BREAD BAKING

This recipe is really too simple not to try just once.  And, it's the quickest method I've ever come across.  I didn’t buy it after reading it first, either, but I can’t stop baking this bread.  It freezes and reheats really well in a 350° oven for about 20-25 minutes.  I’ve made some tweaks from the original recipe to include whole wheat, because that's how we roll.  You can omit the whole wheat and use all bread flour. 

Yields 2, 1 lb loaves of bread

Equipment: stand mixer fitted with dough hook, food processor fitted with dough blade or your pretty little hands

1 packet yeast (self rising or active)

1 ½ cups warm water (not too hot or you will kill the yeast L

2 ½ cups bread flour (essential if you like chewy, delicious bread)

½ cup whole wheat flour

1 tsp salt

For Stand Mixer:

1. Combine water and yeast in mixing bowl
2. Add flours and salt to bowl and mix until dough ball forms.
3. Cover bowl with plastic wrap (not too tightly) and let stand at room temperature for 2 hours to rise.  Dough should double in size and appear to have a flattened top. 
4. After this two hour rise, it’s ready for the oven in just 40 minutes or can be refrigerated for up to two weeks.

The only difference between this and the food processor is to remove the dough ball to another bowl to rise.

If mixing my hand, use dough whisk or just your fingers to mix water/yeast and flours and salt together until dough begins to come together and let rise.

Ready to Bake?

Have on hand: baking (pizza) stone, cornmeal (about ¼ cup)

           

Place baking stone on middle rack in oven and preheat to 400°.  Place a broiler pan or jelly roll/sheet pan on the rack just below the middle rack

Lightly flour your hands and gather dough from bowl.  Divide into two balls or bake as one large loaf.  Form a boulé (ball shape) by stretching the sides of the dough underneath the ball forming a smooth round top.  The bottom of the boule is the seam side.  Make sure the dough is tight on the top side.  This surface tension will help the bread keep its round shape and not flatten in the oven.

Let dough rise, seam side down, on a cornmeal covered peel or board for 40 minutes.

After 40 minutes of resting, flour the top of the dough and make ¼ inch slits on the top with a serrated knife.  Sprinkle with sea salt if you like

Slide the dough onto the baking stone, carefully…the stone will be wicked hot.

Carefully pour 1 cup warm water into the pan below, and quickly close the oven door.  Steam helps create great texture for the bread.

Bake for about 35 minutes until outer crust is hard and browned; longer if you make one large loaf and shorter if you further divide the dough for smaller rolls.

Be sure to let the bread cool for at least 15-20 minutes before tearing into it. 

Enjoy!

MJM

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BEEF STEW

Fall, stew...enough said.

2-3 lbs boneless chuck, cut up into 1 inch cubes

3 large carrots chopped

3 stalks celery chopped

1 large yellow onion chopped

3 cloves garlic small dice

2-3 lbs red potatoes, quartered

2 bay leaves

2-3 sprigs fresh rosemary

2 sprigs fresh thyme

10 cups (2 1/2 quarts) beef stock  (enough to cover the meat)

3 Tbs. tomato paste

1 cup dry red wine

Salt and pepper

1-2 rinds of parmesan cheese

¼ cup flour

4 Tbsp butter, room temperature

1. Heat heavy bottom pot coated with olive oil.
2. Season meat (liberally) with salt, pepper. 
3. On medium high heat, brown meat on all sides, then remove from pan.  Add more oil as needed.  You do not want the bottom of the pan to burn.  Once all meat is browned and set aside, coat pot with more oil.
4. Sautee onions until translucent followed by carrots and celery for 10 minutes.  Add garlic; sauté until fragrant.  Mix in tomato paste and stir to incorporate.
5. Wrap and tie thyme, rosemary and bay leaves in cheesecloth to make a bouquet garni (and there’s more French to come).
6. Add wine, beef stock, bouquet garni and bring to a boil.  Be sure to scrape the goodness at the bottom of your pot (aka, fond) to incorporate into the other ingredients.
7. Add potatoes and stir.  Leave lid off pot and let wine reduce.
8. Knead butter and flour together with a fork until combined (called buerre manie, if you want to be fancy).  Add to pot and stir.
9. Lower heat to a simmer. Add parmesan rind(s)
10. Add reserved meat and continue simmering until meat is fork-tender (falling apart) and potatoes are cooked through; at least 1.5-2 hrs
11. Remove bouquet garni and cheese rind.
12. Salt and pepper to taste and for heat, add a pinch of crushed red pepper.
13. To further thicken: add knead more butter and flour together and add to pot.  To thin out, add more stock.
14. Serve with bread on the side.  Easy bread recipe following.

