down on the farm
Adventures from Maple Heights Organic Farm
Saturday, December 21, 2013
Simply DELICIOUS (and simple) Christmas Dinner. Because you have already done enough!
The baking is done. The gifts are wrapped. The stockings are stuffed. The house is clean and fully decorated. Now it is NOT time to start a cooking marathon for dinner! We just did that for Thanksgiving -- and it was worth all the effort. But for Christmas, we can have a beautiful, elegant meal without much fuss at all. It starts with local foods. And it starts with a beautiful roast. Here is our menu and some ideas for alternatives that should make your day a bit easier.
Tuesday, December 10, 2013
English Muffins are Making My Family HAPPY.
Here is my updated cooking method (and a bit more detail) about my homemade English Muffins (and again, a Thank You to Carol McGee for the inspiration).
I put my dry ingredients in a gallon sized twist tie bag. I can make 10 of these in 10 minutes plus a short amount of clean-up time (and remember, I get my King Arthur flour from Johnson's Egg Farm for $20 for 50 pounds -- cheapest price anywhere). Look for a restaurant supplier near you. Now, my dry ingredients that go in the bag are the exact same as the dry ingredients for my pizza crust which makes this extra handy. The only addition is 1/8 tsp of baking powder which I add to the dry mix when I am making English muffins.
Dry Mix -- write this in sharpie right onto your bread machine
2 pounds flour (I weigh this on a kitchen scale).
1 Tablespoon Sugar (I use brown sugar because this is what I need for pizza crust)
1 teaspoon salt
1 1/2 Tablespoons yeast.
Put the dry ingredients in the bread machine pan (you may have to adjust to use less flour).
Add the following (and write this on your bread machine, too):
1/4 teaspoon baking powder
1 cup milk
1/2 cup water
I measure the milk into a large measuring cup and then top up to 2 1/2 cups water. This gives me 1 cup of milk and 1 1/2 cups water but I don't like how wide the top of the measuring cups are these days. I think the large cups are not accurate because of the surface tension -- so I prefer to measure all my liquid in one go if possible.
So, by now, I have about 2 or 3 minutes into the dough at this point. I pour the liquid in slowly so my bread machine can handle the super-sized dough ball.
After 20 minutes, my bread machine starts a rise cycle. Normally I take my dough out before the rise and put it in the empty dry-ingredients bag. I twist tie it and put it in the fridge until I'm ready to use it. This eliminates the next 70 minutes of not being able to forget the dough. I can forget it in the fridge.
When I'm ready to make the dough (it should have at least for hours to rise in the fridge as it rises much more slowly), I remove the dough and let it warm a bit.
Now for my new cooking trick. I take one of my large, heavy baking trays, flip it upside down and sprinkle with cornmeal from four star farms in Northfield. I then roll golf ball sized lumps into balls and place 12 on the baking tray. Then I flip each ball of dough so it has some cornmeal on both sides. Now, for the final trick, I place another large, heavy baking tray on top of all the English Muffins.
Put them in a preheated 400 degree oven for about 15 minutes. Everyone in my family is loving these and they are now the favored after-school snack. They taste good the following day (not all fresh breads are good the next day) and make a very quick meal as bruschetta (we used to call them E.M. pizzas but isn't this so much more fun?) for lunch or dinner and of course are great for breakfast.
Have fun and try something new!
I put my dry ingredients in a gallon sized twist tie bag. I can make 10 of these in 10 minutes plus a short amount of clean-up time (and remember, I get my King Arthur flour from Johnson's Egg Farm for $20 for 50 pounds -- cheapest price anywhere). Look for a restaurant supplier near you. Now, my dry ingredients that go in the bag are the exact same as the dry ingredients for my pizza crust which makes this extra handy. The only addition is 1/8 tsp of baking powder which I add to the dry mix when I am making English muffins.
Dry Mix -- write this in sharpie right onto your bread machine
2 pounds flour (I weigh this on a kitchen scale).
1 Tablespoon Sugar (I use brown sugar because this is what I need for pizza crust)
1 teaspoon salt
1 1/2 Tablespoons yeast.
