Entries in recipe (460)

Thursday
Jul202017

mountain jam

So much about going to the mountain is maintenance.  My Beloved and I cleared the path to Canada (the end looks towards Canada) with the tractor and the clippers.  I am horrible!  If I think it is going to hit me in the head, it comes down!  Including any berries.  I clipped back huckleberries.

Since we have cleared out trees to make room for the possibilities of gardens, we are actually getting berries now.  Mountain berries crawl over things.  The seem to get no higher then knee high and have the tiniest blackberries on the brambles.  But the flavor so good!  I usually think blackberries need sugar because they are a bit tart.  I find the invasive Himalayan blackberries are tart like that.  Or store bought strawberries.  These are berries that make your teeth hurt because they are so sweet.

The blackberries were what was most ripe.  But there were also salmon berries, a few huckleberries, and a few thimble berries.  We picked for a couple three hours and came away with about 3 quarts of berries.  There was no way they would have travled well cross country.  The thimble berries and salmon berries all but crush in your fingers when they are ripe.  Even in the Yeti container I was picking into they would not have made it.  I made jam at my parents with the berries.

2 cups of washed picked clean berries to 1 cup sugar.  Bring to a simmer and let cook until a bit of juice slowly runs down a plate.  I take my finger nail through it and see if it stays where it is put.  If it does, the jam is done.  I

bought a sourdough French from one of the bakeries I like it Bellingham.  With butter, that just makes breakfast so good.  I had to make a loaf of French bread when I got home.  The only negative is that I am still not on the mountain.  I would be picking berries every day and making jam.  25 pounds of sugar back in my life.  But I have little bit of mountain with me until it is gone.  1 and 1/2 quarts of jam.  

And more memories of sunsets.

Thursday
Jun292017

heritage grains

It has been an interesting week.  Boyos went camping but then Koda Bear ended up not feeling well.  Not feeling well with a low grade fever and just wanting to be held.  I do not mind all the cuddling but it does mean not much gets done. 

My garden is swamped in weeds after being gone, heat, and rain.  While pulling weeds, I found an ant bead and was bitten multiple times.  This should not be a big deal.  Yes, ant bites hurt.  Burn.  The problem is I have been bitten too many times and my body is reacting very badly.  My hands and feet are badly swollen, I got dopey, and my throat tightened.  I do try to be careful but I did not even see the pile until after I had been bitten.  The rest of my day was taking care of my bodies reaction.

Days like these just make me wish to bake bread.  But I bought flours from heritage grains recently and one of the flours is being troublesome.  It absorbs a lot of water after the dough is mixed.  It is a Sonora White whole wheat flour.  The Red Fife whole wheat did not react the same way.  I have add to rely  more on measurements then feel.  I do find letting all the liquid and just the Sonora flour rise together for a few hours does help.  

Bread baking is one of my meditation spaces, healing spaces so this has been very hard on me.  

But I am getting there.  I have been relying more on weights and technique then feel.  But that is what you have to do sometimes, go backwards to go forward.  

Especially when you are fulfilling a request.  Every week I am currently making a loaf of oatmeal bread (which also needed tweaking with the new flours) and a loaf of cranberry walnut bread.  The cranberry walnut bread is not a sweet quick bread but a yeasted loaf.  Not cake.  A loaf that has not sugar except what is in the cranberries.  

It is based off a loaf I purchased from Barrio Bread.  A bakery that is only 1100 miles away from one home, 1500 miles from the other.  Another spot I cannot get to every week.  Where Koda Bear asked, "Grandma, can you make this?" from the back seat of the car while adventuring.  He was eating the loaf.

Since I am not a sandwich person, I do not eat this bread on sandwiches.  But I eat it on and with everything else.  I do use it for open face sandwiches.  Salmon and cheese on top.  Or just cheese.  I like it as toast and with my eggs.  It is just a good bread.  It also satisfies the craving for sweet at times.

