Monday, December 29, 2008

No Knead Dutch Oven Bread


A couple of months ago, Mike and I got this recipe from Mother Earth News Magazine and decided to give it a try. We have since made several loaves and this is a fool-proof recipe. It has come out the same every time. Now we just need to purchase another dutch oven in order to make several at once.


No Knead, Dutch Oven Bread


1/4 tsp active dry yeast

1 1/2 cups warm water

3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.

1 1/2 tsp saltCornmeal or wheat bran for dusting


In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.

Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

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Tuesday, November 11, 2008

Reuben Casserole

Last night, I was looking through an old church cookbook for some practical and easy recipes. Church cookbooks are a great way to find new recipes to try. One benefit of these fundraiser type cookbooks is that you know somebody has made the recipe and liked it.

This one caught my eye and since we were headed to the grocery, I decided to pick up the
ingredients and make it as soon as we got home. It was awesome, if you love a Reuben sandwich.

Reuben Casserole

16 oz. sauerkraut, drained
1/4 C. chopped onion
1/4 C. parsley
1 t. caraway seed, we skipped the seeds because our bread was seeded.
1/4 C. melted butter
2 C. shredded swiss cheese
2/3 C. thousand island dressing
1/2 lb. sliced, cooked corned beef (we bought Boars Head from the deli)
3 slices rye bread, cut in cubes

Drain kraut, then combine kraut, onion, parsley and caraway seed in bowl. Mix well. Layer kraut mixture in bottom of 8 inch square baking dish. Top with 1 cup cheese, 1/3 cup dressing. Cover with corned beef. Top with remaining cheese and dressing. Toss bread cubes with 1/4 cup melted butter and sprinkle on top of casserole. Bake at 375 degrees for 35 minutes.

This recipe came from Ladies Of The Church, Favorite recipes of The Ladies of the First Congregational Church, Mansfield, Ohio. 1984. The recipe was submitted by Missy Bell.

Sunday, November 9, 2008

Leek, Celery and Mushroom Pizza

As many of you know, we grow most of our own veggies. This year, we've had a great crop of leeks. Leeks are a wonderful, mild type of onion that will remain long after all of your other crops have all been eaten, canned or frozen.
You must wash leeks carefully because they do tend to collect a lot of dirt in them. I usually cut of the root and the part of the green that I'm going to discard. (of course they go into the compost pile) Cut the leek lengthwise to open it up and rinse all of the dirt from inside. You can then cut them into whatever size you need.

To make this pizza, we mixed the dough for the crust and as it was rising, we sauted the leeks, celery and mushrooms in butter until they were tender. Salt and pepper to taste.

Once the dough has risen, press into an oiled or non-stick pan. Brush a coating of extra-virgin olive oil on the dough and top with your sauted veggies. We then topped with some all-natural mozzerella and sprinkled with italian seasoning. Bake in a 450 degree oven until cheese is melted and crust
begins to brown.

Pizza Crust

1pkg. active dry yeast
1/2 t. sugar
1 cup lukewarm water
about 3 1/4 cups of flour
1 t. salt
1 T. olive oil

Dissolve yeast and sugar in the water. Combine 2 3/4 cups flour and the salt. Stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead about 10 minutes, working in up to 1/2 cup more flour until the dough is still soft but no longer sticky. Put in an oiled bowl and cover with a clean towel or plastic wrap and let rise until doubled, about 40 minutes.

Notes: If you want to skip all of the work, use a rapid rise yeast and mix the dough in a mixer using the dough hook. No kneading required. Also we have made it, using the rapid rise yeast, and didn't even allow it to rise and it came out fine. It puffed up in the oven. I have made a pizza from mixing to table in twenty minutes using this method.
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Saturday, November 1, 2008

Not So Deep Fried Mushrooms

While perusing the produce department of our local Kroger, we noticed that they had marked down the price of organic white mushrooms. With no hesitation, we purchased two packages .

We had planned to watch a movie together so I thought that we might make some snacks to pick at during the show. An idea was forming... we could bread them exactly like we did the zucchini to make the zucchini fries. (see earlier post). The method worked !!! Sweet success!!

They were terrific. Now we know that this method will work for just about anything. Deep fried taste and texture without the mess and the fat. Mike mixed some super horseradish cocktail sauce and we were in business. Can't wait to try this out on other veggies as well as chicken and fish.
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Sunday, October 26, 2008

Stew Weather is Back

The weather has been getting a little cooler and I have the goal of not turning on the furnace until November 1st. I've already slightly "blown it". Friday was gray, rainy and bone-chilling. I turned it on for just a little while to get the chill out of the house. Due to this hefty goal, I am more than ready for some hearty stews and soups to warm the body and the soul . This one was easy and delicious. Unfortunatly, there is not a recipe, per se.

Here's the jist.

I purchased stew meat already cut into hunks. I dried it with some paper towels (made from recycled paper, of course) and lightly floured it. In a skillet, I heated some extra-virgin olive oil and some butter. I placed the floured meat into skillet and browned the pieces on all sides. You want to do this is small batches. Don't crowd the meat or it will not brown properly. Once brown, remove from skillet and place into your cooking vessel. We found this old speckleware dutch oven in our basement. Mom, apparently, left it behind. It was the perfect size. Now I added sweet onion that was chopped into fairly large pieces, mushrooms, red pepper sliced into thin strips, herbs de provence into the skillet and sauteed until the onions were soft. I then, deglazed the pan with a delicious cherry wine to get all of the good and tasty bits from the bottom. Add 2 T. of tomato paste and salt/pepper to taste and some beef broth. Simmer for a few minutes to get all of the flavors to meld. While this was going on, I diced some potatoes and some carrots from our garden. I just threw these raw into the dutch oven with the meat. Once the broth mixture had simmered for a few minutes, I poured it over the meat and potatoes. Into the oven at 350 degrees for about an hour. I then reduce the tempurature to 275 degrees and bake for another hour. Slow and Low is the way to cook this meal.

A few helpful hints:
-You don't have to buy the most expensive meat for beef stew. We have purchased some inexpensive roasts and cut the meat ourselves and it turns out just as good.
- Salt and pepper throughout the process and be sure to taste along the way, making any needed adjustments to the seasonings.
-You can use any wine that you like but cherry wine seems to add a really unique and deep flavor. We have used it many times in this dish and it is delicious!
-We love Victoria Taylor's Herbs de Provence. The spices can be purchased at TJ Maxx, Marshall's, Home Goods or online. There is a link on this webpage. We love the dried shallots, Sicilian and Tuscan seasonings, as well.
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Tuesday, September 30, 2008

Carrot Casserole



Carrots from our organic garden


Carrot Casserole
1 1/2 lbs carrots
2 T. grated onion
1 T. prepared horseradish
1/2 C. light mayo
1/4 C. cheddar cheese, grated
Salt and Pepper to taste
bread or cracker crumbs for topping

Slice carrots into thin discs and cook in water for five minutes. Drain and reserve 1/4 cup of the water. To water, add onion with its juice, horseradish, mayo and cheese. Season with salt and pepper. Add the carrots and place mixture into a 2 quart casserole. Sprinkle bread crumbs on top and dot with butter.

