tag:blogger.com,1999:blog-77372333597583115182024-02-07T13:32:35.611-06:00Forks'N'CanvasFood, art, everything elseMalarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7737233359758311518.post-58766764301202879512015-10-18T10:10:00.001-05:002016-04-03T23:15:48.429-05:00President's baguette...the best. <div class="separator" paragraphname="paragraph2" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixg-DO2I12__8EUeiabFV4vw5aIEwTH_xt1O4bxC7OROyuZt6lmG485s1NUc5bwTiVQUt8AAYvn5vbqdpQjGOlcXlAtO5U_LgUQZsuaLh3yZSsl7AWO0pT7nIaRn17f_RXVUMA13IBrqyd/s1600/baguettes+1+-+Copy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixg-DO2I12__8EUeiabFV4vw5aIEwTH_xt1O4bxC7OROyuZt6lmG485s1NUc5bwTiVQUt8AAYvn5vbqdpQjGOlcXlAtO5U_LgUQZsuaLh3yZSsl7AWO0pT7nIaRn17f_RXVUMA13IBrqyd/s1600/baguettes+1+-+Copy.jpg" width="320" /></a></div>
<div paragraphname="paragraph2">
<span dstinfo="0:9" id="ouHighlight__0_8TO0_9" paragraphname="paragraph2" srcinfo="0:8">Recently, I stumbled upon a wonderful recipe for baguettes on a blog; trouble is I don't remeber the blog's address!</span><br />
<span dstinfo="0:9" paragraphname="paragraph2" srcinfo="0:8"><br /></span></div>
<div paragraphname="paragraph2">
<span dstinfo="0:9" paragraphname="paragraph2" srcinfo="0:8"><strong>President's baguette</strong></span></div>
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<span dstinfo="0:2" id="ouHighlight__0_2TO0_2" paragraphname="paragraph3" srcinfo="0:2">290</span><span id="noHighlight_0.34798462180063355"> </span><span dstinfo="4:4" id="ouHighlight__4_4TO4_4" paragraphname="paragraph3" srcinfo="4:4">g</span><span id="noHighlight_0.733857277128614"> </span><span dstinfo="6:16" id="ouHighlight__6_15TO6_16" paragraphname="paragraph3" srcinfo="6:15">AP flour</span><span id="noHighlight_0.5816061456167144"> </span></div>
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<span dstinfo="0:1" id="ouHighlight__0_1TO0_1" paragraphname="paragraph4" srcinfo="0:1">70</span><span id="noHighlight_0.6644117867741979"> </span><span dstinfo="3:3" id="ouHighlight__3_3TO3_3" paragraphname="paragraph4" srcinfo="3:3">g</span><span id="noHighlight_0.31503541168639115"> </span><span dstinfo="5:15" id="ouHighlight__5_14TO5_15" paragraphname="paragraph4" srcinfo="5:14">bread flour </span></div>
<div paragraphname="paragraph5">
<span dstinfo="0:2" id="ouHighlight__0_2TO0_2" paragraphname="paragraph5" srcinfo="0:2">240</span><span id="noHighlight_0.4483065762402767"> </span><span dstinfo="4:4" id="ouHighlight__4_4TO4_4" paragraphname="paragraph5" srcinfo="4:4">g</span><span id="noHighlight_0.5863868893541611"> </span><span dstinfo="6:10" id="ouHighlight__6_11TO6_10" paragraphname="paragraph5" srcinfo="6:11">water</span></div>
<div paragraphname="paragraph6">
<span dstinfo="0:0" id="ouHighlight__0_0TO0_0" paragraphname="paragraph6" srcinfo="0:0">2</span><span id="noHighlight_0.06660779103776482"> </span><span dstinfo="2:2" id="ouHighlight__2_2TO2_2" paragraphname="paragraph6" srcinfo="2:2">g</span><span id="noHighlight_0.5512110076893932"> </span><span dstinfo="4:14" id="ouHighlight__4_13TO4_14" paragraphname="paragraph6" srcinfo="4:13">fresh yeast or 1/4 tsp dry yeast</span></div>
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<span dstinfo="0:0" id="ouHighlight__0_0TO0_0" paragraphname="paragraph7" srcinfo="0:0">7</span><span id="noHighlight_0.9830513561394005"> </span><span dstinfo="2:2" id="ouHighlight__2_2TO2_2" paragraphname="paragraph7" srcinfo="2:2">g</span><span id="noHighlight_0.3592228919520315"> </span><span dstinfo="4:7" id="ouHighlight__4_7TO4_7" paragraphname="paragraph7" srcinfo="4:7">salt or 1 tsp</span></div>
<div paragraphname="paragraph8">
<span dstinfo="0:0" id="ouHighlight__0_0TO0_0" paragraphname="paragraph8" srcinfo="0:0">2</span><span id="noHighlight_0.07256367915901368"> </span><span dstinfo="2:2" id="ouHighlight__2_2TO2_2" paragraphname="paragraph8" srcinfo="2:2">g</span><span id="noHighlight_0.2996342127588905"> diastatic </span><span dstinfo="4:12" id="ouHighlight__4_11TO4_12" paragraphname="paragraph8" srcinfo="4:11">back malt</span><span id="noHighlight_0.9827212367951654"> </span><span dstinfo="14:30" id="ouHighlight__13_26TO14_30" paragraphname="paragraph8" srcinfo="13:26">(inactive enzyme)</span><span id="noHighlight_0.9894645594471758"> </span><span dstinfo="32:33" id="ouHighlight__28_31TO32_33" paragraphname="paragraph8" srcinfo="28:31">or</span><span id="noHighlight_0.6337330519383275"> 1 tsp </span><span dstinfo="35:39" id="ouHighlight__33_38TO35_39" paragraphname="paragraph8" srcinfo="33:38">sugar</span> </div>
<ol>
<li><span dstinfo="14:16" id="ouHighlight__30_38TO14_16" paragraphname="paragraph11" srcinfo="30:38">Mix</span><span id="noHighlight_0.9385917853284941"> </span><span dstinfo="18:20" id="ouHighlight__0_3TO18_20" paragraphname="paragraph11" srcinfo="0:3">all</span><span id="noHighlight_0.35937354459315024"> </span><span dstinfo="22:32" id="ouHighlight__5_11TO22_32" paragraphname="paragraph11" srcinfo="5:11">ingredients</span><span id="noHighlight_0.3627521656402315"> </span><span dstinfo="34:35" id="ouHighlight__13_15TO34_35" paragraphname="paragraph11" srcinfo="13:15">by</span><span id="noHighlight_0.7817030202120909"> </span><span dstinfo="37:40" id="ouHighlight__17_20TO37_40" paragraphname="paragraph11" srcinfo="17:20">hand until smooth.</span></li>
<li><span dstinfo="0:3" id="ouHighlight__30_34TO0_3" paragraphname="paragraph13" srcinfo="30:34">Let rest covered in a warm place for 2 hours but stretch and fold every 40 minutes.</span></li>
<li><span dstinfo="0:1" id="ouHighlight__0_1TO0_1" paragraphname="paragraph15" srcinfo="0:1">Cover and refrigerate for 48</span><span id="noHighlight_0.7972422520191276"> </span><span dstinfo="3:7" id="ouHighlight__3_9TO3_7" paragraphname="paragraph15" srcinfo="3:9">hours</span><span id="noHighlight_0.32257173226855556"> (2 days). </span></li>
<li>Divide into <span dstinfo="5:5" id="ouHighlight__0_0TO5_5" paragraphname="paragraph17" srcinfo="0:0">3</span><span id="noHighlight_0.9178010826114399"> </span><span dstinfo="7:18" id="ouHighlight__2_10TO7_18" paragraphname="paragraph17" srcinfo="2:10"> pieces</span><span id="noHighlight_0.5697887927764376"> </span><span dstinfo="20:22" id="ouHighlight__22_24TO20_22" paragraphname="paragraph17" srcinfo="22:24">and</span><span id="noHighlight_0.5836609746754013"> </span><span dstinfo="24:27" id="ouHighlight__39_47TO24_27" paragraphname="paragraph17" srcinfo="39:47">roll</span><span id="noHighlight_0.27272246594068555"> out into oblongs and form simple short cylinders. </span></li>
<li>Cover and let rest 30 minutes in a couche or on parchment paper.</li>
<li>Now shape the baguettes remembering that they will rise a lot during baking and let rise for another 30 minutes, covered or until somewhat puffy.</li>
<li>Preheat oven to 480°F (240°C) with a dish on bottom and have boiling water ready for steam.</li>
<li>Slash baguettes quite deeply and bake with steam for 10 minutes, lower temperature to 400°F or 200°C and continue baking for another 10-15 minutes</li>
<li>Cool on rack.</li>
</ol>
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Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com1tag:blogger.com,1999:blog-7737233359758311518.post-28495280086158313622014-09-17T13:00:00.000-05:002015-10-18T10:10:48.930-05:00Monthly Bakery, September: Normandy Apple Bread. <div style="position: relative;">
<span style="line-height: 18.4799995422363px;">It was nice to be baking again with a group of bakers. Again, <a href="http://www.kuchennymidrzwiami.pl/" target="_blank">Amber </a>was responsible for this action, the recipe came from <a href="http://ogrodybabilonu.blogspot.com/" target="_blank">Kamila</a> who adapted it from "Bread: A Baker’s Book of Techniques and Recipes" by Jeffrey Hamelman. Thank you for your hard work, Amber!</span><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2HYQBugVFHf-kSE98sYXekGSjG9Q8_vyZ-3KNwx0nYfDJqeZmUpl3mKyn3urs27erX9idiTX07pOEC0aVGxN1pXciGQ_VFsUK7J2DJuBXmfWwukdbcFK0RNdaTz4PA8X3qXfdLr2P1Cd/s1600/Normandybread+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2HYQBugVFHf-kSE98sYXekGSjG9Q8_vyZ-3KNwx0nYfDJqeZmUpl3mKyn3urs27erX9idiTX07pOEC0aVGxN1pXciGQ_VFsUK7J2DJuBXmfWwukdbcFK0RNdaTz4PA8X3qXfdLr2P1Cd/s1600/Normandybread+2.jpg" width="200"></a><span style="line-height: 18.4799995422363px;"><br>
</span> <span style="line-height: 18.4799995422363px;">Normandy Apple Bread</span><br>
<span style="line-height: 18.4799995422363px;">Adapted from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman</span><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUgUlDw8DeuAb9CDTF8ON6PloIuYcMkiBktUXq-H3PYt9-ZKHDXDNzBXHkDYlK0DxrkVLQKLIlfe4ym-u5P3pQn7eBZCSYehkGl4P9FHr70p80MaWLb48LA53RKQhiljh4-ZHDqOJOGai/s1600/Normandybread+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: black;"></span></a><span style="line-height: 18.4799995422363px;">Makes: 2 large loaves</span><br>
<span style="line-height: 18.4799995422363px;">Levain </span><br>
<span style="line-height: 18.4799995422363px;">160 g bread flour</span><br>
<span style="line-height: 18.4799995422363px;">100 g ( 3.5.oz) water</span><br>
<span style="line-height: 18.4799995422363px;">30 g sourdough starter (previously fed)</span><br>
<span style="line-height: 18.4799995422363px;">Mix all ingredients together, </span><br>
<span style="line-height: 18.4799995422363px;">cover and leave at room temperature for 12 hours</span><br>
<span style="line-height: 18.4799995422363px;"><br></span>
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</div><a href="http://forksncanvas.blogspot.com/2014/09/monthly-bakery-september-normandy-apple.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com17tag:blogger.com,1999:blog-7737233359758311518.post-86121526770963085542014-08-08T12:22:00.000-05:002015-10-18T10:11:12.606-05:00Life's simple pleasures. Stewed Apples. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZmAKtUtZlBHVpi5srK7GuBpUnEmaBa2lK9YhQ-j0YErP5sp3tnZSjOpG2xqo0he_RdVOVhwEFNx9ktIxtCrQztalhxmvH5CR932IpHaU-i3L2Spiwg-9MCCUS5iaXIVdZ03Z-FueEvM2/s1600/stewed+apples+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZmAKtUtZlBHVpi5srK7GuBpUnEmaBa2lK9YhQ-j0YErP5sp3tnZSjOpG2xqo0he_RdVOVhwEFNx9ktIxtCrQztalhxmvH5CR932IpHaU-i3L2Spiwg-9MCCUS5iaXIVdZ03Z-FueEvM2/s1600/stewed+apples+1.jpg" width="320"></a><strong>Stewed Apples</strong><br>
