Friday, July 29, 2016

Zucchini Bread Revisited


Two of the most prolific July produce grown here on the property are zucchini and blackberries. Being seasonal, they are also pretty inexpensive in the store around here. Having recently enjoyed the moist deliciousness of the chocolate zucchini bread, it was easy to return to that recipe and make it again. This time I stayed closer to the original recipe. I did add orange zest to the sugar and rubbed it in so that the sugar soaked up the orange oils and color. When I added that sugar to the eggs the fragrance of oranges was delightful!

I kept the strong flavor of cinnamon and then added the flavor, color and texture of freshly picked blackberries. They were folded in at the end, which was tricky since the batter is pretty thick and I didn't want to crush them too much. I think you will enjoy this version if you like blackberries. Their sweetness and tang and intense berry flavor is a nice counterpoint to the mellow zucchini and spicy cinnamon and fragrant orange.


The best size squash for zucchini bread is medium sized with very small seeds. Save the baseball bat huge ones for soup or spaghetti sauce! I used my food processor to shred my squash, but a good box grater works well, too. Use the large holes so that your shreds have some substance.


Zucchini Loaf From Seattle - With Blackberries
adapted from Maida Heatter's Cakes

3 cups sifted all-purpose flour
scant 1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons cinnamon
2 cups shredded zucchini, packed, about 1 pound zucchini
2 eggs
zest grated from 1/2 an orange
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1/2 pint fresh blackberries

Preheat oven to 350 degrees F. Butter or grease a 10 x 5 x 3-inch loaf pan (10-cup capacity) or two loaf pans with combined 10-cup capacity. Dust the pan or pans with fine, dry bread crumbs and tap to shake out excess crumbs.

Sift together flour, salt, baking soda, baking powder, and cinnamon. Set aside.
Clean the zucchini well and cut off the ends, then shred into large slivers. Don't drain. Pack into a 2-cup measure and set aside.

Beat together the eggs. In a small bowl rub together the orange zest and the sugar with your fingertips until blended and fragrant. Add to the eggs, then add the oil and beat to combine. Add the vanilla and beat to combine. Add the sifted dry ingredients and beat just to mix. Mixture will be thick. Add the zucchini, along with any moisture that has collected and mix thoroughly. The zucchini shreds thin the batter a little. Fold in the berries with a spatula, keeping them as whole as possible.

Scoop dough into the prepared pan(s), smooth the top(s), and bake. A large pan will take about 1 hour and 35-50 minutes. A cake tester gently inserted into the middle comes out clean and dry. Batter will rise up as it bakes and form a crack on top. That's O.K.
Smaller pans will take less time. Check after 40 minutes. A tiny one could be done in 30 minutes or less.

Cool in the pan for 15 minutes. Cover with a rack, turn over and remove the pan, turn over again. Cake will be right side up.

Sunday, July 24, 2016

Summer Fun


Last weekend we helped organize and put on a summer BBQ for the local chapter of the P.E.O. scholarship group I belong to.

It was a beautiful summer day, with moderate temperatures and mild breezes and we were cooking and eating in the middle of an awesome grove of tall old redwood trees. I made iced tea. I probably knew how to make it when I was a kid, but it has been a very long time since I made iced tea, so I had to check on the internet for a recipe. Sounds silly, but I was making it for about 40 people, so I didn't want to do it wrong. I think the iced tea I had when I was young was sweet iced tea and I have never cared for it, but this time I could add the amount of sweetness I liked, so it was better. Still prefer my tea hot, but at least now I can make a great batch of iced tea!

Sweetie and Jerry did their magic at the BBQ grill and cooked up some delicious tri-tip. All the other appetizers and food were pot luck and there were lots of delicious offerings. A fine time was had by all! Never did take a photo of the iced tea...too busy. Use your imagination, OK?

Iced Tea

4 cups boiling water
2 tea bags
4 cups cold water
1/4 cup simple syrup (equal parts sugar and water, boiled until the sugar dissolves)
1/2 a lemon, slice thin, seeds removed

In a large non-reactive container (I used a very large tempered glass container) combine the boiling water and tea bags, leaving in the tea bags long enough to get a good color. Remember you will be diluting this with cold water and ice, so make it strong enough.

Remove the tea bags and discard.

Add the cold water and the simple syrup. Stir to combine. Chill in the fridge until cold.

Add ice and stir. Add lemon slices and stir. Serve.

Wednesday, July 20, 2016

Summertime Cake


The Cake Slice Bakers had some great choices this month. The Black and White Layer Cake sounded great and so did the Sour Cream Coffee Cake and Blueberry Surprise, but the one that grabbed my attention was the Zucchini Loaf from Seattle. It's baked in a large loaf pan, is moist from the shredded zucchini and uses veggie oil instead of butter.


