Happy St Patrick’s Day
My friend Dan Oliver posted his recipe for this St. Patrick’s Day favorite and I told him I was going to use his recipe this year. it turned out beautifully and delicious.
Ingredients
3 ½ cups bread flour
1/2 cup whole wheat flour,
1 cup each plumped raisins
2 cups whole buttermilk
1 egg beaten
6 tablespoons butter
2 teas[poons salt
2 teaspoons baking soda
1 teaspoon baking powder
1/3 cup firmly packed brown sugar
Directions
Cut butter into the flour as is done for biscuits; add dry ingredients; then add wet ingredients; work into a dough ball either by hand/spatula or a stand mixer; flour the dough ball and shape it into a circle on a floured pastry board.
Place on a greased pan or a piece of parchment; let rest for 5 minutes; slice a cross on the top.
Bake at 400 degrees F for 45-50 minutes.
I used my Cloche-covered baker, but you can use what you have, covered or not. If you use a covered baker, place the baker in the oven as it preheats. Add dough ball and coke as directed above.
Walnut Quick Bread
Ingredients
Nut Mixture
⅓ cup packed brown sugar
⅓ cup old-fashioned oats
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
Pinch of salt
2 tablespoons melte4d butter
2 tablespoons chopped walnuts
Bread
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup granulated sugar
5 tablespoon room temperature butter
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Frosting
1 cup powdered sugar, 1 tablespoon milk
¼ teaspoon vanilla extract
Directions
Combine the nit mixture in a medium bowl and set aside. Combine the dry ingredients in a large bowl. Set aside.
Spray a 9×5-inch loaf pan with cooking spray and line the bottom, of the pan with a piece of parchment paper cut to fit.
Preheat the oven to 350 degrees F.
Place the butter and sugar in the bowl of an electric mixer and mix with the paddle attachment until fluffy, about 5 minutes. Add eggs one at a time and the vanilla. Mix thoroughly. Add the dry ingredients and the buttermilk and mix gently until combined.
Pour half the batter into the prepared batter. Evenly sprinkle the nut mixture over the batter and pour the remaining batter over the nut mixture.
Bake for 50 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack. Cool for 15 minutes and remove the loaf from the pan to a wire rack to cool completely.
Optional
Combine the frosting ingredients. Frost the top with a powdered frosting, if desired.
Homemade Sandwich Rye Bread
Ingredients
2 teaspoons instant yeast
1 cup warm water
3 tablespoons honey
2 tablespoons room temperature butter
1 egg
1 ¼ cups rye flour
2 ⅔ cups bread flour
2 ¼ teaspoon salt
2 tablespoons caraway seeds
Directions
Combine the yeast, water, honey, butter, and egg in an electric mixer bowl. Mix together with the paddle attachment. Add the flour and mix until the dough gathers around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 ½ hours
Spray a 9×5-inch loaf pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit.
Place the dough on a cutting board and shape it into a loaf. Place in the prepared pan. Cover with plastic wrap and let rise until the dough rises above the top of the pan.
Preheat the oven to 400 degrees F/ Bake the loaf for 20 minutes. Cover with a tented sheet of foil and bake for 25 minutes.
Turn the loaf out onto a wire rack to cool;l completely. Cut into thin slices for sandwiches.
8 scones
Ingredients
2 cups all-purpose flour
½ cup granulated sugar
2 tablespoons poppy seeds
2 large lemons
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 stick cold unsalted butter
½ cup heavy cream
¼ cup fresh lemon juice
Directions
Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until the mixture resembles a very coarse meal. Pour in heavy cream, then add the lemon juice, stirring just until dough forms.
Using your hands, gather dough together and gently press it into a ball.
Transfer the dough to a parchment-lined baking sheet and shape it into an 8-inch disk. Cut into 8 wedges and separate so that the scones are about 1 inch apart. Bake until golden, about 15 minutes. Transfer scones to a wire rack and let cool.
Tuna Salad On Pumpernickel Bagel
4 servings
Ingredients
4 pumpernickel bagels
6 oz canned tuna, drained
1/2 cup finely diced onion
1/2 cup finely diced celery
1/4 cup mayonnaise
4 slices American cheese
4 large Iceberg lettuce leaves
Directions
Combine the tuna, onion, celery, and mayonnaise in a medium bowl.
