Cauliflower-Lentil Curry: http://www.marthastewart.com/recipe/cauliflower-lentil-curry?autonomy_kw=cauliflower curry
Cauliflower Soup: http://www.epicurious.com/recipes/food/views/Cauliflower-Soup-with-Pecorino-Romano-and-Truffle-Oil-236879
Thursday, October 29, 2009
Cauliflower, Glorious Cauliflower
Someone asked me the other day what to do with cauliflower. I've just recently re-discovered this glorious vegetable, which is pretty, healthy and relatively accessible throughout the winter. Cooked correctly, it actually comes out sweet and slightly nutty tasting. My two favorite ways to use it are in Cauliflower-Lentil Curry and Cauliflower Soup. The curry recipe combined cauliflower with lentils, spices, and potatoes for a warm and wintery treat. The best part is the pickled onions and cucumbers, which are easy to do. Cauliflower Soup gets simmered in a stock pot then blended, so those suspicious of the vegetable don't have to look at individual florets. Just tell those folks that the recipe includes bacon, cream, Percorino-Romano cheese, and a mystery ingredient. They won't be able to turn it down. (I don't usually include the truffle oil because it's super expensive)
Enjoy!
Friday, October 23, 2009
Cut Back on Sugar Without Sacrificing Flavor
This summer the American Heart Association (AHA) released guidelines recommending that women consume no more than six teaspoons of sugar a day and men consume no more than nine teaspoons a day. Eating too much “added” sugar (sugar that is added to food during processing or cooking), according to the AHA, can lead to obesity, high blood pressure, and other conditions that increase the risk of heart attacks and strokes. You can find more information about these recommendations at www.americanheart.org.
Nancy McCaffrey, a registered dietician with the Oregon Heart and Vascular Institute’s Cardiovascular Wellness and Rehabilitation Department, says the recommendation “seems very appropriate in this day and age with the obesity epidemic we have.” The average American eats over 22 teaspoons of sugar every day, meaning most of us need to cut back on sugar – way back. Here are some ideas on how to do it without feeling like you’re sacrificing.
Know your sugars and where they might be hiding. Words that end in “ose”, such as fructose or dextrose, signify sugar. Syrups, molasses, and honey are all sweeteners. Sugars often show up in unexpected places, so be sure and read the labels on products so you know what and how much you’re eating. Don’t forget to check the labels on your drinks as well. A 12-ounce can of soda can contain as much as 8 teaspoons of sugar.
Instead of eating a sugary snack, eat fruit. The natural sugar in fruit can be a satisfying substitute for added sweeteners, and fruit has all kinds of things in it that are good for you. You can also cook with fruit. Banana Bread Pudding uses bananas, apple juice and raisins to create a delicious treat with only two tablespoons of brown sugar.
Try cutting back on sugar rather than eliminating it all together. If you put sugar in your cereal or coffee, try putting in half as much. You can cut back on sugar in baked goods too. According to Nancy you can reduce the sugar by one-third to one-half in most baked goods and still get good results. That’s the case with Peanut Butter Chocolate Chip Cookies. This recipe contains one-third less sugar than most chocolate chip cookie recipes. The cookies also feature miniature chocolate chips, which is a great trick to give your treats a hint of chocolate flavor without all the sugar and fat in regular chips. These cookies are a good way to meet what Nancy calls the “three bite rule.” “I tell people, you can have three bites of anything,” Nancy says. “That’s all most people need to deal with a food craving.”
Spices and extracts can be a great way to “beat the sweet.” Try eating foods spiked with cinnamon, ginger, or nutmeg, or prominently featuring peppermint, vanilla, or almond flavoring. Spices and extracts are flavor enhancers, according to Nancy. Like sugar, they make whatever you’re eating taste even better.
With sweet apples and pears in season and the holidays coming up, now is a great time to start consuming less added sugar. If you think about it in terms of “cutting back” rather than “giving up”, it should make the idea more palatable. When you think about the benefits to your health, cutting back on sugar sounds even sweeter.
Banana Bread Pudding
Makes 16 servings
1 c. golden raisins
¼ c. rum (optional)
2 T. butter
2 T. brown sugar
3 ripe bananas, cut into chunks
1 13.5-ounce can light coconut milk
1/3 c. apple juice
2 eggs
4 egg whites
2 t. vanilla
½ t. cinnamon
¼ t. nutmeg
¼ t. salt
4 c. cubed stale white bread
2/3 c. shredded coconut
2/3 c. chopped walnuts
Preheat oven to 350 degrees. If desired, soak raisins in rum for 20 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add brown sugar and stir to combine. Add bananas and cook until tender, about 10 minutes. Remove from heat and let cool. Mash banana mixture.
In a large bowl combine coconut milk, apple juice, eggs, egg whites, vanilla, cinnamon, nutmeg and salt.
Drain raisins. Place bread cubes in an 8” square ungreased pan. Add raisins, coconut and walnuts and toss to combine. Carefully spread banana mixture over the bread. Pour coconut milk mixture over banana mixture, making sure all bread cubes are submerged in liquid. Let sit for 15 minutes. Bake bread pudding for 45 minutes or until set.
