The Girl With The Dragon Tattoo

First Tuesday Book Club chose this for the September selection....

My first artisan bread!

Mediterranean Olive Bread

Ingredients:

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped kalamative olives
3 tablespoons olive oil
1 1/2 tsp. garlic powder
1 tsp. italian seasoning
1/2 cup parmesean cheese
1 1/4 cups warm water
1 tablespoon cornmeal

Directions:

In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size.

Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.

Round the dough on kneading board. Let rise until double in size.

While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 450 degrees F .

Gently turn loaf out onto a pizza stone that has been lightly oiled and dusted with cornmeal.
Bake loaf at 450 degrees F for 10 minutes. Reduce heat to 375 degrees F. Bake for 35 more minutes, or until done.

Croque Monsieur

Ingredients:

4 slices French Bread
Butter
4 thin slices black forest ham
2 slices Gruyere cheese

Instructions:
1. Butter one side of each piece of bread.
2. Top with ham and cheese. Top that with the other slice of bread, buttered side up.
3. Heat 2 Tbsp butter on a griddle or large frying pan over medium-low flame.
4. Add the sandwiches to the pan and grill until golden brown, about 4 minutes on each side.

Serve immediately.

Croque Madame is made by adding an egg. Often this is simply a fried egg on top or inside. A fancier variation is to cut a round out of one side of the not quite toasted sandwich, break an egg into the hole and run it under the broiler to cook the egg. Serve with the toast round back on top.

Croque Monsieur

Ingredients:
4 slices French Bread
Butter
4 thin slices black forest ham
2 slices Gruyere cheese

Instructions:
1. Butter one side of each piece of bread.
2. Top with ham and cheese. Top that with the other slice of bread, buttered side up.
3. Heat 2 Tbsp butter on a griddle or large frying pan over medium-low flame.
4. Add the sandwiches to the pan and grill until golden brown, about 4 minutes on each side.

Serve immediately.

Croque Madame is made by adding an egg. Often this is simply a fried egg on top or inside. A fancier variation is to cut a round out of one side of the not quite toasted sandwich, break an egg into the hole and run it under the broiler to cook the egg. Serve with the toast round back on top.

Oatmeal Batter Bread

Batter breads are much easier than other yeast breads because you don't have to knead them. This recipe is ready in two hours with most of that being for rising time.
Prep Times: 25 minutes
Cook Time: 40 minutes
Ingredients:
2 to 2-1/2 cups flour
3/4 cup rolled oats
1 tsp. salt
1 pkg. dry yeast
1 cup water
1/3 cup honey
1/4 cup butter
1 egg
Directions:
Grease an 8x4" loaf pan. In a large bowl, combine 1 cup flour, oats, salt and yeast and mix well. In a small saucepan, heat water, honey and butter until very warm, about 120 degrees. Add to flour mixture along with egg, and beat for three minutes. Stir in additional 1 to 1-1/2 cups flour to make a stiff batter. Cover batter and let rise until light, about 25-30 minutes.
Stir down batter and place in prepared pan. Cover and let rise until batter reaches top of pan, about 15-20 minutes. Heat oven to 375 degrees. Bake bread for 35-40 minutes until loaf sounds hollow when lightly tapped. Remove from pan immediately and place on wire rack to cool. Makes one loaf

Canning 101

Canning 101

Step 1 - Check Jars - Check the jars to make sure that none have nicks on the rims, cracks or sharp edges. Both Ball and Kerr have sold their home canning divisions to Allrista that sells under license to Kerr and Ball.

Step 2 - Wash, Rinse Jars and Rings - Wash and rinse jars and rings.

Step 3 - Bring Lids to a Boil - Before you begin to fill the jars, boil the lids. After boiling just keep them in the water. One hint, as you place the lids in the small pan, alternate the lids with the tops and bottoms in opposite directions. Otherwise they will stick together. Ball jars have dome lids pop up with an audible bang when it seals.

Step 4 - Put Salt in empty Jars - Place 1/2 teaspoon canning salt (pint) or 1 teaspoon (quart) in each empty jar prior to starting the beans.

Step 5 - Adding Bacon to the Jars - Add ½ tablespoon (pint) or 1 tablespoon (quart) of bacon bits in each empty jar prior to starting the beans. Both the bacon and salt is optional.

