Archive for February, 2018

25
Feb
18

dough n’stuff

just some recent baking from the holidays….IMG_3874

King ArthurIMG_3871

a varationIMG_3870IMG_3869IMG_3867IMG_3866IMG_3865IMG_3743IMG_3744

table sideIMG_3766

Each roll has a rye, wheat, and white flour component…IMG_3767

the recently purchased silicone covers meant to replace the the plastic wrap.

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dense crumb,, soft with full crustIMG_4219

been baking a high hydration sour style dough lately in a crock heated  in the oven before bakingIMG_4355IMG_4356

Dumpling maker tryouts, cost about $.46 ,( 46 cents USD) yes, deliveredIMG_4359 Pie dough with a veggie filling, going to try it with noodle dough, steamed buns, makes a uniform size. maybe not worth the bother…? IMG_4363

L8TR

25
Feb
18

Chicken livers in mushroom port sauce

Chicken, beef , lamb and pork the main choices for meat when shopping with sometimes other choices, like duck etc. Organ meat usually is not the main choice but this recipe and that fact that the market had chicken livers available made it happen. The livers can be prepared in a variety of ways here sautéed.

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Prepped up and ready to go , this meal only takes about 10 minutes to prepare.

you’ll need

  • 1 lb chicken livers
  • 1 tbl olive oil
  • 2 tbl unsalted butter
  • 3/4 each salt and freshly ground pepper

The livers featured in the recipe From Jacque Pepin are mostly large like they came from a butcher, those I have are not as large, smaller pieces and are purchased in a container from the market.

With the olive oil and the butter saute the livers with the salt and pepper about 1 minute per side….( The prep of cutting the livers in half and removing the sinews really didn’t apply for the livers I had.)….IMG_4390 Remove from pan and set aside.

now to the pan add….

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  • 2 cups diced mushrooms (I used reconstituted dried mushrooms; porcini)
  • 1/3 cup chopped shllots
  • 1/3 cup coursley cut scallions
  • 1 tbl chopped garlic

cook over high heat (this can vary with the power of you burner on your stove and the pan you are using, if i follow most recipes times on high heat the contents will be burned) for about 3 minutes.

now add…..IMG_4393

  • 1/3 cup dried cranberries
  • 1/3 cup port wine (I used melomel mead which is usually the only type of wine product I have)
  • 1/3 cup stock, chicken or what ever

bring to a boil for about 1 and 1/2 minutes add:

  • 2 tbl ketchup

mix it in well

IMG_4394

return the liver to the skillet and bring back to the boil then serve.

Serve with some prepared rice, noodle would also be a good accompaniment.

If you like a gravy type meaty dish, this is very savory considering the amount of liver is only one lb the mushrooms add a considerable amount of flavor. Another container of livers in the fridge for a re PETE  since they were marked down in price for a quick sale (not a big seller in the market ! I guess). But sometimes you would also pay qute a bit if you want the high quality type mushrooms.

Serves 4 for lunch type dinner.

 

19
Feb
18

swedish cardamon rusk ,norwegian tea cakes

 

I like cookies, but love the flavor of crisp rusk and tea cakes, similar to twice baked dried cookie like biscotti. Not as sweet as the chocolate chip cookie is, but superior is the texture and flavor of the crispy cakes  as far as I’m concerned.

Two recipes here that were baked more than once during the Holiday season !

Diane makes this recipe…..

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courtesy of Taste Of Home cookbook

 

 

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fresh ground from the mortar and pestile , cardamon.

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*************************************************************************************

My recipe, I like the ginger and cinnamon addition

from recipe reminiscing

Norwegian Christmas tea cakes

  • 4 eggs
  • 125 grams sugar 4.5oz
  • 25 butter 1 oz
  • 450 grams sifted flour 16oz
  • 1.5 teaspoon baking powder
  • 1 teaspoon cardamon
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger, ground
  • 50 grams almounds finelt chopped 2 oz
  • 2 tablespoon nib sugar

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……perhaps a bit over baked but the crisp edges are OK to me!

