Italian Bread

In one of my rare TV-viewing moments, I caught an episode of Modern Marvels on the History Channel.  It was all about bread making.  It showed Wonder Bread being made (the first sliced bread - who knew?!?) as well as every conceivable bread, from cornbread to pitas to tortillas to Ethiopian injera, bagels, San Francisco sourdough, braided challah, and artisan breads of every stripe.  It made me want to bake bread.  But, it was 8pm when the show ended.  It was a bit too late to start baking - but not too late to make a biga - an Italian starter.

So... into the kitchen I headed and pulled out my trusty copy of The Italian Baker.   I picked up this book sometime in the 1980's and have carted it around forever - mostly for one recipe of Pane Pugliese.  It's a great rustic bread made with flour, water, and salt.  It's amazing the amount of flavor that can come from such simple ingredients.  The secret, of course, is the Biga!

Biga is classic starter that produces a natural flavor and fantastic aroma.  Once upon a time, I always had a starter in my refrigerator.  I even had a sourdough starter I got from my mom who had had hers for years.  I'd love to have THAT right now...  Unfortunately (stupidly!) I got rid of it for one reason or another, figuring I could always get more from Mom.  When I finally decided I wanted it, again, she no longer had hers. But I digress...

The classic Biga recipe:

  • 1/2 tsp active dry yeast
  • 1/4 cup warm water
  • 1 1/4 cup water (room temperature)
  • 3 3/4 cups unbleached all-purpose flour

Stir the yeast into the warm water and let stand until creamy - about 10 minutes.  Stir in the remaining water and then the flour, one cup at a time.

Mix with the paddle attachment on the mixer at the lowest speed about 2 minutes.

Remove to a slightly oiled bowl, cover, and let rise at cool room temperature for 6 to 24 hours.  The starter will triple in volume and still be wet and sticky when ready.  Cover and refrigerate until ready to use.

Tomorrow after work, I'm making the Pane Pugliese.  It should be ready by this time tomorrow!

Italian Bread - Part Two >>>


Holiday Breakfast

I've mentioned before that I love when Victor cooks.  And my stomach is smiling right now after a great breakfast!

The star of this morning's breakfast was a bacon, potato, and shallot hash of sorts Victor had seen on Lidia's TV show.  Saute the bacon and shallots, and then mash in the potatoes (with a fork, say's Lidia's mother!) folding it all toigether as it browns on the bottom.  It was most excellent!  Fluffy scrambled eggs, walnut raisin toast, blood orange juice...  I am one happy camper!

Victor's mom is coming over this afternoon for dinner...  More to come!


Memorial Day

Tis the season to BBQ.  Okay - I really mean 'grill' because I'm of the propane tank crowd nowadays.  I'll admit that the flavor from the right charcoal is out of this world, but I can have something on the gas grill in minutes.  It's one area where I have succumbed...

We started off Sunday with the typical foods - ribs, baked beans, and potato salad.  But each had their own little twist.

The ribs were dry rubbed with a really interesting assortment of spices and herbs.  I found the concept in a herb and spice book and switched things around a bit... This makes a goodly amount!

Spicy Dry Rub

  • 2 tbsp cumin
  • 2 tbsp chili powder (I used chipotle powder!)
  • 2 tbsp cinnamon
  • 2 tbsp cloves
  • 2 tbsp black pepper
  • 2 tbsp oregano
  • 1 tbsp garlic powder
  • 1 tbsp salt

Mix well and use liberally!

I rubbed the ribs and let them set overnight in the fridge.  I brought them to room temperature before putting them on a slow grill with indirect heat.  They cooked for about an hour and a half - and were perfect!  The cloves and the cinnamon really come out, but don't over-power.  Just great!

The baked Beans come from my baby sister, Phoebe!  They have become the only baked beans I cook anymore.  I love 'em!  She got the original recipe from Cooking Light magazine...

