Sunday, November 30, 2008
... from the timberland of the Sierra Nevada. This is a sketch I did about a year ago of a 12 inch pinecone. As I pull out my decorations for this Christmas I still love these pinecones. They give my southern California home a little wintery feel.
Friday, November 28, 2008
2 small russet potatoes, peeled & cut into 2"pieces
2 1/2 tsps yeast
2 Tbs sugar + a pinch
1 cup buttermilk, room temperature
6 Tbs butter, melted and cooled + more for bowl
4 tsps salt
5 1/2 + cups flour, bread or all purpose
1. Place potatoes in a medium saucepan. Cover with cold water. Bring to boil; reduce to simmer. Cook until knife tender (~15 minutes). Drain, reserving 1/2 cup liquid. Mash potatoes. Set aside.
2. Cool reserved liquid to 105 deg. In the detached bowl of your Kitchenaid, whisk liquid, yeast & a pinch of sugar. Set aside until mixture is foamy (~6 minutes).
3.Attach bowl to the Kitchenaid fitted with the dough hook attachment. On low, add remaining sugar, mashed potatoes, buttermilk, 4 Tbs butter & salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth (~ 2 mins)
4. Brush a mixing bowl with butter. Place dough in bowl. Turn once so that the dough is coated by butter on the top and cover with plastic wrap. Set aside until doubled in size (~ 1 1/2 hours).
5. Heat oven to 375 deg. Cover 3 large baking sheets with parchment paper. Turn dough out onto floured work surface. Using a rolling pin, roll dough out 3/4" thick. Cut dough into 3" wide strips. Cut strips into triangles or squares. Place 1" apart on baking sheets. Brush tops with remaining melted butter, cover with a buttered plastic wrap. Let rise until dough does not spring back when pressed with finger (~15min).
6. Bake until golden, about 18-20 minutes.. Serve. Makes about 30 rolls. This might last a day.
Monday, November 24, 2008
Brad's family blog. His photos are fabulous.
Wednesday, November 19, 2008
Saturday, November 15, 2008
Tuesday, November 11, 2008
Sunday, November 9, 2008
Saturday, November 8, 2008
Friday, November 7, 2008
Thursday, November 6, 2008
Wednesday, November 5, 2008
Sunday, November 2, 2008
3 Tbs olive oil or butter
3 cups chopped onions
3 cups baked butternut squash
6 cups chicken stock
1 1/2 Tbs curry powder, lightly toasted
1/4 tsp nutmeg, freshly grated
1 Tbs honey
1 cup Greek yogurt, plain (or cream)
3 Tbs dry sherry
Sautee onions in olive oil. Puree onions and squash. Transfer to large saucepan and add stock, curry powder, nutmeg & honey. Whisk to combine & bring to a simmer. Simmer for 10-15 minutes, stirring occasionally. Stir in yogurt & sherry & season with salt & pepper as needed. Garnish with toasted seeds or slivered almonds.
Try adding sauteed mushroom for a heartier soup.
Toasted squash seeds:
Wash fresh seeds with salt water to separate from pulp of squash. Pat dry with a paper towel. Place seeds on a baking sheet; salt generously and toss with a little olive oil. Place in 250 degree oven for about 1 hour. Eat as a snack or a garnish for this yummy soup