Chicken Rice Soup with Lemon

Victor came into the office yesterday afternoon and said he was making a pot of soup.

He was looking after me because I had had a bit of a rough night with my legs keeping me tossing and turning for most of the night. [My hip replacement will not come soon enough!]

The caveat was I had to make some cornbread to go with it.

It was an offer I couldn't refuse.

He had seen a soup on one of the cooking shows a while back - a Greek Chicken Soup with Rice, Lemon, and Egg. It may have said Greek, but it spoke to his Sicilian genes... Sans recipe, he headed to the kitchen.

Chicken Rice Soup with Lemon

  • 1 1/2 lbs boneless chicken breast
  • 3 qts chicken broth
  • 1 1/2 cups rice
  • Zest & juice of 2 lemons
  • 1/2 tsp garlic powder
  • 2 tsp Oregano
  • 3 eggs
  • Salt & Pepper, to taste

Place everything but eggs into a soup pot. Bring to boil, turn off heat, cover, and let sit for about 20 minutes for rice and chicken to cook.

Remove chicken and set aside to shred.

Place 1 cup of the rice in blender with the eggs. Blend until creamy smooth.

Return soup to a good simmer and add shredded chicken.

Stir egg/rice mixture into pot, stirring until well mixed and egg is cooked through.

Taste for seasoning, add salt and pepper, as desired. Squeeze additional lemon juice if desired.

 

Really good. Simple with clean flavors. And totally filling without being heavy.

The perfect dinner!

I cheated with the cornbread - my mobility is a bit lacking, at the moment - but I did doctor it enough to be better than just the box!

 

I always have a couple of boxes of Jiffy Corn Muffin Mix in the cupboard. It's like 55¢ a box at WinCo and ready in 20 minutes. I used buttermilk and added minced jalapeño. 2 boxes make a perfect 8x8 pan. It does the job quite well.

It was the perfect lunch, today, and I'm planning on finishing it for lunch, tomorrow.

My stomach is smiling!


Perfect Panettone

How this came out as perfect as can be will always be one of life's great mysteries...

For the last two years, I've actually made a pretty darned good panettone. The previous years - not so good.

Using the same recipe each time, I kinda figured out what I was doing wrong - usually not allowing it to proof properly or refusing to believe it really is a fairly wet, sticky dough and adding too much flour.

This year, I started off as always, but when I mixed the flour with the milk, it kinda lumped together. It was like a mixing bowl of orzo.

I considered tossing it and starting over, but decided to go for it. I added the eggs - too quickly, I'm sure - and I ended up with a lumpy wet mass. At this point, I should add that I had six eggs in the carton and added all six. Not a smart move.

Knowing it was too loose, I started adding more flour by the tablespoon. I knew I needed a sticky dough, so I set the timer for 10 minutes and walked away - letting the mixer run,.  came back to a pretty decent looking dough - lumps gone.

Time to start adding the butter.

Even though the butter had been out for several hours, it wasn't quite as soft as it should have been. "Room Temperature" is a subjective term - ours is probably colder than many. Anyway... I started adding the butter and it took forever for it to mix in. Where the recipe states "Total mixing time will be about 10 minutes – maybe a bit more." it definitely took more - it was easily 20 minutes of non-stop mixing.

30 minutes of pretty much non-stop mixing. It was silky and satiny.

I scraped it into a bowl, added a lid, and into the refrigerator it went. The following morning I followed the instructions for adding the fruit and rolling it into a ball and placing it in the buttered panettone paper mold. (I placed the paper mold into a 7" springform pan for added support.)

I then let it rise for a full three hours at 95°F on the proofing setting of our oven. I then pulled it out, heated the oven to 350°F, and into the oven it went. The result was perfection!

Panettone

Fruit

  • 300gr mixed dried fruits (currants, raisins, cranberries, candied lemon and orange peel, dried cherries, or any combination)
  • 6 tablespoons brandy

Dough

  • 1 1/2 tbsp rapid-rise yeast
  • 5 ounces 98°F milk
  • 50gr (1/4 cup) sugar
  • 1 tsp vanilla extract
  • 1 tsp Fiori Di Sicilia extract
  • 500gr (4 cups) bread flour
  • 5gr salt
  • 5 large eggs
  • 255gr unsalted butter, at room temperature

Place dried fruits in bowl, add liquor, cover and keep at room temp overnight.

Mix sugar with barely warm milk. Add yeast and set aside.

Mix flour and salt in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and mix to combine.

Add the eggs. Mix on medium speed until the dough begins to smooth out.

