Amen. Let's Eat!
Thursday, June 14, 2007 Fresh Baguette

A really easy delicious baguette by s'kat from recipezaar.com.


1 (1/4 ounce) packet active dry yeast
1 teaspoon
sugar
1 1/2 cups
water (105 -115 F)
4-4 1/2 cups
unbleached all-purpose flour
2 1/2 teaspoons
salt

In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.

With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking.


Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.


Preheat oven to 475-500°F (My oven does best with 475°, but it runs hot).

Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. You can also form individual mini-loaves. Put loaf diagonally on a lightly greased large or 17 x 14-inch baking sheet and let rise, uncovered, about 30 minutes.


(Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water.

Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool.

Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour. The humid enviroment will ensure the texture comes out right. Baking stones don't hurt either. If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist as it cooks.


Posted by Jen :: 9:46 AM :: 2 comments

Post / Read Comments

---------------oOo---------------

Tuesday, June 12, 2007 Crispy Tilapia

3 lbs tilapia fillets, about 10
1/3 cup flour, for dusting fish
1 egg
1/2 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
salt
pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons Old Bay Seasoning
canola oil, to cover bottom of large pan

Salt and pepper fish. Dust fillets with 1/3 cup of flour. Mix egg with buttermilk in one bowl.
Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl. Dip all floured fish into egg then flour mixture. Heat oil medium high in large pan. Fry, turning after 2 minutes on each side. Salt as soon as you take out of pan. Should be done in three batches.


* from Recipezaar

Posted by Jen :: 5:41 PM :: 1 comments

Post / Read Comments

---------------oOo---------------

Roasted Broccoli w/ Lemon Garlic & Toasted Pine Nuts

lb broccoli florets
2 tablespoons olive oil
salt & freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon garlic, minced
1/2 teaspoon lemon zest, grated
1-2 tablespoon fresh lemon juice
2 tablespoons pine nuts, toasted


Preheat oven to 500 degrees.

In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.

Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.

Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

Posted by Jen :: 5:40 PM :: 0 comments

Post / Read Comments

---------------oOo---------------

Monday, June 04, 2007 A New Passion


I think I may have unearthed a new passion today. I made bread from scratch. I'm usually a breadmaker kind of girl but I made it right from scratch today, kneading the dough, letting it rise on the counter, smelling it bake in the oven. I loved the entire process. Folding in the flour, kneading the dough until my arms ached, watching it's size double as it rose on the counter. Here are a few pictures at my first attempts at French baguettes. They taste just as good as they look.



Posted by Jen :: 4:43 PM :: 4 comments

Post / Read Comments

---------------oOo---------------