Jan 30, 2015

Pain de Campagne Batard

Pain de Campagne Batard

The first time I made this Pain de Campagne, I stuffed it with roasted garlic. It was so good, I had to try it plain.

The dough is so supple and easy to work with, the crust is crunchy and flavorful, and the interior is airy and soft.

Pain de Campagne Batard

While I love baking all kinds of bread, I am particular to lean bread. "Lean?" you ask. By that, I mean bread that is not enriched with eggs, sugar, milk, or a lot of fat. All of the moisture comes from water.

The array of breads that you can produce with only flour, water, salt, and leaven is amazing. Baguettes, epis, boules, and ciabatta all come to mind.

Even when the bread is shaped the same, the techniques used to mix and proof the dough produce breads that affect the outcome. So does the ratio of water to flour. So does the weather!

This bread combines machine or hand kneading along with the stretch-and-fold method. The resulting dough, while high in hydration, does not really stick to your hands as you work with it. It is also very soft and smooth. I love the shiny and moist crumb (interior).

Pain de Campagne Batard

Pain de Campagne Batard


 Starter


The dough begins with a firm starter, which has a hydration level of about 50% (ratio of water to flour). My mother starter has a hydration level of 100%, but I was able to use it to create this firm starter for this bread with just one feeding.  Leftover starter can be refrigerated or frozen. It actually stays active longer than higher hydration starter.

To convert any starter:

69 g active starter
153 g room temperature water
270 g unbleached all purpose flour
30 g whole wheat flour

Mix the ingredients in a stand mixer until smooth. Place the dough into an oiled container and cover with plastic wrap. Let ferment at room temperature overnight.

If you don't have a starter, you can create a biga with 153 g of water, 270 g of all purpose flour, 30 g of whole wheat flour, and a pinch of instant yeast. Cover and let sit overnight, until it is quite puffy. Also, add about 1/4 tsp of yeast to the final dough.

Final Dough Ingredients


126 g firm starter
506 g water at 80 degrees F
704 g unbleached all purpose flour
19 g fine sea salt or non-iodized table salt

Instructions

  1. Put the starter and water in the bowl of a stand mixer, and mix it with the paddle attachment on low for about 30 seconds. 
  2. Add the flour and stir a few times to moisten the flour. Mix on low with the paddle attachment for two minutes.
  3. Scrape down the bowl and let the dough sit for 20 minutes.
  4. Sprinkle the salt over the dough, and mix with the dough hook on low for 6 minutes. 
  5. Scrape the dough into a large oiled bowl or dough rising bucket, cover with plastic wrap, and let sit for 30 minutes in a warm spot.
  6. Do three stretch-and-folds every thirty minutes, covering the bowl/bucket each time. 
  7. After the final stretch and fold, place the dough container in a spot in your house that is warm, and let rise for 2 to 3 hours. The dough will have bubbles on top. 
  8. Pre-shape the dough into a ball and place it seam side down on the counter. Cover with oiled plastic wrap and let it rest for 10 minutes. 
  9. Turn the dough over, and shape it into a large batard (an oblong loaf).
  10. Flip the dough over, seam sided down, and drag the dough toward you on the counter to tighten the outside. Rotate the dough 180 degrees, and drag it again. Rotate a couple more times. The purpose of this is to encourage the loaf to rise up, not out like a pancake. 
  11. Place the batard, seam side up, into a floured oblong basket or in a floured couche (cloth) to support the sides. 
  12. Cover the dough, and let rise until quite puffy, two to three hours. 
  13. Preheat the oven to 450 degrees F. I baked my loaf on a preheated stone with an upside down foil lasagna pan, but you can use a parchment lined baking sheet. 
  14. When the dough is ready, place a parchment sheet on a peel, and turn the dough out onto the peel. Slash the top of the dough in a pattern that you like, and place the dough, parchment and all, on top of the stone, cover with the pan, and close the oven door. Reduce the oven to 400 degrees F. 
  15. Bake for 25 minutes, remove the pan/lid, and bake for another 25 to 30 minutes, until the bread is golden and has reached an internal temperature of about 205 degrees F. 
  16. Cool completely on a wire rack. 
This recipe was adapted from Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads. I am completely smitten with the book.

Submitted to Yeastspotting 

Jan 28, 2015

Stir-Fried Bok Choy with Pancetta | Wok Wednesdays

Stir-Fried Bok Choy with Pancetta | Wok Wednesdays

This Bok Choy with Pancetta recipe, according to Grace Young, was created by a Chinese expat working in Paris who could not find Chinese Yunnan ham.

What is pancetta? It's Italian bacon (cured pork belly). You'll need to find whole pancetta that is not already thinly sliced, so you can cut it into a 1/4 inch dice.

It's time for Wok Wednesdays again, and this week we are making Stir-Fried Bok Choy with Pancetta on page 226 of Grace Young's Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.

You don't have to be a blogger to join the group. Just join our Facebook page to view fabulous photos and learn amazing tips for stir-frying. When I first started on this journey, I had no idea what I was doing, but with the help of the group and Grace Young (who is a member of the group and always willing to answer questions), I feel like I can hold my own, as long as I have a copy of one of her books open on the kitchen counter.

Things I have learned:
  1. The importance of mis en place, or else your kitchen will look like a hurricane hit it. 
  2. How to make the BEST popcorn in the world in a wok.
  3. How to keep a wok rust free.
  4. How to buy ingredients in an Asian grocery store (show photos from the book, and when in doubt, post photos that you've just taken in the store to the FB page... someone is bound to answer!)
  5. That I can actually cook eggs in the wok without them sticking. 
  6. All about the Chinese diaspora and the stir-fries that were created by mixing the foods of different cultures.
  7. What Lingham's Chilli sauce (they actually offered to send me some), and Matouk's Calypso Sauce are. 
  8. That fish sauce may be unpleasant smelling in the bottle, but it adds an amazing flavor.
  9. That I love lemon grass. 
  10. That this stir fried bok choy is one of the most delicious vegetables ever!
Stir-Fried Bok Choy with Pancetta | Wok Wednesdays


Bok choy, pancetta, ginger, garlic, soy, chicken broth, and a bit of salt and sugar..... remarkable.

