Archive | March, 2010

tomato-artichoke bisque

29 Mar

is it a bisque? I have no idea, but it sounds good. I made this with the ingredients I had around, so there’s lots of room for improvisation.

Serves 16!

1/4 cup olive oil
2 onions, chopped
1 bunch green onions, whites only, sliced
10 cloves garlic, chopped
1 cup sliced almonds
1 28-oz can crushed tomatoes
1 28-oz can diced tomatoes
1 28-oz can fire roasted tomatoes
1 28-oz sliced stewed tomatoes
1 cup bulk sun-dried tomatoes (not packed in liquid)
12 cups H2O
3 cups cooked white beans
1 bunch beet greens, finely chopped (I used a food processor)
1/2 a 65 oz jar (or equivalent) of marinated artichoke hearts, drained and loosely chopped in a food processor
paprika, pepper and balsalmic vinegar to taste
sliced almonds for garnish

Saute onions in olive oil until translucent. Add green onions, garlic and almonds and saute until you can smell the almonds. Add the tomato products, water and beans. Bring to a boil and then simmer for about 30 minutes. Puree with an immersion blender until smooth. Add the beet greens and simmer for an additional ten minutes. Stir in the artichoke hearts for an additional minute. Season to taste.

“fake sourdough” ciabatta integrale

25 Mar

Not a true sourdough, but has some sourdoughy taste from the long sponge.

1st sponge/starter – 48 hours
2nd rise – dough – 90 minutes to 3 days
3rd rise – 1 hour

Makes 4 loaves or 16 buns/rolls
2-day starter
3 cups All-Purpose Flour
2 1/2 cups cool water
3 tsp active dry yeast

-In sterilized non-metal jars, mix the flour, water and yeast together until a paste forms. Cover with a towel or a coffee filter. Let sit in a cool, darkish place on your counter for a couple of days.

Dough
all of the starter (from above)
3 cups white whole wheat flour
2 1/2 teaspoons salt
1/4 cup olive oil
Spray oil
flour or cornmeal for dusting

In the bowl for your stand mixer mix together all of the starter and remaining ingredients. Knead with dough hook for 7 minutes.. Transfer to a well oiled container with a lid and put it on the counter for 90 minutes or in the refrigerator for 1-2 days. Mine almost tripled in volume I think.

Turn the dough out of the bowl onto a well greased work surface. Using a knife, divide the dough into quarters, or into sixteenths for buns/rolls. Transfer the dough quarters to well greased, flour dusted pans. Shape into long flat loaves about 4″ apart or into balls. Spray generously with spray oil and let rise at room temperature for 1 hour. It won’t rise up – more kind of spreads out.

Preheat oven to 425′.

Bake loaves for 18-20 minutes, until light-golden brown. For soft buns, it takes about 10 minutes. To get a thicker, crispy crust, turn off the heat to the oven and prop the oven door open slightly with some folded towels and let the bread cool in the oven. Let rest for at least one hour before slicing.

abuelita’s cemita

16 Mar

The recipe calls for 4 kinds of flour. I remember using harina de arroz, but am unsure exactly what she means by the other types of flour.

1 1/2 cups flour
2 cups wheat flour (whole wheat?)
1 cup unbleached flour
1/2 cup rice flour
1 tsp baking powder
1 1/2 cubes margarine
1 1/4 cups Crisco shortening
3 eggs
1 1/2 c sugar

Preheat oven to 375′

Sift flours and baking powder together. Put flour in a large mixing bowl. Cut up shortening and margarine with pastry blender. Add sugar and cinnamon. Mix well. Add eggs, one at a time until all flour is moistened. If needed to hold together, sprinkle a little cold water. Blend with pastry blender and use hands to make a ball (can’t read some of the directions). Divide in half and spread over 2 greased cookie sheets with your hands or use a rolling pin lightly, then press with your hands and cut up on sheet with pizza cutter or other into diamonds or (rest? and …) shape cookies. You may sprinkle sugar and cinnamon on top (optional).

Bake ina pre heated oven for 12-15 minutes until golden brown. cut again while warm and separate.

abuelita’s polvorones

16 Mar

5 c flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 c shortening
1 stick margarine
1 1/4 c sugar
1 tsp cinnamon
4 eggs (Ener-G egg replacer)
+1/4 c sugar + 1/4 tsp cinnamon for rolling?

