11.30.2010

Sweet Potato Frittata

Sweet Potato Frittata

A classic preparation of hearty ingredients with some creamy goat cheese on top. What's not to like?

Sweet Potato Frittata

Adapted from essen&trinken 12/10

Ingredients:

600 g sweet potato
salt
2 red onions
150 g bacon
200 g goat cheese
3 Tbsp olive oil
8 eggs
pepper
parsley

Method:

Pre-heat the oven to 200°C. Pell and roughly dice the sweet potatoes. Cook in boiling salt water for 10-15 minutes on medium heat. Drain and let cool slightly. Half and slice the onions. Dice the bacon. Cut the goat cheese into half-inch slices. Whisk the eggs with salt and pepper.

Heat the oil in large skillet and gently fry the onions until almost tender. Add the bacon and fry until slightly crisp without burning the onions. Stir in the sweet potatoes. Transfer the contents of the skillet to an oven-proof dish. Evenly pour the egg mix into the casserole, place the cheese slices on top and bake for about 15 minutes. Sprinkle with parsley and serve.

11.21.2010

Peasant Bread

Peasant Bread

I haven't baked bread for quite some time. A pitiful situation which had to be brought to an end. ;) The final kick to get back to making bread came from reading 52 Loaves by William Alexander, which describes the quest of making the perfect loaf by baking the same bread each week for one year. It's a fun read and most home bakers can probably relate to the experiences of the author as gets familiar and tinkers with all the steps necessary to bake bread. (e.g weigh or measure; knead by hand/machine/how long; use steam yes/no/how to generate; is it worth nuke-ing the oven for the perfect loaf?)
The recipe used in the book is a pain de campagne or peasant bread made with sourdough. As I had tossed out my sourdough sometime in the summer, I used a recipe with a pre-ferment. The bread turned out quite well with a nicely chewy crust and small-pored, soft crumb. Definitely a keeper.

I'm sending this to Susan's YeastSpotting.

Peasant Bread

Adapted from Dough by Richard Bertinet

Ingredients:

Pre-ferment

200 g white flour (all-purpose flour/Type 550)
50 g rhye flour (Type 1150)
5 g fresh yeast
5 g salt
175 ml water

Main dough

all of the pre-ferment

500 g white flour (all-purpose flour/Type 550)
100 g rhye flour (Type 1150)
5 g fresh yeast
15 g salt
400 ml water

corn grit (polenta) for dusting the peel

Method:

Mix together all the ingredients of the pre-ferment, cover with cling film a nd leave in the fridge overnight.

The next day, add the pre-ferment and all the other ingredients into a large bowl,and knead into a smooth, elastic dough. Cover with a dish towel and let rise for 1 hour.

Transfer the dough to the countertop and form into a boule. (Flatten the dough slightly into a disk shape and start to fold the rim into the center while rotating the dough on the benchtop, until you end up with a ball-shaped dough with a circular seam on top.)
Transfer the ball into the bowl, cover with a towel and let rise for 1 hour.

Repeat the shaping procedure. Line your bowl (or a proofing basket) with a well-floured towel, transfer the dough into the bowl, cover with a towel and let rise for 1 hour. Preheat the oven to 220°C.

Transfer the dough to a peel dusted with polenta and cut a circular slash around the top. Lightly spray the inside of the oven with water. Transfer the dough into the oven and bake for about 40 minutes. The final bread should sound hollow when tapped underneath.

11.12.2010

Quinoa and Talegio with mushrooms

Quinoa and Talegio with mushrooms

A while ago I bought some red quinoa just out of curiosity and finally I found a recipe to try it. It's very rich due to the chesse. The slightly nutty flavour of the quinoa goes well with the earthiness of the mushrooms.

Quinoa and Talegio with mushrooms

Adapted from Super Natural Cooking by Heidi Swanson

Ingredients:

olive oil
1 clove garlic, minced
1 small onion, chopped
1 cup quinoa *
white wine
1 tsp salt
1 1/2 cups water
1/2 tsp red paprika, ground
250 g mushrooms, cleaned and sliced
black pepper
100 g Talegio cheese, grated or cubed **


* Used red quinoa which seem to require a bit more cooking time.

** Grating Talegio is possible but a bit messy, because the cheese is quite soft.
Depending on the cheese you are using, it could be easier to just dice it. The original recipe uses Crescenza.

Method:

Heat some olive oil in a skillet, add the garlic and onion and fry until the onion turns translucent. Deglaze with some white wine, add the quinoa and salt. Cook until the alcohol has evaporated. Add the water and simmer on low heat with a lid on for about 25 minutes, until the quinoa is tender.

Meanwhile, heat some more olive oil in a skillet, add the red paprika, fry until fragrant. Add the mushrooms and fry on medium-high heat until they turn brown and tender.

Drain any excess liquid from the quinoa and stir in the cheese.

11.06.2010

Fettuccine with braised leeks and mushroom pangrattato

Fettuccine with braised leeks and mushroom pangrattato

Autumn is slowly turning into winter and it was time to try a leek recipe I had bookmarked in the summer. It uses a pangrattato (aka poor man's parmesan) to add some mushroom flavour to the final dish.

Fettuccine with braised leeks and porcini pangrattato

Adapted from Jamie at Home by Jamie Oliver

Ingredients:

2 leeks, halved and cut into half-inch slices
olive oil
2 garlic cloves, minced
white wine
salt
pepper
250 ml vegetable stock
100 g smoked ham

500 g pasta, dried

1/2 cup dried mushrooms
2 stale rolls
1 garlic clove, minced

Method:

Heat the olive oil in a skillet, add the garlic and leeks and cook on medium heat for a few minutes.
Deglaze with the white wine. After the alcohol has cooked off, add the stock. Cover the whole skillet with slices of ham and braise on low heat with a lid on for about 20-25 minutes. Remove the ham, cut it into strips and stir it into the skillet. Season with salt and pepper.

Cook the pasta according to manufacturer's instructions.

Cut the rolls in half, and slice. Blitz the rolls and the mushrooms in a food processor until the mixture looks like breadcrumbs. Heat some olive oil in a non-stick pan. Add the garlic and the crumbs mixture and fry until golden brown. (This happens quickly, so don't walk away.)
Drain on kitchenpaper.

Drain the pasta and toss with the leeks.
Sprinkle with the pangrattato when serving.