Sunday, August 30, 2009

Vegetarian Suppers from Deborah Madison's Kitchen

A friend who grew up in Mexico City is an amazing cook. I'm still working on getting his chiles rellenos recipe; after batter-frying the stuffed chiles he boils them in a tomato-chile sauce and they don't fall apart. He was the one who taught me about migas. After every party he uses the leftover tortilla chips and homemade salsa and scrambles eggs with them for a wonderful breakfast. So when I found a recipe for Vegan Migas in the wonderful Vegetarian Suppers from Deborah Madison's Kitchen I was thrilled.

After years of effort, this is the first time I've managed to find a scrambled tofu recipe DH will eat. I love this recipe so much I've made it twice in the last week. I double the corn tortillas and use about 1 c. diced Hatch green chile instead of the jalapeno. She has a ranchera sauce that is supposed to go with the dish but so far I've just served it with copious amounts of my beloved Valentina hot sauce.

I really like this cookbook, especially that she offers vegan options whenever possible and wine suggestions for each dish. Here is the Pasta and Chickpeas with Plenty of Parsley and Garlic which calls for whole wheat pasta. I accidentally used a pound of pasta instead of 3/4 lb. specified in the recipe.

Here is her Skillet-Seared Tofu which is cooked in a pretty hot skillet and then finished off with soy sauce.

Thursday, August 27, 2009

Spicy Peanut Sauce

Peanut sauce is a great way to put together a meal very quickly. The photo above shows our simple dinner last night - panfried frozen Chinese cabbage dumplings on top of lightly steamed broccoli, cauliflower, edamame and collard greens. The entire meal took about 20 minutes to make.

Spicy Peanut Sauce

Makes 2/3 cup (about 6 servings)

1/3 c. creamy unsalted peanut butter
Juice of 1 lime (about 2 Tbsp.)
2 Tbsp. low-sodium soy sauce
1 Tbsp. agave nectar
1/4 c. minced fresh cilantro
2 cloves garlic
1 tsp. sambal oelek
3 Tbps. water (or amount needed to make a creamy sauce)

In a small bowl whisk peanut butter with lime juice. Add remaining ingredients, whisking in each addition until smooth.

Per Serving (excluding unknown items): 109 Calories; 7g Fat (61.4% calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

Here's our CSA produce for the week - check out the tiny watermelon perfect to fit in a CSA box without crushing all the other veggies. I need to roast those chiles - I'll take photos and show you my technique next week.
If you're in Albuquerque and are interested in the beautiful produce from Farmer Monte at Los Poblanos Organics but are not ready for the commitment of joining our CSA, you're in luck. Starting this Monday, August 31st, you can go to Page One Bookstore on Montgomery from noon to 6 pm every Monday and pack your own box full of whatever veggies and fruits you want. While you're at it pick up some of the wonderful buttery organic Valencia peanut butter they sell from Portales, NM to make the spicy peanut sauce.

Tuesday, August 25, 2009

White Spelt Waffles with Lemon

Happy National Waffle Day! Today is the anniversary of the day Cornelius Swarthout of Troy, New York applied for a patent for a device that makes waffles in 1869. We can also thank the Pilgrims and Thomas Jefferson for bringing waffle techniques to our country. If you forget to celebrate National Waffle Day don't despair because March 25th is International Waffle Day.

My old waffle maker recently bit the dust so I purchased this inexpensive Cuisinart model. Because I love all sorts of crazy waffle batters, I figured a Belgian waffle maker (most of the models these days seem to be Belgian wafflers) wouldn't be the best choice. I'm really happy with my choice so far.

White Spelt Waffles with Lemon
Serves 4

White spelt flour is not a whole grain flour but I do love the flavor. These waffles are crispy with a hint of sweetness.

