Bread side for Asian chowder
lpinkmountain
9 years ago
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Lars
9 years agodenise8101214
9 years agoRelated Discussions
Harvest People and Bread Baking
Comments (57)ruthie, you're probably back by now, I hope you had a great trip. I've been doing "international" cookies too, LOL, but not because I decided to, just because that's what struck me. I just made cuccidati, a fig filled cookie that a friend sent me and I loved them. I've made Venetian rainbow cookies with almond paste, and I've made good old American toll house cookies and grandma's molasses cookies and peanut butter cookies. Elery and I are making cannoli tomorrow, and I've done the Scottish shortbread and the spritz and the pfefferneuse. I think I'm not going to do any more baking except cut out and frosted sugar cookies with the grandkids! Now, that pannetone. Here is a recipe from King Arthur Flour for a traditional pannetone, it requires an overnight resting of the "biga", which is just the yeast with a bit of water and some of the flour, kind of like a sourdough "starter". The bread is made using the biga the next day. I didn't have orange oil or the special seasoning thing you can only get from King Arthur Flour, LOL, so I used the vanilla and some orange extract. My family loves this recipe and since it uses dried fruit instead of the candied stuff, I like it too. I do not like candied fruit at all. Anyway, it's easier than it looks and the recipe came from King Arthur Flour: Overnight Panettone This traditional Italian holiday bread will stay fresh longer when it's made with an overnight starter. Biga (Overnight Starter) 3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour 1/16 teaspoon yeast (just a pinch) 1/3 cup (2 5/8 ounces) water Dough all of the biga (above) 2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1/4 cup (2 ounces) water 2 large eggs 1/4 cup (1/2 stick, 2 ounces) unsalted butter 1 1/4 teaspoons salt 1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil 2 1/4 teaspoons SAF Gold instant yeast OR 1 tablespoon instant yeast 1/3 cup (2 1/4 ounces) sugar 1/2 cup (3 ounces) golden raisins 1/2 cup (2 1/4 ounces) slivered dried apricots 1/2 cup (2 ounces) dried cranberries or flavored fruit bits 1/2 cup (2 1/2 ounces) dried pineapple, chopped 2 tablespoons orange or lemon zest The Biga: Combine the biga ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours). Dough: Combine all of the dough ingredients except the fruit, and mix and knead them togetherby hand, mixer or bread machinetill you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk). Gently deflate the dough, and knead in the fruits and zest. Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise till it's just crested over the rim of the pan, about 1 hour. Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Remove the panettone from the oven and cool completely. This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 2, December 1991 issue. Annie...See MoreCalifornia GOLD Clam Chowder
Comments (13)Basic New England Style Clam Chowder is extremely easy to make. Ingredients are Potatos ( Well boiled to the point of becoming mashable ) Clams Clam Juice Onions ( Chopped ) Milk or Cream or Sour Cream Black Pepper or Crushed Pepper Corns. Alternate or Additonal Ingredients ... Butter Mixed Veggies ( Peas, Carrots, Corn, Grean Beans ) Now let's get something down about the potatoes. You need to boil the heck out of them so that they start to break down into semi-mashable form, but leaving lumps of potato. You can probably get away with cutting up a couple spuds and boiling them and them supplementing the effort with instant mash potato flakes. It's ok to cheat. Cream is better than milk. Clam Chowder is meant to be a rich warming energy food, suitable for a cold night on the beach. Legend has it that its origins go back to clam diggers who tossed together chowder impromptu on the beach after digging their own clams. As far as spices go, black pepper is typically all and it is added at the table as preferred. But you are free to experiment with spices. To make California Gold chowder, things are somewhat similar. However, substitute cross-cut scallions, including some of the greens, for the onions. I like to use sour cream as it is thicker than cream. Not so Secret addititives ... Melt butter in a separate pot. Add lemon juice Add crushed garlic. Secret additive. Add crushed