Preheat oven to 375′

Use a pastry blender to cut up shortening and margarine in flour until blended. Add sugar and blend again. Add one egg at a time then mix with hands. Put 1/4 cup sugar + 1/4 tsp cinnamon in a dessert dish. With three fingers pick up a lump of dough and make a very uneven ball. Without letting the ball go, dip it in the sugar covering all but one side of ball on which you will place on a greased cookie sheet about one inch apart. Bake 20-25 minutes until lightly brown.

red sauce for spaghetti

15 Mar

Variation of this recipe, and delicious. I used fresh basil because I had it, and cut the red pepper to 1/4 tsp (could omit). Also, I think I will use another can of crushed tomatoes instead of the can of diced tomatoes, and chop the onion more finely, for a less chunky sauce.
* 1/4 cup extra virgin olive oil
* 1/4 teaspoon crushed red pepper flakes
* 1 large onion, finely chopped
* 6 garlic cloves, minced
* 2 (28 ounce) cans crushed tomatoes
* 1 (6 ounce) can tomato paste
* 1 (8 ounce) can tomato sauce
* 2 tablespoons sugar
* 1 cup red wine (merlot or cab is best, I think)
* 1/2-1 bunch fresh basil (or 2 Tbsp dried)
* 1 -2 tablespoon dried oregano
* 1 teaspoon kosher salt
* 1/4 teaspoon fresh ground pepper

Total Time: 3 1/2 hrs

In a large pot over medium high heat, heat olive oil and red pepper flakes (if using), and stir for approximately 1 minute.
Lower heat to medium and add onion, saute until onion begins to be translucent.
Add garlic and saute for additional 2 minutes. Add remaining ingredients. Cover and simmer on low heat for 2 hours.
Taste test after 2 hours and add more wine if too thick and re season as desired.
Simmer, covered, for an additional hour.

ciabatta integrale

15 Mar

This bread is at least an overnight bread, but I dragged it out over several days to try and develop a well-rounded flavor. The dates and times happened to be what I used, but they are pretty flexible.

Makes 4 loaves – freezes well
Overnight starter
3 cups All-Purpose Flour
2 cup cool water
1/8 teaspoon active dry yeast

Dough
1/2 cup wrist-temperature water
2 teaspoons active dry yeast
2 teaspoons sugar
all of the starter (from above)
3 cups white whole wheat flour
2 1/2 teaspoons salt
1/4 cup olive oil
Spray oil
flour for dusting

Wednesday, 4 PM
To make the starter: Mix the starter ingredients in a bowl until well combined. Cover the starter with aluminum foil or a lid and let it rest at room temperature 20-24 hours. It will become bubbly.
Thursday, 4 PM
Put the starter in the fridge, covered, and let it rest for 1-3 days.
Saturday, 11 AM
In the bowl for your stand mixer, mix together the dough water, yeast and sugar. Add in the remaining ingredients, including the starter. Beat on medium speed with the PADDLE attachment for 3 minutes. Scrape dough down and switch to the dough hook. Knead with dough hook for 4 minutes. Transfer to a well oiled container with a lid and put in the refrigerator for 1-2 days.
Monday, 10 AM
With floured hands, very gently turn the dough out of the bowl onto a well greased work surface, trying to preserve as much volume as you can. Using a knife, divide the dough into quarters. Transfer the dough quarters to well greased, flour dusted pans. Gently shape into long flat loaves about 4″ apart. Spray generously with spray oil and cover with plastic wrap. Let rise at room temperature for 2 hours. It doesn’t rise up – more kind of spreads out. That’s how ciabatta does it.
Monday, 12:00 PM
Preheat oven to 425′.
Monday, 12:30 PM
Bake loaves for 18-20 minutes, until light-golden brown. Turn off the heat to the oven and prop the oven door open slightly with some folded towels. Let the ciabatta cool in the oven. Let rest for at least one hour before slicing.

TVP-Gluten Meatballs

15 Mar

This is based on Vegan Dad’s Italian Meatballs, but with TVP instead of tempeh and other changes. The recipe comes together really easily with a food processor.

Yield: 36 meatballs. Easily doubled, and should freeze well, best made ahead.

1 cup dry TVP granules
7/8 cups boiling water
1 onion, quartered
4 cloves garlic, pressed
1/4 cup loosely chopped fresh parsley
2 Tbsp ground flax seed
Dry Mixture:

  • 2 tsp fennel seed
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/2 tsp Goya Adobo
  • 1 1/2 tsp paprika
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup tapioca starch (instant oatmeal or bread crumbs could substitute)
  • 2 Tbsp nutritional yeast
  • 1/2 cup vital wheat gluten

Wet Mixture:

  • 2 Tbsp soy sauce
  • 2 Tbsp A1-style steak sauce
  • 1/4 tsp liquid smoke
  • 1 tsp sesame oil

2 Tbsp olive oil for baking pan
(A sauce for simmering or marinating)

Rehydrate the TVP by pouring the boiling water over it and letting it sit for at least 10 minutes. While the TVP is rehydrating, get started on the other stuff.
Put all of the veggies and flax seed in the food processor and pulse until combined. Add in the dry mixture and pulse until completely pulverized. Add in the rehydrated TVP and wet mixture and process until well combined.

Preheat oven to 350′. Pour the olive oil in the baking pan. Form the mixture into 36 small balls. Shake pretty rambunctiously until all the balls have a thin layer of olive oil all around them. Bake for about one hour, shaking every 15 minutes, until balls are firm, cooked through and browned all over. If using in a sauce, refrigerate or freeze to firm up before covering or simmering with sauce.