1 c. white spelt flour
1/4 c. unbleached white flour
2 tsp. baking powder
1/4 tsp. sea salt
2 Tbsp. agave nectar
2 Tbsp. canola oil
1 tsp. grated lemon zest
1 c. unsweetened soymilk or water

In a mixing bowl, combine flours, baking powder and salt. In a separate bowl mix agave nectar, oil, lemon zest and soymilk. Stir flour mixture with wet mixture until just combined.
Heat up waffle maker to medium-high. (I used the 3 1/2 setting on a 5 setting waffle maker.) Ladle batter to about 1" from the edge of your waffle maker and cook until golden brown and crispy. Keep waffles warm by putting in a single layer directly on the baking racks of a low oven.

Serve with warm maple syrup and lots of fresh fruit. Here I am using strawberries and donut peaches from our CSA box this week.

No nutritional analysis today because MasterCook 9 doesn't list white spelt flour and I don't have the original package to add the info manually.

Monday, August 24, 2009

Broiled Eggplant Slices w/Garlic, Basil & Lemon

My southwestern cookbooklet Fiesta Vegan with 30 recipes/43 pages is now for sale HERE at Amazon with free super saver shipping. Because the print-on-demand services are expensive I made the print price as low as possible. I think my profit on the Amazon print version is a little over a dollar and it is 70 cents for the Lulu print version. I doubt I will be able to donate a percentage of the profits of this one to our pet rabbit rescue group (the NM HRS) as I had originally planned. Instead I'll concentrate on finding some great donations for their next garage sale.

My CSA box is arriving this afternoon and I still had 2 eggplants in the refrigerator from last week. This simple eggplant recipe is best served at room temperature and can be made in advance.

Broiled Eggplant Slices with Garlic, Basil and Lemon

Serves 8

4 garlic cloves, thinly sliced
1/3 cup extra-virgin olive oil
1/4 tsp. hot red pepper flakes
1/2 tsp. sea salt or to taste
1/4 c. minced fresh basil or 1 Tbsp. dried
2 small-medium eggplants (about 2 lbs. total), stems removed, sliced 1/2" thick
1 1/2 tsp. grated lemon peel

In a small saucepan cook garlic, olive oil and red pepper flakes over medium heat, stirring occasionally, until garlic is golden brown. Remove from heat and stir in salt to taste and basil. Preheat broiler.

Lightly score both sides of eggplant slices in a crisscross style being careful not to cut all the way through. Place slices on baking pan and brush with about 1/2 of the oil mixture. Broil 8 inches from heat for about 8 minutes. Turn eggplant slices and brush with the remaining oil mixture. Broil for another 10 minutes or until tender. Check frequently while broiling - move baking pan farther from the broiler if the garlic slices burn.

Sprinkle eggplant with grated lemon peel. Serve at room temperature or cover and refrigerate to serve later.

Per Serving (excluding unknown items): 112 Calories; 9g Fat (70.1% calories from fat); 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat.

This weekend I managed to get to Talin Market which is a treasure trove of international ingredients. The panko and dried shiitakeswere a great deal - each under $1.50. I bought two packages of won ton wrappers and learned something. Shanghai-style won ton wrappers (what I bought) do not contain eggs but Hong Kong-style won ton wrappers do.The frozen vegetable dumplings filled with cabbage are delicious and healthy but my favorite part is that "spring rain" is in the ingredients list. I plan to make tamales with banana leaves this week and the plastic bag of greens is epazote. I think fresh epazote tastes like turpentine but I do love it for cooking dried beans.
I bought the fresh chestnuts to play with and DH requested some British orange marmalade to serve the next time I make my no-knead English muffins. I also bought some pasilla and ancho chiles to restock my chile drawer and some frozen empanada rounds for when I'm too lazy to make my own empanada dough. The lentil pea chips were better than they sounded and gluten-free to boot.

Friday, August 21, 2009

Green Chile Veggie Burger

Recently the Food Network's Bobby Flay was in San Antonio, New Mexico for a green chile cheeseburger throwdown. (He lost.) This apparently got the NM Dept. of Tourism people thinking and they've decided to do a map of all the greatest places to get a green chile cheeseburger (including veggie burgers) throughout the state. You can nominate your favorite burger HERE.

