Sunday, August 30, 2015

Cucumber-Arugula Soup (cold summer soup)


This summer we harvested so many cucumbers and so much arugula I  was constantly looking for things to make with them. It happens that this year all of the produce ingredients were found in our garden which made the soup more fun to make. Don't wait to grow the ingredients, the soup is easy and a little unusual. It was a hit with everyone who tried it this summer.

This soup is uncooked and takes minutes to create. Chill well before serving. The color remains bright and fresh.

All ingredients are raw: prepped and quickly processed. Use a cuisinart, vitamix or blender.  The raw garlic adds spiciness and heat.

4 1/2 cups (or a bit more) peeled, seeded and coarsley chopped cucumber 
1/4- 1/3 cup arugula 
1/2 cup olive oil
1/2 cup cold water
1 clove garlic  
1/4 cup vinegar (wine vinegar if you have it)
1 Tbsp fresh lime (or lemon) juice 
 up to 1/4 tsp ground chili
1 Tbsp chopped fresh basil (optional)

Procedure:
Process all of the ingredients until smooth. Pour into a jar and chill 4 hours to overnight. 
Serve garnished with a couple of slices of fresh peach or mango 

This recipe makes 4-5 servings.

Wednesday, August 26, 2015

Rosemary - Olive no-knead bread




This bread dough is more like a thick sticky cake batter than it is a bread dough. It is looser than most "no-knead" bread doughs and cannot be organized by stretching and folding (it's too soft). The dough was mixed in a Kitchen Aid, has a long cool rise, is stirred down and then rises in the greased and floured baking pan.  This bread was baked in an uncovered 5.5qt LeCrueset round dutch oven.

This bread is very straight forward to make, although baking it enough so that it is baked-through is a bit tricky. Use the thermometer and make sure the internal temperature is at least 185 degrees. 

The use of high gluten flour (14% gluten) creates a dough that is very springy and bubbly. This is the dough that is used in making bagels. 

Equipment:
electric mixer
measuring spoons, cups
kitchen scale (4 oz = 1 scant cup of flour)
dutch oven (oven proof, preferably an enamel cast iron pot) 
flexible plastic scraper (in a pinch you can use a large silicone spatula)
a cast iron frying pan or aluminum pan 
baking stone if you have one 
food thermometer for checking temperature of cooked bread 

Ingredients:
20 oz unbleached bread flour 
4 oz high gluten flour ( sources: King Arthur Sir Lancelot , General Mills All Trumps flour) - you're looking for a flour with about 14% gluten
4 oz white whole wheat (or regular whole wheat if you like the more earthy taste)
2-3 Tbsp vegetable oil and additional flour or 3-4 Tbsp cornmeal(to grease and dust the baking pot
2 1/2 tsp kosher salt (you can use and additional 1/4tsp salt if you like bread on the saltier side)
2 1/4 tsp instant yeast (one package)
20 oz warm water 
1- 2 Tbsp fresh rosemary (minced)
3/4 c minced olives (I like Kalamata best, but choose any salty- olive you like) 
4-6 ice cubes (to create steam in your oven)

Procedure:
1. In a large mixing bowl, or bowl of the Kitchen Aid, combine the bread flour and high gluten flour. Pour the yeast along one side of the bowl, cover with a bit of flour. Pour the salt on the other side of the bowl and cover with a bit of flour so that the yeast and salt are not directly touching. 

2. Add the water and start mixing at slow speed. Make sure that all of the flour is hydrated and mixing, stop the mixer and use a silicone spatula to bring up the flour on the bottom of the bowl if necessary. Continue to mix for 3-4 minutes. 

3. Slowly add the whole wheat flour. Continue mixing, add the rosemary and olives. 
The mixture will look thick, sticky and glutenous. 


4. Spray the top of the dough with oil-spray and cover the bowl with plastic wrap. Place in the fridge and allow to rest for 12-16 hours. The dough will rise and have large bubbles just under the surface. 

5. Prepare the baking pot by liberally greasing the pot and dusting with flour or cornmeal. 
6. Stir down the bread dough by turning a few times with a flexible scraper and "pour" the dough into the prepared pot. 





