There was nothing, and I mean nothing, like my Grandmother's (Oma) bread. We loved it. Had it for breakfast, lunch and dinner. The best was taking it in the summer, grilling it and then putting schmaltz (rendered pig fat - yes, yes, I know, really healthy) and salt on it. Undeniably great.
Ingredients:
Starter (See below)
5 lbs. of flour
3 packages of yeast
3 tablespoons of salt
6 1/3 cup of warm water (water should not be above 110 degrees F)
1 tablespoon of honey
Soak the starter in 1 cup of warm water for about 30 minutes until it is totally soaked and no lumps are present.
Put yeast into the warm water and honey to proof.
Put the flour and salt in a bowl and make a well in the middle. Add the water/yeast mixture a little at a time, incorporating it with the flour. When the water is fully added, add the water/starter and mix well. Move to a clean surface and knead for about 10 minutes.
Put in a bowl in a warm location and let rise 1-2 hours until doubled. Punch down and form into a round loaf and place on a baking sheet to rise a second time. Heat oven to 450 degrees and when dough has risen, cut slits into the top of the loaf, sprinkle with water and put in oven to bake approximately 45 minutes.
For the starter, make your first loaf of bread just as above, but without the starter. After you punch the dough down, cut a piece off about a cup in volume. Put on a plate and let sit in a warm location. It will dry out and be fine to use the next time you make bread.
Saturday, October 31, 2009
Friday, October 23, 2009
Fish with Brussel Sprout Hash
We bought some fresh brussel sprouts at the farmers' market on a whim. I wasn't sure what to do with them, and then thought a hash with some potatoes and mushrooms with fish would be good. I found afterward that this was not a unique idea (oh, Google...).
Anywho, this is a bit different than anything that I found, and all mine!
Ingredients:
2 cups brussel sprouts, cleaned and halved
2 cups potatoes, cut into 1/4" cubes
2 cups mushrooms, cut into quarters (or sliced)
2 Tablespoons fresh thyme
1 small onion diced
2 cloves garlic
1 large hot cherry pepper (or other medium-heat pepper)
1 cup pancetta, cubed
Salt and Pepper
Olive oil
2 fish filets - hake, sea bass, or other firm white fish
Semolina flour
Directions:
Heat large sautee pan to medium high heat. Add 3-4 tablespoons of olive oil, and add pancetta and cook to allow fat to render out - 6-8 minutes. Remove pancetta and add the potatoes and then the brussel sprouts and mushrooms and thyme on top, along with some salt and pepper. Let sit for 5-6 minutes to allow the potatoes to brown and then stir and add onion, garlic, hot peppers and pancetta. Let brown again and stir. Repeat a couple of times until all vegetables are done.
Pre heat oven to 400 degrees. Pat fish filets dry and put a little olive oil on each surface. Generously salt and pepper and then coat in semolina. Sautee over medium high heat until the fish is about 3/4 done. Flip and put in oven for 5-6 minutes until the fish is done.
Anywho, this is a bit different than anything that I found, and all mine!
Ingredients:
2 cups brussel sprouts, cleaned and halved
2 cups potatoes, cut into 1/4" cubes
2 cups mushrooms, cut into quarters (or sliced)
2 Tablespoons fresh thyme
1 small onion diced
2 cloves garlic
1 large hot cherry pepper (or other medium-heat pepper)
1 cup pancetta, cubed
Salt and Pepper
Olive oil
2 fish filets - hake, sea bass, or other firm white fish
Semolina flour
Directions:
Heat large sautee pan to medium high heat. Add 3-4 tablespoons of olive oil, and add pancetta and cook to allow fat to render out - 6-8 minutes. Remove pancetta and add the potatoes and then the brussel sprouts and mushrooms and thyme on top, along with some salt and pepper. Let sit for 5-6 minutes to allow the potatoes to brown and then stir and add onion, garlic, hot peppers and pancetta. Let brown again and stir. Repeat a couple of times until all vegetables are done.
Pre heat oven to 400 degrees. Pat fish filets dry and put a little olive oil on each surface. Generously salt and pepper and then coat in semolina. Sautee over medium high heat until the fish is about 3/4 done. Flip and put in oven for 5-6 minutes until the fish is done.
