Winter Herb Soup Sticks

February 16th, 2013 § 0 comments § permalink

Makes 24 bread sticks

Ingredients

Basic Pizza Dough (Ger-Nis)
2 clove garlic, chopped fine
1 cup extra virgin olive oil
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage, chopped fine
1 tablespoon parsley, chopped fine
¼ cup parmesan, grated
1 tablespoon black quinoa, toasted
Maldon salt (flake sea salt)

Directions

Pre-heat oven to 350°F. Prepare 1 batch of Ger-Nis Pizza Dough. In a blender add the garlic, extra virgin olive oil, fresh herbs and parmesan. Blend until smooth. Shape the pizza dough in 24 long thin sticks (5 inches long and about ½ inch thick). Twist the breadsticks holding each side and twisting in opposite directions. Lay on a baking sheet lined with parchment paper. Brush with the garlic mixture well and bake in the oven for about 15 minutes or until golden brown. Take out of oven and sprinkle immediately with a combination of  the Maldon salt and toasted black quinoa.

Baked Herbal Goat Cheese with Tomatoes and Kalamata Olive Bread

April 6th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 can crushed tomatoes
1 tablespoon fresh marjoram leaves, chopped fine
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh parsley leaves, chopped fine
½ teaspoon salt
4 ounces goat cheese
Cracked black pepper
Chopped herbs for garnish

Directions

Pre heat oven to 375°F. In a mixing bowl mix together tomatoes, fresh herbs and salt. Place in a small shallow baking dish. Place dollops of goat cheese on the top of the tomatoes and sprinkle with a little black pepper and place the dish in the oven and bake for about 20-25 minutes or until the cheese is melted and starting to brown. In the meantime, slice bread into sliced about ½ inch thick and toast in the oven. When the tomato dish is done take it out of the oven and sprinkle a few fresh herbs over the top. Serve with the olive bread.

Chocolate & Pumpkin Bread Pudding

December 8th, 2011 § 0 comments § permalink

Makes 12 ramekins

Ingredients

1 can (15 ounces) coconut milk
1/2 cup almond milk
1 can (15 ounces) pumpkin
1/2 cup brown sugar
2 teaspoons cinnamon, freshly grated
2 teaspoons nutemg, freshly grated
1 teaspoon cardamom powder
1 teaspoon salt
8 cups day old bread, cubed about 11/2 inch thick
4 ounces dark chocolate, chopped
Powder sugar

Directions

Pre-heat oven to 375°F. Grease 12 ramekins. In a large bowl whisk together the coconut milk, almond milk, pumpkin, brown sugar, and spices until smooth. Mix in the bread and the chocolate. Place the mixture in greased ramekins. Bake for about 25-30 minutes or until the tops are slightly browned. Remove from oven and take out of ramekins while warm by cutting around the mold and turning upside down onto a small plate. Dust the tops with powdered sugar.

Cucumber & Marmite Tea Sandwiches

October 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

1 English cucumber
1 jar of Marmite or Vegemite
1 stick of good, unsalted butter (such as Plugra)
1 loaf of Brioche (or any fine-crumb white) bread, thinly sliced & crusts removed

Directions

Slice the cucumber very thinly on a mandolin. Spread butter onto four slices of the bread. Thinly spread Marmite onto four more slices of the bread. Shingle the cucumber slices on the buttered bread slices, so the overlap. Top each sandwich base with the Marmite-coated slices, pressing firmly. Cut each sandwich into four equal squares. Serve.

Recipe by Emily Casey

Chapatis

August 10th, 2011 § 0 comments § permalink

Makes approximately 12

Ingredients

2 cups whole wheat flour
Additional flour for rolling
1 cup of water (approximately)
½ tablespoon of salt or to taste if you want more
2 tablespoon of vegetable or canola oil

Directions

Mix flour and salt well. Make a hole in flour and mix in a little water at a time while trying to form dough. Add little water at a time to ensure the dough consistency does not get too soft or sticky. You can always add more flour to thicken the mixture. Knead for five minutes, cover with wet cloth and refrigerate for 20 minutes.

Roll out flour into a small log and portion 12 small rounds. Heat a flat pan, nonstick pan, until hot OR tortilla press work too. Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side. Once turned press gently with a towel, until brown. Keep warm.

*Recipe Property of Palak Patel

Ciabatta

August 10th, 2011 § 1 comment § permalink

Makes 2 loaves

Ingredients

For sponge

½ teaspoon active dry yeast
2 tablespoons warm water (105°-115°F)
1⁄3 cup room-temperature water
1 cup bread flour

For bread

½ teaspoon active dry yeast
2 tablespoons warm milk (105°-115°F)
2⁄3 cups room-temperature water
1 tablespoon olive oil
2 cups bread flour
1½ teaspoons salt

Directions

Make sponge

In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl, stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.

