BBD: Sprouted Bread

For the Bread Baking Daily challenge this month we did sprouted bread. Not something I have ever done before and honestly the few examples I have tried were heavy things that I didn't really care for. Still a challenge is a challenge.

Just like when I was a child the thrill of growing sprouts is intoxicating, No sponge was involved this time (which was probably good since mine always dried up), but as you can see my sprouts flourished (they actually did a little too well, but I am not sure if that was a problem or not.) The half a cup of wheat berries I used made enough sprouts for two and half loafs with plenty of left overs for the bird and bunnies (all of whom loved the unexpected treat).

How to Sprout:
Sprout the wheat (takes about two days). Easiest way is to put the
wheat in a container with holes in the lid. Fill it with water and let
it set for a few minutes then drain the water. Repeat this process
several times a day. When the sprouts are about 1/2 to 3/4 the length
of the grain they are ready to use. If the sprouts are ready and you
are not store them in the fridge. If you do not change the water very
often it just takes them longer to sprout.

I did two versions of sprouted bread. The first was a failure and a waste of good dates (even the bird wasn't impressed), the second was a success of a limited nature. I was not at all disappointed though, just chalked it up to a learning experience.

The first loaf was Manna Bread from Barb Beck

Manna Bread

2 Cups of wheat sprouted
1 lb dates
1 Cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon cloves
OPTIONAL: 1 T chopped filberts

Drain the sprouted wheat well.
Place in food processor with the dates and buzz until a dough ball forms. You may need to add a little water.
Stir cinnamon and cloves. Note this version is not very spicy.
Stir in raisins.
Shape into two loaves.
Sprinkle the chopped nuts on the outside.

Bake for 2 - 3 hours at 300 degrees.
Note: If you have problems getting the dough because the mixture is too
wet add a little whole wheat flour.

I love dates I just don't care for 'date loafs' like this. I resented the use of my dates on this and will not be making it again, It did smell great while it was baking though.

For the second batch I used a recipe from the Sprout People, with a name like that they have to know what they are doing, right? (and they were the first link to come up on Google for sprout bread.)

Whole Grain Sprout Bread
Makes 2 - 3 loaves

To soften yeast - combine in a large bowl:
2 1/2 cups warm water
2 scant Tbs. active dry yeast
Allow the yeast to proof (bubble) for 5 minutes

Stir in:
1/2 cup oil
1/2 cup honey
1 Tbs. salt
2 Cups Sprouted Grains - whole or ground lightly
4 cups flour (any combo of wheat, rye and white you like) Beat well. Cover and let this “sponge” sit 45-60 minutes.
Stir down and gradually add:
3-4 cups flour (any combination)

Turn dough out onto a lightly floured surface and knead until smooth.
Place dough into a greased bowl - turn it over and around to coat the whole of the dough.
Cover and let rise until doubled (60-90 minutes).
Knead dough down in the bowl, divide and shape into 2 - 3 oblong loaves. Place in well greased loaf pans and cover.
Let rise 60 minutes or until almost doubled.

Bake at 375º for 35 to 40 minutes.
Remove loaves from pans and cool on wire racks.

I used wheat sprouts and all purpose white flour for my loafs. The only change I made to the recipe is to assume that the 2 Tbsp of salt was a typo and use 2 tsp, cause that was a heck of alot of salt. In retrospect I may have been wrong.

My leavening action was outrageous. It may have been the salt thing, but then again it might have been me trying to do to many things giving the bread a longer time to expand. Or it could be my hot and humid kitchen making all those yeasts extra happy. Who knows.

The bread turned out beautiful, light and with the best crust I think I have ever had (I used leftover eggwash on it). The honey in the recipe really came through well and the whole loaf was very light. I liked the texture of the wheat berries and sprouts and I could definitely smell them while the bread was raising and baking.

Unfortunately I think the sprouts gave the bread a sort of raw flavor I really couldn't get over. Maybe if I didn't let the sprouts get so long in to tooth, or dried them out a little before use it would have been better. I am going to try some slices with honey and jam tonight and see if that covers the taste.