The bok choy is "crisp tender," and the sauce, while not overwhelming, adds such a rich flavor. So good and so tasty. Plus, you get leftover pancetta!


Jan 26, 2015

Brown-Butter-and-Vanilla-Bean Weekend Cake | Tuesdays with Dorie

Brown-Butter-and-Vanilla-Bean Weekend Cake | Tuesdays with Dorie

This brown butter and vanilla bean weekend cake is so easy to make and really versatile. When it is first made, it can be eaten plain, as you would any cake. When it gets stale, it is excellent toasted and buttered.

Yes, I buttered a butter cake.

The crust has a wonderful crispy sugary texture, even though it is simply a plain cake.

The story behind this cake, and loaf cakes like it, as told by Dorie Greenspan, is that this is a gateaux voyage, or gateaux weekend (according to Dorie, the French do use the American term, "weekend"). It's a simple cake that the French wrap up and take with them on weekends away.

To make this cake, all you need is a couple of bowls, a loaf pan, a whisk, and a rubber spatula. No electric mixer needed.

Oh, and the browned butter! The butter in this cake is boiled until it turns to a deep amber color, adding such a wonderful caramelized flavor. You definitely need to keep a very close eye on the butter, because when it begins to brown, it can burn very quickly. I poured mine out into a heat proof bowl the minute it was the right color so it wouldn't continue to cook in the hot pan.

Brown-Butter-and-Vanilla-Bean Weekend Cake | Tuesdays with Dorie

Suggested ways to eat this cake:
  1. Plain
  2. Toasted with butter
  3. Topped with vanilla ice cream
  4. Spread with jam
  5. Toasted and spread with jam
  6. Topped with chocolate sauce
  7. Spread with Nutella
  8. Toasted and dipped in coffee
  9. Toasted and used as croutons in hot chocolate
  10. Spread with whipped cream
I'm sure you guys have many more suggestions. 

This recipe is from Dorie Greenspan's stunning new book, Baking Chez Moi. The stories behind the recipes are such a fun read. I am a total fangirl. 

The recipe for this cake can be found > here <. 

To see how other bakers fared with this recipe, check out the Tuesdays with Dorie group's site.


Jan 25, 2015

Stove Top Tamale Pie

Stove Top Tamale Pie from Karen's Kitchen Stories

Tamale Pie doesn't have much resemblance to tamales, and it really isn't a pie.

"So, what is it then?" you ask. There are lots of versions of tamale pie, but it is essentially made with chili topped with either cornbread or polenta and cheese and then baked in the oven.

Stove Top Tamale Pie from Karen's Kitchen Stories

This version of tamale pie is made entirely on the stove top, and takes no time to prepare. Think of it as chili with cheese and cornbread dumplings!

The sweet cornbread topping is the perfect contrast to the spicy chili. If your mom made tamale pie for dinner when you were growing up, you will enjoy this trip down memory lane. If you've never heard of tamale pie, but like chili and cornbread, you'll love this dish too.

I think the best part is the spot where the cornbread and chili meld together, sopping up that chili flavor into the cornbread.

Stove Top Tamale Pie from Karen's Kitchen Stories

Guess what folks. It's Secret Recipe Club reveal day! What is Secret Recipe Club? We are a group of bloggers who are secretly assigned a blog once a month from which to choose a recipe. On reveal day, we all post the recipes we chose.

This month, I was assigned Jess' blog, Flying on Jess Fuel. Jess is so adorable. She is married to a Navy pilot, and they are the cutest couple ever. Jess always stops by my blog on reveal day and has the nicest things to say (thanks Jess!). Needless to say, I was really happy to be assigned her blog. Plus, Jess likes spicy food (as do I)!

There are so many wonderful dishes on her blog. I narrowed my choices down to Jess's Taco Salad and this Stove Top Tamale Pie. I'm definitely making the taco salad soon.

I added some chopped onions to the beef because I had half of an onion in the refrigerator leftover from making this Stir Fry. I also used fresh oregano, because we have some growing in our garden! Other than that, I followed Jess' recipe pretty much as written. I used hot paprika, but you could probably use sweet (I just couldn't find mine!).

I used a 12 inch saute pan so that the chili could peek out from under the cornbread. A more traditional tamale pie has a solid layer of cornbread "crust." If you prefer that, just use a 10 inch pan. I dropped the cornbread batter onto the chili with a small ice cream scoop, but a tablespoon would work just fine.

This was a very tasty dish, and one that I will be making again.

Stove Top Tamale Pie

Recipe from Flying on Jess Fuel, adapted from McCormick's Cooking with Flavor.

