Molasses Ginger Cookies - An Old-Fashioned Favorite

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Molasses cookies hadn't turned up in my "rotation" in years when I saw them on one of my favorite blogs. Cranberry Morning is not a food blog, but blogger Judy sneaks recipes in now and then and they're always good ones!

I knew my recipe was similar, so I was motivated to go through my files and find it. My recipe calls for butter rather than shortening and different amounts of spices. Some recipes call for melted butter, but I'm in the habit of creaming the butter. Maybe one day I'll try the melted butter and let you know if it was better or worse.

This cookie pairs perfectly with a cup of strong black tea with a splash of milk.

Molasses Ginger Cookies

(Makes 4 dozen 3-inch cookies)

4 packed cups (20 ounces) unbleached all-purpose flour
4 teaspoons baking soda1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cloves
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups sugar
1/2 cup unsulphured molasses (in the UK, black treacle)
2 large eggs

1 In medium bowl, whisk together flour, baking soda, salt and spices.

2 In large bowl of electric mixer, beat butter and sugar on medium speed for 30 seconds. Add molasses, then eggs, and beat until light and fluffy. Slowly beat in flour mixture. Cover and refrigerate for an hour.

3 Preheat oven to 375 degrees. Place #40 scoops* (1.5-tablespoon 1.25-inch balls) 3 inches apart on parchment-lined baking sheets. Bake for about 10 to 12 minutes. For crisp cookies, bake a bit longer, watching carefully so that they don't burn.


4 Cool on baking sheet for 1 minute, then remove to wire racks to cool completely. Store in airtight container.
* If you don't have a Number 40 Squeeze Disher Scoop, you need to get one now! I don't know how people make cookies without it!

Black Bean Soup - Made with Dried Beans - And Muir Glen Organic Giveaway

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Black bean soup can be made brothy, which I don't like, or can be pureed, which my husband-with-texture-issues would not touch; but I come up with a happy medium by long, slow cooking. Warning: If you don't have a 7-quart pot, just make half a batch in a 4- or 5-quart pot. I used a 6-quart pot for the double batch and it nearly overflowed; couldn't add the chicken broth until the soup had cooked down a bit!

Black bean soup made with dried beans takes a while (which is why I wanted to make a huge batch--it freezes well). If you're in a hurry, try my Black Bean Soup - Made with Canned Beans instead. But if you have time, use the dried beans. I prefer them, and they are much cheaper! Do the math: 1 pound of organic dried black beans for $2 to $3 equals 4 15-ounce cans of organic black beans for a total of about $8.

Black Bean Soup

(Makes about 5 quarts)

2 pounds dried black beans, rinsed and picked over
3 quarts water
3 tablespoons extra virgin olive oil
2 cups finely chopped onion2 cups finely chopped celery2 cups finely chopped carrots1 cup finely diced red bell pepper1 or 2 cloves garlic, finely minced1 quart low sodium chicken broth1 28-ounce can diced tomatoes (I used Muir Glen fire roasted, one 14-ounce regular and one 14-ounce with medium green chilies)2 teaspoons Worcestershire sauce1 teaspoon salt1/2 teaspoon coarsely ground black pepper1 teaspoon cumin1/2 teaspoon oregano1/2 teaspoon crushed red pepper flakes

1 Rinse and pick over beans to remove any debris. In 7-quart pot, soak beans overnight (8 to 24 hours) in 4 quarts of water salted with 3 tablespoons of salt.

2 In 7-quart stockpot, heat olive oil and cook chopped vegetables about 15 minutes until softened. (I would love to have the All-Clad Stainless 7-Quart Stockpot with Pasta Insert!

3 Drain and rinse soaked beans, and add to vegetables in stockpot. Add 3 quarts fresh water. Bring to a boil. Cover, leaving lid slightly ajar. Reduce heat and simmer slowly, stirring occasionally, for 2 hours.

4 Add remaining ingredients. Continue simmering for 3 hours. Actually, I like to cook it down even more.

Muir Glen Organic GiveawayOne winner will receive a Muir Glen Organic Reserve Gift Basket. All US residents who leave a comment (one entry per person) on this post before 11:59pm Eastern time March 28 will be put into a random drawing. Winner will be announced here before noon Eastern time on Thursday March 29.  

Lime Sherbet - Better Than You Remember

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The lime sherbet of my childhood was of the store-bought variety, delicious but filled with various artificial additives, the most obvious being the green food coloring. Since I bought an ice cream maker last year, I've been enjoying experimenting and developing recipes for all sorts of frozen desserts using all natural, organic ingredients. 

Last week I came into a supply of organic limes and wanted to do something different with them. Lime sherbet sounded like the most refreshing dessert possible for a warm spring day. While my recipe probably has twice the fat of a commercial sherbet, it tastes at least twice as good! And no fake ingredients! 

