Baked Potato Bread

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Title: Baked Potato Bread

From: The Fresh Loaf

Ingredients:

Makes 2 small (one pound) loaves or one large loaf

1/2 cup mashed potatoes
3 to 4 cups all-purpose unbleached flour (I’ll explain the ambiguity below)
3/4 cup water
1/2 cup sour cream
2 teaspoons instant yeast
1 teaspoon salt
1/4 cup cooked bacon
1/2 cup chopped fresh chives

To begin, chop up two or three slices of bacon and fry them up. Remove them from the heat.

Mix the mashed potatoes, yeast, salt, and 2 cups of the flour together in a large mixing bowl or the bowl of an electric mixer. If you have active dry yeast and want to substitute, read this. Add the sour cream, water, chives, and bacon and mix together until all ingredients are combined. I also mixed in the bacon fat, which there was about a tablespoon of in the pan, because it improves the flavor of the loaf.

At this point you’ll have a very wet, sticky mess, probably more of a batter than a dough. Add additional flour a handful (1/8 cup) at a time and mix or knead it in.

(I lost track of exactly how much extra flour I added, but it seems like it was around 9 or 10 hands full. I added 4 or 5 hands full and mixed them in while the dough was still in the bowl, then I poured the dough out onto a well-floured cutting board and added more, kneading it with my hands which I repeatedly dipped in flour to keep the dough from sticking to them. After 5 or 10 minutes of this I ended up with something that was still quite sticky, but was definitely in the realm of a dough and not a batter: it could be formed into a ball and generally held its shape.)

Once you have combined the ingredients well and gotten the balance of flour and water to a level that seems acceptable, return the dough to a well-oiled bowl. Cover the bowl with plastic wrap and allow the dough to rise for 90 minutes at room temperature or until it has doubled in size.

Remove the dough from the bowl and shape the loaf or loaves. Notice how moist and gummy my dough was when I cut it to shape it into two loaves:

One probably could add more flour and make an acceptable loaf of bread with a drier dough, but I’ve been finding that I get better results the wetter I am able to leave it. But this really is an art, not a science, so use your own best judgement.

At this point you need to shape the loaves, cover them loosely and let them rise until they double in size again, about 45 minutes. You could put them in greased baking pans and let them rise and bake them in those. I wanted round loaves, so I put them in a couple of couche lined baskets:

Professional bakers use these kinds of baskets, which are very nice but completely out of my price range. I found two small baskets at Goodwill for 49 cents each and have found that they help keep the shape of my rounds very well.

The baking couche I got from a neighbor who works in bakery. It works very well, but you can fake the same thing with a well floured kitchen towel (the linen kind, not a fuzzy one).

As you can see in the picture above, I placed the baskets on a table, the couche over the baskets, and the dough in the floured couche in the baskets. I wrapped the edges of the couche around the balls of dough and let them rise. When they had risen I simply unwrapped the loaves and shook them out of the couche onto my peel (which I dust with semolina flour) and threw them into the oven.

While the loaves are rising again, preheat the oven to 425. If you have a baking stone, be sure to put it in early to heat.

When they have doubled in size (as I said before, about 45 minutes after shaping), put the loaves in the oven to bake. I baked them at 425 for 5 minutes and then reduce the temperature to 350 and baked them another half an hour. The loaves are done when the internal temperature reaches the 185 to 195 degree range (as read with an instant-read thermometer) or when they are nice and brown on the outside and sound hollow when tapped on the bottom. For me this took about 35 minutes.

And there we have it. The bread was wonderful while still warm with a pot of soup, but I actually think I preferred it the next day cold. With the bacon fat and sour cream, there was plenty of fat in the bread so it didn’t need to be buttered; just plain it was rich and moist enough.

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Artichoke Dip

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Title: Artichoke Dip

From: Mom

Ingredients:

2 cans Artichokes, quartered (Drained)
1 c. Mayonnaise
1 c. Mozzarella Cheese, shredded
1 c. Parmesan Cheese
1/8 to 1/4 tsp. Garlic Powder

Mix all ingredients. Place in baking dish, uncovered. Cook at 350 for approx 20 min until bubbly and browned.

