Saturday, November 11, 2017

Thai Red Curry with Pineapple (redux)


2 cans coconut milk
1 Small jar red curry paste
1 1/2 tbsp minced garlic
1 package firm tofu, cubed
1 1/2 c pineapple, 1 inch cubes
1 large red bell pepper, 1 inch pieces
1 small yellow onion, diced
3-4 c sliced baby bell mushrooms
1 can rotel
Chile paste to taste (I use Sambal Oelek)


Sauté the tofu cubes until browned. Set aside, and sauté the bell pepper, onion, and garlic. Add the mushrooms and cook down. Add the rotel and pineapple and cook for 5-10 minutes. Add coconut milk, curry paste, and chile paste. Simmer on low, and gently incorporate the tofu. Simmer on low for 10 minutes, and add salt and seasonings to taste.

Serve with jasmine rice.

Friday, October 20, 2017

Maple Quinoa Sourdough

I substituted 3/4 c of whole rye for the whole wheat, and used 1 1/2 c bread flour

I also autolysed the latter in the water for 20 minutes.

I used 2 tbsp maple syrup

Brushed top with olive oil after 25 minutes

Next time I want to use more oats and add a bit more salt

Sunday, October 15, 2017

Chipotle "Sausage" Swirl Bread

Field Roast Bread Recipe

I'm going to try this with pesto and sundried tomatoes

Tuesday, October 10, 2017

Pain au Levain

Makes a very soft, barely sour bread. Fold twice.

Tuesday, August 22, 2017

Pumpernickel Sandwich Bread

Monday, August 21, 2017

Olive-Pickle-Roasted Pepper Tapenade


10 pitted kalamata olives
2 tbsp pickled red onion
1/2 to 1 jalapeño, roasted, deseeded, and peeled
1/2 roasted red bell pepper, roasted, deseeded, and peeled
1/4 sliced golden delicious apple (peeled or unpeeled)
1 scant tsp minced garlic
1 tsp olive oil
Black pepper


Whir all ingredients in a food processor until you have a very fine dice (think tiny cubes, almost a mince.)

Friday, August 11, 2017

Rustic Rosemary and Kalamata Olive Bread

I activated a packet of active dry yeast in warm water and a tablespoon of sugar, then mixed with bread flour and salt. (I'm including a link to the recipe I tweaked below.) I kneaded for a couple of minutes until smooth and incorporated, and let rise in an oiled bowl covered with a tea towel. Then I prepared my new banneton by lightly misting with water and thoroughly flouring, and set aside to dry. When the dough doubled in size I punched it down and pressed it out on a floured countertop till about 3/4 inches thick, sprinkled half of my chopped olives and rosemary on top, and folded it in half. Pressed it down again, and sprinkled the rest, folded it in half, and formed a ball. I floured the banneton again and put the dough in the basket for the final rise. Preheated the oven to 450 with my Dutch oven inside. After the final rise I carefully turned the dough out in the floured counter and indelicately scored the top with kitchen shears. I carefully put it in the Dutch oven and cooked for 30 minutes with the lid on, then cooked without the lid for 20 minutes. Next time I'd add a bit more salt. I used a half cup of finely chopped olives and a scant tablespoon of chopped rosemary. Oh, and I used an 8 inch banneton without the linen liner.