The Charmed Kitchen

Braided Herb Bread

 As fall begins, and the weather gets cooler, I find myself baking more bread. This is one of my favorite recipes. The mix of herbs, garlic and shallots gives this bread great flavor. I like to toast it and spread with a little butter. It also makes a wonderful sandwich bread.  Works well for croutons and as bruschetta, too. You can bake the dough in 9×5 -inch loaf pans, if you want a more traditional shaped bread.

Braided Herb Breads

5 ½ -6 ½ c. flour
2 packages quick rising yeast
½ c. sauteed, minced shallots or onions*
2 T. each dried marjoram and parsley
1 T. each dried oregano and minced garlic
1 T. honey
2 t. dried thyme
2 t. salt
¼ c. olive oil
2 ¼ c. hot water

In a mixing bowl combine 2 c. of flour with the rest of the ingredients and mix until smooth. Beat with electric mixer 4 minutes then add 1-cup additional flour and beat 1 minute longer. Stir in flour ½ cup at a time until soft dough forms. Turn onto surface and knead, adding flour gradually until dough is smooth and elastic. Place dough in lightly greased bowl and turn to cover. Cover with a towel and let rise until doubled, about 30 minutes. Turn dough onto surface and cut in half. Cut each half into thirds. Roll each piece of dough into an 18-inch rope. Loosely braid three ropes together and repeat with the remaining dough. Place on greased baking sheet and cover until doubled in size, about 20 minutes.
Bake in a preheated 375-degree oven for 25-30 minutes, or until bread sounds hollow when tapped lightly. Makes 2.

* I cook the shallots or onions in a little oil or butter, then cool before adding to the dough.

Variation: Whole wheat: Add 2 cups of whole-wheat flour to replace 2 cups of white flour. Also try adding ¼ c. of wheat germ, oat bran or 2 tablespoons of seeds (sesame, pumpkin, sunflower, poppy, etc.)
Regular yeast can be used, but rising times will be longer and water should be warm, not hot.

Pumpkin Seed Flatbread

This flatbread is really like a type of cracker. Studded with hulled pumpkin seeds and lightly spiced – they are fun and easy to make. Since pumpkin seeds are in the markets right now, it is also a great time of year to make them. Heck, you can use your own hulled pumpkin or squash seeds, too.   It’s perfect for entertaining or just snacking. Rolled really thin you can cut them out into any shape or size you like. Be sure to store leftovers  in an airtight container. Who are we kidding? There aren’t going to be leftovers. Serve plain or with butter or cheese. Great with chili, too.

Spiced Pumpkin Seed Flatbread

1 c. warm water

1 T. sugar

1 packet active dry yeast

6 T. cold butter

2 1/2 c. flour

1/3 c. cornmeal

1 T. chili powder

1 t. salt

1 c. hulled pumpkin seeds, chopped very fine

1 egg

2 T. cold water

coarse sea salt for sprinkling

In a large bowl combine the lukewarm water, sugar and yeast and allow to stand for 5 minutes. Cut butter into bits and add to yeast mixture along with the flour, salt, cornmeal and chili powder. Stir until mixture forms into a ball. On floured surface knead dough until smooth and butter is incorporated. Place in a lightly oiled bowl, turning to coat top of dough with oil. Cover with plastic wrap and chill 1 hour. Combine water and egg and set aside. Roll out half the dough (keep rest chilled until ready to use) on lightly floured surface until quite thin (1/8-inch) and sprinkle with half of the pumpkin seeds. Use rolling pin to press seeds into flatbread. Brush with some of the egg wash and cut into strips. You should get about 24 from each half of the dough. Use a spatula to transfer strips to lightly floured baking sheets. Sprinkle with the salt to taste and repeat with the remaining dough. Bake in a 400-degree oven for 10-15 minutes, or until crisp. I usually put both baking sheets in at once, one in the top and one nearer the bottom of the oven, then I switch them halfway through the baking. Makes about 48.