This is a delicious dish and even the most finicky eaters will love it! I like to add a little more horseradish for some extra "kick". Enjoy!!!

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Monday, August 25, 2008

Malabar Farm Restaurant















It was Bromfield's dream to someday open a restaurant and hire a french chef. During Bromfield's seventeen years in France he enjoyed the French countryside and it's fabulous foods. This is a quote from the menu at the Malabar Farm Restaurant and, let me tell you, Bromfield's dream has been achieved.

I enjoyed a fabulous lunch at the restaurant, yesterday, in the company of my aunts and cousin. As many of you know, I love to cook and have a special affection for French food so the Malabar Farm Restaurant has been on my list of places to try. I hadn't been to the "Inn", as it was formerly known, for many years. The food was ok but not great, at that time. Word had reached me that the restaurant had a new chef and how terrific the food is.

The menu is diverse yet still retains it's French flair. I enjoyed the East Coast Crab Cakes with a South Pacific Cole Slaw from the appetizer menu ($8.25). The meal was delicious and I am picky about my crab cakes. Others in our party had the Chicken Pot Pie with a puff pastry top ($7.95) and the Blackened Salmon served with a golden saffron sauce ($16.95). They also had a classic French cassoulet as one of the specials. I will be back to try it another day. They have sandwiches and salads or if you prefer a full and proper meal, they also have some "higher end" meals but without a huge price tag.

Want to enjoy a great view of Pleasant Valley? You can enjoy your meal out on the deck at an umbrella table. The decor has been updated since I was last there and they have done a great job of giving you the feeling of an old inn but with some modern touches. Our server was also fabulous. She was knowledgable about the menu and made sure that we had everything that we needed.

If you want to enjoy a great meal in a great atmosphere, you must try this restaurant. It is now at the top of my list and I will be returning often.

For a full menu, directions and more about the Malabar Farm Restaurant visit http://malabarfarmrestaurant.com/


The pictures were taken yesterday. Bottom picture from left to right: Helen Wappner, Marge Wappner, Christine Wappner, Marie Wappner and Diane Kracker.



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Sunday, August 24, 2008

The First Week Of No Junk Food


Well, I made it through my first week back on Weight Watchers. It was actually pretty easy. I just had to plan different snack foods to take to work. I stocked my locker with Tootsie Pops (1 point), sugar-free jello and pretzels. The big hit with my co-workers was the "faux" ice cream sandwich. Easy to make and everyone (even the sceptics) loved them. Take a chocolate graham cracker and put fat-free cool whip on it. Place another graham cracker on top and freeze. They really are delicious and just enough to get rid of a killer craving. Of course, we had one smart ass that claimed they would be even better with chocolate sauce and sprinkles, etc. You get the picture.

I'm already seeing results. I have not been on the scale but my clothes are already fitting better. That gives me motivation because I have closets full of clothes that I can't fit into right now.

This vegetable soup recipe is a must for anyone trying to lose some weight. Low in fat, full of fiber and delicious. It's helped me, many a time, when I was out of points or trying to eat a low point lunch in order to go out for dinner later.

I keep some in the freezer in small containers for a quick, healthy lunch. Hope you enjoy.

Veggie Soup
1 bag of frozen vegetable soup starter (any brand will do or you can use fresh veggies)
1 can diced tomato with the juice
1 can beef, chicken, or vegetable broth
water to cover
salt,pepper

Simmer on the stove until veggies are cooked through and soup is hot. Serve w/ low-fat crackers. Great accompaniment to Salads and Sandwiches

You can give the soup different flavors with different spices. I like it with Italian spices and a little garlic or sometimes I'll add cumin, instead of Italian spices, for a more southwestern flavor. It's a versatile soup so experiment with it.

Tuesday, August 19, 2008

Zucchini Fries

Last night, we tried this terrific recipe from Weightwatchers.com. We have an abundance of Zucchini from our garden so we will definitely make these again. They were crispy on the outside and tender on the inside. We even tried dipping them into Trader Joe's Low Fat Marinara. I was in heaven and don't think I will ever crave a fried Mozzarella stick again, after eating these.

I tried to provide you with a link to the Weight Watchers Website so you could see the picture of the dish but now I can't find it on the site. I did email it to myself so I can forward it to you, if you send me a note.


Ingredients
4 sprays olive oil cooking spray
1 tsp Italian seasoning
1 1/2 Tbsp all-purpose flour
3/4 tsp table salt
3/4 cup dried bread crumbs, panko-variety suggested
2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved
2 large egg white(s), whipped until frothy (almost soft peaks)


Instructions
Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving.


Notes
Use this technique with any summer squash or eggplant. It also works great with thick-cut onion rings or even green tomatoes.For extra crispy fries, increase the oven temperature to 500ºF and knock 2 minutes off the cooking time.

Tuesday, August 5, 2008

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For years, I swore that my vintage percolator was the only way to make coffee. It reminded me of my grandparents kitchen. Every evening, after supper, Grandpa would excuse himself from the table and would go into the kitchen to perk his coffee. I loved the smell and the sounds coming from this machine before I was even old enough to have coffee. In fact, I had never even seen a Mr. Coffee until I left for college.
Since college, I've owned several different brands and designs of the automatic and have never been really happy with them. The last one that we purchased actually grew mold and was stained in the water reservoir. It wasn't big enough to fit your hand in so you really couldn't dry it out. It went into the trash.
I think that I have finally found the perfect solution for me, The French Press. My mom, aka the "coffee snob" has been using one for quite a while but I remained ever loyal to my vintage Westinghouse percolator.
Recently, while scoping out the local Goodwill store for other peoples kitchen castoffs, I spotted it. It was brand new and came with a measuring scoop, a set of matching cups & spoons and had the directions all for $3.49. When I got home with my thrifty purchase, I read the directions. It seemed too simple to be true. I let it sit on the counter for a few days. I was slightly intimidated by it. Once I got up the nerve to brew that first pot, I was sold. The French Press makes a delicious, full bodied, pot of coffee. It's easy to clean, doesn't take up any room and looks nice enough that it can go on the table. I am in love and the "coffee snob" was right.

