Showing posts with label Homemade. Show all posts
Showing posts with label Homemade. Show all posts
6 Comments

Homemade Pita Bread



Pita Bread also known as pocket bread and made with white or whole wheat flour. Pita can be cut into wedges and served with meals or appetizers, especially dips, or is halved crosswise, and the resulting pockets may be filled with various vegetables, salads to make a sandwich. We love to serve it with traditional hummus, fresh herbs and cucumbers. Pitas are pretty amazing just warm from the oven with a drizzle of your favorite oil.

11 Comments

Irish Soda Bread - St. Patrick's Day Favorites



Irish Soda Bread is the popular brown bread in Irish country homes, although slices white bread now appears in waxed-paper wrappers in Dublin and other towns.
The whole-wheat flour is stone ground, and baking soda, and sour milk are used to lighten it.
Every farmer's wife had to make butter almost every day, for it was one of the main cash crops. There was always buttermilk from the churning, and it was the family drink and handy for the baking.
When baking soda mixed with sour milk or buttermilk, gas is formed and the heat of the oven makes the gas bubbles expand in a way similar to the action of east.

Maggie Murphy's pot oven bread

Down yonder in one of our big fields is a lovely mysterious ruin of an old house and grist mill - moss-covered stone walls, roof fallen in over a perfectly arched stone doorway - and at one end this relic of the past is a tiny two-room cottage that was once the miller's cottage. There, almost fourscore years ago, Maggie Murphy first saw the light of day, and there she will live out all the days that are left to her.
Spray as a cricket, she bicycles the five miles into the village once a week and peddles back (uphill most of the way) with whole-wheat flour among her purchases.
She cooks over an open hearth fire and mixes her soda bread, but she has no oven - just a three legged iron pot oven. She sets this right in the red-hot coals on her hearth, rubs it inside with a bit of fat pork, drops her cake of whole-wheat dough onto it, puts on the cover and then shovels some of the red coals onto the corner. Heat top and bottom she then has, and the bread bakes for an hour while show sits by the hearth, from time to time turning the handle on her wheel bellows - which makes a draft of air come up through the tiny hole under the coals, bringing them to life with a golden glow.
At just the right minute she brushes the hot coals off the cover, lowers the crane to catch the handle of the pot and swings it out away from the fire.
Out comes a perfectly baked, crusty loaf, fragrant and golden "and good enough for the likes of me," says Maggie Murphy.

from Pepperidge Farm Cookbook 1963

Irish Bread 1

Adapted from Williams-Sonoma

Sometimes soda bread is made of all whole wheat and sometimes with part whole wheat and part white. Here, yogurt has been used in place of the buttermilk and rolled oats have been added for a bit more texture.

Ingredients:

  • 2 1/4 cups bread flour
  • 1/2 cup rolled oats
  • 1/4 cup wheat bran
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 4 Tbs. (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1 1/2 cups plain yogurt

Irish Bread 3

Directions:

Preheat an oven to 425°F. Place a baking sheet in the oven to preheat.

In a large bowl, stir together the flour, oats, bran, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the yogurt and stir to blend, forming a rough ball. The dough will start rising as soon as the baking soda comes in contact with the yogurt, so work quickly to form the dough.

Irish Bread 4

Turn the dough out onto a lightly floured work surface and knead gently for about 30 seconds. The dough should feel soft to the touch. Dust a clean work surface with flour and set the ball of dough on it. Flatten slightly into a 7-inch dome and sprinkle with flour, spreading the flour lightly over the surface. Using a sharp knife, cut a shallow X in the loaf from one side to the other. Transfer the loaf to the preheated baking sheet.

Irish Bread 5

Bake until the loaf sounds hollow when tapped on the bottom, 30 to 35 minutes. Transfer to a wire rack to cool slightly. Serve warm. Any leftover bread can be stored in an airtight container for up to 2 days. Makes 1 loaf.