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There are days when you don't feel like doing anything...rarely in my life...but it happens. Yet, I still want a sweet treat that doesn't require much work. When I looked at my kitchen and saw a bowl full of apples, too tart to eat raw, at least for me, I thought: why not make something simple, delicious and fast. Old-fashioned stewed apples were the answer to my cravings. I peeled and diced them in 2 minutes flat, threw them in a pot with brown sugar, raisins and cinnamon, some water, just barely any, covered the pot and 15-20 minutes later we were enjoying the treat.<br>
You may ask: "what's new or special about stewed apples"? Nothing really, but we love these simple treats on days when I am not up to baking or creating anything elaborate.<br>
<a href="http://forksncanvas.blogspot.com/2014/08/the-simple-pleasures-of-life-stewed.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com3tag:blogger.com,1999:blog-7737233359758311518.post-39240017614973252182014-08-03T11:51:00.001-05:002015-10-18T10:11:29.053-05:00Pane Ibleo - Traditional Whole Wheat Durum Bread from Monti IbleiI love browsing through cooking blogs and bread baking forums. Recently, I came across a bunch of visually very appealing loaves <a href="http://www.myitaliansmorgasbord.com/2014/07/22/breads-of-italy-pane-ibleo-or-u-pani-ri-casa/" rel="nofollow" target="_blank">here</a> and simply couldn't resist the urge to bake those beauties. My challenge was to find more pure durum wheat flour; I only had half the required weight. I could have bought more on the web but I didn't want to wait and decided to add other flour varieties to make up the missing 50%. All I had was some very fine semolina flour and I was left with no other choice but to simply add bread flour. So, it's not completely pane ibleo but I was OK with that. My recipe is modified; I did'n bother with a 50% hydration starter because I maintain mine at 100%. As long as the total weight of flour and water in the foinal bread dough are right, you are fine. What is sourdough hydration and how to change it...well some other time :)<br>
<strong><u></u></strong><br>
<strong><u>PANE IBLEO – TRADITIONAL WHOLE WHEAT DURUM BREAD FROM MONTI IBLEI</u></strong><br>
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200 g (100%) rye sourdough starter, fed and very active<br>
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1 kg whole wheat durum flour</div>
(mine was 50% durum wheat, 30% semolina,<br>
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20% bread flour)<br>
<div>
500 -550g water</div>
<div>
3 tsp sea salt</div>
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<ol>
<li>This recipe is not suitable for mixers; you will have to work the dough by hand. Initially it will be hard but eventually the dough will become softer and silky to the touch. </li>
<li>Sift the flour onto a large work surface and make a well in the center. Place the sourdough in the well and gradually add water by pouring it over the starter and start dissolving it with your hands. Continue adding water while gathering the flour from around the well and incorporating into the dough. Work the remaining water and salt into the flour until incorporated. </li></ol><a href="http://forksncanvas.blogspot.com/2014/08/pane-ibleo-traditional-whole-wheat.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com22tag:blogger.com,1999:blog-7737233359758311518.post-73351616939653380772014-08-02T13:46:00.000-05:002014-08-14T10:06:08.100-05:00Moroccan night...Lamb (Pork) Tagine with Honey and Apricots<span style="font-family: inherit;"><strong><u>Moroccan Lamb/Pork Tagine with Apricots and Honey</u></strong></span><br>
<span style="font-family: inherit;"> </span><br>
<ul><li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">2 lb (1kg) boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds or 750 g), I used pork loin<o:p></o:p></span></div></li>
<li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC7sNCH2zbc3K1odxOFgMbF1CA0JtbHLW5pxbLH-UPt10x1i3Y43Po8ghN8aqqcPg-43ekKYMoi9e_OJ3rRzaGveSxN-O-5hiSwVxwP6meMsINyEgz9jge_8drqLwp6hTUncQX50377Vn/s1600/pork+and+apricot+tagine+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC7sNCH2zbc3K1odxOFgMbF1CA0JtbHLW5pxbLH-UPt10x1i3Y43Po8ghN8aqqcPg-43ekKYMoi9e_OJ3rRzaGveSxN-O-5hiSwVxwP6meMsINyEgz9jge_8drqLwp6hTUncQX50377Vn/s1600/pork+and+apricot+tagine+3.jpg" height="216" width="320"></span></a><span style="font-family: inherit;">1 tsp ground turmeric</span></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">1 tsp ground ginger<o:p></o:p></span></div></li>
<li><span style="font-family: inherit;">1 1/4 tsp salt</span></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">2 TBSP vegetable oil<o:p></o:p></span></div></li>
<li><span style="font-family: inherit;">1 1/2 C diced onions</span></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">3 large garlic cloves, minced<o:p></o:p></span></div></li>
<li><span style="font-family: inherit;">1 C chicken broth</span></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">8 threads Spanish saffron, crushed<o:p></o:p></span></div></li>
<li><span style="font-family: inherit;">16 fresh cilantro sprigs, tied together with a cotton string</span></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">1 C dried, pitted apricots<o:p></o:p></span></div></li>
<li><span style="font-family: inherit;">1/2 C golden raisins or dried cranberries</span></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">1 onion, halved and thinly sliced<o:p></o:p></span></div></li>
<li><span style="font-family: inherit;">1 TBSP honey</span></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">1 tsp ground cinnamon<o:p></o:p></span></div></li>
<li><span style="font-family: inherit;">1/2 tsp freshly ground pepper</span></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">Cilantro/coriander green sprigs, for garnish</span></div></li>
</ul><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><a href="http://forksncanvas.blogspot.com/2014/08/moroccan-nightlamb-pork-tagine-with.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com0tag:blogger.com,1999:blog-7737233359758311518.post-17815167416290447342014-08-02T13:45:00.000-05:002018-11-21T21:09:09.825-06:00Moroccan Vegetables with Roasted Almonds<br>
My first experience with Moroccan food was in Morocco...a long time ago, probably longer than you have been around this world! Guessing my age now? Go for it!<br>
<br>
It was in Tangier, a vibrant port city full of narrow streets filled with aromas of local food, noise and music. The moment I entered Medina, the old quarter, the magic began; I had my first meal and I was irrevocably seduced by the flavors, aromas and colors. I found the love of my life. Later I discovered different shades of the great Berber cuisine of Marrakesh. Is Moroccan food still my favorite? Yes, it is. It is sublime and sophisticated, tantalizing all senses like no others. Well, at least in my perception.<br>
<br>
I will post a number of wonderful Moroccan recipes for you to enjoy, however some will be somewhat simplified while maintaining their authenticity. This recipe is wonderful with any vegetables of your choice. You don't have to adhere to the list exactly except for the spices but even these can be skipped. You know that you will loose the true character and flavor but if you have not eaten in Morocco you may not know the difference. There are Moroccan restaurants around but none that I have visited serve the true Berber dishes; in our western world ethnic food often tends to be made to suit local tastes and sometimes to the extend that it is no longer the real thing. <br>
<br>
<strong><u>Moroccan Vegetables with Roasted Almonds</u></strong><br>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkitGnH6PAirCMrVppaQhr4HJPJMMOdHfXzEmF77kkzDVZiHP4nDtgakhz5HAL-x2b6D8HjkMGDfcwlRhMEkU831cXEPyCKLpRDmXu46r6uBFm2tOtpqdSJgN2ZJ1sLE0FpHsoQCsnmZ8g/s1600/veggies+with+almonds+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkitGnH6PAirCMrVppaQhr4HJPJMMOdHfXzEmF77kkzDVZiHP4nDtgakhz5HAL-x2b6D8HjkMGDfcwlRhMEkU831cXEPyCKLpRDmXu46r6uBFm2tOtpqdSJgN2ZJ1sLE0FpHsoQCsnmZ8g/s1600/veggies+with+almonds+1.jpg" width="320"></a><span style="font-family: inherit;">1 red bell pepper, halved</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 red onion, peeled and quartered</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">6 TBSP olive oil</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">2 C (340g) fine-grain couscous</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">2 carrots, cut into 1/4-inch thick slices</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1/4 pound cauliflower florets cut into quarters</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 tsp minced garlic</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1-2 zucchini, quartered lengthwise and sliced</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 (16 oz or 420 g) can diced tomatoes and their juices</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 (16 oz or 420 g) can garbanzo beans (chick peas), drained and rinsed well</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1/4 teaspoon ground cumin</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1/2 teaspoon turmeric</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1/8 teaspoon ground cinnamon</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">2 1/2 tsp salt</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1/2 tsp freshly ground black pepper</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">2 TBSP chopped fresh parsley leaves</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 TBSP butter</span></div>
