(mostly) whole wheat bread

So I finally feel comfortable enough to really start improvising with bread baking. I guess it’s not rocket science or anything, but it has intimidated me, so I have tended to stick pretty closely to recipes. This is the second time I have made this bread and I am continuing to tweak it as I go along. Overall, I do think it’s pretty darn tasty, and I’ve gotten some good feedback about it, too (so it’s not all in my head…).

I’m not sure if I have mentioned it on this blog or not, and I know it might seem fairly obvious, but it bears repeating; read through all recipes (preferably a couple of times) so you know what is suppose to happen before you start.

Ingredients:

2 ½ c of warm water

1T of active dry yeast

2 ½ T brown rice syrup (or sweetener of your choice)

3 ½ c whole-wheat flour

2 ½ c unbleached all purpose white flour (more for kneading)

¼ c veg. oil (preferably a mild tasting one or a light olive oil)

1T salt

Yields 2 loaves

Directions:

Sprinkle the yeast over the warm water and mix in the brown rice syrup; let sit for a few minutes.

Mix together the rest of the ingredients and add in the yeast mixture, mixing well; let sit for about 10 minutes.

Prepare a lightly floured surface and knead for about 10 minutes; add additional flour as necessary (but try not to add too much).

Place the dough in a lightly oiled bowl and cover with a cloth; let rise for about an hour until it has doubled.

Punch down the dough and knead a bit and return it to a ball like shape on your floured surface; let it rise for another half hour.

Punch down the dough again and divide in half; form into loaf and place in well oiled pans and. cover with the cloth for about 20 minutes.

Preheat oven to 375 degrees; bake for 45 minutes.

Let cool on a wire rack before cutting.

Root veggies and Chicken Pot Pie

I decided to use up some root veggies by making a chicken pot pie - and yes, I literally baked it in the pot, which made it pretty simple and easy to clean up. I think you can use just about any hearty veg in this kind of dish. I made this right before getting the second share from our winter CSA, so I was happy to use up the rest of my carrots (of course we got more) and some of the potatoes (help, I need more potato recipes!) in something comforting and hearty to help warm us up in these gloomy gray winter days.

This is sort of a conglomeration of lots of recipes I have read and a bit of improvisation. Use your favorite pie crust recipe - I pulled together a quick flaky pie crust using the food processor, and it came out just right. If you want to avoid the pastry making, you could also top this off with a sheet of puff pastry to make things simpler.

For the filling:
3 c of a mix of cooked root veggies of your choice (I used about 2 c carrot and 1 c potatoes)
2 c cooked chicken breast, cut into bite sized pieces
1/4 c butter
6T a-p flour
1 c milk
2 c chicken stock
fresh or dried herbs of your choice
salt and pepper to taste

preheat the oven to 425 F
in a 2 1/2 to 3 quart pot:
make a roux by melting the butter and whisking in the flour, cooking until mixture turns golden
whisk in the milk and stock
stir regularly as it thickens and comes to a simmer
add herbs and salt and pepper
stir in cooked chicken and let simmer gently for about 10 minutes so the flavors come together
stir in veggies and check seasoning
let cool a little
tuck the pastry over the top of the pot when everything is cool enough to handle
bake for about 30 - 40 minutes until bubbling and the crust has turned golden

The winter CSA

So this is my first year with a winter CSA share. Its exciting to have a steady flow of veggies through the winter, but I am a little concerned about the variety, or lack there of. I've heard lots of complaints from those in last year's winter share that there was just too much of too few a variety, and lots of heavy roots can get tiresome. I have to admit, though, I love the heavy, savory root veggies of the winter and I look forward to the challenge of finding new ways to use them. For me, soup is always a "go to" option to incorporate just about anything all year round, but in winter I especially enjoy a bowl of warming and hearty soup with a little crusty bread on the side. I really enjoyed incorporating sweet potatoes into this classic black bean soup recipe; it gave the soup a nice contrast to the black beans - with the sweet and toothsome potato cubes - while adding a nice splash of color in an otherwise gloomy looking soup. To do this just add peeled, cubed cooked sweet potatoes, from one or two sweet potatoes, to your favorite black bean soup recipe. If you can, boil the potatoes in the stock you are using before adding the beans, it will add even more flavor to the soup. Take half of the solids out (in this case it was onions, beans and the sweet potatoes) and puree the soup directly in the pot with an immersion blender, then return the solids to the pot and season with salt and pepper and bring back to a simmer.

Baby its cold outside...

It's been unseasonably warm lately here in NYC, but its finally cooling off, and I welcome the chill in the air. I don't like to ice skate in 6o + degree weather, it just gets too slushy, and I like the cozy evenings in with hot chocolates and treats. I also love to bake when it gets cold, so as the temperature began to drop I though right away of doing something very warming...something with ginger. I decided on ginger scones for a couple of reasons; first, I find it very difficult to find a good scone when I'm out and about, and secondly, I usually enjoy them when summer fruits are in season (I heart raspberry scones), so I thought it was time to give this recipe a try. I also find ginger a perfect compliment to the chilly weather with its nice spice and warming qualities.

Double Ginger Scones (from Fine Cooking, issue 61)

2c. a-p flour
1/3c. granulated cane sugar
1T baking powder
1/2t salt
1/2 ground ginger
3/4c. chopped crystallized ginger
6T butter, cubed
3/4c. heavy cream
2 lg egg yolks, lightly beaten

(for finishing)
1 lg egg, lightly beaten, with 1 T milk (for glaze)
1t sugar

Preheat oven to 400 degrees Fahrenheit.
Line heave baking sheet with a sil-pat.
In a large bowl, mix all dry ingredients with a whisk.
Stir in crystallized ginger, and toss to coat (so they don't stick together).
Cut in the butter with a pastry blender or two knives until they are about pea sized.

In a small bowl, egg yolks with cream and then stir into the flour mixture until just incorporated.
Continue to mix with your hands until the dough comes together into a ball.
Place on baking sheet and pat into a 7 inch disk, it should be about an inch thick.
Cut into 8 wedges with a bench scraper, brush with egg wash and sprinkle with sugar.
Bake 18-22 minutes.
Let cool on a rack for about 10 minutes.