P.S. I got so hungry during the photo shoot, so after I made a big salad with soft boil egg and the Irish bread . My lunch was perfect!

Irish Bread 7

3 Comments

Local Farms and Sauteéd Buffalo Liver with Onions and Homemade Cranberry Vinaigrette

Farm_3

Lucky living surrounded by many beautiful farms, my family and I making the farm trips almost each weekend.

Farm_1

We buy many good things from farms:  fresh, local grown fruits and veggies from Shady Brook Farm, artisan cheeses from hormone-free milk, and award winning sweet sausages by Ely Farm. Our favored is incredibly tasty buffalo meat from family-owned Thorpe’s Farm.

Fact:  Bison is a wonderful healthy red meat with all of the flavor and texture of beef. It's rich in protein and high in iron yet is lower in fat, calories and cholesterol than skinless chicken or turkey.

Farm_2

Thorpe’s Farm has a huge open barn with animals. For some reason many local cats like to be there as well.  Mr. Thorpe says that every week they are getting new kittens, and he is not sure where they come from :-)




The recipe adapted from Carina Forum

Homemade Cranberry Vinaigrette is a stunning salad dressing: bright, bold and beautiful. You may also serve it over a bed of mixed greens, apple and red onion slices, and pecans or over any salad of your choice. The vinaigrette may be store, covered, in the refrigerator for up to a week.

Ingredients:

  • 1 lbs buffalo liver
  • milk (enough to cover the liver)
  • 3 Tbsp. flour
  • Salt, ground black pepper
  • 6 Tbsp. butter
  • 1 onion, sliced
  • cranberries and chopped parsley for garnish
For cranberry vinaigrette:
  • ½ small sweet onion, minced
  • 4 tbsp red wine vinegar
  • 4-6 Tbsp honey
  • 1 cup Canola oil or light olive oil
  • 2 cups cranberry, fresh or frozen
  • 1 cup water
  • 2-3 tbsp poppy seeds (tasted)
  • Salt, ground black pepper

Buffalo_Liver_3

Directions:

To make the Cranberry Vinaigrette: In a blender or food processor, combine the cranberries, water and vine vinegar, puree. Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids. Return the mixture to a blender. Add the remaining ingredients and mix until combined. With the motor running, slowly pour the oil in a slow steady stream through the feed tube. Blend until very smooth. Season with salt and pepper, mix well.

To cook the liver: Wash the liver, slice in 1 inch slices, then lay in shallow pan, cover with cold milk and let set in refrigerator for half hour. Remove liver slices from milk, and place them on paper towel to drain. Then coat the liver slices in a little flour, then season with salt and pepper.

Melt 4 Tbsp. butter in a skillet set a medium heat. Place the liver in the skillet and cook, turning once, until it is brown about 10 minutes. Melt 2 Tbsp. of butter in another skillet and sautee onion slices until browned.

Arrange the onion on individual heated plates, add the liver and add some greens if desire. Pour over vinaigrette (or you can serve it on the side) and garnish with parsley and berries.

Buffalo_Liver_1

12 Comments

Blackberry No-Bake Cheesecake - Pre Valentine's Day Dessert



It's never too early to start your Valentine's Day with beautiful dessert like Blackberry Cheesecake. You may do it day before and surprise your loved one in next morning -)

Ingredients:

For the crust:
  • 1 cup graham crackers crumbs
  • 1/2 cup instant oatmeal
  • 3 tablespoons of brown sugar
  • pinch of salt
  • 1/2 cup coconut oil, softened
  • few drops of vanilla extract
For the filling:
  • 1 envelope powdered gelatin
  • 1/4 cup water
  • 2 packages cream cheese, softened
  • 1 cup heavy cream
  • 1 cup sugar (if you like more sweet add more sugar)
  • 1 tablespoon lemon juice
  • 3 cups blackberries, washed and drained
  • 1 cup blueberries, washed and drained for serving

Berry_Cheesecake_1

Directions:

To do the crust: Mix together graham crackers crumbs, oatmeal, sugar, salt, coconut oil and vanilla. Press into the base of round spring-form pan, and bake at 350°F (180°C) for 12-15 minutes. Remove from an oven and cool completely at room temperature.