Here at the Delightful Repast Test Kitchen, I often make multiple batches of things in order to get it exactly right. We loved the first batch, made with 50 percent more lime juice, but thought it would be a bit much for most people. And that batch also had a lot more cream, which I decided to cut. These two changes make the final version even more refreshing, which is just what I was aiming for. We'll be making this a lot throughout spring and summer. 

Lime Sherbet 

(Makes about 5 cups)

1 tablespoon finely grated lime zest 
1/2 cup freshly squeezed lime juice (about 4 limes)
3/4 cup sugar, divided
1 1/2 teaspoons unflavored gelatin
Pinch salt
1/2 cup boiling water
1/2 cup heavy whipping cream
1 1/2 cups reduced fat (2%) milk 

1 Zest and juice limes. 

2 In 2-quart glass measure, stir together 1/4 cup sugar, gelatin and salt. Stir in boiling water, stirring until dissolved. Stir in lime juice, zest and remaining sugar, stirring until dissolved. Stir in cream, blending well. Stir in milk; cover and refrigerate until well chilled, at least 4 hours or overnight. 

3 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment. 

4 Transfer the soft sherbet to a freezer-safe airtight container, and place in freezer for at least 4 hours. 

Peanut Butter Chocolate Chip Ice Cream

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If you're gearing up for summer, it's time to get out the ice cream maker. If you don't have one, it's time to get one! I put it off for years, telling myself "Be sensible. It's one of those things you'll use once or twice and then ..." Turns out, I use it all the time! The gel-filled canister must be placed in the freezer 24 hours ahead of time, so I just keep it in the freezer at all times. I may even order a second canister for my machine so I can make two flavors without waiting for the canister to freeze.

For links to the nine other ice cream, frozen yogurt, vegan ice cream and sherbet recipes I've developed, just type "ice cream" in the "Looking for Something?" search box on the right or hit the "Recipes/Reviews" page link at the top and look under "Desserts." 

Peanut Butter Chocolate Chip Ice Cream

(Makes about 5 cups)

1 cup creamy natural nothing-added organic peanut butter
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt, if peanut butter is unsalted

1 1/2 cups organic whole or 2% milk3/4 cup organic heavy whipping cream1/2 cup semi-sweet chocolate mini chips or chopped chocolate

1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), stir together peanut butter, sugar, vanilla extract and salt until the mixture is well blended. stir in a little milk to thin the mixture, then gradually whisk in remaining milk and cream. Cover and refrigerate at least 4 hours or overnight.

2 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment. Add the chopped chocolate or chips during the last 2 minutes.

3 Transfer the soft ice cream to a freezer-safe airtight container. Place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving.

Salsa - So Fresh Tasting No One Will Know It's Made with Canned Tomatoes - And a Giveaway

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Salsa made with canned tomatoes? Yes! For a taste of summer any time of year, whip up a batch of salsa made with canned tomatoes. I know, I know--I'm all about fresh; but tomato season is not quite here, and I refuse to buy out-of-season imports or any of the pallid objects that pass for tomatoes in most supermarkets. I've found that really good canned tomatoes (I always use Muir Glen organic) make better salsa than the less-than-stellar fresh tomatoes available.

Granted, it's not the salsa fresca we can enjoy during tomato season, but it's much fresher tasting than any of the store-bought salsas I've tried. In fact ... This is how fresh tasting it is. We had guests for dinner--guests who are really into food and into salsa--and they were crazy about it! AND (yes, I'm shouting) they did not know the tomatoes were canned! And I didn't tell them, thought I'd save that little gem for another time. 

There was just a tiny bit left over, and when I tasted it two days later, I was blown away! How can something taste so fresh after nearly 48 hours in the fridge?! Since it was early in the morning when I did my two-day taste test, I just went ahead and made organic tortilla chips and salsa, with a side of leftover Mexican rice, my breakfast. It was that tasty! 

But I wouldn't try this with just any canned tomatoes. At the risk of sounding like a shill for Muir Glen, I would only make this with Muir Glen tomatoes. Truly, I am not on their payroll; they simply make the best canned tomatoes. 

Salsa

(Makes 2 cups)

1/4 cup finely diced onion, rinsed and drained
1/8 teaspoon salt
1 14.5-ounce can Muir Glen organic fire roasted diced tomatoes with green chiles, undrained
2 tablespoons chopped fresh cilantro
1 or 2 tablespoon freshly squeezed lime juice
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper flakes

In 3-cup bowl, combine all ingredients; stir together. Cover and refrigerate for 6 to 24 hours before serving. Garnish with more cilantro.


Muir Glen Organic Giveaway
Two winners will each receive a Muir Glen Organic Reserve Gift Basket. All US residents who leave a comment (one entry per person) on this post before 11:59pm Eastern time Wednesday May 16 will be put into a random drawing. Winners will be announced here before noon Eastern time on Thursday May 17.

