March 29, 2010
March 23, 2010
1/2 C plus 2T all-purpose flour
March 18, 2010
- 3 cups all-purpose flour
- 1 cup wheat flour
- 2 Tablespoons sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup buttermilk
- 1 egg
- 1 pat of butter, melted
- 1 Tablespoon buttermilk
Bake at 375 for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. While baking, continue to brush with the butter/buttermilk mixture for a great crust.
*The loaf may seem dry when you mix it together and knead it, but brushing it with that initial application of milk and butter really is enough moisture for the bread.
^I cut an 'X' across the entire top of the loaf and when it baked the X expanded exponentially...so next time I'm going to cut the X in the center of the top, making sure it doesn't go all the way to the edges.
March 03, 2010
i did carrot soup (link from my blog) and bean and cabbage soup (recipe below).
for the carrot soup this time around, i happened to have some fresh ginger root so i minced some up and added at the same time i added the garlic. this gave the soup some welcomed heat. the cabbage soup recipe is an accelerated adaption from "the food of france" cookbook.
bean and cabbage soup
1 T butter
1 large carrot, sliced
1 potato, cubed
a couple shakes of garlic powder
1 can chicken stock
1 cup of water w/ stock flavoring in it
1/2 can white beans
some dried parsley, thyme, marjoram and oregano
2 bay leaves
1/4 of a cabbage, shredded
saute the potato and carrot in the butter and garlic powder. then add the liquid and bring to a boil. bring down to simmer and add beans and herbs and cover. stew as long as you want to get the flavors going. i only had about 20 minutes and that ended up tasting fine. add the cabbage and cook, uncovered, until the cabbage gets just tender. salt and pepper to taste.
March 01, 2010
Spicy Black Bean Burgers
Adapted from "Recipe of the Week: Burgers" by Sally Sampson
these are the best non-burger burgers we've yet tried. perfect blend of flavors. i sauteed the scallions and garlic before adding them. also, i broiled them (instead of grilling) for 10 minutes on each side. also, i didn't have any cilantro or fresh basil, but i did have fresh parsley and that worked just fine.
4 cups cooked, rinsed and drained black beans (about 2 ½ 15-ounce cans)
1/2 cup Japanese-style panko breadcrumbs
2 large eggs
4 scallions, both white and green parts, minced
3 tablespoons (a small handful) chopped basil or cilantro, or a combination
2 garlic cloves, minced
1 1/2-2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1-2 teaspoons crushed red pepper flakes
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
Place 2 cups of the black beans in the bowl of a food processor and pulse until chunky.
Transfer to a large mixing bowl. Add remaining whole black beans, plus panko, eggs, scallions, fresh herbs, garlic, cumin, oregano and red pepper flakes and mix until well combined.
Using a dough cutter, portion mixture into patties about 1 inch thick. Suggested diameter: 3 inches; otherwise, the patty will be difficult to flip when cooking. KOD extra step that's worth doing: Place patties on a plate or tray and chill for 15 minutes so they can set up.
When ready to cook, remove patties from refrigerator and sprinkle with salt and pepper. Place a cast-iron skillet over high heat, without any fat; when it is hot but not smoking, add burgers to dry pan.
Cook for about four minutes on first side or until well seared and with a flipping spatula, turn onto second side and allow to cook for an additional five minutes, over medium heat.
Serve immediately with fixins': Monterey jack, cheddar or queso fresco, lettuce, fresh tomato slice, pico de gallo or jarred salsa, sour cream, avocado. Good on a soft bun or by itself.
Makes four to six burgers.