Archive for February, 2014

Ciabatta

ciabatta

I’m just spreading the wealth. This recipe is from King Arthur Flour, no changes have been made.  A stand-up mixer and baking stone is recommended, but not required. These are not as airy and hole-filled as stated in some of the comments, but still light and tender with a great chewy texture.

Biga
1  1/2 cups AP flour
1/4 cup whole wheat flour
1 cup water
1/8 teaspoon yeast

Mix all of the ingredients until well combined. Let rest in a covered bowl at room temperature for 12 to 24 hours, the mixture will be wet and very bubbly.

Dough
biga (from above)
2  1/2 cups AP flour
1/2 cup water
2 teaspoons salt
1/2 teaspoon yeast

Mix the biga with the remaining ingredients for 2 to 4 minutes
increase the mixer speed to medium, and mix for about 4 minutes
the dough will be soft and slightly sticky
add additional water or flour if necessary

Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy

Turn the dough out onto a well-floured surface
shape it into a 9″ x 12″ rectangle (or 6 x 12 for larger rolls)
cut out twelve 3-inch square rolls (a pizza cutter works great)
place the rolls onto parchment paper
let rise for about 45 minutes or until they’re puffy, covered

Place baking stone in oven
preheat oven to 450° F

Bake the rolls for 13 to 15 minutes, until they’re golden brown
remove them from the oven, and cool on a rack.

Advertisements

February 23, 2014 at 1:06 pm Leave a comment

Copy-Cat Crescent Rolls

crescent 1

Do you like the ones found in the grocery stores refrigerated section that go pop? Yeah, me too. And though these take a bit more work than twisting a cardboard tube, it is definitely worth it.

1 cup warm water
1/3 cup nonfat dry milk powder
1 packet dry yeast
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, room temperature
1 egg
3 – 3  1/2 cups AP flour
oil

In a standing mixer with the beater attachment,
combine warm water and nonfat dry milk powder until it dissolves
add yeast, then sugar, salt, butter, egg, and 2 cups of flour

Mix on low speed until ingredients are wet and well combined
then mix an additional 2 minutes

Add 1 more cups of flour, mix on low speed until ingredients are wet
and mix 2 more minutes at medium speed. (You can switch your attachment to the dough hook at this point for easier mixing, but it isn’t necessary.)

Add 1/2 cup flour again, mixing on low speed until wet
then 2 minutes at medium speed
(if the dough is still wet, add an additional 1/2 cup of flour)

Dough should be soft and tender, not overly sticky, and definitely not stiff.

Scrape the dough off the sides of the bowl and pour a splash vegetable oil around the sides of the bowl so that it and the dough are well coated.

Allow the dough to rise in a warm place until the dough doubles in size (about an hour).

Preheat the oven to 375° F

Once the dough has risen, place the dough on a lightly floured surface
cut in half *
roll dough into a circle
divide the dough into even triangles (pizza cutter works great for this)

Roll the triangles of dough starting with the wide end, tucking the tip underneath

crescent 2

Place rolls on parchment-lined baking sheet
brush the top with melted butter

Bake for 15-20 minutes or until golden-brown

* as a test I’m freezing half to see how the dough responds and will update post

February 17, 2014 at 11:34 am Leave a comment

Microwave Carrot Cake – A small batch

carrot cake

Really good flavor with a tender moist texture.

4  4-ounce ramekins or a microwave safe muffin tin, greased

Frosting
1 ounce cream cheese, room temperature
1 tablespoon butter, room temperature
1/4 cup powdered sugar

Combine well and set aside

Cake
1 egg
1/3 brown sugar
1/4 cup oil
1/2 cup flour
1/2 teaspoon vanilla
pinch of salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon dried ginger
pinch of nutmeg
3/4 cup shredded carrot
handful chopped walnuts

Combine all the ingredients, aside from the frosting
fill ramekins

Microwave on High for 2 minutes
then 2 more minutes

Let cool, remove from ramekins, and frost

February 13, 2014 at 1:13 pm Leave a comment

Aloo Shimla Mirch

aloo shimla mirch

aloo (potato) shimla mirch (bell pepper)

3 potatoes, red or white, cubed
2 bell peppers, red or green, cubed
1 onion, chopped
2 cloves of garlic, minced
1 inch piece of ginger, grated
2 tomatoes, chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon prepared curry powder
1/2 teaspoon sugar
chili powder to taste
salt to taste
water
oil

Heat oil in a pan
add onion and saute until translucent
add garlic and ginger, stir and heat through
add spices, heat through
add the tomatoes, combine well
add the potatoes, combine well
add a splash of water
mix well to coat potatoes with spice mixture
cover and cook over medium heat for about 8-10 minutes, stirring occasionally

Add bell pepper
mix well and cook covered for another 8-10 minutes, or until the potatoes are fork tender

February 10, 2014 at 12:54 pm 1 comment

Lentil Tomato Soup

lentil tomato

6 cups water
1 cup dry lentils, rinsed
1 carrot, diced
2 ribs celery, diced
1 onion, diced
2 cloves garlic, minced
1  28-ounce can diced tomatoes
splash of white wine, lemon juice, or vinegar
1 bay leaf
season to taste (salt, pepper, oregano, parsley, cumin, chili, curry)

Throw everything into a pot, cover, bring to a low boil, reduce heat, and simmer for 45 minutes.

This can also be made, just as easily, in a crockpot or pressure cooker; with the cooking time adjusted.

February 9, 2014 at 3:27 pm 1 comment

Fun with Mason Jars

mason jars

  1. Bento-style container. Perfect for brown-bag lunches. Use a wide-mouth jar with plastic insert for dip, spread, or dressing. Insert comes from Kozy Shack reduced calorie pudding.
  2. Sippy cup for cold drinks. This is made by drilling a hole into a standard or wide-mouth lid and inserting a small rubber gasket to cover the sharp edges.
  3. Dry-pour spout. Cut the metal spout and surrounding cardboard from a box of salt and insert it into a standard rim. I’ve also seen it done with the spout from the top of a round salt box.
  4. Wet-pour spout. Cut the plastic spout and surrounding cardboard from a milk or juice carton and insert it into a standard rim.

February 6, 2014 at 2:30 pm Leave a comment

Charging Station

A DIY project for the compulsively neat and tidy. My charging needs are much smaller than the projects I found online. Here is my result.

As you can see, all this is is a paper covered shoe box with some holes cut into it. Nothing fancy, but very functional.

DSCN1864-002 DSCN1865-002 DSCN1867-002 DSCN1871-002

February 4, 2014 at 12:35 pm 2 comments


Recent Posts

Categories

Calendar

February 2014
S M T W T F S
« Jan   Mar »
 1
2345678
9101112131415
16171819202122
232425262728  

Instagram

#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
#audreycancook Another #leftover creation, skillet #appletart, a #smallbatch #audreycancook Skillet chicken #enchiladas a #smallbatch.  A great recipe for clearing out the fridge. On the blog soon. #audreycancook I've been working on a recipe for #icecream made without a machine. They're all over the web. I'm still not convinced, it's overly sweet and the texture is like frozen mousse. #audreycancook