Saturday, 23 November 2019
Tuesday, 12 November 2019
Farro Lentils Soup.
Serves 4-6
Ingredients
50g finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (400g) can chopped tomatoes
1 zucchini, diced
100 g (3/4 cup) green lentils
150 g (1 cup) farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt, Pepper
To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish
Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.
Ingredients
50g finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (400g) can chopped tomatoes
1 zucchini, diced
100 g (3/4 cup) green lentils
150 g (1 cup) farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt, Pepper
To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish
Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.
Monday, 28 October 2019
Rachel Roddy’s Anglo-Italian cottage pie.
- Rachel Roddy’s Anglo-Italian cottage pie recipe | A Kitchen in Rome | Food | The Guardian
The most important part of the recipe is roughing up the surface with a fork, which I am now going to refer to as gadrooning.
100g rindless streaky bacon
3 tbsp lard, dripping, butter or other suitable fat for frying
1 onion, peeled and diced
1 small leek, trimmed and diced
1 carrot, peeled and diced
2 sticks of celery, diced
1 bay leaf
Salt and pepper
400g minced beef
1 tsp Marmite (optional)
300ml light stock
1kg potatoes, peeled
Butter
Whole milk
In a heavy-based pan over a medium low heat, gently fry the bacon in the fat.
Add the onion, celery, leek, carrot, bay leaf and a pinch of salt, and continue frying until the vegetables are starting to soften and turn translucent.
Crumble the mince into the pan and stir, breaking it up and moving it around until it has lost any pinkness.
Add the Marmite (if using) and pour over the stock.
Leave to simmer for an hour, by which point it should be rich and thick with just a little liquid.
Meanwhile, boil the potatoes in well-salted water until tender.
Drain, then mash with butter and milk, seasoning to taste.
Put the mince in the bottom of a Pyrex or porcelain oven-proof dish, then spoon over the mash and fork it into place, creating rough peaks on the top.
Bake on the top shelf of an oven heated to 190C (170C fan)/gas 5 for 25 minutes, until the edges are bobbing and the top is golden.
The most important part of the recipe is roughing up the surface with a fork, which I am now going to refer to as gadrooning.
100g rindless streaky bacon
3 tbsp lard, dripping, butter or other suitable fat for frying
1 onion, peeled and diced
1 small leek, trimmed and diced
1 carrot, peeled and diced
2 sticks of celery, diced
1 bay leaf
Salt and pepper
400g minced beef
1 tsp Marmite (optional)
300ml light stock
1kg potatoes, peeled
Butter
Whole milk
In a heavy-based pan over a medium low heat, gently fry the bacon in the fat.
Add the onion, celery, leek, carrot, bay leaf and a pinch of salt, and continue frying until the vegetables are starting to soften and turn translucent.
Crumble the mince into the pan and stir, breaking it up and moving it around until it has lost any pinkness.
Add the Marmite (if using) and pour over the stock.
Leave to simmer for an hour, by which point it should be rich and thick with just a little liquid.
Meanwhile, boil the potatoes in well-salted water until tender.
Drain, then mash with butter and milk, seasoning to taste.
Put the mince in the bottom of a Pyrex or porcelain oven-proof dish, then spoon over the mash and fork it into place, creating rough peaks on the top.
Bake on the top shelf of an oven heated to 190C (170C fan)/gas 5 for 25 minutes, until the edges are bobbing and the top is golden.
Friday, 25 October 2019
Make your own gluten free sourdough starter.
- from Naomi Devlin.
Gluten free sourdough starter
You can make a gluten free starter using any wholegrain gluten free flour, but brown rice works out the cheapest.
Slowly fermented bread, pancakes and muffins not only taste delicious, most people find them more digestible too because of the presence of friendly bacteria who munch on antinutrients in the grains during the fermentation process.
Some people can react to baker’s yeast in the same way they do to gluten, so the wild yeasts in a sourdough starter can often be tolerated where commercial yeast cannot.
Follow the method below to make your starter in 5 days and then you can use it and keep it dormant in the fridge between bakes for the rest of your life as long as you feed it.
Read the pointers below the recipe before you get started.
Day 1
120g brown rice flour (or any mixture of sorghum, millet, white teff, rice or quinoa)
180g tepid (about 28ºC) mineral or filtered water
Small bunch of unwashed grapes (or pear water, see below) (optional)
Mix flour and water (use this quantity of pear water if using) in a bowl, nestle the grapes in (if using), cover with a cloth and leave in a warm place.
Day 2
120g brown rice flour (or flour mixture as above)
160g tepid mineral or filtered water
Lift out the grapes, add the flour and water ‘feed’, whisk, replace grapes and cover again.
Day 3
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
Lift out the grapes, whisk, weigh out 150g, add the feed, replace grapes and cover again.
