When I was off gluten for experimental purposes, I was dismayed that I could not eat bread – until I found I could make my own rice flour with a grinder, and substitute it for wheat flour. Hooray! This was my tasty substitute, found on the glutenfreecookingschool.com site. Cornbread should really be made in a cast-iron skillet, but you can use a glass casserole dish in a pinch. The crust won’t be as crispy, but that’s the only difference. Ingredients 1 Tbsp shortening or oil 1 1/4 c. white cornmeal 1/2 c. brown rice flour 1 tsp. salt 1 tsp. […]
“It doesn’t take much to make rhubarb sing: Some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it’s golden outside and sweet and luscious inside. It’s especially nice with a scoop of vanilla ice cream.” Ingredients: 4 cups chopped rhubarb 1 1/3 cups white sugar 6 tablespoons all-purpose flour 1 tablespoon butter 1 recipe pastry for a 9 inch double crust pie Directions: Preheat oven to 450 degrees F (230 degrees C). Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap […]
So here’s my favorite Tortilla Soup. Ingredients 2 diced tomatoes 1/4 in olive oil 1 Onion 2 cloves Garlic 6-7 Jalapenos 2 tbsp cumin 4-6 cups veggie/chicken-ish broth Directions blend all ingredients (except oil & broth) boil oil in pan simmer 5 mins., stirring 2x add blend and … watch out (it’s nice to have the pan cover handy as the oil sizzles and shoots)! Enjoy.
Here’s how I re-started making bread, maybe around 2005-6. Yes, it’s a bread machine recipe; but for me at that time, the machine made the difference between baking and not. As of the beginning of the year, I’ve converted to pretty much all oven-baked, “Kneadless Artisan” bread. Mmmm… (But people still remember and request this Bredan; so here’s how to make your own with a cheapo thrift-store bread machine.) The base Active dry yeast: 1.5 Tbs + a little Bread flour: 3 c Granulated sugar: 2 Tbs Salt: 1.25 tsp + a little Non-fat dry milk (optional): 2 Tbs Butter […]
I usually halve this recipe, and it works great. Thanks, Matt! Tools 10-12 quart tub pizza peel baking stone oven thermometer Ingredients (for eight 1-lb loaves) 13 cups unbleached white flour 6 cups water @ 90-100° F 3 tablespoons yeast 3 tablespoons kosher salt Mixing directions stir yeast into water mix ingredients in tub – will be very sticky and wet – let rise hour or two – toss in fridge till ready to use – DO NOT KNEAD – hands and spatula work best to mix (good up to 2-and-1/2 weeks, and better as it ages – more sourdough-like) […]