Welcome to the 4th HBinFive Bread Braid

I know..I really pushed the envelope this week HBinFive's Soft Whole Wheat Sandwich Bread! But I had so much fun in the process!

And I had just enough of the laminated dough left over from the Chicago Deep Dish Pizza to make six Pocket Apple-Cranberry Pies and oh were they good! And I used my 5" Dough Press which always does such a great job and it's so easy to use. I filled the Pocket Pies with a mix of Chopped Apple, Fresh Cranberries, Cinnamon, Granular Artificial Sweetener and Chopped Pecans.







To make the Pocket Pies:



The Dough Press is actually two tools in one. On one side there is a cutting edge similar to a cookie cutter and you can cut a disk of dough. And on the other side is a crimping edge where you can crimp the dough and form a moon-shaped Pocket.

1. Roll out the dough to about 1/8" thick.

2. Press the cutting edge into the dough and cut a disk of dough. Flip the Dough Press over and position the disk of dough so that it's adequately covering the Crimping Edge.

3. Sprinkle about a 1/2 tsp cornmeal or semolina on the filling area of the dough. The cornmeal/semolina helps to soak up any juices released during baking and keeps the bottom crispy.

4. Then add 2 TBL of filling on just one side of dough disk, making sure that no filling is spilling into the edges that are going to be crimped together.



5. Brush egg wash on the edges.

6. Using the hinge, flip one side of the Dough Press over the other and with both hands press, lightly but firmly, making sure that the crimped edge is completely sealed.

7. Place the Pockets on a parchment lined baking sheet.

8. Brush the Pocket with egg wash and sprinkle with coarse sugar or topping of your choice.

9. Bake at 350 degrees for about 20-25 minutes or until the Pocket is a nice golden brown.








With the rest of the Soft Whole Grain Sandwich Dough I made a Chicago Deep Dish Pizza and Angelo's Coney Island Hot Dogs served on a homemade Bun. If you'd like to read more about these recipes, just click on the below titles to visit the post.



Chicago Deep Dish Pizza





Angelo's Coney Island Hot Dog





If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address.

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Please feel free to click on any of the links below and visit some of our HBinFive Members and see their wonderful interpretations of this recipe!









All Rights Reserved 2008-10 © BigBlackDog

Chicken Breasts with Garlic and Balsamic Vinegar

Do you ever have those weeks where nothing sounds good? And you don't feel like cooking?

A few weeks ago I was at a loss as to what to make for dinner. I really did not have a taste for anything special and did not feel like trying anything new. It was so cold outside and I thought maybe I would make some Macaroni and Cheese or a pasta dish but I just did not want to mess with making a sauce! So I delved into my files and found a recipe I'd made two years ago and although we loved it I had completely forgotten all about it!

I've tried this recipe with basil but it's really best exactly how it's written with fresh Thyme and Bay Leaf. And I add either Almond, Pecan or Walnut meal to the breading and it makes the sautéed chicken so much better!







Chicken Breasts with Garlic & Balsamic Vinegar
Recipe adapted from "Cuisine Rapide" by Pierre Franey

4 skinless boneless chicken breast halves (about 1 1/4 lbs)
Salt to taste, if desired
Freshly ground pepper to taste
3/4 lb small to medium mushrooms
2 TBL flour
2 TBL olive oil
6 cloves garlic, peeled
1/4 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1/2 tsp minced fresh thyme or 1/4 tsp dry
1 tsp butter

My addition: 1/2 c. Almond, Pecan or Walnut meal

1. Sprinkle chicken breasts with salt and pepper

2. Season flour with salt and pepper and dredge the chicken breasts in the mixture. Shake off excess. I add about 1/2 c. Almond, Pecan or Walnut meal to the flour mix.

3. Heat oil in a heavy skillet over medium-high heat and cook the chicken breasts until nicely browned on one side, about 3 minutes. Add the garlic cloves.

4. Turn the chicken pieces and scatter the mushrooms over them. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar, broth, bay leaf, and thyme.

5. Cover tightly and cook over medium-low heat for 10 minutes. Turn pieces occasionally.

6. Transfer the chicken to a warm serving platter and cover with foil. Cook the sauce with the mushrooms, uncovered, over medium-high heat for 7 minutes. Swirl in the butter.

7. Discard the bay leaf. Pour the mushrooms and sauce over the chicken and serve.









All Rights Reserved 2008-10 © BigBlackDog

Banana Boats **Satisfying a Taste

Remember Girl Scouts?

I remember so much about Girl Scouts and cooking on an open fire which was so much fun. Whenever we had a Girl Scout camping trip, we would form small groups and select our own menus which had to be approved. And every time my group voted unanimously for Banana Boats for dessert and every time it would be x'd out and replaced with S'Mores. S'Mores are fine the first few times, but come on all ready, even S'Mores can get b-o-r-i-n-g!

Last week I had a taste for something sweet particularly something chocolate but I had no desire to make a dessert. I had a bag of Peanut M&Ms which was just not satisfying my needs! But then I remembered the Banana Boats and I knew I could whip up these babies in no time flat and I could be a wee bit creative too.

