A Saturday Recipe

I have always loved this time of year, the subtle hints of cinnamon that waif thorough the air.
The growing warmth throughout the home that long put away decorations bring.
Colored lights, my family puts them everywhere.
Yes my family loves Christmas and winter. My mother has been decorating and decorating enthusiastically. A bit of spruce green hangs over the back door inviting goodnatured cheer,
While varied lights add to the charm of open doorways, and red cranberry beads wrapped around and through the kitchen shelves give a Christmasy pop of color here and there.
There is a twig tree that we created ourselves, from birch branches. We like doing things a bit differently, and there is no space in the living room for a traditional tree.
The winter curtains are pressed and set to hang, the whole house is becoming a cozy winter retreat.
On days like today when the sky is so grey the trees are just a hint of black silhouette here and there, and the fog seems will never dissipate. Its nice to have warm scents drifting through the house.
So I thought why not give a recently tried recipe to my dear followers ?
To add to there cozy winter evenings,
The recipe is called Velvet Spice Cake. Isn't that just the best title ever ?
This recipe will go nicely with some sort of festive tea or coffee, and will pass nicely as a breakfast cake on Sunday morn with out an icing of course.
I made this last evening for the family, and it was taken with mostly wonderful reviews.
The cupcake had soft hints of spices, and the consistency was dense yet moist as ever.
My family loves a dense cake, being Italian and all.

Velvet Spice Cake, 

Have all ingredients at room temperature, Preheat the oven to 350˚ 
Grease and flour one 9 inch tube pan. 

Sift together: 
2 1/3 C flour 
1 1/2 tsp baking powder
1 1/2 tsp baking soda 
1 tsp grated of ground nutmeg
1 tsp ground cinnamon 
1 1/2 tsp ground cloves
1/2 tsp salt. 

In the bowl of a mixer beat until creamy 
1 /12 sticks unsalted butter
Gradually add and beat on high speed until light in color and creamy in texture, 2-4 minutes: 
1 1/2 C sugar 
Beat in one at a time three egg yolks. 
Add the flour mixture in three parts, alternating with 
3/4 C plus 2 Tbsp yogurt or buttermilk
Mix until incorporated batter will be a bit sticky: 

In a clean mixing bowl, with a clean whisk, 

beat three egg whites 
1/2 tsp cream of tartar 
until soft peaks form. 
Gradually add 1/4 C sugar in half tablespoon intervals. 
continue to beat until shiny and stiff peaks form, but the whites aren't dry. 
Add 1/4 of the egg whites to batter, fold in gently. then add the remaining amount folding Not beating. 
scrape the batter into the prepared pan. Bake 35-40 minutes. 

The pictures aren't so wonderful, but I was rushing. just ignore the bad quality.
I used greek yogurt, and brown sugar, and added the rind of one orange, and a 1/2 C of pecans to the batter.
This recipe was delicious.
I hope you like it.

Lovely Web Recipe.

Have you been on Heidi Swanson's lovely website 101 cookbooks ?
I found her website about a year ago whilst traversing the many online results for sorbet. Her site was a breath of fresh air amide all the results that didn't pertain to what I was looking for. I have been following her ever sense and thoroughly enjoying all the recipes she offers to us. Oh by the way My family loved the sorbet recipe I got from her, thought I would add that.
This is a recipe she posted yesterday, I have not tried it but I generally trust her recipes.

A Nice Berry Pie.



 














doesn't this look delicious ?  This is Heidi's recipe that follows

Flaky Rye Pie Crust

75 g / v. scant 2/3 cup rye flour
175g / 1 1/2 cups unbleached all-purpose flour
1/4 teaspoon fine grain sea salt
8 oz / 1 cup salted butter
1/4 - 1/3 cup / 60 - 80 ml cold water or beer

You can make the crust using the quick and popular food processor technique. BUT I always make it by hand, using the above ingredients, and this technique. If you like a super-puffy crust, do the folding in Pim's instructions 4x. I usually like mine less so, and fold & roll just 2 or 3 times, depending on how the dough is feeling. The pie in the photo was 3x.

