One of the things I've noticed in recent years is that the breads we buy in the supermarket keep getting sweeter and sweeter, to the point where I've noticed it affecting the taste of my sandwiches. This is especially true of whole grain breads, which I prefer, even when you get them in the health food store, or my favorite place to shop, Trader Joe's. With that in mind, I decided that I should learn how to make my own.
My hands aren't really strong enough to knead bread well, and I keep my house on the chilly side, so I figured a bread machine would be my best bet for good results. Not on my budget while I'm out of work, I turned to Freecycle, a great site where people can post to either offer unwanted goods, or to find things they need. On my third try, on Christmas Eve, I got a reply. Someone in a nearby town had an up-to-date, digital bread machine that had been used maybe half a dozen times, and still had the original instructions, etc. After a few emails to coordinate the pick-up, on the day after Christmas, I drove over the river and through the woods to a house way out in the countryside. There, I found a large white plastic bag sitting in the driveway for me, wet from the day's drizzle. A Christmas gift, my favorite one, from an unknown benefactor named Chris. I'll always consider it my present from Santa Claus, aka Kris Kringle.
Eager to use it, I rushed home to check out some recipes, only to find that every authority on the subject said I needed to use bread flour, and couldn't use the all-purpose I had on hand. So, what else to do till the next day than check out recipes. I also solicited my English friend, who had served me delicious bread machine bread while I was there visiting, who offered me good advice, and a basic whole-wheat recipe from which to start.
Out the next day to buy supplies, I headed to a good discount grocer in town that caters to the significant minority of South American residents here. I returned with 5 lbs. each of white and wheat bread flour, yeast, a bag of wheat berries, a bag of flax seeds, and sunflower seeds. Amazingly, that only came to a little more then $10, much less than I had expected, and far less than the supermarket chains would have charged. I'm estimating that a 1.25 lb. loaf is running me about $1.75, significantly less than I'd be paying for store-bought bread.
After a few attempts and recipe tweaks, this is what I'm now using for my basic household bread. I haven't bought any from the supermarket since the first of the year, and now I'm comfortable enough that I'm trying other kinds as well.
Nutty Grain Bread
7/8 cup lukewarm water
4 tsp. oil
1 tbsp molasses
1 tsp sugar
1 tsp salt
1 cup white bread flour
1 cup whole wheat bread flour
1/4 cup wheat germ flakes
1-1/4 tsp dried yeast (1/2 of an envelope)
2 tbsp flax seeds
1/4 cup sunflower seeds
1/4 cup cooked wheat berries
Follow the instructions for your own machine, or consult a bread book if you want to try this by hand. I first used the whole wheat setting, which makes a lighter, more open texture, but now I make it on the basic bread cycle, which results in a denser loaf that's great for sandwiches. Most machines instruct you to put the liquid ingredients in first, followed by the flours, and then the yeast. After the initial mixing, check the texture of the dough, and adjust the flour or water if necessary. My machine has a beep after the first rising, which is when I add the seeds and wheat berries. I've tried softening the wheat berries in water, but cooking them thoroughly works much better. I make about 1 cup, and then freeze them in 1/4 cup batches for future use.
Thursday, February 25, 2010
Monday, February 22, 2010
Roasted Chicken with Winter Vegetables
About a week ago, my best friend was having a birthday, and I invited her and her husband over for dinner. She's someone who is very particular about her diet and healthy eating, and many of our friends are reluctant to cook for her. The only modification I made from how I might usually make a dish like this is that I prefer to use butter or margarine and make an herb butter for the chicken, as it's easier to work with.
I headed to the supermarket with only a vague idea of what would be on the menu. I found roasters on sale, as well as white potatoes, yams and butternut squash. That was the germ of my inspiration, and the result turned out to be such a hit that the enormous plate of vegetables I put on the table yielded no leftovers. A simple green salad rounded out the dinner. The entire dinner for 4 cost me about $15 (before wine, provided by a friend), and there was plenty of meat left over for soup. If you're feeding a crowd, add another potato and yam or two, but make sure your roasting pan is big enough.
