Nov 29, 2014

Spinach Gratin

Spinach Gratin from Karen's Kitchen Stories

This spinach gratin recipe is comprised of an already tasty creamed spinach topped with Gruyere and Parmesan, and then baked. The top is crispy and cheesy, and the inside is creamy and seriously flavorful.

Spinach Gratin from Karen's Kitchen Stories

I have made this spinach many times, especially on holidays to accompany roast beef. It kind of reminds me of the side dishes, e.g. creamed corn and Yorkshire pudding, that would be served in the old traditional prime rib restaurants such as Lawry's, Gulliver's, or Tracton's in southern California. Prime rib was considered to be such a luxury at that time.

While Tracton's has met its demise, the other two still exist. In fact, I think Lawry's still hosts the Beef Bowl, an annual dinner for the two teams playing in the Rose Bowl, "the Granddaddy of Them All."

Spinach Gratin from Karen's Kitchen Stories

This dish can be assembled up to two days in advance prior to baking. It is also easily scaled for smaller or larger crowds. If you are baking for a large crowd, use a fairly shallow casserole dish. I have often baked mine in my toaster oven to free up oven space, and it has worked out wonderfully. It also makes terrific leftovers.

This is such an easy and elegant side dish. The first time I served this was for Christmas Eve dinner for my extended family. This was the only dish that disappeared. The serving dish was empty. Completely. I'm just saying. We are not vegetable people. It's just that good. I promise.

Spinach Gratin from Karen's Kitchen Stories

Spinach Gratin Recipe

Very generously serves 8 to 10

Ingredients


4 T unsalted butter
4 C chopped onions (white, sweet, or brown)
1/4 C all purpose flour
1/4 tsp ground nutmeg
1 C heavy cream
2 C milk
5 10-ounce packages of frozen spinach, thawed, with as much water squeezed out of it. 
1 C freshly grated Parmesan cheese
1 T Kosher salt
1/2 tsp black pepper
1/2 C freshly grated Gruyere cheese

Instructions

  1. Preheat oven to 435 degrees F. 
  2. In a large skillet or saute pan, melt the butter over medium heat. Add the onions and saute for about 15 minutes, stirring regularly. 
  3. Add the flour and nutmeg and stir for another two minutes, until the flour has been absorbed. 
  4. Add the cream and milk, and cook for another few minutes, until the mixture has thickened. 
  5. Add the spinach, 1/2 of the Parmesan, salt, and pepper. 
  6. Turn off the heat and transfer the mixture to a greased casserole dish. Sprinkle the top with the remaining Parmesan and the Gruyere. 
  7. Bake for 20 minutes, uncovered. The cheese should be browned and bubbly. 
  8. Serve immediately. 

Nov 28, 2014

Cranberry Crackle Tart

Cranberry Crackle Tart from Karen's Kitchen Stories

This cranberry crackle tart recipe is from Dorie Greenspan's new book Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere.  The book is a collection of simple desserts from French chefs and home cooks.

Cranberry Crackle Tart from Karen's Kitchen Stories

The tart is comprised of a sweet, cookie-like crust, a layer of jam (I used cherry), and a mixture of sweet meringue and about 10 ounces of cranberries (one bag, more than called for in the original recipe).

According to Dorie, cranberries, although getting easier to find, are quite dear in France. How lucky are we in the U.S. to be able to buy multiple bags of them this time of year. They are so easy to freeze and use whenever we get a cranberry craving.

Cranberry Crackle Tart from Karen's Kitchen Stories

We loved this tart. From the crackly meringue, the juicy tart cranberries, to the sweet crust, all of the flavors and textures go together so well. This is a grown-ups' dessert (the kids wouldn't even try it). More for us, right?

I only have one regular oven, which was occupied with the Thanksgiving turkey, so I actually baked this tart in my (albeit large) toaster oven! While the book says the tart should be served the same day, based on the tastiness of the leftovers, I think you could get away with making this the night before.

Cranberry Crackle Tart from Karen's Kitchen Stories

I will definitely be making this easy and delicious dessert again!

The Tuesdays with Dorie group is just getting started baking through the book. To see how the participants fared with the recipe, visit this link.

You can find the original recipe here.

