I am a busy bee. I often forget to post, and I often forget to cook much of anything interesting. I have managed to make a few things lately, so here there are. On Friday night, Mike and I made Garlic Soup with Bread from Vegetarian Planet. We used marsala cooking wine instead of the sherry but otherwise followed the recipe exactly. It was very tasty, simple, and comforting. Then, on Saturday, to be nice to Mike I made him the Pumpkin-Cinnamon Streusel Buns from Cooking Light that he has been eyeing for quite sometime. These also turned out nicely, but I would add more pumpkin next time and maybe even figure out a way to incorporate it into the filling. Then, for dinner tonight I made barbecued tempeh with some instant mashed potatoes (real lazy comfort food, as it is snowing and wonderful outside). This was inspired by something I saw on yeahthatveganshit, and is basically just tempeh cut up, slathered in barbecue sauce, and baked for a while. Nothing I will write a detailed recipe about. Right now I have some Buttermilk Rye Bread in the oven for some more workday foodings. Hopefully more interesting posts to follow this week, as I have a couple interesting looking things I'd like to make soon.
Garlic Soup with Bread
2 tablespoons olive oil
2 cups thinly sliced onions
16 large garlic cloves, minced
2 quarts water
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon fennel seeds, ground
2 medium russet potatoes, peeled and sliced thin crosswise, then cut in half lengthwise
2 large carrots, peeled and sliced into thin rounds
1/2 cup sherry
1 teaspoon salt
fresh-ground black pepper to taste
4 thick slices of bread (mild sourdough or French bread is especially good)
1/4 cup grated Parmesan cheese (optional) [I left it out, as always]
1) In a stockpot, heat the olive oil over medium heat. Saute the onions for 10 minutes, stirring frequently. Add the garlic, and saute for another 5 minutes.
2) Add the water and the dried herbs, and let the soup simmer for 15 minutes. Then add the potatoes and carrots, and simmer until the potatoes are tender, about 15 minutes. Add the sherry, and simmer for another 5 minutes.
3) Season the soup well with salt and pepper. Place a slice of bread on the bottom of each soup bowl. Ladle the soup over the bread. Garnish with Parmesan cheese, if you like.
Serves four.
Pumpkin-Cinnamon Streusel Buns
To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.
Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces
Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract
1) To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes.
2) Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth.
3) Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
4) Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
5) Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
6) Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
7) Preheat oven to 375°.
8) Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
9) To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
12 servings (serving size: 1 bun)
Monday, January 22, 2007
Sunday, January 14, 2007
Sweet Potato Pie
Last night I made sweet potato pie, taken from a few recipes again. I used the graham cracker crust from The Vegetarian Family Cookbook, took the main filling recipe from Vegetarian Planet, but substituted soy milk for evaporated milk and threw in some pumpkin pie spice and vanilla because I didn't have nutmeg, sadly. This turned out great. Pumpkin pie is still better, but I can definitely see why people love sweet potato pie so very much. I probably won't make it again any time soon, but maybe for a family gathering.
Sweet Potato Pie
Graham Cracker Crust
10 whole graham cracker sheets
1/4 cup maple syrup
1) In the food processor, grind the graham crackers into crumbs.
2) Add the syrup and pulse, until the graham crackers are just moist. Press into a lightly oiled pan. Fill and bake or chill.
Filling
1 medium sweet potato, cut in half
2 eggs
1/3 cup sugar
3/4 cup brown sugar
1 1/4 cups soy milk
1/4 cup melted butter
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
a pinch of salt
1) Place the two sweet potato halves in a pot filled with enough water to cover them. Bring the potato and water to a boil, and then reduce heat and let simmer until the potato is soft (about 30 minutes). Drain, cool, peel, and mash using a food processor, potato masher, or fork.
2) In a large bowl, whisk together the sugars and eggs. Add the soy milk, butter, spices, vanilla, and salt. Whisk to combine.
3) Add the sweet potato to the sugar-egg-milk mixture and whisk until smooth.
4) Pour the filling into the pie crust and bake at 350 degrees until the pie is set--about 45 minutes. Cool for at least ten minutes before serving.
Sweet Potato Pie
Graham Cracker Crust
10 whole graham cracker sheets
1/4 cup maple syrup
1) In the food processor, grind the graham crackers into crumbs.
2) Add the syrup and pulse, until the graham crackers are just moist. Press into a lightly oiled pan. Fill and bake or chill.
Filling
1 medium sweet potato, cut in half
2 eggs
1/3 cup sugar
3/4 cup brown sugar
1 1/4 cups soy milk
1/4 cup melted butter
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
a pinch of salt
1) Place the two sweet potato halves in a pot filled with enough water to cover them. Bring the potato and water to a boil, and then reduce heat and let simmer until the potato is soft (about 30 minutes). Drain, cool, peel, and mash using a food processor, potato masher, or fork.
2) In a large bowl, whisk together the sugars and eggs. Add the soy milk, butter, spices, vanilla, and salt. Whisk to combine.
3) Add the sweet potato to the sugar-egg-milk mixture and whisk until smooth.
4) Pour the filling into the pie crust and bake at 350 degrees until the pie is set--about 45 minutes. Cool for at least ten minutes before serving.
Padre's Yummy Tofu
So I've been a vegetarian for almost twelve years, and never have I really liked tofu. I have tried (half-heartedly) with meals from restaurants, but I have never really thought it actually tasted good...and I have never tried to make it myself. However, my father recently found out his cholesterol and blood pressure were a teensy bit high and started a new, healthier regimen to combat this--including the frequent consumption of tofu. Since late November, he has been raving about tofu, particularly one style that he makes all the time. Needless to say, I thought he had gone mad. So, when Mike and I went home for Christmas, we were accosted by the tofu-loving monster--and found out that tofu can actually be downright delicious. We got his recipe then and there, and I have made it twice since, although I have neglected to post it on here. This method of preparing tofu is very simple and one I think every vegetarian (or people looking to eat more soy) should have in his/her repetoire. I serve it with rice or rice noodles tossed with an Asian vegetable medley (froze), some sesame oil, soy sauce, and sriracha. Yum.
Padre's Yummy Tofu
1 block extra-firm tofu
4 tablespoons cornmeal
2 tablespoons whole-wheat flour
4 tablespoons soy sauce (or as needed)
canola oil
1) Slice the tofu into eight strips, lengthwise. Place on a bed of paper towels, top with more paper towels, and place something heavy over the tofu to press the water out. Leave for about 8-10 minutes. Note: Don't leave it for too long, as the tofu is already extra-firm.
2) Take each strip and dip both sides in soy sauce. Then coat each side in the mixture of cornmeal and whole-wheat flour.
3) Place each strip in a skillet with a little canola oil, and cook each side until crispy (about 2-3 minutes per side). Place on paper towels or a paper bag to soak up any leftover oil (there shouldn't be too much--not much is actually needed).
Serve with whatever you like, or eat by itself as a snack. When my dad eats it by itself, he tops it with a combination of 1 part soy sauce to 2 parts mirin.
Yum.
Padre's Yummy Tofu
1 block extra-firm tofu
4 tablespoons cornmeal
2 tablespoons whole-wheat flour
4 tablespoons soy sauce (or as needed)
canola oil
1) Slice the tofu into eight strips, lengthwise. Place on a bed of paper towels, top with more paper towels, and place something heavy over the tofu to press the water out. Leave for about 8-10 minutes. Note: Don't leave it for too long, as the tofu is already extra-firm.
2) Take each strip and dip both sides in soy sauce. Then coat each side in the mixture of cornmeal and whole-wheat flour.
3) Place each strip in a skillet with a little canola oil, and cook each side until crispy (about 2-3 minutes per side). Place on paper towels or a paper bag to soak up any leftover oil (there shouldn't be too much--not much is actually needed).
Serve with whatever you like, or eat by itself as a snack. When my dad eats it by itself, he tops it with a combination of 1 part soy sauce to 2 parts mirin.
Yum.
Thursday, January 11, 2007
West Indian Red Beans and Rice
This is my own creation, based on two different recipes--one from Moosewood's Simple Suppers and one from the Vegetarian Family Cookbook. I wanted to use the small red beans, but I only had kidney beans. Oh well. It was still really yummy and easy to throw together. Mike loved it and ate two huge bowls, so overall, it was a success.
West Indian Red Beans and Rice
1 bag quick-cooking brown rice
1 32-ounce can kidney or red beans
1 16-ounce can diced tomatoes
1 16-ounce can of coconut milk
1 large white onion, diced
3 cloves of garlic, minced
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/4 teaspoon allspice
1) Cook the rice in boiling water for ten minutes, as the instructions say.
2) While the rice is cooking, saute the onions and garlic until the onion starts to turn golden. Add the tomatoes and spices, and cook for about five minutes more.
3) Add the rice and the coconut milk and bring to a simmer. Reduce the heat to low and let the mixture cook until most of the coconut milk is absorbed--about 15 minutes.
Enjoy!
West Indian Red Beans and Rice
1 bag quick-cooking brown rice
1 32-ounce can kidney or red beans
1 16-ounce can diced tomatoes
1 16-ounce can of coconut milk
1 large white onion, diced
3 cloves of garlic, minced
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/4 teaspoon allspice
1) Cook the rice in boiling water for ten minutes, as the instructions say.
2) While the rice is cooking, saute the onions and garlic until the onion starts to turn golden. Add the tomatoes and spices, and cook for about five minutes more.
3) Add the rice and the coconut milk and bring to a simmer. Reduce the heat to low and let the mixture cook until most of the coconut milk is absorbed--about 15 minutes.
Enjoy!
Sunday, January 07, 2007
Spice Cake with Penuche Frosting
I was in the mood for some cake and got this recipe from everybodylikessandwiches. I didn't have nutmeg, so I substituted some ground cloves, and I used soy milk instead of milk and whole wheat flour. My cake fell apart because it got stuck in the pan (rar!) but besides not looking pretty, it is fantastic. The frosting is so super sweet, but the cake is very savory. They are a fantastic compliment to each other. Mike says that after this and my pumpkin birthday cake, I am still the ace of cakes. :-)
Spice Cake
4 tablespoons margarine or butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
2/3 cup skim milk
1) Beat margarine, sugar, egg, and vanilla in a large bowl until smooth. Mix in combined flour, baking powder, salt and spices alternately with milk, beginning and ending with the dry ingredients. Pour into a greased and floured 8 or 9 inch round cake pan. (I used a bundt pan).
2) Bake at 350 degrees until cake is browned and springs back when touched, about 40 minutes. Cool in pan for 10 minutes and then remove and cool to room temperature on a wire rack.
3) Place cake on serving plate and glaze with Penuche Frosting.
Penuche Frosting
3 tablespoons margarine or butter
1/2 cup brown sugar
2 - 2 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2-4 teaspoon skim milk
1) Melt margarine in a medium saucepan; stir in brown sugar and heat until bubbly. Stir in powdered sugar, vanilla and cinnamon and enough milk to make a spreading consistency.
Spice Cake
4 tablespoons margarine or butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
2/3 cup skim milk
1) Beat margarine, sugar, egg, and vanilla in a large bowl until smooth. Mix in combined flour, baking powder, salt and spices alternately with milk, beginning and ending with the dry ingredients. Pour into a greased and floured 8 or 9 inch round cake pan. (I used a bundt pan).
2) Bake at 350 degrees until cake is browned and springs back when touched, about 40 minutes. Cool in pan for 10 minutes and then remove and cool to room temperature on a wire rack.
3) Place cake on serving plate and glaze with Penuche Frosting.
Penuche Frosting
3 tablespoons margarine or butter
1/2 cup brown sugar
2 - 2 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2-4 teaspoon skim milk
1) Melt margarine in a medium saucepan; stir in brown sugar and heat until bubbly. Stir in powdered sugar, vanilla and cinnamon and enough milk to make a spreading consistency.
