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Chicken w/ Herbed Dumplings
Posted by jaynem on May 30, 2011 in Breads, Uncategorized
Fines Herbs Omelette
Posted by nicki on May 14, 2011 in Uncategorized
This is the recipe for the omelettes made on Ina’s show. Read more…
Lentil Quinoa Salad
Posted by nicki on May 1, 2011 in Uncategorized
Recipe courtesy Melissa d’Arabian
Ingredients
•1/2 cup quinoa
•1 1/4 cups water, plus 2 cups
•1/2 cup lentils
•1 teaspoon Dijon mustard
•2 tablespoons red wine vinegar
•1/4 cup vegetable oil
•1/4 teaspoon garlic powder
•1 lime, zested
•Kosher salt and freshly ground black pepper
•2 green onions, chopped
•1 tablespoon chopped fresh cilantro leaves
Directions
Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little “pop” upon biting.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve
Lemon Sesame Glazed Greens
Posted by jaynem on Apr 25, 2011 in Uncategorized
Alton Brown recipe. Read more…
Basic Herbed Grill Oil
Posted by nicki on Mar 26, 2011 in Uncategorized
This is the seasoned oil used to brush onto pizza dough for Mediteranean pizza or other sauseless pizza recipes. Read more…
Criss Cross Peanut Butter Cookies
Posted by nicki on Mar 14, 2011 in Uncategorized
This recipe is from the New Settlement Cookbook that Bob gave me before we were married. Read more…
Banana Nut Bread
Posted by nicki on Mar 14, 2011 in Uncategorized
This is Sue Frohnapfel’s recipe that I acquired in Corona in 1965. Read more…
Chicken, Andouille, sweet Pepper Jambalaya
Posted by jaynem on Feb 26, 2011 in Uncategorized
It is said that the roots of Jambalaya spring from a combination of cultures, as do so many dishes from this region. The theory is that the word is formed from the French “jambon” which means ham, “ya” which is African for rice and from the Acadian language; the commonly used term “a la.” There are as many recipes as there are chefs in this culinary mecca, but I have found this combination to be simple and delicious.
(Serves 4-6)
Italian Bread (Italian Boule)
Posted by Bob on Feb 1, 2011 in Artisan
From: Artisan Bread Baking
Discussion
This is my standard Italian Bread recipe. It’s derived from a recipe in Clayton, “The Breads of France.”
This bread is made with all white bread flour, but you can substitute up to 20% whole wheat flour with no change in the recipe. I’ve modified the recipe to accommodate my style:
- I made a poolish of 200 grams each bread flour and water and 8 ml / 1/2 teaspoon yeast.
- I left the poolish on the counter overnight.
- I added an autolyse of 25 minutes after initial mix and before adding salt and doing the kneading.
- I did three fermentation periods, two of one hour separated by a fold, then another fold and a final fermentation period of 30 minutes.
- You can also do a simpler method: ferment for 2 hours, then fold and ferment for 30 minutes.
- You can choose the fermentation method that fits your schedule.
- Final rise period after shaping was 50 minutes.