Cranberry Crackle Tart

1 recipe Sweet Tart Dough (below)

Filling Recipe


2 tablespoons cherry jam
2 large egg whites, at room temperature
Pinch of salt
1/2 cup (100 grams) sugar
10 ounces cranberries (if they're frozen, don't thaw)

  1. Butter a 9-inch pie pan and place it on a baking sheet lined with parchment paper or a silicone baking mat. 
  2. Place the dough between two sheets of parchment or wax paper and roll it out until it is about 1/8 inch thick. 
  3. Lift the dough into the pie pan, with the excess to drape over the sides. Gently press the dough evenly over the bottom and up the sides of the pan and trim the dough to about one third down from the rim of the pan. Prick the bottom of the tart shell all over with a fork and freeze for at least 30 minutes. 
  4. Center a rack in the oven and preheat the oven to 400 degrees F.
  5. Line the crust with a piece of parchment or a buttered piece of aluminum foil and weight it down with rice, dried beans or light pie weights. Bake the crust for 20 minutes, then carefully remove the paper and weights and bake for 8 to 12 minutes more, or until the crust is golden brown. Set the crust on a rack to cool to room temperature.
  6. To bake the tart, preheat the oven to 300 degrees F.
  7. Spread the jam evenly over the bottom of crust. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the salt at medium speed just until they turn opaque. While the mixer is still going, slowly add the sugar and keep beating until the whites are shiny and form droopy peaks.
  8. Add the cranberries to the bowl and fold them into the meringue. Spread the meringue over the jam, adding a few swirly flourishes. 
  9. Bake the tart for 1 hour, until the top is light beige and likely cracked a bit on top. 
  10. The tart can be kept in a refrigerator for about 2 days. 


Sweet Tart Dough


Makes one 9 inch crust

1 1/2 cups (204 grams) all-purpose flour
1/2 cup (60 grams) confectioners' sugar
1/4 teaspoon salt
9 tablespoons (4 1/2 ounces; 128 grams) very cold unsalted butter, cut into small pieces
1 large egg yolk
  1. Put the flour, confectioners' sugar and salt in a food processor and pulse a couple of times to blend. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely. 
  2. Whisk the yolk and add it slowly, pulsing after each addition. Once the egg is incorporated, process in long pulses, about 10 seconds each, until the dough forms clumps. Once you have clumps, stop processing. 
  3. Turn the dough out and knead briefly with the heel of your hand to further incorporate the butter.
  4. Shape the dough into a disk and put it between two sheets of parchment or wax paper. Roll the dough out evenly, as instructed above. 

Nov 23, 2014

French Onion Soup

French Onion Soup from Karen's Kitchen Stories

French onion soup is my all time favorite. I love the caramelized onion flavor, the toasted baguette croutons, and the gooey gruyere cheese on top. The beef broth is sweetly flavored with fresh thyme.

French Onion Soup from Karen's Kitchen Stories

This soup is really tasty, looks elegant, and the base can can be made in advance, making it really easy to prepare for company. Why haven't I made this before (she says, smacking herself in the forehead)?

French Onion Soup from Karen's Kitchen Stories

Thank goodness for Secret Recipe Club led by Sarah of Fantastical Sharing of Recipes, who works really hard to keep things going. It's a group of bloggers who are assigned another member's blog from which to choose a recipe to make once a month. We all reveal whom we had on the same day and at the same time. This was the impetus I needed to make my all time favorite soup.

My assigned blogger is Susan of Food, Baby, Life. She is raising three boys, all under 5 years old, and lives in Australia. She's actually been blogging for almost six years! Now that she is a mom, she likes to cook healthy, but I'll forgive her for that (just kidding Susan!). She also has been an avid Tuesdays with Dorie baker. Just check out her Recipe Index.

I immediately chose Susan's French Onion Soup, and I'm so glad I did. Delicious!

French Onion Soup from Karen's Kitchen Stories


French Onion Soup Recipe

Adapted from Food, Baby, Life, who adapted it from Taste.com 
Serves 6 to 8 as a starter, and 4 to 6 as a main course. 

