Gnocchi

This is the recipe my Grandma used. The instant potatoes was a recent modification to make the gnocchi lighter and fluffier. You can used normal mashed potatoes instead if you like.


1 cup instant potatoes
2 1/2 cups flour and to work with
2 1/2 tsp baking powder
1 tsp salt


Make the instant potatoes according to package directions leave out butter just use water. Mix potatoes and flour; break 2 eggs into well of flour/potatoes. Work 'til stiff and well mixed. Roll rope, cut, do finger roll. (You can roll them off a fork too). Line cookie sheet with gnocchi and make sure you use enough flour so they don't stick. You can sprinkle the baking sheet with cornmeal if desired. When ready to serve boil water and dump in. When the gnocchi surface they are finished. Scoop with ladle or drain in colander. Love you Mary Reel!


How to roll your gnocchi: http://www.youtube.com/watch?v=TCdVU_9X5ck

Kale and Pumpkin Ministra

This was inspired by my Aunt Sharon who gave everyone a box of kale chips for Christmas this year. This is another dynamite tastespotting find. Original blog here. I used butternut squash instead of pumpkin and it turned out beautifully. The butternut gave it a wonderful natural sweetness.  

Kale and Pumpkin Ministra

Inspired by a recipe in Food and Wine

The original recipe calls for butternut squash pasta and gently wilted kale. I decided I wanted a heartier and richer flavored soup, so I used some of stash of fancy Peruvian Christmas Lima beans in place of the pasta and roasted the veggies in the oven.

What you’ll need~

1/4 cup Olive Oil

1 large onion, coarsely chopped

1 small pumpkin, or squash of your choice, seeds rinsed and reserved and cut into quarters

3 garlic cloves, thinly sliced

1 teaspoon dried sage, crumbled

1 bunch kale, stemmed and chopped

4 cups chicken broth

Salt and pepper

1-2 cups beans, cooked

Parmesan for shaving

Heat the oven to 375.

Toss the pumpkin and onion with half of the olive oil, a generous pinch of salt, a couple of grinds of pepper and the crumbled dried sage. Place on half of your baking sheet.

Place in the oven and bake until the pumpkin is tender. About 30 minutes. Be sure to stir the onions here and there so they don’t char too much.

Toss the kale with the rest of the olive oil, the reserved pumpkin seeds and sliced garlic.

After about 15 minutes into cooking, add the kale to to the other half of the baking sheet.

Stir the kale every 5-10 minutes until it’s nice and crisp. About 15 minutes.

Once the kale is cooked and the pumpkin is tender, remove from the oven and set aside until the pumpkin is cool enough to handle.

In the meantime, warm chicken broth in a large saucepan and add the beans. Add the kale and onions.

Scrape the pumpkin meat out of its skin, and cube up the meat as best as you can. Toss into the broth.

Let simmer gently for about 20 minutes to allow the flavors to come together.

Serve warm with a generous serving of parmesan shavings on top and some crusty bread for sopping on the side.

EJS's Legendary Challah

This is a guest post from ELS. You can find her complete recipes and stunning photography at Adventures of an Arbophile. Check it out!

Challah Bread:

1. Mix 1.5 tablespoons yeast in 1 3/4 cups luke warm water with 1 T sugar - let sit for 5min while beating eggs.
2. Beat 3 egg yolks and 2 whole eggs well in a large mixing bowl.
3. Add risen yeast mixture and combine with 1/2 c more sugar, 1 T salt, and 1/2 c canola oil.
4. Add flour until can't mix anymore with a fork or spatula, then use hands to knead in remaining flour on a counter top (~6-7c total) - should feel pliable but won't bounce back when poked.
5. Put dough in bowl, and then in warmed oven, covered with a dish cloth for ~2 hours or until has doubled in size.
6. Punch in middle and knead another few minutes. If you want to add fresh herbs or spices, now is the time to do it. (HIGHLY recommended: any fresh herb combo, rosemary-parmesan, cinnamon-sugar, honey-sage).
7. Follow ChaiTime directions on cutting and braiding http://chaitimeblog.wordpress.com/2006/09/03/video-braiding-a-six-strand-challah/
8. Place on 2 greased or floured baking sheets (parchment paper works too). 
9. Cover and let rise in a warmed oven for another 45min.
10. Rub all over with an egg wash (well beaten egg + 1 T water). Crack sea salt over savory loaves.
11. Bake for about 35 min on 350-375. You'll know it's done when you tap on the bottom with a wooden spoon and it sounds hollow.
12. Enjoy with loved ones.