While I've had green chiles on a veggie burger at Kelly's in Nob Hill (Albuquerque), I really like my own version the best. I used an Amy's Bistro veggie burger, whole wheat bun, a slice of American non-dairy rice cheese (Galaxy brand), tomato, onion, lettuce, and some Vegenaise mixed with chipotle powder. On the Throwdown show they used chopped green chiles but I vastly prefer bigger chunks of whole green chiles on my burgers.

Here are the Braised Sweet Peppers stuffed with Rice and Vegetables by Top Chef Masters contestant Hubert Keller. I found this recipe on his web site but there is no direct link. Click on Enter Secrets of a Chef, then Recipes, then Season 1 and you'll find the PDF download of the recipe under the Palate of Peppers show. I thought this dish was a bit underseasoned but it could be the bland discount kalamata olives I used. I do love his idea of baking the peppers in a bath of vegetable broth and will definitely use that idea again.

Finally, here is what I did with many of the veggies from my CSA box last week. I made Fine Cooking's Roasted Ratatouille again to fill the Whole Wheat Crepes from Vegan Brunch. The sauce is a combo of silken tofu and my homemade basil-sunflower pesto; the sauce would have looked better inside the crepes I think.

Wednesday, August 19, 2009

Quinoa Pasta w/Salsa Verde, Gremolata, and Tomatoes

I made Michael Chiarello's Quinoa Pasta with Salsa Verde, Gremolata, and Tomatoes for viewing tonight's season finale of Top Chef Masters. He won the vegan/soy-free/gluten-free challenge with this recipe and I can see why he won. Although the Rick Bayless tamales were earthy and comforting, this dish is bolder and more complex.

I also made this Grilled Homemade Flatbread as an accompaniment and we're going to have donut peaches and strawberries from our CSA for dessert.

Here are the ingredients I found for the dish - the crackers were the only plain gluten-free crackers I could find at Whole Foods and as I suspected there doesn't seem to be a single cornichon in all of New Mexico. I used the smallest dill pickles I could find at Whole Foods instead for the salsa verde.

I am seriously in love with his gremolata topping and need to keep a quantity around at all times to jazz up Italian meals.

Not to be forgotten, I also made a Chef Hubert Keller recipe from his web site which I'll show you next.

Sunday, August 16, 2009

70 Pounds of Hatch Green Chile

Truth be told I'm not quite sure how many green chiles we bought yesterday - various places here label the burlap bags as 30 or 35 or 40 lbs of chiles. The crop of chiles that are trucked up north from Hatch, New Mexico are not actually one variety of chile - some are Big Jim, some are Sandia, etc., depending on how much heat you select when you purchase a bag to be roasted. All the people waiting for their chiles to be roasted in front of me chose extra-hot but DH is a chile lightweight so we chose two bags of mild.

While some cooks prefer the chiles late in the season in September for a more mature flavor and a greater proportion of chiles that have turned red, I always buy mine as soon as possible once the crop arrives because the early chiles are much juicier and meatier. That is also why I prefer Hatch green chiles over poblano chiles - they are so much thicker and more substantial for filling. I think the flavor is better as well. The sound and aroma of a bunch of chile roasters is incredible.

Although you can get them pretty much anywhere, I buy my chiles at the discount produce store called the Farmer's Market at Eubank and Snowheights in Albuquerque. They have really great prices. Yesterday they had 4 roasters going at once hooked up to two propane tanks to deal with the demand. They even have chairs placed in shade while you're waiting for your chiles to be roasted. Inside the store they also have bins of chiles if you prefer to roast your own along with pre-roasted chiles in small freezer bags seen at the front of the photo.