I'm a summer gardener. I love planting flowers like morning glory and zinnia and veggies like cucumbers and beans. My two favorites are tomatoes and zucchini. Some years the snails decimate the veggie starts and so we only get one or two zucchini a week. Other years, like this one, we are harvesting a decent sized zucchini from at least four plants every day. Now we love zucchini and eat it just about every day, plus we give lots away, but that's a lot of zucchini. This recipe used up one and a half zucchini. Maybe I should make multiple recipes to freeze as Christmas gifts?

Anyway I decided to make the zucchini loaf, but since I discovered chocolate zucchini bread a few years ago I can't go back to plain, spiced loaves. It was easy to convert this recipe to chocolate, so that's what I did. I actually like this recipe better than my old one, so thank you Maida!

Be sure to check out what the other Cake Slice Bakers have baked this month. It's always fun to see which recipe had their name on it!


Zucchini Loaf From Seattle - Amended
from Maida Heatter's Cakes

3 cups sifted all-purpose flour
scant 1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon espresso powder
1/3 cup cocoa powder (I used Bensdorp Dutch-processed cocoa from King Arthur Flour)
2 cups shredded zucchini, packed, about 1 pound zucchini
2 eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup chocolate chips

Preheat oven to 350 degrees F. Butter or grease a 10 x 5 x 3-inch loaf pan (10-cup capacity) or two loaf pans with combined 10-cup capacity. (I used a 9.5 x 5 x 2 1/2-inch pan and a tiny loaf pan for the remaining batter.) Dust the pan or pans with fine, dry bread crumbs and tap to shake out excess crumbs.

Sift together flour, salt, baking soda, baking powder, espresso powder and cocoa powder. Set aside.
Clean the zucchini well and cut off the ends, then shred into large slivers. Don't drain. Pack into a 2-cup measure and set aside.

Beat together the eggs, sugar and oil, then add the vanilla and beat to combine. Add the sifted dry ingredients and beat to mix. Mixture will be thick. Add the zucchini, along with any moisture that has collected and mix thoroughly. The zucchini shreds thin the batter a little. Stir in the chocolate chips.

Scoop dough into the prepared pan(s), smooth the top(s), and bake. A large pan will take about 1 hour and 35-50 minutes. A cake tester gently inserted into the middle comes out clean and dry (except, maybe, for melted chocolate chips). Batter will rise up as it bakes and form a crack on top. That's O.K. 
Smaller pans will take less time. Check after 40 minutes. My tiny one was done in 30 minutes.

Cool in the pan for 15 minutes. Cover with a rack, turn over and remove the pan, turn over again. Cake will be right side up.


This cake is delicious when still slightly warm.



Saturday, July 16, 2016

Onions And Poppy Seeds and Babes


It's the 16th of the month so it's time to gather round the kitchen table and tell tales of the Bread Baking Babes. This month we are baking a delicious, round, chewy, onion filled, poppy seed embellished cross between a bagel and a soft pretzel called a Bialy. Our Kitchen of the Month is the lovely Judy at Judy's Gross Eats and she has given us two recipes for this baked savory personal sized bread.

Here is what she said when she introduced the recipes:
"This month, my friends, you will be baking bialys, a bagel-cousin from Bialystok, Poland.  This is only a one-step process – baking only – and instead of a hole, the bialy has a depression that can be filled with onions, cheese, or whatever you choose."



I chose the one with the poolish that you stir together the night before. It sits at room temperature and you make the dough the next day. Because I wasn't baking until late in the day, I added an additional flour/water mixture in the late morning to feed the yeasties and subtracted that amount of flour and water from the final dough.

I found that one large onion, minced and cooked, was more than enough for filling the bialys. For the salt topping I used a moist gray sea salt and sprayed the bialys with olive oil after adding the onion filling but before putting on the poppy seeds and sea salt. That seemed to work well, helping the seeds and salt stay attached to the little breads.



The only other real change was that I misread the recipe and completely skipped the two hour rise. That probably resulted in less light bialys but they were delicious and chewy like a good bagel, plus this way they were ready for dinner. It has been summer-time hot for the last few days, so I was happy that it cooled down last night (the fog came in) enough to enjoy baking.


These are really yummy and easy to make and fun to bite into since you get a nice crust on the bottom, chewy interior, soft onions, the pop of seeds and savory tang of sea salt.

Bake along with us and become a Buddy, with a badge for your post, by sending Judy an email with a photo of your finished Bialy and a short description of your baking experience for the round-up.