1 roaster chicken
2 tbsp. assorted dried and/or fresh herbs, finely minced (I used a premixed Bouquet Garni, and added additional thyme, tarragon, rosemary and fresh parsley)
1 butternut squash (I used only 2/3 of it)
1 large white potato
1 large yam
2 ribs celery
1 large or 2 medium onions
olive oil
1 cup dry white wine
sea salt and freshly-ground pepper
Take the herbs and mix them in a small dish with about 1-1/2 tbsp. oil and 1 tsp. salt. Set aside. (As I mentioned before, this also works very well with butter or margarine instead.) Preheat oven to 425 degrees.
Remove giblets from chicken, and make a stock, if desired, by covering them with about 6 cups of water with some salt, bay leaf, and the trimmings from everything except the potatoes. Simmer on low heat for about an hour, strain and store (I freeze mine). Makes about 1 quart.
Rinse the chicken and pat dry, and salt the cavity. Lift the skin by running your hand under it all over the breasts and legs. Spread the herb mixture under the skin, making sure to get to all areas. This is likely to get oil on the outside of the skin as well, but if it's not covered, add a few drops to the outside, and salt lightly if desired.
Put the chicken in a large roasting pan and roast for 10 minutes, then turn the oven down to 350 for 1 hour.
Peel all the vegetables and cut into 1-1/2" cubes. Toss with olive oil, salt, and a generous amount of cracked black pepper. Add them to the roasting pan with the wine, lifting the chicken and placing it on top. (Note: I like my poultry very well done, falling off the bone. If you want it cooked less, adjust the time per the roaster instructions, leaving 1 hour for the veggies.)
Plate up and serve.
I headed to the supermarket with only a vague idea of what would be on the menu. I found roasters on sale, as well as white potatoes, yams and butternut squash. That was the germ of my inspiration, and the result turned out to be such a hit that the enormous plate of vegetables I put on the table yielded no leftovers. A simple green salad rounded out the dinner. The entire dinner for 4 cost me about $15 (before wine, provided by a friend), and there was plenty of meat left over for soup. If you're feeding a crowd, add another potato and yam or two, but make sure your roasting pan is big enough.
1 roaster chicken
2 tbsp. assorted dried and/or fresh herbs, finely minced (I used a premixed Bouquet Garni, and added additional thyme, tarragon, rosemary and fresh parsley)
1 butternut squash (I used only 2/3 of it)
1 large white potato
1 large yam
2 ribs celery
1 large or 2 medium onions
olive oil
1 cup dry white wine
sea salt and freshly-ground pepper
Take the herbs and mix them in a small dish with about 1-1/2 tbsp. oil and 1 tsp. salt. Set aside. (As I mentioned before, this also works very well with butter or margarine instead.) Preheat oven to 425 degrees.
Remove giblets from chicken, and make a stock, if desired, by covering them with about 6 cups of water with some salt, bay leaf, and the trimmings from everything except the potatoes. Simmer on low heat for about an hour, strain and store (I freeze mine). Makes about 1 quart.
Rinse the chicken and pat dry, and salt the cavity. Lift the skin by running your hand under it all over the breasts and legs. Spread the herb mixture under the skin, making sure to get to all areas. This is likely to get oil on the outside of the skin as well, but if it's not covered, add a few drops to the outside, and salt lightly if desired.
Put the chicken in a large roasting pan and roast for 10 minutes, then turn the oven down to 350 for 1 hour.
Peel all the vegetables and cut into 1-1/2" cubes. Toss with olive oil, salt, and a generous amount of cracked black pepper. Add them to the roasting pan with the wine, lifting the chicken and placing it on top. (Note: I like my poultry very well done, falling off the bone. If you want it cooked less, adjust the time per the roaster instructions, leaving 1 hour for the veggies.)
Plate up and serve.
Saturday, February 20, 2010
Butternut Squash Risotto
This is a repost from elsewhere, but I made this dish for a potluck dinner party I attended a while back, and it was a great hit, so I thought I'd share it.
