conversion

This summer we decided to throw a house warming party. In my usual style of "let's-make-everything-even-the-ice-cream," I decided to try a new recipe for walnut bread. Somehow, everything managed to come together, even after slamming my finger in the back door. I shaped them as rolls for ease of eating and made a little honey butter to go along. The rolls were very tender and full of walnut flavor. Even our aunt liked them, and she has on several occasions declared a dislike of bread with nuts. So both the party and the bread were a success and the bread has become the staple of our house -- enjoyable as french toast and even for sandwiches.

California Walnut Bread
adapted from The Bread Bible

Sponge

2 Tbl yeast
1/4 c warm water (105-115F)
2 c unbleached bread flour
3 T honey
2 c milk at room temperature

Beat all ingredients above in a large bowl for 1 minute and let sit for 1 hour until bubbly.

Dough

1 1/2 c walnuts
1/2 c walnut oil (check health food stores if you have trouble finding it)
1 Tbl salt
3 c bread flour (I use 1 c of whole wheat flour + 2 c white flour)

Toast walnuts in 350 oven for 3 minutes, and let cool. Add oil, salt and 1 c flour to sponge and stir to combine. Then add the walnuts (chop them first) and remaining flour (1/2 cup at a time) until dough is soft and shaggy.

Knead dough on counter until smooth and springy (about 4 minutes). You can add a little more flour if needed. You can also mix and knead by machine, which takes almost the same amount of time. Place kneaded dough in greased container and let rise until doubled, about 1 and 1/2 hours.

Deflate the dough. Divide in to 2 or 3 portions (for loaves). Either shape loaves free form, or place in a loaf pan. If you want to make rolls, divide into 5 portions and then divide each fifth into four smaller portions, to make 20 rolls. You can cut the tops of the loaves or rolls in an X pattern if you like. Cover and let rise 30-45 minutes, just until doubled in size.

Preheat oven to 375 and bake (35-40 minutes for loaves, 15-18 minutes for rolls). Bread should be nicely browned and sound hollow when tapped.

first time

Lamb isn't usually a meat that is on my radar for cooking. Until my dad brought home a package of thick cut loin chops of lamb, I had never actually prepared lamb. So I set to work finding a recipe that would do the meat justice. Although I liked the challenge of having an ingredient and trying to make the most of it, it was also a little nerve-wracking considering how much my dad had spent at the meat counter for such fresh and local lamb. To add a twist to things, most recipes call for the much thinner lamb chop or rack of lamb. I finally landed upon a recipe that called for the thick cut chops. When all was said and done, the lamb came out perfectly and went nicely our standard cous cous. Nick captured the moment perfectly with his expert food photog skills. Here's to guests that don't mind sleeping on the couch and who bring you challenges you can live up to.

Lamb Chops with Mint, Tomato and Garlic Sauce
adapted from Williams Sonoma's Roasting

8 thick cut, bone-in lamb chops trimmed of fat
Kosher salt, olive oil and pepper
2 T each chopped parsley and basil

1 T extra virgin olive oil
1 small shallot, minced
2 cloves garlic, minced
3 tomatoes, cored, seeded, and finely chopped
2 tsp balsamic vingar
6-8 T mint leaves, chopped finely
6-8 T basil leaves, chopped finely
1/2 c dry red wine

Rub each chop with oil and season with salt and pepper. Press chopped herbs into each chop. Let sit at room temperature for 1/2 hour before cooking.
Heat oven to 450. In a large oven-proof saute pan, heat 1 T oil until very hot. Add chops and sear for 2 minutes. Flip and sear the other side for 1 more minute. (You can cook in two batches if your pan isn't large enough to handle all the chops). Transfer pan to oven and cook until internal temp is 125-130 (for medium rare). Let chops rest, tented under foil, until sauce is ready.

Start cooking sauce while chops are roasting. In a saute pan heated over medium low heat, cook shallot in oil until soft. Add garlic and cook for 30 seconds, until fragrant. Increase heat to medium-high and add in tomatoes. Cook until dry, 3-4 minutes. Remove from heat and add in herbs and stir to combine. When chops have finished roasting, put chop roasting pan on medium high heat. Add wine and stir to de-glaze the pan. Add in sauce and juices from chops, bringing to a boil. Remove from heat and spoon over roasted chops. Season to taste with salt and pepper.

fork split

Just as I'm finally getting settled (unpacked yet another box today), the weather is turning to cool breezes and warm soft afternoon light. Soon school will be back in full swing and afternoons of baking will be harder to come by.

I've always had a thing for English Muffins. Perhaps because the best brand was Thomas's, and Thomas is my dad's name. Perhaps because you cut them with a fork. Perhaps because they are 10 times better than toast. Until now, I had never attempted to make such a treat from scratch. I am pleased to report that the effort was minimal and the product, very rewarding.



Traditional English Muffins
adapted from Beth Hensperger's The Bread Bible (a fine bread book)

Makes 12 (I got a baker's dozen out of the batch)

1/4 c water (105-115 degrees)
1 T yeast
Pinch of sugar
4 to 4 1/2 cups of all purpose flour
2 tsp salt
1 egg
1 1/4 c milk (warmed to 105-115 degrees)
2 T melted, unsalted butter
corn meal

Proof yeast in the water, sprinking with the pinch of sugar. Let sit 10 minutes until foamy.

In a large mixing bowl, place 2 cups of flour and salt. Add yeasty water, egg, milk and butter. Mix until creamy, about 2 minutes. Slowly add the remaining flour, 1/2 cup at a time, until a soft dough that clears the side of the bowl forms. If mixing by hand, turn dough out on to surface and knead until dough is smooth and springy. If using a stand mixer, mix about 2-3 minutes on low.

