Posts Tagged ‘salt

29
Apr
17

Overnight bread

Yep ! Another bread recipe , this one promises to be as easy as it can get , minimal work just a required mixing for a very sticky dough. Mix the ingredients in a bowl, set it in the fridge overnight, remove, let it sit a hour or two and plop it on a tray.


The bubbling mixture removed from the fridge after it’s overnight stay.


Prepare a well floured sheet pan with parchment. (The dough has been standing at room temperature about 2hours at this point.)

After removing the  wet shaggy dough to the sheet pan, carefully gather it and flip it over , yes this is going to be a rustic style shape. The floured topped dough now goes into a cold oven and baked about 220 centigrade.


The loaf rose somewhat and finished with a classic crunchy crust. Right from the oven I was not impressed with the flavor, but later on it seemed to develop into a better tasting bread. Next day after cutting well through the center into the loaf, the very bottom was a bit under baked and compressed.  I would try this recipe with some soft Italian flour. 

I guess it’s a pretty good bread considering the amount of work that you put into it. No mixer required other than the baker ! It will get a repeat try since I’m always looking for different recipe varyations of our daily bread. Somewhat similar to other  quick and easy dough recipes.  Culled from the Recipe Reminising web site titled Lazy Lady Loaf. Just flour, yeast water and salt. 

BTW.. Try to minimize the amount of flour on the sheet pan before baking… Some smokey bakery like odor will result.

Lazy Lady Loaf (Actually from the Devondale web site.)

23
Nov
16

Beef Barley Tomato Soup

Similar to the recipe on the box of Quick Cooking Barley, but made with a soup base my daughter made.The  soup base consists of :

Celery, leeks, onion, garlic, parsley, tomato, potatoes, that had been cooked for 1 and one half hours, processed in a blender and strained. It’s a healthy food recipe called Special Soup or Hippocrates Soup,  it’s a good tasting nourishing soup alone or as utilized as a base for other recipes.

To the soup base, add the following, when completed cooking :

  • Beef chuck , diced to small size suitable for soup.
  •  Olive oil, bacon fat etc. in the pan. Fry the beef, till almost fully cooked.
  • Diced onion, roughly 1/2 as much as the beef.
  • Salt, pepper and seasonings to taste.
  • One or two medium tomatoes, diced chunky.
  • Finish with finely chopped garlic, cook till the ingredients are wilted.

Meanwhile in a oven proof measuring cup, mix a measured amount of quick cooking barley and water as package directs.

Microwave several minutes, drain, and add to soup.

 I needed some greens in the soup for color , my wife suggested some baby spinach . The spinach was added and then seasonings adjusted and grated Parmesan  added for the finish. Everything was warmed through.

(this soup base would also make a good pasta and beans recipe)

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A very tasty and nourishing soup a recipe worth repeating.

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.

30
Oct
16

multi meat stew

A mild fall day, meat and vegetables made for the week.

A combination of meats along with root vegetables oven roasted several hours.

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Chicken breast, pork neck bones, pigs feet , chicken feet, beef rib, sausage, along with root vegetables.

Carrot, leeks, turnip, parsnips, onions, mushrooms, potato, garlic.

Lightly seasoned with Hawaiian sea salt , peppercorns, slight bit of hot pepper flakes.

Baked at about 350 decreasing to 250 degrees for several hours.

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The meat picked from the bones, pan juices reduced, chicken broth added, a bit of wine and finished with butter/flour thickening, strained.

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29
Oct
16

breakfast bread pudding

 

cubed bread

milk
eggs
fried bacon crisps
American cheese

oven baked at 400 degrees

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27
Sep
16

Tipo “00” (addendum 10/31)

Trying out new type of flour for a thin crust pizza, more of a crackery crisp texture. Neutral flavor compared to all purpose flour. Only small amounts of sugar and salt added. About 2 hour rise time total. Minimal toppings. 500 degree Fahrenheit oven pizza slid onto a cast iron griddle.

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Cheese and onion with egg  (Omelet Pizza)

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