You can bake the Banana Boats in an open fire, on a charcoal grill or in an oven. The banana will darken on the tips but this does not effect the wonderful taste of warm banana and melted chocolate what so ever!







Ooey Gooey Banana Boats
Recipe as I remember from Girl Scouts

Whole Banana(s)
Semi-sweet chocolate chips
Miniature marshmallows
M&Ms
Heath Toffee Chips
Whipped Cream
Crushed Peanuts

1. Slice banana down the middle careful to not slice all the way through.
2. Carefully cut away a wedge section of the peel and discard.
3. Pinch the banana inward to open up the banana a little bit. Fill with chocolate, candy, marshmallows or whatever you want but make sure it will melt.
4. Wrap each banana in aluminum foil and bake at 350 degrees until chocolate is completely melted.
5. Remove from oven, plate banana and top with whipped cream and crushed peanuts. Enjoy!


Okay, this is my first attempt, Banana, Milk Chocolate Chunks, Peanut M&Ms.







And this is my second attempt, Banana, Semi-sweet Chocolate Chips, Peanut Butter Chips or Heath Bar Chips. Topped with Whipped Cream, Crushed Peanuts and a Red Hot.






For some strange reason, I've been humming "Kum Bay Ya" for the last week!



All Rights Reserved 2008-10 © BigBlackDog

Angelo's Coney Island Hot Dog

Whenever I see a restaurant famous for hot dogs I always think of Angelo's Coney Island in Flint, MI. I lived in Flint for the better part of 12 years and ate at Angelo's many times. It was just a five minute drive from the University of Michigan campus and I could get a quick, tasty lunch for under $3. But even at 20 years old, Angelo's Coney Dog with the secret chili sauce, sent my digestive system into overdrive! I usually ordered a Burger Deluxe with Olives which is actually a Kewpee Burger, now known as Halo Burger, but that's a whole 'nother burger joint in Flint.

This week for HBinFive we are making Hot Dog Buns and I thought it would be fun to introduce Angelo to Mr. Tastebuds...you know a little bit of my past meeting my present, just see how the two of them would get along.

I knew I had a recipe for Angelo's Secret Chili Sauce and found it, buried deep in my handwritten 3by5" recipe file. I used Best's Kosher Hot Dogs, boiled, on a homemade Soft Whole Wheat Sandwich Bread Bun, loaded with Chili Sauce, diced onion and yellow mustard. Mr. Tastebuds managed to eat three Coney Island Dogs, so I think Mr. Tastebuds and Angelo are getting along just fine!

When I made my hot dog buns I manipulated the dough to form a torpedo, baguette or batard shape and they baked up perfectly! The technique is wonderfully demonstrated in the below video:





But I can tell you that this recipe is not Angelo's Coney Island Sauce. Although the Coney Sauce is delicious and actually I liked it better then the original recipe, it is not even close to the real thing, but don't tell Mr. Tastebuds!







Angelo's Coney Island Sauce
Recipe adapted from "not a clue"

1 Tbs Butter
2 med onions (ground)
4 garlic cloves, minced
1 tsp salt
2&1/2 tsp chili powder
1 Tbs prepared mustard
1&1/2 lbs lean ground beef
1 6oz can of tomato paste
3 oz water
4 hot dogs (ground)

1. Grind up the hot dogs in your food processor.

2. Melt butter in large, heavy fry pan.

3. Add onions, garlic and saute for a minute.

4. Add ground beef, making sure to break it up as finely as possible, lightly fry until all pink is gone.

5. Add ground hot dogs, mustard, chili powder, salt, tomato paste and water. Simmer for about 10 minutes or until all water evaporates.










Family Recipes is hosted by Lynda of Lynda's Recipe Box, Laura of The Spiced Life and Shelby of Life and Loves of Grumpy's Honeybunch.





All Rights Reserved 2008-10 © BigBlackDog

Soft Whole Wheat Sandwich Bread poof'd into Chicago Deep Dish Pizza

About a week ago we received a promotional free copy of the latest Cook's Illustrated Magazine. My husband, Mr. Tastebuds read the entire magazine and wanted me to make the Chicago Style Deep Dish Pizza. I knew just reading the recipe that it was not going to taste like real Chicago Deep Dish Pizza. But the recipe was interesting because the dough was laminated. I love laminating dough, it just so much fun and makes the dough extra flaky!

Since this week for HBinFive our scheduled recipe is Soft Wholewheat Sandwich Bread, I thought I'd just go way out of the realm and adapt the recipe for Chicago Deep Dish Pizza Dough and my substitutions and additions are noted.

Mr. Tastebud's loved this pizza especially the sauce! I thought the sauce was a bit on the spicy side but the crust was good but I prefer my own Pizza Dough which I'm going to try laminating soon!