</li>
</ul>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1/4 cup sliced almonds</span></div>
</li>
</ul>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div><a href="http://forksncanvas.blogspot.com/2014/08/moroccan-vegetable-couscous.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com0tag:blogger.com,1999:blog-7737233359758311518.post-66271389297371872402014-08-01T16:32:00.001-05:002014-08-02T00:12:02.826-05:00Moroccan preserved lemons...short and long method <span style="font-family: inherit;">Preserved lemons are one of the indispensable ingredients of Moroccan cuisine. Fragrant meat tagines, chicken dishes and salads are nicely infused by their unique taste. The silky texture cannot match that of its fresh counterpart. Therefor there is no substitute. If you do not have preserved lemons that your recipe calls for, wait patiently and 5 days later you will have a very similar silky fruit with its unique seductive flavor and texture.</span><br>
<br>
<h4 class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">
<u>Moroccan preserved
lemons (5-day method)<o:p></o:p></u></span></h4>
<span style="font-family: inherit;"></span><br>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">It takes approximately 3-4 weeks to make the true Moroccan preserved lemons that
will keep refrigerated for 6-12 months. The recipe below yields almost identical
results and is much faster but the fruit dos not keep that long. If you want to make the "real" thing, scroll down for another recipe, please.<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">With a razor blade, make 8 fine 2" (5cm)- long incisions around
the peel of each lemon to be used. Do not cut deeper than the membrane that
protects the pulp. Place the incised lemons in a stainless-steel saucepan with
plenty of water and 1TBSP salt per lemon to cover and boil until the peels
become very soft. Place in a clean jar, cover with cooled cooking liquor, and
leave to pickle for approximately 5 days.<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br>
<h4 class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">
<u>Moroccan Preserved Lemons (1-month method...the best)</u></span></h4>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;"></span><br></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">5 organic lemons<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 3;"> </span>bowl<o:p></o:p></span></div>
<span style="font-family: inherit;">1/4 C salt or more<span style="mso-tab-count: 4;"> </span>sterile
jar<o:p></o:p></span><br>
<span style="font-family: inherit;"></span><br>
<div class="separator" style="clear: both; margin: 0in 0in 10pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmIs-d_Kl1RlOyZYX9AeKyWivvKVtHZ4-roFST7U_prdluN38OuP_BpyH0WeD6I6mWitAvjHPMnX4rvsl8xFCJPT2kc250bsWtyrbK9Fudy9lnItMYfz6nCBgyhm73WvDa4WAaIfdmj-a/s1600/lemons+2+final+emb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmIs-d_Kl1RlOyZYX9AeKyWivvKVtHZ4-roFST7U_prdluN38OuP_BpyH0WeD6I6mWitAvjHPMnX4rvsl8xFCJPT2kc250bsWtyrbK9Fudy9lnItMYfz6nCBgyhm73WvDa4WAaIfdmj-a/s1600/lemons+2+final+emb.jpg" height="213" width="320"></span></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">Optional but highly recommended<o:p></o:p></span></div>
<span style="font-family: inherit;">1 cinnamon stick<o:p></o:p></span><br>
<span style="font-family: inherit;"></span><br>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">3-5 cloves<o:p></o:p></span></div>
<span style="font-family: inherit;">3-5 black peppercorns<o:p></o:p></span><br>
<span style="font-family: inherit;"></span><br>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 bay leaf<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">Additional freshly squeezed lemon juice</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: inherit;"></span></o:p><br>
<span style="font-family: inherit;"></span><br>
</div><a href="http://forksncanvas.blogspot.com/2014/08/moroccan-preserved-lemonsshort-and-long.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com0tag:blogger.com,1999:blog-7737233359758311518.post-25190014823806487382014-08-01T15:28:00.003-05:002014-08-02T00:21:14.794-05:00Moroccan Yogurt Dip with Preserved Lemons<u><strong>Moroccan Yogurt Dip with Preserved Lemons</strong></u><br>
<strong><u></u></strong><br>
1 C Greek Yogurt<br>
1 small Persian cucumber chopped or sliced<br>
1/4 <a href="http://forksncanvas.blogspot.com/2014/08/moroccan-preserved-lemonsshort-and-long.html" target="_blank">preserved lemon</a> peel, rinsed and flesh removed<br>
1 sprig cilantro/ coriander green<br>
sal and pepper to tast<br>
<br>
Mix all ingredients together and refrigerate for a few hours before serving<br>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4DYx4XQOBJmNnxZ1NXiWj0qiGUOws4-Q8WKb8JpY1gT7qN-FSajm_94NfUn8QAui7FddXK8u0mXhSDVOZVQYaRR9QASG7DGrhlC6Gulriikm8vgKi8NylX54pesWMn279kaGdhiNToyl/s1600/dip+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4DYx4XQOBJmNnxZ1NXiWj0qiGUOws4-Q8WKb8JpY1gT7qN-FSajm_94NfUn8QAui7FddXK8u0mXhSDVOZVQYaRR9QASG7DGrhlC6Gulriikm8vgKi8NylX54pesWMn279kaGdhiNToyl/s1600/dip+2.jpg" height="400" width="400"></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br></div>
<a href="http://forksncanvas.blogspot.com/2014/08/moroccan-yogurt-dip-with-preserved.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com0tag:blogger.com,1999:blog-7737233359758311518.post-84175708380594987082014-07-29T12:57:00.000-05:002014-08-02T00:22:11.492-05:00BalelaIf you are like me and love tabbouleh or any refreshing salad suitable for hot days then you willl fall in love with this one. It resembles tabbouleh very much but I have never been able to find any reference to its origin. It could have been created by somebody simply dumping a can of garbanzo bean in a bowl of tabbouleh by mistake for what I know. I have done things like that in the past and some of the unintended concoctions actually tasted great! My view is: who cares! Balela is nicely refreshing and also filling. So, of if you have nothing else to eat but some bread, possibly pita or similar, you are in great company! Enjoy this wonderful balela.<br>
<h4>
<u>Balela</u></h4>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuh2_5YOSJMjFeO45aF9xBgR99694DNh2OVZBJYYWiq34ZgoPPkBXyV4p1lRgHZ7ulmQzd8upZ9hPVBVaKT1hI0vQl619PLWRWdSwCiHWPYLrbDT5QuELDk2v9sgH66t2HdLKVmyY9lLv5/s1600/balela.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuh2_5YOSJMjFeO45aF9xBgR99694DNh2OVZBJYYWiq34ZgoPPkBXyV4p1lRgHZ7ulmQzd8upZ9hPVBVaKT1hI0vQl619PLWRWdSwCiHWPYLrbDT5QuELDk2v9sgH66t2HdLKVmyY9lLv5/s1600/balela.jpg" height="320" width="320"></a>
<li>1 (15 oz or 420 g) cans organic black beans, rinsed well, drained and blotted </li>
<li>1 (15 oz or 420 g) cans organic garbanzo beans, rinsed well, drained and blotted</li>
<li>1 cup chopped green onion or 1/2 chopped red onion</li>
<li>1 1/2 cups chopped tomatoes </li>
<li>1 cup finely chopped fresh parsley </li>
</ul>
<div>
Dressing Ingredients</div>
<ul>
<li>freshly squeezed juice of 2 lemons </li>
<li>1/2 teaspoon finely chopped garlic </li>
<li>4 tablespoons extra virgin olive oil </li>
<li>1/2 teaspoon salt </li>
<li>fresh ground black pepper </li>
</ul>
1. Remove husks from chick peas by rinsing them very vigorously in a colander to loosen the husks by gently squeezing them between two fingers. <br>
<a href="http://forksncanvas.blogspot.com/2014/07/balela.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com2tag:blogger.com,1999:blog-7737233359758311518.post-46003359449108686822014-07-29T12:46:00.000-05:002016-04-02T23:35:15.658-05:00Morello Cherry Tarts <br>
<div class="separator" style="clear: both; text-align: center;">
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<h4 class="MsoNormal" style="margin: 0in 0in 10pt;">
<u>Morello Cherry Tarts</u></h4>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
• 200g butter, softened <br>
• 200 g (1 C) powder sugar<br>
• 40 g (1/4) potato or corn starch<br>
• 1 tsp. vanilla extract or 1 T. vanilla sugar<br>
• 4 eggs (separated)<br>
• Zest from 1 lemon<br>
• 200 g (2 C) flour<br>
• 1 tsp. double acting baking powder<br>
• pinch salt<br>
• 1 1/2 lb. pitted morello cherries, frozen are OK</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
• bread crumbs </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br>
<strong>Crumble</strong><br>
150 g (1-1/2 C) flour<br>
120 g (1 stick US) unsalted cold butter<br>
80 g (1/3 C) powder desugar</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div><a href="http://forksncanvas.blogspot.com/2014/07/morello-cherry-tarts-tartaletki-z.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com3tag:blogger.com,1999:blog-7737233359758311518.post-57817972757130924322014-07-24T11:29:00.001-05:002018-11-21T21:50:47.686-06:00"Drowned" Yeast Crescents with Rose Petal Jam <br>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<i><span style="color: white; font-family: "georgia" , "serif"; font-size: 12pt;">This recipe brings back memories from my childhood when my mom performed some magic in her kitchen. When she put the pastry in a bucket of cold water, I thought that this would completly dissolve the pastry! Far from being wrong, pastry is not like soap!</span></i></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<i><span style="color: white; font-family: "georgia" , "serif"; font-size: 12pt;">When I was about 12, I made my own first batch without my mom's help. They were perhaps not as pretty and perfect as hers, but boy, they were delicious. As I moved across the globe, the recipe got lost and I decided to look it up on the web. And guess what? Here it is but slightly modified by me</span></i></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
</div>
