.... That didn't turn out so well. I didn't let it rise long enough so it was flatter, like foccaccia, and dense like a bagel- not tall and fluffy like it was supposed to be! The cilantro in it was good, it had way too much pepper, which might have been better if the loaf wasn't so dense. The cornmeal made it a little painful to knead for 15 minutes; my palms felt very raw!
This recipe is from Bread Alone by Daniel Leader.
Country Style Hearth Loaf with Cornmeal, Cilantro and Coarse Pepper
This is a type of sourdough that uses poolish instead of a sourdough starter. But it's basically the same thing.
Poolish:
1/2 c water (about 75 degrees)
1/2 tsp yeast
3/4 c 20% bran wheat flour (3 parts white flour to 1 part whole wheat flour)
Mix together and let sit for 2 to 10 hours. Cover with plastic wrap and let sit until it has increased in volume.
Dough:
2 1/2 c water
1/2 tsp yeast
1 1/4 c cornmeal
1 Tbsp sea salt
1/2 c fresh cilantro
2 Tbsp black pepper
3 1/4 to 4 1/2 c 20% bran wheat flour
Add the water and yeast to the poolish. Mix in cornmeal until combined. Add salt, cilantro, pepper, and flour so it is difficult to stir. Dump onto well floured surface and knead for 15 to 17 minutes.
Shape dough into a ball. Lightly oil (I use olive oil) a bowl. Put dough in bowl and then rotate so oil is on all sides of dough. Cover with plastic wrap. Let rise for 2 to 3 hours. It has risen enough when a finger poked into it leaves an indentation.
Punch down the dough in the bowl. Cover again and let rest for 30 minutes
Divide the dough into 2 loaves. Proof for 1 1/2 to 2 hours, or until about 1 1/2 the size. (The original recipe said to proof in bread baskets, which I don't have. I put floured parchment paper on the counter and let the loaves rise there. Then it was easier to transfer the bread to the baking stones, because the parchment paper can go in with the loaf.)
About an hour prior to baking, preheat the oven to 450. The loaves must bake in the center of the oven.After putting the loaves in the oven, spray the sides of the oven with water. BE CAREFUL NOT TO SPRAY THE OVEN LIGHT AS IT WILL EXPLODE. YES I KNOW FROM EXPERIENCE. Bake for 20 minutes. Reduce heat to 400 and bake another 15 to 20 minutes. The bread is done when, if tapped on the bottom of the loaf, it sounds hollow. Cool on a wire rack.
Tuesday, March 2, 2010
Wednesday, February 10, 2010
Companion planting & fall crop veggies
I haven't decided yet if I believe in companion planting. I know that when I plant marigolds throughout the garden I tend to have fewer bug problems.
Most of the information I know about companion planting I get from this website: http://www.ghorganics.com/page2.html
For my garden specifically:
Beans like spinach, lettuce, carrots, dill, brassicas, beets, radishes and cukes
Radishes like cukes, lettuce and squash
Asparagus likes: basil, chives, garlic, onion, mint, parsley and marigolds; dislikes dill and beans
Tomatoes: pretty much the same as asparagus
Peas: beans, parsley, eggplant, cukes, brassicas, carrots and radishes, dislikes onions
Onion: cukes, peppers, squash, tomato, brassicas, beets, dill, lettuce; dislikes asparagus, beans, peas and sage
Peppers: same as asparagus
Okra: lettuce, peppers, eggplant, basil, cukes, melons and peas
Eggplants: beans, peas, peppers, spinach, marigold
Brassicas: beans, cukes, mint, onion, rosemary, sage, thyme, marigold; dislikes tomato and beans
Squash: onions and radishes
Cukes: beans, peas, eggplant, marigolds, onion, peas, tomatoes and dill
Basil: tomatoes, peppers, oregano, asparagus
Kohlrabi: cukes, onions, beets
Melons: radish, squash, marigolds
Radish: beets, carrots, cukes, melons, lettuce, parsnips, peas, spinach, squash
Plants that are good for fall crops:
Endive
Escarole
Carrots
Beets
Kohlrabi
Parsniops
Spinach
Also good to know: dill and radishes are good for deterring squash bugs
Most of the information I know about companion planting I get from this website: http://www.ghorganics.com/page2.html
For my garden specifically:
Beans like spinach, lettuce, carrots, dill, brassicas, beets, radishes and cukes
Radishes like cukes, lettuce and squash
Asparagus likes: basil, chives, garlic, onion, mint, parsley and marigolds; dislikes dill and beans
Tomatoes: pretty much the same as asparagus
Peas: beans, parsley, eggplant, cukes, brassicas, carrots and radishes, dislikes onions
Onion: cukes, peppers, squash, tomato, brassicas, beets, dill, lettuce; dislikes asparagus, beans, peas and sage
Peppers: same as asparagus
Okra: lettuce, peppers, eggplant, basil, cukes, melons and peas
Eggplants: beans, peas, peppers, spinach, marigold
Brassicas: beans, cukes, mint, onion, rosemary, sage, thyme, marigold; dislikes tomato and beans
Squash: onions and radishes
Cukes: beans, peas, eggplant, marigolds, onion, peas, tomatoes and dill
Basil: tomatoes, peppers, oregano, asparagus
Kohlrabi: cukes, onions, beets
Melons: radish, squash, marigolds
Radish: beets, carrots, cukes, melons, lettuce, parsnips, peas, spinach, squash
Plants that are good for fall crops:
Endive
Escarole
Carrots
Beets
Kohlrabi
Parsniops
Spinach
Also good to know: dill and radishes are good for deterring squash bugs
Monday, February 8, 2010
Gravity Hills Syrah
I purchased this wine, Gravity Hills Syrah, at the same time as the El Portillo Chardonnay. It is a $20 bottle of wine, that I purchased for $14. This wine is from Paso Robles, CA, and I would drink it again.