Make bread

In a small bowl, stir together yeast and milk and let stand 5 minutes, or until creamy. In a bowl of a blender, blend together milk mixture, sponge, water, oil, and flour and combine with wooden spoon. Add salt and mix. Turn out dough from bowl on floured surface and knead until soft, about 10 minutes. Place dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1½ hours. (Dough will be sticky and full of air bubbles.)

Have ready a rimless baking sheet and 2 well-floured 12-by-6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1½ to 2 hours.

At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed “quarry” tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425°F. Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up for edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool

Italian Antipasti Plate

August 6th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup back brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread

Directions

Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

Baked Camembert with Thyme and Garlic Toasts and Maple Glazed Grapes

August 3rd, 2011 § 0 comments § permalink

Serves 9-12

Wine Pairing: Rose D’Anjou

Ingredients

1 whole small Camembert cheese
2 cloves garlic, sliced thin
2 sprigs fresh thyme
Olive oil
Salt and black pepper, freshly ground

For garlic toasts

1 baguette
1 garlic clove
Extra virgin olive oil

For grapes

1 large bunch of red seedless grapes, washed and stemmed
6 sprigs fresh thyme, leaves pulled from stems
3 tablespoons maple syrup
Olive oil

Directions

Preheat the oven to 350 degrees F.

Remove the Camembert from its packaging, pierce the top of the cheese with a sharp knife, then stuff the incisions with the garlic and thyme sprigs. Drizzle with olive oil, sprinkle with salt and pepper. Wrap the cheese in parchment paper like a present and place on a baking sheet in the oven. Bake for about ten minutes, to melt the cheese.

To make garlic toasts:

Slice the baguette into 1/2 inch slices, place on a baking sheet and bake in the oven for 5 minutes, while the cheese is baking. Remove the toasts and lightly scrape each one on one side with a clove of raw garlic. Drizzle with olive oil and serve.

To make the grapes:

Turn the oven to broil 500 degrees F (when you are finished baking the cheese or before). Place cleaned grapes on a greased baking sheet, and sprinkle the thyme leaves over the grapes. Drizzle with olive oil and maple syrup, turning the grapes with a spatula to coat evenly. Broil in oven until grapes start to “pop” and get slightly charred. Cool slightly before serving with cheese and toast.

Almond Butter, Banana & Honey Panini

July 7th, 2011 § 0 comments § permalink

Makes 4 servings

Ingredients

Hearty, crusty whole grain bread, sliced
½ cup of either almond butter or peanut butter, chunky
2 bananas sliced lengthwise
½ teaspoon cinnamon
¼ cup honey
1 teaspoon canola oil
Cooking spray

Directions

Preheat Panini grill (or you could use a grill pan with a heavy skillet as a weight). Spray the cooking surface. Brush one side of bread with oil, and place side down on grill. Spoon on nut butter, lay down bananas, and drizzle with honey. Place oiled bread on top, and press sandwich. If using a skillet, flip after about 3-4 minutes. Slice Paninis in ½ and store in a ziplock bag for up to 5 days. Enjoy cold or at room temperature.

Italian Antipasti Plate

July 5th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup black brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread

Directions

Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

Eggs in Herbal Purgatory

June 12th, 2011 § 0 comments § permalink

Serves 6

This quick and easy dish has its origins in Naples and originated as a means to use up leftover sauce at breakfast time. The eggs are essentially cooked in the tomato sauce, hence the purgatory! Many cultures all over the world utilize this Italian idea, this recipe has more of the Middle Eastern influences that we see in shakshuka, which is originally and Israeli version of eggs poached in spicy tomato sauce!

Ingredients

Olive oil
2 green or red chilies (as spicy as you want your dish to be, use mild chilies for no heat)
3 cloves garlic, chopped fine
1 yellow onion, chopped fine
¼ cup green onions, sliced thin
1 teaspoon cumin
1 tablespoon smoky paprika
1 teaspoon salt
1 teaspoon black pepper
1 (28 ounce) can whole peeled tomatoes
½ cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Warm pita or bread for serving

Directions

In a large sauté pan with raised edges at least 3 inches, heat olive oil about 4 tablespoons on a moderate high heat. Add chilies, onions, garlic, and sauté until onions are beginning to caramelize and char or about 5-7 minutes. Add the cumin, paprika, salt, and pepper and stir well. Pour in the canned tomatoes and break apart with your hands as you add them in. Stir well and cook down about 10 minutes or until all mixture is juicy and tomato saucy. Turn burner to a moderately low heat and make sure the tomato sauce is even throughout the pan. Crack the eggs one by one, making sure not to disturb the yoke, and making sure the eggs are all over the pan. Poach the eggs, basting them with tomato sauce from the pan using a spoon. The eggs should be done in about 4 minutes, if you would like the yolks more done, place more tomato mixture atop the yolks (carefully) and cook for about 6 minutes.) Remove from heat and sprinkle with the feta and the herbs! Serve with warm pita or bread.