Berry_Cheesecake_3

To do the filling: Soak the gelatin in a 1/4 cup cold water (for about 10 minutes), and then put on a fire and warp up, stirring, until dissolved. Mix together cheese, heavy cream, sugar and lemon juice. Puree blackberries in a food processor(a blender will work fine) then strain through a cheesecloth-lined strainer into a bowl. Mix the berry mixture with cream cheese mixture.


Start stirring cheese mixture slowly, while pouring the warm gelatin, after ingredients have combined, let it stand for a few minutes until it start thickens.

Berry_Cheesecake_5

Now spoon over the mixture evenly into the chilled base, smooth the surface, and refrigerate for about 4-5 hours, but best to leave overnight.

Before you unlock the spring form pan, run a knife around the edge of the cheesecake.
Serve with some blackberries and whip cream if you like.

Tip: You may do variation of cheesecake in cups.


Berry_Cheesecake_6

4 Comments

Celeriac and Spinach Soup with Baked Kale Chips

Spinach_Soup_Kale_Chips_7

Celeriac and Spinach Soup with Baked Kale Chips - it can’t get healthier than that!
Celery Root, also known as Celeriac, has mild aroma and flavor of celery and walnuts with crisp texture perfect julienned or sliced into salads and soups or braised in broth and butter.
Here, it is combined with spinach to make a delicious soup.

Spinach_Soup_Kale_Chips_2

Serves: 6

Ingredients for the soup:
  • 1 ¾ pints/ 4 cups of water
  • 8 fluid ounces/1 cup dry white wine
  • 1 leek, thickly sliced
  • 1 ¼ pounds celeriac, diced
  • 7 ounces fresh spinach leaves
  • freshly grated nutmeg
  • salt and ground black pepper
  • baked kale chips to garnish
Spinach_Soup_Kale_Chips_1

Ingredients for the kale chips:
  • about one bunch of kale, rinsed and dried, torn into bite-sized pieces and tough stems removed
  • olive oil
  • salt, to taste
  • cracked black pepper
  • 1 Tbsp wine vinegar
Spinach_Soup_Kale_Chips_4

Direction for the kale chips:

Preheat the oven to 200 degrees F.
Lay on a baking sheet and toss with the olive oil, wine vinegar, cracked black pepper and salt. Bake until crisp, turning the leaves halfway through, about 2 hours.

Spinach_Soup_Kale_Chips_5

Direction the for soup:

Mix the water and wine in a pitcher. Place the leek, celeriac, and spinach in a deep pan and pour the liquid over the top. Bring to boil, lower the heat and simmer for 10-15 minutes, until the vegetables are soft.

Spinach_Soup_Kale_Chips_3

Pour the celeriac mixture into a blender food processer and process until smooth, in batches if necessary. Return to the clean pan and season to taste with salt, pepper and grated nutmeg.
Reheat gently. Serve with the homemade baked kale chips.



Tip: If the soup is too thick, thin with a little water or low-fat milk when processing.

Spinach_Soup_Kale_Chips_9

Stay warm and healthy! And have a good winter-)

Spinach_Soup_Kale_Chips_6

3 Comments

Lentil Soup with Homemade Turkey Stock - Amazingly Delicious Soup

Lentil_Soup_2

Thanksgiving: THE best time to make the turkey stock.
That roasted turkey carcass, will make an extraordinary rich delicious poultry broth.
Chop up that carcass or pull it apart so that it fits into your biggest pot. Cover it with water, enough so it’s covered by an inch or so of water. Bring it to a simmer. Skim off anything that rises to the top that you wouldn’t want to eat if you saw it floating in a bowl of soup. Cook for about two hours then add a couple carrots and a couple big onions, cut up, celery, parsely, thyme, garlic, bay, peppercorns, these are good to add as well, and continue cooking for another hour. Strain through a colander. Then, strain it through a kitchen cloth, cheese cloth if you have it, or any kind of cloth. Now it’s ready to use. Great to try a consomme with. Make a risotto. Any soup or souce. And it freezes great.