Other recipes you might enjoy: Mexican Rice and Homemade Flour Tortillas. 

Banana Loaf Cake - Banana Bread

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Banana bread has a bit of a bad rep because of all the bad banana bread out there. I prefer to call my version banana loaf cake, to differentiate it from all those dry banana breads that have too much sugar and not enough banana. Not everyone likes nuts, so feel free to leave them out if you don't. Some people like to toast the nuts first, but I rarely take the time to do that and haven't had any complaints yet.

Of course, you can spread a slice with softened butter and call it breakfast. Or top a slice with a dollop of whipped cream and call it dessert. I suppose you could even frost the loaf, or just the top of it, with a thin icing. But I guess I'm a no-frills kinda gal because I prefer just a plain, unadorned slice along with a nice cup of tea.

How about you? Don't tell me you don't like bananas; I'll only tell you that even people who don't like bananas like this. But if you really really really don't like bananas, try my chocolate loaf cake! Frugal types like banana cake/bread because it's a great way to use up really overripe bananas instead of throwing them out. In fact, the more overripe, the better. If you can, wait until the bananas are thoroughly disgusting before making this.

Banana Bread

(Makes one 9x5x3-inch or 9x4x4-inch loaf)

2 packed cups (10 ounces) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chopped walnuts, toasted or not
1 2/3 cups (about 1.5 pounds, unpeeled) mashed very ripe bananas
1 tablespoon plus 2 teaspoons fresh lemon juice, divided
Milk to make 2/3 cup
4 ounces (1 stick) unsalted butter, room temperature
2/3 packed cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract

1 Preheat oven to 350 degrees. Grease, butter or spray a 9x5x3-inch or 9x4x4-inch loaf tin. In small bowl, whisk together flour, baking soda and salt. Stir in chopped walnuts. 

2 In medium bowl, mash bananas and 1 tablespoon lemon juice with large fork or potato masher.

3 In measuring cup, put 2 teaspoons fresh lemon juice, add milk to make 2/3 cup; stir gently and let stand for 5 minutes. 

4 In large bowl, cream butter and brown sugar together until light and fluffy. Beat in eggs, then vanilla and mashed bananas. Add dry ingredients and lemon-thickened milk alternately to wet ingredients, and stir just until combined. Scrape into prepared loaf tin; smooth top.

5 Bake at 350 degrees for 65 to 75 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and continue cooling on wire rack for an hour.

How to Make Flour Tortillas - So Much Better Than Store-Bought

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Flour tortillas of the store-bought variety usually have a lot of questionable ingredients that leave an odd aftertaste. But some of the homemade flour tortillas I've had were greasy and rubbery (and some 1/4-inch thick!), so I decided to try making my own with just four simple (and organic) ingredients. I made up the recipe as I went along, and they turned out great the first time--which only means homemade flour tortillas are easy and practically foolproof!
Cooking for two on most days, I set out with the idea of making six smallish tortillas. So I got out a medium bowl, about 2 quarts, and measured in the amount of organic unbleached flour I thought would be needed. Not being too keen on lard, and having an actual aversion to vegetable shortening, I got out the organic unsalted butter. Started with 2 tablespoons but decided to add a bit more. Heated up 1/2 cup water, but didn't use it all; turns out, 1/3 cup is just right. Did all the mixing with my fingers, then kneaded the dough briefly right in the bowl. Couldn't be easier.
On my impeccably clean quartz countertop, I mashed the ball of dough into a 5-inch disk and cut it into six wedges. Then I rolled each wedge into a ball, threw them back in the bowl, covered the bowl and let the dough balls rest at room temperature for about 30 minutes while I proceeded with other parts of the meal. Then I pressed them out by hand on the same unfloured countertop. If I were making a lot of tortillas, even just a double batch, I would use a rolling pin. But for so few, it just seemed simpler to do it by hand. My little recipe made exactly six tasty little 7-inch tortillas.
I know step-by-step photos would be helpful, but I don't usually have a second photographer on hand, so I've given very explicit directions and am confident you won't have any trouble turning out a batch of homemade tortillas the very first time. Mmm ... once you make your own flour tortillas, you'll never go back to store-bought!



You might also want to try my Mexican Rice and Albondigas Soup recipes!
Flour Tortillas
(makes six 7-inch tortillas)
1 1/4 packed cups (6.25 ounces) unbleached all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter
1/3 cup very warm water

1 In medium bowl, mix flour and salt together with your hands. Grate the butter into the bowl or use a small knife to slice tiny pieces of butter into the bowl. With your fingertips, mix the butter into the flour until it resembles coarse meal. Pour the warm water with one hand while mixing with the other, in case you don't need to add all the water. The mixture should be just moist enough to come together into a stiff dough. Knead, right in the bowl, with one hand for about a minute.

