No Slivers Here

January 13, 2009

French Bread

Filed under: Appetizers, Bread — Tags: — bettylou79 @ 1:47 pm

Well, this is a bit of late announcement but my food related resolution is to learn to make bread and not be so afraid of it.  I think I was afraid of the dough not rising or the bread turning out tough or doughy.  I was also inspired by my brother in law’s wife.  She always makes the best bread.  She made challah for our family holiday get together.  It looked gorgeous (is that possible?) and tasted delicious!  I decided that I would just suck it up and give it a whirl!  I first decided to consult the talented and oh so encouraging ladies on The Nest for some advice about where to start.  Many lovely ladies suggested the King Arthur Flour website, some sent me to their blogs and some suggested The Bread Baker’s Apprentice cookbook.  I went to the King Arthur Flour website and nosed around and then I went to my local library to look for the Bread Baker’s Apprentice but didn’t have success because the library is under construction.  I did put myself on the wait list for the book.

I was very nervous about baking bread but it turned out quite well.  I approached it with attitude of, “Here goes nothing!”  My one snafu with the recipe was that I think I may have hurt or killed my food processor.  The motor started smoking when it was doing the last of the kneading!  Smoke is never good.  It didn’t smell too pretty either.  So I quickly unplugged it to discourage any more smoke!  I’ll let you know how the food processor is holding up next time I use it!

I was so excited that this recipe worked, the dough doubled in size when it rose the first time and the crust was beautiful.  I was also happy that the bread turned out even though I didn’t have the pan that the recipe calls for.  My husband and I had this bread with the stuffed shells that I previously posted about.  We got a good giggle out of dinner that night.  I sliced the bread and we started eating the shells and bread.  Before we knew it we were just dipping the bread in the sauce from the stuffed shells.  It was as if we completely forgot about the main dish and were just focusing on the appetizers or bread!

So, now that I’ve had success with this bread I have made a list of different types of breads that I want to make in the future.  You’ll see those breads here very soon!

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Food Processor French-Style Bread

source: King Arthur Flour website

Ingredients:

2 packages (2 scant tablespoons) active dry yeast
1/2 cup lukewarm (110°F to 115°F) water
1 teaspoon granulated sugar
6 cups (approx.) King Arthur Unbleached All-Purpose Flour
2 teaspoons salt
2 cups 90°F water
1 large egg beaten with 1 tablespoon cold water, for glaze


Directions:

Note: Make sure your food processor will accommodate the amount of flour in the recipe. If it does not, cut the recipe in half.

Combine yeast, 1/2 cup warm water, and sugar in a measuring cup. Stir until dissolved, and let sit 5 minutes, until bubbles appear.

Put all of the flour and salt into the work bowl of a food processor. Using the plastic (dough) blade, pulse four times to lighten and mix.

With the machine running, add yeast mixture, then 90°F water as fast as the flour will absorb it. Stop the machine as soon as all the liquid has been added.

Check the dough by pulsing it 7 or 8 times. It should pull together to form a ball. Watch the processor bowl where the side meets the bottom; if there are still granules of unincorporated flour, the dough is too dry. Pulse in water 1 tablespoon at a time, until the dough pulls together to form a ball. If dough clings to sides of bowl, it’s too wet; gradually add more flour while pulsing.

The formation of the ball marks the beginning of the kneading process. Turn machine on and let “knead” for 60 seconds — do not let it knead any longer! If you have to use a metal blade, only “knead” 45 seconds and finish kneading by hand for 3 to 4 minutes.

Put dough into an oiled bowl, turning to grease top. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Turn dough out, and divide in four pieces. Roll each piece into an oval about 15 x 8 inches. Starting on the long side, roll dough into a 15-inch cylinder. Pinch edges to body of dough, tapering ends evenly.

Place dough seam-side down into well-greased baguette pans. Cover dough with a towel, and let rise until almost doubled, about 45 minutes.

About 10 minutes before baking bread, preheat oven to 425°F. Place a shallow pan on the bottom shelf of the oven.

