Archive | 10:47 pm

August,so far.

7 Aug

What I’ve been cooking;

Pies and more pies, and I’ve been eating them too, need to lay off the pie.

Goat cheese, fresh corn grits from Joy the Baker blog, super delicious, but the recipe makes enough for twenty, have also been eating lots of grits.  My supply of stone ground grits is getting low and I’m getting worried as I’m probably one of only a few Canadians that thinks grits is a major food group.

Pasta with homemade pesto, only I’ve been making my pesto with walnuts instead of pine nuts and it has been wonderful.

More corn on the cob.  More corn spoon bread pudding

Peach crisp, peach raspberry crisp, peach blueberry crisp.  grilled peaches on the bbq with sweetened mascarpone.

And tonight; Tomato tart with Belle goat’s cheese from Monforte Dairy in Stratford, heirloom tomatoes from my friend Antony John’s organic farm, Soiled Reputation, I also bought candy cane beets, perfect petit French green beans and shitake mushroom.  (Antony, your mushrooms are gorgeous and inexpensive.)

Tomorrow,  I’m going to saute the mushroom in a bit of butter and olive oil (always use a high heat for mushrooms) add some garlic, a few chopped green onions, finish them off in the pan with a splash of fresh lemon juice and then serve on top of the easiest and most delicious brown bread, toasted of course, with a grating or two of Parmigiana.  Delicious,   with a mixed green salad, also from Soiled reputation, that’s tomorrow’s dinner, a whole 24 hours away.  Until then, there’s leftover tomato tart and lots of peach crisp.

Here’s the recipe for the best brown bread ever, I make it at least once a week.  It’s from the original James Beard Bread cookbook published in 1974.  I bought my copy at a yard sale for 10 cents, it’s one of my favorite cookbooks ever.  I’ve tweaked the recipe a bit; the original recipe called for 2 tbsp. of  molasses, it was a bit heavy in flavour, so instead I use one tbsp. of molasses and one tbsp. of honey.  The original recipe is from the Ballymaloe Cooking School in Ireland whose founder was Myrtle Allen.  The recipe is called Myrtle Allen’s’ Brown Bread.

Preheat the oven to 425 degrees F.

3 3/4 cups whole wheat flour

1 1/2 tbsp. dry yeast, I use instant yeast which is widely available

2 cups warm water, warm to the touch, but not hot (if the water is too hot, it will kill the yeast)

1 tbsp. molasses

1 tbsp. honey

1 tbsp. salt

In a large bowl, combine the flour and salt, give it a mix to incorporate the salt (salt gives the bread flavor and controls yeast growth).

In another bowl, combine the molasses, honey and warm water, sprinkle the yeast on top.  If you’re using instant dried yeast you can go ahead and finish the dough.  If you’re not, allow about 10 minutes for the yeast to proof, then proceed.

Add the yeast mixture to the flour mixture and mix with a heavy wooden spoon until you have a wet dough.  Did I mention that this is a ” no knead” yeast bread?  At this point, grease a 9 X5 inch loaf tin and pour your dough into the pan, cover with a dry towel and let rest on the counter until it has risen by 1/3, depending on how warm your kitchen is, about 25 to 30 minutes.

After the bread has risen, put in your oven and bake for 40 minutes until golden brown and fragrant.  At this point, carefully remove the very hot bread from the pan and put it back in the oven, just on the rack to crisp the loaf, another five minutes is enough.

Let cool completely before slicing.  This bread, wrapped well will probably keep for 3 days?  I don’t know for sure as a loaf goes pretty quick at my house.

Try this recipe, it’s easy, quick. inexpensive and so delicious, toasted plain, with pb&j or with sauteed shitake mushrooms from Soiled Reputation.


Myrtle Allen's delicious brown bread