Ingredients


Chili

1 1/2 pounds ground beef
1/2 large onion, chopped (optional)
2 T chile powder (I used chipotle chile powder)
1/2 tsp granulated onion
1/2 tsp granulated garlic
1/2 tsp red pepper flakes 
1/2 tsp dried or 1 1/2 tsp fresh oregano
1 tsp paprika
1 T ground cumin
2 tsp salt
2 tsp fresh ground pepper
2 (8 oz) cans tomato sauce
1 (14 oz) can kidney beans, undrained

Cornbread

2/3 C all purpose flour
1/2 C yellow cornmeal (I used medium grind)
3 T sugar
1 T baking powder
1/4 tsp salt
2 T vegetable oil
1 egg
1/3 C milk

Topping

1 C shredded cheddar cheese
1/4 C sliced green onions
Cilantro sprigs (optional)

Instructions

  1. In a large skillet or saute pan, brown the meat over medium high heat. As the meat begins to cook, add the optional onions. 
  2. Drain the grease from the pan, add the spices, tomato sauce, and kidney beans. 
  3. Bring the mixture to a boil, reduce the heat, cover, and simmer for 10 minutes.
  4. While the chili is simmering, mix the cornbread ingredients until just combined.
  5. Drop the batter by tablespoon over the chili. Cover and cook on low for 15 minutes, until the cornbread is fully cooked. 
  6. Sprinkle with the cheese and green onions and cover to cook until the cheese is melted. 
  7. Top with the cilantro sprigs to serve. 

Jan 21, 2015

Roasted Yukon Gold Potato Wedges

Roasted Yukon Gold Potato Wedges

These roasted Yukon Gold potato wedges are so creamy on the inside and crusty on the outside. They would be the perfect side dish for a steak or fish (as in fish and chips).

Roasted Yukon Gold Potato Wedges

I'm not ashamed to say that I love (luuurve) potatoes.

Mr. Kitchen, a die hard potato lover who happens to be Irish born and raised (and skinny btw), gave them his stamp of approval. Somehow he managed to steal all of the leftovers. That makes me happy.

We had these with crusted tilapia and the combination was very tasty. Yukon Golds are creamy and thin skinned, and are best suited for this dish. Red or white potatoes would work well too.

The shallot pieces get a bit crusty and burnt, but add a wonderful caramelized flavor.

Do you love potatoes? Me too. Make these. They are sooooo good.

Roasted Yukon Gold Potato Wedges

Serves 4 to 6

Ingredients

6 to 8 medium Yukon Gold potatoes (about 1 1/2 to 2 pounds), scrubbed
Approximately 1/4 C Olive oil, divided
1 large shallot, peeled and thinly sliced
1 to 2 tsp dried thyme
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 heaping tsp garlic salt

Instructions

  1. Preheat the oven to 425 degrees F. 
  2. Cut the potatoes into quarters, lengthwise, and place them into a large bowl. 
  3. Drizzle about a tablespoon of the olive oil onto a sheet pan, and then drizzle the rest over the cut potatoes.
  4. Add the rest of the ingredients to the bowl and toss with the potatoes. 
  5. Spread the potato wedges in the pan, and place them in the oven. 
  6. Bake for about 45 minutes, turning with a spatula about halfway through baking, until fork tender. 
  7. Serve immediately. 
  8. Make ahead: Cook the potatoes until just done. Let cool and wrap in foil. Reheat at 350 degrees F for about 15 minutes. 



Jan 20, 2015

Classic Shortbread with Fleur de Sel

Classic Shortbread with Fleur de Sel

This Classic Shortbread is crispy, crumbly, sandy, and melt-in-your-mouth all at the same time. With the little bursts of fleur de sel flavor, they are incredibly difficult to resist.

Fleur de sel, a wonderful finishing salt that is hand harvested, brings back memories of a trip to Provence we took about 14 years ago. My dad had rented a farmhouse in Bonnieux for several weeks, and we got to stay for one of the weeks. We spent the week visiting many of the open air markets in the different towns throughout the region. It was truly an amazing vacation.

One of the few things I brought back from that trip was a little container of fleur de sel, which I have used sparingly as a finishing salt, mostly on chocolate and caramel. This little container brings back wonderful memories from the trip, and of my dad (although I did have several white knuckle moments as he drove us from market to market on the French roads).

Classic Shortbread with Fleur de Sel

I've since purchased a large container of this wonderful salt, which I use to refill this original container.

Today, the #CreativeCookieExchange is making cookies with the theme, Make Someone's Day!

Classic Shortbread with Fleur de Sel

I made a batch of these cookies for someone special to me who loves shortbread even more than chocolate chip cookies! I could tell by the smile on her face that these made her happy. I also am sharing some with my grandkids, who always get excited when I make them a treat. Cookies from grandma usually makes their day.

Classic Shortbread with Fleur de Sel

I made the dough for these cookies in the evening, and then cut and baked them the next day. Easy peasy.

Classic Shortbread with Fleur de Sel

After the recipe, check out all of the Make Someone's Day links for wonderful cookie recipes.  Make someone's day!

Classic Shortbread with Fleur de Sel Recipe

Ingredients

1 pound unsalted butter, cut into 1/2 inch cubes. The butter should be cool.
1 C confectioner's sugar
1/2 tsp salt
3 1/2 C all purpose flour, plus 2 tablespoons if necessary
1/2 C white rice flour
2 large egg yolks
Fleur de sel for sprinkling (you could use sanding sugar instead of the salt, or just leave them plain)

Instructions

  1. In the bowl of a stand mixer, mix the butter on high with the paddle attachment until smooth.
  2. Add the sugar and salt, and beat for a minute or two, until incorporated.
  3. Whisk the two flours together, and add the mixture in two additions. Mix on low until just mixed in. 
  4. Add the egg yolks, one at a time, and mix until just incorporated. If the dough is too wet, add the additional flour.
  5. Briefly knead the dough on the counter until everything is fully blended. Do not over mix. 
  6. Divide the dough into 8 equal pieces, flatten them into round disks that are just slightly less than 1/2 inch thick. Wrap each in plastic wrap and refrigerate for an hour to 24 hours. 
  7. Preheat the oven to 325 degrees F and line two baking sheets with parchment. 
  8. Remove one disk at a time from the refrigerator, sprinkle lightly with the sea salt, cut into six wedges, and pierce each wedge with a fork. 
  9. Bake the cookies, one sheet at a time, for 17 to 22 minutes, until the cookies just begin to brown on the edges. 
  10. Cool the pans on a wire rack for 10 minute. Move the cookies to a wire rack and continue to cool. 
  11. Keep in an airtight container up to five days. 
Recipe slightly adapted from the wonderful book Baked Explorations by Matt Lewis and Renato Poliafito




The theme this month is Make Someone’s Day Cookies! We chose someone in our lives that we loved and baked them cookies that they love! Maybe you will feel inspired to bake someone that you love a cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Jan 19, 2015

Eastern European Rye Bread

Eastern European Rye Bread from Karen's Kitchen Stories

This Eastern European Rye Bread is soft and light with a crispy crust. It is perfect for deli style sandwiches.