Ingredients

6 T unsalted butter
4 very large brown onions, peeled and sliced crossways into rings
3 garlic cloves, sliced and crushed
1 tsp sugar
3 T all purpose flour
1/2 C dry red wine
6 C beef stock
1 bouquet garni (a few sprigs of thyme, parsley, and bay leaves tied together or wrapped in cheesecloth)
Salt and freshly ground black pepper
1 good baguette, sliced on the diagonal in 1/2 inch slices
1 to 2 cups of freshly grated gruyere cheese (depending on how gooey you want your cheese to be. Next time, I'm adding more =)

Instructions

  1. Melt the butter in a large (6 to 8 quart) saucepan or saute pan over medium heat. 
  2. Add the onions and garlic and sprinkle with the sugar. Cook, stirring regularly, until the onions are soft and a medium golden color, about 30 minutes (I veered a bit from the original recipe here, and cooked the onions quite a bit longer)
  3. Add the flour, and cook, stirring constantly, until the flour is cooked through, about a minute or two. 
  4. Add the wine, and cook for another minute or two. 
  5. Add the broth and bouquet garni and bring the pot to a boil. Reduce to a simmer, and cook, uncovered, for 30 minutes, stirring occasionally. 
  6. Remove the bouquet garni and season with salt and pepper, to taste. 
  7. Toast the baguette slices in a toaster, toaster oven, or under the broiler. If using the broiler, toast both sides. 
  8. Place an oven rack about 6 to 8 inches below the broiler and turn it on. 
  9. Fill broiler safe soup bowls or ramekins with the soup and top with two slices of the toasted baguette. Place a good handful of cheese in each bowl over the toast and soup. Place the bowls on a baking sheet, and broil for about a minute or two, until the cheese is melted and bubbly. If you don't have broiler safe bowls, you can sprinkle the toasts with the cheese, broil it, and place it on top of the soup. 


Nov 22, 2014

20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

I'm making my shopping list for Thanksgiving dinner. While I'll probably try a new recipe or two, most of the meal will be from my "tried and true" favorites, especially the turkey and the stuffing. Who needs the extra stress, right?

If you are in the mood to serve one or two new dishes, here are some of my favorites that you might want to try. They are all pretty tasty.

pumpkin martini and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

This pumpkin martini is a delicious way to use up any leftover canned pumpkin. While I'm usually not a big fan of sweet or creamy cocktails, this one is very good.

caramelized onion tart and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

For an elegant appetizer, give this caramelized onion, goat cheese, and balsamic tartlet recipe a try.

caramelized onion jam and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

You can also assemble a platter of toasts, Boursin, and caramelized onion jam. The jam can be made in advance, making this hassle free to serve.

cabbage and apple salad and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

This cabbage salad with Braeburn apples and spiced pecans is a perfect combination of sweet and savory, and all of the components can be made in advance.

carrot soup and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

If you like to serve soup, this carrot soup garnished with bacon is satisfying without being too filling. The bacon doesn't hurt either.

roast turkey and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

This is the easiest turkey ever. No brining, no flipping the bird over during roasting. The turkey is covered in salt pork and a wet cheesecloth, which makes the turkey super moist.

stuffed turkey breast and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

This post contains my favorite stuffing recipe (it's pretty old fashioned, but that's the way I like it), as well as a recipe for stuffed turkey breast, in case you don't want to cook a whole bird.

buttery dinner rolls and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

Of course, what would Thanksgiving be without a bread basket? Here are a few suggestions:
Pull-apart buttery dinner rolls. These are incredibly soft and fluffy.

cranberry pumpkin rolls and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

Or you could make these fluffy Cranberry pumpkin rolls

sourdough corn rolls and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

or Sourdough cornbread rolls with fresh sage

spaccatini and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

or Spaccatini, little Italian rolls. I'm going to have a hard time choosing.

sauteed carrots and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

These sauteed carrots are so easy, and are full of flavor.

garlic mashed potatoes and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

I have two mashed potato recipes. These garlic mashed potatoes are the bomb,

make ahead mashed potatoes and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

or if you'd like potatoes that you can make days in advance, these make-ahead mashed potatoes are amazing. You won't have any leftovers.

cranberry sauce and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

Once you've tried making your own cranberry sauce, you'll never buy the canned stuff again. This ruby port cranberry sauce is so good, and makes a great jam and cookie filling too.

apple cider pie and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

Desserts you ask! How about apple cider pie,

pumpkin cheesecake brownies and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

or pumpkin cheesecake brownies,

pear almond tart and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

or a pear and almond tart,

mini pumpkin cheesecakes and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

or mini pumpkin cheesecakes,

cranberry and white chocolate shortbread cookies and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

or cranberry and white chocolate shortbread cookies using the fresh cranberry sauce you just made?

turkey soup and 20 Thanksgiving Day Recipes and a Bonus Turkey Leftover Recipe

Bonus recipe: Here is a wonderful recipe for turkey soup to make the next day.