Be sure to check out the rest of the Babes, too. Bet you see some with whole grain flour and/or flax seeds!
Bake My Day - Karen



Bialy
from Elizabeth Faulkner

Prep Time: 30 mins + 3 hours resting time
Cook Time: 15 minutes
Serving Size: 16 bialys

Ingredients
Filling
1 tablespoon olive oil
1 teaspoon poppy seeds
1/2 teaspoon kosher salt
1/2 onion minced, per bialy

Dough
17 ounces bread flour
9 1/2 ounces all-purpose flour
1 tablespoon kosher salt
2 teaspoons sugar
4 ounces starter or poolish*
1/2 teaspoon active dry yeast
2 ounces warm water
14 1/2 ounces cold water

Directions
*Make the starter or poolish the night before with 1/2 cup flour, 1/3 cup water and 1/4 teaspoon active dry yeast. Mix together and leave out at room temperature overnight.

  1. Combine 2 ounces of warm water with the yeast to dissolve. Combine all dough ingredients together except the salt.
  2. When dough comes together, knead for 6 minutes.
  3. Add salt and knead for another 2 minutes. Set aside to rise for 2 hours.
  4. Roll into a log on a flour dusted surface. Scale out dough at 3 ounces a ball (about 16 bialys total) 
  5. Press each out to shape without overworking and leaving 1" lip around edge.
  6. Proof dough balls (allow to rise again) in warm spot covered with a clean dish towel for an hour or until soft and airy.
  7. Sauté onions in 1 tablespoon olive oil until light caramel in color but at higher heat. Make center depression in each one and fill with the filling.
  8. Sprinkle bialys lightly with poppy seeds and salt. Bake at 450 degree oven, preferably on a pizza stone, for about 12-15 minutes.

Saturday, July 09, 2016

French Toll House Cookies


Apparently the French like our Toll House chocolate chip cookies but in creating their own version, Parisian bistro owner Edouard Bobin played around a little with the classic recipe and created a cookie that has much the same flavors, but is a bit chewier (due to some almond flour) and utterly delicious. I found the recipe in Baking Chez Moi by Dorie Greenspan. The cookies went well with a wonderful fresh fruit compote we were served recently at a winery picnic. Because they were scooped with a disher the shape was pretty round and much the same size for each cookie. Because the recipe asks the baker to flatten the top half way through the baking, they were sort of puck shaped. They made a slightly more elegant presentation than my usual ragged edged, bumpy chocolate chip cookies. I think next time I'll include some white chocolate chips and maybe a few dried cranberries. They might be bumpier, but still delicious that way.

French Chocolate Chip Cookies

1/2 cups (476 grams) all-purpose flour
1 1/4 teaspoons fine sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks (8 oz; 226 grams) butter at room temperature
1 cup (200 grams) sugar
1 cup (200 grams) packed brown sugar
1  1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 oz. (340 grams) semisweet or bittersweet chocolate, coarsely chopped or 2 cups chocolate chips
1 1/2 cups (150 grams) hazelnut or almond flour

Whisk the flour, salt, baking soda and baking powder together in a medium bowl.

In a large bowl of a stand mixer, beat the butter on medium speed for about 1 minutes, until smooth. Add both sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Scrape bowl and beaters.

Beat in the eggs, one at a time, beating for a minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 4 or 5 additions, mixing only until each addition is just incorporated.

Still on low speed, mix in the chocolate and the nut flour.

Chill the dough at least 2 hours (up to 3 days).

After dough chills, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Scoop the dough into mounds the size of golf balls, about 1 1/2 tablespoons to a mound. Space about 2 inches apart.

Bake one sheet at a time for 8 minutes, then use a metal spatula to gently flatten just a little. Rotate the baking sheet and bake for an additional 7 minutes. The cookies will be a fairly pale brown and will still be slightly soft in the middle...which is good. Remove from the oven and cool for 1 minute, then use a spatula to transfer the cookies to a cooling rack. Cool to room temperature.

Bake the next sheet and continue to shape and bake the cookies the same way, making sure that the baking sheet is cool before putting the dough onto it.

Makes about 50 cookies.

Friday, July 08, 2016

Blackberry Pie For The 4th


Our 4th of July celebrations tend to be pretty subdued since we have a dog who freaks out at the sound of fireworks...even ones going off miles away. There are very close by fireworks on the 3rd every year at our local high school and then on the 4th itself usually three that are close enough to hear. Our solution is to close the windows and play loud music. It works pretty well. Needless to say, we don't go out and leave Pi alone. This year we did cross the road to our neighbors to share freshly made blackberry pie in the afternoon. Mellow and no fireworks except for those on the tastebuds. Blackberries are very flavorful and fragrant when ripe and this pie also added ripe peaches to the mix. It smelled heavenly!