Here's one bag roasted and ready to be put into freezer bags and frozen. My favorite use of green chiles (and the recipe we made last night) is to stuff them with a savory mashed potato mixture and serve with a chile-scented tomato sauce - that recipe is in my southwestern recipe booklet Fiesta Vegan. I really think green chiles are versatile and can be used on practically anything - I adore them on pizza.

It turns out I still have room in my little chest freezer so I'm going to ask DH to bring home another bag of hotter roasted chiles this week. If you don't live nearby, you can buy frozen Hatch green chiles online but shipping is expensive. Many places also sell them bottled but of course the best option is to come to New Mexico during chile-roasting season!

Friday, August 14, 2009

Pinto Bean Puree with Jalapeno and Lime

A long time ago I took a macrobiotic cooking class in a church basement. One of the things we made was hummus. It was a standard garbanzo bean hummus but the instructor had us top the hummus with diced tomatoes, onions, and parsley which really made the dish for me. Ever since then whenever I do any type of bean puree or dip I add all sorts of toppings.

Pinto Bean Puree with Jalapeno and Lime

Makes about 1 3/4 c./ 7 (1/4 c.) servings

1 (15 oz. ) can no-salt-added pinto beans, such as Whole Foods 365 brand
Juice of 1/2 a lime (about 1 1/2 Tbsp.)
1 clove garlic, peeled and chopped
1 jalapeno, stemmed and seeded and chopped
1/2 tsp. sea salt or to taste
1 tsp. canola oil
1 small tomato, halved and sliced
2 Tbsp. pickled jalapeno rings
1 Tbsp. thinly sliced white onion
1/4 c. fresh cilantro, chopped
Tortilla chips for serving

Puree pintos, lime juice, garlic, jalapeno, salt and oil in a food processor until smooth. Adjust seasoning to taste.

Spread into a shallow serving dish and add toppings. Serve with the tortilla chips of your choice.

Per Serving (excluding unknown items): 101 Calories; 1g Fat (10.2% calories from fat); 5g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 174mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

In the continuing tour of my kitchen, I submit my dried chile drawer. It is by far the most aromatic part of my kitchen.

Tomorrow is the highlight of my culinary year. And no I don't mean Julia Child's Birthday. The big burlap bags of Hatch chile peppers have just arrived in Albuquerque. We're procuring two 30 lb. bags of beautiful roasted meaty green chiles to last us until the next harvest. I'll get lots of photos.

Thursday, August 13, 2009

Rick Bayless' Vegan Tamales

Here are the Corn Tamales with Chile-Braised Beans and Glazed Mushrooms from Rick Bayless for Top Chef Masters. Instead of banana leaves I decided to use fresh corn husks to wrap the tamales. I probably needed the husks from 5 ears of corn to make the tamales.

I soaked the husks before assembly and used about 2 Tbsp. masa combo for each tamale. The recipe made 22 tamales. I added some slivers of green onions to each tamale but honestly you couldn't even tell.

I put some of the chipotle salsa (my recipe from yesterday) on the tamales for photography purposes but they were better without the salsa. We really loved the sweetness of these tamales from adding the sweet corn to the fresh masa.

I re-watched the episode and I don't think the recipe given is exactly what he did on the show. He mentions using ancho chiles and a Oaxacan smoked chile similar to the chipotle for the beans and Zooey also mentioned the smokiness of the beans. In the recipe given it specifies ancho and pasilla chiles but I'm thinking the Oaxacan smoked chile he used might have been the mora or morita chile?? That is the only smoked chile I know other than the chipotle.

We both loved the warm beans with the lime-coated salad greens (Romaine because I couldn't find frisee) mixed right in. The glazed mushrooms (button because I couldn't find fresh shiitake) were also delicious and sweet. Actually they were the only thing smoky in the dish because they used the chipotle salsa and agave nectar for the glaze.

Next Wednesday for Top Chef I'm hoping to do the Michael Chiarello quinoa spaghetti dish if I can round up all of the ingredients. That recipe on the Bravo tv web site is also different than the one he did on the show because he talked about adding preserved Meyer lemons to the dish but they are not in the recipe.