Day 4 morning & evening
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
By now the sourdough starter should have started to bubble and smell a little yeasty.
Take out the grapes, squeeze a little to release a small amount of juice and discard the grapes.
Whisk the starter well, weigh out 150g, discard the rest or make pancakes or crumpets with it, stir in the feed and cover again.
Repeat the feed in the evening.
Day 5 morning & evening
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, do this both morning and evening.
Day 6 morning
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, put into a 1 litre or larger glass preserving jar and allow the starter to bubble up and double – mark the starting level in the jar with a glass pen or sharpie so you will easily see when it has doubled.
It is now ready to bake with and this is referred to as an ‘active’ starter.
If it isn’t doubling, weigh out 75g of starter and feed again every 6-8 hours.
You might need to do this for a couple of days more in the middle of winter or in a cold house.
Each time you feed it, you must weigh out 75g and discard the rest, otherwise your kitchen will overflow with starter.
You can store any discarded starter (discard) in the fridge until you have enough to make some pancakes or a batch of crumpets.
If you plan to bake a lot of loaves each time, you might want to keep a larger amount of starter reserve, just remember to increase the amount of feed you give it accordingly.
Gluten free sourdough starter
You can make a gluten free starter using any wholegrain gluten free flour, but brown rice works out the cheapest.
Slowly fermented bread, pancakes and muffins not only taste delicious, most people find them more digestible too because of the presence of friendly bacteria who munch on antinutrients in the grains during the fermentation process.
Some people can react to baker’s yeast in the same way they do to gluten, so the wild yeasts in a sourdough starter can often be tolerated where commercial yeast cannot.
Follow the method below to make your starter in 5 days and then you can use it and keep it dormant in the fridge between bakes for the rest of your life as long as you feed it.
Read the pointers below the recipe before you get started.
Day 1
120g brown rice flour (or any mixture of sorghum, millet, white teff, rice or quinoa)
180g tepid (about 28ºC) mineral or filtered water
Small bunch of unwashed grapes (or pear water, see below) (optional)
Mix flour and water (use this quantity of pear water if using) in a bowl, nestle the grapes in (if using), cover with a cloth and leave in a warm place.
Day 2
120g brown rice flour (or flour mixture as above)
160g tepid mineral or filtered water
Lift out the grapes, add the flour and water ‘feed’, whisk, replace grapes and cover again.
Day 3
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
Lift out the grapes, whisk, weigh out 150g, add the feed, replace grapes and cover again.
Day 4 morning & evening
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
By now the sourdough starter should have started to bubble and smell a little yeasty.
Take out the grapes, squeeze a little to release a small amount of juice and discard the grapes.
Whisk the starter well, weigh out 150g, discard the rest or make pancakes or crumpets with it, stir in the feed and cover again.
Repeat the feed in the evening.
Day 5 morning & evening
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, do this both morning and evening.
Day 6 morning
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, put into a 1 litre or larger glass preserving jar and allow the starter to bubble up and double – mark the starting level in the jar with a glass pen or sharpie so you will easily see when it has doubled.
It is now ready to bake with and this is referred to as an ‘active’ starter.
If it isn’t doubling, weigh out 75g of starter and feed again every 6-8 hours.
You might need to do this for a couple of days more in the middle of winter or in a cold house.
Each time you feed it, you must weigh out 75g and discard the rest, otherwise your kitchen will overflow with starter.
You can store any discarded starter (discard) in the fridge until you have enough to make some pancakes or a batch of crumpets.
If you plan to bake a lot of loaves each time, you might want to keep a larger amount of starter reserve, just remember to increase the amount of feed you give it accordingly.
Tuesday, 22 October 2019
Sunday, 20 October 2019
Friday, 18 October 2019
My malt and molasses bread.
- Malt Extract (from barley)
is derived from barley grains and water.
It is packed with sugars plus some nutrients, including vitamin A and riboflavin.
- Molasses or black treacle (British English)
Treacle - is basically the British equivalent of molasses.
It comes in several grades, ranging from light “golden syrup”, to dark or “black” treacle.
The word “treacle” is defined as any syrup made in the refining of cane sugar.
This includes molasses, though some will debate whether the two are the same or not.
Molasses/treacle.
Molasses at Amazon.co.uk
How to Measure Treacle or Syrup:
- Pour the sticky liquid into the oiled measure and then it will slip off easily into the bowl or pan.
- Dip the measuring spoon or implement into hot water.
Pour the sticky liquid into the measuring spoon or implement straight after the item has been dipped in boiling water.
Again, the measured sticky liquid should pour off easily.
- Use a plastic or glass measuring cup. It's easiest to measure sticky and viscous liquids like syrup if you first measure oil in the cup, then use the cup without cleaning the oil.