<h4 class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpBhHFoRlHH9G5Ta8ZIOM47yTTED8EDumJztXtwxcDpFT5u4mhTmBcz_ZrQlczLJQ-ZouXjqx5JUsJ0kVOYc8dxn_lOMa3XnmruXVLIgeKcUFViWrQvaJhAbFddEbaDoS0f7sPNXRsgjE/s1600/crescents+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpBhHFoRlHH9G5Ta8ZIOM47yTTED8EDumJztXtwxcDpFT5u4mhTmBcz_ZrQlczLJQ-ZouXjqx5JUsJ0kVOYc8dxn_lOMa3XnmruXVLIgeKcUFViWrQvaJhAbFddEbaDoS0f7sPNXRsgjE/s1600/crescents+3.jpg" width="320"></a><span style="color: white; font-family: "georgia" , "serif"; font-size: 12pt;">“Drowned” yeast crescents with rose petal jam<o:p></o:p></span></h4>
<div>
</div>
<ul>
<li>200 g or 2 sticks unsalted butter, melted and cooled</li>
<li>500 gor 3 C all-purpose flour, </li>
<li>2 eggs </li>
<li>100 g or ½ C sugar , </li>
<li>125 g or ½ C milk, warm</li>
<li>5o g fresh yeast or 2 TBSP active dry yeast, or 4-1/2 tsp instant yeast</li>
</ul>
<br>
<br>
<a href="http://forksncanvas.blogspot.com/2014/07/drowned-yeast-crescents-with-rose-petal.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com2tag:blogger.com,1999:blog-7737233359758311518.post-19223704593426144782014-07-23T22:05:00.003-05:002015-10-18T10:13:27.405-05:00German Apricot Slice with Crumble AKA Marillenkuchen <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwASyP3Y_AdiZm_YexwFFm0P5fckURw1Rt1GKuxVgwx-To5kgVKNtcw7hj1JmZvAe5D7vdNRSYhWPIeYmcmy8SWkS9mJw3J_NaSP_pltism10MAuEQRA27bnfDU7eTQ0yVR_lXnpXjGZxK/s1600/marillenkuchen+mine+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUkyIKzZo-_BDrzFJwNA4kDCFvNx4mRhuk-4sMKgBVBImiJlW6tyN8B_o4tbxtxxyr0818G3QGdZ5PDZx_QpMEAGRSvZWC5DAAG43oy6_DTqzJojnwK0bJXjmrS8U5m7rHk7AUkFlPPuR/s1600/marillenkuchen+mine+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUkyIKzZo-_BDrzFJwNA4kDCFvNx4mRhuk-4sMKgBVBImiJlW6tyN8B_o4tbxtxxyr0818G3QGdZ5PDZx_QpMEAGRSvZWC5DAAG43oy6_DTqzJojnwK0bJXjmrS8U5m7rHk7AUkFlPPuR/s1600/marillenkuchen+mine+7.jpg" width="200"></a><strong>German/Austrian Apricot Slice with crumble (Marillenkuchen)</strong><br>
<div>
• 200g butter, softened</div>
<div>
•180 g (3/4 C) sugar</div>
<div>
•40 g (1/4 C) potato or corn starch</div>
<div>
•1 tsp. vanilla extract or 1 T. vanilla sugar</div>
<div>
•4 eggs (separated)</div>
<div>
•Zest from 1 lemon</div>
<div>
•200 g (2 C) flour</div>
<div>
•1 tsp. double acting baking powder</div>
<div>
•pinch salt</div>
<div>
•1 1/2 lb. apricots, cut in half, about 14</div>
<div>
Crumble</div>
<div>
150 g (1-1/2 C) flour</div>
<div>
100 g (1 stick US) unsalted cold butter</div>
<div>
60 g (1/3 C) sugar</div>
<a href="http://forksncanvas.blogspot.com/2014/07/german-apricot-slice-with-crumble-aka.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com2tag:blogger.com,1999:blog-7737233359758311518.post-20453838019556741192014-07-21T16:52:00.000-05:002015-10-18T10:13:45.808-05:00Nanterre Lavender Brioche <span style="font-family: inherit;">This is a wonderful, aromatic brioche based on a recipe given to me by a wonderful friend who lives in France. I happened to have some dried organic lavender in my pantry, so I decided to make this aromatic bread/cake. My family talked me into adding raisins though which I wasn't particularly happy about but what the heck; they wanted it with both, so here it is:</span><br>
<h3 class="MsoNormal" style="margin: 0in 0in 10pt;">
Nanterre Lavender Brioche<o:p> </o:p></h3>
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<span style="font-family: inherit;">1/2 C (120ml) of warm whole milk</span></div>
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<span style="font-family: inherit;">25g fresh baker's yeast or 2 tsp dried active yeast <o:p></o:p></span></div>
<span style="font-family: inherit;"> 500g all purpose flour or type 55<o:p></o:p></span> <span style="font-family: inherit;"> </span>
<br>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;">4</span> eggs at room temp</span><span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">90g (1/3 C) sugar</span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"> 1</span> envelope vanilla sugar or 1 tsp pure vanilla extract<o:p></o:p></span></div>
<span style="font-family: inherit;"> <span style="mso-spacerun: yes;"> </span>200g butter at room temp<o:p></o:p></span> <span style="font-family: inherit;"> </span>
<br>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"> </span>pinch salt</span></div>
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<o:p><span style="font-family: inherit;">2 TBSP edible lavender flours</span></o:p></div>
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<o:p><span style="font-family: inherit;">1/2C raisins (optional)<o:p></o:p></span></o:p></div>
<span style="font-family: inherit;"> 1 egg, lightly beaten with some milk for coating</span> <span style="font-family: inherit;"> </span>
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<span style="font-family: inherit;">In the warmed milk add the yeast, then the flour, eggs, sugar, salt and vanilla mixing it until smooth and elastic, approx, 10-15 minutes. </span><br>
</div><a href="http://forksncanvas.blogspot.com/2014/07/lawendowa-briochez-rodzynkami-nanterre.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com3tag:blogger.com,1999:blog-7737233359758311518.post-59713964118789992842014-07-08T13:00:00.000-05:002015-10-18T10:16:28.022-05:00July bakery: bagels (slow version) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5Al_Lq3QP8SQmb81VLbnYomeMfeX-mzTHn-R_o3ws8r_Rv_3RlTQFNf-q-QftAOoJo4j10PKdjOg0KsCU3ASQEfmrTqqgVsJL5OrDsx0aiScZD18tizy64mePxMRj6VM1FY-smkqss1m/s1600/bagels+11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5Al_Lq3QP8SQmb81VLbnYomeMfeX-mzTHn-R_o3ws8r_Rv_3RlTQFNf-q-QftAOoJo4j10PKdjOg0KsCU3ASQEfmrTqqgVsJL5OrDsx0aiScZD18tizy64mePxMRj6VM1FY-smkqss1m/s1600/bagels+11.jpg" width="320"></a><br>
<strong>Bagels (slow version)</strong><br>
<br>
(The morning or midday before baking)<br>
Starter<br>
<div>
150 g flour bread ( I used AP flour)</div>
150 g water<br>
pinch dry yeast<br>
Mix the ingredients in a bowl, cover and let ferment at least 8 h.<br>
<br>
In the evening:<br>
600 g flour<br>
350 g water<br>
2 TBSP honey<br>
1 TBSP salt<br>
6.5 g dry yeast (1.5 tsp)<br>
<br>
1 egg, beaten for brushing<br>
poppy seeds, sesame seeds and/or other spice/seed combination<br>
<ol>
<li>Combine the starter and the remaining ingredients in the mixing bowl of a stand mixer until smooth. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise in a warm place for 1 h.</li>
<li>Punch the dough down, stretch and fold and place it back in the bowl, cover and refrigerate for at least 8 h (overnight is fine)</li>
<li>On a lightly floured work surface, divide the dough into 14-16 pieces (or more, for smaller bagels). Roll each piece of dough into a flat circle 2-3" diameteer (5-8 cm), pounch a hole in the middle of each circle with your finger and spin the dough around as in hoola-hoop. Repeat with the remaining dough, and let the bagels rest for 40 minutes.</li>
<li>Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.</li>
<li>Bring 4 quarts water and honey to a boil in a large pot. Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.<div>
6.Dip the tops of the wet bagels into the beaten egg and toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 20 to 25 minutes.</div>
</li>
</ol>
<ol>
</ol>
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<b>Lipcowa piekarnia czyli bajgle w wersji slow. </b><br>
W czerwcowej piekarni zabraklo mnie z prostej przyczyny: wyjechalam na wspaniala czerwcowa wyprawe na drugi kontynent, do Europy. Trudno bylo wracac. Do dzis sercem i dusza jestem tam, choc cialo moje znajduje sie tu w domu.<br>
Ale juz jest lipiec i ponownie zabralam sie do pieczenia ze spora grupa piekarek i piekarzy. Jak zwykle, <a href="http://www.kuchennymidrzwiami.pl/" rel="nofollow" target="_blank">Amber </a>dowodzila cala akcja a przepis pochodzi <a href="http://gotujebolubi.pl/bajgle-w-wersji-fast-i-slow/" rel="nofollow" target="_blank">stad</a>. Amber, serdecznie dziekuje ci za ciezka prace.<br>
Do tej pory nie pieklam bajgli z prostej przyczyny: nie chcialo mi sie bawic w gotowanie itp. I choc lubimy bajgle to nie do tego stopnia, zeby je samej piec. Ale jak jest akcja, to oczywiscie pieke. Podano nam 2 wersje, jedna na szybko bez zakwasu, a druga "slow" na zakwasie. Wybralam druga, wolniejsza wersje.<br>
</div><a href="http://forksncanvas.blogspot.com/2014/07/lipcowa-piekarnia-czyli-bajgle-w-wersji.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com18tag:blogger.com,1999:blog-7737233359758311518.post-16528973782299577902014-05-14T13:00:00.000-05:002015-10-18T10:24:10.015-05:00Monthly Bakery: May. Bread with baked potatoes and rosemary<br>
<span id="result_box" lang="en"><span title="Chleb z pieczonymi ziemniakami i rozmarynem (1 duży, lub 2 małe bochenki)
"><strong><u>Bread with roasted potatoes and rosemary ( 1 large or 2 small loaves )</u></strong></span></span><br>
<span lang="en"><span title="Na 2 dni przed pieczeniem odswiez i dokarm zakwas tak by byl gotowy nastepnego ranka (uzylam 1 lyzeczke zytniego zakwasu, ktorego zamienilam na pszenny po sfermentowaniu przez kilka godzin)
"></span></span><br>
<span lang="en">Two days before baking feed your sourdough so that is ready the next morning (I used 1 TBSP rye sourdough)</span><br>
<span lang="en"><span title="Nastepnego ranka
">The next morning </span><span title="Zaczyn:
">starter :</span><span title="2 łyżki zakwasu pszennego
">2 TBSP refreshed rye sourdough</span><span title="180 g zwyklej mąki
">180 g of ordinary flour</span><span title="180 g letniej wody
">180 g lukewarm water.</span></span><br>
<span lang="en">Mix all ingredients and leave to ferment in a warm place for several hours ( 8 - 12). </span><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8vmWW4QtnyM5xPufJ4HXgjpN0SMMGbjxeD9KLLKKg01AAtjUnmP03uaqeZdEK80k8lWNz1XrzvxlaRz3qnHC-s7UcFx99CMI9fvLN6k2owiUZ7_tfk48eWGEtgGfBcQt6zsBhYx7BdoW/s1600/bread+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8vmWW4QtnyM5xPufJ4HXgjpN0SMMGbjxeD9KLLKKg01AAtjUnmP03uaqeZdEK80k8lWNz1XrzvxlaRz3qnHC-s7UcFx99CMI9fvLN6k2owiUZ7_tfk48eWGEtgGfBcQt6zsBhYx7BdoW/s1600/bread+1.jpg" width="400"></a><span lang="en"><span title="Zaczyn jest gotowy do dalszej pracy, jeżeli łyżeczka pobrana z zaczynu unosi się na powierzchni wody.