2 On impeccably clean unfloured work surface, mash the ball of dough into a 5-inch disk and cut it into six wedges. Roll each wedge into a fairly smooth ball, place them in the bowl, cover and let rest at room temperature for about 30 minutes.

3 On the same unfloured work surface, with a rolling pin or with your hand, roll or press each dough ball into a 7-inch round. Measure--if they are not 7 inches, they are not thin enough.

4 Heat an ungreased skillet or griddle over medium-high heat. (You would love the Lodge Pro Logic 12-Inch Square Griddle. I hate round griddles!) Cook on first side about 30 to 45 seconds or until tortilla starts puffing up and is getting specks of brown on the underside. Turn and cook second side about 30 to 45 seconds or until browning in spots. As each one is done, stack on a plate covered with a kitchen towel. 

Strawberry Shortcake - Gluten-Free or Not

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Strawberry shortcake is the quintessential summer dessert. A bit rustic in appearance, it is the perfect finale to a cookout or other casual dinner. Let's get real--it can even be dinner!

Strawberry shortcake can be made with those little store-bought sponge cakes or slices of pound cake or angel food cake, but I've always favored the kind made with slightly sweet baking powder biscuits. I draw the line, though, at buttering the biscuits before piling on the strawberries and whipped cream. 
If you are not on a gluten-free diet, just replace the first four ingredients of the biscuit dough with 2 packed cups (10 ounces) of unbleached all-purpose flour. And if you don't use alcohol, or are serving the shortcake to children or people who don't use alcohol, just leave out the orange liqueur. I just put it in because I think orange is the perfect accent for strawberries. 
So, tell me, how do you like your strawberry shortcake? 
Strawberry Shortcake 
(Makes 8 servings) 
Berries
2 1-pound clamshells (or 3 baskets) organic strawberries, stemmed and sliced
4 tablespoons sugar
2 tablespoons orange liqueur or fresh orange juice
Drop Biscuits3/4 packed cup sorghum flour
3/4 packed cup potato starch
1/2 packed cup tapioca starch
1 1/8 teaspoons xanthan gum
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
Zest of 1 medium orange
1 cup milk or organic rice milk
Whipped Cream1 cup heavy whipping cream 1 tablespoon sugar1/2 teaspoon vanilla extract
1 About an hour before serving time, stir together strawberries, sugar and liqueur or juice in 2-quart bowl. Cover, and let stand at room temperature while you're making the biscuits. 
2 Preheat oven to 500 degrees. Line an insulated baking sheet with parchment; set aside.
3 In 2-quart bowl, whisk together the dry ingredients. With your fingers or a pastry blender or two knives, cut in the cold butter until the mixture looks like coarse crumbs with some bigger chunks remaining. Pour milk or rice milk over flour mixture and gently mix until just combined.
4 Using a greased 1/3 cup measure, scoop out 8 mounds of dough about 2 inches apart on the parchment-lined insulated baking sheet. If you have dough left over, scrape it out and divide it among the 8 mounds. Bake for about 12 minutes, or until golden brown. Let biscuits cool slightly on wire rack while you're making the whipped cream. 
5 In mixing bowl, combine cream, sugar and vanilla extract. Whip to soft peaks.
6 Slice the biscuits horizontally and place the bottom halves in serving bowls. Divide the strawberries among the bowls, reserving some berries and juice to spoon on top. Divide the whipped cream among the bowls. Top each serving with a biscuit top. Garnish with remaining berries and juice. Serve immediately.

Chelsea Buns and Cinnamon Rolls

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Chelsea buns are what I make (or call what I make) when my traditional English baking genes are stirring. Other times, I might make (or call what I make) ordinary American cinnamon rolls. Of course, cinnamon is optional in a Chelsea bun but not so in a cinnamon roll. And currants, or other dried fruits, are optional in a cinnamon roll but not so in a Chelsea bun. Unlike the thick glaze on a cinnamon roll, the thin glaze on a Chelsea bun is invisible except for the shine.

Though the original London shop that started Chelsea buns in the 18th century is long gone, Chelsea buns are alive and well and being produced in vast quantities by the beloved 91-year-old Cambridge institution, Fitzbillies. Fitzbillies was closed briefly last year before being rescued by UK food writer Tim Hayward. One can actually place an order at fitzbillies.com and get Chelsea buns by post.

Back in the day when I tried to "health" everything up, I used a fraction of the butter and sugar in the filling. Then I decided to just go for it! I know 3/4 cup sounds like an awful lot of brown sugar, but it's really just one tablespoon each--not that bad. I still make most things with far less sugar than is typical, but this is a splurge. 

So which is it going to be for you--Chelsea buns or cinnamon rolls?