Cut the softened butter into 1 tbsp chunks and add the butter a few pieces at a time, mixing it in fully before adding more. Total mixing time will be about 10 minutes – maybe a bit more. It should be glossy and satiny. It will be sticky.

Butter a large bowl and scrape dough into it. Cover and refrigerate overnight.

The following morning, strain the soaking fruit.

Place dough on a lightly floured counter and spread out into a rectangular shape.

Place half of the fruit onto half of the spread-out dough. Fold the dough over the fruit and fold over, again. Pat out, again, add the remaining fruit, fold several times and then form into a ball.

Butter a 7″ panettone mold or paper.

Add the dough ball, lightly cover, and allow to rise for about 3 hours – or until the dough is rising above the rim.

Preheat the oven to 350°F.

Bake in the middle of the oven for 20 minutes. Lower the heat to 300° F and bake for an additional 45 to 55 minutes.

Cool completely before slicing.

 

The baking gods were definitely watching over me on this one.


Panettone and Holiday Weight Gain

Ah... 'Tis the Season, indeed.

227.4, this morning. Christmas - the gift that keeps on giving! And giving...

It's really been a yo-yo two weeks. It started with Christmas Cookie Baking at my sister's house, going out to dinner, still not at the gym, too damned cold outside to do anything... And then getting candy in the mail from friends! 2 pounds of Fralinger's Salt Water Taffy from Atlantic City. A tin of Almond Roca.

While I've gained back a few pounds, I saw my Primary Care Dr on Monday for a 6-month follow-up, and I was actually down almost 25 pounds from my appointment in June. Not too shabby!

So... as any red-blooded foodaholic would do, I made a Panettone, today! It's a 2-day process. I started yesterday!

Panettone eluded me for years. It was one bread that was almost there - but not quite. Last year I finally nailed it. This year was even better!

I'm not entirely sure where I was going wrong, but time, perseverance, and pure luck have finally played out. Not to mention having a 95°F proofing setting in the oven!

Feathery light, soft, and delicate. Perfection in a 7" paper baking mold.

And just a few calories. The entire recipe is 5405 kcal - five thousand, four hundred, and five calories! 

I sliced 2 pieces for me and Victor - 1/8th each - 676 kcal. That's not leaving me much for dinner, tonight. But every feathery bite was worth it.

It is just so much better than the packaged panettone I have bought for years. And, while it does take a bit of time, the actual recipe is quite easy and straightforward.

Panettone

Fruit

  • 300gr mixed dried fruits (currants, raisins, cranberries, candied lemon and orange peel, dried cherries, or any combination)
  • 6 tablespoons brandy

Dough

  • 1 1/2 tbsp rapid-rise yeast
  • 5 ounces 98°F milk
  • 50gr (1/4 cup) sugar
  • 1 tsp vanilla extract
  • 1 tsp Fiori Di Sicilia extract
  • 500gr (4 cups) bread flour
  • 5gr salt
  • 5 large eggs
  • 255gr unsalted butter, at room temperature

Place dried fruits in bowl, add liquor, cover and keep at room temp overnight.

Mix sugar with barely warm milk. Add flavorings and yeast and set aside.

Mix flour and salt in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and mix to combine.

Add the eggs a couple at a time. Mix on medium speed until the dough begins to smooth out.

Cut the softened butter into 1 tbsp chunks and add the butter a piece at a time, mixing it in fully before adding more. Total mixing time will be about 10 minutes – maybe a bit more. It should be glossy and satiny. The dough will be sticky.

Butter a large bowl and scrape dough into it. Cover and refrigerate overnight.

The following morning, strain the soaking fruit.

Place dough on a lightly floured counter and spread out into a rectangular shape.

Place half of the fruit onto half of the spread-out dough. Fold the dough over the fruit and fold over, again. Pat out, again, add the remaining fruit, fold several times and then form into a ball.

Butter a 7″ panettone mold or paper.

Add the dough ball, lightly cover, and allow to rise for about 3 hours – or until the dough is rising well above the rim.

Preheat the oven to 350°F.

Bake in the middle of the oven for 20 minutes. Lower the heat to 300° F and bake for an additional 45 to 55 minutes.

Cool completely before slicing.

It's worth it!


Apricot Macadamia Nut Fruitcake

I started a bit of holiday baking, today...

A bit, because we do not do the insane baking of years past.

We had a lot of fun doing it, but, at the same time, it was all we did for weeks before Christmas.

It's more fun being retired and doing a few things...

Today, was Apricot Macadamia Nut Fruitcake.

