Saturday, February 12, 2011
What a disappointment. I guess it wasn't that bad. It was my first time using vital wheat gluten and i had great expectations for it. Although it was chewy I liked the texture. I just really disliked the lack of flavor. A lot of the recipes out there seemed very much alike with slight variations . This lead me to believe it was going to turn out alright.
I did end up making a really good sandwich with it. Thought the pictures were worth a post.
This is what i make for breakfast on the weekend when I happen to have old bananas and no eggs in the apartment. I also try not to use all white flour in my baking. It really doesn't change the flavor drastically while being healthier for you.
Banana Nut Bread
2 ripe bananas, mashed ( can handle 3 )
2 tbs. olive oil
8 tbs soy milk ( I use almond )
1 c. white flour
1 c. whole wheat flour
1 c. rolled oats
1/2 c. sugar ( I used agave could probably go with more but i planned on adding jelly on top)
1/2 tsp. salt
1 teaspoon baking soda
1/2 pecans, chopped ( whatever you have will work & even more if you choose)
Almonds to sprinkle on top (because it looks delicious)
Preheat: 350 degrees
Baking time: 1 hr
Grease pan. Mash bananas and oil in bow. Add dry ingredients and mix well. Transfer to pan & sprinkle almonds on top. Bake for 1 hr. Check if done with a toothpick. If the toothpick comes out clean, take out and let cool.
Friday, February 11, 2011
My little sister made bread and I wasn't there to eat it. She has a blog called Made Purely From Scratch where she bakes and my mouth waters. The idea of having bread & butter takes me back to my grandma in Poland where she makes her own butter. When I visited I tried to make her show me how but she just made some prior to my visit. Back to bread.
I changed this recipe a little bit as I didn't want a flat bread as much as I wanted a nice round loaf. I got Beard on Bread by James Beard from my best friend for my birthday and it was about time I put it to good use. Maybe this wasn't the recipe to go with for my first time but the sound of rosemary was too attractive. I already made this twice as it was a big hit with my boyfriend.
The bread ends up being 7" in diameter. I used store bought dry rosemary & it works well. First time I use fresh rosemary that had dried out in the fridge and could feel it as I chewed. Not something i wanted. Store bought dry rosemary worked better. In the photo you can see I added an asiago cheese to the dough and it..did...noting..to...help..the..taste. It just sat there. I omitted the cheese the second time I made it.
Adapted from : Beard on Bread, James Beard (1973, Alfred A. Knopf)
1 c. whole wheat flour
1 1/2 c. white flour
1/2 tsp. salt
3/4 tsp. active dry yeast
1 c. warm water ( 100 - 115 degrees)
2 tbs. rosemary
3 garlic cloves, sliced
Combine flour, salt, yeast in a mixing bowl. Add water and mix well. If using your hands be ready for some sticky fingers. Turn dough onto flowered surface and kneed for 15 min adding the rosemary & garlic as you knead. Form into a ball & place into lightly oiled bowl. Cover with towel and place in a warm spot for 1 to 1 1/2 hours.
Knead dough once more & back to rise again for 1 - 1 1/2 hours. The original recipe call to roll dough out into 1/2 inch thickness. I just punched down slightly & left it be. Place dough on oiled cooking sheet (I used my cast iron pan) & coat the top with a little bit of olive oil. Bake for 30 - 45 min until slightly browned. Original recipe called for 15 min if you are going for a flat bread.
Goes well with: Olive oil with garlic & crushed red peppers
Wednesday, February 9, 2011
You have to make this. I really mean it. Its amazing and the hardest part is waiting for it to cool down. In my apt garlic & olive oil go fast individually. I can't imagine this being any different. I made A LOT OF THIS. About 2 1/2 cups worth. However this can be cut in half easily. As far as spiciness goes, its mild.
Olive oil with garlic & crushed red peppers
10 heads of garlic
1 tsp salt
1 tbs crushed red peppers
olive oil (enough to cover garlic)
Oven: 350 degrees
Peel garlic. Use the flat end of knife and crush garlic & remove the skin. I used a bench scraper since it has more of a surface. Place in an over safe pan. Glass or ceramic would be best. Put enough olive oil to cover garlic, add salt. Bake for 55-55 min until the garlic cloves start to brown slightly. Add pepper flakes & put back in the over for 15 min. Take out and mash garlic cloves with potato masher. You can wait until it cools off a bit more before mashing. Let cool & refrigerate.
Will last several months if garlic cloves remain covered by oil.
To complete the experience I also made a rosemary bread for dipping. Of course you can just buy bread but that's not what we are here for.