No-Knead Overnight Make-Ahead Cinnamon Rolls or Chelsea Buns

(Makes 12)

Dough

4 packed cups (20 ounces) unbleached all-purpose flour, divided
1/4 cup sugar
2 teaspoons instant (rapid rise) yeast
1 1/4 teaspoons salt
1 cup milk, microwaved 1 to 2 minutes in 2-cup glass measure
6 tablespoons unsalted butter, cut into 8 pieces and added to heated milk
3 large eggs, room temperature, slightly beaten

Filling

3/4 cup dark brown sugar
2 tablespoons unbleached all-purpose flour
4 teaspoons cinnamon (optional in Chelsea buns)
Finely grated zest of 1 lemon (for Chelsea buns only)
Pinch salt
1/2 to 1 cup currants and/or other finely chopped dried fruit
3 tablespoons unsalted butter, softened completely

Glaze for Chelsea Buns

3 tablespoons sugar
3 tablespoons milk

Brown Butter Glaze for Cinnamon Rolls

3 tablespoons butter
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

1 Start rolls the day before. In large bowl, whisk together 2 cups flour, sugar, yeast and salt. Add milk, butter and eggs, and stir until thoroughly combine. Stir slowly for 1 minute. Stir in 1 cup flour a half cup at a time. The dough will be elastic and sticky.

2 Leave dough in the bowl. Using reserved 1 cup flour, flour hands and sprinkle some flour over the dough. Lightly squish the dough around in the bowl with one hand (not really kneading!), adding a little of the reserved flour at a time. Save about 1 tablespoon of the flour for shaping the rolls. Gently shape the dough into a smooth ball (it will be sticky). Place in lightly oiled bowl (I use a 2-quart glass measure so I can easily see when the dough has doubled); lightly oil surface. Cover with oiled plastic wrap. Let rise until doubled, about 1 to 1 1/2 hours (took a little over an hour in cold oven).

3 Punch down dough by pressing down in center and folding in edges; cover an let relax in bowl for 20 minutes. In small bowl, stir together brown sugar, flour (save 1/2 teaspoon for the currants), cinnamon (and, for Chelsea buns, lemon zest) and salt. Put the currants or other dried fruit in another small bowl and stir in that little bit of flour, separating any currants that are clumped together. Grease with soft butter or cooking spray a 13x9x2-inch glass baking dish.

4 Turn dough out onto lightly floured (from the reserved flour) surface, and pat out to 12x16-inch rectangle. Spread on softened butter, leaving 12-inch border, then spread on the filling. If using the currants or other dried fruit, sprinkle evenly over the filling. Starting with the long edge nearest you, roll (not too tightly) away from you; seal edge by pinching together. Measure and see that the roll is 18 inches long, not counting the ragged ends. 

5 Using dental floss or serrated knife, trim away the ragged ends and cut roll into twelve 1 1/2-inch slices. Put in prepared baking dish. Cover loosely with lightly greased plastic wrap, let stand at room temperature for 20 minutes, and then place in refrigerator overnight.

6 Remove rolls from refrigerator 2 hours before baking. During last 15 minutes of that time, preheat oven to 375 degrees. Bake rolls for 20 to 25 minutes.

7 For Chelsea buns, prepare glaze during last 5 minutes of baking time. In small pan, heat sugar and milk to a boil. Reduce heat, and simmer for a minute. Brush hot glaze on hot rolls the minute they come out of the oven.

8 For cinnamon rolls, prepare glaze during last 10 minutes of baking time. In small saucepan, heat butter over medium heat until golden brown, stirring occasionally. Remove from heat; whisk in powdered sugar, milk and vanilla extract. Spread over warm rolls. 

No-Knead Bread and Equipment Review - Wusthof Classic 10-Inch Bread Knife

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Bread, as you know if you've been reading Delightful Repast for any length of time, is my one weakness. I could live on bread and tea. I love everything about it--the look, feel and smell of it at every stage, as well as the taste. Making homemade bread is even more satisfying than making pies. I get just as giddy now over the magic of yeast as I did when I made my first loaf as young girl.

And I love the kneading. It's like a meditation for me. So why make no-knead bread? Because it's an entirely different bread than you get with kneading. This is a rustic bread--crispy on the outside, chewy on the inside with lots of big holes. If you are someone with arthritis or neuropathy in your hands who cannot knead, this is one homemade bread you should try. And if you are someone who does not own a food processor or heavy-duty stand mixer, this bread's for you; all you need is a bowl and a spoon to mix it up.

Though I sometimes use gluten-free and whole-grain flours, the only white flour I ever use is unbleached all-purpose flour. Life is simpler when the gluten-free and whole-grain flours are in the freezer and there is but one white flour in the cupboard. Why keep cake flour and bread flour on hand when any recipe can be adapted to unbleached all-purpose? Also just for the sake of simplicity, I make all my bread with instant yeast, sometimes called rapid rise or bread machine yeast.