Peanut Butter Chocolate Chip Cookies
Makes about two dozen cookies
2 c. flour
½ t. baking powder
½ t. baking soda
¼ t. salt
½ c. white sugar
½ c. brown sugar
1 egg
1 t. vanilla extract
1 c. natural peanut butter
½ c. soft tub margarine
½ c. roughly chopped dry-roasted peanuts
1 c. mini-chocolate chips
Preheat the oven to 350 degrees. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
In a large bowl, combine the sugars, egg, and vanilla extract, and beat with an electric mixer until smooth. Add the peanut butter and margarine; beat until smooth. Add the flour mixture and beat until all the flour is combined. Add the chopped peanuts and mini-chocolate chips; stir until thoroughly combined.
Shape the dough into 1-inch balls, then press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie. Bake for 10 to 15 minutes until the edges are barely browned. Remove from the sheet to cool.
Nancy McCaffrey, a registered dietician with the Oregon Heart and Vascular Institute’s Cardiovascular Wellness and Rehabilitation Department, says the recommendation “seems very appropriate in this day and age with the obesity epidemic we have.” The average American eats over 22 teaspoons of sugar every day, meaning most of us need to cut back on sugar – way back. Here are some ideas on how to do it without feeling like you’re sacrificing.
Know your sugars and where they might be hiding. Words that end in “ose”, such as fructose or dextrose, signify sugar. Syrups, molasses, and honey are all sweeteners. Sugars often show up in unexpected places, so be sure and read the labels on products so you know what and how much you’re eating. Don’t forget to check the labels on your drinks as well. A 12-ounce can of soda can contain as much as 8 teaspoons of sugar.
Instead of eating a sugary snack, eat fruit. The natural sugar in fruit can be a satisfying substitute for added sweeteners, and fruit has all kinds of things in it that are good for you. You can also cook with fruit. Banana Bread Pudding uses bananas, apple juice and raisins to create a delicious treat with only two tablespoons of brown sugar.
Try cutting back on sugar rather than eliminating it all together. If you put sugar in your cereal or coffee, try putting in half as much. You can cut back on sugar in baked goods too. According to Nancy you can reduce the sugar by one-third to one-half in most baked goods and still get good results. That’s the case with Peanut Butter Chocolate Chip Cookies. This recipe contains one-third less sugar than most chocolate chip cookie recipes. The cookies also feature miniature chocolate chips, which is a great trick to give your treats a hint of chocolate flavor without all the sugar and fat in regular chips. These cookies are a good way to meet what Nancy calls the “three bite rule.” “I tell people, you can have three bites of anything,” Nancy says. “That’s all most people need to deal with a food craving.”
Spices and extracts can be a great way to “beat the sweet.” Try eating foods spiked with cinnamon, ginger, or nutmeg, or prominently featuring peppermint, vanilla, or almond flavoring. Spices and extracts are flavor enhancers, according to Nancy. Like sugar, they make whatever you’re eating taste even better.
With sweet apples and pears in season and the holidays coming up, now is a great time to start consuming less added sugar. If you think about it in terms of “cutting back” rather than “giving up”, it should make the idea more palatable. When you think about the benefits to your health, cutting back on sugar sounds even sweeter.
Banana Bread Pudding
Makes 16 servings
1 c. golden raisins
¼ c. rum (optional)
2 T. butter
2 T. brown sugar
3 ripe bananas, cut into chunks
1 13.5-ounce can light coconut milk
1/3 c. apple juice
2 eggs
4 egg whites
2 t. vanilla
½ t. cinnamon
¼ t. nutmeg
¼ t. salt
4 c. cubed stale white bread
2/3 c. shredded coconut
2/3 c. chopped walnuts
Preheat oven to 350 degrees. If desired, soak raisins in rum for 20 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add brown sugar and stir to combine. Add bananas and cook until tender, about 10 minutes. Remove from heat and let cool. Mash banana mixture.
In a large bowl combine coconut milk, apple juice, eggs, egg whites, vanilla, cinnamon, nutmeg and salt.
Drain raisins. Place bread cubes in an 8” square ungreased pan. Add raisins, coconut and walnuts and toss to combine. Carefully spread banana mixture over the bread. Pour coconut milk mixture over banana mixture, making sure all bread cubes are submerged in liquid. Let sit for 15 minutes. Bake bread pudding for 45 minutes or until set.
Peanut Butter Chocolate Chip Cookies
Makes about two dozen cookies
2 c. flour
½ t. baking powder
½ t. baking soda
¼ t. salt
½ c. white sugar
½ c. brown sugar
1 egg
1 t. vanilla extract
1 c. natural peanut butter
½ c. soft tub margarine
½ c. roughly chopped dry-roasted peanuts
1 c. mini-chocolate chips
Preheat the oven to 350 degrees. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
In a large bowl, combine the sugars, egg, and vanilla extract, and beat with an electric mixer until smooth. Add the peanut butter and margarine; beat until smooth. Add the flour mixture and beat until all the flour is combined. Add the chopped peanuts and mini-chocolate chips; stir until thoroughly combined.
Shape the dough into 1-inch balls, then press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie. Bake for 10 to 15 minutes until the edges are barely browned. Remove from the sheet to cool.
Monday, October 5, 2009
Preserving Food Pays Off in Winter
For as long as I can remember my family has preserved food in the summer. We would freeze berries, jam, green beans and corn and can tomatoes, pickles, applesauce and apple juice. Canning tomatoes was always my favorite. My mom and sisters and I would work all afternoon to peel the tomatoes and pack them into jars. At the end of the day, after the jars had been sufficiently heated, a melodic sound would begin to filter out of the kitchen: the “pop” of canning lids sealing, which I still believe is one of the most rewarding sounds you’ll ever hear in the kitchen. Of course, the best part came later in the winter, when you got to open the jars and use the tomatoes in lasagna, pasta sauce, soups, chili, and stew.