">Ferment is ready when a small amount placed in a cup of water floats on surface. </span><span title="Przygotowalam zaczyn wczesnie rano tak, by moc go przetwarzac poznym popoludniem i uformowane bochenki odstawic do wyrosniecia w lodowce na noc.
">I prepared the starter early in the morning so that I could process it late afternoon and form loaves and leave them to rise in the refrigerator overnight.</span></span><br>
<span lang="en"></span><br>
<span lang="en"><span title="Pieczone ziemniaki:
">Baked potatoes :</span><span title="0,5 kg ziemniaków
">1 lb potatoes</span><span title="1 łyżka oliwy
">1 TBSP olive oil</span><span title="2 łyżki posiekanego rozmarynu
">2 TBSP chopped rosemary</span><span title="1/2 łyżeczki soli morskiej
">1/2 tsp sea salt</span></span><br>
<span lang="en"></span><br>
<span lang="en"><span title="Ziemniaki dobrze umyj i pokrój w kostkę, nie ma potrzeby obierania ich ze skórki.">Wash potatoes well and cut into cubes, no peeling required. </span><span title="Wrzuć je do miski, dodaj oliwę, sól i rozmaryn.">Put them into a bowl, add olive oil, salt and rosemary. </span><span title="Dobrze wszystko wymieszaj.">Mix well. Spread</span><span title="Przesyp ziemniaki na blachę do pieczenia i wstaw do piekarnika nagrzanego do 200 stopni na 20 minut."> potatoes on a baking tray and put in the oven preheated to 400F for 20 minutes. </span><span title="Po tym czasie przemieszaj dobrze ziemniaki i dopiekaj na złoty kolor przez następne 20 minut.">Turn potatoes over and bake until golden brown for another 20 minutes. Cool after baking</span><span title="Po upieczeniu wystudź.
"> .</span><span title="Pozne popoludnie
">Late afternoon</span><span title="Ciasto właściwe:
">Bread dough:</span><span title="600 g mąki chlebowej
">600 g bread flour</span><span title="1 i 1/4 szklanki wody
">1 1/4 C water</span><span title="cały zaczyn z dnia poprzedniego (-2 łyżki na następne pieczenie)
">the leaven of the previous day (-2 tablespoons for baking next week, if you wish)</span><span title="1 łyżka soli
">1 TBSP salt </span><span title="upieczone ziemniaki
">baked potatoes</span></span><br>
<span lang="en"></span><br>
<span lang="en"><span title="1.Do miski wlej wodę, dodaj zaczyn, wymieszaj dokładnie i wsyp mąkę.">1. Add water to a bowl, add the yeast , mix thoroughly and add flour . </span><span title="Zmieszaj tylko do połączenia składników.
">Mix just until combined.</span></span><br>
<span lang="en">2. Cover bowl with a cloth or plastic bag and allow to sit for 20 - 40 minutes.</span><br>
<span lang="en">3. Add salt and knead the dough by hand stretching and folding them in a bowl (about 6 minutes) or in electric mixer for about 3 minutes on first speed and 3 minutes on the second speed.</span><br>
<span lang="en">4. Cover bowl with clear food wrap and let stand for 2 hours.</span><br>
<span lang="en">5. Every 45 minutes stretch and fold the dough. Put in a bowl and cover.</span><br>
<span lang="en">6. Before shaping a ball, add cooked potatoes, leaving 8-10 pieces for topping.</span><br>
<span lang="en"><span title="6.Uformuj z ciasta w kulę (jeżeli chcesz dwa mniejsze bochenki, podziel ciasto na dwie części i uformuj każdą z nich) i pozostaw na 20 minut.">7. Shape a ball (if you want two smaller loaves, divide the dough into two pieces and shape them) and leave for 20 minutes. </span><span title="Po tym czasie oprósz kulę mąką, obroć na drugą stronę i uformuj bochenek.
">Then sprinkle with flour, turn to the other side and shape into a loaf .</span><span title="7.Dobrze obsyp go mąką i zanim włożysz go do koszyka suto obsypanego maka, umiesc na dnie koszyka 8-10 kawalkow zachowanych ziemniakow.">8. Dust a basket or bread form with flour, place 8-10 potato pieces on the bottom. </span><span title="Pamietaj, ze po upieczeniu beda one na gorze bochenka.">Remember that after baking they will be on top of the loaf. Place in a plastic bag and </span><span title="Koszyk wsadź do plastikowej torby, dobrze owiń i najlepiej wstaw do lodówki, aby ciasto mogło w niej wyrastać przynajmniej 8 – 12 godzin.">refrigerate at least 8 - 12 hours. </span><span title="Ja wstawilam do lodowki na noc.
">I kept the loaves in the fridge for the night.</span><span title="8.Wyrośnięty bochenek wyrzuć na deskę, natnij i piecz w naparowanym piekarniku nagrzanym do 220 stopni przez 40 minut.">9. Next mornig gently transfer bread onto parchment paper. Preheat oven with a pizza stone to 450F. Make incisions in loves and transfer on parchemnt paper onto pizza stone. Bake in preheated oven with a small ovenproof dish filled with boiling water and placed on the bottom of oven at 450F degrees for 40 minutes. </span><span title="Po dwudziestu minutach uchyl lekko piekarnik, aby uwolnić parę.">After twenty minutes open the door slightly to release the steam. Bake another</span><span title="Piecz pod przykryciem 20 minut, potem zdejmij pokrywę i dopiekaj przez kolejne 20 na głęboko brązowy kolor.
"> 20 minutes, lowering the temperature to 350F.</span></span><br>
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<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span lang="en"><span title="Piecz pod przykryciem 20 minut, potem zdejmij pokrywę i dopiekaj przez kolejne 20 na głęboko brązowy kolor.
