Holiday Easter Bread

Delicious!!!

Pretty easy to make, but boy did I dirty so many mixing bowls, measuring cups and spoons, etc!!!

And I made one large loaf rather than two.

TOTAL TIME

3 ½ hours

For the Sponge

• 1 cup milk, at room temperature
• 1 package dry active yeast (2 1/4 teaspoons)
• 1 cup all-purpose flour (125 grams)

For the Dough

• 1/4 cup currants (30 grams)
• 3/4 cup golden raisins (100 grams)
• 1 cup dried cranberries or dried cherries (125 grams)
• 1/4 cup diced dried apricots or dried mango (30 grams)
• 1 tablespoon rum (Note: I used Grand Marinier)
• 2 eggs plus 3 egg yolks
• 12 tablespoons unsalted butter (1 1/2 sticks), melted, at room temperature
• 1 tablespoon almond extract
• 4 cups all-purpose flour (500 grams), plus extra for dusting
• 1 teaspoon fine salt
• 1/2 cup sugar (100 grams)
• 2 teaspoons anise seeds
• 1 teaspoon ground cardamom
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 3/4 cup slivered almonds (70 grams)
• 1 tablespoon milk
• Sugar or pearl sugar for topping, optional

Preparation

1.

Make the sponge: Put 1 cup milk in a medium bowl, add yeast and let dissolve. Whisk in 1 cup (125 grams) all-purpose flour. Cover bowl and leave in a warm place until doubled in size and very frothy, about 30 minutes.

2.

Put currants, raisins, cranberries and apricots in a small bowl and cover with hot water. Leave 10 minutes, then drain. Return to bowl and stir in rum.

3.

Beat 2 eggs and 2 of the yolks. Add the beaten eggs, melted butter and almond extract to sponge and stir together. Stir in dried fruit.

4.

In a large bowl mix together 4 cups (500 grams) all-purpose flour, salt, sugar, anise seeds, cardamom, orange zest, lemon zest and almonds. Pour sponge mixture over flour mixture and combine, stirring with a spoon or hands until it forms a shaggy, slightly sticky mass. Dust lightly with flour and turn dough out onto a clean work surface. Knead for a few minutes until smooth, dusting with a minimal amount of flour if necessary, to make a soft dough. (If desired, dough may be refrigerated overnight in a large zippered storage bag. Bring to room temperature and proceed with recipe.)

5.

Put dough in a large bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45 minutes. Punch down dough and knead lightly. Divide dough in half with knife and form two loaves; they can be round, braided or free-form. Place side by side on a large parchment-lined baking sheet, leaving a 4-inch space between them (or use 2 smaller baking sheets). Cover lightly with plastic wrap or a damp tea towel and let rise until doubled, about 30 minutes. Meanwhile, place a rack in the middle of the oven, and heat oven to 350 degrees.

6.

Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with 2 tablespoons sugar (or 1 tablespoon pearl sugar), if desired. Bake on middle rack for 45 minutes or until loaves are a dark, glossy brown. Transfer to a cooling rack and let cool completely.

YIELD

2 loaves, New York Times, March 22, 2013, David Tanis 
Original article can be found here.

 

Pasta With Broccoli Rabe via Arthur Schwartz

This was my Dad's favorite pasta. Served with sweet and hot sausage.

Arthur Schwartz writes:

"This ranks up there with pasta and beans, and pasta and potatoes in the pantheon of Campanian comfort dishes.......in this traditional version, the broccoli rabe is tamed by blanching, then cooked as usual with olive oil, garlic, and hot red pepper, while the pasta cooks in the bitter vegetable water...."

Ingredients:

One large bunch of broccoli rabe, prepared as below
1 pound pasta (Schwartz calls for Orecchiette, but I prefer Penne.)
Freshly ground pecorino or Parmesan

Directions:

1. Prepare broccoli rabe as follows, BUT reserve the water:

1 bunch broccoli rabe (about 1lb)
2-3 Tbs olive oil
2 large cloves garlic, lightly smashed
Big pinch hot red pepper flakes

Trim thick stems from broccoli rabe and cut into 1-inch pieces. Blanch in a large pot of boiling water, about 5 min., until bright green and slightly wilted. Drain. Reserve water.

Meanwhile, combine oil, garlic and pepper flakes in a large skillet over medium heat until garlic is fragrant. Press garlic into oil to release flavor; remove large pieces.

Add broccoli and toss well to coat with oil; salt to taste. Cook over medium/medium-low heat until tender, about 10-15 minutes.

2. Cook the pasta in the reserved vegetable water.

3. When the pasta is almost al dente, scoop out about 1 cup of the pasta cooking water. Turn the pasta into a pan with the broccoli, and toss well, thinning out the sauce slightly, if necessary, with a few spoons of cooking water.

4. Serve hot with the grated cheese.

I always serve this with sausage, which I first gently simmer in water and then brown in olive oil.

Easy Chicken Mole from Paula Deen

I changed a few things but boy was this delicious!

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped (I used a red pepper.)
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth (I used homemade.)
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
1 (5-pound) chicken, cut into 8 pieces (I used 2 chicken breasts)
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving

Directions

Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. (I seared the breasts in a dutch oven and then cut into large pieces--five per breast; and then added the sauce to the dutch oven.) Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.

