Minestrone Soup Mix
The Washington Post, December 3, 2008
Cuisine: Italian
Course: Side Dish
Features: Make-Ahead Recipes
Summary:
Assemble the soup mix in the first part of the recipe and you've made a nice food gift. Make the soup, adding fresh ingredients, and you've got a hearty pot of minestrone to be served with a salad or bread.
Layer the soup mix ingredients in a jar or canister made of clear glass, acrylic or plastic, with a capacity of 16 ounces or 1/2 liter or more. Remember to provide recipe directions along with the mix.
For best flavor, be sure to use name-brand bouillon granules. For a lower-sodium soup, use 1 tablespoon plus 1 teaspoon regular bouillon granules and 1 tablespoon very-low-sodium bouillon granules.
MAKE AHEAD: The soup mix can be stored at room temperature for up to 2 months. The soup usually thickens upon refrigeration; thin it with water before reheating. Cover and refrigerate the cooked soup for 3 to 4 days. The cooked soup can be frozen in an airtight container for up to 2 months.
Makes enough mix for 2 to 2 1/2 quarts of soup (8 to 10 generous servings)
Ingredients:
For the soup mix
2 tablespoons plus 1 teaspoon good-quality beef bouillon granules (may substitute vegetable bouillon granules)
3 tablespoons minced dried onions
3 tablespoons coarsely chopped dry-packed (not oil-packed) sun-dried tomatoes (may substitute chopped freeze-dried tomatoes or dried sweet pepper pieces or dried chives, or a combination)
1 1/4 teaspoons dried oregano leaves
1 teaspoon dried marjoram leaves (may substitute dried thyme leaves)
1/2 teaspoon dried minced garlic (may substitute garlic powder; do not use garlic salt)
Scant 1/8 teaspoon crushed red pepper flakes (may substitute 1/4 teaspoon ground black pepper)
1/4 cup uncooked pearl barley
1/4 cup dried red or brown lentils
1/4 cup dried green or yellow split peas
1/4 cup dried kidney beans
1/4 cup dried cannelloni beans or great northern white beans
1/2 cup dried medium-size macaroni, penne or corkscrew pasta
For the soup
1 container soup mix
9 cups hot water, plus more as needed
1 1/2 cups coarsely chopped mixed fresh or frozen vegetable medley, such as celery, bell pepper, zucchini and onions
1/2 cup diced ham, hard salami, pepperoni or smoked turkey, optional
Salt
Freshly ground black pepper
Freshly grated Parmesan cheese , for garnish (optional)
Directions:
To make the soup mix: Combine the bouillon granules, dried onions, sun-dried tomatoes, oregano, marjoram, dried garlic and crushed red pepper flakes on a sheet of heavy-duty aluminum foil.
Use the foil as a funnel to pour the mixture into a clean 1 pint or 1/2 liter jar (or similar-size canister or a heavy-duty resealable plastic food storage bag). Rap the jar on the counter as you work to even out the following layers of ingredients, added in this order: barley, lentils, split peas, kidney beans and white beans.
Pack the pasta separately in a small, sturdy plastic bag and close tightly. Tuck it into the top of the jar (or tie around the outside if the jar is full). If the jar or bag will be shipped, pack any headroom with crumpled wax paper. Close tightly. Provide a tag or card with the following recipe directions to go with the jar or use our printable version (PDF).
Minestrone Soup: Remove the pasta packet from the container and set aside.
Combine the remaining contents of the container with 9 cups of hot water in a large pot over medium-high heat. Bring to a boil, stirring once or twice, then turn off the heat for 10 minutes to let the beans hydrate.
Return to a boil over medium-high heat, then reduce the heat to medium. Cover and cook for 50 to 55 minutes, until the beans are just barely tender. Adjust the heat as needed so the soup is barely bubbling.
