tag:blogger.com,1999:blog-43086137355683690162024-02-20T01:17:26.222+01:00Desert or DessertWhere Vagabond and Baker meetPetrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-4308613735568369016.post-60456603392612010932010-08-19T20:59:00.002+02:002010-08-19T21:05:56.405+02:00Turkish Flatbread…Now if only I had some Doener Meat!not really, I must say I don’t miss it and if I feel like such a meal I can hop in the car and head on over to the west side to my favorite Arabic food joint called “<a href="http://www.eskimo.com/~sockeye/ep/jerusalemep.html" target="_blank">The Jerusalem Grill</a>” for a <a href="http://www.google.com/images?um=1&hl=en&biw=1419&bih=706&tbs=isch%3A1&sa=1&q=shawarma&aq=f&aqi=&aql=&oq=&gs_rfai=" target="_blank">Shawarma</a> which is even better than a <a href="http://www.google.com/images?hl=en&rlz=&q=doner+kebab&um=1&ie=UTF-8&source=univ&ei=xX1tTKTbJMHflgfNmoTvDQ&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CDEQsAQwAw&biw=1419&bih=706" target="_blank">Doener Kebab</a>. The one hour drive though will cure me of any “Instant gratification” moments. <br />
The second bread I baked is also from Nick Malgieri’s book “<a href="http://www.google.com/images?um=1&hl=en&biw=1419&bih=706&tbs=isch%3A1&sa=1&q=sthe+modern+baker&aq=f&aqi=&aql=&oq=&gs_rfai=" target="_blank">The modern Baker</a>”. This one takes a little longer to make about 2 1/2 hours or a little less. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RrsobpD20t2lJKvffbxIKMob_3Y7CTrkq-Sb20ON71Qrzt3I93euQwuEtZaq55SVbpr6EkKGe4RV4DCmUf3y50_rS0s4aWCSEYVP2bZxidGsWCcURkGm2eq6O-077QC7POcRVp0gwksc/s1600-h/DSCF26007.jpg"><img alt="DSCF2600" border="0" height="381" src="http://lh3.ggpht.com/_sEC2o2LNhu8/TG1-0gw754I/AAAAAAAACq0/00Cmxl8Rrtk/DSCF2600_thumb5.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2600" width="499" /></a> I loved working with this dough. It felt amazing and was so easy to work with and I did not need any extra flour. <br />
Again I did not use the kitchen machine for this one (mine is 220V and I am waiting for the step down transformer to arrive).<br />
The shape of this flatbread was the typical round and the dimpled look brought me right back to the Middle East. To hold on to that fleeing moment I topped mine with nigella seeds.<br />
<a href="http://lh4.ggpht.com/_sEC2o2LNhu8/TG1-4VtJiEI/AAAAAAAACq4/nQ6CN6lDbQw/s1600-h/201008047.jpg"><img alt="2010-08-04" border="0" height="487" src="http://lh3.ggpht.com/_sEC2o2LNhu8/TG1-8ns3sGI/AAAAAAAACq8/qNXat5oGCa0/20100804_thumb5.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-08-04" width="676" /></a> Nice bread but not quite what I am used too for Turkish bread. <br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/TG1_Ad3TcLI/AAAAAAAACrA/VRrtslpVnwc/s1600-h/DSCF260218.jpg"><img alt="DSCF2602" border="0" height="672" src="http://lh5.ggpht.com/_sEC2o2LNhu8/TG1_EGkfrVI/AAAAAAAACrE/hshqDlUcvW4/DSCF2602_thumb16.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2602" width="619" /></a> <span style="font-size: large;">Since returning to the states I have not baked with spelt because I have yet to locate a source for it. Does anyone know where I can purchase a sack of whole grains <span style="font-size: medium;">(I will grind it myself)</span> for a reasonable shipping rate?</span>Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com6tag:blogger.com,1999:blog-4308613735568369016.post-47020948903665951092010-08-18T18:16:00.002+02:002010-08-18T18:44:00.860+02:00I am back!….. in the kitchen that is<p> <br />Finally moved in. Well sort of anyhow. I think it will be a while before we are really settled and things are the way I would like them to be. </p> <p>This is day 17 of our move here and my husband is already on his 2nd weeklong trip. </p> <p>The first one started on day 3! It took the moving company two whole days to unload our belongings and on day 3 the day we start to unpack for real because our furniture is finally standing he has to leave. </p> <p> </p> <p>Thursday he received a call that he is needed in Alaska of all places <font size="3">(sure will be a cool down from the 100+ here)</font> the very next day. </p> <p> </p> <p>That guy is such a trooper and knowing how much the lock situation of the house bothered me <font size="3">(we had gazillion locks and each using another key, one lock even used a key inside! The main exit often refused to open.)</font> he changed 2 sets of doors <font size="3">(that is a dead bold and handle on the rod iron door and a lock which needed a new drilling on the inside door)</font> so now I don’t have to be afraid of being locked out or experience nightmares of being locked inside during an emergency. </p> <p> </p> <p>This is one reason we did not take the house we originally wanted. It was a fixer upper with so much potential but it would have been a nightmare with him gone all the time <font size="3">(we found out after arriving here that he will be gone a lot). </font>This one too will need some changes and even his assist to hang up pictures on the wall <font size="3">(the whole house is paneled with wood that is so hard it’s pretty much impossible for me to put a nail into)</font>. </p> <p> </p> <p>We live in a small town outside of El Paso which is about a 30 minute drive away and therefore I am not going shopping every day like I was used to in Germany. I have to think ahead of what I will be needing and get the shopping done when I am in town. </p> <p> </p> <p>We are pretty much spoiled and prefer organically grown food which is a whole other problem here in El Paso and that is not just price wise. I have not found an egg source here and was in for a sticker shock for organic eggs <font size="3">(over $ 4</font>). I already knew the crazy price of milk here and it baffles me. In Germany organic or not is very close in price. I paid between 20-23 cents an egg depending on the Euro <font size="3">(I got mine from a neighboring farm),</font> here it’s 35 cents! <font size="4">For half a gallon of milk I paid between $ 2-2.05 in the store here it’s more than double that. Can someone explain to me why?</font></p> <p><font size="4"></font></p> <p><font size="4">Being back in the USA also means I will be doing all my daily bread baking because well… I am German and like my bread with crust. </font></p> <p><font size="4">The first bread I baked in the oven here <font size="3">(a gas oven which will need getting used too, can’t wait until the step down transformer gets here so I can use my trusted old/ fairly new friend again)</font> is from <a href="http://www.themodernbaker.net/" target="_blank"><font size="5">“The Modern Baker”</font></a></font> and happens to be also the very last bread I baked in Germany. What a neat way to start my baking here having ended on the same note. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZk7PeloK6aY8-eUHNsLAc0mAHRvBPTbvnGG80sQlE2bHmCH9BNpt2TgB5BVNUAsX80f14o8CZhyphenhyphenkKusJ9qLxFoWxl3onGJmD75Y0S5jY6u_BG7yoIy8EBznKXShmgyKkmxVSOFCvFH7da/s1600-h/DSCF224110.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="DSCF2241" border="0" alt="DSCF2241" align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1UMUoiAwDD4UWqQ8Ed3DHCvqycxZyrQv8d4BkkzHuZJkrFm1YDurJ6WIaLnzDTG__cG6iWdEcF4URi8kVuEC6YI5bOGVh9nyTTyZpIb-FduZk6_usJgRmRktqNWz0uMZh6CgZcwqjDZN/?imgmax=800" width="351" height="268" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdhswf2ZpOhnUt-7eCqPRIi76BKcSSdfsRZPd9BuPZm4J41dMBuV79cNsISJewxChhwFf7-WembCMWrPLN5Zb5OhyphenhyphenPidpudncIUgkEl5WaRgdpxXWkI3m3shYsughfiT7X1BonnCulSDy/s1600-h/DSCF16144.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSCF1614" border="0" alt="DSCF1614" src="http://lh3.ggpht.com/_sEC2o2LNhu8/TGwG8KLSDOI/AAAAAAAACqU/QPU1929iO8s/DSCF1614_thumb2.jpg?imgmax=800" width="352" height="269" /></a> </p> <p><font size="4">This bread is baked rectangular on a sheet rather than  in a round. The first time I made this I read the instructions over and over thinking I must be missing something. I have never made a bread before that I had to roll or push onto a baking sheet. </font></p> <p><font size="4"></font></p> <p><font size="4">I have to bring up that I don’t use active dry yeast since I always have instant dry yeast on hand. The price on this was a nice surprise. </font></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXgmp6tULuop_MPmiUTxy8IuNf05ouvd_1gnqRiQnjx0cPCv88afmsyhHVGZkTUbja4Koqt4z5TWU7UYpGtMGr1w6uspnfjirq5Xp_eXCT91_Bst3vFP-arbO7aOW3uOQ4Sz15qtdcjgI/s1600-h/DSCF16097.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1609" border="0" alt="DSCF1609" src="http://lh4.ggpht.com/_sEC2o2LNhu8/TGwHByFc3oI/AAAAAAAACqc/LziN83cqRrA/DSCF1609_thumb5.jpg?imgmax=800" width="299" height="357" /></a><font size="4">I found it in a small Mexican grocery store in Fabens, TX for just $ 2.89 a pound! That is about half of what I used to pay ordering it from King Arthur. After I open the bag I put it in a big jar and keep it in the fridge. </font></p> <p><font size="4"></font></p> <p><font size="4">Nick Malgieri uses “active dry” for his breads. He does not even mention the option of Instant dry that makes me believe that it was not yet on the market when he wrote this book. To convert one yeast type to another gaaarp wrote up <a href="http://gaaarp.wordpress.com/?s=yeast+conversion" target="_blank">this conversion chart</a>. Thank you Gaaarp!</font></p> <p><a href="http://lh5.ggpht.com/_sEC2o2LNhu8/TGwHG3iFkcI/AAAAAAAACqg/FAWjwghM_8E/s1600-h/First%20baking%20in%20Germany%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="First baking in Germany" border="0" alt="First baking in Germany" src="http://lh4.ggpht.com/_sEC2o2LNhu8/TGwHL5CkTvI/AAAAAAAACqk/MclqIGbzt7M/First%20baking%20in%20Germany_thumb%5B2%5D.jpg?imgmax=800" width="685" height="491" /></a> </p> <p></p> <p></p> <p><a href="http://lh6.ggpht.com/_sEC2o2LNhu8/TGwHPzM2vVI/AAAAAAAACqo/j_-lZFw0V8s/s1600-h/second%20baking%20in%20El%20Paso.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="second baking in El Paso" border="0" alt="second baking in El Paso" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1WHaBXZi-6eHYoHQ7wU17qUH-8fpvsGDCx5r0G-U2k5qxVgSpelrJauxgSKL3U4ePAfQSzXhqOzhvKO-EAxs_l8yk-Bz8lpjH0mRlpUsErG6noe4UrqMpAxcO0pk8YAlFSqVks34Isxs/?imgmax=800" width="683" height="489" /></a> The first time I used the kitchen machine as per instructions and the second time I used my new <a href="http://www.kingarthurflour.com/shop/items/viking-vsm700sg-7-qt-stand-mixer-stainless-gray" target="_blank">Viking</a> <font size="3">(this was my Christmas present from my husband, am I lucky or what!).</font> New because he had it sent to Nebraska and we just brought it back with us. </p> <p> </p> <p>I did not notice any difference in the dough. I however did notice a difference in how it baked from one oven to the next. I prefer the first version though the second was just as good. </p> <p> </p> <p>And there you have it “Instant Sandwich Bread”! I cut those into squares for sandwiches or morning toast (this bread tastes delicious toasted). If you have not baked this bread yet go ahead and give it a try. It’s very easy to make (great news for beginners) and takes less than two hours from start to finish. </p> <p> </p> <p><strong>NOTE:</strong> This bread tastes best the day it’s baked or the next morning toasted. So only bake enough to eat right away or freeze the rest like mentioned in the book. </p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com1tag:blogger.com,1999:blog-4308613735568369016.post-14453841863973537532010-07-11T19:29:00.002+02:002010-07-11T19:36:50.473+02:00Still in LimboA quick shout out to all of you. It seems like forever since I updated last and since I did we have made the jump across the ocean and are situated now in <a href="http://en.wikipedia.org/wiki/El_Paso,_Texas">El Paso Texas</a>. Well not exactly at this present moment because at this time we are in Nebraska to be exact. <br />
Nevertheless, we are back and we have also settle on a house. That is why we are on vacation in Nebraska at this time. <br />
Our future home is still occupied and the present owners are taking the time we are gone to move out so we can close on this home 7/22 and move in 7/23. Wow, I can't believe it, we are indeed back and will soon call a home our own again. <br />
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If you are familiar with El Paso you will know that it is located in the midst of a desert <span style="font-size: x-small;">(If you are not check the link above).</span> One thing I missed the most living here the two times prior <span style="font-size: x-small;">(yup, this is our third time in the sun city)</span> is GREEN!<br />
What do you think we found on the outskirts of the city in a suburb? A little half acre oasis with flowers, roses, grass and lots of fruit trees . We are buying this home and it's the first time we are buying a home not for it's house but for the yard <span style="font-size: x-small;">(don't laugh to hard).</span> <br />
It is able to stay that green in the middle of a desert because of it's close location to the <a href="http://en.wikipedia.org/wiki/Rio_Grande">Rio Grande</a> and the <a href="http://en.wikipedia.org/wiki/Texas_Irrigation_Canals">irrigation canal</a> that leads to the lot. We will have irrigation rights to flood the yard every two weeks which will be something completely new to us as well. <br />
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We are very much looking forward to be settled again. Now you know how I am spending my summer, would love to hear about your summer and what you have been up too. <br />
Until we <strike>meet</strike> "bake" again!<br />
PetraPetrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com8tag:blogger.com,1999:blog-4308613735568369016.post-1745485915309546012010-06-03T14:43:00.001+02:002010-06-03T14:53:05.228+02:00I survived!<p>the packing that is. What should have been a rather simple three day “pack out” turned into a 6 day night mare. That nightmare started last Wednesday and ended with us turning over the house on Tuesday afternoon. </p> <p>Thankfully it’s all done now until our goods are delivered ones we get to the states and have actually  purchased a home. </p> <p>That search might be coming to an end. If so it would be the first time for us to purchase a home online sort of speak. Had a friend in El Paso checking out some of the houses we earmarked (thank you so much Daniel D.) and one I fell in love with (well if you can do that sort of thing with a house) after seeing the pictures our friend made at the visit.</p> <p>It will need  some cosmetic work (has a lot of old time charm and so much character, that character would translate into WORK). We have a realtor get in touch with the seller to get it inspected by a professional to see what else might be lurking under those “cosmetic” faults.</p> <p>Much of our search was done via <a href="http://www.zillow.com/">zillow.com</a> which has a great tool to see the property from all sites. That way you have some sort of understanding what is on the property. <a href="http://www.trulia.com">Trulia</a> and <a href="http://realestate.yahoo.com">realestateyahoo.com</a> are some other sites we used to cross reference those properties. That’s pretty much all we could do being so far away. </p> <p>So now that I am situated in a Hotel for the next two plus weeks I thought I would bake a little. Thought that is because our move into the hotel held another glitch. The room with kitchen was not available until Sunday. So we ended up moving into a suit which worked out quite well. It has two rooms so our 15 year old has a place to kick back and sleep without his parents. Which of course raises all of our moods despite the rainy cold weather we have been getting. It’s barely 12C today. Way to cold I say. Double that expected for this weekend so we will be enjoying the high 70’s for a few days (keeping my fingers crossed that the weather frogs got that one right). </p> <p>So no baking yet but my husband has a toaster oven thingy in his office so I am actually going to see what I can produce with that one after he brings it over here. Wish me luck because I so need something to do.</p> <p> </p> <p>Until then I wish you all Happy baking!</p> <p> </p> <p><strong>PS: HBin5 – sorry no bread braid this time around</strong></p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com9tag:blogger.com,1999:blog-4308613735568369016.post-40067400852922496902010-05-19T20:33:00.002+02:002010-05-20T09:40:37.767+02:00Whole Wheat Currant Bread<p><a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S_Tl05gT0EI/AAAAAAAABgs/YOt3d2Qahn4/s1600-h/DSCF157716.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1577" border="0" alt="DSCF1577" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVb7VkD077YTCsfZR_8JzP4VrbAnJyoMl0gS6kRw9IQLLYoPVqpW-6UUEvPBzuspyrO1Bm4Wmqb9HouAoKV9fDiZztpfPNk5XjrhEFVqIOpoDswaAlZeH8kTi0N6TfmuV7jynbaZoc6p4Z/?imgmax=800" width="550" height="627" /></a> </p> <p>and we have a winner…..Nick Malgieri has done it again. Whole Wheat Currant Bread will get you to that finish line. </p> <p>The book I am baking from is <a href="http://www.themodernbaker.net/" target="_blank"><font size="5">The Modern Baker</font></a> and one quick bread after another is a jewel on it’s own. Each and everyone I have baked so far has been enjoyed and devoured. Just the quick bread section was worth the price of the book to me. </p> <p>This bread has great ingredients and one that caught my attention right away was the use of whole wheat. I love whole wheat and use it a lot but I would have thought that in a quick bread the baked good would turn out rather dense. Not in this case. Not one bit dense. This is great bread.</p> <p> </p> <p>I used only half of the <a href="http://en.wikipedia.org/wiki/Zante_currant" target="_blank"><font size="5">currants</font></a> since that’s all I had but it was plenty enough. Great bread, great taste, a winner in my book. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-htl4lzgQYNiZOm2sAh6085CQoEkzUjx9wi_6SdpB2oiNNIYOGXBzoIWTq-8XPL8VX27_eJyamyHnO7L-IwJWUXxuRlTYSkzLxr11uzvfHDVB7fe_OvKZG6uQVhzxAxrPsw9wa4ktZPSh/s1600-h/2010051975.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-05-197" border="0" alt="2010-05-197" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S_Tl8IF383I/AAAAAAAABg4/Wn85Fz0K7BE/201005197_thumb3.jpg?imgmax=800" width="711" height="452" /></a>Now get that apron, get out those measuring cups and lets bake some Whole wheat currant bread!</p> <p>You got the book right? This is one recipe I could not find online so I don’t have a recipe to direct you too. This is so good that if you have been waiting for the right time to get that book now is that time. </p> <p>Until we bake again….see ‘ya!</p> <p>If you have a moment why not check out what the other bakers are doing over at <a href="http://modernbakerchallenge.wordpress.com/about/" target="_blank"><font size="5">The Modern Baker Challenge</font></a><font size="5">.</font></p> <p><font size="5"></font></p> <p> </p> <p><font size="5"><strong><u>PS:</u></strong> I think the whey leftover from making the <a href="http://desert-or-dessert.blogspot.com/2010/05/lemon-bag-cheese-ala-big-black-dog.html" target="_blank"><strong>Lemon-bag-cheese</strong></a> would be a great addition in these quick breads instead of the buttermilk. I will give that a try after we are settled into our new home</font></p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com1tag:blogger.com,1999:blog-4308613735568369016.post-10195418937046825322010-05-19T11:02:00.003+02:002010-05-19T11:08:20.840+02:00Lemon Bag cheese stuffed RavioliIn case you where waiting at the edge of your seat about the hint I gave you yesterday (more like a fence post I say), know that the wait is over (you can exhale now).<br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S_OozX9VtFI/AAAAAAAABgM/pDutT9GF1rc/s1600-h/DSCF2211%5B5%5D.jpg"><img alt="DSCF2211" border="0" height="544" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S_Oo00xTrrI/AAAAAAAABgQ/pTCYz4PhMYQ/DSCF2211_thumb%5B3%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2211" width="457" /></a> <br />
I must say I am so very pleased with how they turned out and my husband proclaimed them the best cheese Ravioli he has ever had. Success!<br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S_Oo3gX85yI/AAAAAAAABgU/gkzqZyq8-xA/s1600-h/2010-05-192%5B13%5D.jpg"><img alt="2010-05-192" border="0" height="480" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S_Oo66_G6nI/AAAAAAAABgY/uqVkyO52Omg/2010-05-192_thumb%5B11%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-192" width="756" /></a>This was my first time making Ravioli with this little tool (Big Snack Combo from Tupperware). Actually my first time making Ravioli ever. I have made <a href="http://en.wikipedia.org/wiki/Maultaschen" target="_blank"><span style="font-size: large;">Maultaschen</span></a> (a “<a href="http://en.wikipedia.org/wiki/Swabia" target="_blank"><span style="font-size: large;">Schwabian</span></a>” type of Ravioli) before especially when we live away from Germany but not Ravioli with a cheese filling. <br />
It’s rather easy I found especially with the aid of a Pasta machine. I make the dough than let the dough rest for a while (20-30 min.). To roll out the dough I start with Setting one on the pasta machine and work my way up to 4. I stopped at 4 for these Ravioli and it turned out perfect. <br />
Next I floured my mold and covered it with pasta dough. My machine is not wide enough to cover the whole mold (12 Ravioli) so I made them in batches of 8 each. <br />
I used the same filling from the dumplings I had yesterday. Still had enough left over to make 24 Raviolis and 8 not so pretty ones (forgot to cover the mold with flour). Just enough for dinner for the 3 of us and some lunch with the not so pretty ones. <br />
I added some bit’s of “Katenschinken” (smoked cottage ham), covered this with another sheet of pasta dough. <br />
The ravioli form I use has a wavy line around the “to be” ravioli that is raised. So all you have to do now is roll over the form with a rolling pin, turn the form around and the finished ravioli will drop into the container you place underneath. <br />
Voila, that’s it. What I do when making pasta is this. I cover the pasta with flour to prevent from sticking. I then place them on a tea towel and cover them with another. Now I let them dry for a little. I found that homemade noodles cook up better (better bite) if they have the chance to dry for a while. You certainly can cook them right away though. <br />
For lunch I used some homemade <a href="http://desert-or-dessert.blogspot.com/2010/05/lemon-bag-cheese-dumplings-in-broth.html" target="_blank"><span style="font-size: large;">chicken broth</span></a> (this one was from a half cooked chicken which will be dinner today in some enchiladas) with some of my homemade <a href="http://desert-or-dessert.blogspot.com/2010/05/lemon-bag-cheese-dumplings-in-broth.html" target="_blank"><span style="font-size: large;">vegetable seasoning</span></a>, diced carrots and celeriac and some of the first batch of Ravioli that did not turn out quite so pretty (did not flour the mold and that was a mistake) but tasty nevertheless. That was all I needed. It was that good. <br />
<a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S_Oo8sJaEPI/AAAAAAAABgc/horefgtCWQg/s1600-h/DSCF2188%5B13%5D.jpg"><img alt="DSCF2188" border="0" height="626" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S_Oo-TMKoEI/AAAAAAAABgg/X5qGYYjYZHg/DSCF2188_thumb%5B11%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2188" width="554" /></a> <br />
<strong><span style="font-size: x-large;">Recipe:</span></strong><br />
<strong><span style="font-size: x-large;"></span></strong><br />
<strong><span style="font-size: large;"><u>Pasta Dough</u></span></strong><br />
<span style="font-size: small;">makes 32 Raviolis (3-4 people depending on what else you serve)</span><br />
200g Flour (AP)<br />
50g Semolina (Durum) flour<br />
2 eggs<br />
a little salt<br />
enough cold water (1-2T) to make a stiff pasta dough<br />
Mix flour, semolina, salt and eggs and add only enough water (depending on the size of your eggs and the flour you use you might need none or very little) to create a stiff dough. Let rest for 20-30 minutes.<br />
<br />
<span style="font-size: large;"><strong><u>Filling</u></strong></span><br />
Ricotta or Lemon cheese bag filling from <a href="http://desert-or-dessert.blogspot.com/2010/05/lemon-bag-cheese-dumplings-in-broth.html" target="_blank">yesterday</a><br />
Some smoked cottage ham or cooked bacon bit’s<br />
<br />
<strong><span style="font-size: large;"><u>Sauce</u></span></strong><br />
<span style="font-size: small;">(makes enough for 24 Ravioli)</span><br />
200 ml cream<br />
cornstarch or flour to thicken<br />
chicken broth<br />
seasoning<br />
More smoked cottage ham or cooked bacon bits<br />
<a href="http://en.wikipedia.org/wiki/Ramsons" target="_blank">Ramsons</a> (bear leek)<br />
<br />
Heat cream add some chicken broth (1/2c or more depending on how much sauce you need, the broth with also aid in the flavor of the sauce so don’t skip this), season with <a href="http://desert-or-dessert.blogspot.com/2010/05/lemon-bag-cheese-dumplings-in-broth.html" target="_blank"><span style="font-size: large;">homemade vegetable seasoning</span></a> or your own seasonings (cubes, salt, pepper etc.). Thicken with cornstarch or flour. Add some <a href="http://en.wikipedia.org/wiki/Ramsons" target="_blank"><span style="font-size: large;">Ramsons</span></a> to your sauce just before serving. <br />
<br />
I served these Ravioli with a Chicken vegetable broth and a salad w/feta. 4 Ravioli where enough for me. My husband and son ate 8 each.<br />
<br />
<a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S_OpAd_a20I/AAAAAAAABgk/M4GTSUKqqGU/s1600-h/2010-05-195%5B13%5D.jpg"><img alt="2010-05-195" border="0" height="458" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S_OpCivr3qI/AAAAAAAABgo/msdHL_ePWfg/2010-05-195_thumb%5B11%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-195" width="721" /></a><br />
<strong><span style="font-size: x-large;"><u>PS:</u></span></strong> If you live in Germany and really don’t want to make your own Pasta dough you can find dough in some Bakeries or your local grocery store. This might be the case in other countries too.Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com1tag:blogger.com,1999:blog-4308613735568369016.post-21511669215109622752010-05-18T12:54:00.005+02:002010-05-18T13:02:52.704+02:00Lemon Bag cheese Dumplings in BrothRemember that cheese from yesterday? Of course you do, that’s why you are here. <br />
I turned them into dumplings and had them for lunch in a broth. <br />
Let’s get to the broth first.<br />
When you roast or cook chicken don’t ever throw away the carcass, bones, neck or insides of that chicken. You can make some fantastic broth out of it. You don’t have to do it right away either. You can freeze all those bit's and pieces and cook one when it’s convenient for you.<br />
I have been telling you that I am cleaning out my freezer so today I got out the remaining bags of those chicken bit's and pieces and made some broth. Here is how I do it.<br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S_JxtPlPFpI/AAAAAAAABfc/wwQ3RfGGQLk/s1600-h/2010051668.jpg"><img alt="2010-05-166" border="0" height="512" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S_Jxvwv0fuI/AAAAAAAABfg/Rw7HHzIy5P4/201005166_thumb8.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-166" width="710" /></a> In this picture you see three different bags. One has a chicken carcass (leftover from a roasted chicken), one has different chicken bones from former meals and the other had the neck and innards from another chicken in it. I dump it all into a big pot and fill it with water. Bring it to a boil, lower the heat and simmer for hours and hours (Great project for a crock pot over night). Depending on what I want to use the broth for I often add all sorts of veggies to it right away too (leeks, celeriac, carrots, leeks etc.). That’s it, see how easy it is to make a great chicken stock?<br />
<br />
Now we have the broth for our soup, it needs some flavoring. What I like to use is homemade vegetable seasoning. Here is how I do it. <br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S_JxxLTb_KI/AAAAAAAABfk/F8neQo2Z7sc/s1600-h/DSCF216217.jpg"><img alt="DSCF2162" border="0" height="476" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S_Jxytu0fzI/AAAAAAAABfo/KXTKZbzpQVM/DSCF2162_thumb15.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2162" width="362" /></a> <br />
In the fall when root vegetables are dirt cheap I get tons of celeriac, leeks, parsley root (sort of like parsnips) and carrots. I usually have parsley and other herbs like lovage in my garden. Sometimes I add tomato powder or dried tomatoes. I wash and dry all those veggies than put them in my kitchen machine to make them real small. The smaller the pieces the better. <br />
Now I mix salt under (this will help preserve it) in a ration of 4:1 (4 parts vegetables to 1 part salt/ 1000g vegetable to 250g salt). Fill it into glasses and store one jar in the fridge and the others in the freezer. This will last a long time if you don’t use it up even faster. <br />
I make other mixes in powder form where I weigh out my veggies (so I know how much salt to add later), clean, dry and dehydrate them. After they are dehydrated I mix them with salt and pulse them in kitchen machine for a courser powder and in the Vitamix for a very fine powder. Those are the only seasonings I use in my stocks. No need to buy beef/chicken/vegetable cubes or there like. You can combine the vegetables in a way you like them.<br />
Not to long ago I had a recipe from “The Kitch’n” on my feed for <a href="http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html" target="_blank"><span style="font-size: large;"><strong>homemade bouillon</strong></span></a>. From there I took the tip to add cilantro and fennel to my fridge mix. Wow, I got to tell you, I was hesitant about the fennel in this but boy is this good. I make it with fennel and cilantro all the time now (only the fridge version). Why not give it a try yourself.<br />
<br />
The broth is all done now. How about the cheese you ask? We are getting there.<br />
A few days ago I saw <a href="http://prouditaliancook.blogspot.com/2010/01/ricotta-dumplings-in-broth.html" target="_blank"><span style="font-size: large;"><strong>this</strong></span></a> recipe at “<a href="http://prouditaliancook.blogspot.com/" target="_blank"><strong><span style="font-size: large;">Proud Italian Cook</span></strong></a>”. Perfect for Michelle’s cheese I thought.<br />
And perfect it was. Very light dumplings and very tasty.<br />