Step 6 - Blanch the Green Beans - Cover the beans with water and bring it to a boil. Use a wooden spoon to bring beans from the bottom to the top. Boil for 5 minutes stirring the pot a few times.

Step 7- Filling the Jars with Beans - Use the slotted spoon and the funnel to fill a jars with beans. Fill the jars to the 1 inch of the top of the jar.

Step 8- Tamping the Beans in the Jar - Use the end of a plastic spoon to tamp down the beans in the jar so more beans go into the jar and holds down the space between the beans in the jar. Fill to 1 inch of the top of the jar.

Step 9 - Fill the Jar with the Bean Juice - Fill the jar with the liquid from the boiling bean pot. If you run out of liquid just use hot water. Fill with a 1/2-inch headspace.

Step 10 - Wipe the Rim with a Clean Damp Cloth - Wipe the rim, place a lid on the jar and screw on a ring. Tighten the rings and set them aside waiting their time in the pressure cooker. Tighten the rings firmly but not too tight.

Step 11- Filled Jars waiting their turn in the Pressure Cooker - It takes about 15 minutes to get the pressure cooker up to 10 pounds pressure, 25 minutes of cooking and 35 minutes to cool.

Step 12 - Pressure Cooking - The label on the pressure gauge, sealed behind the glass of the gauge says, "Read Instructions before using." Good advice! Put 3 quarts (16 quart canner) or 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. For green beans give 20 minutes for pints and 25 minutes for quarts. If your altitude exceeds 1000 feet you must adjust for that. It is simply not safe to water bath or steam can green beans. It is very important not to hasten the cooling of the pressure canner. Using cold water on the canner bring rather unpleasant results.

Step 13- Remove Jars from Pressure Cooker - Using the jar lifter to avoid being burned, lift each jar and set them on kitchen towel to cool.

Step 14 - Let jars cool and check seals - Let jars cool at room temperature. The green beans are now all canned and processed.

Step 15 - Wash Jars - When the jars are completely cool, remove the rings and wash the jars in warm soapy water. The jars will be quite oily and covered with bean juice. After washing the jars, set them out to dry. After they are dry mark the lids with the date.

Step 16 - Store jars - Store beans in cool, dark storage. The enemy of canned goods is heat and light. Canned goods (in jars) are best stored in cool and dark places.

Canning Strawberries

1 - Remove stems and wash 6 quarts of fresh strawberries.
2 - Mash your strawberries. You may even choose to leave them whole.
3 - Add sugar to taste.
4 - Boil 2 quarts of water.
5 - Slowly stir 3/4 cup of minute tapioca into the boiling water. Keep boiling until the water again becomes clear.
6 - Add pinch of both salt and sugar, to suit your taste.
7- Add tapioca water mixture to strawberries and mix well. You may not have to add all tapioca water mixture. Use your own judgement.
8- Put strawberries into jars, seal and boil 5 minutes in a hot water bath.
9 - Turn off heat but leave jars in hot water for 10 more minutes.
10 - Remove and store in cool place.

Everything you need to hatch a garden comes in these neat little eggshells.
This is the cutest way to grow a garden since Mary, Mary, Quite Contrary - but there's nothing contrary about an Egg Plant. It's so easy. Gently tap the top with a spoon and crack open the egg, add water, and the fortified peat mixture and seeds already inside are ready to go, ready to grow. Eggs Plants contain enough nutrients for plants to grow in the white bisque shell for up to five months. When they outgrow the shell, transplant directly into the soil or a larger pot, shattering the shell into small pieces to become fertilizer in the surrounding soil. You can buy these kits@ http://www.firststreetonline.com/Unique+Gift+Ideas/Gifts+for+Mom/Egg+Plants.axd?sc=87106

Vinca's-Blue Balloons

It's hard to find flowers that can take the hot Texas sun....but these two are up for the task! Vinca's come in a variety of colors. These little blue balloon flowers are so pretty. I love how they swell up before bursting open!

Fish Taco's

Ingredients:
· 1 Tilapia filet
· 2 flour tortillas
· ½ cup cabbage (green and purple)
· 1/3 cup of French fried onions
· 4 TBSP Kraft Green Goddess Dressing

Directions:
1. Sauté tilapia in 2 TBSP of olive oil 4 minutes on each side. Break into chunks when cooked.
2. Heat tortillas and add fish, cabbage, French fried onions and Green Goddess dressing.
Enjoy!