Have a wonderful Thanksgiving!

Nov 18, 2014

Buttery Ginger Shortbread Cookies

Buttery Ginger Shortbread Cookies  from Karen's Kitchen Stories

These buttery ginger shortbread cookies are crispy and crumbly, and are flavored with both candied ginger and vanilla. The ginger flavor is mild and sweet and the ingredient list is relatively short (for me, right?). I think they would make a lovely gift packaged in cellophane bags and tied up with a pretty ribbon.

While these were baking, my house smelled like Christmas.

Buttery Ginger Shortbread Cookies  from Karen's Kitchen Stories

Another nice thing about these cookies is that you can make them on impulse! No chilling of the dough is required. Okay, you do have to let the butter reach room temperature, but if you cut it into pieces, it reaches room temperature pretty quickly. Cookie gratification.

Buttery Ginger Shortbread Cookies  from Karen's Kitchen Stories

These were a huge hit in this house for both residents and visitors (grandkids! My favorite customers).

Recipe notes:

  • The recipe calls for superfine sugar. To make it, just pulse granulated sugar in a mini food processor a few times. 
  • If you would like a stronger ginger flavor, you could add some powdered ginger to the dough. 
  • To get the dough to lift off of the wax paper, roll it out, lift off the top piece, place it back onto the dough, flip the dough over between the two sheets of paper, remove the (now) top piece of paper, and cut the cookies with the cookie cutter. This method will keep the cookies from sticking. 
  • If you'd like an even stronger ginger flavor, try this homemade ginger snap recipe

The Creative Cookie Exchange is making cookies with ginger! Check out all of my friends' ginger cookies after the recipe.

Buttery Ginger Shortbread Cookies

Makes 24 cookies

Ingredients

2 sticks (16 tablespoons) unsalted butter, cut into cubes, room temperature
1/2 C superfine sugar
1/2 tsp vanilla paste
1/2 C finely chopped candied ginger
1/8 tsp fine sea salt
8 3/4 ounces (2 C) unbleached all purpose flour
Sanding or granulated sugar for sprinkling

Instructions

  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. One of the oven racks should be in the middle of the oven. 
  2. Place the butter in the bowl of a stand mixer and mix it with the paddle attachment on medium for about a minute. 
  3. While continuing to beat the butter, slowly pour in the sugar, the vanilla, and the candied ginger. Mix for another 3 minutes, until the mixture is light and fluffy. 
  4. Reduce the speed of the mixer to low and add the salt. Then add the flour in thirds, mixing about 15 to 30 seconds between additions. The flour should be just incorporated. Don't over mix. 
  5. Gather up the dough and place it on a large piece of wax or parchment paper. Moosh the dough together and pat it into a rough circle. 
  6. Place another piece of wax/parchment paper on top of the dough, and roll it out, between the two pieces of paper, to 1/4 inch thick. 
  7. Cut the dough into 2 1/2 inch rounds with a scalloped or ruffled edge cookie cutter.
  8. Place the cookies onto the parchment lined baking sheets.
  9. Gather up and roll out the scraps and cut more cookies.
  10. Bake the cookies, one sheet at a time, for about 12 to 13 minutes minutes, until the edges are beginning to brown. 
  11. When you remove the cookies from the oven, immediately sprinkle them with the sparkling or granulated sugar while the cookies are still hot. 
  12. Cool the cookies on the pan.
  13. The cookies can be stored up to five days in an airtight container. They freeze quite well. 
Recipe inspired by Sarabeth's Bakery




The theme this month is Ginger! Dried and ground, candied, fresh--if you like ginger in your cookies you have come to the right place! 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:

Nov 16, 2014

Hearth Sourdough Bread

Hearth Sourdough | #BreadBakers Celebrate National Homemade Bread Day

This is a special month. Not only is November a month for thanks and giving, November 17th is National Homemade Bread Day. Since we're #BreadBakers, we just had to celebrate! Our usual posts are themed, but for this one we we let our individuality shine through.