Monday, July 21, 2008

Dining Alfresco


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What the perfect dining alfresco experience for you?
Is it the food? Maybe it's the table linens, the location or just the company of good friends and family. Leave your comments and ideas.

Sunday, July 20, 2008

Three Books Per Week

This weeks Three Books are:

1. Tender At The Bone by Ruth Reichl ISBN 0-679-44987-6

If you have never read her books, I suggest that you start with this one, followed by Comfort Me With Apples then Garlic and Sapphires. I love these books. Ruth Reichl is completely open about her life with no pretensions. She is who she is - wonderful.

http://www.ruthreichl.com/


2. Appetite for Life- The Biography of Julia Child by Noel Riley Fitch ISBN 0-385-48225-x


This book just makes for great reading. Julia lived a fascinating life surrounded by fascinating people. It's no wonder we love her.


3. The Soul Of A Chef by Michael Ruhlman ISBN 0-14-100189-s


A few weeks ago, everywhere I went, there was Ruhlman. It was bizarre. I would talk with someone and they would mention Ruhlman. Received an email from someone, went to their website and there was a picture of this person with, who else, Ruhlman. I got a DVD of No Reservations with Tony Bourdain and who was on it? You guessed it, Ruhlman. I figured it was a sign. Now, I'm reading Ruhlman's books and his blog is one that I read frequently. You would think that we would have met since my husband believes everyone in Ohio knows everyone or that we are all related. I have not, yet, had the pleasure. Maybe, I'll get to meet or ,at least, glimpse him at the Fabulous Food Show in Cleveland.

http://www.ruhlman.com/


Friday, July 18, 2008

Sometimes Life Gets In The Way

Do you ever have those days (in my case, weeks) when everything seems to go wrong? Well that has been my life for the past week.
Exactly one week ago, I went to start my car and ____________ nothing. It's dead but not something easy like a battery. No of course, it's more complicated and expensive.To top it off, the part that I need is in LA. I am in Ohio. Not good. The week prior to that, my computer printer______dead. Rechargable batteries that I use for the digital camera________dead. Apparently my mechanical and technological karma_______dead.

My apologies go out to all my faithful fans (that's my feeble attempt at a joke, as I only have about three readers and they are related to me) for not blogging recently. This week, life got in the way.

Hopefully, things will start falling into place and we'll get back on track. I've been working on some quick and easy recipes since I've had to cook in the mornings and take my supper to work. Also, I've got several new food related books to recommend along with some memoir type essays.

In the meantime, check out some of my great links. Thanks to everyone who has shuttled me around town this week and check back to the site in a day or two. Jen
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Sometimes Life Gets In The Way

Tuesday, July 8, 2008

Rediscovering now featured on Keyingredient.com

I just added my first recipe to keyingredient.com. This is a great resource for recipes. It's simple to use and sign up is free. Be sure to check it out!

http://keyingredient.com/


Many thanks to Sophie for the invitation and encouragement!

Sunday, July 6, 2008

A Call For Gardeners...

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I'm trying to get in contact with any organic gardeners in the area who are looking for a way to get involved with the community. I would like to get a group together for an organizational meeting to launch a community service project that has been rolling around in my brain for a couple of years.If you are a gardener or know one, please email me with their contact information or have them email me at jenblue34@aol.com

Saturday, July 5, 2008

Three Books Per Week

I'm a regular at our local library. I always bring home more books than I can read at one time so I thought that we might add a weekly column to Rediscovering featuring only three books per week. These are this weeks picks. Feel free to leave your comments and/or reviews. - Jen

1. Sandra Lee - Made From Scratch - The true story of how celebrity chef Sandra Lee went from being raised on food stamps to starring in her own TV show, Semi-Homemade Cooking, on the Food Network. Isbn 978-0-696-23919-9

In an effort to remain a positive human being, I will simply refer you to Bourdain's rant about Ms. Lee and the Food Network on Ruhlman's blog. I'm going to pass the buck to Bourdain since he probably has better liability insurance than I do.
http://blog.ruhlman.com/ruhlmancom/2007/02/guest_blogging_.html

2. Comfort Me with Apples - More adventures at the table by Ruth Reichl
Isbn 0-375-50195-9

I haven't started it yet because I'm still working on three other books. I really enjoyed her book, Garlic and Sapphires, so I'm looking forward to this one.

3. Don't Try This At Home - Culinary Catastrophes From The World's Greatest Chefs edited by Kimberly Witherspoon and Andrew Friedman Isbn 1-29691-070-4

So far, so good. I knew that I would love this book based on the chefs that are featured, including my fav- Tony Bourdain

Friday, July 4, 2008

Rediscovering is added to the Foodie Blogroll

Some of you may notice a new feature on my sidebar. It's the foodie blogroll. Be sure to check it out. If you are a foodie or food blogger, it's a great way to get connected to others.
Many thanks to all of the members for the warm welcome and a special thanks to Jenn, The Leftover Queen for including my blog. You can check out Jenn's website by clicking below.
Jenn DiPiazza ~*~Travel Writer.Creative Cook.Food Critic.Professional Foodie
See what's cooking @ www.leftoverqueen.com
Visit my travel blog @ www.travelcloseup.com
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Pasta Primavera

Looking for something quick, easy and fresh? Or a way to use some of your fresh veggies from the garden? Then try a beautiful and satisfying Pasta Primavera. This delicious dish is sure to please and is on the table in about 20 minutes.

I started by putting the water on to boil for the capellini. It's a thin, semolina pasta that takes only about three minutes to cook once it's placed in the boiling, salted water. While waiting for the water to come to a boil, I chopped a zucchini and a sweet onion. They went into a skillet with about 2 T. of extra-virgin olive oil over a medium heat. After a few minutes, I added a grated carrot and allowed the veggies to saute until the onions and zucchini were becoming translucent. Next, I added garlic, salt and pepper to taste. You can also add some italian seasoning, at this point, along with diced tomato. If you don't have fresh, it's perfectly fine to use canned. Allow the sauce to simmer until your pasta is done.

By this time, the capellini was ready to go into the pot of water that had come to a rolling boil.

Once the pasta is al dente, drain and serve with your super, fresh summer sauce ladled over the top. Garnish with a little freshly, grated parmesean and serve with salad,bread and a nice wine. It's a perfect summer meal.

