beautiful bread

I wanted to share this post from Susan at farmgirlfare.com . I've learned so much, actually almost everything I know, about bread making from Susan's posts. She's actually the very first blog I ever read. At the time I was looking for information on kitchen gardening. Lyra and I had just rented a garden plot and I needed info on making it work out. She is a wealth of information on all things wonderful from the earth and oven.

and on several different notes.

First, I would like to offer the link to Heather's beautiful post that has touched me and many others. Often times when you do things in a slower, old-fashioned way, or are just plain happy with what it is you do- you hear comments that can be hurtful. This is an honest offering of the feelings that come up with in us. And the comments after the post offer much support and insight into so many other mama hearts.

Secondly, I need to express how very happy I am to have chosen to homeschool Lyra and to have trusted in myself and the Waldorf inspired method I follow. We have just started our saint legends as Lyra will be turning eight this month. When I finished telling her the story, she handed me her knitting " Can you please fix this, I got so distracted by that story,I don't know where I am any more."
The next day she spent a half an hour drawing the story. We haven't even written out the summery. At first, I started to rush her along (we don't have all day to do her schoolwork!) and then I realized that this is what she is supposed to do. This is why we do this! She will remember this story for a very long time after drawing and thinking about it for so many days.
And math- ahh, I love math now. I love its beautiful patterns and connections. I am almost brought to tears that my children will truly understand the beauty of the world from this perspective. And I can't wait to get started everyday.

Thirdly, I've been asked to share this absolutely wonderful gingerbread recipe. Its just so good. The babies were following me around trying to get the crumbs from the dustpan. We've made it twice this week and only stopped because we are out of molasses.

Maryland Crab Soup, local recipe, local ingredients.

Every year I have trouble finding a recipe for Maryland Crab Soup. After a year or two of research this is the one I've come up with. Everything in the recipe is from our favorite farms at the Takoma Park Farmers Market (except the crab and the old bay).

2 cloves  crushed garlic
2 tbsp butter
4 small carrots, chopped
5 small new potatoes, chopped
handful green beans cut to bite size
1 1/2 cups peas
5 small tomatoes ( I used plum and a few orange cherries), made bite size
24 oz chicken broth
1 cup water
28 oz crushed tomatoes ( also not from the market until my dream of canning tomatoes is realized)
1 lb cooked crab meat
Old Bay seasoning

over medium heat in a large stock pot, melt butter and add crushed garlic and chopped carrots. stir occasionally, cooking about 5 minutes. add potatoes and cook until potatoes begin to soften. Add green beans, peas and tomatoes, cooking another 5 minutes. add chicken broth, water and crushed tomatoes. Stir until smooth and combined. add crab meat. sprinkle with Old Bay to taste ( I thought about six shakes gave a good flavor with over powering the veggies). cover and cook at low heat about an hour or until potatoes and carrots are soft.
enjoy.

Pizza

dough
3 cups flour
Instant yeast 1 tsp 
Salt- up to 1 tsp
Lukewarm water  1-1/3 c 



topping
2 cloves of garlic
1/4 mayonnaise ( enough to lightly cover all pizzas)
2 cups crushed tomatoes
block of mozzarella (part skim works best usually, but some whole milk mozzarella is dense enough)
italian seasoning and dried hot pepper flakes 


Combine flour, yeast and salt in large bowl. stir. making a whole in the center of the bowl, add water and incorporate flour working from the outside in. When all water is worked in, begin to knead the dough,(I just knead right in the bowl)until dough reaches a consistent texture. Cover with a wet dish towel and let rise in a warm spot ( over the fridge will work)about 3 hrs. I've definitely done less in a pinch but I prefer to make it the day before, let it rise and then refrigerate until I need it. Let it sit out about 5 mins after coming out of the fridge before shaping into pizzas.
Set oven to 500 with bread stone on middle rack.
Pinch off a small handful of dough, pat flat between hands then stretch from the middle out. Prick all over with a fork or docking wheel. Place in oven and cook about 4 minutes ( about half way). I like to roll three, prick three, bake three until they are all baked half way and then add the toppings.
Crush garlic and mix with mayonnaise. Brush over pizza crusts in a thin layer. Top with crushed tomatoes (about 1-3 tablespoons per crust). And fresh grated mozzarella.
Bake until cheese is bubbling and just starting to brown. Eat right away or over the next day or so. To reheat, place on baking stone in cold oven set to 350, about 8 mins.
Top with seasons of your choice.


* Recently I have started replacing 1/2 cup of the white flour with whole wheat bread flour. The result is a slightly crispy exterior with a chewy interior. My family is even more pleased. 

Pepper Jelly and Goat Cheese Hand-pies

My Aunt Suzanne makes and sells her own pepper jelly. Our family meets once a week for potluck, this week we were challenged to create an original recipe using Aunt Suzanne's jelly.   I thought I had it locked in ( the prize was three jars of jelly in mild, medium and hot), but my Aunt Cheri took 1st place with a surprising and creative entry, you'll have to visit the website for that recipe. All recipes will be posted at www.suzomelia.com .


