Archive for the ‘Bread’ category

Sautéed Beet Greens with White Bean Mash on Toasted Baguette Slices

March 20, 2009

Sautéed Beet Greens

Beet greens from 3-4 large beets, rinsed well and drained, then roughly chopped
2 shallots, minced
3-4 cloves garlic, finely chopped
1/2 cup chicken broth (or vegetable broth, if you prefer)
1/2 a lemon
salt and pepper

Sauté shallots with garlic in a little olive oil over medium heat–don’t burn!
Add the beet greens and toss them in the oil mixture, after about a  minute, add the broth.
Cover and simmer for about 15-20 minutes.
Remove the lid, and squeeze in the lemon juice and season with salt and pepper.  Set aside.

Bean Mash inspired by Pithy and Cleaver

1/4 cup olive oil
4-5 cloves garlic, minced
1 can white beans (don’t drain!)
about 1/3 cup fresh basil, chopped
1/2 a lemon
salt and pepper

In a pan, heat the oil over medium low heat.  when it’s heated, add the garlic and cook slowly, to infuse the oil with the garlic flavor.
Add the beans and cook for about 3-4 minutes.
Begin to mash them with a fork, or a potato masher–even the back of a spoon.
Add the basil, lemon and salt and pepper to taste.

Serve the greens and the bean mash on toasted whole grain baguette slices.

Fig Nut Bread

March 17, 2009


Makes one loaf

1 1/2 cups Erewhon Raisin Bran
3/4 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp Cake Spice
1 egg
1/4 cup canola oil
1/2 cup agave or honey
1 tsp vanilla
1/2 cup applesauce
3/4 cup diced dried figs
1/2 cup boiling water
1/2 cup chopped walnuts

Heat oven to 350.
Pour the boiling water over the figs and set aside.
Grease a loaf pan.
Combine all dry ingredients in a large bowl.
In a medium bowl, blend the egg, oil, agave, vanilla and applesauce together.
Add to the dry ingredients and stir; fold in the figs (and any leftover water from the figs) and nuts.
Pour into loaf pan and bake for about 45 minutes or until tester comes out clean.

Deb’s Mom’s Caramel Rolls

February 20, 2009

We usually get 3 round cake pans worth, but you can also use a 9 x 13″ pan. You can get these ready, and leave them in the fridge overnight, then bake in the morning. Be sure to remove them from the pans while they’re still warm, otherwise the caramel will harden and stick to the pan.

2 cups warm water (about 95-105°)
2 packages yeast (2 T bulk)
1/2 cup sugar
2 tsp salt
4 Tbs butter (let sit out until soft)
1 egg
5 1/2 – 6 1/2 cups flour
cinnamon-sugar mixture (1/2 cup sugar + 1 Tbsp cinnamon)

Topping
1 1/2 cups brown sugar
3/4 cup butter
3 Tbs water

1. Mix water and yeast, and 1/4 tsp of sugar and wait 5 minutes. After 5 minutes, you should see some action happening in the bowl. like bubbling and foaming action.
2. Stir in sugar, salt and 2 cups of flour.
3. Add egg and butter and mix.
4. Stir in about 3-4 cups of flour by hand, and if the dough is still sticky add just enough to make it not sticky anymore. (I needed about 3 3/4 total in this step today.)
5. Let rise until dough is double in size.
(I usually put the oven on to about 175° for a few minutes, then shut it off and put the bowl of dough in it to rise.)
6. Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
7. Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
8. Roll the dough up from the long side, it should look like a log.
9. Cut into eighteen 1 inch pieces.
10. Place brown sugar and butter into microwave dish and heat
until butter is melted.
11. Stir well.

12. Stir in 3 T water.
13  Divide mixture into three 8 inch cake pans.
14  Sprinkle nuts over caramel, if desired.
15  Place 6 pieces in each pan.
16  Let rise for about 45 minutes.
17  Bake for 20 minute in a 325 degree F. oven.
18  When you take them out of the oven, turn each pan of rolls over on a plate well before they cool,
otherwise you will have cemented your gorgeous caramel rolls to the pans.

http://ellesnewenglandkitchen.blogspot.com/2008/03/debs-moms-caramel-rolls.html
Elle
Elle’s New England Kitchen