AM made rich, decadent vanilla ice cream using a David Lebovitz recipe. I had soy ice cream but have to admit that the soft serve vanilla was truly decadent looking. (see photo by recipe)

It's been a long time since I made a double crust pie and I'm not sure that I've ever made a blackberry pie. This one was more challenging because I decided to use lard instead of butter or shortening in the crust. The crust was the best ever, but delicate and a challenge to work with. Still, if you like flaky pie crust, it pays to find some lard. I used rendered lard, not the rectangle of hydrogenated lard you find in the market. It has a faint bacon fragrance which was kinda nice. I made a second pie with shortening for my nephew and Sweetie to enjoy the next day and that is the crust you see in the top photo. Much easier to work with!

This was an outstanding pie. I did make some changes to the given recipe (what a surprise, right?), including the step of chilling the dough. I think it's important because it gives the flour time to absorb both the water and the lubricant (lard or shortening) which makes for easier rolling. I also didn't do a lattice crust. It would have been almost impossible with the lard version. Adding the peach was also different, but I've always love the combination of blackberries and peaches, so why not?

This is truly a seasonal treat. See if you can find some ripe blackberries and peaches and enjoy it while they are at their sweet and juicy best.


Blackberry Peach Pie
based on two recipes from The Fannie Farmer Baking Book by Marion Cunningham

Basic Pie Dough (Lard or Shortening)
for a 9-inch two-crust pie
2 1/4 cups all-purpose flour
1/2 teaspoons salt
3/4 cup lard or shortening, cold
6-8 tablespoons ice cold water

Mix the flour and salt together in a bowl, add the shortening, and work it into the flour with a pastry blender, two knives, or your fingertips until the mixture resembles fresh bread crumbs. Use a light hand.

Sprinkle on the water, a tablespoon at a time, stirring lightly with a fork after each addition. Clean off the fork tines after each tablespoon. The free tines help keep the action light. Use just enough water so that the dough holds together. (I tend to work my way around the bowl, leaving clumps of dampened flour, then use the final tablespoon of water to gather it all into one mass.)

Divide the dough in half and put each half on a piece of plastic wrap. Shape into a flattened round, wrap up and refrigerate for 2 hours.

Remove first packet of dough from fridge and place on a lightly floured clean work surface. Roll out the dough until it is about 1/8 inch thick and 2 inches larger than your inverted pie pan. (I find that it is a good idea to turn the dough mass itself a little as you roll it out so that you can add a bit of flour to the work surface as needed to prevent sticking.) Transfer the rolled out dough to the pan using your rolling pin. Center in pan. Set aside. Remove second packet of dough from fridge and place on a lightly floured clean work surface.  Roll out the dough until it is about 1/8 inch thick and 1 inch larger than your inverted pie pan. You are now ready to fill the pie pan with the filling.

Pie Filling:
5-6 cups fresh blackberries (I used 5 cups plus one large peach [peeled, pitted and cut into chunks])
4 tablespoons flour
2 tablespoons cornstarch
1 cup sugar (if fruit is very sweet, you can reduce it to 3/4 cup)
1/2 teaspoon salt
Note: You can substitute other kinds of berries or stone fruit for some or all of the blackberries.

Preheat the oven to 425 degrees F. Make sure that you have the pie plate lined with dough and the top crust rolled out.

Pick over the berries, removing any moldy ones, and wash them only if they have visible dirt on the. Drain if you washed them and pat lightly with a paper towel to dry them some. Place berries and peach chunks in a large mixing bowl.

In another mixing bowl stir together the flour, cornstarch, sugar and salt. Pour this mixture over the berries and toss gently to mix. Pile the fruit into the pastry-lined pie pan. Moisten the edges of the bottom crust with water, then carefully transfer the top crust so that is sits centered on the pie. Press down gently all around the edge to seal, then trim, roll under, and crimp or flute the edges. Slash three to four steam holes near the center of the pie with a small, sharp knife.

Place the pie pan on an aluminum foil lined baking sheet and bake the pie for about 25 minutes, until the crust has begun to brown. Reduce the heat to 350d degrees F. and bake for 20 - 25 minutes more, until the top is well browned. You can place strips of foil over the edges if they start to brown too much.

Remove the baked pie from the oven and cool on a rack.

Sunday, July 03, 2016

Turkey Taco Salad For Hot Weather


I'm not big on Mexican food most of the time but burritos, quesadillas, and this taco salad are all great hot weather dishes. I make burritos when I have leftover chili and cooked rice. I add some guacamole and plain yogurt to mine, plus some cheese to Sweetie's.

This taco salad is nice because you can make the cooked part during the cooler part of the day and then mix the rest of the ingredients together at mealtime. This recipe makes enough for 8 generous servings. If you are serving fewer people, don't mix the lettuce or avocado in. Keep those in separate bags and just serve portions to mix with a similar portion of the turkey mixture.