Wednesday, February 3, 2010
Starting seeds indoors!
Started eggplants and artichokes indoors.
Instead of using potting soil I used organic seed starting mix. Last year I used potting soil and had a problem with damping off. I did some research and many people say the seed starting mix is better when starting out.
I mixed the seed starting mix with water until it was about the consistency of cookie dough- difficult to stir but still sticking together. Then I put it into containers and leveled the top of the mix. The containers I used were ones I saved from last year, when I purchased a lot of the vegetables. I washed out the containers, to get rid of the old dirt, and then soaked them in a bleach/water mixture for about 10 minutes. This was due to some research I did about killing old bacteria that may be in the containers still.
I planted:
Thai Long Purple and Bianca Rosa eggplants
Green Globe artichokes
Tomatoes:
Black Cherry
Amish Paste
Thessaloniki
Peppers:
Red Cheese
Anaheim
Banana
Poblano
Golden Marconi
Quadrato D'asti Rosso
I soaked the artichoke seeds in water for four hours.
Everything (except the artichokes) that I sowed today was surface sown.
Instead of using potting soil I used organic seed starting mix. Last year I used potting soil and had a problem with damping off. I did some research and many people say the seed starting mix is better when starting out.
I mixed the seed starting mix with water until it was about the consistency of cookie dough- difficult to stir but still sticking together. Then I put it into containers and leveled the top of the mix. The containers I used were ones I saved from last year, when I purchased a lot of the vegetables. I washed out the containers, to get rid of the old dirt, and then soaked them in a bleach/water mixture for about 10 minutes. This was due to some research I did about killing old bacteria that may be in the containers still.
I planted:
Thai Long Purple and Bianca Rosa eggplants
Green Globe artichokes
Tomatoes:
Black Cherry
Amish Paste
Thessaloniki
Peppers:
Red Cheese
Anaheim
Banana
Poblano
Golden Marconi
Quadrato D'asti Rosso
I soaked the artichoke seeds in water for four hours.
Everything (except the artichokes) that I sowed today was surface sown.
Tuesday, February 2, 2010
El Portillo Chardonnay
I must say that I am not very good at choosing wines. Mostly because I don't know what I like yet. Therefore, I am starting to buy the same variety of wine, from several different vineyards. This is to see if I don't like the type of wine, or if I don't like the way one vineyard makes it.
I bought a bottle of El Portillo Chardonnay on sale at PFI. I believe it was a $20 bottle regular priced and was on sale for $12 or so. I did not like it. It was very dry and not sweet. I don't like when I drink a glass of wine and it makes the back of my mouth pucker, like I've just ate a lemon drop. I like wine to be smooth. Probably won't buy this Chardonnay again, but will buy another Chardonnay to see if I like it in general.
I bought a bottle of El Portillo Chardonnay on sale at PFI. I believe it was a $20 bottle regular priced and was on sale for $12 or so. I did not like it. It was very dry and not sweet. I don't like when I drink a glass of wine and it makes the back of my mouth pucker, like I've just ate a lemon drop. I like wine to be smooth. Probably won't buy this Chardonnay again, but will buy another Chardonnay to see if I like it in general.
Tuesday, January 26, 2010
Christmas cookies
So my mom's side of the family doesn't have Christmas until January. No, my parents aren't divorced. There are just too many people to see in too short of a time at Christmas, with my mom's extended family living 4 hours away from Cape...