Pepper Jelly and Goat Cheese Hand-pies

Crust

2 1/2 cups all purpose flour ( I like King Arthur un-bleached)
1 tsp salt
1 cup unsalted butter, cut into small peices
1/4-1/2 cup of ice water

In a large bowl, combine flour and salt, add butter and cut in with a pastry cutter until mixture looks like course crumbs. Making a hole in the center, add water and whisk from the outside in, to incorporate water. Dough should come together but not be sticky or wet.  Divide dough in half, forming into disks.  Place in the bowl, cover with a damp cloth and refrigerate 15 minutes.


Filling

1 cup of goat cheese ( I used chevre)
1 cup swiss chard, finely chopped
1 spring onion, minced
1 cup of chicken chopped small
1 tsp garlic powder
1 tsp mustard seed powder
1/2 tsp paprika
pinch of salt
ground pepper

mix all in a medium bowl.
Pre heat oven to 375.

Remove one disk from fridge (you can wrap and save the other in the freezer).
one  a lightly floured work surface roll out dough. Press rolling pin gently in the middle and then up and down and side to side. Then with light but firm pressure, roll up from the center, down from the center, to the left and right- from the center. Continue until the dough is rolled fairly thin ( about as think as 10 pieces of paper). Make sure your not stuck to the surface by sliding a spatula round underneath. Cut into strips and then squares about 4x4.  Place 1/2 tablespoon of cheese mixture in the center, top with tsp of pepper jelly. Fold in corners. Transfer to a baking stone or baking sheer lined with parchment paper.
Bake at 375 about 1/2 hour, or until corners on top become slightly brown.

Remove from oven and eat.

Rhubarb Shortcakes

Rhubarb filling

1 lb rhubarb ( red, green or both)
1/2 cup of brown sugar
cinnamon and ginger to taste

Drop Biscuits

2 cups flour
1 Tbs baking powder
1tsp salt
1/4 cup butter
1 cup milk

Whipped Cream

Whipping cream
vanilla
sugar

To make the rhubarb filling, chop rhubarb and mix with the brown sugar and spices in a stock pot. Cook over medium heat until the rhubarb softens. You will have to taste-test. It should be totally soft, no chewing required, but still firm enough to hold it's shape. If it gets too soft, like apple sauce, it may be runny later on.







For the biscuits, mix flour, salt and baking powder in a medium bowl. Using a pastry cutter, cut in the butter. Cut until the butter is cut in even and consistently. Making a hole in the center of the bowl, pour in the milk and whisk with a fork- from the outside of the bowl in towards the milk. Once the milk is incorporated, it should look like very think pancake batter. Drop the biscuits with the fork onto a pizza stone ( or lined baking sheet). Bake at 400 degrees, about ten minutes or until the look slightly brown on the tops.

In a medium bowl, pour whipping cream, 1/2 TBS of sugar, and a tsp of vanilla. Whip on high until cream forms stiff peaks. About 2 minutes.

Slice biscuits through the center, top with rhubarb and whipped cream.
Enjoy outside with friends.

yoga mama biscotti recipe

This recipe is best made with a friend, while babies are crying, and a 2 year old that licks every bowl, beater, spatula, and surface clean!

All amounts are subject to change. We typically use our hands and guess.

Traditional:
1 1/2 c sliced almonds (set some aside for topping)
2 1/2 c all purpose flour
1/2 c yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter
1 c granulated sugar
1 teaspoon almond extract
3 large eggs plus 1 egg lightly beaten

to make variation:
1 1/2 tablespoon instant coffee with just enough water to disolve it
a Boatload of chocolate chips! (or to taste)

Preheat oven to 375. Line a baking sheet with parchment paper or butter the pan. Set aside
Spread almonds on another baking sheet... toast until fragrant and just turning brown.
Transfer nuts to a clean surface, spread evenly, and let cool.
Sift together flour, cornmeal, baking powder, and salt in a medium bowl, set aside.
In a large bowl, with an electric beater, beat butter and sugar on medium speed until light and fluffy about 3 minutes. Beat in exctract. Add 3 eggs 1 at a time, beating to incoorporate after each addition and scraping down sides of bowl as needed. Add flour mixture, and beat on low until combined. Turn out dough on lightly floured surface. Knead in almonds (leave out for variation)

Variation:
Add coffee dissolved in water. Mix.
knead in chocolate chips.

Divide in half. Shape each piece into 18 inch log and transfer onto prepared baking sheet about 3 inches apart. Brush beaten egg over surface of log. Crush some almonds and press them firmly into the top of the logs.

Bake, rotating halfway through, until logs are lightly browned and firm to touch, about 30 minutes. Transfer to wire rack. Cool for 20 minutes. Reduce oven temp to 300.

Place logs on a cutting board. Cut logs crosswise on the diagonal into 1/2 inch think slices. Place on wire rack on rimmed baking sheet. Arrange slices, cut side down. on rack. Bake until firm to touch, about 30 minutes.

Remove from pan. Let cool if you can! Eat with a cup of ice coffee while sitting on a bench, in the sun, with a friend. Life is good!



Based on Anise-Almond Biscotti recipe from Martha Stwearts Baking Handbook.