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.

Crockpot Steelcut Oats

I love oatmeal. Seriously love it. Which is kindof miraculous considering my entire childhood of breakfasts consisted of a revolving variety of Oatmeal, Cream of Wheat, and a cereal that I love but makes my siblings cringe, called Zoom.

Anyway, back to the oatmeal. I'm a huge fan of crockpot recipes, and this one is awesome- put it together the night before and breakfast is waiting for you when you wake up- warm, yummy, comfort-in-cold-weather food that's oh-so good for you. And all those antioxidants. . . hey, I may look like I'm 18 now, but when I hit 40 in a few years-- oh the looks of envy that will turn my way!

Crockpot Steel Cut Oats

4 c. water

1 1/2 c. apple juice

1 c. steel cut oats

1/2 c. barley (not quick)

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1/4 c. brown sugar

1/3 c. coarsely chopped pecans, walnuts, or almonds

2 medium apples, coarsely chopped

In a crockpot combine water, juice, oats, barley, spices, and salt. Cover, and cook on low 6-7 hours. About 20 minutes before serving, stir in sugar, nuts, and apples. Serve with honey and milk.

You Beautiful Butternut!

I know this is the 'bakeshop', but since I'm the boss around here it's only right that I post anything that I want. :) And tonight I want to tell you about the amazing frittata I enjoyed with my three-year-old daughter as we picnicked on the kitchen floor. Because it was that delicious.

Knowing, as you do, that I am a HUGE fan of cooking seasonally, you'll understand my nod to the fall/winter season by using Butternut Squash. I have baby weight to lose, so I've been looking recently for more ways to incorporate veggies into the diet without lapsing into the old standby- salad. Yawn. Cold weather calls for heartier things and my tummy wants something substantial and delish.

Mission accomplished.

And while we're on the subject of healthy & hearty, be sure to check out this soup, and this soup. Both stellar.

*This recipe includes bacon, but leave it out for a great vegetarian dish.

Butternut Squash Frittata w/ Sage and Bacon

4 slices thick bacon (cut off any large chunks of fat and discard), diced

1 small red onion, finely chopped

2 c. butternut squash, peeled and cut into 1/2" pieces

3-4 fresh sage leaves, torn (or 1/2 tsp dried, rubbed sage)

8 eggs, lightly beaten

1/2 c. shredded parmesan

salt and pepper TT

Combine eggs and parmesan. Whisk lightly; set aside.

Heat large skillet over medium heat. Cook bacon until browned and just starting to crisp, add onion and squash. If using dried sage, add it now. Cook over medium heat, stirring occasionally, until onion and squash are tender, about 20 minutes. Add sage; season with salt and pepper.

Pour in the egg and cheese mixture, stirring gently to mix. Turn heat to medium-low and cook until almost cooked through. Finish by placing the pan in a 475 F oven. If your pan has a plastic handle, turn oven to broil and hold pan under the heat for a few minutes until the top of the frittata is set. Turn out onto plate immediately and cut into wedges. Serve. Leftovers are perfect for a grab-and-go breakfast! :)

A little Nutella & one tough cookie

I've been sitting here tonight, having put the kids down after another wild day, just letting my mind drift. And, of course, because I'm me, it naturally drifts to food. Isn't it interesting just how closely linked are our memories and our senses of taste and smell? I don't even know what reminded me of it, but I started thinking about one of the very first things I ate when I arrived in Paris. I would be living there for the next year-and-a-half as a missionary for the LDS church, and so my companion, a tough cookie from Vermont named Marissa, showed me the ropes. On our way back from an appointment my feet were sore from the unexpected experience of learning how to walk on cobblestone streets in dress shoes; I was tired, and it started to rain. And the thick crepe was warm in my hand, the nutella inside slightly melted. It was amazing.

Marissa and I didn't get along at first. In fact, I distinctly remember several nights, and mornings (and afternoons for that matter) scribbling with a furious hand in my journal, sure that either she or I would not last the day. I think I made the first crack through her shell when I insisted that at the end of our long workdays I would love nothing more than to cook her dinner. She jumped right on that one- this was someone that, until my arrival, had dined on shredded carrot salad or perhaps a bowl of fromage blanc swirled with nutella at the end of a hard day. Living in Paris deserved much, much better in my opinion, and since one of the things I missed most, aside from my family, was being able to cook more often, this was pure joy for me.

I think I'd always believed that food could mend, and lift, and change people before this, but experiencing it was completely different. We ate a lot, and laughed a lot and our friendship became a very strong one. Some of my favorite memories are the ones the two of us made in our three months together, teaching and talking and eating. Food does incredible things.

With that, I'll pass on my recipe for French Crepes, although I don't know if any crepe can taste as good as one bought from a tiny stand in the rain, on a busy Paris street. The first is always the best!

Crepes

2 c. all-purpose flour

pinch sea salt

1 tsp. sugar

2 eggs, lightly beaten

2 c. milk, warmed slightly

1 Tbs. melted butter

butter or oil for pan

Sift the flour, salt, and sugar into a bowl and make a well in the center. Mix the eggs and milk together with 1/2 c. water and pour slowly into the well, whisking all the time to incorporate the flour until you have a smooth batter. Stir in the melted butter. Cover and let sit at room temperature for at least 30-45 minutes. If not using the batter for several hours, you may refrigerate it, but be sure to pull it out to come up to room temperature at least an hour or so before you cook them.

