Bloomer with Poppy Seeds

This bread is very simple in ingredients and turns out a huge loaf.  I make this bread quite often, as it is a staple around my home.

Makes:  one large loaf

Ingredients:

6 c. white bread flour
2 t. salt
2-1/4 t. active dry yeast
1-7/8 c. warm water

For the Topping:

1/2 t. salt
2 T. water
poppy seeds for sprinkling

Instruction:

In a large bowl or in a stand mixer, add flour, salt, and yeast.  Whisk ingredients together.  Make a well in the center and add the warm water a little at a time while mixing.  Mix all ingredients until combined.  Move dough to a clean work surface and need for several minutes.  Dough should be firm and not sticky.  Lightly oil a large bowl and add dough, cover and proof for about an hour, or till dough has doubled in size.  Punch down dough and turn out onto a lightly floured surface.  Roll out into a rectangle.  Starting at one end, start to roll the dough up to form a log shape, making sure to press together the layers as not to have air pockets.  Seal seam together by pinching and smoothing out.  Add loaf to a lightly greased baking sheet, seam side down, tucking under the sides if needed.  With a sharp knife or a lance, cut 6 diagonal cuts on top of the loaf.  Cover and let rise for 15 minutes.  Preheat an oven to 450∘F.  Combine water and salt in a bowl.  Using a pastry brush, glaze the top of the loaf with the salt water mixture.  Sprinkle with poppy seeds.  Spray oven with water, and bake bread for 20 minutes, then reduce the heat to 400∘F, and bake for 25 minutes more until golden.  If bread begins to brown to quickly, tent with a piece of foil.  Transfer bread to a wire rack to cool.

Note:  You can replace half of the flour with whole wheat for a rustic loaf.

Spicy Plum Chutney

I reviewed about 12 recipes and then decided to compose my own recipe. 

Makes:  about 5 cups

Ingredients:

10 red plums, chopped with stones removed
1 medium red onion, chopped
3 lg cloves of garlic, minced
3 T. crystalized ginger, minced or finly chopped
1 lg jalapeno, minced
1/4 c dried cranberries
1 c packed brown sugar
1 t. salt
1/4 t. ground cayenne pepper
3/4 t. ground cinnamon
2 t. corriander seeds, ground
4 cloves, ground
1/4 t. anise seed, ground
1/2 t. brown or black mustard seed
1/2 t. ground cumin
1/2 t. red pepper flakes
1/4 t. back pepper, freshly ground
1/4 c. red wine vinegar
1/4 c. cider vinegar

Instruction:

In a large sauce pan or dutch oven, add mustard seeds and cook on medium heat till they start to pop.  Add all other ingredients into pan and stir to combine.  Bring to a boil over medium heat, stirring occasionally.  Then reduce to simmer, stirring occasionally for about 35-45 minutes, or till thickened.  Chutney can be canned per manufacture instruction, for longer storage, or in jars with lids sealed tight in the refrigerator for about a month.

Cheese and Spinach Stuffed Portoblellos

Makes:  2

I found this recipe in a magazine at my sister in laws house while traveling late this spring.  I managed to prepare it at her house and used their new super deluxe grill to cook these.  If you have a gas grill, give it a try.  I have also prepared these in a toaster oven with great results as well.  The option is yours.


Ingredients: 

2  large, 6 inch portobello caps
2 cups spinach, chopped
1/2 c. panko bread crumbs
1/2 c. mozzarella, shredded
1 shallot, finely chopped
1 medium tomato
3 T. of grated Parmesan cheese, divided
1 T extra virgin olive oil
1/4 c. ricotta cheese
salt and freshly ground black pepper


Instruction:

Preheat a hot grill, or turn on the broiler on an oven.  Lightly brush olive oil over portobellos.  If grilling, only cook the gill side, for 5 minutes, on medium.  If using an oven lay the protobellos gill side down on a cooking sheet and broil for 5 minutes.  In a bowl, combine spinach, breadcrumbs, mozzarella, shallots, tomato, 1-1/2 tablespoons of Parmesan, salt, pepper, and olive oil, then toss.  On a cooking sheet, place portobellos gill side up.  Heap spinach topping onto portobellos, 2 tablespoons of ricotta cheese to each mushroom and garnish with remaining Parmesan cheese.  Heat portobellos till heated through and ricotta has turns a golden brown, approx 5 minutes.

