I'm Just a Bread Machine

A nice little fall/winter treat is some homemade bread. Yes, it takes most of the day, but it's worth it and not all active time. Plus, it has the added bonus of working those arm muscles! Your house will be toasty and warm, not to mention smell so tasty.

I made brioche just a few days ago. This recipe makes 2 loaves so I froze one and used the other for toast (with apricot jam!). I'm just sure it would make a delightful French toast. Stay tuned for a savory bread pudding with brioche . . .

I made mine in 2 loaf pans. You can also use traditional brioche pans and make some hamburger rolls, or muffin tins.

Brioche

Silver Palate Cookbook

2 Loaves

2 cups Milk

½ lb (2 sticks) sweet butter

¼ cup granulated sugar

2 packages active dry yeast

4 teaspons salt

3 eggs, room temperature

8 cups bread flour

2-3 tablespoons vegetable oil

Combine milk, butter and sugar in sauce pan and bring to boil. Remove from heat and pour into large mixing bowl. Cool to lukewarm ( 105-115 degrees F).

Stir in yeast and let stand for 10 minutes. Stir in the salt. Beat eggs thoroughly in small bowl and add to the milk mixture. Stir in 7 cups of the flour, 1 at a time, until you achieve a sticky dough. Flour a work surface and turn the dough out onto it. Wash and dry bowl.

Sprinkle additional flour over the dough and begin to knead it, adding more flour as necessary until you achieve a smooth, elastic dough, about 10 minutes.

Pour 2-3 tablespoons of vegetable oil into the bowl. Turn the ball of dough in the oil to coat well. Set dough aside, covered with a towel, to rise until tripled in bulk, about 2 hours.

Punch dough down, turn out onto a lightly floured work surface, and knead for about 2 minutes. Return dough to the bowl, cover, and let rise again until doubled.

Preheat oven to 375 degrees.

Dough is now ready to be formed. If you are baking it in loaf pans, use 2 pans 9 x 5 x 3 inches, lightly buttered. For traditional brioche, use muffin tins or imported brioche molds, available in varying sizes from cookware shops. Let formed loaves rise until nearly doubled.

Bake for 30-40 minutes or until golden brown. Loaves will sound hollow when thumped on the bottom. Cool slightly before unmolding; cool completely before wrapping.

Sweet & Savory

I found a new favorite for entertaining: roasted red pepper cheesecake. This is a mini cheesecake (you need a 4 1/2 inch springform . . . I could only find one at Williams Sonoma) with ricotta, cream cheese and goat cheese. Then it has a nice little topping of apricot jam. Mmm mmm good. People actually thought I bought this little number. The recipe is intended to be served with pita chips, but crackers are good too. Be sure to pat the peppers real dry and don't cut them too small - unless you want a pink cheesecake.

Red Pepper Cheesecake
Giada's Kitchen
Giada DiLaurentis

1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup thin strips roasted red bell peppers
4 pitas
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup apricot jam
1 to 2 teaspoons hot water
Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan

Preheat the oven to 350 degrees F.

Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil.

Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg and salt and pulse a few times until well mixed. Stir in the red pepper strips.

Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.

Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold).

Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.

Pita Chips

Preheat the oven to 350 degrees F.

Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.

To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.

CORNucopia

What could be better than an abundance of corn muffins . . . with jam? Using a pastry bag to make them! These little bites of heaven don't come out dry (so long as you don't over mix) and have a little burst of raspberry in the center. Which comes from that pastry bag. I usually use Polaner Raspberry Jam when I make these. Of course, you can just eat them as plain corn muffins and they're still a treat. But why would you want to do that?

You can store these muffins in an airtight container for a few days and they also keep well in the freezer; the batter can also be made a day in advance and then baked off when you're ready to munch. I like to use an ice cream scoop for my muffins. That way they all come out the same and bake evenly.

PS You can make these with or without a mixer. You don't need Hulk type muscles to whip up this batter.

Raspberry Corn Muffins
Ina Garten
Makes 12-15 Muffins

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
Raspberry Jam

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

After the muffins have cooled, fill a pastry bag half way with raspberry jam. Using a star tip, squeeze the jam into the muffin until it overflows to the muffin top.

