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Archive for the ‘Bread’ Category

I got some fresh fish recently and have been enjoying the fun of working through it with new ideas. This was taken from a dinner I had with friends a while back though I did it a bit differently.
I had these lovely cod fillets (this would also work nicely with red snapper)

Slice about 1/2 of an onion and make a bed of them on a baking sheet. Season with a bit of salt, pepper and olive oil.
Put the cod fillets on top of the onions.
Season the top of the cod with some chopped garlic and add one lemon slice per fillet.
Put a few tablespoons of white wine over all of this – cover with foil and bake in a 350 degree oven for about 15 minutes.

For the asparagus:
Chopped 2 cloves of garlic and add to a saute pan with about a tablespoon of olive oil and a 1/4 cup of pine nuts. Saute over medium high heat until the pine nuts begin to brown. Add the asparagus spears and about 1 tablespoon of balsamic vinegar. Saute until the asparagus is bright green – I like to serve it when it still has a bit of crisp to it.

I served this with some bakery fresh whole grain bread – yum!

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Shrimp and Pasta

Originally uploaded by lyricalmezzo

I was at the beach today and noticed the dolphins swimming close to shore and the fleet of shrimp boats coming into the channel. Leaving the beach I pulled into the first seafood place I saw and bought some fresh caught shrimp. Fresh caught shrimp the best and these were a nice size. I brought them home and peeled them and then very simply cooked them in olive oil and chopped garlic. When the shrimp were done, I coated them in paprika and squeezed ¼ of fresh lemon juice over top.

I served this with homemade macaroni and cheese and a beautiful salad of all fresh produce – cucumber, tomato, and romaine – all from Davis Produce. I also heated some bread which made a perfect instrument to sop up all the garlic and olive oil left behind by the shrimp. YUM.

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French Toast


French Toast

Originally uploaded by lyricalmezzo

Sunday morning…need I say more? I woke up this morning and got the coffee going and then set off to make breakfast. I have been craving french toast for a while, but between early mornings, battling the plague and never having the right bread on hand, the craving has had to wait. When I was grocery shopping yesterday and saw the loaf of fresh Cuban bread I knew that not only would it make a great accompaniment to dinner, it would be perfect for breakfast.

After the coffee brewed and I enjoyed my first cup, I set up the mixture of one egg, vanilla, cinnamon, and milk and dredged the bread on both sides. Then I cooked on a heated griddle four minutes per side and enjoyed with kosher syrup. The only thing missing was a sprinkle of confectioners sugar which I was inexplicably out off, but still it was perfect in this, its simplest form.

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Coral Red Jasmine Rice


Coral Red Jasmine Rice

Originally uploaded by lyricalmezzo

For Christmas, I got lots of good food stuff which will take me a while to get through to blog about, but this is the first of those things. My parents gave me a box of red coral jasmine rise from Thailand. It was really delicious and for those of you that don’t like rice, if you can find this, try it. It is super flavorful and made a great colorful accompaniment to my dish. I think I made this last Sunday (the days are beginning to blur together now that school is started). I roasted a chicken stuffed with 6 cloves of garlic, 1/2 a lemon and salt and peppper, I rubbed the outside of the chicken with salt, pepper and olive oil and cooked it for 20 minutes per pound – YUM – can’t go wrong at all. I served this alongside this tasty red coral rice that I steamed in my rice steamer and some wilted fresh spinach and a whole grain bread. DELICIOUS! If you are interested in the rice there is a website on the box – http://www.fairtradecertified.org – my parents trying to respect my “hippy dippy” cooking style. Cheers to you – hope try the rice and like it.

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I Love Molasses!

As I have mentioned several times before, I read lots of food blogs. I have noticed that because the food blogging community is a pretty tight-knit group, topics tend to travel and multiply amongst blogs. Take for instance Anadama Bread. I noticed 3 or 4 blogs with posts about this, or about other “thirded” breads. Thirded refers to the fact that there are usually 3 different types of flours in the dough. I read a very interesting post about the history of thirded breads over at What Smells So Good? I was immediately interested in Anadama Bread because it includes one of my favorite ingredients- molasses. So I did a little digging….

Here’s what Wikipedia has to say about Anadama Bread.

I ended up over at the foodtv website, and that’s where I found the recipe I used.