The original recipe came from Bon Appetit magazine years and years ago. It's totally untraditional and totally delicious.

I made just one - gone are the days of making 4x the recipe - and set it off to age in some brandy.

 

Apricot Macadamia Nut Fruitcake

adapted from Bon Appetit

  • 3/4 cup unsalted butter
  • 1 cup sugar
  • 3 eggs, separated
  • 1/2 cup milk
  • 2 tablespoons apricot brandy
  • 1 tablespoon vanilla
  • 1 3/4 cups flour, sifted twice
  • 1 cup dried apricots, chopped
  • 1 cup golden raisins
  • 1 cup macadamia nuts, lightly chopped
  • 1/4 teaspoon cream of tartar

Preheat oven to 275°F. Grease and flour a 6 cup Bundt pan or 8″ round cake pan and set aside.

Cream butter and sugar together until light and fluffy. Beat yolks in small bowl and add to butter mixture. Mix well.

Combine milk, brandy and vanilla and add alternately with flour in 4 batches, mixing well after each addition. Stir in apricots, raisins and macadamia nuts.

Whip egg whites until foamy. Add cream of tartar and continue beating until stiff but not dry. Gently fold into batter. Spoon into prepared pan and bake until tester inserted in center comes out clean (about 2 1/4 hours). Cool completely in pan.

Sprinkle a bit of apricot brandy on top and serve. Cakes can also be made in advance, wrapped in apricot brandy-soaked cheesecloth, wrapped in plastic and aged. YUM!!

 

 

I'm also going to make a traditional fruitcake, this week. I'm just about the only person I know who likes it, but that's okay...

I think we may start the Christmas Decorating tomorrow... Back in our youth, it was always the day-After-Thanksgiving-Decorate-A-Thon. We've slowed down there a bit, as well.

On a positive note, we did get the Christmas cards in the mail.

 


Panettone

I have finally made a panettone that looks and tastes like a panettone!

Panettone has eluded me for years. It is the ultimate sweet dough - light, feathery, and full of flavor. Most of my attempts were more like bricks than feathers, but after several attempts with several different recipes, I finally took the best of several and made my own.

One of the biggest changes was lowering the amount of fruit. Most recipes call for 2 or more cups of fruit for 3-4 cups of flour. It weighed the dough down too much. The other is doing an overnight rise in the refrigerator. Pull the dough out of the 'fridge and let it set on the counter for a couple of hours before adding the fruit and forming the loaf. And definitely make sure it rises above the rim of the form before baking.

Panettone

Fruit

  • 300gr mixed dried fruits (currants, raisins, cranberries, candied lemon and orange peel, dried cherries, or any combination)
  • 6 tablespoons brandy

Dough

  • 1 1/2 tbsp rapid-rise yeast
  • 5 ounces 98°F milk
  • 50gr (1/4 cup) sugar
  • 1 tsp vanilla extract
  • 1 tsp Fiori Di Sicilia extract
  • 500gr (4 cups) bread flour
  • 5gr salt
  • 5 large eggs
  • 255gr unsalted butter, at room temperature

Place dried fruits in bowl, add liquor, cover and keep at room temp overnight.

Mix sugar with barely warm milk. Add yeast and set aside.

Mix flour and salt in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and mix to combine.

Add the eggs. Mix on medium speed until the dough begins to smooth out.

Cut the softened butter into 1 tbsp chunks and add the butter a few pieces at a time, mixing it in fully before adding more. Total mixing time will be about 10 minutes - maybe a bit more. It should be glossy and satiny. It will be sticky.

Butter a large bowl and scrape dough into it. Cover and refrigerate overnight.

The following morning, strain the soaking fruit.

Place dough on a lightly floured counter and spread out into a rectangular shape.

Place half of the fruit onto half of the spread-out dough. Fold the dough over the fruit and fold over, again. Pat out, again, add the remaining fruit, fold several times and then form into a ball.

Butter a 7" panettone mold or paper.

Add the dough ball, lightly cover, and allow to rise for about 3 hours - or until the dough is rising above the rim.

Preheat the oven to 350°F.

Bake in the middle of the oven for 20 minutes. Lower the heat to 300° F and bake for an additional 45 to 55 minutes.

Cool completely before slicing.

The Fiore Di Sicilia is a great flavor addition. If you can't locate it locally, you can buy it from Fante's in Philadelphia. I think it's worth it. Your millage may vary.