<div align="center"><a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S_Jx6uHmPUI/AAAAAAAABfs/iEI0gXfTS5A/s1600-h/20100516513.jpg"><img alt="2010-05-165" border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7hJsYHz58W6h-JDOFgTTdPQTvPHlv274_H25CbQ0R0zTCN88DDsxkSIe9XwKQ9tlOrseb0RZXwCQ2vfg_x-A2pN-FO6FrxpPWDct4z7QEE72PEXKcqTin5sqiRxZhDCEAprs0yKyn_gm/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-165" width="676" /></a> </div>I used the last of the Pecorino cheese I had leftover from <a href="http://desert-or-dessert.blogspot.com/2010/05/pecorino-pepper-biscuits.html" target="_blank"><span style="font-size: large;"><strong>this</strong></span></a> recipe. I had exactly 3.5 oz left over and with the 1/2 lb of cheese I had made that was just what I needed. <br />
Very good and a very satisfying lunch. Life is good!<br />
<br />
I have another idea in my head on what to do with this cheese and I will get to you with that tomorrow. <br />
<br />
<strong><span style="font-size: large;"><u>Hint</u>:</span></strong> <span style="font-size: large;"><strong>How does Ravioli sound?</strong></span>Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com1tag:blogger.com,1999:blog-4308613735568369016.post-76467387462342678332010-05-16T14:19:00.002+02:002010-05-18T12:56:59.111+02:00Lemon Bag Cheese ala “Big Black Dog”Last week Michelle from “Big Black Dogs” featured <a href="http://bigblackdogs.net/homemade-lemon-bag-cheese-and-whole-wheat-pocket-bread-2/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BigBlackDog+%28Big+Black+Dog%29" target="_blank"><span style="font-size: large;"><strong>this</strong></span></a> recipe for “Lemon Bag Cheese”. I have been trying to motivate myself to start some cheese making of my own but I have not gotten further than making <a href="http://desert-or-dessert.blogspot.com/2010/04/other-uses-for-dehydrator-and-how-bread.html" target="_blank"><span style="font-size: large;"><strong>Yogurt</strong></span></a> on a regular basis. <br />
Michelle’s post was the motivator I needed. I present to you …..<br />
<br />
Homemade cheese!<br />
I made half a recipe (3c milk and 1c heavy cream) and it produced just a little over 1/2 lb of cheese.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLL5POe0OOgDwFUN_79Wf7bf_uxiSNdxoNCXrEeQ9qdZZz5BwhsLAL_kcwBATzNZ96OBkzU-ssnGFCCYB1xevxGuYP-GEllMmIOFWYijeXyT9nPzXSRQDDfmhHOB6VeqtLqRdvEkUCVFh-/s1600-h/2010-05-164%5B5%5D.jpg"><img alt="2010-05-164" border="0" height="501" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S-_ixYOerWI/AAAAAAAABfY/-pE-CE3YB8Q/2010-05-164_thumb%5B3%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-164" width="695" /></a>A couple things you want to keep in mind. Never, ever leave a lemon “un-zested”. <br />
How often do you wished you had some lemon zest? I always zest my lemons and what I don’t use right away I freeze in the small snack bags which I put into a freezer bag. All I have to do when I need zest and don’t have lemons is take out one of those snack bags with zest. <br />
I <u>always</u> use “Bio” (organic) lemons. You want to make sure they are organic especially if you are planning on using the zest (and why would you not?).<br />
The Zest in this picture ended up in today’s plum jam. That freezer is getting empty, yippee, I might pull this off. Two more bags of plums remain and they will be turned into cake for the movers. <br />
Making this type of cheese is simple to make. All you do is heat up the milk to 100F than you add your lemon juice, stir and let it sit for a while. After that you strain it in a tea towel or something like that. After a while you have cheese and whey. <br />
This whey I ended up tossing (It nearly broke my heart, all that nutritious whey down the drain). Only because I still have to much buttermilk in the house and less than 2 week before the movers come. <br />
In the future if I make this cheese I will use the whey like I would buttermilk. I think that should work, don’t you?<br />
to see what I turned this cheese into come back tomorrow <br />
<br />
<strong><span style="font-size: large;">…Hint, Ricotta dumplings soup with homemade chicken broth anyone?</span></strong>Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com0tag:blogger.com,1999:blog-4308613735568369016.post-16712508902907881602010-05-15T15:43:00.002+02:002010-05-15T15:44:40.355+02:00Pecorino & Pepper BiscuitsOh yes, I love ‘me some biscuits and that any time of the day. <br />
<a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S-6k0rSrKKI/AAAAAAAABe8/o_z5zUpn4SY/s1600-h/DSCF1955%5B16%5D.jpg"><img alt="DSCF1955" border="0" height="512" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S-6k2HdwPSI/AAAAAAAABfA/q0lrhFptMAY/DSCF1955_thumb%5B12%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF1955" width="437" /></a> <br />
Pecorino Romano is a major player in this biscuit so I had to read up on it a little bit. <br />
Apparently <a href="http://en.wikipedia.org/wiki/Pecorino" target="_blank"><strong>Pecorino Romano</strong></a> is one of four hard cheeses made in Italy from of ewe’s milk. This explains why it’s called Pecorino. The word pecora means sheep in Italian. <br />
The Romano variety this recipe asks for is not appreciated in it’s place of origin. It’s considered to salty. <br />
Ahm, I guess that is why they are exporting it to all of us.<br />
No matter salty or not in these biscuits that cheese works just fine though I think I will add some more next time around. <br />
Cracked pepper is another major player. I always have it in the house because it’s my pepper of choice. Just love cracked black pepper. <br />
This is another <a href="http://www.themodernbaker.net/" target="_blank">The Modern Baker</a> recipe and like all the other quick breads comes together just that, quickly. <br />
I used my kitchen machine to shred up that cheese. That too was quick and easy.<br />
<a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S-6k4YPX5OI/AAAAAAAABfE/kkrfCoSJcrM/s1600-h/2010-05-123%5B4%5D.jpg"><img alt="2010-05-123" border="0" height="471" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxyqGwAX6AtEMENxfCvlCS1Ry3NZgb4mUdEQVe1lPYebIPBEmiWqHpamCow9E5hA_h0iEkdl1AuG63e1RleclLaPeyDzvhgQ4SrDBchDoVvu7vX3uZ-TE0RbUuo17elCyxFP2IKC86XNh/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-123" width="341" /></a> <br />
This dough was much wetter than the cornbread. I needed some flour on my hands and on the board to get it together. <br />
<a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S-6k9Av11WI/AAAAAAAABfM/Z-m804B-Uys/s1600-h/2010-05-124%5B6%5D.jpg"><img alt="2010-05-124" border="0" height="516" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S-6lADK7qQI/AAAAAAAABfQ/W3HBfkdepvg/2010-05-124_thumb%5B4%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-124" width="718" /></a> The trick here was to avoid the temptation to twist the cutter. You will need a straight down cut. No twisting or turning. <br />
Be careful not to over bake the biscuits. Mine where in there a few minutes to long. Still good but a tad dry. I will reduce my baking time to about 15 minutes next time and see from there. <br />
Since I will bake through the entire book eventually with “The Modern Baker” <a href="http://modernbakerchallenge.wordpress.com/about/" target="_blank"><strong><span style="font-size: large;">group</span></strong></a> it’s a given that I will not post the recipe on my blog unless I see it on the net in which case I will link to that post. <br />
See you next time.Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com5tag:blogger.com,1999:blog-4308613735568369016.post-87200597889229733162010-05-14T23:15:00.002+02:002010-05-14T23:26:17.786+02:00Whole Grain Garlic knots – HBin5The second bread made of the master dough have a nice twist to them….literally.<br />
<strong><span style="font-size: large;"></span></strong><br />
<strong><span style="font-size: large;">HBin5 Whole Grain Garlic knots</span></strong><br />
May 15th Bread Braid<br />
1 full Master Recipe <br />
<a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S-29Bt_AB7I/AAAAAAAABeU/S7HK4I6GxCI/s1600-h/DSCF2103%5B16%5D.jpg"><img alt="DSCF2103" border="0" height="698" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S-29Dj5fKxI/AAAAAAAABeY/G_2P7EY6AFk/DSCF2103_thumb%5B14%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2103" width="551" /></a> <br />
<br />
<div align="center"> you can find the <span style="font-size: large;"><strong>recipe </strong></span><a href="http://brannyboilsover.com/2010/03/11/whole-wheat-garlic-knots/" target="_blank"><span style="font-size: large;"><strong>here</strong></span></a></div><br />
<a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S-29GaO9a3I/AAAAAAAABec/1XrUE5Upl3o/s1600-h/2010-05-132%5B5%5D.jpg"><img alt="2010-05-132" border="0" height="513" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S-29IwTRqpI/AAAAAAAABeg/Nvk3YipNlqA/2010-05-132_thumb%5B3%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-132" width="712" /></a> This part reminds me of my childhood more to the point the good old ‘play dough” times. In other words this is the time you get to play with the dough that will become your food. <a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S-29KoBBa1I/AAAAAAAABek/IkpyqV-OBzU/s1600-h/2010-05-133%5B5%5D.jpg"><img alt="2010-05-133" border="0" height="711" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S-29Nr-NQjI/AAAAAAAABeo/OJhnfWlJvPA/2010-05-133_thumb%5B3%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-133" width="507" /></a> This is what gives the knot it’s name, garlic. <br />
A quick trick to easily peel garlic is to press down onto the knife with your fist/palm. The garlic will split and you can easily remove it’s skin. <br />
Next time I make this bread I will go a bit of a different route. <br />
This bread was great but I did not like the coloring or look after the baking. The Parsley did not stand up to the intense heat. Next time I would make an infusion of the oil and parsley than add the garlic. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgulaLTuOkoJAYKIOYgjhNOwv3i6An9Y_16_xmuYX2EHuFFMxauMz_cHo7rFwD-EdQx8kBn9-1KXeEwgJ9YRrEQqCtyQ7Zrb7XgH8GZLvo-Re5WcT_WP7C6_9Ni0vGB9ECyUzlx2oKiY_8/s1600-h/2010-05-134%5B13%5D.jpg"><img alt="2010-05-134" border="0" height="527" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S-29Vy9sexI/AAAAAAAABew/WiM3SV8_Odw/2010-05-134_thumb%5B11%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-134" width="732" /></a> <br />
This post will be linked to Michelle’s blog <a href="http://bigblackdogs.net/" target="_blank"><span style="font-size: large;">Big black dogs</span></a>. Head on over there to see what the other bakers in this group did with this dough.<br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S-29ZVGnzMI/AAAAAAAABe0/1WC1vg3b6y8/s1600-h/DSCF2105%5B6%5D.jpg"><img alt="DSCF2105" border="0" height="557" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S-29dV5qTVI/AAAAAAAABe4/uWUeIS_mWuk/DSCF2105_thumb%5B4%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2105" width="736" /></a>Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com8tag:blogger.com,1999:blog-4308613735568369016.post-25226196547651470862010-05-14T22:23:00.002+02:002010-05-14T23:25:59.624+02:00Finally a master recipe bread again…9 HBin5 – Hearty Whole Wheat Sandwich LoafI have been yearning for some good bread this last 10 days. Don’t get me wrong, I have been eating bread and not bad one either but there is something about the master recipe of the HBin5 I enjoy. It’s quick and easy and mighty tasty. How can you go wrong with that. <br />
<a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S-2xAJICzuI/AAAAAAAABd8/d1Az1pm28kA/s1600-h/DSCF2121%5B19%5D.jpg"><img alt="DSCF2121" border="0" height="618" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S-2xCLIizdI/AAAAAAAABeA/mg_xKg1F838/DSCF2121_thumb%5B17%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2121" width="527" /></a> <br />
Time is of an essence as we close up shop here in Germany so this was just perfect. <br />
You can find the recipe for the <span style="font-size: large;"><strong>master recipe </strong></span><a href="http://www.motherearthnews.com/Real-Food/Artisan-Free-Form-Loaf.aspx" target="_blank"><span style="font-size: large;"><strong>here</strong></span></a> in this Mother Earth News article. <br />
All really great bread starts with fresh ingredients. What could be fresher than grinding your own flour. That is how I usually start any baked goods with whole wheat.<br />
<a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S-2xDsvx9dI/AAAAAAAABeE/UctM5sbK9wo/s1600-h/2010-05-135%5B13%5D.jpg"><img alt="2010-05-135" border="0" height="499" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S-2xFfUBcLI/AAAAAAAABeI/rEJS0xZMWI8/2010-05-135_thumb%5B11%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-135" width="447" /></a><br />
<strong><span style="font-size: large;">May 15th </span></strong><strong><span style="font-size: large;">Bread Braid</span></strong><br />
1 full Master Recipe<br />
Page 62-63 1 loaf of hearty Whole Wheat Sandwich Loaf<br />
<br />
<a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S-2xIJ0JQMI/AAAAAAAABeM/XnVQbe7kEBg/s1600-h/2010-05-131%5B5%5D.jpg"><img alt="2010-05-131" border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8KHuU8Ez1O5iCu56-FYVs_EP5Sl_tEh4Nb-Nl7ywkGFOB8xLJsHvN5mMbg0Iw48YGhfyub0m72JUYShyphenhyphenuA6CmvaYzAE5rsbh2TfFUZX6kr5ncyGjLKwd1njbFs-OANpJy7208FpdoysZ9/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-131" width="674" /></a> Quick and easy! One little problem arose and that is the fact that I need a new <a href="http://www.kingarthurflour.com/shop/items/lame-bread-slashing-tool" target="_blank">lame</a> (bread scoring tool). Mine was not sharp enough and tore my bread. Did not matter in the end because it’s tasty and that’s what counts!<br />
<br />
This post will be linked to Michelle’s blog <a href="http://bigblackdogs.net/" target="_blank">Big Black Dogs</a> where you can read up on the results of my fellow bakers who attempt to bake through the <a href="http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525" target="_blank">Healthy Bread in 5 Minutes book.</a>Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com9tag:blogger.com,1999:blog-4308613735568369016.post-83210493269190649122010-05-13T16:46:00.002+02:002010-05-13T17:56:15.160+02:00Ginger Scones with Almond Toppingswent to bed dreaming not of sugar plums but of candied ginger. Oh boy, I am still over the moon about how well they turned out. If you missed it you can read all about it <a href="http://desert-or-dessert.blogspot.com/2010/05/candied-ginger.html" target="_blank">here</a>.<br />
<br />
With the candied ginger taken care off I skipped to the kitchen to get bakin’ on another <a href="http://www.themodernbaker.net/" target="_blank">The Modern Baker</a> quick bread recipe.<br />
This recipe too did not fail my expectations. Not as gingery or sweet as one might think but very good. <br />
I used 5 oz. of candied ginger and though they where quite spicy when eaten on their own they where not so in those scones. It’s a pleasure to bite into the scones and hit a piece of very soft ginger and have that aroma fill your mouth. Yum, is what sums it up.<br />