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Monday, June 30, 2008

Corn Cakes


Yesterday, I came home from the library with a plethora of new cookbooks to salivate over. Our teenage niece was staying the night so we had to come up with something that she could help prepare and that she would eat. The solution: Get her involved in the planning. I let her go through a couple of cookbooks after telling her the basic items I had in mind. We had a chicken already defrosted and she chose to have it roasted. Easy enough. We butterflied it, buttered the skin and used Herbs de Provence. All suprising choices from a thirteen year old.

Next, we had to come up with a couple of side dishes. She had already picked orzo pilaf. She went through the cookbooks and came up with an idea for corn cakes. I had been to the farmer's market on friday and picked up a couple of ears of corn, green onions and zucchini. She wasn't sure about the zucchini as she claimed to have never tried it. We decided to plow ahead and the results were delicious! She loved these corn cakes. Mike made a cocktail sauce and we also tried them with sour cream. Both worked out beautifully. Hope you enjoy them.


Corn Cakes

yields about a dozen or more cakes

2 ears of corn, shuck the corn from the ears,about 1 cup
2 green onions, sliced thinly
1/2 cup zucchini, diced fine
1 T. roasted red pepper, diced fine
2 eggs, beaten
10 Ritz type crackers, smashed
3/4 C. skim milk
1 C. Flour, all purpose
1 T. baking powder
1 T. dill
salt and pepper to taste.


In a medium bowl, combine all ingredients. You want the consistancy to be like a pancake batter so make adjustments to liquid vs. dry ingredients if neccessary. Heat some oil in a skillet (we used a combination of olive oil and vegetable oil). Fry in pan until they are a golden brown. Place on a plate with a paper towel on it to absorb any excess oil. Can be reheated in a low oven if there are any leftover.
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Sunday, June 29, 2008

A Dish For Everything



Several years ago, I had some friends of my grandparents for Christmas dinner. We were sitting around the table after dinner and Bert said,"You are just like your grandma." "You have a dish for everything". It was true. I had acquired a massive collection of dishes and bakeware. Well, like my grandma, I do enjoy a good auction. I also love thrift shops and garage sales. My mom is the same way. I would imagine she has 6+ sets of dishes. She likes to change them out seasonally. I like to change them out depending on the meal and the number of guests that I'm having.



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Thursday, June 26, 2008

Pasta with Spicy Anchovy Sauce and Dill Breadcrumbs

Yesterday, we decided to try the cover recipe of the April 2008 Gourmet Magazine. It looked so delicious that I convinced myself to give anchovies another try. Big Mistake!!!! I have never liked them and have now confirmed that I never will. As a food enthusiast, I try to keep an open mind but there are two things that I absolutely cannot eat. The first is Tuna Noodle Casserole (hence the problem with this dish) and peaches or anything peach flavored. Still, the process of cooking is always a pleasure even if the end result is,shall we say, disappointing.


My issues weren't with the recipe itself. I simply don't have a taste for anchovies. The recipe was easy to follow and for those that enjoy them, it would make an excellent dish. It was like a simplified Tuna Casserole and really would fit into the "comfort food" niche. One of the things that I loved about it was the dilled breadcrumbs. They looked gorgeous and had a toasty flavor that was only enhanced by the dill. I think I'll work them into some other dishes so the experience was not a total loss. Mike,however, liked the dish but felt that it needed a little garlic. Well, we'll share the recipe and let you decide for yourselves.

Pasta with Spicy Anchovy Sauce and Dill Breadcrumbs (serves 6)

3/4 C. extra-virgin olive oil, divided

2 C. fresh bread crumbs (preferably from a baguette)

1/4 C. chopped dill

1 lb. red onions,thinly sliced (3 cups)

1 2oz. can flat anchovy fillets, drained and chopped

1 lb. bucatini or perciatelli pasta

1/2 t. dried hot red-pepper flakes

* Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmer,then cook bread crumbs,stirring constantly,until deep golden and crisp, 6 to 8 minutes.

* Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoon each of salt and pepper

* Wipe out skillet, then cook onions with 1/4 teaspoon salt in remaining 1/2 cup oil over medium heat, stirring frequently, until very soft, 12-15 minutes. Add anchovies and cook, mashing anchovies into onions until dissolved.

* Meanwhile, cook pasta until al dente. Reserve 1/2 cup of the cooking water and drain pasta

* Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine. Add about 1/2 of the bread crumbs and toss to coat. Serve sprinkled with remaining bread crumbs. (I think a nice garnish of dill would be pretty for presentation)

Note: The ingredient list is exact to the original recipe. The only thing that I changed in the instructions is that I did not describe to process of cooking the pasta. I'm assuming that everyone knows how to make pasta al dente.

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Have A Glass Of Wine

This is an email that I received today. Thought some of the wine drinkers might enjoy it.


For those who wish to have a glass of wine.. and those who don't.

As Ben Franklin said: In wine there is wisdom, in beer there is freedom.
In water, there is bacteria. In a number of carefully controlled trials, scientists have demonstrated that if we drink 1 liter of water each day, at the end of the year we would have absorbed more than 1 kilo of Escherichia coli, (E. coli) - bacteria found in feces. In other words, we are consuming 1 kilo of poop. However, we do NOT run that risk when drinking wine & beer (or scotch,tequila, rum, whiskey or other liquor) because alcohol has to go through a purification process of boiling, filtering and/or fermenting. Remember: Water = Poop, Wine = Health Therefore, it's better to drink wine and talk stupid, than to drink water and be full of shit.

There is no need to thank me for this valuable information: I'm doing it as a public service.

Friday, June 20, 2008

It's Easy Being Green...in the kitchen



Being green, for me, is not just being a "band wagoner" nor am I part of Al Gore's supposed plan to take over the world. Being green has been a way of life for me and it's just plain common sense. My grandparents lived through The Great Depression and World War II. They lived green out of necessity-- not because some politician or celebrity told them it was cool. They instilled many of these ideas in me so it's sort of second nature.
The basic idea is this: Reduce, Reuse and Recycle. How simple is that?

We have put some very easy to implement ideas to work in our household that city dwellers, suburbanites and country folk can use. They take very little time and/or money. In fact, they may actually save or earn money.

Ten Easy Ways to be Green in your kitchen:

1. Clear the clutter and don't accumulate more. Although, I have many collections and way too many dishes, we try to keep it down to a dull roar. Step away from the mall!!! We try to live with what we need instead of everything that we want. This also applies to certain kitchen gadgets that are unnecessary and end up in the landfill. (I'm thinking of a certain boxers electric indoor grill and by the way, it was a gift.)

