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Whole Wheat Bread
It snowed again today. No one was happy about it. I needed something warm and comforting and bread seemed like the perfect way to cozy up the house.
At altitude, bread is always tricky. I have a few alterations, but no guarantees they will work every time. One thing I usually do is a quick-rise. I turn the kneaded bread out into a prepared pan. In this case my big cast iron skillet.
I cover it with a damp towel and wax paper and let it double. I don’t punch it down and do second rise. This creates a loaf that is denser and a bit yeastier – less complex in flavors than a double-rise loaf, but eliminates the risk of the dough rising too much, and then falling and creating a brick instead of a loaf of bread. Then I brush the loaf with cold water, place a tray of ice cubes in a shallow baking pan on the bottom rack and bake as usual. At the 20 minute mark I do an egg wash and let bake until it reaches 200 degrees F in the center (thanks JeffreyW for that tidbit).
This gives it a nice crisp, chewy crust. Some butter and honey and you’re all set to go. What’s this? I went to the cupboard and the honey pot was empty. Oh bother.
Thursday Night Recipe Exchange: Spinach Recipes
Recipe Exchange cross-posted at Balloon-Juice.
I thought last week went really well. Thanks for playing along. This week we delve into spinach recipes. I used to hate spinach. This is probably because I am a child of the 70′s and the only spinach I ever saw was canned or frozen, with the consistency of slime. As an adult I discovered fresh, baby spinach and I never looked back. One of my favorite spinach recipes is Spinach Lasagna.
JeffreyW's stuffed manicotti with spinach
To get us started:
Spinach Lasagna
This is one of my most requested recipes. Every time I make it, someone wants the recipe. Since the prep time is long, I usually only break it out for special occasions. It freezes well, so you can make a double batch and freeze two 8×8 pans of uncooked lasagna for two more meals. Thaw the night before (in the refrigerator) and cook until heated through, about 45 minutes to an hour. This recipe is great vegetarian, or you can add ground beef and sausage if desired.
This recipe takes about an hour to prepare and another hour to cook. It easily serves 6 – 8
Sauce:
- 3-15 oz cans tomato sauce
- 2-6 oz cans tomato paste
- 14 oz can diced tomatoes
- 2 tsp oregano, crushed
- 3 tsp basil, crushed
- 3 tsp crushed garlic
- 1 medium carrot, peeled & finely grated
- pinch of sugar (reduces acidity of the tomatoes)
- Optional: ½ lb ground beef and ½ spicy Italian sausage, browned
Saucepan
Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.
Lasagna:
- 1 pkg lasagna noodles (16 oz), cooked and placed in cool water until layering*
- 16 oz ricotta cheese
- 8 oz fresh baby spinach, washed and dried and chopped
- 1 egg
- 12 oz sliced mozzarella cheese
- ½ cup parmesan cheese
13×9 baking dish (I prefer glass), lightly oiled
To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and parmesan cheese.
Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.
*if you’d like to make your own noodles, here is the recipe I use:
Lasagna Noodles
When I do make the pasta, I make three, pan-sized noodles, rolled very, very thin. I place them uncooked in the dish, so they absorbed much of the sauce. I usually make a bit extra sauce to serve on the side with the lasagna.
- 3 cups unbleached flour
- 3 egg yolks
- 3 eggs
- 1 tbsp salt
- 1/4 to 1/2 cup water
In a large bowl, add flour. Make a well in the center and add egg yolks, eggs and salt. Mix well with a fork. Mix in water, 1 tbsp at a time until dough forms a ball. Turn out onto a well floured board or pastry sheet. Knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Divide dough into 3 equal parts. Roll one ball out as thin as possible (I use a marble rolling pin, you can also use a pasta machine). Make sure to cover remaining balls with a damp towel until ready to use. Cut to fit pan. Repeat with remaining dough until you have 3 pan sized noodles. DO NOT COOK homemade noodles before putting lasagna together. Follow directions above for putting lasagna together.
Next Week: Favorite Super Bowl Food
Holiday Gift Ideas: Chocolate-Chocolate Chip Cookies
These are pretty and very tasty. They’re easy and just a touch above regular chocolate chip cookies.