<br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S-wQnfvIVuI/AAAAAAAABdM/sU4Q6zRTgys/s1600-h/DSCF2127%5B10%5D.jpg"><img alt="DSCF2127" border="0" height="559" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S-wQpJP8phI/AAAAAAAABdQ/uHakEiRhcjc/DSCF2127_thumb%5B8%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2127" width="471" /></a><br />
Like with all of Malgieri’s quick bread recipes these came together quickly. I really enjoy using my food processor for those types of recipes. All you do is mix your dry ingredients. Add your cold butter and pulse until it’s coarse (sandy like). Than you add your liquid and pulse until the dough combines and no more. That’s it, really simple and easy. All you have to do now is dump it all onto your baking surface (I have a big wooden board) and shape the scones. It takes no more than 15 minutes if at all. The danger is that you are done before your oven is preheated ;).<br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S-wQrtLfGvI/AAAAAAAABdU/edKVcW9aa_8/s1600-h/2010-05-13%5B15%5D.jpg"><img alt="2010-05-13" border="0" height="530" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S-wQvTuCc3I/AAAAAAAABdc/fZp86iis1vg/2010-05-13_thumb%5B9%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-05-13" width="736" /></a><br />
<strong><u><span style="font-size: large;"></span></u></strong><br />
<strong><u><span style="font-size: large;">RECIPE:</span></u></strong><br />
I was able to find the recipe online <a href="http://bakingforneighbors.wordpress.com/2010/02/01/the-perfect-hangover-breakfast-ginger-scones/" target="_blank"><strong><span style="font-size: large;">here</span></strong></a>. <br />
<br />
If you don’t have the book head on over to <a href="http://bakingforneighbors.wordpress.com/2010/02/01/the-perfect-hangover-breakfast-ginger-scones/" target="_blank">"Baking for neighbors"</a> and make those scones today. Right after taking your first bite order your copy at Amazon or wherever you like to get your books from because you will be wanting more. <br />
I can not see how you would be disappointed with this book. <br />
<br />
See you in the Kitch’n soon!<br />
<br />
<a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S-wQxb5dvEI/AAAAAAAABds/qe7LtQ0ZioE/s1600-h/DSCF2123%5B15%5D.jpg"><img alt="DSCF2123" border="0" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FohIXHkt4_Igq22vaGUfrZDDa_QjLGi_GI5FmZV8Tu5jRIN80bqFvNfpijvs9sBLhYioxjWoOjzUdpTwk1wJL5DFZhGNpg4_wwM2GehzxmHNSsFjpT0pyVYa0lytuucQQ6Q_80eI0Tgt/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF2123" width="505" /></a>Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com4tag:blogger.com,1999:blog-4308613735568369016.post-84763005430412102612010-05-13T00:11:00.002+02:002010-05-13T00:28:53.780+02:00Candied Ginger<p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESZElLnftkAKsUz5ds_3ujgb4Hfo54Y19N9yH1Os3dPxRNBu5HRgqslJ7omhFo9vnaeXzVj-vDQZUYZMNO0wAo7GrTRjnCKuzCafmiI7ZACBxl3hWPDXqDVJi_P_IWvzx2wEsov1A9FIo/s1600-h/DSCF2040%5B11%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF2040" border="0" alt="DSCF2040" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S-snW0b9PNI/AAAAAAAABcw/Gf6bYar-zAA/DSCF2040_thumb%5B9%5D.jpg?imgmax=800" width="484" height="561" /></a> </p> <p>My quest to bake Ginger Scones from the <a href="http://www.themodernbaker.net/" target="_blank">Modern Baker</a> had me looking for candied Ginger. Had my husband looking to be exact. That was a week ago. He came up empty handed because neither the commissary nor the local grocery store he went to carried it.</p> <p>Today I thought about what I would bake this week and those scones made the list. Having made candied orange peel years back I knew it could not be all that hard to make candied ginger myself.</p> <p>I Googled it and came up with <a href="http://www.davidlebovitz.com/archives/2008/12/candied_ginger.html" target="_blank">David Lebovitz's</a> take on making candied ginger. It’s basically a simple syrup. </p> <p>Off I went to the store to get some ginger. Though candied ginger might be a problem to get in some stores fresh ginger is hardly ever <em>not</em> available. I love how my local “Edeka” Grocery store displays their veggies especially things like ginger. Not just are they in pretty wicker baskets but they are stored out of moistures way.</p> <p>I have seen ginger under the mister to many times in the USA and often found them moldy right there in the store.</p> <p>Not here in Germany. No mister = no mold! I never keep ginger in the fridge either. I keep it in a hanging wire basket in my dark pantry it will keep for weeks. </p> <p>Come to find out that Edeka does carry candied ginger but I was on a mission to make my own and the price only helped to bring that mission home. </p> <p><strong>1000gram</strong>s (1kilo) cost <strong>Euro 4,90</strong> fresh where <strong>100grams</strong> of candied ginger cost a whopping <strong>Euro 2,29</strong>. That means I can make 5 times my own for the cost of 1 box of that candied ginger. That is hefty I would say. </p> <p><a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S-snZ_QHqgI/AAAAAAAABc0/Agj7lpE1Ofk/s1600-h/2010-05-121%5B10%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-05-121" border="0" alt="2010-05-121" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S-sneB0rUBI/AAAAAAAABc4/Rv4X0iGKRLI/2010-05-121_thumb%5B6%5D.jpg?imgmax=800" width="726" height="522" /></a>Turns out making candied ginger is not just very easy to make it is so much better than any candied ginger I have ever eaten purchased from a store. It’s spicy and sweet and oh so good. I will make my own from now on, that’s for sure. </p> <p>I bought a piece of root just a little over 300grams. I reduced the recipe to that amount and went to work. </p> <p>David suggests to use the back of a spoon to peel the ginger. I find that using my veggie peeler <font size="3">(the one that  peels very thinly)</font> works just fine. It took me less than 5 minutes to peel and cut up that ginger. </p> <p><a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S-sngYA3yeI/AAAAAAAABc8/WbGXwSnCcrc/s1600-h/2010-05-122%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-05-122" border="0" alt="2010-05-122" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S-snjuovkmI/AAAAAAAABdA/lFiX4Nzis6U/2010-05-122_thumb%5B3%5D.jpg?imgmax=800" width="737" height="531" /></a> I followed the steps of simmering the ginger twice in just plain water but instead of throwing the water away I kept it. It’s allergy season and ginger is great for scratchy throats. I have been drinking ginger tea during winter for years whenever my throat hurts. It’s just as great in the spring. Simply sweeten it to your liking or add some of the leftover ginger syrup.</p> <p>Next time I will reduce the cooking to one time but I will cook it for about 30 minutes. The cooking helps to soften the fiber. David explains that sugar has the tendency to harden the fiber and since ginger is pretty fibrous we don’t want that to happen. </p> <p>The final procedure included cooking the drained ginger in a sugar solution. To reduce that solution to a thin honey like consistency it took about an hour. By that time the ginger was just right. I left it in the syrup for a while longer after turning of the stove. Drained it and a little while later sugared them. OMG, this is sooo good, I can’t stop eating it. </p> <p>If you have never made candied ginger before I suggest you put ginger on your next shopping list and give it a try especially if you are planning on making the Ginger Scones from “The Modern Baker” book. You will hear about those tomorrow. </p> <p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZ3mnK_ZgL-B2oItl3GxduNxk2NAnSa8zkspk0kS9ViyuLnlfM_0MZtVljauCdV5bHKztVUOP7HSmhI6apraYMYYdsiRXMFAhvcDS-f-FPok01UyrUt3UF7IG0G3yK4mhTPsSH7yzuvlB/s1600-h/DSCF2049%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF2049" border="0" alt="DSCF2049" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S-snmoh6lxI/AAAAAAAABdI/oXwOy0YRWPY/DSCF2049_thumb%5B3%5D.jpg?imgmax=800" width="378" height="497" /></a> </p> <p>PS: don’t throw the syrup solution away. This can be used in all sorts of ways. For instance as a sort of ginger ale (use 1/3 of syrup for every 3 parts of fizzy water). </p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com23tag:blogger.com,1999:blog-4308613735568369016.post-79288453610147453622010-04-30T22:56:00.002+02:002010-04-30T23:02:53.627+02:00A little trip to India…When I saw the last video on Show me the curry I knew what I would produce next. See I have an open <a href="http://www.theperfectpantry.com/2009/10/chickpea-flour-recipe-salmon-tikka.html" target="_blank">Gram flour</a> bag in the pantry that needs usin’ up. <br />
So <a href="http://showmethecurry.com/appetizers/hot-spicy-sev-a-perfect-savory-snack-namkeen.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Showmethecurry+%28ShowMeTheCurry.com+-+Your+source+for+Indian+cooking%29" target="_blank">this</a> recipe came at a perfect time. <br />
I have never had it before so I watched the video to see what the finished product should look like. First problem was that I do not own a <a href="http://www.google.com/images?hl=en&rlz=1G1GGLQ_ENDE324&q=sev+maker&um=1&ie=UTF-8&source=univ&ei=TULbS5mlJs3b-Qb6wcHhDg&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CCAQsAQwAw" target="_blank">Sev-Maker</a>. Where there is a will there is a way I thought and voila I simply used my <a href="http://www.freshfinds.com/index.cfm/fuseaction/product.detail/categoryID/12D0FB1A-ACB3-46D6-8587-7A86E4929135/productID/7595D575-CCC3-4F39-AE5E-BD69D549BE01" target="_blank">potato ricer</a>. <br />
The “namkeens” (savory snack) did not turn out in nice long strands and nest like they did for Anuja and Hetal at <a href="http://showmethecurry.com/appetizers/hot-spicy-sev-a-perfect-savory-snack-namkeen.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Showmethecurry+%28ShowMeTheCurry.com+-+Your+source+for+Indian+cooking%29" target="_blank">“show me the Curry”</a> but they did turn out and tasted mighty fine. <br />
I am quite happy with the outcome and now have another way to use up my Gram flour. <br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S9tD5pfQbUI/AAAAAAAABcA/M9eya9_RIPY/s1600-h/DSCF1913%5B12%5D.jpg"><img alt="DSCF1913" border="0" height="532" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S9tD7Z8IIsI/AAAAAAAABcE/eh6T-F80rNY/DSCF1913_thumb%5B10%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF1913" width="468" /></a> <a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S9tD_VbXMBI/AAAAAAAABcI/foyG1LqSL5I/s1600-h/2010-04-294%5B5%5D.jpg"><img alt="2010-04-294" border="0" height="454" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S9tECln4gyI/AAAAAAAABcM/ZFtJneDYSSY/2010-04-294_thumb%5B3%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-04-294" width="630" /></a> <br />
<span style="font-size: large;"><strong>Recipe </strong></span><span style="font-size: small;">(for details and to watch the video head on over to “<a href="http://www.google.com/images?hl=en&rlz=1G1GGLQ_ENDE324&q=sev+maker&um=1&ie=UTF-8&source=univ&ei=TULbS5mlJs3b-Qb6wcHhDg&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CCAQsAQwAw" target="_blank">show me the curry</a>”)</span><br />
Ingredients: <br />
Cinnamon Powder – 1/4 tsp <br />
Cloves Powder – 1/4 tsp <br />
Coarse Black Pepper Powder – 1/2 tsp <br />
Red Chili Powder – 1/2 tsp or to taste <br />
<a href="http://showmethecurry.com/#">Salt</a> – 1/2 tsp <br />
Water – 1/4 cup <br />
<a href="http://showmethecurry.com/#">Oil</a> – 1 tbsp <br />
Baking Soda – a pinch <br />
Lemon /Lime <a href="http://showmethecurry.com/#">Juice</a> – 1 tsp <br />
Chickpea Flour (Besan) – 1 cup<br />
Oil for deep frying<br />
Method:<br />
1. In a bowl mix everything except the Chickpea <a href="http://showmethecurry.com/#">Flour</a>. <br />
2. Mix well and then add the Chickpea Flour little at a time, mixing constantly, making sure lumps don’t form. <br />
3. Heat the Oil for frying. <br />
4. Grease the inside of the Sev-Maker. <br />
5. Wipe the outside of the Sev-Maker and wash hands and make sure they are not slippery. <br />
6. Pour some of the mixture into the Sev-Maker and close it. <br />
7. Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil. <br />
8. Once you have completed one circle, rotate the sev-maker backwards to stop the flow. <br />
9. Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing) <br />
10. Cook on the other side for a couple of minutes till there are no more bubbles forming. <br />
11. Take out the sev and place on a paper towel. <br />
12. Allow it to cool down to room temperature. <br />
13. Break into pieces and store in an air-tight container and store. <br />
14. Does not need to be refrigerated.Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com1tag:blogger.com,1999:blog-4308613735568369016.post-37248736886388240162010-04-30T22:18:00.002+02:002010-05-01T08:26:14.908+02:00Milk and Honey Raisin Bread…8 Hbin5<p><span style="font-size: large"><strong>HBin 5</strong></span>, <strong><span style="font-size: large">Milk and Honey Raisin Bread</span></strong> <br />1/2 recipe <br />page 270 <br /><u>changes:</u> I used coconut milk instead of the water <br /> <br />The second loaf for this month HBin5 bread braid is the Milk and Honey Raisin Bread. <br />The dough was very stiff when I whipped it up considering this bread only has 4 cups of fluids to over 9 cups of flour I am not surprised. <br />I was tempted to add quite a bit of milk to this one but did not just to see how this would turn out. I let it sit for 2 hours and put it in the fridge for about 4 hours than got ready make a loaf. <br />After shaping the loaf I still had a little dough left over so I made some cinnamon rolls (<a href="http://www.google.com/images?hl=en&rlz=1G1GGLQ_ENDE324&q=Schneckennudel&um=1&ie=UTF-8&source=univ&ei=PTrbS7SrEsee_gb-tuy0Dw&sa=X&oi=image_result_group&ct=title&resnum=1&ved=0CBEQsAQwAA" target="_blank">Schneckennudel</a>) from the rest. <br />Simply whipped up some cinnamon, sugar and butter, spread it on the dough, rolled it up and cut them. <br /></p> <p><a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S9s6ueHwKKI/AAAAAAAABbw/V_UHVQc0gyI/s1600-h/2010-04-292%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-292" border="0" alt="2010-04-292" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S9s6xqF0URI/AAAAAAAABb0/efc0rrb4KFM/2010-04-292_thumb%5B3%5D.jpg?imgmax=800" width="719" height="518" /></a><a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S9s60GAnPlI/AAAAAAAABb4/qEwj9HYJFfo/s1600-h/2010-04-293%5B7%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-293" border="0" alt="2010-04-293" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S9s7Lgq4nkI/AAAAAAAABb8/bMGboCOskAQ/2010-04-293_thumb%5B5%5D.jpg?imgmax=800" width="719" height="518" /></a> <br />The cinnamon rolls turned out great however I will add more milk to it next time to give it more moisture and a lighter interior. <br />The loaf was not cut yet so can’t say how the crumb turned out. Will do a shot when I cut into it. </p> <p> </p> <p><strong>To see what the rest of HBin5 Group made with these dough’s head on over to </strong><a href="http://bigblackdogs.net/welcome-to-the-10th-hbinfive-bread-braid/" target="_blank"><strong>Michelle's</strong></a><strong> blog “Big Black dogs”</strong> <br /> <br /><span style="font-size: large"><strong>Recipe –</strong> <span style="font-size: medium">found on the net </span><a href="http://www.windsorpeak.com/vbulletin/showthread.php?t=354940" target="_blank"><span style="font-size: medium">here</span></a></span> <br /> <br />4 3/4 cups whole wheat flour <br />4 1/2 cups unbleached AP flour <br />1 1/2 tbsp granulated yeast (or two packets) <br />1 tbsp kosher salt (I increase the salt by a bit in all the recipes in this book, as they purposely decreased it for the sodium-conscious) <br />1/4 cup vital wheat gluten <br />2 cups milk <br />2 cups lukewarm water <br />1/3 cup honey or agave <br />3/4 cup raisins (I used more - at least a cup) <br />egg wash for brushing top <br />raw sugar for sprinkling on top <br />1. Whisk together flours, yeast salt and vital wheat gluten <br />2. Combine remaining ingredients and mix them with a spoon or food processor <br />3. Cover (not airtight_and allow to rise at room temp for 2 hours until dough rises and collapses) <br />4. Easier to work with cold dough - refrigerate and use up to 10 days <br />5. On baking day, grease 8.5 x 4.5 inch nonstick loaf pan. Flour the top and cut off 2-lb piece of dough. Shape into a ball as you normally would. <br />6. Shape into oval and place in pan. Allow to rest covered in plastic wrap for 90 minutes. <br />7. Thirty minutes before baking, preheat oven to 375 with rack in center of oven. No stone required. <br />8. Just before baking, brush top with egg wash and sprinkle with sugar (don't go too crazy or the top gets too dark). <br />9. Bake 45 minutes until brown and firm. <br />10. Immediately remove from pan and allow to cool before slicing.