Much of America seems to have caught the canning bug. Susan Busler, Family Community Development faculty member with the OSU Extension service in Lane County, confirms the trend is taking hold locally. Susan oversees the Master Food Preserver program, which offers individuals advice on safely canning, freezing, drying and otherwise preserving food. “We seem to be handling about 120 to 150 calls daily on the hotline. We have 10 to 15 people who have either never canned before … or haven’t canned for 20 to 30 years and need a refresher.”
Springfield residents Kimberly and Sarah Stalker, both Master Food Preservers, are good examples. Kimberly grew up on a farm and preserved food when she was growing up. She got interested in it again when her daughter Sarah began taking classes at Extension. “Things you make yourself taste better,” Sarah says. “I like being able to say I made something.” Preserving food can also help you save money, monitor what your family is eating, and reduce your carbon footprint.
Please be aware, however, that the foods you preserve are only as good as the precautions you take when handling them. Food poisoning can be a concern for foods that are preserved incorrectly. “Food preservation is a science, not an art form,” Susan says. “Be cautious of family recipes that have not been analyzed for safety. Don’t rely on recipes from the web unless they are from a reliable site for safe food preservation techniques.” Kimberly advises, “Follow recipes to a “T” and practice good sanitation when canning. Wash you hands and make sure you sanitize your equipment.”
Good sources for recipes include the OSU Extension services website (http://extension.oregonstate.edu/lane), the U.S. Department of Agriculture, and the Ball Blue Book or Ball Complete Book of Food Preservation. For advice on preserving food, contact the Master Food Preserver hotline at 682-4246 or 1-800-354-7319. The Hotline is staffed Monday-Thursday from 9:00am to 4:00pm.
If you’re ready to try your hand at canning this year, check out these recipes for Pickled Baby Carrots and Microwave Apple Butter. The pickled carrots have already produced good results for Sarah, netting several awards at 4-H events and the Lane County Fair. Apple Butter, she says, is delicious on toast. Try it on pancakes or straight out of the jar for a taste of summer come January.
Pickled Baby Carrots
8½ c. baby carrots
5½ c. white distilled vinegar (5%)
2 c. sugar
2 tsp. canning salt
8 tsp. mustard seed
4 tsp. celery seed
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions. Wash carrots well and peel if necessary. Wash again after peeling.
Combine vinegar, 1 c. water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently for 3 minutes. Add carrots and bring back to a boil. Reduce heat to a simmer and heat until the carrots are half-cooked, about 10 minutes. Place 2 tsp. mustard seed and 1 tsp. celery seed in the bottom of each clean, hot pint jar.
Fill hot jars with the hot carrots, leaving a 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a damp clean paper towel, then place lids and bands on jars. Process jars in a boiling water canner for 15 minutes at altitudes of 0-1,000 feet, 20 minutes at altitudes of 1,001 to 6,000 feet, and 25 minutes at altitudes above 6,000 feet.
Let cool, undisturbed, for 12 to 24 hours. Check to make sure jars have sealed. Allow carrots to sit in jars for at least 3 to 5 days before consuming for best flavor.
Microwave Apple Butter
8 medium apples, quartered, cored and thoroughly rinsed
1 c. apple cider or juice
1 c. sugar
1 tsp. ground cinnamon
¼ tsp. ground cloves
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
In a 2 quart glass casserole dish, combine the apples and cider. Cover and microwave 8-10 minutes on high power. Stir every 3 minutes until the apples are soft. Press the cooked apples through a food mill or sieve to puree.
Return mixture to casserole dish and add sugar and spices. Microwave, uncovered, 10-15 minutes on high power, stirring often, until the mixture thickens. The butter is ready when it rounds slightly on the spoon and is glossy.
Pack cooked butters immediately into hot jars, leaving ¼ inch headspace. Adjust lids
and process in a boiling water canner for 10 minutes. When cool, test seals, remove bands and
store in a cool place.
Much of America seems to have caught the canning bug. Susan Busler, Family Community Development faculty member with the OSU Extension service in Lane County, confirms the trend is taking hold locally. Susan oversees the Master Food Preserver program, which offers individuals advice on safely canning, freezing, drying and otherwise preserving food. “We seem to be handling about 120 to 150 calls daily on the hotline. We have 10 to 15 people who have either never canned before … or haven’t canned for 20 to 30 years and need a refresher.”
Springfield residents Kimberly and Sarah Stalker, both Master Food Preservers, are good examples. Kimberly grew up on a farm and preserved food when she was growing up. She got interested in it again when her daughter Sarah began taking classes at Extension. “Things you make yourself taste better,” Sarah says. “I like being able to say I made something.” Preserving food can also help you save money, monitor what your family is eating, and reduce your carbon footprint.
Please be aware, however, that the foods you preserve are only as good as the precautions you take when handling them. Food poisoning can be a concern for foods that are preserved incorrectly. “Food preservation is a science, not an art form,” Susan says. “Be cautious of family recipes that have not been analyzed for safety. Don’t rely on recipes from the web unless they are from a reliable site for safe food preservation techniques.” Kimberly advises, “Follow recipes to a “T” and practice good sanitation when canning. Wash you hands and make sure you sanitize your equipment.”