No 'Naise Cole Slaw

Here's another simple simple recipe for you. While on vacation, everyone was assigned to one night of cooking. Cousin and Husband did Mexican Night where they declared no recipes allowed. Somehow I got volunteered to make the one dish I don't like: cole slaw. I did a very basic one with no mayo to go with their fish tacos. While I didn't actually try it, the intention was to give the fish tacos a bit of a crunch. For that purpose I would say don't use the cole slaw mix that has carrots. We used all the limes up for margaritas, but I think for Mexican Night a spot of lime juice would have been a nice touch in this recipe.  

Oil & Vinegar Cole Slaw

2 10-oz bags shredded cabbage

1/2 cup canola oil

6 tablespoons cider vinegar

1 teaspoon sugar

2 teaspoons dijon mustard

Salt & pepper to taste

Combine ingredients in a large bowl. Toss well. Chill for at least one hour. 

Girl Meets Grill

Yes, this is me trying to be like Bobby Flay. Ha! But I can grill up some asparagus. This is an extremely versatile little dish that can be served chopped up as a salad, on little toast rounds, or just left to sit and look pretty. It's one of Daddy's own.

You can just use a fruit peeler to shave the parmesan over the asparagus and it takes but a moment. As an appetizer, you can put some olive oil on toast rounds and serve it up like a bruschetta; or you can leave the asparagus whole and just put the cheese on top. Lastly, you can chop it up and toss it like a salad.

Balsamic Asparagus
Serves 4-6
1 bunch of asparagus
2 tablespoons of olive oil
1 tablespoon basalmic vinegar
Parmesan shavings, to taste

Break off the ends of the asparagus and shave the stocks if desired.

Toss the asparagus in a platter with the olive oil, salt, and pepper. Transfer to a hot grill and cook until crispy and grill marks appear.

Remove asparagus from grill and, using the same platter with oil in it, toss in balsamic vinegar until well coated. Shave parmesan cheese on top. Serve warm or at room temperature.

Bread Basket

Here's a little twist on the traditional bread basket item (i.e. a loaf of bread): parmesan popovers! These little treats don't need any butter, they have cheese and herbs mixed right in. Not only that, but they don't take but a minute to whip up. They're a nice, unique addition to a special occassion or cocktail party. The cheese really makes these (obviously) so you shouldn't cheap on that. Get some real reggiano and grate it fresh. None of this pre-grated business. Bah. Another plus? They're good fresh out of the oven or at room temperature.

3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)

Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

Watermelon Magic

As my first large catering gig, I'm doing some side dishes for an upcoming wedding. Of course my new best friend is the bride (who also named this dish): she seems to be my sister from another mother and father. Anywho, I first had this dish when my cousin made it for a family potluck last summer. Some might think it's a bit of an unusual combination of ingredients (which may or may not be true), but new BFF didn't let that scare her off. Smart lady that she is, she saw it for the perfect summer salad that it is.



It's a rather simple salad, but needs the freshest ingredients possible. The feta need to come straight from the brine and the olives can't be out of the jar; it's also worth pitting them yourself if you have the time. I have my own little mint plant, which isn't essential, but just adds to that fresh taste. The dressing is created by the watermelon juice and the lime. Nothing fancy!

Watermelon, Feta & Olive Salad
Saveur (Issue # 113)
Serves 4

3 cups loosely packed arugula
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed torn mint leaves
1 2-lb. piece seedless watermelon,
rind removed, cut into 1" cubes
20 kalamata olives, smashed, pitted, and halved
1 jalapeño, stemmed, seeded, and julienned
1⁄4 small red onion, thinly sliced and
soaked in ice water for 30 minutes
4 oz. feta cheese, crumbled (about 1⁄4 cup)
2 tbsp. extra-virgin olive oil
2 limes, halved
Coarse sea salt and freshly
ground black pepper, to taste

1. In a large bowl, toss together the arugula, parsley, and mint. Divide greens between 4 serving bowls or plates.

2. In a medium bowl, toss together watermelon, olives, jalapeño, and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some of the feta and drizzle with olive oil. Squeeze 1 lime half over the top of each salad and sprinkle with salt and pepper.