Or, if the recipe doesn't call for oil but a little oil wouldn't hurt, you can grease the cup with some.
See My Sourdough for more detail into my basic process!
My Sourdough.
What have I learned to Date.
So. My Process step-by-step.
For One Loaf Bread - 608g.
Preparation:
Feed your starter the night before planning to bake:
- 15g ripe starter
- 30g filtered tepid water (30-40C)
- 30g bread flour
I used 25% Wholemeal rye flour + 75% Strong White Bread Flour.
Feed and leave the sourdough starter at room temperature overnight.
My average RT 20C
I like to use my oven with light on (T 25C).
The next morning the starter should be active and full of bubbles and ready to bake with.
This can take anywhere from 2-12 hours or more depending on room temperature and the condition of your starter.
Do Float Test:
If you’re still unsure whether your starter is ready, drop a small amount (about 1 tsp) into a glass of water:
- Your starter floats to the top - it can be used.
- Your starter sinks - not ready to use OR it's past it's peak and should be fed again.
Note:
If you only bake a few times a month, keep your starter in the fridge and feed it once a week.
If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
When you decide to bake, take starter out of fridge a day before you plan to use and give starter two feeds, 12 hours apart, at a 1:5:5; 1:3:3 or 1:2:2 ratio at room temperature.
This should remove the acid load that it accumulated in the fridge and bring it back to full strength.
Once your starter consistently doubles in volume within 8 hours (average) of refreshment (tripling would be even better) then you can consider:
- refrigerating it or
- use it
before it starts to collapse!
Starter health is key when it comes to successful sourdough!
The number one priority for any would-be sourdough baker is to learn to manage their starter.
Observation gives you knowledge the rhythm of activity your starter: knowledge of the length of time from feeding to its peak.
You can make a less sour bread by using a "young" starter and a more sour bread by using more "mature" starter - when it is ready to collapse.
The "active" or "mature" starter you use in your recipe becomes the "levain".
It is the starter that leavens the dough.
So. My Process step-by-step.
For One Loaf Bread - 608g.
Preparation:
Feed your starter the night before planning to bake:
- 15g ripe starter
- 30g filtered tepid water (30-40C)
- 30g bread flour
I used 25% Wholemeal rye flour + 75% Strong White Bread Flour.
Feed and leave the sourdough starter at room temperature overnight.
My average RT 20C
I like to use my oven with light on (T 25C).
The next morning the starter should be active and full of bubbles and ready to bake with.
This can take anywhere from 2-12 hours or more depending on room temperature and the condition of your starter.
Do Float Test:
If you’re still unsure whether your starter is ready, drop a small amount (about 1 tsp) into a glass of water:
- Your starter floats to the top - it can be used.
- Your starter sinks - not ready to use OR it's past it's peak and should be fed again.
Note:
If you only bake a few times a month, keep your starter in the fridge and feed it once a week.
If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
When you decide to bake, take starter out of fridge a day before you plan to use and give starter two feeds, 12 hours apart, at a 1:5:5; 1:3:3 or 1:2:2 ratio at room temperature.
This should remove the acid load that it accumulated in the fridge and bring it back to full strength.
Once your starter consistently doubles in volume within 8 hours (average) of refreshment (tripling would be even better) then you can consider:
- refrigerating it or
- use it
before it starts to collapse!
Starter health is key when it comes to successful sourdough!
The number one priority for any would-be sourdough baker is to learn to manage their starter.
Observation gives you knowledge the rhythm of activity your starter: knowledge of the length of time from feeding to its peak.
You can make a less sour bread by using a "young" starter and a more sour bread by using more "mature" starter - when it is ready to collapse.
The "active" or "mature" starter you use in your recipe becomes the "levain".
It is the starter that leavens the dough.
Friday, 4 October 2019
Thursday, 3 October 2019
No-stir risotto.
60g butter
2 tbsp olive oil
2 shallots, peeled and finely chopped
1 stick celery, finely chopped
Salt and black pepper
350g Arborio risotto rice (OR Carnaroli, Vialone Nano are starchier)
100ml dry white wine or 50ml dry vermouth
1-1.25 litres light chicken or vegetable stock, simmering
1 large unwaxed lemon (zest and juice)
radishes
75g mascarpone or robiola
60g parmesan or pecorino, grated
Add the rice and stir until each grain glistens – you want them to become partly translucent and to smell slightly toasty.
In another pan keep the stock at a simmer.
Chicken or vegetable are the most versatile, but ham, fish or beef may work better.
Raise the heat, add the wine or vermouth and let it bubble and evaporate for a minute.
Pour in the 3/4 of hot stock, and bring to a simmer.
Cover the pan and leave to cook, undisturbed, for 15 minutes – keep the remaining broth warm!
Cut the rest of the butter into pieces and grated the cheese.