Ingredients
3 lb. butternut squash, cut into 3/4" cubes
2 tsp. olive oil
2 tsp sugar*
freshly ground black pepper
2 tbsp unsalted butter (can use olive oil instead)
1 medium onion, chopped
1-1/2 cups arborio rice
1/2 cup dry white wine
6 cups low salt chicken or vegetable stock
2 tsp chopped fresh sage
3 tbsp grated Parmesan cheese*
* optional
Preheat oven to 425 degrees F. Toss squash cubes with oil and sugar, and roast in shallow baking pan for 10 minutes. Toss and roast for 10 more minutes, or until tender. Remove from oven and set aside. (May be done 1 day in advance. Bring to room temperature before adding to rice.)
Bring stock to a simmer and keep at a very low simmer.
Meanwhile, cook onion in butter over moderate heat until softened, about 5 minutes. Add rice and cook, stirring, about 3-4 minutes, until rice becomes opaque. Add wine and cook until it is absorbed.
Stir in 1/2 cup hot stock, and cook at a simmer, stirring frequently until broth is mostly absorbed. Continue simmering and adding stock 1/2 cup at a time, making sure it's is absorbed before adding more, and stirring thoroughly with each addition. Cook until rice is creamy looking but still al-dente, about 20 minutes total. There may be some leftover broth.
When you add the last scoop of stock, stir in the squash pieces, sage, and a generous grind of fresh black pepper. At the end of the cooking, stir in the Parmesan cheese.
Serve immediately garnished with sage sprigs and additional cheese. Pass additional cheese if desired. Makes 8 generous servings.
Ingredients
3 lb. butternut squash, cut into 3/4" cubes
2 tsp. olive oil
2 tsp sugar*
freshly ground black pepper
2 tbsp unsalted butter (can use olive oil instead)
1 medium onion, chopped
1-1/2 cups arborio rice
1/2 cup dry white wine
6 cups low salt chicken or vegetable stock
2 tsp chopped fresh sage
3 tbsp grated Parmesan cheese*
* optional
Preheat oven to 425 degrees F. Toss squash cubes with oil and sugar, and roast in shallow baking pan for 10 minutes. Toss and roast for 10 more minutes, or until tender. Remove from oven and set aside. (May be done 1 day in advance. Bring to room temperature before adding to rice.)
Bring stock to a simmer and keep at a very low simmer.
Meanwhile, cook onion in butter over moderate heat until softened, about 5 minutes. Add rice and cook, stirring, about 3-4 minutes, until rice becomes opaque. Add wine and cook until it is absorbed.
Stir in 1/2 cup hot stock, and cook at a simmer, stirring frequently until broth is mostly absorbed. Continue simmering and adding stock 1/2 cup at a time, making sure it's is absorbed before adding more, and stirring thoroughly with each addition. Cook until rice is creamy looking but still al-dente, about 20 minutes total. There may be some leftover broth.
When you add the last scoop of stock, stir in the squash pieces, sage, and a generous grind of fresh black pepper. At the end of the cooking, stir in the Parmesan cheese.
Serve immediately garnished with sage sprigs and additional cheese. Pass additional cheese if desired. Makes 8 generous servings.
Friday, February 19, 2010
Minestrone
Whenever I think of minestrone, I have a memory from some 20-odd+ years ago, back when Dunkin' Donuts made its first foray into the non-donut world. Looking to expand into the lunch market, they offered soups, and we found ourselves in the Horseheads, NY Dunkin', looking for an alternative to the other fast food options en route. As I ordered the minestrone, the waitress looked at me as if I had strange things coming out of my head, and I finally had to point to the board so that she could see I really was ordering something from the menu. "Oh, you mean mine-strone?" She was incredulous at my pronunciation of "Min-est-roney", and seemed to think we were saying it that way to mock her. To this day, when my son and I refer to this easy and versatile soup with each other, we call it "mine-strone".
Yesterday's kitchen project was to take the carcasses of 3 chickens and turn them into stock. In addition to the chicken, some odds and ends from the refrigerator, including a cut onion (including the skin), some celery, carrots, parsley stems and some remaining sauce left from a chicken cacciatore made last week, seasoned with bay leaf, salt and black pepper. Four quarts went into the freezer, 3 of them with meat, and one with only broth. The remaining 1.5 quarts was the basis for a delicious minestrone, not a classic recipe, but one to include yet more things that needed using up.
Saute in a few tablespoons of olive oil:
1 medium onion
1 celery stalk and/or a handful of celery leaves
If you have any bacon, pancetta, or pork bits on hand, 1 small piece is enough to add a lot of flavor. Add a couple of cloves of chopped garlic toward the end, and do not allow it to brown.