I leave out the cheese and tomatoes and add those in for Sweetie once I have my serving. Fortunately I think Sweetie can eat almost anything with his cast iron stomach.

If you don't have an easy source for ground turkey, use ground chicken or ground beef. It will still be delicious...and cool.



TURKEY TACO SALAD 
serves 8-10   

1 pound ground turkey browned, crumbled and drained.
1 Tbs. olive oil
1- 1 oz. package taco seasoning
1 15 oz. can kidney beans, rinsed and drained
1 large can pitted olives cut into ¼ or sliced
1 green, red or yellow pepper sliced and chopped
1 red onion sliced thin and chopped
1 pt. cherry or grape tomatoes sliced in half.
1 avocado, cut into chunks
1 large or 2 small heads iceberg lettuce washed, drained
and chilled then shredded thin.
½ lb. Mexican mix cheese or Monterey and jack cheddar blend
sharp cheddar
1 7 oz. bag taco flavored chips
1 8 oz. French dressing
 
Cook the turkey:

In a large nonstick skillet, heat the oil and add the ground turkey and cook for about 7 minutes, until the turkey loses the pink color.  Use a wooden spoon to break the meat apart carefully while it cooks.  Carefully drain off any liquid then stir in the taco seasoning—cook for 1 minute more. Add the kidney beans. Slice the olives and add. Refrigerate to cool.


Chop the pepper, onion, tomatoes and lettuce. Peel the avocado and remove the pit, then cut into chunks. (If not eating the whole salad at once, reserve lettuce not needed and be sure to also reserve proportional amount of meat mixture once everything is mixed. Coat some avocado with lemon oil to keep it from turning brown and save that in a separate bag.)

When ready to serve, mix chopped pepper and onion into the meat mixture. Fold in the halved tomatoes, avocado chunks and the mixed cheese. Place the lettuce in a large salad bowl. Top with the meat mixture, then the French dressing. Stir to combine. Top with the taco flavored chips (or tortilla chips). Break up the chips a little before putting them on the salad.

Serve at once.


SHOPPING LIST:
1 lb. ground turkey
 1 oz. pkg. taco seasoning
1 15 oz. can kidney beans
1 6 oz. to 8 oz. can olives
1 pepper of your choice, red, green or yellow
1 red or sweet onion
1 pt. cherry or grape tomatoes
1 avocado
1 large or 2 small heads iceberg lettuce
½ lb. cheese (8 oz.)Mexican mix—Monterey, Sharp cheddar, jack.
1 8 oz. French dressing

1 7 oz. bag taco favored chips or tortilla chips 

Monday, June 27, 2016

Visiting Cake


When you have a really, really good cookbook, like any wonderful work of art you return to it over and over throughout the years and discover new things. For me Dorie Greenspan's 2006 Baking: From My Home To Yours is such a cookbook. Well written, flawless recipes, beautiful photographs, and the 'Playing Around' feature with suggestions for how to give the recipe a new twist are all so appealing. Best of all these are baked goods that you just want to eat!

This past weekend we went visiting and stayed overnight at Natashya's home  near Sacramento. Saturday morning I woke up early and baked a Swedish Visiting Cake from Dorie's book. I baked it in a pie pan and, truthfully, it almost didn't make the trip because it smelled so wonderful that Sweetie and I wanted to eat it as soon as it came out of the oven!

This is a simple cake, one layer and not a tall layer either. The top is golden with a darker crispy edge and a scattering of sliced almonds and sprinkle of sugar to dress it as much as it's dressed. It's the combined fragrance of lemon, vanilla and almond that make it so irresistible. We had some with tea and coffee in the afternoon and it was enjoyed by all.

You can make this cake pretty quickly. By the time your oven has preheated, you can have warmed the eggs in a bowl of water, melted the butter (or margarine in my case) in the microwave, zested the lemon and mixed it with the sugar, whisked the batter ingredients together and folded in the flour and butter. It only takes about 20-25 minutes to bake and is ready 5 minutes later. Remember this one when you get a hankering for a quick cake that tastes divine. Remember it, too, when you are going visiting. I can assure you that it would be a hard hearted hostess who could turn this cake away.


Swedish Visiting Cake
from Dorie Greenspan's Baking: From My Home to Yours
Serves 8 - 10

1 cup sugar, plus a little more (1-2 teaspoons) for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons, 4 oz.) margarine, melted and cooled
About 1/4 cup sliced almonds

Preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch round cake pan or pie pan.

Pour the sugar into a  medium bowl. Add the lemon zest and blend the zest into the sugar with our fingers until the sugar is moist and aromatic. Whisk in the eggs, one at a time, until well blended. Whisk in the salt, vanilla and almond extracts.