Berry Pie Filling

2/3 cup / 3.5 oz / 100g natural cane or brown sugar
1/3 cup / 1.5 oz / 45 g flour (apf or wwp)
1/4 teaspoon fine grain sea salt
1/2 teaspoon cinnamon
2 sprigs thyme (prefer. lemon thyme) ~ 1/2 t.
2 pounds of berries, (see head notes)
2 tablespoons lemon juice
2 tablespoons butter

1 egg plus 1 tablespoon water, whisked

Large grain sugar, for sprinkling

Preheat your oven to 425F / 220C, with a rack in the bottom third. Roll out your pie crust - top and bottom - on a flour dusted counter. I tend to work the edges a bit first (particularly if I'm getting cracks) - roll and turn, roll and turn, dusting with flour when necessary. Flip once or twice. Work quickly and keep the dough moving. Place between unbleached parchment paper or Silpats, and refrigerate while you make the filling. If you're nervous about rolling out the crust, have a look at the second part of Melissa Clark's video. See how she's not super fussy? Channel some of that. If you need an extra confidence booster, read this. It's o.k. if your dough doesn't roll out into a perfect circle - you can patch and pinch later if needed. Just shoot for 11 or 12-inch inch rounds.

Make the filling by combining the sugar, flour, salt, cinnamon, and thyme in large mixing bowl. Add the berries, and toss gently until well combined. Set aside.

Line a 9 or 10-inch pie plate with the bottom piece of pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed.

Fill the crust with the berries, drizzle with lemon juice, and dot with the butter. Brush the rim of the bottom crust with a bit of egg wash, then top with the other piece of pie crust. Trim the top crust a bit if needed, then press the top and bottom crusts together at the edges. Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers (see picture up above). Brush the crust with more of the egg wash and place in the oven for about 45 minutes - until the crust is deeply golden. Check your pie regularly after 25 minutes. If you need to foil the edges of the pie - pull it out and do so - this way the edges wont get too dark and dry. I don't have to foil in my oven for this pie, even at this temp, but your oven might be a bit different. I also sprinkle with large-grain sugar about 25 minutes in - for a little extra crunch and sweetness. Let cool a bit, slice and serve.

Serves 8.

Prep time: 90 min - Cook time: 45 min

Now you may think rye crust seems uncanny, but I assure you its not as strange as you may think, I think its sounds delicious and I'm sure at some point I will be trying it. I do hope you enjoy looking over all her wonderful recipes as much as I have. Heres her link.

101 cookbooks, A Nice Berry Pie. 

Enjoy Today.

this recipe is taken from Heidi Swanson's website 101 cookbooks.

Another what I love wednesday.

Here we are at yet another wednesday the middle of the week or not if you count the weekend, but who considers the weekend as the week ? any way I thought I'd post some web deliciousness, ''no that was not a phrase I made up I couldn't have thought of somethin so clever'' again moving on. Being Italian my family and I try to incorporate some kind of pasta meal each week and wednesday has been that day ever sense I can remember, I love wednesdays because now that I'm older I get to cook the pasta meal for my family, have I mentioned I love to cook ? well if I haven't let this be an announcement I love to cook for my family, and cook with my mother learning from her, she makes the worlds best sauce, I'm not kidding.  I thoroughly enjoy it. I would post a recipe of our own but my camera is full and I don't have the heart to delete any pictures, I'm strange that way, so here is some delicious recipes from around the web for a Italian
wednesday

                          bow ties with summer squash the italian chef this website has lots of good looking    recipes for all different meals not just pasta. 

                               this sausage spinach ravioli with tomato cream sauce looks delicious 

                                this recipe is from italian food for ever                                 

                        sundried tomato pasta salad from  the pioneer woman this one looks really good
                       

  winter pasta from 101 cookbooks looks scrumptious I love green pasta, probably the child in me.

                             pasta with asparagus pancetta, and pine nuts from cooking light yummy.

I hope these recipes have inspired you to start a wednesday pasta tradition,
have a great rest of the week.







linking up here

homemade candied citrus peel.