Eastern European Rye Bread from Karen's Kitchen Stories

I was a little nervous about this bread at first, mostly because the dough requires quite a bit of kneading, which is something that normally turns rye dough into glue (at least for me). The dough started out really sticky and glue-like, but an amazing thing happened. After about eight minutes of kneading with the stand mixer on medium speed, the dough became smooth and easy to work with.

This bread also managed to survive a major goof on my part. After the first rise, I carefully shaped the dough and placed it in a heavily floured towel for the final rise. Then I realized that there should have been a second rise before shaping. Doh!

Eastern European Rye Bread from Karen's Kitchen Stories

I quickly pulled the loaf out of the well flowered dish towel sling I'd placed it in to rise, rubbed it with wet hands to try to absorb the flour coating into the dough, and gave it a couple of kneads. Miracle of miracles, it rose up again!!

Regarding the dish towel "sling," there's a photo of how I suspended a loaf like this in this post. It's pretty fun explaining to your family why it's hanging there.

Bottom line? I loved how this bread turned out! It's probably the most success I've had with traditional deli rye.

Today, the Tuesdays with Dorie group is baking Eastern European Rye from the wonderful book, Baking with Julia (as in Julia Child) by Dorie Greenspan.  To see how other bakers fared, follow this link.

Eastern European Rye 

Makes two loaves

Ingredients

1 1/2 tablespoons active dry yeast
2 3/4 C tepid water (80 to 90 degrees F)
1 T sugar
1 scant tablespoon salt
1/4 C vegetable shortening
3 C medium rye flour
1 T ground caraway seeds (I ground them in a spice grinder)
1 1/2 T caraway seeds
3 T vital wheat gluten
3 1/2 C (approximately) bread flour 
1 large egg white
1 tsp cold water
Caraway seeds for sprinkling

Instructions

  1. Place the yeast in the bowl of a stand mixer, and add 1/2 C of the water and a pinch of the sugar. Let sit for 5 minutes. 
  2. Add the rest of the water, the rest of the sugar, the salt, and the shortening. Add the rye flour and caraway seeds to the bowl and stir with a spoon until it is fully incorporated. 
  3. Move the bowl to the mixer. Using the dough hook, mix in the vital wheat gluten. Add 2 1/2 C of the bread flour, and mix on medium low, adding more flour until the dough is soft and clears the sides of the bowl, about 3 minutes.
  4. Knead the dough on medium speed for about 8 minutes, until the dough is smooth. I mixed mine for the full eight minutes. 
  5. Place the dough into an oiled bowl, cover, and let rise for about 90 minutes, until doubled.
  6. Deflate the dough and let it rise again, until doubled, about 45 minutes.
  7. Press the dough into a 7 inch by 9 inch rectangle, and, beginning with a shorter side, roll it into a log, sealing the dough as you roll it up. Tuck in the ends, place it in a floured towel, and suspend it from a drawer (I just tuck the towel into the drawer and shut the drawer). For detailed shaping instructions, see Cathy's post here
  8. Let rise for 30 minutes. It will be quite puffy. 
  9. Preheat the oven to 425 degrees F and set it up for steam (I use a broiler pan on the lowest rack, in which I add boiling water. I also spray the oven walls with water after loading the bread). 
  10. When the loaf is ready, brush it with the egg white and water wash, and sprinkle with caraway seeds. 
  11. Slash the dough three times on the diagonal. 
  12. Load the loaf onto the baking stone or baking sheet, and bake for 30 minutes. Turn the oven down to 375 degrees, and bake for 10 to 15 minutes more, until it reaches an internal temperature of 200 degrees F. 
  13. Turn the oven off, and let the loaves sit for 5 minutes more. 
  14. Let cool completely on a wire rack. 

Jan 16, 2015

Stout, Rye, and Pumpkin Sourdough


This stout, rye, and pumpkin sourdough is pretty wonderful.

Have you ever wondered what to do with leftover pumpkin puree? Me too. You can only drink so many of these. I hate throwing away food. I had some pumpkin puree in the freezer from making these rolls, so I made this bread! This recipe is perfect for this dilemma because it only calls for a small amount of the pumpkin puree.

You do not taste the pumpkin at all, yet it softens and mellows the dough. Add a bottle of beer to the dough, and you have this glorious loaf.


This bread takes a couple of days to make, but it is well worth it.

Don't be afraid of the dark crust. The caramelization adds an incredible flavor and crunchiness to this loaf of bread.


One of my favorite ways of enjoying this bread is toasting it with cheddar cheese. So good. 




