Tear bread and dry for several hours. Sauté onion and celery until tender. Melt butter. Add onion, celery, butter, and seasonings to bread. Add enough broth to make it stick together (and be a little sticky). Bake in a greased glass dish at 325 degrees F for 45-60 minutes.
My comments: This is my standard Thanksgiving stuffing recipe. I almost always manage to put enough enough broth that it boils over and sometimes even sets off the smoke alarm. So be sure to use a baking dish that will hold everything even after the bread expands.
Posted in the Food Conference at Café Utne
Mix all together and let marinate at room temp, for at least 30 minutes, then serve atop sliced, toasted baguettes or hearty country- style French or Italian bread. If you're not counting calories, you can brush the bread with olive oil and run it under the broiler for a minute to toast.
My comments: I love this bruschetta! It's simple and delicious, and gets better as it sits in the fridge for a day. Sometimes I serve bruschetta over toast topped with poached eggs for breakfast.
Slice bread into thin slices. Brush with olive oil and toast in oven.
In large saucepan, pour olive oil and a little red wine. Sauté mushrooms, peppers, and half the basil. When peppers are partially cooked, at garlic and sauté until peppers are soft and starting to crisp. Salt to taste.
Slice the brie thinly and place a slice on each piece of bread. Top with pepper and mushrooms mixture and pepper liberally. Broil until cheese is melted and bread is hot.
Yield: 4 servings
Author: Digital Chef
Yield: 8 cups
Melt butter in skillet. Add seasonings; stir to mix. Add bread cubes. Toss or stir lightly to coat bread cubes. Pour onto baking sheet. Allow to dry by air or dry in very slow oven. Use as croutons for salads etc., or as the basis of stuffing.
Yield: 8-12 servings
From Real Beer and Good Eats by Bruce Aidells
Author: Digital Chef
Stir the flour and salt together in a medium bowl with a fork. Add the oil in a slow, steady stream, mixing with the fork as you pour the oil over the dry ingredients. The mixture should resemble pea-size crumbs when all the oil has been incorporated.
Add the water, 1 tablespoon at a time, until the dough comes together. Knead briefly to form the dough into a large ball.
Flatten the dough into a disk and place it in a 10-inch tart with a removable bottom. With your fingers, press the dough into the pan and up the sides.
Notes: This dough is nice because it doesn't need to be rolled out. Also, it contains no cholesterol and very little saturated fat. It works brillantly for savory dishes like quiche.
Posted in Food conference at Café Utne
Preheat oven to 375. With an electric mixer, cream butter. Stir in cheeses. In a separate bowl mix flour, cayenne and salt. Add to cheese mixture and mix well.
Knead a few times on a lightly floured board. Divide in four. Roll each piece out to 1/8" thick. Cut out moon shapes (or any shape) and place on ungreased cookie sheet. Brush each biscuit with egg, then sprinkle with chopped walnuts. (For color, you can substitute chopped red and green pistachios.)
Bake 8 minutes until golden brown. You can warm them before serving but they're just fine cold.
from Food & Wine
Toast the cumin and coriander seeds until fragrant over medium-high heat. Cool and grind in spice grinder or mortar.
Mix water, yeast and honey and let sit 10 minutes until foamy. Combine flour, chickpeas, spices and salt, and pour in yeast. Stir to a stiff dough.
Knead about 5 minutes, until smooth. Form into a ball, put in a bowl, cover with plastic wrap and let rise 1 hour until double.
Punch down and divide into 16 pieces. Roll each into a ball. Let sit on lightly floured surface 15 minutes. Preheat oven to 450 and put rack in the upper third.
Roll each ball of dough into a 6-inch round. Quickly set 4 directly on the oven rack and bake 10 minutes until golden and puffed. Repeat with remaining dough, letting the oven return to 450 each time.
A HomeArts recipe
Posted in the Food Conference at Café
Top Boboli crust with tomatillos, green onions, garlic, and cilantro. Sprinkle with salt, cumin, and grated pepperjack cheese. Bake following package instructions.
Yield: 6-8 servings
Mix yeast and salt with flour. Mix 2 tsp olive oil with the water and beat into the dry ingredients using a dough hook. Knead until mixture is smooth and elastic, about 8 minutes (or 10-15 minutes if kneading by hand).
Grease a large bowl with 1 tbsp olive oil. Transfer dough to the bowl, then cover with plastic film or a tea towel and allow to rise in a draught-free place until doubled in size (about l 1/2 hours). Knock back the dough, then fold gently in four and allow to rise again, covered, for 30 to 45 minutes.