Add a 1 lb. can of diced tomatoes in juice, or its equivalent in fresh tomatoes, and 6 cups or so of chicken stock with meat (optional - this can be a great vegan dish with vegetable stock), and 2 cans of your favorite beans, drained and rinsed. I used garbanzos and canellini beans.
You'll need some green vegetables, and zucchini is the classic addition. I had none on hand, so used a large handful of fresh spinach leaves and about a cup of frozen haricots verts that I chopped into 1-inch pieces. If you like, you can add a small amount (1 tablespoon or so) of Italian cheese such as Parmesan or adagio to the pot.
Now you can see what else you want to use up. Cabbage is a classic addition, and I had a small amount of sauerkraut that needed to be used, so I tried it. The tartness was absorbed into the food during cooking, and it came out quite good. I also had leftover corn, and added that.
Add about 2 cups of water, about 1-1/2 tsp crushed oregano, some freshly ground black pepper, and salt to taste. If you use commercial broth or added cheese, you probably won't need any.
Separately, cook 1/2 lb. of small pasta until al dente. I like small shells, but elbows, rings or ditalini work just fine. Drain pasta and cover in room-temperature water until ready to serve.
To serve, drain pasta and put into bowls. Ladle soup on top, and grate some Romano or Parmesan cheese on top (optional). Serve with some good, hearty bread. Enjoy.
Yesterday's kitchen project was to take the carcasses of 3 chickens and turn them into stock. In addition to the chicken, some odds and ends from the refrigerator, including a cut onion (including the skin), some celery, carrots, parsley stems and some remaining sauce left from a chicken cacciatore made last week, seasoned with bay leaf, salt and black pepper. Four quarts went into the freezer, 3 of them with meat, and one with only broth. The remaining 1.5 quarts was the basis for a delicious minestrone, not a classic recipe, but one to include yet more things that needed using up.
Saute in a few tablespoons of olive oil:
1 medium onion
1 celery stalk and/or a handful of celery leaves
If you have any bacon, pancetta, or pork bits on hand, 1 small piece is enough to add a lot of flavor. Add a couple of cloves of chopped garlic toward the end, and do not allow it to brown.
Add a 1 lb. can of diced tomatoes in juice, or its equivalent in fresh tomatoes, and 6 cups or so of chicken stock with meat (optional - this can be a great vegan dish with vegetable stock), and 2 cans of your favorite beans, drained and rinsed. I used garbanzos and canellini beans.
You'll need some green vegetables, and zucchini is the classic addition. I had none on hand, so used a large handful of fresh spinach leaves and about a cup of frozen haricots verts that I chopped into 1-inch pieces. If you like, you can add a small amount (1 tablespoon or so) of Italian cheese such as Parmesan or adagio to the pot.
Now you can see what else you want to use up. Cabbage is a classic addition, and I had a small amount of sauerkraut that needed to be used, so I tried it. The tartness was absorbed into the food during cooking, and it came out quite good. I also had leftover corn, and added that.
Add about 2 cups of water, about 1-1/2 tsp crushed oregano, some freshly ground black pepper, and salt to taste. If you use commercial broth or added cheese, you probably won't need any.
Separately, cook 1/2 lb. of small pasta until al dente. I like small shells, but elbows, rings or ditalini work just fine. Drain pasta and cover in room-temperature water until ready to serve.
To serve, drain pasta and put into bowls. Ladle soup on top, and grate some Romano or Parmesan cheese on top (optional). Serve with some good, hearty bread. Enjoy.
Welcome to my blog
Over the past few months, I've taken to making occasional food posts on another blog or on facebook, and I'm often surprised at how much attention they get. I frequently get requests for recipes, or comments from my friends that suggest that what I do is something mysterious to them, a bit of alchemy, if you would.
It's interesting to me, because I don't consider myself a gourmet cook. Far from it; the food I cook is mostly homey comfort food, simple, with an emphasis on healthy ingredients and straightforward cooking techniques. You're unlikely to find me "boning a duck", and if I make spanakopita, I'll be using store-bough filo. I also won't hesitate to use canned beans or frozen vegetables, especially at those times of the year when fresh ones are likely to be imported or of lower quality.