Cranberry Liqueur

Ingredients:

16 oz. fresh cranberries
4 c. sugar
1 c. water
3 c. 80 proof vodka
1 cinnamon stick
zest from one lemon

Instruction:

Combine sugar and water in a medium sauce pan.  Cook over medium heat for 5 minutes or until sugar dissolves, stirring constantly.  Remove from heat and cool completely.  Place cranberries in food processor and process till finely chopped.  Combine sugar mixture, cranberries, cinnamon stick, lemon zest and vodka in a large bowl.  Stir to mix.  Pour mixture into large canning jars or canning containers.  Let liqueur mixture stand for 3 weeks in a cool dark place, tipping jars once a week to mix gently.  Strain the cranberry mixture though a cheese cloth lined sieve in to a bowl.  Discard solids.  Carefully pour liqueur into clean bottles or jars.  Liqueur can be stored for up to a year.

Vanilla Extract

Makes:  one liter

Ingredients: 

10 vanilla beans of your choice, split lengthwise
1 liter of quality vodka

Instructions:

Split vanilla beans lengthwise be careful not to loose any of the seeds.  Open bottle of vodka and insert one at a time.  Close lid tightly and invert bottle gently 2 times.  Store in a dark place for a minimum of 3 weeks, inverting gently 2 times, once a week.  When desired steeping is reached, decant into light proof bottles (amber glass works great), straining for small particulate.  Vanilla beans can be reused by adding more vodka.  Be sure to cover beans completely in liquid.

Note:  You will notice that this extract is not dark in color as many commercial ones are, as they have added caramel for color.

Hawaiian ʻAlaea Sea Salt

Because I live in Hawaii I want to try products that are produced or originate here.  The Hawaiian ʻAlaea Sea Salt, is an orange/brownish colored salt that is harvested from the ocean here in Hawaii.  The salt is not processed or refined.  ʻAlaea salt is rich in trace minerals and is enhanced with ʻalaea, a Hawaiian clay.  This clay gives this salt it's distinct color and has no smell or taste.  The ʻalaea has iron-oxide in it which adds to the mineral content of the salt.  This salt is traditionally used in ceremonies to cleanse or purify, and bless.  This salt is also used in cooking as in the traditional Kalua pig and poke.  This salt is often used as a rub for meats before grilling.  I grind this salt with a mortar and pestle for a finer consistency and use it in marinades, rubs, and salad dressings.  Though this salt does not have any smell or taste value, it still has mineral content that does provide some nutrition, though minimal.  This salt does not have iodine added. 

For more reading on the topic of salt, I recommend the book Salt, a World History by Mark Kurlansky.

Mango Chutney

I had no idea that I loved mango chutney till I tried it a few years ago.  I have not been a big fan on condiments, but all of that has changed over the last few years.  I used to think of condiments as ketchup, mustard, mayo, steak sauce, etc.  Anyhow, I have found so many new condiments that I can't live with out and chutney with Indian is one of them.  This recipe is very easy with simple ingredients and mangoes can be found in the market more readily.  The hardest part is the waiting.  I did dig in to some of the chutney the same day, but it is better with some time added.

Makes:  about 3-3/4 cups

Ingredients: 

3 large firm but ripe mangoes, peeled and cubes into 1 inch pieces
1/2 c. fresh orange juice
1/3 c. fresh lime juice
1/2 c. cider vinegar
1/2 c. packed brown sugar
1/2 t. cinnamon
2 cloves of garlic, minced
1 t. of black, brown, or yellow mustard seeds
1 t. red pepper flakes
3/4 t. salt
1/2 t. coriander seeds
1/2 t. cumin seeds
1/4 c. fennel seeds

Instruction:

Combine all ingredients in a 3 qt. sauce pan and bring to a boil, stirring frequently.  Reduce heat and simmer for 30 minutes, stirring frequently.   If chutney seems too runny, continue to simmer, stirring occasionally to prevent burning, till desired consistency.  Remove from heat and refrigerate over night to let ingredients meld.  Chutney can be kept in the refrigerator in a air tight contain up to 1 month.

Note:  I toasted the dry spices minus the cinnamon, then used a mortar and pestle to crack the seeds before adding to pan, to disperse more flavor.

This recipe is referenced from:  The Gourmet Cookbook edited by Ruth Reichl
(I have made modifications to this recipe, the original can be found in this book)

Aioli, kick starting 3 times around to revive.

Have you ever made a recipe that turned out perfect several times, then one day, FAIL?  I guess everyone has a bad day in the kitchen.  The last time I made this recipe, I had to restart it 2 more times after the initial start.  It sounds a bit confusing.  This is what happened, my ingredients started to separate.  I did not want to waste my ingredients, organic egg yolks, and a cup of olive oil, plus I had used the last of my garlic!  After fail number one, in a clean bowl I added one more egg yolk and started to whisk.  I then started to drizzle in the first batch of ingredients that did not emulsify.  This did not work, so I started again with another egg yolk and 1 tablespoon of lemon juice, in a clean bowl.  When I got that mixed, I then added the previous mix drizzling a little in as I whisked with a mixer.  It did save my my ingredients, but it did not thicken as it usually does.  I put it in the fridge to chill till I needed it.  This mix did get a bit thicker, but not as I have had results with in the past.