Tabbouleh
Ever since I was little, tabbouleh has been one of my favorite foods. My mum always makes it fresh from the original Moosewood Cookbook and I cannot get enough of it. Try as I can, I also do not like the store-bought stuff anywhere near as much. I recently had some of my mum's around Christmas-time, and then bought some of the Joseph's brand last week. The two do just not compare. So, today I set out to make my own tabbouleh. It turned out quite well, although I did not have the mint. I think that would have helped a little--you just need about 2 tablespoons of the chopped fresh stuff. Anyhow, I will definitely make my own tabbouleh from now on, as it is not too difficult. You have to be around the house as it involves steps with a lot of time in between, but it is really not complex at all.
Tabbouleh
1 cup dried barley
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon or so of crushed/minced garlic
1 large bunch parsley, minced
1 large tomato, diced
1/2 an onion, diced
1) Combine the barley, salt, and water. Let sit for at least twenty minutes. Then drain any excess water.
2) Stir in the olive oil, lemon juice, and garlic. Let sit in the fridge for two hours.
3) Add the tomato, parsley, and onion. Add salt and pepper to taste. Enjoy!
Tabbouleh
1 cup dried barley
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon or so of crushed/minced garlic
1 large bunch parsley, minced
1 large tomato, diced
1/2 an onion, diced
1) Combine the barley, salt, and water. Let sit for at least twenty minutes. Then drain any excess water.
2) Stir in the olive oil, lemon juice, and garlic. Let sit in the fridge for two hours.
3) Add the tomato, parsley, and onion. Add salt and pepper to taste. Enjoy!
Thursday, January 04, 2007
Spicy-Sweet Pretzels
I saw the recipe for Spicy-Sweet Glazed Pretzels and Nuts on everybodylikessandwiches and thought that the topping sounded delicious. I'm not one for nuts, but I decided I would definitely use the recipe anyway. It was very simple to throw together and I just used half a bag of Rold Gold Traditional Pretzel Thins. It was a great late-night pig-out snack for Mike and I. I will definitely make this again and experiment with different ingredients.
Spicy-Sweet Glaze
1 tablespoons butter, melted
3 tablespoons brown sugar
1/2 teaspoons ground cinnamon
3/4 teaspoons cayenne pepper
1 1/2 tablespoons maple syrup
1 1/2 teaspoons kosher salt
Mix together all of the above ingredients and then mix with pretzels. Spread the pretzels onto a baking dish of some kind and bake for about 15 minutes at 300 degrees. Enjoy.
Spicy-Sweet Glaze
1 tablespoons butter, melted
3 tablespoons brown sugar
1/2 teaspoons ground cinnamon
3/4 teaspoons cayenne pepper
1 1/2 tablespoons maple syrup
1 1/2 teaspoons kosher salt
Mix together all of the above ingredients and then mix with pretzels. Spread the pretzels onto a baking dish of some kind and bake for about 15 minutes at 300 degrees. Enjoy.
Black Bean Sofrito
For dinner last night, I made Black Bean Sofrito from The Vegetarian Family Cookbook. This was very yummy and pretty easy to make. Mike liked it more than I did, but I did enjoy it, so I'll probably make it again. I used a 10-minute bag of brown rice for the rice the recipe calls for, and that went with it quite nicely. I also had run out of cumin, sadly, so I tossed in a little coriander and some chili powder instead.
Black Bean Sofrito
1 tablespoon light or extra-virgin olive oil
1 medium onion, finely chopped
3 t0 4 garlic cloves, minced
1/2 medium green bell pepper, finely diced
1/2 medium red bell pepper, finely diced
4 cups cooked black beans (from 1 1/3 cups dried) or two 16-ounce cans, drained and rinsed
1 large firm, ripe tomato, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Juice of 1/2 lime or lemon
Salt and freshly ground pepper, to taste
1/4 cup chopped fresh cilantro or parsley, optional
Hot cooked brown rice
1) Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent. Add the garlic and the bell peppers and continue to saute until softened and the onion is golden.
2) Add the beans, tomato, cumin, oregano, and lime juice along with 1/3 cup water. Bring to a simmer.
3) Mash a small amount of the black beans with the back of a wooden spoon, just enough to make a thick sauce. Cover and simmer gently over low heat for 10 minutes.
4) Season to taste with salt and pepper, then stir in the cilantro, if using. Serve over hot rice.
4 to 6 servings.
Black Bean Sofrito
1 tablespoon light or extra-virgin olive oil
1 medium onion, finely chopped
3 t0 4 garlic cloves, minced
1/2 medium green bell pepper, finely diced
1/2 medium red bell pepper, finely diced
4 cups cooked black beans (from 1 1/3 cups dried) or two 16-ounce cans, drained and rinsed
1 large firm, ripe tomato, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Juice of 1/2 lime or lemon
Salt and freshly ground pepper, to taste
1/4 cup chopped fresh cilantro or parsley, optional
Hot cooked brown rice
1) Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent. Add the garlic and the bell peppers and continue to saute until softened and the onion is golden.
2) Add the beans, tomato, cumin, oregano, and lime juice along with 1/3 cup water. Bring to a simmer.
3) Mash a small amount of the black beans with the back of a wooden spoon, just enough to make a thick sauce. Cover and simmer gently over low heat for 10 minutes.
4) Season to taste with salt and pepper, then stir in the cilantro, if using. Serve over hot rice.
4 to 6 servings.
Tuesday, January 02, 2007
Quick Three-Grain Brown Bread
I have made a few new recipes lately, but none of them were particularly tasty, so I'm not going to write them down. Last night I made Portobello Mushroom Philly Cheesesteaks for the billionth time because Mike and I both love them. I also made Quick Three-Grain Brown Bread Bread from Nava Atlas' The Vegetarian Family Cookbook, which I received as a gift from one of my co-workers. This bread was incredibly easy to throw together and is very tasty. I will definitely be making it again. Happy New Year to everyone!
Oh, and Lauren, I am jealous of your bread maker.
Quick Three-Grain Brown Bread
1 cup whole-wheat pastry flour
3/4 cup rye flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1 cup low-fat yogurt or soy yogurt
2/3 cup low-fat milk, rice milk, or soy milk, or as needed
1/3 cup maple syrup, molasses, or barley malt syrup [I used pure maple syrup]
2 tablespoons safflower oil [I just used canola oil]
1) Preheat the oven to 350. Lightly oil a 9-by 5- by 3 inch loaf pan.
2) Combine the flours, cornmeal, baking soda, and salt in a large mixing bowl and stir together.
3) Combine the remaining ingredients in another mixing bowl and whisk together until smoothly blended. Make a well in the center of the dry ingredients and pour in the wet mixture, using enough milk to make a smooth, stiff batter. Stir together until completely combined.
4) Pour the batter into the prepared pan. Bake for about 40 minutes, or until the top is golden brown and a knife inserted into the center of the loaf comes out clean. When cool enough to handle, carefully removed the bread from the pan, place it on a rack or platter, and allow it to cool to just warm before slicing.
Oh, and Lauren, I am jealous of your bread maker.
Quick Three-Grain Brown Bread
1 cup whole-wheat pastry flour
3/4 cup rye flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1 cup low-fat yogurt or soy yogurt
2/3 cup low-fat milk, rice milk, or soy milk, or as needed
1/3 cup maple syrup, molasses, or barley malt syrup [I used pure maple syrup]
2 tablespoons safflower oil [I just used canola oil]
1) Preheat the oven to 350. Lightly oil a 9-by 5- by 3 inch loaf pan.
2) Combine the flours, cornmeal, baking soda, and salt in a large mixing bowl and stir together.
3) Combine the remaining ingredients in another mixing bowl and whisk together until smoothly blended. Make a well in the center of the dry ingredients and pour in the wet mixture, using enough milk to make a smooth, stiff batter. Stir together until completely combined.
4) Pour the batter into the prepared pan. Bake for about 40 minutes, or until the top is golden brown and a knife inserted into the center of the loaf comes out clean. When cool enough to handle, carefully removed the bread from the pan, place it on a rack or platter, and allow it to cool to just warm before slicing.
Sunday, December 24, 2006
Peppermint Patty Nanaimo Bars
I saw this recipe on yeah, that "vegan" shit and instantly felt the need to make it. Mike is not a huge chocolate person, but he adores peppermint and chocolate together. I decided to make it once we got back home to Cape Cod to be with my family. The recipe was a little bit problematic. Like it says on ytvs, the middle layer does not get as firm as the original recipe indicates. I also thought that the amount of middle layer was rather small, so I doubled it. But overall, the recipe was pretty easy to make. The hardest part was probably just waiting for the bars to harden in the freezer. These were a huge hit with my family and my dad's friend Graham. I couldn't stop eating them and made myself a little sick. Below is my recipe, including the doubled amounts of middle filling. If you want to know more about Nanaimo bars, which are Canadian in origin, wikipedia has a pretty good little summary.
Peppermint Patty Nanaimo Bars
Bottom Layer:
3/8 cup vegan nonhydrogenated margarine
2 tablespoons water
1/4 cups vegan white sugar
1 3/4 cups vegan graham cracker crumbs
3/8 cups cocoa powder
1 cup shredded unsweetened coconut
egg substitute equivalent of 1 egg
1/2 cup finely chopped walnuts
Middle Layer:
1/4 cup plus 1 tablespoon vegan nonhydrogenated margarine
2 teaspoons vanilla extract
1 1/2 teaspoons peppermint extract
2 tablespoons plus 2 teaspoons soy milk
4 cups plus of confectioner's sugar
Top Layer:
1 tablespoon vegan nonhydrogenated margarine
5 unsweetened Baker's chocolate squares, broken in half
DIRECTIONS:
Bottom layer:
1) Combine graham crumbs, coconut and walnuts in a mixing bowl & stir well.
2) Put vegan margarine in a saucepan evenly along the bottom. Heat gently until it begins to melt. Add sugar and cocoa and melt on low heat and stir.
3) When the sugar & cocoa have dissolved, remove from heat. Add in the egg substitute and the 2 T. water and stir to blend the chocolaty mix evenly. Add the mixture of graham crumbs, coconut and walnuts. Mix well.
4) Press this mixture firmly into the bottom of the 8x8 square pan. (Pressing it well is very important, so don't be afraid to use your hands). Refrigerate to chill while you prepare the middle layer.
Middle layer:
1) Combine the vegan margarine, vanilla extract, peppermint extract, and soy milk. Microwave for a minute to heat.
2) While this mixture is still hot, gradually begin to add the confectioner's sugar,n mixing well with a handheld mixer. When you're done, it should be thick enough that it doesn't seem to ooze around in the food processor. You will need it at least that thick to keep it from oozing off the bottom layer.
3) Take the bottom layer out of the refrigerator. Use a spatula to spread the filling over the bottom layer. Don't start the top layer until you are done with the middle.
Top layer:
1) Break the five chocolate squares in two.
2) Coat bottom of a saucepan (or double boiler) with 1 T. vegan margarine. Heat gently until it begins melting. Add unsweetened chocolate and melt on low heat.
3) As soon as it is evenly melted, remove from heat and pour immediately on top of the bars, spreading with a spatula.
The contrast between the super-sweetness of the middle and the dark, bitter chocolate is key. Chill the bars in the refrigerator or freezer until the chocolate ganache hardens. Cut into 16 2" squares. At this point they are ready to serve, or you can freeze them ahead of time; they freeze very well. Serve chilled at room temperature. Enjoy.
Peppermint Patty Nanaimo Bars
Bottom Layer:
3/8 cup vegan nonhydrogenated margarine
2 tablespoons water
1/4 cups vegan white sugar
1 3/4 cups vegan graham cracker crumbs
3/8 cups cocoa powder
1 cup shredded unsweetened coconut
egg substitute equivalent of 1 egg
1/2 cup finely chopped walnuts
Middle Layer:
1/4 cup plus 1 tablespoon vegan nonhydrogenated margarine
2 teaspoons vanilla extract
1 1/2 teaspoons peppermint extract
2 tablespoons plus 2 teaspoons soy milk
4 cups plus of confectioner's sugar
Top Layer:
1 tablespoon vegan nonhydrogenated margarine
5 unsweetened Baker's chocolate squares, broken in half
DIRECTIONS:
Bottom layer:
1) Combine graham crumbs, coconut and walnuts in a mixing bowl & stir well.
2) Put vegan margarine in a saucepan evenly along the bottom. Heat gently until it begins to melt. Add sugar and cocoa and melt on low heat and stir.