">Remove loaves and cool on rack. Bread shhould sound hollow when knocked on bottom.</span></span></div>
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<a href="http://forksncanvas.blogspot.com/2014/05/majowa-piekarnia-chleb-z-pieczonymi.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com20tag:blogger.com,1999:blog-7737233359758311518.post-82117908652927528462014-04-16T13:00:00.000-05:002015-10-18T10:25:11.916-05:00Monthly Bakery. April: Spelt bread with tomatoes and black sesame seeds. <div class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88pWd_2TBKZzAaLqIMsIAPk2AwrdpeGSPSqVxyQ1XnVyXNAgs3E3c2ecCZHOu2ifcQpY2HNDrQVJveKTDw2eFDlKWK2Ks-Kff2Vkq9YpurmUQ_xojYxGV84lQQemrl15GWwSeeM6SaOqU/s1600/bread+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88pWd_2TBKZzAaLqIMsIAPk2AwrdpeGSPSqVxyQ1XnVyXNAgs3E3c2ecCZHOu2ifcQpY2HNDrQVJveKTDw2eFDlKWK2Ks-Kff2Vkq9YpurmUQ_xojYxGV84lQQemrl15GWwSeeM6SaOqU/s1600/bread+6.jpg" width="400"></a><span style="font-family: inherit;"><strong>Tomato - spelt bread with black sesame seeds</strong> <o:p></o:p></span></div>
<span style="font-family: inherit;"><strong>For the leaven</strong> <o:p></o:p></span><br>
<span style="font-family: inherit;">• 55g active sourdough rye flour, <o:p></o:p></span><br>
<span style="font-family: inherit;">• 200g white spelt flour, (type 63 or 70) <o:p></o:p></span><br>
<span style="font-family: inherit;">• 200 g water, <o:p></o:p></span><br>
<span style="font-family: inherit;">• 1 apple, grated on a vegetable grater. <o:p></o:p></span><br>
<span style="font-family: inherit;"></span><br>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">Mix all the ingredients in a bowl, cover with plastic sheet and leave for a minimum of 12 hours. <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><span style="font-family: inherit;">Bread dough<o:p></o:p></span></strong></div>
<span style="font-family: inherit;">• Leaven, about 500g, <o:p></o:p></span><br>
<span style="font-family: inherit;">• 400g blended, canned tomatoes, <o:p></o:p></span><br>
<span style="font-family: inherit;">• 350g white spelt flour, (type 63 or 70) <o:p></o:p></span><br>
<span style="font-family: inherit;">• 300g plain bread flour (type 75) <o:p></o:p></span><br>
<span style="font-family: inherit;">• 1 TBSP honey, <o:p></o:p></span><br>
<span style="font-family: inherit;">• black sesame black (optional, quantity depends on individual liking) <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br>
<span style="font-family: inherit;">• sea salt, about 15g <o:p></o:p></span><br>
<span style="font-family: inherit;">• In addition, flour for dusting, while transferring and forming dough. <o:p></o:p></span><br>
<span style="font-family: inherit;"></span><br>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">In a large bowl add blended <span style="mso-spacerun: yes;"> </span>tomatoes to the levain followed by salt, honey, sesame seeds. <o:p></o:p></span></div>
<span style="font-family: inherit;"> Gradually add both sifted flours and mix well.<o:p></o:p></span><br>
<span style="font-family: inherit;"> Knead dough either by hand or a mixer until combined, by hand at least 10 minutes, mixer, half the time. <o:p></o:p></span><br>
<span style="font-family: inherit;"> Cover dough and let rise, for about 3 hours. <o:p></o:p></span><br>
<span style="font-family: inherit;"> After 1 hour, remove the dough from the bowl onto a floured surface, flatten stretch and fold and put back in a bowl. <o:p></o:p></span><br>
<span style="font-family: inherit;"> 1 hour later repeat the process from step 5. <o:p></o:p></span><br>
<span style="font-family: inherit;"> Now shape dough into 2 round round or oblong shapes. You may leave it as 1 piece.<o:p></o:p></span><br>
<span style="font-family: inherit;"> Transfer to a basket, the 2 pieces will touch. Cover dough for the final rise. <o:p></o:p></span><br>
<span style="font-family: inherit;"> Make incisions to your likings and b<span style="mso-bidi-font-family: Arial;">ake at 250°C/ 480° F with some ice cubes on bottom of oven, lower temperature to 220°C/430°F another 30 minutes.</span> <o:p></o:p></span><br>
<span style="font-family: inherit;"></span><br>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: inherit;">Remarks: dough will be quite loose, but with each stretch and fold it will become more resilient.</span> </span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br>
<span style="font-family: inherit;"><strong>Pomidorowy chleb orkiszowy z czarnym sezamem</strong></span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span>Przepis na chleb pomidorowy zafascynowal mnie od momentu, w którym <a href="http://www.kuchennymidrzwiami.pl/" rel="nofollow" target="_blank">Amber</a> przyslala mi zaproszenie do tradycyjnego comiesiecznego pieczenia, a przepis wybrała <a href="http://doowa.blogspot.com/" rel="nofollow" target="_blank">Dorota</a> . Wiedziałam, ze chleb na mace orkiszowej musi byc pyszny, ale z pomidorami w chlebie nie miałam zadnego doświadczenia. Na chlebie, owszem, kocham, ale przepis nic nie mowil o plasterkach posolonych i oproszonych pieprzem. Nic z tych rzeczy. Amber, dziękuje ci za podsyłanie nam tak ciekawych przepisów!</div>
Przesladowal mnie ten przepis i wreszcie nadszedł dzień przygotowania zaczynu. O malo nie spedzilo mi to wszystko snu z powiek. Jak nastolatka czekająca na cudowna randkę. Ja, starsza pani! Niesamowite!<br>
<a href="http://forksncanvas.blogspot.com/2014/04/kwietniowa-piekarnia-czyli.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com23tag:blogger.com,1999:blog-7737233359758311518.post-85717668279103153092014-03-15T14:00:00.000-05:002015-10-18T10:27:48.403-05:00Monthly Bakery. March: Fougasse and aromatic Za'atar. Fougasse w Marcowej Piekarni i pachnaca mieszanka przyprawowa. Tradycyjnie, jak co miesiąc, piekłam wspaniale chleby w ramach wspólnej akcji, która dzielnie organizuje i koordynuje <a href="http://www.kuchennymidrzwiami.pl/" target="_blank">Amber</a>. Tym razem przepis zasugerowała <a href="http://konwaliewkuchni.blogspot.com/" target="_blank">Magda Konwaliowa</a>. „Fougasse to regionalna specjalność Prowansji o gęstym, chrupiącym cieście, niezwykłym kształcie i smaku. Smakuje wyjątkowo ze względu na dużą ilość chrupiącej skórki[...]„J. Hamelman.<br>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tjs__rJkhfjMGgA8l5WQSotMuf1Fc8YlXKho24EJkZfAeyaDwv5iwU870XgGSQd7qwYeAOYo3JxYAUb0bTpQZXcv0ujndfgXJqSp2swUjtLAOe255y7RjTdNZm8Iqx8imm1Op1vuaK5r/s1600/round+fougasse+close+up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tjs__rJkhfjMGgA8l5WQSotMuf1Fc8YlXKho24EJkZfAeyaDwv5iwU870XgGSQd7qwYeAOYo3JxYAUb0bTpQZXcv0ujndfgXJqSp2swUjtLAOe255y7RjTdNZm8Iqx8imm1Op1vuaK5r/s1600/round+fougasse+close+up.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fougasse i zatar, czyli kombinacja doskonala!</td></tr>
</tbody></table>
Kiedy rzuciłam hasło fougasse z oliwkami, rodzina od razu odwzajemniła je spojrzeniami blagajacymi o cos zupełnie innego. Padały nazwy mieszanek przyprawowych, ziol, pojedynczych przypraw i wreszcie po malej debacie wiedzieliśmy, ze jeden chlebek będzie posypany zatarem a drugi po prostu czarnuszka. Chlebki rosły i piekly się bez problemu, choc trzeba bardzo uwazac przy przenoszeniu ich na lopatke do pieczenia i pozniej do piekarnika, gdyz ciasto jest bardzo luźne i moze się porwać lub stracić kształt. Mozna ciasto zostawić do wyrosniecia na pergaminie i w ten sposób bez problemu przeniesc je do piekarnika. Po kilku minutach mozna jednym zdecydowanym ruchem wyciagnac pergamin tak by chlebek został na kamieniu do pizzy i upiekl się chrupiący od spodu. <br>
<a href="http://forksncanvas.blogspot.com/2014/03/fougasse-w-marcowej-piekarni-i-pachnaca.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com24tag:blogger.com,1999:blog-7737233359758311518.post-84952601401585366372014-02-15T13:00:00.000-06:002015-10-18T10:27:33.478-05:00 Monthly Bakery. February: Chocolate Bread with poolish or sourdough.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYFalHp-Tyw_GR2TixaUvc4nzNCR5uSRc0wdeLnNM4x0psrfcA9DvlBo2cAZJ75MV5KuE9gJULLa6LDHTCAY9VEQZqLlGxKsS481_nFIJK1zabv39m8pv1YAoc1K8V5NcR_M1fnMOwfcb/s1600/february+2014+chocolate+bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYFalHp-Tyw_GR2TixaUvc4nzNCR5uSRc0wdeLnNM4x0psrfcA9DvlBo2cAZJ75MV5KuE9gJULLa6LDHTCAY9VEQZqLlGxKsS481_nFIJK1zabv39m8pv1YAoc1K8V5NcR_M1fnMOwfcb/s1600/february+2014+chocolate+bread.jpg" width="400"></a>.<strong><span style="font-family: inherit;"><u>Bread with chocolate and raisins (with poolish)</u></span></strong><br>
<div>
<u>Leaven or poolish:</u></div>
<ul>
<li>¼ tsp dry yeast, or 2 g of fresh</li>
<li>125 g (or ml) warm water</li>
<li>125 g wheat flour (T55) flour, I used AP (all-purpose) flour</li>
</ul>
<u>Proper dough:</u><br>
<ul>
<li>300 g wheat flour (T55)</li>
<li>1 tsp salt</li>
<li>¼ tsp dry yeast, or 2 g of fresh</li>
<li>about 220 - 240 g (or ml)warm water</li>
<li>80 g (2/3 C) chocolate chips (semi-sweet) ( I left them out)</li>
<li>200 g (1-1/3 cup) raisins</li>
<li>20 g (2 ½ TBSP) unsweetened cocoa</li>
</ul>
<span style="font-family: inherit;"></span><span style="font-family: inherit;"><u>The day before prepare the poolish:</u> </span><br>
