This recipe comes from A Baker's Field Guide to Christmas Cookies, probably one of my favorite specialty cookbooks I have. I had to modify it slightly because, when reading thru the recipe I missed the part about chilling the dough in the fridge for 2 hours or overnight.
Ginger Crackle Cookies
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
1/2 cup sugar
about 3/4 cup molasses
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1 large egg
coarse sugar
Whisk together flour, baking soda and salt in a small bowl
In a large mixer, beat butter on medium-high speed until creamy. Add granulated sugar gradually, beating until light and fluffy. Beat in molasses and spices. Add egg and beat until well combined.
Reduce speed to low and gradually add in flour mixture, beating well after each addition, until just combined. Dough may be loose. Cover with plastic wrap and freeze for 20-30 minutes or until dough is firm enough to work.
Preheat oven to 350ºF. Line a cookie sheet with parchment paper or lightly spray with oil.
Divide dough into 4 pieces, rolling each into a rope about 12-15" long and 1" thick. Sprinkle the top with coarse sugar. Transfer to cookie sheet, spacing widely apart.
Bake until puffed and dry to the touch, about 18 minutes. Slide parchment onto cooling racks or let cookies cool on the tray (they will be too soft to transfer) and allow to cool completely. Cut each log crosswise into 1 1/4" thick cookies.
Wednesday, January 6, 2010
Sunday, December 13, 2009
Brother Bandera's Italian Bread
A new one from The Secrets of Jesuit Breadmaking. I was looking for a good italian bread for this coming week since I have a lot of soups on the menu and I wanted one that didn't require a 24-hour slow rise in the fridge.
This one was a workout to knead! The dough ends up being very dry but the resulting loaves were unbelievably tender.
Brother Bandera's Italian Bread
2 tbsp active dry yeast
1 tbsp honey
2 cups hot water
4 tsp salt
1/4 cup plus 1 tbsp olive oil
8 cups all-purpose flour (I used 1 1/2 cup whole wheat and 6 1/2 cups all-purpose)
Combine the yeast, honey, water and salt in a large mixing bowl and stir until the yeast and salt are dissolved. Stir in 1/4 cup of oil. Beat 10 minutes, gradually adding in about 6 cups of flour until the dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly grease a large bowl with the remaining 1 tbsp of olive oil. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk - about 1 1/2 hours.
Punch down the dough. Turn out again and knead gently for 2 minutes. Divide into 3 balls and flatten each ball with a rolling pin into a rectangle approximately 10 x 12 inches. Roll each rectangle into a torpedo shape. Start from the longer side of the rectangle and fold in approximately 1/3 of the dough, pinching along the seam to seal and remove any air spaces. Fold the remaining 1/3 piece of dough over, pinching along the seam again, rolling it back and forth a little to be certain. Fold the ends under towards the seam side and pinch closed.
Grease two baking sheets. Place the loaves on the baking sheets, seams and tuck sides down. Make three 1-inch-deep diagonal slashes evenly spaced along the loaf. Mist with water until they are thoroughly damp. Cover with a lightly damp tea towel and let rise until doubled in bulk, about 45 minutes.
Mist the bread again. Place in a cold oven set at 375º. Bake for 30 to 40 minutes. During the baking, spray the loaves a couple more times - at the 10-minute mark and the 15 -minute mark. Transfer to a wire rack to cool.
This one was a workout to knead! The dough ends up being very dry but the resulting loaves were unbelievably tender.
Brother Bandera's Italian Bread
2 tbsp active dry yeast
1 tbsp honey
2 cups hot water
4 tsp salt
1/4 cup plus 1 tbsp olive oil
8 cups all-purpose flour (I used 1 1/2 cup whole wheat and 6 1/2 cups all-purpose)
Combine the yeast, honey, water and salt in a large mixing bowl and stir until the yeast and salt are dissolved. Stir in 1/4 cup of oil. Beat 10 minutes, gradually adding in about 6 cups of flour until the dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly grease a large bowl with the remaining 1 tbsp of olive oil. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk - about 1 1/2 hours.
Punch down the dough. Turn out again and knead gently for 2 minutes. Divide into 3 balls and flatten each ball with a rolling pin into a rectangle approximately 10 x 12 inches. Roll each rectangle into a torpedo shape. Start from the longer side of the rectangle and fold in approximately 1/3 of the dough, pinching along the seam to seal and remove any air spaces. Fold the remaining 1/3 piece of dough over, pinching along the seam again, rolling it back and forth a little to be certain. Fold the ends under towards the seam side and pinch closed.
