This was quite tasty
dough
red onion--finely sliced
3/4 cup parm
pine or pistachio nuts
2 t rosemary leaves
2 T olive oil
bake at max temps
Saturday, January 29, 2011
pizza rosa al bianco
This was quite tasty
dough
red onion--finely sliced
3/4 cup parm
pine or pistachio nuts
2 t rosemary leaves
2 T olive oil
bake at max temps
3 cheese with roasted eggplant, tom and lemon
dough
1/2 c gruyer or gouda
1 c roasted eggplant tom and lemon topping
1/4 c feta
1/8 c parm or pec
half of cheese on pizza-topping, then more cheese including feta
1/2 c gruyer or gouda
1 c roasted eggplant tom and lemon topping
1/4 c feta
1/8 c parm or pec
half of cheese on pizza-topping, then more cheese including feta
More pizza peps
sweet and sour onion marmalade
1/4 c olive oil
4 large white or yellow onions cut into thin strips
1/4 c sugar
1/4 c balsamic vinegar
1/4 t salt
1/8 t pepper
heat oil add onions and saute for 20-25 minutes until golden brown. add sugar , stir for 3 min until sugar melts
pour vinegar into a cleared space in center o f pan and stir into onions, when reduced remove from heat--stir in s & p--keeps for 2 weeks
good with blue cheese and walnuts
or
butternut puree with thyme parsley, toasted pine nuts, arugula, spicy oil, and a mozz/parm mix
or
mozz, gruyre, gouda, pram blend or combo, with a little blue kHz, walnuts or pecans, scallions or chives and or arugula
or
mozz and pram, with sauteed mushrooms, grilled peppers or spinach or arugula, butternut puree, and mascarpone, and spicy oil
butternut squash puree
1 butternut cut into 8 sections and de-seeded
1 c water
s & p
combine water and squash--cover & bring to boil-lower heat-simmer 20 min until tender drain water -reserving it.
when squash is cool--scoop out flesh and discard skin--puree until creemmee-using cooking water to get a good consistency---lasts for 2 weeks in fridge or 6 months in freezer
Roasted eggplant, tomato, and lemon topping
use in small dollops! one on a pizza
1 eggplant cut into 1/3 inch slices
1 large onion cut into thin strips
4 large tomatoes-cut into 1/2 inch slices
1 lb kalamata olives -pitted
1 T salt
zest and juice of 3 lemons-blanch for 15 seconds in boiling water if not organic to remove pesticide
1/4 c olive oil
1/4 t pepper
heat oven to 500 --combine all ingredients except pepper and mix
stir every 15 minutes for 50 total--turn to broiler and cook for 8 min.
2 weeks in fridge-6 in freezer
1/4 c olive oil
4 large white or yellow onions cut into thin strips
1/4 c sugar
1/4 c balsamic vinegar
1/4 t salt
1/8 t pepper
heat oil add onions and saute for 20-25 minutes until golden brown. add sugar , stir for 3 min until sugar melts
pour vinegar into a cleared space in center o f pan and stir into onions, when reduced remove from heat--stir in s & p--keeps for 2 weeks
good with blue cheese and walnuts
or
butternut puree with thyme parsley, toasted pine nuts, arugula, spicy oil, and a mozz/parm mix
or
mozz, gruyre, gouda, pram blend or combo, with a little blue kHz, walnuts or pecans, scallions or chives and or arugula
or
mozz and pram, with sauteed mushrooms, grilled peppers or spinach or arugula, butternut puree, and mascarpone, and spicy oil
butternut squash puree
1 butternut cut into 8 sections and de-seeded
1 c water
s & p
combine water and squash--cover & bring to boil-lower heat-simmer 20 min until tender drain water -reserving it.
when squash is cool--scoop out flesh and discard skin--puree until creemmee-using cooking water to get a good consistency---lasts for 2 weeks in fridge or 6 months in freezer
Roasted eggplant, tomato, and lemon topping
use in small dollops! one on a pizza
1 eggplant cut into 1/3 inch slices
1 large onion cut into thin strips
4 large tomatoes-cut into 1/2 inch slices
1 lb kalamata olives -pitted
1 T salt
zest and juice of 3 lemons-blanch for 15 seconds in boiling water if not organic to remove pesticide
1/4 c olive oil
1/4 t pepper
heat oven to 500 --combine all ingredients except pepper and mix
stir every 15 minutes for 50 total--turn to broiler and cook for 8 min.
