Archive for September 2011

cheddar scones, tomato sauce, pizza, and kheer

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Steve and Jeanne were here! I made cheddar scones:
Mix together 2 cups all-purpose flour, 1/3 cup sugar, 1 Tbsp baking powder, 1/2 tsp salt.
Rub in (as though making a pie crust) 3/4 stick (6 Tbsp) cold butter.
Stir in 1/4 cup grated cheddar cheese, a few sprigs fresh oregano and sage, a sprinkle of nutmeg, chopped sundried tomatoes, chopped garlic.
Whisk together 1 large egg, 1/2 cup heavy cream (I used half and half).
Mix into the flour mixture and knead lightly. Roll dough into an 8-inch round, then cut into 8 or 12 wedges and arrange on the baking sheet. Brush with cream. Bake at 425 degrees for 12-15 mins, until brown.

Also, we went to the farmer’s market and I made tomato sauce:
10-15 lbs or so of tomatoes (2 giant scratch-n-dent bags from the farmer’s market: $4. Plus some smashed cherry tomatoes and older yellow tomatoes we bought on the way to Cambridge WI)
Bay leaves
Italian seasoning (shame, shame)
1 can anchovies (save the oil to put into the pan)
White wine

In 2 saucepans, brown the chopped onions and carrots first, then celery and garlic, with the sugar in a mixture of olive oil and anchovy oil until you have a nice fond. Deglaze with the white wine. Add the chopped tomatoes and bay leaf and chopped anchovies and simmer for a while. Add the nutmeg, chopped herbs, and all additional seasonings and simmer a while longer. Puree with a stick blender. Simmer till reduced and not so watery. NOM.

I put this on pizza with homemade crust (turned out very puffy/bready):
Combine and let stand 2 1/4 tsp active dry yeast, 1 1/3 cups warm water, 1 Tbsp sugar.
Add 3 1/2 cups bread flour, 2 Tbsp olive oil, 1/2 Tbsp salt (recipe called for 1 Tbsp, seemed like too much)

Knead for 10 minutes. Coat with olive oil and put in a bowl covered with saran wrap. Let rise in a 75-80-degree area until doubled, 1 to 1 1/2 hrs.
Preheat oven to 475 degrees. Prepare 2 baking sheets (dust with flour or cornmeal).
Punch dough down, divide in half, roll each half into a ball and let rise again for 10-15 mins loosely covered in plastic wrap.
Stretch out dough into 12-inch rounds, place on sheets, put on sauce, chopped string cheese mozzarella, black olives, gorgonzola cheese.
Bake 15 mins or so. Drizzle with walnut oil.

Plus I made some rice pudding/kheer:
Combine in a large saucepan 3/4 cup medium-grain white rice, 1 1/2 cups water, 1/4 tsp salt. Bring to a simmer over med-high heat, then reduce heat and simmer about 15 mins, until water is absorbed.

Stir in 2 cups coconut milk (1 can) plus 2 cups milk (I used powdered milk), 1/2 cup sugar, a cinnamon stick, and about 5 cardamom pods, crushed open. Add zest of 1 lemon.

Cook, uncovered, over medium heat for 30-40 mins, stirring frequently. Remove from the heat and stir in 1/2 tsp vanilla.

Also, I ate some yummy porchetta, butternut squash puree topped with roasted spiced seeds, and white beans, with vanilla ice cream and peaches and concord grape drizzle, at Slow Food this week.


Written by orata

September 20, 2011 at 2:23 pm

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hummina hummina hummina

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We made some hummus kind of like this,
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
…blend in food processor…
but we ended up adding less lemon juice, more garlic and parsley and way more olive oil, and water and cumin that were not called for in this recipe. Oh, and half a fresh, raw red bell pepper.

I also am trying this recipe:
Baked Falafel
Makes about 21 balls

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

well, sort of. I didn’t pay any attention to the amounts listed in the recipe, I didn’t have any ground coriander, and I used freeze-dried cilantro flakes and lime juice from a plastic lime instead of lemon juice. And no red pepper flakes. And there was some hummus left over in the food processor. But the idea–canned chickpeas instead of dried, and baked instead of deep-fried–is more or less the same. We’ll see how it goes.

Written by orata

September 13, 2011 at 10:23 pm

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