7. Set up the oven by placing the cast iron pan or brownie size baking pan on the floor of the oven and a baking stone (if you have one) on a rack, which has been set in the upper third of the oven. 

Place the dough a draft free area and let rise for between 1 and 1.5 hours. The dough will rise and look bubbly. Pre-heat the oven to 450 degrees when the dough begins to bubble (after 30-40 minutes of the rest period).


8. Before slipping the pot of dough into the oven, spray lightly with water (use a plant mister or food mister). 
9. Open the oven , drop 4-6 ice cubes into the hot pan on the oven floor and slip the pot of dough onto the baking stone or oven rack. Be careful of the steam that will rise from the hot pan and rapidly melting ice cubes.  Bake 15 minutes.

10. Without opening the oven, lower the thermostat to 400 degrees and bake for 40- 45 minutes. Check the bread. It will look crusty and golden brown.  Because the dough is dense and this is a large bread, I also check the internal temperature, which should read 185-190 degrees. If the internal temperature is too low, slide the bread back into the oven and bake for 5 more minutes.  You can continue to bake and check temperature in 5 minute intervals, the internal temperature is the fail-safe way to check that the bread is baked through.  This bread, unlike many others, should be thoroughly baked through or the crumb will be gummy.

11. Cool the bread for 15- 20 minutes before attempting to remove from the pot.  Slide the flexible scraper around the sides of the pot, you may hear the air vacuum "break."  Turn the bread out onto a cooling rack or slated board. Cool completely before serving (the inside will be gummy if it's served warm from the oven) or wrap and freeze for serving at another time. 


To re-crisp the bread, warm in a moderate oven for 5-10 minutes. 
The left over bread makes wonderful croutons. 

Other savory breads on this blog include: Onion Rolls (pocket style) , Rye-Onion Rolls  and Onion Flat Bread

Saturday, June 27, 2015

Ancient Grain Challah




Necessity is the mother of invention. This week I wanted to use up a started bag of King Arthur Ancient Grain flour blend  and also needed challah for Shabbat.  The blend is gluten free, but the following recipe is certainly not : the bread has white whole wheat, bread and all purpose flour blended together with the ancient grain blend.  The resulting dough is less stretchy than more traditional challah dough. After the first rise I  deflated the dough by hand and noticed that it felt a bit "grainy."  The color of the dough is "beige" rather than yellow or white. The texture is not quite traditional challah, not quiet artisan bread. The crust is a bit thicker and a bit crusty. The loaf slices wonderfully, the bread makes very satisfying sandwich slices.

Choreography/ Notes:
A longer, slow slow first rise improves the texture of the dough.  I mixed the dough, drizzled oil into the bowl and turned the dough so that the entire dough ball was covered with a slick of oil. The dough was then covered with plastic wrap and left in the refrigerator for 8 hours. It rose nicely, albeit a bit slower than challah usually does. As I mentioned, the dough is not as stretchy as traditional challah, but allowing the dough to come to room temperature helped improve the workability of the dough.

Equipment:
kitchen scale
measuring cups, measuring spoons
electric mixer (optional, but helpful)
baking pans : 3 medium loaf pans or two large loaf pans or parchment lined baking sheet




Ingredients: 
4.5 tsp instant yeast (2 packages)
2.5 tsp kosher salt
15 to 16 oz warm water  (2 scant cups)
4 large eggs
8 oz ancient grain blend - I used King Arthur Ancient Grains blend, but would appreciate feed back if    anyone uses another mixture.
8 oz white whole wheat flour
10 oz bread flour
10 oz unbleached all purpose flour
4oz (1/2c) honey
4 oz (1/2c) olive or vegetable oil plus approximately 2 Tbsp to grease the bowl
1/4c soy or almond milk
1/4c brown sugar mixed with a Tbsp or two of hot water
1/4c old fashioned oats
spray oil to grease the pans
small amount of cornmeal or flour for dusting the bread pans