Deep Dish Pizza - Chicago Style
Recipe adapted from Cook's Illustrated

Makes 2-9" Pizzas

Dough:
3 1/4 c unbleached flour (2 c. unbleached flour, 1 1/4 c. White Whole Wheat Flour)
1/2 c. yellow cornmeal
1 1/2 teaspoon salt
2 tsp sugar (1 TBL honey)
2 1/4 teaspoon instant or rapid rise yeast (1/2 c. Sourdough Starter)
1 1/4 c. water, room temp
3 TBL butter, melted
1 teaspoon plus 4 TBL Olive Oil
4 TBL butter, softened

Additions:
1/8 c. Vital Wheat Gluten

Sauce:
2 TBL butter
1/4 medium onion, grated (6 green onions including tops, chopped)
1/4 teaspoon dried oregano
2 medium garlic cloves, minced or pressed
1-28 ounce can crushed tomatoes
1/4 teaspoon sugar (I skipped)
2 TBL fresh basil, coarsely chopped (6 basil leaves coarsely chopped)
1 TBL Olive Oil, extra virgin
Salt and Freshly ground Black Pepper to taste (I skipped the salt)

Topping:
1 pound mozzarella, shredded about 4 c.
1/4 c. Parmesan Cheese, grated (I sprinkled some Mozzarella on top too)

For the Dough:
1. Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low and mix a few minutes.
2. Add water and melted butter and mix on low until fully incorporated about 1-2 minutes. Continue mixing until dough becomes glossy and firm about 4-5 minutes.
3. Coat a large bowl with 1 teaspoon Olive Oil. Transfer dough to bowl and then flip the dough over so that all sides are covered with oil. Cover tightly with plastic wrap.
4. Let rise to room temperature until doubled about 45-60 minutes.


Sauce:
5. While the dough is rising melt butter in medium saucepan over medium heat.
6. Add onion and oregano. Cook until liquid has evaporated and onion is golden brown, about 5 minutes.
7. Add garlic and saute for a few minutes.
8. Stir in tomatoes and sugar, increase heat to high and bring to a simmer. Lower heat to medium and simmer until reduced to about 2 cups 25-30 minutes. 8. Off heat stir in basil and oil, then season with salt and pepper.

Laminating Dough:
9. Turn dough out onto dry work surface and roll into a 15" by 12" rectangle.
10. With a spatula spread softened butter over surface of dough, leaving 1/2" border.
11. Starting with the short end, roll the dough into a tight cylinder.
12. Seam side down, flatten the cylinder with your hands into a 4" by 18" rectangle.
13. Then fold it up into thirds, letter style; Pinch seams together to form a ball



14. Repeat with remaining half of dough.
15. Spray a plate with cooking spray and place balls of dough on plate. Spray plastic wrap with cooking spray and cover dough balls. Place in refrigerator until doubled in volume, 40-50 minutes.

Shaping the Pizza:
16. Coat two 9" cake pans with 2 TBL of Olive Oil.
17. Transfer 1 dough ball to dry rolling surface and roll out into a 13" disk about 1/4" thick.
18. Lightly press dough into pan, working into edges and at least 1" up the sides. If dough resists stretching let it rest for a minute or 2 and then try again. Repeat with remaining dough ball for second pizza.

Assembly:
19. For each pizza, sprinkle 2 c of Mozzarella evenly over surface of dough.
20. Spread 1 1/4 c of tomato sauce over cheese and sprinkle 2 TBL of Parmesan over sauce.
21. Bake until crust is golden brown, 20-30 minutes.
22. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Happy Birthday Jamie!

Bread Baking Day #26 is hosted by Jamie of Life's a Feast.







All Rights Reserved 2008-10 © BigBlackDog

Light Citrus Strawberry Spread

I love to can late at night when everyone is asleep and I'm all alone in my kitchen. I count out the lids and get the water bath ready. I prep the vegetables or fruit and sneak a little taste here and there. I sterilize my jars and line them up, squeaky clean and gleaming, on my kitchen counter. The smell of the fresh tomatoes or peaches fills the air as it comes to a boil! I carefully fill the jars with the recipe du jour, screw on the lid and then and only then is it ready for the finale.... the Boiling Water Bath (BWB). After twenty minutes, I remove the jar and wait in anticipation to hear the most wonderful sound in the world and that's the PING of a sealing lid! I swear I can hear the PING three rooms away!

When I get up in the morning and wander into the kitchen for my first cup of coffee, and see all my jars lined up, I feel so accomplished. Is there anything more gorgeous then freshly canned goodness?







Light Citrus Strawberry Spread
Recipe adapted from "The Complete Book of Small-Batch Preserving" by Ellie Topp

Makes 8 - 4oz jars

1 large orange
4 c strawberries, washed and hulled
1 TBL lemon juice
2 TBL granulated sugar
1 box light (low-sugar) fruit pectin
1 c granular low-calorie sweetener (I used Natur, All Natural Sweetener)

1. Grate 2 tsp zest from orange; place in a large stainless-steel or enamel saucepan. Remove and discard remaining white rind from orange. Chop pulp and place in a 4 cup measuring cup.

2. Mash strawberries; add to orange. You should have 3 cups of fruit.

3. Combine fruit, lemon juice, sugar, and pectin in saucepan; mix well. Bring to a boil over high heat, stirring constantly. Stir in sweetener, return to a boil, and boil hard for one minute, stirring constantly.