If the minestrone is too thick, add water to achieve the desired consistency, then increase the temperature to medium-high to bring it to a boil. Add the pasta from the packet; 1 1/2 cups of mixed fresh vegetables or frozen vegetable medley, such as celery, bell pepper, zucchini and onions, coarsely chopped; and 1/2 cup of diced ham, hard salami, pepperoni or smoked turkey (optional). Cover and cook, stirring occasionally, for 10 to 15 minutes, until the pasta is al dente (barely tender). Add salt and pepper to taste.
If necessary, adjust the consistency of the soup by adding hot water. Ladle portions into individual soup bowls; pass a bowl of Parmesan cheese at the table, if desired, for garnishing the soup.
The soup mix can be stored at room temperature for up to 2 months. The soup usually thickens upon refrigeration; thin it with water before reheating. Cover and refrigerate the cooked soup for 3 to 4 days. The cooked soup can be frozen in an airtight container for up to 2 months.
Recipe Source:
From cookbook author Nancy Baggett.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
Wednesday, December 3, 2008
Kneadless Pumpkin and Sunflower Yeast Bread Mix
Kneadless Pumpkin and Sunflower Yeast Bread Mix
The Washington Post, December 3, 2008
Course: Bread
Features: Make-Ahead Recipes
Summary:
With this mix, even a novice baker can turn out a very attractive and satisfying yeast bread, because it requires no kneading or hand-shaping. The preparation involves nothing more than measuring out yeast from the packet in the kit and stirring it, along with ice water and a little vegetable oil, together with the contents of the jar. The dough is then left overnight or all day (or longer if desired) for a slow, cool rise; then stirred down, garnished and turned out into a loaf pan; then raised and baked.
Layer the mix ingredients in a 1-quart jar or canister made of clear glass, acrylic or plastic. Remember to provide recipe directions along with the mix.
If you have raw pumpkin and sunflower seeds instead of roasted ones, stir them together with 1/4 teaspoon of vegetable oil and salt and roast them for about 10 minutes in a preheated 325-degree oven. Cool completely before packing them in the jar.
MAKE AHEAD: The unopened mix can be stored at room temperature for 1 1/2 months, and for up to 3 months if refrigerated. The baked bread can be wrapped in a tea towel and stored at room temperature for up to 4 days.
Makes 1 quart jar of mix (one 9-by-5 1/2-inch loaf; 12 servings)
Ingredients:
For the bread mix
2 cups unbleached white bread flour
1/2 cup yellow cornmeal, plus 2 tablespoons for garnish
2 1/2 tablespoons sugar
2 tablespoons flax seeds
Scant 1 1/2 teaspoons salt
3/4 cup (3.75 ounces) whole-wheat flour
1/3 cup roasted, salted pumpkin seeds (see headnote)
1/3 cup roasted, salted sunflower seeds
1 packet (1 1/4 teaspoons will be used) instant, fast-rising or bread-machine yeast
For the bread
1 jar bread mix
1 1/3 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring), plus more as needed
2 tablespoons corn or canola oil, plus more for greasing the loaf pan and the top of the unbaked bread
Directions:
Place the flour on a sheet of heavy-duty aluminum foil. Use the foil as a funnel to pour the flour into a 1-quart jar or container. Rap the jar on the counter to even out the layer.
Combine the 1/2 cup of cornmeal, sugar, flax seeds and salt on the foil. Add to the jar and rap on the counter to even the layer. Add the whole-wheat flour to the jar and rap to even the layer.
Combine the pumpkin seeds, sunflower seeds and the remaining 2 tablespoons of cornmeal in a small, sturdy plastic bag; close tightly. Push the bag and the yeast packet into the neck of the jar. If the mix will be shipped, stuff crumpled wax paper into any extra space at the top of the jar. Provide a sheet or card with the following recipe directions to go with the jar or use our printable version (PDF).
Kneadless Pumpkin and Sunflower Yeast Bread: Remove the yeast packet and seed packet from the jar. Set the seeds aside, as they will not be added until just before the second rise.