Good sources for recipes include the OSU Extension services website (http://extension.oregonstate.edu/lane), the U.S. Department of Agriculture, and the Ball Blue Book or Ball Complete Book of Food Preservation. For advice on preserving food, contact the Master Food Preserver hotline at 682-4246 or 1-800-354-7319. The Hotline is staffed Monday-Thursday from 9:00am to 4:00pm.
If you’re ready to try your hand at canning this year, check out these recipes for Pickled Baby Carrots and Microwave Apple Butter. The pickled carrots have already produced good results for Sarah, netting several awards at 4-H events and the Lane County Fair. Apple Butter, she says, is delicious on toast. Try it on pancakes or straight out of the jar for a taste of summer come January.
Pickled Baby Carrots
8½ c. baby carrots
5½ c. white distilled vinegar (5%)
2 c. sugar
2 tsp. canning salt
8 tsp. mustard seed
4 tsp. celery seed
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions. Wash carrots well and peel if necessary. Wash again after peeling.
Combine vinegar, 1 c. water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently for 3 minutes. Add carrots and bring back to a boil. Reduce heat to a simmer and heat until the carrots are half-cooked, about 10 minutes. Place 2 tsp. mustard seed and 1 tsp. celery seed in the bottom of each clean, hot pint jar.
Fill hot jars with the hot carrots, leaving a 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a damp clean paper towel, then place lids and bands on jars. Process jars in a boiling water canner for 15 minutes at altitudes of 0-1,000 feet, 20 minutes at altitudes of 1,001 to 6,000 feet, and 25 minutes at altitudes above 6,000 feet.
Let cool, undisturbed, for 12 to 24 hours. Check to make sure jars have sealed. Allow carrots to sit in jars for at least 3 to 5 days before consuming for best flavor.
Microwave Apple Butter
8 medium apples, quartered, cored and thoroughly rinsed
1 c. apple cider or juice
1 c. sugar
1 tsp. ground cinnamon
¼ tsp. ground cloves
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
In a 2 quart glass casserole dish, combine the apples and cider. Cover and microwave 8-10 minutes on high power. Stir every 3 minutes until the apples are soft. Press the cooked apples through a food mill or sieve to puree.
Return mixture to casserole dish and add sugar and spices. Microwave, uncovered, 10-15 minutes on high power, stirring often, until the mixture thickens. The butter is ready when it rounds slightly on the spoon and is glossy.
Pack cooked butters immediately into hot jars, leaving ¼ inch headspace. Adjust lids
and process in a boiling water canner for 10 minutes. When cool, test seals, remove bands and
store in a cool place.
Greatest. Cake. Ever.
Chocolate lovers, this one's for you! I make it once a year because it takes me three days.
Cuban Opera Cake
http://www.epicurious.com/recipes/food/views/Cuban-Opera-Cake-108593
Cuban Opera Cake
http://www.epicurious.com/recipes/food/views/Cuban-Opera-Cake-108593
Friday, September 18, 2009
Fresh Bread For Dinner Is Easier Than You Think
What could be better than a fresh loaf of bread for dinner? For some that may be a pleasure reserved for the weekends, when there is time to mix, kneed and bake a crusty loaf. For others, it may be something exclusive to those able to stop at a bakery on their way home from work. But there’s no reason the average person can’t enjoy a fresh loaf of bread for dinner with just a little preparation.
If you want to try making yeast breads but are afraid it takes too much time, check out Artisan Bread in Five Minutes a Day by Jeff Hertzberg, MD and Zoe Francois. The authors describe a method for making bread dough that can be stored in the refrigerator, cut into smaller pieces, and cooked in the oven any time you want fresh bread. The book has many delicious recipes that require less work than you would think.
For those who already have a favorite yeast bread recipe, try making a loaf and freezing it. After you make the loaf, let it cool then wrap it in a double layer of foil and pop it in the freezer. When you’re ready to eat it, take it out of the freezer, unwrap it and let it thaw completely. Heat your oven to 400 degrees and cook the loaf for about 10 minutes. The time in the oven will heat the bread through and make the outside of the loaf nice and crispy.
Even an inexperienced bread baker should have good luck with Pesto Bread. This recipe yields a tall, nicely textured loaf that makes great sandwiches. Try setting your bread dough in the sun during both the first and second rising for stellar results.
Quick breads are another option for the home baker. Quick breads are often sweet – think banana or zucchini – but there are many good recipes for savory quick breads as well. I’ve included my favorite recipe for Corn Bread. Like so many great recipes this one came about by accident. My best friend is allergic to milk so I made her a batch of corn bread with rice milk. The extra sweetness and the slight vanilla flavor in the rice milk yielded such a great result that I’ve never gone back. The recipe contains some whole wheat flour and whole corn kernels, so your family gets a little extra nutrition and doesn’t have to give up anything in taste. You can substitute regular milk for the rice milk if you don’t keep it on hand.
With fall just around the corner and schedules getting busy again, rest assured that you can still enjoy fresh bread with dinner on any given night. Just be careful – your family might enjoy it so much that they’ll ask for bread every night!