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Ham Soup

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Title: Ham Soup

From: Sarah Hunley

Ingredients:

Ham bone
Leftover ham
Celery
Carrots
Potatoes
Large onions

Place ham bone in stock pot and cover with water, reserve some ham to add in later so that it retains some flavor. Add 2-3 stalks celery, quartered onions or minced so they dissolve into the soup. Boil 4 hours. Remove celery and fish out ham bone and any and all gristle as well as ham bits that have had their flavor cooked out. Chop up carrots and potatoes, add and boil until soft. Serve with fresh bread that’s been heated in oven til crunchy

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Best Chicken and Dumplings

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Title: Chicken and Dumplings

Serve 6 to 8. Published February 15, 2005.

Don’t use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you’re ready to top the stew with the dumplings.

Ingredients

Stew
5	pounds bone-in, skin-on chicken thighs
4	teaspoons vegetable oil
4	tablespoons unsalted butter (1/2 stick)
4	carrots , peeled and sliced 1/4 inch thick
2	ribs celery , sliced 1/4 inch thick
1	large onion , minced
6	tablespoon unbleached all-purpose flour
1/4	cup dry sherry
4 1/2	cups low-sodium chicken broth
1/4	cup whole milk
1	teaspoon minced fresh thyme leaves
2	bay leaves
1	cup frozen green peas
3	tablespoons minced fresh parsley leaves
Dumplings
2	cups unbleached all-purpose flour
1	tablespoon baking powder
1	teaspoon table salt
1	cup whole milk
3	tablespoons reserved chicken fat (or unsalted butter)

Instructions

1. 1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. 2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. 3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. 4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. 5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

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Peruvian Roast Chicken with Garlic and Lime

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Title: Peruvian Roast Chicken with Garlic and Lime
Serves 4

From: Cook’s Illustrated

Ingredients:

Note: You need a vertical poultry roaster for this recipe. If you don’t
have one, substitute a 16-ounce can of beer. Open the beer and pour out (or
drink) about half of the liquid. Spray the can lightly with nonstick cooking
spray and proceed with recipe.

3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint leaves
2 tablespoons kosher salt
3 medium garlic cloves, peeled and roughly chopped
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon sugar
2 teaspoons dried oregano
1 teaspoon minced habanero pepper
1 teaspoon zest and ¼ cup juice from 2 limes
1 (3 ½ to 4 pound) whole chicken

1. Process all ingredients except chicken in blender until smooth paste forms,
10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen
skin over thighs and breast and remove any excess fat. Rub half of paste
beneath skin of chicken. Spread entire exterior surface of chicken with
remaining paste. Tuck wing tips underneath chicken. Place chicken in large 2-
gallon zipper top bag and refrigerate for at least 8 hour and up to 24 hours.

2. Adjust oven rack to lowest position and heat oven to 325 degrees. Place
vertical roaster on rimmed baking sheet. Tie chicken legs together and slide
over vertical roaster so chicken stands upright and breast is perpendicular to
bottom of pan. Roast until skin just begins to turn golden and instant-read
thermometer inserted into thickest part of breast registers 140 degrees, 45 to
55 minutes. Carefully remove chicken and pan from oven and increase oven
temperature to 500 degrees.

3. When oven is heated to 500 degrees, place ½ cup water in bottom of pan
and return to oven. Roast until entire skin is browned and crisp and instant-
read thermometer registers 160 degrees inserted in thickest part of breast
and 175 degrees in thickest part of thigh, about 20 minutes. Check chicken
halfway through roasting; if top is becoming too dark, place 7-inch square
piece of foil over neck and wingtips of chicken and continue to roast.

4. Carefully remove chicken from oven, and let rest, still on vertical roaster, 20
minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto
platter or cutting board. Carve chicken, and serve passing sauce separately.

Peruvian Chicken Sauce
Makes about 1 cup

1 large egg
2 tablespoons water
1 tablespoon minced onion
1 tablespoon juice from 1 lime
1 tablespoon minced fresh cilantro
1 tablespoon minced pickled jalapenos
1 medium garlic clove, minced or pressed through a garlic press (about 1
teaspoon)
1 teaspoon yellow mustard
1/2 teaspoon kosher salt
1 cup vegetable oil

Process all ingredients, except oil, in food processor, until finely chopped,
about 5 seconds. With machine running, slowly drizzle in oil in steady stream
until mayonnaise-like consistency is reached, scraping down bowl as
necessary.