Add the final stock as it warms and butter while everything bubbles.
Add the lemon zest after 10 minutes.
Continue until the rice is tender but with a slight nutty bite, and the risotto is soft and rippling.
This can take anything from 17 - 25 minutes depending on the rice you are using.
Pull the pan from the heat and, using a wooden spoon, firmly beat the remaining butter, mascarpone, parmesan, two tablespoons of lemon juice and a generous grind of black pepper into the rice.
Cover the pan and leave to rest for one minute.
Beat again and serve risotto topped with radishes.
Prepare radishes:
Whisk together vinegar and oil - 1 tablespoon each.
Add 1/4 teaspoon salt and 1/8 teaspoon pepper.
Toss radishes with dressing.
A great way to eat radishes.
Its stubby grain makes it ideal for creamy Risottos and particularly for seafood.
The Italians love it because:
- It is creamy and velvety
- The rice retains some bite,"al dente"
- It is versatile.
This basic risotto is delicious on its own, or with cooked veg stirred through it (I had mine with wilted spinach and baked squash OR radishes), but it’s easy to adapt.
A classic Milanese risotto, say, is made with beef stock and a good pinch of saffron and served alongside osso buco - a famous Italian casserole: shin of veal cooked in white wine with tomatoes.
- Osso buco with saffron risotto | delicious. magazine
- How to cook the perfect osso buco | Food | The Guardian
Mushroom risotto can be made along the same lines, with meat or vegetable stock and the soaking liquid from dried porcini.
As can, in just a few weeks’ time, asparagus risotto made with vegetable or chicken stock and a glug of asparagus cooking water.
Note that fragile ingredients such as asparagus or seafood are best cooked separately and stirred into the risotto just before serving.
Tuesday, 24 September 2019
Shchi - Russian Cabbage Soup.
In a large saucepan or Dutch oven, sauté onion, carrot and chopped celery stirring frequently (Sofritto recipe!).
Add 1 small red pepper diced and sauté about 3 minutes, stirring frequently (Optional but I like).
Add shredded cabbage and sauté about 3 minutes, stirring frequently.
Add bay leaf, black peppercorns to taste and 8 cups (or 2 L) hot stock - vegetable or chicken...beef does the job too.
Bring to a boil.
Reduce heat and simmer, covered, 15 minutes.
Add 1 peeled and chopped potato + 1 whole potato to soup and bring back to the boil.
Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes.
Add the chopped 3 fresh tomatoes or undrained canned tomatoes or 1 tablespoon of tomato paste and bring back to the boil.
Reduce heat and simmer, uncovered, for 5 minutes.
Adjust seasonings with salt and pepper to taste.
Remove bay leaf and peppercorns from the pot.
Some cooks leave the peppercorns in.
Grab the whole potato from soup, crushed it with a fork, and sent the mashed potato back to the soup - stirring.
Add crushed garlic before turning off the heat.
Serve soup in warm bowls with dill and sour cream (optional) as garnish.
Accompany with rye bread, if desired.
Note:
Adding the ingredients to the same pot in stages allows you to build up flavors in a short period of time.
feel free add:
- Chili flakes
- Parsley root and leaf.
- The green or savoy cabbage (green is not quite as soft as the savoy).
- Bacon, chorizo or meatball bring a rich, porky, smoky flavor to the soup.
- Turnip or swede a bit.
- Beans
Add 1 small red pepper diced and sauté about 3 minutes, stirring frequently (Optional but I like).
Add shredded cabbage and sauté about 3 minutes, stirring frequently.
Add bay leaf, black peppercorns to taste and 8 cups (or 2 L) hot stock - vegetable or chicken...beef does the job too.
Bring to a boil.
Reduce heat and simmer, covered, 15 minutes.
Add 1 peeled and chopped potato + 1 whole potato to soup and bring back to the boil.
Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes.
Add the chopped 3 fresh tomatoes or undrained canned tomatoes or 1 tablespoon of tomato paste and bring back to the boil.
Reduce heat and simmer, uncovered, for 5 minutes.
Adjust seasonings with salt and pepper to taste.
Remove bay leaf and peppercorns from the pot.
Some cooks leave the peppercorns in.
Grab the whole potato from soup, crushed it with a fork, and sent the mashed potato back to the soup - stirring.
Add crushed garlic before turning off the heat.
Serve soup in warm bowls with dill and sour cream (optional) as garnish.
Accompany with rye bread, if desired.
Note:
Adding the ingredients to the same pot in stages allows you to build up flavors in a short period of time.
feel free add:
- Chili flakes
- Parsley root and leaf.
- The green or savoy cabbage (green is not quite as soft as the savoy).
- Bacon, chorizo or meatball bring a rich, porky, smoky flavor to the soup.
- Turnip or swede a bit.
- Beans
Basic Soffritto recipe.