Phoebe's Baked Beans

  • 1/2  cup minced shallots
  • 1  tablespoon ground cumin
  • 1  tablespoon minced garlic
  • 1/2  cup tomato puree (I use tomato paste - I never have puree in the house!)
  • 1  tablespoon canola oil
  • 1/4  cup honey
  • 1/4  cup cider vinegar
  • 2  tablespoons molasses
  • 1  tablespoon Worcestershire sauce
  • 1/4  teaspoon salt
  • 2  chipotle chiles, canned in adobo sauce, seeded and chopped
  • 2  (28-ounce) cans baked beans

Preheat oven to 300°.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add remaining ingredients (except beans.). Reduce heat; simmer for 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

And finally, my Mom's Potato Salad.  I have no idea on amounts here.  This is one of those recipes that I just make without thinking about it.  It's a close approximation to what she made - and she never used a recipe, either.

Mom's Potato Salad

  • Russet potatoes, peeled, cubed, cooked, and cooled
  • Celery, diced
  • Carrots, diced
  • Pickles, diced
  • Onion, diced
  • Hard cooked eggs, diced
  • Radishes, diced
  • Mayonnaise
  • Catsup
  • Mustard
  • Garlic powder
  • Salt and pepper

Mom used russets, because back in the day, the two types of potatoes available were russets or red bliss.  I make it with yukon golds once in awhile and almost always peel the potatoes.  Every now and again I'll make it with unpeeled potatoes and it works really well.

Play with it.  Make it loose (lots of mayo) or dry (less mayo) as you like.  Chop up other veggies, whatever.  It's potato salad.  Go for it.  It won't be bad no matter what!

Naturally, I made enough for an army.  We're going to have some great leftovers!  I can't wait for round two!


I Love It When...

...Victor cooks dinner!

Tonight was a simple Alaskan Ciod he broiled with lemon and butter.  Simple and classic!  Corn from the freezer and fresh avocado and tomatoes with a great cucumber and yogurt dressing.

Everything was light, refreshing, and filling.  Perfect almost summer food! :)


Chinese Takeout - At Home!

 

I had a hankerin' for Chinese food the other night.  I really miss our weekly Andy's delivery.  Chinese food outside of San Francisco just isn't the same...

So... I decided to do a bit of a noodle stirfry...

First, I marinated the beef in soy sauce, rice wine, chili paste, and lots of garlic.  Then I grilled it  (Yum all on its own...)

I boiled up some thin spaghetti (Chinese noodles not readily available at my local Super Fresh) and stirfried celery, carrots, red bell pepper, onion, broccoli, garlic, and water chestnuts.

I put them off to the side and stirfried the noodles in a bit of oil, browned them a bit, then added the vegetables back in, along with some Mandarin oranges and bean sprouts.  I heated it all through with some fish sauce, rice wine, soy sauce, sesame oil and onto the platter it went.  Beef on top, and dinner was served!

Sides of rice in our new Vietnamese Dragonfly bowls from Cost Plus, and dinner was complete.

Okay - it wasn't nearly as good as Andy's, but it worked! :)


Cassoulet Today

Back home.  No more restaurants.  Our own kitchen and a semblance of normalcy.

It was a bit chilly the other night and beans really sounded good.  My mom used to make great beans, and I still need a bit of comfort food, right now.  Beans, it was.

I  cooked up a bit of onion, celery, and carrot, and when they were about half-way cooked, I threw in some white wine.  (There's always a bottle of wine by the stove for cooking...) b Then added 2 cans of white beans and a bit of French herbs and a bit of dill.

I grilled some andouille sausage, a chicken breast, and a duck breast, cut them up and added them to the pot.  Mixed, and put it all in the oven at 350 for about 30 minutes.

A bit of crusty French bread, and dinner was served.

Granted, it wasn't a traditional "Mom" recipe for beans, but it had the desired effect.  I felt much better after eating them.