The aioli did prove to be very delicious with the oven potato wedges I prepared for dinner.  I may add this recipe in the future, if I can make sure it is more stable.  I would hate to pass on one that is questionable.  Please check back in the future for this recipe.

Other things I have used this recipe on or with:

-corn on the cob
-oven potato wedges
-sandwiches
-steak

Kikkerland Jigger Cube Review

This very stylish jigger, is designed by Josh Owen, and manufactured by Kikkerland.  It is the winner of the 2007 Good Design Award by Chicago Museum of Architecture and Design.  It is made of cast aluminum and weighs in at a little over a pound.  The cube measures at 3".  This handy cube has six insets that very in measurement:  0.50 oz, 0.75 oz, 1.00 oz, 1.50 oz, 2.00 oz, and 2.25 oz.  The cube also comes with a fold out book with 13 drink recipes, and info on how to use the cube. 

I love that this cube is made of cast aluminum.  It appealed to the industrial design side of me.  It is also handy to have all measurements in one item.  Plus, it is fun to hold a piece of machined metal in your hand.  The first time I used the cube was a at a party where I was making a specialty themed drink.  The recipe called for 5 ingredients with different measurements.  I was making about 15 drinks, so this was pretty handy.  However, the down side of this cube was that it was messy.  You are suppose to pour at the corner, but pouring when you have measured to the top was a challenge.  What I did learn about using the cube is to keep the cube in your hand and fill.  Measuring on the table then lifting is messy when filled to the rim.  I'm sure there is a skill to learn when mixing with this cube, and practice is the key.  However, if you are a neat freak about your surface area when mixing drinks, you may be put off by some spillage.

I would recommend this cube, if you want a conversations piece.  It is fun to use, but if you don't like a little mess, then do not fill to the rim.  Compared to my Onida double jigger, this one is fun, but a little cumbersome. 

You can find the Jigger cube at Amazon.com for about $18.28 with supper saver shipping if you order $25 dollars of merchandise that is rated for super saver shipping. 

Cumin Spiced Zucchini and Summer Squash

Oh how I love Indian food.  Even when I'm not creating an Indian dinner, I will add this as a side if I'm looking for cumin to settle my cravings for Indian.  The coconut also gives this dish texture and flavor.

Makes:  about six side servings


Ingredients:

3 T. canola oil
1 T. black mustard seeds
1 t. cumin seeds
1/4 t. turmeric
3 whole dried red chilies
1 fresh hot green chile chopped, I use serrano chile
1/8 t. asafetida (optional, see note at the bottom)
1/4 c. shredded unsweetened coconut
2-1/2 lbs. zucchini and yellow squash, cut length wise in to quarters and into 1/2 inch slices
1/2 t. salt, or to taste

Instruction:

In a wok or large skillet, add oil and mustard seeds.  Cover and heat over medium heat till mustard seeds start to pop.  Add cumin seeds, turmeric, dried chilies, asafetida and coconut.  Reduce heat and stir.  When the coconut starts to turn golden brown add squash and turn the heat up to medium-high, stirring to mix with the spices.  Cook for about 5 minutes.  Season with salt.  Cook till squash is tender, but not limp.  Taste for salt.  Serve hot.


Asafetida (Heeng) is a sand colored powder made from the root of a plant similar to fennel.  The powder has a pungent flavor and a very strong smell.  It is used as a seasoning and as a digestive, in small quantities.  The powder is used in cooking because it adds a savory flavor.  If you do not have this powder substitute a small amount of garlic and onion.  This spice can be found in Asian grocery stores and health food stores, sometimes sold in the bulk spice bins.  Do not let the smell of this powder dissuade you in trying it in your Indian dishes. 

Note:  If you do not like whole cumin seed in your dish, you can toast it before hand and grind it in a spice grinder.  If you do not have tolerance to spice, reduce green chile to 1/2.  When using dried red chiles, us ones that are long and skinny, deep red and from the Capsicum family.  As with handling any chiles, be sure not to touch your face or any sensitive skin after handling.  To protect your hands, wear gloves.


This recipe is referenced from:  Indian Home Cooking by Suvir Saran and Stephanie Lyness
(I have made modifications to this recipe, the original can be found in this book)

Virginia Spoon Bread

Oh my my!  This bread is like a cornbread souffle.  I tried to get a good picture of this, but it started to recede (shrink) quite rapidly!  I enjoyed this with black beans and forbidden rice, all spiced for dinner.

