2/3 cup buttermilk
2/3 cup water
2 TBL honey
1 TBL yeast
---------
3 cups whole wheat flour
2- 4 TBL wheat gluten
1/2 tsp salt
Add all in order to bread machine.
Set for "Whole Wheat" and "1.5 Pounds"
Thursday, December 29, 2011
Whole Wheat Pizza Dough
2 & 1/2 teaspoons active dry yeast
2 cups skim milk -- tepid
2 whole eggs
1/4 cup olive oil
1/2 cup canola oil (or all olive oil)
1 teaspoon salt
1/4 cup wheat gluten -- (up to 1/3 cup)
5 cups whole wheat flour -- (up to 5 1/2 cups)
Mix yeast and milk then add all other ingredients except last 2 1/2 cups flour with KitchenAid mixer approx. 10 minutes. (Alternatively, a strong bread machine can do all of this.)
Mix in remaining flour with dough hook and knead until smooth.
Allow to double twice and punch down.
Stretch (or roll out and stretch) into baking sheets, cast iron pans or pizza pans coated with olive oil.
Allow to rise in pan for thickness and fluffiness.
Bake at 375 - 400 for 8 - 10 minutes, then remove and toppings of your choice, such as Mario Batali's Pizza Sauce. Alternatively, get oven really hot (450 or more) and cook with toppings until done.
Finish baking until crust when lifted up is golden brown.
Adapted from the Frugal Gourmet Focaccia recipe from "Three Ancient Cuisines."
2 cups skim milk -- tepid
2 whole eggs
1/4 cup olive oil
1/2 cup canola oil (or all olive oil)
1 teaspoon salt
1/4 cup wheat gluten -- (up to 1/3 cup)
5 cups whole wheat flour -- (up to 5 1/2 cups)
Mix yeast and milk then add all other ingredients except last 2 1/2 cups flour with KitchenAid mixer approx. 10 minutes. (Alternatively, a strong bread machine can do all of this.)
Mix in remaining flour with dough hook and knead until smooth.
Allow to double twice and punch down.
Stretch (or roll out and stretch) into baking sheets, cast iron pans or pizza pans coated with olive oil.
Allow to rise in pan for thickness and fluffiness.
Bake at 375 - 400 for 8 - 10 minutes, then remove and toppings of your choice, such as Mario Batali's Pizza Sauce. Alternatively, get oven really hot (450 or more) and cook with toppings until done.
Finish baking until crust when lifted up is golden brown.
Adapted from the Frugal Gourmet Focaccia recipe from "Three Ancient Cuisines."
Friday, December 23, 2011
Homemade Spaghetti
3 cups all-purpose flour
3 cups semolina
Make well with flour, add eggs into the center. Beat with a fork, slowly adding flour. add 1/2 tsp salt
12 eggs
When dough gets to needing stage put on board and flour and knead well
Cover bowl 10 minutes
Cut 1" piece, flour, put through roller
2 sizes (7 and 5)
Pat strips with flour let dry 10 min
put through cutter.
sprinkle corn meal on cookie sheet
add cut noodles
add more corn meal
layer wax paper
dry in fridge 3 or more hours
3 cups semolina
Make well with flour, add eggs into the center. Beat with a fork, slowly adding flour. add 1/2 tsp salt
12 eggs
When dough gets to needing stage put on board and flour and knead well
Cover bowl 10 minutes
Cut 1" piece, flour, put through roller
2 sizes (7 and 5)
Pat strips with flour let dry 10 min
put through cutter.
sprinkle corn meal on cookie sheet
add cut noodles
add more corn meal
layer wax paper
dry in fridge 3 or more hours
Wednesday, December 21, 2011
Monkfish Brodetto | Recipes | PBS Food
Monkfish Brodetto Recipes PBS Food
Ingredients
8 plump garlic cloves, peeled
3 pounds monkfish fillet
1½ teaspoons salt
1 to 2 cups flour, for dredging the fish
1½ to 2 cups canola oil
4 tablespoons butter, in chunks
1 tablespoon freshly squeezed lemon juice
½ cup white wine
¾ cup vegetable broth, or water
¼ cup dry toasted pine nuts
¼ cup shredded fresh basil, about 12 big leaves
Directions
Making the garlic purée: Put the garlic cloves in a small saucepan with about 1½ cups of water. Bring the water to a steady, bubbling boil and cook uncovered for 15 minutes. Drain, then add a fresh 1½ cups of water and boil again for about 30 minutes, until the cloves are completely soft but still whole and hardly any water is left in the pot. Reduce the heat as the water evaporates so nothing burns. Purée the cloves and any drops of cooking liquid in a food processor, mini-chopper or blender; you should have about ⅓ cup of purée.