Lentil_Soup_1

Ingredients:
  • 6-8 cups homemade turkey stock
  • 1 cup smoked turkey, diced
  • 1 cup dried lentils, rinsed well and drained
  • 1/2 cup split peas, picked over and rinsed
  • 2 Tbs. olive oil
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 2-3 potatoes, peeled and diced
  • 1 tsp. smoked paprika
  • 2 teaspoons chopped fresh thyme
  • salt and freshly ground black pepper
  • thyme sprigs (optional)
Lentil_Soup_3

Directions:
In a large pot over medium-high heat, warm the olive oil. Add the onion, smoked turkey and cook, stirring frequently, until onion is soft, about 5 minutes. Add the garlic and cook, stirring frequently, for 3 minutes.

Lentil_Soup_4

Stir in the homemade turkey stock, the lentils, split peas, potatoes, paprika, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are very tender, about 20-25 minutes. Stir in the thyme.
Ladle the soup into warmed bowls. Serve immediately.

Lentil_Soup_5

99 Comments

Pavlova with Lemon Cream, and Berries - The Perfect Holiday Dessert and a GIVEAWAY!

Pavlova_3

No one knows who first created the Pavlova. But the name and the recipes first began appearing soon after Russian prima ballerina, Anna Pavlova (she was born on 12 February 1881, in St. Petersburg, Russia, my home town), toured both Australia and New Zealand in 1926, and Australia again in 1929. Anna Pavlova was considered the greatest ballerina of her time, and her visit to New Zealand has been described as "the chief event of 1926." It was said "She does not dance; she soars as though on wings." From this you get the sense that this is a light, airy dessert.

Pavlova_11

There is a controver with both Australia and New Zealand. While it has been suggested this dessert was created in New Zealand, it has also become recognized as a popular Australian dish. Both countries claim to have invented this dessert and claim it as their national dish.

Pavlova_2

We don't know who is right, but we do know that this is a miracle of a dessert, and not so difficult that we should shy away from it. The meringue shell is crispy on the outside and creamy on the inside. It is lighter than air, as the great ballerina was supposed to be.
Please read the recipe, and try this magical dessert yourself.

Pavlova_5
Adapted from Tartelette

Ingredients for the meringue:
  • 1 cup superfine granulated sugar
  • 1 tablespoon cornstarch
  • 3 large eggs at room temperature 30 minutes
  • 3 tablespoons cold water
  • 1 teaspoon distilled white vinegar
Pavlova_7
Ingredients for the filling:
  • 2/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/3 cup fresh lemon juice
  • 1/2 stick unsalted butter
  • 3 large egg yolks, lightly beaten
  • 2 teaspoons grated lemon zest
  • 1 cup heavy cream
  • 2 cups mixed berries
Pavlova_12

Directions:
Preheat oven to 300ºF and position a rack in the center.
To prepare the lemon cream, stir sugar, cornstarch, and salt in a saucepan. Add the lemon juice and butter, bringing the mixture to a simmer over medium high heat. Continue to whisk at a simmer, about 1 minute. Whisk about 1/4 of the mixture into the beaten egg yolks, then transfer the egg yolk mixture back into the saucepan. Over low heat, continue to cook, but make sure not to boil, whisking constantly until the lemon curd is thick, about 2 minutes. Scrape into a shallow bowl, stir in the lemon zest, and place a piece of parchment over the surface. Refrigerate for about 1-1/2 hours.

