Sunday, August 31, 2014

Bread

Bread is not something the average baker makes. I've always enjoyed a great baguette in Paris or a crusty Pain de Campagne from the South of France. I don't mind making it if it's easy. Somehow I always thought it was a long, difficult process. If you love a hot loaf of bread, slathered with butter but were afraid you couldn't make it, I have some foolproof recipes here!

We have a Bread Cloche. It's a Terra Cotta vessel for baking crusty Artisan Bread. It's the answer to making complicated breads, easy!
My wife is a bread connoisseur. She never had a loaf of store bought, sliced , white bread until she went away to college. Can you image that? It was difficult for me to conceive, never enjoying Wonder Bread as a child. I even ate the crust! I don't think I would have survived my childhood without a daily sandwich made with Wonder Bread.
Then, I discovered France.... what a life changing experience for me to sit at a Paris Cafe in the morning and enjoy a cup of some of the best coffee I had ever had, along with a crusty loaf of French Bread with homemade butter! The Baguette!
As I continued to travel throughout France, I eventually discovered Pain de Campagne and again, I was hooked. I never ate another piece of sliced, white, Wonder Bread!

Since this Blog was created in memory of my Aunt Faye, I have to start my Bread post with her recipe and the story about her Irish Soda Bread. Then I'll continue with my latest adaptation of a recipe that I recently discovered for the Easy, Crusty, Pain de Campagne and continue with a few of my other favorite Bread recipes.


I started a collection of my favorite recipes when I was living in Steamboat Springs, Colorado in the 70's. I had been to college, joined the Peace Corps, returned to college and then had no idea what I wanted to do with my life. I was a free spirit and decided I needed to take some time to ski.  I was raised in Michigan and when I was in High School, I joined the ski club and that passion was ignited. I chose to spend time in Colorado.  Colorado had such an impact on my life that I decided to invest in some land there in 1990 . Twenty Four years later we increased that 2.5 acres of land to 5 acres. It's our retirement vacation spot in the Sangre de Cristo Mountains. While I was there in the 70's I worked in 3 different restaurants to support my skiing habit. I also did some freelance design to afford the best ski equipment. I became obsessed with cooking and recipes and that's when I started a collection of my "Best of the Best" recipes.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.

Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.
Summer of 1974 , Steamboat Springs, Colorado

Note:
Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour
2 1/4 C whole wheat flour
1 tsp salt
1 tsp baking soda
3 TBS butter
1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.
Cut in butter with fingers.
Make a well in the center of the flour, add buttermilk and stir until blended,
Dough should be dry enough to knead, but not too dry.
Knead the dough on a floured surface about 30 seconds.
Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.
Cut an X in the top with a  floured serrated knife.
Bake at 400 degrees for 30 minutes.
Remove, rub the top with butter and cool completely,
Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.


Enjoy!
Peace in the Kitchen!



Easy, Crusty, Pain de Campagne:

3 C All Purpose Flour
1 1/2 tsp Salt
1 tsp Yeast
1 1/2 C warm Water

In a large mixing bowl:
Flour
Salt
Yeast
Whisk well.
Add Water and mix with a wooden spoon until well combined.
The dough will be sticky, that's OK.

Cover the bowl with plastic wrap and allow to sit at room temperature overnight, (12 - 18 hours).

Preheat the oven to 450 degrees.

Heavily flour a work surface.
Form the dough into a ball on the flour.
Loosely cover it with plastic wrap and allow to rest for 30 minutes.
At this point, put a Cast Iron Dutch Oven or Terra Cotta Bread Cloche (with a cover), in the oven to preheat for 30 minutes while the bread is resting.
NOTE: don't forget to use Oven Mitts when handling the hot Dutch Oven or Cloche!

Put the dough ball in the vessel , cover it and bake for 30 minutes.

Remove the cover and continue to bake for 15 minutes.
This will create that crusty exterior of an Artisan Country French Bread.

Serve warm, slathered with homemade butter!

Enjoy!
Peace in the Kitchen!

This is our Bread Cloche!