Cornbread

April 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

3 tablespoons bacon fat, lard, or butter
2 eggs
2 cups buttermilk
2½ cups fine cornmeal
2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder

DIRECTIONS

Preheat oven to 400°F.

Melt fat in large cast-iron skillet; cool slightly. Beat eggs until light. Add buttermilk and cooled fat, leaving a little fat in the skillet. Keep skillet warm. Separately, mix together cornmeal, salt, baking soda and baking powder. Slowly add cornmeal and mix until smooth. Pour batter into hot skillet, place skillet in oven and bake for about 20 minutes, until a toothpick inserted in the cornbread comes out clean.

Recipe adapted from “Southern Cooking” by Mrs. S. R. Dull

Pa Amb Tomaquet

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

1 loaf country bread, cut into ½ to ¾ inch slices (preferably from a round loaf)
2 cloves garlic
2 ripe tomatoes
Extra-virgin olive oil

Directions

Preheat oven to 350°F. Place cut bread on a baking sheet and lightly toast the, just until the crumb is somewhat abrasive. Cut the garlic crosswise and rub the bread with the cut side of the clove. Cut the tomato crosswise and squeeze lightly to remove the seeds and juices. Rub the bread with the tomato. Repeat with the other side if desired. Drizzle lightly with extra virgin olive oil.

Optional: Serve with anchovies, thinly sliced Jamón Iberico, or chunks of young Manchego cheese.

Caraway Soda Bread

February 23rd, 2011 § 0 comments § permalink

Makes 4 mini loaves

INGREDIENTS

4 cups all purpose bread flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
2 tablespoons caraway seeds
2 cup buttermilk

DIRECTIONS

Preheat oven to 350°F. In a large mixing bowl, sift and combine flour, baking powder, salt, baking soda and caraway seeds. Add the buttermilk a little at a time and mix until soft dough is formed. Turn the dough out on a lightly floured surface and knead the dough for a few minutes. Divide the dough into four equal pieces. Shape each section into a round and flat loaf. Cut a star shape into the top of the loaves using a knife. Place the loaves on a baking sheet lined with parchment paper. Place in the preheated oven for 30-40 minutes or until a skewer punctured into the center comes out clean.

Lemon & Herb Focaccia

February 23rd, 2011 § 0 comments § permalink

Makes 1 focaccia

INGREDIENTS

2¼ teaspoons (or 1 package) active dry yeast
5 cups unbleached all-purpose flour plus additional for kneading
¼ cup plus 3 tablespoons extra-virgin olive oil
2 teaspoons salt
1 tablespoon fresh thyme, chopped fine
Zest of 2 lemons
1 teaspoon Maldon sea salt

DIRECTIONS

In a large bowl or in the bowl of a stand mixer, stir together 123 cups lukewarm (105 to 115°F) water and yeast and let stand until creamy and foaming, about 5 minutes. Add 5 cups flour, ¼ cup oil, and 2 teaspoons salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes. **If mixing by hand, this process will take longer, so be patient.

Turn dough out onto a lightly floured surface and knead. If dough is sticky, sprinkle with 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1½ hours.

Press dough evenly into a generously oiled 15-by-10-by-1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.

Preheat oven to 425°F.

Stir together thyme and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with thyme oil, letting it pool in indentations. Sprinkle lemon zest and sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Once out of oven, immediately remove from pan and serve warm or at room temperature.

Papadum

January 14th, 2011 § 0 comments § permalink

These lentil-bean wafers are eaten throughout India as a snack the way one would eat potato chips or popcorn in America. They may also be served along with or at the end of the meal. In India, for a snack, we would make a quick salad of onion and hot peppers tossed with lemon juice, served on top of roasted papadum. All you have to do is cook them quickly to make them crisp. In the north of India, they are preferred roasted, and, in the south, papadum is deep-fried.

DIRECTIONS

To roast the papadum on a gas stove, turn the flame to medium-high. Grasping a papadum with flat tongs, hold it over the flame so that the flame just touches it, and roast, turning constantly to ensure oven roasting, until the papadum loses its pale plastic look and turn an off-white color with some black spots, 30 seconds to a minute. Serve immediately.

