Crusty Artisan Bread

 There is nothing better than a slice of  hot crusty artisan bread straight from the oven.  My favorite bakery offers a nice variety of breads, but I gulp every time I make my way to the register.  So, I decided it was time to pull out my KitchenAid and craft a loaf at a fraction of the cost. Plus by making it myself I know exactly what I'm eating. No extra preservatives or other additives--just whole grains, good fats and fiber.  

By using a mixer or food processor you can eliminate all that kneading, making  bread baking fairly quick and easy. Of course quick is a relative term. The mixing is quick--but you still need several hours for the yeast to ferment and the bread to rise.  Once the loaves hit the oven and that mouth watering smell fills your house you'll be hooked.

Ingredients:

2 to 2 1/2 cups whole wheat flour
2 to 2 1/2 cups all purpose flour
1/4 cup oatmeal
1/4 cup ground flax and Chia seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup chopped walnuts
2 cups warm water (110 degrees)
2-1/4 oz pkgs. dry active yeast
1/4 cup honey
1/4 cup canola oil
1 tablespoon salt

Directions:

1. Put 1/2 cup warm (110 degree) water in a small bowl.  Add 1 teaspoon of the honey.  Sprinkle in the yeast and stir together with a fork or whisk.  Let sit until mixture start to foam--about 5 minutes.

2. In the mixer bowl add remaining 1-1/2 cup water, honey, oil, salt, oatmeal and 1 - 1/2 cup all purpose flour.  Mix until smooth. 

Add the yeast, flax and chia seeds, remaining 1 cup all purpose and 2 cups of whole grain wheat flour. Mix with the dough hook, mixing until dough comes away from sides of bowl . Add the remaining flour a little at a time if needed. The dough should form a ragged ball. This should take about 5 minutes.Slowly add the sunflower and pumpkin seed, and chopped nuts mixing until incorporated into the mixture.

Turn onto a floured surface and knead to shape into a smooth ball.  

Place the dough into a greased bowl, cover with plastic wrap, and set in a warm place until the dough doubles in size. (1-2 hours)

Punch down dough. On a floured surfaced cut into two equal portions.  Form each into desired shape (loaf or round.) 

Place on a pan that has been sprinkled with corn meal.
Cover and allow to rise until doubles in size.


















When the dough is ready to bake slice the top 2-3 times about 1/4-1/2 inch deep with a serrated edge knife.

If desired, brush with a beaten egg and cover with additional oatmeal and seeds. (The egg glues the seed to the bread.)

Place in the middle of the oven on a baking sheet or stone.

Bake in a preheated 400 degree oven for about 30 minutes.  How do you know when it's done? I like to use more than just time: the loaves should be golden brown, if you tap them on the bottom they should sound hollow and the internal temperature should read 180-190 degrees F. on an instant read thermometer.  

Have fun with this and remember--the more you do it the better you'll get at it :)  Be creative ! Add your favorite herbs or dried fruit, nuts and seeds. ENJOY!


$$$$ savings:
http://www.thenourishinggourmet.com/2013/05/how-much-do-you-save-by-baking-your-own-bread-52-ways-to-save-money-on-a-healthy-diet.html

For more bread baking tips:  
http://www.breadexperience.com/bread-baking-tips.html

Chocolate Valentine

Chocolate Gauche Tio with Dark Cherry Compote

Looking for a decadent dessert to share with that special someone?

Dark chocolate, cream, nuts and fruit combine to make this
scrumptious treat.



Personalize this recipe by choosing your favorite fruit: cherries, raspberries, pomegranate, blueberries or strawberries all are fantastic with the rich chocolate base.

You can make individual portions in small
cylinder forms or use a spring form pan.

Pomegranate version made with a foil form

This recipe takes a little 
effort but is well worth it!

It will make two individual (2 1/4 X 2 3/4 inch) or one 4 inch spring form pan. For a larger pan double (or triple) the recipe.

You can purchase cylinder forms at specialty stores or online. But, it's easy to make your own--form parchment paper or aluminum foil into a cylinder for one time use. But, what works the best for me, is to simply cut off the top and bottom of a plastic vitamin bottle or remove the top and bottom of a can with smooth sides. And they are reusable too!

Ingredients

Bottom layer:
1 1/2 tablespoons chocolate chips
(I use dark chocolate (Ghirardelli 60%) for an intense chocolate experience.)
1 teaspoon coconut oil
2 tablespoons chopped toasted pecans
pinch of kosher or sea salt

Chocolate Gauche Layer:
2 tablespoons heavy whipping cream
2 1/2 tablespoons chocolate chips
1 teaspoon Chambord (a liqueur of raspberries, blackberries, vanilla, citrus, honey, cognac and spices.)
2 heaping tablespoons of whipped cream

Top layer:
4 tablespoons firmly whipped & sweetened cream
OR
4 tablespoons mascarpone cheese
2 teaspoons honey
2 heaping Tablespoons of whipped cream
1 tablespoon chopped walnuts--optional 

Fruit compote (sauce)
1/2 cup pomegranate juice
1/2 cup cheery juice
1 teaspoon corn starch
honey to taste
2 tablespoons Chambord
6 dark cherries or fruit of choice

Directions:





Bottom layer--heat chocolate and coconut oil in a microwave safe dish 30-60 seconds.  Stir until melted. Stir in chopped pecans and salt.  Place the form on a piece of wax paper and spoon half of the mixture in the bottom of each form.




