Showing posts from August, 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 int

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 silic