You are currently browsing the daily archive for October 15, 2009.
Tonight’s dessert was made by Tim. This is a recipe that he learned at summer camp while he was assisting in a cooking class. These are Mexican fritters and quite tasty.
Ingredients – Bunuelos
- 2 c. flour
- 1 T. sugar
- 1/2 t baking powder
- 1 t. salt
- 1 egg
- 1/4 and 1/8 c. milk (3 oz)
- 1/8 c. melted butter
Ingredients – Topping
- 2/3 c. sugar
- 1 T plus 1 t. cinnamon
Whisk together first 4 ingredients in large bowl. Beat together egg and milk in small bowl, stir into flour mixture, add butter and mix well.
Knead on floured surface until smooth. Divide into 9-12 pieces, shape into balls and cover with cloth. Let rest 20 minutes then roll into 4 inch rounds.
Heat 2 inches of oil in deep skillet over medium high heat. Fry until puffed and golden.
Drain on paper towel. Roll in cinnamon sugar.
Cold days warrant soup. Since a friend asked for the recipe, I thought I would post the recipe for potato leek soup.
5 lbs of Yukon Gold potatoes, washed and cubed into bite-size pieces
1 bunch of leeks (3 med/large), cleaned and thinly chopped (white and green parts)
32 oz of chicken broth (vegetable broth for you, vegetarians- I use low sodium)
2 T. vegetable or olive oil
Milk for creaming (I use 1%, but whatever you have will be fine)
1. Clean and slice leeks. Saute in the oil until they are soft, but not brown. While they are cooking, you can dice your potatoes.
2. When leeks are soft, add potatoes and broth (you want it all covered with broth, if 32 oz is not enough you can adjust this accordingly.
3. Add salt and pepper to taste. Let simmer until potatoes are cooked, about 1 hour.
4. Take about 1/2 soup and put it into blender (unless of course you have one of those fancy-smansy stick blenders). For each batch fill about 3/4 and add about 1/4 c milk. Blend. Continue until the entire half is done and then add back to pot with unblended soup. Again, check salt and pepper to taste.
(You can do this when it is cooled and then re-heat the whole soup to serve)
Sourdough Bread Recipe
- 6 cups all purpose flour
- 1 cup sourdough starter
- 2 1/4 t. yeast
- 1 T. salt
- 1 T. vegetable oil
- 1 T. sugar
- 2/3 c. milk
- 1 1/3 c. warm water
Combine starter, yeast, water and sugar into mixer bowl. Add salt, oil and flour. Mix together in mixer with dough hook for about 3 minutes. Consistency of dough should be slack and moist (add additional flour or starter depending upon altitude and humidity to achieve desired consistency – akin to consistency for ciabatta).
Place dough in an oiled bowl and cover. Let rise until doubled, about 3 hours.
Take dough and divide in half. Place cast iron dutch oven into oven at 450 degrees. Heat for 1/2 hour and then take 1/2 of bread dough and place into cast iron. Cover and cook for approximately 30 minutes or until brown and crusty. Repeat with remaining dough to make 2 loaves.
Sourdough starter recipe
I have had this starter for about 9 years. Originally I boiled one potato cut up in one cup of water. Discard potato and cool water. Place cooled potato water in bowl or mason jar covered with cheesecloth. Leave on counter for approximately 5-7 days. The potato water should pick up natural yeast in the air. You can supplement this process by placing the jar/bowl close to a bowl of grapes which carry a natural yeast on them. Refrigerate starter after 7 days in a tightly sealed container. To use: Bring starter to room temperature and feed it with one cup water and one cup flour before each use.
Last night was the Fall Music Showcase at Mill River, the boys’ school. There were performances from the jazz ensembles, the chorus, the chamber singers, the men and women’s choruses and the middle school and senior bands. A variety of music which was (I am pleased to say) actually enjoyable to the ear and entertaining.
Here’s our little singer all dressed up.