Also known as battuto, this is the essential base for Italian stews and soups, some sauces and ragù.
The recipe varies by region, but most versions contain the ‘holy trinity’ of Italian vegetables: celery, onion and carrot.
In summer, make batches to freeze for winter, including some without garlic.
150g carrot (about 2-3)
150g celery (2-3 sticks)
150g onions (red or white)
150ml olive oil
2 garlic cloves (optional)
Salt and pepper
2 large sprigs of rosemary and/or thyme
2 bay leaves
Finely chop the ingredients by hand or in a food processor.
It is best to cut them separately if you are using a machine as the carrots need longer than the celery and onion.
Heat the oil in a large frying pan over a medium-hot heat.
Add the garlic, if using, and season with salt and pepper.
Fry for 1 minute before adding the remaining ingredients.
Keep frying, stirring frequently, for 15–20 minutes or until the vegetables have softened.
The colours will have changed from bright and sharp to soft and golden.
Use straight away or freeze.
The recipe varies by region, but most versions contain the ‘holy trinity’ of Italian vegetables: celery, onion and carrot.
In summer, make batches to freeze for winter, including some without garlic.
150g carrot (about 2-3)
150g celery (2-3 sticks)
150g onions (red or white)
150ml olive oil
2 garlic cloves (optional)
Salt and pepper
2 large sprigs of rosemary and/or thyme
2 bay leaves
Finely chop the ingredients by hand or in a food processor.
It is best to cut them separately if you are using a machine as the carrots need longer than the celery and onion.
Heat the oil in a large frying pan over a medium-hot heat.
Add the garlic, if using, and season with salt and pepper.
Fry for 1 minute before adding the remaining ingredients.
Keep frying, stirring frequently, for 15–20 minutes or until the vegetables have softened.
The colours will have changed from bright and sharp to soft and golden.
Use straight away or freeze.
Soffritto.
- One batch of sofrito, four different meals | Get ahead | Life and style | The Guardian
- Soffritto: The Holy Trinity | ITALY Magazine:
Soffritto is the essential base to Italian soups, stews and some sauces that chefs often refer to as "the holy trinity".
The basis of soffritto is simply a combination of three key ingredients: celery, onion and carrot.
Sometimes called battuto, the make-up of this holy trinity is two parts onion to one part carrot and one part celery.
This simple recipe, which can vary from region to region with addition of herbs and spices, is gently sautéed in butter or olive oil to create a flavour base for other ingredients.
In the northern Italian regions of Piedmont, Veneto and Lombardy, a mix of both oil and butter is often used.
Soffritto is a combination of the word sotto, meaning under, and the adjective fritto, meaning fried, creating the phrase under-fried, which sums up the process of gently cooking the vegetables perfectly for them to be underneath the additional ingredients.
The vegetable mix is cooked for about 5 minutes until it softens and becomes golden in colour; at this point it is ready for the other ingredients, such as meat, stock, tomatoes etc.
This holy trinity is created by chopping the vegetables into tiny little cubes of around ½ inch (1.3 cm) or less.
Purists dictate that the smaller the better for a speedier cooking time and also for use in a risotto.
These purists stipulate that this can only be properly achieved with the use of a mezzaluna, a crescent shaped, two-handled blade that fits into a wooden board with a rounded depression that is rocked from side to side.
However, most chefs with good blade skills find any sharp knife does the job just as efficiently.
Many small independent greengrocers and market traders, particularly those in rural areas, will offer the buyer odori, which is basically a few sticks of celery, an onion and a couple of carrots to your shopping as a thank-you for your custom: my local greengrocer does, and it would be shameful not to use these gifts.
Although a laborious task, the chopping of soffritto can be quite therapeutic.
To use fresh soffritto is best, but once chopped, it also stores well in the freezer and can be cooked straight from frozen, making it ideal for busy cooks; now most Italian supermarkets sell soffritto in the freezer section and, although this pre-packed product is convenient for the cook with little time to spend chopping vegetables, many people still create their own.
If you’re going to spend an hour or so meticulously chopping vegetables, why not try adding parsley, mint or any other herbs of your choice to the mix in preparation for different future stews and sauces; but remember to label the bag before freezing.
'via Blog this'
- Soffritto: The Holy Trinity | ITALY Magazine:
Soffritto is the essential base to Italian soups, stews and some sauces that chefs often refer to as "the holy trinity".
The basis of soffritto is simply a combination of three key ingredients: celery, onion and carrot.
Sometimes called battuto, the make-up of this holy trinity is two parts onion to one part carrot and one part celery.
This simple recipe, which can vary from region to region with addition of herbs and spices, is gently sautéed in butter or olive oil to create a flavour base for other ingredients.
In the northern Italian regions of Piedmont, Veneto and Lombardy, a mix of both oil and butter is often used.