4. Ladle into sterilized jars and process in a BWB. Once opened, keep in the refrigerator and use within 3 weeks.

Tasting Notes: This spread which is actually more like a butter, is very tart. I did add an additional 2 TBL granular low-calorie sweetener which was perfect. Mr. Tastebuds loved it and it was very good on Rice Pudding!



I've joined another monthly event! You're probably thinking "Michelle don't you have enough to do?". I know but I hate to miss out on anything and I like being busy! Can Jam, a monthly canning event, is hosted by Tigress of Tigress in a Jam. Canning is so much fun, you should really try it!











I'm now starting my third week of the Ten in 10 Challenge and so far I've worked out 7 times in 10 days...WOOT! And I bought some 2 lb weights to start some weight training at home. I'm going to be following "8 Minutes in the Morning for a Perfect Body" by Jorge Cruise.



All Rights Reserved 2008-10 © BigBlackDog

Sourdough Starters; From Start to Finish and all the Fun in Between!

Sourdough Starter; A culture of wild yeast and lactobacilli grown in a medium of flour and liquid such as water, milk or beer.

I began using a Sourdough Starter in my breads about five years ago and I've used a Sourdough Starter ever since. I love the flavor the Starter adds to my breads and there really is nothing that duplicates a good sourdough flavor.

Sourdough Starter has many favorable effects on breads:

1. Adds flavor and aroma to any bread
2. Improves and tenderizes the crumb
3. Adds elasticity to bread dough
4. Shelf life is extended

There are literally hundreds of recipes to begin a Sourdough Starter and I've probably tried at least fifteen. But I always return to my flour and water mix because this is what works best for me, but it might not work for you. Since a Starter relies on wild yeast that is freely floating around in the air, each starter is unique and will perform differently depending on your geographical location. So if one recipe does not work for you try another recipe. I have several recipes listed in this post for your convenience. Or you can wait a month or two and try again. In a month the wild yeast available in your home will be different and may be more suitable to begin a Starter.

I had a terrible time getting a Starter going and I was using step-by-step directions and following them implicitly. Some of the Starters never did any thing, some started bubbling a little bit but then died. It was a total fail, until I relaxed and just used flour and water..yep just Unbleached White Flour and Water.

Materials Needed:

1. Unbleached White Flour - Any brand is fine
2. Water - Tap water is fine. We have a water softener so I use bottled water, any brand is fine
3. Small bowl - Soup bowl, small mixing bowl, whatever you have on hand
4. Whisk
5. Something to cover your container. Plastic wrap, 2-part canning lid, clean dish cloth or anything to keep the dust out and to prevent the surface of the Starter from drying out.
6. Clean, clear glass or plastic container - The container must be clear so you can see what happening inside. I always wash my container by hand and then rinse it with boiling water several times to make sure it is very clean and there is no soap residue.


Easy Sourdough Starter
Recipe adapted from an old friend

1 c. white unbleached flour
1 c. water **See Note

**NOTE: If you have a water softener use any brand of bottled water. I've heard that chlorinated water can cause problems but I have no experience to verify it.

In a small bowl, mix the flour and water. Taking a small whisk, whisk the heck out of your Starter for at least 5 minutes. Sourdough starter loves air and the more air you can get into your Starter the better.

Pour your Starter into a jar or clear plastic container. I use a 1-qt Mason Jar with the 2-part lid but use whatever you have available as long as it's clear. Cover the clear container opening with plastic wrap, a clean dishcloth, shower cap or 2-part lid. If you're using a 2-part canning lid, lightly screw the lid on so that gases created by the yeast can escape. DO NOT screw the lid on tight!

Set the jar on the counter in a highly visible spot so you can keep an eye on it. I usually set my jar right by the sink.

Probably within 12 hours you will see some bubbles start forming on the top of the Starter which is what you want. But if you don't see any bubbles within 24 hrs don't worry about it.

Day Two: Pour out half your starter and discard. Add 1/2 c. flour and 1/2 c. water. Whisk well. Sit the container in a visible spot in your kitchen.

Day Three: By Day 3 you should be seeing some bubbly activity in your Starter and it should smell like yeast. Pour out half your starter and discard. Add 1/2 c. flour and 1/2 c. water. Whisk well. Sit the container in a visible spot in your kitchen.

Day Four: Your starter should be at least doubling within the first 6-10 hours now. Pour out half your starter and discard. Add 1/2 c. flour and 1/2 c. water. Whisk well. Sit the container in a visible spot in your kitchen.

If you have no activity by Day 4 discard all your Starter and begin again. This time refer to Tips for a Strong Sourdough Starter and add either 2 TBL Pineapple Juice to the Water equaling 1/2 cup or substitute 1/4 c. Rye Flour and start over.

Day Five: Pour out half your starter and discard. Add 1/2 c. flour and 1/2 c. water. Whisk well. Sit the container in a visible spot in your kitchen.

