Savory Rye-Onion Rolls With caraway seed topping This dough, a combination of wheat and rye flour, is easy to work with. I find that adding a bit more oil to the bowl than usual during the first rising makes the dough easier to form into small rolls at the point of shaping. The final dough is firm, but not stiff. After the second rising the rolls will feel puffy. These rolls are a modification of Potato-Onion Rye Rolls from King Arthur Flour. Choreography: This is a simple to make dough that requires 2 relatively short rising periods (one hour each). The rye and onion are subtle but definitely create a bread that lends itself to savory or salty food rather than something sweet (think: cheese or meat, not peanut butter & jelly). The dough can be refrigerated during the first rising, which can break the process into 2 days if that suits your schedule better than three to four sustained hours. Equipment: I use my Kitchenaid stand mixer to mix and knead this dou
Showing posts from November, 2013
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Chocolate Chili Biscotti....or ....Mol é Mandelbread..... Mole Sauce, which originated in Mexico and is most commonly served as an accompaniment to meat, comes in several variants; the common ingredients to all versions are chili, chocolate and ground nuts. At GoldStone Farms we have lots of chilis and Fred makes a hot/complex chili powder in the fall. We turn up at people's homes with small bottles of his special chili mix (and the amazing BBQ rub he creates using his chili powder) with regularity. This twice-baked cookie makes use of the mole basics: chili, chocolate and ground nuts. You can vary the amount of chili powder to adjust to your taste. The use of slightly bitter unsweetened cocoa powder and a lower proportion of sugar creates a more "adult" cookie. They are slightly more crumbly than more typical biscotti/mandelbread. Adult or not, the cookies are very good with a cup of hot chocolate or a glass of milk.......... Choreography: This is
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Delicious savory kugel made on the stove top. Absolute comfort food. 12 oz extra fine egg noodles, cooked and drained 8-10 oz (approximately 2 large) thinly sliced onion, sauteed in 1/4c oil until translucent (and some are caramelizing) Mix the noodles with the onions in a large mixing bowl. Add 1/2 tsp salt and 1/2 tsp ground black pepper (more to taste). Pinch of ground chili powder (optional) Cool mixture Beat 3 extra large eggs and mix into the noodle-onion mixture. Heat 1/4 c oil, pour in the mixture, flatten and spread around evenly in the pan. Cook for 7-10 minutes, check the bottom of the kugel to make sure it's begun to brown. Slice onto a large dinner plate. Place a 2nd plate on top. Invert the kugel and slide back into the hot pan. Continue to cook for about another 5 minutes. Slide onto a large dinner plate, cut like a pie and serve warm. Yummmmmmm..............