Quick Tips:

Best to buy whole chuck roast and cut it to the size you want instead of buying that cubed “stew meat”.  These packaged pieces are usually not even the same cuts of meat and won’t cook the same.  

You can ask at the deli counter for the parmesan rinds and buy a bunch to keep in the freezer. 

If you don’t have cheesecloth on hand, use a mesh tea ball, or better yet, buy a large mesh tea ball (3’’)  and you won’t have to waste your cheesecloth. 

Variation:

Instead of wine, add beer.  Guinness or any dark ale works really well in stew.  Same with the wine, cook with something you would normally drink since the flavors intensify when you reduce the alcohol.  NEVER buy “cooking wine” in a grocery store….better to just leave it out.

SWEET AND SAVORY PUMPKIN

Not quite fall yet, but with sugar pumpkins (the small ones) popping up at our farmer's markets and grocery stores, here are two favorite pumpkin recipes.  If you want to make your own pumpkin puree, I obviously recommend it.

Bake like you would butternut sqaush.  Just halve the pumpkin, seed it (save seeds for roasting) and place on foil covered, lighlt oiled baking sheet.  Place in 400 degree oven and roast until tender; about 35 min.  Cooking time will vary depending on how big/small the pumpkin.

I've used the canned stuff, too and it does work well- try Farmer's Market Organic Pumpkin.  If you're making a trip to a pumpkin farm and can get your hands on a bunch of these little guys, try making your own puree.  This stuff freezes really well, too.

On to the recipes...

THE SWEET

CPM's FAVORITE PUMPKIN SPICE MUFFINS
Yields 18 muffins

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 tsp cinnamon

½ tsp ground ginger

½ tsp nutmeg

¼ tsp allspice

¼ tsp salt

1 cup packed light brown sugar

15 ounces canned or fresh pumpkin puree

1/3 cup plain yogurt or buttermilk

1/3 cup canola oil

¼ cup molasses

2 tsp vanilla extract

2 eggs

For sprinkling:

2 Tbsp raw sugar and 1 tsp ground cinnamon

1. Preheat oven to 400°. Place cupcake/muffin paper liners in tins or grease muffin tin with cooking spray or butter.
2. Combine flour, ginger, cinnamon, allspice, nutmeg, baking soda, and salt in a medium bowl.
3. Mix together brown sugar, pumpkin, buttermilk/yogurt, canola oil, molasses, vanilla extract and eggs.
4. Add sugar mixture to flour mixture and stir until just combined.  Do not over mix.
5. Fill muffin cups 3/4 full.  Use a cookie dough scoop to place the batter in the muffin tins if you have one.
6. Mix raw sugar and cinnamon and sprinkle over the batter before placing tins in oven.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Carefully remove muffins from tin and serve warm or cool on rack before storing in airtight container.  Muffins are best within 2 days of baking or can be frozen after completely cooled.  Individually wrap muffins in foil and place in freezer bag.
9. Reheating after frozen:
1. Preheat oven to 300 degrees
2. Place foil wrapped muffins on sheet pan and reheat for 15-20min, checking frequently.  

After many iterations, this recipe finally satisfied my husband's discerning pumpkin palate.  I hope you enjoy them, too.  If you don't have all those spices on hand, but you have one of those little bottles of pumpkin pie spice, you can use 2 tsp or so of that since it's just a blend of cinnamon, ginger, allspice and nutmeg.   



