Food Inc

Yes, the title is different. I needed to have one, but I wasnt in love with it and didnt think I would keep it. I am trying this one on...

Last night we went to see Food Inc. Great movie that I highly recommend if you wish to be an informed consumer. Since we went out, we also ate dinner out, so no review. However, I did bake bread.



So Bo comes home from work, sees two loaves on the counter, and asks "we arent giving one away, are we?" (I had done this Sunday). I assured him we would keep both loaves!

So this bread lives up to its name: Extra-Tangy Sourdough. It is from King Arthur. It is a "long" bread (not terribly tome consuming, but takes a long time to make). I try to make most of our breads whole grain, but decided to take a vacation from that this week.

My only "complaint" is that after 20 minutes of cooking the crust had already browned too much. I covered the loaves with foil for the last 10 minutes to stop the brown color. Luckily you dont taste even a hint of "burn" on the crust and the interior is wonderful and tangy! Bo announced a tomato and cheese sandwich for his lunch today!!

Regular dinner schedule continues tonight with another farmer's market meal.

Extra-Tangy Sourdough Bread (From the King Arthur Bread website)

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).

• 1 cup "fed" sourdough starter
• 1 1/2 cups lukewarm water
• 5 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon sugar
• 2 1/4 teaspoons salt
• 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid), optional, for extra-sour bread

• 8 ounces "fed" sourdough starter
• 12 ounces lukewarm water
• 21 1/4 ounces King Arthur Unbleached All-Purpose Flour
• 1/2 ounce sugar
• 2 1/4 teaspoons salt
• 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid), optional, for extra-sour bread

Directions

1) Combine the starter, water, and 3 cups of the flour. Beat vigorously.

2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.

3) Add the remaining ingredients, kneading to form a smooth dough.

4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen a bit. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit.

5) Gently divide the dough in half.

6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.

7) Spray the loaves with lukewarm water.

8) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.

9) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it form the oven, and cool on a rack.

A Weekend of Dinners

Pizza and Garbanzo Salad - but not together!



Friday night I made pizza. I used/changed a recipe I found on Culinary in the Desert - Caprese Pizza with Bacon. I used Eating Well's Whole Wheat Pizza Dough and subbed diced grilled chicken for the bacon. The dough was chewy - I was going for a bit more crisp - but the very high humidity here made an impact on the dough I am sure!


This pizza is a repeater!



Saturday night was a quick light dinner before Bill Maher. Knowing we would go out after the concert, I wanted something to fill but low in calories. I opened a can of chickpeas and drained. I added heirloom cherry tomatoes and bleu gouda from the farmers market, chopped cucumber, and chives and basil from my garden. I tossed with a Green Onion Vinagrette from Bobby Flay. (my changes in ()) Very tasty - a WINNER that will be used again for quick meals.



Of course Sunday night will be the Spinach Calzones, made Friday and waiting patiently for tonight's concert


Recipes below.

Caprese Pizza with Bacon (Adapted from Canadian Living and Culinary in the Desert)
3 chicken tenders, rubbed with BBQ rub, grilled and chilled then diced
4 oz fresh mozzarella, sliced into 1/4" thick pieces
cornmeal, for dusting
12 oz prepared whole-wheat pizza dough
2 tsp extra-virgin olive oil
1/2 cup prepared pesto
1 large tomato, sliced into 1/4" thick rounds
salt and fresh ground black pepper
torn fresh basil

1. Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.
2. Grill the chicken, cool and dice
3. Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Drizzle crust with oil and rub it all over to coat. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust, uncooked-side down, onto a wire rack.
4. Scoop the pesto on top of the crust and spread all over the top, leaving a 1/2" border around the edges. Arrange the tomato and cheese on top - lightly season with salt and fresh ground black pepper. Scatter the chicken on top.
5. Slide pizza back onto the stone and cook until the crust is browned and the cheese starts to bubble, around 7 to 12 minutes. Remove and sprinkle with torn basil to serve.

