MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …

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Traveling: Lamb and Tomato Breads w Lentil Salad

When it comes to a suggestion to eat out, especially to our little local-walk-to-it Tex-Mex Cafe, I am a push over. I’ll over through a meal I’ve fixed (not throw out just put on hold) and I’m ready to go. It’s not fancy but there’s one dish Gorn is assured to enjoy (Chicken Enchilada Verde) and I go wild for their Chicken Spinach Chili Relleno – grilled not fried. So we really enjoy the meal but it’s the walking there and back that somehow is the real beauty of the thing. One night we got caught in a thunderstorm and stood under the porch of the junior high. Some nights we’ve stopped to watch baseball practice at the middle school. We most always walk by a church community garden to see how things are growing. The bonus is we get four meals out of the deal as we always go home with half our dinner that becomes lunch the next day.  Perhaps the real bonus is actually the calories burned walking there and back.

Big Bubble

Big Bubble

The night I was going to serve these Lamb Breads and Lentil Salad, we went out to dinner. I baked two of the breads with no topping to serve with our glass of wine before dinner. We loved the flatbreads just plain.
Several nights later, I finally served everything as suggested in the book. The lamb was good, nothing spectacular just good. If I do it again: I’ll serve it as an appetizer and so make the breads much smaller. Instead of shallots, I might use Slow Cooker Caramelized Onions.
UPDATE: I stand corrected. I can’t really account for it but when I mixed up a fresh batch of this dough and served these leftovers, we thought the meal was excellent. Was it the fresher dough? I’m not sure but I lean more to: I made the breads smaller and I added several large shavings of cheese to the lamb. I wish I’d thought to add the mint when they came out of the oven.


Lamb & Tomato Breads ~ lachmunjau, lachma bi ujun
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Recipe Adapted from: FLatBreads & Flavors: A Baker’s Atlas by Jeffery Alford & Naomi Duguid

Dough

1 cup water
1/2 teaspoon honey
1 teaspoon yeast
1 cup bread flour
1/2 teaspoon salt
1 tablespoon olive oil
1 1/2 cups sprouted wheat whole wheat flour
3 tablespoons flax seed meal
7 basil leaves, chopped
Filling
1 teaspoon olive oil, for sauteing
1/2 cup shallot, use caramelized onions
4 cloves garlic, chopped
1/2 pound lamb, ground (another fine example of not being able to read or maybe I can blame it on my cataracts)
10 plum tomatoes, chopped
1/4 teaspoon cinnamon, use more
1/8 teaspoon allspice, use more
1/2 teaspoon salt
3/4 teaspoon black pepper

Directions:

1. DOUGH

2. Whisk together bread flour, yeast and salt.
Mix together honey, water and oil.
Mix the above together and then begin adding in the sprouted whole wheat until the dough is to thick to stir with the wooden spoon.

3. Turn the dough onto the counter, and knead in the remaining flour until a smooth elastic dough forms. Took less than 10 minutes and used about a cup and a quarter of the sprouted wheat flour.

4. Cover and let rise until double in size.
Took about 90 minutes.

5. Divide the into at least 12 balls.
Allow to rest 10 minutes.
Preheat oven to 450°

6. Flatten the dough balls with your hand and then roll them to about 4 inch rounds.
Place on baking sheet or semolina dusted bread peel if baking on a stone.

7. Top each disk with lamb or another topping, plain is good too.
Don’t go to the edge with topping.

8. Slide into oven onto pre-heated baking stone.
Bake at the 450° between 7 and 8 minutes.

9. LAMB FILLING

10. Saute shallots or use caramelized onions.
Saute the lamb.
Add tomatoes and cook until most of liquid has evaporated.

11. Add cinnamon, allspice, salt and pepper.
Set aside. I made this the day before and refrigerateed it.

Notes:

Mint with the lamb would be good.
Grilled chicken instead of lamb would be good.

Lentil & Sweet Pepper Salad
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Recipe By: FLatBreads & Flavors: A Baker’s Atlas by Jeffery Alford & Naomi Duguid

1 cup Le Puy Lentils
3 cups water or broth
3 cloves garlic, cut in 1/2
1 red bell (capsicum) pepper, large dice
2 tablespoons olive oil
1/2 teaspoon coriander seeds, dry roast then finely ground
1/2 teaspoon salt
1/2 teaspoon black pepper, ground with coriander & salt
1/4 cup cilantro
3 tablespoons lemon juice
1 carrot, julienne cut

1. Cook lentils. Took about 45 minutes.

2. Whisk together the spices, oil and lemon juice.
When ready to serve mix lentils, carrot and red pepper with dressing.
Serve at room temp.

Notes:

I really enjoyed this even more by topping it with roasted beet salad.

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One of the great mysteries of life: sometimes things just fall apart, no known reason.  My little Canon just went blank, not exactly blank, it now shows sort of a test pattern of lines with a little leaf on it.  So … all these were taken with my phone ;(


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BBB ~ Granville Island Beer Bread

Audacious has a edge of the negative. Bodacious is brazen, blatant but remarkable in a more positive way. This month’s bread … is out of sight boldacious! I mean it’s remarkably brazenly audaciously bodacious, oh, and is delicious as well. And oh the places you can go with it.