Soffritto is a combination of the word sotto, meaning under, and the adjective fritto, meaning fried, creating the phrase under-fried, which sums up the process of gently cooking the vegetables perfectly for them to be underneath the additional ingredients.
The vegetable mix is cooked for about 5 minutes until it softens and becomes golden in colour; at this point it is ready for the other ingredients, such as meat, stock, tomatoes etc.
This holy trinity is created by chopping the vegetables into tiny little cubes of around ½ inch (1.3 cm) or less.
Purists dictate that the smaller the better for a speedier cooking time and also for use in a risotto.
These purists stipulate that this can only be properly achieved with the use of a mezzaluna, a crescent shaped, two-handled blade that fits into a wooden board with a rounded depression that is rocked from side to side.
However, most chefs with good blade skills find any sharp knife does the job just as efficiently.
Many small independent greengrocers and market traders, particularly those in rural areas, will offer the buyer odori, which is basically a few sticks of celery, an onion and a couple of carrots to your shopping as a thank-you for your custom: my local greengrocer does, and it would be shameful not to use these gifts.
Although a laborious task, the chopping of soffritto can be quite therapeutic.
To use fresh soffritto is best, but once chopped, it also stores well in the freezer and can be cooked straight from frozen, making it ideal for busy cooks; now most Italian supermarkets sell soffritto in the freezer section and, although this pre-packed product is convenient for the cook with little time to spend chopping vegetables, many people still create their own.
If you’re going to spend an hour or so meticulously chopping vegetables, why not try adding parsley, mint or any other herbs of your choice to the mix in preparation for different future stews and sauces; but remember to label the bag before freezing.
'via Blog this'
Shchi from sauerkraut.
Shchi - is a Russian style cabbage soup.
When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.
Very little is required for cabbage soup.
In my case - actually sauerkraut, quite sour, as I love.
A handful of dried mushrooms, a pair of onions and a pot.
Cut onion into squares 5-7mm and fry in vegetable oil in a saucepan with a thick bottom, add cabbage and fry more for 10-15 minutes.
Then put pot in the oven - 150C for 40 minutes without cover.
During this time the cabbage was browned a bit.
At the time, put mushrooms in cold water, and boil - you can have quite a decent dark broth.
Pour the broth with the mushrooms into the cabbage, stirred it, covered the pot with a lid and returned it to the oven 150C for half an hour.
After half an hour lower the temperature to 110C and held for another 2 hours.
Then turn off the oven, but did not take out the pot - left it till morning.
Sprinkle with dill and ate it with inexpressible pleasure.
A magnificent thing!
When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.
Very little is required for cabbage soup.
In my case - actually sauerkraut, quite sour, as I love.
A handful of dried mushrooms, a pair of onions and a pot.
Cut onion into squares 5-7mm and fry in vegetable oil in a saucepan with a thick bottom, add cabbage and fry more for 10-15 minutes.
Then put pot in the oven - 150C for 40 minutes without cover.
During this time the cabbage was browned a bit.
At the time, put mushrooms in cold water, and boil - you can have quite a decent dark broth.
Pour the broth with the mushrooms into the cabbage, stirred it, covered the pot with a lid and returned it to the oven 150C for half an hour.
After half an hour lower the temperature to 110C and held for another 2 hours.
Then turn off the oven, but did not take out the pot - left it till morning.
Sprinkle with dill and ate it with inexpressible pleasure.
A magnificent thing!
Artichoke pasta.
- Artichoke pasta recipe - BBC Food
I call it One-Pan Pasta - I cook it all In one frying pan with relatively high sides or in Dutch oven.
You can save time, water, and energy by starting pasta in just enough cold water for them to absorb and leave a small amount of liquid, which helps make a nice quick sauce.
Cook the pasta in a pan of unsalted water! Artichokes are a very salty!
Drain pasta, reserving a mugful of starchy cooking water.
Pour the artichokes, with their oil into the same pan + garlic, parsley and thyme and heat through for a couple of minutes and then using tongs, drag the pasta straight into the Artichokes pan, letting a little starchy cooking water go with it.
Add the lemon juice and toss thoroughly.
Serve in bowls topped with shavings of parmesan cheese.
happy day!
- How to Quickly Cook Pasta in a Frying Pan - CHOW Tip - YouTube
I call it One-Pan Pasta - I cook it all In one frying pan with relatively high sides or in Dutch oven.
You can save time, water, and energy by starting pasta in just enough cold water for them to absorb and leave a small amount of liquid, which helps make a nice quick sauce.
Cook the pasta in a pan of unsalted water! Artichokes are a very salty!
Drain pasta, reserving a mugful of starchy cooking water.