Pesto Bread
½ c. plain yogurt
1 c. warm water (110-115 degrees)
1 T. honey
1 package active dry yeast
2 c. wheat flour
1¾ c. white flour, plus more for sprinkling
¼ c. pesto
1 t. salt
Place yogurt in a small bowl and allow it to come to room temperature, about 30 minutes.
Mix together warm water, honey and yeast. Let sit until yeast is foamy, 5-10 minutes. Pour yeast mixture into a large bowl and stir in yogurt, flours, pesto and salt. Stir until dough pulls away from the sides of the bowl. You can add small sprinkles of white flour if necessary until the bread reaches the correct texture. Place bread on a floured breadboard and knead until smooth and elastic, 8-10 minutes. Grease a large bowl with oil or cooking spray. Place dough in bowl, then turn until dough is coated in oil. Cover with a dish towel and let dough rest until doubled in size, about 45 minutes.
Punch dough down. Shape into a rectangle roughly 8” x 4”. Place dough into an 8½” x 4½” loaf pan, pressing dough into corners of pan. Cover and let rise until doubled.
Heat oven to 375 degrees. Cook until top is brown and bottom of loaf sounds hollow when tapped, about 40 minutes. Place pan on a wire rack. Once bread has cooled slightly (about 5 minutes), remove from pan and let loaf cool completely.
Corn Bread
½ c. all-purpose flour
½ c. whole wheat flour
1 c. corn meal
1 T. baking powder
½ t. salt
1 c. vanilla rice milk
¼ c. canola oil
2-3 T. honey (plus more for serving, optional)
2 eggs
1 c. frozen corn kernels
Butter, optional
Preheat oven to 425 degrees. Grease a 9” pie pan. Set aside. In a large bowl mix flours, cornmeal, baking powder and salt. In a separate bowl combine the milk, oil, honey and eggs. Mix well then stir into dry ingredients just until combined. Fold in frozen corn kernels. Pour mixture into pan. Cook for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cut into wedges and serve with butter and extra honey if desired.
If you want to try making yeast breads but are afraid it takes too much time, check out Artisan Bread in Five Minutes a Day by Jeff Hertzberg, MD and Zoe Francois. The authors describe a method for making bread dough that can be stored in the refrigerator, cut into smaller pieces, and cooked in the oven any time you want fresh bread. The book has many delicious recipes that require less work than you would think.
For those who already have a favorite yeast bread recipe, try making a loaf and freezing it. After you make the loaf, let it cool then wrap it in a double layer of foil and pop it in the freezer. When you’re ready to eat it, take it out of the freezer, unwrap it and let it thaw completely. Heat your oven to 400 degrees and cook the loaf for about 10 minutes. The time in the oven will heat the bread through and make the outside of the loaf nice and crispy.
Even an inexperienced bread baker should have good luck with Pesto Bread. This recipe yields a tall, nicely textured loaf that makes great sandwiches. Try setting your bread dough in the sun during both the first and second rising for stellar results.
Quick breads are another option for the home baker. Quick breads are often sweet – think banana or zucchini – but there are many good recipes for savory quick breads as well. I’ve included my favorite recipe for Corn Bread. Like so many great recipes this one came about by accident. My best friend is allergic to milk so I made her a batch of corn bread with rice milk. The extra sweetness and the slight vanilla flavor in the rice milk yielded such a great result that I’ve never gone back. The recipe contains some whole wheat flour and whole corn kernels, so your family gets a little extra nutrition and doesn’t have to give up anything in taste. You can substitute regular milk for the rice milk if you don’t keep it on hand.
With fall just around the corner and schedules getting busy again, rest assured that you can still enjoy fresh bread with dinner on any given night. Just be careful – your family might enjoy it so much that they’ll ask for bread every night!
Pesto Bread
½ c. plain yogurt
1 c. warm water (110-115 degrees)
1 T. honey
1 package active dry yeast
2 c. wheat flour
1¾ c. white flour, plus more for sprinkling
¼ c. pesto
1 t. salt
Place yogurt in a small bowl and allow it to come to room temperature, about 30 minutes.
Mix together warm water, honey and yeast. Let sit until yeast is foamy, 5-10 minutes. Pour yeast mixture into a large bowl and stir in yogurt, flours, pesto and salt. Stir until dough pulls away from the sides of the bowl. You can add small sprinkles of white flour if necessary until the bread reaches the correct texture. Place bread on a floured breadboard and knead until smooth and elastic, 8-10 minutes. Grease a large bowl with oil or cooking spray. Place dough in bowl, then turn until dough is coated in oil. Cover with a dish towel and let dough rest until doubled in size, about 45 minutes.
Punch dough down. Shape into a rectangle roughly 8” x 4”. Place dough into an 8½” x 4½” loaf pan, pressing dough into corners of pan. Cover and let rise until doubled.
Heat oven to 375 degrees. Cook until top is brown and bottom of loaf sounds hollow when tapped, about 40 minutes. Place pan on a wire rack. Once bread has cooled slightly (about 5 minutes), remove from pan and let loaf cool completely.
Corn Bread
½ c. all-purpose flour
½ c. whole wheat flour
1 c. corn meal
1 T. baking powder
½ t. salt
1 c. vanilla rice milk
¼ c. canola oil
2-3 T. honey (plus more for serving, optional)
2 eggs
1 c. frozen corn kernels
Butter, optional
Preheat oven to 425 degrees. Grease a 9” pie pan. Set aside. In a large bowl mix flours, cornmeal, baking powder and salt. In a separate bowl combine the milk, oil, honey and eggs. Mix well then stir into dry ingredients just until combined. Fold in frozen corn kernels. Pour mixture into pan. Cook for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cut into wedges and serve with butter and extra honey if desired.
