Dad’s Bread

Long time family staple from the Cabbagetown Cookbook.

3 cups hot water
1/3 cup honey
2 T active dry yeast
4 c whole wheat bread flour
3 T oil
about 2 more cups whole wheat bread flour

One egg
Poppy Seeds or Sesame Seeds


Dissolve the honey the warm water (should feel slightly warm, not hot if dripped on your wrist) in a large bowl. Stir well then sprinkle the yeast in, mix and let stand for about 5 minutes. Yeast should start foaming after 5 minutes.

Gradually add the 4 cups of whole wheat bread flour, and stir until smooth. Set aside to rise in a warm spot for 1-3 hours. Punch it down once or twice if it gets too high.

Add the oil and salt, stir it in then Gradually add more whole wheat flour to the bowl stirring in one direction to work up the gluten. Continue adding flour until the dough holds together. It should still be fairly wet.

Turn the dough onto a lightly floured counter and knead for 5 minutes. Don’t overdo it or knead in too much flour. The dough should continue to be sticky and hard to work with, because  a slightly wet dough is best for gluten formation. Dust the counter with flour only as needed. It’s done when you can poke the dough with your thumb and the dough springs back.

Lightly oil the bowl and return the dough to it. Allow the dough to rise in a warm spot for at least one hour, or until it is more than double in bulk. Punch it down and divide into 2 portions. Knead each portion until it holds together in a smooth ball. Put the balls onto a floured surface, drape with a damp towel, and let rise for about 45 minutes, or until doubled in bulk.  Punch them down again, shape each ball into a loaf and place in lightly oiled loaf pans.

Brush with slightly beaten egg.  Sprinkle poppy seeds or sesame seeds on top of the loaves.

Let the loaves rise in a warm spot for 45 min, or until double in bulk. Place the loaves in a preheated 350° F oven. Bake until the loaves are firm and golden brown, and sound hollow when tapped on the bottom. About 55 minutes.

10 minutes after removing from the oven, remove the loaves from their pans and cool on a rack.

 

Adapted from “The Cabbagetown Cafe Cookbook,” by Julie Jordan, page 40

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Dad’s Sauce

Greg’s famous spaghetti sauce. Recipe makes 12-16 servings and freezes well.

1/2 c olive oil
2 teaspoons basil
2 teaspoons oregano
2 bay leaves
1 bulb garlic
1 large onion
1 green pepper
12 oz mushrooms
8 oz kalamata pitted olives
1/2 c red wine
1 small can tomato paste
3 28 oz cans diced tomatoes
Parmesan or Romano rind


Heat the olive oil in a large saucepan over medium low heat. Add onion and cook until softened. Add garlic, basil and oregano and cook for a few minutes more. Add peppers and cook, stirring often for another 5 minutes or so. Than so the same with the mushrooms, followed by the olives.  Add the wine and let it cook down a bit, then stir in the tomato paste and blend well, stirring constantly. Add the diced tomatoes and raise the heat until the sauce starts to bubble. Toss in the Parmesan rind then lower heat and simmer, stirring occasionally for three hours. Remove any rind that has not dissolved before serving.

Connor’s Bolognese

Pasta Bolognese by Anne Burrill

http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe.html

Connor’s Chicken Masala

Lactose free. An RPI recipe, winter 2016.

Ingredients:

2 cans coconut milk
2 tbsp lemon juice
2 tsp cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
2 tsp ground black pepper
1 tbsp fresh ginger
6 tsp salt
3-4 lb boneless chicken meat
1 large onion
2 cloves garlic
1 jalapeno pepper
2 tsp curry powder
2 tsp sugar
2 tsp paprika
1 large can diced tomatoes
4 tbsp butter

Marinade (Start this the day before):

In a large ziploc bag combine 1 can coconut milk, 3 tbsp lemon juice, 2 tsp cumin, 1 tsp ground cinnamon, 1 tsp cayenne pepper, 2 tsp ground black pepper, 1 tbsp fresh minced ginger, and 4 tsp salt. Chop up the chicken into bite sized pieces and add to the bag, mix well.

Close and refrigerate overnight.

Sauce (Start this around 1.5 hours before dinner):

Melt 1 tbsp butter in a large pot. Add onion, 2 garlic cloves, and chopped jalapeno. Cook briefly (1 minute) and add 2 tsp curry powder, 2 tsp salt, 2 tsp sugar, and 2 tsp paprika. Stir in chopped tomatoes and 1 can of coconut milk. While this is cooking (on low) stir occasionally and start grilling the chicken.

Notes on grilling the chicken:

Most recipes say to grill the chicken like a kebab before adding it to the sauce. I pan fry it in butter. This makes up for some of the creaminess that we lose from going lactose free, and butter has almost no lactose in it, so most people who are lactose intolerant should be fine.