2 weeks in fridge-6 in freezer
oil infusion!
for herbal salve oil
1/2 c herbs
1/2 cup oil
mix in glass jar--removing air bubbles with a knife
put 1/2 inch of alcohol (high proof) on top
cover with 4 layers of cheesecloth and a rubber band to secure it
set in sunny window or warm spot for 2 weeks-until alcohol evaporates and oil assumes color of herbs
drain oil---making sure to not retain the sediment in the bottom of the oil-store out of light.
1/2 c herbs
1/2 cup oil
mix in glass jar--removing air bubbles with a knife
put 1/2 inch of alcohol (high proof) on top
cover with 4 layers of cheesecloth and a rubber band to secure it
set in sunny window or warm spot for 2 weeks-until alcohol evaporates and oil assumes color of herbs
drain oil---making sure to not retain the sediment in the bottom of the oil-store out of light.
Herb oil
2 C olive oil
2 T dried basil
1T dried oregao
1 T fresh rosemary
1T dried thyme
10 cloves garlic pressed and lightly sauteed in 1/2 cup of the olive oil above
1 T kosher salt or coarse sea salt
1/4 t pepper
1 t chile flakes
1 t sweet or hot paprika
If you use fresh herbs--cover with oil and triple the amounts above
use whole not ground herbs, this will last for several moths in the fridge, but only a week if made with fresh herbs
2 T dried basil
1T dried oregao
1 T fresh rosemary
1T dried thyme
10 cloves garlic pressed and lightly sauteed in 1/2 cup of the olive oil above
1 T kosher salt or coarse sea salt
1/4 t pepper
1 t chile flakes
1 t sweet or hot paprika
If you use fresh herbs--cover with oil and triple the amounts above
use whole not ground herbs, this will last for several moths in the fridge, but only a week if made with fresh herbs
crushed tomato sauce
for pizza
adapted from Peter Reinhart
1 can (28 oz( crushed tomatoes
1/4 t pepper
1 t dried basil or 2Tfresh
1 t oregano
5 cloves fresh garlic pressed
2 T red wine vinegar or lemon juice or combo
1 t salt to taste if needed
mix and store up to 1 week in fridge
adapted from Peter Reinhart
1 can (28 oz( crushed tomatoes
1/4 t pepper
1 t dried basil or 2Tfresh
1 t oregano
5 cloves fresh garlic pressed
2 T red wine vinegar or lemon juice or combo
1 t salt to taste if needed
mix and store up to 1 week in fridge
Thursday, January 27, 2011
Some pizza amp-up ideas
Balsamic syrup: for enlivening pizza
2 cups Balsamic brought to a boil, then turned down to low, reduced 1 cup,
stored in squeeze bottle at room temp indefinitely
Spicy Oil:
1C olive oil
4 t sweet or hot paprika
4 t chile flakes
1 large garlic clove peeled
1/4 t salt (optional)
combine except for salt--bring to boil over medium heat, reduce to low and simmer gently for 10 minutes--cool for 30 minutes and strain--cover and store in fridge for 2 weeks
drizzle over almost any pizza
Tapenade
1/2 lb dry packed sun0dried tomatoes, coarsely chopped
20 Kalamata olives
1/2 cup ev olive oil
1 t red wine vinegar
3 large cloves garlic
1/4 t dried oregano
finely grated zest and juice of 1 lemon
salt
combine all but salt in food processor until smooth paste, season with salt if needed. Store in fridge for several months
2 cups Balsamic brought to a boil, then turned down to low, reduced 1 cup,
stored in squeeze bottle at room temp indefinitely
Spicy Oil:
1C olive oil
4 t sweet or hot paprika
4 t chile flakes
1 large garlic clove peeled
1/4 t salt (optional)
combine except for salt--bring to boil over medium heat, reduce to low and simmer gently for 10 minutes--cool for 30 minutes and strain--cover and store in fridge for 2 weeks
drizzle over almost any pizza
Tapenade
1/2 lb dry packed sun0dried tomatoes, coarsely chopped
20 Kalamata olives
1/2 cup ev olive oil
1 t red wine vinegar
3 large cloves garlic
1/4 t dried oregano
finely grated zest and juice of 1 lemon
salt
combine all but salt in food processor until smooth paste, season with salt if needed. Store in fridge for several months
Whole Grain Anadama Bread
recipe adapted from Peter Reinhart’s Whole Grain Breads
For the soaker:
3/4 cup plus 2 tablespoons (4 ounces) cornmeal
7 tablespoons (2 ounces) whole wheat flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (5 ounces) water
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
For the biga:
1 3/4 cups (8 ounces) whole wheat flour
1/4 teaspoon instant yeast
3/4 cup (6 ounces) water, at room temperature
Mix the biga ingredients until a rough ball of dough is formed. Knead the dough for about 2 to 3 minutes to ensure that the dough is evenly hydrated throughout. Cover and refrigerate at least 8 hours and up to 3 days.