Tuesday, September 1, 2009
Tapas Make Cool Summer Party Menu
I love to have people over to share a meal. Unfortunately hot evenings have a way of suppressing both my desire to cook and my desire to eat. How to resolve the inherent dilemma in this scenario?
Tapas, of course! These Spanish appetizers are traditionally served as a snack between lunch and dinner. The purpose is to ensure that bar-goers are not drinking on an empty stomach, and to provide a snack to tide people over between the afternoon and evening meals. The word “tapa” means lid or cover. In Spain tapas are often presented on top of a glass of alcohol, which is one explanation for the origin of the name. Others believe the word “cover” refers to masking the bad taste of cheap spirits, or suppressing one’s appetite.
Serving several different kinds of tapas makes for a terrific meal, especially in the summer time when your appetite may have waned and turning on the oven is the last thing you want to do. Tapas are a great party food because guests can take a small plate and mingle while eating. They are also a great way to take advantage of summer’s tastiest crops, including tomatoes, basil, green beans, and bell peppers.
Many tapas can be cooked up quickly right before you eat, or prepared in advance and refrigerated. Take, for example, Mediterranean Tuna Salad. This dish looks beautiful on small plates presented on a tiered serving tray. If you have any leftovers it will make a delicious lunch the next day. If you use garlic-stuffed green olives in the recipe you might omit the garlic clove from the dressing, or you risk your co-workers scooting their chairs away from you all afternoon.
Tomato Garlic Bruschetta may technically be an Italian recipe but it makes a great addition to a tapas menu. This recipe isn’t for the faint of heart. Chunks of tomato, garlic and basil are spooned onto bread and drizzled with olive oil. Ciabatta bread is great for this recipe because it has a soft and chewy crust (the result of lots of olive oil mixed into the dough). This is a wonderful way to use the purple, white, green and yellow-red striped heirloom tomatoes you can get at the farmers market. Here’s a tip for cutting the basil: take several leaves of a similar size and stack then. Starting on the long side of the leaves, roll the stack into a tight tube. Using a sharp knife, cut the basil into thin strips.
Other ideas for tapas include:
· Roasted red and yellow bell peppers sprinkled with parsley.
· Green beans cooked with olive oil and finely minced onion and garlic.
· A frittata, which is similar to an omelet or egg scramble. The traditional Spanish version (called “tortilla de patata”) is made by mixing fried potatoes and onions with beaten eggs. I typically use whatever I have on hand. An Internet search will yield many versions of this recipe.
· A plate of cheese or cured meats, such as salami or prosciutto.
· Bowls of olives or nuts.
Not only will these tapas make your stomach growl with hunger, they’re good for you. Cannellini beans, also called white kidney beans, are a great source of iron and folate. Tuna is a good source of omega-3 fatty acid, thought to be good for the heart and brain. Both these recipes have a decent serving of tomatoes, which are high in vitamin A, vitamin C and fiber. The small portions can also help prevent overeating.
Serve some or all of these dishes with some chilled Willamette Valley white wine or sangria and – buen apetito! – dinner is served.
Mediterranean Tuna Salad
1 6-ounce can tuna, drained
1 15-ounce can cannellini beans, drained and rinsed
½ c. garlic-stuffed green olives and/or Kalamata olives, quartered
½ c. cherry or grape tomatoes, chopped
¼ c. red onion, chopped
2 T. fresh squeezed lemon juice
2 T. water
3 t. olive oil
1 t. Dijon mustard
1 t. balsamic vinegar
½ t. salt
1/8 t. pepper
1 clove garlic, minced (optional)
Place tuna, beans, olives, tomatoes and onion in a large bowl. Combine remaining ingredients (omitting garlic clove if using garlic-stuffed olives) and mix well to combine. Pour dressing over tuna mixture and toss well.
Tomato Garlic Bruschetta
1 c. chopped tomato
3-4 cloves garlic, chopped
8-10 basil leaves, cut into thin strips
Salt
1 small loaf ciabatta bread, cut into ½-inch slices
Olive oil
Place tomatoes, garlic and basil in a small bowl. Add salt to taste. Spoon tomato mixture on top of ciabatta bread. Drizzle generously with olive oil. Serve immediately.
Tapas, of course! These Spanish appetizers are traditionally served as a snack between lunch and dinner. The purpose is to ensure that bar-goers are not drinking on an empty stomach, and to provide a snack to tide people over between the afternoon and evening meals. The word “tapa” means lid or cover. In Spain tapas are often presented on top of a glass of alcohol, which is one explanation for the origin of the name. Others believe the word “cover” refers to masking the bad taste of cheap spirits, or suppressing one’s appetite.
Serving several different kinds of tapas makes for a terrific meal, especially in the summer time when your appetite may have waned and turning on the oven is the last thing you want to do. Tapas are a great party food because guests can take a small plate and mingle while eating. They are also a great way to take advantage of summer’s tastiest crops, including tomatoes, basil, green beans, and bell peppers.