Here's my first recipe posted on my Blog for a very similar Cast Iron Dutch Oven Bread:

Our favorite recipe for rolls in on the blog. They're Buttered Rosemary and Sea Salt Rolls from The Pioneer Woman, Ree Drummond. They're served at every family gathering, every holiday dinner.
Here's a recipe for homemade bread and I've taken the concept of the rolls and applied it as an option for this bread recipe. My wife was raised on homemade bread. She never had sliced bread as a child. I can't even imagine that. I was raised on nothing but white sliced bread from the grocery store. I have since acquired a taste for homemade bread. My first experience with homemade bread was in Europe, the first time I had a Baguette in Paris. I also spent some time in Germany and fell in love with German Bread. I also have a recipe from Aunt Faye for Stone Ground Whole Wheat Irish Soda Bread. I've made that since the early seventies. Since I acquired a passion for Cast Iron Cookware, I love bread made in a Dutch Oven.

Cast Iron Dutch Oven Bread:

3 C flour
1 3/4 tsp salt
1/2 tsp fresh active dry yeast
1 1/2 C tepid water

In a large bowl:
flour
salt
yeast
Whisk well
Add water gradually, with a wooden spoon, mix well
Cover with a tea towel to rise overnight or at least 12 hours.

Place the Covered Dutch Oven in  the oven and preheat to 450 degrees.
Remove the Dutch Oven and place it on a stove, remove the cover.
Rub a thin layer of Crisco in the entire interior of the pot using a paper towel.

Flour a work surface
Remove dough from the bowl and , with floured hands, work it into a ball
Place it in the Dutch Oven, cover it
Bake at 450 degrees for 30 minute
Remove the cover, continue baking for 15 - 20 minutes more
The top of the bread should be golden brown

Remove it from the oven
Brush the top with melted butter, sprinkle it with Sea Salt and Fresh chopped Rosemary.
Allow to coo in the pot until col enough to handle

When the bread is still hot, brush the top with melted butter, sprinkle with sea salt and fresh chopped rosemary.
Serve with additional butter

Enjoy!
Peace in the Kitchen!


Cast Iron Irish Soda Bread:
I love handmade bread. I don't make it often enough. My aunt had a great recipe for Stoned Ground Whole Wheat Irish Soda Bread. It's one of my favorite bread recipes. Here's another good Soda Bread recipe. It's make in a Cast Iron Skillet, that adds to the goodness and the homemade factor!

4 C flour
3 TBS sugar
1 tsp baking soda
1 tsp salt
2 C raisins ( I use 1 C golden and 1 C dark)
2 C buttermilk
1 large egg, beaten

Grease a 10" cast iron skillet generously with Crisco or any vegetable shortening

In a bowl, combine:
flour
sugar
baking soda
salt
Whisk gently to blend

Stir in raisins to coat well with the flour mixture

Make a well in the center and add the buttermilk and eggs.
Stir until a stiff dough is formed
Mix with floured hands at this stage
Remove the dough and mound it in to the skillet to form a round loaf

Lightly moisten hands with water and smooth the top
With a serrated knife dipped in flour, score the top with an X - 1/2 " deep

Bake for 1 hour at 375 degrees

Enjoy!
Peace in the Kitchen!




I have become a huge fan of Clodagh McKenna. I recently saw this recipe for an amazing bread, a very Hippy in the Kitchen recipe.
I simply did a copy and paste of the recipe so my European friends can have the recipe. I highly recommend that you research her other recipes.


Here's a bit of information taken from her website:

Over the past 15 years, Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors.

With her passion for food combined with her business savvy, Clodagh has developed her brand into an emerging business empire encompassing Clodagh’s Kitchen restaurants, her television shows, cookbooks and her food column in Ireland’s number 1 glossy magazine, The Gloss. She is regularly asked to contribute to food columns in national newspapers and magazines.

More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV reaching audience levels of 15 million.

In addition to the series, Clodagh successfully published two of her cookbooks, Homemade and Clodagh’s Kitchen Diaries in USA. She best describes herself as an “eater and a feeder”!