For the first rise, combine the remaining contents of the jar and 1 1/4 teaspoons of the yeast from the packet in a large mixing bowl. Discard the remaining yeast or save for another use.
Vigorously stir together 1 1/3 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring) and 2 tablespoons of corn or canola oil, then add to the dry mix, scraping down the sides of the bowl and stirring until completely blended. If the dough is too dry to mix, gradually add enough ice water to moisten the mixture; the dough should be hard to stir. Brush the top with a little vegetable oil. Tightly cover the bowl with plastic wrap. For best flavor, if you have time, refrigerate the dough for 3 to 10 hours, then let rise at cool room temperature (about 70 degrees) for 12 to 18 hours. Otherwise, leave the bowl at cool room temperature and let rise for 12 to 18 hours.
For the second rise, generously oil a 9-by-5-inch (2-quart) loaf pan. Stir the dough, sprinkling over and incorporating a generous half of the pumpkin seed mixture; the remaining seed mixture will garnish the loaf. Sprinkle 2 tablespoons of the remaining pumpkin seed mixture intp the pan, then tip it back and forth to coat the pan sides and bottom. Turn out the dough into the pan. Brush the top lightly with oil, then smooth out the dough and press it into the pan with oiled fingertips.
Sprinkle the remaining pumpkin seed mixture over the top, pressing down very firmly all over to deeply imbed the seeds in the dough. Cover the pan with plastic wrap that has been coated with nonstick cooking oil spray.
Let rise using either of two methods: For a 1 1/2- to 3-hour regular rise, let stand at warm (74 to 75 degrees) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water.
When the top of the dough rises close to the plastic wrap, remove the wrap and continue the rise until the dough extends 1/2 inch above the pan rim.
Fifteen minutes before you are ready to bake the bread, place a rack in the lower third of the oven; preheat to 400 degrees. Sprinkle or spritz the top of the unbaked bread with water.
Bake on the lower rack for 35 to 40 minutes or until the loaf is nicely browned, then cover the top with foil and bake for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion. Bake for 5 minutes to ensure the center is fully done. Transfer the loaf to a wire rack to cool completely.
The unopened mix can be stored at room temperature for 1 1/2 months, and for up to 3 months if refrigerated. The baked bread can be wrapped in a tea towel and stored at room temperature for up to 4 days.
Recipe Source:
From cookbook author Nancy Baggett.
The Washington Post, December 3, 2008
Course: Bread
Features: Make-Ahead Recipes
Summary:
With this mix, even a novice baker can turn out a very attractive and satisfying yeast bread, because it requires no kneading or hand-shaping. The preparation involves nothing more than measuring out yeast from the packet in the kit and stirring it, along with ice water and a little vegetable oil, together with the contents of the jar. The dough is then left overnight or all day (or longer if desired) for a slow, cool rise; then stirred down, garnished and turned out into a loaf pan; then raised and baked.
Layer the mix ingredients in a 1-quart jar or canister made of clear glass, acrylic or plastic. Remember to provide recipe directions along with the mix.
If you have raw pumpkin and sunflower seeds instead of roasted ones, stir them together with 1/4 teaspoon of vegetable oil and salt and roast them for about 10 minutes in a preheated 325-degree oven. Cool completely before packing them in the jar.
MAKE AHEAD: The unopened mix can be stored at room temperature for 1 1/2 months, and for up to 3 months if refrigerated. The baked bread can be wrapped in a tea towel and stored at room temperature for up to 4 days.