Stout, Rye, and Pumpkin Sourdough

Ingredients

Levain

45g 100% hydration sourdough starter
150 g stout beer (such as Guinness)
150 g rye flour

Dough

All of the levain
165g Stout
165g warm water
50g pumpkin puree
500g Bread flour
10g sea salt

Instructions

  1. The night before you plan to make the dough, mix together the levain. 
  2. Cover with plastic wrap and let sit at room temperature over night (about 8 to 10 hours). 
  3. The next day mix the dough.
  4. In the bowl of a stand mixer, combine the levain with the bee, water, and pumpkin. 
  5. Add the flour and mix until all of the ingredients are incorporated into a shaggy mass. 
  6. Cover the bowl with plastic wrap and let sit (autolyse) for 30 to 60 minutes. 
  7. Add the salt, and mix on low for a few minutes. Add more water if needed, to dissolve the salt. 
  8. Move the dough into a large oiled bowl or dough rising bucket and stretch and fold the dough. 
  9. Cover the bowl with plastic wrap.
  10. Repeat the stretch and folds every 30 minutes for 2 hours, covering with plastic wrap in between. 
  11. After the stretch and folds are completed, cover and let rise for another 1 to 2 hours, until doubled. 
  12. Turn the dough out onto the counter and let it rest for 10 minutes. 
  13. Prepare a banneton or a cloth lined bowl with a dusting of a rice/wheat flour mixture. 
  14. Shape the dough into a boule and place it into the banneton. 
  15. Cover with oiled plastic wrap, and place it in the refrigerator for 12 to 24 hours. 
  16. On baking day, preheat your oven with a cast iron Dutch oven in it to 500 degrees F. 
  17. Remove the hot Dutch oven from the oven and remove the lid. 
  18. Carefully turn the dough out into the Dutch oven (I use a parchment sling), and slash the top of the dough. 
  19. Cover, and place the Dutch oven back into the oven. Reduce the oven temperature to 475 degrees F. Bake covered for 25 minutes. Remove the lid and reduce the oven temperature to 450 degrees F.
  20. Bake for 25 minutes more, until you have a dark crust and the bread reaches an interior temperature of at least 200 degrees F.
  21. Cool completely on a wire rack. 
This bread was the December Bread of the Month for the Artisan Bread Bakers Facebook group, and was contributed by an amazing bread baker and photographer, Nancy. 

Sharing with Yeastspotting

Jan 14, 2015

Granola Energy Bars

Granola Energy Bars

Granola energy bars. From my kitchen. With brown rice syrup. Something is completely askew in the universe.

Actually, this is one of the reasons I enjoy cooking challenges. It forces me to try things that I normally would not consider.

Granola Energy Bars

Brown rice syrup? Fortunately, I live in southern California, the capital of "food as medicine," so finding it was pretty easy.

The taste is similar to Lyle's Golden Syrup or agave syrup. It's actually pretty tasty. You could probably use it as a substitute for simple syrup, only much more sparingly. It is also a good substitute for honey or sugar in your coffee or tea.

These granola bars were incredibly easy to make and the recipe is really flexible. They consist of about 2 cups of toasted oats along with about 2 cups total of toasted slivered almonds, toasted pumpkin seeds, toasted sunflower seeds, coconut, and dried fruit (I used dried cherries and golden raisins). Two thirds cups of the syrup is boiled with a couple of tablespoons of butter, and then stirred into the mixture of cereal, coconut, nuts, and seeds, along with a bit of salt. The whole mixture is pressed into a parchment lined 7 inch by 11 inch pan and baked at 325 degrees F for about 30 minutes. Once the pan has cooled, you can whip out your big chef's knife and cut the bars.

They kind of bring me back to my crunchy granola days.

To see how other bakers fared with this recipe, check out the links on the Tuesdays with Dorie page. The specifics of this recipe are on page 328 of Dorie Greenspan's new book, Baking Chez Moi. I am in love with this book.


Jan 13, 2015

Chinese Indian Chicken Manchurian | Wok Wednesdays

Chinese Indian Chicken Manchurian | Wok Wednesdays

This Chinese Indian Chicken Manchurian combines the flavors of Cantonese stir-fry along with the sauciness of Indian food.

The first best part? We had the chiles called for in this recipe growing in our little patio garden!

The second best part? I photographed steam! Can you see it? Just tilt your screen. Woo!

Chinese Indian Chicken Manchurian | Wok Wednesdays

This stir-fry includes:

  1. chicken thigh meat marinated in egg white, cornstarch, garlic, ginger, salt, and a bit of peanut oil
  2. garlic and ginger
  3. Thai chiles
  4. onions
  5. chicken broth and soy sauce
  6. cilantro
  7. and scallions
The onions, chiles, ginger, and garlic are seared in the wok and then pushed aside. Then the chicken is pressed into the wok to sear undisturbed. Once it has seared, it is stir fried for about a minute or two. You then add the broth and cilantro and stir fry until the chicken is cooked through. At this point, add the scallions and serve with some rice. Bam. Dinner. 

And if you are a geek like me, try to capture some steam with your camera before everyone digs in. 

Chinese Indian Chicken Manchurian | Wok Wednesdays

This dish is so simple to make! How are the flavors so complex? 

I've agreed not to post the specifics of the recipe, so please consider picking up the book, Grace Young's James Beard Foundation Award winning cookbook Stir Frying to the Sky's Edge.  

If you'd like to wok along, check out the Wok Wednesdays site for more information. 

Jan 12, 2015

Potato Onion Rye Meteil #BreadBakers

Potato Onion Rye Meteil

This Potato Onion Rye Bread is called a meteil because it has less than 50% rye flour in relation to wheat flour. The bread is sort of a cross between a New York deli onion rye and a soft potato bread.

The interior has a tight crumb, yet it is incredibly soft and moist. It is excellent sliced and buttered, especially on the day it is baked. I definitely will be using this recipe for dinner rolls.

Potato Onion Rye Meteil

When first I read that #BreadBakers would be baking with rye, I immediately (in bread terms, that means over a couple of days) made this amazing sourdough, rye, pumpkin, and stout boule that would warm the heart of any bread baker who fantasizes about loaves with crackling crusts with big airy interiors. Then I read the "rules" of this month's bake again. Whole grains only. Doh! While rye and I work together on a regular basis, bread flour always joins the party, just to lighten things up and to give the bread some structure.