Challah Queen.

Goodies for Ms. Mara's Graduation party. Cake recipe here.

The beautiful graduate!

Mussel Chowder

I was inspired by the delicious chicken chowder pit stop we made in Idaho a few weeks ago. This is a hybrid version of a few different recipes. This would be utterly amazing in a freshly baked bread bowl.... just throwing that out there. 

Ingredients:

• 1 onion finely chopped
• 1 leek finely chopped
• 1 carrot finely chopped
• 2 sticks celery finely chopped
• 3 garlic cloves
• 6 slices bacon
• 1 TBS butter
• 2 TBS olive oil
• 3 TBS beef broth powder
• 1 butternut squash, pealed and cubed
• 1 can sweat corn
• 16 oz boiling water
• 2 cans mussel meat
• 16 oz milk
• 8 oz extra sharp cheddar, grated 
• sea salt and black pepper
• ground bay leaves 
• ground thyme
• ground sage
• garlic powder

What to do:

• heat the butter and olive oil in a heavy based pot or big ass skillet
• add the onion, leek, garlic, carrot and celery and cook until soft (about 5 minutes)
• push veggies off to one side of the skillet; add the bacon strips and cook for 5 more minutes
• add the canned corn and squash
• in the mean time bring water to a boil and dissolve beef powder
• once bacon is browned remove from skilled, slice into small pieces and return to skillet; add spices to veggie bacon mixture
• add the broth, bring to a boil for a few minutes and then allow to simmer for about 15 minutes on a low heat and until squash is tender
• gently mash the squash with a potato masher
• add the mussels and the milk and bring to the boil and then reduce heat and simmer for 5 minutes
• adjust the seasonings and add cheddar cheese 

for your listening pleasure

....and more

Classic apple pie

Tis' the season... all the aspen are lustrous yellow, the nights are cold, the deep cloudy skies are magnificent. Perfect time for snuggling up on the couch with warm tea, apple pie ala mode, and a good book (or episode of Mad Men?). 

Happy Fall :-) 

Pie Crust:
1 1/2 c flour
1 tsp salt
3 TBS sugar
8 TBS cold butter, cut in cubes
3 TBS cold water


Apple Filling:
6-7 small apples, peeled and sliced
3 TBS brown sugar
juice form 1 lemon
generous cinnamon 


Mix dry ingredients together. Cut in butter cubes until pea size. Add water. Form into ball, wrap in plastic, refrigerate for at least 30 minutes. Roll out your dough. Add filling. This dough recipes gives you just enough to make a lattice cover (but not a crumb more). Brush with egg wash and sprinkle with turbinado sugar. Bake at 350 for ~50 minutes, or until golden brown. 

**for your listening pleasure while you bake**

Chocolate Avocado Mousse Pie

And the avocado makes another appearance in my latest dessert. I now have an entire label (on right navigation bar) dedicated solely to avocados. I won't gush about how sublime avocados are since I've done that in previous posts. I'll just gush about how delicious this pie was. Smooth and creamy filling, chocolatey but not overly rich, flakey and crisp crust. Great dessert for the end of summer. 

  The pie crust was gift from Erin. If you need a trusty pie crust recipe, use the recipe from my pop-tart post.

Chocolate Avocado Mousse:

Ingredients:

• 3 ripe avocados (the ripper the better)
• 3/4 c cocoa
• 3/4 c honey 
• 1 1/2 tsp vanilla extract

Directions:

Scoop out avocado flesh and beat with mixing machine until creamy. I've use a food processor for this in the past but I think the hand held mixer worked a lot better. Add cocoa, honey and vanilla. Beat on high until fluffy and smooth. Bake pie crust at 375 for 25-30 minutes. Let cool before filling with mousse. Decorate, if you feel so inclined. 