2. Buy high quality items that will last and look for items made from organic or recyclable materials. Don't forget to check out yard sales. I purchased my very high quality chefs knife at a yard sale for $1. I also lucked into a stack of brand new Williams-Sonoma kitchen towels last year. I could still kick myself for not buying that mandolin for $15. Someone else's seldom or never used item, may be just the thing you're looking for.

3. The more fresh items that you use in the kitchen, the less packaging to throw away. Enough said.

4. This leads me to gardening. We have an organic vegetable garden. No fuel is used getting our veggies from the farm to the table. Our little 15x15 plot yields more than enough for two people and we have some left to freeze for the winter. We use only human energy with no power tools allowed. Once the soil is prepared and the garden is planted, it takes very little time to maintain.

5. "The Earth Machine" AKA ,the compost bin, lives in the back yard. We purchased it at a yard sale for $3 but before that we had one constructed out of chicken wire and some cheap wood that was leftover from another project. The chicken wire was even purchased at a yard sale for $1. Composting sounds more intimidating then it actually is. It takes no more time to throw something in the compost bin than the garbage. I keep a bowl handy to throw scraps in and then it get taken out to the compost heap.

6. Don't waste food. Eat the leftovers. What ? Are you too good???

7. Recycle as much as possible. We don't have recycling available with our trash service so we keep three garbage cans outside for aluminum cans,steel cans and plastics. When they are full, we take them to our local recycling center. We paid for all of the garden supplies for this year and had some money left over, from our recycling. This is great!!! Somebody is paying me to take my garbage. Awesome!!

8. Take your own bags to the market. More on this to follow...

9. Use non-toxic cleaning products. I prefer Method products because of the affordability but there are lots of other great products out there. Don't forget baking soda and vinegar.

10. Minimize the use of paper products. We use cloth napkins and bar towels to minimize our paper towel use and I don't think we even have any paper plates. Yuk!!!!

So there you have it. Even if you can only do a couple of things to help out our planet, that's a couple more than you were doing before.

Tuesday, June 17, 2008

Roasted Red Pepper Hummus Dip


One of my favorite discoveries at Trader Joe's is Roasted Red Pepper Hummus. Since I haven't been able get to Columbus recently, I had to try to make my own. Mike and I collaborated on this version and it's full of flavor and low in fat.

We started out discussing the mechanics of how this was going to happen since our food processor, a hand me down from my mom, had recently gone to kitchen gadget heaven. Mike informed me that many of the great chefs of the world could make hummus long before the invention of the food processor. I think this was just Mike furthering his own agenda. (that the only thing a good cook needs is a sharp knife) I whip out this old food mill that once belonged to my grandma and decide that it might be useful for processing the chickpeas. It worked great but proved to be useless with the roasted peppers. Mike whipped out his trusty chef's knife and chopped them to a fine, paste-like texture. I grabbed the camera and proceeded to take pictures while trying to stay out of the way of a genius at work.
This has got to be one of the easiest and most delicious concoctions we have ever made, so here it is.

Roasted Red Pepper Hummus Dip

1 can of garbanzo bean/chickpeas
1/2 small jar of roasted red peppers (about 1 1/2 whole peppers)
1 t. crushed garlic
1 T. low fat sour cream
1 T. extra virgin olive oil
salt and pepper


Place the beans in a food processor and pulse until paste-like. Add the roasted red peppers and remaining ingredients and pulse until blended. If the mixture is still too dry, add a tad more olive oil but go easy on the sour cream or it will be too light. Season with salt and pepper to taste.


Notes: We really like garlic so we added a little more. You could also use a kosher salt to perk up the flavor. The taste was much better today so I think I'll make it a day ahead if I'm going to take it to a party. The flavors really melded overnight in the fridge.







Monday, June 16, 2008

Poulet A La Moutarde De Dijon (Chicken in Mustard Sauce)

Tearing recipes out of magazines appears to be hobby of mine. It didn't begin as a hobby but, over time, this pile of recipes grew into what could now be called a collection. This is the pile known as, "I'll make it someday". I love to try new recipes but sometimes the idea never becomes reality. I get in a hurry and rely on old standards just to get a meal on the table. One of the great things about this blog is that is forces me out of my comfort zone and into a whole new world. It allows me to rediscover what simple, well prepared food really is.

I didn't have to work yesterday so I had all day to decide what to cook. It became like a bad case of writer's block. I couldn't think of anything. Do you ever have those days when you just can't decide what you're in the mood for? I went through "the collection" and nothing really caught my fancy. Then I remembered that tucked back into a sleeve of a folder was a recipe for a chicken in mustard sauce. I tore it out of Mary Engelbreit's Home Companion probably five or more years ago. I only tore out the page with the recipe so I can't tell you when it was published or who the recipe belongs to. What I can tell you is that this recipe is definitely going to be a repeat performer. It was simple to prepare, required few ingredients, was visually stimulating and tasted fabulous! Now I can't wait for my next excuse to have my family over for dinner.

Note: Because I don't know who authored the original recipe, I am printing it with the original ingredient list but will use my descriptions,instructions and modifications to tell you how I prepared it.

Poulet A La Moutarde De Dijon (Chicken in Mustard Sauce)


1 chicken (3 1/2 to 4 lbs), cut up, (breasts halved)
salt and pepper
2 T. butter
1 T. olive oil
1 C. sour cream or creme fraiche
1 T. dijon mustard
1 C. white wine
1 T. chopped,fresh tarragon


Modifications: I used boneless,skinless chicken breasts lightly dredged in flour and cubed since I was in a hurry and the chicken would cook faster. I used Bohemian Highway's California Pinot Grigio 2006 as my wine. I also added some chopped vidalia onion,shallots, and garlic and substituted dried,organic tarragon for the fresh.

In a heavy skillet, melt butter with oil and place the chicken that has been lighted floured. Add salt and pepper,onions,shallots and garlic along with the tarragon. Cook over a medium to medium-high heat until chicken is cooked through and the juices run clear. Remove chicken to a plate.Deglaze the pan with the wine. Then add the mustard and sour cream and mix gently. Allow the sauce to simmer for a few minutes. Add the chicken back to the pan so that each piece is well covered with the sauce. Season with salt and pepper to taste and continue to simmer for a few minutes. Plate it with some of the tarragon or some fresh parsley for garnish.

Serve with a nice green veggie, perhaps asparagus and/or glazed carrots, and a good, crusty bread.

Wednesday, June 11, 2008

Thai Noodles

Church potlucks are a great place to collect recipes. For many years, I was married to a Presbyterian minister so I have attended a plethora of potlucks. I was pretty good at asking people for their recipes and have amassed a huge collection of them. The potluck is a great place to try out new things and although there are still some rather interesting Jello concoctions at the table, many new dishes are appearing.