If your Starter is at least doubling by Day 5, you have a good Starter going and you can now use it in a recipe. I usually add 1/2 Starter to most of my bread recipes and it does not matter if the recipe has 3 c of flour or 6 c of flour I still use 1/2 c. Starter. Since the Starter is a ratio of 1:1 flour to water there is no need to alter the bread recipe.

If your Starter has some activity but is not doubling by Day 5 refer to Tips for a Strong Sourdough Starter and add either 2 TBL Pineapple Juice to the Water equaling 1/2 cup or substitute 1/4 c. Rye Flour. And repeat Step 2 every 24 hours until the Starter is doubling in size. As soon as it starts doubling in size it is ready to use in a bread recipe.


Maintaining a Sourdough Starter

Maintaining a Sourdough Starter is easy if you bake bread at least once a week. But if you don't you still have to feed your starter to keep it healthy. Each time you remove a portion of the Starter for a recipe, you must replace an equal amount.

To replenish and feed the existing Starter, either use 1/2 c. starter in a recipe or discard 1/2 c Starter. Then add to the existing Starter, 1/2 c. flour and 1/2 c. water, mix it and then whisk for at least 5 minutes. Pour the Starter into a clean container and place the jar of starter in a visible spot in the kitchen. When the starter rises and then falls which is anywhere from 6-12 hours, then you can return the Starter to the refrigerator.

I do have to admit that I neglect my Starter. During the Spring when I am extremely busy my poor Starter is so ignored. Sometimes I don't feed it for a month or so! But when I finally find that poor jar of stuff shoved in the back of the frig and refresh it, it just bubbles back to life with no problem. Poor thing!

If you had a good, strong Starter and for some reason it seems to be losing steam, there is absolutely nothing wrong with giving it a little kick the next time it needs to be refreshed. Please refer to Tips for a Strong Sourdough Starter.

If your Starter remains in the refrigerator for a week or so, it may start separating and develop a brownish liquid on top. I've found conflicting opinions on what the "liquid" is, so I carefully pour it off and then refresh my Starter. But I've read where some people just mix the liquid back into the Starter with no ill effect. So the decision on what to do with the liquid is up to you.


Tips for a Strong Sourdough Starter:

1. Add 2 TBL Pineapple Juice to the Water equaling 1/2 cup, refresh/feed every 24 hours for 3 days or until the Starter is at least doubling in size.
2. Substitute 1/4 c. Rye Flour, refresh/feed every 24 hours for 3 days or until the Starter is at least doubling in size.


When we were in construction for our remodel and renovation, I tossed my sourdough starter because I did not have an oven for over a year and could not bake at all. I decided to try a little experiment with my plain flour/water starter and Nancy Silverton’s Grape Sourdough Starter.

I made the Grape Sourdough Starter exactly as directed in the below recipe. When I started Step 4 for the Grape Sourdough Starter which is a 3-day feeding schedule, I then mixed up my 1 c. flour and 1 cup water and began a new batch of my starter. I set the Starters side by side in my kitchen for a Comparison Test.

Keep in mind that the Grape Starter is already a fermented Starter and just being refreshed whereas my Starter is brand new mix with no previous fermentation.

Note: I used exactly the same amount of starters in each jar so the comparison would be easily visible.



Day 2



I missed the photo of the full rise but you can see the marks on the glass jars. The Grape Starter rose a little bit more then my Starter. But both starters are very active which is great!


Day 3



Ah..oh! Grape Starter is way ahead and it's gorgeous! But still my Starter is more then doubling and for a new starter this is fabulous for Day 3!


Day 4



Oops...my Starter went nuts! I did not put the lid on the Grape Starter because I was afraid it was going to be the one to blow the lid off. But my Starter came through in the end and showed 'em just who's boss in Michelle's kitchen! :))

In conclusion ALL Sourdough Starters work and one is not better then any other. You just need to find one that works for you!


I made a double batch of Breadsticks using one of my new Starters and below is the gorgeous rise of the dough!






Nancy Silverton’s Grape Sourdough Starter
Recipe adapted from Nancy Silverman

2 cups bread flour
2 1/2 cups water, un-chlorinated
1/2 lb red grapes, unwashed organic stemmed

1. Wrap the grapes in well washed cheesecloth, tying the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix. Cover tightly with a lid or plastic wrap secured with a rubber band. Leave at room temperature for 6 days, stirring once or twice a day for six days.

2. The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly fruity, and the color will be strange. That is as it should be. By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete. The starter is living but weak, and it needs to be fed.

3. Remove the grapes and squeeze their juices back into the starter. Stir it up thoroughly and transfer it to a clean container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed.

4. Three days before you plan to use it, stir 1 cup flour and 1 cup water into the
container, blending well. Let stand uncovered at room temperature until it bubbles up — 3 to 4 hours — then cover and refrigerate. Repeat this the second and third day.

5. Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months, after which it’s a good idea to pour off all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness.


Beer Sourdough Starter
Recipe adapted from Not-a-Clue

1 c Beer
1 1/4 c Flour

Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to
separate into creamy thick bottom and thin liquid top is ready to use in any
sourdough recipe.


