Friday, July 25, 2008
Monday, July 21, 2008
Whole Wheat Bread
1. Pour 2 1/3 cups lukewarm water into a large bowl and add: 1 1/2 Tbs. yeast, 1/4 cup honey, 1/2 cup toasted wheat germ, and 2 cups whole wheat flour. Stir 100 times, cover bowl with a damp cloth, and set aside for a while (1/2 hour or so).
2. Drizzle with 4 Tbs. melted butter and sprinkle on 2 1/2 tsp. salt and fold in.
3. Add 1 cup whole wheat flour and 3 cups white flour, 1/2 cup at a time, and stir in. (If you use a little less flour, that's fine.)
4. Knead for around 5 minutes.
2. Drizzle with 4 Tbs. melted butter and sprinkle on 2 1/2 tsp. salt and fold in.
3. Add 1 cup whole wheat flour and 3 cups white flour, 1/2 cup at a time, and stir in. (If you use a little less flour, that's fine.)
4. Knead for around 5 minutes.
Saturday, July 19, 2008
Broccoli and Garlic
1. Bring 4 quarts of water to a boil with 1 tsp. salt.
2. Take a big bunch of broccoli and cut off the flowerets and peel the stalk and cut it into smaller pieces. Put in the boiling water. Fish out the flowerets after 7 minutes and the stalks after 9.
3. Mince two cloves of garlic and fry in 1/4 cup olive oil over medium heat until the garlic just starts to turn color.
4. Add the broccoli, 1/2 tsp. salt, and 2 Tbs. chopped parsley and fry for 2 or 3 minutes, turning 2 or 3 times.
Inspired by: Marcella Hazan's Classic Italian Cookbook
2. Take a big bunch of broccoli and cut off the flowerets and peel the stalk and cut it into smaller pieces. Put in the boiling water. Fish out the flowerets after 7 minutes and the stalks after 9.
3. Mince two cloves of garlic and fry in 1/4 cup olive oil over medium heat until the garlic just starts to turn color.
4. Add the broccoli, 1/2 tsp. salt, and 2 Tbs. chopped parsley and fry for 2 or 3 minutes, turning 2 or 3 times.
Inspired by: Marcella Hazan's Classic Italian Cookbook
Sunday, July 13, 2008
Friday, July 11, 2008
Thursday, July 10, 2008
Monday, July 7, 2008
Italian Food
A discussion of some Italian cookbooks. I read recently in a Rachael Ray magazine that she recommends any cookbook written by Marcella Hazan.
Real Food
Italian seed and tool and here for Fava beans
Growing fava beans
Territorial seed company
Chickens in the back yard
Growing fava beans
Territorial seed company
Chickens in the back yard
Saturday, July 5, 2008
Ful Medames
A recipe for ful medames
My recipe:
1. Heat a can of fava beans in its own liquid.
2. Spoon out some beans to fill the bottom of a wide bowl.
3. For each bowl, squeeze half a lemon into it and pour in a little olive oil. Sprinkle with some salt and pepper and add 1/4 tsp. cumin. Mash it with a rice masher.
4. Chop a little onion and garlic and parsley and sprinkle this on top and stir it in. If you have any cherry tomatoes, add some of those as well.
For breakfast, we have been eating this with some flat bread, olives, and homemade cheese on the side (just yogurt strained through cheesecloth for ten hours). We sprinkle the cheese with a little za'atar.
My recipe:
1. Heat a can of fava beans in its own liquid.
2. Spoon out some beans to fill the bottom of a wide bowl.
3. For each bowl, squeeze half a lemon into it and pour in a little olive oil. Sprinkle with some salt and pepper and add 1/4 tsp. cumin. Mash it with a rice masher.
4. Chop a little onion and garlic and parsley and sprinkle this on top and stir it in. If you have any cherry tomatoes, add some of those as well.
For breakfast, we have been eating this with some flat bread, olives, and homemade cheese on the side (just yogurt strained through cheesecloth for ten hours). We sprinkle the cheese with a little za'atar.
Friday, July 4, 2008
Sausage and Polenta
1. Form 1 lb. Italian sausage into a patty and grill on George Foreman type grill.
2. Fry a chopped onion in 2 Tbs. olive oil over medium heat.
3. Slice the sausage patty into strips and fry along with the onion until brown.
4. Add 1/2 cup dry vermouth and deglaze.
5. Add 2 cups Sardinian-style tomato sauce and reduce heat to low. Stir often.
6. Slice some pre-made polenta and layer half of it on the bottom of a 2-quart baking dish. Top with half of the sausage and tomato sauce.
7. Sprinkle with 1/2 cup grated Pecorino and then repeat, adding polenta and sausage mixture and another 1/2 cup grated cheese.
8. Bake at 350 for 10 minutes, then sprinkle with some chopped basil and 1 Tbs. olive oil.
Inspired by: Efisio Farris's Sweet Myrtle & Bitter Honey
2. Fry a chopped onion in 2 Tbs. olive oil over medium heat.
3. Slice the sausage patty into strips and fry along with the onion until brown.
4. Add 1/2 cup dry vermouth and deglaze.
5. Add 2 cups Sardinian-style tomato sauce and reduce heat to low. Stir often.
6. Slice some pre-made polenta and layer half of it on the bottom of a 2-quart baking dish. Top with half of the sausage and tomato sauce.
7. Sprinkle with 1/2 cup grated Pecorino and then repeat, adding polenta and sausage mixture and another 1/2 cup grated cheese.
8. Bake at 350 for 10 minutes, then sprinkle with some chopped basil and 1 Tbs. olive oil.
Inspired by: Efisio Farris's Sweet Myrtle & Bitter Honey
Tomato Sauce (Sardinian)
1. Heat 1/2 cup olive oil over medium heat, add a bay leaf and a minced garlic clove, and fry for a few second.
2. Add around 44 oz. of canned crushed tomatoes and stir.
3. Add 1 carrot cut in half, 1 stalk of celery cut in half, a chopped green or small onion, and a chopped sprig of basil.
4. Bring to a boil and then reduce heat to medium low. Cook for 25 minutes, stirring every couple of minutes or so to keep it from sticking.
5. Remove the carrot, celery, and bay leaf.
(Makes 4 cups)
Inspired by: Efisio Farris's Sweet Myrtle and Bitter Honey
2. Add around 44 oz. of canned crushed tomatoes and stir.
3. Add 1 carrot cut in half, 1 stalk of celery cut in half, a chopped green or small onion, and a chopped sprig of basil.
4. Bring to a boil and then reduce heat to medium low. Cook for 25 minutes, stirring every couple of minutes or so to keep it from sticking.
5. Remove the carrot, celery, and bay leaf.
(Makes 4 cups)
Inspired by: Efisio Farris's Sweet Myrtle and Bitter Honey
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