This recipe found it's way to a potluck in Fort Pierce,Florida and I just had to get the recipe. The lady that brought it was on vacation but she took the time to write it down for me. It's perfect for summer and for me could be a main dish. Enjoy!

Thai Noodles

2 packs of rice or egg Chinese noodles from the produce section, cooked al dente and drained.
shredded carrots
snow peas
yellow and red peppers, sliced thin
red onion, long thin slices
green onion, long thin slices

You can also add chicken or shrimp and cashews or peanuts

Toss in peanut sauce and chill for at least one hour.

Peanut Sauce:
1/2 c peanut butter
fresh garlic
a tablespoon or two of brown sugar
fresh ground pepper
1/4 c soy sauce
1 C water mixed with 1 tablespoon of cornstarch

Mix all ingredients in a pan over medium high heat until thickened. Toss into noodles/veggies until all are coated.

Tuesday, June 10, 2008

It's Too Damn Hot to Cook!

In keeping with our crazy weather traditions, here in mid-central Ohio, the temperature has gone directly from winter to summer. It has been in the 90's and extremely humid the past few days.

The first day of heat was welcomed, the second was tolerable and by Sunday, I was bitching all day long. I was too stubborn to turn on the A/C since we just got the last gas bill from having the furnace on into May. I was so damn hot that I actually set up an inflatable kids pool, no pardon me, it's called the "Deluxe Family Pool", so I could lay on the floating mat to cool off. Talk about Beverly Hillbillies! There I was, wearing my bikini top and cut off cargo pants that I've made into shorts, sprawled on my pool raft. I had my lounge chair parked beside it with a cool,refreshing lemonade in a plastic Ohio State cup. It sure was classy! I bet all of Mansfield's elite were dying to come over and get a piece of this action.

Anyway, in the midst of this lovely weather, I was not about to heat my kitchen up anymore then it already was. So what's a girl to do? If I would have had my wits about me, I would have planned to get up early and make a few dishes before it got too hot to cook but that didn't happen. Laziness and sleep won out. Instead I defrosted some precooked shrimp from a bag and my sous chef, Mike, prepared a fierce cocktail sauce. I did whip up an orzo pilaf to go with it but by yesterday afternoon, I headed to our local chain "Marketplace" and bought some chicken salad, buns, chips and salsa, deli meats, cole slaw and some ice cream. Everything was good but it costs a fortune (I had spent over $40) and I can prepare better quality foods at home with a lot lower price tag.

I have to say, I was a bit disappointed in myself. After all, I am always preaching to my family and friends about the benefits of cooking at home then I totally dropped the ball. This is the perfect time of year to plan about a weeks worth of meals, cook them, stick them in the fridge and then you're done. I could have prepared a bunch of salads and cold dishes and then all we would have to do is open the fridge.

Because of this little heat induced fiasco/brain meltdown, I went through my recipe box last night and sorted out my recipes by season instead of category. I'm getting together a bunch of my favorites for summer and will be posting them for you to enjoy also. Hopefully, they will get us through until all my produce starts pouring in from the garden so keep checking back.

Also please email me with any great summer recipes that you would like to share with other readers and I'll get them posted.

Tuesday, June 3, 2008

JoAnne's Beef Dip

My friend and co-worker, JoAnne, is retiring today. Although I'm happy for her and wish her all the best, I will miss her. Jo is one of those people who is good at everything. She can craft, sew, cook, garden. Last year, she took a class on making stained glass. Her first pieces were beautiful! They looked like she had been doing it for years. When I complimented her on them, she replied with a modest, "thanks". Sometimes, I don't think she realizes how very special she is. It's been a long time since I've met someone who is truly kind and who restores your faith in people. So for that, I thank her.

We always like to talk about food and recipes at work. We especially love any excuse to bring food to work. Jo brought this dip to our first potluck and the bowl was scraped clean. We have asked her to bring it each time we have food at work. When my husband's family came last month, Jo gave me this dip to serve them and they absolutely loved it. I shudder to think how much electricity was used because the refrigerator door kept getting opened and closed because someone was getting the dip back out.

Jo's Beef Dip

1/3 cup sour cream
1 small jar or pkg dried beef
1 1/2 tablespoon horseradish
1 pkg cream cheese

Wash and dry the beef to remove the saltiness. Cut up or shred. Mix all ingredients. Chill. Serve with crackers. (We liked it on bread or toast.)

Monday, June 2, 2008

Grandma Wappner's Cheese Spread

I’m taking the day off from writing to go see the Sex and the City movie but wanted to, at least, give you a recipe. My mom says there is no cheese spread as good as this one that Grandma Wappner used to make. I hope you enjoy it.


Grandma Wappner’s Cheese Spread
1 lb Cheddar Cheese
2 eggs, beaten
1 T. butter
1 can chopped pimento
½ C. Miracle Whip or Mayonnaise
Melt butter over water in a double boiler. Add cheese until melted. Stir in beaten eggs, pimento including the juice. Remove from heat and add mayonnaise. Use on crackers or sandwiches.

Saturday, May 31, 2008

Brioche Loaves - Part Two

Mike’s Brioche loaves came out so good that you don’t even need any butter or jam on the slices to eat them. The crust is crispy but thin and the inside just melts in your mouth. I am so impressed both with the recipe and Mike’s skills. The recipe was pretty easy to follow. There are several steps but each one takes very little time. The hardest part is waiting for the dough to rise because you can’t wait to bake it and have a slice.

This is a Barefoot Contessa recipe and I was never a big fan of Ina Garten but I am retracting all the previous and rather nasty statements that I’ve made about her (all my nasty remarks about everything else still stand). We’ve done a few of her recipes and they have all come out exactly like she claimed that they would. I picked up a copy of “Barefoot in Paris” at the library and it is full of wonderful recipes and lots of pictures. I am definitely a visual person so if the dish looks good then I’ll give it a try. This book meets all of my tough standards for visual stimulation, ease of recipes and variety of dishes. If you can get a copy, try the Herbed-Baked Eggs. They are delicious and come out perfect every time. I passed the recipe onto my friend, Joann and she loved them too.
Brioche Loaves
Makes 2 loaves
½ c warm water (110-120 degrees)
1 pkg dried yeast
3 tablespoons sugar
6 extra large eggs at room temperature
4 ¼ cups unbleached flour
2 teaspoons kosher salt
½ pound (2 sticks) unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash
Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the paddle attachment. (make sure the bowl is not cold particularly if it’s metal) Mix and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes. Still on low speed, add the soft butter in chunks and mix for 2 minutes, scraping down the beater, until well blended. With the mixer still running, sprinkle in the remaining ¼ cup of flour. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, allow the dough to sit at room temp for 1 hour. Grease two loaf pans. Turn the dough out onto a lightly floured board and cut in half. Pat each portion into a 6x8 rectangle, then starting on the short side, roll each rectangle into a cylindrical loaf. Place each loaf, seam side up, into a greased pan. Cover the pans with a damp (linen or flour sack) towel and set aside to rise at room temperature until doubled in volume, 2-2 ½ hours.
Preheat the over to 375 degrees. When the loaves have risen, brush the top of each with egg wash and bake for 45 minutes or until the top springs back and it sound slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.

