Posts Tagged ‘milk

11
Jan
18

Muffins, the English Style

Dough , dough , dough, bread and rolls ! What else to do ? How bout a muffin? The prestigious english muffin, used to  store-bought variety? Here’s a winner from the famous duo, (Paul and Mary, if you are a fan of the British Baking Show, from the master class series, where they reveal the elements and techniques behind the challenges) a simple basic technique that doesn’t require oven baking!

Ready, set, …… BAKE!

Goes together quickly if you have the elements in place, prepare to hand knead the dough for about 10 minutes.

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place the flour in a large bowl

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place the yeast on one side , the salt on the other (mistakenly the sugar in the photo, but I am not in competition)

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Add the rest of the ingredients….

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I elected to mix everything in the bowl versus the countertop, prepare to have on hand tied up in the muck, some flour close by and start the kneading for about 10 minutes, this is one of the types of dough that will pull together into a soft clump, don’t be tempted to add any more flour than absolutely necessary.

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Ready for the first rising to a double size, oil it up.

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Roll out the dough after the rise to about 2.5 cm thick, close to an inch and cut to biscuits 3 and 1/2 inch diameter, 9 centimeters if you are british. I got less than the 8 muffins I would go a bit thinner on the dough, some were combined and re-rolled a bit thinner. Lightly flour and dust the trays, here the polenta, or semolina is not an ingredient in the muffins but is a major component of the feel and texture of the finished product, don’t omit as the even the presentation of the muffins and mouthfeel will suffer. Second proof is about 30 minutes, the yeast very active and pillowly muffins are the result.

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A griddle or a cast iron pan well heated then put on low distributed heat, time the muffins, 5 to 6 minutes PER SIDE, know the attributes of your baking iron or pan as to shuffle the muffins on the iron to attain the browning and the necessary baking time needed.

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I didn’t skimp on the semolina/flour dusting even on the griddle. Even while baking on the iron, still raising a bit.

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Flip the babies, and bake another 5 to 6 minutes.

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Ummm…… the smell of the dough and the semolina baking !!!

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The muffins are higher in height than the store-bough variety so I turned the flame to almost nill and shuffled them several more minutes to insure they were baked internally.

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After baking let them cool a bit to utilize any internal heat to finish baking.

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The final test, hand split, (don’t get caught using a knife to separate the muffin !) broiled and buttered !

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I’ll let your eyes be the  judge !

Butter addition is excellent to taste the yeasty goodness of the muffin, but a fried soft  egg would be a crowning achievement  to the nooks and crannies. ! Jam anyone?

01
Oct
17

Grapenut Pudding

I can’t take credit for this simple nutritious recipe. My wife makes this periodically also known as a custard to some.

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One of those handed down faded paper recipes folded and retained for easy access.

 

The recipe, doubled, just fills a rectangular glass ware baking dish, placed in a water bath in a large broiler pan.

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The richness can vary, ranging from any combination from low-fat milk to heavy cream for the milk component. The  grapenuts are the type usually found along side breakfast cereals at the market. Fresh grated nutmeg a plus, an anytime snack  kept in the fridge that doesn’t last long !

 

13
Aug
17

leek and mushroom soup

2 leeks left from the market , What to do with them. I had eaten some in a salad recently but I figured I could make a soup before the leeks dried out.

Sliced the leaks in the food processor, with 1/2 a white onion. In the soup pot sweated with a combination of butter, olive oil and seeds, fennel, caraway, celery and a touch of saffron. Course salt and quad mix pepper to taste, gifts of Hawaiian sea salt and  Himalayan pink salt were used.

Sweat the leeks covered at the simmer while dried mushrooms soaked, simply place the mushrooms in a glass container and use heated water from a single serving coffee machine (Keurig) however may cups it take to fully soak the mushrooms. Let steep while the leeks simmer for about 20 minutes.

Drain the mushrooms, chop if needed. Add flour by eye to the leak mixture and cook a bit more to provide the consistency of the soup.

Add stock (or water) to leek mixture and simmer till it thickens, add the drained mushrooms. Adjust viscosity if needed. I poured about 1/2 the volume of the soup to a food processor, processed till creamy by adding a bit of heavy cream and  milk and returned it to the pan with the unprocessed remainder so some leeks are present in the soup.

Excellent soup the only downside is that I didn’t have any toast to accompany the soup as dough was rising at the time.

30
May
17

green peppers stuffed with broccoli and rice.

Usually stuffed peppers contain some sort of meat, this time a cheesy rice with broccoli filling was used.

Other stuffed pepper recipes:

https://pmetro.wordpress.com/2012/03/25/stuffed-peppers/

https://pmetro.wordpress.com/2013/04/19/stuffed-peppers-2/

Prep the broccoli (and garlic ! of course)

I chose to steam instead of saute.

I usually zap the peppers in the microwave a bit to soften them up.

cut off the top and remove the seeds and ribs (but you knew that!)

as you would prepare some rice, use stock instead water for a kick of flavor.

Prepare a bechamel sauce (butter and flour with milk or for a rich sauce evaporated milk), seasoned as you would prefer.

add the broccoli mixture to the sauce.

mix in the rice

Add some grated cheese, in this case Parmesan to complete the stuffing.

in a baking dish big enough for the peppers, fill the peppers carefully and put them in the dish.

need some bread crumbs ? I chopped up some pretzels for the topping

Into the oven they go ….

run up the broiler after the peppers are hot and bubbly to get the brown crunchy top.

20
Nov
16

Soured blueberry corn muffins

A typical corn muffin recipe, instead of  only milk for one of the wet ingredients, the addition of a sour dough starter.img_1203

1 cup white flour

1 cup yellow cornmeal

1 teaspoon salt

1/4 cup sugar

3 teaspoons baking powder

Scant 1 cup sour dough starter

1/4 cup Melted butter

1 egg beaten

Milk, as necessary , if batter is too stiff

Added 3.5 ounce bag of dried blueberries

……………………………………..

Standard wet and dry ingredient mix, combine each first then mix together.

 



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The sweetness of the blueberries stands  out from the slight sourness of the cornbread.

12
Nov
16

Single skillet maple French toast

Two slices of bread sized to the pan, one beaten egg combined with milk and cream accented with maple syrup. Salt and pepper blend to taste. 

Pour over buttered preheated skillet, bread slices , medium heat with a broiler finish.



Drizzle with maple syrup if desired. Coffee beverage.

26
May
16

Peasant’s plate

Some black eyed peas prepared from the previous day.

Bacon, onion, garlic, brocolli , mushrooms. 

Prepare and combine with flour, oil, butter, stock, milk.

Heat through adding grated cheese along the way.

Season as required.




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