Tuesday, August 3, 2010
This is definitely a New England recipe. Anadama bread is one of the most popular breads here, and for good reason—it's absolutely delicious. Try smearing a mixture of butter and local honey on it and, you'll be hooked. This is my friend and mentor chef Jasper White's recipe, Jasper uses a bit more corn meal and less molasses than most recipes, so it serves dual roles as a breakfast bread or alongside hearty chowders.
Preparation Time: 30 minutes
Start to Finish Time: 1.5 hours
Yield: 2 loaves
1 package active dry yeast
1 tablespoon sugar
1-1/4 cups (approx.) warm water (105-115 degrees), divided
2 tablespoons unsalted butter, melted, cooled to room temperature
2 tablespoons dark molasses
2 teaspoons salt
3-1/2 cups bread flour, plus extra for work surface
1 cup yellow cornmeal
Vegetable oil or butter
1 large egg, beaten with 2 tablespoons water (egg wash)
In a medium-size bowl (or the bowl of a standing mixer with hook attachment), combine yeast, sugar, and 1/4 cup warm water; mix well. Add melted butter, molasses, salt, flour, and cornmeal. Slowly add up to 1 cup more warm water; mix to form a soft, but not sticky, dough. Add more water if necessary. Knead by machine about 10 minutes, or by hand about 15 minutes, until dough is smooth and elastic.
Oil (or butter) a large bowl lightly. Shape dough into a ball and place in the bowl; turn it once so it's lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. Let dough rise until volume doubles, about 1 hour.
Grease two 9-1/2x5-inch loaf pans. Turn dough out onto a lightly floured surface. Cut in half and shape each half into a loaf. Place each loaf in a pan, return to a warm spot, and let rise until volume doubles, about 20 to 30 minutes.
Heat your oven to 350 degrees. Brush the tops of the loaves with egg wash and bake 1 hour, or until deep golden brown. To test for doneness, remove one hot loaf from its pan and tap the bottom of the bread; you'll hear a hollow sound if it's done. If it's not done, return it to the oven for 5 to 10 minutes. When loaves are done, turn them out of their pans and cool on a rack for at least 20 minutes.
(Adapted from 50 Chowders: One-Pot Meals—Clam, Corn & Beyond by Jasper White)
Friday, August 6, 2010
Frappe di caffè
A blender and a food processor, if needed
4 tall glasses, chilled, and 4 long spoons
2 cups strong freshly brewed espresso
6 tablespoons sugar or more to taste
3 cups finely crushed ice or ice cubes
1/2 cup whipping cream
While the espresso is hot, stir in 5 tablespoons sugar (or to taste). Let the coffee cool to room temperature.
If you don’t have crushed ice, pulverize the ice cubes in a food processor (my preference) or a blender, into fine bits. Return the crushed ice to the freezer.
Whip the cream, with a spoonful of sugar if you like, until smooth and holding soft peaks. Keep it chilled.
When thoroughly cool, pour the espresso into the empty blender jar. Churn on high speed for at least 2 minutes, until it becomes light in color and frothy.
Pour an equal amount of the espresso frappe into each chilled glass, quickly add a share of crushed ice and top with a mound of whipped cream. Serve right away with a long spoon
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.
Monday, March 28, 2011
Monday, August 9, 2010
Tuesday, August 24, 2010
You know how I feel about the magnificent soy bean, but apparently I'm not alone. Americans are ordering edamame by the bushel at Japanese restaurants across the country. So today I'm pairing this ubiquitous bean with a western product we've fallen hard for, olive oil. Today they'll make beautiful music together in my All-In-One Olive Oil Poached Salmon with Edamames.
4 pieces center-cut salmon, pin bones and skin removed
3 shallots, sliced
2-3 stalks tarragon, leaves ripped
2 cups peeled edamames
Sea salt to season
Coarsely ground black pepper
Extra virgin olive oil to cook
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes. Place all in baking dish, add edamames and cover with olive oil. Cover in foil and place in cold oven. Set oven to 250 degrees. When temperature has been reached, go for internal temperature of 115 degrees, which should take about 30-35 minutes. Serve immediately.
Condesa de Leganza Crianza
—La Mancha, Spain
Taste: Round, expressive ripe fruit with fine tannins and a soft dryness; well-defined flavor with an elegant finish.
Aroma: Complex, voluptuous, soft
—The estate of Los Trenzones is located in the area of Quintanar de la Orden, 2,500 feet above sea level, in the southwest corner of central Spain's La Mancha region
Thursday, September 16, 2010
Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. "Food, Inc." reveals surprising - and often shocking truths - about what we eat, how it's produced, who we have become as a nation and where we are going from here.