There it is folks. It was pretty easy and the results are well worth the effort. Our loaves didn’t look quite as pretty as Ina’s but they are delicious. In fact, I think I’ll go make a piece of toast now. Source: Barefoot in Paris-Easy French Food You Can Make at Home by Ina Garten. Published 2004 Clarkson Potter/Publishers New York, New York.

Friday, May 30, 2008

Mike And The Brioche Dough



Last night, I asked Mike to make the dough for a new Brioche recipe that I got from an Ina Garten cookbook. She claims that it’s really easy so I thought I would turn it over to Mike who does not bake and has never made bread in his life. I had to go to work and this dough must be refrigerated overnight so he got the job. He was not thrilled about this assignment but once I convinced him that the KitchenAid mixer was really just a power tool, it was game on. When I arrived home a few hours later, the kitchen was spotless… or so I thought. I discovered upon walking in barefoot, there were little bits of kosher salt all over the floor. (I wonder what happened in there when I was gone) Mike was sitting at the computer and this is what he wrote:


Let me advise you, never offer to make bread . That’s it . Trust me . Does anyone know the mess that can be made with four cups of flour and a tiny kitchen ? Okay, one has to admit that power tools were (mis) used, but still , this should not be the horrendous project that it became. Memo to guys, do the dishes, make the bed, wash the commode, put the seat down, give up the remote but never and I mean never volunteer to make the friggin bread. By the way, let’s not forget to hone the knife AWAY from the body. All seriousness aside, please be careful with sharp implements in the kitchen unless in-laws are present. I want to take a moment to thank Jen for allowing me to waste both her time and your patience. Right then, back to the stories from the idiot’s kitchen. My lovely bride has taught me an amazing cornucopia of wonderful recipes. Yeah , screw that. There is nothing wrong with searching for the best wiener in the world (Preferably with sauerkraut , and yes, I just said wiener ) Jen ‘s going to impart cooking knowledge that she’s gathered through her life and if luck is on my side you’ll read about my wacky adventures in the cooking place. If you can’t laugh at me you can at least laugh with me. Once more , allow me to pound this thought into my mind and maybe yours, DO NOT TRY TO MAKE BREAD.

I’m guessing from this little rant that my kitchen did not look all that great when this was going on and I bet there were a few choice words flying through the air.
Despite his frustration, the dough looked great when I peeked into the fridge so I’m sure it will be fine. We just took it out to rise and will bake it today so stay tuned and we will let you know.

Thursday, May 29, 2008

Lazarus' Chicken Broccoli Casserole



My sister and I (at the ages of about eight and ten) were in the dining room approaching the doorway to the kitchen. Grandma was making one of our favorites, Cream of Broccoli soup. She poured the steaming hot liquid into her blender, plugged it in and pushed the button. The whirling sound of the blender began and before we knew what was happening, the lid flew off and green slime was spewing from the blender. Who knew a creamed soup could be so aerodynamic? This may be a location joke but we laughed so hard we were literally rolling on the floor. This stuff was just dripping from the ceiling. Too this day, I think this is one of the funniest things I have ever seen.


Point of story:That even the most experienced of cooks have shitty days. Everyone that has ever set foot in a kitchen has a story of some catastrophe. War stories, if you will. That is one of the cool things about cooking. Sometimes you have winners and sometimes not. I rarely cook with recipes so every once in a while, I make something that is not so edible but you have to have the courage to keep experimenting in order to create new and delicious meals.

This is a no fail recipe for a Chicken-Broccoli Casserole from Lazarus Department stores. They had a great restaurant in our local store and it was a treat to end our shopping day with a meal from their kitchen. They produced a small paperback cookbook and most of the pages of my copy are stained and rumpled. It has definitely seen a lot of use over the years. If you can ever pick up an old copy at a yard sale or on Ebay, buy it. Whenever my family is coming for dinner, they request this casserole. It one of those great "stand by" recipes but has enough flexibility that you can play with it and add seasonal ingredients or things that you have on hand. It’s perfect served with a green salad, bread or roll, and some fresh fruit. I always comes out perfect and even a beginning cook can make it.



Lazarus’ Chicken And Broccoli Casserole
Serves 4-6

Butter 1 stick
Celery, diced 2 cups
Onions, diced 1 cup
Green Pepper, diced ¼ cup
Mushrooms, fresh, sliced 8 oz
Broccoli, fresh, chopped 1 lb.
Chicken, cooked, chopped 1 ¼ lb.
Cream Cheese 1 lb.
Salt to taste
Pepper to taste
Garlic Salt ¼ t.

Sauté vegetables in melted butter until tender. Add chicken and seasonings. Add cream cheese to mixture and blend over low heat until cheese is melted. Pour mixture into buttered casserole and heat in 350 degree oven until top is golden brown.

**Note**
It is okay to use frozen broccoli and canned mushrooms. I have detected almost no difference in flavor or texture. This is a great casserole for leftover chicken so I keep a package of frozen broccoli on hand to whip up a quick dinner. We’ve also added carrots to the dish and topped with bread crumbs so experiment with it and add the things you like or have in the fridge.






Wednesday, May 28, 2008

Scalloped Tomato Recipe

Scalloped Tomatoes
From Dorothy Meads of Fort Pierce, FL

Dorothy was a member of our church in Florida and an excellent cook. She always brought something great to our potlucks. I love this dish so much that I had to get the recipe. I can be made with fresh tomatoes or canned. Simple and delicious. Enjoy!

6-8 medium tomatoes, peeled and cut up and cook 5 minutes
Saute 1 medium onion chopped, ¼ green pepper diced in 2 T butter until opaque.
Add 4 T. brown sugar, 1 t. salt, dash of basil and thyme.
Add to cooked tomatoes mixture and put on top of 4-6 slices toasted buttered bread.
Cube the buttered toast and put in the bottom of 1 quart casserole.
Bake 30 minutes at 375 degrees. Serves 6.