Makes 1 quart jar of mix (one 9-by-5 1/2-inch loaf; 12 servings)
Ingredients:
For the bread mix
2 cups unbleached white bread flour
1/2 cup yellow cornmeal, plus 2 tablespoons for garnish
2 1/2 tablespoons sugar
2 tablespoons flax seeds
Scant 1 1/2 teaspoons salt
3/4 cup (3.75 ounces) whole-wheat flour
1/3 cup roasted, salted pumpkin seeds (see headnote)
1/3 cup roasted, salted sunflower seeds
1 packet (1 1/4 teaspoons will be used) instant, fast-rising or bread-machine yeast
For the bread
1 jar bread mix
1 1/3 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring), plus more as needed
2 tablespoons corn or canola oil, plus more for greasing the loaf pan and the top of the unbaked bread
Directions:
Place the flour on a sheet of heavy-duty aluminum foil. Use the foil as a funnel to pour the flour into a 1-quart jar or container. Rap the jar on the counter to even out the layer.
Combine the 1/2 cup of cornmeal, sugar, flax seeds and salt on the foil. Add to the jar and rap on the counter to even the layer. Add the whole-wheat flour to the jar and rap to even the layer.
Combine the pumpkin seeds, sunflower seeds and the remaining 2 tablespoons of cornmeal in a small, sturdy plastic bag; close tightly. Push the bag and the yeast packet into the neck of the jar. If the mix will be shipped, stuff crumpled wax paper into any extra space at the top of the jar. Provide a sheet or card with the following recipe directions to go with the jar or use our printable version (PDF).
Kneadless Pumpkin and Sunflower Yeast Bread: Remove the yeast packet and seed packet from the jar. Set the seeds aside, as they will not be added until just before the second rise.
For the first rise, combine the remaining contents of the jar and 1 1/4 teaspoons of the yeast from the packet in a large mixing bowl. Discard the remaining yeast or save for another use.
Vigorously stir together 1 1/3 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring) and 2 tablespoons of corn or canola oil, then add to the dry mix, scraping down the sides of the bowl and stirring until completely blended. If the dough is too dry to mix, gradually add enough ice water to moisten the mixture; the dough should be hard to stir. Brush the top with a little vegetable oil. Tightly cover the bowl with plastic wrap. For best flavor, if you have time, refrigerate the dough for 3 to 10 hours, then let rise at cool room temperature (about 70 degrees) for 12 to 18 hours. Otherwise, leave the bowl at cool room temperature and let rise for 12 to 18 hours.
For the second rise, generously oil a 9-by-5-inch (2-quart) loaf pan. Stir the dough, sprinkling over and incorporating a generous half of the pumpkin seed mixture; the remaining seed mixture will garnish the loaf. Sprinkle 2 tablespoons of the remaining pumpkin seed mixture intp the pan, then tip it back and forth to coat the pan sides and bottom. Turn out the dough into the pan. Brush the top lightly with oil, then smooth out the dough and press it into the pan with oiled fingertips.
Sprinkle the remaining pumpkin seed mixture over the top, pressing down very firmly all over to deeply imbed the seeds in the dough. Cover the pan with plastic wrap that has been coated with nonstick cooking oil spray.
Let rise using either of two methods: For a 1 1/2- to 3-hour regular rise, let stand at warm (74 to 75 degrees) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water.
When the top of the dough rises close to the plastic wrap, remove the wrap and continue the rise until the dough extends 1/2 inch above the pan rim.
Fifteen minutes before you are ready to bake the bread, place a rack in the lower third of the oven; preheat to 400 degrees. Sprinkle or spritz the top of the unbaked bread with water.
Bake on the lower rack for 35 to 40 minutes or until the loaf is nicely browned, then cover the top with foil and bake for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion. Bake for 5 minutes to ensure the center is fully done. Transfer the loaf to a wire rack to cool completely.
The unopened mix can be stored at room temperature for 1 1/2 months, and for up to 3 months if refrigerated. The baked bread can be wrapped in a tea towel and stored at room temperature for up to 4 days.
Recipe Source:
From cookbook author Nancy Baggett.