Switch to a rubber spatula and stir in the flour. Then fold in the melted butter. Scrape the batter into the prepared pan and smooth the top with the rubber spatula. Scatter the top with the sliced almonds and the extra sugar. I also used about a 1/2 teaspoon of sparkling sugar for extra crunch.

Bake the cake for 20 - 30 minutes, or until it is golden and a little crisp on the edges. The inside will remain moist, even slightly damp. That is OK.

Remove the pan from the oven and let the cake cool for 5 minutes. It will be a fairly flat cake. After the five minutes have passed, run a thin knife around the side and bottom of the cake to loosen it. I used a small offset spatula to loosen the bottom since I was transporting the cake in the pan.

You can serve the cake warm or cooled, directly from the pan or turned out onto a serving plate.


Well wrapped, this cake will keep for about 5 days at room temperature or for up to 2 months in the freezer. Good luck on getting it to last that long. Hard not to eat the whole thing at one go after the first 5 minutes of cooling...it smells that good.

Sunday, June 26, 2016

Garden In Late June


Today when we got home from an overnight visit to Wilton, near Sacramento, the squash plants had produced another 7 very large zucchini squash.


The garden is looking so great right now. I also harvested another handful of snow peas and noticed that some of the pumpkins are getting bigger. The photo above is of both pumpkin and zucchini plants plus the very energetic morning glories I planted from seed I gathered last year.


The pumpkin plants by the climbing rose and lemon tree will probably need to come out because they are taking over the area and spilling well on to the sidewalk to the barn. I'm going to see if a neighbor wants them. I think some of them might transplant OK even though they are getting big.


The poppies are giving lots of color to the bed by the front porch. I love seeing what blooms each morning.


Just wanted to share some of the photos I took on Saturday morning. Quite a change from a month ago. back by the red rose are the snow pea plants. We'll be getting beans in a week or so from plants just to the left of the snow peas, and the cucumbers are finally growing strongly, so maybe mid-July for the first cukes from the garden.


Happy Summer!

Monday, June 20, 2016

Gilded With Oreos


Perhaps you have heard the phrase, 'gild the lily' which seems to me to mean taking something beautiful and either making it more beautiful or trying to. This month the Cake Slice Bakers had our usual four cakes to choose from and I chose one that seemed to be a case of gilding the lily.

When I saw the choices for the June cake for the Cake Slice Bakers I was pretty sure that I would go with the Oreo Cookie Cake. Once I knew that there would be at least three of us to eat it for Father's Day, it was just what I want to make and to eat. Best laid plans and all that. I made it but didn't eat any because I completely had a brain fart and made it with unsalted butter, instead of the dairy-free margarine I had planned on. This was not easy to do since the two sticks of butter had to sit out on the counter for a while to soften. Not sure why I thought about it after I had beaten the batter together, but at least that kept me from trying the batter out as I often do before putting it in the pan. It smelled so good as it finished baking that I almost gave in and had some anyway...but didn't.


The good news is that since we had so much and one less person to eat it, we persuaded our friends from the farm to help us out. Such a difficult task helping us consume some of this rich, sour cream pound cake laced with chunks of Oreo cookies! To doll it up I made some ganache with a touch of bourbon added and used it as a topping and to hold halved Oreo cookies for garnish. Then we added some whipped cream as slices were served, since Sweetie said it was a little dry (and because as long as you are gilding the lily, might as well go all-out!) Everyone finished every crumb, so you know this is a keeper recipe. Next time I'll make it with margarine!

 Thanks dear friends from Spoiled Rotten Farm for helping us with the cake, and glad to hear that it is even better with morning coffee! I knew that giving you some to take home was the right thing to do.

Happy day after Father's Day , a day late, to all you Dads who enjoy cake!



Oreo Cookie Cake
from Maida Heatter's Cakes
Serves 16

14-15 Oreo sandwich cookies
2 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
8 oz. (2 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups granulated sugar
3 eggs
1 cup sour cream
Optional - ganache and more Oreo cookies, cut in half, for garnish

Preheat oven to 350 degrees F. Butter a tube pan and dust all over with fine, dry breadcrumbs. A fancy tube pan or Bundt pan with a pattern, which holds 10 to 12 cups is best. Invert pan over paper and tap out excess crumbs. Set pan aside.

Place the cookies on a cutting board and carefully cut them into quarters with a sharp knife. Some will crumble. That's OK. Set aside.

Sift together the flour, salt, and baking soda and set aside.

In a large bowl of a stand mixer, beat the butter until soft. Add the vanilla and the almond extracts and the granulated sugar and beat to mix well. Add the eggs, one at a time, making sure that each egg is fully incorporated before adding the next one. Scrape bowl and beaters as needed now and throughout the batter making process.

