas to supplement the other proteins – up to 15G of protein can be had in each serving  *  In a large bowl whisk together 1/4 cup of extra virgin olive oil, 3 Tbsp of red-wine vinegar, 1/2 tsp dried oregano and 1/2 tsp of ground pepper  *  Now for the heavy lifting – add 6 cups of torn escarole, 2 cups of radicchio (best to rinse and wash in ice water first), 1 pint of halved and sliced cherry tomatoes, one 15 oz can of rinsed chickpeas, 1/2 zucchini halved and sliced, 1 cup of slivered fennel, 3/4 cup (about 4 ounces) of diced fresh mozzarella, 1/2 cup of chopped marinated artichoke hearts, 1/2 cup sliced pepperoncini (highly recommended), 1/2 cup of sliced radishes, with 1/2 cup sliced salami (maybe 2 ounces) and 1/2 cup sliced black olives  *  Toss to coat  *  let it marinate for ten minutes before serving  *  This great big salad tastes good just the way it is and can travel well in a plastic container

Garbanzo Bean Recipe

An easy way to enhance flavor and appeal to many vegetarian dishes is to add ingredients such as chopped tomatoes, onions, ginger,  garlic and perhaps other herbs  *  This garbanzo bean recipe can be a nutritious snack or a side dish  *  In 2 Tbsp of oil, cook and stirring 1 tsp of curry powder (or chili powder) for a minute  *  Add 1 medium size onion – sliced, 1 clove of minced garlic, 1/2 tsp salt or to taste and saute (while stirring) until onion is translucent  *  Add one tomato diced fine and saving a little for garnish  *  Cook and stir (about 8 minutes) until a chunky curried sauce is formed  *  Open a can of 15 ounce garbanzo beans and drain  *  Add beans to sauce – stirring until the beans are piping hot and covered with sauce  *  Place on a dish and garnish with chopped sweet onion, cilantro and reserved tomato  *  Serve with a some hot sauce, soy sauce mixed with ketchup on the side or a more elaborate chutney  *  Crushed potato chips over each serving is something different  *  I especially enjoy this dish as a side with eggs and peppers and some small sausage –  such as breakfast sausage

OYSTER PIE

Try serving a piece of this as an appetizer on St Patrick’s Day  *  The recipe call for an enticing mixture of leeks, apple, blue cheese and oysters  *  But first the pastry  *  Heat oven to 400 degrees  *  Whisk one cup of all-purpose flour with 1/2 tsp of salt  *  add 6 Tbsp of butter in bits and combine until the mixture’s crumbs are the size of small pebbles  *  Take one large egg and separate yolk from white  *  Beat the yolk with 3 Tbsp cold water ( a fourth may be needed later on) and add the flour mixture  *  toss with a fork or pulse in a by machine until the mixture starts to come together to form a dough  *  With some flour on a rolling surface gather the dough on the floured surface  *  form in a disk and roll in a 12 inch circle  *  Fit the dough into an 8 inch pie pan and crimp the edges  *  Take a fork and puncture the dough five or six times for even baking  *  bake for fifteen minutes with a foil covering  *  remove the foil and bake until golden – another ten minutes or so  *  remove from the oven  *  While the pie shell is baking prep for the pie filling  *  Melt 1 Tbsp butter in a 12 inch skillet and add 1/2 cup of finely chopped leeks, 1/2 cup of peeled and chopped green apple and 1/2 cup of finely chopped fennel bulb  *  Saute on low heat until tender and translucent  *  Season with a pinch of salt and pepper and remove from the heat  *  Now for the oysters  *  The oysters may be from the east coast; such as Fishers Island or Beausoleil  *  Or they may be from the west coast such as Hood Canal  *  Place the oysters in a 3 quart saucepan with just enough water to cover and heat the water just above 140 degrees  *  Shut off heat and let it sit on the burner for 5 minutes  *  allow the oysters to cool  *  open the oysters flat side up and remove the oysters over a bowl to catch the juices  *  In a separate bowl mash 5 ounces of blue cheese adding three Tbsp of reserved oyster juice  *  Beat egg white until softly peaked and fold into the cheese  *  Spread the leek, fennel and apple mixture in pie shell and spread cheese mixture on top  *  Place in oven and bake twenty minutes  *  Melt last Tbsp of butter and allow to turn light brown  * Mix in with the oysters  *  Remove the pie from the oven and arrange buttered oysters on top  *  Bake two more minutes and remove from the heat  *  Let pie set about 10 minutes  *  cut in four portions and serve  *  Give yourself about 1 hour to prepare this oyster pie –  layered with blue cheese  *  May want to think about some Irish whiskey  or a Guinness stout if serving this on St Patrick’s Day