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Lemon Wings

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Title: Lemon Wings

From: Wokking Mum

Ingredients:

• 12 Mid-joint Wings
• Juice of 1 Lemon
• Zest of 1 Lemon
• 4 tablespoon Light Soy Sauce
• 2 tablespoon Sugar
• 1 1/2 teaspoon Garlic Powder
• 1 1/2 teaspoon Onion Powder

How to do it:

1. Combine all ingredients together.
2. Marinate overnight.
3. Roast the wings in a preheat oven at 200C for 20 to 25 minutes.
4. Turn the wings in between roasting.
5. Serve immediately

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Homemade Egg Noodles

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Title: Homemade Egg Noodles

From: Window on the Prairie

Ingredients:

Ingredients:

* 2 cups all purpose or whole wheat flour
* 1 teaspoon salt
* 3 large egg yolks
* 1 large egg
* 1/3 to 1/2 cup water

Prep Time: 20 Minutes Difficulty: Easy Servings: 4

In a medium bowl mix together the flour, and salt. Add the egg yolks and egg. Stir together well. Mixture will be crumbly. Add 1/3 to 1/2 cup water. Stir the water and dry ingredients thoroughly. If dough is too dry, add enough water to make it easy to handle. If you add too much water, it’s ok, just add flour until it is easy to handle(not sticky). Sprinkle flour over your work surface, and turn dough out of the bowl. Use your hands to flatten it out some. And then, using a rolling pin, roll the dough out until its 1/8 inch or less. If it sticks to your work surface, gently peel it back and throw some flour where it’s sticking. When done rolling the dough out, you’re ready for the fun part: cutting the dough into noodles. You can use a knife, but I’ve found that a pizza cutter works best. Cut them in strips from 1/8 up to ½ inch wide, depending on how big or small you want your noodles. Then cut across the noodles the other direction for the length. Again, it’s up to you. For short noodles I cut them about 2 inches. For spaghetti type, cut about 8 inches. If you want to store your noodles and cook them later, hang the noodles on a drying rack, or leave them on your work surface until completely dry(they can be easily removed with a spatula), and then store in the fridge for a few days, or in the freezer for several weeks. It you are cooking them right away, bring 4 quarts of water to boil in a large saucepan. Gently remove the noodles from your work surface with a spatula, and place on a plate. Add noodles to boiling water, and reduce to a simmer, stirring occasionally, for about 5-7 minutes. Noodles will be firm, but tender. Drain the noodles, and add spaghetti sauce, or just butter and seasoning as a side dish. I’ve used these noodles to make spaghetti, or chicken noodle soup, or side dish with butter added. I’ve also added fresh cut up basil (about a tablespoon) in with the dry ingredients at the start of the recipe, or you could use dry(a teaspoon or less) herbs or seasoning. The world is your oyster – add whatever your tastebuds wish for. Last night, I used the noodles for homemade chicken alfredo. After the noodles were drained, I returned them to the pot, and added a half stick of melted butter, 3/4 cup heavy cream, some leftover cooked chicken, and pepper to taste. Serve it up and enjoy!

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Blackberry Rum Glazed Ham

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Title: Blackberry Rum Glazed Ham

From: Steamy Kitchen

Ingredients:

Blackberry Rum Glazed Ham Recipe

Perfect for Easter ham for two people!

Two boneless ham steaks (about 1/2-inch thick)
1 tablespoon cooking oil (olive, vegetable, canola or peanut)
2 tablespoons butter
1/4 cup blackberry preserves (or jam)
1/8 cup white rum
1/2 cup packed brown sugar
1/2 cup fresh blackberries

1. To make the blackberry rum glaze, heat a small sauce pot over medium-low heat. Add the butter and when melted, add the blackberry preserves, rum and brown sugar. Stir well. Let the mixture bubble a bit and then add the fresh blackberries. Cook for 3 minutes.

2. Heat a frying pan over high heat until very hot. Add the oil and swirl to coat. Lay the ham steaks in the pan and sear for 2 minutes each side.