Saturday, October 17, 2009
Roasted Chicken
There is nothing like a whole roasted chicken on a cool autumn day. It is truly a simple dish, but one that can be juicy and have a terrific flavor. There are a number of ways to prepare this, but the one below is my favorite, and should serve 2-4 people depending on how "greedy" they are (this is a favorite saying of mine from Jamie Oliver!).
Ingredients:
4 pound whole chicken, rinsed and dried.
1/4 cup olive oil
1/4 cup each of fresh parsley, thyme and oregano (approximate amount)
Salt and Pepper
4 medium potatoes, cut in quarters
3-4 whole garlic cloves, peeled
2-3 medium potatoes, peeled and quartered
Directions:
First, prepare the potatoes and put into a pot with water to just cover them. Put over high heat and bring to a boil. Total time from cold start to finish is about 10-12 minutes to get them just starting to soften.
Next, separate all of the herbs and place in a cup with the olive oil and some salt and pepper. Use an immersion blender to mix well together, adding additional olive oil if necessary (this should really be a thicker paste). If you don't have an immersion blender, just chop the herbs and mix with the oil, or use a blender.
Take the chicken and carefully separate the skin from the breasts, thighs and legs, being careful not to rip the skin. Take the herb mixture and rub directly on the mean under the skin, and then take some and rub in the cavity of the bird. Reserve a little of the mixture to pour over the potatoes and carrots. Rub the outside of the bird with a little olive oil.
Pre-heat the oven to 500 degrees. In a large, heavy pan that is oven safe, put over high heat with a couple of tablespoons of olive oil and add the potatoes and cook for 4-5 minutes to start to brown them (I like crispy potatoes - you can skip this step if you want). Turn the heat off, move the potatoes to the outer edge of the pan and put the chicken in the middle and ring the outside with the carrots and garlic cloves. Sprinkle entire dish with salt and pepper and place in oven for 15-20 minutes to start to crisp the skin. Then turn oven down to 400 and cook another 1:00 to 1:15 until the internal temperature of the bird is at least 165 degrees at the thickest parts (breast and thighs).
Remove chicken to a cutting board, cover with foil and let rest 5-10 minutes. Carve and serve with the potatoes, carrots and juices.
You can take the juices and oil in the pan and make a more formal sauce. First remove the potatoes and carrots to a serving dish. Over medium heat heat squeeze the garlic out, add back the juices from the bird on the cutting board and bring to a boil. Add in a slurry of water and flour that has not lumps and whisk in to get all the bits off of the bottom of the pan. You can add in some chicken stock if you want to make more sauce.
Ingredients:
4 pound whole chicken, rinsed and dried.
1/4 cup olive oil
1/4 cup each of fresh parsley, thyme and oregano (approximate amount)
Salt and Pepper
4 medium potatoes, cut in quarters
3-4 whole garlic cloves, peeled
2-3 medium potatoes, peeled and quartered
Directions:
First, prepare the potatoes and put into a pot with water to just cover them. Put over high heat and bring to a boil. Total time from cold start to finish is about 10-12 minutes to get them just starting to soften.
Next, separate all of the herbs and place in a cup with the olive oil and some salt and pepper. Use an immersion blender to mix well together, adding additional olive oil if necessary (this should really be a thicker paste). If you don't have an immersion blender, just chop the herbs and mix with the oil, or use a blender.
Take the chicken and carefully separate the skin from the breasts, thighs and legs, being careful not to rip the skin. Take the herb mixture and rub directly on the mean under the skin, and then take some and rub in the cavity of the bird. Reserve a little of the mixture to pour over the potatoes and carrots. Rub the outside of the bird with a little olive oil.
Pre-heat the oven to 500 degrees. In a large, heavy pan that is oven safe, put over high heat with a couple of tablespoons of olive oil and add the potatoes and cook for 4-5 minutes to start to brown them (I like crispy potatoes - you can skip this step if you want). Turn the heat off, move the potatoes to the outer edge of the pan and put the chicken in the middle and ring the outside with the carrots and garlic cloves. Sprinkle entire dish with salt and pepper and place in oven for 15-20 minutes to start to crisp the skin. Then turn oven down to 400 and cook another 1:00 to 1:15 until the internal temperature of the bird is at least 165 degrees at the thickest parts (breast and thighs).
Remove chicken to a cutting board, cover with foil and let rest 5-10 minutes. Carve and serve with the potatoes, carrots and juices.