anadama soaker and biga
For the final dough:
all of the soaker
all of the biga
1 cup (4.5 ounces) whole wheat flour
5/8 teaspoon salt
2 1/4 teaspoons instant yeast
3 tablespoons molasses
2 tablespoons unsalted butter, melted
Notes:
You can also use 2 tablespoons vegetable oil to replace the butter.
Remove the biga from the refrigerator about 2 hours before making the final dough. Cut up the soaker and biga into small pieces and combine with all of the final dough ingredients. Mixing the soaker and biga in this manner is the main idea behind Reinhart’s epoxy method.
Mix until a rough ball is formed.
Knead for about 5 minutes, making sure that all the ingredients are evenly distributed throughout the dough. Let the dough rest for 5 minutes then knead again briefly for about 1 minute. Notice how differently the dough feels after the 5 minute rest. This step helps strengthen the gluten.
Place the dough in a lightly oiled bowl and cover. Let rise at room temperature for 45 to 60 minutes or until 1 1/2 times its size.
Transfer the dough gently to a lightly floured counter and shape the loaf:
Place the shaped dough in a greased 4 by 8 1/2 inch loaf pan. My sandwich loaf pan is slightly larger but it will do just fine. Cover the loaf pan loosely and let rise at room temperature for another 45 to 60 minutes or until 1 1/2 times its size.
shaped anadama loaf proofing in the bread pan
Preheat the oven to 425°F. Place the pan in the middle of the oven and lower the temperature to 350°F. Bake for 20 minutes, rotate the pan, then bake for another 20 to 30 minutes, until the loaf is browned well on all sides and sounds hollow when thumped on the bottom.
Transfer the bread to a cooling rack and let cool for at least 1 hour.
For the soaker:
3/4 cup plus 2 tablespoons (4 ounces) cornmeal
7 tablespoons (2 ounces) whole wheat flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (5 ounces) water
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
For the biga:
1 3/4 cups (8 ounces) whole wheat flour
1/4 teaspoon instant yeast
3/4 cup (6 ounces) water, at room temperature
Mix the biga ingredients until a rough ball of dough is formed. Knead the dough for about 2 to 3 minutes to ensure that the dough is evenly hydrated throughout. Cover and refrigerate at least 8 hours and up to 3 days.
anadama soaker and biga
For the final dough:
all of the soaker
all of the biga
1 cup (4.5 ounces) whole wheat flour
5/8 teaspoon salt
2 1/4 teaspoons instant yeast
3 tablespoons molasses
2 tablespoons unsalted butter, melted
Notes:
You can also use 2 tablespoons vegetable oil to replace the butter.
Remove the biga from the refrigerator about 2 hours before making the final dough. Cut up the soaker and biga into small pieces and combine with all of the final dough ingredients. Mixing the soaker and biga in this manner is the main idea behind Reinhart’s epoxy method.
Mix until a rough ball is formed.
Knead for about 5 minutes, making sure that all the ingredients are evenly distributed throughout the dough. Let the dough rest for 5 minutes then knead again briefly for about 1 minute. Notice how differently the dough feels after the 5 minute rest. This step helps strengthen the gluten.
Place the dough in a lightly oiled bowl and cover. Let rise at room temperature for 45 to 60 minutes or until 1 1/2 times its size.
Transfer the dough gently to a lightly floured counter and shape the loaf:
Place the shaped dough in a greased 4 by 8 1/2 inch loaf pan. My sandwich loaf pan is slightly larger but it will do just fine. Cover the loaf pan loosely and let rise at room temperature for another 45 to 60 minutes or until 1 1/2 times its size.
shaped anadama loaf proofing in the bread pan
Preheat the oven to 425°F. Place the pan in the middle of the oven and lower the temperature to 350°F. Bake for 20 minutes, rotate the pan, then bake for another 20 to 30 minutes, until the loaf is browned well on all sides and sounds hollow when thumped on the bottom.
Transfer the bread to a cooling rack and let cool for at least 1 hour.
Wednesday, January 12, 2011
Orleans Reinette apple
The fave of an aging arborist in Dorset
via http://www.orangepippin.com/
for the apple enthusiast!