Procedure:
1. Weigh and measure the ingredients. Warm the water. For details on yeast and measuring you can click this link. 
2. Combine the oil and water and eggs. Measure and combine the bread and all purpose flour
3. Pour the ancient grain blend and white whole wheat flour into a large mixing bowl.
4. Add the salt at one edge and cover with a bit of the flour and add the yeast on the opposite side of the bowl.
5. Pour the water over the yeast and start the mixer on low speed.  If you are mixing the dough by hand, use a wooden spoon to start mixing the yeast/water into the flour.
6. Pour the oil/water/egg mixture into the bowl and continue to mix.
7. Add 1/2 of the remaining flour mixture and blend in at low speed or continue to mix with a large spoon. Continue to blend in the remaining flour and mix for 3-5 minutes until well blended and pulling away from the sides of the bowl.
8. If you are mixing by hand you may need to turn the dough out onto a work surface and knead in the final 10 oz of flour.  The dough will be firm, a  bit sticky and not particularly stretchy.
9. Pour 2 Tbsp of oil along the edges of the mixing bowl and turn the dough around so that the dough ball has a thin layer of oil all over it.
10. Cover with plastic wrap and place in the refrigerator for 8-10 hours.
11. Remove from the fridge and allow to come to room temperature for 30-60 minutes before working with the dough.
12. Deflate gently, turn several times and divide/shape. The dough will make 3 medium loaves, 2 large loaves or approximately 18 (2 oz) rolls. Click on this link to see several examples of bread shapes.  Prepare the pans by spraying with spray oil and sprinkling with cornmeal or flour
13. Mix the brown sugar, water and oatmeal to make a thick paste. Smear on the top of the bread. Let rise in a draft free spot (a slightly warm oven or a proofing box is perfect) for about 45 minutes.
15. Preheat the oven to 375 degrees. Load the bread into the hot oven, lower the heat to 360 degrees and bake for 30-45 minutes. Check the bread after 30 minutes, the crust will be be dark and golden. Internal temperature, if you're inclined to use a thermometer, should be approximately 190- 195 degrees.  I like to very gently push on the top of the crust a bit to make sure the loaf "feels" done.
16. Cool in the pan for about 15-20 minutes. Remove from pan and cool completely before wrapping and storing. The bread should be double wrapped in plastic if you are freezing.  It will stay loosely covered at room temperature for 2 days.

Other interesting BreadandBabka challah recipes you might like to try include:
Pumpkin Apple Challah  , Challah Bread Pudding , or Challah with Za'atar and Apricots .



Wednesday, June 17, 2015

Quick to make "Creamsicle" (orange-vanilla) Sorbet


It's warm outside and if you're lucky enough have freezer space to keep the mixing bowl of an ice cream maker frozen, then you can enjoy this sorbet within an hour.  Some of the richer ice creams and complicated sorbet bases require mixing, heating and cooling. Some, but not this one!

The base of this sorbet is a can of room-temperature coconut milk (light or regular, but NOT canned coconut cream). Add sugar, orange juice, a bit of flavor-boosting and your more than halfway there. Use either fresh or NON-reconstituted juice or a combination of both. Reconstituted OJ just doesn't work as well as a flavoring component in this recipe; small flecks of fruit make it visually interesting and more delicious. I prefer LorAnn oil bakery emulsion as the flavor enhancer, but don't let that stop you, extracts will work.

This sorbet scoops well with or without the optional addition of a tablespoon of vodka.

Equipment:
a mixing bowl or 4 cup measuring cup for mixing
mixing spoon, measuring spoon, measuring cup
ice cream maker of your choice

Ingredients: 
1 can (about 13 oz) coconut milk at room temperature
1/2 cup granulated sugar
Approximately 1-1/4 cup orange juice - preferable at room temperature
2 tsp vanilla extract or vanilla bakery emulsion from LorAnn Oils
2 tsp orange extract or orange bakery emulsion from LorAnn Oils
1 Tbsp vodka (optional)


Procedure:
1. Combine the sugar and coconut milk. Mix well, the sugar must disperse into the liquid.
2. Add the orange juice to equal 3 cups of liquid. Mix well, make sure there is no sugar settling at the bottom of the mixing bowl.
3. Mix in the flavorings.
4. Chill in a freezer for 30-45 minutes.
5. Pour into a chilled mixing bowl of your ice cream maker and process according to directions.
6. OPTIONAL: when the mixture is just about ready (thick, slushy) add the vodka and continue to mix.
7. The sorbet will be the consistency of soft-serve, I like to freeze it for an additional hour or two before serving. Let the sorbet stand at room temperature for a few minutes for easy-scooping.