Makes:  one loaf in souffle dish

Ingredients:

1-3/4 c. milk
2/3 c. cornmeal
1 T. butter
3/4 c. grated cheddar cheese
1 garlic clove, minced
3 eggs, separated
1/2 c. corn (optional)
salt and freshly ground black pepper

Instruction:

Preheat an oven to 350∘F.  Grease a 6 cup souffle dish.  In a large sauce pan, add milk and heat gently, then add the cornmeal, stir.  Add salt and slowly bring to a boil, stirring constantly.  Cook for 5-10 minutes, stirring until thick and smooth.  Remove pot from heat and stir in butter, cheese, garlic and egg yolks.  In a separate bowl, whisk egg whites till stiff peaks form.  Stir 1/4 of the cornmeal mixture into the whites, then fold the rest of the cornmeal mixture in.  Spoon mixture into prepared souffle dish.  Bake for 45-50 minutes until puffed up and golden brown.  Serve immediately.

This recipe is referenced from:  Bread by Christine Ingram and Jennie Shapter

Note:  I used white grits in this recipe and omitted the optional corn. 

Cold Sesame Sauce

When it is hot out side and you want something cool, try this over fresh pasta, then chill.

Makes:  about 1 cup, enough for 1 pound of pasta

Ingredients: 

2 T. sesame seeds, preferably unhulled
1/3 c. smooth peanut butter
1/3 c.  warm chicken broth
1 T. rice vinegar
2 T. low sodium soy sauce
1 t. chili garlic sauce
1/2 t. freshly grated ginger
1 small clove of garlic
2 scallions, white parts only
1/8 t. sesame oil
pinch of salt
pinch of freshly ground black pepper

Instruction:

Toast sesame seed until golden, in a skillet or toaster oven.  Remove from heat and cool, then grind in a spice grinder, or coffee grinder, to a fine powder.  In a blender add all ingredients except chicken broth, and scallions.  Pulse blender a few times to mix items.  Add half of the chicken broth and pulse, then add the rest and pulse till combined.  Then add scallions, pulse till finely chopped.

This recipe is referenced from:  Get Saucy by Grace Parisi


Note:  you can substitute tahini in equal portions if you do not have sesame seeds.  I used this sauce over a pound of my fresh spaghetti and added poached shrimp. 

Thai Herb Dressing

I love this dressing because it has no oil in it.  It spices things up when you want a lot of flavor but you want to keep it light.  Try this over greens, vegetables, or even chicken.

Makes:  about 2/3 cup

Ingredients:

1 t. minced ginger
1 Thai bird or serrano chile (keep the seeds)
1 T. firmly packed brown sugar
1/4 c. fresh lime juice
2 T. Asian fish sauce
2 T. finely chopped fresh basil, Thai if you can find it
2 T. finely chopped fresh cilantro
2 T. finely chopped fresh mint leaves

Instruction:

In a mortar using a pestle, mash the garlic, chile, and brown sugar together into a coarse paste.  Stir in the lime juice, fish sauce, and the herbs.  Dressing will keep, tightly covered in a refrigerator, or up to 5 days.

This recipe is referenced from:  Get Saucy by Grace Parisi

Note:  I used an immersion blender to make this recipe, and it worked just as well as a mortar and pestle result. 

Cilantro Hummus

Makes:  about 2 cups

Ingredients:

1 can of chickpeas, rinsed (15 oz)
1/4 c. tahini, stirred
1/4 extra virgin olive oil
1/4 c. water
1 garlic clove, minced
1/4 c. or more, cilantro, leaves
3/4 t. sea salt
1/8-1/4 t. cayenne pepper, depending on your spice tolerance
a dash of paprika
3 T. lemon juice

Instruction:

In a food processor add all ingredients except the water.  Pulse a few times to mince ingredients.  Add water in a slow steady stream while the processor is on.  Process till creamy.  Refrigerate hummus till chilled, letting the ingredients meld.


Note:  When using tahini, mix entire contents of container before measuring out.

Indian Pilau Rice

This rice is a great accompaniment to any Indian dinner. 

Ingredients: 

2 T. butter
1 c. basmati rice
1 t. turmeric
4 green cardamon pods, cracked open using only the seeds
4 cloves
1/2 t. fennel seed
1 t. salt
1 whole bay leaf
1-1/2 c. boiling water

Instruction:

in a 2 quart sauce pan, melt the butter, then add rice over medium heat.  Stir to coat rice and toast for about 1 minute.  Add spices, salt and bay leaf, stir to coat rice.  Add boiling water.  Cover pot and reduce heat to simmer, about 12-15 minutes till all liquid is absorbed.