THE SAVORY
 

PUMPKIN KALE SOUP

Serves 4-6 

1 large yellow onion, diced

3-5 cloves fresh garlic, diced

30 ounces pumpkin puree (organic canned or fresh)

1 cup white wine

2-2 ½ quarts of chicken or vegetable stock

1 bunch kale, chopped

Parmesan rind or 1 inch thick slice of parmesan cheese

Salt and pepper

1-2 Tbsp butter (optional)

Olive oil

1. Coat bottom of large soup pot or dutch oven with olive and add onions.  Cook over medium high heat until onions are tender and translucent. 
2. Add garlic to pan and sauté until fragrant
3. Add pumpkin puree to pot and sauté mixture, 5 min.
4. Add wine and cook on medium high for 3-5 minutes until reduced by half.
5. Add stock, kale and cheese rind, bring to boil then simmer for 45 min- 1hr, until pumpkin is cooked and kale is tender, stirring occasionally.
6. Salt and pepper to taste and stir in butter before serving

Variations:

1. For a completely pureed soup, use an immersion blender (one my favorite kitchen tools)or process in traditional blender or food processor; just be sure to remove cheese rind before blending.
2. Add cannellini beans for extra protein.
3. If soup is too thick, stir in additional stock.  If soup is too thin, increase heat and reduce until thick enough.

Enjoy!
MJM

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STOCK TIPS

SAVE THE BONES. FREEZE THE SCRAPS.

Take those leafy celery tops and tough ends, carrot nubs, onion skins, garlic peels, potato skins, mushroom remnants, turnip bottoms (you get the point) and toss them in the freezer. Roasted chicken, bone–in ribeye, baked ham, shrimp or lobster dinner? Save the bones; keep the shells.

If you ever buy vegetables or meat or shellfish on a regular basis, you could always have the basis for a stock. Place these leftovers in freezer bags until you’re ready to make your stock. No need to defrost, just add to a pot and let the party begin.

BASIC MEAT STOCK

1. Place your bones in a deep stock pot or 8 quart dutch oven.
2. Add vegetable scraps. This isn’t a science. You may add more or less depending on what you happen to have in the freezer or fridge at the time.
3. Fill pot with enough water to cover bones and vegetables.
4. Bring to a boil and skim the foam until it subsides
5. Lower heat to simmer and let cook down, uncovered, 4-6 hrs
6. As liquid boils off, add more water to keep bones and vegetables covered
7. After 4 hours (or until you decide the stock tastes flavorful enough to you), strain the stock into another pot or bowl using a chinois (aka, fine mesh sieve) or a strainer with multiple layers of cheesecloth.
8. Discard solids. You’re here for the stock, nothing more.
9. Let stock cool overnight and carefully scrape (some or all) hardened fat off the top.
10. Stock is now ready to use to freeze.

SHELLFISH STOCK

Follow same steps 1-8 above.

Stock will be ready to use or freeze after cooking is complete. There’s no need to refrigerate since there won’t be the same layer of fat to remove when making meat stock.

  

VEGETABLE STOCK

Combo of vegetables: carrots, celery, onions (all types), garlic, shallots, leek greens, turnips, potatoes/sliced or just the skins, mushrooms/tops and stems.

1. Add all veggies to deep stock pot or dutch oven cover with water
2. Bring to boil and simmer uncovered, 4-6 hours
3. As liquid boils off, add more water to keep vegetables covered
4. After 4 hours (or until you decide the stock tastes flavorful enough to you), strain the stock into another pot or bowl using a chinois (aka, fine mesh sieve) or a strainer with multiple layers of cheesecloth.
5. Discard solids. No, you’re not going to use these lifeless vegetables for anything else.
6. Stock is ready to use or freeze.

VARIATIONS: Add sliced ginger or galangal root for Asian flavors, add peppercorns or red pepper flake for a spicy stock

AVOID: veggies like broccoli, rapini (broccoli rabe) and asparagus are pungent and will likely dominate your stock (unless you’re making a soup with these as the main ingredient, avoid throwing these in the mix).

FREEZER STORAGE: Portion stock in gallon freezer bags and stack to save space or fill ice cube trays for an easy addition to sauces

In my opinion, 6 hours is the magic number, but spend the time you have. It’s worth it. The more you cook down your bones, shells and vegetable scraps, the more flavorful your stock will be.

Finally, to best control the seasoning in your final use of the stock, wait to salt until adding it to soups, stews or sauces.

Make it how you like it and it will always be better then anything you can buy.

Enjoy.

MJM

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DRINK IT

Bruised berries?  Leftover lemons?  Limp cucumbers?  Can’t figure out what to do with all that mint or ginger root you bought for that one recipe?  Ok, no more questions...

