This is a recipe from Williams-Sonoma. It's a great recipe, and takes very little effort in terms of active cooking time, it does, however, take about 2 days to make because you have to wait and let it rise.
Ingredients:
3 C All Purpose Flour
1/4 tsp. Active dry yeast
1 3/4 tsp. Salt
2 tsp. Coarsely ground pepper
1/2 C Grated Parmesan
1/2 C Parmesan cheese chunks (1/4 inch chunks)
1 1/2 C plus 2 TBSP warm water
Directions:
1. In a large bowl, combine flour, yeast, salt, pepper and all Parmesan
2. Add water and stir until blended; the dough will be shaggy and very sticky
3. Cover with plastic wrap and let sit 12-18 hours at warm room temperature (around 70 degrees)
4. Place dough on a lightly floured work surface, sprinkle top with a little flour and fold the dough over on itself once or twice
5. Cover loosely with plastic wrap and let rest for 15 minutes
6. Coat a cotton (preferably not terry cloth) towel with cornmeal
7. Using just enough flour to keep the dough from sticking to the work surface or your hands, gently and quickly shape dough into a ball
8. Place dough seam side down onto towel
9. Cover dough with more cornmeal and place another cotton towel on top
10. Let rest for about another 2 hours--until the dough has about doubled in size and does not readily spring back when poked with a finger
11. At least 30 minutes before the dough is ready, but a 2 3/4 quart cast iron pot in the oven and preheat the oven to 450 degrees
12. Remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it's ok if it looks messy. Shake the pot once or twice if the dough is not evenly distributed.
13. Cover with lid and bake for 30 minutes.
14. Uncover and back for an additional 15-30 minutes or until the loaf is brown.
15. Remove from oven and let the pot cool for 10 minutes
16. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily
Variations:
Instead of the pepper/parmesan...
Rosemary-Lemon Bread: Use 2 tsp chopped fresh rosemary and 2 tps chopped lemon zest
Walnut bread: Use 1 cup of coarsely chopped walnuts
Olive bread: Use 1 cup coarsely chopped olives
1/1/08
Egg Casserole
This is Jason's mom's recipe. She talked it up when she was here in the city, and she was right.
Ingredients:
1 doz Eggs
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
16 oz. Shredded Sharp Cheddar Cheese
16 oz. Creamed Cottage Cheese
1 medium Onion, diced
1/2 lb Mushrooms, sauteed
2 Tbs Parsley
1 Tomato, sliced
Directions:
1. Preheat oven to 350
2. Beat eggs
3. Add flour, baking powder, salt and pepper
4. Fold in veggies (all but tomatoes)
5. Fold in cheeses
6. Pour into greased 9x12 baking dish
7. Lay tomatoes on top
8. Bake until golden brown at 350 for 45 minutes
Ingredients:
1 doz Eggs
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
16 oz. Shredded Sharp Cheddar Cheese
16 oz. Creamed Cottage Cheese
1 medium Onion, diced
1/2 lb Mushrooms, sauteed
2 Tbs Parsley
1 Tomato, sliced
Directions:
1. Preheat oven to 350
2. Beat eggs
3. Add flour, baking powder, salt and pepper
4. Fold in veggies (all but tomatoes)
5. Fold in cheeses
6. Pour into greased 9x12 baking dish
7. Lay tomatoes on top
8. Bake until golden brown at 350 for 45 minutes
11/27/07
Mom's Turkey Stuffing
This is my all-time favorite stuffing recipe, passed on by mom. I make it every year, and can't imagine there is a better recipe out there! This recipe makes a TON of stuffing. This year we halved it, and still had plenty to stuff the turkey and fill a 9 x 12 baking dish!!
2 Packages Pepperidge farm stuffing mix (We used...
1 Loaf Italian French Bread
3/4 lb. (3 cubes) butter (salted)
1 12oz package fresh cranberries
8 oz. whole pecans
12 oz. mushrooms
1 bunch fresh parsley, washed and snipped
6-8 stalks celery sliced
2 bunches fresh green onions chopped
1 granny smith apple cubed
1/3 cup chardonnay
Cube the French Bread and dry it in the oven (or leave out overnight). Pour into a BIG bowl, along with the Pepperidge Farm Stuffing Mix.
Saute in one cube of the butter: The mushrooms until cooked, then add celery, apple, parsley and onions, sauteing until warmed through. Pour over the stuffing in bowl and lightly toss.
Melt remaining butter, add Chardonnay. Pour over the stuffing and toss again. Add pecans and cranberries and lightly toss.
*If more moisture is needed, add chicken stock. Stock may also be used as a substitute for some of the butter if desired.
*Bake extra stuffing in a large casserole dish for 30-45 minutes at 350.
2 Packages Pepperidge farm stuffing mix (We used...
1 Loaf Italian French Bread
3/4 lb. (3 cubes) butter (salted)
1 12oz package fresh cranberries
8 oz. whole pecans
12 oz. mushrooms
1 bunch fresh parsley, washed and snipped
6-8 stalks celery sliced
2 bunches fresh green onions chopped
1 granny smith apple cubed
1/3 cup chardonnay
Cube the French Bread and dry it in the oven (or leave out overnight). Pour into a BIG bowl, along with the Pepperidge Farm Stuffing Mix.