Bouchon Bakery Shortbread Cookies

Bouchon Bakery Shortbread cookies

These shortbread cookies are a magical combination of flour, butter, sugar, vanilla paste, and Kosher salt. They are so simple, yet they can be so elegant, and they are perfect for a holiday table or a gift of Christmas cookies. You can make the dough in advance and refrigerate or freeze it, making holiday baking that much easier. The baked cookies can also be frozen.

Bouchon Bakery Shortbread cookies

This Short Bread recipe comes from the Bouchon Bakery cookbook by Thomas Keller and Sebastien Rouxel. The book is big, nearly 400 big pages of heavy stock paper, and includes positively stunning photographs. It's also full of beautifully written stories about the bakery, the bakers, and the various recipes.

I bought the book about two years ago, but it has been languishing on a shelf since then. Silly me. Since I picked it up again, I can't seem to put it down.

Bouchon Bakery Shortbread cookies

Bouchon Bakery Shortbread Cookie Recipe

Ingredients

180 grams (6.3 ounces) unsalted butter, room temperature
90 grams (1/2 C) granulated sugar
2 grams (5/8 tsp) Kosher salt
5.9 grams (1 tsp) vanilla bean paste
270 grams (1 3/4 C plus 3 T) all purpose flour
2 to 3 T sanding sugar for sprinkling

Instructions

  1. In the bowl of a stand mixer, cream the butter with the paddle attachment on medium low speed until smooth.
  2. Add the sugar and salt and mix on medium low for 2 minutes.
  3. Add the vanilla and mix for 30 seconds.
  4. Add half of the flour, and mix until just incorporated, about 30 seconds. Repeat with the second half of the flour.
  5. Place a large piece of plastic wrap on the counter, and mound the dough on top of it. Form the dough into a 5 inch by 5 inch block. Wrap it with the plastic wrap, and refrigerate for at least 2 hours and up to 2 days. 
  6. When ready to bake, place a rack in the middle of the oven and preheat it to 325 degrees F. Line a baking sheet with parchment.
  7. Roll the dough out to a 9 inch by 9 inch square between two pieces of wax or parchment paper. You may have to pound it a bit with your rolling pin to get it to roll out. If it gets too soft, you can put it back into the refrigerator to firm up. 
  8. With a sharp knife, and using a ruler, score the dough into four 2 1/4 inch wide horizontal strips. Next, score the dough into six 1 1/2 inch vertical strips. Sprinkle the dough with sanding sugar or granulated sugar. 
  9. Cut the dough along the scoring into 24 individual rectangles. Place the rectangles about 1/2 inch apart on the baking sheet. 
  10. Place the sheet in the oven, and bake, using convection, for 13 to 15 minutes, or if not using convection, for 17 to 19 minutes. 
  11. Cool on the baking sheet for about 5 minutes, and then move the cookies to a wire rack to cool completely. Store in an airtight container for up to three days. 
Slightly adapted from Bouchon Bakery.

Nov 11, 2014

Palets de Dames, Lille Style | Tuesdays with Dorie

Palets de Dames, Lille Style | Tuesdays with Dorie

Palets de Dames, Lille Style, are small, cake-like vanilla cookies, lightly glazed with a sweet icing.

They are the first recipe the Tuesdays with Dorie group is making from Dorie Greenspan's new book, Baking Chez Moi, Recipes from My Paris Home to Your Home Anywhere. When I first found out about this book, I preordered it, sight unseen. I am such a fangirl. In this book, Dorie Greenspan has compiled a collection of simple dessert recipes that represent the various regions of France, where she has lived for almost 20 years.

Palets de Dames, Lille Style | Tuesdays with Dorie

As always, Dorie makes what might seem complicated completely accessible.

Palets de Dames are a favorite cookie in the patisseries in Lille, a city in northern France, according to the book. They also have various iterations across the country, but the ones in Lille have this lovely pale icing.

Palets de Dames, Lille Style | Tuesdays with Dorie

These little two-bite cookies are so easy to make and so worth it. Perfect for afternoon tea.