</p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com12tag:blogger.com,1999:blog-4308613735568369016.post-50451417551521333292010-04-30T00:12:00.002+02:002010-05-01T08:26:53.401+02:00Pumpkin Pie Brioche Cinnamon Crescent Rolls….8 HBin5<p>I feel like Mother’s day arrived already. My oldest is coming home this weekend and we have not seen him since September. <br />That means he was not home for Thanksgiving or Christmas. Poor me, poor me and him too of course. <br />See we have a little Ocean separating us for a few more month therefore It was not possible for him to come in the 4 days or so he got off during the holidays. <br />Now A-school is over and he has about ten days off which means he will be home on Mothers day. Now all we have to do is keep our fingers crossed that this little volcano in Iceland keeps it’s peace. <br />Of course my son loves backed goods, which 19 year old does not so I am baking up a storm. Gotta keep that oven primed and ready. <br />I found a large can of pumpkin puree in the cupboard and I took Michelle’s <span style="font-size: small">(</span><a href="http://bigblackdogs.net/" target="_blank"><span style="font-size: small">Big Black Dogs</span></a><span style="font-size: small">)</span> offer to do the pumpkin pie brioche for May 1st HBin5 bread braid since we had made the chocolate espresso brioche for Valentines day. <br /></p> <p><a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S9oEFIHqw3I/AAAAAAAABbY/3-8N6jtiRgU/s1600-h/DSCF1884%5B13%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1884" border="0" alt="DSCF1884" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pXn7AlNI0MKme40KXoO7c9nSc_6-sBWsN5vk6jE3oJEAZNM1L0joT1CqB-feyy5hr84h4uAwI6VXWSEyhQ9ddQwpVcwJkVU5CtqiQHq8lvB7s_HB4GMSQgDiMmjN0NF4ElYAoNEb9mqa/?imgmax=800" width="479" height="560" /></a> <br />OMG, I have missed out big time and so have you! The guys in the house <span style="font-size: small">(my dear husband and younger son)</span> where over the moon especially my husband. <br />That cream cheese Frosting is the dot on the i, just perfect.  <a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S9oEJehsDpI/AAAAAAAABbg/3oUqUe9bVgk/s1600-h/2010-04-29%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-29" border="0" alt="2010-04-29" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDx94lwGNv3ETJJfEPx3BAW6iUfzq8ffNpCR4iFI6xxWwRjtBmh56369A_cqCuWNluEVuTGsD75axw8zv1NyWRxoqXHgLMdVOzcY3MXWAoYM3OAAkw2FNgG7cqohTkFPkacG0KeVss0y9h/?imgmax=800" width="704" height="507" /></a> I made half a recipe and of that half recipe half went into the crescents and the other half was turned into a pumpkin cinnamon bread. Delicious! <br /><a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S9oEOtcpNsI/AAAAAAAABbo/aT1P1CfHwLA/s1600-h/2010-04-291%5B9%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-291" border="0" alt="2010-04-291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBKtFcrqdNY7WoUvn84uMgTP9sK3dzIDkQGmi-j-YGIZcW8v9bROi_RNzsVHhljv6jHJDb4JZ9b2CpH3SccfR4-CbylZPJHaqSAjEdQ2LgpDN6RLbyL8r5JgfnxS9LKu_45YyqCfj864p/?imgmax=800" width="698" height="503" /></a> <br />So if you want to surprise Mom on Mother’s day and if you are not a great baker but can follow instructions why not make this pumpkin cinnamon bread for her breakfast. start it Friday before Mother’s day. Get the dough out Saturday late afternoon and bake it up in the evening. Wishing you great success!</p> <p> </p> <p><strong>To see what the rest of HBin5 Group made with these dough’s head on over to </strong><a href="http://bigblackdogs.net/welcome-to-the-10th-hbinfive-bread-braid/" target="_blank"><strong>Michelle's</strong></a><strong> blog “Big Black dogs”</strong></p> <p> <br /> <br /><strong><span style="font-size: large">Recipe</span></strong> <br /><a href="http://www.artisanbreadinfive.com/?p=1209" target="_blank">Pumpkin Pie brioche</a> Cinnamon Crescent Rolls with Cream Cheese Icing <br />page 294 HBin5 <br /><i>Makes enough dough for at least two 2-pound loaves.</i> <br />3 cups white whole wheat flour <br />4 1/2 cups unbleached all-purpose flour <br />1 1/2 tablespoons granulated yeast, or 2 packets <br />1 tablespoon kosher salt <span style="font-size: small">(increase or decrease to taste)</span> <br />2 tablespoons vital wheat gluten <br />1 teaspoon ground cinnamon <br />1/2 teaspoon ground ginger <br />1/2 teaspoon ground nutmeg <br />1/4 teaspoon ground allspice <br />1 1/4 cups lukewarm water <br />4 large eggs <br />1/2 cup honey <br />3/4 cup neutral-flavored oil, or unsalted butter, melted, or zero trans fat, zero hydrogenated oil margarine, melted <br />1 15 ounce can pumpkin puree <br /> <br /><em>The authors have the recipe on their webpage so just follow </em><a href="http://www.artisanbreadinfive.com/?p=1209" target="_blank"><em>this</em></a><em> link for the instructions.</em> <br /> <br /><strong>Honey Cream cheese Icing:</strong> <br /><a href="http://allrecipes.com/recipe/brown-sugar-cream-cheese-frosting/detail.aspx" target="_blank">this</a> Icing comes very close to the HBin5 version. Use 4 oz of cream cheese though. More honey is always good.</p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com13tag:blogger.com,1999:blog-4308613735568369016.post-12548305099915490112010-04-29T08:01:00.002+02:002010-04-29T08:24:15.968+02:00Real Welsh Scones one never stops learning<a href="http://en.wikipedia.org/wiki/Scone_(bread)" target="_blank">Scones</a> that word sounds mystic doesn’t it? <br />
<a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S9kgo1P9hZI/AAAAAAAABao/Me77VGCm05k/s1600-h/DSCF185711.jpg"><img alt="DSCF1857" border="0" height="437" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S9kgqqp5lzI/AAAAAAAABas/IXlO6QO0tno/DSCF1857_thumb9.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF1857" width="333" /></a> I have never eaten or baked a scone before so this is reason for a celebration. I achieved to do both in one day. <br />
I tried to find out a little about scones since they are so new to me. I found out that scones where mentioned in a publication for the first time in 1513 by a Scottish poet.<br />
There are different views out on where the word scone itself came from. I like this <a href="http://www.associatedcontent.com/article/1331411/a_welsh_mystery_the_history_of_the.html" target="_blank">version</a> the best because I think it makes a valid point. <em><span style="font-size: small;">(The Oxford dictionary believes that it comes from a word "sgonn" meaning mouthful or shapeless mass). <span style="font-size: medium;">They are a mouthful and they are rather shapeless aren’t they?</span> </span></em><br />
Scones are done in the Welsh tradition of cooking yeast breads on <a href="http://en.wikipedia.org/wiki/Bakestone" target="_blank">bake stones</a><span style="font-size: medium;">. Had I researched this prior to baking I think I might have done them on the stovetop. Just to keep the mystic going. </span><br />
<span style="font-size: medium;">My research has me think that traditional scones might have been made with no leavener at all. “</span><span style="font-size: small;">The American style of scone is made with the baking powder and are a quick bread. The English version usually involves a lemon curd”. </span><span style="font-size: medium;">That would make sense since baking powder was not <a href="http://whatscookingamerica.net/History/BakingPowderHistory.htm" target="_blank">discovered</a> until 1843 yet it was mentioned over 300 years prior for the first time publicly and had been around even longer. </span><br />
<span style="font-size: medium;">No matter who baked them for the first time and who made them popular in our times they are indeed something that you can put on the table when you get a last minute visitor for tea or coffee. Quick and easy, a quick bread, what can I say.</span><br />
This is another recipe from Nick Malgieri and I am jumping up and down from joy because he commented on my last “The Modern Baker” post, yup he did, he did…<br />
<a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S9kguM-faaI/AAAAAAAABaw/TT8TVAJBmow/s1600-h/2010042715.jpg"><img alt="2010-04-271" border="0" height="499" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S9kgxId3sQI/AAAAAAAABa0/nxqex26DNxA/201004271_thumb3.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-04-271" width="693" /></a><br />
<a href="http://www.theintrigueof.com/?p=7" target="_blank"><strong>Real Welsh Scones</strong></a> <span style="font-size: small;">(recipe found on the web @ <a href="http://www.theintrigueof.com/?p=7" target="_blank">“Intrigue of…”)</a></span><br />
2 1/4 c. all-purpose flour<br />
1/3 c. sugar<br />
1 T baking powder<br />
1 tsp. cream of tartar( I did not have any so I used 1 tsp. lemon juice)<br />
1/2 tsp. salt<br />
8 T cold unsalted butter, diced into cubes<br />
1 large egg<br />
1/2 c. milk<strong> </strong><br />
<ul><li><span style="font-size: small;"><br />
<span style="font-size: small;">Preheat oven to 450 </span><br />
</span></li>
<li><br />
<span style="font-size: small;">Whisk milk and egg in a bowl and set aside </span><br />
</li>
<li><br />
<span style="font-size: small;">In a food processor, combine, flour, sugar, salt and cream of tartar. </span><br />
</li>
<li><br />
<span style="font-size: small;">Add the butter a few knobs at a time and pulse. Once all of the butter is incorporated it should have mealy dry consistency. </span><br />
</li>
<li><br />
<span style="font-size: small;">Pour the flour mix. into a large bowl and gradually pour in the milk and egg mix. Stir with a fork ( I don’t know why a fork specifically) until you have a doughy mass. Everything should incorporate completely and will have a semi-sticky consistency. </span><br />
</li>
<li><br />
<span style="font-size: small;">On a lightly floured surface knead the dough over about 3-4 times until it is relatively smooth. </span><br />
</li>
<li><br />
<span style="font-size: small;">Cut the dough in half, and form each half into disc shapes about 6 inches in diameter. </span><br />
</li>
<li><br />
<span style="font-size: small;">With a scraper knife, regular knife, or whatever you want to use, gently indent the surface of the disc so that you make wedges, but don’t cut all the way through. (I’m sure this technique has a name but I don’t know what it is or what it’s purpose is. But if it’s traditional then I’m doing it) </span><br />
</li>
<li><br />
<span style="font-size: small;">Slide each disc onto a parchment lined baking sheet and bake 10-15 min. until it is a dark golden color.</span><br />
</li>
</ul><a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S9kgy1ACP_I/AAAAAAAABa4/OHiCCnsEQWI/s1600-h/DSCF186216.jpg"><img alt="DSCF1862" border="0" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0nFbiRT57MU5urSvzQexx4leJxStirqNlcmwbsk782ffGFChZRZfUL2sWnXuGZra126RRAevWn3B_33EJQx5Eub6-ctHZcB19K2ABUE4Lmv4rLZidinWskaf0izz0j7nRpFl14OmmojI/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF1862" width="505" /></a>Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com4tag:blogger.com,1999:blog-4308613735568369016.post-75696327489095567612010-04-28T12:32:00.002+02:002010-04-29T19:17:40.381+02:00Rustic Bread ala Hamelman –Mellow Bakers-My book has finally arrived I am over the moon. <br />I have been waiting for <a href="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572" target="_blank">"Bread"</a>a bread baking book by Hamelman to arrive when the Iceland volcano started to cause trouble. The ashes caused European airspace to be pretty much empty for almost a week which meant that my book was who-knows-where waiting for the long haul here. <br />Last Thursday our local APO finally received a big shipment and with it my book. Yippee, can you tell I am excited? <br />Friday I pulled out the book, checked the <a href="http://mellowbakers.com/" target="_blank">Mellow Bakers</a> online page to see which bread to start with first. <br /><a href="http://mellowbakers.com/index.php/topic,108.0.html" target="_blank"><strong>Mellow Bakers: What is it?</strong></a> <br />Mellow Bakers is a group of bread baking enthusiasts who look to bake a particular bread or breads together each month. Specific breads will be announced on the site every month and members can choose to make these breads as a group then post and share their results. <br /><font size="3">(for more information on Mellow Bakers, to read, to join etc. check </font><a href="http://mellowbakers.com/index.php" target="_blank"><font size="3">here</font></a><font size="3">)</font> <br />The group decided on a pace of 3 breads a month. Great because that way I will try new recipes and at the same time still have time to make old time favorites or other recipes without getting sick and tired of bread<span style="font-size: small"> <font size="3">(yeah, like that is going to happen, NOT).</font> </span><span style="font-size: medium"><font size="4">Here is the first recipe I chose from the options provided.