This is my version of the famous Jim Lahey baked-in-a-pot no-knead bread that became a phenomenon of the blogosphere in 2006 when Mark Bittman wrote about it in The New York Times. I got around to trying it a few months later and made the first loaf according to the recipe, then immediately starting experimenting and improving it (or making it better suit my needs, I should say).

I've made the loaf larger (9 inches in diameter and 4 inches high in the middle) and eliminated some of the messy steps. Don’t let the “24-Hour” bit scare you off; it’s really just a few minutes of work and 24 hours of waiting. And it doesn't have to be exactly 24 hours either; it can be several hours less. But when you're trying to figure out how to make it come out at a certain time, it's easier to do the math with 24 hours! 


What are you going to use to cut this big, crusty loaf?

Good kitchen equipment, as you know if you've been reading Delightful Repast for any length of time, is also my one weakness (any Lark Rise to Candleford fans out there?). I'd been on the hunt for a really good bread knife, having been dissatisfied with several over the years, when the Wusthof Classic 10-Inch Bread Knife 4151 was sent to me for review.

I've tried all sorts of bread knives: expensive, cheap, long, short, offset handle, regular handle, straight blade, curved blade, scalloped teeth, regular teeth, combination teeth. They all either squash my bread or don't cut at all! Perhaps my being left-handed has something to do with it? 


The Wusthof Classic knives, which were always razor-sharp, are now 20 percent sharper and will maintain their edge twice as long, thanks to new technology. I'll let you read all the technical details at Wusthof's new microsite. It's quite interesting, but the burning question that needs to be answered here is: Can the Wusthof bread knife cut bread, crusty on the outside and soft on the inside, without squashing it?

Yes, it can! If you saw my review of the Wusthof Classic 8-Inch Cook's Knife, you know I love the way the Wusthof Classic handle feels in my hand. And this 10-inch blade is the perfect length for a bread knife, handling loaves of any size and splitting cake layers beautifully.  

24-Hour No-Knead Bread
Adapted from New York baker Jim Lahey's famous recipe 
(Makes one round 34-ounce European-style boule)

4 1/2 dip-and-sweep cups (22.5 ounces/638 grams) unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon instant yeast
2 cups water, room temperature

Note: I use my Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven with 9-inch bottom interior diameter and a 9-inch parchment round sprayed with cooking spray. My pot has the stainless steel knob, so no worries about it cracking at high temperatures. If your pot has the phenolic (plastic) knob, you might try covering it with foil or just order a Le Creuset L9403-45 Stainless-Steel 2-Inch Replacement Knob.

1 Start dough 24 hours before you plan to serve the bread. In large bowl (I use a straight-sided 4-quart glass bowl so I can easily tell when the dough has doubled), whisk together flour, salt and yeast. Add water and stir with dough whisk or large spoon until the dough just comes together into a shaggy, sticky dough. Cover with lid, plate or plastic wrap and let stand 18 1/2 hours on countertop. 

2 Sprinkle a tablespoon of flour over the dough (right in the bowl). With floured hands, pat the dough gently to deflate it a bit. Fold it in thirds (very irregular thirds as this is a very slack dough), then in thirds again, sprinkling on a teaspoon of flour with each fold. Cover with lid, plate or plastic wrap and let it rest for 2 1/2 hours. When you’ve got about a half hour left, place pot (without its lid) in the oven and preheat to 450 degrees. 

3 When it is ready, dough will be more than double in size. Remove hot pot from oven. Put a round of cooking-sprayed parchment in the bottom (sprayed side up) to prevent sticking. Using floured hand or a untensil, dump the dough into the heated pot. Cover and place in oven. Reduce heat to 425 degrees, and bake 40 minutes. Uncover, bake another 25 minutes or until the crust is beautifully golden and middle of loaf is 210 degrees.

4 Remove and let cool on wire rack for 2 hours. If not eating right away, you can re-crisp crust in oven at 350 degrees for 10 minutes. It's best the day it is baked but can be kept, wrapped in foil, at room temperature for up to 2 days. Or keep cut side down covered with a towel to preserve the crust's crunch. This bread makes terrific toast!

5 My favorite way of slicing a boule is to cut the loaf in half, turn the cut side down and slice, but you can make long slices if you like.

Note: You might like some of my other bread recipes. Look under Breads on my Recipes/Reviews index page.

Disclosure: If pertinent to the post, I will sometimes mention a favorite piece of equipment or other product, with a link to that item on Amazon.com. If you purchase something from Amazon through one of my product links, I receive a small commission that does not cost you.

a carrot slaw recipe for thanksgiving?

