February 3rd, 2006 by alice
Tags: Bread, Challah, Sweet
INGREDIENTS
-
For The Sponge
- 1cup lukewarm water
- 1/4cuphoney
- 1packageactive dry yeast
- 1cupbread flour
-
For The Bread
- 1/4cupolive oil
- 1wholeegg
- 4egg yolks
- 1 1/2teaspoonskosher salt(it’s fine to use a different salt)
- 2/3cupsugar
- 2 1/2-3cupsbread flour
- 1egg
- 1tablespoonwater
- poppy seedsor sesame seedsor cinnamon sugaror cheese (optional)
DIRECTIONS
- In a large mixing bowl, stir together the water, honey and yeast.
- Let stand for 5 minutes.
- Stir in 1 cup bread flour, and cover with a towel.
- let stand for 30 minutes.
- Stir in the olive oil, whole egg, and egg yolks until very well mixed.
- Add the salt, sugar, and the rest of the flour.
- You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
- Place dough in a large greased mixing bowl and let rise for 1 hour.
- Place dough in the refrigerater and let rise over night or at least 6 hours.
- Turn dough out on a corn mealed surface and cut it into two proportional pieces.
- Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
- Let dough rise for 1 hour and preheat your oven to 375F.
- Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
- Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
- Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
- Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don’t wait for either and just eat it right out of the oven).
- Serving Sugestions: Make grilled sandwiches with breads, baked beans, bread pudding, thick beef stew, olive oil with herbs and black pepper, good old fashion butter.
- **Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!
Posted in Recipes | No Comments »
February 3rd, 2006 by alice
Tags: Baked, Oven, Plantains, Sweet
INGREDIENTS
- 4 very ripeplantains(when the skin is yellow with spots of black they’re perfect)
- cooking spray
DIRECTIONS
- Preheat oven to 450°F.
- Coat a nonstick cookie sheet with cooking spray.
- Cut the ends off of the plantains and peel.
- Cut each plantain on the diagonal into 1/2 inch slices.
- Arrange in single layer and coat tops with cooking spray.
- Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Posted in Recipes | No Comments »
February 3rd, 2006 by alice
Tags: Chicken, Mushrooms, Sauce, Tarragon
INGREDIENTS
- 2wholechicken breasts(skinned & boned)
- 1 1/2cupsfresh mushrooms(sliced)
- 2tablespoonsextra-virgin olive oil
- 1cupheavy whipping cream
- 2teaspoonsflour
- 1/4teaspoonsalt
- 1/4teaspoontarragon
- 2cupscooked rice(white or long grain)
DIRECTIONS
- Cut chicken into bite size pieces& cook along with the mushrooms in the olive oil in a skillet over medium heat.
- Stir often until chicken is done.
- Drain, discarding all the drippings& set aside in a bowl, keeping the chicken& mushrooms warm.
- In the same skillet, stir together the whipping cream& flour,& add the salt& tarragon.
- Cook& stir until thick& bubbly,& return the chicken& mushrooms to the skillet.
- Cook& stir until heated through,& serve over hot bed of rice.
Posted in Recipes | No Comments »
February 3rd, 2006 by alice
Tags: Eggplantubergine, Sour, Sweet, Yummy
INGREDIENTS
- 4Japanese eggplants(long & thin lavender color)
- 1/2cupextra-virgin olive oil
- 1/2teaspoonsalt
- 1/2teaspoonground black pepper
- 2tablespoonsfresh cilantro(chopped fine)
- 1/2teaspooncumin
- 1teaspoonsugar
- 1/4cuplemon juice
- 1cuphoney(heated)
DIRECTIONS
- Use Japanese (long& thin lavender color) Eggplants.
- Slice them about 1/2” thick diagonal& arrange them in rows covering the entire bottom of a baking or cookie sheet.
- Brush Extra-Virgin Olive Oil on top of each slice& broil until golden.
- Turn the slices over& repeat the same brushing& broiling until golden.
- Set aside& make another batch or a few batches the same way.
- In a small pot& on a low flame, heat the honey until liquified.
- In a bowl mix extra-virgin olive oil, salt, pepper, chopped cilantro, lemon juice, heated honey, cumin& sugar.
- In a baking dish that’s about 2” deep, arrange the slices as before, only this time slightly overlapping each slice covering the entire dish.
- Brush the sauce mixture onto each slice.
- Add another layer of eggplant slices& brush the sauce mixture over each slice as before.
- You can make as many layers as you wish.
- Place into preheated 350 degree oven for about 20 minutes.
- Remove from oven& slice into whatever size squares desired& serve.
Posted in Recipes | No Comments »
February 3rd, 2006 by alice
Tags: Chocolate, Pie
INGREDIENTS
- 4cupsmilk
- 1/4cupcornstarch
- 1/4cupcocoa
- 1cupwhite sugar
- 1pinchsalt
- 1egg
- 1teaspoonvanilla
- 1 cookedpie shell
- whippedcream, on the side for topping
DIRECTIONS
- Scald milk.
- Beat egg and add sugar, cocoa, cornstarch and salt Add cooled milk and cook over medium heat stirring constantly until thick Add vanilla and pour into a baked pie shell.
Posted in Recipes | No Comments »