Date Nut Bread

Date Nut Bread

In our latest box from Imperfect Foods - nee Imperfect Produce - I ordered a bag of Medjool Dates. No particular reason, except we both like dates. Imperfect Foods, if you haven't heard of them, is a great produce and food delivery service. They're especially good in the time of Covid - less time spent in a grocery store and their prices are good!

As I said, I had no particular idea for the dates, but the moment Victor saw them, Date Nut Bread flashed before his eyes! And in no time, it was in front of mine, as well!

Date Nut Bread

He found an interesting recipe on the King Arthur Flour website, calling for a cup of hot coffee. It is often said that cooking is an art and baking is a science. Well... in scientific terms, the acid in the coffee works with the baking soda to create the leavening, so, while it doesn't add a deep coffee flavor, it's a necessary ingredient.

The recipe also calls for a tablespoon of vodka or brandy - Victor used Meyers Rum. Alcohol works as a flavor enhancer, serving to disperse flavor molecules throughout the bread. More science. Fortunately, the recipe itself is pretty basic and straightforward - you don't need to be a mad scientist to make it or even know why it works the way it does. Personally, I find it helpful to know why things work the way they do so I can play and experiment.

No experimenting needed with this, though - it came out perfect! Moist, nutty, rich, and flavorful - the perfect dessert - or breakfast!

Date Nut Bread

I have a kitchen scale and use it whenever possible when baking. Weighed measurements really are the way to go. I also wish we had gone on the Metric System back in the '70s when the rest of the world did. It really makes more sense... But I digress...

Date Nut Bread

adapted from King Arthur Flour

Ingredients:

  • 2 cups (227g) chopped dates
  • 4 tablespoons (57g) softened butter
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2/3 to 3/4 cup (142g to 159g) brown sugar
  • 1 cup (227g) hot brewed coffee
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon (14g) vodka or brandy, optional; to enhance flavor
  • 1/2 teaspoon baking powder
  • 1 3/4 cups (206g) Unbleached All-Purpose Flour
  • 1 cup (113g) coarsely chopped walnuts

Instructions:

Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.

Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts.

Pour the batter into the pan, gently tapping the pan on the counter to settle the batter.

Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F.

After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage.

In less than 2 hours you can be enjoying a slice!

 


The 47th Anniversary of My 21st Birthday

I guess most people have at least a vague recollection of their 21st birthday. It is a right of passage, after all... I spent my 21st birthday floating a few miles off the coast of California. I was still in Uncle Sam's Yacht Club and my Leading Chief denied my 3 day leave request. We were back from Viet Nam and stationed back in Alameda, awaiting a trip to Long Beach in a few weeks. It was just to get the boat out for three days to run drills and the like. Your taxpayer dollars at work.

He knew it was my 21st birthday and his sole function in life at that point was to mess with me any way he could. He really hated that I was ridiculously organized and took to production baking like a duck to water. He hated my attitude - the perpetual smirk on my face. The fact that I could get things done without going through proper channels.

He had pulled me out of the bakeshop and made me Office Yeoman so he could keep an eye on me. Of course, he quickly found out he couldn't say anything in front of me because others might hear about it. Pity.

I had been on the boat for almost a year and a half by this point and had been finally taken out of the office and assigned to the storeroom - mainly just keeping records of food supplies coming in and going out. Keeping track of requisitions and making sure the proper signatures were always in place. It was pre-computer - all manual - and the military loved its forms in triplicate. He always tried like hell to find errors - but I was really really good at my job. That was another reason he really disliked me. My very sincere disdain for military authority probably topped the list, though.

Yes, boys and girls, I was a smart-ass at the ripe old age of 21...

Six months later - when it came time for my active duty discharge, he made me get a regulation-style haircut before he would sign my separation papers. It grew back and I never had to see him, again.

One of 68 birthdays... there are others that stand out, as well... There were five of us at Tahoe whose birthdays were 26-30 July. We decided to hold a joint birthday party at our house. We had a live band and literally hundreds of people.

It was the first time I had ever taken acid.

I was not a stranger to recreational drugs, but I had just never taken LSD. I had talked far too many people down from it in high school. There just wasn't a huge urge to do it.

And then I did...

Besides having an absolutely wonderful time, I do remember at one point being up in the loft and looking out over a sea of heads downstairs. I thought it would be fun to just walk across their heads. Evidently, someone noticed me starting to climb over the railing and convinced me it wasn't such a great idea. That was a great house!

And I still talk regularly to my old roommates... we've all known one another well over 40 years. Not bad.

Speaking of forty...

My brother got a box at Candlestick for my 40th birthday. The Giants and The Dodgers almost always have a home game on my birthday - and almost always at night. Late July at Candlestick could be freezing! And look at that - nary a gray hair on either of us!