You can take the juices and oil in the pan and make a more formal sauce. First remove the potatoes and carrots to a serving dish. Over medium heat heat squeeze the garlic out, add back the juices from the bird on the cutting board and bring to a boil. Add in a slurry of water and flour that has not lumps and whisk in to get all the bits off of the bottom of the pan. You can add in some chicken stock if you want to make more sauce.
Saturday, October 10, 2009
Charlie Troter's Braised Leek Soup
This was a recipe I got off of the Bon Appetite Supper Club web site:
http://www.basupperclubandcafe.com/
I think this was nice - not as creamy as a potato leek soup, but allows the full flavor of the leeks to come out. The mushroom sautee really adds a nice depth to this dish. As with my potato leek soup, I believe this can be modified to use different herbs (thyme, tarragon, etc.) and would also go well with some roasted garlic mixed in. Additionally, some cream or yogurt could add a little creaminess.
Ingredients:
3 large cleaned leeks (white part and 2 inches of the green)
5 cups chicken or vegetable stock
2 sprigs rosemary
1⁄4 cup unsalted butter
Salt and freshly ground black pepper
1 minced shallot (optional in my opinion)
1 1⁄2 cups cleaned oyster or shiitake or mushrooms
4 teaspoons extra-virgin olive oil
Directions:
Cut each leek in half lengthwise and place in a shallow pan with the stock and the rosemary. Cover and simmer over medium-low heat for 25 minutes, or until the leeks are tender. Remove and discard the rosemary, reserving the stock. Remove the leeks and roughly chop into bite-sized pieces. Puree 2⁄3 of the leeks, all of the stock and 2 tablespoons of the butter until smooth (or, just use an immersion blender - no need to chop the leeks). Place the soup in a medium saucepan and cook over medium-low heat for 5 minutes, or until warm, and season to taste with salt and pepper.
For the mushrooms, sweat the shallots in the remaining 2 tablespoons butter in a medium sauté pan over medium heat for 3 to 4 minutes, or until translucent. Add the mushrooms and cook for 5 to 7 minutes, or until tender. Season to taste with salt and pepper.
Spoon some of the mushrooms into the center of each bowl and top with the remaining leeks. Ladle the soup into the bowls and drizzle with the olive oil.
NOTE: Oyster mushrooms are light in texture and flavor. If you can’t find them in your grocery store, hedgehog or chanterelle mushrooms would work just as well. If these lighter styles of mushrooms are not available, use julienned shiitake mushrooms.
http://www.basupperclubandcafe.com/
I think this was nice - not as creamy as a potato leek soup, but allows the full flavor of the leeks to come out. The mushroom sautee really adds a nice depth to this dish. As with my potato leek soup, I believe this can be modified to use different herbs (thyme, tarragon, etc.) and would also go well with some roasted garlic mixed in. Additionally, some cream or yogurt could add a little creaminess.
Ingredients:
3 large cleaned leeks (white part and 2 inches of the green)
5 cups chicken or vegetable stock
2 sprigs rosemary
1⁄4 cup unsalted butter
Salt and freshly ground black pepper
1 minced shallot (optional in my opinion)
1 1⁄2 cups cleaned oyster or shiitake or mushrooms
4 teaspoons extra-virgin olive oil
Directions:
Cut each leek in half lengthwise and place in a shallow pan with the stock and the rosemary. Cover and simmer over medium-low heat for 25 minutes, or until the leeks are tender. Remove and discard the rosemary, reserving the stock. Remove the leeks and roughly chop into bite-sized pieces. Puree 2⁄3 of the leeks, all of the stock and 2 tablespoons of the butter until smooth (or, just use an immersion blender - no need to chop the leeks). Place the soup in a medium saucepan and cook over medium-low heat for 5 minutes, or until warm, and season to taste with salt and pepper.
For the mushrooms, sweat the shallots in the remaining 2 tablespoons butter in a medium sauté pan over medium heat for 3 to 4 minutes, or until translucent. Add the mushrooms and cook for 5 to 7 minutes, or until tender. Season to taste with salt and pepper.
Spoon some of the mushrooms into the center of each bowl and top with the remaining leeks. Ladle the soup into the bowls and drizzle with the olive oil.
NOTE: Oyster mushrooms are light in texture and flavor. If you can’t find them in your grocery store, hedgehog or chanterelle mushrooms would work just as well. If these lighter styles of mushrooms are not available, use julienned shiitake mushrooms.