This is a bread I would make again, just not with the sprouts.

R2R, Confit Byaldi

This is the first month Recipes to Rival has been around. Lori and I choose Confit Byaldi as the first challenge. Basically this is fancy Ratatouille, more specifically it is the Ratatouille from the movie of the same name. You can find the recipe we used (and assorted other information and links) on the Recipes to Rival June Challenge post.

I followed the recipe pretty closely, a first for me, and am very glad I did. The piperade was probably the most time consuming bit. Lots of chopping and peeling and then it is all sauteed in various steps. I had forgotten how much fun it can be to skin tomatoes, just dunk them in boiling water for a couple seconds and then douse them in ice water and the skin just slides off. Roasting the bell peppers did the same thing and made them much easier to chop (they smelled good too).

Fortunately for me the piperade could be made ahead and stored for a couple days. I was very tempted to make a second batch the first smelled and looked so good (ok I may have tasted it too). Everyone agreed the piperade was something we could see ourselves making for lots of other uses as well. Pizza, sandwiches and salads were just a few of the ideas, me, I thought it would make a good french type salsa dip thing (aren't I articulate?).

The actual Confit Byaldi went together easily thanks to my new slicer and dicer (it doesn't really dice but it sounded good) I got lots of extra thin veggie slices very fast. I had several problems with this step however, all of them concerning the ingredients. I could not find a Japanese eggplant and even the smallest eggplant I did find was considerably larger then the squash. One of my zucchini and two of my tomatoes went off before I could use them (I had to wait a week after buying them to use them) fortunately I had plenty left.

The balsamic vinaigrette was a great touch and allowed me to use some fresh herbs from my garden (about all that I can grow). I used thyme, bee's Balm (a mint) and oregano. I had never used balsamic vinegar before (expensive and I am not a big fan of vinegar) but boy was it good.

The end result was gorgeous and delectable. It stored well, heated up well and tastes good cold. It can be done in stages and even done ahead so it is a great dish to make for guests. Serve with some crusty bread, a salad and you have a light and satisfying meal. Unfortunately something caused Indra to have an allergic reaction so she couldn't eat any. We are not sure if it was the sausage I served with it, the Balsamic vinegar or the bee's balm. I however enjoyed it for lunch several days running.

Blackberry Danish

Saturday I went to a pick your own place and got Blackberries. Not as many as I would have liked because we got there late but enough. SO this morning at the Request of my one true Love I made blackberry danish. It is just a Danish Braid with sugar and Cinnamon sprinkled down the center and fresh blackberries piled on top. I placed on top of some stirred custard (also on Indra's request) and sprinkled a little cinnamon on it.

I would have just added this to the end of my DB post but I got some great photos and they deserve a post of their own. I think I may be finally figuring this photo thing out.

DB: Danish Braid

Here is the official recipe. I would have posted it here but it was way way to long. Let me start out by saying WEEEEEE I did it! The idea was lots more intimidating that reality. The recipe is actually pretty simple there is just alot of waiting for things to rechill up. I am thinking once I get a freezer I can make a batch once every several months and take it out as needed for a quick treat.

This is My first Daring Baker Challenge, I have been amazed by everyone's ideas and inspired by there results (not to mention stunning pictures). I was encouraged by what I achieved and it feels good to do this and have this experience (and goodies) to share. I grew up with everything made from scratch, we butchered our own pigs, goats, chicken, rabbits and deer. we grew our own veggies and fruits (we got a 5 gallon bucket of strawberries a day when they were in season). I had forgotten how good that was. So thanks DB for reminding me what a kitchen is for.

I actually made three braids and am making a 4th today. The top one is the Cherry Almond, in the middle is the Apple, and lastly is a savory Moroccan pork. The apple one if the first one I did and I had yet to master the braiding process but once you cut it up no one could tell.

I did the official apple one, with a honey caramel sauce and whipped cream sprinkled with cinnamon (Indra Loved it, Me I loved the sauce). I used my fancy new slicer and sliced my apples extra thin. they were beautiful and when done just melted in your mouth.