Slice them, tear them, crush them and throw them in a pitcher of water to break the hydration monotony.

Infusions of the moment:

Strawberries and lemon (fresh or frozen berries)

Cucumber and mint

Ginger and orange

          Slice ginger into rounds and (carefully) bruise with            bottom of knife handle

Add sparkling water or brewed green tea, too.  Other berries would also work, but strawberries seem to provide the best flavor. 

Off course, any of these would make fantastic martinis or mixed drinks.  Vodka, gin, rum…Sweeten with agave and stick to sparkling water in lieu of junk drink mixers and diet soda. 

I’m pretty sure you can figure out the proportions that work for you.  Practice makes perfect.


Enjoy!
MJM

DESTINATION MARINATION

Put down the Worcestershire and step away from the garlic powder. 

Try something new.  If you say no to meat, substitute tofu, tempeh or your vegetable of choice, just increase marinade time to impart the most flavor. 

CITRUS HERB MARINADE

1 ½ - 2 lbs chicken or pork

2-3 cloves fresh garlic, smashed

2 tsp fresh thyme or 1 tsp dried thyme

3 whole sprigs fresh rosemary (best to not sub dried rosemary, ever.)

Zest from one small lemon

1-2 tbsp fresh lemon juice

1 tsp salt

¼ cup olive oil

Add all ingredients to large sealable plastic bag (i.e. Ziploc). Taste marinade and adjust seasonings if need be.  Make sure meat is well covered and refrigerate at least 30 minutes and up to 2 hrs.  If you can, move the bag around every so often to be sure the marinade is coating the meat evenly.

COOKING PREPARATION:

Marinated meat

½ cup chicken stock

½ cup dry white wine- sauvignon blanc or pinot grigio (optional)

1. Heat skillet or frying pan to medium high and add 1-2 tbsp olive oil

2. Add chicken to pan and sear for 2 minutes or until bottom is lightly browned, reserve smashed garlic, rosemary sprigs and remaining marinade.

3. Turn over and cook second side another two minutes.

4. Add garlic and sauté until lightly browned.

5. Add remaining marinade, rosemary and wine (if using) and raise heat until wine reduces.  Once wine reduces, add stock, lower heat to simmer and cover.

6. Cook chicken until internal temperature reaches 165 degrees F or until juices run completely clear. Cook pork until internal temperature reaches 145-150 degrees F.  Juices may be lightly pink.  Check liquid in pan as you’re cooking and replace ½ cup at a time if the liquid cooks off.

7. Season with salt and pepper to taste and add a few slices of lemon before serving

QUICK TIP:

Zest is the best way to impart citrus flavor since all the essential oils from the fruit are contained in the skin.  Oranges and lemons are ideal for chicken, pork and fish dishes.  Just be sure to grate only the zest and not the white pith.  Pith equals bitterness.  Not what you’re going for. 

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SIMPLY SMOKEY MARINADE

 

1 ½ - 2 lbs chicken or pork

1 cup buttermilk

1 tbsp smoked paprika

1 tsp salt

Whisk together buttermilk, paprika and salt.  Taste marinade and adjust seasonings if need be. Add all ingredients to large sealable plastic bag (i.e. Ziploc).  Make sure meat is well covered and refrigerate at least 30 minutes and up to 2 hrs.  If you can, move the bag around every so often to be sure the marinade is coating the meat evenly.

COOKING PREPARATION:

Marinated meat

½ cup chicken stock

½ cup dry white wine- sauvignon blanc or pinot grigio (optional)

1. Heat skillet or frying pan to medium high and add 1-2 tbsp olive oil

2. Blot chicken with paper towel so it’s not dripping wet and set aside

3. Add chicken to hot pan and sear for 2 minutes or until bottom is lightly browned

4. Turn over and cook second side another two minutes.

5. Add wine (if using) and raise heat until wine reduces.  Once wine reduces, add stock, lower heat to simmer and cover.

6. Cook chicken until internal temperature reaches 165 degrees F or until juices run completely clear. Cook pork until internal temperature reaches 145-150 degrees F.  Juices may be lightly pink. Check liquid in pan as you’re cooking and replace ½ cup at a time if the liquid cooks off.