Sunday, October 4, 2009
Cella Bistro
We had our good friend Mike Fishkin in town, and decided to take him to one of our favorite restaurants, Cella Bistro. We did this for a few reasons. First, it really is one of our favorites! Second, we hadn't been there in a while. And third, it is about 4 miles from our house!!
We arrived around 8pm, and despite a fairly good crowd, were able to get a table immediately. Our server was very attentive and knowledgeable about the menu, and informed us that they were running out of a few of the dishes in case we had any favorites we wanted to reserve right away.
Mike was a big fan of the menu, and had a very hard time deciding what to order. Lib and I decided to make the decision on the appetizers - we all split an order of the fried calamari and an order of the warm mushroom salad (my favorite). For entrees, Lib ordered the "lasagna norma" with eggplant and spinach, while Mike and I both ordered the special lamb ribs with mashed potatoes and broccoli rabbe.
Bread came with the olive oil and was soon followed by the appetizers. The calamari was hot and cooked perfectly, paired with a mildly spicy lemon-caper aioli. The warm mushroom salad did not disappoint! From the menu "roast portobello, pan roasted wild mushrooms, shallots, garlic, pancetta, asiago and parmeggiano cheeses, wilted arugula, grilled ciabatta bread,
chili oil, oven roasted tomatoes." Absolutely delicious. The mushrooms were perfect and the cheese and tomatoes blended will giving it a rich (but not too rich) taste. We cleaned both plates.
We had a nice break after the appetizers to sip our drinks and rest. Our entrees came, piping how and smelling great. Lib's lasagna was delicious - homemade noodles, creamy sauce and a great, simple tomato sauce. Very good. The lamb ribs were very good - braised and then grilled, they were tender and juicy, with a herb/mint/lemon oil on the side. The only complaint was the bigger ribs were a little too fatty. The potatoes were excellent - creamy but with some chunks, and mixed with some kind of cheese (I couldn't discern, and can't recall from the menu). The broccoli rabbe was terrific - tender but with some bite, and mildly bitter.
We contemplated dessert, and Mike convinced us to split the apple strudel. Nice and warm, with a sweet oat topping, it came with a side of cinnamon ice cream. We could have had a bowl of that all by itself!
After fighting over the check (Mike won), we finished our wine/coffee and left around 11. Cella Bistro is consistently excellent in food, service and atmosphere, and we can't wait to go back again.
We arrived around 8pm, and despite a fairly good crowd, were able to get a table immediately. Our server was very attentive and knowledgeable about the menu, and informed us that they were running out of a few of the dishes in case we had any favorites we wanted to reserve right away.
Mike was a big fan of the menu, and had a very hard time deciding what to order. Lib and I decided to make the decision on the appetizers - we all split an order of the fried calamari and an order of the warm mushroom salad (my favorite). For entrees, Lib ordered the "lasagna norma" with eggplant and spinach, while Mike and I both ordered the special lamb ribs with mashed potatoes and broccoli rabbe.
Bread came with the olive oil and was soon followed by the appetizers. The calamari was hot and cooked perfectly, paired with a mildly spicy lemon-caper aioli. The warm mushroom salad did not disappoint! From the menu "roast portobello, pan roasted wild mushrooms, shallots, garlic, pancetta, asiago and parmeggiano cheeses, wilted arugula, grilled ciabatta bread,
chili oil, oven roasted tomatoes." Absolutely delicious. The mushrooms were perfect and the cheese and tomatoes blended will giving it a rich (but not too rich) taste. We cleaned both plates.
We had a nice break after the appetizers to sip our drinks and rest. Our entrees came, piping how and smelling great. Lib's lasagna was delicious - homemade noodles, creamy sauce and a great, simple tomato sauce. Very good. The lamb ribs were very good - braised and then grilled, they were tender and juicy, with a herb/mint/lemon oil on the side. The only complaint was the bigger ribs were a little too fatty. The potatoes were excellent - creamy but with some chunks, and mixed with some kind of cheese (I couldn't discern, and can't recall from the menu). The broccoli rabbe was terrific - tender but with some bite, and mildly bitter.
We contemplated dessert, and Mike convinced us to split the apple strudel. Nice and warm, with a sweet oat topping, it came with a side of cinnamon ice cream. We could have had a bowl of that all by itself!
After fighting over the check (Mike won), we finished our wine/coffee and left around 11. Cella Bistro is consistently excellent in food, service and atmosphere, and we can't wait to go back again.
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