On low speed add the dry ingredients in three additions alternately with the sour cream in two additions. Beat only until incorporated after each addition.

Place about 1 1/2 cups of the mixture by heaping teaspoonfuls in the bottom of the prepared pan. Smooth with the bottom of a teaspoon. Using the same spoon bottom, form a trench in the batter.

Add the cut up Oreo cookies to the batter remaining in the mixing bowl. Fold them in very gently, folding as little as possible just until mixed with the batter.

Place heaping spoonfuls of the Oreo batter into the pan over the plain batter. Smooth the top and smooth some of the batter up the sides of the pan.

Bake for 1 hour, until a cake tester inserted gently into the cake comes out clean and dry. Don't worry about any cracks in the top of the cake. It's OK.

Cool in the pan for 15 minutes, then cover the pan with a cooling rack and turn the cake over. Remove the pan and let cake cool on the rack.

Serve as is, with a dusting of confectioners' sugar, or drizzle with a nice ganache (see recipe below). Decorate with more Oreo cookies cut in half.

Ganache
4 ounces bittersweet or semisweet chocolate, finely chopped
3 ounces heavy cream

1 tablespoon bourbon

Set the chopped chocolate in a mixing bowl.

Pour on the cream and mix well.

At half power in the microwave, heat the mixture for a minute. Stir well. Repeat until the chocolate is melted and the mixture is smooth. Stir in the bourbon. Let the ganache stand and firm up to thick pouring consistency before using.

Thursday, June 16, 2016

Babes Bodacious Bran Bread


Yes, the 16th of the month has rolled around again...it sure seems to go fast...and today our kitchen of the month, Lien of Notitie van Lien has gathered us around the kitchen table and encouraged the Babes to bake a loaf or two with quite a bit of bran in it.



I used wheat bran and whole wheat flour, as well as unbleached bread flour. Not only did I add golden raisins, but I put in chopped walnuts. If the bread has a pink tinge, you can blame the walnuts. There is some chemical reaction that causes it. It doesn't affect the taste any, but the first time I baked yeast bread that included walnuts I was pretty surprised to cut into it and find that pinky-purple tint.

The amount of water in this recipe is pretty variable. I used 100 grams to soak the bran and another 100 in the first part of the dough, plus some more for proofing the yeast. It was too much, so I ended up adding quite a bit of bread flour while doing the kneading. It was still a pretty slack dough, so I decided to make one large round loaf instead of two regular loaves. It worked out fine except for the fact that the weather heated up at a rapid rate and I didn't realize it. I was at the computer in my bedroom, which is on the north side of the house and stays cooler. When I went to check on the dough in the pan at the correct time, it had overproofed. I put it into the preheated oven right away and it was still a wonderful, moist, tasty loaf, but it didn't have any oven spring and had a flat top, so not as pretty as some. Sweetie really enjoyed this one and it stayed fresh tasting for a week! With just the two of us to enjoy this bodacious bran bread, it take a while to eat it. I enjoyed it toasted the most and Sweetie really like the French Toast I made using it.



Please consider baking this great bread and becoming a Buddy by e-mailing Lien with a photo and a short description of your baking experience with this recipe. She will send you a Buddy badge and include you in the round-up.

Be sure to check out the other Bread Baking Babes, too, with links below. You will see loaves much nicer looking than mine and more inspiration for becoming a Buddy.
A Messy Kitchen - Kelly
Bake My Day - Karen
Blog From Our Kitchen - Elizabeth
Bread Experience - Cathy
Judy's Gross Eats - Judy
Karen's Kitchen Stories - Karen
My Kitchen in Half Cups - Tanna
Notitie van Lien - Lien



Bran Bread
(makes 2 small loaves or 1 large)

500 g whole wheat flour (I used half whole wheat and half unbleached bread flour)
300-380 g water
50-100 g (organic) wheat bran (1 used 75 g)
+ Extra water for the bran (± 2 g water per 1 g bran)
7 g instant dry yeast
1 TBsp honey
30 g margarine (or butter)
1.5 tsp fine salt
50 g water
100 g walnuts (or other nuts), coarsely chopped
100 g golden raisins

Mix the yeast with 3/4 of the water,  honey, margarine, additional 50 g water. Let sit 10 minutes. Mix the bran with the additional water in a small microwave safe bowl. Microwave on high for 45 seconds. Let mixture sit until cool. Take the cooled bran and put into the bowl of a stand mixer, add some of the WW flour, salt and start mixing it adding the rest of the WW flour and if needed the rest of the water. Don't put everything in at once, you can always put more in later when the dough is almost ready. The dough has to be moist and sticky

As the bran in the flour and the added bran take time to absorb the water, leave the mixture to rest for about 10 minutes. Now check the consistency and decide if there is more water needed. Start kneading the dough, the dough should not be very sticky after a minute or 6 Add additional flour if necessary
.