Preheat oven to 240 deg C. Sprinkle a 26 cm pizza tray (or several small individual trays) with polenta. To make the topping, slice potato very thinly and coat with extra virgin olive oil., Oil your hands and work dough as thinly as possible on pizza tray, stretching, pushing and patting it. Allow dough to recover for 5 minutes, then arrange potato slices, overlapping slightly, on surface, pressing them in firmly. Strip leaves from rosemary sprig and scatter over the potatoes together with the chopped rosemary, sea salt and pepper.
Bake for 10 minutes, then lower oven temperature to 200 deg C. Slip pizza from the trays and bake for a further 5 minutes, until the base is crisp.
Note: do not slice the potato until the dough is ready for shaping as the slices may start to discolor.
Toss potatoes in 1/4 C. olive oil and garlic before roasting. Roast at 375 about 35 min. When cool, slice in1/4" crosswise slices.
Sauté leeks and thyme in 2 Tbsp. olive oil, about 5 min.
Roll out pizza dough and shape into six small pizzas. Place crusts on pizza screen or pan. Brush dough with olive oil, top with cheese, distribute leeks and potatoes over the cheese, sprinkle with salt and pepper, drizzle with olive oil. Bake at 500 F about 10-15 min, until crust is crisp and cheese is bubbly. Brush edges of crust with olive oil. Cut and serve.
from Connie Sanders of Cafe a Taglio, Melbourne, Australia
Put aside 5Oml of water to dissolve yeast and salt separately then pour remaining water in mixer with dough hook. Turn on mixer and slowly add half the flour. Add dissolved yeast, mix for 2 or 3 minutes, then slowly add remaining flour. Add dissolved salt, mix for a few more minutes. Remove from mixer and shape into a ball. Cover and leave dough to rest until it doubles in size. The consistency of the dough at this stage should be not unduly sticky or too dry, but smooth, well-mixed and elastic. 300g of dough when rolled out 3-4 mm thick should cover a pizza plate with a diameter of 30cm.
Tip: To keep the outer skin of the dough moist, place a little oil on the palm of your hands and then lightly rub it on to the dough. The temperature of the water should be 25 degrees Cwhen using fresh yeast and 38 C for dry yeast. lower temperatures will slow down the rising of the dough; higher , temperatures will speed it up. Use sea salt wherever possible as it is tastier and less is required.
Peel half the pumpkin, then slice all of the pumpkin very finely Place the peeled sliced on to the pizza base first, then top with the unpeeled slices. Mix crushed garlic with a little of the extra virgin olive oil and brush over pumpkin. Add salt and pepper to taste. Bake in preheated oven at 220 degrees C for 15 minutes or until cooked. Sprinkle with chopped parsley and serve.
Tip: Slicing pumpkin finely isn't very easy with a knife, so cut the pumpkin into chunks and feed it through a food processor or a mandoline (a hand slicer). Otherwise, use a very sharp knife very carefully.
Yield: 4 servings
Preheat oven to 425 degrees F. Place the flat breads on two baking sheets. Use a slotted spoon to scoop the tomato coulis, allowing the liquid to remain behind. Dot the surface of the breads with the coulis. Scatter cheese evenly over the tomatoes. Drizzle with oil, season with salt and pepper to taste.
Bake the pizzas for 5-10 minutes until the cheese is slightly melted and the bread is crisp at the edges. Remove from oven and garnish with the chopped basil. Serve immediately.
NOTE: Lavash is a large, soft flatbread reminiscent of a very thin tortilla, if you're not familiar with it. I don't have any problem finding it in the supermarkets around here, but if you can't then a large "burrito-sized" tortilla would suffice.
Yield: 16 slices (2 pizzas, one hotter, one milder)
Bake canned crescent rolls flat (in their naturally pizza-slice-shaped form). The "sauce" is cream cheese, coarsely chopped spinach, green onions, dill, lemon pepper and a dash of lemon juice whirled together. Then sprinkle with crab, more spinach and black olives.
From 1001 Low-Fat Recipes, ed. Sue Spitler, Surrey Books
Proof yeast by stirring honey into warm water in measuring cup or small bowl. Sprinkle yeast over water and stir until yeast dissolves. Let mixture stand in draft-free area about 5 min or until yeast begins to bubble.
Meanwhile, mix flour and cornmeal with salt and oil in food processor fitted with steel blade, or in electric mixer with dough hook. (To mix dough by hand, use bowl and wooden spoon.)