Spiced Pumpkin Scones

I posted this recipe last year, but it is worth a re-post. These scones are easy to make and not only great for breakfast and snacks- they make a fun base for shortcakes. I used some for pear shortcakes and they were a big hit. Once baked, they are drizzled with a vanilla glaze and then a cinnamon glaze.  The scones are slightly crisp on the outside, but tender and delicate on the inside.

Spiced Pumpkin Scones

4 c. all purpose flour

1/2 c. sugar

1 T. baking powder

1 t. each salt, cinnamon, allspice, nutmeg and ginger

1/2 t. cloves

1 1/2 sticks cold butter

1 c. cooked pumpkin or winter squash

3 oz. milk

2 eggs

Vanilla glaze

2 c. powdered sugar

1 t. vanilla

4-6 T. milk

Cinnamon Glaze

2 c. powdered sugar

2 t. cinnamon

4 T. milk

Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier.  Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack. Meanwhile make both glazes by combining ingredients and stirring until smooth. Drizzle with the vanilla glaze while still warm and allow scones to cool and glaze to harden before drizzling with the cinnamon glaze. Makes about 20-30 depending on the size of the scoop you use.

Festival Shrimp with Veggies

Sometimes the best meals are created when you don’t really plan them out ahead. I worked a festival all weekend and didn’t have much time to cook dinner. Funny, since I spent the whole weekend cooking at the festival. When I was there, I picked up some beautiful rainbow carrots from a local farmer. By the time I got home and unpacked, I was pretty tired. I wanted to cook at least some of the carrots that night. I didn’t want a big mess to clean up, so I ended up making this one pot meal from what I had on hand. I had a nice bag of fresh spinach, so I used it. I needed a quick cooking protein. Since I had a package of shrimp in the freezer, I used them. I placed the shrimp in a bowl of cold water while I started the rest of the meal. They were thawed by the time I was ready to use them. I knew the onions and carrots needed some time to get tender and the rice would take about 20 minutes to cook. I started with them, then added the shorter cooking ingredients near the end. Decided to go a little Asian in the seasonings and ended up with a meal I would certainly make again. So here is the recipe.

Festival Shrimp with Veggies

2 T. oil
1 T. butter
1 small onion, minced
3 carrots, peeled and sliced
2 cloves minced garlic
3 c. stock- I used chicken
1 c. Jasmine rice
12 oz. fresh spinach, rinsed and drained
12 oz. raw shrimp- peeled and deveined
2 T. hoisin sauce
2 T. fresh chopped basil
1 t. hot sauce- or more to taste
1 t. grated ginger
½ c. cashews
Sesame oil

Heat oil and butter in saucepan and add the onions and carrots. Cook over medium heat until onions are tender. Add garlic and cook another minute. Add stock and bring up to a boil. Add rice, turn heat down to a simmer, cover and cook 10 minutes. Remove cover, add spinach, replace lid and cook 5 more minutes. Remove lid, stir the spinach into the rice mixture. Rice should almost be done at this point. Add shrimp and seasonings (not the sesame oil) and stir the shrimp into the rice mixture. Cover and cook 5-8 minutes longer, until shrimp is just cooked and rice is tender. Stir in the cashews. Spoon onto serving dish and drizzle with sesame oil and extra hot sauce, if desired.

Rainbow carrots and other veggies I got at the festival

Spiced Pear Chutney

I call this dish by a couple of names. It was given to me as a pear sauce. I think it makes people think of apple sauce and that is misleading. This flavorful sauce is more like a glaze or chutney. A mix of savory and sweet flavors it is great served on the side with various dishes and can be used as a glaze. The picture does not do it justice. I have served it with turkey and chicken. It goes well with pork and duck, too. I always make a double batch and freeze some for later use. The recipe follows, along with a recipe using the chutney with pork. I think you will be surprised at just how tasty this stuff is.