Glazed Alsatian Honey Spice Bread Mix
Glazed Alsatian Honey Spice Bread Mix
The Washington Post, December 3, 2008
Cuisine: French
Course: Bread
Features: Make-Ahead Recipes
Summary:
This quick bread mix makes a fine holiday gift for those with both a sweet tooth and a taste for the unusual. A centuries-old tradition in Alsace, the fragrant honey-spice loaf is a bit different in character from the typical gingerbread-style and spiced fruit bread recipes most Americans are familiar with.
Its distinctive, slightly exotic taste comes from a combination of honey, aniseed, dried orange peel, crystallized ginger and several ground spices. The loaf normally is served plain in Alsace, but this moister, updated bread-in-a-jar version includes the makings for a simple glaze, which adds a festive look and a touch of sweetness.
Layer the mix ingredients in a 1-quart jar or canister made of clear glass, acrylic or plastic. Remember to provide recipe directions along with the mix.
MAKE AHEAD: The jar of mix can be stored at room temperature for up to 1 month, and for up to 2 months if refrigerated. The bread tastes best if allowed to mellow for a few hours before serving. Store, airtight, for up to 1 week.
Makes 1 quart of mix (1 medium loaf; 12 servings)
Ingredients:
For the bread mix
1 1/2 cups flour (do not use bread flour)
1/2 cup whole-wheat flour (may substitute light or medium rye flour)
Scant 2/3 cup sugar
2 1/2 teaspoons ground aniseed (may substitute 1 tablespoon whole aniseed, crushed)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom (may substitute ground allspice)
2 teaspoons baking powder
Generous 1/4 teaspoon salt
1/4 cup crystallized ginger, finely chopped
2 teaspoons dried orange peel (may substitute dried orange zest; see related tip)
3/4 cup golden or dark seedless raisins (or a combination)
1/2 cup confectioners' sugar (for the glaze)
For the bread and glaze
1 1-quart jar bread mix
1 large egg
1/2 cup corn oil, canola or other flavorless vegetable oil
1/2 cup sour cream (may substitute plain yogurt)
1/4 cup clover honey or other mild honey, plus 1 tablespoon for the glaze
1/8 teaspoon vanilla, almond or lemon extract
2 teaspoons hot water, plus more as needed
Directions:
For the bread mix: Place the white flour on a sheet of heavy-duty aluminum foil.
Use the foil as a funnel to pour the flour into a 1-quart (or 1-liter) jar. Rap the jar on the counter to even out the layer.
Combine the whole-wheat flour, sugar, aniseed, cinnamon, cardamom, baking powder and salt on the foil, stirring to blend well. Add to the jar; shake and rap the jar on the counter to even the layer.
Dust off the foil; place the ginger and dried orange peel on it. Add to the jar, rapping it to compact the layers.
Place the raisins in a small, sturdy plastic bag; close it tightly and place over the ginger. Put the confectioners' sugar in a separate small plastic bag; close it tightly and tuck in the top of the jar. Provide a tag or card with the following recipe directions to go with the jar or use our printable version (PDF).
Glazed Alsatian Honey Spice Bread: Preheat the oven to 325 degrees. Grease an 8 1/2-by-4 1/2-inch (or similar 1 1/2-quart) loaf pan with nonstick cooking oil spray.
Remove the confectioners' sugar packet from the jar and set aside. Open the raisin packet into a colander and rinse under hot water, then let drain well.
Whisk 1 large egg in a large bowl until lightened and very frothy. Whisk in 1/2 cup of corn oil, canola or other flavorless vegetable oil a few drops at a time, gradually increasing the oil flow. Whisk vigorously until all the oil is incorporated and the mixture is well blended, thickened and creamy-looking.
Add the bread mix, 1/2 cup sour cream or plain yogurt, 1/4 cup clover honey or other mild honey and the drained raisins to the bowl, stirring just until well blended. Pour the batter into the pan, smoothing and leveling it into the corners of the pan.
Bake on the middle oven rack for 45 to 50 minutes or until the top is golden brown. Cover with foil and continue baking for 15 to 20 minutes or until a toothpick comes out with just a few particles on the end and the loaf feels firm when pressed in the center of the top. Transfer the pan to a wire rack to cool until barely warm. Then set the loaf on a serving plate.