And Victor threw a big ol' party for my 50th...

 

My first birthday in this house was my 49th. My 55th was the day after I had a wisdom tooth pulled and Victor had foot surgery. That one was a Percocet and Vicodin haze.

And we saw Mama Mia one year, did a few days in Atlantic City another - driving home the Black Horse Pike to hit the farm stands... The past few have been pretty lowkey... we're saving up for next year when we celebrate on the west coast!

The Social Security Birthday saw us up in Rochester visiting dear old friends with a trek to Niagara Falls. I  hadn't been to the falls since I opened the Hyatt Regency Buffalo back in 1984.

We had a so much fun we went back in the winter! Brrrrrr.....

As a kid growing up, my birthday dinner was veal scalopine and pineapple cream pie. It has morphed over the years to Stuffed Cabbage, and this year, Victor made his famous Apple Cake for dessert!

The stuffed cabbage was a labor of love because Victor is not overly fond of cooked cabbage. After making this, however, he's become a convert!

Stuffed Cabbage

Ina Garten

Ingredients

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped yellow onions (2 onions)
  • 2 (28-ounce) cans crushed tomatoes and their juice
  • 1/4 cup red wine vinegar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup raisins
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large head Savoy or green cabbage, including outer leaves

For the filling:

  • 2 1/2 pounds ground chuck
  • 3 extra-large eggs, lightly beaten
  • 1/2 cup finely chopped yellow onions
  • 1/2 cup plain dried breadcrumbs
  • 1/2 cup uncooked white rice
  • 1 teaspoon minced fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Stuffed Cabbage Sauce

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350°.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you've placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls.

Stuffed Cabbage

Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender.

Serve hot.

And the Apple Cake... ::sigh::

He often makes it in a tube pan. This time he used a 10" springform pan. Perfection.

 

Apple Cake

  • 3 cups flour
  • 2 cups sugar
  • 1 cup oil
  • 2 tsp cinnamon
  • 4 tsp sugar
  • 1/2 cup orange juice
  • 4 eggs
  • 2 tsp vanilla
  • 3 tsp baking powder
  • 5 large apples

Preheat oven to 350°.  Peel and cut apples into small chunks.  Add 4 tsp sugar and 2 tsp cinnamon and stir together.

Combine flour, sugar, baking powder and set aside.

Beat together eggs, OJ & vanilla.  Add oil, mix in flour mixture.

In a well-greased tube pan, pour alternate layers of batter and apples.  Sprinkle cinnamon and sugar on top.

Bake at 350° for 1 1/2 hours or until cake tests done.

Cool before slicing.

I have said over and over that it just does not suck to be me. I have a great life, the love and support of great family and friends, and the special love and support from one truly outstanding guy. It is a great life, indeed.

So here's to the last birthday in Pennsylvania, and here's to all of the future ones in Vancouver.

Little Sister said that she'll make me a Pineapple Cream Pie.

*edited to state we never moved to Vancouver. It sucked. We settled in Beaverton, OR - blocks away from little sister!!

 


Wheatberries

Flour Power

Flour has not been easy to find in our local grocers. Pre-pandemic, we baked a lot - and we've been baking even more since the onset. Seems everyone else is, too.

Early on, we were able to score a 25 pound bag of flour from Adluh in Columbia, SC., but it's a soft wheat flour. It's perfect for cakes, cookies, crusts, muffins, biscuits and all of the dessertish-type things, but it's not a great yeast bread flour.

I will mix it with whole wheat or other flours to bulk it up, but... when it comes to bread, I'm particular. We were finally able to order bread flour from King Arthur - limited to two five-pound bags - and I got some white whole wheat and whole wheat bread flours from Palouse in Washington.

In the meantime, we had almost six pounds of wheatberries I had bought from Palouse many months ago. I like cooking them up and using them in salads, dropping a few handfuls into soups... they're fun and versatile - and also what one would grind into flour - if one had a grinder.

Wheatberries

We don't have a flour mill, per se, but we do have a KitchenAid burr coffee grinder. We've had it for years - and years.

coffee Grinder

I decided to give it a try. It's pandemic time, we're staying at home... It's not like I don't have the time, ya know?!? I cleaned it out well, ran a few grains through to get rid of the last of the coffee, and went to town.

Whole Wheat Flour

It pretty much, more-or-less, worked.

Whole Wheat Flour

It's not quite as finely-powdered as a commercially milled flour, but it's very reminiscent of the flours from places like Anson Mills. It's definitely flour.

