That is actually simple to make, faster than most bread recipes, is super light and fluffy, rises well and tastes yummy. (Believe me, this recipe was HARD to find. We've made our share of rock-hard, super dense loaves) This recipe is courtesy of my friend, Keri Misawa.
3 c. whole wheat flour
1 T. instant yeast (also called BreadMachine yeast or RapidRise)
2 c. hot water (Keri said it was important it was 110 degrees, so I use a thermometer)
Mis together in a Kitchenaid with a dough hook. Mix until completely moist.
Add:
1/3 c. oil (I used canola, Keri uses light olive)
1/3 c. honey (I've also used a mixture of part maple syrup and corn syrup)
1 1/2 t. salt
Mix, then add white flour slowly until dough pulls away from the bowl sides of the Kitchenaid (about 2 to 3 cup white flour) Put on second speed for about 2 more minutes. It should be "satiny" and you can stretch it easily. Form into 2 loaves, and press down into two loaf pans (I use the smaller). You only need one rise!! Let rise for about an hour. Bake 20-30 minutes at 350.
Wednesday, May 28, 2008
Sunday, May 18, 2008
Baked Salmon
This recipe was given to me by my "Duluth" Grandma - Ruth Thorpe. Firecracker of a lady if there ever was one.
Preheat oven to 400.
Coat glass pyrex pan with olive oil.
Rinse salmon fillets (w/skin)
Lay fillets in pan skin side down without drying.
Pour olive oil over the top of the fillets.
Sprinkle fillets with tarragon, parsley, pepper & pinch of salt.
Place lemon slices on fillets.
Cover with foil & cook 10 - 15 minutes.
A note on purchasing salmon - be sure to always use wild salmon and not farm-raised as the fish often carry many diseases and spread them to the wild populations. Check an article about this at Patagonia.com. It is "Just Say No To Farmed Salmon" by Russell Chatham.
Aslo, my favorite smoked salmon store in Duluth is Northern Waters Smokehouse. Check it out at www.nwsmokehaus.com
Preheat oven to 400.
Coat glass pyrex pan with olive oil.
Rinse salmon fillets (w/skin)
Lay fillets in pan skin side down without drying.
Pour olive oil over the top of the fillets.
Sprinkle fillets with tarragon, parsley, pepper & pinch of salt.
Place lemon slices on fillets.
Cover with foil & cook 10 - 15 minutes.
A note on purchasing salmon - be sure to always use wild salmon and not farm-raised as the fish often carry many diseases and spread them to the wild populations. Check an article about this at Patagonia.com. It is "Just Say No To Farmed Salmon" by Russell Chatham.
Aslo, my favorite smoked salmon store in Duluth is Northern Waters Smokehouse. Check it out at www.nwsmokehaus.com
Wednesday, May 14, 2008
Beans
This is sort of a silly thing, but this week I learned to cook my own beans. Easy-peasy.
I've always purchased canned beans out of convenience-- however, now that we (and the rest of country) are on a slightly restricted grocery budget I decided to pick up a bag of dried this time and give it a whirl.
Pinto Beans
1/2 bag (8 oz), rinsed
enuf water to cover
a few garlic cloves peeled and whacked with a blunt object
salt/pepper
bay leaf
optional: 1 T. cumin, pinch of thyme
Put all up to boil (except salt), turn heat down and simmer for a few hours-- adding salt towards the end. Replenish water if needed. Voila!
I've always purchased canned beans out of convenience-- however, now that we (and the rest of country) are on a slightly restricted grocery budget I decided to pick up a bag of dried this time and give it a whirl.
Pinto Beans
1/2 bag (8 oz), rinsed
enuf water to cover
a few garlic cloves peeled and whacked with a blunt object
salt/pepper
bay leaf
optional: 1 T. cumin, pinch of thyme
Put all up to boil (except salt), turn heat down and simmer for a few hours-- adding salt towards the end. Replenish water if needed. Voila!
Wednesday, May 7, 2008
i've got a lov-e-ly bunch of coconuts
literally! i have 2 on my counter and don't know what to do with them....or, more specifically, the milk. got any ideas?
Tuesday, April 29, 2008
Radish Curry
caleb's roommate john michael made up this dish. it's one of our favorites! sorry there are no measurements. do it to taste.
cut up:
a bunch or two of radishes, slivered
1/2 medium onion, chopped finely
Heat 2 T. oil (veg or peanut. not olive)
add mustard seeds cook until they pop
add 1 T. minced curry leaves
add the onion and cook until brown. add salt
add minced garlic and turmeric
add radishes. cook until they turn color.
put on lid and simmer until consistency turns mushy. the radishes will keep their form though. this will take a while. once they're mushy, bring heat up until radishes brown.
add 1 T. curry leaves
cut up:
a bunch or two of radishes, slivered
1/2 medium onion, chopped finely
Heat 2 T. oil (veg or peanut. not olive)
add mustard seeds cook until they pop
add 1 T. minced curry leaves
add the onion and cook until brown. add salt
add minced garlic and turmeric
add radishes. cook until they turn color.
put on lid and simmer until consistency turns mushy. the radishes will keep their form though. this will take a while. once they're mushy, bring heat up until radishes brown.
add 1 T. curry leaves
Saag Paneer (spinach w/ cheese)
Annemarie requested this recipe and I thought I'd post for all. This is the best saag I've ever made. The recipe I used was really unclear and i didn't actually follow it all -- but I guess that's nothing new!