A cherry almond one (My favorite). I took a bag of frozen black cherries (sugar free) and simmered them, I added almond extract, cardamon, and lemon zest. then just simmered till it was thick and very tasty (I see cherry jam in my future). I made an almond custard to go with it (also easy and oh soo good). Unfortunately this braid suffered the same fate as many other people's and leaked, it still tasted Divine though. I think in future I will A. braid better, B. not fill so full, and C. find a nice sauce to cut the richness of this combo.

The Moroccan Pork one was a failure. It was pretty enough, with salt crusting the outside of a near perfect looking braid, but taste wise it sucked. Starting from the top, To much salt on the crust, to much Moroccan Rub on the meat, The meat needed something extra to up the impact, I am thinking dates and coconut if I do it again. To be honest the real failure was me using a filling I had absolutely no experience with. It sounded good in theory but didn't work out in practice.

Today I am making a Blackberry something for Indra (I have not decided if it will be braid shaped or not). We picked a bunch this morning and it sounds scrumptious. She is angling for more whipped cream but I am thinking a sour cream sauce of some kind will balance the sweetness of the berries just right. We will just have to see what happens. I am hoping for enough dough left over that I can do something with cinnamon, sugar nuts and raisins, something more winter / fall then spring tasting. That may wait another week or two though.

Danish Braid, Recipe

DANISH DOUGH

Makes 2-1/2 pounds dough (or two braids worth)

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk (milk should be cold we do not want to activate the yeast yet. In fact chill everything, even your work surface if you can, it makes things much easier).
Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.
Sift flour and salt on your working surface and make a fountain.
Make sure that the “walls” of your fountain are thick and even.
Pour the liquid in the middle of the fountain.
With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.
When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.
You might need to add more flour if the dough is sticky.

BUTTER BLOCK
Combine butter and flour in the bowl and cut together until smooth and lump free. (I used my fingers, it was a heck of alot of fun) Set aside at room temperature.


After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.
The dough may be sticky, so keep dusting it lightly with flour.
Spread the butter evenly over the center and right thirds of the dough.
Fold the left edge of the detrempe to the right, covering half of the butter.
Fold the right third of the rectangle over the center third.
The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.
Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.


Place the dough lengthwise on a floured work surface. The open ends should be to your right and left.
Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.
Again, fold the left third of the rectangle over the center third and the right third over the center third.
No additional butter will be added as it is already in the dough.
The second turn has now been completed. Refrigerate the dough for 30 minutes.

Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns.

Refrigerate the dough after the final turn for at least 5 hours or overnight.
The Danish dough is now ready to be used.
If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling.
Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.
Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. (gotta love browned butter!)
Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.
Set aside to cool before use, After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.


For the egg wash: 1 large egg, plus 1 large egg yolk

Line a baking sheet with a silicone mat or parchment paper.
On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.
Place the dough on the baking sheet. (this is important, moving an already filled Danish is messy)

Along one long side of the pastry make parallel, 5-inch-long cuts, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made. (these need to be at a slight angle and should be about a third of the width of the pastry.)

Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. (do not over fill, if using a filling other then the apple one remember it needs to be fairly thick so it doesn't all leak out).
Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling.
Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together a whole egg and an egg yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.
Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Caramel Honey Sauce

Ok this was made spur of the moment and exact measurements were not foremost in my mind. So live on the edge and see what you can make with it. :)

2 Tbsp Butter, slightly browned in pot at very low heat.
add 1/4 cup sugar and 1 Tbsp Honey

stir until well mixed and thick, add a pinch of salt, a couple more Tbsp Honey and water to thin everything down, we are making a sauce here not candy.

Add a couple Tbsp of milk until you have the desired consistency.

This was truly lovely. I licked my plate and then Indra's too (you snooze, you lose). The honey really added a nice dimension to the flavor and browning the butter slightly deepened the caramel flavor wonderfully.