To make the glaze, combine the confectioners' sugar (from the bag), 1 tablespoon of honey, 1/8 teaspoon of either vanilla, almond or lemon extract, and 2 teaspoons of hot water in a small bowl until completely smooth and slightly fluid. If necessary, thin with more water.
Use a round-edge knife to spread the glaze evenly over the loaf until the top and sides are coated. Gather any glaze that drips off and spread it over the top again.
The jar of mix can be stored at room temperature for up to 1 month, and for up to 2 months if refrigerated. The bread tastes best if allowed to mellow for a few hours before serving. Store, airtight, for up to 1 week.
Tip About Dried Orange Zest, From Nancy Baggett:
The recipe calls for using either dried orange peel, which can be found in the spice aisle at many supermarkets, or homemade dried orange zest, which is more economical and more intensely flavored.
To prepare the zest, grate the orange-colored part of the peel from a very large orange, spread it out on a small plate and let it dry for about 24 hours, until it is completely powdery. (Or speed the process by placing the zest in a barely warm oven for several hours.) If necessary, crumble any clumps between your fingers before measuring the zest.
Recipe Source:
From cookbook author Nancy Baggett.
The Washington Post, December 3, 2008
Cuisine: French
Course: Bread
Features: Make-Ahead Recipes
Summary:
This quick bread mix makes a fine holiday gift for those with both a sweet tooth and a taste for the unusual. A centuries-old tradition in Alsace, the fragrant honey-spice loaf is a bit different in character from the typical gingerbread-style and spiced fruit bread recipes most Americans are familiar with.
Its distinctive, slightly exotic taste comes from a combination of honey, aniseed, dried orange peel, crystallized ginger and several ground spices. The loaf normally is served plain in Alsace, but this moister, updated bread-in-a-jar version includes the makings for a simple glaze, which adds a festive look and a touch of sweetness.
Layer the mix ingredients in a 1-quart jar or canister made of clear glass, acrylic or plastic. Remember to provide recipe directions along with the mix.
MAKE AHEAD: The jar of mix can be stored at room temperature for up to 1 month, and for up to 2 months if refrigerated. The bread tastes best if allowed to mellow for a few hours before serving. Store, airtight, for up to 1 week.
Makes 1 quart of mix (1 medium loaf; 12 servings)
Ingredients:
For the bread mix
1 1/2 cups flour (do not use bread flour)
1/2 cup whole-wheat flour (may substitute light or medium rye flour)
Scant 2/3 cup sugar
2 1/2 teaspoons ground aniseed (may substitute 1 tablespoon whole aniseed, crushed)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom (may substitute ground allspice)
2 teaspoons baking powder
Generous 1/4 teaspoon salt
1/4 cup crystallized ginger, finely chopped
2 teaspoons dried orange peel (may substitute dried orange zest; see related tip)
3/4 cup golden or dark seedless raisins (or a combination)
1/2 cup confectioners' sugar (for the glaze)
For the bread and glaze
1 1-quart jar bread mix
1 large egg
1/2 cup corn oil, canola or other flavorless vegetable oil
1/2 cup sour cream (may substitute plain yogurt)
1/4 cup clover honey or other mild honey, plus 1 tablespoon for the glaze
1/8 teaspoon vanilla, almond or lemon extract
2 teaspoons hot water, plus more as needed
Directions:
For the bread mix: Place the white flour on a sheet of heavy-duty aluminum foil.
Use the foil as a funnel to pour the flour into a 1-quart (or 1-liter) jar. Rap the jar on the counter to even out the layer.
Combine the whole-wheat flour, sugar, aniseed, cinnamon, cardamom, baking powder and salt on the foil, stirring to blend well. Add to the jar; shake and rap the jar on the counter to even the layer.
