What to do with a mountain of zucchini

A few years ago I spent Christmas in Paris as a missionary. Even though being away from home at that time of year was super tough, I lived with two GREAT girls and we had an amazing time celebrating the holidays. One, in particular, loved to cook almost as much as I did, so before she left the area we had what we lovingly dubbed Our Couscous Christmas Dinner. A friend of ours had given us a huge leg of lamb and we roasted it and served it with spiced couscous, and for dessert my friend shared her recipe for lemon zucchini bread. Not your typical Christmas dinner, but this adapted version of the original zucchini bread recipe has remained one of my favorites year-round! Pour the batter into muffin liners for a quick, healthy breakfast.

Wendy's Zucchini Bread (or muffins)

3/4 c. all-purpose flour

3/4 c. whole wheat flour

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. baking soda

1/4 tsp baking powder

1/4 tsp salt (I like kosher best)

Whisk these ingredients together in a small bowl and set aside.

In a larger bowl combine:

1/3 c. sugar

1/3 c. brown sugar

1/4 c. canola oil

1 egg

1/2 tsp lemon zest

Whisk well, then stir in

1 c. shredded zucchini

Pour in the dry ingredients and stir just until combined. Pour into loaf pan or sprayed muffin liners. Bake at 350 for 1 hour (loaf) or 20-24 minutes (muffins). Loaf/muffins should be golden brown and feel springy when touched. Or insert a toothpick and wait for it to come out clean.

Adventures in Breadmaking

I tend to get on these ultra-focused quests in cooking, and the last few months have been bread. I found this excellent book called Baking by James Peterson and have pretty much been loving everything I've tried. A few months ago a made my own start using this recipe from the Fresh Loaf site and have been loving playing around with that too. It is fabulous. A few years ago I tried making my own start and it was a miserable, rank failure. But this, this recipe has great flavor- just like a good sourdough should taste!

While the book explains and offers recipes for a myriad of cakes, cookies, tarts and the like, I have been so fascinated by the bread chapter I haven't tried anything else. The thing I love most about this author is what an awesome teacher he is! He explains food science without losing me in a fifty-page tangent, all the while keeping it really interesting. The recipes are awesome and here are a few of my favorites.

I know I just posted our favorite sandwich bread the other day, but this one is- do I dare say it- possibly a bigger favorite. Simpler recipe, more time, so it's a toss-up which one I'll stick with or if I'll just use both on a regular basis. Amazing how great the texture is, though- YUM!

White Bread (Sponge Method)

4 c. flour

3/4 c. plus 1 Tbs. barely warm water

2/3 c. warm milk

1 1/2 tsp active dry yeast

1 tsp sugar

3/4 tsp salt

oil for the pan

Making the Starter: Put 1 1/2 c. flour, the water, and milk in a bowl. Stir to combine with a whisk and sprinkle the yeast over. Wait about 3 minutes, for the yeast to moisten, and stir again until the mixture has the consistency of a thick batter. Cover the starter with plastic wrap and let rise for 1-2 hours, until doubled in volume, or even tripled.

Mixing: Combine the remaining 2 1/2 cups flour and the sugar with the sponge. Cut off one fifth of the dough to reserve for the next batch. You can save this for up to 3 days in the fridge or up to 1 month in the freezer. The next time you bake bread knead this into the milk/flour mixture just after you add the milk.

Kneading: Mix the dough by hand for 3 minutes or with a mixer fitted with the dough hook on medium speed for 2 minutes. If you're using a food processor, process the dough for 1o seconds. Cover the dough with a moist towel or with plastic wrap and let rest for 20 minutes. Add the salt to the dough and knead again by hand or with the mixer on medium speed for about 7 minutes, or until the dough is smooth and passes the windowpane test. Turn the mixer to high speed if necessary to get the dough to slap against the side of the bowl. If using a food processor, process for 1 minute and then knead by hand for 1 minute to get the broken-up dough to come back together.

Fermentation: Cover the dough with plastic wrap or a moist towel. Leave the dough for about 2 hours at warm room temperature for the fastest rise, or 30 minutes at room temperature and then overnight in the refrigerator for the slowest.

Shaping: Punch down the dough. Shape it into a loaf and place in an oiled 8-cup loaf pan.

Proofing: Cover with plastic wrap and let rise for about 2 hours at room temperature, or until about twice its original volume.

Baking: Preheat the oven to 425 F. Place a sheet pan on the floor of an oven or on the bottom rack and pour in enough hot water to over the bottom of the sheet pan. Slide the loaf onto an oven rack over the pan of water and immediately spray the oven walls with water; wait for 30 seconds and repeat. Bake for 50 minutes, or until the bread sounds hollow when you tap it. Let sit for 5 minutes, then turn out onto a cake rack and let cool.

Makes 1 8-cup loaf, 2 baguettes, 1 boule, or 1 batard

Love, love, love this sourdough bread! I usually do the 'mixed method' and get a great rise out of my start. Perfect for panini, other sandwiches, and makes oh-so-delicious french toast.