In addition, rye with whole wheat can taste pretty "strong," and get even stronger over time. If you have grown up with rye, this flavor will bring back childhood memories. If you have grown up on Wonder Bread, rye/whole wheat is definitely an acquired taste.

After an "oh, crap" moment, I rebooted.

Potato Onion Rye Meteil

Potato water! Mashed potatoes! Onions!

Using potato water (the leftover water from boiling potatoes) with any bread dough will soften it, as well as keep it fresh longer. Adding mashed potatoes to this bread totally mellows the flavor of the whole grains. The raw onions add additional moistness. If you leave out the onions and caraway seeds, and blindfold your dinner guests (not recommended), they'll never know that this is a 100 percent whole grain bread.

Rye is an amazing grain, with the ability to survive under the worst growing conditions. it contains a lot of fiber, even when it has had some of the bran sifted out, making it a very filling food. It has about half of the gluten of wheat. On the flip side, it can be frustrating to work with because it can become very gummy if it is kneaded too much. I once tried making a 100 percent rye loaf. Not pretty. It's also used to make other health foods such as beer and whiskey. Think of it as "juicing."

Rye, like wheat, can be purchased as light (white or medium) or whole rye. Pumpernickel is whole rye that has been coarsely ground. I've had to mail order white and medium rye, but, until recently, could easily find whole rye in the grocery store. It seems that lately the shelf space has been taken up by amaranth, barley, buckwheat, millet, quinoa, sorghum, teff, and stuff like guar gum and xanthan gum. When I finally found a store with rye, I felt like I'd scored the last Cabbage Patch Kid in Toys R Us (think "That 70's Show), or the last gallon of gas when Jimmy Carter was president. I bought 3 bags. It's amazing what a sense of scarcity will do to your levelheadedness.

Then there's pastrami on rye. Sigh.

Potato Onion Rye Meteil

After the recipe, check out what all of the other #BreadBakers magically created with rye. I hope you are inspired.

This bread takes two days to make, mostly inactive time. The bread is about 25% rye, but you can up the rye percentage by substituting more rye for some of the whole wheat.

Potato Onion Rye Meteil

Soaker

142 g whole rye flour (1 C plus 2 T)
85 g whole wheat flour (2/3 C)
1/2 tsp salt
3/4 C potato water (water from boiling potatoes) cooled to 75 degrees F
1 T vital wheat gluten

Mix all of the ingredients in a bowl, cover with plastic wrap, and leave at room temperature for 12 to 24 hours. You can chill it in the fridge if you need more time. 

Starter

71 grams 80 percent hydration sourdough starter. 
213 grams (1 2/3 C) whole wheat flour
3/4 C water

Knead the ingredients and let sit at room temperature, covered, for 4 to 8 hours, until almost doubled in size. Knead it briefly after it has doubled. Refrigerate until you are ready to mix the final dough. Let it sit at room temperature for an hour prior to making the final dough. 

Final Dough

All of the soaker
All of the starter
128 g (1 C) whole wheat flour
1 1/4 tsp salt
1 T instant yeast
227 g (8 ounces) cooked potatoes. You can also use leftover mashed potatoes.
113 g (1 small) fresh onion, diced
2 1/4 tsp honey
1 T caraway seeds
Extra flour for adjusting the dough

Instructions

  1. Chop the soaker and starter into pieces and place them in the bowl of a stand mixer. 
  2. Add all of the rest of the ingredients except the extra flour into the bowl. Mix first with the paddle attachment for one minute. 
  3. Switch to the dough hook and mix on medium low for 2 to 3 minutes. Add flour or water as needed to achieve a soft, tacky dough. 
  4. Hand knead the dough for about 4 minutes on a lightly floured work surface. Let it rest for 5 minutes. 
  5. Knead by hand for one more minute. 
  6. Place the dough into an oiled bowl or container and cover with plastic wrap. 
  7. Let it rise until it is about 1 1/2 times its original size, about 45 to 60 minutes.
  8. Preheat the oven to 425 degrees F with a rack in the middle and a broiler pan on the lowest rack. 
  9. Shape the dough into two loaves or 20 rolls. Spray lightly with spray oil, cover with plastic wrap, and let rise for 45 to 60 minutes. 
  10. Place the loaves/rolls in the oven, add a cup of water to the broiler pan, and close the oven door, Reduce the oven temperature to 350 degrees F. 
  11. Bake the loaves for 40 to 50 minutes, until they reach an internal temperature of 195 degrees F. The rolls will take less time. 
  12. Cool on a wire rack.
Recipe adapted from Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
    BreadBakers


    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
    We take turns hosting each month and choosing the theme/ingredient. This month's host is Ansh at Spiceroots.

    If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
Tangzhong Rye Bread by Stacy at Food Lust People Love
Sourdough Rye Bread by Ansh at Spiceroots
Potato Onion Rye Meteil by Karen at Karen's Kitchen Stories
Swedish Rye Bread (Limpa) by Nicole at The 2nd 35 Years
Rye Fennel Crackers by Renee at Magnolia Days
Caraway Rye Crackers with Reuben spread by Jenni at Pastry Chef Online
Artisan Dark Rye Bread by Cindy at Cindy's Recipes and Writing
Chocolate rye bread by Rocio at Kidsandchic
Danish Rye Bread by Wendy at A Day in the Life on the Farm
Hapanleipä - Finnish Sour Rye Bread by Robin at A Shaggy Dough Story
Banana Rye Muffins by Adam at Bakers and Best
Boston Brown Bread by Holly at A Baker's House
Rye and Whole Wheat Bread by Kelly at Passion Kneaded
Slow Cooker Boston Brown Bread by Mireille at Chef Mireille's East West Realm

This bread has been Yeastspotted

Jan 8, 2015

Double Chocolate Chip Banana Muffins

Double Chocolate Chip Banana Muffins

These chocolate, chocolate chip, banana, and cinnamon muffins are so easy to make, and will satisfy any chocolate lover's craving.