Health Bread:


450g (1lb) wholemeal flour 
65g (21/4oz) wheat germ, plus extra for dusting
65g (21/4oz) plain white flour
65g (21/4oz) wheat bran
225g (8oz) pin-head oatmeal
2 tsp soft brown sugar
2 tsp bread soda or bicarbonate of soda
1 litre (1 3/4 pints) buttermilk
For the topping:
2 tsp (one per loaf) wheat germ 
2 tsp (one per loaf) sesame seeds







Preheat the oven to 230oC/ gas mark 8 / 450oF
Put all ofl the dry ingredients in to a large bowl and mix together. Stir in the buttermilk to make a moist dough. 
Lightly grease 2 900g/2 lb loaf tins and dust them with wheatgerm. Divide the dough betweent the tins, smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ and sesame seeds. 
Cook the loaves in the oven for 10 minutes, and then reduce the temperature to 130°C / Gas Mark 1 / 265 oF and bake for 1 hour. 
When the loaves are cooked, remove from the oven and leave in the tins to cool a little. Turn them turn out to partly cool in the tins. then turn them out onto wire racksto cool completely.



Enjoy!
Peace in the Kitchen!








Saturday, August 30, 2014

Jalapeño Relish

This is my original recipe for Jalapeño Relish. We eat a lot of Jalapeños in Texas.
I serve this as a condiment.  It's one of my Best of the Best recipes.

Jalapeño Relish:

1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
 4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds

Cut Jalapenos in half lengthwise, seed them and julienne into 1/4" strips
Clean and julienne remaining vegetables

Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Remove
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.

Enjoy!
Peace in the Kitchen!







Cinnamon Roll Apple Pi

You read that correctly, it's Pi. It refers to a new pan that I bought from a company called Pi Pans.
This adapted recipe is from the Pi Pan Company.

Here's a photograph of the pan:





Cinnamon Roll Apple Pie
Here's what you'll need:
1 - 9"  Deep Dish Pie Pan or  1 - Pi Pan ( I have the Pi Pan) It's very cool!

Crust:
2 refrigerated 9" pie crusts
1 TBS Butter, melted
2 tsp Cinnamon
1 tsp Water beaten with 1 Egg for an egg wash.

Filling:
8 C peeled, cored and thin slices Apples. I use Jonagold.
8 TBS Butter, chilled and cubed.
1 C Brown Sugar
1 C Flour
Granulated Sugar for sprinkling the crumble on the pie.

Icing:
1/2 C Confectioner's Sugar
1/4 tsp Vanilla
1/4 tsp Cinnamon
4 tsp Heavy Cream

Unroll the two crusts separately on a floured surface, just to keep them from sticking.
Brush them both with melted Butter. (use additional if you think you need it)......I do!
Sprinkle them both with Cinnamon. (use additional if you think you need it).......I do!
Stack one of the crusts on top of the other.
Begin rolling them together into a tight log as if you were rolling out Cinnamon Rolls.
Cut the logs into 1/2" slices, ( little Cinnamon Rolls)

Place them on the bottom and up the sides of the pan.
Press them flat to fill in any gaps.
Brush with the Egg Wash.

Pour the Apples into the Crust and mound them high.

In a large bowl:
Flour
Brown Sugar
Whisk well.
Cut in the cold Butter with a Pastry Knife, 2 Forks or ...... your fingers!
Create a Crumble.
Bake for 45 - 55 minutes.
Check the crumble as it bakes, you can cover it with foil if it starts getting too brown to avoid burning.

Remove the pie from the oven, remove the foil if you used it and place the pie on a rack to cool completely or just until warm.

In a small bowl, prepare the Icing:
Whisk all ingredients together until smooth.
Drizzle evenly over the Crumble and serve.

Enjoy!
Peace in the Kitchen!








Friday, August 29, 2014

Pecan Pie Bars from Betty Crocker

Another Fall treat!

Pecan Pie Bars from Betty Crocker

1 1/4 C Flour
1/2 C Confectioner's Sugar
1/4 tsp Salt
8 TBS Butter, cubed
2 Eggs, beaten
1 C chopped Pecans
1/2 C Brown Sugar
1/2 C Maple Syrup
2 TBS Butter, melted
1/2 tsp Maple Flavoring
1/2 C White Chocolate Chips
1 tsp Crisco
24 Pecan Halves

Preheat the Oven to 350 degrees.
Line an 11"X7" baking pan with foil, extending over all four sides.
Spray with a vegetable cooking spray.
Set aside.

