Tuesday, July 12, 2011

Moro Bread

Excellent recipe and sooo easy-
courtesy of the magical Justine Reese who, if you are in her kitchen and you blink your eyes, fresh hot bread/bagels/chicken/cookies may emerge, as if from thin air. it's weird.

5 cups white flour (i use king arthur's bread flour)

2 1/3 cups wheat flour (i use arrowhead mills stone ground) or mixture
of 2 cups wheat flour & 1/3 cup flax meal and/or wheat germ)

4 tsp kosher salt

1 tsp yeast

1/2 cup tepid water for dissolving yeast

3 additional cups tepid water

Dissolve yeast in 1/2 cup tepid/warm water for 5 minutes. Mix
flours/grains together. Mix in yeasty water and additional 3 cups
water. Mix with dough hook until well mixed, dough will be too sticky
to handle easily. Ease into two well-oiled loaf pans. Cover with damp
towel and let rise 2-5 hours (depending on how active/instant your
yeast is). Bake at 450 for 30 mins., then remove from pans and bake
10-15 mins more. (I keep a close eye on it towards the end, sometimes
it gets done more quickly)

Saturday, July 2, 2011

The Milk Taste Test

Some how the topic of milk floated into our kitchen while we were patiently waiting for our gnocchi dough to chill. We were curious what kind of milk tasted better: O organics, Strauss, or Berkeley Farms. Everyone tasted, and ranked them from best to worst. To my surprise Strauss came in last place, O Organics second, and Berkeley farms first. Even with the results, I am still partial to Strauss!

Friday, July 1, 2011

ricotta gnocchi in the house

Anna and i had a fantastic cooking date with some helpers there at the end.

lots of ricotta

caramelized onions, yes for an hour
tomatoes, fresh until we panicked about not having enough, so some canned too
corn, ah summer
cream, oo moo

And we did a milk taste test- anna: blog away on how nobody's fav was Strauss.