If you have an electric stove, you’ll need to deep-fry the papadum: Pour over 2 inches of oil into a large saucepan or medium kadai, and heat to 360°F. (To gauge the temperature of the oil without using a thermometer, drop a piece of bread about 1-inch square into the hot oil over medium heat, turning often. When the oil reaches 360°F the bread should begin to brown almost immediately and turn golden brown all over – like a crouton – in about 30 seconds). Slide a papadum into the hot oil, and cook until it puffs and turns a sandy beige color (if it browns it’s overcooked), 3 to 5 seconds. Remove from the oil with tongs, and drain on paper towels while you fry the rest of the papadums.

© Recipe Property of Suvir Saran

Chapati

January 14th, 2011 § 0 comments § permalink

Makes about 14

INGREDIENTS

1 cup whole wheat flour plus 1 cup unbleached all-purpose flour, or 2 cups chapati flour
1 to 1¼ cups water
All-purpose flour, for rolling
Butter, for serving

DIRECTIONS

Mix the flour(s) in a large bowl. Add ½ cup of the water to the flour, and mix with your hand to combine. Add another ¼ cup water, and mix again. Continue adding the water, a little at a time, until the dough forms a ball. (The dough should take about 1 cup water.)

Now knead the dough vigorously on a clean, unfloured surface until the dough is moist, soft, and slightly sticky but doesn’t cling to clean hands or the work surface, about 5 minutes. If the dough is dry, dip your fingers into some water, and knead the water onto the surface, and let rest at least 10 minutes and up to 30 minutes.

When the dough has rested, prepare a small bowl of all-purpose flour and also flour your work surface. Break off a piece of dough a little smaller than a golf ball. Toss it in the bowl of flour, and then roll it between the palms of your hands to make a ball. Set the ball on the work surface, and flatten it into a 2-inch disk. Now roll the disk, flouring the work surface and dough round as needed, into a thin round 5 to 6-inches in diameter. Put the chapatti on a plate, and cover with a sheet of plastic wrap. Continue to roll all of the dough into chapattis, and stack them on a plate, pieces of plastic wrap between them.

Heat a griddle or frying pan (preference goes to cast iron) over medium-high heat. Place a chapati on a heated griddle or in the pan over medium-high heat, and cook until the top darkens slightly, and your see bubbles begin to form underneath the surface of the dough, about 1 minute. Now flip the chapatti with a spatula, and cook the other side until you see more bubbles, about 30 seconds.

If working on a gas stove, turn on a second burner to high. Using a pair of flat tongs, carefully pick up the chapati by the edge, and put it directly onto the burner. Cook until the chapati balloons and browns, 10 to 15 seconds. Then carefully turn it, using the tongs to pick it up by the very edge, and cook until the underside browns and the bread balloons again, 10 to 15 more seconds. Remove the chapati from the fire the tongs, or slide it off the griddle, put it on a plate, and rub with butter. Serve immediately while you continue cooking the remaining chapatis.

If working on an electric stove, cook the chapati on the griddle, or in the pan until the bubbles have begun to form on both sides. Then continue cooking the chapati, pressing down the edges of the round with a wad of paper towels as it balloons and turning it in a clockwise motion, until the chapati is well browned and swells like a balloon. Turn and do the same on the other side.

© Recipe Property of Suvir Saran

Herb crusted Chicken with Caramelized Onion Jam on Ciabatta

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For herb crusted chicken

1 tablespoon fresh rosemary, chopped fine
2 tablespoons fresh thyme, chopped fine
Zest of 1 lemon
1 pound boneless skinless chicken breast
Salt
Freshly ground pepper
2 tablespoons canola oil
2 cups arugula leaves, for sandwich
Ciabatta, recipe follows

For caramelized onion jam

2 tablespoons canola oil
4 sweet onions, sliced thin
3 tablespoons sugar
¼ cup sherry vinegar
¼ cup water
Salt

DIRECTIONS

Preheat oven to 350°F. In a small bowl, combine herbs and lemon zest. Season chicken breast with salt and pepper and coat in herb mixture. In a large sauté pan, add oil over medium high heat. Add chicken and sea on one side, flip breast and then place in the oven for 5 to 7 minutes (depending on thickness of breast) or until cooked through. Once out of oven, let rest 10 minutes and then slice on breasts on the bias.

Meanwhile, in a large sauté pan, add oil over medium low heat. Add onions and cook very slowly, 10 minutes. Add sugar, vinegar and water and season with salt. Cook until onions are deep golden brown and sauce is reduced to a syrupy sauce, 15 to 20 minutes more.

To assemble sandwich, spread onion jam on ciabatta loaf, top with arugula leaves and sliced chicken breast. Cut into individual sandwiches and serve.