Green Onion Vinaigrette (adapted from Boy Meets Grill - Bobby Flay)
* 1/4 cup chopped green onions
* 1/8 cup fresh lime juice
* 1/2 tablespoon buckwheat honey
* 1/2 serrano chile, chopped
* ¼ cup canola oil or olive oil (used about 1.5 T)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Place the lime juice, honey, serrano, and chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears toothick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.

NOTE: This is ½ of the original recipe, which was more than enough for 1 can chickpeas. Also, used most but not all the vinaigrette, as we dont like our salads soggy.

Outdoor Concert Food

I made these Mini Spinach Calzones for an outdoor concert we will attend Sunday. I plan to serve them with Lindrusso's Magnificant Marinara and white wine.

I made the filling in the food processor. Although it made for a smooth filling, you cant taste the spinach as much. If doing it that way again, I would use less cream cheese. Also, a sharper cheese, chives - etc would be great here. I made a double batch (to freeze some) and put bacon in half.

I used whole wheat pizza dough from Eating Well. I rolled out the dough in to an approx 15 in circle/oval shape. I used a tape measure to approximate 3x3 inch shapes and scores with a pizza wheel. I used a small scoop for the spinach filling.

They werent very uniform, but Im going for flavor here :). I closed each and crimped with a fork then basted with an egg/water wash.


They baked for 13.5 minutes then cooled. Even though the event is Sunday, I needed to test! They taste great!!!


Recipes Below

Mini Spinach Calzones (Adapted from BH&G and Culinary in the Desert)

5 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces cream cheese, softened
3 tablespoons fresh grated Parmesan cheese
2 tablespoons chopped scallions
1 garlic clove, minced
1/4 teaspoon crushed red pepper
salt and fresh ground black pepper
pinch fresh grated nutmeg
16 ounces prepared whole-wheat pizza dough
1 large egg white
1 tablespoon water
fresh grated Parmesan cheese, for topping

Preheat oven to 400 degrees.

In a medium bowl, stir together spinach, cream cheese, 3 tablespoons Parmesan cheese, scallions, garlic and crushed red pepper - season with salt, fresh ground black pepper and nutmeg.

On a lightly floured surface, stretch dough into a 15" square. Divide the dough into 3" squares (you will end up with 25). Drop a slightly rounded teaspoon of the filling onto the center of each square.

In a small mixing bowl, whisk together egg and water until well combined. Lightly brush edges of dough squares with the egg wash. Form triangles by lifting one corner of each square and stretch it over the filling to the opposite corner, sealing the edges with a fork.

Place triangles onto parchment-lined baking sheets. Use a fork to prick the tops of each calzone once. Brush the top of each triangle with the egg wash and sprinkle with additional Parmesan cheese.

Set baking sheets into the oven and bake, rotating halfway though, until the calzones are golden, about 8 to 12 minuets. Remove and let cool slightly before serving.

Whole Wheat Pizza Dough (Adapted from Eating Well)

1 cup whole wheat flour
1 cup all purpose flour (I used white wheat)
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil

Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.

*If you want to knead by hand feel free - knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.

If you would like to make about 12 ounces of dough, here is the ingredient list to follow - the directions to prepare the dough is the same.

3/4 cup whole wheat flour
3/4 cup all purpose flour
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup warm water (may need slightly more)
2 teaspoons olive oil


Lindrusso's Marinara Magnifica (adapted from Alysha on CLBB)

I've been tinkering with marinara sauces over the last couple of
years. Below is the recipe I've come up with. It's a very basic sauce
because I like to keep it in the freezer and pull it out for various uses. I
then doctor it up for whatever I'm making by adding fresh herbs, crushed red
pepper, whatever. Caramelizing the onions helps to take away the harsh taste
onions can sometimes add to your sauce. Same with crushing/smashing the
garlic.