Preparing the fish: If the monkfish is covered with translucent membrane (the fishmonger may have trimmed it) use a sharp paring knife to lift and strip it off. Cut the monkfish into chunks, about 2-inches wide, and sprinkle ½ teaspoon salt over all the surfaces. Roll the chunks in the flour to coat well; shake off excess. Pour enough oil into the pan to a depth of ⅓- to a ½-inch and heat rapidly for several minutes until the oil bubbles instantly if you dip a piece of fish into it.
Frying the fish: Lay a batch of fish chunks in the pan, with plenty of space in between each piece. Fry for a couple of minutes on each side until crusted and golden brown all over, about 6 minutes in all, then remove them a bowl lined with paper towels to drain. Sprinkle lightly with salt. Fry all the pieces the same way, adding oil to the pan as necessary; drain on paper towels and salt lightly with an additional ¼ teaspoon of the salt. Pour the hot vegetable oil out of the skillet.
Preparing the fish for the brodetto: Set the skillet back on the stove; put in the chunks of butter, and start melting them over medium heat. Return all the monkfish to the pan and heat, turning the pieces on all sides, until everything is sizzling again, about 3 minutes.
Adding the garlic purée: Clear a large hot spot in the skillet and scrape in every bit of the garlic purée. Raise the heat a bit and shake the pan to spread the garlic, rolling the fish pieces in it at the same time. After a minute, when the purée is sizzling, sprinkle the lemon juice and the remaining ¾ teaspoon salt all over, and turn the pieces.
Making the brodetto: Pour in the broth and the wine; bring the sauce to a bubbling boil, and cook 3 minutes or more, turning the fish chunks, as the sauce thickens and coats them. Scatter the pine nuts in the pan and toss them with the fish. When the sauce has the density you like, turn off the heat, sprinkle the basil shreds over the fish, turn the chunks in the sauce one more time, and serve right away.
Ingredients
8 plump garlic cloves, peeled
3 pounds monkfish fillet
1½ teaspoons salt
1 to 2 cups flour, for dredging the fish
1½ to 2 cups canola oil
4 tablespoons butter, in chunks
1 tablespoon freshly squeezed lemon juice
½ cup white wine
¾ cup vegetable broth, or water
¼ cup dry toasted pine nuts
¼ cup shredded fresh basil, about 12 big leaves
Directions
Making the garlic purée: Put the garlic cloves in a small saucepan with about 1½ cups of water. Bring the water to a steady, bubbling boil and cook uncovered for 15 minutes. Drain, then add a fresh 1½ cups of water and boil again for about 30 minutes, until the cloves are completely soft but still whole and hardly any water is left in the pot. Reduce the heat as the water evaporates so nothing burns. Purée the cloves and any drops of cooking liquid in a food processor, mini-chopper or blender; you should have about ⅓ cup of purée.
Preparing the fish: If the monkfish is covered with translucent membrane (the fishmonger may have trimmed it) use a sharp paring knife to lift and strip it off. Cut the monkfish into chunks, about 2-inches wide, and sprinkle ½ teaspoon salt over all the surfaces. Roll the chunks in the flour to coat well; shake off excess. Pour enough oil into the pan to a depth of ⅓- to a ½-inch and heat rapidly for several minutes until the oil bubbles instantly if you dip a piece of fish into it.
Frying the fish: Lay a batch of fish chunks in the pan, with plenty of space in between each piece. Fry for a couple of minutes on each side until crusted and golden brown all over, about 6 minutes in all, then remove them a bowl lined with paper towels to drain. Sprinkle lightly with salt. Fry all the pieces the same way, adding oil to the pan as necessary; drain on paper towels and salt lightly with an additional ¼ teaspoon of the salt. Pour the hot vegetable oil out of the skillet.