The recipe can be found here.  To check out how other Tuesdays with Dorie participants liked the recipe, visit here. You can buy the book here.

Nov 10, 2014

Sourdough Cornbread Rolls with Sage

Sourdough cornbread rolls with sage

I thought these Sourdough Cornbread Rolls with Sage would be wonderful for Thanksgiving dinner. They are flavored by the faint sweetness of the corn meal, a mild sourdough preferment, and the aromatic fresh sage. They are amazing spread with lots of butter.

Sourdough cornbread rolls with sage

The ratio of wheat flour to corn flour in the dough is 75% to 25%. The dough is fairly slack, with a (bread geek talk alert) 65% ratio of water to flour.

The best way to describe the the texture of this bread is that it has the crusty outside as well as the chew of artisan bread with a tight interior crumb reminiscent of cornbread.

Sourdough cornbread rolls with sage

These rolls are about the size if hamburger buns, but you can make them any size you like.

Sourdough cornbread rolls with sage

Need more ideas for dinner rolls at Thanksgiving?

Corn and Jalapeño Rolls
Cranberry Pumpkin Rolls
No Knead Dinner Rolls
Pocketbook Rolls
Pull-apart Buttery Dinner Rolls
Pumpkin Dinner Rolls

Want even more ideas? Check out all of the links after the recipe from the amazing #BreadBakers group.

Sourdough Cornbread Rolls with Sage

Ingredients

Sourdough Starter

2 ounces active starter
7 ounces bread flour
7 ounces water

Final Dough

8 ounces fine cornmeal
12.2 ounces water
1 pound bread flour
1 T salt
1 1/2 tsp instant yeast
3 T extra virgin olive oil
All of the starter
1 1/2 T finely chopped fresh sage

Instructions

  1. Mix the starter ingredients, cover with plastic wrap, and let it set overnight, until very bubbly. 
  2. Add the cornmeal to the bowl of a stand mixer, and add the water. Let soak for about 15 minutes. 
  3. Add the rest of the dough ingredients except the sage and mix with the dough hook for about 3 minutes on low. Check the dough for the right texture and water absorption. You may need to add either water or flour, depending on the cornmeal you are using. I added another tablespoon of flour. 
  4. Mix the dough for another 3 to 4 minutes on medium low. Add the sage during the last minute of kneading. 
  5. Place the dough into a large oiled bowl and let rise, covered, for about 90 minutes, folding halfway through.
  6. Divide the dough into 16 pieces and shape into rolls. Place the rolls onto a parchment lined baking sheet and cover with oiled plastic wrap. It's okay if the rolls touch each other. Let rise for 60 to 90 minutes. 
  7. Place a baking stone in the middle of the oven and place a steam pan on the rack below it. Bring one cup of water to a boil.
  8. Preheat the oven to 460 degrees F. Place the baking sheet with the rolls onto the baking stone and place the boiling water into the steam pan (protect your oven window with a dish towel). 
  9. Close the oven door, lower the temperature to 400 degrees F, and bake for 15 minutes. Open the oven door to let the steam out, and close the door. 
  10. Bake for an additional 30 minutes. Cool on a wire rack. 
I adapted this recipe from the first edition of Jeffrey Hamelman's book Bread (2004). If you'd like to make the bread without using a sourdough/levain, check out page 139-140 in the book.

I'm really intrigued by the idea of using this bread to make Thanksgiving stuffing. What do you think?

BreadBakers
Here is a list of 20 (!!) fabulous ideas for bread for your Thanksgiving table from #BreadBakers:
How to join:

#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 event is hosted by Holly of A Baker's House.

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.

Sharing with Yeastspotting

Nov 9, 2014

Garlic Gruyere Pain de Campagne Boule

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

This Garlic Gruyere Pain de Campagne Boule is a big sourdough loaf with a swath of roasted garlic and cheese nestled right under the crust. I like to extract the garlic cheese mixture with a knife and spread it across the thick, moist slices of the bread. It's also wonderful toasted, buttered, and spread with the roasted garlic.

Your house will be a no vampire zone.

