Thursday, September 24, 2009
Monday, September 21, 2009
- 1 egg
- 1/4 cup honey
- 1/4 cup vegetable oil (I used canola)
- 1 cup buttermilk
- 1 Tbsp cider vinegar
Pour the buttermilk/vinegar mixture into the egg/honey/oil mixture.
- 1/2 tsp salt
- 1Tbsp baking powder
- 1 cup cornmeal
- 1 cup whole wheat flour
Add dry ingredients to moist ones, stir just enough to combine. Fill 12 Pam-ed muffin cups about 2/3 full. Bake for 25 minutes.
Saturday, September 19, 2009
Wednesday, September 16, 2009
I made the dish in reverse, starting with the sauce. I combined the garlic and onions with the spices and cooked tham until they were soft and fragrant. I added the flour (I used buckwheat in place of the spelt, since I knew I would never use the rest of the bag of spelt and I would use buckwheat flour for buckwheat pancakes-- the idea was to be gluten free and buckwheat flour fills this requirement) and cooked it with the vegetables and spices to make a roux, then added the vegetable broth and coconut milk and stirred to make a smooth sauce. I added the tomatoes and simmered for 30 minutes. The resulting sauce was fragrant and looked just like the picture in the directions from Debyi who chose the recipe. Woo-hoo! One down and two to go!
Next I tackled the filling. I cooked the chopped vegetables with the garlic and spices until it had cooked down into a thick filling. (I substituted jalapeno peppers for the Hungarian mediums hot ones called for, since that is what I had in my garden.) I added the mashed chickpeas (I mashed them by hand so that some texture of the chickpeas would remain) and the tomato paste and cooked it all until thick.
Then I made the dosas, which are like buckwheat crepes. (I used soy milk.) Some of the Daring Bakers had trouble with these, but mine came out beautifully whole and perfectly cooked. Three for three! High five!
I put them all together and plated them, and took their glamour shot, and then we dug in. The resulting dish was... filling.
Beautiful, but bland.
Fragrant, but disappointing.
The sauce, which had 2 cups of coconut milk in it, had no flavor at all. The filling, which had minced jalapeno peppers in it, had no heat at all. It tasted good, but really was not the spicy dish we were expecting from the wonderful smells coming from my kitchen all afternoon.
Maybe it would have improved over night, as many tomato-based dishes do, but I dumped the rest without taking up the space in the fridge to find out. Not one of my better results.
Saturday, September 12, 2009
Monday, September 7, 2009
We were out and about in the Amish Country last week and stopped at a roadside market for some fresh peaches. The ones they had for sale were marked "Jersey Peaches." The sad fact is that the peach crop in Eastern Ohio was wiped out by the late cold snaps we had, and Jersey peaches were all that they were carrying for sale. But my husband loves a good fresh peach, so we gave them a try. Disappointed doesn't even touch the feeling he had when he took the first bite. So, what to do with the peaches so they didn't have to be thrown away...
I went to Google and typed in "peach recipe" and up popped Peach & Blueberry Crumbles, from Barefoot Contessa at Home. Bingo! Peaches, blueberries and Ina Garten, my favorite TV cook. It doesn't get much better than that.
For the fruit
- 6-8 fresh peaches
- 2 tsp grated lemon zest
- 2 Tbsp freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1 cup fresh blueberries
For the Crumble
- 1 cup all purpose flour
- 1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Preheat oven to 350 degrees.
First I plunged the peaches into boiling water in my blancher for 30 seconds, then into ice water to loosen the skins, which peeled away easily. I sliced them into thick wedges and placed them in a bowl with the lemon zest, lemon juice, granulated sugar and flour, and tossed them well. Then I gently mixed in the blueberries, and let the fruit mixture sit for 5 minutes before dividing it up evenly among 6 ramekins. (mine were 7 ounce size-- 8 ounce would have been better.)
Then I made the topping by combining the flour, granulated sugar, brown sugar, salt, cinnamon and butter and working it into a sandy crumble with my fingers, and sprinkled it evenly over the fruit in the ramekins.
I put the ramekins on a sheet pan lined with parchment paper and baked them for 40 minutes until the tops were brown and crisp and the juices were bubbly. I cooled them slightly and served them with a generous scoop of good vanilla ice cream.