**You'll need one small square of paneer which can be bought of homemade. See recipe below. If you decide to make your own paneer -- and I recommend you do -- start it ahead of time. It takes about an hour of draining.
To make the Saag
Start by putting the following into a pot and boiling for 10 minutes (I covered the pot):
1 large onion
1 lb spinach, roughly chopped
4 quarter-sized slices of ginger
3 large garlic cloves peeled
1/4 cup water
Let cool a bit and pulse in food processor then return to pan. Don't get it too smooth. You want some chunks left. Put spinach mixture back in pot and add:
1/4 cup yogurt
Don't let the yogurt get too hot too fast and curdle. Thats prob why you're supposed to let the spinach cool before processing?
Heat up a saute pan, then add:
2 T. vegetable oil
1 T. melted ghee (you can use butter in a pinch)
Add the following and fry for 1-2 minutes:
2 cinnamon sticks
5 cracked-open cardamon pods
1 (1-inch) piece ginger peeled and cut into matchsticks
Add the following and fry for a few seconds:
1 T. ground coriander
1 tsp. garam masala
1 tsp fenugreek leaves (didnt have it so omitted)
1/2 tsp salt
1 clove minced garlic
At this point, you are supposed to clear out the pan and add more oil to fry some chilis. It seemed like a ton of oil to me already, so I just took out the cinnamon and spice 'chunks' from the saute pan and put them in a little bowl on the side. I left the oil mixture in the pan and fried up 4 dried red chili peppers (like chili de arbol). The chili peppers should be really dark, and look kind of burned.
Add the contents of the bowl/pan and the saute into the spinach and stir gently. Don't overmix it.
Add chunks of paneer that have been fried in a bit of oil. Or don't fry it. It's good either way. Serve with basmati rice.
To make paneer
This is a good tutorial but I add a little more yogurt than the recipe recommends.
Cliff's Notes version here: Bring 1/2 gallon WHOLE milk to a boil, then add about a cup WHOLE yogurt.
Stir until the milk and yogurt curdle, about two minutes. Add a pinch or two of garam masala, cumin and salt (all are optional). For saag I usually leave it unsalted and fry in oil and salt afterwards.
Pour the mixture in a strainer lined with cheese cloth. Gather up ends of cheesecloth and tie it on to the faucet for about 1/2 hour to let it drip out. Form the cheese into a flat/squarish ball in cheesecloth and let sit between two plates and balance a big pot of water on top to continue to squeeze out moisture, about 1/2 hour. Unwrap. Cut. Eat.
**You'll need one small square of paneer which can be bought of homemade. See recipe below. If you decide to make your own paneer -- and I recommend you do -- start it ahead of time. It takes about an hour of draining.
To make the Saag
Start by putting the following into a pot and boiling for 10 minutes (I covered the pot):
1 large onion
1 lb spinach, roughly chopped
4 quarter-sized slices of ginger
3 large garlic cloves peeled
1/4 cup water
Let cool a bit and pulse in food processor then return to pan. Don't get it too smooth. You want some chunks left. Put spinach mixture back in pot and add:
1/4 cup yogurt
Don't let the yogurt get too hot too fast and curdle. Thats prob why you're supposed to let the spinach cool before processing?
Heat up a saute pan, then add:
2 T. vegetable oil
1 T. melted ghee (you can use butter in a pinch)
Add the following and fry for 1-2 minutes:
2 cinnamon sticks
5 cracked-open cardamon pods
1 (1-inch) piece ginger peeled and cut into matchsticks
Add the following and fry for a few seconds:
1 T. ground coriander
1 tsp. garam masala
1 tsp fenugreek leaves (didnt have it so omitted)
1/2 tsp salt
1 clove minced garlic
At this point, you are supposed to clear out the pan and add more oil to fry some chilis. It seemed like a ton of oil to me already, so I just took out the cinnamon and spice 'chunks' from the saute pan and put them in a little bowl on the side. I left the oil mixture in the pan and fried up 4 dried red chili peppers (like chili de arbol). The chili peppers should be really dark, and look kind of burned.
Add the contents of the bowl/pan and the saute into the spinach and stir gently. Don't overmix it.
Add chunks of paneer that have been fried in a bit of oil. Or don't fry it. It's good either way. Serve with basmati rice.
To make paneer
This is a good tutorial but I add a little more yogurt than the recipe recommends.
Cliff's Notes version here: Bring 1/2 gallon WHOLE milk to a boil, then add about a cup WHOLE yogurt.
Stir until the milk and yogurt curdle, about two minutes. Add a pinch or two of garam masala, cumin and salt (all are optional). For saag I usually leave it unsalted and fry in oil and salt afterwards.
Pour the mixture in a strainer lined with cheese cloth. Gather up ends of cheesecloth and tie it on to the faucet for about 1/2 hour to let it drip out. Form the cheese into a flat/squarish ball in cheesecloth and let sit between two plates and balance a big pot of water on top to continue to squeeze out moisture, about 1/2 hour. Unwrap. Cut. Eat.
Monday, April 21, 2008
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