teaandscones on Tuesdays with Dorie – Co… SandraM on Tuesdays with Dorie – Co… Ckay on Tuesdays with Dorie – Co… Catdayhleen on Tuesdays with Dorie – Co… mbcorso on RATATOUILLE
- Alfredo sauce
- ball blue book
- berry-peach cobbler
- Bolognese sauce
- brown rice
- Brussels sprouts
- cafe au lait pudding
- christine ferber
- cornmeal crust
- Farmers' Market
- fast food
- filled shells
- fish chowder
- Fish stew
- From Julia' Child's Kitchen
- ham and potato soup
- healthy eating
- heart of the artichoke. chicken
- homemade tomato sauce
- Janet Fletcher
- joie de vivre
- Julia Child
- jumbo shells
- King Arthur
- Magnolia Cookbook
- MAIDA HEATTER'S BRAND-NEW BOOK OF GREAT COOKIES
- Mastering the Art of French Cooking
- Mediterranean Heart Diet
- mes confitures
- Mollie Katzen
- New England Fish Chowder
- olive oil
- One Potato Two Potato Cookbook
- peach cobbler
- red beans and rice
- red kidney beans
- rice salad
- roasted beets
- robert arbor
- Salad Nicoise
- shrimp and grits
- Simca's Cuisine
- Simone Beck
- small batch preserving
- strawberry jam
- Sunbeam Rocket Grill
- tea bread
- The 150 Best American Recipes
- The Casual Vineyard Table
- wheat berries
- whey protein
- whole grains
My schedule and this bread making schedule didn’t mesh, so I could not follow the recipe as written, but I did manage to produce an acceptable loaf. The three grains made a heavy and hearty bread. I used dark rye from the Mennonite grocery store and ground my own wheat berries for the whole wheat with white flour from Trader Joe’s.
The sponge is easy as long as you get the water temperature just right. It rose and fell, as the directions said it would, as it rested in my laundry room for 6 hours. Then I shaped the loaf and put it in the basket I use as a form or banneton. I don’t have a large, heavy-duty mixer, so I kneaded by hand for about 8 minutes. The loaf rested on a towel covered with rice flour which is soft and silky and works best for me. At that point, I had to refrigerate it overnight. By the next morning, it had risen nicely. I brought it back to room temperature and baked it to a bit over 200 degrees internal temperature because I got distracted the last few minutes. A cheap instant-read thermometer is very good for gauging when bread it done.
Cooling is always torture, but I was a good girl and waited patiently for an hour; then I tasted it smeared with good butter and it was delicious. The rye and whole wheat flours give depth of flavor. I was wishing for a slab of really good cheese but that’s for tomorrow. I usually work with a loaf that is more hydrated than this, very soft and moist based on William Alexander’s loaf from the book 52 Loaves. Check the book out of your library – it’s a fun read and you’ll learn a lot about bread baking if you need or want to know more.
I can’t wait to read the comments of others to see if their loaves were dense. I added more water and did not use all the flour called for. At 50 minutes I removed it from the oven.
Bread-baking is one of the most satisfying of all baking experiences for me. My first attempt — about 40 years ago — produced a brick-bat, so I gave up for a while, but ultimately mastered the technique. I taught my daughters to make bread and when my older daughter comes to visit, together we make a bread she loves and one I raised my children on – a whole wheat raisin bread. Anytime I make bread and give it away, it’s appreciated.
Thanks for looking. Marie
- The blueberry muffins from Baking with Julia for today were good – nice, light airy muffins, even though they presented me with some quirks. My blueberries settled on the bottom even though I coated them with dry ingredients. They baked in 15 minutes, so 18-20 minutes would have been way too long. I found them to be like light little cakes. A good snack with coffee, however.
- I used King Arthur Cake Flour Blend. Haven’t sifted anything that much in a long time.
- Lots of bowls – bowl for liquid ingredients, bowl for dry ingredients, bowl for blueberries, and bowl for milk and egg mixture.
After 15 minutes, I was afraid to leave them in any longer. They were golden brown, sprang back to the touch, were just beginning to dry around the edges, and a bamboo stick came out dry.
See how brown they got on the bottom. I used Pam butter spray. Maybe that hurried the browning.
I would probably not make them again because of the extra work. I have a recipe from the King Arthur Whole Grain Baking book that I use, and my family really likes them. The blueberries stay scattered throughout, and I use ground wheat berries for part of the flour. The dry ingredients go into a bowl and the wet are mixed into a well in the center – all in one bowl mixed with a wooden spoon.
Elana’s Pantry is a favorite blog of mine. Elana has helped her family to enjoy good food in spite of their health problems. She is the picture of good health.
Eating bread is a real problem for those of us who are attacked by gluten, that component of wheat that prevents us from eating likr normal people. Elana.s bread has given me a good bread to nibble when I need it. In fact, I am going out to lunch today, so I cut two little pieces and tucked them in my purse.
The small Saturday morning farmers’ market down the street from where I live is a fun place to go. When my friend Linda said, “Let’s go see what’s at the market this morning,” I was ready because I wanted some eggplant. I not only found a shiny eggplant, but also some fleshy, luscious, red and totally vine-ripened tomatoes, zucchini, spring onions, and peppers locally grown and picked just hours before.
I have always loved ratatouille. But, I am not crazy about the kind you cook on the stovetop because sometimes it gets mushy. When I scooted around the net trying to find a good recipe, I bumped into one somewhere that suggested baking all the veg in the oven. That sounded perfect. And it was.
I cut up a zucchini into rounds, the red and green long frying peppers into 1 inch pieces, quartered the small spring onions, added some sliced baby bella mushrooms, chunked the peeled eggplant and tomatoes into cubes, and put them all on a foil covered baking sheet. (Later, I wished I had peeled the tomatoes.) I topped it all off with just a drizzle. not a soaking, of good olive oil, some herbs de Provence, salt, pepper, and from my yard a stalk of rosemary and some rough-cut fresh basil. Baked it at 400 degrees for about 23 minutes all together, adding some chopped garlic about 8 minutes before the end so it wouldn’t burn. I will post more pictures next time I make it. Decided to do this post after I finished cooking.
While the vegetables baked, I cooked some quoina in boiling water in a pot and in a sauté pan, sautéed some chopped onion, celery, and mushroom mainly for color and to flavor the quoina which is rather bland on its own. Quoina needs salt and pepper, too. Sometimes, I cook quoina with lots of sautéed vegetables, calling it Quoina Primavera.
The ratatouille turned out perfectly. The peppers and other veg held their shape, but the eggplant was a little mushy, though it had great flavor. A total success for a super vegetarian and gluten-free meal. The leftovers will be better after the flavors meld overnight and tomorrow will be dinner with a filet of cod baked with lemon, black pepper. and basil.
The first time I made ratatouille, years ago, I didn’t even know how to say the word. The recipe I used then called for vinegar and capers, an ingredient I never heard of in rural Florida. Remembering that, I added a few drops of white balsamic vinegar and sprinkled capers across the top as a salute to one of my earliest efforts at “stepping outside the box” as I learned to cook. It really perked up the flavor a notch.. A sprinkling of cheese is not traditional on this dish, but it couldn’t hurt.
When we were at the market, I told the vendor I needed these vegetables to make ratatouille. I asked, “Do you know what that is?”
He said, “It’s a movie, right?”