Potato and Celery Soup

here are two ways to make this textured soup  *  Yellow Finn or Yukon Gold potatoes are two varieties that work well   *    local grown celery (along with the leaves) usually has extra flavor, but Chinese celery can be considered also  *  This soup is tastefully made without broth and with four cups of water  *  Let’s begin by warming a large soup pot over medium heat and adding and continue warming 3 Tbsp of extra virgin olive oil for about a minute  *  Add a medium diced yellow onion along with 1/2 tsp of sea salt  *  Cook for 7 or 8 minutes – stirring occasionally – until translucent  *  Add three cloves of diced garlic and 1 cup of diced celery for about two minutes  *  Add 1 1/2 pounds of yellow potatoes cut into 3/4 inch pieces with more salt (1 tsp) and 1/2 tsp of freshly ground black pepper and keep stirring  *  Cook or 5 minutes and make sure the potatoes don’t stick to the bottom of the pot by stirring some more occasionally  *  Add four cups of water *  once it comes almost to a boil – reduce the heat to medium low and cook for 20 to minutes or just enough until the potatoes have begun to break down (without loosing shape) and thicken the soup  *  stir in 2 cups of loosely packed celery leaves and cook for five minutes  *  after five minutes turn off the heat and cover the pot  *  let the soup rest for five minutes before serving  *  taste the soup and add additional salt or pepper as needed  *  yields four servings or about six cups if you don’t boil away too much water during prep  *

CURRIED CARROT SOUP

In a large sauce pan over medium heat cook 3 tbsp of canola oil with 2 tsp curry powder – keep stirring until fragrant  *  Stir in 8 medium carrots, peeled and thinly sliced, 4 medium stalks celery also thinly sliced and one medium onion, coarsely chopped and toss to coat in oil  *  Cook stirring frequently for 10 minutes  *  Stir in 5 cups of reduced sodium chicken broth  *  Bring to a boil  *  Reduce heat and simmer until the vegetables are very tender – maybe 10 minutes  *  Remove from the heat and let stand for 10 minutes  *  Use a paper towel to blot away any excess oil that has risen to the top  *  Transfer the soup in batches of no more than two cups at a time, to a blender and puree  *  Return the soup puree to the pan and heat through over medium heat  *  Season with lemon juice , salt and pepper  *  I prefer a milder curry powder for this recipe *  hot curry powder such as Madras can be hard to control  *  The ingredients are simple and the flavor is curried carrot!

PACKED GINGER ALE

The ginger flavor in commercial brands is usually mild and made with refined sugar or high-fructose corn syrup  *  Homemade soda is easier to make than most people think and you can store the syrup without the carbonated water for up to a week  *  To make the syrup combine 6 oz of fresh ginger (peeled and chopped)  and 8 cups of water in a saucepan and bring to a boil  *  Turn down the heat to low and simmer for 45 minutes or until the liquid has reduced by half  *  Remove from the heat and stir in 2 cups of light-colored raw honey  *  Cover fo twenty minutes and let the ginger and honey steep  *  Strain out the ginger and refrigerate the ginger syrup until well chilled  *  The syrup can be made up to 1 week in advance and stored in an airtight container in the refrigerator  *  In a large pitcher combine the ginger syrup with 8 cups of sparkling water and 4 Tbsp of freshly squeezed lemon or lime juice  *  Serve over ice when ready to party!  *  If you would like to turn this into a cocktail – I suggest adding some coconut flavored rum and a few berries