First thing to make was a banana bread. We have a plethora of bananas, right now, so we're getting creative...

I think everyone probably has a favorite banana bread recipe. This one is based on mark Bittman's from the NY Times. I add chocolate chips and Heath Bar chips to the batter just for grins and giggles. It came out great.

Banana Bread

Ingredients:

  • 1/4 pound butter
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 2 eggs
  • 3 very ripe bananas, mashed with a fork until smooth
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips
  • 1/2 cup butter brickle pieces
  • 1/2 cup grated dried unsweetened coconut

Instructions:

Heat the oven to 350°F. Grease a 9- by 5-inch loaf pan.

Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas. Add vanilla. Mix in the dry ingredients. Gently stir in chocolate chips, brickle pieces, nuts, and coconut.

Pour the batter into the loaf pan and bake for about 60 minutes, until nicely browned. A toothpick inserted into the center of the bread should come out fairly clean when it is done. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.

Banana Bread

Moist, not too sweet... a really good loaf.

And speaking of loaves... next was my favorite Whole Wheat Buttermilk Bread!

This has become my go-to sandwich bread. It is just too easy to make. I usually have buttermilk powder on hand, so I use it with regular milk, but if you don't have the powder or buttermilk, add a teaspoon of vinegar to the milk.

Whole Wheat Buttermilk Bread

  • 1 tbsp yeast
  • 1 1/2 cups buttermilk
  • 2 tbsp butter, melted and cooled
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1/2 cup rye flour

Dissolve yeast in the sugar and a bit of the buttermilk. Blend flours and salt together.

Add remaining milk to yeast mixture. Add butter. Mix in flour.

Knead by machine for about 8 minutes or by hand for 10 – until dough is smooth.

Roll into a ball and proof until double in size – about an hour.

On a lightly floured board, form dough into a loaf and place into a well-greased standard bread pan.

Lightly cover and proof, again, until double in size.

Bake in a pre-heated 350°F oven for about 35 minutes – until top is nicely browned.

Immediately remove from pan and cool before slicing.

I usually put the bread in a store-bought bread bag because it's easier than wrapping/unwrapping, but this loaf rose too much - it won't fit!

Everyone should have such problems!

Tonight's dinner will be pizza using my favorite 2-day rise pizza dough.

Pizza Dough

This really is the perfect pizza dough. It develops a great flavor with the slow refrigerated rise. This is a take on a pizza dough from La Cucina Italiana, but it’s also pretty darn close to the dough I used to make at Pirro’s in San Francisco back in the ’60s and early ’70s.

2-Day Rise Pizza Dough

  • 1 1/2 cups warm water (100º to 105º)
  • 1/4 teaspoon active dry yeast
  • 4 cups “00” flour or unbleached all-purpose flour plus more for dusting
  • 2 teaspoons fine sea salt
  • olive oil for bowl

Sprinkle yeast over warm water in bowl of mixer fitted with dough hook. Let proof about 5 minutes.

Mix together flour and salt. Add to yeast mixture. Mix on low speed about 4 minutes or until dough forms a coarse ball. Stop mixer and cover bowl with a towel. Let dough rest about 5 minutes, then remove towel and continue mixing another 2 minutes or so.

Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature 30 minutes, then refrigerate overnight.

Punch down dough, re-roll, and return to bowl. Tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.

Divide dough into 2 pieces; shape pieces into balls and place on a lightly floured work surface. Loosely cover with a damp kitchen towel and let rise at warm room temperature until doubled, about 2 hours.

More on this, later...


Isolation Cooking

Grocery shopping has certainly changed...

Gone are those leisurely treks to the store, meandering up and down the aisles without a care in the world... Nowadays, it's closer to a Mad Max movie - trying to get in and out as quickly as possible, grabbing whatever is available. I was able to do a great shopping trip at Trader Joe's in Wayne - #632 for those in the know. Damn, I just love that store. But even with a list I forgot things I wanted - I really did just want to get it over with even though the crew had taken every precaution feasible to keep it a safe trip.

Shopping changes, ingredient availability changes, and our cooking style changes. I'm actually starting to pay attention to what's in the cupboard, knowing I'm not going to be heading to the store for at least another couple of weeks to replenish anything - longer if I can swing it. Where once upon a time I'd think nothing of opening up something to add to a dish, I'm looking at that item and thinking this meal can do without it - I can use it for something else, later. I still live in a world of excess and privilege - I'm just trying to pay a bit more attention to it.

Paying attention... what a concept...