Dust off the foil; place the ginger and dried orange peel on it. Add to the jar, rapping it to compact the layers.
Place the raisins in a small, sturdy plastic bag; close it tightly and place over the ginger. Put the confectioners' sugar in a separate small plastic bag; close it tightly and tuck in the top of the jar. Provide a tag or card with the following recipe directions to go with the jar or use our printable version (PDF).
Glazed Alsatian Honey Spice Bread: Preheat the oven to 325 degrees. Grease an 8 1/2-by-4 1/2-inch (or similar 1 1/2-quart) loaf pan with nonstick cooking oil spray.
Remove the confectioners' sugar packet from the jar and set aside. Open the raisin packet into a colander and rinse under hot water, then let drain well.
Whisk 1 large egg in a large bowl until lightened and very frothy. Whisk in 1/2 cup of corn oil, canola or other flavorless vegetable oil a few drops at a time, gradually increasing the oil flow. Whisk vigorously until all the oil is incorporated and the mixture is well blended, thickened and creamy-looking.
Add the bread mix, 1/2 cup sour cream or plain yogurt, 1/4 cup clover honey or other mild honey and the drained raisins to the bowl, stirring just until well blended. Pour the batter into the pan, smoothing and leveling it into the corners of the pan.
Bake on the middle oven rack for 45 to 50 minutes or until the top is golden brown. Cover with foil and continue baking for 15 to 20 minutes or until a toothpick comes out with just a few particles on the end and the loaf feels firm when pressed in the center of the top. Transfer the pan to a wire rack to cool until barely warm. Then set the loaf on a serving plate.
To make the glaze, combine the confectioners' sugar (from the bag), 1 tablespoon of honey, 1/8 teaspoon of either vanilla, almond or lemon extract, and 2 teaspoons of hot water in a small bowl until completely smooth and slightly fluid. If necessary, thin with more water.
Use a round-edge knife to spread the glaze evenly over the loaf until the top and sides are coated. Gather any glaze that drips off and spread it over the top again.
The jar of mix can be stored at room temperature for up to 1 month, and for up to 2 months if refrigerated. The bread tastes best if allowed to mellow for a few hours before serving. Store, airtight, for up to 1 week.
Tip About Dried Orange Zest, From Nancy Baggett:
The recipe calls for using either dried orange peel, which can be found in the spice aisle at many supermarkets, or homemade dried orange zest, which is more economical and more intensely flavored.
To prepare the zest, grate the orange-colored part of the peel from a very large orange, spread it out on a small plate and let it dry for about 24 hours, until it is completely powdery. (Or speed the process by placing the zest in a barely warm oven for several hours.) If necessary, crumble any clumps between your fingers before measuring the zest.
Recipe Source:
From cookbook author Nancy Baggett.
Thursday, November 27, 2008
Ting New England Clam Chowder
- 5 cans (33 fl oz) chopped clams (the cans are the ones the size of tuna tins or use one large restaurant size plus one small can)
- 1 bottle clam juice (8 fluid ozs)
- 1 large onion chopped
- 2-3 strips bacon chopped
- 4 Tablespoons flour
- 1 pint cream
- half tsp thyme
- quarter tsp ground black pepper
- about 3 chicken boullion cubes
- about 5 large potatoes diced
- chopped fresh parsley for topping
1. Brown bacon 2. Add 1 Tbsp or so of olive oil
3. Add flour and mix up
4. Add all stock from cans and bottle, boullion cubes and potatoes
5. Cook at low - med heat for about 15 minutes
6. Add everything else
7. Warm up
8. Better the second day
This is Lena's super fantastic clam chowder. It's even better then the one I make so I'm adopting her recipe!!!
Tuesday, November 25, 2008
Sweet Potato Puree With Apples
- 2 pounds sweet potatoes, scrubbed
- 2 tart apples, such as Granny Smith or Braeburn
- Juice of 1 lime
- 1/4 cup plain low-fat yogurt
- 1 to 2 tablespoons unsalted butter, melted (to taste)
- 1 tablespoon mild flavored honey, such as clover
- Pinch of salt
- Preheat the oven to 425ºF. Scrub sweet potatoes and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle.