Just before baking, slash loaves diagonally with a sharp blade, about 1/4-inch deep. Brush lightly with egg glaze. Place 1 cup of ice cubes in the hot pan on the bottom shelf of the oven. Quickly place loaves on shelf above and close door to preserve the steam you’ve created.

Bake for 20 minutes, or until internal temperature of bread reaches 190°F. Immediately remove baguettes from pans and cool on a rack to prevent crust from becoming soggy. Yield: 4 baguettes.

Nutrition information per serving (2-inch slice, 24 g): 43 cal, 0 g fat, 2 g protein, 9 g complex carbohydrates, 1 g fiber, 5 mg cholesterol, 73 mg sodium, 20 mg potassium, 1 mg iron, 22 mg calcium, 15 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 6, July-August 1992 issue.

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Turkey and Artichoke Stuffed Shells

Filed under: Italian, Main Dish, Pasta, Turkey, Uncategorized, Vegetables — Tags: — bettylou79 @ 1:05 pm

Yummy!  I’ve made stuffed shells before but these might be a new favorite.  I think the first time I made these they had shredded spinach in them.  Instead of spinach, these have frozen artichoke hearts.  I have been seeing recipe for stuffed shells popping up in my Google Reader lately so I was inspired to make them myself.  This dish does take some time to make so make sure you have time or that you don’t want to eat very soon!  I love that this recipe makes enough for leftovers.  In addition to the baked ziti in the previous post, we will also be eating this for a bit!  I ended up freezing one pan of stuffed shells so we can have a quick good dinner later on in the month or maybe next month.  I can’t wait to show you the delicous accompaniment to the shells. I’m so proud!

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Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

source:  foodnetwork.com

Ingredients

  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

5 cups Arrabbiata Sauce, recipe follows

  • 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Baked Ziti with Prosciutto and Peas

Filed under: Italian, Main Dish, Pasta, Pork, Uncategorized — Tags: , — bettylou79 @ 12:12 pm

This is yet another successful recipe from one of my new cookbooks.  I’ll be honest, the picture sold me!  I’ll make another confession, since I’m on a roll!  When I was little I would order off of menus based on the pictures.  I would read the menu but I would choose my meal by looking at the pictures.  As you can tell these menu’s were from Denny’s and the like!  I remember my Grandpa making fun of me for it later in life.  I guess at one point in my childhood I was a bit disappointed when my food did not look like it did in the picture! Hmm!  It also took a long time for me to figure out that the food you see in commercials is usually not real!  Well, shoot!  But, don’t you eat with your eyes first?  I still love looking through cookbooks, hence the blog, but I’m even more apt to make the recipe if there is a picture and it looks good!

This recipe reminds me of a kicked up version of Macaroni and Cheese.  The white sauce is very similar but instead of adding cheddar cheese you add Parmesan cheese.  I will definitely be making this again!  Be warned this makes enough for a crowd!  We are still eating this! Enjoy!

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Baked Ziti with Prosciutto and Peas

source: Williams Sonoma Food Made Fast One Pot

Ingredients:

salt

ziti, penne or other tubular pasta ( 1 lb)

1/2 cup unsatled butter

1/2 cup flour

4 cups milk

1/8 tsp nutmeg

2 cups Parmesan cheese

1 cup frozen baby peas

1/4 lb Prosciutto or ham, chopped

1/2 cup fresh bread crumbs

Directions:

Preheat the oven to 425 degrees and butter a 2 qt baking dish.  Bring a large pot of water to a boil.  Add 2 teaspoons salt and the pasta to the boiling water and cook, stirring occasionally to prevent sticking, until not quite al dente, about 2 minutes less than the package directions.  Drain, rinse under cold running water, and set aside

In the same pot over medium heat, melt the butter.  Add the flour and cook, stirring constantly, for 30 seconds.  Gradually add the milk, whisking constantly to prevent lumps from forming, and cook unitl the sauce is thick and creamy, 5-10 minutes.  Stir in the nutmeg, cheese, peas, and prosciutto.  Return the pasta to the sauce and toss to combine.

Transfer the pasta  and sauce to the prepared dish.  Sprinkle with the bread crumbs.  Bake until the bread crumbs and golden and the sauce is bubbling, about 20 minutes.  Let cool for 10 minutes before serving.

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