Thursday, August 6, 2015
I've never really written down a recipe for a salad before so I'll just list the ingredients and you can adjust how much you want to put in. Let's call it a matter of personal taste instead of my laziness mmkay?
*Sweet Vinaigrette of some kind (basic recipe below)
*Kale (any kind curly/ not red/ green mix it up)
*Grapes (I normally use red, but this time green was cheaper...)
*Optional Parmesan cheese (just don't use the powdered green can stuff)
4 tablespoons white wine vinegar
2 tablespoons peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper
Sugar to taste (arround 1/2 cup)
Mix together in a blender.
Toss everything together. If I'm feeling extra fancy I'll cut the grapes in half.
Also on a side note, if your kale is more tough than tender massage the heck out of it before you throw the salad together. It's tough it can take it but it'll soften it up and make it nicer to eat.
*Fresh mango cubed
Monday, March 16, 2015
1 pound (450 grams/ 3 1/4 cups) white flour, preferably unbleached
1/2 American teaspoon salt
1/2 American teaspoon bread soda ( baking soda)
Yogurt or buttermilk to mix - about 12 to 14 fluid ounces
First fully preheat your oven to 450 degrees F (230 degrees C).
Sift the dry ingredients. Make a well in the center. Pour all of the milk in at once. Using 1 hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured board.
WASH AND DRY YOUR HANDS. Knead lightly for a second, just enough to tidy it up, flip over. Pat the dough into a round about 12 inches (2.5 centimeters) and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. (FYI this is actually pretty critical. The bread is so dense the center has a hard time cooking through. This helps heat get to the middle)
Soda bread only takes 2 or 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my 'great convertibles'. We have had the greatest fun experimenting with different variations and uses. It's also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.
Read more at: http://www.foodnetwork.com/recipes/white-soda-bread-recipe.html?oc=linkback
Tuesday, December 16, 2014
Friday, July 11, 2014
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 can garlic and olive oil diced tomatoes puréed
¼ tsp. oregano
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant, such as Italian or Chinese
1 yellow squash
1 long red bell pepper
Salt and pepper
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper.
Cover dish with a piece of parchment paper cut to fit inside. Or tinfoil
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.
Sunday, May 18, 2014
¾ cup melted Oleo or butter
¾ cup sugar
1 tablespoon salt
3 egg yolks
7 cups flour
3 tablespoons dry yeast
Place ingredients in mixer in the order listed above and blend on medium speed for 10 minutes. (The longer you beat it, the nicer the dough.)
Let rise for 1 hour. (If you're in a hurry, speed up the process by placing the container of dough in a container of warm water for 40 to 45 minutes.)
Work dough into balls and place on cooking sheet coated with cooking spray. Let dough balls rise for 15 to 20 minutes. Using fingers, press down in middle of dough to create cavity for filling. Add filling and crumb topping and allow kolaches to rise again while oven preheats (about 10 to 15 minutes).