- Turn the oven down to 350ºF. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples coarsely and place in a foot processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients and blend well. Transfer to a lightly buttered 2- or 3-quart baking dish.
Heat the puree in the 350ºF oven for 20 to 30 minutes, until steaming. Serve hot.
Yield: Serves 6
Advance preparation: This can be made through Step 2 a day ahead and kept covered in the refrigerator. Reheating will take 30 to 40 minutes.
Monday, November 24, 2008
Sweet Potato and Butternut Squash Soup
another recipe sent to me by p that he wants to try.
This silky fall/winter puree tastes rich, though there is no cream or butter in it. This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
By MARTHA ROSE SHULMAN
Published: November 20, 2008
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon minced fresh ginger
- 1 pound butternut squash, peeled and diced
- 1 pound sweet potatoes, peeled and diced
- 1 medium-size Yukon gold or russet potato, peeled and diced
- 6 cups water, chicken stock, or vegetable stock
- Salt to taste
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)
from new_york_times: http://www.nytimes.com/2008/11/20/health/nutrition/20recipehealth.html.
Baked Sweet Potatoes
p sent me this recipe from the NY Times. Not a Mark Bittman recipe but interesting sounding nonetheless.
These make a great lunch or snack. Bake some up and cut thick slices to go with cottage cheese, goat cheese, or feta for a quick lunch. Don’t try to save time and use a microwave for this recipe: the sweet potatoes won’t be nearly as sweet. They need time in the hot oven for their enzymes to convert starch into maltose, which is the sugar that makes sweet potatoes sweet.
4 medium sweet potatoes
1. Preheat the oven to 425ºF. Scrub sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat.
2. Place on a plate or in a dish and allow to cool. Cover with plastic wrap and refrigerate (they will continue to ooze and sweeten). Serve cold (cut in thick slices and remove the skin) or room temperature, or reheat for 20 to 30 minutes in a 325ºF oven, or in the microwave.
Variation: Baked Sweet Potatoes with Lime
Make the recipe through Step 1. Transfer to a baking dish that will hold the potatoes snugly. Allow to cool completely (they will continue to ooze and sweeten). Slit the potatoes lengthwise and douse with the juice of 1 to 2 limes, to taste. Cover and refrigerate overnight. Serve at room temperature or reheat for 20 to 30 minutes in a 325ºF oven or in the microwave.
Yield: Serves 4
Advance preparation: Baked sweet potatoes will hold in the refrigerator for about 5 days.
These make a great lunch or snack. Bake some up and cut thick slices to go with cottage cheese, goat cheese, or feta for a quick lunch. Don’t try to save time and use a microwave for this recipe: the sweet potatoes won’t be nearly as sweet. They need time in the hot oven for their enzymes to convert starch into maltose, which is the sugar that makes sweet potatoes sweet.
4 medium sweet potatoes
1. Preheat the oven to 425ºF. Scrub sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat.
2. Place on a plate or in a dish and allow to cool. Cover with plastic wrap and refrigerate (they will continue to ooze and sweeten). Serve cold (cut in thick slices and remove the skin) or room temperature, or reheat for 20 to 30 minutes in a 325ºF oven, or in the microwave.
Variation: Baked Sweet Potatoes with Lime
Make the recipe through Step 1. Transfer to a baking dish that will hold the potatoes snugly. Allow to cool completely (they will continue to ooze and sweeten). Slit the potatoes lengthwise and douse with the juice of 1 to 2 limes, to taste. Cover and refrigerate overnight. Serve at room temperature or reheat for 20 to 30 minutes in a 325ºF oven or in the microwave.
Yield: Serves 4
Advance preparation: Baked sweet potatoes will hold in the refrigerator for about 5 days.
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