For ciabatta

Makes 2 loaves

INGREDIENTS

For sponge

½ teaspoon active dry yeast
2 tablespoons warm water (105°-115°F)
13 cup room-temperature water
1 cup bread flour

For bread

½ teaspoon active dry yeast
2 tablespoons warm milk (105°-115°F)
23 cups room-temperature water
1 tablespoon olive oil
2 cups bread flour
1½ teaspoons salt

DIRECTIONS

Make sponge

In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl, stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.

Make bread

In a small bowl, stir together yeast and milk and let stand 5 minutes, or until creamy. In a bowl of a blender, blend together milk mixture, sponge, water, oil, and flour and combine with wooden spoon. Add salt and mix. Turn out dough from bowl on floured surface and knead until soft, about 10 minutes. Place dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1½ hours. (Dough will be sticky and full of air bubbles.)

Have ready a rimless baking sheet and 2 well-floured 12-by-6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1½ to 2 hours.

At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed “quarry” tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425°F. Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up for edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.

Pumpkin Walnut Bread

November 29th, 2010 § 0 comments § permalink

Makes 1 Loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temperature
13 cup water
1½ cups sugar
1 cup sugar pie pumpkin puree, pre-roasted
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together egg and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a lof pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

Recipe by Ashton Keefe

Cinnamon Raisin Bread

November 29th, 2010 § 0 comments § permalink

Makes 2 loaves

INGREDIENTS

1½ cups milk
2 (.25 ounce) packages active dry yeast
1 cup warm water (110°F)
3 eggs
½ cup white sugar
½ cup butter, softened
1 teaspoon salt
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

PREPARATION

Warm the milk in a small saucepan until bubbles, then remove from heat. Let cool until lukewarm.

Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled, about 30 minutes.

Roll out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 2 tablespoons milk. Mix together ¾ cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.

Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350°F for 45 minutes, or until loaves are lightly browned and sounds hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine.
Let cool before slicing.

Recipe by Ashton Keefe

Apple Bread Pudding with Golden Raisins

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons unsalted butter
1 loaf Challah bread, crusts removed, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
â…› teaspoon freshly grated nutmeg
â…› teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds

PREPARATION

Preheat the oven to 350°F.

Generously butter a 9×13-inch deep baking dish and set aside.

Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.

In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes.

Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

Blissed Bread’s Roasted Pumpkin Custard Bread

November 19th, 2010 § 0 comments § permalink

Makes 2 breads

I call this recipe a “custard bread” because the additional eggs give the bread a wonderfully spongy, moist, texture. Please assume all ingredients are organic whenever possible!

INGREDIENTS

3 cups all-purpose flour sifted
1 cup whole wheat flour sifted
1 teaspoon salt
4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon clove
2 teaspoon ginger
4 eggs
2 cups packed brown sugar (I’ve made it with 1½ to 2¼ cup sugar, depending on preferences re: sweetness)
¾ cup (12 tbs) melted butter
3 teaspoon pure vanilla extract
1-2 small pie pumpkins (to make 3 cups roasted, 1 may be enough)

PREPARATION

Preheat oven to 350°F. Cut pumpkins in half, clean out seeds, spread out on tray and spray oil/butter over seeds, salt and throw in lower rack of oven (optional-but who wants to waste yummy healthy seeds) place cut side down on baking sheet and bake for approx 40 minutes (seeds will be done in 20 min). Take pumpkin out and allow to cool while assembling other ingredients. Grease and flour the loaf pans, or for a nice caramelized bottom substitute granulated or brown sugar for the flour… easy to lift the loaves out and delicious! Sift together all dry ingredients in a large bowl. In a food processor, blend the pumpkin with approx half the melted butter, streamed in the food hatch-just enough to get the pumpkin blended. This may have to be done in batches, depending on the size of your processor. I do it in a small 4 cup, and it makes 3 batches. Don’t worry if you need more butter, use whatever is necessary! Cream in mixer brown sugar, pumpkin, remainder of butter… adding in vanilla and each egg, one at a time. Blend wet into dry ingredients, being careful not to over mix.

Pour into two standard size loaf pans, two thirds of the way – this bread will rise high!

Bake until toothpick comes out dry, approx 50 minutes (ovens vary), Streusel topping (optional!). I look for any excuse to add more butter and cinnamon in a bread, what’s better than that?

Streusel Topping

INGREDIENTS

½ stick cold butter, cut in pieces
½ cup brown sugar
1 cup quick cook oats
2 teaspoon cinnamon
½ teaspoon salt

PREPARATION

Blend all ingredients in a processor or with fingers until crumbly and mixed together. Add more sugar if you like it sweeter.