7. Season with more paprika, salt and pepper to taste.

QUICK TIP:

Smoked paprika is available at most grocery stores, especially in the bulk spice aisle.  Be aware that some smoked paprika is super spicy, so use sparingly if you’re not into that.

 If smoked paprika isn’t available to you, try to find liquid smoke or smoked hot sauce as a substitute.  You can usually find this in the same aisle as bottled barbeque sauces.  Just pick one with the least amount of ingredients/preservatives and add 1 tsp at a time until since this stuff is potent.   

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SPICED UP MARINADE

2 pounds boneless beef sirloin, flank or pork (1 ½ -2 inches thick)

3 cloves garlic

2 tsp smoked paprika

1 tsp ground turmeric

1 tsp ground cumin

½ tsp cayenne

1 tsp salt

1/3 cup red wine vinegar

1/2 cup olive oil

In the food processor bowl fitted with standard blade or blender, puree garlic, paprika, turmeric, cumin, cayenne, salt, vinegar and olive oil. Taste marinade and adjust seasonings if need be.  Add marinade to meat and coat evenly in sealable bag (i.e. Ziploc) and refrigerate at least 2-4 hours  If you can, move the bag around every so often to be sure the marinade is coating the meat evenly.

This recipe works well with this particular cut of beef since it tends to be a bit tougher than tenderloin cut (filet mignon).  Be sure not to marinate much longer than a few hours since we’re using vinegar, which is very acidic.  Acids will break down the tough tendons, which is a great method for tenderizing the meat.  But, too much time in the acid can cause the meat to break down too much and result in mushy meat.  If you want to marinate the meat overnight, reduce the amount of acid to 2 tbsp or so to be on the safe side.  This marinade can be used for chicken, but limit the marinade time to 30 min – 1hr.  

COOKING PREPARATION:

1. Heat grill to medium

2. Grill meat 3-4 minutes per side until internal temperature reaches 125-130 degrees F. (rare-medium rare)

3. Tent meat with foil (don’t cover tightly!) Let meat rest for 10-15 minutes before slicing so that all the juices can redistribute inside the meat. 

If you slice too soon, all the juice will end up on your cutting board and the meat will dry out fast.  Be patient.  It’s worth it.

QUICK TIP:

Most recipes will give you an estimated cooking time, but conditions will always vary.  All ovens and grills are not made equal and cuts of meat may be larger to smaller then what a recipe calls indicates.  For accurate preparation, always cook meat based on internal temperature and use the clock as a guide.

Enjoy!
MJM

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MIMI'S MACARONI DOUGH

We say macaroni in my family, but it's just the same as pasta dough.  Enjoy!


2 cups flour*
2 large eggs
1/4 tsp salt
3 Tbs extra virgin olive oil
2-3 Tbs cold water


Yields approximately 1 lb dough Equipment: stand mixer fitted with dough hook, food processor fitted with dough blade or your pretty little hands AND pasta rolling machine or handy rolling pin for the adventurous...more instruction on that in another post)

Stand Mixer and Food Processor Instructions:
1. In a small bowl, mix together eggs and olive oil; set aside
2. To mixing bowl, add flour, salt and egg mixture.  Mix on medium speed until dough comes together.  If dough appears too dry, add one tbs of water until rough ball forms.
3. Turn out onto lightly floured board or clean countertop and knead for 2-3 minutes.  Dough should appear smooth and stretchy.  Let rest for 30 minutes.


By Hand Instructions:
1. In a small bowl, mix together eggs and olive oil; set aside
2. Whisk salt and flour together and form a into a mound on a clean counter or in a large mixing bowl.  Form a well in the center of the flour and carefully pour the egg mixture into the center.
3. Using a fork, mix the eggs while incorporating flour from the outer sides of the well.  Try to keep the egg mixture from spilling outside.  Continue mixing in the flour to the egg mixture until dough begins to form. 
4. Once dough begins to form, stop using fork and with lightly floured hands, incorporate the rest of the flour. 
5. Add water if the dough appears too dry, one tbs at a time.  When dough is stretchy and smooth, let rest for 30 minutes


Rolling and shaping pasta:


1. After dough has rested, divide dough into 4 pieces.  Place the setting at the lowest number on the past roller (widest setting)
2. Place dough through the roller to initially flatten
3. Fold the dough in thirds, then place through roller.  Continue this process of folding and rolling through the widest setting 6 times.