Anadama Bread:

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
About 1 1/4 cups warm water (110 to 115 degrees)
2 tablespoons unsalted butter, melted
2 tablespoons dark molasses
2 teaspoons salt
3 1/2 cups bread flour
1 cup yellow cornmeal
Butter or vegetable oil, for greasing the bowl and loaf pans
1 large egg, beaten with 2 tablespoons water, for egg wash
Combine the yeast, sugar, and 1/4 cup of the warm water in the mixer bowl or in a large mixing bowl and mix well. Set aside for about 10 minutes, while the yeast “blooms.” When the yeast looks frothy, add the melted butter, molasses salt, flour, and cornmeal. Slowly add up to 1 cup more warm water, mixing with the dough hook or a wooden spoon. The amount of liquid may vary, depending on the flour, so add just enough water to form a soft, but not sticky dough. Knead by machine for about 10 minutes, or by hand for about 15 minutes, until the dough is smooth and elastic.
Lightly oil or butter a large bowl. Shape the dough into a ball, place it in the bowl, and turn it once so it is lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. (An oven that has been heated to 200 degrees and then turned off is a perfect spot). Let the dough rise until doubled in volume, about 1 hour.
Grease 2 (9 1/2 by 5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Cut it in 1/2 and shape each 1/2 into a loaf. Place each in the greased loaf pans, return to the warm spot, and let the loaves rise until they are about doubled in size, 20 to 30 minutes.
Meanwhile, preheat the oven to 350 degrees. Brush the top of the loaves with the egg wash and bake for 1 hour, or until deep golden brown. To test for doneness, remove the hot bread from 1 pan and knock on the bottom of the loaf: you will hear a hollow sound if the bread is done. If necessary, return to the oven for 5 to 10 minutes. Turn both loaves out of the pans and cool on a rack for at least 20 minutes.

The bread turned out beautifully- if not a little heavy. And I must admit that I did not follow the prep instructions. I kneaded it and let it rise in my bread machine. That could be why the dough was heavier. Had I bloomed the yeast like it says to in the recipe, it might have been a little lighter.

My favorite way to eat it is to toast it in a skillet with butter- then enjoy with a cup of Earl Grey tea. It makes for a very yummie mid-week breakfast.

Of course, I also made one hell of a good peanut butter and apple jelly sandwich with it this week, too. But you can do whatever you want with your loaf!

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IMG_1374

Originally uploaded by All Things Mimi

I can’t believe how productive I’m being today.

Here is the recipe for the whole wheat bread I just took out of the oven….

Whole Wheat Sandwich Bread
From King Arthur Flour

1 ½ cups + 2 T. lukewarm water
2 T. butter or veg. oil
1 ½ t. salt
2 T. sugar
½ c. nonfat dry milk
3 ½ c. whole wheat flour
2 t. instant yeast

Combine all of the ingredients and mix well by hand, mixer or bread machine until you have a fairly stiff dough.
Place it in a lightly greased bowl, cover the bowl and allow it to rise for 60 to 90 minutes- until it has expanded quite a bit. It won’t have doubled in size, but should at least feel puffy when you squeeze it.

Lightly grease a 9×5 loaf pan. Gently shape the dough into a smooth log; there’s no need to punch it down, just stretch and round it to fit into the pan. Place it into the pan, smooth side up, cover the pan and allow loaf to rise for about 30 minutes.

Preheat oven to 375 degrees.

Bake the bread for 35 to 40 minutes, until the center registers 190 degrees on a thermometer.

Remove from oven and turn it out of pan onto a rack. Allow the bread to cool completely before slicing.

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Chicken Parmesan


Chicken Parmesan
Originally uploaded by lyricalmezzo

Tonights dinner was chicken parmesan. I love this dish and I have to say, most anyone I make this for won’t order it in a restaurant because they know it won’t hold up to mine – not to brag, but its true! I breaded (with panko) the chicken breasts and lightly browned them in a saute pan; split the breasts about halfway through and then stuff with feta; put a layer of marinara on the bottom of a baking pan; put the stuffed chicken on top; add more marinara and top with parmesan and grated mozarella; bake at 375 degrees for about 20 minutes until bubbly.

I served this with a salad inspired by Mimi’s posting earlier this week. I made a salad of romaine, avacado, heirloom tomato, and feta – served with a creamy balsamic dressing.

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