Potato Water Sourdough Starter
Recipe adapted from Alaska.net

1/2 TBL Active dry yeast
1 c White flour
1 tsp Sugar
Lg baking potato peeled, cube

Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desirable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate.


Buttermilk Sourdough Starter
Recipe adapted from Astray

1 c Water; tepid
1/4 c Buttermilk; room temperature
1 1/2 c Flour
1 tbs Sugar

Mix all ingredients in a glass bowl, cover tightly with plastic wrap and set in warm part of kitchen for 3-5 days. Starter can be stored in refrigerator and must be used in 1 week or "refreshened". Glass or plastic container that can be tightly covered to store. Recipe makes about 2 cups of starter.

To Proof: Bring starter to room temperature. In a glass bowl, combine all of the starter with, 1 1/2 cups of flour and 1 cup of water. Cover bowl with plastic wrap and set in warm place for 12 hours.

To Use: Measure 2 cups of "proofed" starter and set aside. Return remaining starter to it's container and refrigerate until needed again.

Be sure to use this starter at least once a week or refreshen it.



All Rights Reserved 2008-10 © BigBlackDog

Welcome to the 3rd HBinFive Bread Braid

Whew...glad the holidays are over and I can sort of relax a little bit. I do love celebrating and seeing friends but it can be so trying at times. The old saying There's just not enough hours in a day must have been coined sometime around December 1st because that is when I feel the holiday pressure to get things done and the countdown begins.

I did have a wonderful Christmas and received some very cool kitchen gifts which are my favorite kind of gifts to receive. Yes, I am spoiled...very spoiled. But I did receive one special bread pan that I've wanted for some time now, 9" Pain de Mie bread pan with lid and you can find it at Amazon.com too. The first pan I received was bent and I could not slide the lid and I had to send it back so last week was the first chance I've had to bake in my new pan. So far I love it!





But it is a bit different baking with the Pain de Mie. First of all you can't see the bread while it baking so I had no idea if the bread was done or not unless I removed the pan from the oven and slide open the lid. And I was not sure just how much dough to put into the pan to get a nice sized loaf. But these small problems will work themselves out and being the bread baked so nicely with the most amazing crust, I will most definitely be using the Pain de Mie again!





This week for HBinFive we had assigned to make the Master Whole Grain Bread recipe and make a loaf of bread, a shaped bread and Spicy Whole Grain Snack Crackers.


I almost did not finish the Epi because I had an accident with a knife and my thumb was out of commission but I managed to finish it with my left hand. I know the Epi is not perfect but it's done!





With the wonderful loaf of bread I did serve Grilled Cheese Sandwiches for dinner, making one of my all-time favorites, Grilled Cheese with Brie and a Fresh Slice of Apple. Brie and Fresh Apple is also very good on a hamburger...yummy!






The Spicy Whole Grain Snack Crackers I served with a big pot of Chili and then made some Sweet and Spicy Peanut Soup. Just click on the title to visit the post and recipe.


Sweet and Spicy Peanut Soup with Whole Grain Snack Crackers







If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address.

Please leave a comment. Every once a while the Mr. Linky flies the coop and we can then find your photos by clicking on the comment links.

Don't forget to copy and paste the HBinFive Badge in your Bread Braid post or somewhere on your FB Page. Or you can mention HBinFive but your blog post must be identified with HBinFive.

Please be sure to link back to the host blog, Big Black Dog, so your fellow bloggers who are participating today, will get lots of visits, as well.

Please do not add your link below until your HBinFive post or pictures are actually published.

***If any HBinFive member is concerned about linking up to the Bread Braid Gadget please send an email to me at ms dot bigblackdog at gmail dot com with your name and the URL of your pictures and I will link you up as soon as I can.



Please feel free to click on any of the links below and visit some of our HBinFive Members and see their wonderful interpretations of this recipe!









All Rights Reserved 2008-10 © BigBlackDog

Easy Fried Rice

So far so good with my Ten in 10 Challenge. I was at the gym three times last week and I would have been there four times if there hadn't been a blizzard last Thursday! But it snowed for hours and there was no way I was going make it to the gym. But I did workout by shoveling a 2' wide path to our barn, does that count? I expected to be a little sore but I actually felt much more energetic then I have in months.

I have to admit, I'm surprised at how tasty some of the low calorie recipes have been so far. The Mussels with Tarragon Cream I made last week was very good and this week I made another Weight Watchers recipe, Easy Fried Rice which I enjoyed very much! I did add 1 clove of minced Garlic which is only 4 calories so not a biggie. I also substituted 4 Green Onions for the Scallions and I did cut down the Soy Sauce to about a 1 TBL which was plenty.







Easy Fried Rice
Recipe adapted from Weight Watchers

2 large eggs, lightly beaten
1 cup carrots, shredded
1 cup scallions, sliced, divided (I used 4 Green Onions cut into coins)
3 cups cooked white rice
1/2 cup frozen green peas, thawed
1/4 cup low-sodium soy sauce, or to taste (I used abt 1 TBL soy sauce)
2 spray(s) cooking spray

My additions:
1 clove of garlic, minced

POINTS Value: 3
Serving: 6 @ 3/4 c. each

Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.