Sprinkle generously over breads before baking!

©Recipe Property of Jennie Giammasi

Berenjena Rellena (Stuffed Eggplant)

November 3rd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 medium eggplants
4 tablespoons olive oil
4 cloves garlic, chopped
2 tomatoes, chopped
1 medium red onion, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
1 cup breadcrumbs
1 teaspoon cumin seeds, toasted
½ teaspoon cinnamon
Salt and pepper
Juice of 1 lemon
Serve with chunk of bread

PREPARATION

Preheat oven to 400°F.
Cut the eggplants in half and brush with olive oil and sprinkle generously with salt, place skin side down on a greased baking sheet and bake for about 20 minutes or until soft.
Remove from oven and cool and scoop out center, leaving a little on the bottom as the shell becomes a boat or vessel for your mixture. Chop the eggplant super fine and place in a large bowl and add all other ingredients and mix well. Season with salt and pepper and place in shells and bake for about 30 minutes or until super soft. Drizzle with olive oil and lemon juice.

Pumpkin Walnut Bread

October 18th, 2010 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temparature
13 cup water
1½ cups sugar
1 cup canned pumpkin puree
½ vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a loaf pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

©Recipe courtesy of Ashton Keefe.

Challah

October 18th, 2010 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

2 tablespoons unsalted butter (softened), plus 2 more tablespoons for top of dough
3½ unbleached bread flour
½ cup warm water (100°F)
13 cup sugar
¼ cup milk (warmed, 100°F)
2 teaspoon salt
2 teaspoon active dry yeast
2 large eggs, lightly beaten
1 egg yolk, for egg wash

PREPARATION

Spray a bowl with non-stick cooking spray and set aside. In a medium sized bowl, add first seven ingredients in a bowl and mix until well combined. Turn out the dough onto a lightly floured surface and knead until smooth and pliable, about 10 minutes.

Transfer to bowl and brush the top with melted butter. Let double, about 1 hour.
Turn out dough in a floured surface and knead for about 5 minutes, then return back to the bowl. Brush with butter and allow again to double in bulk, 30 minutes.

Preheat oven to 375°F. Divide dough into 3 pieces and roll each into a ball. Cover loosely on table and allow resting for about 20 minutes.

Roll out into 12″ logs and allow the middle to be thicker. Braid and tuck ends underneath and transfer to buttered baking sheet, allow doubling, 20 minutes.

Brush all dough with egg wash and bake for 30-45 minutes, let cool.

Total time: 3 hrs.

© Recipe courtesy of Ashton Keefe

Grilled Flat Bread

October 14th, 2010 § 0 comments § permalink

Makes 6 hand sized breads.

INGREDIENTS

1½ cups warm water
1 teaspoon active dry yeast
3½ cups all purpose flour
2 teaspoons sea salt
Olive oil
Coarse salt
¼ cup za’ater

PREPARATION

In a small bowl combine warm water and yeast, whisk a bit to mix and let stand for about 10 minutes or until the yeast is frothy and dissolved. In a large bowl mix the flour and salt, add the yeast mixture and about 2 tablespoons of olive. Mix well with hands or a wooden spoon until a sticky dough is made, adding more flour or water if needed. Turn the dough out onto a floured flat surface and knead until smooth and elastic or about 5-10 minutes. Grease a large mixing bowl with olive oil and place the dough (smooth and elastic) in a round ball in the bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until more than doubled in size or approximately 1½ hours. Punch down dough and divide into 6 balls. Roll out each ball into hand size flat bread until golden brown with grill marks, or about 3-4 minutes per side. Take off the grill and immediately brush with olive oil, sprinkle with salt and za’atar.

Grilled Israeli Flatbread

Jerusalem Bread

October 11th, 2010 § 0 comments § permalink

Makes 30 triangles

INGREDIENTS

2 cups feta, crumbled
¾ cups cold water
1 jalapeno, chopped
¼ teaspoon salt
2 cups all-purpose flour
2 tablespoons canola oil

PREPARATION

Preheat oven to 400˚F and line two baking sheets with parchment paper. For filling, mix feta and jalapeno, set aside. In a large bowl, mix all ingredients until combined. On a floured work surface, turn out dough and roll out to ½” thick. Cut into triangles. Place stuffing in center, fold over and pinch close. Bake for 10 minutes and and serve.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Cinnamon Orange Basil Sweet Rolls

December 20th, 2009 § 0 comments § permalink

Makes 12 large rolls

INGREDIENTS

1 package active dry yeast
¼ cup lukewarm water
1 tablespoon honey
5 cups unbleached white flour
1 teaspoon cinnamon
2 teaspoons salt
2 tablespoons fresh orange zest
2 tablespoons fresh basil, chopped fine
1 cup whole milk, lukewarm
1 stick butter melted
½ cup sugar
3 eggs, beaten
1 teaspoon vanilla