Pavlova_9

To prepare the meringue, line a baking sheet with parchment and trace a circle about 7" in diameter in the center. Turn the parchment over.
Whisk superfine sugar and cornstarch together in a small bowl. In the bowl of an electric mixer, beat whites with a pinch of salt at medium speed until soft peaks form. Add the water and beat until whites hold soft peaks once again.
On medium-high, beat in sugar mixture 1 Tbsp at a time. After all sugar has been added, beat 1 minute longer. Add vinegar, then beat at high speed until glossy and stiff peaks form, about 5 minutes (longer if using hand-held mixer). The meringue will be extremely thick.
Spread meringue carefully to cover the circle on the parchment, creating a cavity in the center (for the filling). Bake until meringue is pale golden and has a crust, about 45 minutes. Avoid opening the oven door! Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour. The exterior will be dry and possibly cracked, the inside more like the consistency of marshmallow.
To assemble the pavlova, beat the heavy cream just as it holds stiff peaks, then 1/4 cup at a time, whisk cream into the lemon curd. Check consistency each time before adding more cream. It should be able to mound.
Spoon lemon cream into cooled meringue and mound fruit in the center. Serve with extra whipped cream if desired.

Pavlova_8

Once you have the desert ready, all you need is a nice cup of tea. Well, jar of homemade jam would be a nice addition.  So...

Dear Friends, I have a GIVEAWAY today and it is open for everybody around the world.

What's in the parcel:
Box of Tea Forte with porcelain tea cup ensemble, and Pear and Vanilla Jam I've made myself, and it's the best jam ever.

How to enter:
  • Leave a comment at the end of this post
  • To double your chances, "like" Cooking Melangery on Facebook
  • Please one comment per person, anonymous will not be accepted
  • The gift will be shipped to a physical street address, sorry no P.O. Boxes
  • The giveaway will close Sunday, November 20 2011, at midnight Eastern time
Good luck!

Giveaway_1

7 Comments

How To Paint Springerle Cookies

Springerle_cookie_color_6

There are two different techniques to paint the Springerle Cookies. One is BEFORE baking, and another AFTER baking. I like AFTER technique better, the colors don't run while baking.

Springerle_cookie_color_7

Equipment Needed
  • Soft brushes, narrow to medium widths
  • Food coloring, including white (the edible version of white-out!). –or– Luster Dusts
  • Plastic palette
  • Triple Sec or Vodka to make the coloring dry fast and to dilute the color.
  • Paper towel
  • Mug of water

Springerle_cookie_color_2

BEFORE baking technique:
  • make Springerle Dough (find recipe here)
  • mold Springerle Cookies
  • dry Springerle Cookies
  • paint Springerle Cookies
  • bake Springerle Cookies 

Springerle_cookie_color_4 
Paint cookies after drying overnight but BEFORE baking. Use paste food colors available in cake decorating shops. Mix 1 egg yolk with 1/4 teaspoon of cold water and mix well with a fork. Divide this into as many small containers as you wish to have colors. To these containers (you may use plastic bottle caps) add some paste food colors and mix with toothpicks.
Keep in mind that the yolk is yellow and will change the hue of the paste colors. The colors also change slightly as the cookies bake. Use narrow artist's paintbrushes that are new or are only used for working with food.

Springerle_cookie_color_3

AFTER baking technique:
  • make Springerle Dough (find recepie here)
  • mold Springerle Cookies
  • dry Springerle Cookies
  • bake Springerle Cookies
  • paint Springerle Cookies

Springerle_cookie_color_1

Use diluted colors (10 drops or more of Triple Sec or Vodka to one drop food coloring). The alcohol will evaporate in your palette rapidly so add more from time to time. Stir with a tooth pick or your brush.
If using Luster Dusts, put about 1/16 teaspoon in a palette well. Add 6-10 drops Triple Sec or Vodka. Stir with a tooth pick or your brush. Luster dusts are not water-soluble, so don’t substitute water.
To make pastel shades, mix your colors with white.
Rinse your brush between colors and blot with a paper towel.
Don’t paint the whole cookie; just do highlights (the raised portions) because the eye will naturally fill in the details. Think of what you’re doing as an impressionist painting.
When you make a mistake, use white food coloring full strength to cover.
If you don’t like your paint job, destroy the evidence: Eat the cookie!
Get children involved in painting. They love it!
Have fun!

