‘Tis the season. No, not that season. Finally spring has sprung. Here in the Midwest, it seems we have gone from winter to summer in fast forward. Don’t blink and miss any more of this glorious season. [Read more…]
Stuffed Italian Bread
Cod, yes that is correct, cod. You know the fish that is delicious in a traditional fish and chips menu. I adore cod, yes that is true, I adore cod as long as it is fried. Since frying is not so good for me these days, we are adding baked cod to our nightly menu. My daughter is thrilled as she loves fish in any way, shape or form and truly, she could enjoy fish everyday. Her mother, not so much, and her dad rides the fence.
The solution? Well, it’s easy. On the night that we are going to have baked cod, I plan to prepare an accompaniment that I enjoy and that will balance the “uck” factor that I experience when I eat baked cod. It becomes a win/win for everyone. We eat a bit healthier and at the same time enjoy this stuffed Italian bread that is a winner any day of the week.
This recipe came across my desk several times the past few weeks and I knew I had to give it a try. It is slightly adapted from King Arthur Flour’s recipe for Pane Bianco. If you are new to bread baking, this one is a great recipe to begin with and if you are a seasoned bread baker then you know your go to source for all things bread is King Arthur Flour.
You can enjoy this with or without the fish! 😃
Stuffed Italian Bread
3 cups bread flour
2 teaspoons instant yeast
1 ¼ teaspoons salt
1 egg
½ cup lukewarm milk
⅓ cup lukewarm water
3 tablespoons olive oil
2 teaspoon garlic paste
¾ cup shredded Italian blend cheese or shredded mozzarella
½ cup oil packed sun-dried tomatoes, drained and patted very dry
⅓ cup thinly sliced fresh basil
Combine the flour, yeast, salt, egg, milk, water and olive oil in a mixer or mix by hand to make a smooth, soft dough. Place dough in a greased bowl. Cover and let rise until double in size, about one hour.
Punch the dough and form into a 22 x 8-inch rectangle. Spread the garlic paste over the entire surface of the dough. Sprinkle with the cheese, tomatoes and basil. Roll the dough up lengthwise and pinch the edges to seal. Place seam side down on a baking sheet that has been greased or lined with parchment paper.
Starting about ¼-inch from the end of the log, use a sharp knife and cut down the center of the log about 1-inch deep, continue within ¼ inch of the other end of the log. Form an “S” with the log and tuck the ends under. Cover the loaf and let it rise in a warm place for about 45 minutes.
Preheat the the oven to 350ºF. Uncover the loaf and bake for 35 to 40 minutes or until golden. Transfer to a rack to cool slightly before serving.
Note: I use my bread machine on the dough setting and proceed as directed.
Miso Ginger Glazed Samon
Time for honesty and true confessions in the kitchen! Do you have a black, cast iron skillet hidden in the basement or back of the cabinet and just cannot bring yourself to use it? Maybe you hesitate because you don’t know how to use it. Well, it’s time to get over that and we can help.
The other scary thing in a kitchen is cooking fish. At least, for those of us who grew up in the land-locked Midwest, cooking fresh fish is a little (or a lot) intimidating. Well, we can help with that, too. [Read more…]
French Lemon Cake with Lemon Glaze
Where, or where, is Spring? In our part of the world, we had snow flurries last weekend, yet now a sunny 70 degree day is predicted for later this week. What crazy weather.
Spring cooking is always different than what I fix on a cold, stormy night. I am eager to visit the farmer’s market, to toss a big fresh salad, to smell the fresh herbs, pick strawberries and to fire up the grill. Are you with me?
I had the wonderful pleasure of going to France with Roxanne and her cookbook club a few years ago—and we traveled there in the spring. That meant time and laughter with other gals as passionate about food as I am. It also meant lots of markets lined the cobblestone streets and carts were overladen with fresh fruit, herbs, lettuce and salad greens and cheese. I am craving that. What fun it was to browse through the freshest ingredients ever and cook those same delicious ingredients for dinner that night at the chateau.
Reality check. A trip to France to explore the local markets isn’t happening anytime soon for me. Even picking fresh herbs from my own garden seems like a pipe dream this spring. So, what’s the next best thing? I zest a lemon as it tastes so fresh and “spring-like” and I turn to recipes inspired by the French.
I know if you say the words French and cooking in the same sentence, you instantly think “hard” or maybe “time consuming.” Strike those crazy thoughts! This French Lemon Cake is ideal this time of year and the best news ever, it is easy as you bake it in your slow cooker. The recipe is in our book, Slow Cooker Desserts, Oh So Easy, Oh So Delicious and baking in your slow cooker is always moist, easy and packed with flavor.
And French cooking is delicious and can be easy. Don’t believe us? We are teaching a class on French spring cooking at The Olive Tree in Overland Park and the recipes really are delicious and incredibly easy. Sign up quick—as our classes keep selling out. (At A Thyme for Everything in Lee’s Summit, we will be teaching a class on electric pressure cookers on April 17—but sorry, that is sold out, then will get out our cast iron skillets again and fry chicken in a class on May 22, but don’t delay, don’t even blink, for that class sells out the minute we post it.)
Easy, fresh and wonderful. Now, say, Bon Appetit with me, pick up that fork and savor a bite. Spring will be here soon.
French Lemon Cake with Lemon Glaze
1¼ cups all-purpose flour
¾ teaspoon baking powder
Dash of salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
½ cup sour cream
Zest from one lemon
2 tablespoons fresh squeezed lemon juice
½ teaspoon pure vanilla extract
Glaze:
1 tablespoon fresh squeezed lemon juice
½ cup confectioners’ sugar
Butter a 7-inch springform pan and set aside. Crumple a sheet of aluminum foil, about 24-inches long, into a thin strip, then form into a 7-inch ring. Place the aluminum foil ring in the bottom of a large (5-quarts or larger) round or oval slow cooker.
Whisk together the flour, baking powder and salt in a small bowl; set aside.
Beat together the butter and sugar in a large bowl, using an electric mixer at medium-high speed until the mixture is light and fluffy. Beat in the egg. Add the sour cream and blend well.
Add the flour mixture to the creamed mixture, beating until blended well. Beat in the lemon zest, juice and vanilla.
Pour the batter into the springform pan. Place the springform pan on the aluminum foil ring in the slow cooker. Cover the slow cooker and bake on High for 3 to 4 hours or until a wooden pick inserted in the center comes out clean.
Remove the pan to a wire rack to cool for 10 minutes. Remove outer ring and allow cake to cool completely.
Glaze: Prepare the glaze by whisking together lemon juice and confectioners’ sugar until smooth. Pour over the cooled cake.
Makes 1 (7-inch) round cake.
Tip: Lemon zest is easy to grate using a Microplane® grater. Remember that the wonderful, intense lemon flavor you want is in the colored portion, but the white is bitter.
Deviled Eggs
Easter is upon us and if you haven’t already started to think about your menu, it is time! Eggs signal spring and of course Easter. Our Easter table will not be complete without Deviled Eggs. Now that I think about it, what an ironic title for a recipe that is served to celebrate all things not related to the devil himself but related to the Resurrection. Hmmmm. Ok, I paused and did a little research. Deviled eggs were first referenced in the 18th century when the term “deviled” referred to spicy, specifically foods that used mustard or pepper. Folks in the Midwest or the southern part of the U.S. may refuse to call these tidbits of flavor deviled, opting instead for stuffed eggs or salad eggs. Some even go so far as to title these filled egg cups “angel eggs”. No matter, they are pure deliciousness and my family expects these golden goodies to adorn our Easter table. [Read more…]
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