Glaze

INGREDIENTS

2 cups powdered sugar
½ stick butter, melted
2 teaspoons orange juice
1 teaspoon orange zest
1 tablespoon fresh basil, chopped
Pinch of salt

PREPARATION

In a medium mixing bowl, gently whisk together the yeast, ¼ cup lukewarm water and the honey. Let the mixture stand until frothy, about 7 minutes. Set aside. In a large mixing bowl, mix together flour, cinnamon, salt, zest and basil. Use a mixer to add milk, butter, vanilla and sugar to the yeast mixture. When it is mixed well, mix in the eggs and mix well again. Add the flour mixture a little at a time until combined well and dough is forming yet slightly sticky. Knead with hands using a floured surface until dough is elastic. Place in a lightly greased bowl and cover with a warm towel. Let rise in a warm draft free location for about 2 hours or until the dough doubles in size.

Knead the dough again on a lightly floured surface for about 5 minutes. Divide dough in 12 equal pieces, form each piece into a smooth ball and arrange balls on a lightly greased baking sheet. Let rise again in a draft free location for about an hour. Place in an oven that has been preheated at 400° for at least 45 minutes. Bake for 15-20 minutes.

Take rolls out of oven. Whisk together all ingredients for the glaze until they are smooth and creamy. Drizzle glaze over the warm rolls and let stand for another 20 minutes.

Parmesan Thyme Biscuits

December 20th, 2009 § 0 comments § permalink

Makes 1 dozen biscuits

INGREDIENTS

2 cups unbleached white flour
1 teaspoon salt
1 teaspoon white pepper
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup fresh thyme, chopped fine
½ cup parmesan cheese, grated
5 tablespoons unsalted butter, cold and cubed
1 cup buttermilk
Unbleached flour for kneading

PREPARATION

Combine flour, salt, pepper, baking powder, baking soda, thyme and parmesan in a large mixing bowl, mix well. Cut in the butter and mix well until mixture resembles a course meal. Add the buttermilk and mix until a soft dough forms. Turn onto lightly floured surface and knead gently until the dough is soft and pliable, this usually takes a few minutes. Roll out dough until it is about 1 inch thick. Cut the dough in rounds or the shape of your preference and set on a greased cookie sheet. Place the biscuits in a 45o° oven that has been preheated for thirty minutes and bake for about 15-20 minutes or until golden brown.

Herbal Wheat Bread

December 20th, 2009 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

1 package active dry yeast
¼ cup lukewarm water
1 tablespoon honey
2 cups unbleached flour
2 cups whole-wheat flour
1 teaspoon salt
1 tablespoon cracked pepper
1 cup warm water
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
¼ cup flax seeds
Extra unbleached flour for kneading

PREPARATION

In a small bowl, gently whisk together the yeast, ¼ cup lukewarm water and the honey. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl, combine the flour and salt and pepper and mix well. In the middle of the large bowl make a little well and add the yeast mixture. Stir in a little of the flour mixture until a creamy paste is made. Sprinkle the remaining water around the outskirts of the bowl. Mix with a wooden spoon adding flour into the well little by little. Add the oil and mix well. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes or until semi smooth, sprinkling with flour if mixture is sticky. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let the dough rise until it doubles in size or approximately 2 hours.

“Punch” the dough down and knead again on a lightly floured surface. Knead a few times. Shape the dough in the size you prefer and let rise again another half hour.

Bake in preheated 450° oven for about 30 minutes. Cool for about an hour.

Cheddar Chive Apple Puffs

December 20th, 2009 § 1 comment § permalink

Makes 12 puffs

**Although we normally recommend making dough from scratch, this recipe calls for already prepared puff pastry.

INGREDIENTS

2 Fuji apples, cut into small cubes
1 cup extra sharp cheddar cheese, grated
½ cup fresh chives, chopped fine
1 teaspoon salt
1 teaspoon cayenne pepper
1 package or 2 sheets, puff pastry, thawed
2 egg whites mixed with 2 tablespoons water

PREPARATION

In a mixing bowl mix the apples, cheddar, salt, pepper and chives. To assemble the puffs, cut puff pastry into 12 squares. Add a few tablespoons of the apple mixture to each square and fold pastry in a triangular shape. Press down on the edges to seal. Place puffs on a greased cookie sheet and brush with egg white mixture. Place in a 375° oven that has been preheated for 30 minutes and then bake for about 30 minutes or until golden brown. Remove and cool.