Welcome to the glorious world of bread machines

 

 Okay guys, I just want to start by saying I'm not a sellout. I used to have something against the use of bread machines. They take the hard work and appreciation out of bread making. It's an art form that shouldn't be rushed and manipulated to cut corners. There's something really special about the whole process. Activating the yeast, kneading the dough with your hands, waiting in anticipation for it to rise, and finally the glorious satisfaction when your beautiful golden brown loaf is retrieved from the oven. 

     It would be delightful if there were enough time every week to bake hand made bread and still accomplish everything else that goes along with life. However, some weeks are busier than others and the only option is to eat icky store bought bread or pay an exorbitant amount of money for a hand made loaf. Or! drop all your ingredients into a magical machine before you go to bed and wake up to freshly baked deliciousness. Clearly you see where I'm coming from, right? I'm glad you've seen the light.

    Don't ever pay full price for one of these things. They are a usual player on the yard sale circuit. Everyone I know who owns one snagged it second hand for mad cheap or free. I found this one at a yard sale in Missoula for $3. It seems like they were super popular when they first came into stores but since then have petered out. When spring cleaning comes around the bread machine is one of the first appliances to get the boot (and this is where you come in and swoop it up!).

    Erin lent me an awesome bread machine recipe book, The Bread Machine Cookbook (excellent self-explanatory title). Here's one I've tried so far. Great sandwich bread. This stuff is solid! there's no way it will ever get smushed in your lunch box. 

Oatmeal Sesame Bread

Ingredients:

1 1/3 c water

2 tbs butter

2 tbs brown sugar

1 tsp cinnamon

1 tsp salt

1/3 sesame seeds 

2/3 rolled oats

3 c whole wheat flour

1 package active dry yeast

Order of operations:

First load the bread pale with your wet ingredients. Then your dry. Then dig a little whole and place in the yeast. Turn on machine. Done! You could adapt this recipe for hand making, just mix all ingredients and kneed for 10 minutes, rise in warm spot for 1.5 hrs, then bake for 45 at 350F. 

oh yummy! nothing can compare to PB&J. Almond butter, apricot jam and sliced bananas on fresh (still warm) bread.

This is why I didn't have time to bake bread :p

Rub it on

Moroccan Grilling Rub

Here are some rub recipes I found on the MT Standard's food page. I've only tried a few of them so far but they've worked great for an easy spicy dinner. Thanks to a generous local hunter/co-worker, we found ourselves with 15 pounds of raw elk and antelope, and not the slightest idea how to cook it all. Alas! I pulled out these recipes and we mix and matched rubs and steaks, some of our own invention as well (cajun and old bay).

For the antelope we used the Moroccan rub, browned in a skillet on the stove, then into the oven at 350F for ~20. In fear of drying out the meat I cracked open a beer and poured it over the roasting antelope once in the oven for a yummy sauce. Beer or wine make for a great bandaid when you may have dried out your dish--in the meal and to be served to your guests.

the antelope

sizzling elk steaks

Kaleena's caprese salad

Maple Apple Bourbon Barbecue Sauce

This thick, tomato-based sauce is a good choice for basting on grilled meats toward the end of cooking.
Start to finish: 45 minutes
Makes: 3 cups

1 tablespoon vegetable oil
1 medium yellow onion, diced
1 clove garlic, minced
2 apples, peeled, cored and diced
1 tablespoon grated fresh ginger
½ cup maple syrup
½ cup cider vinegar
½ cup bourbon
1 cup chili sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cinnamon
½ teaspoon cayenne

In a medium saucepan over medium-high, heat the oil.  Add the onion, garlic and apple.  Cook until the onions are a golden brown and the apples are quite soft, about 10 minutes.  Add all remaining ingredients, then return to a simmer.  Lower the temperature to medium, cover and continue to cook, stirring often, for 30 minutes.  Adjust the salt and pepper.  Transfer to a blender in batches if necessary, then puree until smooth.  Cool, then refrigerate in sealed glass fars for 2 weeks.