 With passover just around the corner I thought I would share a recipe for candied citrus peel.
Every year my sisters and I make hot cross buns and other delicious sweet breads for our celebration.
one of the things I usually don't like is the use of dried out store bought candied peel in our homemade confections, I cant get out of my mind how long it could have been sitting on a store shelf or in a warehouse somewhere. We really do try and make every thing from scratch especially when baking, so why not candied citrus peel ?? I don't know why we didn't try it before, but I must say there is nothing like it, it is unsurpassed in flavor, it really can be eaten as a candy and if there is not a constant watchful eye on it it will be devoured, I promise.
the recipe that follows is courtesy of everyday food january- february 2010, enjoy !!

1. With a sharp paring knife, slice off ends of 2 grapefruit, 3 oranges, or 4 lemons, following curve of fruit, cut away outermost peel leaving almost all white pith on fruit. slice peel lengthwise into 1/4 inch wide strips.
2 & 3.   in a medium pot of boiling water, cook peel until tender, about 10 minutes.
4.   with a slotted spoon transfer peel to a wire rack, spread in a single layer to dry slightly about 15 minutes

5.  in a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high heat, stirring to dissolve sugar
6.  add peel and boil until it turns translucent and syrup thickens, 8-10 minutes. once again with slotted spoon place on wire rack in a single layer.
7.  let peel dry 1 hour. toss with 1/2 cup sugar to coat.
8.  store in an airtight container an keep for up to 3 weeks.

a few ideas on how to use the above recipe.
this can be served as a sweet finish after a meal, or dipped in chocolate, let set and give as a gift, I wouldn't mind receiving a gift box of chocolate dipped citrus peel, I'm smiling at the thought.
or finely chop and add to scones or muffins.

happy eating.

Fresh Bread

There is something quite lovely about making fresh bread, the smell of yeast that lingers in your senses, flour lightly dusting the air and the front of a time worn apron worn by family members before you, the suppressed anticipation to see the fruits of your labor. The art of making bread has been around for thousands of years, and the real beauty is that one gets to partake in this ancient tradition in our day, and will yet be passed down for ever, one feels as though one is taking a small place in history carrying on this timely way of life. picture a mother patiently teaching her young daughter, who stands on a stool by her side, the recipes taught to her by her mother who learned them from her mother and so on.

 I love to make bread for my family, the feeling of pride and joy at there delight is really quite euphoric. I believe every one young or old male or female has a right to feel this kind of satisfaction. the recipe that follows is a constant staple at my house.

White Bread.

This is a perfect white bread, its a even grained bread that stales slowly and cuts well for sandwiches.

Combine in a saucepan and heat until warm (105= to 115)degrees

1 Cup milk

1 Cup water

2 tablespoon sugar

3 tablespoon butter, unsalted butter

1 tablespoon salt.

here its ready to be heated.

      now combine in a  bowl 1/4 cup lukewarm water (105 -115) and 2 1/4 teaspoon of yeast  let sit until the yeast is dissolved and foamy, about 5 minutes.

• 
  
  
  
  
  
  Add the lukewarm milk mixture to the dissolved yeast. Stir in 3 cups of the flour and beat 1 minute, then stir or work in 3 more cups flour.
  
  

  

  adding 1 tablespoon soy flour, 1 tablespoon dry milk powder & 1 teaspoon of wheat germ. to the bottom of every cup of flour called for, will add more nutritive value to your breads and the good news you can't even tell.

                                                     

                                          not ready yet 

  Toss the dough onto a floured board and knead until it is smooth, elastic, and full of bubbles, gradually adding more flour until the dough no longer sticks to your hands.
• Place the dough in a greased bowl, turn the dough over once, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, at least 1 hour.
• 
  
  Punch down the dough and, if time permits, allow it to rise until doubled once more, then punch it down again. you can easily skip this step if time does not . Divide the dough in half, shape into 2 loaves, and place in greased 9 x 5-inch loaf pans. Brush with oil, then cover with plastic wrap and let rise again until almost doubled in bulk.
• 
  
  
  
  
  
  
  I decided to the joy of my younger brother to make one raisin bread. preheat the oven to 450 degrees. Bake the bread 10 minutes. Reduce the heat to 350 degrees and bake about 20 minutes longer. Bake until the crust is golden brown and the bottom or top sounds hollow when tapped.
• Brush tops with butter for a soft crust. Remove the loaves at once from the pans and cool completely on a rack.