This year for Christmas, I crocheted bookmarks for all the ladies and made cookies for all the guys, in addition to the gifts that I gave to "special" people like the adorable 18-month old Montgomery twins, Grandparents, Parents and my brother.
Here are two of the recipes that I made for the first time this year. When I get around to it, I'll post the other recipes I used this year (including Oatmeal Rasin, Chocolate Chip, and Peanut Butter. There's obviously a reason why all us Ettling women are short and stout; it's not because we're lazy, we just know how to cook!)
Shortbread cookies with Toffee bits and chocolate chips (From Farmgirl Fare, really the only blog I read, about a woman who packs up her California life and moves to a farm in the middle-of-nowhere Missouri to garden and raise sheep. Um- definitely sounds like something I would do! If you want to see a picture of her cookies: http://foodiefarmgirl.blog
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
3/4 cup English toffee bits, such as Heath
Heat the oven to 350°.
With a hand held electric mixer, cream the butter and powdered sugar until smooth, about 1 minute. Beat in the vanilla, and then add the flour and salt. Reduce the speed to low and mix in the chocolate chips and toffee bits. I had to add about 2 Tbsp of water to get the batter to stick together. It's possible the butter was too cold, as it had only been sitting at room temperature for about 10 minutes.
With a small scoop, drop cookies onto a baking sheet. (I received a baking mat from Aunt Lisa for my wedding and it is a definite MUST for shortbread cookies- prevents the bottoms from browning too much. Actually it's a definite MUST for all cookies if you like soft cookies. The baking mat is made of silicone and lays inside the cookie sheet, as it is not stable enough to lay directly on the oven shelves.)
Bake about 12 to 15 minutes. Cool on a wire rack. Good luck on not eating them all before packaging them.... Makes about 2 dozen.
The second cookies I made tonight were Chocolate Crinkles, which I've been told are Grandpa Ettling's favorite cookies. I guess we'll find out on Sunday! This recipe I got off of Betty Crocker's website (http://www.bettycrocker.co
1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. (I used a double boiler to melt the chocolate, which was a glass bowl sitting on top of a pan of boiling water. However, it could also be melted in the microwave.) Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray. (If you use a silicone baking mat, you don't need to use cooking spray.)
3. With a small scoop, drop the dough (a few pieces at a time) into a bowl of powdered sugar. Roll around until coated lightly. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes. Cool on racks. Makes about 4 dozen.
These are pretty fricking delicious. Imagine a brownie rolled in powdered sugar. MMMM
This year for Christmas, I crocheted bookmarks for all the ladies and made cookies for all the guys, in addition to the gifts that I gave to "special" people like the adorable 18-month old Montgomery twins, Grandparents, Parents and my brother.
Here are two of the recipes that I made for the first time this year. When I get around to it, I'll post the other recipes I used this year (including Oatmeal Rasin, Chocolate Chip, and Peanut Butter. There's obviously a reason why all us Ettling women are short and stout; it's not because we're lazy, we just know how to cook!)
Shortbread cookies with Toffee bits and chocolate chips (From Farmgirl Fare, really the only blog I read, about a woman who packs up her California life and moves to a farm in the middle-of-nowhere Missouri to garden and raise sheep. Um- definitely sounds like something I would do! If you want to see a picture of her cookies: http://foodiefarmgirl.blog
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
3/4 cup English toffee bits, such as Heath
Heat the oven to 350°.
With a hand held electric mixer, cream the butter and powdered sugar until smooth, about 1 minute. Beat in the vanilla, and then add the flour and salt. Reduce the speed to low and mix in the chocolate chips and toffee bits. I had to add about 2 Tbsp of water to get the batter to stick together. It's possible the butter was too cold, as it had only been sitting at room temperature for about 10 minutes.
With a small scoop, drop cookies onto a baking sheet. (I received a baking mat from Aunt Lisa for my wedding and it is a definite MUST for shortbread cookies- prevents the bottoms from browning too much. Actually it's a definite MUST for all cookies if you like soft cookies. The baking mat is made of silicone and lays inside the cookie sheet, as it is not stable enough to lay directly on the oven shelves.)
Bake about 12 to 15 minutes. Cool on a wire rack. Good luck on not eating them all before packaging them.... Makes about 2 dozen.
The second cookies I made tonight were Chocolate Crinkles, which I've been told are Grandpa Ettling's favorite cookies. I guess we'll find out on Sunday! This recipe I got off of Betty Crocker's website (http://www.bettycrocker.co
1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. (I used a double boiler to melt the chocolate, which was a glass bowl sitting on top of a pan of boiling water. However, it could also be melted in the microwave.) Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray. (If you use a silicone baking mat, you don't need to use cooking spray.)