Grease two baking sheets. Place the loaves on the baking sheets, seams and tuck sides down. Make three 1-inch-deep diagonal slashes evenly spaced along the loaf. Mist with water until they are thoroughly damp. Cover with a lightly damp tea towel and let rise until doubled in bulk, about 45 minutes.
Mist the bread again. Place in a cold oven set at 375º. Bake for 30 to 40 minutes. During the baking, spray the loaves a couple more times - at the 10-minute mark and the 15 -minute mark. Transfer to a wire rack to cool.
Beet Stock
I've been making my own chicken and turkey stock for a couple years now. It's unbelievably tasty and easy to do.
This is my first time at beef stock. I had some leftover beef rib bones from a standing rib roast. I added a couple of neck bones to round out the amount. Since the beef bones were already well roasted, I did not roast them a 2nd time. If the bones you pick up are raw, roast them with the vegetables first and then add them to the stock pot.
Beef Stock
3 lbs beef bones
2 medium onions, quartered, skins on
2 large carrot sticks, cut into 3" pieces
2 celery sticks, cut into 3" pieces
1 leek, cut into large pieces
3 dehydrated tomato halves
1 bouquet garni
16 cups of water
Combine all ingredients in a large stock pot. Cover with water. Bring to a boil and reduce to a low simmer for 8 hours, skimming off foam as it appears and adding water as necessary.
Remove from heat. Remove and discard solids. If desired, run thru a fat separator to skim off uncessesary fat. Let cool. Remove any additional fat that appears. Store in air-tight containers (I'm a big fan of the Ziploc Twist n' Loc 4 cup ones) overnight in the refrigerator.
Stock will keep in the fridge for a week or so and frozen indefinitely.
This is my first time at beef stock. I had some leftover beef rib bones from a standing rib roast. I added a couple of neck bones to round out the amount. Since the beef bones were already well roasted, I did not roast them a 2nd time. If the bones you pick up are raw, roast them with the vegetables first and then add them to the stock pot.
Beef Stock
3 lbs beef bones
2 medium onions, quartered, skins on
2 large carrot sticks, cut into 3" pieces
2 celery sticks, cut into 3" pieces
1 leek, cut into large pieces
3 dehydrated tomato halves
1 bouquet garni
16 cups of water
Combine all ingredients in a large stock pot. Cover with water. Bring to a boil and reduce to a low simmer for 8 hours, skimming off foam as it appears and adding water as necessary.
Remove from heat. Remove and discard solids. If desired, run thru a fat separator to skim off uncessesary fat. Let cool. Remove any additional fat that appears. Store in air-tight containers (I'm a big fan of the Ziploc Twist n' Loc 4 cup ones) overnight in the refrigerator.
Stock will keep in the fridge for a week or so and frozen indefinitely.
Healthy Granola
This is an oldie but goodie from my very first cookbook - The Healthy College Cookbook. Over the years I've modified it (surprised?) and, this last time around, I gave it an interesting twist - making a reduction of the barley malt to substitute for the corn syrup.
Healthy Granola
3 cups rolled oats
1/2 cup sunflower seeds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup chopped almonds
3 tbsp butter, melted
2 tbsp vegetable oil
2 tbsp molasses
1/3 cup hot (but not boiling) water
1/4 cup barley malt
Preheat oven to 400ºF.
In a large bowl, combine the oats, seeds and nuts.
In a 2-cup, microwave proof measuring cup, combine the hot water and barley malt. Stir until dissolved. Place in the microwave and cook on high about 3 minutes - be careful to not boil over. Stir, then heat another 3 minutes or until reduced to 1/4 cup. In a separate bowl, combine the malt mixture with the butter, vegetable oil and molasses, stirring until well combined. Pour onto the oat mixture and stir until well coated.
Spread the mixture on a shallow baking pan. Bake about 15 minutes, stirring periodically, until it's dry.
Healthy Granola
3 cups rolled oats
1/2 cup sunflower seeds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup chopped almonds
3 tbsp butter, melted
2 tbsp vegetable oil
2 tbsp molasses
1/3 cup hot (but not boiling) water
1/4 cup barley malt
Preheat oven to 400ºF.
