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.
Sunday, November 26, 2006
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.
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