3) When the sugar & cocoa have dissolved, remove from heat. Add in the egg substitute and the 2 T. water and stir to blend the chocolaty mix evenly. Add the mixture of graham crumbs, coconut and walnuts. Mix well.
4) Press this mixture firmly into the bottom of the 8x8 square pan. (Pressing it well is very important, so don't be afraid to use your hands). Refrigerate to chill while you prepare the middle layer.
Middle layer:
1) Combine the vegan margarine, vanilla extract, peppermint extract, and soy milk. Microwave for a minute to heat.
2) While this mixture is still hot, gradually begin to add the confectioner's sugar,n mixing well with a handheld mixer. When you're done, it should be thick enough that it doesn't seem to ooze around in the food processor. You will need it at least that thick to keep it from oozing off the bottom layer.
3) Take the bottom layer out of the refrigerator. Use a spatula to spread the filling over the bottom layer. Don't start the top layer until you are done with the middle.
Top layer:
1) Break the five chocolate squares in two.
2) Coat bottom of a saucepan (or double boiler) with 1 T. vegan margarine. Heat gently until it begins melting. Add unsweetened chocolate and melt on low heat.
3) As soon as it is evenly melted, remove from heat and pour immediately on top of the bars, spreading with a spatula.
The contrast between the super-sweetness of the middle and the dark, bitter chocolate is key. Chill the bars in the refrigerator or freezer until the chocolate ganache hardens. Cut into 16 2" squares. At this point they are ready to serve, or you can freeze them ahead of time; they freeze very well. Serve chilled at room temperature. Enjoy.
Wednesday, December 20, 2006
Navajo Stew
Last night for dinner Mike and I made Navajo Stew from Moosewood Simple Suppers (again). I actually had the cilantro this time, but I don't think it made that much of a difference. I doubled the amount of tomatoes (I only had a 32-ounce can) and I think this made it even better. I also added a regular potato because I needed to get rid of one I had on hand. I really like this dish and I will definitely keep making it.
Navajo Stew
2 medium sweet potatoes
2 red or green bell peppers1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup fresh cilantro
1 15-ounce can of black beans, drained
1) Preheat oven to 450. Lightly oil a baking sheet.
2) Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem to root end into thin wedges. In bowl, toss vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stire and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
3) While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2-to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven for about 10 minutes.
Serves 4.
Navajo Stew
2 medium sweet potatoes
2 red or green bell peppers1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup fresh cilantro
1 15-ounce can of black beans, drained
1) Preheat oven to 450. Lightly oil a baking sheet.
2) Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem to root end into thin wedges. In bowl, toss vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stire and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
3) While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2-to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven for about 10 minutes.
Serves 4.
Friday, December 15, 2006
Holiday Baking
The roommates (soon to be former) are throwing a big fancy holiday party and I was asked to make some cookies. Garnet specifically requested the Pumpkin Oatmeal Chocolate Chip Cookies I have made before, and these are delicious as always. I also made molasses cookies, because they are my favorite. I got the recipe off epicurious, although it is originally from Bon Appetit. These cookies came out very well. Mike said that there are a good combination of sugar cookie and molasses cookie, but he would maybe like a little less molasses. I like them as they are. I jst love molasses cookies. I also made the Chai Pumpkin Bread that I saw on 28 Cooks and everybodylovessandwiches. These bread is super-tasty. It is a lot more savory than I expected, but I really like it. I think it would be delicious toasted and spread with a little butter. I also think it would make a great sweet bread, if the amount of sugar was doubled. I would definitely make any of these recipes again.
Molasses Cookies
4 cups all-purpose flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
1 1/4 teaspoons ground cloves
1 1/4 teaspoons cinnamon
1 stick (1/2 cup) unsalted butter, softened
1/2 cup vegetable shortening
3 1/2 cups sugar
1/2 cup unsulfured molasses
2 large eggs
1) Preheat oven to 325°F. and lightly grease 2 large baking sheets.
2) In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
3) In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
4) In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.
5) Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.
Makes about 25 cookies.
Chai Pumpkin Bread
1/2 c sugar
1/2 c butter, at room temperature
1 c canned pumpkin
2 large eggs
2 chai tea bags, steeped in 1/2 c boiling water
1 tsp vanilla
1 1/3 c all-purpose flour
2/3 c whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1/2 tsp each cardamom, ginger, and black pepper
1/4 tsp each cloves, nutmeg, and allspice
1) Preheat oven to 350.
2) In a large bowl, use a mixer to beat together sugar and butter until light and fluffy.
3_ Add pumpkin, eggs, chai tea liquid, and vanilla and stir until well combined.
4) Add flour, baking powder, baking soda, salt, and spices and stir just until evenly moistened. Pour into prepared 8" loaf pan.
5) Bake 45-55 minutes, or until a toothpick inserted comes out clean. Cool at least 20 minutes before serving.
Molasses Cookies
4 cups all-purpose flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
1 1/4 teaspoons ground cloves
1 1/4 teaspoons cinnamon
1 stick (1/2 cup) unsalted butter, softened
1/2 cup vegetable shortening
3 1/2 cups sugar
1/2 cup unsulfured molasses
2 large eggs
1) Preheat oven to 325°F. and lightly grease 2 large baking sheets.
2) In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
3) In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
4) In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.
5) Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.
Makes about 25 cookies.
Chai Pumpkin Bread
1/2 c sugar
1/2 c butter, at room temperature
1 c canned pumpkin
2 large eggs
2 chai tea bags, steeped in 1/2 c boiling water
1 tsp vanilla
1 1/3 c all-purpose flour
2/3 c whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1/2 tsp each cardamom, ginger, and black pepper
1/4 tsp each cloves, nutmeg, and allspice
1) Preheat oven to 350.
2) In a large bowl, use a mixer to beat together sugar and butter until light and fluffy.
3_ Add pumpkin, eggs, chai tea liquid, and vanilla and stir until well combined.
4) Add flour, baking powder, baking soda, salt, and spices and stir just until evenly moistened. Pour into prepared 8" loaf pan.
5) Bake 45-55 minutes, or until a toothpick inserted comes out clean. Cool at least 20 minutes before serving.
Wednesday, December 13, 2006
Canellini Bean Dip
Tonight for my lazy dinner by myself, I whipped up a hummus-like thing from canellini beans. I really wanted to make hummus, but found I had no chickpeas. This ended up being very tasty and obviously very easy to make. I ate it with some bread and carrots. I also ate some of my disgustingly fat-tastic and cheap impulse-buy gingerbread cake with super-sugary frosting from Stop and Shop. Oh man, it is a tasty tasty treat to a cranky, feeling-ill girl.
Exa's Canellini Bean Dip
1 15-oz can of canellini beans
some fresh parsley
two garlic cloves
salt & pepper to taste
Dump everything together in a cuisinart and puree. Put in a bowl. Enjoy.
Exa's Canellini Bean Dip
1 15-oz can of canellini beans
some fresh parsley
two garlic cloves
salt & pepper to taste
Dump everything together in a cuisinart and puree. Put in a bowl. Enjoy.
Thursday, December 07, 2006
Felicia's Kasha Burgers
First, news: Mike and I found an apartment! We signed the lease today. It is a two-bed plus office in Jamaica Plain. We will be moving in towards the end of this month. Now, if only I could find a replacement for me in my current living situation. Hopefully that will happen soon.
I have not been updating this as much as I would like, because I have been so busy. I have one grad school application left! Work has been extremely busy. I have been cooking, but I haven't been writing it in here. I'm too lazy to backtrack and write down everything I have made, so I will stick with what has been done recently.
I made Buttermilk Rye Bread from a recipe I got off desertculinary again--twice, actually. Mike and I both love it so much that we eat it way too fast. I eat it for breakfast every morning at work. Delicious.
Last night, Mike and I made Felicia's Kasha Burgers from Vegetarian Planet. Didi Emmon's, the book's author, got this recipe from the chef at Centre Street Cafe in Jamaica Plain, where Mike and I will be living. Yay. These burgers were pretty good. They took longer to cook than she said, and I replaced the white wine with vegetable broth because I didn't have any. I will try making them again with the wine and I will also add garlic, because I think that would give these burgers an extra boost. These are definitely something I would suggest trying if you like homemade-style veggie burgers. They were not too hard to make and it was fun making them in to patties.
Felicia's Kasha Burgers
Felicia Sanchez runs the Centre Street Cafe, an adorable shoebox cafe with a large vegetarian clientele in Jamaica Plain, Massachusetts. Felicia's magical kasha burgers develop a crust on the outside rather like that of a char-grilled hamburger. The preparation takes aobut 30 minutes, and most of that time you're just waiting for the kasha to cook.
I suggest serving these burgers on bulky or kaiser rolls with tomato, lettuce, onion, and ketchup.
3 tablespoons margarine or canola or corn oil, or more, as needed
3 cups chopped onions
3 cups chopped flavorful mushrooms (one or more of the following varieties: portobellos, oyster, shiitake, cremini, hen-of-the-woods)
2/3 cup white wine
2 cups water
1 1/2 teaspoons dried thyme
1/2 teaspoon dried sage
3 tablespoons soy sauce
Fresh-ground black pepper to taste
1 cup kasha (toasted buckwheat groats)
3 tablespoons unbleached white flour, plus a bit more for forming the burgers
1) In a large saucepan, heat 1 tablespoon of the margarine or oil. Add the onions, and saute them for 10 minutes over medium-high heat, stirring occasionally, until the onions begin to brown at the edges. Add the mushrooms to the onions, and add 1 tablespoon margarine or oil. Saute for 2 minutes more, stirring frequently.
2) Add the wine, water, thye, sage, soy sauce, black pepper, and kasha. Over high heat, bring the mixture to a boil. Cover the pan, and turn the heat to low. Simmer for 15 minutes. When the kasha is ready, it should have absorbed almost all of the liquid, and the grains should be tender.
3) Transfer the mixture to a large bowl, and let the mixture cool for 10 minutes or so. Add the 3 tablespoons flour, and mix with a metal spoon or with your hands until the flour is well incorporated. The mixture should be sticky and like a thick porridge in consistency. (At this point, you can cover the mixture and refrigerate it for up to 3 days.) With well-floured hands, form four patties from kasha mixture.
4) In a large non-stick skillet or on a griddle, heat the remaining 1 tablespoon margarine or oil over medium heat. Drop the kasha mixture 1 cup at a time into the skillet or onto the griddle, and pat each patty down with your hand until it is 1 inch thick. (You'll probably be able to cook only three burgers at a time.) Cook the burgers for about 3 minutes per side. They should develop a dark brown crust, but check the underside frequently, as they will be very prone to burning. (If you must cook the burgers in two batches, add a bit of oil or margarine to the pan before cooking the second batch.) Serve the burgers right away.
Note: Felicia likes to use 2 tablespoons margarine instead of oil for sauteing the onions in step 1. She says this gives the burgers a richer flavor.
Makes 6 burgers.
I think these burgers should be made smaller. Mine took a lot longer to develop a crust than was said. Anyhow, they are still tasty.
I have not been updating this as much as I would like, because I have been so busy. I have one grad school application left! Work has been extremely busy. I have been cooking, but I haven't been writing it in here. I'm too lazy to backtrack and write down everything I have made, so I will stick with what has been done recently.
I made Buttermilk Rye Bread from a recipe I got off desertculinary again--twice, actually. Mike and I both love it so much that we eat it way too fast. I eat it for breakfast every morning at work. Delicious.
Last night, Mike and I made Felicia's Kasha Burgers from Vegetarian Planet. Didi Emmon's, the book's author, got this recipe from the chef at Centre Street Cafe in Jamaica Plain, where Mike and I will be living. Yay. These burgers were pretty good. They took longer to cook than she said, and I replaced the white wine with vegetable broth because I didn't have any. I will try making them again with the wine and I will also add garlic, because I think that would give these burgers an extra boost. These are definitely something I would suggest trying if you like homemade-style veggie burgers. They were not too hard to make and it was fun making them in to patties.