Saturday, January 8, 2011
Thursday, January 6, 2011
River cottage
Hello--found a great show called The river cottage about a british guy who moves to the country to grow his own chow
Saturday, January 1, 2011
Slip recipe
Sheridan Studio Colored Slip Cone 6–10
Clay Body Cone 6
Grolleg Kaolin 45.8%
Kona F4 Feldspar 24.6
Pyrophyllite 8.2
Silica 16.3
100.0%
Plus 15% stain of your choice.
Clay Body Cone 6
Grolleg Kaolin 45.8%
Kona F4 Feldspar 24.6
Pyrophyllite 8.2
Silica 16.3
100.0%
Plus 15% stain of your choice.
Sunday, December 19, 2010
Make your own rack for seedlings
wire rack
2 48-inch shop lights for each shelf, with two 40 watt 48-inch lights--one cool and one warm light in each
Keep the lights 1 to 2 inches above plants
once seeds emerge above ground: put lights on a timer for 16 hours a day on and 8 hours a day off
2 48-inch shop lights for each shelf, with two 40 watt 48-inch lights--one cool and one warm light in each
Keep the lights 1 to 2 inches above plants
once seeds emerge above ground: put lights on a timer for 16 hours a day on and 8 hours a day off
Friday, December 17, 2010
Tuesday, December 14, 2010
Sunday, December 12, 2010
The night before...steel cut oats
Ingredients
1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)
Tools
2-quart saucepan
Instructions
1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.
2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.
3. Pour in the water and add the salt. Stir.
4. Bring to a rolling boil.
5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.
When the oatmeal is warm, scoop out and enjoy!
Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.
1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)
Tools
2-quart saucepan
Instructions
1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.
2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.
3. Pour in the water and add the salt. Stir.
4. Bring to a rolling boil.
5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.
When the oatmeal is warm, scoop out and enjoy!
Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.
Calendula infusion how to
"Here's How:
Put the herbs (1/4 - 1 cup) and oil (16 oz.) into the crock pot or double boiler. Stir gently.
Heat the herbs very slowly, stirring gently every once in a while.
Bring the temperature to about 120-130° F (50-55° C). Any higher and you risk "cooking" the herbs (and the oil) rather than helping them to infuse your oil.
Let the oils simmer for an hour or so. Let them cool. Bring back to temperature and simmer again for another hour or so. If you're using a reliable crock pot, you can just set it to heat for a few hours.
Let the herbs cool a bit, but not completely.
Strain the oil through three or four layers of cheesecloth into your mason jar. Be sure to squeeze the last bits of oil from the herbs - like a tea bag.
Use the oils as you normally would in soap and toiletry recipes.
Tips:
Herb suggestions: Lavender, Calendula, Peppermint, Patchouli, Sage, Chamomile, Catnip (great to keep mosquitoes away!, Annatto (for color). The herbs should be crushed or lightly ground but not powdered!
You can simmer the oils for several hours, but it's important to not cook/fry them.
You can re-infuse the oils several times to make double or triple strength oils.
Some people skip the crock pot altogether and just place the oils in a warm window to steep for 24-48 hours. This would be akin to making "sun tea". I personally prefer the crock pot method, but the window method does work."
Put the herbs (1/4 - 1 cup) and oil (16 oz.) into the crock pot or double boiler. Stir gently.
Heat the herbs very slowly, stirring gently every once in a while.
Bring the temperature to about 120-130° F (50-55° C). Any higher and you risk "cooking" the herbs (and the oil) rather than helping them to infuse your oil.
Let the oils simmer for an hour or so. Let them cool. Bring back to temperature and simmer again for another hour or so. If you're using a reliable crock pot, you can just set it to heat for a few hours.
Let the herbs cool a bit, but not completely.
Strain the oil through three or four layers of cheesecloth into your mason jar. Be sure to squeeze the last bits of oil from the herbs - like a tea bag.
Use the oils as you normally would in soap and toiletry recipes.
Tips:
Herb suggestions: Lavender, Calendula, Peppermint, Patchouli, Sage, Chamomile, Catnip (great to keep mosquitoes away!, Annatto (for color). The herbs should be crushed or lightly ground but not powdered!
You can simmer the oils for several hours, but it's important to not cook/fry them.
You can re-infuse the oils several times to make double or triple strength oils.
Some people skip the crock pot altogether and just place the oils in a warm window to steep for 24-48 hours. This would be akin to making "sun tea". I personally prefer the crock pot method, but the window method does work."
Subscribe to:
Posts (Atom)