Put the dough in a lightly greased bowl, cover and leave to rise for about 1 hour.

While the dough is rising: Soak the raisins for about 20 minutes in lukewarm water, pat dry with a kitchen towel and leave them on a dry tea towel to dry a little further. If you use nuts you can do the same, the soaking time will be longer about 40 minutes.

Turn the dough out on a lightly floured surface and press or roll it out flat in a big oval. (Mine was so sticky that I used floured hands to flatten it and a dough scraper to mix in the nuts and raisins as they were added. Divide 1/2 of the nuts and/or raisins over the dough, fold the dough in two, press or roll out again and sprinkle on the remaining nuts/raisins. Roll the dough (jelly roll style) and divide in two. Or make one whole mass of dough as I did.

Take one half and place it on the counter and press the escaped nuts/raisins back in the dough, press it down a little and shape it to a round, without working the dough, but by rolling it between your cupped hands on the surface. Repeat with the second half of the dough and place the dough balls on parchment paper. You can also shape the dough into a log and place it in a greased baking tin. My dough was so slack that I patted it down with floured hands to help the gas escape, then used a dough scraper to mound it and two dough scrapers to transfer the mass of dough to a greased round 9"x3" cake pan.

Now cover with lightly greased plastic plastic. Let it rise for about 45 minutes in a warm and draft free spot. Check if it's ready to bake by pressing a floured finger in the dough, it the dent springs back, leave it to rise longer, if the dent doesn't disappear, it's ready to bake.

Preheat your oven (preferably with an oven stone and a metal tin on the bottom of the oven) to 200ºC (400ºF).
Make slashes in the dough and put them in the oven (on the stone if you have it), pour some water in the metal tin to create steam and quickly close the oven door. Bake for about 30-40 minutes. Check the temperature of the bread (95ºC/200ºF) to be sure it is cooked.If the top gets too dark before the bread is done, cover with tin foil. Take the loaves out and leave to cool completely on a wire rack.

Sunday, June 12, 2016

The Big Berries That Come In First


Every year the berries down the driveway, near the road, are the first to flower and the first to bear ripe fruit. They are also the biggest berries of the season.


 Since they were here when we moved in I really don't know the variety, but I suspect that they are boysenberries. What I do know is that they are juice and sweet and have an intoxicating fragrance. This year since we had enough rain over the fall and winter they are also prolific. I have already picked a half dozen pints and have barely made a tiny dent in the number available right now, ripe and soft and full of juice. There are also many hundreds that have just begun to get red, and some still green. I may even make jelly this year there are so many!


One of the easiest ways to bake with these berries is to make a cobbler. The fruit gets mixed with a bit of sugar, if needed, and some lemon zest or orange zest and then cooked in the oven until hot. A cobbler mixture, which is just biscuit dough and sugar with a little extra milk or water, is spooned over the hot berries, then the whole thing is baked until the topping is golden brown and the berries' juices are bubbly. If you like you can sprinkle on some sparkling sugar for a bit of shine and crunch on the topping. Be sure to let the whole pan cool down just a bit before serving because those juices can burn your tongue! Been there and done that.

I like to serve my cobbler with a scoop of ice cream. This time I used a nice soy based, non-dairy vanilla from Double Rainbow. The cold ice cream makes a nice contrast to the hot cobbler.


Boysenberry Cobbler
Serves 4-6

1 1/2 to 2 pints boysenberries, washed and drained (or you can use blackberries)
sugar to taste
1/2 teaspoon lemon or orange zest
Your favorite biscuit recipe, with 2 tablespoons brown sugar added and an extra 2 tablespoons milk
(I used soy creamer instead of milk)

Preheat oven to 400 degrees F. Grease a small baking pan. (I use a ceramic one that holds 4 cups)
Place the berries in the prepared pan and sprinkle with the sugar (if needed). Cover pan with foil and bake 10-15 minutes. Fruit should be hot and have release some of the juices.

While fruit is baking, mix together your biscuit recipe, adding the brown sugar to the dry ingredients and the extra milk to the we ingredients. The end result should be drop biscuits with dough that falls off a spoon.

Remove fruit from oven and uncover. Drop mounds of the dough evenly over the hot fruit, leaving some space where the fruit peeks through. If desired sprinkle 1-2 teaspoons sparkling sugar over the dough. Uncovered, return the baking pan to the oven and bake about 20 minutes until the topping is golden brown and the juices are bubbly.

Let cool 5 minutes, then serve. Garnish with a scoop of ice cream or whipped cream if desired.


Last, but not least, here is a photo of an intense red poppy in my garden: