October 5, 2012 at 7:53 am (Around My French Table, Bread Baking, Dorie Greenspan, Flatbreads, French Fridays With Dorie)
Tags: Around My French Table, Dorie Greenspan, Flatbread, French food, French Fridays With Dorie, garlic, hummus, King Arthur flour, Lemon
Part of what I enjoy about French Fridays with Dorie is making something completely new and unfamiliar to me, like last week’s Endive, Apples, and Grapes. It’s fun exploring new flavors, trying new ingredients, and learning new techniques.
But there’s also something enjoyable about a trying a recipe that’s a new version of an old favorite. And that’s what this week’s offering was for me.
I love hummus, and I never go to a Middle Eastern restaurant without trying the house version. And I’ve made lots of hummus over the years. One of my favorite recipes is from the Moosewood Cookbook, but I’m always game to try a new one.
This was a good, solid hummus. Not remarkable in any way. But quite tasty. And it was especially good served on flatbread that I made with this recipe from King Arthur Flour.
I don’t know if I’ll make Dorie’s version of hummus again, but I’ll definitely make the KAF flatbread to use as a base for hummus and other dips and spreads.
August 14, 2011 at 3:21 pm (Cake, Recipes)
Tags: Apple, Apple cider, boiled cider, cinnamon, doughnut pan, doughnuts, glazed doughnuts, homemade doughnuts, King Arthur flour, nutmeg, recipe
I’ve had my eye on a doughnut pan for a while, and the other day at the outlet mall one somehow jumped into my bag. So for Sunday morning breakfast, we had delicious cider doughnuts with a cider glaze.
This recipe is adapted from King Arthur Flour and uses their delicious boiled cider. It makes six doughnuts, just right for the pan, but could easily be doubled.
- 2 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons boiled cider
- 1 large egg
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 cup milk
- Preheat oven to 400°F. Lightly grease a six-cavity doughnut pan.
- Combine butter, oil, sugar, salt, cinnamon, and nutmeg in bowl of mixer. Beat until smooth, then add boiled cider and egg, beating well after each addition.
- Whisk together flour, baking powder, and baking soda in a small bowl.
- Alternate adding flour mixture and milk to mixing bowl, stirring well on low speed after each addition. Add flour in three additions and milk in two, beginning and ending with flour.
- The batter will have the consistency of quick bread batter. Spoon batter into the pan and smooth the tops.
- Bake for 10 to 12 minutes, until the doughnuts are baked through and a cake tester or toothpick inserted into the center of one comes out clean.
- Cool for 5 minutes in the pan, then turn out onto a rack to finish cooling.
- While the doughnuts are cooling, make the glaze. In a small, shallow bowl, mix 1/2 cup powdered sugar, 1 tablespoon boiled cider, and 2 teaspoons cream, milk, or water. Stir to mix and add additional cream or powdered sugar as needed so that the glaze has the consistency of molasses.
- Dip the tops of doughnuts in the glaze. If necessary, scrape away any excess glaze with a spatula. Place doughnuts on wire rack over waxed paper.
Makes 6 doughnuts. Try not to eat them all yourself.
January 1, 2011 at 8:30 am (Bread Baking, Uncategorized)
Tags: Artisan Bread Bakers, BOM, Bread of the month, English muffin bread, Facebook, King Arthur flour, recipe, yeast
The Facebook Artisan Bread Bakers December BOM (Bread-of-the-Month) was English muffin bread, a simple loaf bread. This bread is easy to mix up and requires only one rise, in the pan.
The recipe was inspired by a recipe on the King Arthur Flour website. Here’s my version:
English Muffin Bread
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 tablespoon instant yeast
• 1 cup milk
• 1/4 cup water
• 2 tablespoons vegetable oil
• cornmeal, to sprinkle in pan
1. Whisk together the flour, sugar, salt, baking soda, and yeast in a large mixing bowl.
2. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. The liquid should be hotter than lukewarm, but not so hot that it would scald you.
3. Pour the hot liquid over the dry ingredients in the mixing bowl.
4. Beat at high speed for 1 minute, or mix thoroughly with a dough whisk or sturdy spoon. The dough will be very soft.
5. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.
6. Scrape the dough into the pan, leveling it in the pan as much as possible.
7. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan, about 45 minutes to 1 hour. When the dough is almost finished rising, uncover the dough and preheat the oven to 400°F.
8. Bake the bread for 20 to 22 minutes, until it is golden brown and its interior temperature is 190°F.
9. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
Makes 1 loaf
This is a simple, delicious bread that is perfect for toast, grilled cheese sandwiches, and French toast
December 16, 2010 at 10:22 pm (Baking: From My Kitchen to Yours, Dorie Greenspan, French Fridays With Dorie)
Tags: Around My French Table, Chicken broth, Dorie Greenspan, French cooking, French food, French Fridays With Dorie, Irish brown bread, Irish soda bread, Irish wholemeal flour, King Arthur flour, Leek and potato soup, Leeks, Potatoes, quick bread, Shallots, Soup, Thyme, White pepper, whole grain
This week for French Fridays with Dorie, I made Leek and Potato Soup. This soup is simple, delicious, versatile, and comforting. It’s easy to throw together — once you chop some onions, garlic, leeks, and a potato, all you have to do is put it all together. There are quite a few variations suggested in the recipe, and you could easily come up with many more, making this a great recipe to have in your repertoire, as the possibilities are endless.
This soup is perfect for wintry weather days, but it can also be served cold in the spring or summer. And it can be served chunky, smooth, or somewhere in between. If you can’t find a variation of this soup that you like, you don’t like soup.
To assemble the soup, I began by cooking onion, shallots (my addition), and garlic in butter over low heat. I added leeks, potato, thyme, sage, chicken broth, and milk, and seasoned with salt and white pepper.
I brought the soup to a boil, lowered the heat, covered the pan partway, and simmered the soup for 40 minutes, until the vegetables were soft. I decided to purée the soup in the pot with my immersion blender. I left a few chunks in it, but for the most part, it was smooth.
After ladling the soup into a bowl, I topped it with freshly ground black pepper and white truffle oil and served it with Irish brown bread made with Irish wholemeal flour from King Arthur Flour.
This soup is easy enough to make on a busy weeknight, versatile enough that you can probably make it with ingredients you have on hand, and so delicious that you will want to make it again and again.