Cranberry Sage Walnut Rolls

December 20th, 2009 § 0 comments § permalink

Makes about 24 rolls

INGREDIENTS

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
2 1/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
½ cup dried cranberries
½ cup fresh sage, chopped fine
¼ cup walnuts, chopped fine
2 tablespoons olive oil
1 egg white  plus 2 tablespoons water for shiny tops

PREPARATION

In a small bowl, gently whisk together the yeast, ¼ cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours. Punch the dough down and again turn onto lightly floured surface and knead  a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 30 minutes.  Mix egg white and 2 tablespoons water and use it to brush tops of rolls. Bake rolls for about 20 minutes or until rolls are golden brown in a 450° oven that has been preheated for at least an hour.

Winter Herbal Soup Sticks

December 20th, 2009 § 0 comments § permalink

Makes about 24 breadsticks

INGREDIENTS

1 package active dry yeast
1 cup lukewarm water
1 teaspoon honey
2 cups unbleached white flour
1 teaspoon salt
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh sage, chopped fine
2 teaspoons olive oil
1 tablespoon coarse salt mixed with 2 teaspoons flax seeds

PREPARATION

In a small bowl, gently whisk together the yeast, 1 cup lukewarm water and honey. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine and mix flour, salt and fresh herbs. Add yeast mixture and stir well until dough is well mixed. Add olive oil and again mix well. Turn onto lightly floured surface and knead about 7 minutes sprinkling more flour as needed if dough is sticky and kneading until dough is elastic in texture. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours.

Punch down dough and turn onto a lightly floured surface and knead for a few minutes. Separate dough into 24 equal pieces. Roll each piece using hands to work the surface and roll into 6-9 inch long pieces, like a rope. Place rolled dough sticks on a greased baking sheet, spaced about an inch apart. Cover and let rise again for about 30 minutes. Sprinkle with coarse salt and flax seed mixture if desired and place in a 350° oven that has been preheated for about an hour. Bake for about 20-30 minutes or until golden brown. Remove and cool.

Pa amb tomàquet

December 14th, 2009 § 0 comments § permalink

PREPARATION

Take a nice, thick slice of toasted rustic bread, rub some garlic, fresh tomato, and fresh thyme on top, drizzle a generous amount of olive oil, and add a pinch of salt. There you have it, pan amb tomàquet, a Catalan staple and breakfast favorite.

Whole Wheat Breads

October 20th, 2009 § 0 comments § permalink

INGREDIENTS

1 C lukewarm water
1 T active dry yeast (one packet)
1 C warm milk
2 T honey
1 T salt
1/2 stick unsalted melted butter
1 1/2 C whole wheat flour
1/2 C wholegrain flour of your choice (buckwheat, rye)
½ C oat bran
2 C white flour

PREPERATION

Grease two metal loaf pans
Preheat oven to 450°
Mix warm water and yeast in large bowl until yeast is dissolved. Add honey and mix well, set aside for two minutes. Stir in milk, butter ans salt. Add the whole wheat flour and stir until well mixed. Add the wholegrain flour and oat bran and stir until well mixed. Add the white flour ½ cup at a time until a moist sticky ball of dough is formed, mixing as you add each ½ c of flour. Mix in cranberries, pecans and sage. Cover bowl with plastic wrap and let dough rise about one hour in a warm area until doubled in size.

Cut the dough in half and place each half in the pre-greased loaf pan. Cover with plastic wrap and let sit in warm area until dough is puffed up to top of the pan, about 1/2 an hour.
Place in oven center and bake about forty-five minutes until top of bread is a deep brown color. (You can poke a stick into the center. It should come out clean when the bread is done.) Cool in pan for about ten to fifteen minutes before taking bread out to cool.

Rolls (Quick Baking)

October 20th, 2009 § 0 comments § permalink

INGREDIENTS

2 cups all-purpose flour
1 T baking powder
½ tsp baking soda
1 tsp salt
1 stick cold unsalted butter cut into cubes
¾ c -1 c buttermilk

PREPARATION

Preheat oven to 425°F and lightly grease a baking sheet. Into a large bowl mix together flour, baking powder, baking soda, and salt. Add cubed butter and mix with hands or fork until the mixture resembles a course meal, add buttermilk and mix until combined. At this stage add your cheddar and thyme or whatever other ingredients you wish. Transfer mixture to a lightly floured surface and knead a few times until a smooth dough is formed. Roll out dough to about a ½ inch thick and cut with cutters in whatever shape you want your rolls. Place on baking sheet, sprinkle with salt and herbs if you choose. Brush with melted butter. Bake for about 15-20 minutes or until golden brown in color.

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