Friday, May 23, 2008

White Bread.. It's a Classic

Here in Mid-Central Ohio it feels more like autumn than spring. Last night, the low temperature was 39 degrees. Refusing to turn the furnace back on, we bundled up and had a hearty soup and some delicious home-made bread.

Bread making has been a task that I have avoided for years. When I would read recipes for breads, I would become overwhelmed. They take too long and have too many steps. But about a year ago, I decided to bite the bullet and give it a try. The results have been fantastic. We hardly ever buy bread anymore and if we do it's from a delicious local bakery that features an awesome Vienna bread that makes the best toast and sandwiches. (Buckeye Bakery, here in Sunny Mansfield)

I had given some thought to a bread machine but everytime I tried samples from friends, it was really heavy and dense with the consistancy of lead. Also, I am not a gadget person. I have a few that I can't live without but many more have ended up at Goodwill. So I ruled that out. I just had to find the right recipe and figure out when I could fit it in to my schedule. I would start out with a basic white bread recipe to learn the technique and branch out from there.

This recipe is easy. You can do other things while it's rising so the actual work time is short and the results are great. It's good for sandwiches,toast, sopping up gravy or my favorite, bread with butter. It's the perfect white bread.

You don't have to have any special skills and or machinery to make it but I have found that my trusty KitchenAid mixer does most of the work for me. By the way... sidenote... I coveted this mixer for YEARS and after getting one, it was everything I dreamed it would be. Not an appliance that I use everyday but when I need it, it gets the job done.


Here is my recipe for a classic white bread:
1 packet active dry yeast
2 3/4 cups bread flour
1 1/2 teaspoons salt
1 cup water
1/4 cup butter, melted
1 teaspoon sugar
1. Empty the contents of 1 package of active dry yeast in a bowl or the bowl of your mixer.
2. Add 1/4 cup lukewarm water and 1 teaspoon of sugar
3. Go do something for a few minutes until this mixture looks foamy
4. Once it's foamy and a little bubbly, add all the remaining ingredients and with the dough hook in the mixer, mix the dough. It will form into a ball and I let it mix on a medium speed for a minute or two to knead the bread. (you can also knead by hand on a floured board)
5. Dump the dough onto a floured surface. Cover with plastic wrap and let it rest for ten minutes.
6. After the ten minutes is up, roll the dough into a rectangle approximately 12" X 8". This removes all air bubbles from the dough.
7. Starting at the short end, roll the dough tightly into a log. Press the edge together to seal it. Tuck the ends under and place the loaf in a 9" X 5" loaf pan that you have greased. (cooking spray is fine to grease with)
8. Cover loaf pan with plastic wrap and allow the loaf to rise until it has doubled in size.
9. Remove plastic wrap and bake in a 375 degree oven for about 30-35 minutes until the top is golden brown.
10. Remove from pan and cool on a wire rack.
**Side Note About Rising**
My house is always cool. So rising can be a problem, but I have found the perfect solution. Once I place the loaf in the greased pan and cover with plastic wrap, I place it in the oven. Along with a
small dish of water. Turn the oven on for just a few seconds to get the tiniest bit of heat and turn it off. Then I leave the oven light on for extra heat. I get a perfect rise everytime. Also when its time to bake, I simply remove the plastic wrap and the dish of water. Turn the oven on the 375 degrees and allow the bread to stay in the oven while its preheating.
** Helpful Tools and Tricks **
I use a large wooden cutting board to roll on. I purchased it from Crate and Barrel for about $25. It's perfect for cookies,breads and pie crusts. The only care needed is to occasionally oil it with a food safe mineral oil that you can also purchase at Crate and Barrel or Bed,Bath and Beyond.
Little rolling pins are not for me. I have a large, french pastry rolling pin. It is solid wood and has no handles, the ends are tapered. It measures about 21" long. I bought mine at Lehmans in Kidron,Ohio for about $14. This is a kitchen must have. I will never own another rolling pin in my life. I'll provide you with a link to Lehmans. I think you will really enjoy this catolog.

Tuesday, May 20, 2008

The Kitchen Doesn't Make the Cook


I have moved approximately twenty times in twenty years. That means that I've had my fair share of small, rental kitchens with old appliances. My first college apartment had avocado green appliances and counter tops and this was 1988. It was a galley with barely enough room for one person. The oven door practically opened into the cupboard under the sink. My next apartment kitchen, large with plenty of cupboards, had appliances left from the 1930's. Although they looked great in my vintage kitchen, they were not very efficient. The refrigerator barely kept the food cold so I had to go to the market every day or two.

Finally, after years of being a renter, I purchased my own home. It had previously been owned by friends who were leaving to build their dream home. They had already remodeled this kitchen. It had plenty of cupboards, new counter tops and flooring. I was in heaven!! You could fit several people in it and it opened into the dining room and Florida room. Perfect for entertaining. There was only one problem, I practically wore out the floor with all the walking required to get from the sink to the stove and then to the fridge. Believe it or not, I actually missed my small kitchen. I finally got it. It's not the kitchen that makes the food. A small efficient kitchen can put out the same great food as a large,designer kitchen with all the latest gadgets. Small kitchens just require a little creativity.

When Julia Child lived in France, she had a tiny kitchen, one floor up from the salon with a dumbwaiter that only worked part of the time. It was in this kitchen that she learned to cook and entertain. It was in this kitchen that she started experimenting with recipes that she would later use in Mastering The Art of French Cooking. She even began giving cooking lessons in it. She and her husband, Paul, had to use a little imagination to get this little kitchen to perform. Paul hung pegboard on the walls and Julia hung all of her equipment. Paul drew an outline around each item so it would be put away in exactly the same spot. You see, Julia's small kitchen didn't stop her from improving her skills and it didn't stop her from entertaining. If you love to cook, you will do it anywhere.

Now back to me, (this is all about me, right??) I have come full circle. After divorce, remarriage, and relocation, I am now living in my childhood home. My house was built in 1925 and it has most of it's original features. The kitchen is small and has plenty of room for improvement. I keep threatening to enter it in one of those America's Ugliest Kitchen contests. For three years I have complained of all it's shortcomings but when my friend, Paul, came over recently he said,"It reminds me of my grandma's kitchen". I have now begun to look at it with nostalgia. This kitchen has served my family great meals for 35 years, just as it is. We've had birthdays, anniversaries and every other major occasion with food prepared from this kitchen and it was great!

Coping During Trying Times

How is everyone doing out there?  It's been a long time since I have posted but you know how it goes. Life sometimes detours and goe...