4. After folding and rolling 6 times, change the dial to 2, roll the dough through and continue this until you reach the desired thickness of your pasta.  Most dials go up to 6 or 7.  The higher the number on the dial, the thinner the pasta.
5. Once you've reached the desired thickness, pass the dough through whichever shape you have available; spaghetti, linguine, fettuccini are the popular sizes availabe on most past makers.  You can also hand cut if you prefer by flouring the flattened dough and folding the two ends into the center, flouring again and then folding one half on top of the other. Rotate your dough 1 turn to the right and then with a sharp knife, slice the width of pasta you'd like.

Storing your fresh pasta:

1. When pasta has been rolled, shaped and ready you can eithr cook immediately, or freeze for future use.  (Many people invest in so-called pasta dryers. These basically look like mini clothese racks!  I find that the pasta dries out quickly and sticks to these things.) 

3.  When pasta has been cut, sprinkle with flour and be sure to coat all strands.  Line up strands of pasta and swirl into a nest.  Sprinkle a small amount of flour on top and place nests on a sheet pan lined with wax or parchment paper and place in freezer to freeze initially.  

4. Once frozen, place nests in freezer bags layered with parchment or wax paper or tupperware and keep in freezer for up to 3 months.

*Flours!  I know you've been wondering about that little asterisk.  All you should know is that this works great with different types of flour.  I have tried all wheat, but found the dough was a little tougher then I prefer.  But, 1 cup whole wheat and 1 cup all purpose is fantastic and a family favorite. 

Try semolina, experiment with spelt, use whatever flour is interesting to you, just make it from scratch!

MJM

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QUINOA: FOOD WITH A FOOT

My brother refers to quinoa as ‘food with a foot’ and gets a little weirded out by the way it looks when it’s cooked…I happen to think it’s fantastic.  Yes, fantastic.  Nutritionally, it adds tremendous protein (since it is technically a seed and not a grain) and the texture, in my opinion, is perfect.  It is practically impossible to mess up and can be seasoned in a wide variety of ways.

Cooking Quinoa

Yields approx. 2 cups cooked

1 cup quinoa (rinse it first)

2 cups water or stock (veggie, chicken, whatever)

¼ tsp salt (easy on the salt if using seasoned stock)

Bring stock or water, salt to boil with quinoa.  Lower to simmer and cook about 15 min until liquid is absorbed.  

Here’s how I jazz it up

Italian style

2-5 fresh garlic cloves, minced (don’t use that stuff in a jar)

Olive oil to coat the bottom of a pan (does anyone really measure olive oil?)

Parmesan, Grana Padano or Pecorino Romano cheese

Fresh basil, chopped or chiffonade (if you want to get fancy)

1. Over medium heat, sauté garlic and oil until fragrant, be careful not to burn
2. Add cooked quinoa to pan and coat with garlic and oil.
3. Finish with cheese and basil, as much as you like
4. Salt and pepper to taste

Asian style

2-5 fresh garlic cloves, minced (I can’t help myself)

Sesame oil* (this stuff is potent, only use a few teaspoons to coat the pan!)

1-2 tbsp fresh grated ginger

¼ cup (approx.) chopped scallions or green onions

Soy sauce to taste

1. Over medium heat, sauté garlic and oil until fragrant, be careful not to burn
2. Add ginger to oil and cook until fragrant
3. Add cooked quinoa and coat with ginger, garlic, oil mixture
4. Finish with scallions/green onions
5. Season with soy to taste

Mexican style

Jalapeno, Habanaro*, Serrano peppers; seeded and chopped

Vegetable or olive oil (enough to coat a medium skillet/frying pan)

1 tbsp chili powder

1 tsp cumin

1. Over medium heat, sauté peppers and oil
2. Add cooked quinoa and coat with peppers/oil
3. Mix in chili powder and cumin
4. Salt and pepper to taste

*wicked spicy

Add More?

To make this more of a complete meal, add some shrimp, tofu, chicken, pork or beef to any dish and adjust the seasonings.  Add some black beans or top with avocado to the Mexican style for more flavor and texture. 

Don’t worry so much about exact measurements of seasonings.  Cook your food the way you like it.

Enjoy and check back for more!

MJM