Preparing the fish for the brodetto: Set the skillet back on the stove; put in the chunks of butter, and start melting them over medium heat. Return all the monkfish to the pan and heat, turning the pieces on all sides, until everything is sizzling again, about 3 minutes.
Adding the garlic purée: Clear a large hot spot in the skillet and scrape in every bit of the garlic purée. Raise the heat a bit and shake the pan to spread the garlic, rolling the fish pieces in it at the same time. After a minute, when the purée is sizzling, sprinkle the lemon juice and the remaining ¾ teaspoon salt all over, and turn the pieces.
Making the brodetto: Pour in the broth and the wine; bring the sauce to a bubbling boil, and cook 3 minutes or more, turning the fish chunks, as the sauce thickens and coats them. Scatter the pine nuts in the pan and toss them with the fish. When the sauce has the density you like, turn off the heat, sprinkle the basil shreds over the fish, turn the chunks in the sauce one more time, and serve right away.
Lidia's Clam Sauce
From her PBS show "Lidia Celebrates America"
Ingredients
6 tablespoons extra virgin olive oil
6 garlic cloves, sliced
4 anchovies, sliced
36 littleneck clams, scrubbed
¼ teaspoon peperoncino
¼ teaspoon dry oregano
1 pound linguine
¾ cup chopped fresh Italian parsley
Directions
1.Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.
2.Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer and cover until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water.
3.When all the clams are out, increase heat to high and add ½ cup of the parsley. Cook until reduced by half. Meanwhile, shuck the clams.
4.When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce and drizzle with remaining 2 tablespoons olive oil. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining 2 tablespoons chopped parsley, Cook a minute more to blend the flavors and serve.
Tips/Techniques
Linguine with red clam sauce is almost never found in Italy, but is a big seller in Italian American restaurants here in the United States. So when you go to Italy, eat it as they do with white clam sauce and never ever ask for cheese to put on your linguine with white clam sauce.
Ingredients
6 tablespoons extra virgin olive oil
6 garlic cloves, sliced
4 anchovies, sliced
36 littleneck clams, scrubbed
¼ teaspoon peperoncino
¼ teaspoon dry oregano
1 pound linguine
¾ cup chopped fresh Italian parsley
Directions
1.Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.
2.Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer and cover until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water.
3.When all the clams are out, increase heat to high and add ½ cup of the parsley. Cook until reduced by half. Meanwhile, shuck the clams.
4.When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce and drizzle with remaining 2 tablespoons olive oil. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining 2 tablespoons chopped parsley, Cook a minute more to blend the flavors and serve.
Tips/Techniques
Linguine with red clam sauce is almost never found in Italy, but is a big seller in Italian American restaurants here in the United States. So when you go to Italy, eat it as they do with white clam sauce and never ever ask for cheese to put on your linguine with white clam sauce.
Sunday, December 18, 2011
Coconut Macaroons
Makes about 4 dozen 1-inch cookies
Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes.
Ingredients
- 1cup cream of coconut
- 2tablespoons light corn syrup
- 4 large egg whites
- 2teaspoons vanilla extract
- 1/2teaspoon table salt
- 3cups unsweetened, shredded, desiccated coconut (about 8 ounces)
- 3cups sweetened shredded coconut (or flaked), about 8 ounces
Instructions
- 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
- 2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
- 3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, below), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- 4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
2011 Christmas Eve Menu
Our "Feast of the Seven Fishes" menu:
(1) Shrimp Cocktail,
(2) Fried Clamari
(3) Bacalao Fritters aka Buñuelos de Bacalao (or this one)
Pierre Robert Cheese, and assorted cheeses.
(3.1) Smoked Salmon spread
(4) Charley's Chowder
(5) Caesar Salad (with anchovies)
Karen, Meredith and Christians HOME MADE Spaghetti with
(6) Sicilian Tuna Sauce with capers
(7) Langostino Fra Diavalo
(7.1) White Clam Sauce
(1) Shrimp Cocktail,
(2) Fried Clamari
(3) Bacalao Fritters aka Buñuelos de Bacalao (or this one)
Pierre Robert Cheese, and assorted cheeses.