</font> </span> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsjefAfEpn3t7OsEuFtImDkKEK2Q3LMEqpBx_q82exJqSxCQOYta-ZvOtXFXxg7F9sb4ZVSkXvHtn74MNzrR9DuJRFpvq9bDHpstv0AiiUXhiWvSeCY1tA6mVSfOQy6DoiqKxqF14GieB/s1600-h/DSCF1740%5B10%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1740" border="0" alt="DSCF1740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7c0sYc-WvjIDde1ux6x8m_2V4hjO14cHPa1VV3Dc-Orlet_KnRJq1SJQONfMOBHP13UHw-KDrZyY85qw2wvaoHSjaGrnnwgd0PDhyAPCjamupEx5tzVch7s60kUHvcju7ZypRMIAiNQ2/?imgmax=800" width="383" height="504" /></a> <br /> <br /><strong><span style="font-size: large">Rustic Bread</span></strong> <br /><span style="font-size: medium">“Bread” by Jeffrey Hamelman</span> <br />Page 115 <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBoWn7gTeMqUELaGAWC4RykWKZgVKJUpSW2rd54Dm5G6u3vjSDeHStPmAQ4GcFl7YAwpN3_Il6k5Ri7zA0HQpMNdiJihGl_nmD2XFwWDg7lQwy4HeBm_S9xjW_sezlj_uX8lXW8l7oSzi/s1600-h/2010-04-262%5B6%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-262" border="0" alt="2010-04-262" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S9gOm8_W0oI/AAAAAAAABaM/gLHQKFVQHl4/2010-04-262_thumb%5B4%5D.jpg?imgmax=800" width="396" height="548" /></a>This recipe starts out with a pre-ferment that will ferment for 12-16 hours. This will help create some great flavor and also will aid in a longer shelf life. <br /> <div align="center">When a recipe asks for rye or whole wheat <font size="3">(spelt)</font> I grind my own flour. This way it’s really fresh, I have control over how course or fine I make it and it’s a satisfying experience. </div> <div align="center"><a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S9gOpP-MFDI/AAAAAAAABaQ/u5cEbc7NvZ0/s1600-h/2010-04-263%5B15%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-263" border="0" alt="2010-04-263" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S9gOsVBBHEI/AAAAAAAABaU/dMPS_X8EZlg/2010-04-263_thumb%5B11%5D.jpg?imgmax=800" width="721" height="519" /></a></div> <div align="center">This bread takes some time to complete though not much work. The Bulk Fermentation is 2 1/2 hrs. During that time you fold the dough twice after each 50 min. For the final rise I placed my loafs into some baskets but you can also use a bowl lined with a thin kitchen towel<font size="3"> (don’t forget to flour it and the bread or it will stick)</font> or even bakers linen that you fold between the loafs to create some stability. You will need something to hold it in shape for the final rise or it will spread and you’ll end up with a hockey puck. </div> <div align="center">My slashes turned out not to be deep enough so I will have to work on that. The crumb could be a little lighter this is the fault of my inexperience and not the recipes. </div> <div align="center">Overall this bread was great and we liked it a lot. One loaf is gone. The other is sitting in the freezer. Here is to great bread!</div> <div align="center"><a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S9gPz73rmKI/AAAAAAAABag/Ko-YMQ9HRGE/s1600-h/DSCF1751%5B7%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1751" border="0" alt="DSCF1751" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S9gP1w9YquI/AAAAAAAABak/uUJvi-LeEJ4/DSCF1751_thumb%5B5%5D.jpg?imgmax=800" width="473" height="562" /></a> </div> <b></b> <br /><b>Recipe linked from <a href="http://www.thefreshloaf.com/recipes/rusticbread" target="_blank">"The Fresh Loaf"</a></b> <br /><b></b> <br /><b><a href="http://www.thefreshloaf.com/recipes/rusticbread" target="_blank">Rustic Bread</a></b> <br /> <blockquote><i>Makes 2 large loaves</i> <br />Preferment: <br />1 lb. bread flour (3 1/2 cups) <br />9.5 oz. water (1 1/4 cups) <br />1/2 tablespoon salt <br />1/8 teaspoon instant yeast <br />Final dough: <br />10 oz. bread flour (2 1/2 cups) <br />6 oz. whole wheat or rye flour or a mixture of them (around 1 1/2 cups) <br />12.5 oz. water (1 1/2 cups) <br />1/2 tablespoon salt <br />1/2 teaspoon instant yeast <br />all of the preferment </blockquote> <p>For the instructions on how to bake this bread please head on over to the “Fresh Loaf” link above. </p> <p> </p> <p><font size="5"><strong>This Bread has been <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank">Yeast spotted</a></strong></font><font size="5"><strong></strong></font></p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com3tag:blogger.com,1999:blog-4308613735568369016.post-3076109969225060842010-04-27T15:50:00.002+02:002010-04-28T12:40:38.720+02:00Strawberry Shortcakes a perfect ending to a delicious mealWhen I went shopping yesterday and browsing the produce isle what caught my eyes where these strawberries. <br />
<a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S9brl_rneqI/AAAAAAAABYw/JLJE2x0YOWQ/s1600-h/DSCF1811%5B7%5D.jpg"><img alt="DSCF1811" border="0" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRk8MzY1wd7uxedepVWz_hMGDLXW_9QGXX1l7GdyP1NXYbDnwkh_bZ2LM7bWNHmn6GF6s2D6O_FGJMkmEJBqzTTxleP7VhJExPoZZamPlQaMDV7CWttVysfjn1W0Ty5-WkEVtIGApz_Imb/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF1811" width="328" /></a> All winter long I have been watching to buy seasonal and regional and with the arrival of Spring we are so ready for some fresh fruits and vegetables. <br />
I checked to see where these strawberries came from since our strawberries here are nowhere ready to be harvested. Asparagus is in full harvest mode but not strawberries. <br />
The label told me they came from Spain <span style="font-size: small;">(not regional for sure).</span> I hesitated since that would mean a long haul to get here. Than I started to think about our upcoming move to El Paso. <br />
There most things will have to be trucked in from surrounding more hospitable areas. <br />
I went to check on Google Map to see how far it would be from my place in Bavaria near the Czech border to Barcelona, Spain and found out it’s 1493 km <span style="font-size: small;">(about 933 miles)</span> from our house. According to Google maps that comes out to 13.22 hours of driving time. <br />
Next I checked how far it would be across Texas from El Paso to Texarkana and that turned out to be 811 miles or 13.32 hours driving time. <br />
As you can see from the picture above I caved in and bought the Strawberries and turned them into this seasons first Strawberry shortcakes. <br />
This is a dessert that’s so quick, easy and well loved in our home.<br />
Here is the Recipe I use. It originates from the <a href="http://www.amazon.com/1997-Cooking-Marion-Rombauer-Becker/dp/0684818701" target="_blank">Joy of cooking</a> which I adapted.<a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S9brp6hO8sI/AAAAAAAABY4/xHumpiGuumA/s1600-h/2010-04-27%5B5%5D.jpg"><img alt="2010-04-27" border="0" height="469" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S9brsmUbXlI/AAAAAAAABY8/iC-9GuDFbqM/2010-04-27_thumb%5B3%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-04-27" width="651" /></a> <br />
<br />
<u><strong><span style="font-size: large;">Shortcake Recipe</span></strong></u><br />
<strong><u><span style="font-size: large;"></span></u></strong><br />
<strong><u>makes 6 shortcakes</u></strong> <br />
2c Flour <span style="font-size: small;">(all purpose)</span><br />
2.5 tsp baking powder<br />
.5 tsp salt<br />
1T sugar<br />
1.25c heavy cream<br />
<strong><u>Filling:</u></strong><br />
Strawberries <span style="font-size: small;">(as little or as much as you like)</span><br />
Sugar<br />
<strong><u>Assembly</u></strong><br />
Whipped cream<br />
<br />
Mix dry ingredients. Add the heavy cream and with a fork mix just until it all comes together <span style="font-size: small;">(moistened).</span> <br />
With your hands bring it all together. Divide into 6 and shape into shortcakes <span style="font-size: small;">(I take the cut piece and just go with my hands around it cradling it in my hands until its round). </span><br />
You can brush some milk or heavy cream on top and sprinkle with some more sugar or just sprinkle with sugar like I did here. <br />
Bake @ 450F for about 12 minutes or until lightly browned.<br />
<br />
<strong><u><span style="font-size: large;">Strawberries</span></u></strong><br />
<span style="font-size: medium;">Wash, dry and slice your strawberries. Add some sugar <span style="font-size: small;">(depending on how sweet you like it),</span> mix and let sit for a while. I let mine sit for at least one hour or longer. Great to make ahead. Just put in the fridge and get them out when you need them. </span><br />
<span style="font-size: medium;">The sugar will bring the juices out softening the strawberries and creating a delicious “sauce” at the same time. </span><br />
<span style="font-size: medium;"></span><br />
<strong><u><span style="font-size: large;">Assembly:</span></u></strong><br />
<span style="font-size: medium;">Cut open one shortcake. Top the bottom half with strawberries and whipped cream. Add the top half of the shortcake. Voila, all done!</span><br />
<a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S9bruQexxnI/AAAAAAAABZA/Ja86Z73X8VI/s1600-h/DSCF1845%5B10%5D.jpg"><img alt="DSCF1845" border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3MMDWd0NOY6m1HdFRhk71p7fPf6E5DFb9tF3JMga4V0RYCfFD0nvu9iI3MrNwDQ8WwM8Cci5uo51FswcJlLi7cX9YKDge5utiOOL12YiUgZ4gCJCdLEq2aAJaAWk743ZmCSSuYCnR6ym/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF1845" width="455" /></a>Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com0tag:blogger.com,1999:blog-4308613735568369016.post-27676081648641073402010-04-26T20:45:00.002+02:002010-04-27T13:30:58.661+02:00Cilantro, Jalapeno, green onions … it’s Cornbread time! The Modern Baker<p>The spicy Jalapeno Cornbread one of the quick breads in “The Modern Baker” book inspired a Mexican dinner and it’s not even <a href="http://www.mexonline.com/cinco-de-mayo.htm" target="_blank">Cinco de Mayo</a> yet. </p> <p>Over dinner you could hear a lot of mhm, mhm, mhm’s especially from me. This stuff was good not just the cornbread but the entire meal. </p> <p>I will be dreaming of Mexico tonight. <br /> <br /><span style="font-size: x-large">Spicy Jalapeno Cornbread</span> <br />The Modern Baker <br />page 50 <br /> <br /></p> <p><a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S9XfB2IVuDI/AAAAAAAABWY/hzCQyoPOKsQ/s1600-h/DSCF1838%5B13%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1838" border="0" alt="DSCF1838" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S9XfDwu5n8I/AAAAAAAABWc/VjLYC38P-HA/DSCF1838_thumb%5B11%5D.jpg?imgmax=800" width="561" height="633" /></a> <br /> <br />I really can get used to quick bread. I wonder why I have not made that many prior. They are so easy to put together and there is not much clean up afterwards. </p> <p>As I read (yup, I actually read the recipe….ALL of it) I stumbled over the baking powder. Not literary but in the pages. </p> <p>I don’t think I have ever read a recipe with 3.5 cups cornmeal/flour mixture that asks for 2 Tablespoons of baking powder. You read that right, 2T not 2 tsp. </p> <p>I hesitated a little with actually putting that much baking powder into this recipe. I checked online to see if there was a printing mistake in the book. There are no updates on Nick Malgieri’s site and the Bakers from “The Modern Baker” challenge who made this bread already did not mention anything wrong with that much baking powder so I went ahead and did it. I added 2 T of baking powder, crossed my fingers and hoped for the best.</p> <p>My biggest fear was that I would end up with a huge mess in my oven. Thankfully that did not happen and no new phobia was created. Good thing too, just imagine having to come up with a super cool name for that phobia. <br /></p> <p><a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S9XfGPW9BtI/AAAAAAAABWg/3eIzgD9w3Eg/s1600-h/2010-04-26%5B15%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-26" border="0" alt="2010-04-26" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S9XfJTOqzLI/AAAAAAAABWk/0NmgEH2KaBA/2010-04-26_thumb%5B13%5D.jpg?imgmax=800" width="720" height="519" /></a> I could not find any Jalapeno peppers so I went with Thai peppers. Very hot but curiously not so in this bread. It turned out rather mild. Next time, and there will be a next time, I will add more.</p> <p>See the disposable clove in the picture with the onions and peppers? See that membrane with the seeds right next to it? Those are hot and the oil in them will stay on your hands even after washing them. </p> <p>Do yourself  a favor and always wear disposable cloves when handling spicy peppers. </p> <p>This recipe uses the white  and some of the green parts of the onions. I Did cut part of the top parts off though and put them in the fridge. Don’t throw those away they make a nice ingredient for a veggie or chicken stock. </p> <p>I keep them and freeze them if I don’t use them right away and get them out when I make stock. </p> <p>The bread is baked at 375F for 30 minutes according to the recipe. Mine was done after 23 minutes. So please always use the time in a recipe as a “Guide”. Get to know your oven and adjust timing according to how your oven bakes. </p> <p>This bread was fantastic. Moist, airy and delicious. I think this is the best cornbread I have ever eaten. </p> <p>The 2T baking powder created a nice airy loaf. So much better then the dense ones I have usually eaten and created myself. YUM! <br /> <br /></p> <p><a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S9XfLoXMaTI/AAAAAAAABWo/uvo6Gc7G52Y/s1600-h/2010-04-261%5B19%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-261" border="0" alt="2010-04-261" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S9XfOrbmE2I/AAAAAAAABWs/4YBkG0jaMT4/2010-04-261_thumb%5B17%5D.jpg?imgmax=800" width="444" height="615" /></a> <br />The Posole and Sope recipe came from the current Better Homes and Gardens Special Publications “Ultimate Mexican”. Both recipes are winners.</p> <p>The Shortcakes where turned into Strawberry shortcakes. Recipe and pictures will follow.</p> <p>The recipe for the Cornbread is in “The Modern Baker” book.</p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com6tag:blogger.com,1999:blog-4308613735568369016.post-23189319467374069512010-04-24T20:33:00.002+02:002010-04-27T13:32:44.236+02:00more more more…..<p>got a stomach ache from all those sweet breads I have been posting about? If so don’t fear, I have a cure. </p> <p><a href="http://www.liveandfeel.com/medicinalplants/fennel.html" target="_blank">Fennel seeds</a> help to eliminate stomach aches and stimulate digestion and figs are full of fiber, we just leave it at that. </p> <p>So to cure your stomach ache just eat some of both in….sweet bread. Yup, I have another sweet bread for you. I am now convinced that you can not go wrong about getting “The Modern Baker” book. </p> <p>This sweet bread is another recipe from there and it’s another winner. Awesome in fact, the combination of figs and fennel seeds is just brilliant. I would never have thought of it. Yet the moment you bite into it and taste the combination you know they are a match that was meant to be. </p> <p>This is the 4th of the quick breads in this book. There are some savory kind to follow so don’t worry. </p> <p>So far each and every recipe was just great. No doubt about it those 4 alone are well worth the price. </p> <p>In fact I would even go as far as saying this fig and fennel bread is worth the price of the book. </p> <p>If you are still not convinced head on over to your local library and see if they have a copy or can get you one. </p> <p> </p> <p><font size="6"><strong>The Modern Baker</strong></font></p> <p>Fennel Fig & Almond Bread</p> <p>page 42</p> <p> </p> <p><a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S9M5E35GqmI/AAAAAAAABV0/zcNWkaqPB0g/s1600-h/DSCF1407%5B15%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1407" border="0" alt="DSCF1407" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S9M5IXUjlDI/AAAAAAAABV4/LXuu5mmtupo/DSCF1407_thumb%5B13%5D.jpg?imgmax=800" width="454" height="542" /></a>Like the other quick breads this recipe came together really quick and in my case all in one bowl. See, I really have to learn to read recipes before I make them and with that I mean the instructions not just the Ingredients list. </p> <p>I became aware of my shortcomings when I read the <a href="http://threecleversisters.com/2010/04/01/modern-baker-challenge-fig-and-almond-bread/" target="_blank">Three clever Sisters</a> blog about this bread. The blog talked about creaming the butter and bringing eggs to room temperature which I always do when I bake a Bundt cake or there like. However I did not read the instructions and simply melted the butter mixed it under the batter, added the eggs and than the rest. </p> <p>Luckily the bread turned out fabulous and I will stick with this method from here on out.  </p> <p>So scratching my head as I read this blog and going ….what? I head over to the cookbook and read the instructions AFTER I baked the bread. </p> <p>Sure enough …Never mind though because it did turn out great and no matter how much lighter it might have turned out had I beaten the ‘wahoozy’ out of that butter I am very happy with the outcome and maybe just maybe I have finally learned my lesson to read the instructions prior to baking. </p> <p>One thing to point out is that mine only took 35 minutes to bake not 60 like stated in the book.</p> <p> </p> <p><a href="http://lh4.ggpht.com/_sEC2o2LNhu8/S9M5NkpiRpI/AAAAAAAABV8/A_W6S3ptOwE/s1600-h/2010-04-24%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-24" border="0" alt="2010-04-24" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S9M5TI4cwjI/AAAAAAAABWA/l3ReSSk4LM8/2010-04-24_thumb%5B3%5D.jpg?imgmax=800" width="701" height="506" /></a> </p> <p> </p> <p><a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S9M5WIbbETI/AAAAAAAABWE/g2jur27QQ14/s1600-h/DSCF1400%5B8%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1400" border="0" alt="DSCF1400" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S9M5ZPPchCI/AAAAAAAABWI/1slg4_oVDC8/DSCF1400_thumb%5B6%5D.jpg?imgmax=800" width="520" height="587" /></a></p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com3tag:blogger.com,1999:blog-4308613735568369016.post-74414563382493956902010-04-23T21:59:00.008+02:002010-04-27T13:36:47.823+02:00Chocolate Spice Bread – The Modern Baker<p>Chocolate, Schokolade, cokolada…or however you say it in your part of the <a href="http://dreamplanets.net/teddy/languages.html" target="_blank">world</a> it all means the same….a little bit of Heaven. </p> <p>I have been working through the “quick bread” section of “The Modern Baker” book and when I saw this I had to make it right away. I love ‘me’ some chocolate and in a bread <span style="font-size: x-small">(or cake as we German like to call those sweet breads)</span> it’s just as good as any other way. </p> <p>This is the third recipe and this too did not leave me wanting. </p> <p>It’s another great recipe. Even if it’s baked a tad to long. I checked every 5 minutes after the initial 30 and took it out at 45. That was 5 minutes to long however the bread was still very good. I will make this again for sure. </p> <p>Love the spices <span style="font-size: x-small">(cinnamon, nutmeg and ginger)</span> in this bread. The ginger is a real nice addition and you can really taste it. <br /></p> <div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWdCszNyA87AyTl7IlkHoUJgMcykHXMcl1B15noeqpNNSskyP4aMy54KlXmjk0Y6LSgrBojXQyfd13p0Cf8eaz0bv5hkDiYcTm4NHzcSlJnqtWmS6VhaMcMmZnrT9jEZbv4O4rqATSpy7/s1600-h/DSCF1731%5B14%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1731" border="0" alt="DSCF1731" src="http://lh6.ggpht.com/_sEC2o2LNhu8/S9H8C6sJbCI/AAAAAAAABVI/cycbGBOp_bQ/DSCF1731_thumb%5B18%5D.jpg?imgmax=800" width="530" height="403" /></a></div> <p>If you don’t own a nutmeg grinder do yourself a favor and get yourself one. They are only a few dollars <span style="font-size: x-small">(mine was about 5 Euros)</span> and so worth it. <br /></p> <p><a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S9H8FtaFMeI/AAAAAAAABVM/-tiRskzC-A4/s1600-h/2010-04-23%5B18%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2010-04-23" border="0" alt="2010-04-23" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S9H8I07MyPI/AAAAAAAABVQ/wxfWUKLvbrY/2010-04-23_thumb%5B14%5D.jpg?imgmax=800" width="711" height="512" /></a>If you look at my egg pictures to the right you see that the yolk is quite different in size. </p> <p>I get my eggs from a local farm in my small town and of course the hens don’t all lay the same size of eggs. </p> <p>To get uniformed results in my baking I weigh my eggs to make sure I have the right “weight” for the large eggs required in a recipe. A large eggs weighs anywhere from 64-72g.</p> <p>I also make my own brown sugar by simply adding some molasses to regular sugar. Here I did 1 tsp. I had no sour cream in the house and used quark <span style="font-size: x-small">(farmers cheese but a strained yogurt would do too)</span> instead.</p> <p>I had my doubt that this bread would rise enough to fill the pan. My pan was barely 2/3 full yet it did rise above the pan. Great tasting bread that would taste especially good with your afternoon coffee. </p> <p>I will be serving this during the Thanksgiving/Christmas season.   <a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S9H8LQbDbqI/AAAAAAAABVU/8luSbXna7Lo/s1600-h/DSCF1726%5B29%5D.jpg"></a><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1726" border="0" alt="DSCF1726" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S9H8NwNf4JI/AAAAAAAABVY/NDtn_4msBu0/DSCF1726_thumb%5B32%5D.jpg?imgmax=800" width="530" height="631" /></p> <br /><a href="http://www.nickmalgieri.com/recipes/1-quick-breads/choco_spice_bread.html" target="_blank"><font size="6">Recipe</font></a><span style="font-size: x-large"><strong></strong></span> <br />The Modern Baker <br />page 45 <br /> <br />This quick bread is packed with chocolate flavor. Avoid overbaking, which could dry it out. To serve, cut the bread into thin slices and accompany with preserves or marmalade. Raspberry preserves and ginger marmalade are especially good with it. <br />Keep the bread under a cake dome or loosely wrapped in plastic wrap if you are serving it the same day it is made. Wrap in plastic wrap and aluminum foil to keep at room temperature for up to 4 days; wrap well and freeze for longer storage. <br />Makes one 8 1/2-inch loaf (12 to 16 slices) <br /> <h4>Ingredients:</h4> <ul> <li><span style="font-size: medium">5 tablespoons unsalted butter, melted, plus more for greasing the pan </span></li> <li><span style="font-size: medium">1 1/2 cups flour (spoon flour into a dry-measure cup and level off) </span></li> <li><span style="font-size: medium">1/3 cup cocoa powder (Dutch-process or alkalized), sifted after measuring </span></li> <li><span style="font-size: medium">1 teaspoon baking powder </span></li> <li><span style="font-size: medium">1/2 teaspoon salt </span></li> <li><span style="font-size: medium">1/2 teaspoon ground cinnamon </span></li> <li><span style="font-size: medium">1/2 teaspoon freshly grated nutmeg </span></li> <li><span style="font-size: medium">1/2 teaspoon ground ginger </span></li> <li><span style="font-size: medium">2 large eggs </span></li> <li><span style="font-size: medium">1/2 cup sugar </span></li> <li><span style="font-size: medium">1/3 cup packed dark brown sugar </span></li> <li><span style="font-size: medium">2/3 cup low-fat or regular sour cream</span> </li> </ul> <h4>Directions:</h4> Lightly grease an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with a little unsalted butter, then line the bottom of the pan with parchment or wax paper cut to fit; butter the paper as well. <br />Position a rack in the middle level of the oven; preheat to 350 degrees. <br />Combine the flour, cocoa, baking powder, salt and spices in a bowl or on a large piece of parchment or wax paper. <br />Whisk the eggs in a large bowl to break them up, then whisk in both sugars. Whisk for a minute, or until the mixture lightens, then whisk in the 5 tablespoons of butter and the sour cream. <br />Add the flour mixture to the egg mixture all at once; gently whisk until smooth. <br />Scrape the batter into the prepared pan and smooth out the top, pushing the batter evenly into the corners. Bake on the middle oven rack for 35 to 40 minutes, until the bread has risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean. <br />Transfer the pan to a wire rack to cool for 5 minutes, then unmold the bread and let it cool completely on the rack. When ready to serve, transfer to a cutting board. Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com2tag:blogger.com,1999:blog-4308613735568369016.post-44263109967828998462010-04-22T18:05:00.002+02:002010-04-24T07:34:22.974+02:00Preserving last Falls harvestWhen we moved to Germany in the Summer of 2006 what excited me the most was the yard full of apple, “Zwetschgen” and cherry trees we would have on our rented property. <br />
I especially missed <a href="http://www.google.com/images?hl=en&rlz=&q=zwetschgen&um=1&ie=UTF-8&source=univ&ei=OCjQS4HbKIiBOOWNocQP&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CBoQsAQwAw" target="_blank">Zwetschgen</a> <span style="font-size: x-small;">(similar to a plum, small, oval and the pit releases easily)</span> while living overseas. You don’t know how much something means to you until it’s gone and gone it was for many years while I lived away from Germany. <br />
Now we are to move overseas again but this time I will take part of what’s near and dear to me with me and that’s “Zwetschgenmus” <span style="font-size: x-small;">(plum jam).</span><br />
I got thinking since it’s <a href="http://www.earthday.org/earthday2010" target="_blank">Earth Day</a> today I will do some canning. See using your own fruits and preserving them is something you can do to help Mother Earth. <br />
How come you ask? I see it first of all as using what you have instead of buying more. You don’t have to go out every time you need a jar of jam and considering where those jams often come from <span style="font-size: x-small;">(half around the world or across the huge USA)</span> preventing fossil fuels to be wasted in that process. <br />
Another reason to me is that I know how that fruit grew. There where no pesticides or chemical fertilizers used which protects the environment especially our pollinators. My last reason is that I don’t end up with jars and jars of those store bought jams that will either go into a landfill or in a recycling center to do “who knows what” with them. I use reusable twist off glasses that are sold here for just that reason, Jam making. <br />
Two nights ago I got out a couple gallon size bags full of Zwetschgen from the freezer and while I was at it the rest of the rhubarb as well. <br />
I defrosted them overnight in the fridge. The next day I weight them and added half that weight in <a href="http://www.suedzucker.de/en/Zucker/Zuckersortiment/Jam-preserving-sugar/" target="_blank">2x1 Jam Sugar</a>. <br />
Zwetschgen have enough pectin so they would do fine on their own with just the same amount of sugar and maybe a little lemon juice and a slow cook to thicken it. So if you want to try Jam’n, can’t get Jam sugar and have no access to pectin go that route. <br />
After mixing the fruit with the sugar I let it stand for at least one hour <span style="font-size: x-small;">(this time I put them in the fridge overnight)</span> three is better before I make Jam. This will give the sugar time to pull out the juice from the fruit. <br />
When I am ready to “Jam” I make sure that I have everything I need on hand and ready to go. That means clean Jars <span style="font-size: x-small;">(a cycle in the dishwasher would be perfect)</span> and lids. For Jam making I use Twist off Jars and the <a href="http://www.bartleby.com/87/0038.html" target="_blank">open Kettle method</a>. <br />
I know that the USDA is against this method even for fruits <span style="font-size: x-small;">(maybe for fear of lawsuits)</span> but this method has been used forever here in Germany and other parts of the world especially for fruit. If you use this method you do it at your own risk and make sure you have enough acid in the fruits or veggies that you can. To be save just add a little lemon juice. I use this method only for Jams and relishes/chutneys. For all other veggies, fruits, meat <span style="font-size: x-small;">(chicken broth, cooked/browned hamburger or cooked sausage only nothing raw)</span> I use the <a href="http://pubs.ext.vt.edu/348/348-594/348-594.html" target="_blank">hot water bath method</a>. <br />
In case you are a Food preserver and use a pressure canner <span style="font-size: x-small;">(I know this is the only method the USDA approves)</span> great. I just want to add that pressure canners are unknown here in Germany. We do use pressure cookers for cooking but pressure canners are not available here. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSf8r_i8SeRvKpvhhoNqYcZ3lHzYI8Ssydh7zBRA8lWffPmCYR2cTzGSifTTMyaUWYiYapEorw0MchzIj-kvv7ldCcDXehzIwjbMP4CdiIUX6L7dTC5TLw0mtsi19YJdok21yUmcqa_h3/s1600-h/2010-04-22%5B6%5D.jpg"><img alt="2010-04-22" border="0" height="476" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S9Bzm2UfyrI/AAAAAAAABUo/_cVM57TGQnw/2010-04-22_thumb%5B4%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-04-22" width="661" /></a><br />
I keep my jars and lids in very hot water until I need them. To avoid that the jars burst when I fill them with the boiling jam I place the jar on a wet hot rag.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0ZTzyByHTys1AWWHWHBTkRCPmogoJIsBNeNXrU3GH2O0KIiYPqx9VuVoOrXY5GkRQS9o4ygRREZ5sRIn6c2_-iIZrx1a__MBvEnynHq_5FDij6_JQmwmfn3Muk757VMkWoL7H5buK4x6/s1600-h/2010-04-222%5B5%5D.jpg"><img alt="2010-04-222" border="0" height="480" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S9BzsJhKoHI/AAAAAAAABU0/TvWyh6GjX_U/2010-04-222_thumb%5B3%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="2010-04-222" width="665" /></a>For the Zwetschgen Jam I used cinnamon and real vanilla <span style="font-size: x-small;">(scrape out the pods)</span> to spice it up. The left over pods I place in a jar and fill it with sugar. Just shake it a few times and a few days later you have homemade vanilla sugar. Much better than artificial vanilla flavor or even real vanilla flavor. <br />
Vanilla works very well with Zwetschgen/Plum. After I fill the jar I close the lid and place it upside down on a hot wet towel. Before closing the jar I wipe off the top of the jar to make sure no jam is stuck there.<br />
I leave the jars on the wet towel until they are cooled off. The vacuum that is created will keep these jars for a long time <span style="font-size: x-small;">(at least three years in our house).</span> <br />
The rhubarb jam I made is just rhubarb and Jam sugar and nothing else added. If you have never “Jam’d” before why not give it a try with some strawberries or other fruits in season depending where you live. In our area that would be rhubarb. I heard California is already knee deep into strawberries. Yum!<br />