Put the dry ingredients in the bread machine pan (you may have to adjust to use less flour).
Add the following (and write this on your bread machine, too):
1/4 teaspoon baking powder
1 cup milk
1/2 cup water
I measure the milk into a large measuring cup and then top up to 2 1/2 cups water. This gives me 1 cup of milk and 1 1/2 cups water but I don't like how wide the top of the measuring cups are these days. I think the large cups are not accurate because of the surface tension -- so I prefer to measure all my liquid in one go if possible.
So, by now, I have about 2 or 3 minutes into the dough at this point. I pour the liquid in slowly so my bread machine can handle the super-sized dough ball.
After 20 minutes, my bread machine starts a rise cycle. Normally I take my dough out before the rise and put it in the empty dry-ingredients bag. I twist tie it and put it in the fridge until I'm ready to use it. This eliminates the next 70 minutes of not being able to forget the dough. I can forget it in the fridge.
When I'm ready to make the dough (it should have at least for hours to rise in the fridge as it rises much more slowly), I remove the dough and let it warm a bit.
Now for my new cooking trick. I take one of my large, heavy baking trays, flip it upside down and sprinkle with cornmeal from four star farms in Northfield. I then roll golf ball sized lumps into balls and place 12 on the baking tray. Then I flip each ball of dough so it has some cornmeal on both sides. Now, for the final trick, I place another large, heavy baking tray on top of all the English Muffins.
Put them in a preheated 400 degree oven for about 15 minutes. Everyone in my family is loving these and they are now the favored after-school snack. They taste good the following day (not all fresh breads are good the next day) and make a very quick meal as bruschetta (we used to call them E.M. pizzas but isn't this so much more fun?) for lunch or dinner and of course are great for breakfast.
Have fun and try something new!
Tuesday, November 26, 2013
Happy Thanksgiving: Menu Outline
Need a menu outline for your Thanksgiving meal? We are cooking for 25 and really looking forward to it. We create a menu outline and email it around to everyone. Anyone that wants to bring a favorite dish can then add their name next to an existing menu item or add a new menu item with their name next to it, then gray it out. Then they reply/all so everyone gets the most current menu. Even our children get involved if they wish. Guests can bring what they want, some elaborate dishes, some old family traditional dishes and some simple. Personally, I think it is great to have some unadulterated carrots and other vegetables on the table to round out all the buttery, sugary dishes!
We fill in the items that are just easiest to do at our house -- and also a few items that we specifically grew for a particular dish (creamed onions). Also, I try to make a Pecan Pie for Andy because he doesn't ask much of me, but REALLY appreciates this pie. My daughter's tradition is cheesecake so she makes that every year. After everyone has a chance to fill in what they wish to bring, we make all the rest.
Hope you all have a great time with family and friends this Thanksgiving day!
Thanksgiving 2013 Menu
We fill in the items that are just easiest to do at our house -- and also a few items that we specifically grew for a particular dish (creamed onions). Also, I try to make a Pecan Pie for Andy because he doesn't ask much of me, but REALLY appreciates this pie. My daughter's tradition is cheesecake so she makes that every year. After everyone has a chance to fill in what they wish to bring, we make all the rest.
Hope you all have a great time with family and friends this Thanksgiving day!
Thanksgiving 2013 Menu
Turkey Andy
Gravy Kerrie
Stuffing Kerrie
Potato Andy
Butternut Andy
Creamed Onions Kerrie
Sweet Potato Margaret
Carrots
Corn
Beans
Other Veges - Roasted Brussel Sprouts Margaret
Pickle Tray
Bread
Cranberry Sauce
Other favorites???
Horse d'ovres:
Cheese/crackers Margaret
fruit
other favorites???
Dessert:
Apple Pie
Pecan Pie Kerrie -- Andy's favorite
Oreo Cheesecake -- Meghan
Pumpkin Pie - Doug
Ice Cream
Whipping Cream -- Russell+Sydney
Other favorites???
Beverage:
Wine
Beer
Cider Margaret
Other favorites???
Subscribe to:
Posts (Atom)