Heat a crepe pan with a little butter or oil on a paper towel. Pour in enough batter to coat the base of the pan in a thin, even layer, about 1/3-1/2 cup, depending on pan size. Cook over moderate heat for about one minute, until the crepe starts to come away from the edge of the pan. Turn the crepe (flip it if your brave or feeling 'chef-y') and cook on the other side another minute or until lightly golden. Place on a plate, sprinkle a bit of sugar on top before stacking another crepe. Repeat with remaining batter. Eat them spread with Nutella, lemon juice and sugar (my personal favorite), jam, applesauce, you name it.

Bon Appetit!

Something Fancy

In my recent personal pumpkin quest I decided that sweet stuff was not enough, and there was a wide world of savory pumpkin recipes to be explored and tasted. While perusing the cookbook aisle (the one place you're sure to find me in any bookstore) the other day I happened upon one of Giada's with a recipe for Pumpkin Ravioli. Since the recipe called for a pound of pre-made ravioli I was enticed by the prospect of creating my own. A little help from Martha, and voila!

Pumpkin Ravioli.

I have to say that after all my efforts in the pasta preparation, I was a little nervous to actually make these for dinner, knowing my husband, his taste, and his need for 'meaty' dinners. So the ravioli actually hung out in a ziplock bag in the freezer for about 4 or 5 days before I finally donned my apron and whipped this dinner up. The verdict? One amazingly happy husband. We mmm-ed and ahh-ed over each bite and decided that this was a definite keeper; we also concluded that this was either the perfect appetizer (three or four to a person?), or an equally perfect accompaniment to a beautifully-grilled, maple-glazed porkchop. Oh dear, how autumnally delicious!

Pumpkin Ravioli w/ Sage Butter & Toasted Hazelnuts

combined & adapted from Giada & Martha Stewart

Ravioli:

1 3-lb sugar pumpkin

4 tsp. extra virgin olive oil

2 tsp. light brown sugar

1 lg egg

1/4 c. grated parmesan (I prefer shredded to the powder)

2 Tbs. ricotta cheese

1 tsp. shallot, chopped fine

pinch nutmeg

coarse salt and freshly ground pepper

1 1/2 lb fresh pasta (I used wonton wrappers- seriously awesome! Such a time-saver!)

Preheat oven to 375 F. Cut pumpkin in half lengthwise. Scoop out seeds and strings, discard. Transfer to a baking sheet lined with parchment or a silicone mat. Drizzle olive oil over each half; rub 1/2 tsp brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.

When cool enough to handle, scoop out flesh with a spoon. You'll need about 1 1/2 cups of puree, if there is excess refrigerate it and use in one of these recipes. Transfer flesh to a clean kitchen towel or cheesecloth and wring our excess liquid (mine wasn't excessively wet, so I just skipped this step). Place flesh in bowl of a food processor along with egg, parmesan, ricotta, shallot, and nutmeg. Process until smooth. Season with salt and pepper.

Lay 1 pasta sheet on work surface. Place 1 Tbs. filling every 3 inches. Place another sheet on top, pressing to seal between filling. Using a fluted pastry wheel, cut each ravioli into a 3" by 3" square. If using wonton wrappers, lay 8 out on work surface. Have a small cup of water handy for wetting the sides. Place 1-1 1/2 tsp in the center of each wrapper. Wet edges and top with another wrapper. Repeat. Transfer to baking sheet lined with parchment or silicone mat and freeze at least 30 minutes. At this point the ravioli may be stored in a ziplock bag or airtight container and kept frozen for up to 2 weeks.

Make the Ravioli w/ Sage Butter & Toasted Hazelnuts:

1/2 c. peeled, toasted hazelnuts, chopped

1/2 c. vegetable oil

1 lb pumpkin ravioli

1 stick unsalted butter

6 fresh sage leaves

1/2 c. grated parmesan

2 amaretti cookies

grated parmesan

In a large pot, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until the float to the top. Using a spider strainer, carefully remove the ravioli to a large platter in a single layer and tent with foil to keep warm. Be careful removing the ravioli, especially if you used wonton wrappers, so as not to cut them open. They're a little more fragile than normal pasta dough.

In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately with extra shredded parmesan to top if desired.

Soooorghum Moh-lasses: A Family Tradition.

This is my husband's family recipe for Old-fashioned Molasses cookies- passed down for generations. They're simple, but they totally speak to me in that "Hey-there-welcome-home-where-people-love-you" sort of way- I just love recipes that come with a story. That, and this one makes we want to seriously expand my cookie cutter collection- you should see what my mother-in-law busts out when it's cookie time at their house!

Molasses Cookies

1 c. sugar

1 c. shortening or butter

1 c. molasses

2 eggs

1 c. warm water

1 heaping tsp. baking soda (dissolved in water)

1 heaping tsp. each cinnamon, ginger

6 c. flour, plus more while kneading

1/2 tsp. salt

1/4 c. powdered milk

Using a hand mixer or standing mixer, cream together the sugar and shortening, scraping down sides occasionally until well-combined. Add molasses, eggs, and soda water. Mix on low until combined.

In a separate bowl sift together dry ingredients. Pour into wet ingredients and mix until combined, adding extra flour, if necessary to make a soft dough. Be careful not to add too much flour, you want a very soft dough, only just able to be handled. Roll out to between 1/4-1/2", cut out with cookie cutters. Bake on greased cookie sheets 8-10 minutes, or until just barely browned around the edges. Let cool completely cool on rack, but be sure to eat a few while they're still warm!

These cookies freeze really well- if they don't all get munched before you get a chance to wrap them up. :)