Honey Buttermilk Bread

http://www.restlesschipotle.com/2013/10/buttermilk-bread/


2014-02-26: It occurred to me that if I started a loaf of bread at night, and punched it down/transferred it in the morning, I could leave instructions with Joel as to time and temp. and he could bake it to be ready for supper. Then I wouldn’t have to wait for the weekends to make bread. So I made a batch of this tonight, with 1/4 C honey instead of 1/3, 1 C whole milk + 1 C cream + 1 T vinegar for the buttermilk, and 1 C wheat flour + 4 C white flour for the dough. (I doubt I could’ve gotten a 5th cup of white to mix in.)

2014-02-02: Very tasty! We basically ate nothing but fresh bread for supper.

Gevulde Paprika

  • 4 red peppers
  • 2 yellow peppers
  • 1 clove garlic, finely chopped
  • 1/2 T paprika
  • 3-4 T olive oil
  • 200 g feta
  • 1 green onion, in rings
  • 1 T dried oregano

Preheat oven to 225C. Roast the peppers on a baking tray for 15-20 min. Put the peppers into a bowl and cover for 10 min. Reserve the liquid. Halve the peppers lengthwise, leaving the stems, remove the seeds, and peel the skins off two (remove the stems from those). Puree the pealed peppers with garlic, paprika, 2 T reserved liquid, 2 T olive oil, and pepper.

Cut the cheese into cubes and mix with the spring onions, oregano, and pepper. Fill the peppers with the cheese mixture, and drizzle the pepper sauce and remaining olive oil over it. Roast the peppers a further 15-20 min.

Credits: Aller Hande


2014-02-23: I cut the tops off the peppers before roasting, and thus didn’t cut them lengthwise. I also had the remaining tops of 10 other peppers, so I roasted them, and used them for the pepper sauce, filling all six. I also used 3 spring onions rather than 1. Since they come in bunches of 9, why not? And since I don’t have a working blender at the moment, I simple chopped them as fine as I could. Since this doesn’t look like it would make enough filling for 4 peppers, much less 6, I also cooked up two cups of bulgur which I used as the first layer.

Gevulde Uien met Rijst en Pijnboompitten

  • 6 large onions, unpeeled
  • 3 T olive oil
  • 100 g risotto
  • 2 T Italian herbs, finely chopped
  • 100 ml dry white wine
  • 250 ml chicken bouillon
  • 25 g pine nuts
  • 50 g hard cheese (such as grana padano, pecorino, parmesan), grated

Cut the onions in half horizontally and remove the innermost layers, so that each onion half still has two layers. Place the hollow onions in a greased baking dish. Chop the interior onion. Heat oil in a pan with a thick bottom, and fry in oil until soft. Add the rice, and 1 T of herbs, and cook for 1-2 minutes. Add half of the wine, and reduce by half; add bouillon, and cook rice for 20 minutes, stirring frequently.

Preheat oven to 200C. Toast the pine nuts in a dry skillet until golden brown, and allow to cool. Add half of the cheese and the rest of the herbs to the pine nuts; add the other half of the cheese to the rice. Fill halved onions with the rice, and top with the nuts and cheese. Pour the remainder of the wine into the dish, and bake 25-30 minutes until golden brown.

Credits: Aller Hande


2014-02-23: Stuffed peppers instead of onions, and used basmati instead of risotto. And no pine nuts, since I didn’t in fact have any. It filled 4 large peppers about 3/4 full.

2013-04-23: Made this with three onions instead of six (since it was just the three of us), liberally refiguring all the quantities (it’s just not worth being too strict when converting from grams into ounces and cutting in half). Since the majority of yellow onions that I had were small, I used one yellow and two red. Instead of pre-mixed Italian herbs, I used equal parts basil, oregano, thyme, and rosemary.

onions

Met Feta en Gehakt Gevulde Aubergine

  • 2 T olive oil
  • 1 onion, diced
  • 1 can tomato blocks
  • 1 t sugar
  • 2 dried chillis, crumbled
  • 2 large eggplants
  • 400 g ground beef
  • 2 cloves garlic, pressed
  • 1 T dried oregano
  • 100 g feta
  • 30 g fresh parsley finely chopped (optional)

Preheat oven to 175C. In a frying pan, heat 1 T oil and brown the onions. Add the tomatos, sugar, and dried chillis, and cook 15-20 min. Season to taste with salt and pepper.

Halve the eggplants lengthwise. Remove the inner flesh to a depth of 1cm, and chop the flesh. In another frying pan, heat the remaining oil and cook the ground beef for 2-3 min. Add the eggplant, garlic, and oregano, and cook a further 5. Spread the tomato sauce in the base of a baking dish. Place the eggplants on top, and fill with the meat filling. Bake 35-40 min., and garnish with cheese and parsley.

Credits: Aller Hande.


2014-02-23: Used this filling to stuff peppers instead, and baked them at 190C instead of 175C. I mixed the tomato mixture with the beef, since I didn’t have the eggplant filling, and mixed in the cheese as well since I wanted melty cheese. And I mixed up a cup of bulghur to add. This filled 6 large peppers, which I baked for 15 min., which was a bit much.

Chocolate Velvet Cookies

  • 2 C flour
  • 2 T cocoa
  • 1/2 t baking powder
  • 1/4 t salt
  • 4 oz/~110g unsalted butter
  • 1 C brown sugar, packed
  • 1 egg
  • 1 t vanilla extract
  • 1/2 C buttermilk
  • red food coloring (optional)

Preheat oven to 190C. Mix together flour, cocoa, baking powder, and salt. In a separate bowl, cream together butter and sugar. Beat in egg. Add vanilla.

Add the flour and buttermilk to the flour alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour, until blended in. Do not overbeat. Add food coloring, if using.

Line a baking tray with baking paper, and drop the dough onto it in dollops with a spoon. Bake 7-9 minutes.

Credits: Adapted from Red Velvet Whoopie Pies.


2014-02-22: I’d had a mediocre Saturday, and when it started raining just when we’d gone outside today, I decided we needed cookies. I don’t have any food coloring, I didn’t want to bother with cream cheese frosting, and don’t own a piping bag, so this was the result. At first I tried using my spritz spritzer, but the dough is too sticky for that to work.

Mushroom, onion, and lardon pie

  • 400 g mushrooms, minus a few
  • 2 large onions
  • 5 cloves garlic
  • 125 g lardons
  • 4 eggs
  • 200 g cream
  • pepper

Slice the mushrooms. Slice the onions. Fry them with crush garlic in butter. Add the lardons towards the end. Preheat the oven to 190C, and pre-bake the crust for 10 min. Beat the eggs and add the cream, and season with fresh ground pepper. Mix the filling with the egg mixture and put into the pie crust. Bake 20-30 min. or until a toothpick inserted comes out clean.

Credits: My devising, on the basis of various recipes.

Leek and lardon pie

  • 2 leeks, sliced thin
  • 125 g lardons
  • A goodly amount of grated parmesan (about 1 C)
  • 3 eggs, beaten
  • thyme

Cook the lardons and then fry the leeks in their fat, adding butter if necessary. Preheat oven to 190C, and pre-bake pie crust 10 min. Beat the eggs and add the parmesan and thyme. Lay down the leeks/lardons in the pie crust, and then pour the egg mixture over it, spreading around as needed to cover the leeks. Bake at 190C for 15 minutes, or a little more if necessary.

Credits: My own devising based off of many similar recipes of this ilk.


2014-02-16: We wanted to make a couple of pies today to last us through the week, so I got the usual assortment of stuff, and divied it up between two recipes. This is one.