(3.1) Smoked Salmon spread
(4) Charley's Chowder
(5) Caesar Salad (with anchovies)
Karen, Meredith and Christians HOME MADE Spaghetti with
(6) Sicilian Tuna Sauce with capers
(7) Langostino Fra Diavalo
(7.1) White Clam Sauce
Tuesday, December 13, 2011
As holidays near, thoughts turn to spice cake, fruitcake - Pittsburgh Tribune-Review
As holidays near, thoughts turn to spice cake, fruitcake - Pittsburgh Tribune-Review: Black Fruitcake
For Pat Nolan, New Kensington, Westmoreland County. From Annie Mathe, Cranberry, Butler County, who writes, "Although this seems like a long, complicated recipe, it really isn't that difficult to make and is worth the effort for a true fruitcake lover. I found this recipe in the newspaper in 1993 and decided to try it. I make it for Christmas every year, and it is always a hit with my family and friends.
"You have to make it in November to get the true mellowing of the rum and brandy. You really could make them in June and store them away. I still have one from last year that I open up occasionally just for a taste.
"Anyone that comes to my house and is a true fruitcake phobic is forced to take just one bite, and invariably they say, 'Wow, that is different than any fruitcake I have ever tasted.' Then they ask for another piece. I do tend to go light on the cherries and heavy on the nuts and rum and brandy (I use both). That always helps."
1 pound candied pineapple
1/2 pound candied cherries
1/4 pound (4 ounces) candied citron
1/8 pound (2 ounces) candied orange peel
1/8 pound (2 ounces) candied lemon peel
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/4 pound shelled almonds
1/4 pound shelled walnuts or pecans
1/2 cup dark rum or brandy, more for soaking cake
Vegetable cooking spray
2 cups flour, divided
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
5 large eggs
1 tablespoon milk
1 teaspoon almond extract
1/4 pound (1 stick) butter
1 cup granulated sugar
1 cup firmly packed brown sugar
To prepare the fruit: Prepare the fruits and nuts the day before because it is a long job and you must soak them overnight. Cut the pineapple into thin wedges, the cherries in half and the citron, orange and lemon peels into thin strips. Pick over the raisins and currants to remove any stray stems or seeds. Cut the nuts coarsely, using a sharp knife. Do not use a food processor, or they will be too fine. Soak the fruit and nuts overnight in 1/2 cup rum or brandy.
To prepare the cake: Place the pan or pans to be used on a piece of brown grocery paper and trace the bottom(s), using a pencil. Cut out the tracing. Coat the pan(s) with vegetable cooking spray, then spray the paper and place it in the bottom of the pan(s). Here are the sizes you can use: one 10-inch tube pan; 2 loaf pans (9 by 5 by 2 1/2 inches each); 3 small bread pans (8 by 3 7/8 by 2 3/8 inches).
Heat the oven to 275 degrees.
Measure 1 1/2 cups flour and sift it with the spices and baking soda. Put the remaining flour in a large bowl and toss it with the fruit and nuts. This is important -- it keeps the fruit from sticking together.
Beat the eggs lightly, and mix with the milk and almond extract. Reserve. In a medium bowl, cream the butter until soft. Gradually beat in the granulated and brown sugars, and beat until light and fluffy. Stir in the egg mixture, then the flour mixture until well blended.
Pour the batter over the fruit mixture and mix well, using a heavy-duty wooden spoon. Spoon the batter into the prepared pan(s) and press firmly, using your palm. This will create a firm, compact cake that is easy to cut.
If you use a 10-inch tube pan, use all of the batter. Bake for 3 hours and 15 minutes. This gives you a large 5 1/2-pound cake.
If you use the 9- by 5-inch loaf pans, put half the batter in each pan. Bake for 2 hours and 15 minutes.
If you use the 8- by 37/8-inch bread pans, put 1/3 of the batter in each. Bake for 2 hours.
After the cake(s) come out of the oven, they should stand for a full half-hour before turning out of the pan. Turn upside down on a wire rack and peel the paper off carefully.
For storing the cakes: When the cakes are stone cold, wrap in a layer of cheesecloth. Place on a large square of aluminum foil. Pour a few tablespoons of rum or brandy over the cakes, enough to dampen the cloth. Then wrap tightly in foil, and place in a tin or crock. Keep in a cold spot, such as an attic or fruit cellar. For great flavor, pour a little more liquor over the cakes every week or couple of weeks.