Creamy Carrot and Millet Soup from Better Homes & Gardens

So easy and so delicious!

I served it with homemade croutons--from my no knead fig & fennel bread. The BH&G recipe called for grilled cheese croutons.

 

2 tablespoons butter
1 medium onion chopped
1 pound carrots peeled and chopped (about 3 cups)
1/2 cup millet
2 1/2 cups reduced-sodium chicken or vegetable stock or broth(I used my homemade)
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup creme fraiche or sour cream(I used sour cream)
1 recipe Grilled cheese croutons (optional)
3 green onions sliced
2 tablespoons chopped fresh dillweed  

In 3-4 quart pot, melt butter.  Add onion, cook for 10 minutes, or until tender.  Add the carrots, millet, stock and salt.  Bring to boil, reduce heat to low.  Cover, and cook for 35 minutes, or until carrots and millet are very tender.  Cool slightly.  Transfer carrot and millet mixture to food processor.  Cover and process until completely smooth, scraping down sides.  Add milk and sour cream.  Process until completely smooth.  Return to pot, and heat gently.  Add additional milk to achieve desired texture.


Source:  Better Homes and Gardens.

Salmon With Caramelized Banana and Mandarin Orange

Years ago in New York City I had grilled salmon with bananas and I loved it.

And I loved this:

I roasted the salmon in a 410 oven for about 20 minutes. I should have grilled it, but it is winter, and it was cold and dark when I made dinner.

Ingredients:

About 1 1/2 pounds Shetland Salmon (Or Sockeye or King); use leftovers for Salmon Cakes

1 banana peeled and sliced
1 cup Mandarin oranges, drained
3 tablespoons butter
3 tablespoons brown sugar
1/3 teaspoon Cayenne pepper

Directions:

Rinse off salmon filets under tap water set on plate and lightly salt and pepper. Squeeze 1/2 lemon juice over the salmon and bake or grill as stated above.

In a skillet, melt butter under medium high heat, when butter has melted add in brown sugar and Cayenne pepper. You need to watch this and stir it about every 15 seconds until it starts to bubble or caramelize. Add in banana slices and mandarin oranges. Cook until they have a nice glaze on them and pour over the salmon.

Whole Grain Bulgur Wheat Salad with Roasted Leeks, Small White Beans and Currants

Ingredients

• 4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick
• 2/3 cup plus 1/4 cup extra-virgin olive oil
• 2 1/4 teaspoons coarse kosher salt, more to taste
• 1/2 teaspoon black pepper
• 1 can Goya Small White Beans, drained
• 1/4 cup fresh lemon juice, more to taste
• 1/4 teaspoon crushed red chile flakes
• 1 garlic clove, minced
• 1 cup Whole Grain Bulgur Wheat
• 1/2 cup dried currants
• 1/2 cup chopped celery leaves and tender stems

Preparation

1. Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.

 

2. In a large bowl, toss leeks with beans, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the Bulgur.

 

3. In a large pot of salted boiling water, cook Bulgur until tender, about 15 minutes. Drain well. Toss with bean mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature. 

 

Based on a recipe from The New York Times: Farro Salad with Leeks, Chickpeas and Currants

I served this with Apple Chicken Sausage.

Rutabaga Soup with Herb-Crusted Scallops

This is a perfect cold winter night's soup! I have made it twice; last night I smashed the vegetables, which I preferred to the other time when I puree the soup.

Smashed Version

6 tablespoons (3/4 stick) butter
1 3/4 pounds rutabagas, peeled, chopped (about 4 cups)
1 cup chopped onion
1 large celery stalk, chopped
2 carrots, diced
2 large garlic cloves, peeled, mined
1 6-ounce Yukon Gold potato, peeled chopped
5 fresh thyme sprigs
1 bay leaf
8 cups vegetable or chicken stock

6 large sea scallops
1 tablespoon minced fresh thyme
1 tablespoon minced fresh tarragon
1 tablespoon mined fresh Italian parsley
1 tablespoon olive oil

Melt butter in large pot over medium-low heat. Add rutabagas, onion, celery, carrot and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 30 minutes. Add potato, thyme sprigs and bay leaf to pot. Cover and cook another 15-30 minutes, stirring occasionally. Add stock and bring to simmer. Cover partially and simmer until vegetables are very tender, about 30 minutes. Remove thyme sprigs and bay leaf. Working in batches, puree soup in blender until smooth. Season with salt and pepper.
(Can be made 1 day ahead. Cover and refrigerate. Bring soup to simmer before serving.)

  
Cut each scallop horizontally in half. Sprinkle with salt and pepper. Combine 1 tablespoon minced thyme, tarragon and parsley in bowl with oil. Heat skillet over medium high heat. Add scallops and sauté until just opaque in center, about 1 minute per side.

 Ladle rutabaga soup into warmed soup bowls. Place 2 scallops atop soup and a sprig of parsley. Serve.

~Based on a recipe from Bon Appetit, December 1999 (which was based on a recipe from Harvest restaurant, Atlanta).

Puree Version