In a large bowl, combine the oats, seeds and nuts.
In a 2-cup, microwave proof measuring cup, combine the hot water and barley malt. Stir until dissolved. Place in the microwave and cook on high about 3 minutes - be careful to not boil over. Stir, then heat another 3 minutes or until reduced to 1/4 cup. In a separate bowl, combine the malt mixture with the butter, vegetable oil and molasses, stirring until well combined. Pour onto the oat mixture and stir until well coated.
Spread the mixture on a shallow baking pan. Bake about 15 minutes, stirring periodically, until it's dry.
Thursday, December 3, 2009
Naan
This recipe comes courtesy of that bastion of authentic Indian cuisine - The Joy of Cooking. It actually turned out fairly well, I think. Personally I would have liked to have a longer rise time but I started it at 8:30pm so we could have it with Curried Chickpeas with Veggies the next day.
This was an easy one to mix by hand rather than hauling out the KitchenAid. If you've never made bread with just a bowl and wooden spoon, this would be the place to start. The other thing I liked about this recipe is it re-heated well the next day when wrapped in a slightly moist paper towel.
Naan
2 cups all purpose flour
1/2 teaspoon salt
1 1/8 teaspoons active dry yeast
3/4 cup yogurt or buttermilk, at room temperature
2 tablespoons butter, melted
1 teaspoon to 1 tablespoon water, as needed
Optional garnish - minced scallions, sesame seeds, poppy seeds, minced garlic....
Combine dry ingredients in a large bowl. Mix by hand until a soft ball of dough is formed. Knead for about 10 minutes until the dough is smooth and elastic.
Transfer the dough to an oiled bowl and turn it once to coat with oil. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.
Place a pizza or baking stone in the oven. Preheat the oven to 475°F.
Punch down the dough and divide equally into 4 pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a floured surface to an oval, 1/4 inch thick. Brush the tops with melted butter. If desired, sprinkle garnish on top.
Place as many dough ovals as will fit without touching each other directly on the baking stone or sheet and bake until each oval is puffy and just beginning to turn golden, 6 to 7 minutes. Remove from the oven. Serve warm.
This was an easy one to mix by hand rather than hauling out the KitchenAid. If you've never made bread with just a bowl and wooden spoon, this would be the place to start. The other thing I liked about this recipe is it re-heated well the next day when wrapped in a slightly moist paper towel.
Naan
2 cups all purpose flour
1/2 teaspoon salt
1 1/8 teaspoons active dry yeast
3/4 cup yogurt or buttermilk, at room temperature
2 tablespoons butter, melted
1 teaspoon to 1 tablespoon water, as needed
Optional garnish - minced scallions, sesame seeds, poppy seeds, minced garlic....
Combine dry ingredients in a large bowl. Mix by hand until a soft ball of dough is formed. Knead for about 10 minutes until the dough is smooth and elastic.
Transfer the dough to an oiled bowl and turn it once to coat with oil. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.
Place a pizza or baking stone in the oven. Preheat the oven to 475°F.
Punch down the dough and divide equally into 4 pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a floured surface to an oval, 1/4 inch thick. Brush the tops with melted butter. If desired, sprinkle garnish on top.
Place as many dough ovals as will fit without touching each other directly on the baking stone or sheet and bake until each oval is puffy and just beginning to turn golden, 6 to 7 minutes. Remove from the oven. Serve warm.
Wednesday, November 4, 2009
Chicken & Wild Rice Soup
So, following up on the previous post, yesterday we had the leftovers of the Sauteed Chicken with Mixed Veggies & Wild Rice turned into soup. The only thing we had left over was the sauteed chicken & veggies, so you have to add extra wild rice to the dish. I also chopped up a few extra carrots and celery sticks to add in. I also had homemade chicken stock on hand, which I think helped add a depth of flavor.
As predicted, it was faaaaaaaaaabulous. Rich and hearty and perfect for a blustery fall day. Plus, is there anything easier than throwing a bunch of ingredients into a crockpot and letting it cook all day? I think not.
Chicken & Wild Rice Soup
Leftover Sauteed Chicken with Mixed Veggies
3/4 cup wild rice, uncooked
4 cups chicken stock
4 cups water
2 carrots, chopped
2 celery ribs, chopped
garlic powder
ginger powder
parsley
thyme
oregano
savory
salt
pepper
Combine all ingredients in the crockpot (herbs and spices to taste). Set crockpot on low and let cook 8 hours or until rice is done. Taste; adjust seasoning as needed. Serve piping hot.