Crust
In a medium mixing bowl:
Flour
Confectioner's Sugar
Salt
Whisk well.
Cut in butter with a Pastry Knife or 2 Forks until it resembles coarse crumbs.
Press into the bottom of the pan.
Bake 20 minutes.
Remove pan to a rack and cool for 10 minutes.

Filling

In a medium mixing bowl:
Eggs
Chopped Pecans
Brown Sugar
Maple Syrup
2 TBS Butter, melted
Maple Flavoring
Mix well.
Pour over the Crust.
Bake for an additional 20 minutes.
Remove pan to a rack and cool completely.
Use the foil to lift it out of the pan.
Remove the foil.
Cut into squares.

Garnish each square.
In a small glass bowl or Pyrex measuring cup:
Heat the White Chocolate Chips and Crisco until melted and smooth.
Stirring often.
Drizzle the  White Chocolate over each square and top each one with a Pecan half.

Enjoy!
Peace in the Kitchen!

Heath Bits O' Brickle Cookies

This recipe comes from Hershey's, the maker of Heath Candy Bars and Heath Bits.

Preheat the oven to 350 degrees.

2 1/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
8 TBS Butter, room temperature
3/4 C granulated Sugar
3/4 C Brown Sugar
1 tsp Vanilla
2 Eggs
1 1/3 C (8oz. package) Heath Bits O'Brickle Toffee Bits.

Line a sheet pan with Parchment Paper.

In a mixing bowl:
Flour
Baking Soda
Salt
Whisk well.
Set aside.

In a Stand Mixer with a paddle attachment:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Beat 3 minutes.
Add Eggs and continue beating.
Gradually add Flour mixture.
Beat just until combined.

Fold in Heath Bits by hand.
Refrigerate covered for 30 minutes.

Use a 1 1/2 " cookie scoop and drop 2" apart on the sheet pan.
Bake 9 - 11 minutes.

Remove to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!



Reese's Pieces Halloween Flying Saucer Cookies

Halloween will be here soon. We also have a Fall Block Party and these cookies would be a great dessert for the kids...... and adults!

Preheat the oven to 325 degrees.

8 TBS Butter, softened
1 1/4 C Granulated Sugar
1 TBS Water
1 tsp Vanilla
1 Egg
1 1/2 C Flour
1/2 C Hershey's Special Dark Cocoa Powder
1/2 tsp Salt
1/4 tsp Baking Soda
2 C Reese's Pieces Candy

In a Stand Mixer with a paddle attachment:
Butter
Granulated Sugar
Water
Vanilla
Beat 3 minutes.
Add Egg and beta just until combined.

In a medium bowl:
Flour
Baking Soda
Cocoa
Salt
Whisk well.
Gradually add to the bowl of the mixer.
Beat just until incorporated.
Cover and refrigerate for 30 minutes.

Use a 1 1/2" cookie scoop and flatten the ball of dough into a 2" circle.
Place 9 Reese's Pieces Candies around the perimiter of the cookie.

Pinch off a pea sized ball of the dough ( use a level 1/4 tsp of dough)
Roll into a ball, flatten slightly and place in the center of the circle of candy pieces.
Bake 10 minutes.
Remove the pan to a rack and cool 10 minutes.
Transfer the cookies to the rack to cool completely

Enjoy!
Peace in the Kitchen!




Cranberry Pecan Upside Down Pie

What a great Pie! It's just another new Thanksgiving / Christmas recipe.

2 C Fresh Cranberries
1/2 C chopped Pecans
1 C granulated Sugar, divided
2 Eggs, beaten
8 TBS Butter (1 stick), melted + additional softened butter for the pan.
1/4 C Heavy Cream
1 tsp Almond Extract
1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Generously butter a  glass 9" Pie Pan with softened butter
Preheat the oven to 350 degrees.

In a medium mixing bowl:
Cranberries
Pecans
1/2 C of the granulated Sugar
Mix well to combine.
Pour into the  prepared Pie Pan.

In a large bowl with a hand mixer:
Melted Butter
1/2 C granulated Sugar
Heavy Cream
Almond Extract
Beat until smooth.

In a small bowl:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the wet ingredients.
Mix well , by hand.
Pour over the Cranberries .
Bake for 45 minutes.
Remove to a rack and cool for 30 minutes.
Invert the pie to a large serving platter.

Enjoy!
Peace in the Kitchen!