1 Tbs olive oil
1 Tbs sugar
3-4 medium onions, chopped
1/2 cup cup dry red wine
6 cloves garlic, crushed with the blade of a knife
3 (28-ounce) cans crushed tomatoes (or 2
-- 28-ounce cans crushed and 2 14-ounce
-- cans diced if you want a bit more chunkiness)
2 (6-ounce) cans tomato paste
2 tsp oregano
1/2 tsp dried basil
1/2 tsp thyme
1/2 tsp marjoram
pinch of crushed red pepper or more to taste
salt and pepper to taste
1 Tbs extra virgin olive oil
2 bay leaves

1. Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1
tablespoon sugar. Saute onions for 30-45 minutes, or until sweet and
caramelized. As the pan dries while onions are cooking, add red wine as
needed. Once onions are done, continue to add the rest of the ingredients.
Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer
for less, but I would simmer for at least 1-2 hours). Stir often to keep the
sauce from burning or getting overcooked.

Note: It can be cooked in the crock pot, on high for the first hour then switched to low for the next 5 or so hours.

First Blogged Dinner

Happy 1st Birthday to Riley!!

Last night for dinner we had Red Pepper and Goat Cheese Frittata with Savory Oat Muffins (Thanks Joe of Culinary in the Desert for the inspiration!) I dont know if Bo had ever had eggs for dinner, but he ended up liking it! I roasted and peeled the red peppers and also added chopped spinach. Add a dry white wine and it was a great dinner!

Hopefully my Photo skills will improve!

I also made homemade whole grain bagels from Laurel's Whole Grain Bread Book. I am new to "real" bread baking. First lesson - Until I know what I am doing, follow the recipe! They are ok, but arent soft or chewey, instead they are "crunchy" on the crust. I tried subbing sourdough and let the dough sit in the fridge 2 days before cooking (due to scheduling issues). I made serrano and chive cream cheese to go with them. I will try them again and follow the recipe!!

Here are the recipes:

Red Pepper and Goat Cheese Frittata (Adapted from Eating Well and Culinary in the Kitchen)

8 large eggs
2 tablespoons finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 cup sliced roasted red bell peppers
2 oz chopped frozen spinach, thawed and squeezed dry
3 green onions, trimmed and sliced
1/2 cup crumbled goat cheese

Preheat broiler

In a medium bowl, whisk together eggs, oregano, salt and pepper in a medium bowl.

In a large skillet that is broiler safe, add oil and heat over medium. Add bell pepper, spinach and green onions. Stir constantly until the onions begin to wilt, about 1 minute.

Add the egg mixture into the pan. As it cooks, lift the edges of the eggs to allow the uncooked portion to go underneath. Cook about 2-5 minutes, or until the bottom is a light golden brown. Scatter the goat cheese on top and place the skillet under the broiler. Cook until puffy and golden - 2 to 3 minutes. Cool 5 minutes before cutting.


Savory Oatmeal Muffins (Adapted from Real Food and Culinary in the Desert)

1 1/2 cups white whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 T chopped scallions
1/2 teaspoon cinnamon
3/4 cup plus 2 tablespoons old-fashioned rolled oats, divided
2 tablespoons grated extra-sharp cheddar cheese (I used one with chives and scallions)
1 1/2 cups buttermilk
1/3 cup packed brown sugar
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted and cooled

Preheat oven to 375

In a medium bowl, whisk together flour, baking soda, salt, cinnamon and sage.

In a small bowl, combine 2 tablespoons of the oats with cheese.

In a large bowl, stir together buttermilk and remaining oats - let stand for 5 to 10 minutes to let the oats soften. Stir in brown sugar, egg, and butter until combined. Add the dry ingredients and stir just until moistened. Add the cheese/oat mixture/

Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Bake until lightly browned and a toothpick placed in the center comes out with a few moist crumbs attached, about 18 to 20 minutes. Remove and let stand for 5 minutes before transferring the muffins to a wire rack. Serve warm.

Makes 12 muffins.

Day One

June 24, 2009
I have created this blog to chronicle my journey as a new housewife/cook/gardener/baker with my new husband.