What I make is denser the Barrio Bread's.  Mostly because I put more walnuts and cranberries in it.  I like it!

cranberry walnut bread

sourdough starter

100 grams water

100 grams whole wheat flour

350 grams water

300 grams white whole wheat flour (or just all purpose white flour work here as well)

20 grams salt

200 grams whole wheat flour

130 grams cranberries (these can be chopped if you wish)

100 grams chopped walnuts

A bit of extra flour for folding

In a large bowl, mix the sourdough starter, 100 grams water, and 100 grams whole wheat flour together.  Cover and let sit overnight or for ten to fourteen hours.  Eight works too.

The next day, set a bit of the starter aside for next time.

Mix in 350 grams of water.  Mix in 300 grams of white whole wheat flour.  Cover and let sit for a couple hours.  This is where I am using the Sorona flour which absorbs a lot of water but I find it works with any flour.

After the dough has sat for a couple hours, it should be bubbly.  Mix in the salt.  Mix in about 150 grams of the remaining flour.  Dust a clean surface with the rest of the flour and knead the dough until smooth.  Cover and let sit for about an hour.   I usually put the dough in a bowl.

After the hour is up, flatten the dough.  Fold a long edge a third of the way across the dough.  Fold the other long edge across the dough that has been already folded over.  Fold one short end into the center.  Fold the other short end into the center.  Fold the dough into itself along that crease.  You should have a squat cube.  Set in a bowl, cover, and let rest for an hour.

Do this flattening again.

After the previous wait, flatten the dough.  Spread the cranberries on it.  Fold the long edges in.  Knead the dough up into a roll.  I sometimes divide the cranberries into a couple of groups and do this with each group.  Add the walnuts in the same way.  In the end, of the dough in a rough ball.  Let sit for another hour.

After the dough sits for another hour, flatten again.  Put in a plastic bag with lots of room.  Put it in the refrigerator overnight.

The next day, take the pan or pot you will back in and line with parchment paper.  I have been using a vintage cast iron porridge pot.

Take the dough from the refrigerator.  Shape into a better ball or a loaf shape if you can.  Put it into your pan or pot.  Cover.  Let rise until there is not spring back when you push your finger into it.  

Put the pot into the oven.  Turn the oven to 350 degrees Fahrenheit.  Bake for one hour.

The loaf should sound hollow when it is done.

If you can, wait until the bread has cooled before you cut into it.

I have prettier pictures but this crazy little loaf called to me.  There are also pictures of slices other places but this is about what I could do today.  And eat bread.  I can eat toast and tea today.  Even with all the strangeness, life is good.

Saturday
Jun242017

Thick bread with stuff on top

I have said it in this space before that I really do not like much pizza.  I like the pizza I make.  So there was much surpise when I suggested pizza for lunch out in Bellingham.  The novelty made it happen.  

Goat Mountain Pizza.  Pizza is bought by the pound so you can have as little or as much as you wish.  The toppings are not what most people think as traditional but they are what I like.  It is a thick crust, similar to a foccacia, pizza.  It is good bread with stuff on top which is my best type of pizza.  

Since most of my life I cannot just run to downtown Bellingham for pizza, I made some at home.  This is the type of pizza for me which means I could eat pizza once a week or more.  In the shop, I had potato and bacon, and walnut, carmelized onions, and stilton.  I did a combination of the two but may figure the walnut one out just by itself.  I am also thinking the carnitas pizza could be an interesting experiment even though I did not try that one.

Again, simply good bread with stuff on top.

potato, bacon, and carmelized onion pizza

one recipe of foccacia dough (just the dough portion of this recipe, no fruit.  a plain dough)

one potato, washed and thinly sliced.  I used a Yukon gold.

one onion, peeled and sliced

two slices of thick cut bacon, diced

4 ounces of hard mozzarella, grated

pepper

olive oil

Start the dough at least six hours before you wish to eat.

An hour and half before eating, line a quarter sheet pan with parchment paper.  Press in the dough and let rise for an hour (or more).

In a cast iron skillet, heat the olive oil over low heat.  Add the onion.  Sauté gently until carmelized.  This should take about 20 or 30 minutes to have a true carmelization happening.  