My first try ended up a burnt mess; I had forgotten the low heat part of working with butter and sugar and it wasn't pretty.

Almond Custard

I got this recipe off the DB forums from Abba. So I have no clue as to where it originally came from. But it is good. Darn good.

Almond Custard

3 Tbsp plus 1/2 tsp Almond paste
1/4 cup plus 1.5 tsp sugar
4 Tbsp Butter, room temperature and cut into 3 pieces.
1 egg, room temperature and lightly beaten
1/2 tsp vanilla
1 Tbsp plus 1.5 tsp all purpose flour

Whiz the almond paste and sugar together in a food processor (or do what I did and use your fingers to work it all together).
Then pulse in the butter chunks (once again I used my fingers)
Add the egg vanilla and flour and mix until smooth. (she says it makes a cream but it looked a little thinker then that to me). the almond paste will make it gritty to the touch (tastes great though).
If the eggs and butter are not room temperature they will separate.

I put some of this on top of some cherries I had played with in a ramekin and baked at 350 degrees til slightly brown on top.

Temper's Notes:
Just let me sat OH MY GOD! was it good. Quick and easy too but elegant enough to serve at a fancy shindig. This was what I was expecting the Clafouti to be like. I haven't let Indra try any, that way it is mine all mine! And for the record fingers worked every bit as good as a food processor would in this case. No pictures because I ate it to quick.

Edited for pic 7/11/08 not the best picture but I had it all gone before I realized that, maybe next time.

Rhubarb and Dates

GK: Wouldn't this be a good time for a piece of Rhubarb pie? Yes, nothing gets the taste of shame and humiliation out of your mouth like Bebopareebop Rhubarb Pie.

GK: (SINGS)
One little thing can revive a guy
And that is a piece of rhubarb pie.
Serve it up, nice and hot,
Maybe things aren't as bad as you thought.

ALL:
Mama's little baby loves rhubarb, rhubarb
Beebopareebop Rhubarb Pie.
Mama's little baby loves rhubarb, rhubarb
Beebopareebop Rhubarb Pie.
Beebopareebop Rhubarb Pie.
~~A Prairie Home Companion with Garrison Keillor

Yes I love Rhubarb in all its incarnations. And apparently so do food bloggers everywhere. My problem is they have it and I don't. It doesn't grow here in TX and the stuff you buy frozen or they ship to the stores is horrible. I once broke down and asked my family in Iowa to send me some. They laughed and told me no. Bastards.

My other favorite fruit is Dates. Now I haven't checked to see if they grow in TX but I have a feeling that we are a bit to cool and to wet. But since everyone else had to buy their dates too I don't feel so bad. I love dates but periodically I get freaked out by their resemblance to roaches, that shiny, slick surface that is brown black and oily looking. blech. When that happens I get the prechopped ones and carry on as usual.

Some where in all this is a point. I am not real sure where but I know it is there. It might be people who don't share their rhubarb are evil, or that dates are worth the squick factor. But I have a feeling that the point is my favorite fruits are alot of trouble and I am therefore deprived!

Taste and Create: Souffled Eggs

This month for the Taste and Create Challenge my partner was Smita of Travelling Tummy. She has many Delicious looking dishes on her blog and it was a tough choice. I almost went for her Coconut Chicken Curry but Indra's tummy has been iffy and I figured I had better hold off for happier times in tummy land. What I did make was her Fabulous Souffled Eggs. In her words:

The eggs were soft and puffy like little clouds that would melt in your mouth.

I really couldn't say it better.

Souffled Eggs
Ingredients:

3 eggs separated
2 tablespoons milk
1/2 onion chopped fine
1/2 tomato chopped fine
1 teaspoon vinegar
2 teaspoons jalapeno finely chopped (optional)
Handful of parsley finely chopped.
1 tablespoon olive oil, plus some for greasing pie dish
Salt and freshly crushed pepper to taste.

