I clip recipes from the newspaper all the time but rarely make them. This weekend I pulled out two recipes and had fun trying them. This one came from the Hartford Courant. It was delicious but needed salt, I have added a line for salt in the recipe.
Amish Soft Pretzels
1 1/3 cup warm water
1/4 cup brown sugar
1 Tbs dry active yeast
2 cups bread flour
2 cups all purpose flour
(add here 3/4 tsp salt)
clarified butter (I used Ghee that I use in my Indian cooking)
1 cup cold water
1 Tbs baking powder
In the bowl of a stand mixer combine warm water, sugar and yeast. Measure in both flours (here is where I would add salt). Use the dough hook to knead into a soft ball.
Cover bowl and let rest until doubled, about 1 hour.
Brush a baking sheet with clarified butter. In a small bowl mix cold water and baking powder. Preheat oven to 500F.
Cut dough into 4 sections and then each section into 8 pieces. Roll into a fat finger. Dip each finger in baking powder water and place on baking sheet (ok to pack them in). Let rest about 5 minutes then brush with more butter and sprinkle with kosher salt.
Bake in the hot oven for 5-8 minutes. Pull apart and eat warm.
Went back through some of my older posts and decided to make this recipe for Indianish Broccoli and Spinach Soup. I am going to serve it with Baked Potatoes, a good winter meal. Yum!
This is a yummy recipe that comes from a great soup cookbook called Sensational Soups by Jeni Wright.
Cream of Broccoli Soup with Crostini
1 lb broccoli
4 canned anchovies, chopped (you’ll use the others for the crostini)
5-5.5 cups of broth (veggie or chicken)
1/4 cup grated Parmesan cheese
1/2-3/4 cup cream
Separate the stems from the florets, chop stems. Bring broth to a boil and add stems and anchovies, cover and simmer 15 minutes. Add florets, 1/4 cup Parmesan and pepper. Cover and simmer another 10 minutes. (Here I let mine cool while I picked up the kids) Puree in a blender until smooth. Add cream and reheat without boiling. Serve hot with more cheese and crostini (below)
1 finely chopped garlic clove
1 Tbs olive oil
1 tsp vinegar
loaf of bread (I used my favorite Olive Oil Ciabatta)
grind into a paste with a mortar and pestle. Slice bread into thick slices (I did 8 and left a few plain for my little ones) and put under a broiler for 2 minutes. Spread with anchovy paste and serve as is or heat in a 350 degree oven for 10 minutes.
Fall is always a busy time in our house and I often rely on classic dishes that I know by heart when things are hectic. Recently my oldest son asked me if I could make something new for dinner. Here is what I devised:
White Bean and Garlic Pasta
1 can white beans, drained and rinsed
2-3 cloves garlic (I used one enormous one from the Garlic Festival!), pressed or minced
2 Tbs butter
1 Tbs olive oil
salt and pepper
1/2 cup cream
1 lb pasta
After rinsing the beans, puree them in a mini processor or blender, adding water as needed to get a smooth texture (I probably added 1/3 cup of water).
In a skillet, heat butter and olive oil (you can use all olive oil to make it vegan). Saute garlic until fragrant, add beans and cook while stirring. Season with salt and pepper to taste. Add parsley (I used dried as my fresh was looking really ugly, but fresh would be best, use about 2 tsp dried or 1/4 fresh). Remove from heat.
Boil water for pasta and cook according to package. I like penne, but any shape will work. When pasta is almost done, put bean sauce back on heat and add cream to thin it out (if you are going vegan use some of the pasta water). Add the drained pasta and toss well to combine. Serve with grated Parmesan (or not).
The harvest holiday of Sukkot starts tonight and for the next 8 nights we will eat in our Sukkah (a temporary hut like structure, ours is on our porch). This holiday is by far my favorite of all on the Jewish calendar. I love to eat outside on chilly nights and my children (and I) get such a kick out of decorating the sukkah.
My other favorite park of Sukkot is making fall foods that will warm those dining in the sukkah! Soup is always on the menu. Tonight we will eat the Butternut Squash soup below. Tomorrow night I will make a Lentil and Roasted Garlic soup! Yum!
Roasted Butternut Squash and Caramelized Onion Soup
1 butternut squash, peeled and cubed
3 medium onions, sliced
1 tbs butter (can omit to make this vegan)
salt and pepper
5 cups bouillon or vegetable broth (I used Rapunzel Sea Salt and Herbs)
Preheat oven to 450F. Toss the squash with olive oil and season with salt, pepper and a sprinkle of thyme. Roast in the oven for 30-40 minutes or until the edges are browning.
Meanwhile in a heavy bottomed pot or dutch oven heat butter (or substitute olive oil) and caramelize the onions. See instructions and pictures here.
When the squash is cooked, add it and the broth/bouillon to the pot of onions. Stir and simmer for 15 minutes. Use an immersion blender to puree the soup. Taste and adjust seasonings as needed.
Cherry Tomato Pickles
My tomato plants were overflowing but it is getting too cold for them to survive so I decided to pick them all yesterday before the rain came and pickle them! Having never pickled tomatoes before I searched the web and found lots of good info (thanks to Garden Betty). Here is what I did:
Wash and prep the cherry tomatoes. I quartered the big ones, halved the mediums and left the tiny ones whole.
In a large sauce pan bring a brine to boil using these ratios:
1 cup water: 1 cup white vinegar: 1 Tbs kosher salt
Fill a hot jar with pickling spice (the two recipes I used are below). Pack tightly with the prepared tomatoes. Pour hot brine over the tomatoes, leaving 1/2 inch head-space. Stir jar with a chopstick to release trapped bubbles.
Wipe rim clean, put the lid on and process in boiling water for 15 minutes.
Store in a dark place for three weeks. I will let you know how they come out!
1 tsp yellow mustard seeds
1 tsp celery seeds
1 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp whole allspice
Dilly Garlic Pickling Spice:
2 tsp dill seeds
1 tsp black peppercorns
1 bay leaf
4 garlic cloves, peeled (I sliced mine)