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another rendition of the tea cake recipe, more presentable, rolled with the sugar and almonds.

19
Feb
18

polenta biscuits, lemon and thyme

Here’s a recipe I posted for archive  and I’ve made this several times .The polenta recipes started when I had some corn flour/ polenta flour in the pantry. A crispy, what I term semi sweet cookie type biscotti biscuit, and of course this type of biscuit good with coffe , tea or other sipping drink.

https://riseofthesourdoughpreacher.wordpress.com/2016/04/29/3693/

 

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08
Feb
18

SHOPPING

03
Feb
18

Malted barley sourdough bread

Linking through several gravitars, lead me this site , The Zero Waste Chef(Link)https://zerowastechef.com/2015/09/17/sourdough-bread/

Recent reading on sourdough technics gave way to this loaf. Milling grains for beer, or more accurately crushing malted barley, I tightened up the Victoria mill for a fine grind of barley , that being 120 caramel/crystal malt. This mix will lead to a dark gold color as the barley is roasted, 120 being the color scale measurment of the malt. Just as a side note, this is how your red, porters and stout beers account for their color. The dark roasted grains may be an aquired taste.

https://www.morebeer.com/products/briess-caramel-120l-malt.html

Now I didn’t get the exact measurement of barley in addition to the 1 kg all purpose flour , probably around 1/2 cup, the new technics were to age the soughdough starter AND what’s know as a leven by soaking the grains, the all purpose flour, with water. Sour dough bread is a non yeast bread relying on the starter to provide the fermentation. 

OK, if time is on your side, as this is a long process, that being, the proofing, and temperature plays into the completion of the bread. Experience is the best teacher in this type of baking. My process is harvesting some starter from the crock in the fridge to start, feeding the crock ,before returning into cold storage. 

Now I fed the starter with the barley flour and water and prepared the leven as well. The very active starter didn’t take long to bubble and from prior failed proof of concepts, ( that’s a literal “proof”) with the additive of barley, an overnight soak sounds like a good idea for fussy grains like whole wheat and fresh ground barley malt who seem to take their time absorbing liquids.

The sourdough barley malt starter.

After an overnight stay, Now it’s a simple matter of mixing the starter and the leven. You can see the roasted barley bits in the dough.

Runny very hydrated dough , pre globular !

It’s Alive ! The organism starts to grow and pick up a cohesive texture, turn every hour or so, I find that tilting the bowl to the horizontal and utility a spatula dipped in water will easily fold the entity.

I used the floured towel and bowl method to nest the slow ferment the globular organism.


Several points to consider, the dough stuck to the towel when moved to the Dutch oven, being a pottery one versus cast iron with the bumpy top as result. Internal temp at the finish is 200 degrees Fahrenheit.  The next loaf will be either a lower oven temp or less cover off baking time. 

Several hours later, in the Dutch oven, the result.

A dark crust, crunchy right from the oven the apparent dark grains has a part to play in the finish color.

As apparent by the white dough spots (I split the main ferment into 2 bowls) the leven and starter did not fully mix in some areas, the dough was mixed in kitchen aid bowls and had a flour ball at the bottom, I just let it go. A marble loaf possible using 2 different color dough. The crumb airy and light not like other sours that I have baked that were the dense variety. (Small green fleck is from broccoli 🙂

One trait I notice with the sour ferments is that the crumb has a slight rubbery texture even though no oils were added, not like a slightly grainy finish from yeast/all purpose flour mixes or those with semolina additions.

“The toast test” , nice caramelisation at the edge, tender crunch. I need to improve storage as a plastic bag storage yielded a soft crust the next day. (Actually broiled both sides)


One other ferment  was placed stasis refrigeration, warming up to be nest fermented and baked. 

Taste is a earthy barley background clinging dark malt aftertaste. Do you taste your ingredients? That’s how to become familiar with the different flavours. Taste and smell the flours and grains that you use in recipes. Always have some ferment going on in the house. Fit in the mixing , fermentation, and baking to your schedule and it will become an aquired skill. 




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