Asian-Style Vinegar Sauce

This sauce is a great choice for tossing with shredded meats or for mopping over grilled meats as they cook.  It also is good for dressing an Asian slaw
Start to finish: 10 minutes
Makes: 1½ cups
1 tsp canola or vegetable oil
2 tbsp grated fresh ginger
1 clove garlic, minced
1 tsp five spice powder
½ cup packed brown sugar
½ cup soy sauce
½ cup rice wine vinegar
2 tbsp toasted sesame oil

In a small saucepan over medium-low, heat the oil.  Add the ginger and garlic, then sauté for 5 minutes.  Add the five-spice powder, brown sugar, soy sauce and vinegar, then simmer for 5 minutes, or until the mixture is well combined and the sugar is dissolved.  Stir in the sesame oil.  Cool, then refrigerate in sealed glass jars for 2 weeks


Mango Mustard Barbeque Sauce
This fruity and spicy sauce is equally delicious slathered on chicken or pork.
Start to finish: 45 minutes
Makes: 2 ½ cups
1 cup yellow mustard
1 cup cider vinegar
½ cup honey
1tbsp Worcestershire sauce
1 tsp dried thyme
½ tsp dried oregano
½ tsp cumin
½ tsp cayenne
½ tsp salt
½ tsp ground black pepper
10 ounce package frozen mango chunks, thawed

In a medium saucepan over medium, combine all ingredients.  Cook for 30 minutes, stirring frequently.  Working in batches if needed, transfer the mixture to a blender and puree until smooth.  Cool, then refrigerate in sealed glass jar for 2 weeks.


Moroccan Grilling Rub
Start to finish: 10 minutes
Makes: ½ cup

¼ cup kosher salt
1 tsp ground white pepper
2 tsp ground ginger
2 tsp ground coriander
½ tsp ground allspice
½ tsp cinnamon
1 tsp ground mace
½ tsp cayenne pepper
1 tsp turmeric
½ tsp ground cardamom

In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together.  Store in a sealed jar or plastic bag.

Missoula Farmers Market

Breakfast for our gracious hosts. Bacon and hash browns. 

Weekend goodies

The mother of all loafs

I made the best loaf of my entire bread baking career this weekend! Who knew the secret was just on the backside of the Fleischmann's rapid rise yeast package? Instead of making two loafs which the recipe calls for, I combined all the dough for one massive loaf. Also, I used white whole wheat flour from Wheat Montana. This stuff is magical and I attribute a big part of the epic success of this loaf to Wheat Montana (I drive by their farm/bakery everyday at work). The recipe is pretty flawless though, you'll still end up with a great loaf with non wheat montana flour. For the beautiful glossy crust brush with egg wash (one egg beaten with a splash of water) before putting in the oven and again 10 minutes before removing from oven.


***I have failed MANY times before reaching this feat. Bread baking is always an adventure, always expect the unexpected. No two loafs will ever be the same, so enjoy each loaf as an individual.

5 cups whole wheat flour
2 envelopes RapidRise Yeast
2 1/2 tsp salt
1 1/2 c water
1 1/2 c milk
1/4 c veg oil
1/4 honey (raw if you have it, yum!)


Combine 3 1/2 c flour, undissolved yeast, salt in large bowl. Heat water, milk, honey, oil until very warm (130 F)--I heat until on the verge of boiling and let cool for a minute or two. Gradually add to flour mixture; stir until well mixed. Stir in as much of the remaining flour as you can. Knead for 10-12 minutes, until smooth and elastic. Shape into two loafs (or one awesome giant loaf). Let rise in warm place (oven set to warm, 115F) for 1 to 2 hours. Bake at 375F for 45-50 minutes. It's going to be difficult to dry out this bread so lean on the side of caution and go for over done than under (test doneness: flip loaf over and knock on bottom; you want to hear a hollow sound). Horay! Happy bread baking to all :)