Monday, August 27, 2007

Heat Wave Denial food, Pt. 2














Another heat wave? Yes. Did I seem to care? Not so much. But I am posting a recipe that I think is pretty damn good(and easy, and you can wait until cooler weather to make it). I also used fresh ricotta in more things than I have in my entire life. It is delicious.
First, the rundown:














Lima Bean and Tomato Risotto
White wine, butter, olive oil, shallots, basil














Sauteed Mustard Greens, Jalapenos, Capers, Salt














Cream of Zucchini Soup with Parsley














Black Pepper Popovers














Fried Eggplant and Ricotta thing(someone would probably call it a napoleon) with Spicy Tomato Sauce, Pecorino Romano, Fresh Basil
Mustard Green & Wild Concord Grape Salad with Sesame Oil














Not really cooking, but delicious: White Peach, Portuguese Sweet Bread, Fresh Ricotta, Honey














Black Pepper Popovers stuffed with Poached Eggs, Cherry Tomatoes, Fresh Ricotta, Green Chile Jam(made at the Taos Food Center and ridiculously good), Pecorino Romano, and this strange, soapy herb from the Prospect Park/15th St Greenmarket that I have yet to identify.














Portuguese Sweet Bread French Toast, Sour Cherry Syrup, Fresh Ricotta, Cantaloupe














Baked Egg with Spicy Tomato Sauce and Fresh Ricotta; Red Potato, Zucchini, Jalepeno Hash.














Roasted Eggplant, Pistachio and Beef Meatballs with a light Tomato-Wine Sauce; Lemon Cucumber and Tomato Sambal; Crazy Soapy Herb, Basil and Almond Pesto; Fresh Ricotta














And here is the recipe:

English Muffins
After some fiddling with a basic bread recipe, and consulting whatever data I have collected in my brain every time I bake anything, I devised this recipe.
3 cups of flour(2-1 all-purpose to whole wheat is what I did, but feel free to experiment)
2.5 tsp wheat gluten
2 tsp salt
1 .5 tsp sugar
2 tsp instant yeast
150 ml warm water
150 ml milk
1 Tbsp Barley Malt(dissolve it in the water and milk)

Combine the dry ingredients well in a large bowl. Add the water/milk/malt mixture and stir with a wooden spoon or your hand until a soft, smooth dough forms, adjusting with additional water or flour if necessary. You con't really want to knead it very much, and if the dough feels right you can simply leave it in the bowl and cover it with plastic wrap or a damp towel until the dough has doubled in size.
Seperate the dough into 12 pieces and roll into balls, then flatten until 3/4" thick and transfer to a lightly floured board. Cover with a cloth(or reuse that same piece of plastic wrap) and let rise until doubled in size.
Heat a heavy pan(preferably cast iron) until very hot and cook the muffins a few at a time until brown(but not burnt) on both sides(approx. 3 minutes per side).
You can fork-split and toast them further if you want. Or simply split them and eat them like this:














Cato Corner Womanchego Cheeseburger on Homemade English Muffin with Arugula and Dijon Mustard; Lima Bean, Corn, Cherry Tomato, and Yard Long Bean Succotash.














Red Pepper and Arugula Homefries; Poached Egg; Fresh Ricotta; Pecorino Romano; Weird Bagel Bread(made with english muffin dough which was boiled and baked - a respectable attempt and a delicious bread)

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