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so thanksgiving is in 2 days...and food network has selected carrots as the featured item for fall fest.  this makes me very happy because it means i can tell you about my spicy carrot slaw. a few years ago i realized that i needed to add something fresh and crunchy to the thanksgiving table.  something prepared without butter and cream, without gravy...something healthy.  something with a bit of spice.  now, don't misunderstand.  i love the traditional thanksgiving meal dishes...but how many of us eat that way any other day of the year?  i need something with a bit of spice...and a bit of tang...to help  balance out all the rich food.

the carrot slaw is super quick to make and very easy.  the last thing any of us needs on thursday is another complicated dish.  and, because there is no cooking involved, you don't have to worry about finding room in the oven. feel free to substitute ingredients to suit your taste.  i had a few tomatoes left in the garden this week so i could add them to the slaw.  if tomatoes are out of season when you make this, don't use them.  just double the beet quantity.  i love this salad on t-day...but is is also delicious the next day piled up on top of your leftover turkey sandwiches.  try it on fish tacos.  or use instead of coleslaw as a side dish.  fast, easy, healthy, tasty...what else do you need?

now...a bit of thanksgiving help.  if you are still tinkering with your menu...or have no idea where to start...i published some tips last year in my post  need some last minute thanksgiving ideas?  check it out for a complete thanksgiving meal...recipes included.  i am repeating the menu for my guests this year...except adding my caramel apple pie from last week...and the spicy carrot slaw.

spicy carrot slaw
6 large carrots, shredded
1/2 sweet while onion, peeled and diced
2 medium tomatoes, seeded and diced
1 medium beet, peeled and diced
1 jalapeño pepper, seeded and chopped 
2 tbsp chopped italian parsley
2 tbsp seasoned rice vinegar
4 tbsp extra virgin olive oil
sea salt 
freshly cracked pepper

place vegetables in medium sized bowl.  in a small bowl, whisk together the vinegar and oil.  add a pinch each of salt and pepper.  drizzle the vinaigrette over the carrot mixture.  using salad tongs, or 2 forks, mix together until combined.  refrigerate a minimum of 1 hour to allow flavors to meld.  serve cold or at room temperature.

now it is your turn to participate in fall fest. simply leave your carrots tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What's Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini

happy thanksgiving everyone!
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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it is beet week...how about roasted beet salad with bacon vinaigrette?

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i burst out laughing when i saw it was beet week at food network's fall fest.  don't get me wrong; i really do love beets.  but...oh man...beets again?  it was a very cool spring, summer and early fall here in the napa valley.  we had few hot days and the weather really impacted the agriculture.  everything was late...or non existent.  ( a friend in the wine business told me about the number of "zero crop" vineyards...happily most grape growers have crop insurance).  my csa box included beets almost every week.  so, beets...for six months...um?  can you say overkill?

look how big the beets were by the end of summer...compared to a "normal" sized beet on the right

i roasted beets, served them raw in salads, shredded for a version of coleslaw, peeled and chopped to add to smoothies (really delicious), juiced them, obliterated in a blender and added to pasta sauces, added to chocolate cake batter...you name it...i did it.  i think my favorite beet recipe was the roasted beet soup i told you about earlier this summer...i named it the most beautiful soup in the world.  the soup not only looks beautiful, it tastes delicious.

roasted beet soup

the csa box deliveries ended for the season in early november.  i vowed i would not eat beets again until spring.  then i received the email from food network announcing beets as this week's fall fest item.  eek..what's a girl to do?   add bacon, of course.  introducing my roasted beet salad with bacon vinaigrette.  easy, delicious, perfect for lunch or dinner and, at this time of year, the beautiful color is perfect for the holidays.  enjoy!

roasted beet salad with bacon vinaigrette

roasted beet salad with bacon vinaigrette
(4 servings)
4-6 medium beets,different colors if you can,  roasted (technique follows)
4 handfuls baby arugula, washed and dried
1 tbsp fresh italian parsley, chopped

bacon vinaigrette
3 slices of bacon

2 tbsp red onion
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tbsp honey mustard
sea salt
freshly ground pepper

roast beets according to the directions in the post want some pink lentils with roasted beets?  when cooked and cooled, peel and cut into bit sized pieces.  place in serving bowl and toss with parsley, a pinch of sea salt and a pinch of pepper.

make vinaigrette: fry bacon in skillet until very crisp.  remove from pan, reserving drippings. crumble bacon and set aside.  add onion to pan and sauté until translucent.  add bacon fat and cooked onion to small bowl.  whisk in oil, vinegar and mustard.  add small pinch of pepper and whisk again.

top beets with 2 tbsp vinaigrette and the crumbled bacon. toss.  taste and adjust seasonings if needed.  place one handful each arugula on 4 salad plates.  mound beets on top of greens.  drizzle additional vinaigrette over salad if desired.  serve

now it is your turn to participate in fall fest. simply leave your beets tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers.  they will be posted on wednesday at noon:
Bay Area Foodie: Baked Beet Ravioli
Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese
What's Gaby Cooking: Farro Beet and Herb Salad
My Angel's Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge

Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon

so..what is your favorite way to prepare beets?  please share in the comments section of this post....thanks

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

squash week at food fest...want a recipe for pomme d'or squash?

