First Tuesday Book Club chose this for the September selection....
Wednesday, September 23, 2009
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.
Sunday, September 20, 2009
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.
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.
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.
Sunday, September 13, 2009
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
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
Tuesday, September 1, 2009
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.
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.
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