Enjoy!!!

If frozen desserts are your thing, try BreadandBabka's Blueberry-Lemonade Sorbet


Monday, June 1, 2015

Oregano Pesto with Walnuts and Orange


Oregano Pesto with Walnuts and Orange 


It's springtime and a few days of very warm sunny weather has sped the growth of oregano in the garden. Oregano is a great plant for edible gardening: it's a beautiful ground cover, will flower if left untrimmed and best of all is reliably perennial to zone 6 and often survives winter in zone 5 if you protect with mulch. Once established it thrives on neglect and doesn't require regular watering. The key to a constant supply of fresh leaves is to keep it trimmed and avoid flowering. 

OK, so you don't want to grow your oregano, but you do want to try this pesto. Buy a package of fresh oregano, you'll need a loosely packed cup of leaves.  It's easy to remove the leaves from the stem by sliding your finger along the stem moving from the bottom of the stem toward the end with the new growth. The leaves will easily separate from the stem. 

Pesto is a versatile condiment associated with Italy, but also has roots in Southern France (pistou). The origin of the preparation dates back to ancient Roman times, where a mortar and pestle (hence: pesto) were used to hand grind herbs, cheese and nuts. Although it's now typical to use "Genovese" type basil as the herb base in pesto, any herb can be used.  I never prepare pesto with cheese, you can always add grated Parmesan if you'd prefer.  

Serve Pesto along with pasta or spread thinly on slices of crusty bread. You can dilute the mixture with a bit of oil and cream to make a creamy sauce.  I like to  make an oh-so-easy baked chicken by spreading pesto on chicken and baking. Spread pesto on a piece of salmon fillet, spray oil on foil, wrap the fish and bake or cook on the BBQ.  You can also create a vegan sauce by mixing pesto with a bit of oil and lemon or orange juice. Pesto is wonderful served over rice.  Try cooking barley, saute an onion and mix the barley with the onion and a few tablespoons of pesto.  You can always use it to make the garlic-pesto-yogurt sauce that accompany chard patties.  You'll soon realize that the possibilities are endless. 

Choreography: 
Preparing pesto is quick and easy. It takes longer to organize the ingredients than to whir them in a food processor. I don't grind the mixture by hand, but it might be interesting to try your hand using a mortar and pestle. 

Prepare the ingredients before blending: separate the oregano leaves from the stems, roughly chop walnuts, zest a small orange, squeeze the juice, peel the garlic cloves .  All ingredients are processed at once in a food processor until they form a smooth paste. 



Ingredients:
1 cup loosely packed oregano leaves 
zest from one small orange 
1 oz orange juice 
3/4 c roughly chopped walnuts 
2-4 cloves garlic (this will depend on how much you do or don't love garlic)
2 oz olive oil - you can increase the olive oil by 1/2 oz increments if you want a thinner mixture
large pinch Kosher salt  

Procedure:
Add the ingredients into the bowl of a food processor and whir until it forms a smooth paste. 




 Scrape into a covered container. Store in the refrigerator, use within 2-3 weeks. 
Yield approximately 1 cup.


Saturday, May 30, 2015

Mikah and Alex's really delicious Strawberry-Rhubarb Pie





Mikah and Alex went berry picking! Strawberries are available from Maryland to New Jersey during May- June and if you have had homemade fruit pie you know it's worth the effort. For those ready to take the plunge, summertime is the best time to experiment with all sorts of berries and summer stone fruit.  Count yourself lucky if you can find New Jersey strawberries, blueberries or peaches. @JerseyFresh!