When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs them from skillet and set aside.

Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions and add garlic if you decide to use it; sauté until carrots are crisp-tender, about 2 to 3 minutes.

Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.










If you're interested in joining the Ten in 10 Challenge please contact Lori at RecipeGirl!




All Rights Reserved 2008-10 © BigBlackDog

Sweet & Spicy Peanut Soup with Whole Grain Snack Crackers!

Poor Crackers always seem to play second fiddle to exciting dips and colorful salads. But we love crackers and I make a batch of crackers or breadsticks at least every two weeks. We eat crackers instead of bread for dinner and my husband, a brown bagger from way back, takes a few crackers in his lunch almost every day. So when Spicy Whole Grain Snack Crackers were on the agenda for HBinFive I was happy!

I did divide the cracker dough in half and added Chili Pepper to half and Kosher Salt on the remainder. I had a great time making the crackers and used my Pasta Bike which I highlighted in my Gadgets that Work category. Love my Pasta Bike which makes cutting the crackers so easy! I did make some of the crackers small and served them with a big pot of Chili!








I was cruising around, looking at some of my favorite blogs and I happened to land on Kayte's blog, Grandma's Kitchen Table. And she was raving about Sweet & Spicy Peanut Soup by Ellie Krieger! However, the Sweet & Spicy Peanut Soup is way outside my comfort zone but yet it sounded so good to me...I think it's the snowbound effect that twisting my senses around! I do not like peanut butter and have never eaten a PB&J sandwich...nope never! And the Soup also had Cayenne Pepper which is something I rarely ever add to anything, just too spicy for me. Yet it sounded too good not to try and perfect for a second round of Whole Grain Crackers!

For the Sweet and Spicy Peanut Soup I did cut down the Cayenne Pepper to just 1/4 tsp and I did eliminate the large onion and scallions and substituted 8 Green Onions. And after my first test taste I did add an additional 1/4 c. of Peanut Butter. But this soup was out of this world, super fantastic and I can't wait to make it again!









Sweet and Spicy Peanut Soup
Recipe adapted from Ellie Krieger

1 tablespoon canola oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon peeled and grated fresh ginger
1 large sweet potato, peeled and cubed (2 cups)
6 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes, with their juices
2/3 cup creamy natural peanut butter
2 teaspoons honey
1/2 cup chopped scallion greens (about 3 scallions)

Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

*Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.








All Rights Reserved 2008-10 © BigBlackDog

Project 365

I've joined Project 365, a group of people exploring photography by pledging to take one photo a day for an entire year. I am so looking forward to this project. Believe me when I say I need to learn how to use a camera.

Yep...I own three cameras! Two of which are new and I think I've used them, maybe two times each and I've never read the Owner's Manuals! Huge fail!!

If you'd like to follow along on my photo journey, I've uploaded my first week of photos on my Spend-A-Buck Farm blog or you can click on Big Black Dog's Project 365 badge in the sidebar.

If you are interested there are two groups on Flickr that you might consider joining, Project 365 Flickr Group and Project 365 Food Bloggers Group. The Groups are open to anyone with an interest in photography or even if you just want to browse!

And I already learned a little bit! See my Project 365 Badge, well I made it. Designing is not a problem for me, I've designed logos for years but not on a computer which is a whole different ball game!



All Rights Reserved 2008-10 © BigBlackDog

Soft Pretzels and the Minnesota v. Chicago Football Game

I love football and have always looked forward to the season. And every year I plunk down my money for season tickets. But geesh, the Chicago Bears are absolutely in the toilet this year! I don't mind when my team loses a game but when they play SOOOooooo bad, it really is embarrassing. So when it came time for the Minnesota v. Chicago game I knew I had to soften the blow of another loss and decided to make some Soft Pretzels to munch on during the game.

The big, giant mall pretzels, oozing with yellow mustard and encrusted with way too much salt, are not my favorite thing in fact the smell is disgusting. So when I made my Pretzels I used very little salt and of course went overboard sprinkling with seeds. And I eliminated everything in the water bath and just added 2 TBL of Barley Malt Syrup. The Pretzels were DE-licious and I would make them again and again!


By the way, the Bears won the Minnesota game, 36 to 30, in OT. It was great!







Pretzels
Recipe adapted from my friend, Nancy

1 package active dry yeast
2 tablespoons brown sugar
1 1/4 teaspoons salt
1 1/2 cups warm water
3 cups all-purpose flour
1 cup bread flour

For the water bath:
2 quarts water
1/4 cup amber beer
1/4 cup baking soda
1/4 cup packed light brown sugar

I eliminated all the above for the water bath and just used 2 qts of water and 2 TBL of Barley Malt Syrup.

Toppings:
4 TBL melted butter
Kosher Salt, Poppy Seed, Pepitos, Parmesan Cheese, Sesame Seeds, Sunflower Seeds or anything you want.

Makes 12 Pretzels

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water.

Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape and place on a baking sheet. Cover and let rise until doubled.