Paying attention and having the ability to keep from getting into a culinary rut. This is where those of us who have worked in the service industry - restaurants and grocery stores and the like - are the lucky ones. We know how to make do with what we have.

I'm especially lucky because I've worked in mom and pop restaurants and bakeries, as well as 4 and 5 star hotels. I was a cook and a baker on an aircraft carrier. I've cooked with foie gras and truffles, and with dried soup mix and rice. And, if truth be told, I'm more of a dried soup mix and rice kinda guy... Yeah... I like wild, crazy, and unique foods, but simple foods with lots of flavor are where it's at.

Kinda like the chicken meatballs I made Thursday.

A simple chicken breast with two green onions, one stalk of celery, a clove of garlic, one egg, pinch of thyme, and a bit of salt and pepper tossed into the food processor made 16 meatballs. A splash of white wine, a bit of chicken broth, and a tablespoon of flour made the gravy.

White rice and frozen spinach finished the plate.

Simplicity and a ton of flavor.

Last night was Piadinas - an Italian flatbread. A few years ago I went on a flatbread kick, making flatbreads from all over the world. They're remarkably similar in their simple ingredients, but the piadina is made with baking powder - not yeast. From start to table in under 30 minutes.

 

Last night, I topped them with ground pork simmered in a bit of leftover pasta sauce and a bit of fennel and onion braised in white wine. Totally a clean out the 'fridge-type meal. Lots of flavor, simple ingredients. Made with things in the house. I didn't snap a picture of the meal, but you get the idea. Top it like a pizza - or a tortilla - or naan - or pita - or... whatever.

Piadina

adapted from Milk Street

  • 1/2 cup water
  • 1/4 cup sour cream
  • 2 cups flour
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup lard, room temperature

Directions

In a food processor, combine the flour, salt and baking powder. Process 5 seconds. Add the lard and process until combined, about 10 seconds. With the processor running, add the yogurt and then the water. Process until the dough forms a smooth ball, about 1 minute.

Divide the dough into 4 pieces. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare your toppings.

Roll each dough ball into a 10-inch round. Poke the surfaces all over with a fork.

Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. Using tongs, flip and cook for 30 seconds.

Transfer to a plate and cover loosely with foil.

You can eat simply and eat well at the same time.

Have some fun.

 

 

 

 


Rugelach

Savory Rugelach

Every now and again, I come across a recipe that I really want to make right away. Back in our endless eating days, I would. Now... I have to think about it a bit and balance the pros and cons. Being that we're keeping the weight off means it's working - but it's not always easy.

Fortunately, we had a friend over last night so I had an excuse! Thank you, Fine Cooking Magazine!

I have had and made rugelach many times over the years - but never a savory one. And if you're like me - you've been missing out. The concept is pure simplicity and perfection.

Rugelach

 

Savory Rugelach

adapted from Fine Cooking Magazine

Ingredients

For the dough

  • 8 oz. cream cheese, softened
  • 4 oz. (8 Tbs.) unsalted butter, softened
  • 1/4 cup confectioners’ sugar
  • 11 oz. (2-1/3 cups) all-purpose flour; more as needed
  • 1/2 tsp. kosher salt
  • For the filling
  • 1 oz. (2 Tbs.) unsalted butter
  • 2 Tbs. all-purpose flour
  • 1 cup whole milk
  • 3/4 cup grated Gruyère
  • 3/4 cup grated Parmigiano-Reggiano (3 oz.)
  • 1 tsp. minced fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1 large egg, beaten

To finish

  • Nonstick cooking spray
  • 4 oz. thinly sliced smoked turkey or ham
  • 1 large egg, at room temperature
  • 1 tsp. whole milk
  • Grated Parmigiano-Reggiano (optional)
  • Minced fresh thyme (optional)

Preparation

Make the dough

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held electric mixer), cream the cream cheese, butter, and sugar on medium speed until light and fluffy, 2 minutes. Add the flour and salt, and then mix just until a smooth dough forms. Divide into 4 equal disks if making crescent shapes or 4 equal squares if making pillow shapes. Wrap in plastic and chill for 1 hour or up to overnight.

Make the filling

In a medium saucepan, melt the butter over medium heat. Add the flour, and cook until a smooth paste forms, 1 to 2 minutes. Slowly whisk in the milk. Bring to a simmer, and cook until thickened, 2 to 3 minutes. Stir in the cheeses and thyme. Season to taste with salt and pepper. Cool slightly, and then whisk in the egg. Cool completely before using.

Fill, shape and bake the rugelach

Position a rack in the center of the oven, and heat the oven to 375°F. Line 2 large rimmed baking sheets with silicone baking mats or parchment lightly coated with cooking spray.