3. With a small scoop, drop the dough (a few pieces at a time) into a bowl of powdered sugar. Roll around until coated lightly. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes. Cool on racks. Makes about 4 dozen.
These are pretty fricking delicious. Imagine a brownie rolled in powdered sugar. MMMM
Tuesday, January 12, 2010
Tried a new recipe: Italian Wedding Soup
This is one of my favorite soups. I've been eyeing the recipe for awhile in Giada de Laurentiis's "Giada's Family Dinners" book, but I was waiting on fresh pork and fresh beef. (We just purchased 1/3 of a cow and 1/2 a hog).
Giada's Italian Wedding Soup Recipe:
Meatballs:
1 small onion minced
1/4 c chopped parsley
1 egg
4 garlic cloves minced
1 tsp salt
1/4 tsp black pepper
1/2 c parmesan cheese
1/4 c dried bread crumbs
8 oz ground beef
8 oz ground pork
Soup:
10 c chicken broth
1 lb escarole chopped
2 eggs
2/3 c parmesan cheese
To make the meatballs:
Mix together the onion, parsley, egg, garlic, salt and pepper. Stir in cheese and bread crumbs. Using your hands, mix in the ground meats. Shape into 1" meatballs and set aside. Depending on the size of meatballs you want, an ice cream scoop, or a cookie scoop are helpful.
To make the soup:
Bring the broth to a boil. Add the meatballs and escarole and simmer for 10 minutes. Mix together the 2 eggs and cheese and slowly add to the broth, stirring to make thin strands of egg. Cook for an additional minute. Season to taste with salt and pepper.
My changes:
1. Apparently Dillon's doesn't believe in escarole. So instead I used about 1 c fresh spinach chopped. A little different flavor, but still a green.
2. I didn't have 10 c of chicken broth on hand. I had 4 c of chicken broth, and 4 c of turkey broth (that I froze at Thanksgiving), and added 2 c of water. (Yes there are four different animals in this dish)
3. I used a pound each of pork and beef because that's the size of the meat packages from the butcher.
4. I added about 4 oz (dried) of Ditalini pasta- which is like 1/4" long pieces of penne, but smaller diameter. I put this in the same time as the meatballs and let them cook in the broth.
5. She's not joking about pouring in the cheese/egg mixture SLOWLY. If you pour too fast, you end up with parmesan-scrambled egg on top of your soup. Yes, speaking from experience. But yes, it still tastes fine.
6. Giada says it's 8 servings, but I like soup, so there's more like 6 servings. Delicious lunches and dinners for the next few days!
Giada's Italian Wedding Soup Recipe:
Meatballs:
1 small onion minced
1/4 c chopped parsley
1 egg
4 garlic cloves minced
1 tsp salt
1/4 tsp black pepper
1/2 c parmesan cheese
1/4 c dried bread crumbs
8 oz ground beef
8 oz ground pork
Soup:
10 c chicken broth
1 lb escarole chopped
2 eggs
2/3 c parmesan cheese
To make the meatballs:
Mix together the onion, parsley, egg, garlic, salt and pepper. Stir in cheese and bread crumbs. Using your hands, mix in the ground meats. Shape into 1" meatballs and set aside. Depending on the size of meatballs you want, an ice cream scoop, or a cookie scoop are helpful.
To make the soup:
Bring the broth to a boil. Add the meatballs and escarole and simmer for 10 minutes. Mix together the 2 eggs and cheese and slowly add to the broth, stirring to make thin strands of egg. Cook for an additional minute. Season to taste with salt and pepper.
My changes:
1. Apparently Dillon's doesn't believe in escarole. So instead I used about 1 c fresh spinach chopped. A little different flavor, but still a green.
2. I didn't have 10 c of chicken broth on hand. I had 4 c of chicken broth, and 4 c of turkey broth (that I froze at Thanksgiving), and added 2 c of water. (Yes there are four different animals in this dish)
3. I used a pound each of pork and beef because that's the size of the meat packages from the butcher.
4. I added about 4 oz (dried) of Ditalini pasta- which is like 1/4" long pieces of penne, but smaller diameter. I put this in the same time as the meatballs and let them cook in the broth.
5. She's not joking about pouring in the cheese/egg mixture SLOWLY. If you pour too fast, you end up with parmesan-scrambled egg on top of your soup. Yes, speaking from experience. But yes, it still tastes fine.
6. Giada says it's 8 servings, but I like soup, so there's more like 6 servings. Delicious lunches and dinners for the next few days!
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