Method:

Grease pie dish and pre heat oven to 350 degrees. For the topping, saute onions, tomatoes and jalapeno in Olive oil and season with salt and pepper and set aside. Beat egg yolks and milk, season with salt and pepper and set aside. Next using a hand mixer, whisk egg whites till frothy, then add vinegar and beat eggs till soft peaks form. Fold egg whites into yolks but do not over mix. Pour mixture into pie dish and bake for about 5 to 7 minutes or till the top is very slightly browned and firm. Garnish with parsley and serve immediately.

Temper's Notes:
After seeing how much Smita's recipe made I decided to use only two eggs. that was definitely the right choice. I couldn't have eaten any more. I also added crumbled bacon to the egg yolk before adding it to the whites. Why? Because Bacon is always good. I topped it with sharp cheddar and sauteed peppers, onion, garlic and tomato.

I had worried about the texture due to it being called a souffle but it was really more of a meringue, this means when I had to run to stop the dog from chewing things and it got coldish it didn't collapse into a puddle of egg foam. A definite plus in our house.

I think next time if I use cheese it needs to be something alot milder. I am also intrigued by the idea of adding herbs to the actual eggs rather then just as a garnish. This is definitely going into my make again pile.

Muffindoodles

First an intro. Concoctions by Peabody is the type of cook I would like to be clever and creative. As I was browsing I stumbled across her Snickerdoodle Muffin recipe, and thought wow! just Wow! the sheer genius of this left me speechless. Then Snickerdoodles turned up as The Cookie Carnival's Cookie of the month I had my burst of inspiration. I would do both and compare them! So here is the muffin recipe (I omitted the nutmeg from the original recipe).

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2. In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.

3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Temper's notes:
First of all let me say mmmmm mmmm good. I had them for breakfast the next morning and they were still moist and delicious. Definitely tasted snickerdoodly. I will Definitely make these again, and probably again.
Now for the critique, I found the characteristic tang of cream of tarter a little weak. I am not sure why she didn't use more cream of tartar and less baking powder. Also my hot kitchen made the butter melty and the batter less stiff then desired for rolling. I made it work though and my fingers were yummy.
I think next time I need more cinnamon in my sugar and I definitely will put more batter in the muffin tins so I get a muffin shape and not a hockey puck shape.

Snickerdoodles! Cookie Carnival Version

Snickerdoodles from the Cookie Carnival
Makes 4 dozen.
Preheat oven to 400 degrees

Ingredients

* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter
* 1/2 cup pure vegetable shortening
* 1 3/4 cups sugar, plus more if needed
* 2 tablespoons ground cinnamon, plus more if needed
* 2 large eggs

Directions

1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Temper's Notes:
My kitchen was to hot, so the butter was softer then I would have liked, on the other hand the dough was alot less sticky then I am use to. So I am not sure I had a problem or not. The dough tasted fine (I should know I ate enough while baking to make me sick). I was a little disappointed though that the tops of my cookies weren't as crackly as normal. They definitely tasted like Snickerdoodles but I think I prefer my no butter recipe. But since I froze about 2/3 of the recipe I can try again later and maybe change my mind. Indra's only complaint is I didn't make more.

Queen of the World

As you can see from the above logos Recipes to Rival is now officially open to business. We have our first recipe posted and will spend the rest of the month ironing out the kinks. I am very lucky to have Lori to do the hard bit and write everything up for me.

I went Garage Saling the weekend and got some real prizes. Including some silicone bake ware, pots, pans, and crockery. The real prizes were a mandolin with exchangeable blades, a cutting board and basket that fits on your sink and cook books. The Farm Journal's Freezing and Canning Cookbook was the best find and I expect it to come in very handy. The Complete Round the World Meat Cookbook is also a good find, though I am a little overwhelmed by all the recipes. The World of Breads on the other hand, is mouth watering and I found it enjoyable to browse thru. Of course I might just have been intimidated by all that meat in the other book. Lastly, The Green Thumb Cookbook looks to be a bit disappointing, the recipes are really not that appealing to me, but I will take a closer look later and might find some good stuff.

All in All I have been a busy person lately, hardly anytime to cook. I am planning on changing that soon.