Felicia's Kasha Burgers
Felicia Sanchez runs the Centre Street Cafe, an adorable shoebox cafe with a large vegetarian clientele in Jamaica Plain, Massachusetts. Felicia's magical kasha burgers develop a crust on the outside rather like that of a char-grilled hamburger. The preparation takes aobut 30 minutes, and most of that time you're just waiting for the kasha to cook.
I suggest serving these burgers on bulky or kaiser rolls with tomato, lettuce, onion, and ketchup.
3 tablespoons margarine or canola or corn oil, or more, as needed
3 cups chopped onions
3 cups chopped flavorful mushrooms (one or more of the following varieties: portobellos, oyster, shiitake, cremini, hen-of-the-woods)
2/3 cup white wine
2 cups water
1 1/2 teaspoons dried thyme
1/2 teaspoon dried sage
3 tablespoons soy sauce
Fresh-ground black pepper to taste
1 cup kasha (toasted buckwheat groats)
3 tablespoons unbleached white flour, plus a bit more for forming the burgers
1) In a large saucepan, heat 1 tablespoon of the margarine or oil. Add the onions, and saute them for 10 minutes over medium-high heat, stirring occasionally, until the onions begin to brown at the edges. Add the mushrooms to the onions, and add 1 tablespoon margarine or oil. Saute for 2 minutes more, stirring frequently.
2) Add the wine, water, thye, sage, soy sauce, black pepper, and kasha. Over high heat, bring the mixture to a boil. Cover the pan, and turn the heat to low. Simmer for 15 minutes. When the kasha is ready, it should have absorbed almost all of the liquid, and the grains should be tender.
3) Transfer the mixture to a large bowl, and let the mixture cool for 10 minutes or so. Add the 3 tablespoons flour, and mix with a metal spoon or with your hands until the flour is well incorporated. The mixture should be sticky and like a thick porridge in consistency. (At this point, you can cover the mixture and refrigerate it for up to 3 days.) With well-floured hands, form four patties from kasha mixture.
4) In a large non-stick skillet or on a griddle, heat the remaining 1 tablespoon margarine or oil over medium heat. Drop the kasha mixture 1 cup at a time into the skillet or onto the griddle, and pat each patty down with your hand until it is 1 inch thick. (You'll probably be able to cook only three burgers at a time.) Cook the burgers for about 3 minutes per side. They should develop a dark brown crust, but check the underside frequently, as they will be very prone to burning. (If you must cook the burgers in two batches, add a bit of oil or margarine to the pan before cooking the second batch.) Serve the burgers right away.
Note: Felicia likes to use 2 tablespoons margarine instead of oil for sauteing the onions in step 1. She says this gives the burgers a richer flavor.
Makes 6 burgers.
I think these burgers should be made smaller. Mine took a lot longer to develop a crust than was said. Anyhow, they are still tasty.
Sunday, November 26, 2006
Granny's Oatmeal Bread
So, I had to hang around the house today while Mike went home, because people were coming by to look at my room. What do I do when stuck around the house all day? Bake, that's what. I have to confess that I am extremely thrilled about this recipe, as I finally had success with yeast! I have tried to make yeast breads a few times before and something has always gone wrong. This time, however, I was very careful and everything worked out perfectly. Hooray! This bread, from Vegetarian Planet, is very hearty and a little bit sweet, a perfect breakfast bread. I will definitely enjoy it all week long for my brunch at work with an apple or a banana. I used the first variation suggested at the bottom--substituting whole wheat flour for two of the six cups of flour. It's kind of a fitting bread to make, as Didi Emmons got the recipe from her neighbor who was working on his dissertation. On that note, I also finished writing and submitting all of my personal statements to the schools I am applying to: Brandeis, Brown, BU, BC, Cornell, NYU, the University of Chicago, and the University of Illinois at Chicago. I just have to finish my writing sample (a lot easier said than done), mail in my transcripts, and make sure the official GRE scores get to each school. My recommendations are all in. It's getting down to the wire, and I am still very very nervous.
Granny's Oatmeal Bread
My upstairs neighbor, Rob, occasionally cooks up a storm to relieve the pressure of finishing his grad school dissertation. This recipe, one of his favorites, came from his grandmother, Dorothy Wilson McElroy. Even when it's a week old, her oatmeal bread makes excellent toast.
Rob prefers Br'er Rabbit or Plantation molasses. He also likes blackstrap molasses, but says it is probably too strong for most people's tastes. I used blackstrap and loved it.
2 cups rolled oats
2 cups boiling water
1 cup scalded whole milk [I used skim, it was fine]
1 tablespoon canola or corn oil
2/3 cup molasses
1/3 cup sugar
1 tablespoon dry yeast
6 cups unbleached white flour
1 tablespoon salt
1) Put the oats into a very large bowl, or into a mixer with a dough hook. Pour the boiling water over them. Then add the scalded milk, and stir. Pour in the oil and molasses, and stir.
2) In another bowl, mix the sugar with the yeast and 1 cup of the flour. When the oatmeal mixture has cooled to lukewarm, add the yeast-flour mixture. Stir, and add the salt. Stir in the remaining 5 cups of flour.
3) If you are using a mixer, knead on the lowest setting for 5 minutes. Otherwise, beat the dough with a sturdy spoon (preferably a metal one) for 8 minutes, holding the bowl tight with one arm. If you use a spoon, make sure you work all the dough. This is hard on the wrists; if 8 minutes is longer than you can manage, just beat as long as you can.
Cover the bowl with a damp towel, and place the bowl in a warm spot until the dough has doubled in bulk, about 1 1/2 hours.
4) Punch the dough down. Knead briefly with a spoon, then divide it in half, and place it in two greased 9-by-5-by-3-inch loaf pans. Cover the pans with a damp towel, and let the dough rise in a warm spot until it has almost doubled in bulk.
5) While the dough rises, preheat the oven to 350.
6) Bake the loaves for about 1 hour. To make sure they're done, turn them out of the pans and tap them on the bottom; they should sound hollow. Let the loaves cool on a rack. When the loaves have cooled thoroughly, wrap them well, and store them in a cool spot.
Variations: Use two cups whole-wheat flour and four cups unbleached white flour instead of the six cups white flour. Or substitute 1 cup cornmeal for 1 cup of the flour.
Makes 2 loaves.
Granny's Oatmeal Bread
My upstairs neighbor, Rob, occasionally cooks up a storm to relieve the pressure of finishing his grad school dissertation. This recipe, one of his favorites, came from his grandmother, Dorothy Wilson McElroy. Even when it's a week old, her oatmeal bread makes excellent toast.
Rob prefers Br'er Rabbit or Plantation molasses. He also likes blackstrap molasses, but says it is probably too strong for most people's tastes. I used blackstrap and loved it.
2 cups rolled oats
2 cups boiling water
1 cup scalded whole milk [I used skim, it was fine]
1 tablespoon canola or corn oil
2/3 cup molasses
1/3 cup sugar
1 tablespoon dry yeast
6 cups unbleached white flour
1 tablespoon salt
1) Put the oats into a very large bowl, or into a mixer with a dough hook. Pour the boiling water over them. Then add the scalded milk, and stir. Pour in the oil and molasses, and stir.
2) In another bowl, mix the sugar with the yeast and 1 cup of the flour. When the oatmeal mixture has cooled to lukewarm, add the yeast-flour mixture. Stir, and add the salt. Stir in the remaining 5 cups of flour.
3) If you are using a mixer, knead on the lowest setting for 5 minutes. Otherwise, beat the dough with a sturdy spoon (preferably a metal one) for 8 minutes, holding the bowl tight with one arm. If you use a spoon, make sure you work all the dough. This is hard on the wrists; if 8 minutes is longer than you can manage, just beat as long as you can.
Cover the bowl with a damp towel, and place the bowl in a warm spot until the dough has doubled in bulk, about 1 1/2 hours.
4) Punch the dough down. Knead briefly with a spoon, then divide it in half, and place it in two greased 9-by-5-by-3-inch loaf pans. Cover the pans with a damp towel, and let the dough rise in a warm spot until it has almost doubled in bulk.
5) While the dough rises, preheat the oven to 350.
6) Bake the loaves for about 1 hour. To make sure they're done, turn them out of the pans and tap them on the bottom; they should sound hollow. Let the loaves cool on a rack. When the loaves have cooled thoroughly, wrap them well, and store them in a cool spot.
Variations: Use two cups whole-wheat flour and four cups unbleached white flour instead of the six cups white flour. Or substitute 1 cup cornmeal for 1 cup of the flour.
Makes 2 loaves.
COOKIES!
The facilities guys at Wheelock are always going out of their way to help out the Admissions Office, so we at Admissions decided to do something nice for them. Kristen suggested that we make cookies, but noted that she cannot bake, so the task fell to me (I was only too glad to do it). I picked two kinds of cookies from Epicurious.com: Chocolate-Peanut Butter Chip Fudge and Oatmeal. Both of these recipes are very very tasty. The chocolate and peanut butter cookies have no flour and are very dense and sweet. I omitted the walnuts because nuts are disgusting, in my opinion, and I used a whole bag of peanut butter chips instead of half of one.. Otherwise, the recipe is the same as below. I also added a dash of ground cloves to the oatmeal cookie recipe, with very good results. I would definitely make both of these recipes again.
On another note, Mike and I have found a place to live! We still have to fill out some paper work, but we are taking over the lease on a great place in Jamaica Plain from a super-cute couple. It is a two-bedroom plus office with a huge, sunny kitchen and tons of storage space. We will be moving in around Christmas-time, with the lease officially beginning on January 1st. I am so excited.
Chocolate-Peanut Butter Chip Fudge Cookies
3/4 cup chopped walnuts
1/2 cup plus 2 tablespoons all purpose flour
1/2 cup sweetened flaked coconut, lightly toasted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
6 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips (about 12 ounces), divided
4 teaspoons instant coffee crystals
1 tablespoon vanilla extract
1 1/2 cups sugar
4 large eggs
1/2 cup peanut butter chips
1) Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper.
2) Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
3) Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat. [I microwaved this stuff]
4) Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture. Stir in remaining 1 cup chocolate chips and peanut butter chips.
5) Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
6) Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Makes about 28 cookies
Oatmeal Cookies
1 3/4 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1) Preheat oven to 375°F. Grease baking sheets.
2) Stir together oats, flour, cinnamon, baking soda, and salt.
3) Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add oat mixture and beat until just combined.
4) Drop dough by heaping tablespoons 2 inches apart onto baking sheets and flatten mounds slightly with moistened fingers.
5) Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to racks to cool.
Makes 24 cookies.
On another note, Mike and I have found a place to live! We still have to fill out some paper work, but we are taking over the lease on a great place in Jamaica Plain from a super-cute couple. It is a two-bedroom plus office with a huge, sunny kitchen and tons of storage space. We will be moving in around Christmas-time, with the lease officially beginning on January 1st. I am so excited.
Chocolate-Peanut Butter Chip Fudge Cookies
3/4 cup chopped walnuts
1/2 cup plus 2 tablespoons all purpose flour
1/2 cup sweetened flaked coconut, lightly toasted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
6 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips (about 12 ounces), divided
4 teaspoons instant coffee crystals
1 tablespoon vanilla extract
1 1/2 cups sugar
4 large eggs
1/2 cup peanut butter chips
1) Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper.
2) Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
3) Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat. [I microwaved this stuff]
4) Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture. Stir in remaining 1 cup chocolate chips and peanut butter chips.
5) Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
6) Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Makes about 28 cookies
Oatmeal Cookies
1 3/4 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1) Preheat oven to 375°F. Grease baking sheets.
2) Stir together oats, flour, cinnamon, baking soda, and salt.
3) Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add oat mixture and beat until just combined.
4) Drop dough by heaping tablespoons 2 inches apart onto baking sheets and flatten mounds slightly with moistened fingers.
5) Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to racks to cool.
Makes 24 cookies.
Saturday, November 25, 2006
Big Bammy
Tonight for dinner I made Big Bammy from Vegetarian Planet, at Mike's request. It was fun cutting up the yuca, as you really have to whack it with a chef's knife, and Mike enjoyed doing that. I was also happy to try a new vegetable--root?--but overall, this was too much work for a mediocre dish. The "bammy" or pancake-like thing was not easy to invert and I had to actually repeat the inversion step a couple times because it kept breaking. The dish basically tastes like hash browns, which are good, but not worth as much effort as this. I did really like the lime-marinated tomatoes that top it, though. I also made Gunsmoke Slaw again, because I love it. As before, I just used broccoli slaw instead of the suggested salad. I used a little too much chipotle last time, but this time I think it was just right.
Thanksgiving was delightful, and on the way home I stopped at Burger King with Mike and had the most amazing drink experience. At Burger King, they give you suggested soda combinations. There is one called The Big Four, which is a fourth of Dr. Pepper, Diet Coke, Coke, and Sprite, respectively. It is amazing. Everyone should try it. Yum.
Big Bammy
South Americans, Central Americans, and West Indians eat yuca (pronounced "you-ka" and also called yucca, manioc, and cassava) in a thousand different ways, just as Irish do potatoes. Santos, a Salvadoran who cooks in the Delux kitchen, likes his yuca boiled, then dressed with olive oil and lime juice. In Cuba, boiled yuca is often eaten with mojo sauce, a blend of olive oil, lime juice, and fried garlic. In Jamaica, along the northern coast, yuca is grated and cooked like a potato pancake. These pancakes, called bammies, are usually served with fried fish, but I serve my version with lime-marinated tomatoes. The process for making a bammy may appear complicated at first, but it's really quite simple. I disagree.
Lime-Marinated Tomatoes:
1/4 cup lime juice (from about two limes)
2 garlic cloves, sliced thin
1/2 jalapeno pepper, cut into thin rings (include the seeds if you like more heat)
1 tablespoon olive oil
2 ripe medium tomatoes
Salt and fresh-ground black pepper to taste
Bammy:
1 1/2 pounds yuca
1 egg, beaten
1 1/2 cups chopped onions
1/2 teaspoon salt
Fresh-ground black pepper to taste
2 tablespoons olive oil
1) Marinate the tomatoes: In a bowl, combine the lime juice, garlic, jalapeno, and olive oil. Core the tomatoes, and cut them in half vertically. Place the tomatoes cut side down, slice them into half-rounds about 1/2 inch thick, and put them into the bowl with the marinade. Toss the tomatoes well, and season them with salt and pepper. Let the tomatoes sit at least ten minutes.
2) Make the bammy: Whack the yuca hard with a chef's knife to cut it into 4-inch lengths. Stand each piece on the cutting board, and use the same knife to cut away the skin. Cut the peeled yuca into 1-inch cubes, and put half of them into the food processor. Run the machine until all the yuca has been pulverized. Transfer the yuca to the center of a clean kitchen towel. Lift all the sides of the towel, and squeeze the ball of yuca over the sink to extract as much liquid as possible. Put the drained yuca pulp (in Jamaica it is called the "yuca flour") into a bowl, and repeat the process with the remaining yuca.
3) Add to the yuca "flour" the beaten eggs, the chopped onions, and the salt and pepper, and mix well.
4) Heat 1 tablespoon olive oil over medium-high heat in a well-seasoned or non-stick 10-to 12-inch skillet. Add the yuca mixture, and pat it down well so that it covers the entire skillet. Turn the heat down to medium, and cook the bammy for 5 to 7 minutes, checking periodically to make sure the bottom isn't burning. When the bammy is golden brown on the bottom, carefully invert it onto a plate, and add the remaining 1 tablespoon olive oil to the skillet. Slide the bammy back into the skillet, brown side up, and cook it for 5 t0 7 minutes more.
5) Slide the bammy onto a cutting board, and cut it into quarters. Serve it with the tomatoes and their marinade spooned on top.
Variation: Be adventurous--instead of tomatoes, use fruit such as halved grapes or sliced nectarines. [I think that would be gross]
Serves four.
Thanksgiving was delightful, and on the way home I stopped at Burger King with Mike and had the most amazing drink experience. At Burger King, they give you suggested soda combinations. There is one called The Big Four, which is a fourth of Dr. Pepper, Diet Coke, Coke, and Sprite, respectively. It is amazing. Everyone should try it. Yum.
Big Bammy
South Americans, Central Americans, and West Indians eat yuca (pronounced "you-ka" and also called yucca, manioc, and cassava) in a thousand different ways, just as Irish do potatoes. Santos, a Salvadoran who cooks in the Delux kitchen, likes his yuca boiled, then dressed with olive oil and lime juice. In Cuba, boiled yuca is often eaten with mojo sauce, a blend of olive oil, lime juice, and fried garlic. In Jamaica, along the northern coast, yuca is grated and cooked like a potato pancake. These pancakes, called bammies, are usually served with fried fish, but I serve my version with lime-marinated tomatoes. The process for making a bammy may appear complicated at first, but it's really quite simple. I disagree.
Lime-Marinated Tomatoes:
1/4 cup lime juice (from about two limes)
2 garlic cloves, sliced thin
1/2 jalapeno pepper, cut into thin rings (include the seeds if you like more heat)
1 tablespoon olive oil
2 ripe medium tomatoes
Salt and fresh-ground black pepper to taste
Bammy:
1 1/2 pounds yuca
1 egg, beaten
1 1/2 cups chopped onions
1/2 teaspoon salt
Fresh-ground black pepper to taste
2 tablespoons olive oil
1) Marinate the tomatoes: In a bowl, combine the lime juice, garlic, jalapeno, and olive oil. Core the tomatoes, and cut them in half vertically. Place the tomatoes cut side down, slice them into half-rounds about 1/2 inch thick, and put them into the bowl with the marinade. Toss the tomatoes well, and season them with salt and pepper. Let the tomatoes sit at least ten minutes.
2) Make the bammy: Whack the yuca hard with a chef's knife to cut it into 4-inch lengths. Stand each piece on the cutting board, and use the same knife to cut away the skin. Cut the peeled yuca into 1-inch cubes, and put half of them into the food processor. Run the machine until all the yuca has been pulverized. Transfer the yuca to the center of a clean kitchen towel. Lift all the sides of the towel, and squeeze the ball of yuca over the sink to extract as much liquid as possible. Put the drained yuca pulp (in Jamaica it is called the "yuca flour") into a bowl, and repeat the process with the remaining yuca.
3) Add to the yuca "flour" the beaten eggs, the chopped onions, and the salt and pepper, and mix well.
4) Heat 1 tablespoon olive oil over medium-high heat in a well-seasoned or non-stick 10-to 12-inch skillet. Add the yuca mixture, and pat it down well so that it covers the entire skillet. Turn the heat down to medium, and cook the bammy for 5 to 7 minutes, checking periodically to make sure the bottom isn't burning. When the bammy is golden brown on the bottom, carefully invert it onto a plate, and add the remaining 1 tablespoon olive oil to the skillet. Slide the bammy back into the skillet, brown side up, and cook it for 5 t0 7 minutes more.
5) Slide the bammy onto a cutting board, and cut it into quarters. Serve it with the tomatoes and their marinade spooned on top.
Variation: Be adventurous--instead of tomatoes, use fruit such as halved grapes or sliced nectarines. [I think that would be gross]
Serves four.
Monday, November 13, 2006
I went a little overboard...
So, I finished the GRE! Hooray! I did well! Double hooray! As a result, Mike and I went out to Il Villaggio in the North End to celebrate with a cheesy fancy dinner. I had Penne with Mushrooms in a Creamy Tomato Sauce and Mike had Mushroom Ravioli with Chicken in a Cream Sauce. Soooo good. The chianti we got was great too, but I forget the label. I then decided to go on a cooking spree on Sunday, to make up for all the not-cooking I have been doing lately. Most of the stuff I made was great. Some, not so much. I made Wild Mushroom Stew with Herbed Dumplings from Vegetarian Planet, Buttermilk Rye Bread and Butterscotch Oatmeal Cookies from Desert Culinary, and Pumpkin Pie Squared from Baking Sheet. The stew was yummy and I had fun making the dumplings. I used basic vegetable stock instead of making the one she suggests, but I put the full recipe down here. The rye bread is delicious and I am obsessed, because I love bread. I am equally in love with the cookies, because oatmeal cookies are my favorite and I love butterscotch. As usual, I left out the nuts. Yuck. I did not like the pie thing as much as I thought I would. I think I messed it up somehow, but it just did not taste right. Maybe more sugar? Who knows.
Wild Mushroom Stew with Herbed Dumplings
Quick Stock:
2 carrots, cut into large chunks
1 tomato, cut into large chunks
1 fennel bulb, cut into large chunks
1 large onion, cut into large chunks
8 garlic cloves, crushed
1o cups qater
1/2 cup Madeira
1/3 ounce dried porcini mushrooms
DUMPLINGS:
2 cups unbleached white flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh herbs (any combination of rosemary, sage, oregano, thyme, or tarragon) [I used thyme and tarragon]
3 tablespoons butter
2 eggs, beaten
1/2 cup whole or low-fat milk
2 tablespoons olive oil
1 pound mushrooms (any combination of shitakes, portobellos, hen-of-the-woods, cremini, chanterelle, or white button mushrooms), sliced [I used portobellos and white buttons]
1 large carrot, cut into small rounds
[I added 1 1/2 onions, diced, here]
1 garlic clove, minced
2 teaspoons fresh thyme leaves or chopped fresh sage
Salt and fresh-ground black pepper to taste
1 tablespoon truffle oil (available in specialty food stores; optional) [I am too poor]
1) Make the quick stock: In a large pot, combine all of the ingredients. Bring them to a boil over high heat, then turn the heat to low. Simmer the stock for 30 minutes. Strain out the vegetables, and save the stock. You should have about 8 cups.
2) While the stock simmers, heat the Madeira with 1/2 cup water in a small pan until the liquid begins to simmer. Add the porcini, turn off the heat, and cover the pan. Let the mushrooms steep for at least 15 minutes.
3) Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and herbs. Add the butter in small pieces, and, with a pastry cutter or fork, incorporate the butter into the flour mixture. Add the eggs, then the milk. Stir the mixture with a spoon until it just comes together. Add a bit more milk if there are dry spots.
4) In a 4- quart saucepan, heat the olive oil. Add the sliced mushroom and carrot (and onions), and sautee them over medium-high heat, stirring frequently. The mushrooms will quickly absorb all of the oil, but continue to cook them for 2 minutes more, stirring constantly. Add the garlic, and saute 30 seconds more, stirring. Then add the 8 cups stock and the soaking liquid from the porcini mushrooms. Bring the stew to a gentle boil, add the thyme or sage, and season the stew with salt and pepper. (At this point, you can cover and chill both the dumpling batter and the mushroom stew for later use.)
5) Using a soup spoon, drop dumpling batter by the spoonful into the simmering stew. If the dumplings seem crowded, don't worry; just poke them with a spoon from time to time to make sure they aren't sticking together. Roll the dumplings over after 4 to 5 minutes. When the dumplings have cooked for at least 10 minutes, ladle the stew into large bowls. If you have some truffle oil, drizzle it over each bowl of stew just before serving.
Serves four.
Buttermilk Rye Bread
2 cups whole rye flour
1 cup bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk
1/4 cup molasses
1 large egg
1 tablespoon fresh grated orange zest
1 tablespoon caraway seeds
4 tablespoons unsalted butter, melted
1) Preheat oven to 350
2) In a large bowl, whisk together flour, baking powder, baking soda and salt.
3) In a medium bowl, whisk together buttermilk, molasses, egg and orange zest. Add this mixture into the dry ingredients and stir just until combined. Stir in the caraway seeds and melted butter.
4) Scoop batter into a 9 x 5" loaf pan lightly coated with nonstick spray. Bake until the top springs back when lightly touched in the center or a toothpick comes out clean when placed in the center - about 50-60 minutes.
5) Remove and set on a wire rack, leaving the bread in the pan, for 15 minutes. Carefully remove the bread from the pan and let sit on a wire rack to cool completely.
Butterscotch Oatmeal Cookies
1 cup all-purpose flour
1 cup white whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground allspice
16 tablespoons unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon hot water
2 1/2 teaspoons vanilla
1 1/2 cups rolled oats
1 1/2 cups butterscotch chips
1/2 cup chopped walnuts, toasted
1) In a medium bowl, whisk together flours, baking powder, salt, baking soda, nutmeg and allspice.