<div align="center"><a href="http://lh3.ggpht.com/_sEC2o2LNhu8/S9BztxFPrNI/AAAAAAAABUc/0B9Kux-gMQA/s1600-h/DSCF1699%5B17%5D.jpg"><img alt="DSCF1699" border="0" height="592" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S9Bzv_9YQJI/AAAAAAAABUg/Fta7Xvkcdqs/DSCF1699_thumb%5B15%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCF1699" width="515" /></a> </div> Happy Yam’n and Happy Earth Day!Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com1tag:blogger.com,1999:blog-4308613735568369016.post-33049702774013833342010-04-21T16:29:00.006+02:002010-04-27T13:40:31.504+02:00Are you ready for some Dates? –The Modern Baker-<p>If you are looking for me to hook you up, that’s not happening. I just say it as it is. </p> <p>Though the types of Dates I’m talking about are a love connection made in Heaven too.</p> <p>I first fell in love with <a href="http://www.apartmenttherapy.com/uimages/kitchen/2008_09_17-dates2.JPG" target="_blank">Dates</a> when we where living in Jeddah, KSA. My favorite time to eat Dates are when they are still green, tangy and leave a numb feeling in your mouth <span style="font-size: x-small"><font size="3">(see picture in the link above).</font></span> Unripe not ripe that’s the way I like them.</p> <p>Now don’t get me wrong, I like them ripe and sweet too and while living in the Kingdom often thought of Eve who is rumored to rest in <a href="http://www.saudicaves.com/saudi/oldjeddah.html" target="_blank">Jeddah</a> and the forbidden fruit in the Garden of Eden. </p> <p>Could it be that a simple Date is what did us all in? So sweet, so melt in the mouth like and yet so simple?</p> <p>I was reminded of how much I like Dates when I picked up an Iranian box of fresh Dates at the “Slow food” Messe <span style="font-size: x-small"><font size="3">(Exhibition)</font></span> in Stuttgart last Friday. </p> <p>There is no comparison to what you might get in a Grocery store. None what so ever. These where so fresh and ripe and sweet and <span style="font-size: x-small"><font size="3">….(I could just go on and on)</font> </span>that it was a little bit of Heaven right here on Earth. </p> <p>When I found this little treasure at the Exhibition I was so excited. I had just received my copy of <a href="http://www.themodernbaker.net/" target="_blank">The Modern Baker</a> Thursday night and while flipping through the book The Date Walnut Bread on page 47 caught my eye. I knew that this was one of the first recipes out of this book that I wanted to make. </p> <p>Now I had the main star in my hands and not even the missing Walnuts could stand between this woman and her Date <strike>Walnut</strike> Hazelnut Bread.</p> <p>This is the second recipe that I baked from the Quick Bread section of “The Modern Baker” book. </p> <p>To find out how others like this bread and others from “The Modern Baker” book you can read all about it <a href="http://modernbakerchallenge.wordpress.com/quick-breads/cocoa-banana-muffins" target="_blank">here</a>.</p> <p>I will not post the recipe here since I will be blogging about all the recipes in the book over the next year or so and it would not be fair to the author to have all the recipes online in one place. However this <a href="http://www.breakfast-and-brunch-recipes.com/datebread.html" target="_blank">recipe</a> is very close to the one in the book.</p> <p>This is the second recipe I baked from this book and I must say I am very much looking forward to the next recipe. Both this and the Cocoa Banana Muffins (Cupcake) are excellent and well worth alone getting the book. <br /><span style="font-size: x-small"></span> <br /><strong><span style="font-size: x-large">Date Hazelnut Bread</span></strong> <br /><span style="font-size: medium">The Modern Baker</span> <br /><span style="font-size: medium">Page 47</span> <br /><span style="font-size: medium"></span> <br /></p> <p><a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S88Lgr_DG6I/AAAAAAAABTs/4YhsG4p1k1c/s1600-h/DSCF1653%5B13%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1653" border="0" alt="DSCF1653" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S88LjT-A4EI/AAAAAAAABTw/DwYNZhj65ec/DSCF1653_thumb%5B11%5D.jpg?imgmax=800" width="565" height="636" /></a> <br /> <br />This bread came together very quick. That is if you forget about the hour long wait to soak the Dates in some Water and a bit of Butter. </p> <p>By the time the hour was over my Dates had nearly disappeared.  I was left with pretty much a thick syrup.  </p> <p>What surprised me with this recipe is how “friendly” this recipe actually is.</p> <p>Only 1T of Butter <span style="font-size: x-small"><font size="3">(that’s all the fat that’s added),</font></span> no milk just water, 2 eggs and 1.5 c sugar in addition to the dates <span style="font-size: x-small"><font size="3">(a lot),</font></span> nuts and the dry ingredients. Not bad at all for a sweet treat. </p> <p>The little snag I talked about earlier is that I had no Walnuts in the house but I always have Hazelnut here. Therefore I used Hazelnut and about 1/4 c of Almonds instead of the Walnut. </p> <p>I am not a big fan of Vanilla flavor so I used real Vanilla and 1 tsp. of Rum instead. <br /></p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmmrPogdNjcrpDe2SFBdntw842x7gzOJ0-H1MdZ0c6O_pyWEG9rmPnXx4f-Nrz4vGUivFkqdiz1DqbR6W5inprco0LZwIJUUF5TGhPRQ9nCMDKKdfV5Qb9wuWc90jHA4f2R_LEL9qZW_u/s1600-h/Date%20Walnut%20Bread1%5B12%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Date Walnut Bread1" border="0" alt="Date Walnut Bread1" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S88LrOK76GI/AAAAAAAABT4/ie2z18rlXbc/Date%20Walnut%20Bread1_thumb%5B10%5D.jpg?imgmax=800" width="692" height="502" /></a> <a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S88LubpNEMI/AAAAAAAABT8/-jFRTKF6b8c/s1600-h/Date%20Walnut%20Bread%5B6%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Date Walnut Bread" border="0" alt="Date Walnut Bread" src="http://lh5.ggpht.com/_sEC2o2LNhu8/S88LyPMp9kI/AAAAAAAABUE/lci6J9VzUuI/Date%20Walnut%20Bread_thumb%5B4%5D.jpg?imgmax=800" width="697" height="506" /></a> <br />                               <br />                               As for the taste? Can you say Y.U.M? Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com3tag:blogger.com,1999:blog-4308613735568369016.post-7558379769264759682010-04-20T13:47:00.003+02:002010-05-14T22:41:35.996+02:00“Bread baking Day…<p><img style="display: block; float: none; margin-left: auto; margin-right: auto" src="http://farm5.static.flickr.com/4061/4502408692_40ed0aaa58_o.jpg" width="131" height="252" /></p> <p>the monthly event for passionate and to-be bread bakers”  is what I read on <a href="http://kochtopf.twoday.net/stories/4124192/" target="_blank">Zorra's</a> "<em>1x umrühren bitte</em>" <span style="font-size: x-small"><font size="3">(stir it 1x please)</font></span> blog. </p> <p>Hmh, is she talking to me? I am passionate <span style="font-size: x-small"><font size="3">(just ask my family)</font></span> and I am a “getting there” bread baker. </p> <p>Now that we got that out of the way I think she is indeed talking to me. </p> <p> A quick read into the rules <span style="font-size: x-small"><font size="3">“Make sure you got the monthly bbd theme, post your recipe by the specified deadline and email the host with a link to your entry.”</font></span> has me looking for this month theme. </p> <p>This month theme is hosted by Cathy from <a href="http://breadmakingblog.breadexperience.com/2010/04/announcing-breadbakingday-29-bread-in.html" target="_blank">The Bread Experience</a>. </p> <p>Cathy is also baking in the <a href="http://www.bigblackdogs.net/2009/10/announcing-hbinfive-new-baking-group.html" target="_blank">HBin5</a> challenge where I first read about <em>Bread baking Day. On Cathy’s webpage I found what I was looking for. </em></p> <p><u>Bread in Pots</u> is the theme. </p> <p>How perfect is that? I can’t garden this spring. We will be moving back to the states in June and we have to return the garden back to it’s original state <font size="3">(Grass). </font> <br />With Spring finally here I miss that part of Year when the Garden comes to live and I get down and dirty.</p> <p>I so enjoy the sound of this challenge.</p> <p>Another thing I will miss in just a couple of month is canning my strawberries, rhubarb and cherries. Canning is another one of those things I enjoy doing. </p> <p>The rules for this month challenge stated that any type of pot could be used<font size="3">.<span style="font-size: x-small">“Any kind of pot will do: flower pots, ceramic pots/bakers, clay pots, baking tins, casserole dishes, Dutch ovens, etc.  If you have a pot or tin and can bake bread in it, then go for it!”</span> </font></p> <p>I got thinking, why not combine two of my passions <font size="3">(canning and baking)</font> for this challenge. </p> <p>My pot will be a .5l Weck canning jar and yes, I preserved the bread I baked in it!I found the original recipe <a href="http://www.wer-weiss-was.de/theme96/article5055915.html" target="_blank">here</a> and changed it just a little. </p> <p>It turned out great. I will be making this bread again many times in the future.</p> <p>If you are a camper or live in an area where power outages are normal during cold weather or simply enjoy a filled pantry you might want to preserve some of this bread yourself to have on hand. <br /> <br /><strong><span style="font-size: x-large">BBD # 29</span></strong> <br /><span style="font-size: medium">Schwarzbrot im Glas (Pumpernickel style bread in a jar)</span> <br /><span style="font-size: medium"></span> <br /></p> <a href="http://lh5.ggpht.com/_sEC2o2LNhu8/S82T-xJM1xI/AAAAAAAABQI/yCgOfhzvVJE/s1600-h/DSCF1611%5B22%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1611" border="0" alt="DSCF1611" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S82UAuXULCI/AAAAAAAABQM/AbBzTAavlBI/DSCF1611_thumb%5B25%5D.jpg?imgmax=800" width="593" height="651" /></a> <br /><span style="font-size: medium"></span> <br /><span style="font-size: medium"><u><span style="font-size: large"><strong>Ingredients:</strong></span></u></span> <br /><span style="font-size: medium"><u><span style="font-size: large"><strong></strong></span></u></span> <br /><font size="4"><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">.5l Buttermilk (about 2 cups)</span></span></span> <br /><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">4.5 tsp instant yeast (2 packets)</span></span></span> <br /><span style="font-size: medium">100g Molasses (dark syrup)</span> <br /><span style="font-size: medium"></span> <br /><span style="font-size: medium">250g </span><font size="3">Coarse Rye Meal</font> - <span style="font-size: x-small"><font size="3">coarsest granulation</font></span> <br /><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">250g Coarse Whole Wheat Meal</span></span></span> <br /><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">125g Medium coarse Whole Wheat Meal</span></span></span> <br /><span style="font-size: medium">125g All purpose or spelt  flour </span> <br /><span style="font-size: medium">100g Quark </span><span style="font-size: x-small"><font size="3">(farmers cheese, strained yogurt, sour cream)</font></span> <br /><span style="font-size: medium"></span><span style="font-size: medium">150g Sunflower seeds </span><font size="3"><span style="font-size: x-small">(I leave those out, soak them prior to using to plump them up)</span> <br /></font><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">  50g Sesame seeds</span></span></span> <br /><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">  50g crushed flax seed</span></span></span> <br /><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">2 tsp salt</span></span></span> <br /><span style="font-size: medium"></span> <br /></font> <div align="left"><font size="4"> </font></div> <p><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">For this recipe I used some rye and red wheat and  ground it using a mill to my liking. </span></span></span></p> <p><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium"><font size="4"><font size="3">For the coarse meals I set it to the coarsest setting and for the medium (see picture) i set it half way in between fine and coarse.</font> </font></span></span></span></p> <p><font size="4"><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">If you don’t have a mill use a kitchen machine and just pulse it a few time until the kernels have broken up some. This bread would be great with even some of the kernels left whole and just soaked prior to making the dough.</span></span></span> <br /></font> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKQpQfL-gm4It6eHrp4HIhNELkGqFnfrZhJo4MUZEwoTI5nsBSs6xb-6GMcjk8pUzW2-NkfR9-m5vrQFMENpSoBHt4pcKgg5bv0gAqMu8wtml0k0kvVK04l-kcsaeYAD3QbH30sl790lC/s1600-h/%2329%5B6%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="#29" border="0" alt="#29" src="http://lh3.ggpht.com/_sEC2o2LNhu8/S9YOWxW5ImI/AAAAAAAABW0/vSHHYj8HnuU/%2329_thumb%5B4%5D.jpg?imgmax=800" width="514" height="712" /></a><span style="font-size: medium"><span style="font-size: large"><span style="font-size: medium">I warmed up the buttermilk a little and added the molasses to solve it.</span></span></span> <br /><span style="font-size: medium">Mix all the dry ingredients together and mix with the buttermilk/molasses mixture. </span> <br /><span style="font-size: medium"></span> <br /><span style="font-size: medium">Knead it for about 5 minutes. Use more buttermilk if needed or if you grind your own meal. You will end up with a stiff but tacky dough.</span> <br /> <br />                                Cover and let the dough rest for 60 minutes <br /> <br />Butter your jars and fill them half (up to 2/3) with batter. <br />I divided the dough into 5 pieces, and formed each into a round, placed it into the jar and pressed just a little.  <br /> <br />  <a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S9YOZB5zEjI/AAAAAAAABW4/5aiUclbXeHk/s1600-h/Collages1%5B6%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Collages1" border="0" alt="Collages1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQZ5geckwr9fMtCe99mESPn9xbIpGYTFpWeIHOGokjw6mNBhnDIubJRoV7IPSBDTEUbHxD_gXkGxF4iS81iQkefA-75LXcRXImt37oF8r3c78ulSJFGnRtsjCNHx9VNiDqSam28LFGUCv/?imgmax=800" width="711" height="513" /></a> <br />The recipe talked about baking them with closed lids but at 150C I feel this would create some gooey rubber after the bake <span style="font-size: x-small">(If you are using metal lids with rubber gaskets you might want to give it a try and close them right away, fixing them with a metal band).</span> I baked my jars at 150C (300F) for 90 minutes. I will reduce that to 70 minutes next time. Depending on the size of your jar this might be longer or shorter. The original recipe mentioned 2.5 hours but they did have the lids closed.   <br />   <br />As soon as you remove the jars from the oven top them with your lids and close them (I left my rubber caskets in a pot of hot water). If you are using American style jars place your metal lid on the jar now and fix with a metal band. <br />As the jars cool down a vacuum is created sealing the jars. I made some cakes last fall using this method and they are still good to eat and sealed perfectly. <br /><a href="http://lh6.ggpht.com/_sEC2o2LNhu8/S82UYwAJcvI/AAAAAAAABRI/zPbBW6cit3E/s1600-h/DSCF1608%5B19%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSCF1608" border="0" alt="DSCF1608" src="http://lh4.ggpht.com/_sEC2o2LNhu8/S82UahWQwQI/AAAAAAAABRM/3FUDaYNS1Q8/DSCF1608_thumb%5B29%5D.jpg?imgmax=800" width="543" height="459" /></a> <br /> <br /><strong><u><span style="font-size: large">Jars</span></u></strong> <br />I used 5x half liter <a href="http://www.weckcanning.com/docs/mold.htm" target="_blank">Weck</a> jars. The recipe talked about 2x 1.5 liter jars so if you have some you could use those too. For US bakers that would be 3x quart jars.</p> Petrahttp://www.blogger.com/profile/02919420929616233327noreply@blogger.com3