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Bodacious Kitchen of the Month: Natashya (Living in the Kitchen with Puppies) Thanks for taking us into and around your Canadian kitchen table.

Bodacious Recipe Source: Chuck (The Knead for Bread) Thank you tremendously for a gorgeous loaf.

To thine own self be true:

I added my signature flax seed to this bread. I used brown sugar to replace the white and cut it back just a bit. Initially I started doing the flax and brown sugar things because it seemed healthy. If it is, I’m happy. If it isn’t, I just like it.

The original recipe uses all unbleached white bread flour. I replaced two cups of that with one cup ArrowHead Mills sprouted wheat flour and one cup KAF white whole wheat. The more whole grains I can work into our foods, the better I feel about it. The addition of the whole grains probably added five minutes to the baking time but I don’t think it resulted in a loss of rise or a dense loaf.

I can’t remember the last time I’ve used dried diced onion. I didn’t have any in my kitchen, all the usual neighbors I borrow from were gone so I used the Pensy’s freeze dried shallots I found and added an extra two tablespoons thinking dried onion would have been more potent than the shallots.

I’m rather embarrassed to admit that we use a tremendous amount of cheese here – not necessarily the most healthy thing. Our favorite and the cheese I buy in huge block is Pepper Jack Cheese and that’s what we had and I used for this bread.

Our favorite sausage is from Whole Foods: Hot Italian Chicken Sausage. That’s what went into this bread at our house.

Amber Ale

Amber Ale

I get no extra points for using Canadian Beer, I just couldn’t find it on the shelf and Gorn came up from the cellar with

and that’s what I used.

Here’s what the recipe looked like after I worked it over with all my tweaks:

Granville Island Beer Bread

Night before:

177 grams bread flour, 1 1/4 cup

172 grams tepid water, 3/4 cup

1/4 teaspoon instant yeast

Day of:

12 ounces bottle ale (room temperature)

1/4 cup olive oil

3 tablespoons freeze-dried shallots

1 1/2 teaspoons salt

4 teaspoon instant yeast

1/2 teaspoon ground pepper

28 grams brown sugar, slightly less than called for in the recipe

3 tablespoons flax seed meal

154 grams bread flour

110 grams sprouted wheat flour

132 grams white whole wheat flour

154 grams bread flour

1 1/2 cups Hot Italian Chicken sausage

2 cups grated Pepper Jack cheese

  1. The next morning pour the mixture into a large bowl. Add in the room temp. bottle of beer, olive oil, dried freeze-dried shallots, 1 cup of bread flour, instant yeast, salt, pepper and sugar, and with a wooden spoon mix all these ingredients together till well blended.
  2. Mix in another 1½ cups of flour. Kneading in this flour made me think I was working a really beautiful pillowy soft dough.
  3. Sprinkle some more of the flour onto a counter. Pour out the wet dough onto the floured surface, place a little more flour on top. Start to knead the dough and continue to add a little flour till the dough becomes smooth (a little on the tacky side). Knead the dough for about 8 minutes, then place into a lightly oiled bowl, being sure all sides of the dough are lightly coated with the oil. (the light oil coating at this stage prevents the outer dough drying out and forming a skin that would prevent rising.)
  4. Cover with plastic and let rise for 1 hour or till it has doubled in size.
  5. Sprinkle a little flour onto the counter and pour out the dough. Add the sausage of your choosing. Add most of the cheese (reserve enough cheese to put on top of the two loaves) and knead till all incorporated. This is likely to seem like incorporation is never going to happen.
    Needs Kneading

    Needs Kneading

    When it seems better but not quite there: Cover dough with plastic wrap and allow to rest for another 15 minutes.

  6. After that 15 minute rest, the sausage and cheese seem in much better harmony with the dough.
  7. Cut dough in half, shape into loaves. I put the dough into regular loaf pans. The original recipe placed the loaves onto a cornmeal parchment lined cookie sheet. I think these loaves would do wonderfully well in a basket.
  8. Cover with plastic wrap and allow to rest for 1 hour.
  9. Using a sharp knife score the dough about a inch deep. Sprinkle the rest of the grated cheese on top of the loaves. Bake in a preheated 350F oven for 30-35 minutes or till a thermometer places into middle of loaf reads 180F-190F. My loaves took 40 minutes to reach 190°.
  10. Remove from oven and allow to cool on a wire rack.

Changing so much and not using Canadian beer, I don’t know that I can claim to have made it to Canada with this bread.

However, I can claim to have gotten pretty close to heaven with this as just plain toast.

Tomorrow for breakfast I’m going to try to get even closer to heaven when I use this bread in this KAF recipe.

I ate Texas!

I ate Texas!

Now you may laugh but I also ate the whole, entire state of Texas with this bread.

Be a Bodacious Buddy by baking, posting by the 28th of this month, send a photo, a short comment and a link to your blog (link not necessary if you don’t have a blog), and e-mail the Kitchen Of the Month: Natashya (Living in the Kitchen with Puppies) this month. You’ll be included in the Buddy Round Up and receive a sharp looking Buddy Badge.

Find all the bodacious Bread Baking Babes on the side bar to the right and check out their beer breads.