2) In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla.
3) Add flour mixture, in two batches, beating just until combined - be sure to scrape down the sides of the bowl. Add the oats and mix until blended. Using a wooden spoon, fold in butterscotch chips and walnuts. Cover and refrigerate for a couple hours.
4) Preheat oven to 375
5) Scoop out heaping tablespoons of the dough and place on a parchment lined baking sheet. Bake until the middle looks just set and the edges begin to turn a light golden - about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.
Makes about 48 cookies.
Pumpkin Pie, Squared
Crust:
2 1/2 cups gingersnap cookie crumbs
1/4 cup butter, melted
1 tbsp sugar
Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (any kind)
1) Preheat oven to 350F.
2) Combine all crust ingredients into a medium bowl and stir to combine. Press into the bottom of an 8-in square baking pan and bake for 12-14 minutes, until just beginning to brown at the corners.
3) Set aside to cool completely.
4) Turn up oven temperature to 425F.
5) In a large bowl, beat eggs until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk.
6) Pour mixture into cooled pie crust and bake for 35-40 minutes, until the pie jiggles only slightly and a knife inserted into the center comes out clean.
7) Cool completely on a wire rack before cutting and refrigerate if storing leftovers.
Makes 9 good-sized pieces.
Wild Mushroom Stew with Herbed Dumplings
Quick Stock:
2 carrots, cut into large chunks
1 tomato, cut into large chunks
1 fennel bulb, cut into large chunks
1 large onion, cut into large chunks
8 garlic cloves, crushed
1o cups qater
1/2 cup Madeira
1/3 ounce dried porcini mushrooms
DUMPLINGS:
2 cups unbleached white flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh herbs (any combination of rosemary, sage, oregano, thyme, or tarragon) [I used thyme and tarragon]
3 tablespoons butter
2 eggs, beaten
1/2 cup whole or low-fat milk
2 tablespoons olive oil
1 pound mushrooms (any combination of shitakes, portobellos, hen-of-the-woods, cremini, chanterelle, or white button mushrooms), sliced [I used portobellos and white buttons]
1 large carrot, cut into small rounds
[I added 1 1/2 onions, diced, here]
1 garlic clove, minced
2 teaspoons fresh thyme leaves or chopped fresh sage
Salt and fresh-ground black pepper to taste
1 tablespoon truffle oil (available in specialty food stores; optional) [I am too poor]
1) Make the quick stock: In a large pot, combine all of the ingredients. Bring them to a boil over high heat, then turn the heat to low. Simmer the stock for 30 minutes. Strain out the vegetables, and save the stock. You should have about 8 cups.
2) While the stock simmers, heat the Madeira with 1/2 cup water in a small pan until the liquid begins to simmer. Add the porcini, turn off the heat, and cover the pan. Let the mushrooms steep for at least 15 minutes.
3) Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and herbs. Add the butter in small pieces, and, with a pastry cutter or fork, incorporate the butter into the flour mixture. Add the eggs, then the milk. Stir the mixture with a spoon until it just comes together. Add a bit more milk if there are dry spots.
4) In a 4- quart saucepan, heat the olive oil. Add the sliced mushroom and carrot (and onions), and sautee them over medium-high heat, stirring frequently. The mushrooms will quickly absorb all of the oil, but continue to cook them for 2 minutes more, stirring constantly. Add the garlic, and saute 30 seconds more, stirring. Then add the 8 cups stock and the soaking liquid from the porcini mushrooms. Bring the stew to a gentle boil, add the thyme or sage, and season the stew with salt and pepper. (At this point, you can cover and chill both the dumpling batter and the mushroom stew for later use.)
5) Using a soup spoon, drop dumpling batter by the spoonful into the simmering stew. If the dumplings seem crowded, don't worry; just poke them with a spoon from time to time to make sure they aren't sticking together. Roll the dumplings over after 4 to 5 minutes. When the dumplings have cooked for at least 10 minutes, ladle the stew into large bowls. If you have some truffle oil, drizzle it over each bowl of stew just before serving.
Serves four.
Buttermilk Rye Bread
2 cups whole rye flour
1 cup bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk
1/4 cup molasses
1 large egg
1 tablespoon fresh grated orange zest
1 tablespoon caraway seeds
4 tablespoons unsalted butter, melted
1) Preheat oven to 350
2) In a large bowl, whisk together flour, baking powder, baking soda and salt.
3) In a medium bowl, whisk together buttermilk, molasses, egg and orange zest. Add this mixture into the dry ingredients and stir just until combined. Stir in the caraway seeds and melted butter.
4) Scoop batter into a 9 x 5" loaf pan lightly coated with nonstick spray. Bake until the top springs back when lightly touched in the center or a toothpick comes out clean when placed in the center - about 50-60 minutes.
5) Remove and set on a wire rack, leaving the bread in the pan, for 15 minutes. Carefully remove the bread from the pan and let sit on a wire rack to cool completely.
Butterscotch Oatmeal Cookies
1 cup all-purpose flour
1 cup white whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground allspice
16 tablespoons unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon hot water
2 1/2 teaspoons vanilla
1 1/2 cups rolled oats
1 1/2 cups butterscotch chips
1/2 cup chopped walnuts, toasted
1) In a medium bowl, whisk together flours, baking powder, salt, baking soda, nutmeg and allspice.
2) In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla.
3) Add flour mixture, in two batches, beating just until combined - be sure to scrape down the sides of the bowl. Add the oats and mix until blended. Using a wooden spoon, fold in butterscotch chips and walnuts. Cover and refrigerate for a couple hours.
4) Preheat oven to 375
5) Scoop out heaping tablespoons of the dough and place on a parchment lined baking sheet. Bake until the middle looks just set and the edges begin to turn a light golden - about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.
Makes about 48 cookies.
Pumpkin Pie, Squared
Crust:
2 1/2 cups gingersnap cookie crumbs
1/4 cup butter, melted
1 tbsp sugar
Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (any kind)
1) Preheat oven to 350F.
2) Combine all crust ingredients into a medium bowl and stir to combine. Press into the bottom of an 8-in square baking pan and bake for 12-14 minutes, until just beginning to brown at the corners.
3) Set aside to cool completely.
4) Turn up oven temperature to 425F.
5) In a large bowl, beat eggs until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk.
6) Pour mixture into cooled pie crust and bake for 35-40 minutes, until the pie jiggles only slightly and a knife inserted into the center comes out clean.
7) Cool completely on a wire rack before cutting and refrigerate if storing leftovers.
Makes 9 good-sized pieces.
back, i swear
I have been super-busy lately and have not posted. So here is a recap of things I have made. Not a lot, as I have been eating mostly pasta and veggie burgers. Two weeks ago, or so, I made Navajo Stew from Moosewood's Simple Suppers and Maple Breakfast Cake from Everybody Likes Sandwiches. These were not eaten together, clearly. Both were delicious and I will definitely make them again. The stew passes the "lunchbox" test, as Lauren says. It was just as good the next day. So was the Shortcut Chili from Simple Suppers that I made last week. This is not amazing chili, but it is a good, simple dinner. The maple "cake" is delicious, and entirely vegan, which is always fun. I left out the walnuts because I hate nuts.
Navajo Stew
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablesppon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup fresh cilantro (I did not have this)
1 15-ounce can of black beans, drained
1) Preheat oven to 450. Lightly oil a baking sheet.
2) Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem to root end into thin wedges. In bowl, toss vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stire and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
3) While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2-to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven for about 10 minutes.
Serves 4.
Maple Breakfast Cake
2 1/2 cups flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
2 tablespoon butter, melted (or vegetable oil or Earth Balance)
3/4 cup maple syrup
1 cup milk (soy or dairy or part yogurt!)
1/4 teaspoon vanilla
1/2 c walnuts
1) Mix together flour, soda, baking powder and salt and set aside.
2) In a smaller bowl combine and blend remaining ingredients, except nuts. Stir in liquid ingredients into dry. Fold in nuts.
3) Spread batter in a loaf pan. Bake at 350 degrees for 40-45 minutes.
Shortcut Chili
2 cups chopped onions
3 garlic cloves, minced or pressed
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon minced canned chipotles in adobo sauce
1 red or green bell pepper, diced
1 15-ounce can of red kidney beans, drained
1 15-ounce can of lentils (I used black beans), undrained
1 15-ounce can of diced tomatoes
1) In a soup pot, sautee the onions, garlic, and salt in the oil until soft, 5 t0 10 minutes.
2) Add the chipotles and the bell peppers, cover and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5 to 10 minutes or until everything is hot.
Serve topped with sour cream, if that's your thing. It's not mine.
Serves four.
Navajo Stew
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablesppon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup fresh cilantro (I did not have this)
1 15-ounce can of black beans, drained
1) Preheat oven to 450. Lightly oil a baking sheet.
2) Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem to root end into thin wedges. In bowl, toss vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stire and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
3) While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2-to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven for about 10 minutes.
Serves 4.
Maple Breakfast Cake
2 1/2 cups flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
2 tablespoon butter, melted (or vegetable oil or Earth Balance)
3/4 cup maple syrup
1 cup milk (soy or dairy or part yogurt!)
1/4 teaspoon vanilla
1/2 c walnuts
1) Mix together flour, soda, baking powder and salt and set aside.
2) In a smaller bowl combine and blend remaining ingredients, except nuts. Stir in liquid ingredients into dry. Fold in nuts.
3) Spread batter in a loaf pan. Bake at 350 degrees for 40-45 minutes.
Shortcut Chili
2 cups chopped onions
3 garlic cloves, minced or pressed
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon minced canned chipotles in adobo sauce
1 red or green bell pepper, diced
1 15-ounce can of red kidney beans, drained
1 15-ounce can of lentils (I used black beans), undrained
1 15-ounce can of diced tomatoes
1) In a soup pot, sautee the onions, garlic, and salt in the oil until soft, 5 t0 10 minutes.
2) Add the chipotles and the bell peppers, cover and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5 to 10 minutes or until everything is hot.
Serve topped with sour cream, if that's your thing. It's not mine.
Serves four.
Wednesday, October 25, 2006
Delicious Fall Things
Last night I made Cinnamon Snaps from Vegetarian Planet and Kim's Best Pumpkin Bread from Cooking Light. Both are super super yummy. Mike ate six of the snaps right away but didn't like the pumpkin bread much because it was less like candy-pumpkin and more savory. I think the bread is delicious. I will definitely make both again. Oh, and my changes to the bread: I left out the pecans and the raisins, because why mess up a good thing with crap?
Cinnamon Snaps
2 cups unbleached white flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 to 4 teaspoons ground cinnamon, to taste
1 teaspoon ground allspice
3/4 (1 1/2 sticks) unsalted butter, softened
1/2 cup plus 1/3 cup white sugar
1/2 cup plus 3 tablespoons dark brown sugar
1 egg
1) In a small bowl, combine the flour, baking soda, salt, cinnamon, and allspice, and mix well.
2) With an electric mixer or by hand, beat the butter. When it is cream, add the 1/2 cup white sugar and all of the brown sugar. Beat the mixture until it is soft and fluffy. Add the egg, and beat well again.
3) With a wooden spoon, stir the flour mixture into the butter and sugar, bit by bit, until the flour is fully incorporated. Chill the dough for at least 30 minutes.
4) Preheat the oven to 350. Put the remaining 1/3 cup white sugar onto a plate. Form the dough into 1-inch balls, and roll each ball in the sugar. Place the cookies at least 3 inches apart on an ungreased baking sheet, and lightly press down on each cookie. Bake the cookies for 6 t0 8 minutes, then let them cool on racks.
Makes 24 cookies.
Kim's Best Pumpkin Bread
1/3 cup fat-free milk
2 1/2 tablespoons vegetable oil
2 large eggs
2 large egg whites
1 (15-ounce) can pumpkin
2 cups all-purpose flour
1 cup quick-cooking oats
1 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/4 cup chopped pecans
Cooking spray
1)Preheat oven to 350°.
2) Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
3) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
4) Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
5) Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
Cinnamon Snaps
2 cups unbleached white flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 to 4 teaspoons ground cinnamon, to taste
1 teaspoon ground allspice
3/4 (1 1/2 sticks) unsalted butter, softened
1/2 cup plus 1/3 cup white sugar
1/2 cup plus 3 tablespoons dark brown sugar
1 egg
1) In a small bowl, combine the flour, baking soda, salt, cinnamon, and allspice, and mix well.
2) With an electric mixer or by hand, beat the butter. When it is cream, add the 1/2 cup white sugar and all of the brown sugar. Beat the mixture until it is soft and fluffy. Add the egg, and beat well again.
3) With a wooden spoon, stir the flour mixture into the butter and sugar, bit by bit, until the flour is fully incorporated. Chill the dough for at least 30 minutes.
4) Preheat the oven to 350. Put the remaining 1/3 cup white sugar onto a plate. Form the dough into 1-inch balls, and roll each ball in the sugar. Place the cookies at least 3 inches apart on an ungreased baking sheet, and lightly press down on each cookie. Bake the cookies for 6 t0 8 minutes, then let them cool on racks.
Makes 24 cookies.
Kim's Best Pumpkin Bread
1/3 cup fat-free milk
2 1/2 tablespoons vegetable oil
2 large eggs
2 large egg whites
1 (15-ounce) can pumpkin
2 cups all-purpose flour
1 cup quick-cooking oats
1 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/4 cup chopped pecans
Cooking spray
1)Preheat oven to 350°.
2) Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
3) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
4) Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
5) Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
Sunday, October 22, 2006
Asparagus Wasabi Tempura
I have been horrible at updating this thing, but, frankly, I have not been doing too much cooking lately. Studying and the stupid job have kept me far too busy, sadly. The other night--I can't even remember what night--I attempted to make Asparagus Wasabi Tempura from Didi Emmon's Vegetarian Planet to pair with the Vietnamese Noodle Salad that I have made before. Unfortunately, my wasabi powder was weaksauce and the tempura was completely without wasabi flavor. The stuff was still tasty, but not at all what I was hoping for. I will definitely make this again sometime with stronger, better wasabi powder. The Vietnamese Noodle Salad was as tasty as it was before.
Asparagus Wasabi Tempura
16 asparagus spears
3/4 cup unbleached white flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 to 2 teaspoons wasabi powder
1/4 cup water
1/2 cup beer (any kind will do)
About 2 cups canola or corn oil
1) Break off the tough ends of the asparagus, and discard the end pieces.
2) In a bowl, mix together the flour, cornstarch, salt, sugar, baking powder, ginger, and wasabi.
3) Add the water and beer to the flour mixture, and whisk slowly until the batter is smooth. Transfer the batter into a pan at least 8 inches wide.
4) In a saucepan or skillet at least 8 inches in diameter, heat the oil over medium-high heat. Test the oil by dropping in a 1/2 teaspoon of the batter. If it immediately bubbles and fizzes, the oil is ready. Dip one asparagus spear into the batter, then drop it into the oil, being careful not to splash the oil too much. Add 7 more batter-dipped asparagus spears, and let them fry for 2 to 3 minutes. Remove them to paper towels with a large slotted spoon. Dip and fry the remaining asparagus spears, and blot them on the paper towels. Serve the tempura immediately.
Asparagus Wasabi Tempura
16 asparagus spears
3/4 cup unbleached white flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 to 2 teaspoons wasabi powder
1/4 cup water
1/2 cup beer (any kind will do)
About 2 cups canola or corn oil
1) Break off the tough ends of the asparagus, and discard the end pieces.
2) In a bowl, mix together the flour, cornstarch, salt, sugar, baking powder, ginger, and wasabi.
3) Add the water and beer to the flour mixture, and whisk slowly until the batter is smooth. Transfer the batter into a pan at least 8 inches wide.
4) In a saucepan or skillet at least 8 inches in diameter, heat the oil over medium-high heat. Test the oil by dropping in a 1/2 teaspoon of the batter. If it immediately bubbles and fizzes, the oil is ready. Dip one asparagus spear into the batter, then drop it into the oil, being careful not to splash the oil too much. Add 7 more batter-dipped asparagus spears, and let them fry for 2 to 3 minutes. Remove them to paper towels with a large slotted spoon. Dip and fry the remaining asparagus spears, and blot them on the paper towels. Serve the tempura immediately.
Sunday, October 15, 2006
Big Apple Pancake
For breakfast/brunch today I made the Big Apple Pancake I saw on desertculinary, using one of the Mutsu apples we got apple-picking last weekend. This pancake is yummy, although I will use more cinnamon next time I make it. Oh, and I ate it with maple syrup, which Mike and I agreed tastes better than the powdered sugar that was suggested. I am having some of my girlfriends over to make cupcakes this afternoon and I am making my birthday cake, Pumpkin Cake with Cream Cheese Frosting, into cupcakes. Everyone else is bringing a cupcake mix/recipe and we are swapping. Yummm.
Big Apple Pancake
4 tablespoons butter
1 large Golden Delicious apple, peeled, cored, and cut into 1/4" slices
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
4 large eggs
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons confectioners' sugar to dust when done
1) Preheat oven to 450
2) Melt butter in 11" oven proof skillet over medium heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.
3) While apples are cooking, add milk, flour, cinnamon, eggs, sugar, vanilla, and salt to butter in blender and blend until smooth.
4) Pour batter over apple and place skillet in the oven. Bake until pancake is puffed and golden, about 15 minutes. Sift confectioners sugar over the top and serve.
Big Apple Pancake
4 tablespoons butter
1 large Golden Delicious apple, peeled, cored, and cut into 1/4" slices
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
4 large eggs
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons confectioners' sugar to dust when done
1) Preheat oven to 450
2) Melt butter in 11" oven proof skillet over medium heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.
3) While apples are cooking, add milk, flour, cinnamon, eggs, sugar, vanilla, and salt to butter in blender and blend until smooth.
4) Pour batter over apple and place skillet in the oven. Bake until pancake is puffed and golden, about 15 minutes. Sift confectioners sugar over the top and serve.
Tuesday, October 10, 2006
Chocolate Pudding
Chocolate pudding is delicious. I love it. I have always relied on the Jello instant kind, but today I wanted chocolate pudding and I had no mix. Although I was too lazy to walk to the store, I was not too lazy to make something with what I had on hand. So, for the first time ever, I made chocolate pudding of the no-fat, very quick variety. This stuff is so simple I almost feel silly posting it. However, for anyone with a serious chocolate craving in need of a quick fix, this is a good recipe to have.
Uber-easy Chocolate Pudding
1 cup fat-free milk
1 tablespoon cornstarch
1 tablespoon (or a little more) cocoa powder
3 tablespoons sugar
1 teaspoon vanilla
1) Whisk everything together in a saucepan.. Be sure to get rid of all the clumps.
2) Cook over medium heat, stirring often, until mixture is close to desired thickness (about 10-15 minutes).
3) Refridgerate to thicken pudding more, or eat warm.
Serves one. Yum.
Uber-easy Chocolate Pudding
1 cup fat-free milk
1 tablespoon cornstarch
1 tablespoon (or a little more) cocoa powder
3 tablespoons sugar
1 teaspoon vanilla
1) Whisk everything together in a saucepan.. Be sure to get rid of all the clumps.
2) Cook over medium heat, stirring often, until mixture is close to desired thickness (about 10-15 minutes).
3) Refridgerate to thicken pudding more, or eat warm.
Serves one. Yum.
Monday, October 09, 2006
Apple Season
Mike and I went camping in the Berkshires this weekend and it was a lot of fun, although we froze our butts off due to our problems creating fire. We also went apple-picking at Bartlett's in Richmond, MA. It was great! I had never been apple-picking before and I was bouncing around like a kid in a candy store. We got Cortlands, Empires, MacIntoshes, some Red Delicious, and Mutsu apples, which are my new favorites. No Granny Smiths, but I will survive. So now I have twenty pounds of apples and I need to use them! (Oh, and we also went vegetable picking at his aunt's farm, but more on that later). I plan on using a lot of the apples for apple butter, but for now I have made Norwegian Apple Cake (again) and this yummy Buttery Apple Loaf Cake from Desert Culinary. This loaf cake thing is super tasty. We have enjoyed it a lot this morning with some coffee. There is a lot of butter, so one should not eat it all the time. However, it is a nice treat.
Buttery Apple Loaf Cake
For the topping:
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup packed brown sugar
8 tablespoons butter, melted
2 teaspoons cinnamon
For the batter:
1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 tsp salt
2 large eggs, lightly beaten
8 tablespoons butter, melted
1/2 cup milk
1 3/4 cups peeled and diced tart apples
1)Preheat oven to 350.
2) For the topping: in a medium bowl, mix together flours, sugar, butter and cinnamon until crumbly.
3) For the batter: in a large bowl, whisk together flours, sugar, baking powder and salt. In a medium bowl, whisk together eggs, melted butter and milk. Add to the dry ingredients and mix just until moistened.
4) Place half of the batter into a 9 x 5" loaf pan coated with nonstick spray. Cover the top with half of the apples and half of the topping mixture. Place the remaining batter on top and spread to cover. Scatter with another half of the topping mixture, the remaining apples and finish with the leftover topping.
5) Bake until golden and a toothpick placed in the center comes out mostly clean - about 70-80 minutes. Remove and place on a wire rack. Let cool in the pan for 10 minutes and then carefully remove. Let cool completely.
Buttery Apple Loaf Cake
For the topping:
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup packed brown sugar
8 tablespoons butter, melted
2 teaspoons cinnamon
For the batter:
1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 tsp salt
2 large eggs, lightly beaten
8 tablespoons butter, melted
1/2 cup milk
1 3/4 cups peeled and diced tart apples
1)Preheat oven to 350.
2) For the topping: in a medium bowl, mix together flours, sugar, butter and cinnamon until crumbly.
3) For the batter: in a large bowl, whisk together flours, sugar, baking powder and salt. In a medium bowl, whisk together eggs, melted butter and milk. Add to the dry ingredients and mix just until moistened.
4) Place half of the batter into a 9 x 5" loaf pan coated with nonstick spray. Cover the top with half of the apples and half of the topping mixture. Place the remaining batter on top and spread to cover. Scatter with another half of the topping mixture, the remaining apples and finish with the leftover topping.
5) Bake until golden and a toothpick placed in the center comes out mostly clean - about 70-80 minutes. Remove and place on a wire rack. Let cool in the pan for 10 minutes and then carefully remove. Let cool completely.
Monday, October 02, 2006
Ten Minute Cornbread and a Repeat
On Friday I made Tortilla Soup and Ten Minute Cornbread from Vegetarian Planet. I made the cornbread in a loaf pan instead of in squares like I have done with other recipes, and it took a while to cook as a result of this. It was pretty good and I liked the addition of scallions, which I had never tried before. Still, it lacked punch--it definitely needed more salt or something. I will make more cornbread, because it is delicious, but I don't know if it will be this recipe.
Ten Minute Cornbread
2 cups ground cornmeal
1 cup whole-wheat flour or unbleached white flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 cups buttermilk
2 tablespoons honey
4 eggs
6 tablespoons canola oil, corn oil, or melted butter
1 bunch scallions, both white and green parts, minced (about 1 1/2 cups)
1) Grease a 9-by-5-by-3 inch or a 13-by-9-inch pan. Preheat the oven to 400. In a large bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. In another bowl, whisk together the buttermilk, honey, eggs, and oil or butter. Make a well in the cornmeal mixture, and pour the liquid mixture into it. With a whisk, stir the liquid mixture slowly, gradually incoporating the cornmeal mixture. Once it is totally incorporated, stir in the scallions.
2) Pour the batter into the prepared pan. Bake the bread 45 minutes if you are using a loaf pan, 35 minutes if you are using the larger pan. The bread is ready when a knife inserted into the center comes out clean. Serve and eat the bread as soon as possible.