Simmer the pretzels: In a 10-inch-wide stainless-steel pot, combine the water, beer, baking soda, and brown sugar and bring to a simmer. Place 2 pretzels at a time in the water bath. Cook for 10 seconds and flip, using a skimmer or slotted spoon. Cook for another 10 seconds, and with the skimmer, lift above the pan to drain. Then transfer to a parchment lined cookie sheet, rounded sides up.

Brush pretzels with melted butter and sprinkle with garlic powder, Parmesan cheese, sugar/cinnamon, coarse salt, etc., be creative.

Bake at 450 degrees for 8 to 10 minutes, or until golden brown. Brush with additional melted butter, if desired. Serve warm.







Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!









All Rights Reserved 2008-10 © BigBlackDog

Parmesan Chicken **HE cooks!

It's not unusual for Mr. Tastebuds to cook in fact he was cooking almost every night for about the first 10 years we were married. I was working in a law firm at the time and put in many late night hours especially when I had an attorney in court. There was just no time nor energy to cook. His meals are simple, yet delicious and he did surprise me once in a while with an excellent sauce!

Sometime last summer I was not feeling well and took a late afternoon nap. Much to my surprise I slept for a good 4 hours and when I woke up Mr. Tastebuds was in the kitchen making dinner. When I asked him what the was making, he said "Parmesan Chicken, from a recipe I saw on TV." Mr. Tastebuds watches all the Saturday cooking shows, secretly I think he has a crush on Julia! And he sort of mentally files the recipe, never writing anything down. I wish my mind worked like his but I need at least a few notes not because I don't know how to cook on the fly but because there's no way I could ever remember!

Mr. Tastebud's Parmesan Chicken was just delicious and so simple, I've made it several times since. And it's definitely a recipe for my Call-it-Dinner category!







Parmesan Chicken
Recipe adapted from my husband, Mr. Tastebuds

2 Chicken Breasts, deboned and skinless
3/4 c. Parmesan Cheese, finely grated
3/4 c. Parmesan Cheese, coarsely grated
1 Egg, slightly whipped
1-2 TBL Canola Oil


Place the chicken breasts in a large ziplock bag and pound to about 1/2" thick, careful to not rupture the meat.

In a heavy-bottomed skillet heat the oil.

Bread each chicken breast in the finely grated Parmesan. Then dip each breast in the whipped egg. Then bread each breast in the coarsely grated Parmesan.

Place the breaded chicken beasts in the hot oil and saute to a golden brown on each side. Chicken is done cooking when the juices run clear when pierced with a skewer.







All Rights Reserved 2008-10 © BigBlackDog

Mussels with Tarragon Cream

Well, I've gone and done it! I joined Lori at RecipeGirl in her Ten in 10 Challenge!


It's really quite a simple Challenge and you can adjust the Challenge to your own needs and schedule. Originally, I thought the Challenge was to lose 10lbs in ten weeks but it's really ten weeks to a healthier life and I need to start working out regularly again. I was so good for almost three years, I worked out four times a week and then sort of fell off the wagon! I've had surgery twice in the past two yrs and being my recovery took a little longer then we expected, I just never could seem to return to my workout routine. Well, I've got another surgery in my future and I have to start now or possibly wait another year or so! I plan to be back at the gym January 4th and will workout, Monday, Tuesday, Wednesday and Friday of every week until my next surgery! Wish me luck!

Even though I did not join Ten in 10 to lose weight, I'm looking forward to posting at least one Lo-Cal Recipe a week. For my first Lo-Cal Recipe I found one I thought I would like on Weight Watchers, of course I had to adjust it a little to my own taste. The Mussels in Tarragon Cream was good but I thought it was a little too rich. If I was making it again I would still eliminate the Pernod and substitute 2% Milk for the Cream, add 2 tsp of butter and cut down the fresh Tarragon to just 1 TBL.







Mussels with Tarragon Cream
Recipe adapted from Weight Watchers

2 tsp olive oil
4 medium shallot(s), finely chopped (I skipped)
1 small onion(s), finely chopped (I used 4 green onions, including tops)
1/2 cup(s) water, cold
2 fl oz liqueur, Pernod (I skipped)
1 cup(s) white wine
2 1/2 pound(s) raw mussels, in shell
1/4 cup(s) half-and-half cream
2 Tbsp fresh tarragon, minced
1/4 tsp table salt, or more to taste
1/8 tsp black pepper, or more to taste

Weight Watcher Points: 7
Servings: 4

Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.

Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes.

Remove pot from heat and add water, Pernod and wine. Return to heat; simmer for 1 minute.

Add mussels and cover pot. Increase heat to high and cook, shaking pot once or twice during steaming, until mussels open, about 5 to 7 minutes.

Remove mussels from liquid using a strainer or slotted spoon; place them in a large bowl. (Remember to throw away any unopened mussels.)

Boil remaining liquid until it’s reduced to about 1 cup, about 5 minutes. Reduce heat to medium-low; stir in cream, tarragon, salt and pepper. Pour liquid over mussels and serve immediately. Yields about 2 cups per serving.







All Rights Reserved 2008-10 © BigBlackDog