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it is squash week at fall fest and i have the perfect dish to share...pomme d'or with wild mushroom risotto.  have you ever seen a pomme d'or?  they are a hard winter squash which look a lot like mini pumpkins....in fact, when they were included in the last two weeks of my csa box, i thought they were pumpkins.  i used them throughout the house as fall decorations.  then i did a bit of research and discovered they were actually squash...similar to pumpkins but a bit sweeter.   when they are stuffed with a delicious wild mushroom risotto they become an amazing, delicious and beautiful fall dish.

i love winter squash...two years ago during fall fest i shared three favorite recipes...roasted red kuri squash; acorn squash and pinto bean chili with chipotle; and fusilli pasta with roasted delicata squash & fresh sage brown butter sauce   .  last year i did stuffed acorn squash with wild rice, pecans and cranberries.  this year the decision was easy...thank you hudson ranch for introducing me to a new item...i had never heard of pomme d'or squash...have you?  if not, a word to the wise.  the skin is wickedly hard...like cut your finger off if you try to slice it hard.  my advice is to roast the squash in a bit of water before you use.  i roasted mine for almost an hour, then cut off the top and scooped out the flesh.  like a pumpkin, the seeds can be roasted and eaten.  i added a bit of salt and chipolte pepper...really good!.  the roasted squash can be mixed with a bit of extra virgin olive oil, salt and pepper and eaten as is...delicious.  but i added the cooked pulp to a wild mushroom risotto i adapted from ina garten's recipe.  stuffed back into the shells and served hot; this dish makes a wonderful light supper or can be served as a side dish with roast pork, chicken or turkey.  

what are your favorite winter squash recipes?  please share in the comments section at the end of this post.                           




pomme d'or with wild mushroom risotto
8 pomme d' or squash (or any small hard winter squash)
1 ounce dried wild mushrooms
½ pound fresh cremini mushrooms, wiped down and roughly chopped
4 cups vegetable stock (i use the imagine brand)
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
½ cup sweet white onion, chopped
2 cloves garlic, peeled and minced
1½ cups arborio rice
½ cup dry white wine
½ teaspoon saffron threads
2 tbsp fresh italian parsley, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated parmesan cheese
additional parmesan cheese for serving


preheat oven to 375 degrees.  place whole pomme d' or squash in roasting pan.  add enough water to pan to reach 2 inches from bottom of squash.  cover with foil and roast for 45 minutes to 1 hour.  when ready, squash should still be firm, but able to be pierced with a sharp knife. remove from oven and allow to cool.


while squash is roasting, prepare the risotto:  add the dried mushrooms to a bowl and cover with  2 cups boiling water. let steep for 30 minutes. strain the mushrooms, reserving the liquid. pour the liquid into a 2 cup measuring cup.  if necessary, add water to ensure you have 2 full cups of liquid. pour the liquid through a paper towel lined strainer reserving the liquid.  roughly chop the mushrooms.

add the mushroom liquid and the vegetable stock to a medium saucepan set over medium heat. do not allow liquid to boil.


add the butter, olive oil and onion to large skillet and sauté  until the onions are translucent 3-4 minutes.  add the garlic and sauté another 30 seconds...do not allow the garlic to burn.  add the wild mushrooms and cremini and sauté for another 5 minutes. add the rice and stir, cooking 1 minute. add the wine and cook for 2 minutes. add 1 cup of the vegetable stock/mushroom liquid mixture to the rice plus the saffron, salt, and pepper. stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. add another cup of the liquid and cook, stirring constantly, until all liquid is absorbed. continue  this process, adding a cup of liquid and stirring until absorbed until you have used up the liquid and the rice is cooked through, but still a bit al dente ( approx 25 minutes).  add the salt and pepper.  taste and correct seasonings if needed. set aside.


cut the top of each cooked pomme di' or squash, reserving the top.  scoop out the flesh and place in small bowl.  remove the small amount of stringy fiber which contains seeds.  discard the fiber. (keep and roast the seeds if desired).  add the remaining squash puree to the risotto skillet and stir to combine rice mixture with squash mixture.  heat over medium heat.  add parsley and parmesan cheese and stir to combine.  fill each hollowed out pomme d'or  squash with some of the risotto mixture.   place back in oven for 10 minutes, or until hot.  serve with reserved squash tops and additional cheese if desired.

now it is your turn to participate in fall fest. simply leave your winter squash tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
And Love It Too: Warm Winter Chili
Bay Area Foodie: Delicata Squash Soup
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What's Gaby Cooking: Quinoa Stuffed Acorn Squash
Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.