Pour the artichokes, with their oil into the same pan + garlic, parsley and thyme and heat through for a couple of minutes and then using tongs, drag the pasta straight into the Artichokes pan, letting a little starchy cooking water go with it.
Add the lemon juice and toss thoroughly.
Serve in bowls topped with shavings of parmesan cheese.
happy day!
- How to Quickly Cook Pasta in a Frying Pan - CHOW Tip - YouTube
Sunday, 22 September 2019
Homemade Pumpkin Pie Spice:
Fall has landed in the mountains, which means I set my sights and tastebuds on all things pumpkin.
I’ll be posting all sorts of great fall baking recipes on my updated website next month, but in the meantime let’s start with two basic recipes.
The first is for homemade pumpkin pie spice; it’s way cheaper than the premade stuff and it packs a much spicier punch.
The second recipe is for a delicious pumpkin butter that is seasoned with that very same pie spice.
Homemade Pumpkin Pie Spice:
-2 tsp cinnamon
-2 tsp ginger
-1 tsp nutmeg
-1/2 tsp cloves
-1/4 tsp allspice
Stir spices together and store in an airtight container.
Homemade Pumpkin Butter:
-850 g of pumpkin
-1/2 cup packed dark brown sugar or coconut sugar
-2 tbsp honey or maple syrup
-1/2 cup apple cider or apple juice
-1 tsp lemon juice or orange juice
-2 1/2 tsp pie spice (from above)
-1/2 tsp cinnamon
-1/2 tsp pure vanilla extract
-1 Tbsp coconut oil
-1/2 tsp salt
Bring all ingredients to a simmer over low heat, stirring occasionally.
As the coconut oil melts, use a whisk to gently emulsify it.
Continue simmering over low heat for 25-30 minutes, stirring every few minutes with a spatula, being sure to clear the bottom and sides of the pan to avoid any scorching.
Once the pumpkin butter is thick and fragrant, taste it and adjust salt/sugar levels accordingly.
Funnel the pumpkin butter into a clean 1 qt (32 oz) glass jar that has been warmed briefly under hot tap water.
Clean rim and outside of jar, then tightly screw on the cap.
Carefully place the hot jar into the freezer for at least two hours; this will seal it.
Alternatively, you can process the pumpkin butter in boiling water like any other preserve if you have the proper equipment at your disposal.
Pumpkin butter will keep up to two weeks in the fridge in an airtight container, or up to two years preserved or frozen.
I’ll be posting all sorts of great fall baking recipes on my updated website next month, but in the meantime let’s start with two basic recipes.
The first is for homemade pumpkin pie spice; it’s way cheaper than the premade stuff and it packs a much spicier punch.
The second recipe is for a delicious pumpkin butter that is seasoned with that very same pie spice.
Homemade Pumpkin Pie Spice:
-2 tsp cinnamon
-2 tsp ginger
-1 tsp nutmeg
-1/2 tsp cloves
-1/4 tsp allspice
Stir spices together and store in an airtight container.
Homemade Pumpkin Butter:
-850 g of pumpkin
-1/2 cup packed dark brown sugar or coconut sugar
-2 tbsp honey or maple syrup
-1/2 cup apple cider or apple juice
-1 tsp lemon juice or orange juice
-2 1/2 tsp pie spice (from above)
-1/2 tsp cinnamon
-1/2 tsp pure vanilla extract
-1 Tbsp coconut oil
-1/2 tsp salt
Bring all ingredients to a simmer over low heat, stirring occasionally.
As the coconut oil melts, use a whisk to gently emulsify it.
Continue simmering over low heat for 25-30 minutes, stirring every few minutes with a spatula, being sure to clear the bottom and sides of the pan to avoid any scorching.
Once the pumpkin butter is thick and fragrant, taste it and adjust salt/sugar levels accordingly.
Funnel the pumpkin butter into a clean 1 qt (32 oz) glass jar that has been warmed briefly under hot tap water.
Clean rim and outside of jar, then tightly screw on the cap.
Carefully place the hot jar into the freezer for at least two hours; this will seal it.
Alternatively, you can process the pumpkin butter in boiling water like any other preserve if you have the proper equipment at your disposal.
Pumpkin butter will keep up to two weeks in the fridge in an airtight container, or up to two years preserved or frozen.
Monday, 16 September 2019
Dutch Oven Bread and Brioche French Toast.
Simple Recipes From Around The World and advice to a new blogger from Sandra Mihic.
- The Best Dutch Oven Bread
- Brioche French Toast - Sandra's Easy Cooking
"This blog gave me the opportunity to work with great brands, agencies, and companies, and I will be forever grateful for that blessing in my life.
One advice that I could give to a new blogger:
1. Stay true to yourself!
Meaning: Do not promote on your blog for $10, $20 or whatever and ruin your reputation.
Don’t sell yourself cheap because you are worth more than that.