Parmesan egg noodles

Parmesan Egg Noodles

Beat until very light
3 egg yolks
1 whole egg

beat in
3 tblsp cold water
1 tsp salt (I used Garlic)

Stir in and work with hands
2 cups shifted flour
1/2 cup Parmesan
2 to 4 tblsps of your favorite Italian herbs

The dough should be moist and slightly sticky, you may need to add more egg.

divide dough into 3 parts and roll out as thin as possible. Place dough between two towels and let sit until dough is partially dry (should have texture of chamois). then cut into thin strips and allow to finish drying. They can be frozen for future use.

Once it has finished drying boil until almost done and then drain. I then took a can of stewed tomatoes with garlic and basil and dumped that in the pot with about 1/3 of the noodles and simmered it until the noodles were done. Top with more parm and you are done.

Temper's notes:
I added another whole egg and a yolk to make the dough moist enough to roll right. Also as I wanted my pasta fairly dry you can increase the amount of tomatoes you use to your liking.

As a child I loved helping my mother make egg noodles, they were simple enough I could 'help' her mix and measure and not ruin anything. I also enjoyed snitching noodles as they were sitting to dry.

I've Been Tagged!

Lori of
Lip Smacking Goodness, My partner in crime in developing the new Recipes to Rival savory challenge, Tagged me! I have mixed feelings about this first of all these type of things frustrate me and second of all it means someone reads my blogs. Irritation and elation are warring with in me. I think I am going to let elation win and hope this isn't like a chain letter and as soon as I do this one three more show up.

So here goes....
What was I doing ten years ago?

1998, I was graduating college and Falling even more in love with Indra, We were handfasted in December. I also experienced my first real prejudice, One really nice apartment would rent to two girls but not two lesbians.

What are five (non-work) things on my to-do list for today:

1. Pick up freecycled gas grill (surprise Indra)
2. Grocery Shopping (have to figure out the list first)
3. Get rest of letters posts for the Recipes to Rival blog
4. Find chart for dwarf coat (I am remaking it to fix issues)
5. Post my K to my blog and ravelry group

5 Snacks I enjoy:

Chocolate
cheese
Apple
Celery (especially with peanut butter)
Pie (there is always room for Pie!)


Things I would do if I were a billionaire:

I have had this planned since I was 6. Pay my bills. Fix my house (took me 30yrs but I finally figured out I don't want a huge house I want a well designed house.) Invest! Help my Family. Help others (healthcare for young and elderly, food programs, education). And I want to take all the people that have been there for me over the yrs out to a really nice restaurant and give them nice presents as a thank you. I also want to go on one shopping spree where I don't look at price tags.

Places I have lived:

Mt Ayer, IA
Nevinville, IA
Creston, IA
Shannon City, IA
Denton, TX
Indra will kill me if I give my current location so I will say Hicksville, TX just north of Dallas

Jobs I have had:

Farm Hand on a Dairy farm, College Cafeteria worker, Stocker in Grocery Store, Waitress (I wasn't very good at it), Mall Survey Taker, Home Health Care (live in caretaker for elderly), Library Aide (Special collections), MSN Phone Support, Corporate Computer Helpdesk, Best Buy Trainer, Kirby Salesman, And Currently Computer Helpdesk for Tax Software.

I tag……
Wendy of Earth Whisper Fiber Arts.
Bron of Bron's Blog II
Rachael of Yarn a Go-Go
Leslie of A Friend to Knit with (she started my interest in the food blogging world.)

Browned Sweet potatoe and honey butter.

I had a sweet potato left over from supper the other night. It was still firm and since I had gorged myself the night before I was up for something a little different.

I peeled and sliced the sweet potato into slices about an inch thick. I then fried them in butter (with a little kosher salt), turning often until they had some pretty caramelized spots on them.

to serve I topped with a dollop of Honey Butter and it was nummy.

it was a fast side that was pretty and used up left overs, all good in my book. Next time maybe with some cranberry dressing for some tartness.