Tuesday, August 11, 2009

Easy Chipotle Salsa

I'm starting to prep for the Rick Bayless Top Chef Masters tamales I am making tomorrow. I couldn't find everything at the store so I've had to make a few substitutions. I'm excited about trying the masa from Pro's Ranch for the first time.

His recipe calls for a small amount of pureed chipotle salsa so I decided to make it myself.

Easy Chipotle Salsa

This salsa is medium hot but as always the heat of chiles varies from one batch to the next. It would be terrific to jazz up some basic bean burritos.

Makes about 2 c./ 8 (1/4 c.) servings

1 white onion, peeled and thickly sliced
3 cloves garlic, peeled
1 (15 oz.) can no-salt-added diced tomatoes
1 chipotle in adobo sauce, about 1 1/2 Tbsp.
1/4 tsp. sea salt or to taste

Place onion and garlic in a dry cast-iron skillet over medium-high heat. Cook, turning occasionally, for 4 - 5minutes or until lightly browned. Put in food processor bowl along with tomatoes and chipotle. Puree until smooth. Salt to taste.

Per Serving (excluding unknown items): 22 Calories; trace Fat (3.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 84mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable.

Here is this week's Los Poblanos Organics CSA box with all the ingredients for ratatouille (There are 4 zucchini behind the eggplant). My favorite ratatouille recipe is Fine Cooking's Roasted Ratatouille. I'll either serve it over polenta or in the crepes from Vegan Brunch.

Monday, August 10, 2009

Fiesta Vegan

I've finished my first recipe booklet - Fiesta Vegan: 30 Delicious Recipes from New Mexico. It has suggestions of gourmet destinations to visit on a trip to NM, color photos, a nutritional analysis for each plant-based recipe (24 of the recipes are gluten-free), a list of online resources for southwestern ingredients, and a table of contents with page numbers to quickly locate a recipe.

Here are the recipes:

Appetizers: Mango-Cucumber Salsa, Ancho Chile Nuts, Salsa Verde, Microwave Tortilla Chips,
Pico de Gallo

Drinks: Jamaica Iced Drink, Sangria
Breads: Corn Tortillas, Skillet Blue Cornbread, Whole Wheat Bolillos

Salads: Red Chile Vinaigrette, Fiesta Bean Salad with Corn, Valentina Potato Salad, Green Garbanzo, Radish, and Chayote Salad

Soups: Tortilla Soup, Crockpot Posole with Red Chile, Sopa de Fideos

Main Dishes: Pan-Fried Chimichangas with Creamy Avocado Sauce, Chile Rellenos with Chimayo Tomato Sauce, Tamales using Fresh Masa Dough, Taco Frijoles, Mushroom Tortilla Casserole with Cilantro Pesto, Green Chile Enchiladas with Chard and Pinto Beans, Pinto Bean and Avocado Tostadas with Spicy Chile Sauce

Vegetables: Calabacitas, Papas Con Chile Colorado, Pickled Red Onions

Sweets: Fruit Salad with Chile and Lime, Capirotada, Mango-Lime Sorbet

Fiesta Vegan can be purchased in print or as a .PDF download at my Lulu store, or as a Kindle book (does not include photos or page numbers). The PDF version is abut 6 MB. The print version will also be listed on Amazon (with free super saver shipping) in about a week.

Sunday, August 9, 2009

No-Cook Triple Berry Freezer Jam

Nancy in Boise asked in the comments about our year-round CSA prices - we pay $28 a week for about 10 items - weight does vary. There are about 20 drop-off locations; for an extra 4.95 a week you can get home delivery as well. Not all of our items are local, especially in winter, but it is all organic. You can pay extra for add-ons which I do twice a month to get locally roasted fair trade coffee, bread from a local bakery, and the delicious Valencia peanuts from Portales, NM, along with various berries and greens. With my add ons I probably pay $150 a month and we don't usually need to buy too much in the way of extra produce. Here's our CSA box for tomorrow - LPO Tomatoes, LPO Eggplant, LPO Garlic, Nectarines…5, Corn…3, Zucchini…1.5lb, LPO Bell Peppers, Iceberg Lettuce, Raspberries, and 1 lb Strawberries.

