Entries in recipe (473)

Thursday
Dec072017

roasted apple bread

I had this stray thought that I decided to write down.  How would my cranberry walnut bread taste if I kneaded in roasted apples instead of cranberries and walnuts?  The bread itself is not very sweet.  It has an earthy nutty flavor when I use whole wheat flour.  Something that would go really well with apples.  The roasted apples would add a bit of sweet but not be too sweet.  

I like sweet.  But lately I have been wanting less sweet.  The cinnamon rolls I made this week were almost too sweet.  This is more what my taste buds have been wishing for.  The silly thing was that as soon as the loaf was gone, I was told more was needed.  I have not gotten there yet.  I am waiting on a flour order.  I do not really wish to run to the grocery store for flour when I have 65 pounds of flour coming.  Maybe this weekend this bread will get made again.

I do have one simple problem with this recipe.  I roasted four apples for it, following my own recipe but keeping the sugar the same amount (or less) then I would use for two apples.  One of the boyos kept coming through and taking spoonfuls.  I finally told him he could eat up to half of the original amount.  I am not sure he did.  Therefore, I am not sure how many apples I really used but I would start with four again.

roasted apple bread

Note:  This is a yeasted bread.

four apples

2 tablespoons butter

1 to 2 teaspoons cinnamon, or to your taste

1/4 to 1/2 cup sugar, or to your taste

One recipe cranberry walnut bread without the cranberries and walnuts

Follow my recipe for roasted apples but use the ingredients I have above.

Follow the recipe for my cranberry walnut bread, but instead of folding in the cranberries and walnuts, fold in the roasted apples.  I would suggest that they be cooled or the sugars are going to burn your hands and kill the yeastie beasties.

I baked the loaf for the same amount of time as the original loaf.  If I had all four apples, I probably would have wanted another fifteen minutes.

It was an awfully yummy loaf.  It was really good as toast with cream cheese spread on top.

I will be making more when the flour arrives.

Tuesday
Nov072017

craving beignets

I was craving beignets last week.  I know part of that was the trip to Galveston.  It is the closest place for me to buy beignets out currently.  Unless I wish to drive to New Orleans.  I actually do not have a problem with that but I do not always have the time.  And I say drive because then I can take a tent, camp, wander, eat, drink, and be merry.  Yes.  It is how I do New Orleans at this point in my life.  

The lowly oddly beignet on the plate in the above picture was the last one.  Cold because I made it the day before but it was still a good beignet!  Which the day after, beignets are pretty bleah!  I do not know if I am making beignets next or croissants because I am craving them both but one will be made.  But I have to write down the beignet recipe.  I followed a recipe for New Orlean style beignets, changing them for sourdough and what was in the house.  This is where I get asked did I really follow the recipe or not.  My response is usually, hmmmm.

beignets

Note:  I started with the beignet recipe from Genius Kitchen.  I changed it for sourdough and what was in my kitchen.

1/4 cup sourdough starter (I have a large mason jar of starter just ready to go now.  I just dipped out a 1/4 cup)

3/4 cup water

1/4 cup sugar

1 teaspoon salt

1 egg

1/2 cup milk

3-3 3/4 cups whole wheat white flour

2 tablespoons butter

In a large bowl, put in the starter and water.  Mix well.  Stir in the sugar, egg, salt, milk, and butter.

Mix in the flour a cup a time.  I made my dough on the wet side so I held back on the flour.  But you want to get enough flour until you can knead the dough smooth.  I had to use my dough scraper to help me because the dough was so sticky.  I really wanted a dough that would rise well when fried.  I used about 3 1/2 cups flour.

Cover and let the dough rise until double in bulk.  This can be done at room temperature or it can be done in the refrigerator.  If you plan to put the dough in the refrigerator, cover the bowl with cling wrap.

When the dough has doubled, turn it out of the bowl onto a clean floured surface.  Pat or roll to about 1/2 inch thick and cut rectangles.  I went for smaller then purchased beignets.  But my dough was also soft enough by the time I transferred them to baking sheets covered with silpats to rise, the rectangles were not very rectangular. 

Cover and let rise until double again or very puffy.

In a deep pan, put in two or three inches of vegetable oil and bring to 350 degrees Fahrenheit.  I use a cast iron chicken fryer.  Put a few beignets in at a time to fry.  First one side, then roll over.  An even brownness is wanted.  It will only take a few minutes a side.  They can go from golden to too dark very quickly.

I actually had paper towels in the house so I let them drain on paper towels.

Sift lots of powdered sugar over them.  Eat hot with coffee or tea.  Take some to the neighbors.  Which is what I did because I did not need to eat two dozen beignets even though I wanted too!

Like I said, beignets or croissants later this week.  The boyos would say both!

Thursday
Oct262017

sourdough vanilla everyday cake

Since I started making sourdough everyday cakes, as soon as a cake is gone I am told we need cake.  When I was at my parents, I told this story.  My brother was there and said of course you always need cake in the house!  I did not realize there were such strong feelings about the topic.

But everyday cake is a good thing.  I think I mentioned I was working on a vanilla and I think I figured it out.  My regular frosting vanilla cake did not translate well.  And according to Koda Bear, birthday cake is only frosting cake!  He is adamant about this!  So having the frosting cake recipe is a good thing.  It does translate well to buckle.  But I had to tweak to get the vanilla.  It turn out well.  

I have been asked to have a cake rotation.  There is one more I am going to try.  A rift on Dorrie Greenspan's lemon spice traveling cake.  It is what she calls it.  But it is not going to have five eggs in it!