Chocolate-Chocolate Chip Cookies
- 1 cup + 2 tbsp butter
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- dash of salt
- 1 tsp baking soda
- 2 cups flour
- 1/3 cup unsweetened cocoa
- 2 cups semi-sweet chocolate chips
- 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped
mixing bowl and cookie sheet
Preheat oven to 350 degrees
Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, flour and cocoa, then add to butter mixture, blending well. Add nuts and chocolate chips. Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes. Cool on cooling rack.
Peanut Butter Cookies
Felt the need for some cookies and peanut butter was the ingredient that I seemed to have available.
Peanut Butter Cookies
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1-1/4 cup flour
- 3/4 tsp baking soda
- 1/4 tsp salt
mixing bowl and cookie sheet
Thoroughly cream butter, peanut butter and sugars. Add egg and vanilla, mixing well. Combine dry ingredients and slowly stir into creamed mixture. Mix well, dough will be stiff, if not add a bit more flour. Shape into 1″ balls and roll in sugar before placing on cookie sheet. Flatten with a fork in a criss-cross shape and bake for 7 to 8 minutes. Don’t let get too brown.
Best served with a cold glass of milk.
Thanksgiving Files: Cranberry Upside-Down Cake
This is by far the most requested dessert I make. This time of year every dinner I attend, this is what I am asked to bring. I’ll be making two tonight to take to various get-togethers this week. Easy, easy, easy and foolproof, but always a beautiful presentation. If you’re looking to wow, try this one. From 2009:
Cranberries are on sale! Buy them now, because I’ve got some great cranberry recipes coming up. I’m starting with this one, because if you’re going to be a guest at someone else’s Thanksgiving dinner, this is the dish to take. It’s pretty to look at and it’s both sweet and tangy, perfect after a big dinner. You’ll wow everyone with it and it’s foolproof to make.
Cranberry Upside Down Cake
- ½ cup butter
- 1 cup sugar
- 2 cups cranberries, chopped*
- ½ cup walnuts, finely chopped
- 1 egg
- 1 tsp vanilla
- 1 tsp orange zest (rind)
- 1 ¼ cups flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup milk
Topping
- ½ cup powdered sugar
- 1-1/2 tbsp orange juice (more as needed)
- 2 tsp butter, softened
8×8 glass baking dish & mixing bowl
Preheat oven to 350°
Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.
Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.
* if you don’t have a food processor, you can leave cranberries whole.
Perfectly Crispy and Chewy Dark Chocolate Chip Cookies
It’s another cold day here in the Rocky Mountain State. Snow again tomorrow. This calls for baking.
We’ve been here before, but I’ve updated a few techniques I’ve learned for chewier cookies with a deep toffee, chocolate taste. Changes are in purple.
I love my little cookie scoop. Good for perfect cookies and filling muffin tins.
Let cool slightly before moving to baking rack.
Dark Chocolate Chip Cookies
(this is a half-batch)
- 1 stick butter, melted and slightly cooled
- 1 egg
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp baking soda
- dash of salt
- 1 tsp vanilla
- 1 cup + 1 to 2 tbsp flour
- 1 cup 60% Cacao Bittersweet Chips
- 1 cup walnut halves
mixing bowl and cookie sheet
Preheat oven to 375 degrees
Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, and flour, then add to butter mixture, blending well. Add nuts and chocolate chips. Refrigerate for 15 minutes or longer. Keep remainder refrigerated while baking each batch. Spoon onto cookie sheet and bake at 375 degrees for 10-12 minutes. Cool on cooling rack.
Melting the butter gives you a chewier, crispier cookie. Letting it rest in the refrigerator enhances the toffee flavor from the brown sugar. Big cookie bakeries let theirs rest over night before baking. I don’t have that kind of patience. Though I’ve been known to double or quadruple this recipe and refrigerate for a week and make a fresh dozen each day.
You can also freeze the dough balls on parchment paper on a baking sheet and then store in an airtight container for quick baking later.
Apple Crisp Revisited: Now with Pictures
Couldn’t let JeffW and Mrs. J outdo me, so I got the camera out today when I decided to bake today. Going on a picnic tomorrow, so I thought it would be a good time to make some more Perfect Apple Crisp to take along.
I made it in the skillet, but then transported it to a glass baking dish because I think it browns better in it and I have a cover for it and it will be easier to pack.