No-Cook Triple Berry Freezer Jam

I was planning on canning some jam but was out of lids so I made this instead. I like the flavor of no-cook jams much better than cooked jams athough there is a texture difference. The brand of pectin I used was a powdered version - Ball Fruit Jell Freezer JamPectin, No Cooking but I believe any freezer jam pectin will work.

Makes about 1 quart - I filled 4 wide-mouth half-pint jars

1 quart strawberries, cleaned, hulled, and halved
1/4 c. blueberries
1/4 c. raspberries
1 c. light agave nectar
1.58 oz package no-cook freezer jam pectin

Put berries in large bowl (use something that won't stain) and crush either using a potato masher or an immersion blender - you want some texture and chunks of fruit. Whisk in agave nectar and pectin and continue to stir for 3 minutes. It should start to thicken slightly.

Pour jam into containers (if you plan on freezing the jam, leave about 1/2" headspace). Let stand until thickened (about 30 minutes).

This can be refrigerated for up to 3 weeks or put in freezer for up to 1 year.

Cast Iron Pizza Pan

Last week I tested my new cast iron pizza pan. I bought this model mainly because it had the shortest handles. Cast iron is a brittle metal which is why cast iron pans always have shorter handles than their stainless and aluminum counterparts. I have yet to meet anyone who has broken a cast iron pan handle but I'm sure I could do it. After all, I've already blown up a pressure cooker (a fava bean incident), burnt the enamel completely off a Le Creuset Dutch oven (brown rice), and I broke the kick plate on my brand new bottom-freezer refrigerator the very first day I had it. I'm just lucky that way I guess.

Anyway, I am not that thrilled with my new pan. The theory was that you could put the cast iron pan on a stove burner, slide on your pizza, then put the entire thing under a preheated broiler to get nearer to the really high temperatures found in commercial pizza ovens. What I found is that the pan gets really hot only right above the burner so I ended up with a crust that was burnt in the center and not even cooked near the edge. It is also kind of a pain transferring the really hot pan and pizza to the broiler. This first pizza has a semolina crust with tomatoes and pesto and some non-dairy cheeses.

For the second pizza I tried a technique similar to how you grill a pizza. I put the dough in the cast iron pan without the toppings, then I flipped the dough and added the toppings. I don't think the pan was hot enough though so I ended up having to put it under the broiler anyway to try to melt the non-dairy cheese. This pizza has my favorite fast pizza sauce - equal parts tomato paste and extra-virgin olive oil with minced garlic.

DH liked the crust on these but I was hoping for a nice blistered crispy crust. I need to try this again - perhaps there is a learning curve. If all else fails I can use it as a pizza stone substitute.

Friday, August 7, 2009

Banana-Raspberry Ice Milk

Banana-Raspberry Ice Milk

Serves 6 (Makes about 3 1/2 c.)
4 bananas
1/2 c. raspberries
2/3 c. unsweetened soy milk
1/4 c. apple juice or to taste

Puree all ingredients in a food processor until smooth and creamy. Place in ice cream maker and freeze according to manufacturer's directions - about 25 minutes. At the point you will have a soft serve ice "milk" as seen below.

If you prefer an icier dessert, put the ice milk in a covered container in the freezer for 1 hour before serving. Then your ice milk will look more like the top photo.

Per Serving (excluding unknown items): 91 Calories; 1g Fat (8.6% calories from fat); 2g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Thursday, August 6, 2009

Rick Bayless Menu

Did anyone see Top Chef Masters last night? I was so thrilled to see that they did a vegan, gluten-free, soy-free menu. I found a few of the recipes online already and will definitely be trying them very soon.