To achieve the pockets of garlic and cheese right under the crust, the final dough is flattened and spread with the roasted garlic and cheese mixture, and then rolled up into a boule. The boule is tightened until the filling is just under the skin. Then the boule is decorated with cilantro, parsley, or celery leaves and whole garlic cloves are stuffed into the center. It makes a pretty stunning presentation. Perfect for giving to a special neighbor or dinner hosts.

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

This boule is an adaptation of the bread of the month for the Artisan Bread Bakers Facebook page. It was proposed as the October Bread of the Month by my friend David, who is a devotee of the Della Fattoria Cafe in Petaluma, California and the cafe's amazing cookbook by Kathleen Weber. The dough for this bread was developed years ago for Thomas Keller's The French Laundry restaurant in Yountville, California.

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

The dough is silky smooth and very easy to work with. Making it involves using both a stand mixer and three subsequent stretches and folds. I made one big loaf, but you can divide the dough in half to make two loaves.

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

Bread geek talk alert:

The dough begins with a firm starter, which has a hydration level of about 50% (ratio of water to flour). My starter has a hydration level of 100%, but I was able to use it to create the firm starter for this bread with just one feeding.

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.

Rather than create steam in the oven, I baked the loaf on a baking stone under an upside down metal bowl for the first 25 minutes of baking.

Garlic Gruyere Pain de Campagne Boule from Karen's Kitchen Stories

Garlic Gruyere Pain de Campagne Boule

Starter

(**If you don't have a starter, see the note above)

69 g (1/4 C) active existing starter
155 g (1/2 C plus 2 1/2 T) water at 75 to 80 degrees F
207 g (1 1/4 C plus 3 T) unbleached all purpose flour
30 g (3 1/2 T) whole wheat flour

  1. Mix all of the ingredients in a medium bowl, cover with plastic wrap, and let sit overnight, until puffy.

Garlic Puree

225 g (about 1 1/2 C) peeled garlic cloves
About 1 C of extra virgin olive oil (enough to cover the garlic gloves)

  1. Place the garlic cloves in a medium saucepan and cover them with olive oil. 
  2. Bring the oil to a simmer, and cook over medium heat for 20 minutes, stirring occasionally. 
  3. Let the mixture cool, and then strain the oil into a jar and save to use for dipping. 
  4. Puree the garlic cloves with a small food processor or hand blender. 

Final Dough and Assembly

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
1/4 C of the garlic puree
1 C grated hard cheese (I used Gruyere, the book recommends dry Jack, Asiago, Grana Padano, or Parmigiano-Reggiano) 
1 small garlic head or a few large garlic cloves, unpeeled
A few cilantro, parsley, or celery leaves
  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.
  6. Do three stretches and folds every thirty minutes, covering the bowl/bucket each time. 
  7. After the final stretch and fold, place the dough vessel 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 press it into a 10 inch round. Spread the round with the garlic, leaving a half inch border on the edge of the dough. 
  10. Sprinkle the cheese over the garlic. 
  11. Fold the sides of the dough over the cheese/garlic mixture in the same way you would make a boule. 
  12. Flip the dough over, seam sided down, and drag the dough over the counter to tighten the outside. Rotate the dough, and drag it again. Rotate a couple more times. As you tighten the outside of the boule, the garlic mixture will move to just under the surface of the dough. 
  13. With a sharp knife, poke a hole in the top of the boule, and insert the unpeeled garlic. 
  14. Moisten the leaves, and place them on the sides of the boule.
  15. Place the boule, seam side up, into a floured nine inch banneton or floured tea towel lined bowl. 
  16. Cover the dough, and let rise until quite puffy, two to three hours. 
  17. Preheat the oven to 450 degrees F. I baked my loaf on a preheated stone with an upside down metal bowl (see photo), but you can use a parchment lined baking sheet. 
  18. 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 if you like (see photo at the top of this page), and place the dough, parchment and all, on top of the stone, cover with the hot bowl, and close the oven door. Reduce the oven t0 400 degrees F. 
  19. Bake for 25 minutes, remove the bowl, and bake for another 25 to 30 minutes, until the bread is golden and has reached an internal temperature of about 205 degrees F. 
  20. Cool completely on a wire rack. 
This bread freezes well. Wrap it in foil, and then plastic freezer wrap. Freeze up to two weeks. To thaw, remove the plastic wrap but leave it in the foil. Thaw at room temperature. 

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