Pie crust directions from Williams-Sonoma are below. If making the crust is a bit more of a project than you want to undertake, buy a frozen deep-dish unbaked pie crust. The filling will make one deep dish pie. 
The rhubarb was available at the farm they visited as well. 

Ingredients: 
3 1/2 cups chopped Rhubarb 
2 1/2 cups sliced strawberries
2/3 - 1 cup of sugar
4 Tablespoons Cornstarch 
1/2 teaspoon of salt 
dash of cinnamon (optional) 
zest of one lemon (amount optional) 

Directions:
Chop the rhubarb, measure out 3 1/2 cups and put it into a large mixing bowl. (One stalk is about 1 cup.) Same for the strawberries. Add in 2/3 cups of sugar (1 cup if you like your pie sweeter) and the rest of the dry ingredients and mix everything up. Your pie filling is ready to fill the pie crust. 


Alex used this recipe for the pie crust:


If you're looking for another fabulous summertime fruit dessert , try Blueberry Spice Crumb Cake


Saturday, May 9, 2015

Quick Savory Biscuits (non-dairy)



These are, if not the easiest, then among the easiest biscuits to bake. 
Chopped scallions and coconut oil create a delicious moist biscuit - you won't miss the butter. 

The dough is hand-mixed, using either a pastry blender or an inexpensive flexible dough scraper, which can be purchased through King Arthur Flour.  The trick for making flaky light biscuits is to avoid working the dough too much. Mix as lightly and as little as possible in order to NOT build up long gluten strands.  The entire process, start to finish can be done in under an hour assuming 2 baking sheets, which will allow you to bake batches of biscuits one after another. 

There is no baking powder or salt in the recipe because self-rising flour has salt and baking powder incorporated in it. This dough uses two leavening agents, baking powder in the self-rising flour and instant yeast, a leavening technique you'll also find in Chinese Steamed Buns  The "shortening" is solid coconut oil, although you can always use butter if a dairy biscuit works for you. 

Ingredients:
several pieces of scallion, trim root end and cut off top of green parts if they are not firm. 
2.5 tsp (1 package) instant yeast
1/4 cup warm water 
21 oz (5 full cups) unbleached self rising flour. I like to use King Arthur brand 
1 cup coconut oil (do not melt, use as solid shortening) 
5 Tbsp granulated sugar 
2 c coconut (or soy) milk at room temperature

Procedure:
1. Finely chop the scallion. Measure off 1/4- 1/3 c and set aside.
2. Dissolve the yeast in warm water and let stand, it will begin to bubble.
3. Mix the sugar and scallion pieces into the flour.
4 "Cut" the coconut oil into the four, using a hand pastry blender or flexible dough scraper.
   Work the dough until the coconut oil is broken into very small pieces no larger than the size of peas.
5. Combine the dissolved yeast and "milk," stir to disperse the yeast and pour into the flour/coconut mixture
6. Turn the flour gently, incorporating the liquid until just mixed. Do not overwork the dough.
7. Cover the dough and set aside. The dough must rest between 15 and 30 minutes. You may need to adjust the dough by adding a tablespoon or two of additional flour. Be careful not to add too much flour! While the dough rests it will continue to absorb additional liquid.
8. Preheat the dough to 415 degrees and line a baking sheet with parchment paper.
9. Wet your hands. Loosely scoop a heaping tablespoon of dough and lightly shape into a ball. Flatten slightly and place on the parchment paper. Repeat. Leave about 2 inches between the dough pieces on the baking sheet, the dough balls will increase by about one-third in the oven.
10. Slip the baking sheet into the oven. Lower the heat to 400 degrees.
      Bake in the upper third of the hot oven and bake for approximately 30 minutes or until lightly golden. Yield: between 2 and 2.5 dozen depending on how large the dollop of dough.

I could say cool before serving, but they really are just as delicious when hot from the oven. Instead I'll just say, enjoy!


Other baking powder biscuits on the blog: "Buttermilk" Biscuits and Veggie "Bacon" Biscuit Sandwich