The winning recipe - Michael Chiarello's Quinoa Pasta with Salsa Verde, Gremolata and Tomatoes

Rick Bayless' Corn Tamales with Chile-Braised Beans, Braised Greens, and Glazed Mushrooms - This one I'll make next Wednesday for viewing the next episode of Top Chef Masters as I have a ton of masa in the freezer.

Anyway, for last night's episode I decided to do a tv viewing menu of Rick Bayless recipes from his web site.

The salad is Grilled Vegetable Salad with Chamoy Dressing; I grilled fresh corn, eggplant, green beans, poblano chiles, bell peppers, and red onion. The morita chiles I have are quite hot so I only used one for the dressing of lime juice, apricot fruit spread, and chile.

My favorite item of the evening was the Yucatecan Pumpkinseed Dip. I didn't have a habanero chile so I used a Thai bird chile instead. The chips are the Garlicky Black Pepper Tortilla Chips.

I have to admit being quite nervous to try his Michelada. I saw him do this drink on his show but wasn't sure about the combo of beer, hot sauce, and lime juice with a salt rim on the glass. I only did a tiny salt rim on the glass but it turns out we both loved it - is a very refreshing drink on a hot summer evening. I will get some vegetarian Worcestershire sauce at Whole Foods to add next time I make it. I also meant to do the Fresh Lime Ice with Berries but alas I forgot to pre-freeze my ice cream make cannister.

I just realized I hadn't put a photo of my house rabbit Bubbles on this blog yet. The rabbit rescuer found her at a feed store where she somehow lost a back toe. Bubbles hates having her photo taken so most of my photos of her are blurry as she is leaving the scene. She loves to chew so I buy her lots of bunny-safe chew toys.

Wednesday, August 5, 2009

No-Knead English Muffins with Oats and Cornmeal

No-Knead English Muffins with Oats and Cornmeal

These are drop dead easy and extremely delicious so plan to make them soon. This recipe is an adaptation of the Cornmeal-Oat English Muffins from the excellent cookbook, Great Whole Grain Breads by Beatrice Ojakangas. It is an inexpensive paperback and I think it should be in every bread baker's library.

Makes 10 muffins

1 package active dry yeast
1 cup warm water - 110 degrees F
1/4 c. canola oil
1 1/2 tsp. agave nectar
1 tsp. sea salt
1/4 c. yellow cornmeal
1/2 c. old-fashioned oats
2 1/2 to 3 c. unbleached flour
Extra cornmeal for dusting muffins and baking sheet

In a large bowl, dissolve yeast in water; let stand until yeast foams. Add oil, agave, salt, cornmeal, oats, and 1/2 c. of the unbleached flour; stir until smooth. Gradually add remaining flour, 1/2 c. at a time, stirring vigorously after each addition, until you have achieved a stiff dough as seen below. I like using my dough whisk for this purpose.

On a floured surface, roll out dough to a 1/3" thickness.Cut into rounds with a floured 4" cutter - if you don't have dedicated English muffin rings as seen below, just find a bowl or cup with a similar diameter. Place rounds on an ungreased baking sheet that has been lightly sprinkled with cornmeal. Sprinkle the tops with additional cornmeal but do it lightly - if you use too much cornmeal, your griddle will smoke. Been there, done that!

Let rise in warm place for 30 minutes. At this point they'll only rise about 10-20% but they'll rise a lot more on the griddle so don't worry.

Preheat a cast iron or other heavy griddle over medium heat. Use a spatula remove muffins from baking sheet and transfer them to the griddle. Cook for 6-8 minutes on each side or until lightly browned. Cool on a wire rack.

It is your choice whether you split your English muffins with a fork or use a serrated knife. This photo shows what both options end up looking like - the one on top was fork split.

Per Serving (excluding unknown items): 184 Calories; 6g Fat (28.7% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 189mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat.

This post has been submitted to Yeastspotting, a great place for bread bakers.
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