Sourdough Bread

5 c. flour

1 1/2 c. water

2 c. expanded sourdough starter (explained below)

1 /4 tsp. active dry yeast proofed in 1 Tbs. flour and 1 Tbs. barely warm water (this is the 'mixed method')

1 tsp salt

Expanding the Starter: The night before you plan to make sourdough bread, begin by building the natural starter into a finished sourdough starter by adding flour and water. If your starter isn't as vigorous as you'd like- it takes longer than 8 hours to double in volume- consider adding a bit of yeast to help things along (mixed method). Combine 1 c. starter- don't use it all, you want to maintain some for future projects- with 1 c. flour and 1 c. water and allow to rise at room temperature for 24 hours. If you don't have a cool place for it to rise, let rise for 4 hours at room temperature, then transfer to the fridge for 20 more hours.

In a bowl, mix the flour, water, and sourdough starter. If using the mixed method, add the yeast and combine. Cover the dough with plastic wrap or a moist towel and let rest for 20 minutes. Add the salt and knead by hand for about 12 minutes or in a standing mixer with a dough hook for 7 minutes, until the dough is smooth and passes the windowpane test. Turn the mixer to high speed if needed to get the dough to slap against the side of the bowl. Cover with plastic wrap and allow to rise at room temperature for 4-8 hours, until doubled in volume.

Shape the dough and allow to proof, covered with plastic wrap at room temperature or uncovered in a proofing box for 2-4 hours, until doubled in size.

Preheat the oven to 450 F. Slide a sheet pan on the floor or bottom rack of the oven and allow to heat for 10 minutes. Pour enough hot water to just cover the bottom of the sheet pan. Immediately spray water in the oven and close the door. Wait 30 seconds and repeat. Turn down oven to 425 F. Bake about 45 minutes, or until golden brown and a thermometer stuck in the bottom registers at least 205 F. Let cool on a cake rack.

Makes 1 8-cup loaf, 2 baguettes, 1 boule, or 1 batard

The walnut-raisin variation of this has become one of our favorite breads for toast in the morning. SO yummy- you have to try it!

Sourdough Whole Wheat Bread

2 1/4 c. stone-ground whole wheat flour

2 1/4 c. bread flour

1 1/2 c. barely warm water

2 c. expanded sourdough starter

1 tsp salt

oil for the pans

In a bowl combine the whole wheat flour and bread flour with the water and add the starter. Mix for 1 minute and then add the salt. Knead the dough with a stand mixer fitted with a dough hook for about 7 minutes or 12 minutes by hand, or until the dough is smooth and passes the windowpane test. Turn the mixer to high speed, if necessary, to get the dough to slap against the sides of the bowl. Allow to rise, covered with plastic wrap or a moist towel, at room temperature for about 6 hours or in the refrigerator for about 15 hours or until doubled in volume.

Form 2 loaves and put into 2 oiled 6-cup loaf pans or shape the loaf into a boule. Allow to proof, covered with plastic at room temperature for about 3 hours or until doubled in size. Score.

Preheat the oven to 500 F. Slide a sheet pan on the floor or bottom rack of the oven and allow to heat for 5 minutes. Pour enough hot water to just cover the bottom of the sheet pan. Immediately spray water in the oven and close the door. Wait 30 seconds and repeat. Turn down oven to 425 F. Bake about 45 minutes, or until golden brown and a thermometer stuck in the bottom registers at least 205 F. Let cool on a cake rack.

Variation--

Sourdough Whole Wheat Raisin Bread

Knead 1 c. coarsely-chopped walnuts and 1/2 c. raisins into the dough and allow to rise for about 4 hours, or until doubled in volume. Oil 6-cup loaf pans. Punch down dough, shape into 6 small loaves, and put into prepared pans. Allow to proof for 1-4 hours or until doubled. Bake at 450 F for about 25 minutes or until golden brown. Let cool on rack.

Our Daily Bread

One of my new year's resolutions this year has been to make our own bread. I'm not a fan of preservatives, and I'm all about the savings of the homemade loaf compared to what local stores have to offer, especially the kind of bread I gravitate toward. I do so love a good 7-grain! That being said, I'm still working toward making our own bread 100%- this is definitely the kind of goal that takes organization and planning, and I'm getting a handle on that slowly but surely.

Anyway, in the process I've discovered some killer recipes that my family just LOVES so of course I have to share. Having the husband approve of homemade bread is a big deal since he is quite the connoisseur (read: picky), and tends to pick a soft, fluffy store-bought loaf of white bread over anything I have made in the past. However, this white bread recipe from The Blue Bible has won his heart and I have to admit I'm beaming with pride that I finally nailed one he loves better then Granny Sycamore's.