Nearly every year, our family used to rent a house on Balboa Island for a week or two for our summer vacation. Sometimes our parents would share a duplex with another family, and all of us kids would spend every day swimming or running around the little island.

Balboa Island is the home of the chocolate covered banana, and one of the biggest treats was getting one and choosing what kinds of sprinkles or nuts you wanted. These muffins remind me of those bananas.

Double Chocolate Chip Banana Muffins

The recipe calls for ripened, frozen, and then thawed bananas. I had no idea that once you thaw frozen bananas, they turn to liquid. I froze mine in their peel (you can do it either way), and I kind of poured them out of the skins into the measuring cup.

Double Chocolate Chip Banana Muffins

Including baking time, these were ready in 45 minutes.

I used dark chocolate chips that are slightly larger. I think chocolate chunks would be amazing too.

All you need is a muffin tin, whisk, rubber spatula, and a couple of bowls. Plus, you probably already have the ingredients in your pantry. Go for it!

Double Chocolate Chip Banana Muffins

Double Chocolate Chip Banana Muffins

Makes 12 muffins

Ingredients

1 1/4 C all purpose flour
1/3 Dutch process unsweetened cocoa
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 C mashed banana (about 2 medium previously frozen bananas)
1/3 C sour cream
1 large egg
1/2 C granulated sugar
1/4 C canola oil
1 tsp vanilla
Generous 1/2 C dark or semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
  2. Whisk the flour, cocoa, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
  3. In a large bowl, whisk the banana and sour cream until smooth. 
  4. Add the egg, sugar, oil, and vanilla until smooth.
  5. Fold in the flour mixture and chocolate chips until just combined. 
  6. Portion evenly into the muffin tin.
  7. Bake for 18 to 20 minutes.
  8. Cool in the pan for about 2 minutes, and then on a wire rack. 
The Avid Bakers are baking from the blog Scientifically Sweet in 2015. The author, Christina Marsigliese is a food scientist who loves to develop recipes. Check out the Avid Bakers Challenge site for how other bakers fared. 

Jan 5, 2015

Pretzel Buns (Laugenbrötchen)

Pretzel Buns (Laugenbrötchen) Recipe

I've always wanted to try making pretzel buns. They've always looked so gorgeous with their dark outer crust contrasted against the white interior.

Pretzel Buns (Laugenbrötchen) Recipe

The biggest challenge to getting this dark pretzel crust is using a food grade lye bath. Nothing produces the authentic pretzel color and flavor like a lye water bath.

Lye you ask? The stuff you use to clear your drain? Yep. Fortunately, this stuff is "food grade." It's still pretty corrosive until you bake the rolls. I outfitted myself with latex gloves, long sleeves, and very large glasses. I stirred the lye bath very carefully so that it would not splash out of the bowl.

The dough for these rolls is very easy with which to work. The interior of the rolls is very soft, and the crust is thin and chewy.

My rolls emerged from the oven with lots of blisters (Beatles! White Album! Helter Skelter! Ringo! Please tell me you get the reference!), probably from the slow ferment in the refrigerator. If you do not want the blisters, just shorten the time in the refrigerator.

Pretzel Buns (Laugenbrötchen) Recipe

I slashed half of the rolls by snipping the tops with scissors after sprinkling them with sea salt. Don't they look like little baby birds waiting to be fed? Next time, I will use pretzel salt, because the sea salt tends to melt into the crust over time.

Pretzel Buns (Laugenbrötchen) Recipe

I topped the other half of the rolls with a bagel topping and slashed them with a small knife.

These are wonderful on their own or as sandwich buns. The dough can also be used to make soft Bavarian style pretzels.

These buns are best served the day they are made. Because they are proofed in the refrigerator for at least an hour or overnight, it's convenient to assemble them (there is no first rise), refrigerate them, and then dip and bake them the next day. Fortunately, you don't have to wait for them to cool off. If you do have leftovers, keep them uncovered on a wire rack. The crust tends to get sticky when they are kept in a bag or covered container. You can also freeze them by wrapping them individually in foil and then plastic wrap within the first few hours of baking them. Take the number of rolls you need out of the freezer about two hours before you need them and thaw unwrapped on a rack.

Hints on using the lye: Use a nonreactive (glass or plastic) bowl to mix the water and lye. Do not use aluminum utensils. I used a stainless steel slotted spoon for lifting the rolls out of the mixture and rinsed it off immediately. Definitely use parchment paper on your baking sheets. Mine are aluminum, and I ended up with a couple of marks from the lye. Next time I might try spraying the sheets with oil first, and then lining them with the parchment paper.

Yay! Success! I'm feeling quite empowered now and can't wait to try making these with sourdough!

This month, the #TwelveLoaves bread baking group is baking a "challenge" bread. For me, it was working with lye to make authentic pretzel buns. After the recipe, check out the links for challenge breads baked by our talented bakers. 