<ol>
<li>Thoroughly mix yeast with water (125 ml); add the flour (125 g), and again mix thoroughly. Cover and leave overnight at room temperature.</li>
<li>Next day, mix the raisins and chocolate chips if using. In another bowl, mix the flour, salt and cocoa.</li>
<li>Mix yeast and water and add to the polish, then add the dry ingredients and mix well.</li>
<li>Cover and let stand for 10 minutes.</li>
<li>Knead the dough by stretching and folding over 3, 6, 9 and 12’oclock approximately 8 times. By now the dough should have changed its structure – be more resilient, offer resistance.</li>
<li>It can be mixed with a mixer - first 2-3 minutes on very slow, and then about four minutes in second gear.</li>
<li>Cover and rest for 10 minutes.</li>
<li>Repeat step 6 + 7 two times and cover the bowl and let rise at 1 hour.</li>
<li>When the dough has doubled volume - degas it (by punching down) on a lightly floured surface.</li>
<li>Divide the dough into 2 equal parts and form balls.</li>
<li>Flour a banneton very well, place dough balls close together.</li>
<li>Let rise until doubled in volume - it can take from 3 to 6 hours.</li>
<li>Approx. 40 minutes before the scheduled baking, preheat the oven to 240 °C/480 °F with a pizza stone and place a tray for water on bottom of oven.</li>
<li>When dough has doubled, transfer it onto parchment, sprinkle top with flour, slash the top</li>
<li>Put bread on pizza stone, pour water into the prepared dish and lowering the temperature to 220°C/430 °F and bake for about 30 minutes, until bread is nicely brown.</li>
</ol>
<a href="http://forksncanvas.blogspot.com/2014/02/lutowa-piekarnia-czyli-chleb.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com26tag:blogger.com,1999:blog-7737233359758311518.post-5427187056704150822014-01-11T01:00:00.000-06:002014-08-01T16:25:45.740-05:00Rosyjski chleb zytni ze styczniowej piekarni. Montly Bakery. January: Russian Rye Bread.Nadszedł czas na kolejne wspólne pieczenie oczywiście za sprawa <a href="http://www.kuchennymidrzwiami.pl/" target="_blank">Amber</a>, która dzielnie koordynowała akcje. Przepis pochodzi od <a href="http://kuchniagucia.blogspot.com/search?updated-min=2014-01-01T00:00:00%2B01:00&updated-max=2015-01-01T00:00:00%2B01:00&max-results=3" target="_blank">Gucia</a><br>
Chleb wypiekam od kilku lat, jednak 100% żytni piekłam tylko kilka razy. Moja rodzina nie nalezy do amatorów 100% żytnich bochnów. Maksymalnie tolerują 70%, ale na codzien wola zytnio-pszenne o zawartości 20-30% maki żytniej. Ja sama kocham ciemne chleby, ale nie każdego dnia. <br>
Pieczenie 100% żytniego razowego chleba zawsze jest wyzwaniem dla mnie, ponieważ tu gdzie mieszkam maka żytnia razowa jest niemalże nieosiągalna. Standardy tutejszej maki maja niewiele wspólnego z europejskimi. To co powinno nazywać się maka żytnia razowa, moze byc zupełnie czym innym, w zaleznosci od producenta. Kupuje się wiec kota w worku. Z trudem znalazłam make określana jako razowa. Po otworzeniu torebki okazała się, ze jest ona dokładnie ta sama maka, której 25kg worek kupiłam kilka miesięcy temu, i której z wielkim sukcesem używam do pieczenia i dokarmiania Pana Zytka :)<br>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilopQrINvUvtMuKl50QZhHHmLp_V32fYxabpUZaCmzSjNgEnHhY9ok8lFf5CQzSU8KhFfnMxp1ioqrPa-Zg4bIzyWRflSkUDofxVmlaBd0ITh2tjm0uc3p0ihwe-iwdPF6C5bVOzEkd3_/s1600/russian+rye+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilopQrINvUvtMuKl50QZhHHmLp_V32fYxabpUZaCmzSjNgEnHhY9ok8lFf5CQzSU8KhFfnMxp1ioqrPa-Zg4bIzyWRflSkUDofxVmlaBd0ITh2tjm0uc3p0ihwe-iwdPF6C5bVOzEkd3_/s1600/russian+rye+2.jpg" height="306" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drugie podejscie, chleb wyrosl znacznie lepiej z dodatkiem melasy<br>
</td></tr></tbody></table><a href="http://forksncanvas.blogspot.com/2014/01/rosyjski-chleb-zytni-ze-styczniowej.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com34tag:blogger.com,1999:blog-7737233359758311518.post-1865735187806669422013-12-06T13:00:00.000-06:002014-07-25T16:28:18.628-05:00Listopadowa Piekarnia czyli Chleb Kukurydziany na poolish czyli polskim rozczynie drozdzowym. Monthly Bakery. November: Corn Bread.Do swiat juz niedaleko, ale zanim zaczyna się szaleństwa pieczenia i gotowania, oczywiście dalam się namowic na kolejne wspólne wirtualne pieczenie. Jak zwykle namowila mnie Amber z tego <a href="http://www.kuchennymidrzwiami.pl/" target="_blank">bloga</a>. Dziekuje ci za koordynacje tej akcji I mnostwo pracy wlozonej nia :)<br>
Przepis brzmiał ciekawie i choc miałam trochę problemów ze znalezieniem odpowiedniej maki postanowiłam dolaczyc do akcji. Tu, gdzie mieszkam nie jest latwo o make kukurydziana non-GMO. W koncu znalazłam, te drobna i niezbyt zolta. Maka kukurydziana występuje tu w kilku postaciach: skrobi kukurydzianej, grubo mielonej zoltej I niebieskiej maki kukurydzianej i 3 gatunków drobno mielonej w młynie żarnowym, maki białej, niebieskiej i zoltej. Znalazłam te drobno mielona w trzech kolorach i wybrałam zolta, która jest znacznie jasniejsza od grubo mielonej zoltej. Za wypiekami z grubo mielonej zoltej maki nie przepadamy, wiec ucieszyłam się, ze dostałam te drobniejsza.<br>
Poza tym nie byłam do końca pewna, czy dolacze do pieczenia z innego powodu: moja prawa ręka jest niezdolna do wykonywania wiekszosci kuchennych czynnosci. Przepis oryginalny pochodzi <a href="http://www.cincin.cc/index.php?showtopic=18737&hl=" target="_blank">stad</a>.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTSxKJKlBPUe5YnzvHJin-Gt3VofPk8BUV4djG_vkZkln5W7ip0U3mSEqVKrC5BmuaLhAQI7cwBh9F1LbVuMVBXmok_PjVkSxt7NoHZYfhFCx7zSmAvuSEz8iGTrvCGAXSQVhGvFzB2rN/s1600/corn+bread+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTSxKJKlBPUe5YnzvHJin-Gt3VofPk8BUV4djG_vkZkln5W7ip0U3mSEqVKrC5BmuaLhAQI7cwBh9F1LbVuMVBXmok_PjVkSxt7NoHZYfhFCx7zSmAvuSEz8iGTrvCGAXSQVhGvFzB2rN/s400/corn+bread+6.jpg" height="456" width="640"></a></div>
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<a href="http://forksncanvas.blogspot.com/2013/12/listopadowa-piekarnia-czyli-chleb.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com19tag:blogger.com,1999:blog-7737233359758311518.post-44751927948617141182013-11-04T13:00:00.000-06:002014-07-25T16:26:36.882-05:00Pazdziernikowa Piekarnia: Chleb na zakwasie z karmelizowanym porem i pestkami dyni. Monthly Bakery. October: Sourdough bread with caramelized leeks and pepitas. <div style="clear: both; text-align: justify;">
Październikowa piekarnia jest pod znakiem wspaniałego chleba pachnącego karmelizowanym porem i zezłoconymi nasionami dyni i słonecznika. Do akcji jak zwykle zmobilizowała nas <a href="http://www.kuchennymidrzwiami.pl/" target="_blank">Amber</a>. Amber, dziękuje za twoją ciężką prace, jesteś niesamowitą kobietą!</div>
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Był to mocno wypełniony pracą tydzień: piekłam najpierw gruszki, a potem wspaniały chlebek, poza moimi regularnymi 6 bochenkami. </div>
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Kiedy Ania zwołuje piekarki do akcji, wiem ze chlebek wyjdzie znakomity! </div>
<div style="clear: both; text-align: justify;">
Chleb ten piekłam na zakwasie żytnim z prostej przyczyny: z lenistwa! Według mnie nie ma sensu "bawienie się" w dwa różne zakwasy. Nawet jeśli piekę pszenne bagietki, po prostu używam żytniego zakwasu, gdyż zupełnie nie przeszkadza mi minimalny dodatek maki żytniej, która pochodzi z zakwasu. Ot, ułatwiam sobie życie!</div>
<div style="clear: both; text-align: justify;">
<span style="color: red;">*Drobna uwaga do próby zakwasu na gotowość: jeśli zakwas osiądzie na dnie naczynia z wodą, to nie oznacza wcale, że musi on jeszcze pracować! Mój był przerośnięty i nawet gdybym go pozostawiła do wyrośnięcia, nic by mu nie pomogło. Jedyną metodą jest dodanie powiedzmy 50g mąki i 50 g wody, żeby zakwas dokarmić. Kiedy wzburzy się i będzie pełen pęcherzyków powietrza, wtedy jest on lżejszy od wody i z pewnością nie osiądzie na dnie naczynia.</span> <span style="color: red;">Znaczy, że jest gotowy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BWKTjL0LGtk_WFBpkq4W_UXtaezd8idcGRPXwRFf0qRtnnjUvNU5_p741Dphhi2m5cRTDIuAEaHXFL2FetG9RtpDH2wFS1Go7D6hwAFA9J_M1a14_qqpIDwjNg13mNaWqXfNVLvE6KM/s1600/bread+with+leak+and+seeds+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BWKTjL0LGtk_WFBpkq4W_UXtaezd8idcGRPXwRFf0qRtnnjUvNU5_p741Dphhi2m5cRTDIuAEaHXFL2FetG9RtpDH2wFS1Go7D6hwAFA9J_M1a14_qqpIDwjNg13mNaWqXfNVLvE6KM/s1600/bread+with+leak+and+seeds+1.jpg" height="467" width="640"></a></div>
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<a href="http://forksncanvas.blogspot.com/2013/11/pazdziernikowa-piekarnia.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com23tag:blogger.com,1999:blog-7737233359758311518.post-85514241655250661392013-10-25T13:00:00.000-05:002014-05-26T17:57:22.930-05:00Gruszki zapiekane z gorgonzola i boczkiem. Baked pears with gorgonzola and baconTym razem lekko jesienna akcja blogerek z Europy, zainicjowana przez <a href="http://www.krzywakromeczka.blogspot.com/" target="_blank"><span style="color: red;">Anię</span></a>, która mimo choroby dzielnie walczyła z mailami i koordynowała akcję całej grupy. Dzięki ci za ciężką pracę i poświecenie, Aniu.<br>