What can I say?  This is just a good basic vanilla cake.  Similar to a pound cake.  It travels well.  I like it toasted as if it is a bread, with butter.  It would be something that would go well into a lunch box.  And since we take food with us every where, I know this.  This is definitly a comfort cake not an exciting cake.  But I like comfort cakes better anyway!

sourdough vanilla cake

Note:  The sourdough I am using here is 100% by volume.  That means I use one cup of flour and one cup water to make it.  If you use a sourdough that is 100% by weight, 100 grams flour and 100 grams water, or whatever it takes to make a cup, increase the milk to one cup.  I used Smitten Kitchen's everyday chocolate cake as a starting point, truly.

1 cup sourdough

1/2 cup olive oil (mine is very fruity so sometimes it tastes like I am eating more a banana bread)

1 1/2 cups white sugar

1 egg

2 tablespoons vanilla

1/2 cup milk or water

2 1/4 cups white whole wheat flour (you can use all purpose here) 

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 325 degrees Fahrenheit.

Butter and flour a loaf pan.  I bought the Vardagen loaf pan from Ikea.  Is is 5.25 inches by 3 inches by 12.75 inches.  It holds 1.9 quarts and works perfectly.

In a large bowl, put in the starter.  Mix in the olive oil, egg, and vanilla.

 

Sift in the flour and baking soda. I usually have some bran from the flour that needs to be dumped into the compost.  Add the salt. My salt is a very coarse grind which is why I am not sifting it in. 

Mix well

 

Pour into the loaf pan.  Bake for 1 hour.  

Check to make sure the cake is done by inserting a knife and it comes out clean.  The cake will also have pulled away from the edges.  let the cake cool in the pan for at least 20 minutes, if not 30.  I always have someone who cannot wait.  If you do not let this cake cool in the pan, it will collapse from its own weight.  Still very edible but there is usually a bit that gets very dense.  Obviously, I have done this in the past.

 

It is good vanilla cake.  Not very fancy because that was not the goal.  Good for a snack with tea.  Toasted with butter.  It is one of those that seems to make life better.

Thursday
Sep282017

sourdough chocolate everyday cake

My experimentation with sourdough cakes did not start with the pumpkin cake.  It started with this one.  Chocolate.  Part of that was my wanting cake.  Which is not me.  I do not like cake.  I will keep saying that.  But the reality is I do not like cake that is dry or needs frosting.  Koda Bear does not get this.  Cake has to have frosting, especially birthday cake, according to him.

This chocolate cake turned out very well.  It is another cake that is very good toasted with butter spread across.  So more like a chocolate bread?  I used white whole wheat flour in it again because that is all I have in the house.  It is very good.  

I have one more cake I am experimenting with.  Vanilla.  The last one was a bust.  It all got eaten but it was not the best cake.  I will have to try that one again.

sourdough chocolate cake

Note:  The sourdough I am using here is 100% by volume.  That means I use one cup of flour and one cup water to make it.  If you use a sourdough that is 100% by weight, 100 grams flour and 100 grams water, or whatever it takes to make a cup, increase the milk to one cup.  I used Smitten Kitchen's everyday chocolate cake as a starting point

1 cup sourdough

1/2 cup olive oil

1 1/2 cups brown sugar

1 egg

2 teaspoons vanilla

1/2 cup milk or water

1 1/2 cups white whole wheat flour (you can use all purpose here)

3/4 cups cocoa, the best you can buy

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 325 degrees Fahrenheit.

Butter and flour a loaf pan.  I bought the Vardagen loaf pan from Ikea.  Is is 5.25 inches by 3 inches by 12.75 inches.  It holds 1.9 quarts and works perfectly.

In a large bowl, put in the starter.  Mix in the olive oil, egg, and vanilla.

Sift in the flour, cocoa, and baking soda. I usually have some bran from the flour that needs to be dumped into the compost.  Add the salt.  

Mix well.

Pour into the loaf pan.  Bake for 1 hour.  

Check to make sure the cake is done by inserting a knife and it comes out clean.  The cake will also have pulled away from the edges.  let the cake cool in the pan for at least 20 minutes, if not 30.  I always have someone who cannot wait.  If you do not let this cake cool in the pan, it will collapse from its own weight.  Still very edible but there is usually a bit that gets very dense.  Obviously, I have done this in the past.

 

It is a good, not too sweet cake.  On the rich side though.

Toast, add butter.  Chocolate toast for breakfast.  True decadence.

Saturday
Sep232017

salsa

One of those things that is still on the shelf after Harvey, is salsa.  That is a crazy thing but true.  It may only be the flavors I care for but they are thin on the shelf.  I decided to give salsa making a try.

I used a can of Barrio Whole tomatoes.  I blended them.  Then I chopped a lot of fruit and vegetables to go in.  More tomatoes.  White onion.  Nectarines.  Mangos.  Jalapenos.  Mixed it all up.  Salt and pepper were added.  Then it was mentioned that it needed more spice, so chipolte and ancho were mixed in.  Just a bit.  It is pretty good salsa.  Is this the end recipe?  That I am not sure of and I am not sure of proportions.  Just a lot of everything in almost equal portions except the jalapeno and the ground spices.  

It went really well on the taco salad I made.  Maybe I will get it tweaked well enough that I want to write the recipe down so I can reproduce it.  It is a possibility!

I have one sleeve on on the sweater I am making.  One more to go and then a decision on border color.  Or do I wish one and will just keep the border white?  I am thinking color.  Most of the projects I am working on seem to be taking a bit of time.  Not a bad thing but it does make it difficult to write about.  Not that my head is really on straight.  Harvey did blow in some interesting pollens and my allergies are bad.  This has been a tough allergy week.  I need to remember that it is okay to slow down.  I have a hard time with that.

Possibly tomorrow.