Let dough rise in deep, greased container for 1 to 1 1/2 hours until doubled.

Sprinkle cornmeal on surface and turn dough out. Pat into a 1/2 inch rectangle and cut with 3 inch biscuit cutter, or drinking glass. Reshape dough and keep cutting until all dough is used.

Heat a griddle on medium heat and grease lightly. When hot, place muffins on and let cook for 7 to 10 minutes. Flip and continue to cook for 7 to 10 minutes. Muffins should be nicely browned on both sides. Remove to cooling rack. When cooled, split muffins with fork and toast. Spread with butter or jam. Have with a cup of tea.

settling in

Everyone detests moving. Even if it means new opportunities to organize or purge unnecessary whisks and spatulas, it also means boxes. Boxes upon boxes to be unpacked. When one box gets unpacked, another is there, instantly to take its place. Rooms full of boxes and not knowing which one contains the thing you need. The coffee grinder. Your work shirt. The house key.

We are in the laborious process of moving right now. Still more unpacking to be done. At least most of the furniture has been moved indoors. However, we have not let the boxes get in the way of cooking. We even had an impromptu dinner party the day we moved. Just as getting things unpacked and put away is a part of getting settled in a new home, so is making good meals. The first week in our new place, we had to break out the dutch oven and spices to make a delicious Moroccan chickpea stew. A stew that makes plenty of leftovers so we could keep up with the unpacking.



Chickpea Stew with 6 Vegetables
from Madhur Jaffrey's World Vegetarian

5 Tbl olive oil
1 large onion, finely chopped
4 garlic cloves, finely minced
1 1/2 c. dried chickpeas, soaked and cooked*
28 oz can of diced tomatoes, drained and liquid reserved
2 medium red potatoes, cut into 1 inch pieces
5 Tbl chopped fresh parsley
5 Tbl chopped fresh cilantro
2 1/2 tsp salt
2 tsp ground cumin
1/2 tsp ground tumeric
1 tsp ground ginger
pinch of saffron threads (optional)
1/4 tsp cayenne powder (optional, but highly suggested)
1 medium yam, peeled, cut in half lengthwise, and sliced
3 small carrots, cut into 1 inch pieces
1 large zucchini, cut into 1 inch pieces

Harissa Sauce

5 tsp Chile-Garlic Paste**
1/2 tsp salt

1) Heat oil over medium-high heat in a large stock pot or dutch oven. Add onion, and cook until brown around edges. Add garlic, cook for 1 minute. Add chickpeas, 1 1/4 c chickpea cooking water, or water, tomatoes, potatoes, parsley, cilantro, salt, and spices. Measure reserved tomato juice, add enough water to make 2 1/2 cups, then add to pot. Bring to boil, then reduce and cook over low heat, covered for 20 minutes.


2) Add yam and carrot. Bring mixture back to boil, cover, and reduce heat to low. Cook for 10 minutes more.

3) Add zucchini, bring to a boil again, then cook with lid on over low heat for 7 minutes or until vegetables are tender.

4) Measure out 1/2 c of liquid and place in small bowl. Add harissa ingredients and mix well. Serve harissa sauce on the side for those who like it spicy. Serve on cous-cous (recipe follows).

* To cook chickpeas: Soak overnight in plenty of water. Drain, and the cook in a large pot with 7 cups of water for 1 to 2 hours, or until tender. Make sure chickpeas are always at a simmer while cooking. Alternatively, you could use 2 cans of pre-cooked chickpeas.

** I just use a store bought chile-garlic concentrate from Morocco. I tried to make the paste once from scratch and got some in my eye (don't ask - it was very traumatic). Chinese chile-garlic paste would probably work too.


Whole Wheat Cous-Cous with Sesame

Whole wheat cous cous can be hard to find -- regular cous cous works pretty well too.

2 Tbl olive oil
1/2 tsp whole mustard seeds (yellow or brown or both)
2 tsp sesame seeds
2 Tbl raw cashews, chopped coarsely
2 Tbl raisins (optional, at least for me)
2 c whole wheat cous cous
1-2 tsp finely chopped green chile (love it!)
1 1/2 tsp salt

1) Heat oil in small pan over medium heat. When oil is hot (starting to smoke) quickly add seeds. They are going to pop and go crazy, so be prepared. Put in the cashews right away and stir. Do the same with raisins, if using. Now put in cous-cous, chile and salt. Stir for a few minutes until cous-cous is lightly toasted. Add 2 cups of water and bring to a boil (it will pretty much boil instantly). Give it a stir, turn the heat down to lowest setting, and cook for 5 minutes. Remove from heat and let sit for 15 minutes. Fluff it up and serve. What could be easier?

la sangria

My encounters with sangria were less than favorable. I couldn't imagine how wine with fruit juice added could be anything less than horrible. Then I made this version. Warning: if you make this, prepare to sit around on the porch all evening, because once you get started the whole pitcher will disappear.

Sangria
serves 4 (at most)

• Take two large oranges. Wash them well. Juice one, slice the other.
• Take one large lemon. Wash it. Slice it up.
• Throw the sliced fruit into a pitcher (or other appropriate vessel) and add a 1/4 cup sugar.
• Stir that up for about a minute, until sugar dissolves. You can mash the fruit up a bit.
• Now add the orange juice, a 1/4 cup triple sec, and a bottle of inexpensive (but not dirt cheap) Merlot.
• Keep it chilled for a minimum of two hours, and up to 8 hours for best flavor. Before you start drinking, add a handful of ice cubes and stir up the sangria.