Tuesday, March 30, 2010
Things kept getting "curiouser and curiouser" as I began building on
Dried Apricots Baked with Vanilla Bean
recipe shared on facebook by Indu Kline post via Feeding People With Love.
The recipe is easy enough
INGREDIENTS:dried apricots vanilla bean
METHOD:Soak the apricots - 1 cup fruit to 1 cup water
Split the vanilla bean and scrape the seeds into the bottom of a pie dish
Add the soaking water to the bottom of the pie dish
Add the fruit Cover with foil and bake at 350 for 1 hour.
The apricots soften into a rather flavorful, thick, soft, chunky puree into which I stirred a handful of dried; cranberries, cherries, blueberries and strawberries without returning the mixture to the oven. The hot, moist apricots coaxed the flavors out of the dried berries while restoring their colors and textures creating the perfect accompaniment for Wegman's Marathon Bread.
Served here with fresh strawberries and cream cheese; this will definitely be on my Easter Brunch Menu also perfect for a Afternoon Tea with clotted cream.
Here is one persons second attempt to make the Marathon Bread at home
Here's my second attempt - it's getting closer!
Marathon Energy Bread Attempt 2
1 5/8 c water
2 Tbls honey
1 Tbls molasses
¼ c shredded carrots
¼ c applesauce
2 ½ c bread flour
3/4 c rye flour
3/4 c white whole wheat flour
1/3 c flax seed (1/2 half ground – ½ whole)
1/3 c sunflower seeds
1/3 c pumpkin seeds
2 Tbls wheat germ
2 Tbls rolled oats
2 Tbls sesame seeds
2 Tbls lecithin
2 Tbls banana chips chopped
1 Tbls wheat gluten
1 tsp diastolic malt powder
½ tsp salt
1/8 tsp ascorbic acid
1 ½ tsp instant yeast
Place all ingredients in bread machine pan. Use the dough cycle only. Remove dough and shape into loaf. Place in greased 9 x 5 pan. Let rise until doubled ~40 min. Bake at 375degrees for 40-45 minutes. Remove from pan and cool.
Next time I am going to try 2 8 x 4 pans and bake for 30
I'll post pics after making this recipe. Your comments and results are most welcome also ;~)
Sunday, March 28, 2010
Sheila with her loot in front of her Senior Project, Tapestry from the Buffalo State College Fiber Program. Weaving and tapestry are the strong points of that program, intelligent is the student who can benefit from a professors expertise even if he does not want to do it ever again. Keep weaving fiber girls...
Saturday, March 20, 2010
These are samples of crepes I made as teaching demo for class last week to over 30 middle school inner city students. None of the students knew what crepes were before my class. We spoke about how crepes are a delicate, thin pancake of France and that all cultures have their own version of pancakes or thin quick breads.
As with all of my cooking I never follow one recipe, I don't expect you to follow mine exactly either. After reading about five variations I determine a set of ingredients that sounds like it will work for me.
Cheese Blintzes or Cheese filled Crepes
In a blender mix together basic ingredients:
2 eggs, 1 c. flour 3/4 c. milk 1/2 water 3 tsp. olive oil
8 oz. ricotta ( you decide whole milk, low fat or fat free)
8 oz. cream cheese
1/2 tsp. vanilla
dash of cinnamon
- Make batter, stir until well blended, allow to sit to reduce the bubbles while making the filling.
- Mix filling: leave cheeses at room temperature. mix with fork, combine with rest of ingredients.
Heat 7 to 9 inch iron skillet, grease with olive oil.
- Pour in enough batter to cover bottom of pan, tilt quickly to cover evenly. Cook on 1 side until it blisters. Quickly turn out onto towel-covered board.
- Place heaping tablespoon of filling onto uncooked side of blintz.
- Fold envelope style. Cook in heavy skillet in small amount of butter until lightly browned on both sides.
I made a garnish with fresh orange slices and a fresh strawberry fan then drizzled a bit of Wildflower Honey back and forth over the top.
Other options included adding, vanilla, lemon or orange natural extract to both the batter and filling. Serve with a dollop sour cream, strawberry jam, orange marmalade or powdered sugar.
Obviously the crepes we made in class did not turn out exactly like my sample. As I shared with my students, I have been cooking/ baking for 45 years, I never expected them to make their crepes to look exactly like mine.
My students had great success because when we began; none of the students knew how to define a crepe/ blintz, a few of them actively participated in the entire process, we used applied math weights measures and fractions in our process, many of the students enjoyed the experience and finished product, some came back the next day to help Miss Carol with the cooking as they felt connected with a positive experience, some students clamored to take home the extra crepes, all students took home recipes to make for their families at home.