Pour in yeast mixture and process until soft, almost sticky dough is formed, about 5 to 10 seconds. If using electric mixer, mix 3 minutes or until smooth dough is formed. If mixing dough by hand, mix ingredients until smooth, slightly sticky dough is formed, about 3 to 5 minutes.
Knead dough by hand on lightly floured surface or pastry cloth until smooth. If dough is too sticky, add flour by the tablespoon until it reaches desired consistency. Put dough in bowl and cover lightly with oiled plastic wrap and aluminum foil or kitchen towel.
Let dough rise until it doubles in bulk, about 45 minutes to 1 hour. Punch dough down and let stand 5 minutes. Knead a few minutes more on lightly floured board or pastry cloth. Dough is now ready to use with your favorite sauce and toppings.
From Walking Magazine, June 2001
Place rack in center of oven, preheat to 400 F. Spray baking sheet with olive oil spray, sprinkle on corn meal. Slice squash thinly on bias and season with salt & pepper. Grill or broil squash, set aside.
On floured work surface, roll dough in 12"x12" sqaure; transfer to baking sheet. Spread ricotta cheese, leaving 1/2" border. Arrange squash and tomatoes over cheese, top with arugula and onions. Sprinkle olive oil over the top. Bake 20 min.
Yield: 8 scones, 10 Tbsp. butter
Preheat oven to 400. Grease 12 muffin cups (or use paper liners).
In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. Melt the butter in a small saucepan and set aside to cool slightly.
In a smaller bowl, beat the egg slightly. Stir in the apple butter. Slowly pour in the melted butter, stirring constantly. Add the liquid ingredients to the dry ingredients, stirring just until the mixture is smooth.
Spoon into the muffin cups, filling 2/3 full. Bake in the preheated oven
for 15 to 18 minutes, or until the tops of the muffins spring back when
lightly touched in the center. They should not brown. Cool on wire racks.
Preheat oven to 400° F.
Combine flour, baking powder, salt & cinnamon in a bowl. Cut in shortening w/ pastry blender, two knives, or fingers until mixture is pea sized bits.
Add bananas, and combine well w/ dry ingredients.
Combine wet ingredients in a measuring cup; add to dry ingredients until mixture forms a ball. Stir in nuts or chips.
Turn out onto well-floured board and knead a few times, til dough handles reasonably well (may need to add flour if dough is too tacky to the touch). Pat into a circle about 1/2" in height, cut into wedges (I do eight). Transfer to baking sheet.
Bake in 400° oven for 12-15 minutes or until golden brown.
My notes: my husband's band loves these scones. I like them with a combination of white chocolate chips and macadamia nuts. They're great for using up bananas that are overripe.
Banana Nut Muffins
Yield: 12 muffins
Preheat oven to 400 F. Grease 12 cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in the center.
Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.
Mix batter until just moistened - do not overmix.
Spoon batter into prepared muffin cups. Bake about 15 min, or until toothpick comes out clean.
Note: blueberries or raisins may be substituted for banana.
Spoon onto cookie sheet. Bake at 400 F.
Cheese & Beer Variation:
Spoon onto cookie sheet. Bake at 400 F until very lightly browned at the edges.
Preheat oven to 425 F. Combine Bisquick, sugar and currants. Mix well. With fork, stir in milk to make soft dough. Drop by heaping tablespoons, 1 inch apart, on lightly greased cookie sheet. Bake 15 minutes. Serve warm.
Yield: about 15 scones.
In a medium sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, lemon or orange zest, and dried apricots.
Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix until the butter is fairly well combined with the flour; a few lumps remaining are okay.
Whisk together the egg, lemon oil, and the buttermilk or water. Add this to the dry ingrediants, stirring gently until everything is well moistened and just combined. Using a large cookie scoop or a muffin scoop, drop 1/4 cup measures of dough onto a lightly greased or parchment-lined baking sheet, spacing them about 1 1/2 inches apart.
Bake the scones in a preheated 400F oven for 15 to 18 minutes, or till they're golden brown.
Better Homes and Gardens Cookbook
Combine flours and salt. Soften yeast in warm water; stir in 1 Tablespoon brown sugar. Stir into dry ingredients. Mix well. Cover; let stand overnight at room temperature (bowl must NOT be over 1/2 full). The next morning stir batter; add remaining sugar, soda and oil; mix well. Refrigerate 1 cup of batter for starter (keeps several weeks).
Bake remaining batter on hot, lightly greased griddle. Makes 16 large pancakes.