Slice the bagels in half and lightly toast them under the broiler.
Place a slice of cheese on top of each warm bagel half.
Divide the tuna salad evenly between the 4 bagels.
Top with a lettuce leaf and the a bagel half.
Serve with your favorite sides such as pickles, sliced tomato in fries.
Sausage and Peppers Hero Sandwiches
2 servings
Ingredients
2 Italian sausage links
half a bell pepper sliced
half a yellow onion sliced
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
2 Italian rolls, heated
Directions
Heat the oil in a skillet and cook the sausage links until brown on all sides. Remoove ro a plate. Add the peppers and onions to the skillet and cook over medium heat until tender, about 10 minutes. Add the seasonings, mix well. Return the sausage to the pan , cover the pan and simmer for 5 minutes.
Split the rolls open and place a sausage link in each. Divide the peppers and onions between the two sandwiches.
Serve the sandwiches with a green salad.
I
ngredients
1 cup white granulated sugar
1 cup packed light brown sugar
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons grated orange zest
2 eggs
2 cups milk
8 tablespoons melted butter and cooled slightly
1 pkg cranberries, about 12 oz
Glaze
Juice and zest of one orange
2 cups powdered sugar
Directions
Preheat oven to 350°F. Spray two 9×5 loaf pans with cooking spray and lines the bottoms with parchment paper. loaf pans.
In a large mixing bowl, combine sugars, flour, baking powder, orange zest, and salt. Set aside.
In a medium mixing bowl, combine melted butter, eggs, and milk.
Add the wet ingredients to the dry mixture and stir until combined.
Divide the mixture evenly between the two pans.
bake for 60 minutes or until a toothpick inserted in the bread comes out clean.
Cool for 30 minutes on a wire rack and then remove the bread from the pans to cool completely.
Make the glaze and spread it over each cake. Allow the glaze to set.
Classic Manhattan Clam Chowder
Ingredients
1 tablespoon olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 medium bell pepper, seeded and diced
1 pound Yukon gold potatoes, peeled and diced
1 garlic clove, minced
1 sprig of thyme
1/4 teaspoon celery seed
2 bay leaves
15 oz can chopped tomatoes
2 cups of seafood broth or clam juice
2 10-ounce cans of diced clams, drained with juice reserved
Salt and black pepper to taste
Chopped parsley
Saltine crackers for serving
Directions
Heat the oil in a dutch Oven, Add vegetables and garlic, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Add drained clam broth, seafood broth, thyme and celery seed, and bay leaves.
Partly cover the pot, and simmer gently until potatoes are tender approximately 10 minutes.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard. Taste and adjust the seasoning.
The chowder should be allowed to sit for a while to develop flavor. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
Homemade Shrimp Po-Boy Sandwiches
3 servings
You can buy the creole seasoning or make your own. See recipe.
Shrimp Seasoning
¼ teaspoon granulated garlic
1/2 teaspoon Cajun seasoning
1/4 teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
1tablespoon olive oil
Rémoulade Sauce
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 Tablespoonsweet pickle relish
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely minced shallot
1 tsp. tarragon or Champagne vinegar
1 to 2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Kosher salt
A good sprinkle of paprika
Sandwich
½ lb medium shrimp shells removed and deveined
1 tablespoon olive oil
Creole seasoning
Sliced tomato
Shredded lettuce
3 French bread rolls, about 6 inches long, warmed
Directions
Make the creole seasoning and the Remoulade sauce and set them aside. Preheat the broiler to high.
Place the shrimp and creole seasoning in a ziplock bag. shake and then add the oil. shake again. Cover a sheet pan with foil and spray with cooking spray. Place the shrimp in a single layer on the prepared pan. Broil the shrimp for 2-3 minutes on each side until curled and light pink. Remove to plate.
To make the sandwiches
Spread some of the Remoulade sauce on both sides of the inside of the rolls. Add sliced tomato and shredded lettuce. Top with 1/3 of the shrimp. serve with a cup of soup.
These rolls are perfect for dinner or breakfast. They are also good for small sandwiches.