Many tapas can be cooked up quickly right before you eat, or prepared in advance and refrigerated. Take, for example, Mediterranean Tuna Salad. This dish looks beautiful on small plates presented on a tiered serving tray. If you have any leftovers it will make a delicious lunch the next day. If you use garlic-stuffed green olives in the recipe you might omit the garlic clove from the dressing, or you risk your co-workers scooting their chairs away from you all afternoon.
Tomato Garlic Bruschetta may technically be an Italian recipe but it makes a great addition to a tapas menu. This recipe isn’t for the faint of heart. Chunks of tomato, garlic and basil are spooned onto bread and drizzled with olive oil. Ciabatta bread is great for this recipe because it has a soft and chewy crust (the result of lots of olive oil mixed into the dough). This is a wonderful way to use the purple, white, green and yellow-red striped heirloom tomatoes you can get at the farmers market. Here’s a tip for cutting the basil: take several leaves of a similar size and stack then. Starting on the long side of the leaves, roll the stack into a tight tube. Using a sharp knife, cut the basil into thin strips.
Other ideas for tapas include:
· Roasted red and yellow bell peppers sprinkled with parsley.
· Green beans cooked with olive oil and finely minced onion and garlic.
· A frittata, which is similar to an omelet or egg scramble. The traditional Spanish version (called “tortilla de patata”) is made by mixing fried potatoes and onions with beaten eggs. I typically use whatever I have on hand. An Internet search will yield many versions of this recipe.
· A plate of cheese or cured meats, such as salami or prosciutto.
· Bowls of olives or nuts.
Not only will these tapas make your stomach growl with hunger, they’re good for you. Cannellini beans, also called white kidney beans, are a great source of iron and folate. Tuna is a good source of omega-3 fatty acid, thought to be good for the heart and brain. Both these recipes have a decent serving of tomatoes, which are high in vitamin A, vitamin C and fiber. The small portions can also help prevent overeating.
Serve some or all of these dishes with some chilled Willamette Valley white wine or sangria and – buen apetito! – dinner is served.
Mediterranean Tuna Salad
1 6-ounce can tuna, drained
1 15-ounce can cannellini beans, drained and rinsed
½ c. garlic-stuffed green olives and/or Kalamata olives, quartered
½ c. cherry or grape tomatoes, chopped
¼ c. red onion, chopped
2 T. fresh squeezed lemon juice
2 T. water
3 t. olive oil
1 t. Dijon mustard
1 t. balsamic vinegar
½ t. salt
1/8 t. pepper
1 clove garlic, minced (optional)
Place tuna, beans, olives, tomatoes and onion in a large bowl. Combine remaining ingredients (omitting garlic clove if using garlic-stuffed olives) and mix well to combine. Pour dressing over tuna mixture and toss well.
Tomato Garlic Bruschetta
1 c. chopped tomato
3-4 cloves garlic, chopped
8-10 basil leaves, cut into thin strips
Salt
1 small loaf ciabatta bread, cut into ½-inch slices
Olive oil
Place tomatoes, garlic and basil in a small bowl. Add salt to taste. Spoon tomato mixture on top of ciabatta bread. Drizzle generously with olive oil. Serve immediately.
Tuesday, August 11, 2009
Dining Outdoors at Summer Events is Easy
Sometimes the setting and the company for a meal can be as important as the food. If you want to do something special for your family or friends this summer a picnic can be a fun and easy outing. If you make the food ahead of time, dinner can be as quick as packing a cooler and jumping in the car.
My mother always kept a simple picnic kit on hand when we were kids: plastic plates, silverware and glasses plus lots of paper napkins. She would bring an old blanket so we could all sit in the grass, and a large jug for punch. To keep us on our toes she would mix together four different flavors of a powdered drink mix with plenty of ice. We liked to see if we could guess the flavors as we were drinking it.
A simple but elegant menu for your gathering might include Portobello Mushroom Sandwiches and Tabbouleh. The sandwich is based on one I tried at a restaurant in South Carolina. These over-sized mushrooms are delicious seasoned with a simple blend of salt, pepper and olive oil. I made this sandwich on my second date with my significant other. He doesn’t usually like vegetarian dishes but finds this one quite satisfying.
I’m including instructions for making the roasted red peppers at home. They’re easy and delicious in many other dishes, including pasta salad and pizza. Try them sprinkled with parsley as simple appetizers or toss a couple in the blender the next time you make hummus. If you don’t have time to roast the peppers yourself they are available in jars at most supermarkets.
Tabbouleh is one of my summer staples. It’s best served cold and with summer’s ripest tomatoes. It’s also a great picnic choice because there is no mayonnaise, meaning it’s less likely to spoil on a hot day. (That being said, do what you can to keep cold foods cold and hot foods hot. The Oregon Health Division recommends keeping foods below 40 degrees or over 140 degrees to prevent the growth of dangerous bacteria). A good quality olive oil will really make a difference in this recipe.
Finish your picnic with a simple dessert, such as your favorite cookies or some plain yogurt topped with nectarines. If it’s a hot evening use that as an excuse to stop for ice cream on the way home. Summer will be over before you know it. I hope all of you have time for at least one al fresco meal this season.
Portobello Mushroom Sandwiches
2 large red bell peppers
4 Portobello mushrooms
8 t. olive oil, divided
Salt and pepper to taste
1 large loaf focaccia bread
1 8-ounce container prepared pesto
8 slices fresh mozzarella cheese
4 lettuce leaves
Heat oven to broil. Place peppers on a broiling pan and put in oven. Cook peppers for 2-3 minutes or until skin blisters and begins to turn black. Using tongs, turn peppers and put back under heat. Keep turning peppers until skin on all sides is blistered. Remove from the oven and place on a plate or cutting board until cool. Once peppers are cool enough to handle, remove the skin (it should peel off easily) and cut peppers into strips. Set aside.