Profit and Loss

For what will it profit a man, if he gains the whole world and forfeits his life? ~Matthew 16:26

Summer In Bloom

Hibiscus is one of my favorite plants. It can take the hot Texas summers with little maintenance. Just water every few days and you'll enjoy the big beautiful blooms. The blooms only last one day...and you look for the next beautiful bloom!

Quenelles De Brochet

Recipe by Dione Lucas~

Make a panade first, by putting in a pan 1 cup of cold water, 4 tablespoons (2 ounces) of salt butter, cut up in pieces, and a good pinch of salt. Bring slowly to a boil. When bubbling, throw in 1 cup of all-purpose flour. Stir with a wooden spoon until smooth.

Turn the panade into a mixer bowl and beat in, 1 at a time, 2 eggs, 2 egg whites. Then beat in, teaspoon by teaspoon the ground raw pike. Remove mixture from bowl. Put in bowl 12 tablespoons (6 ounces) of butter cut into pieces. Beat until light and creamy. Add fish mixture slowly to butter while beater in on. Beat in slowly 1/3 cup of heavy cream. (Add this a few drops at a time with mixer on low, then speed it up until cream is absorbed. Continue doing this until you have used all the cream.) Add a good 1/2 teaspoon of nutmeg, 3 good teaspoons of salt, 2 good shakes of cayenne and 1 level teaspoon Dijon mustard.

Rub mixture through strainer or, better yet, put it through a food mill. Chill in a covered shallow bowl for at least half an hour. (The quenelle mixture can be made up to this point and refrigerated even a day ahead of time.)

When you are ready to make the quenelles, form them into 3 inch long sausage shapes on a lightly floured board, Put them in a deep pan of very hot water – but it must not be boiling. Cover the surface of the water with 2-3 paper towels. This will keep the quenelles, which swell and rise to the surface, from forming a nasty skin if they are exposed to the air. Poach for 15-20 minutes. When poached, arranged the quenelles on a buttered au gratin dish.

Spoon over them the following sauce: Make a fish stock with the skin, bone and head of the pike in a saucepan. Add ¾ cup of dry white wine and 3 cups water. Bring slowly to a boil. When bubbling, reduce to a simmer. Carefully skim off scum. Add ¾ cup, in all, of sliced onion, carrot and celery; and 2 teaspoons of salt, 8 black and white peppercorns, 1 small white onion stuck with 2 cloves, one sprig of parsley tied to one bay leaf. Simmer gently for 1 ½ hours. (At this point the liquid should be reduced to 2 ½ cups. Any fish stock that is not used in this recipe can be stored in a covered plastic container and frozen for future use.) Strain.

Melt in a pan 6 tablespoons of butter. Stir in, off the fire, 4 tablespoons of flour. Season with a little salt, a few grains of cayenne. Carefully and slowly add and stir in 1 ½ of fish stock. Stir over the fire till it boils. Add 1/3 cup of light cream, bit by bit: add 3 teaspoons of butter and ¼ cup of freshly grated parmesan cheese.

Simmer 5-6 minutes. (Sauce should be rather thick and shiny.) Mix in a small bowl 2 egg yolks, 2 tablespoons of dry sherry or brandy. Add 2 tablespoons of heavy cream. Pour a little warm sauce on the egg yolks, beating all the time. Now add egg yolks to sauce in pan and reheat without boiling.

Carefully coat quenelles with sauce. Spoon it, rather than pour it over them. Sprinkle top with freshly grated parmesan cheese and cool melted butter. Brown under broiler for a few minutes.

My Lobotomy by Howard Dully

What prompted me to buy this book was hearing a segment about Mr. Dully on NPR. This is such a painful book to read. I felt outrage towards Dr. Freeman and his parents. They damaged his brain but couldn't take his soul. This is a powerful memoir on how the human spirit can rise above horrific things they encounter in life. I hope Dr. Freeman and Lou is rotting in hell!

Watergate Salad

Watergate Salad

Ingredients
1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1/2 cup miniature marshmallows
1/2 cup chopped nuts
1/2 (8 ounce) container frozen whipped topping, thawed
¼ cup coconut

Directions:
In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.