Tematem zostały "gruszki" w każdej postaci. Długo zastanawiałam się nad wyborem potrawy z gruszek. Najłatwiej byłoby zrobić tarte z gruszkami lub ciasto czekoladowo-gruszkowe. Poza tym są jeszcze gruszki w occie itp. Ale zachciało mi się gruszek na wytrawnie, jakoś inaczej. Znalazłam przepis, który wydawał się interesujący i nie pozostało mi nic więcej, jak ruszyć na zakupy odpowiednich gruszek, bo pozostałe składniki akurat były w lodowce. I tak powstały gruszki z gorgonzolą<br>
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<strong>Gruszki z gorgonzolą</strong><br>
4 gruszki Bosca lub Williams<br>
50g gorgonzoli lub Blue Castello<br>
8-10 plasterków chudego boczku wędzonego<br>
500 ml białego wina wytrawnego<br>
2 l wody<br>
sok z 1 cytryny<br>
2 liście laurowe<br>
6-8 ziaren czarnego pieprzu<br>
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Wlej wino do garnka z woda, pieprzem i listkami laurowymi. Doprowadź wodę z winem do wrzenia. Gruszki obierz, ale pozostaw ogonek. Skrop owoce sokiem z cytryny, co chroni gruszki przed utrata jasnego koloru. Delikatnie umieść gruszki w garnku z woda i winem. Gotuj na małym ogniu około 20 minut, tak by gruszki były al dente. Osacz gruszki i ostudź.<br>
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Obetnij cienkie plasterki na spodzie, aby gruszki mogły stać prosto bez przewracania się. Obetnij górę gruszek na około 3-4cm (jak czapeczki) i usuń środek narzędziem do usuwania <br>
<a href="http://forksncanvas.blogspot.com/2013/10/gruszki-zapiekane.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com21tag:blogger.com,1999:blog-7737233359758311518.post-11651722029856363162013-10-04T13:00:00.000-05:002014-05-26T18:50:48.502-05:00Wrześniowa Piekarnia, czyli Pszenny Chleb Oliwkowy. Monthly Bakery. September: Sourdough wheat bread with olives. <div style="text-align: justify;">
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Nadszedł czas wrześniowego wspólnego pieczenia. Tym razem przepisem podzieliła się z nami <a href="http://zapachchleba.blogspot.com/" target="_blank"><span style="color: lime;">Wisła</span></a>. Amber koordynowała jak zwykle cala akcje, za co jej serdecznie dziękuje.</div>
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Upiekłam tylko chleb, dając sobie spokój z foccacia. W moim przypadku wszystkie składniki podwoiłam, by wystarczyły na mój ogromny banneton, czyli koszyk do wyrastania chleba. Koszyk wysypałam mąka wyjątkowo suto, gdyż ciasto było klejące i w miarę elastyczne. Jeden bochenek wyrastał w lodowce według przepisu bez koszyka, uformowany ręcznie w podłużny wąski bochenek, a drugi w koszyku w kuchni przez ponad 3 godziny mimo upału. A to wina klimatyzacji w całym domu i stałej temperatury rzędu 22 stopni C. Z drugiej strony pozwala mi ona piec w najgorsze upały, które w "mojej" części świata panują przez ponad poł roku. <br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNysyd6wN1XgCMt6b7I0piOSfErXapuYa5M2nZT7BwaFJgQDhZHMaO7jqzQ4dlmvcYJnGZubdVKdVLxygfYD3ges56Yg4E3Fs6O-IcqngpVvcGNvBiDaxiAXYEPJVI3JnSTWH-usKanH2/s1600/olive+bread+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNysyd6wN1XgCMt6b7I0piOSfErXapuYa5M2nZT7BwaFJgQDhZHMaO7jqzQ4dlmvcYJnGZubdVKdVLxygfYD3ges56Yg4E3Fs6O-IcqngpVvcGNvBiDaxiAXYEPJVI3JnSTWH-usKanH2/s640/olive+bread+8.jpg" height="640" width="640"></a></div>
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</div><a href="http://forksncanvas.blogspot.com/2013/10/wrzesniowa-piekarnia-czyli-pszenny.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com57tag:blogger.com,1999:blog-7737233359758311518.post-70307404010339475692013-09-06T14:00:00.000-05:002014-05-26T18:51:41.852-05:00Sierpniowa Piekarnia: bagietki na płynnym żytnim zakwasie. Monthly Bakery. August: sourdough baguettes.<div class="separator" style="clear: both; text-align: center;">
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I tym razem wspólne pieczenie bagietek na żytnim zakwasie odbyło się za sprawa <a href="http://www.kuchennymidrzwiami.pl/" target="_blank"><span style="color: red;">Amber</span></a><span style="color: purple;">,</span> która była mózgiem całego przedsięwzięcia. Dziękuje ci Amber.<br>
Przepis wyszperałam w Internecie ponad rok temu, upiekłam je i zakochałam się nie tylko ja, ale cała moja rodzina; moi panowie po prostu je ubóstwiają. Chrupiąca skorka, cudowny lekko zwarty miąższ, zapach i oczywiście smak. Pomimo małego dodatku drożdży nie są one w ogóle wyczuwalne. Wręcz odwrotnie, bagietki smakują lekko zakwasowo, idealnie. Pierwszy raz, piekąc te bagietk,i użyłam drożdży w obawie, ze może zakwas nie podoła. Następnym razem, zmniejszyłam ilość drożdży do polowy, a od kilku miesięcy piekę bez dodatku drożdży. <br>
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Na dobę przed pieczeniem wyjmuje wcześnie rano zakwas z lodówki, powiedzmy, ze o godzinie 7:00, redukuje jego wagę do 50g (z reguły nie przechowuje więcej niż 80-100g). Daje mu pooddychać tak długo, aż osiągnie temperaturę pokojowa. Do tego przepisu potrzeba 480 g, wiec około godziny 10:00 dodałam 50g letniej wody i 50g maki żytniej, mając 150g. Wieczorem o godz. 22:00 dodałam 200g letniej wody i 200g maki żytniej i w sumie miałam 550g zakwasu do dyspozycji. Zużyłam 480g do bagietek, a resztę wstawiłam do lodówki do następnego pieczenia. Jak zrobić zakwas, zajrzyj tu <a href="http://forksncanvas.blogspot.com/2013/09/zakwas-zytni-czyli-kto-zacz-mama-zwie.html" target="_blank"><span style="color: red;">klik</span></a><br>
<a href="http://forksncanvas.blogspot.com/2013/09/bagietki-na-zytnim-zakwasie.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com20Texas, USA32.795217050415218 -96.6577148437531.099883550415218 -99.23950184375 34.490550550415215 -94.07592784375tag:blogger.com,1999:blog-7737233359758311518.post-87601674308390817502013-09-05T19:02:00.002-05:002018-11-21T21:52:32.055-06:00Zakwas zytni, czyli kto zacz? Mama zwie mnie czule "Zytko". Jak wyhodowac, traktowac "malenstwo" i inne porady. Rye Sourdough: how to grow it, feed etc.<div align="justify" class="separator" style="clear: both; text-align: center;">
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Będąc dzieckiem, każdego roku, do 15 roku życia, spędzałam ponad 2 miesiące wakacji u babci na Kujawach. Babcia piekła chleb, gotowała żurek i wyczarowywała inne magiczne rzeczy w kuchni. Cóż to było za życie! W obliczu tych wszystkich prostych kulinarnych cudów nie przywiązywałam zbytnio uwagi skwaśniałemu gościowi, którego stale miejsce było na opalanej drewnem i szyszkami kuchence z 6 fajerkami i 2 piekarnikami. Wiedziałam, ze babcia używała zakwasu do chleba i do codziennego żurku. Ile czego sypała do glinianego dzbanka z drewniana pokrywka z wycięciem na chochelkę z drewna gruszkowego, po prostu nie wiem. Teraz wiele bym dala za babcina wiedze. Przez lata nie podchodziłam do pieczenia chleba na zakwasie, bo mi nie za bardzo wychodził. W końcu nastała doba Internetu, wiec wczytywałam się namiętnie w skromne jeszcze zasoby o żytnim zakwasie, aż wreszcie postanowiłam, ze nadszedł czas. Było to chyba 3 lata temu. Przyznam szczerze, ze uśmierciłam zakwas 2 razy, ale ostatni ma się wyjątkowo dobrze i ma potomków już w 5 różnych zakątkach Stanów, a nawet poleciał do Australii i Europy. Radość i duma mnie rozpiera!<br>
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Po co właściwie bawić się w hodowle zakwasu?<br>
Po pierwsze pieczywo na zakwasie ma znacznie lepszy smak niż pieczywo pieczone na drożdżach. Poza tym jest zdrowsze i zachowuje świeżość znacznie dłużej niż pieczone na drożdżach<br>
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Dlaczego lepiej hodować zakwas żytni a nie pszenny? Można wyhodować oba, ale w moim kilkuletnim doświadczeniu doszłam do tego, ze nie ma potrzeby. Zakwas żytni jest znacznie silniejszy. Można go "zamienić" na pszenny w bardzo prosty sposób dokarmiając 50g żytniego rano 25g wody i 25g maki pszennej =100g, a wieczorem, wyrzucić polowe i dokarmić równa ilością maki i wody, czyli 50g maki, 50g wody. Następnego ranka mamy zakwas gotowy. Aby mieć oba zakwasy, nie wyrzucaj polowy ze 100g tylko zachowaj całość i z 50 g dalej hoduj żytni, a z pozostałych 50g hoduj pszenny zakwas. Choć zdecydowanie nie bawię się w takie rzeczy i po prostu utrzymuje żytni, który sluży do pieczenia każdego rodzaju chleba.<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH5biYiU8AVHZpgMOn5rru9_Kqi47mcYT090GYTor3ztFrK-g4if9U0d-J5lxiV2vYpP8gBddvEMzIF42Jtd-CtbCgnTFfqvdB2lhLjeIs0M26DKenaj0ScuZOU7NPFdePvZ_zElJ25uVf/s1600/rye+sourdough+starter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH5biYiU8AVHZpgMOn5rru9_Kqi47mcYT090GYTor3ztFrK-g4if9U0d-J5lxiV2vYpP8gBddvEMzIF42Jtd-CtbCgnTFfqvdB2lhLjeIs0M26DKenaj0ScuZOU7NPFdePvZ_zElJ25uVf/s640/rye+sourdough+starter.jpg" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zytko</td></tr>
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<a href="http://forksncanvas.blogspot.com/2013/09/zakwas-zytni-czyli-kto-zacz-mama-zwie.html#more">Read more »</a>Malarkahttp://www.blogger.com/profile/16344854324124802788noreply@blogger.com2