I do still have a few issues though. I'm not a newbie, but i'm still trying to work out a few kinks in the rising of this loaf. When the dough looks perfectly proofed and domed in the loaf pans I get so excited, but each time I open the oven only to find the finished product deflated and somewhat flat across the top. They still slice beautifully and taste delicious, but I want to figure out what's going on there. Hmm. Anyway, if any of you reading this can help me troubleshoot I would LOVE the extra insight and help. That being said, on to the recipe!

Perfect White Sandwich Bread

(or toast, or warm with butter and jam, . . . you get the idea!)

adapted from Land o' Lakes Treasury of Country Recipes

Yields 2 loaves

2 c. milk (I use reconstituted powdered milk-- 2/3 c. pwd. milk + 1 1/2 c. warm water)

2 1/4 tsp active dry yeast

1/4 c. warm water

5-6 c. all-purpose flour

2 Tbs. sugar

2 tsp salt

In a large bowl dissolve yeast in 1/4 c. warm water with 1 Tbs. of the sugar. Add milk, sugar, salt, and half of the all-purpose flour. Mix, scraping bowl often, until smooth and elastic. Stir in enough remaining flour to make a soft dough that is easy to handle. Be careful not to knead too much into it though, or your bread will be too dry when baked.

Turn dough out onto lightly-floured surface and knead until smooth and elastic, kneading at least 5 minutes after last addition of flour. Place in greased bowl; turn greased side up, cover, and let rise in a warm place until doubled in bulk, about 1-1 1/2 hours. Dough is ready when an indentation remains when touched.

Gently punch down dough; divide and shape into loaves and place in greased loaf pans. Cover, let rise until doubled in bulk, about 1 hour. Heat oven to 400 F. Bake 25-30 minutes, or until golden brown and loaves sound hollow on bottom when thumped. Remove from pans immediately. If desired, brush tops with butter.

Delightful Dinners!

I've been so busy teaching pastry and cake decorating classes the last few months that I've neglected pretty much everything I possibly can and get away with it. But no more-

Sweet Freedom!!!

So here I am, getting back to the increasingly-long list of catching up I need to do.

Task number 23. . . return to blogging.

I'm starting to think that maybe I should have chosen a different name for this blog, seeing as how the majority of my recipes on my mind are turning toward savory instead of sweet and 'baked'. Oh well, good food in any way shape or form makes life amazing. That being said, let's jump into the first of several comin'-at-ya dinner posts.

We picked up a Sunset magazine the other day, more interested in the 'plan your summer' travel articles than anything, and happened upon this delish- and I really mean it- recipe for

Halibut Parchment Packets with Almond Coconut Rice.

Perfect for the time of year when I'm longing for spring and all of the favorite fresh vegetables that come with it, packets are filled with asparagus and sugar snap pea pods and served over curried coconut rice. SO yummy! The recipe calls for Halibut, a fish that depending on where you live can be a little pricey, but rest assured you can use any other good-quality white fish in it's place with good results.

One more note, the specified amount of red curry paste is a MUST! Being the nursing mommy that I am I wasn't sure about it- wondering if it might bring too much spice to the dish and cause a needless and oh-so-unpleasant sleepless night for little Sam, but this curry is all about flavor, not heat.

And so, without further ado, I give you-

Halibut Parchment Packets w/ Almond Coconut Rice

taken from Sunset Magazine March 2011

• 3/4 teaspoon red curry paste*

• 3/4 cup canned coconut milk (I used Lite Coconut Milk)
• 3 tablespoons slivered almonds
• 1/2 cup basmati rice ( I used Calrose Rice)
• 3 tablespoons unsweetened flaked coconut
• 3/4 teaspoon kosher salt, divided
• 4 halibut fillets (6 oz. each)
• 1/4 teaspoon pepper
• 3/4 pound asparagus, ends trimmed, cut into 2-in. pieces on the diagonal
• 1/4 pound sugar snap peas
• 1/4 cup cilantro leaves
• Lime wedges

1. Preheat oven to 400°. In a small bowl, whisk curry paste, gradually adding coconut milk. Transfer 1/2 cup sauce to another bowl; set bowls aside.

2. Toast almonds in a small saucepan over medium heat until golden, 3 minutes. Stir in rice, reserved 1/2 cup sauce, 1/2 cup water, the coconut, and 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until rice is tender, 16 to 18 minutes.

3. Season halibut with remaining 1/4 tsp. salt and the pepper while rice cooks. Cut 4 pieces of parchment, each 12 by 14 in. Set a fillet in center of each, then mound asparagus and peas on top (some may roll off). For each packet, bring 2 opposite sides of parchment up over ingredients and fold several times to seal. Bring other sides up and fold to seal. Place packets, folded sides up, on a rimmed baking sheet. Bake until fish is just opaque (poke with a sharp knife to check), 10 to 15 minutes.

4. Microwave remaining 1/4 cup sauce to warm. Divide rice among 4 plates and top each with fish and vegetables from a packet, discarding extra liquid. Drizzle sauce over dishes and sprinkle with cilantro. Serve with lime wedges.

*Find in grocery stores' Asian-foods aisle.