The entire amount of chicken can most likely be cooked in 3 batches with a tablespoon of butter each. Take the chicken out of the marinade or drain it so it leaves behind excess liquid. Don’t just pour it in. Cook it on high – brown the chicken! Add each batch to the sauce when it is a little browned on both sides.

Once the chicken is done and in the sauce, simmer for about 20 minutes on low. Serve on white rice, optionally with mango chutney.

chicken-tikka-masala

Feuilleté Saumon Poireaux

Amazing recipe Anna Schaab brought back from her stay in France in early 2016, comprised of two types of salmon  and leeks in a cream sauce all wrapped up in a puff pastry.  Anna and William made it for us one evening after her return home and it is incredible.

550 g puff pastry (one package, thawed if using frozen)
2.2lb (1 kg) salmon filet, skin removed*
1 package sliced smoked salmon
500g leeks (3 large)
2 T butter, melted
1/2 a lemon, juiced
1/2 cup cream
1 egg, beaten
salt & pepper to taste


Clean and thinly slice the leeks. Mix with melted butter, then add lemon juice, cream, salt and freshly ground pepper. Combine well and set aside.

Take out the puff pastry and separate into two equal parts. Lay out the first on a baking sheet and brush with the beaten egg. Arrange 1/2 the smoked salmon on top, leaving 1/2 and inch border clear around edges. Pour some of the leek mixture over this and then place the prepared (skinless) salmon filet on top of this – you may need to cut the filet and arrange the pieces to fit like a puzzle. Be careful to retain the clear border. Pour the remainder of the leek mixture on top of the salmon, followed by the rest of the smoked salmon. Cover with the second piece of pastry and seal the edges. Brush with egg and place in the refrigerator for 30 minutes.

Brush with egg once more before baking at 400 degrees for 15 minutes. Lower heat to 350 degrees and back for 15 minutes more. Remove from oven and let rest for 10 minutes before serving.


* Skinning salmon is advanced cookery – there are YouTube videos that can show you how. 

Feuillete Sauman-Poireau.JPG

Hot Italian Sausage Ragù with Gnocchi

2016: the year of the crock-pot! In Italian cuisine, ragù is a meat-based sauce commonly served with pasta. 

1 small onion, thinly sliced
6 cloves garlic, pressed
2 (28 ounce) cans whole peeled tomatoes
3 T tomato paste
1/2 c red wine
2 t basil
2 t oregano
2 bay leaves
1 t salt
pepper to taste
1 pound ground Italian sausage (hot not sweet)


1 bunch kale, roughly chopped
1 can white beans


1 pound gnocchi
2 T olive oil
Parmesan cheese
fresh basil


Put the tomatoes into the crock-pot and either cut them up or crush them by hand. Add the onion, garlic, tomato paste, wine and spices and mix together.

Roll sausage very small bite size balls (wedding soup size), add them to the crock pot and gently mix them in. Cover the crock-pot and cook on low for 6-8 hours.

Half an hour before serving, stir in the kale and white beans, turn heat to high, and cover.

Meanwhile, cook the gnocchi according to package directions and then toss with 2 tablespoons good olive oil and fresh grated Parmesan.

Serve gnocchi topped with ragù and garnished Parmesan and fresh basil if you have it.

Adapted from a recipe at Half Baked Harvest

crockpot-tuscan-sausage-and-white-bean-ragu-with-buttered-gnocchi-6

Original recipe at Half Baked Harvest – Crockpot Tuscan Sausage & White Bean Ragu with Buttered Gnocchi

 

Malfatti

“Malfatti” translates to “poorly made” – these dumplings are rustic but delicious, and a long time favorite family recipe. Be careful in varying from the recipe or risk having your dumplings dissolve in their cooking water!

1 10 oz package frozen chopped spinach (thawed)
1 c ricotta
1/2 c grated Parmesan cheese
1 c. fine dry bread crumbs (no substitutions!)
1/4 c scallions minced
3 T fresh basil or 2 ½ t dried
2 eggs
1 clove garlic, minced
¼ t nutmeg


½ c flour


pasta of your choice
prepared tomato sauce
Parmesan cheese


Place the 1/2 cup of flour in a wide shallow bowl and set aside.

Press the thawed spinach in a colander to remove as much water as possible. Place in a large bowl and add cheeses, bread crumbs, scallions, eggs, garlic, basic and nutmeg. Mix well using your hands is messy but efficient. Divide into 16 equal portions and form each into 3″ log shapes. Roll each log in the flour and place on a small baking sheet and put it into the freezer for at least an hour.

When ready to eat, put on a pot of salted water and bring to a boil. Gently add malfatti and simmer for 3 minutes after they rise to the top. Serve hot over pasta with your favorite tomato sauce. Garnish with fresh grated Parmesan cheese.

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