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Showing posts from June, 2015

Ancient Grain Challah

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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 s

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

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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 mixin

Oregano Pesto with Walnuts and Orange

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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 roo