Heat oven to 400 degrees. Remove mushroom stems by cutting them off as close to the gills as possible. Brush dirt off mushrooms or wipe with a damp paper towel. Brush each mushroom with 2 t. olive oil, covering both sides. Season well with salt and pepper. Put mushrooms on a broiling pan and cook for 20 minutes or until mushrooms are tender when pierced with a fork. Let mushrooms cool.
Cut focaccia bread in half widthwise, then cut into four wedge-shaped pieces. Spread pesto on bottom half of bread. Top with mushroom, 2-3 red pepper strips, 2 mozzarella cheese slices and a lettuce leaf.
Tabbouleh
½ c. bulgur wheat
¼ c. olive oil
¼ c. lemon juice
1 t. salt
2-3 large tomatoes, cut into bite-sized pieces
1 large bunch fresh parsley, large stems removed
½ c. fresh mint leaves
5 green onions, white and light green parts only
Put bulgur in a small bowl and cover with warm water. Soak until bulger is soft, about 20 minutes. Drain any excess water. Put bulgur in a large ceramic or glass bowl and add olive oil, lemon juice and salt. Stir well. Place tomatoes on top of bulgur.
Finely chop parsley, mint and green onions. Place on top of tomatoes. Cover bowl and put in refrigerator for 4 hours or overnight. Just before serving, mix salad contents well.
My mother always kept a simple picnic kit on hand when we were kids: plastic plates, silverware and glasses plus lots of paper napkins. She would bring an old blanket so we could all sit in the grass, and a large jug for punch. To keep us on our toes she would mix together four different flavors of a powdered drink mix with plenty of ice. We liked to see if we could guess the flavors as we were drinking it.
A simple but elegant menu for your gathering might include Portobello Mushroom Sandwiches and Tabbouleh. The sandwich is based on one I tried at a restaurant in South Carolina. These over-sized mushrooms are delicious seasoned with a simple blend of salt, pepper and olive oil. I made this sandwich on my second date with my significant other. He doesn’t usually like vegetarian dishes but finds this one quite satisfying.
I’m including instructions for making the roasted red peppers at home. They’re easy and delicious in many other dishes, including pasta salad and pizza. Try them sprinkled with parsley as simple appetizers or toss a couple in the blender the next time you make hummus. If you don’t have time to roast the peppers yourself they are available in jars at most supermarkets.
Tabbouleh is one of my summer staples. It’s best served cold and with summer’s ripest tomatoes. It’s also a great picnic choice because there is no mayonnaise, meaning it’s less likely to spoil on a hot day. (That being said, do what you can to keep cold foods cold and hot foods hot. The Oregon Health Division recommends keeping foods below 40 degrees or over 140 degrees to prevent the growth of dangerous bacteria). A good quality olive oil will really make a difference in this recipe.
Finish your picnic with a simple dessert, such as your favorite cookies or some plain yogurt topped with nectarines. If it’s a hot evening use that as an excuse to stop for ice cream on the way home. Summer will be over before you know it. I hope all of you have time for at least one al fresco meal this season.
Portobello Mushroom Sandwiches
2 large red bell peppers
4 Portobello mushrooms
8 t. olive oil, divided
Salt and pepper to taste
1 large loaf focaccia bread
1 8-ounce container prepared pesto
8 slices fresh mozzarella cheese
4 lettuce leaves
Heat oven to broil. Place peppers on a broiling pan and put in oven. Cook peppers for 2-3 minutes or until skin blisters and begins to turn black. Using tongs, turn peppers and put back under heat. Keep turning peppers until skin on all sides is blistered. Remove from the oven and place on a plate or cutting board until cool. Once peppers are cool enough to handle, remove the skin (it should peel off easily) and cut peppers into strips. Set aside.
Heat oven to 400 degrees. Remove mushroom stems by cutting them off as close to the gills as possible. Brush dirt off mushrooms or wipe with a damp paper towel. Brush each mushroom with 2 t. olive oil, covering both sides. Season well with salt and pepper. Put mushrooms on a broiling pan and cook for 20 minutes or until mushrooms are tender when pierced with a fork. Let mushrooms cool.
Cut focaccia bread in half widthwise, then cut into four wedge-shaped pieces. Spread pesto on bottom half of bread. Top with mushroom, 2-3 red pepper strips, 2 mozzarella cheese slices and a lettuce leaf.
Tabbouleh
½ c. bulgur wheat
¼ c. olive oil
¼ c. lemon juice
1 t. salt
2-3 large tomatoes, cut into bite-sized pieces
1 large bunch fresh parsley, large stems removed
½ c. fresh mint leaves
5 green onions, white and light green parts only
Put bulgur in a small bowl and cover with warm water. Soak until bulger is soft, about 20 minutes. Drain any excess water. Put bulgur in a large ceramic or glass bowl and add olive oil, lemon juice and salt. Stir well. Place tomatoes on top of bulgur.
Finely chop parsley, mint and green onions. Place on top of tomatoes. Cover bowl and put in refrigerator for 4 hours or overnight. Just before serving, mix salad contents well.
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