safflower, enough to yellow, not to orange or redden. When the basic New England Stuff is done cook'n and the butter, lemon juice, garlic, safflower stuff is done cook'n in a separate pot, mix the two parts together, folding the yellow stuff into the white stuff lightly so as to create and not to destroy the visual effect of rivulets or veins of Gold. If you do it right, the yellow stuff should rise and form rivulets that remain separate from the white potato/sour cream stuff ... a very pleasing visual effect and tasty too. The rivulets will ride distinctly upon the basic chowder and will have a rich golden color. Note that you can't preserve this effect by canning or bottling this mixture. You'll ruin it. To get the effect, you gotta do it at the instant. Safflower is a bit expensive, but you don't need much and it is added more for visual effect than flavor. Safflower flavor is very subtle. It's always nice to add a little crab meat or some chopped scallops to California Gold chowder. If you know how to make cheesy bread, it goes good with California Gold Chowder and you can use the secret additive to make a California Gold Cheesy Bread. Get a sour dough loaf and cut evenly top from bottom. Make up a second batch of the yellow mixture and butter the two halves with it. Top with shredded Mozzarella or White Cheddar. Broil until the cheese melts and slightly browns on Aluminum Foil or in a pyrex baking pan. Enjoy. If you have some secret sauce left over, saute' some prawns ( aka scampi or mediumor large shrimps ) in it to complete the meal. Guess what I've go in my cupboard and fridge at this very moment? :)...See MoreAccompaniments for Seafood Chowder, Christmas Eve
Comments (19)I'm guessing if your children are with partners, spouses, (?), they should be filling in what to expect for the meal? I can relate with a BIL and SIL who both grew up land-locked and have different traditions. SIL is of Swedish decent. So not much seafood. My family is EasternShore ChesapeakeBay area so all seafood all week x-mas through the NewYear. I'm the designated holiday chef and tradition is a chowder, fish stew, or Bouillabaisse x-mas eve. Casual, as most are off wrapping, yacking, grazing/snacking, and last minute shopping...so I make lots of prepped ahead charcuterie plates...cheeses, olives, nuts and nibbles. etc. I like to make some nice big toasted croutons from a fresh boule, then some un-toasted slices, cornbread, a crusty French loaf sliced, and packaged oyster crackers at the table. And a couple small bowls of rouille sauces, one spicy, one not. So another bread choice or two might be nice. As long as you have some nibbles, maybe including something meat and cheese, all should be satisfied with a hearty soup. I made ahead last month baby meatballs and porcini risotto balls now in the freezer for a pre-chowder snack as well as all the other treats I'll prep. The nice thing about prepping ahead easy snacks like cheeses and fruit, sliced meats, is that nothing goes to waste. Any leftovers are good through the holiday....See MoreCarrot soup with bread?
Comments (9)Not what you’re looking for, but this is a delicious carrot soup recipe. A friend served it at a luncheon and I asked for the recipe. She said she cut the amount of red pepper in half. I’m not sure if the 1/8 tsp. Is before or after she altered the amount but the soup still had a little kick to it and the sour cream toned it down. Szechuan Carrot Soup 1 medium onion, chopped 1 celery rib, chopped 1 garlic clove, minced 1 t. vegetable oil 1 pound carrots, cut into 1" pieces (I buy the baby ones and don't bother to cut them) a 3/4" piece of fresh ginger root, peeled and thinly sliced 1/8 teaspoon dried hot red pepper flakes (pretty spicy - can be reduced) 3 cups chicken broth 1 1/2 tablespoon soy sauce 1 1/2 tablespoon creamy peanut butter 1 teaspoon sugar 1 teaspoon Asian sesame oil 1 cup milk (I use skim - once I used half and half and the soup lost a lot of flavor) Garnish - sour cream Cook onion, celery and garlic over lowish heat, stirring until onion is softened. Add carrots, ginger root, red pepper and broth and simmer until carrots are tender - about 45 minutes. Stir in remaining ingredients and puree in the blender in batches until smooth. Return to pan and heat - do not allow to boil....See Morelpinkmountain
9 years agolpinkmountain
9 years agoJohn Liu
9 years agoLulu
last year
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