To use starter: Place starter in large bowl; add 2 1/4 cups warm water, 2 1/4 cups sifted all-purpose flour and 1 1/4 cups stirred buckwheat flour. Stir until smooth. Cover; let stand overnight at room temperature. The next morning stir batter; add 2 tablespoons brown sugar, 3/4 teaspoon soda, and 2 tablespoons salad oil. Again reserve one cup of batter as a starter. Bake remaining batter as above.
My comments: I haven't made these pancakes in a million years, but they were a staple weekend breakfast when I was a kid. My dad was the expert at making them.
Author: Digital Chef
Yield: 8 servings
Preheat oven to 375 F. Lightly butter 8 6-oz. ramekins. In a fry pan over medium-low heat, melt butter. Add onion and bell pepper; sauté until onion is golden, about 5 min. Stir in garlic, cook until softened, about 1 min. Remove from heat and cool 10 min.
In a saucepan over medium heat, bring milk just to a boil. Pour water into a bowl; gradually stir in cornmeal until smooth. Add cornmeal mixture to hot milk and cook, stirring continuously, until thick, about 5 min. Stir in Parmigiano-Reggiano, 3/4 tsp. salt and the cayenne. Remove from heat; cool 15-20 min.
In a large bowl, whisk egg yolks. Gradually stir cornmeal and onion mixtures into yolks until blended. In a separate bowl, combine egg whites and a pinch of salt; beat until soft peaks form. With rubber spatula, fold egg whites into cornmeal-onion mixture. Divide among prepared dishes. Bake until tops are puffed and browned, about 30 min.
Yield: 6-8 servings
Spray 10" ovenproof skillet with non-stick spray. Place in preheated 375 F oven for 10 min. Combine evaporated milk, baking mix, 1 Tbsp. sugar, egg yolks, orange juice and cinnamn in blender container; blend until smooth. Beat egg whites in large mixing bowl until soft peaks form; gradually add remaining Tbsp. sugar. Beat until stiff peaks form. Fold milk mixture into egg whites. Pour batter into hot skillet. Gently push each apple slice about 1/2" into batter, peel side up, to form a spoke-like pattern around batter. Sprinkle with cinnamon-sugar. Bake 10-15 min until set. Serve immediately.
Stir together flour, soda, powder, salt and sugar in a medium bowl. Beat together egg, butter and yogurt in a small bowl. Gently fold yogurt mix into flour mix. DO NOT BEAT. Fold strawberries and nuts. Spoon batter into 9 well-greased muffin tins. Chill in fridge for 1 hour. Preheat oven to 400. Bake 25 - 30 minutes until they puff up and are golden brown. Remove from oven and let stand for 5 minutes, then turn out of pan. Serve warm or at room temperature.
Preheat oven to 375 F, grease muffin pan. Place soymilk in small glass measuring cup and add vinegar. Set aside. Stir together flour, grits, baking soda, baking powder, and salt in a large bowl. Set aside. Whisk applesauce and sugar together. Beat egg white, add to liquid ingredients. Make a well in dry ingredients and add liquid all at once. Fold quickly together, just until blended but still lumpy. Do not overbeat! Spoon into muffin cups and sprinkle tops with wheat germ. Bake 20 minutes or until lightly browned.
Combine eggs, sugars, oil; beat until well blended. Add zucchini and vanilla. Sift flour together with salt, soda, cinnamon and baking power. Stir into creamed mixture, blending well. Add nuts and raisins. Pour into 2 loaf pans that have been buttered and floured well. Bake 1 hour at 350 degrees F.
Makes 12 servings
Preheat oven to 350 degrees. Coat 9x5x3-inch loaf pan with nonstick cooking spray and dust with flour. In large bowl, combine eggs, sugar, oil, yams, and vanilla. In separate bowl, combine flour, cinnamon, allspice, and baking soda. Make a well in the center. Pour yam mixture into well. Mix just until moistened. Stir in cranberries. Spoon batter into prepared loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
My comments: I originally tried this recipe because I had an excess of fresh cranberries and sweet potatoes around Thanksgiving one year. It's really good! I've made it repeatedly since then.
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a medium bowl, stir and toss together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the pecans.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; dont worry if the sugar does not dissolve completely.
Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Cool the bread in the pan for 15 minutes, then turn the loaf out onto the rack to cool completely. Makes 1 loaf.