The other irony is that most of these posts have been made during very lean economic times for me. I've been unemployed for the past few months, and I'm on a very tight food budget, sometimes as little as a dollar a meal. In order to get there, I've had to make every bite count, and to make sure that nothing goes to waste. A lot of what I've been doing involves transforming leftovers into other things, finding ways to stretch a roast, or to use up odds and ends before they spoil. The title of the blog, and the focus of my posts, will be on eating well without spending a lot.
Am I an "epicure"? Sure, but of the gourmand rather than the gourmet variety. Thefreedictionary says an epicure is, "A person with refined taste, especially in food and wine. 2. A person devoted to sensuous pleasure and luxurious living." Wikipedia says a gourmand is "a person who takes great pleasure in food." Quite honestly, my preference would have been something more along the lines of "thrifty gourmand" or "alchemy on a shoestring", but after a few dozen tries for a name that wasn't taken, here we are.
Although I'll be posting recipes, there aren't likely to be hard and fast ingredients lists. A lot of things I make involve a quick inventory of the fridge or a browse through the produce or meat aisle before I'm inspired. Salt, sugar, etc. should always be to your own taste, not mine. If I use tarragon and you don't like it, you should always feel free to use other herbs that you prefer. I also recognize that while I'm without a paying job, I have more time than funds on my hands. So, I might be making my own stock, for instance, but that doesn't mean that store-bought wouldn't work just fine.
I'm fairly dedicated to cooking with a healthy approach but I'm not absolute about these things. If a piece of bacon is all you need to elevate a dish from good to sublime, I'll use it, but you're not going to find me making high fat dishes, sauces laden with cream, or decadent desserts. I don't eat that way, nor do I cook that way. There are plenty of those to be found elsewhere.
Comments are encouraged. If you have success or failure with something, or if you try a variation of something I suggest, I'd like to hear about it.
It's interesting to me, because I don't consider myself a gourmet cook. Far from it; the food I cook is mostly homey comfort food, simple, with an emphasis on healthy ingredients and straightforward cooking techniques. You're unlikely to find me "boning a duck", and if I make spanakopita, I'll be using store-bough filo. I also won't hesitate to use canned beans or frozen vegetables, especially at those times of the year when fresh ones are likely to be imported or of lower quality.
The other irony is that most of these posts have been made during very lean economic times for me. I've been unemployed for the past few months, and I'm on a very tight food budget, sometimes as little as a dollar a meal. In order to get there, I've had to make every bite count, and to make sure that nothing goes to waste. A lot of what I've been doing involves transforming leftovers into other things, finding ways to stretch a roast, or to use up odds and ends before they spoil. The title of the blog, and the focus of my posts, will be on eating well without spending a lot.
Am I an "epicure"? Sure, but of the gourmand rather than the gourmet variety. Thefreedictionary says an epicure is, "A person with refined taste, especially in food and wine. 2. A person devoted to sensuous pleasure and luxurious living." Wikipedia says a gourmand is "a person who takes great pleasure in food." Quite honestly, my preference would have been something more along the lines of "thrifty gourmand" or "alchemy on a shoestring", but after a few dozen tries for a name that wasn't taken, here we are.
Although I'll be posting recipes, there aren't likely to be hard and fast ingredients lists. A lot of things I make involve a quick inventory of the fridge or a browse through the produce or meat aisle before I'm inspired. Salt, sugar, etc. should always be to your own taste, not mine. If I use tarragon and you don't like it, you should always feel free to use other herbs that you prefer. I also recognize that while I'm without a paying job, I have more time than funds on my hands. So, I might be making my own stock, for instance, but that doesn't mean that store-bought wouldn't work just fine.
I'm fairly dedicated to cooking with a healthy approach but I'm not absolute about these things. If a piece of bacon is all you need to elevate a dish from good to sublime, I'll use it, but you're not going to find me making high fat dishes, sauces laden with cream, or decadent desserts. I don't eat that way, nor do I cook that way. There are plenty of those to be found elsewhere.
Comments are encouraged. If you have success or failure with something, or if you try a variation of something I suggest, I'd like to hear about it.
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