Pretzel Buns (Laugenbrötchen) Recipe

Ingredients

1 T barley malt syrup
2 T softened butter
2 T instant yeast
2 C lukewarm water
6 C (about 27 ounces) bread flour
1 T plus 1 tsp Kosher salt
Pretzel salt, coarse sea salt, or other topping

For the lye bath:

1 quart cold water
1/4 C food grade lye

Instructions

  1. In the bowl of a stand mixer, stir together the syrup, butter, yeast, water, and half of the flour. 
  2. Add the salt and the rest of the flour, and knead with the dough hook for about 10 minutes. The dough will be smooth but not sticky. 
  3. To form the rolls, divide the dough into 16 pieces, and form each into a roll by folding the "sides" under and pinching the seam together. Place the rolls on a parchment lined baking sheet, giving them room to grow. Loosely cover and let rest for 30 minutes at room temperature. 
  4. Refrigerate the rolls for at least one hour, or overnight. 
  5. When ready to bake, preheat the oven to 425 degrees F. 
  6. Place the water in a nonreactive bowl and add the lye. Stir gently until the lye is dissolved. 
  7. Dip the rolls, one-by-one, 10 seconds per side, in the water bath, and place them on a parchment lined baking sheet. 
  8. Sprinkle with your topping of choice, and slash or cut the tops.
  9. Bake for 15 minutes. 
  10. Remove from the baking sheet to a wire rack. they can be served warm. They are best served the same day.
Recipe adapted from the New York Times, adapted from Zingerman's Bakehouse

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers. Our host this month is Kim from NinjaBaker.com, and our theme is Happy New Year. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's tempting selection of #TwelveLoaves Holiday Breads!




Jan 3, 2015

Scalloped Potatoes with Caramelized Onions

Scalloped Potatoes with Caramelized Onions

These scalloped potatoes with caramelized onions are a lightened up version of one of my favorite comfort foods.

Instead of cream, this dish calls for broth and caramelized onions to add flavor.

The result? An amazingly tasty and light potato dish that goes perfectly with roast beef, ham, or lamb chops.

I made this in a 13 by 9 inch casserole dish, but I think it would be exceptionally beautiful in a large gratin dish. I think I need to go shopping....

It only took two days for the two of us to finish this dish that serves 6 to 8.

Scalloped Potatoes with Caramelized Onions

Ingredients

2 T olive oil, divided
4 C thinly sliced onions (about two large onions)
6 medium Yukon gold potatoes
1 T butter
3/4 C grated Gruyere cheese, divided
1/2 C freshly grated Parmesan cheese
1 tsp salt
1/2 tsp white pepper
1/3 C stock (I used beef, but you can use chicken, turkey, or vegetable)
1 tsp minced fresh thyme, rosemary, parsley, or chives

Instructions

  1. Preheat the oven to 400 degrees F with a rack placed in the middle. 
  2. Heat one tablespoon of the oil in a large skillet on medium heat and add the onions. Cook, stirring regularly, until the onions are golden brown, about 20 minutes. 
  3. While the onions are cooking, peel and slice the potatoes into 1/8 inch slices (used a mandoline for even slices.  I like this V-slicer too). Place the sliced potatoes into a large bowl and toss with 1/2 C of the Gruyere, all of the Parmesan, and the salt and pepper.
  4. Rub a broiler proof gratin dish or casserole (I used 9x13) with butter. Place the onions on the bottom and spread evenly. 
  5. Heat the pan in which you caramelized the onions, and add the broth. Deglaze the pan to get up all of the caramelized onion bits. Let cool. 
  6. Arrange the potatoes on top of the onions. 
  7. Pour the broth mixture over the potatoes. 
  8. Sprinkle the rest of the Gruyere over the potatoes, and cover the casserole with foil or a lid.
  9. Bake for about 50 minutes, until the potatoes are tender. Uncover, and broil for about 5 minutes, until the potatoes lightly brown. 
  10. Sprinkle with the fresh herbs. 
This recipe was slightly adapted from Simply Recipes. She also has an amazing creamy scalloped potatoes recipe that is calling my name. 




Jan 1, 2015

Countdown to 2015: Ten of my Favorite Breads from 2014

A Round Up of Some of my Favorite Breads from Karen's Kitchen Stories

I'm bread obsessed. I love the process, I love learning new techniques, and I love the rhythm of it. If I'm not baking bread, I'm probably reading a book about bread.

I tried counting the number of loaves I made in 2014, but lost count. Let's just say I made dozens of loaves, rolls, and pizzas.

These 10 breads represent different flavors, techniques, and challenges:
  1. Couronne - This bread involves creating a starter from leftover dough from another bread, and plunging your elbow into the middle of the dough to create the hole in the middle. 
  2. Pretzel Croissants - First you make croissant dough, and then you dip the croissants into a vat of soda water before baking them. 
  3. Rosemary Sourdough Bread - This bread takes a couple of days to make, mostly idle time. When this bread is baking, your house smells amazing, and the resulting loaves will make you very happy.
  4. Stirato - these are Italian baguettes. They are so easy to make, and require no kneading at all. 
  5. Banh Mi Rolls - These are the rolls used to make those amazing Vietnamese Banh Mi sandwiches
  6. Ciabatta with Biga - Biga is a preferment that you make in advance to develop flavor. This dough is totally made by hand and the resulting bread is full of those fabulous holes you strive for in ciabatta. 
  7. Apple and Ham Pizza - This pizza dough can be made in advance and kept in the refrigerator until you are ready to bake your pie. 
  8. Classic French Bread - I always struggle with baguettes. These turned out pretty well!
  9. Strawberry Danish - These are made with croissant dough. You will want to eat them all.
  10. White Flour Warm Spot Levain - This is called "Warm Spot Levain" because the starter is fed three times in a short period of time, and then allowed to ferment in an 85 degree environment. The resulting bread is super crusty with a soft and moist interior. 
This year, (or should I say last year?) Sarah of Fantastical Sharing of Recipes and Secret Recipe Club is hosting a round up some of the best recipes of 2014. The theme for today is "Pick your Poison," so of course I chose bread! Visit Sarah's blog to see what other bloggers have contributed to this Best of 2014 round up.