Farro Cranberry Salad

 

 

• 2 cups cooked farro
• 1/2 cup dried cranberries
• 1/2 small red onion, chopped finely
• 2 large stalks celery
• 2 Tablespoons olive oil
• 1 tablespoon lemon zest
• Juice of 1 lemon
• 1/2 cup roasted walnuts roughly chopped
• Handful fresh parsley, finely chopped
• 1 teaspoon kosher salt
• Freshly-ground black pepper, to taste

Cook farro according to package directions.  Should be about 20-35 minutes, or until the farro is soft yet still chewy.

While the farro is cooking, lemon juice, lemon zest and olive oil together in a small bowl. Season with salt & pepper to taste.

Toss the chopped celery, onions, cranberries, walnuts, and parsley together in a large bowl.

When the farro is tender enough to be chewed easily, transfer it in with the other ingredients in the large bowl. Top with the dressing and mix thoroughly.

Let the salad stand at room temperature for at least one hour before serving. This allows the flavors mix and soak into the grain. Serve warm or at room temperature.

 

Multigrain Bread #2

 

Ingredients

1 ¾ cups warm water, about 105F

2 ¼ teaspoons yeast

2 tablespoons honey

½ cup rolled oats

¼ cup sunflower seeds

2 Tablespoons flax seeds

2 Tablespoons pine nuts

1 ½ teaspoons salt

2 cups bread flour

¼ cup rye flour

¾ cup whole wheat flour

 

Instructions

 

1. Whisk the warm water, yeast, and honey together in a large bowl or the bowl of a standing mixer. Let it sit for 2 minutes.
2. Add the rolled oats, sunflower seeds, flaxseeds, and pine nuts. Stir together well and allow to sit for 3-5 minutes, until the grains and seeds soften and absorb some of the water.
3. Add the salt and give it a quick mix to help dissolve and distribute the salt. Then, add the  bread flour, rye flour, and  whole wheat flour and mix together very well 
4. Cover the bowl damp towel. Let the dough rise for 1 ½ – 2 hours in warm place until at least doubled in size.
5. Preheat the oven to 450 degrees F when you are almost ready to bake.  Place a Dutch oven and cover into the oven while it preheats, getting the pot nice and hot.
6. Lay out a sheet of parchment paper and sprinkle with a little flour.  Scrape the dough onto the floured parchment and sprinkle with a little more flour.  Shape the dough into shape.   Brush the top of the dough with some olive oil and sprinkle some of the seeds used in the bread on top of the bread. 
7. Pick up the parchment paper by the edges and place the bread and parchment paper inside the Dutch Oven.  1-2 ice cubes to the pot in between the parchment paper and the pot, and cover with the lid
8. Bake for 40 minutes covered at 450 degrees F. Then, uncover and bake for 10-15 minutes more, until nice and brown on top.

 

Yanyana Tavasi

 

3 Tablespoons neutral oil

2 Tablespoons of a Turkish sweet red pepper paste called Tath biber salcasi. I used a pepper paste I made out of my home grown Jimmy Nardello Peppers.

1/4 cup milk

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon Apollo Power.  I used a paprika powder I get from an Eastern European market near me and add a pinch of cumin. 

1 ½ teaspoons of oregano

1 ½ teaspoon salt

1 teaspoon pepper chopped

1 to 1.5 pounds lamb cut into small 1/2 inch pieces.

10 cloves of garlic

1 onion, chopped

1 red pepper, chopped

1 green pepper, chopped

1 small eggplant, chopped

1 zucchini, chopped

1.5 cup chopped peeled potato (about 1 large potato)

4 medium tomatoes, chopped

2 bay leaves

 

 

 

1.      Combine olive oil, Turkish sweet red pepper paste, milk, paprika, smoked paprika, and Aleppo pepper flakes in the base of a large medium-high-sized ovenproof pan. I used a cast iron frying pan.    Add the meat and the whole garlic and massage the spice mix into the meat, allow to marinate while you prep the veg (about 60 minutes or a maximum of 4 hours). Once the meat has marinated, season it with salt and pepper.