Mix the yeast and sugar with the warm water and let stand 10 minutes. Add remaining ingredients. Mix well to a soft but firm dough. Knead 5 to 8 minutes. Let rise, covered, 1 hour and 10 minutes. Punch down and flatten well. Form into 2 loaves, place in greased loaf pans, and cover. Let rise 1 hour. Bake at 325 F for 1 hour and 15 minutes.
Posted in the Food Conference at Café
Combine the yeast and 2 1/4 cups warm water in a large bowl and let sit 10 minutes. Stir in 3 Tbs. of the olive oil and the 1 tsp. salt. Gradually add flour until it's hard to mix. Knead until smooth. Place in a lightly oiled bowl and cover tightly with plastic wrap and let rise until doubled, about 1 1/2 hours.
Punch down and cut into 3 pieces, then shape each into a square or round focaccia. Cover with damp towels and let sit until double in bulk, about 1 hour. Preheat oven to 400. Dimple the dough with your fingertips and brush with the remaining oil. Sprinkle with rosemary and kosher salt. Bake in the middle of the oven 20-25 minutes, spritzing with water 3 times during the first 10 minutes. Transfer to racks when done so the bottoms don't get soggy.
These rolls are from my mom's recipe.
Combine 1 1/2 C. flour, sugar, salt, and yeast. Heat milk, water, and butter to 130 degrees F. Add to flour with egg. Mix 3 minutes. Stir in the rest of the flour to form a stiff batter. Cover; rise until doubled in size, 30-40 minutes. Grease two muffin pans. Stir down dough. Spoon dough into muffin cups, filling them 2/3 full. Cover and rise 30 minutes. Bake at 400 degrees F 15-20 minutes. Remove to rack.
My comments: These rolls are a staple in my family - they're easy to make and smell and taste fabulous!
This is my mom's recipe.
Soften yeast in tap water - sprinkle yeast in, let sit 5 min. (Skip this step if using rapid rise yeast.)
Mix molasses, shortening and salt into hot milk. Cool to lukewarm.
Mix flours together. (If using rapid rise yeast, mix yeast in also.) In large bowl, combine 2 C. flour mixture with milk mixture. Stir until well blended, then mix in enough flour to make stiff dough (not too sticky). Turn out onto floured board, knead 8-10 min, adding flour to board as necessary.
Grease bowl and add dough, turn once to grease top of dough. Cover with plastic wrap and a towel, and put in a warm place until doubled (about 1 1/4 hours). Punch dough down and divide into 2 parts. Cover with bowl and let rest 10 min.
Roll each part out into a rectangle, 14" x 7". Roll up like a jelly roll, pinch ends together and turn under. Place in greased 9" x 5" loaf pan. (To make long loaf, roll the rectangle the long way, pinch ends together, and place seam side down on a cookie sheet.) Let rise until doubled again (1 hour).
Bake at 400 F for 30-35 min. Done when golden brown, feels hollow when tapped.
This recipe actually came from GQ magazine - but don't let that dissuade you. It is so easy and so good.
In large bowl, mix flour, salt and yeast. Add water gradually, mixing with your hands. You'll end up with a gooey paste. Place on floured surface and knead until dough is smooth and elastic.
Place dough in large bowl. Cover with plastic wrap and drape with a towel. Let stand overnight.
To bake, heat oven to 450 F. Place pie pan containing water on a low shelf in the oven. Cut dough into three pieces and roll them into logs on a floured surface. Place loaves on wooden cutting board covered with cornmeal. Drape a towel over loaves and let stand 10 min. Place in oven on baking sheet covered with cornmeal. Bake 15 min; rotate loaves and bake another 10 min. Let cool.
1.5 lb loaf
Add all ingredients to bread machine in order, except for the cheese.
Keep that out until the dough has formed a smooth ball. Use the basic
bread setting, with light crust selected.
Combine ingredients in a large bowl (by hand or with mixer w/dough hook)Mix until soft ball of dough forms. Kneed for 10 minutes. Transfer to oiled bowl, turning once to coat. Cover and let rise for 1 and 1/2 hours.
Punch down and divide into four balls (this is where I like to knead in some cumin for extra flavor but that's optional). Roll into balls, cover and let rest for 10 minutes.
Place a baking sheet (turned upside down - very important) into an oven and heat to 475F. Roll out balls into ovals 1/4 inch thick. Brush tops with melted butter. Place onto sheet and bake until puffy and light golden, 6 to 7 minutes. Drizzle with more melted butter.
For a bread machine
Use the regular white bread cycle, choose "normal" crust if you have an option. Makes delicious toast.
For making wonderful french toast, add a teaspoon of cinnamon to the recipe and slice it thick.