Oh, and where are we going on this picnic? The Wild Animal Sanctuary. Where there are lions and tigers and bears….oh yeah and a beautiful black panther that had his very own television show on Animal Planet. I’ll try and get pictures.
Perfect Apple Crisp
So my bowl of McIntosh apples left me wanting apple crisp. I had seen a recipe that pre-cooked the apples in a cast iron skillet that looked really good and since I’m all about cooking in my cast iron skillets, I thought I’d give it a whirl. And I have to say, that yes it did make the best apple crisp ever.
Cast Iron Apple Crisp
- 2 lbs apples – mix of sweet and tart (about 3 apples)
- 2 tbsp butter
- 1/4 cup brown sugar
- dash of cinnamon, nutmeg and ginger to taste
Topping:
- 1/2 cup brown sugar (more as desired)
- ½ cup butter, melted
- 1 cup rolled oats (not instant)
- 1 cup flour
10 inch cast iron skillet and small mixing bowl
Core and cut apples into small pieces (about 1/2 inch). Peeling is optional, but with this method the peels cook nice and soft, so it isn’t necessary.
Melt butter in skillet, add apples and sugar, stir until apples are well coated. Cover and cook on medium heat until apple mixture is soft and caramelized, stirring occasionally. About 20-30 minutes.
Preheat oven to 400 degrees.
In mixing bowl, stir together butter, sugar, flour and oats, mix until crumbly. Crumble over the apple mixture. Bake for 10-15 minutes, just until top is crispy golden brown. Let cool 10 minutes and serve warm.
What makes this so good is that because the apples are cooked on the stovetop, you can use a much higher heat in the oven and get a good, crisp top without drying the whole mixture out or under cooking the apples. Really, this is one of the best apple crisps I’ve made.
Alternately, if you don’t have an oven-proof skillet, you can transfer the cooked apple mixture to a glass baking dish, add topping and bake that way.
Garlic sourdough
I don’t know how well these loaves will work as routine bread but they smell amazingly good. Didn’t add any yeast at all, all the rise was from the incumbent flora in the starter. Into the starter went a cup of warmish water and 4 cups of flour. I added a good squirt of honey, and dusted on some salt, about a half tablespoon, and gave it a good squirt of olive oil. The star of the recipe will be the huge amount of chopped elephant garlic. Don’t know if you’ve seen any of it but it is identical to regular garlic only the cloves are ten times “normal” size. The taste is more subdued, not as sharp as the regular cloves.
The dough mixture spend a good ten minutes in the stand mixer getting beaten about by the hook before I turned the dough out into a buttered bowl. The first rise took 4 hours to get a doubling, and it had another couple of hours rise after it was divided and shaped into loaves. It spent about a half hour in a 350 oven. I’m tending to use temperature rather than time, I let the temp in the center of the loaf get to 200 degrees F.
Road Trip Requires Orange Cookies
I’m heading out tomorrow and won’t be back until mid-week, so JeffreyW will have to keep you entertained. I’ll be spending my time at a spa/retreat, soaking in various mineral springs and mud pools in NM. Not to mention the massage, pedicures and other treats that await. No phones, no computers allowed. Woo. Hoo.
It will be a 5 hour drive for us to get there, so treats are necessary. I decided Orange Cookies would be a good choice. The original recipe is great, but as usual I did not plan ahead and had no zest of any kind on hand – I used it all up on the Sour Cream Lemon Poppy Seed Cake. What to do, what to do? I decided that instead of using orange juice, I would use the same amount of orange juice frozen concentrate, undiluted. This upped the orange flavor without adding excess liquid. That worked so well, I think I will do it that way from now on. That is also how the recipe ended up with sour lemon milk instead of buttermilk. I was out of buttermilk powder and knew I could substitute the sour lemon milk (2 tsp lemon juice to 1/4 cup milk) this added an additional citrus flavor to the cookies that buttermilk would not have done and is now part of the original recipe.
Next change comes courtesy of Cook’s Magazine. Cookie dough that rests in the refrigerator for 15 minutes makes a much more flavorful cookie that is crisper on the outside and chewier on the inside. Also sets up better in the oven. So that’s what I did. I also put the dough back in the refrigerator between batches.
All in all, I think this batch of Orange Cookies exceeds any that have come before. Yum.
TaMara
jeffreyww
LFern7
indylib