I don't make a lot of money but the benefits of share my knowledge with my students are out of this world ;~)
some music to cook by Hearts of Space http://www.hos.com/
Wednesday, March 17, 2010
Corned Beef & Cabbage - The Feeding of A Mythby Bridget HaggertyWhat's the national dish of Ireland?
So there you have it. Here is my choice of platter to serve with my whole wheat Irish Soda Bread. From top left corned beef brisket slices, soda bread, center purple and green cabbage
wedges roasted in the oven drizzled with olive oil then finished off in the microwave, ham heated in deep kettle of water seasoned with ginger and cloves to ease the salts out, slices of aged sharp Irish Cheddar Cheese and short cut baby carrots cooked just a wee bit in the microwave until tender to eat ;~)
" Only Irish coffee provides in a single glass all four essential food groups - alcohol, caffeine, sugar, and fat." - Alex Levine
Good site for history and video of the process of making the breads
2 cups whole-wheat flour
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups buttermilk
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour.
Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky.
Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.
Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.
Sunday, March 14, 2010
Buffalo, New York.
This gent a member of the Ancient Order of Hibernians tipped his hat and flashed a warm Irish smile as we arrived at the parade.
Fruits of Jim's loom ;~)
We made a quick stop at The Stillwater on Delaware Ave. to take a rest and send out a mass text greeting to my friends ...
I ordered the lamb souvlaki with whole wheat pita bread my favorite ;~)
Thursday, March 11, 2010
"Do you know what I was, how I lived? You know what despair is; then winter should have meaning for you.I did not expect to survive,earth suppressing me. I didn't expectto waken again, to feelin damp earth my bodyable to respond again, remembering after so long how to open again in the cold lightof earliest spring--afraid, yes, but among you again crying yes risk joyin the raw wind of the new world." Louise Gluck
Snowdrop Galanthus nivalis Family: Amaryllidaceae Common Names: ~Fair Maid of February~ ~Bulbous Violet~ ~Emblem of Early Spring~ ~Maids of February~ ~Candlemas Bells'~ ~Mary's Tapers~ Native of Switzerland, Austria and of Southern Europe, Snowdrops and carnations are the traditional flowers for the month of January. The name Galanthus, is Greek in its origin and signifies ~Milk -white- flower.~ Nivalis is a Latin adjective, meaning ~relating to~ or ~resembling snow.~ A legend about the origin of the snowdrop tells us that after being expelled from the Garden of Eden, Eve sat weeping. An angel comforted her. Since the Fall, no flowers had bloomed, but snow fell ceaselessly. As the angel talked with Eve, he caught a snowflake in his hand, breathed on it, and it fell to earth as the first snowdrop. The flower bloomed and Hope was born. In Germany there is a different snowdrop legend. When God made all things on the Earth, He asked the snow to go to the flowers and get a little color from them. One by one the flowers refused. Then, very sad, she asked a snowdrop to give it a little of its colour and the snowdrop accepted. As a reward, the snow lets it bloom first whenever spring shows. Years ago snowdrops were dried and transported to European shops from Turkey. Monks brought snowdrop bulbs from Rome to England and were the first to plant them around old monasteries. Because of this snowdrops became known as the ~church flower.~ Traditionally on Candlemas (Feb.2) the image of the Virgin Mary was taken down and a handful of snowdrop blooms were scattered in its place. Their presence in churchyards generated an unlucky reputation as time went on. Every spring on March 1, the national Moldovan holiday, is celebrated. On this day people present each other with the traditional flowers. One of the old Moldovan legend says that once in a fight with the winter witch, that didn't want to give up its place, the beautiful lady Spring cut her finger and few drops of her blood fell on the snow, which melted. Soon on this place grew a snowdrop and in such a way the spring won the winter. According to superstitions it is unlucky to bring snowdrops indoors and the sight of a single snowdrop blooming in the garden foretells of impending disaster. It is regarded as an omen of death despite its beauty. It symbolises purity and hope in the language of flowers. http://www.angelfire.com/journal2/flowers/s.html
Snowdrops symbolize new beginnings and hope because they typically bloom at the end of winter and announce the approach of spring. Growing close to the ground, they also represent death. Picking snowdrops and bringing them inside is considered unlucky. http://www.ehow.com/facts_5723493_meaning-snowdrops_.html
It's Winter, but Spring is coming ;~)
These Snowdrops were a welcome find in my garden yesterday. These particular plants come from the garden of a person I though would be my friend forever. Even though this person is no longer a part of my life it is comforting to see that hope springs eternal in the simple sight of Snowdrops in my garden. I say a pray for you today ;~)