Ten Minute Cornbread
2 cups ground cornmeal
1 cup whole-wheat flour or unbleached white flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 cups buttermilk
2 tablespoons honey
4 eggs
6 tablespoons canola oil, corn oil, or melted butter
1 bunch scallions, both white and green parts, minced (about 1 1/2 cups)
1) Grease a 9-by-5-by-3 inch or a 13-by-9-inch pan. Preheat the oven to 400. In a large bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. In another bowl, whisk together the buttermilk, honey, eggs, and oil or butter. Make a well in the cornmeal mixture, and pour the liquid mixture into it. With a whisk, stir the liquid mixture slowly, gradually incoporating the cornmeal mixture. Once it is totally incorporated, stir in the scallions.
2) Pour the batter into the prepared pan. Bake the bread 45 minutes if you are using a loaf pan, 35 minutes if you are using the larger pan. The bread is ready when a knife inserted into the center comes out clean. Serve and eat the bread as soon as possible.
Monday, September 25, 2006
I Made A LOT of Food This Weekend
Mike and I were supposed to go camping this Saturday, so on Friday night I made us treats to take with us. It ended up raining, and we ate the stuff I made at my house on Saturday instead. We were also supposed to go apple-picking, but were again thwarted by the rain. On Friday night I made Streusel-Oat Scones and Bean and Barley Soup from Cooking Light. Both were extremely yummy. It was my first time cooking with dried beans, so I was very proud of myself. As usual, I at least doubled the amount of seasonings (salt, pepper, hot sauce) and omitted the cheese. I will definitely make both again, although when it comes to the soup I might use canned beans simply because the dried ones take so much time.
Streusel-Oat Scones
2 cups all-purpose flour
1/4 cup sugar object
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled stick margarine, cut into small pieces [I used butter]
3/4 cup low-fat buttermilk
Cooking spray
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
1 tablespoon margarine, melted [butter]
1 tablespoon all-purpose flour
1) Preheat oven to 450°.
2) Combine first 5 ingredients in a medium bowl; cut in 1/4 cup margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until flour mixture is moist.
3) Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle; set aside.
4) Combine oats, brown sugar, 1 tablespoon margarine, and 1 tablespoon flour, forming a streusel. Gently pat oats mixture into surface of dough. Cut dough into 12 wedges (do not separate wedges).
5) Bake at 450° for 15 minutes or until lightly browned. Serve warm.
Makes twelve scones.
Bean and Barley Soup
This is an especially nutritious soup; barley adds another source of soluble fiber. This recipe quick-soaks the beans, but you can soak the beans overnight, if you wish. Pureeing some of the beans adds extra body to the soup.
1 cup dried borlotti or pinto beans
1 tablespoon olive oil
2 cups finely chopped red onion object
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup chopped fresh basil
9 cups water
2 cups organic vegetable broth (such as Swanson Certified Organic)
2 bay leaves
1/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
2 tablespoons grated fresh Parmesan cheese
1) Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel.
2) Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.
3) Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan.
4) Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.
Serves 4 (at least).
On Sunday night I had Lauren and Fi over for dinner and Cranium. Yay. I made Falafel Burgers from Vegetarian Planet at Mike's request, because this is one of his favorite dishes I have made so far. I also made Caramel Apple Bars that I found on desertculinary.blogspot.com. I made my own caramel! I was so proud. Everyone around was very impressed, including some of my roommate Ryan's friends, who offered me a free room in their apartment if I would cook for them. My favorite part about this was that I reduced the amount of fat in this recipe. Not a lot, but at least some. I used fat-free half-and-half instead of heavy cream in the caramel and you cannot taste the difference at all. I will definitely make these again, as these were extremely popular with everyone, Mike most of all (he ate several servings). Oh, and I didn't set aside any extra caramel--I used all of it in the bars because I had doubled the amount of apples.
Falafel Burgers
2 tablespoons olive oil
1 1/2 cups minced onions
3 garlic cloves, minced
1 teaspoon ground cumin seeds
1 cup finely chopped carrot
1 3/4 cups (1 15-ounce can) cooked and drained garbanzo beans (chickpeas)
1 1/2 tablespoons tahini (sesame paste) or peanut butter
1/4 cup minced fresh parsley
1/3 cup chickpea flour or unbleached white flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 lemon (optional)
1) In a skillet, combine 1 tablespoon of the olive oil with the onions over medium heat. Cook, stirring frequently, until the onions soften, about 5 minutes. Add the garlic, cumin, and carrot, and cook 2 minutes more. Transfer the mixture to a large bowl.
2) Add the drained chickpeas, and mash them wiht a potato masher or chop them in a food processor until they are broken down and unidentifiable. Add the tahini or peanut butter and the parsley. In a smaller bowl, combine the flour, baking soda, and salt. Add the mixture to the large bowl, and stir well.
3) With floured hands, form four patties from the chickpea mixture, then lightly dust the burgers with flour. Heat a skillet over medium-high heat, and add 1 tablespoon olive oil. Turn hte heat to medium-low, and add the patties. After about 1 minute, or when they have just begun to brown, flip them. Cook them about 2 minutes more on the other side. Then flip them back onto the first side, and cook another minute. They should be a deep golden brown on both sides. (They burn easily, so wath them well.) Remove the burgers from the skillet, and squeeze a bit of lemon juice onto each. Serve immediately.
Makes 4 large burgers.
Caramel Apple Bars (Adapted from KA Cookie Companion)
For the Crust:
1 cup brown sugar
3/4 cup butter1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup all-purpose flour
1 cup ground pecans
2 cups rolled oats
For the Filling:
3 1/2 cups sliced apples (about 24 ounces)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup Homemade Caramel*
Homemade Caramel:
1 cup heavy cream
2 cups brown sugar
1/4 cup light corn syrup
4 tablespoons butter
1 teaspoon good quality vanilla extract
1/4 teaspoon salt
1) Mix all of the above ingredients into a 2 quart saucepan. Heat over medium, stirring constantly, until it reaches soft-ball stage (230-234 degrees). Remove and gently pour your 1 cup over the apple mixture.This recipes makes more than you will use so pour the rest into a 8X8 pan lined with foil and let cool. Cut into squares and you have your own homemade caramel squares! [I just used all of the caramel since I used more apples]
Directions:
1) Preheat your oven to 400 degrees. Line a 9X13 pan with foil and lightly spray with cooking spray.
2) In a medium bowl, beat the brown sugar and the next 4 ingredients (through baking soda) until thoroughly combined. Mix in the flour, ground pecans and oats until crumbly. Scoop out 1 cup and set aside.
3) Place the remaining crumbs into your prepared pan and press down firmly to coat the bottom. Toss the apples in a large bowl with the salt and cinnamon. Arrange them over the crust. Drizzle the warm homemade caramel over the top and then sprinkle with the remaining crumbs you set aside.
4) Bake for 35 to 40 minutes until bubbly and the apples are just tender. Remove and let cool until they are just warm to the touch. Cut into squares. Try and let the bars rest until the caramel has set before serving. [This did not happen for us]
Streusel-Oat Scones
2 cups all-purpose flour
1/4 cup sugar object
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled stick margarine, cut into small pieces [I used butter]
3/4 cup low-fat buttermilk
Cooking spray
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
1 tablespoon margarine, melted [butter]
1 tablespoon all-purpose flour
1) Preheat oven to 450°.
2) Combine first 5 ingredients in a medium bowl; cut in 1/4 cup margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until flour mixture is moist.
3) Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle; set aside.
4) Combine oats, brown sugar, 1 tablespoon margarine, and 1 tablespoon flour, forming a streusel. Gently pat oats mixture into surface of dough. Cut dough into 12 wedges (do not separate wedges).
5) Bake at 450° for 15 minutes or until lightly browned. Serve warm.
Makes twelve scones.
Bean and Barley Soup
This is an especially nutritious soup; barley adds another source of soluble fiber. This recipe quick-soaks the beans, but you can soak the beans overnight, if you wish. Pureeing some of the beans adds extra body to the soup.
1 cup dried borlotti or pinto beans
1 tablespoon olive oil
2 cups finely chopped red onion object
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup chopped fresh basil
9 cups water
2 cups organic vegetable broth (such as Swanson Certified Organic)
2 bay leaves
1/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
2 tablespoons grated fresh Parmesan cheese
1) Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel.
2) Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.
3) Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan.
4) Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.
Serves 4 (at least).
On Sunday night I had Lauren and Fi over for dinner and Cranium. Yay. I made Falafel Burgers from Vegetarian Planet at Mike's request, because this is one of his favorite dishes I have made so far. I also made Caramel Apple Bars that I found on desertculinary.blogspot.com. I made my own caramel! I was so proud. Everyone around was very impressed, including some of my roommate Ryan's friends, who offered me a free room in their apartment if I would cook for them. My favorite part about this was that I reduced the amount of fat in this recipe. Not a lot, but at least some. I used fat-free half-and-half instead of heavy cream in the caramel and you cannot taste the difference at all. I will definitely make these again, as these were extremely popular with everyone, Mike most of all (he ate several servings). Oh, and I didn't set aside any extra caramel--I used all of it in the bars because I had doubled the amount of apples.
Falafel Burgers
2 tablespoons olive oil
1 1/2 cups minced onions
3 garlic cloves, minced
1 teaspoon ground cumin seeds
1 cup finely chopped carrot
1 3/4 cups (1 15-ounce can) cooked and drained garbanzo beans (chickpeas)
1 1/2 tablespoons tahini (sesame paste) or peanut butter
1/4 cup minced fresh parsley
1/3 cup chickpea flour or unbleached white flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 lemon (optional)
1) In a skillet, combine 1 tablespoon of the olive oil with the onions over medium heat. Cook, stirring frequently, until the onions soften, about 5 minutes. Add the garlic, cumin, and carrot, and cook 2 minutes more. Transfer the mixture to a large bowl.
2) Add the drained chickpeas, and mash them wiht a potato masher or chop them in a food processor until they are broken down and unidentifiable. Add the tahini or peanut butter and the parsley. In a smaller bowl, combine the flour, baking soda, and salt. Add the mixture to the large bowl, and stir well.
3) With floured hands, form four patties from the chickpea mixture, then lightly dust the burgers with flour. Heat a skillet over medium-high heat, and add 1 tablespoon olive oil. Turn hte heat to medium-low, and add the patties. After about 1 minute, or when they have just begun to brown, flip them. Cook them about 2 minutes more on the other side. Then flip them back onto the first side, and cook another minute. They should be a deep golden brown on both sides. (They burn easily, so wath them well.) Remove the burgers from the skillet, and squeeze a bit of lemon juice onto each. Serve immediately.
Makes 4 large burgers.
Caramel Apple Bars (Adapted from KA Cookie Companion)
For the Crust:
1 cup brown sugar
3/4 cup butter1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup all-purpose flour
1 cup ground pecans
2 cups rolled oats
For the Filling:
3 1/2 cups sliced apples (about 24 ounces)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup Homemade Caramel*
Homemade Caramel:
1 cup heavy cream
2 cups brown sugar
1/4 cup light corn syrup
4 tablespoons butter
1 teaspoon good quality vanilla extract
1/4 teaspoon salt
1) Mix all of the above ingredients into a 2 quart saucepan. Heat over medium, stirring constantly, until it reaches soft-ball stage (230-234 degrees). Remove and gently pour your 1 cup over the apple mixture.This recipes makes more than you will use so pour the rest into a 8X8 pan lined with foil and let cool. Cut into squares and you have your own homemade caramel squares! [I just used all of the caramel since I used more apples]
Directions:
1) Preheat your oven to 400 degrees. Line a 9X13 pan with foil and lightly spray with cooking spray.
2) In a medium bowl, beat the brown sugar and the next 4 ingredients (through baking soda) until thoroughly combined. Mix in the flour, ground pecans and oats until crumbly. Scoop out 1 cup and set aside.
3) Place the remaining crumbs into your prepared pan and press down firmly to coat the bottom. Toss the apples in a large bowl with the salt and cinnamon. Arrange them over the crust. Drizzle the warm homemade caramel over the top and then sprinkle with the remaining crumbs you set aside.
4) Bake for 35 to 40 minutes until bubbly and the apples are just tender. Remove and let cool until they are just warm to the touch. Cut into squares. Try and let the bars rest until the caramel has set before serving. [This did not happen for us]
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