Put the sliced potato in a bowl.  Drizzle with a bit of olive oil.  Sprinkle with a pinch of pepper.  Toss until the potatoes are well coated.  Set aside.

In another cast iron pan, about ten minutes before the onions are ready, put the diced bacon.  Cook until brown.  

Preheat oven to 425 degrees Fahrenheit.

When the dough has risen, sprinkle with the carmelized onion.  Sprinkle with the cheese.  Lay the potatoes over it.  Sprinkle the bacon over all.

Put the pizza in the oven and back for 30 to 40 minutes.  Until the edges are brown and the potatoes are to your favorite doneness.  That potato doneness can be debated I have learned.

Let the pizza cool for five minutes.  Remove from the pan.  Cut and serve.

It was lovely!  I have been wanting more since which is just not me.

Thursday
Jun082017

nut butter cookies

There are days, weeks where my life gets turned on its ear.  I have a lot of unplanned paths taken.  This morning has been all of that as I try to get things I screwed up not so screwed up.  As I get ready for a family memorial/reunion.  This cookie recipe is actually that as well.

Koda Bear was helping me make bread.  I always make sourdough.  He was laughing because we always talk about the yeastie beasties farting, and peeing, and dancing.  To a tune, that is exactly how it is said.  This particular morning, I was asked if we could make cookies with the yeastie beasties instead of bread.  Realizing that bread still needed to be made because it always does.

I said yes.  I have enough cookbooks and read enough cookbooks that I had a plan.  I followed Sarah Owens nut butter cookie recipe the closest.  But remember, I cannot follow a recipe.  I even cannot follow my own and never write down all the variations for all the recipes on here.  The boyos thought these were pretty fabulous and the tin I sent with Koda Bear to his other grandparents came back empty.

I have even gotten asked for them again which is always a good sign.  They are similar to a peanut butter cookie but much moister.  I would say like a breakfast bar and the keeping quality was exceptional.  

sourdough nut butter cookies

140 grams sourdough (I freshen it for bread and make extra so I have 140 grams for cookies)

2 eggs

60 grams maple syrup

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla

400 grams peanut butter

180 grams organic cane sugar or turbindo (something not completely processed and white)

300 grams quick rolled oats

70 grams rye flour

Preheat oven to 350 degrees Fahrenheit.

Mix the sourdough, egg, and maple syrup together.  Mix in the nut butter and sugar.  Mix in the vanilla.  Mix in the rye flour, oats, baking soda, cinnamon, and nutmeg.

Drop by teaspoons on a silpat or parchment covered baking sheet.

Bake about 8 minutes or until the edges are firm.  The batter is already brown so it will be difficult to see the browning of the edges.  Do not over bake.

You can roll into a ball and press a sugared fork into them if you prefer.  That way they look more like a peanut butter cookie.

All I know is that the boyos were happy.  And I have been asked for them again.  I would not be surprised if I get asked for the yeastie beasties to be in a cake sometime!  It is doable.

Tuesday
May162017

Tres Leches

I had friends who had a Cinco De Mayo party.  I asked if I could bring anything and desert was suggested.  I misread the text and brought the wrong desert but oh well.  We laughed and had two Tres Leches.  

What was interesting was that our recipes were very different.  I used one from Pioneer Woman.  I will just point you there if you want the recipe.  

I did tweak it a little bit.  "Dirty" sugar is now the in thing but it has actually been the sugar of choice lately in our house.  When we went to the Boucherie last autumn, we met sugar producers in Louisiana and have been purchasing their sugar when they have some in stock.  Basically, it is a non-bleached granulated cane sugar.  It has just a bit of molasses note.

The other thing I changed was that the recipe calls for baking powder.  I can always taste baking powder and I do not like the flavor so I changed it to a teaspoon of baking soda and a teaspoon of cream of tartar.  It worked well.

And it was a very yummy cake.  I only had one bite but it was good.  But remember, I do not particularly care for cake so why would I have a whole piece?  I put strawberries on top instead of cherries.

I was told the two Tres Leches were very different but we had people eating two slices, alternating bites.  I would say that was a win.