Do not serve the cakes until they have mellowed for at least a month. They cakes will keep almost indefinitely.
- Sent using Google Toolbar
For Pat Nolan, New Kensington, Westmoreland County. From Annie Mathe, Cranberry, Butler County, who writes, "Although this seems like a long, complicated recipe, it really isn't that difficult to make and is worth the effort for a true fruitcake lover. I found this recipe in the newspaper in 1993 and decided to try it. I make it for Christmas every year, and it is always a hit with my family and friends.
"You have to make it in November to get the true mellowing of the rum and brandy. You really could make them in June and store them away. I still have one from last year that I open up occasionally just for a taste.
"Anyone that comes to my house and is a true fruitcake phobic is forced to take just one bite, and invariably they say, 'Wow, that is different than any fruitcake I have ever tasted.' Then they ask for another piece. I do tend to go light on the cherries and heavy on the nuts and rum and brandy (I use both). That always helps."
1 pound candied pineapple
1/2 pound candied cherries
1/4 pound (4 ounces) candied citron
1/8 pound (2 ounces) candied orange peel
1/8 pound (2 ounces) candied lemon peel
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/4 pound shelled almonds
1/4 pound shelled walnuts or pecans
1/2 cup dark rum or brandy, more for soaking cake
Vegetable cooking spray
2 cups flour, divided
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
5 large eggs
1 tablespoon milk
1 teaspoon almond extract
1/4 pound (1 stick) butter
1 cup granulated sugar
1 cup firmly packed brown sugar
To prepare the fruit: Prepare the fruits and nuts the day before because it is a long job and you must soak them overnight. Cut the pineapple into thin wedges, the cherries in half and the citron, orange and lemon peels into thin strips. Pick over the raisins and currants to remove any stray stems or seeds. Cut the nuts coarsely, using a sharp knife. Do not use a food processor, or they will be too fine. Soak the fruit and nuts overnight in 1/2 cup rum or brandy.
To prepare the cake: Place the pan or pans to be used on a piece of brown grocery paper and trace the bottom(s), using a pencil. Cut out the tracing. Coat the pan(s) with vegetable cooking spray, then spray the paper and place it in the bottom of the pan(s). Here are the sizes you can use: one 10-inch tube pan; 2 loaf pans (9 by 5 by 2 1/2 inches each); 3 small bread pans (8 by 3 7/8 by 2 3/8 inches).
Heat the oven to 275 degrees.
Measure 1 1/2 cups flour and sift it with the spices and baking soda. Put the remaining flour in a large bowl and toss it with the fruit and nuts. This is important -- it keeps the fruit from sticking together.
Beat the eggs lightly, and mix with the milk and almond extract. Reserve. In a medium bowl, cream the butter until soft. Gradually beat in the granulated and brown sugars, and beat until light and fluffy. Stir in the egg mixture, then the flour mixture until well blended.
Pour the batter over the fruit mixture and mix well, using a heavy-duty wooden spoon. Spoon the batter into the prepared pan(s) and press firmly, using your palm. This will create a firm, compact cake that is easy to cut.
If you use a 10-inch tube pan, use all of the batter. Bake for 3 hours and 15 minutes. This gives you a large 5 1/2-pound cake.
If you use the 9- by 5-inch loaf pans, put half the batter in each pan. Bake for 2 hours and 15 minutes.
If you use the 8- by 37/8-inch bread pans, put 1/3 of the batter in each. Bake for 2 hours.
After the cake(s) come out of the oven, they should stand for a full half-hour before turning out of the pan. Turn upside down on a wire rack and peel the paper off carefully.
For storing the cakes: When the cakes are stone cold, wrap in a layer of cheesecloth. Place on a large square of aluminum foil. Pour a few tablespoons of rum or brandy over the cakes, enough to dampen the cloth. Then wrap tightly in foil, and place in a tin or crock. Keep in a cold spot, such as an attic or fruit cellar. For great flavor, pour a little more liquor over the cakes every week or couple of weeks.
Do not serve the cakes until they have mellowed for at least a month. They cakes will keep almost indefinitely.
- Sent using Google Toolbar
Subscribe to:
Posts (Atom)