Chill until firm.



To prepare the gauche layer, heat the cream to a boil. Add chocolate and Chambord; stir until smooth.  Allow to cool to room temperature--you can refrigerate to speed up the process. Just be careful that
it doesn't set up too much.

Add the 2 tablespoons of whipped cream
and fold until well combined.

Spoon the light chocolate gauche carefully on top of the first layer. It should form a layer about 1 1/2 inches deep.


If you want a super light dessert top with firmly whipped cream (with a touch of powdered sugar and vanilla.) Fill to the top of the form and refrigerate.



For an extra luscious option....
Stir the mascarpone and honey together until well combined. Add a few chopped pecans if you'd like. Fold in the whipped cream until well combined.  Spoon in to the form to the top and refrigerate.

  

If you really looovvvve chocolate you can add an extra layer of gauche.  Simply heat 1/2 tablespoon of cream about 10 seconds in the microwave. Add 1/2 tablespoon of chocolate chips and stir until smooth. Cool slightly and spoon on top. 

Thin layer of gauche added to the top

Refrigerate the forms until totally chilled (1 to 2 hrs.) It works well to make them a day ahead. When I'm in a rush I have popped them in the freezer for 15 minutes or so.

To make the compote: In a small sauce pan, combine the cold juices with the cornstarch and mix well. Cook over medium heat until the mixture comes to a boil and thickens.  Add the Chambord. Taste and add honey to sweeten if desired. An extra pinch of ground cinnamon adds great flavor. Cool.  Stir in fresh (or mostly thawed frozen) fruit to coat in the sauce before serving. 

When you are ready to plate your dessert--run the tip of a knife between the form and the bottom chocolate layer to loosen. Then push it up from the bottom (like a push pop!)  Take it slow when you get close to the top--sliding it onto a metal spatula and place it on a plate. Have fun creating your special version of this recipe!!!!   ENJOY

With poached pear and mascarpone cheese

Comfort Food...Sunshine in a Bowl!

It's Super Bowl  Sunday. Two week ago our teem blew the conference championship game and didn't make it to today's game...so who cares? I'm pouting. Plus, we are in the middle of a snow storm with the wind blowing snow horizontally past the windows. If you are like me, you may be in need of a little comfort today.

For better or worse , food always seems to lift our spirits, kind of like sunshine does---so why not make it something good for you!

How about a little sunshine in a bowl?  Here is one of my favorite soup recipes; Italian Sausage Soup. It is loaded with vegetables and it is easy to adjust to a vegetarian diet too.

Ingredients
1 pound Italian sausage (mild or hot depending on your taste)
1 Tablespoon olive oil
1/2 cup chopped onion
2 cloves minced garlic
1-2 teaspoon dried  Italian seasoning
1/2 teaspoon dried marjoram
1 teaspoon salt (to taste)
1/4 teaspoon black pepper
EXTRA Heat?  Add 1 teaspoon red pepper flakes, or 1 dried chopped cayenne pepper
1 quart  (4 cups) tomato sauce
1 quart (4 cups) beef or vegetable broth
1 1/2 cups diced tomatoes (15 oz can)
1 cup garbanzo beans
1 cup sliced carrots
1 1/2 cups sliced zucchini (about 2 small)
1 cup sliced mushrooms
2 cups baby spinach (whole or coarsely chopped)
1 cup  cooked pasta (optional)

Directions:
1.  Brown sausage in a frying pan. Place cooked sausage on paper towel to drain excess fat.  Drain fat from the pan too--but add about 1/4 cup of water.  Stir to loosen all of the brown bits on the bottom of the pan and add to the soup broth (it will add tons of flavor!)
2. Saute onion and garlic in olive oil until tender.
3. Add broth, tomato sauce, diced tomatoes, spices, sausage and carrots and mushrooms.  Bring up to a boil, reduce to simmer and cook until carrots are almost tender.
4. Add garbanzo beans and zucchini. The zucchini cooks quickly and only needs a few minutes.
5. Stir in the fresh spinach. It will wilt quickly.
6. Last step.... TASTE and adjust the spices. This is such an important step.  Add more salt, pepper, Italian seasoning or pepper flakes. Just remember to add a little at a time. Then allow the soup to rest for a least 10 minutes for the flavors have time to blend.

Ladle into a bowl with a spoonful of fresh pasta and enjoy!