Stay in your niche, and work with brands that you really enjoy.
2. Do not rush, or you will get burned.
Nothing comes overnight, and do not expect a herd of people coming to your blog right away.
It takes time!
Trust me.
3. If you feel stressed, or overwhelmed: Take a break, a breather, recharge and continue.
Your readers, followers, we will wait for you and welcome you back with open arms.
4. Learn, learn, learn…
How do you accomplish something, complete tasks on your own?
Lesson learned!
Let me tell you downside: NOT ONE BLOGGER will tell you everything; how much they earn, how they migrated from Blogger to WordPress, which networks they are working with, and so on…
Believe in yourself and learn about everything if you wish to continue to become a successful blogger.
5. Last, but not least:
- Picture is worth 1000 words, as they say.
Learn about photography, food styling, especially if you are a food blogger.
There are so many amazing sources.
Investing your time is necessary to be successful."
- About - Sandra's Easy Cooking
'via Blog this'
- The Best Dutch Oven Bread
- Brioche French Toast - Sandra's Easy Cooking
"This blog gave me the opportunity to work with great brands, agencies, and companies, and I will be forever grateful for that blessing in my life.
One advice that I could give to a new blogger:
1. Stay true to yourself!
Meaning: Do not promote on your blog for $10, $20 or whatever and ruin your reputation.
Don’t sell yourself cheap because you are worth more than that.
Stay in your niche, and work with brands that you really enjoy.
2. Do not rush, or you will get burned.
Nothing comes overnight, and do not expect a herd of people coming to your blog right away.
It takes time!
Trust me.
3. If you feel stressed, or overwhelmed: Take a break, a breather, recharge and continue.
Your readers, followers, we will wait for you and welcome you back with open arms.
4. Learn, learn, learn…
How do you accomplish something, complete tasks on your own?
Lesson learned!
Let me tell you downside: NOT ONE BLOGGER will tell you everything; how much they earn, how they migrated from Blogger to WordPress, which networks they are working with, and so on…
Believe in yourself and learn about everything if you wish to continue to become a successful blogger.
5. Last, but not least:
- Picture is worth 1000 words, as they say.
Learn about photography, food styling, especially if you are a food blogger.
There are so many amazing sources.
Investing your time is necessary to be successful."
- About - Sandra's Easy Cooking
'via Blog this'
Tuesday, 10 September 2019
Canned Or Dried Beans?
- Canned Or Dried Beans? 5 Ideas When Buying Beans - DrWeil.com
"The most nutritious varieties of beans are black, red, kidney and pinto beans.
Black beans have the most antioxidant activity of any of these bean choices.
To get the most soluble fiber from your beans, choose navy beans: one cup of cooked navy beans provides 19 grams of fiber!
When using dried beans, don’t discard the water used to simmer them – up to 70 percent of the antioxidants that beans provide end up in the simmering liquid.
Instead, simmer the beans until they are done and then give them a chance to soak these key nutrients back in by leaving them in the liquid for at least an hour.
Consider pressure cooking – a growing trend in preparing healthy, whole-food meals is pressure cooking.
Dried beans that were soaked and then cooked in a pressure cooker were shown to retain the most antioxidant value.
The easiest (and possibly healthiest) route?
Buy canned beans.
Canned kidney and pinto beans are two of the most antioxidant-rich foods you can eat, as the heat of the canning process enhances the availability of nutrients in the beans.
Choose low- or no-sodium versions of canned beans without added sugars when possible.
I recommend one to two servings of beans and legumes per day – easy to do if you swap out meat for beans in salads and sandwiches and make hummus or bean dip with cut fresh vegetables part of an afternoon snack."
"The most nutritious varieties of beans are black, red, kidney and pinto beans.
Black beans have the most antioxidant activity of any of these bean choices.
To get the most soluble fiber from your beans, choose navy beans: one cup of cooked navy beans provides 19 grams of fiber!
When using dried beans, don’t discard the water used to simmer them – up to 70 percent of the antioxidants that beans provide end up in the simmering liquid.
Instead, simmer the beans until they are done and then give them a chance to soak these key nutrients back in by leaving them in the liquid for at least an hour.
Consider pressure cooking – a growing trend in preparing healthy, whole-food meals is pressure cooking.
Dried beans that were soaked and then cooked in a pressure cooker were shown to retain the most antioxidant value.
The easiest (and possibly healthiest) route?
Buy canned beans.
Canned kidney and pinto beans are two of the most antioxidant-rich foods you can eat, as the heat of the canning process enhances the availability of nutrients in the beans.
Choose low- or no-sodium versions of canned beans without added sugars when possible.
I recommend one to two servings of beans and legumes per day – easy to do if you swap out meat for beans in salads and sandwiches and make hummus or bean dip with cut fresh vegetables part of an afternoon snack."
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