To shape crescents, remove one dough disk from the refrigerator, and place on a lightly floured work surface. Roll into a 9-inch circle. Lay one-fourth of the turkey or ham on the dough, then spread with one-fourth of the cheese filling, leaving a 1/2-inch edge, and then slice into 12 wedges. Roll each wedge into a crescent shape from the outside edge in.

Alternatively, to make pillow shapes, remove one dough square from the refrigerator, and place on a lightly floured work surface. Roll the dough into an 8-inch square. Lay one-fourth of the turkey or ham on the dough, then spread with one-fourth of the cheese filling, leaving a 1/2-inch edge at the top and bottom. Slice the square in half. Starting at a long end, roll each half into a cylinder from the outside in, and then cut each rolled half into six evenly sized pieces.

In a small bowl, whisk the egg and milk. Arrange 12 rugelach on one of the prepared baking sheets. Brush with the egg wash, sprinkle with Parmigiano and/or minced thyme, if you like, and bake until golden-brown, 16 to 21 minutes. Cool slightly before serving. Repeat with the remaining dough and filling.

It seems a bit involved, but it's really easy. It's easier than making a pie!

And really really good. I can see any number of fillings going into this.

I think we've found a new favorite appetizer!

 

 


Pita and Burgers

More Pitas

Pita has become my new favorite bread - this week.

I tend to go through stages with types of breads - artisans, sourdoughs, sandwich loaves, Italian rustic - just to name a few. It's fun to make several loaves of something to get a good feel for the dough and what to expect. Once I get the basic down, I can play with different flours and the like.

It's pita's turn.

I took the recipe for the taboun I made a few days ago and tweaked the flours. it made for a bit more robust and flavorful bread.

Pita

  • 1 cup lukewarm water
  • 1 tsp honey
  • 2 tsp yeast
  • 1 1/2 cups '00' flour
  • 1 cup bread flour
  • 1/2 cup sprouted wheat flour
  • 1/2 cup rye flour
  • 1 tsp salt
  • 2 tbsp olive oil

Combine the water, honey, and yeast. Let it stand for about 10 minutes until foamy.

Combine the flours and salt with the yeast and water mixture, and stir to form a soft dough.

Add the olive oil and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl and leave the dough to rise in a warm place for about 1 hour until it doubles in size.

Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats.

Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover, and let stand for about 15 minutes.

On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.

Place on baking stone and bake until lightly browned and crisp, about 7 minutes.

They became the perfect base for grilled burgers.

Pita and Burgers

The pita went down, and then thick slices of tomatoes from the garden. On top of the tomatoes went fried hot peppers. next went the burger, and on top of the burger went lots of sauteed leeks. A runny fried egg finished it off.

A fried egg on anything is good, but when it's on top of something like this - it's downright excellent!

 

 

 


Chicken Pot Pie

Chicken Pot Pie

Individual pot pies have become my go-to for portion control. Four inch springform pans have taken the place of the family-sized casseroles I once made because the two of us could/would consume 47 times our weight in excess pot pie without batting an eye. Starting off with finite amounts has helped, tremendously.

Since watching The Great British Bake Off, I've been having fun with different crusts, too. Last month, I made a hot water crust for the first time, and this time around, I made a crust with whole eggs and black pepper. Old dog, new tricks...

The filling was a simple chicken stew using half white wine and half chicken broth, leeks, carrots, celery, fennel, mushrooms, and a hot pepper I canned last summer.

The crust was a take on a recipe I found on BBC.com.

Pepper Pastry

  • 12 oz all-purpouse flour
  • 7 oz cold butter, cubed
  • 2 lg eggs, beaten
  • 1 tbsp water
  • salt and ground black pepper

To make the pastry, put the flour, butter and a little salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the beaten egg and a tablespoon water and mix until a ball of dough is formed.

Turn out onto counter and form into two disks, wrap, and refrigerate at least 30 minutes.

Chicken Pot Pie

To assemble, roll out dough, place in pie plate. Fill with cooled filling - it should definitely not be hot - and top with second crust. Crimp and seal well. Brush with egg and bake in a preheated 400°F oven for about 35 minutes.

A bit of a rule of thumb...

If you're using a pie crust or puff pastry, your filling should be cool to cold to keep the crust from melting before it's actually cooked.

If you're using a drop biscuit, you want the filling to be hot so the biscuit starts cooking from the bottom as well as from the top, otherwise, you can end up with a doughy biscuit bottom.

Enjoy!