2.      Push the meat into the center of the pan and place each veg in its own quadrant around the meat (remember, this is a “side by side” dish). Once all of the veg are placed around the meat, brush them with some olive oil and sprinkle with the oregano and place the bay leaves into the meat. Cover the pan with parchment and wrap it tightly with foil and place it into your oven for one hour at 375° F

3.      After 1 hour, remove the pan from the oven and increase the oven temperature to 425° F. Remove the parchment and foil carefully from the pan and baste the vegetables with the juices from the meat.

4.      Once you have basted all of the vegetables, return the pan to the 425° F oven for 30 minutes (trying to crisp the veggies a bit).

5.      Serve with flatbread and plain yogurt

 

Raspberry Curd and Lemon Curd Bars

 

3 cups raspberries 

1/2 cup Sugar 

zest on 1 lemon

juice of 1 lemon

2 egg yolks 

2 Tablespoons corn starch

2 Tablespoons butter

or the raspberry curd, combine raspberries, sugar, lemon zest and lemon juice in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.

Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours,

I then made a lemon curd and a shortbread base to create a bar

Whole Grain Bread

 

I would like to try this recipe so I will pop it here so I can find it later when I have all the ingredients  

COPYCAT DAVE’S BREAD 1 1/2 cup warm water 3 tablespoons olive oil 2 tablespoons honey, agave or molasses 1 1/2 cup whole wheat flour 1 1/2 cup bread flour or all -purpose flour 3 tablespoons vital wheat gluten 1 1/4 teaspoon salt 1 tablespoon dry active yeast 1/2 c. uncooked old-fashioned oats 3 tablespoons ground flax seed 1/4 c. sunflower seed 2 tablespoons amaranth 2 tablespoons chia seed 2 tablespoons raw pumpkin seed 2 tablespoons whole flax seeds 1 tablespoons sesame seed 2 tablespoons poppy seed And a combination of seeds (approximately ½ cup) to roll the dough in prior to baking In the bowl of a mixer, with a kneading hook, add all of the ingredients. On medium speed, begin mixing to incorporate all of the ingredients. Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can add a tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action. After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until dough has doubled. Once risen, remove dough from bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf. Now it’s time to roll the loaf in the seeds. You can take your selection of seeds and place them in a dinner plate. First, wet your hands with water and moisten the loaf. Now roll the dough in the seeds, making sure to all sides, including the ends of the dough. Place the finished dough into a greased 9”x5”x3” loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top. While the dough is in its final rise, pre-heat your oven to 350 degrees F. Place your oven rack in the center-low position. Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from oven and allow to cool before cutting.

Lemon Poppyseed Cupcake with Whipped Lemon Curd

Whipped Lamon Curd

1/3 cup lemon juice

3 Tablespoons sugar

3 egg yolks 

6 Tablespoons butter

pinch of salt

 2 sticks soft butter

4 cups powdered sugar

 

1.     In a small, non-reactive saucepan (see note), whisk together egg yolks, lemon juice, sugar, and salt.

2.    Add butter and cook over medium-low heat, whisking constantly until mixture is thickened

3.    Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely by covering the curd with plastic wrap and placing in refrigerator.

4.    Using a stand mixer, beat 2 sticks softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until completely combined.

5.    Add in cooled lemon curd and whip until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure all is well-combined.

 

Lemon Poppyseed Cupcakes

2¼ cups all-purpose flour

2 teaspoons baking powder 

¼ baking soda

2.5 tablespoons poppy seeds

1 cup sugar

2 tablespoons lemon zest 

½ cup full fat sour cream

½ cup full fat plain yogurt

¼ cup milk

½ cup melted butter

¼ cup fresh squeezed lemon juice

2 large eggs

1 teaspoon vanilla

Punch of salt

1.    Preheat oven to 425F. Setup 12 cupcake baking cups onto a sheet pan.

2.    In a large bowl, sift together flour, baking powder, and baking soda. Whisk in poppy seeds and salt.

3.     In another large bowl, combine sugar and lemon zest. Add yogurt, milk, melted butter, eggs, lemon juice, and vanilla. Whisk until smooth. Pour into flour mixture and fold just until combined. (Batter will be thick.) Divide batter evenly cupcake cups.

4.     Bake for 17 to 20 minutes or until tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let cupcakes cool on sheet pan for 10 minutes. Remove and finish cooling on a wire rack.

5. frost the cupcakes as desired with whipped lemon curd.