Springerle_cookie_color_5

7 Comments

Apple Dumplings Stuffed with Dry Fruits and served with Homemade Caramel Sauce

Apple_Dumplings_1

I never cooked an apple dumpling before. But there is a first time for everything.
I got my inspiration from the Williams-Sonoma catalog, but the recipe I did not like.
So, I created something special for my family, based on my collection of cooking books and my imagination.
I hope you like to try it. It is very homey dessert, full of flavors. Good for a cool autumn evening, any holiday, or every day menu. Enjoy!

Apple_Dumplings_6

Pate brisee from Michel Roax book "Pastry, savory and sweet"

This dough is more delicate, crumbly, and lighter than tart dough.

Ingredients for pate brisee:

  •  1 3/4 cups (250g) all-purpose flour
  •  2/3 cup (150g) unsalted butter, cut into small pieces and softened
  •  1 teaspoon (6g) salt
  •  pinch of superfine sugar
  •  1 medium egg
  •  1 tablespoon (15ml) cold milk

Apple_Dumplings_4

Direction for pate brisee:
Heap the flour on a counter and make a well. Put in the butter, salt, sugar, and eggs. Using your finger-tips, mix and cream these ingredients together.
Little by little, draw in the flour, working the dough delicately until it has a grainy texture.
Add the milk and incorporate gently with your finger-tips until the dough begins to hold together.
Using the palm of your hand, work the dough by pushing it away from you 4 or 5 times until smooth. Roll it into a ball, wrap in plastic wrap, and chill until ready to use.
Pate brisee  will keep perfectly in an airtight container in the refrigerator for a week or up to 3 months in the freezer.

Apple_Dumplings_2

Caramel Sauce from Claudia Fleming book "The Last Course"

Ingredients for caramel sauce: 
  • 2 cups sugar
  • ¼ cup light corn syrup
  • ½ cup (1 stick) unsalted butter
  • ½ cup heavy cream
  • 2 tablespoons crème fraiche

Apple_Dumplings_8

Direction for caramel sauce:
To prepare the caramel sauce, place ½ cup water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel about 10 minutes. Carefully whisk in the butter, cream, and crème fraiche ( the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.)

Apple_Dumplings_3

Ingredients for apple dumplings:
  • pate brisee, tart dough
  • 4 medium golden delicious apples
  • 4 tbsp light brown sugar
  • 1/2 cup diced mixed dry fruit (resins, apricots, cranberries)
  • 2 tbsp butter, room temperature
  • 1 1/2 tsp ground cinnamon
  • lemon zest from one lemon
  • 1 egg, lightly beaten with 1 tsp. water
  • caramel sauce for serving

Apple_Dumplings_7

Direction for apple dumplings: 
Preheat oven to 350 F.
In small bowl, mix dried fruit, butter, lemon zest, brown sugar, and cinnamon. Peel apples. With melon baller, remove cores but do not go all the way through to bottom. Stuff dried fruit mixture into apples.
Remove dough  from the refrigerator and let stand for 5 minutes. Divide the disk into 4 equal pieces. Working in batches, on a floured surface, roll out a piece of dough 1/8 inch thick and about 8 inches square. Place an apple in the center of the dough square. Pull the dough around the apple and gently tie the corners together. Press to shape; seal edges. Repeat the process with the remaining dough and apples.
Transfer the wrapped apples to a baking sheet and brush the dough with the egg mixture. Bake until the dough is golden brown and cooked through, about 40-50 minutes. Remove the apple dumplings from the oven and let cool slightly. Serve with warmed caramel sauce.


Apple_Dumplings_5

Related Posts Plugin for WordPress, Blogger...