3. Serve the ham steaks with a drizzle of the blackberry rum sauce.

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Qabuli, Crunchy Papad, and Raita

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Title: Qabuli

From: Jugalbandi

Ingredients:

QABULI (Bengal Gram Biryani)

1. Soak 1/2 cup chana dal in 2 cups water for 1 hour.

2. Soak 1.5 cups basmati rice in 4 cups water for 20 minutes.

3. Meanwhile, in 4 tbsps oil/ghee fry 2 cups thinly sliced red onion (about 1 big onion) until reddish brown and crisp. This will take close to 30 minutes on medium heat. Layer a plate with paper towels, and put the onions on them to soak up the oil.

4. Drain the chana dal. Bring 1.5 cups water to a boil, add 1/4 tsp turmeric powder, the dal and a little salt, and cook it uncovered until done, but firm.

5. Drain the dal and set aside.

6. Meanwhile, boil 4 cups of water separately. Tie in a cheesecloth with some kitchen twine, 1 small stick cinnnamon, 4 cloves, 1 bay leaf, 1 cardamom, and 6 peppercorns. Add this bundle to the boiling water with the rice, a little salt and 1/2 tsp oil. Cook it until the rice is 3/4 done. It should have a tiny bit of bite left to it. Remove the spice bundle, drain the water and keep the rice aside.

7. Crush coarsely, a tiny piece of cinnamon, 4 cloves, 4 peppercorns, 2 green cardamoms and a small piece of mace using a mortar and pestle. In the oil in which the onion was fried, add the crushed spices, 1 bay leaf and 1 tsp shah jeera (caraway).

8. After a few seconds, add 2 tsp ginger-garlic paste. Fry for 20 seconds, then add 3/4 cup plain yogurt, 1/4 tsp turmeric, and 1/2 tsp cayenne (chilli) powder. Add a pinch of salt, and cook the mixture down on medium heat until it recudes to half the quantity, then add the cooked dal. Cook it for a minute, and turn off the flame.

9. Preheat the oven to 250 F.

10. This step is optional. Take 2 big handfuls of spinach or other greens, or any veggie of your choice cooked with some salt. If using greens, wash and chop them, then put them in the microwave on high uncovered for 40 seconds to wilt them a bit.

11. Chop 1/3 cup each mint and coriander leaves, and 4 green chillies very finely.

12. Microwave 3 tbsps milk wih 2 pinches of saffron for 20 seconds.

13. Take a wide oven safe dish. Layer it with half the cooked rice. On top of it, spread the whole dal mixture, half the fried onions, half the mint, coriander leaves and chilies, and all the cooked greens/veggies.

12. Spread the rest of the rice on top, then add the remaining fried onions, mint, coriander leaves and green chillies. Drizzle 2 tbsp ghee on top of the dish, 1 tsp rose water, and the saffron-milk mixture.

13. Cover tightly with foil and bake for 30 minutes.

14. Remove the dish from the oven, mix it very gently.

15. Add 1/2 tsp ghee to 3 tbsps. broken cashews and microwave on high for 40-50 seconds until golden. Use as garnish.

Serve with salad, cruncy papad, and/or raita.

Crunchy Papad

Makes 4 Rolls.

Ingredients

• 4 pieces Udad Papads
• 1 bowl Grated Cheese
• 2-3 boiled and mashed potatoes
• 2-3 Finely chopped Green chillies
• A pinch of Sugar
• 2 tsp Finely chopped coriander
• 1 tsp Cumin powder
• 1 pinch Chat masala
• Salt to taste
• Oil for frying

Procedure

1. Take one papad at a time and brush it with little water just enough to make it soft so that it could be moulded.
2. Mix all the above ingredients.
3. Take the mixture and fill the soft papad with this mixture.
4. Roll the papad and stick the open sides of papad with water.
5. Repeat this recipie for all other papad’s.
6. Let it dry for few minutes else the oil will crackle if wet rolls are put.
7. Heat oil and fry the rolls.
8. Serve hot.

Raita Sauce

• 1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
• 2 cups plain whole-milk yogurt
• 1/4 cup (packed) chopped fresh mint
• 1 teaspoon ground cumin
• 1/4 teaspoon plus pinch of cayenne pepper

Preparation

Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

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Southern Chicken and Dumplings

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Title: Southern Chicken and Dumplings

From: Southern Plate

Ingredients:

Chicken and Dumplings

3 or 4 chicken breasts
32 oz Chicken Broth (feel free to use water with bouillon cubes added)
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
salt and pepper to taste
flour
Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve.

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