One year of bread making!

One year ago I decided to try my hand at bread-making. Im happy to say that we've bought very few loaves since then and Im really enjoying learning this new art. But an art it is, and Im still very novice at it. Some of my experiments have ended in the ugliest loaves you've ever seen. Not to mention all the help from the kids. Last week, just as my beautiful bread was finally ready for baking, I found it punched down and covered in sand. One of my little people just couldnt resist.....they have seen me punch it down...Im sure they thought they were helping! If only they hadnt been in the sandbox just before "helping". Sigh.

I've tried quite a few recipes, mostly whole wheat varieties. Im still learning about what affects the crumb, and how protein percentages change the gluten. How not to over or under knead, and how to get the perfect moisture content. One day I'll know 110 degree water by touch instead of a thermometer, but Im a long way from that!

To celebrate one year of making bread, I ordered this book:
http://www.amazon.com/Bread-Bible-Henspergers-Favorite-Recipes/dp/0811816869

I've checked it out from the library several times and today borrowed it from my friend Stefanii. Its time I have my own copy....now that Im a bread-baker!

Today I made Beth's Honey Buttermilk bread for the first time.....it wont last long around here!
It went from this:

To this.....

To this!

Learning the ropes of ice-cream making

Not too long ago, I scored a refurbished version of this ice-cream maker at Marshalls for $40. I began dreaming of the rich homemade ice cream we would enjoy all summer (ok, all year) and my list of recipes to try is already quite long.

As part of our Easter celebrating, I made my first batch. Mint chocolate chip is one of my favorites, and I carefully researched recipes for just the right one. Here's the recipe I landed on:

http://simplyrecipes.com/recipes/mint_chocolate_chip_ice_cream/

The ice cream was delicious.....eventually. But my first try at ice cream making was a wee bit bumpy. I followed the directions carefully, but in hindsight, a bit of background knowledge would have been helpful! When the batter didnt churn into ice cream after twice the recommended time, I started looking for suggestions. I came upon this list that I think is helpful if you are thinking about trying your hand at it.

http://www.seriouseats.com/2008/06/10-ten-tips-for-making-homemade-ice-cream-success.html

I ended up just freezing the batter. But that meant that the end result wasnt creamy, but hard. I dont blame the recipe or the maker. I should have done two things differently.
1. Should have had the bowl in the freezer for at least 24, but probably more like 48.
2. Should have cooled the batter overnight. The recipe calls for cooling it completely, but thats hard to know. I thought it was cooled completely in the ice bath, but I think this was the core of the problem.

Now that the mint is growing like a weed on the side of the house, Im almost ready to try again!

Menu planning

Its Sunday, a day or rest for us. Also the day I plan the menu for the coming week. Someone recently asked me to post some of our weekly meals, and I think they assume I cook complicated things all the time. I told them they would be surprised at how simply most of our meals are. Even when they have lots of ingredients, most meals are made within 30 minutes...I rarely have more than that for meal prep. My goals for our eating? Variety, focus on "whole" foods, budget friendly (although I do splurge on good salmon from time to time), and simple to make!

Here's our menu for this coming week....

Sunday: Curried Veg Soup and cornbread
Monday: Cuban beans and rice with mango smoothies
Tuesday: Chicken fajitas (probably with leftover beans and rice)
Wed: Tuna melts
Thursday: Seder meal with community group
Friday: Homemade pizza
Sat: Feta and spinach frittata

Spinach Salad with Blue Cheese, Pears, and Pecans

Im home alone tonight (except for a sleeping babe), and enjoying a quiet meal after a very noisy day. Now I love our family dinner time, but tonight's gift of solitude is certainly welcome.

Since Im eating solo, I resisted re-heating last night's meal, and made one of my favorite salads. My friend Hui Lin introduced me to this salad combination, and I have to admit, its a favorite. Not to mention I have some fabulous blue-cheese left from AJ's trip to Pittsburgh last month. (Bought at Penn Mac in the Strip District...he knows the way to my heart!)
Paired with a slice of the bread I made this morning and a glass of wine, Im in heaven!

Spinach Salad with Blue Cheese, Pears, and Pecans

Spinach leaves
Blue Cheese, crumbled
Roasted and Salted Peacans (or Walnuts)
Sliced pears
Balsamic Vinaigrette (if not home-made, Trader Joe's version is awesome!)

Toss together and enjoy!

*I hope to do a post soon on my bread making adventures...the above bread is so far my favorite in the 100% Whole Wheat category

Stewed Lentils and Tomatoes

I got this cookbook for Christmas and read it cover to cover on our way home from northern Michigan. I am a fan of Ina- Ive never tried a recipe of hers I didnt like. However, her recipes arent always as healthy as I would like...and they often have expensive ingredients!

But, as I read through this cookbook this recipe caught my eye! Its healthy, cheap to make, and the ingredients are things I usually have on hand. Its the perfect winter comfort food....delicious!
Dont forget the splash of red wine vinegar before serving...it really makes the dish!

Stewed Lentils and Tomatoes

Christmas morning Crepes

I like to brag about being French. Truth be told, Im only a wee little bit French, despite having the maiden name of Estle, which came from the French Huguenot name deEstelle. Anyway, I will say that I admire the French for their cooking techniques and their love of food, among other things. Rich, tasty, fresh ingredients reward the palette...and you only need a bit to be satisfied. We Americans should take note.

My Christmas morning tribute to French cuisine each year is making Crepes. They are oh so yummy and such a treat! Here is a link to a great recipe and I'll share my filling recipe too.

Vanilla Crepes

Crepe Filling

1 pkg. Neufetchel cheese (or cream cheese), softened
2 Tbs. granulated sugar
1 tsp vanilla
fresh fruit or fruit compote or spread

Blend cheese, sugar, and vanilla until smooth.
Spread filling inside crepe and top with fruit before rolling.

Fresh Guacamole

While Im posting south-of-the-border recipes, I thought I would share my favorite guacamole with you. I've been trying to come up with the perfect recipe for years, but its always a bit off. But last year, after dining at Adobo Grill , I think I've got the one I like. Of course, if you've been to Adobo, you know that I cheated, because they make the guac right in front of you...there are no secrets! AJ made fun of me because I watched the woman like a hawk, and then scratched down a few notes before devouring every bit of it within minutes! So good.

Before I share the recipe, I will add that perfectly ripe avocados are key. You want them soft but not squishy to the touch and the skin should be black rather than green. If you need to ripen them in a hurry (overnight), you can place them in a brown paper bag with an apple or two and close it up tight.

Fresh Guacamole

2 ripe avocados, sliced in half
1 lime, quartered
3 cloves garlic, minced
jalapeno, minced (to taste)
1/2 med. onion, minced
1-1 1/2 tsp sea salt
1/2 tomato, de-seeded, diced
fresh cilantro, chopped

Remove flesh from each avocado half and place in med bowl. Squeeze juice from each lime quarter into bowl and mash (I do it using a pastry knife actually). Add garlic, jalapeno, onion, and salt. Mash again to mix flavors. Stir in tomato and cilantro. Enjoy!
* use as much or as little jalapeno as you like, depending on how spicy you like it. Remember that including the seeds will make it MUCH spicier and that the spice factor will increase after it sits a few minutes!