Saute in one cube of the butter: The mushrooms until cooked, then add celery, apple, parsley and onions, sauteing until warmed through. Pour over the stuffing in bowl and lightly toss.
Melt remaining butter, add Chardonnay. Pour over the stuffing and toss again. Add pecans and cranberries and lightly toss.
*If more moisture is needed, add chicken stock. Stock may also be used as a substitute for some of the butter if desired.
*Bake extra stuffing in a large casserole dish for 30-45 minutes at 350.
11/14/07
Zucchini - Pear Soup
My librarian told me about this recipe. She said that it sounds really strange, but it is delicious. I haven't yet tried it, but I plan to soon. She also told me that she uses olive oil, not butter.
Ingredients:
3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish (optional).
Directions:
1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.
Yield: 4 servings.
Ingredients:
3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish (optional).
Directions:
1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.
Yield: 4 servings.
10/23/07
Curried Black Lentil Soup
Here's a great recipe for lentil soup that has a bit of a different flavor than your run of the mill lentil soup. I just made this for the first time. It is a great cool weather soup!
Ingredients:
1 cup mah dal (black lentils)
4 cups water
1 green chili chopped (or substitute with 1/2 tsp cayenne)
3 tbsps vegetable oil
1 inch ginger, peeled and chopped into tiny pieces
1 medium onion, sliced finely
1 medium carrot, diced
1 tsp garam masala
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
Directions:
1. Rinse the lentils in water To remove dirt etc.
2. Pour the lentils, the 4 cups of water, the salt and half of the ginger into a pot. 3. Cook on low heat for 2 - 3 hours or pressure cook for 45 minutes.
Meanwhile...
4. Heat the oil and the rest of the spices together on medium low heat until spices are toasted, add the sliced onions and fry until golden brown. Remove the onions and repeat for the carrots until semi cooked.
5. Pour the above mixture into the lentils and simmer for at least another 30 minutes. The longer you simmer, the better it will taste. Add more salt to taste if necessary.
Ingredients:
1 cup mah dal (black lentils)
4 cups water
1 green chili chopped (or substitute with 1/2 tsp cayenne)
3 tbsps vegetable oil
1 inch ginger, peeled and chopped into tiny pieces
1 medium onion, sliced finely
1 medium carrot, diced
1 tsp garam masala
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
Directions:
1. Rinse the lentils in water To remove dirt etc.
2. Pour the lentils, the 4 cups of water, the salt and half of the ginger into a pot. 3. Cook on low heat for 2 - 3 hours or pressure cook for 45 minutes.
Meanwhile...
4. Heat the oil and the rest of the spices together on medium low heat until spices are toasted, add the sliced onions and fry until golden brown. Remove the onions and repeat for the carrots until semi cooked.
5. Pour the above mixture into the lentils and simmer for at least another 30 minutes. The longer you simmer, the better it will taste. Add more salt to taste if necessary.
10/4/07
Spicy West Indies Fish
I stole this recipe from the Food Network website one night, trying to entice Jason to come over. It worked and it is a fantastic fish dish (this coming from me, who more usually than not, doesn't like the taste of fish)
Ingredients:
4 pounds snapper fillets
1 1/2 cups freshly squeezed lime juice
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon allspice (I left this out, but keep it in for a more West Indian flavor)
1 tablespoon ground ginger
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 medium red onion, thinly sliced
Vegetable oil
Directions:
Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.
Ingredients:
4 pounds snapper fillets
1 1/2 cups freshly squeezed lime juice
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon allspice (I left this out, but keep it in for a more West Indian flavor)
1 tablespoon ground ginger
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 medium red onion, thinly sliced
Vegetable oil
Directions:
Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.
10/2/07
Gougeres (French cheese puffs)
I found this recipe on the Fresh Direct website, I kid you not. I was a little suspicious at first, but they came out really well. Fresh out of the oven, these are absolutely fantastic!
Ingredients:
4 tablespoons butter
1/4 cup plus 2 tablespoons milk
1/2 cup water
1 1/4 teaspoons course sea salt
2 pinches cayenne
3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
3 eggs, at room temperature
Directions:
1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.
2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.
3a. I just spoon the mixture onto baking sheets with a teaspoon (1 inch rounds, about 1/2 inch high) instead of steps 3 and 4
3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.
4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.
5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.
6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.
7. Bake until golden brown, approximately 7 to 10 minutes.
8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.
Ingredients:
4 tablespoons butter
1/4 cup plus 2 tablespoons milk
1/2 cup water
1 1/4 teaspoons course sea salt
2 pinches cayenne
3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
3 eggs, at room temperature
Directions:
1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.
2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.
3a. I just spoon the mixture onto baking sheets with a teaspoon (1 inch rounds, about 1/2 inch high) instead of steps 3 and 4
3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.
4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.
5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.
6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.
7. Bake until golden brown, approximately 7 to 10 minutes.
8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.
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