As predicted, it was faaaaaaaaaabulous. Rich and hearty and perfect for a blustery fall day. Plus, is there anything easier than throwing a bunch of ingredients into a crockpot and letting it cook all day? I think not.
Chicken & Wild Rice Soup
Leftover Sauteed Chicken with Mixed Veggies
3/4 cup wild rice, uncooked
4 cups chicken stock
4 cups water
2 carrots, chopped
2 celery ribs, chopped
garlic powder
ginger powder
parsley
thyme
oregano
savory
salt
pepper
Combine all ingredients in the crockpot (herbs and spices to taste). Set crockpot on low and let cook 8 hours or until rice is done. Taste; adjust seasoning as needed. Serve piping hot.
Tuesday, November 3, 2009
Sauteed Chicken with Mixed Veggies & Wild Rice
My general rule of thumb for this blog is that I don't post recipes that I am not satisfied with.
I'm breaking that rule right now.
Last night's dinner was supposed to be Chicken & Barley Stew. I had been fairly confident we had barley on hand when I left that morning, so I didn't check the pantry. Turns out we didn't have any. So I had to scramble.
The result wasn't BAD, it just wasn't great. The timing was off with the cooking because the rice takes 45 minutes, so the chicken was a bit dry and there wasn't much of a sauce/gravy. The flavors were good, I just failed on execution.
While discussing the meal with The Spouse, I had a brain wave that the leftovers - of which there were a lot of. The chicken breasts were HUGE - would make a fabulous soup. That's the reason I'm posting this - to set up the tasty soup we're having tonight.
Sauteed Chicken with Mixed Veggies & Wild Rice
1/2 cup wild rice
1 1/4 cup water
1 tbsp olive oil
1 1/2 lb boneless skinless chicken breast, chopped up into bite-size pieces
1 medium red onion, diced
1 large package frozen mixed vegetables
¼ tsp salt
¼ tsp poultry seasoning
¼ tsp black pepper
In a small sauce pan combine the wild rice and water. Bring to a boil, stir once. Reduce heat to a simmer and let cook for 45 minutes or until rice is done. Let sit 5 minutes.
While rice is cooking, heat oil in a large skillet over medium heat. Add onion and sautee about 5 minutes. Add in chicken and sautee, stirring occasionally, until mostly cooked thru, about 8-10 minutes. Add in frozen veggies, stir and cover. Let cook until veggies are warmed thru, about 5 minutes.
Plate chicken & vegetable mixture over wild rice.
I'm breaking that rule right now.
Last night's dinner was supposed to be Chicken & Barley Stew. I had been fairly confident we had barley on hand when I left that morning, so I didn't check the pantry. Turns out we didn't have any. So I had to scramble.
The result wasn't BAD, it just wasn't great. The timing was off with the cooking because the rice takes 45 minutes, so the chicken was a bit dry and there wasn't much of a sauce/gravy. The flavors were good, I just failed on execution.
While discussing the meal with The Spouse, I had a brain wave that the leftovers - of which there were a lot of. The chicken breasts were HUGE - would make a fabulous soup. That's the reason I'm posting this - to set up the tasty soup we're having tonight.
Sauteed Chicken with Mixed Veggies & Wild Rice
1/2 cup wild rice
1 1/4 cup water
1 tbsp olive oil
1 1/2 lb boneless skinless chicken breast, chopped up into bite-size pieces
1 medium red onion, diced
1 large package frozen mixed vegetables
¼ tsp salt
¼ tsp poultry seasoning
¼ tsp black pepper
In a small sauce pan combine the wild rice and water. Bring to a boil, stir once. Reduce heat to a simmer and let cook for 45 minutes or until rice is done. Let sit 5 minutes.
While rice is cooking, heat oil in a large skillet over medium heat. Add onion and sautee about 5 minutes. Add in chicken and sautee, stirring occasionally, until mostly cooked thru, about 8-10 minutes. Add in frozen veggies, stir and cover. Let cook until veggies are warmed thru, about 5 minutes.
Plate chicken & vegetable mixture over wild rice.
Subscribe to:
Posts (Atom)