Yield 8
Ingredients
2 cups water, lukewarm
2 tablespoons granulated sugar
2 tablespoons instant yeast or active dry yeast
2 tablespoons olive oil
5 cups Unbleached Bread Flour
1 tablespoon salt
Directions
Place the dough ingredients in the large bowl on a mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl.
Turn the dough out onto a floured work surface and knead by hand for a minute or two.
Lightly coat the mixing bowl with cooking spray or olive oil. Return the dough to the bowl and cover it with plastic wrap. Allow it to rise in a draft-free place for 1 hour.
After the first rise, deflate the dough and divide it into 8 equal pieces shape each piece into a ball and cover it with greased plastic wrap.
If using a roll pan, spray each of the mold sections with cooking spray.
If you do not have a roll pan, then cover a baking sheet with parchment p[paper.
Working with one piece of dough at a time, shape it into an oval to fit the mold sections of the pan. Or shape each piece of dough into a 4-inch oval and place on the prepared baking sheet.
Cover with greased plastic wrap and let them rise for 30 minutes.
Preheat to 375°F.
Place the pan in the oven and bake them for 30 minutes, or until they’re deeply golden brown. Remove the bread from the oven and cool it on a rack.
Tuna Patties
Ingredients
2- 4 ounce cans of Italian tuna in olive oil
1/4 cup bread crumbs
2 shallots, chopped
1 tablespoon parsley, chopped
3 tablespoons chives, chopped
1/4 cup parmesan, grated
1/4 cup all-purpose flour + 2 tablespoons
1 tablespoon Greek yogurt
1 egg
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
Salad
Salad greens
Sliced red onion
Sliced tomato
Kalamata Olives
Hardboiled Eggs
Pita bread
Italian salad dressing
Tzatziki Sauce
1 cucumber, peeled
1/2 teaspoon sea salt
1 cup fresh dill, stems removed
2 cups Greek yogurt
1/4 cup extra virgin olive oil
6 cloves garlic, pressed through a garlic press or finely minced
Directions
For the tuna patties
Place the tuna and its oil in a bowl, and add all the ingredients except the 2 tablespoons of flour and the olive oil. Mix well.
Place the 2 tablespoons of flour on a small plate. Form medium-sized patties, place them in the flour, and cover them lightly with plastic wrap. Refrigerate until ready to cook.
Heat a frying pan on medium heat and add the olive oil. Cook the patties for about 7 minutes on each side until lightly brown.
For the salad plate
Line individual plates with shredded lettuce, sliced tomato, red onion, olives, and sliced hard boil egg. Drizzle the plates lightly with your favorite Italian dressing. Place the 2 patties on each plate. Add a scoop of Tzatziki sauce a pita bread.
For the tzatziki sauce
add a handful of feta cheese to the sauce for more flavor/
Grate cucumber into a colander resting over a bowl. Sprinkle salt on grated cucumber. Let this sit for about 15 minutes.
Chop the dill and then add it to a bowl with the Greek yogurt, olive oil, and pressed garlic. Mix well.
Squeeze the water out of the cucumber in a kitchen towel or paper towel and then add to the tzatziki. Salt, to taste. Refrigerate for several hours.
This recipe makes a spectacular and delicious loaf of bread.
Dough Ingredients
1 yellow summer squash (8 oz, shredded)
3/4 cup warm water
1 tablespoon instant yeast
1 teaspoon salt
1 large egg, room temperature
4 cups bread flour
1 teaspoon honey
1 tablespoon olive oil
Topping Ingredients
1 egg whisked with 1 tablespoon of water
Sesame seeds
Directions
Place shredded squash on a kitchen towel and squeeze out any liquid you can. Place in the bowl of an electric mixer. Add the remaining dough ingredients.
With the paddle attachment mix the ingredients until they gather around the paddle Switch to the dough hook and knead for 5 minutes.
Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour.
Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece of dough into a 12″ long rope. Braid the three ropes, pinching each end to seal together, and set the loaf onto a parchment-lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.
Preheat the oven to 350°F. Brush the loaf with egg wash and sprinkle with sesame seeds.
Bake for about 40 minutes until golden brown. The interior temp should be about 190°F. Cool on a wire rack.