Spiced Pear Chutney

½ c. sugar
½ c. balsamic vinegar
1 lb. Pears, cored, peeled and diced
1/4 c. minced onion
1 t. minced garlic
1 t. hot sauce – or more to taste
½ t. allspice
½ t. cinnamon
½ t. ginger
Pinch of cloves
Salt and pepper to taste

Combine all ingredients in a saucepan and cook over medium heat until thickened, about 20 minutes. Stir often to avoid burning. Serve with pork or lamb roasts. Also great with turkey or duck. Makes about 2 cups.

Pork with Spiced Pear Chutney

1 lb. Pork loin. Sliced or 4 pork chops
oil
1 large onion, sliced
salt and pepper to taste
1 recipe spiced pear chutney, See above

In skillet, cook pork in oil, turning to brown evenly until juices run clear when meat is pierced. Remove meat and add onions, sautéing until onions are browned. Return pork to pan, adjust seasonings and add 1 cup of the pear chutney. Cook 10 minutes, or until heated through and bubbly. Serves 4.

Creamy Tomato and Chicken

This was one of those dinners created with what I happened to have on hand. I started with the idea of chicken with tomatoes – I had chicken in the fridge and home canned tomatoes. I also had some beautiful fresh parsley and an open container of half and half I needed to use so I went from there.  I cooked my pasta while the sauce was reducing. The whole dish took about 30 minutes from start to finish. I love orzo pasta, which looks like large grains of rice, but feel free to try this with other pasta, or maybe even rice.

Creamy Tomato and Chicken

2 T. oil
1 onion, sliced
1 lb. boneless chicken, cubed, I used thighs
1 (14 oz.) can tomatoes – I used a pint of home canned tomatoes
2/3 c. half and half
2 T. flour
½ c. chopped fresh parsley
1 t. hot pepper sauce
Salt and pepper to taste
½ c. grated Parmesan cheese
12 oz. orzo pasta, cooked – use whatever pasta you like

In skillet heat oil and cook onion until tender. Add chicken and cook until chicken is nearly cooked through. Add tomatoes and simmer mixture for about 10 minutes to reduce the tomato liquid a little and concentrate the flavor. In jar with a tight fitting lid combine the half and half with the flour and shake until smooth. Add to chicken mixture and cook until thickened and bubbly. Add parsley and seasonings and cook on low a couple of minutes. Combine chicken sauce with hot cooked pasta and sprinkle with cheese. Serves 4-5.

Very Pink Soup

I had a wonderful time on New Day Cleveland the other day. David Moss is so much fun to work with. You have to like a guy who packs his own spoons, right? I made an assortment of soups that could be enjoyed hot or cold. Great for this time of year when the weather is hot and steamy one day, and chilly the next. We also had an unexpected guest. Fun times.

 
http://fox8.com/2015/09/17/hot-and-cold-soup-recipes-2/

Pavilion at Lake Farmpark

I am going to be doing cooking demos at the Village Peddler Festival this weekend, at Lake Farmpark. If you have not been there before it is a fun event. You can see the farm, of course. There are also over 150 artists and crafters, local produce, great food and live music. My demos will be at 12  and 2 on Saturday and at 1 and 3 on Sunday. Stop in and say “hello”. It promises to be a fun day. Hope to see you there.

Giant Adirondack Chairs. I am located right next to them.

http://www.villagepeddlerfestival.com/

Pumpkin Pancakes

I  am normally a boring breakfast sort of person. Oat bran or toast. Maybe a couple of eggs. Every once in a while I spend a little extra time for something special. Today I just had a taste for pancakes. Since I had some cooked pumpkin in the fridge it seemed natural to make pumpkin pancakes. I topped them with a drizzle of warm maple syrup. So delicious. I am not likely to change my habits about breakfast,  but sometimes you just need to treat yourself to something special.

Pumpkin Pancakes

2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla

Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

*Chef Pastry Mix/ Biscuit Mix

8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening or coconut oil  to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.

* I use coconut oil and store in the fridge.